Food
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
Food
Food..............
Arr... I am already in love with the Japanese and Korean dramas, now I wanna try the foooooooooooooooooooooooooooooood too mate
Hopefully I can find recipies that can be made easily n not forgetting using common ingredients or atleast ones that I can find in supermarkets or soso asian stores
Where can i get decent recipies for japanese and korean food written (translated) in english.
you guys sure have some good recommendations ? no ?
Ha now i can see food-addicts.com :p
I want to make this thread a 1-stop for all the food lovers
So pour in your suggestions for:
- soup
- breakfast
- lunch
- dinner
- rich/heavy food
- snack/light munch
- And what ever other you think helps cool your mind
arigatou
Arr... I am already in love with the Japanese and Korean dramas, now I wanna try the foooooooooooooooooooooooooooooood too mate
Hopefully I can find recipies that can be made easily n not forgetting using common ingredients or atleast ones that I can find in supermarkets or soso asian stores
Where can i get decent recipies for japanese and korean food written (translated) in english.
you guys sure have some good recommendations ? no ?
Ha now i can see food-addicts.com :p
I want to make this thread a 1-stop for all the food lovers
So pour in your suggestions for:
- soup
- breakfast
- lunch
- dinner
- rich/heavy food
- snack/light munch
- And what ever other you think helps cool your mind
arigatou
Last edited by slashdevdsp on Oct 23rd, '05, 14:44, edited 2 times in total.
http://japanesefood.about.com/
I get some recipes from here, also there is info on ingredients and such.
For easy recipes, I like tonkatsu and the "don" (rice bowl) dishes.
I get some recipes from here, also there is info on ingredients and such.
For easy recipes, I like tonkatsu and the "don" (rice bowl) dishes.
Last edited by Gir on Oct 23rd, '05, 14:37, edited 1 time in total.
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
Does a recipe from an anime count as japanese food? It's for making bread in a rice cooker. (aka japan #2) ... And its actually nice too. (The anime is Yakitate Japan).
I made this a few nights ago.
This recipe is taken directly off the anime... Well sort of..
Japan ni-gou no tsukurikata
The whole process will take about.... 5 Hours!
Things needed
- Rice cooker !!!
- Kitchen Scale
- Measuring Cylinder
Ingredients
- 350g Bread Flour (I used Plain flour... is there a difference? o_O)
- 21g Butter
- 21g Sugar
- 35ml Milk
- 180ml Water
- 5g Dry Yeast
- 6.5g Salt
Procedure
- Take the metal bowl (inside) of the rice cooker out.
- Put the flour, sugar, salt, dry yeast (dissolved in water), water, milk into the bowl of the rice cooker.
- Kneed the dough for a while, then add the butter (in the bowl)
- Then kneed some more until that it is not longer sticky, then shape it into a round ball.
- Place it in the middle of the rice cooker bowl and allow it to sit somewhere warm for 60mins (1st Fermentation) --- Place a towel on top so nothing gets in there
- After the 60mins, you have to degas the dough, that means. -- Drop the dough from a distance of 50cm into the bowl.. and that should be about enough.
- TIME TO BAKE IT!.
- Place the bowl of the rice cooker back in the rice cooker.. and put the dough in there too ofcourse... and let it cook for 60mins
- After that, flip the dough and cook it for another 60mins
- THEN, flip it again... and cool it again for another 60mins
AND.... You should get some pretty funky results :]
Note: All rice cookers are different.. and they all have different cooking cycles... meaning that they'll 'cook'... then 'keep warm' at different times and stuff.. So keep a watch on it when you can, and turn rice cooker back to 'cook' if it's on the 'keep warm' status.
I made this a few nights ago.
This recipe is taken directly off the anime... Well sort of..
Japan ni-gou no tsukurikata
The whole process will take about.... 5 Hours!
Things needed
- Rice cooker !!!
- Kitchen Scale
- Measuring Cylinder
Ingredients
- 350g Bread Flour (I used Plain flour... is there a difference? o_O)
- 21g Butter
- 21g Sugar
- 35ml Milk
- 180ml Water
- 5g Dry Yeast
- 6.5g Salt
Procedure
- Take the metal bowl (inside) of the rice cooker out.
- Put the flour, sugar, salt, dry yeast (dissolved in water), water, milk into the bowl of the rice cooker.
- Kneed the dough for a while, then add the butter (in the bowl)
- Then kneed some more until that it is not longer sticky, then shape it into a round ball.
- Place it in the middle of the rice cooker bowl and allow it to sit somewhere warm for 60mins (1st Fermentation) --- Place a towel on top so nothing gets in there
- After the 60mins, you have to degas the dough, that means. -- Drop the dough from a distance of 50cm into the bowl.. and that should be about enough.
- TIME TO BAKE IT!.
- Place the bowl of the rice cooker back in the rice cooker.. and put the dough in there too ofcourse... and let it cook for 60mins
- After that, flip the dough and cook it for another 60mins
- THEN, flip it again... and cool it again for another 60mins
AND.... You should get some pretty funky results :]
Note: All rice cookers are different.. and they all have different cooking cycles... meaning that they'll 'cook'... then 'keep warm' at different times and stuff.. So keep a watch on it when you can, and turn rice cooker back to 'cook' if it's on the 'keep warm' status.
uhh.. i make curry all the time. it's my favorite! i don't really have a recipe since it's so simple.
chop up a bunch of vegetables you like, some tofu (if you like it), stir-fry em' and then set aside. i use (red) curry, but at stores you can buy 'curry paste' (about 1TB-1 1/2TB) which is easier to use. put it in a pan and then add coconut milk to taste. (some people add tomato paste or juice.. haha, but i don't). then add some spices. I usually use ginger, white pepper, and cayenne pepper ( i like things really spicy), and cook until boiling. put the veggies and tofu in the curry and then pour over rice! yum!
p.s. not a bad thread idea. i love food!!
chop up a bunch of vegetables you like, some tofu (if you like it), stir-fry em' and then set aside. i use (red) curry, but at stores you can buy 'curry paste' (about 1TB-1 1/2TB) which is easier to use. put it in a pan and then add coconut milk to taste. (some people add tomato paste or juice.. haha, but i don't). then add some spices. I usually use ginger, white pepper, and cayenne pepper ( i like things really spicy), and cook until boiling. put the veggies and tofu in the curry and then pour over rice! yum!
p.s. not a bad thread idea. i love food!!
-
- Posts: 54
- Joined: Aug 14th, '05, 20:43
- Location: Toronto
- Been thanked: 1 time
some authentic japanese recipes translated to english.
http://www.bob-an.com/recipe/English/index_e.html
http://www.bob-an.com/recipe/English/index_e.html
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
Woah I never thought some one is actually gonna try out something from Yakitate japan this is soo funny. I watch the anime, pretty good/funny. The japan#2 looks nice especially done with rice cooker, hmmm thinkin of trying out myself too since you have written the instructions.. hmm too bad I done have rice cooker damn.. need to find stuff to do with the microwave/oventrec wrote:Does a recipe from an anime count as japanese food? It's for making bread in a rice cooker. (aka japan #2) ... And its actually nice too. (The anime is Yakitate Japan).
I made this a few nights ago.
This recipe is taken directly off the anime... Well sort of..
Japan ni-gou no tsukurikata
The whole process will take about.... 5 Hours!
Things needed
- Rice cooker !!!
- Kitchen Scale
- Measuring Cylinder
Ingredients
- 350g Bread Flour (I used Plain flour... is there a difference? o_O)
- 21g Butter
- 21g Sugar
- 35ml Milk
- 180ml Water
- 5g Dry Yeast
- 6.5g Salt
Procedure
- Take the metal bowl (inside) of the rice cooker out.
- Put the flour, sugar, salt, dry yeast (dissolved in water), water, milk into the bowl of the rice cooker.
- Kneed the dough for a while, then add the butter (in the bowl)
- Then kneed some more until that it is not longer sticky, then shape it into a round ball.
- Place it in the middle of the rice cooker bowl and allow it to sit somewhere warm for 60mins (1st Fermentation) --- Place a towel on top so nothing gets in there
- After the 60mins, you have to degas the dough, that means. -- Drop the dough from a distance of 50cm into the bowl.. and that should be about enough.
- TIME TO BAKE IT!.
- Place the bowl of the rice cooker back in the rice cooker.. and put the dough in there too ofcourse... and let it cook for 60mins
- After that, flip the dough and cook it for another 60mins
- THEN, flip it again... and cool it again for another 60mins
AND.... You should get some pretty funky results :]
Note: All rice cookers are different.. and they all have different cooking cycles... meaning that they'll 'cook'... then 'keep warm' at different times and stuff.. So keep a watch on it when you can, and turn rice cooker back to 'cook' if it's on the 'keep warm' status.
uuhoo ..... this is getting somewhere to eating good food hehe
ohh btw "trec" did u get all the good reactions after eating Japan #2 ? lol like in the anime :p
haha
diOdio,
If you like eating ramen, then check out this thread:
What's your favorite Instant Ramen noodle flavor?
You can also visit The Official Ramen Homepage to pick up some recipes.
If you like eating ramen, then check out this thread:
What's your favorite Instant Ramen noodle flavor?
You can also visit The Official Ramen Homepage to pick up some recipes.
Lol, someone actually made that Japan .
Btw. the recipe for tempura is fairly easy, I can give it to you if you want to.
Ow, and sushi is nice as well, just quite some work (somehow whenever I try to make it, i'm always in the kitchen for several hours). I really liked some maki with surimi and mayonaise on the inside and ikura on top. That was great!
Btw. the recipe for tempura is fairly easy, I can give it to you if you want to.
Ow, and sushi is nice as well, just quite some work (somehow whenever I try to make it, i'm always in the kitchen for several hours). I really liked some maki with surimi and mayonaise on the inside and ikura on top. That was great!
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
What is your regular food ? I mean what do u usually take ?
breakfast ?
Well its usually apple or orange juice with bread and spread here most of the time + coffee (regular one with milk)
lunch ?
green apple + instant noodles + coffee
dinner ?
usually its rice with peas, chicken pan fried and some salad n some curry with tofu and vegies
Ohh n did I say that, all of those was on a really GOOD DAY
Unfortunately I don't get the inspiration to go to kitchen and prepare delicious food
where do u guys/gals get inspiration for cooking food ? If its just cooking for your self ?
I know its weird but thats for now :p
breakfast ?
Well its usually apple or orange juice with bread and spread here most of the time + coffee (regular one with milk)
lunch ?
green apple + instant noodles + coffee
dinner ?
usually its rice with peas, chicken pan fried and some salad n some curry with tofu and vegies
Ohh n did I say that, all of those was on a really GOOD DAY
Unfortunately I don't get the inspiration to go to kitchen and prepare delicious food
where do u guys/gals get inspiration for cooking food ? If its just cooking for your self ?
I know its weird but thats for now :p
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
This is my eating schedule hehe...
Breakfast
A bun filled with some brie and salad or some fried meat(yeah in the morning) like chicken or pork and bean sauce *yummie...
But sometimes I want to eat some healthy stuff, like cereals with milk...
I always drink a mug of tea with breakfast...
Lunch
A mug of tea or a bottle of mineral water...
And a baguette with some salad or stir fried rice or something like that...
Dinner
Rice with some Chinese veggies, some stir fried or steamed fish or stir fried chicken or pork...
Btw, I usually don't cook dinner myself, so I don't need any inspiration for cooking dinner hehe... But when I do cook for myself, most of the time I like to make some pasta with a nice tomatoe sauce, cuz it doesn't take too much time... I don't want to spend hours in the kitchen just cooking for me ... Or I make some sushi to enjoy it all day
Breakfast
A bun filled with some brie and salad or some fried meat(yeah in the morning) like chicken or pork and bean sauce *yummie...
But sometimes I want to eat some healthy stuff, like cereals with milk...
I always drink a mug of tea with breakfast...
Lunch
A mug of tea or a bottle of mineral water...
And a baguette with some salad or stir fried rice or something like that...
Dinner
Rice with some Chinese veggies, some stir fried or steamed fish or stir fried chicken or pork...
Btw, I usually don't cook dinner myself, so I don't need any inspiration for cooking dinner hehe... But when I do cook for myself, most of the time I like to make some pasta with a nice tomatoe sauce, cuz it doesn't take too much time... I don't want to spend hours in the kitchen just cooking for me ... Or I make some sushi to enjoy it all day
1 a simple recipe for tempurashrimps used in some kind of sushi
Fill a wok or a deep frying pan with oil and heat it at 170 degrees C or until a piece of bread turns brown in about 60 seconds.
For the tempura-dough (can you call it dough, it's more pancake-dough ish) put 1/10 L water in a bowl and (screen) 100 g of flour in it, mix it with a fork. Dip the shrimps (8 big ones, but I think you can throw in whatever you like in it, also vegetables) and fry them for 3-4 minutes in the oil until they're gold-brown. Scoop them out of the oil and let them leak on a piece of (kitchen-paper?, you know the big pieces of toilet paper not used in the toilet)
You're done
Another recipe I found in a cook-book, also for tempura shrimps, but can be used for other things as well
1 Heaten one dining spoon of oil in a frying pan and bake the scampis(or gambas, 600 g) untill they're pink, peal them, but leave the tail. Cut them for 2/3 of their length.
Pour 2/10 L icecold water in a bowl and stir 1 egg, some salt and pepper and 100 g of flour through it. Stir another 100 g of flour gently through the mass until there's a nice homogenous dough, leave 2 dining spoons of flour separately on a plate. Leave the dough alone for 1 hour, than add another 2/10 L of water through it while sirring.
Heaten 1/2 L olive oil in a deep frying pan (you know the temperature now).
mix 2/10 L of vegetable bouillon (you know that?), 4 dining spoons of porto (or even better mirin), 3 dining spoons of finely rasped ginger and 2 dining spoons of soy sauce in a deep pan.
Dip the shrimps in the flour on the plate and dip them afterwards one by one in the dough. Let the dough drip off a bit. Bake the shrimps 3 minutes in the oil, leave them drip on some kitchen paer and immediately serve with the sauce and some cooked rice.
The tempura-dough recipe can be used for other things as well. I don't know the second recipe, but if you add some mirin in the first one, it tastes better imho
Btw. the English terminology may be bad (I never cooked using English cookbooks or anything of the kind), please improve me where wrong
Fill a wok or a deep frying pan with oil and heat it at 170 degrees C or until a piece of bread turns brown in about 60 seconds.
For the tempura-dough (can you call it dough, it's more pancake-dough ish) put 1/10 L water in a bowl and (screen) 100 g of flour in it, mix it with a fork. Dip the shrimps (8 big ones, but I think you can throw in whatever you like in it, also vegetables) and fry them for 3-4 minutes in the oil until they're gold-brown. Scoop them out of the oil and let them leak on a piece of (kitchen-paper?, you know the big pieces of toilet paper not used in the toilet)
You're done
Another recipe I found in a cook-book, also for tempura shrimps, but can be used for other things as well
1 Heaten one dining spoon of oil in a frying pan and bake the scampis(or gambas, 600 g) untill they're pink, peal them, but leave the tail. Cut them for 2/3 of their length.
Pour 2/10 L icecold water in a bowl and stir 1 egg, some salt and pepper and 100 g of flour through it. Stir another 100 g of flour gently through the mass until there's a nice homogenous dough, leave 2 dining spoons of flour separately on a plate. Leave the dough alone for 1 hour, than add another 2/10 L of water through it while sirring.
Heaten 1/2 L olive oil in a deep frying pan (you know the temperature now).
mix 2/10 L of vegetable bouillon (you know that?), 4 dining spoons of porto (or even better mirin), 3 dining spoons of finely rasped ginger and 2 dining spoons of soy sauce in a deep pan.
Dip the shrimps in the flour on the plate and dip them afterwards one by one in the dough. Let the dough drip off a bit. Bake the shrimps 3 minutes in the oil, leave them drip on some kitchen paer and immediately serve with the sauce and some cooked rice.
The tempura-dough recipe can be used for other things as well. I don't know the second recipe, but if you add some mirin in the first one, it tastes better imho
Btw. the English terminology may be bad (I never cooked using English cookbooks or anything of the kind), please improve me where wrong
-
- Posts: 29
- Joined: Mar 28th, '04, 08:25
- Contact:
OMG, this thread is making me so hungry! I like reading this girl's blog cos she's got great looking recipes
http://tabetai.blogspot.com/
http://tabetai.blogspot.com/2004/08/ram ... ydney.html
http://tabetai.blogspot.com/
http://tabetai.blogspot.com/2004/08/ram ... ydney.html
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
Ohh noooooooooooooooo.... damn this is making me hungry arrr....KrystalHeart wrote:OMG, this thread is making me so hungry! I like reading this girl's blog cos she's got great looking recipes
http://tabetai.blogspot.com/
http://tabetai.blogspot.com/2004/08/ram ... ydney.html
lol keep it comming
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
ha no wonder, I couldnt understand some of the items he mentions -- kwon care to give the english names for it ?kwon wrote:Wow that looks so yummie... Is someone willing to make me some
@Mattman: Thanks for the recipes you just put in here... I can follow your instructions very well, since I can understand your semi-Dutch-translated terms
cheerz
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
hmm those I usually dont shop for the vegies or stuff i dont know, but well i rarely do shop for vegies :p hehekwon wrote:@slashdevdsp: well which terms don't you understand? Cuz if it's about those Japanese stuff, you might wanna look that up on google?? But for the English terms, I'm not sure I can help you with those either... My primary or secondary language isn't English... But I can give it a try of course...
hmm not sure about these:
vegetable bouillon
dining spoons of porto
mirin
cheerz
Wow, only one Dutch word where I did not know the meaning then
Bouillon = broth/stock (according to the dictionary, basically you can get it in cubes in the supermarket)
Porto (maybe port in English) is some kind of wine-based liquor (basically red whine combined with brandy, but not exactly that)
Mirin is japanese. It's a sweet rice-wine used for cooking
Bouillon = broth/stock (according to the dictionary, basically you can get it in cubes in the supermarket)
Porto (maybe port in English) is some kind of wine-based liquor (basically red whine combined with brandy, but not exactly that)
Mirin is japanese. It's a sweet rice-wine used for cooking
i'm into korean food at the moment cos it's very simple to do, just stock up on kimchee and gojuchang and sesame oil..
http://www.sweetbabymedia.com/recipes/korean.shtml sweet baby has a list of recipe that i found good, it has my fav beef soup..
http://english.tour2korea.com/05food/Lo ... &kosm=m5_3 knto list down and introduce korean food by area, WITH recipe.. very informative indeed..
http://www.sweetbabymedia.com/recipes/korean.shtml sweet baby has a list of recipe that i found good, it has my fav beef soup..
http://english.tour2korea.com/05food/Lo ... &kosm=m5_3 knto list down and introduce korean food by area, WITH recipe.. very informative indeed..
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
D00d u rockabisan wrote:i'm into korean food at the moment cos it's very simple to do, just stock up on kimchee and gojuchang and sesame oil..
http://www.sweetbabymedia.com/recipes/korean.shtml sweet baby has a list of recipe that i found good, it has my fav beef soup..
http://english.tour2korea.com/05food/Lo ... &kosm=m5_3 knto list down and introduce korean food by area, WITH recipe.. very informative indeed..
that was a good link marn!!
thanks a bunch
Oh yes... This is a topic I can talk about for ever and ever and ever...
I like the bread in the rice cooker recipe!! I sounds great. I have made chocolate cake in my rice cooker many times. I just get one of those cake batter mixes and follow directions and my rice cooker happens to have a cake setting. Anyways, out comes the fluffiest, lightest cake... almost like mushipan! maji oishiiyo~!
Also, the trick about tempura is to always chill the batter in the bowl right before you use it and anytime you can while you are frying. This makes tons of difference for some reason.
One of my favorite, cheap dishes to make is Okonomiyaki. All you need is cabbage cut into thin strips. If you are using half of one of those gigantic american size cabbage, then you probably need about a cup of flour (maybe 1/2 cup more), 6 eggs and then add water until it's like the consistency of thick pancake mix -- mixing everything together: cabbage, eggs, flour and water. Then throw in whatever you have -- ham, fish cakes, meat, or any leftovers (I like cheese) -- then pour them onto the frying pan, just like pancakes. Don't forget the special toppings -- red pickled ginger, aonori (seaweed flakes), tonkatsu sauce (Bulldog is my fav), mayonnaise (Kewpie of course), and Okaka (bonito flakes).
onakasuichattayo~!
I like the bread in the rice cooker recipe!! I sounds great. I have made chocolate cake in my rice cooker many times. I just get one of those cake batter mixes and follow directions and my rice cooker happens to have a cake setting. Anyways, out comes the fluffiest, lightest cake... almost like mushipan! maji oishiiyo~!
Also, the trick about tempura is to always chill the batter in the bowl right before you use it and anytime you can while you are frying. This makes tons of difference for some reason.
One of my favorite, cheap dishes to make is Okonomiyaki. All you need is cabbage cut into thin strips. If you are using half of one of those gigantic american size cabbage, then you probably need about a cup of flour (maybe 1/2 cup more), 6 eggs and then add water until it's like the consistency of thick pancake mix -- mixing everything together: cabbage, eggs, flour and water. Then throw in whatever you have -- ham, fish cakes, meat, or any leftovers (I like cheese) -- then pour them onto the frying pan, just like pancakes. Don't forget the special toppings -- red pickled ginger, aonori (seaweed flakes), tonkatsu sauce (Bulldog is my fav), mayonnaise (Kewpie of course), and Okaka (bonito flakes).
onakasuichattayo~!
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
HEHE kaoru13 we need more people like you hehekaoru13 wrote:Oh yes... This is a topic I can talk about for ever and ever and ever...
onakasuichattayo~!
hmm I guess everyone can atleast post their recipe for their favourite food here, so every one can enjoy the beloved recipies
My recipes are great and really easy, cos I just throw in all the stuff in the fridge and kitchen that are edible with rice, dats my cooking simple
sayonara
Steamed dishes... well you can always make steamed dumplings (Gyoza in Japanese). I am vegetarian, so if you want to eat some meat, I suppose you can substitute all the veggies with some meat! I dunno...
Anyways, all you need is some frozen potsticker skins (gyoza skins in Japanese). The circular ones are the best, the square ones are usually too thin. I recently found that the Korean circular potsticker skins are better for vegetarian dumplings since they are slightly thicker than Japanese gyoza skins. Anyways, just leave them out in room temp on the day you are gonna make them -- I would give it a few hours -- or I guess you could put them in the microwave to thaw... Watch they don't get dried out tho, before you use them. In a seperate bowl mix a small amount of starch with a small amount of water -- this will be the glue.
So, I usually use vegetables with texture (like carrots, broccoli stem, string beans) maybe some tofu or cheese -- whatever you want... go crazy. I cut everything up very very small. Add finely chopped scallions (or Nira if you can find it) and garlic (this is key) and mix together. Then take one of the circular skins and put a small spoonful of the veggie mixture on it. Put some glue around the perimeter of the gyoza skin and then fold in half and seal the sucker. Repeat for all the skins.
Now lay a few strips of cabbage or bok choi on your steamer bed, so that the dumplings don't stick to the steamer and lay the dumplings on top and steam! (you can fry these guys too. There's also this other way of semi-steaming and semi-frying, but I can tell you it if you are interested...)
Now, the dipping sauce is very important. You can make a sauce with finely cut ginger in rice vinegar and soy sauce. Or you can make another one with soy sauce and hot sesame oil (called La-yu -- even though it's a chinese style oil, I get it at the Japanese supermarket). In Japanese sometimes we add Japanese mustard (karashi) with soy sauce... there are many options!
Anyways, all you need is some frozen potsticker skins (gyoza skins in Japanese). The circular ones are the best, the square ones are usually too thin. I recently found that the Korean circular potsticker skins are better for vegetarian dumplings since they are slightly thicker than Japanese gyoza skins. Anyways, just leave them out in room temp on the day you are gonna make them -- I would give it a few hours -- or I guess you could put them in the microwave to thaw... Watch they don't get dried out tho, before you use them. In a seperate bowl mix a small amount of starch with a small amount of water -- this will be the glue.
So, I usually use vegetables with texture (like carrots, broccoli stem, string beans) maybe some tofu or cheese -- whatever you want... go crazy. I cut everything up very very small. Add finely chopped scallions (or Nira if you can find it) and garlic (this is key) and mix together. Then take one of the circular skins and put a small spoonful of the veggie mixture on it. Put some glue around the perimeter of the gyoza skin and then fold in half and seal the sucker. Repeat for all the skins.
Now lay a few strips of cabbage or bok choi on your steamer bed, so that the dumplings don't stick to the steamer and lay the dumplings on top and steam! (you can fry these guys too. There's also this other way of semi-steaming and semi-frying, but I can tell you it if you are interested...)
Now, the dipping sauce is very important. You can make a sauce with finely cut ginger in rice vinegar and soy sauce. Or you can make another one with soy sauce and hot sesame oil (called La-yu -- even though it's a chinese style oil, I get it at the Japanese supermarket). In Japanese sometimes we add Japanese mustard (karashi) with soy sauce... there are many options!
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
hey thats great, but for kooking noob like me:kaoru13 wrote:Steamed dishes... well you can always make steamed dumplings (Gyoza in Japanese). I am vegetarian, so if you want to eat some meat, I suppose you can substitute all the veggies with some meat! I dunno...
Anyways, all you need is some frozen potsticker skins (gyoza skins in Japanese). The circular ones are the best, the square ones are usually too thin. I recently found that the Korean circular potsticker skins are better for vegetarian dumplings since they are slightly thicker than Japanese gyoza skins. Anyways, just leave them out in room temp on the day you are gonna make them -- I would give it a few hours -- or I guess you could put them in the microwave to thaw... Watch they don't get dried out tho, before you use them. In a seperate bowl mix a small amount of starch with a small amount of water -- this will be the glue.
So, I usually use vegetables with texture (like carrots, broccoli stem, string beans) maybe some tofu or cheese -- whatever you want... go crazy. I cut everything up very very small. Add finely chopped scallions (or Nira if you can find it) and garlic (this is key) and mix together. Then take one of the circular skins and put a small spoonful of the veggie mixture on it. Put some glue around the perimeter of the gyoza skin and then fold in half and seal the sucker. Repeat for all the skins.
Now lay a few strips of cabbage or bok choi on your steamer bed, so that the dumplings don't stick to the steamer and lay the dumplings on top and steam! (you can fry these guys too. There's also this other way of semi-steaming and semi-frying, but I can tell you it if you are interested...)
Now, the dipping sauce is very important. You can make a sauce with finely cut ginger in rice vinegar and soy sauce. Or you can make another one with soy sauce and hot sesame oil (called La-yu -- even though it's a chinese style oil, I get it at the Japanese supermarket). In Japanese sometimes we add Japanese mustard (karashi) with soy sauce... there are many options!
whats the potsticker skins?
Searched google i found it is:
Potsticker skins in a breadmaker
To make the potsticker skins from scratch in a bread machine (these turn out much better than the store bought skins, but it is very time consuming), find the recipe for pizza dough that cam with your bread machine and reduce the amount of yeast to 1/3 what appears in the recipe. If you do not have a bread machine, you can mix 14 cups flour to 4.5 cups flour and knead by hand, adjusting with added flour until it reaches a dough consistency.
When the dough is ready, flower a cutting board and roll out the the desired thickness with a rolling pin. Cut in circles using an inverted container of the desired size. Add the scraps back into the remaining dough, roll out again, and repeat.
is that right ? or am i missing some thing ?
hmm i feel that I dont have a clue on some of the ingredients even the english names
you would be thinking how did i survive, lol I dont have a clue either :p
sayonara
slashdevdsp -- you don't have to make the skins in a breadmaker, you can just buy frozen ones at the local Japanese supermarket (or Korean, and maybe Chinese) -- do you have those close by? Try googling "gyoza skins" images, and you'll see what they look like. It's not supposed to be time-consuming...
flass -- lol, yeah i also like pancakes too once in a while. candian maple syrup sounds heavenly indeed! but i think that trying other foods from other cultures is interesting too once in a while. ok, so the ingredients might sound strange or new, but you can learn a lot from trying different things like that. no? i guess you could walk into a japanese supermarket, and it might be embarassing but ask them about certain ingredients. or if you have a japanese friend, ask them for some advice.
if you want, i can also try to think of another recipe that doesn't require that many different ingredients. just let me know!
flass -- lol, yeah i also like pancakes too once in a while. candian maple syrup sounds heavenly indeed! but i think that trying other foods from other cultures is interesting too once in a while. ok, so the ingredients might sound strange or new, but you can learn a lot from trying different things like that. no? i guess you could walk into a japanese supermarket, and it might be embarassing but ask them about certain ingredients. or if you have a japanese friend, ask them for some advice.
if you want, i can also try to think of another recipe that doesn't require that many different ingredients. just let me know!
For me:
Breakfast: Coffee & possibly a bagel
Lunch: Whatever I have time for - sushi most of the time
Dinner: Curry rice, stir fried tofu, gyoza, riceballs
I saw a recipe on D-addicts for Omurice (as seen on Lunch Queen). I haven't gotten around to making it, but it looks really good.
Here's a link: http://www.d-addicts.com/forum/viewtopi ... 1d499e52d7
Otherwise, I'm a big fan of my local Japanese store, because a lot of the stuff they have is pretty easy to make. Lately, I've been into making croquettes (which are fried mashed potatoes with things such as curry, shrimp, vegetables etc) They sound weird, but they're really good!
Breakfast: Coffee & possibly a bagel
Lunch: Whatever I have time for - sushi most of the time
Dinner: Curry rice, stir fried tofu, gyoza, riceballs
I saw a recipe on D-addicts for Omurice (as seen on Lunch Queen). I haven't gotten around to making it, but it looks really good.
Here's a link: http://www.d-addicts.com/forum/viewtopi ... 1d499e52d7
Otherwise, I'm a big fan of my local Japanese store, because a lot of the stuff they have is pretty easy to make. Lately, I've been into making croquettes (which are fried mashed potatoes with things such as curry, shrimp, vegetables etc) They sound weird, but they're really good!
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
My dinner dish Photos :)
My dinner dish Photos
http://www.flickr.com/photos/28094497%40N00/
The recipe, its like what ever there was in the fridge endedup in the pasta
The Ingredients are:
spring onion,
peas,
beans,
mushrooms,
pasta sauce,
Tom Yum sauce,
Yoghurt,
Olive oil
Oregano,
Capsicum,
chilli,
black pepper,
Tuna,
Olives
Lemon/lime juice
Pasta ofcourse
I think i forgot some others.. I will update just dont ask me in what quantity i put them, just put as much as you want hehe as long as it tastes good Since I was not sure I just put little quantities of the stuff and taste it, If i wanted more spicy add more chilli/blackpepper powder.
Ohh n the fried beef with some special sauce that mum made with corn chips and Apple juice --- MY dinner
And I am sure this can beat any JAPAN bread any day
HAHA....
lol I am kidding :p
ps: after clicking on the images there click on (ALL SIZES) to get the big image so ya all can DroolZ...
I am full now should be enought energy to last through the night
jana
http://www.flickr.com/photos/28094497%40N00/
The recipe, its like what ever there was in the fridge endedup in the pasta
The Ingredients are:
spring onion,
peas,
beans,
mushrooms,
pasta sauce,
Tom Yum sauce,
Yoghurt,
Olive oil
Oregano,
Capsicum,
chilli,
black pepper,
Tuna,
Olives
Lemon/lime juice
Pasta ofcourse
I think i forgot some others.. I will update just dont ask me in what quantity i put them, just put as much as you want hehe as long as it tastes good Since I was not sure I just put little quantities of the stuff and taste it, If i wanted more spicy add more chilli/blackpepper powder.
Ohh n the fried beef with some special sauce that mum made with corn chips and Apple juice --- MY dinner
And I am sure this can beat any JAPAN bread any day
HAHA....
lol I am kidding :p
ps: after clicking on the images there click on (ALL SIZES) to get the big image so ya all can DroolZ...
I am full now should be enought energy to last through the night
jana
- Attachments
-
- foooooooood :)
- plate.jpg (129.52 KiB) Viewed 7119 times
-
- Posts: 55
- Joined: Oct 8th, '05, 02:10
- Location: Brunei
Hmm, very interesting recipe posted here.. Well, I have never tried cooking japanese or korean food before but I love japanese food.. Yum-yum.. Sushi and chicken teriyaki are some of my favourites..
For my dinner dish, I like to cook fried rice ( the chinese way).. Simple and nice.. Ingredient is up to your choices.. There can be combination of minced garlic, egg, diced ham, wedged-cut brown onions and chopped vege.. Other times I choose seafood as the ingredients like prawn, diced fish ball , squid and crab meat. The main seasoning I use is dark sweet soy sauce.. You don't have to add anything else.. Another alternative is adding salt to the ingredient while you are cooking..
The steps are: Fry all the ingredient together in a pan, then mix thoroughly with the cooked rice. Lastly pour in the sauce and mix it well. About the measurement of sauce, I always do my own estimation. You can add the sauce slowly till you get the taste you want.
Note: For the egg, you need to beat it up in a bowl and may add some light soy sauce. Then, cook it as scrambled eggs separately from the ingredient and transfer to a plate. You will add the eggs when you are mixing all the ingredients with the cooked rice.
Another thing to note for the cooked rice, it is better to cook it first and let it to cool before mixing with the ingredients in the pan. This is to prevent the rice from being sticky.
For my dinner dish, I like to cook fried rice ( the chinese way).. Simple and nice.. Ingredient is up to your choices.. There can be combination of minced garlic, egg, diced ham, wedged-cut brown onions and chopped vege.. Other times I choose seafood as the ingredients like prawn, diced fish ball , squid and crab meat. The main seasoning I use is dark sweet soy sauce.. You don't have to add anything else.. Another alternative is adding salt to the ingredient while you are cooking..
The steps are: Fry all the ingredient together in a pan, then mix thoroughly with the cooked rice. Lastly pour in the sauce and mix it well. About the measurement of sauce, I always do my own estimation. You can add the sauce slowly till you get the taste you want.
Note: For the egg, you need to beat it up in a bowl and may add some light soy sauce. Then, cook it as scrambled eggs separately from the ingredient and transfer to a plate. You will add the eggs when you are mixing all the ingredients with the cooked rice.
Another thing to note for the cooked rice, it is better to cook it first and let it to cool before mixing with the ingredients in the pan. This is to prevent the rice from being sticky.
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
Hello all
Finally got the courage to make japan 2 hehe....
Luckily have a bread maker here, I dont need to go through all the various process that will take 5hrs, actually the bread maker shows 2.5hrs.. fingers crossed (still 2 hrs to go)
Ohh n btw I added some pistachios, pitted prunes, banana and used whole meal flour to the JAPAN-2 recipe posted earlier.
Will post some Pics if it turns out nice hehe...
hopefully it will
Finally got the courage to make japan 2 hehe....
Luckily have a bread maker here, I dont need to go through all the various process that will take 5hrs, actually the bread maker shows 2.5hrs.. fingers crossed (still 2 hrs to go)
Ohh n btw I added some pistachios, pitted prunes, banana and used whole meal flour to the JAPAN-2 recipe posted earlier.
Will post some Pics if it turns out nice hehe...
hopefully it will
Last edited by slashdevdsp on Nov 7th, '05, 11:30, edited 1 time in total.
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
- slashdevdsp
- Posts: 69
- Joined: Jun 30th, '05, 12:42
- Location: Australia
uhooo, japan #2 is out of baking looks good and tastes good too hehe
I wish I had those drastic reactions like "Kuroyanagi"san ......buuuuuuut I think he exagerrate a little too much..... HAHAHA
Ohh n you can see one side (2nd slice from the left) of the bread crust is already consumed by me even when it was hot and just came out of the oven..... just couldnt resist hehe
another pic can be found here: http://www.flickr.com/photos/28094497%40N00/
njoy
NEEED more recipies to try out
hohoho and it is my 100th post good timing hehe
I wish I had those drastic reactions like "Kuroyanagi"san ......buuuuuuut I think he exagerrate a little too much..... HAHAHA
Ohh n you can see one side (2nd slice from the left) of the bread crust is already consumed by me even when it was hot and just came out of the oven..... just couldnt resist hehe
another pic can be found here: http://www.flickr.com/photos/28094497%40N00/
njoy
NEEED more recipies to try out
hohoho and it is my 100th post good timing hehe
- Attachments
-
- japan 2
- japan_2.jpg (183.26 KiB) Viewed 6346 times
- kali4niaguy
- Posts: 165
- Joined: Sep 28th, '04, 19:00
- Location: :D
Insulated soup bowl
Does anyone know where I can find insulated steel soup bowls? I've googled many times, and haven't found the right ones. Some of the prices for the bowls that I found were a little too high (I found one for $200+). Anyone in the SF-Bay Area that frequent Asian stores seen these kind of bowls? The bowls help to keep the soups hot longer. I'm thinking of the bowls that's double layered (Korean style?), the soup that's put inside would be hot while the outside would stay normal. My friend said he saw some awhile back in the LA area. But I'm not near LA, so I can't really check that out. Any help would be appreciated. Thanks.
Best Korean family restaurant in Salt Lake City if you find yourself passing on the I 15 one day, pull over and dig up the local phone book and look for a place called Myun-Ga.
Best K-food I've had ever.
It's one of those half shabby old style (not a table looks the same, and family run)
restaurants with just the tastiest food you can find.
To bad it's to far from me now. Got hungry finding this thread
Best K-food I've had ever.
It's one of those half shabby old style (not a table looks the same, and family run)
restaurants with just the tastiest food you can find.
To bad it's to far from me now. Got hungry finding this thread
Who is online
Users browsing this forum: No registered users and 5 guests