1. CHICKEN YAKITORI
Preparation time : 15 minutes
Cooking time : 5 minutes
Ingredients :
· 450 gm boneless chicken dice
· Scallion cut into 2 in lengths
· Bamboo skewers
· Sea salt
· 3 tablespoons soy sauce
· ½ cup mirin
· 2 tablespoons sugar
Methods :
1. In a small sauce pan add soy sauce, mirin and sugar. Boil the ingredients for awhile and transfer out to a small bowl. Let is set aside and your Tare Sauce is ready.
2. Next, put 3 pieces of chicken meat onto the bamboo skewer and separated each piece with the scallion.
3. Heat up a BBQ grill or large pan. Sprinkle bit of salt sparingly on the surface of the chicken.
4. Then, turn the skewers and do the same on the other side. Keep turning the chicken to make it cooked and charred evenly.
5. When the chicken is almost done, dip the chicken skewer into the tare sauce and grill it about 30 to 40 seconds on both sides.
6. After it cooked, serve immediately.
Cooking tips :
ü To make the Tare Sauce more tasty, put more sugar and add on some ginger as it will kick in the sauce. The amount of sugar will decide the sauce will be tasty or mild.
ü Another one are deep the chicken with tare sauce for awhile before grilling it. It is to make the sauce well combined with chicken.
2, CHICKEN GYOZA
Ppreparation time : 40 minutes
Cooking time : 10 minutes
Ingredients :
· 2 tbsp cornflour
· 26 ready made gyoza skin
· 2 tbsp vegetable oil
· 4 spring onion chopped
· 2 large cabbage chopped
· 11/2 cm piece of ginger chopped
· 1 garlic clove
· 50 gm water chesnuts
· 2 tsp soy sauce
· 2 tsp oyster sauce
· 1 tsp cooking sake
· ½ tsp sesame oil
· 140 gm minced chicken
Methods :
1. Put the spring onions, cabbage, ginger and garlic in a food processor and whizz to a fine mix.
2. Add the water chestnuts and pulse to chop, but not too finely. Add the soy sauce, oyster sauce, sake, sesame oil and a pinch of salt, and whizz again.
3. Tip the ingredients into a bowl and add the minced chicken. Mix by hand until well combined. Chill until ready to use.
4. Have a pot of water to hand. Sprinkle the cornflour onto a plate. To assemble the gyoza, hold the dumpling skin in the palm of one hand and put a heaped teaspoon of the filling onto the centre of the skin.
5. Then, dip your finger in the water and wipe around the edge of the skin.
6. Bring the edges of the skin together. Pinch pleats along one side, then press each pleat against the opposite flat side of the skin. With each pinch make sure that sealing the parcel and keeping the filling in the centre. Put each gyoza onto the plate dusted with cornflour, covered with cling film and chilled for awhile.
7. Cook the gyoza in batches. Heat a non-stick frying pan with 1 tbsp vegetable oil. Brush off any excess cornflour from the bases of the dumplings. Fry the gyoza on one side only.
8. Add a good splash of water to the pan and cover with a steaming lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza filling is cooked through. Set aside while you cook the rest.
Cooking tips :
ü Cook the dumpling until one sided skin becomes crispy. It will be tasty and crunchy
ü For a better taste, sprinkle little bit of sesame oil during cooked to increase the aromatic of the dumpling
3. TEMPURA UDON
Preparation time : 10 minutes
Cooking time : 25 minutes
Ingredients :
· 5 pieces shrimp tempura
· 3 nos mushroom shitake
· 1 packet udon noodles
· 4 cups water
· 1 tablespoon dried bonito (Katsuobushi powder)
· 1/4 soy sauce
· 1/3 cup mirin
· 1 tsp sugar
· 1 green onion dice
Methods :
1. In a dry non-stick pan, cook the tempura shrimp (do not coat the pan with any oil) over medium-high heat, turning over frequently until crisp.
2. Set tempura aside.
3. In a medium pot, bring water to boil and cook udon noodles for 1 to 2 minutes until tender. Drain the noodles well. Separate noodles into two portions and serve in large Japanese-style soup bowls.
4. Next, make the udon soup. In a separate medium pot, combine water and dried dashi powder mixture over medium-high heat. Then, add soy sauce, mirin, shitake mushroom and bring to a boil. Taste the udon soup.
5. Seasoning with salt and done cooked.
6. Ladle hot broth over the udon noodles, top with crisp tempura. Garnish with green scallions and fish cake. Ready to serve.
Cooking tips :
ü Added some sugar and soy sauce to the soup will make the soup more tasty.
ü Sprinkle some 7-chili spices will add spicy taste on the soup, this is for those who like to taste a little bit of spicyness.
ü The crispyness of tempura shrimp will make the dishes perfect and enjoyfull.
4. MATCHA LAYERED CHEESE CAKE
Preparation : 1 hour
Chilled before serve : At least 3 hours
Ingredients :
· 140 gm biscuit
· 5 ½ tablespoons melted butter
· 2 tablespoons milk
· ½ tablespoon gelatin powder
· 2 tablespoons water
· 3 ⅓ cups cream cheese
· ⅔ cup sugar
· 1 ⅔ cups yogurt
· 1 ⅔ cups heavy cream
· 2 tablespoons hot water
· 2 tablespoons matcha powder
Methods :
1. Put the biscuit in a ziplock bag and crush it finely. Put it in a bowl, add melted butter with milk and mix.
2. Place mixture in a 20 cm cake mold and make shape with holding it firmly with your fingers. Put it in a refrigerator and cool it about 30 minutes.
3. Place gelatin in a heat-resistant small dish, add water and let it set.
4. Next, add sugar to the cream cheese and mix well. Put yogurt, heavy cream and mix well.
5. Heat gelatin for about 30 seconds in microwave oven and mix thoroughly every fifteen seconds. When the gelatin becomes liquid, filter it into mixture and mix well.
6. Then, divide mixture into two equal parts. Add Matcha melted with hot water to one side, and mix well.
7. Pour half the amount of white filling into the bottom of the mold, put in a freezer for 15 minutes and solidify.
8. Pour half of the filling containing the matcha into the mold and cool for 10 minutes.
9. Repeat this until the remaining filling gets set up
10. Cool in a refrigerator for about 3 hours.
11. Remove the cake from the mold, put it on the dish, sprinkle the tea strainer on the surface and sprinkle matcha. Ready to serve
Cooking tips :
ü Use original matcha powder to taste the originality of matcha
ü Do not overbeat the cream cheese because it can make the cream cheese become runny. The cream cheese does have air in it, that’s why it will be fluffy.
ü Setting of crust with biscuit and butter need to be set well in order to make it stay in shapes.
5. STRAWBERRY MOCHI
Preparation time : 20 minutes
Cooking time : 10 minutes
Ingredients :
· 1 ½ cups glutinous rice flour
· ¼ cup sugar
· 1 cup water
· 1/3 cup cornstarch
· 12 nos strawberries
· 2 tsp beet and hibiscus powder
· 2 cans white kidney beans
· ¼ cup sugar
· 3 tbsp rice malt syrup
Methods :
1. To make the bean paste – Press the beans through a fine strainer to get a very smooth texture then transfer to a pan with sugar. Bring to a simmer over low heat, stirring occasionally.
2. Add rice syrup on the bean and continue stirring until the paste become thick. After 10 minutes, turn off the heat and let it cool down then wrap with plastic wrap.
3. To make the mochi – Combine the rice flour and sugar in a microwave proof bowl. Add on water and mix until combined.
4. Put into microwave for 1 minutes, stir then microwave for 1 more minutes. Then mix the beet and hibiscus powder, stirring until it thickens and combine together.
5. Put flour on work surface with cornflour. Put the mochi on top and cut into 12 pieces. Flattern the mochi into a circle.
6. Then take the bean paste and wrap strawberries. Put the cornstarch on hands, place mochi dough and put the covered strawberry with bean paste on top of it.
7. Wrap the bean paste with strawberry and pinch it the bottom closed.
8. Chilled the mochi about 30 minutes in chiller and it’s ready to serve.
Cooking tips :
ü Do combined well the mochi skin ingredients. The flavorous of mochi comes from mochi skin
ü The filling inside mochi can be vary from any fruits and ingredients.
ü Put more cornstarch while wrapping the filling, this will make the mochi in better shaped.
Comments