MASAKAN ANTARABANGSA

hirai_saza

mje...
saza dah buka....sila sila...




[ Last edited by  Sasha at 31-3-2008 04:33 PM ]

NadiaMurad75

Eeee cantiknya gambarrrr .... tapi cheq ni kan saza, tak bolehlah makan fish yg tak masak tu ... tak tertelan rasanya

Explain ler each gambar tu apa ... yelah bagi org

hirai_saza

TEMAKI SUSHI

Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake), Awasezu (vinegar mix; 3 Tablespoon Vinegar, 3 tablespoons Sugar, 2/3 Tablespoons salt), 8 sheets of Yakinori (seeweed), 5 cm daikon (raddish), 1/2 pack of kaiware daikon (raddish sprouts),1 piece of yaki anago (broiled eel), 8 shrimps, 2 eggs, 8 shiso leaves, 1 cucumber, 4 umeboshi.

Hangiri

Wasabi


--------------------------------------------------------------------------------
Preparation:

Sushi meshi (rice):

1.Wash rice, add water and konbu (kelp). Soak for 30 minutes, remove konbu and then add sake. Cook rice.
2.Make awasezu: Mix vinegar, sugar, and salt in bowl. Let it stand.
3.Rinse hangiri (rice mixing bowl), remove excess water.
4.Remove cooked rice and place into hangiri. Mix Awasezu into rice. Use a hand fan (or improvise) and wave rapidly over steaming rice to cool it down, then add mix evenly over rice. (please see "sushi meshi" for more detail with illustarations)

Pre-prepared awasezu (vinegar mix) may be used.
How to make:
1.Cut daikon in to 5 cm sticks.
2Wash kaiware daikon (raddish sprouts) and cut off stems.
3.Slightly mix an egg without foaming, add a pinch of salt. Add sugar or dashi to taste.
4.Heat oil in skillet or square rolled egg making pan. Add half the egg, as it cooks, roll gently from front to back to form a rolled egg. When roll is completed , add more oil to pan and pull rolled egg towards you. Repeat this process with the other half of the egg. (please see "rolled flavored egg")
5.Remove eggs from pan. Cut cooled eggs into 5 cm pieces.
6.Cut yaki anago into pieces of 1.5 cm width and 5 cm length.
7.Insert a toothpick under dark vein of shrimps and remove vein. Boil, then remove shells.
8.Wash then dry shiso leaves.
9.Cut cucumber into quarters, then into strips about 10 cm long.
10.Remove pits from umeboshi. Mash to a paste with a knife.
11.Cut yakinori in to 4 pieces. See glossary if using regular nori.
12.Decoratively place prepared fillings on a large plate.
13.Form temakizushi by placing sushi rice on nori. Put 1. or more of the ingredients on the rice. Use a litle wasabi (Japanese horseradish) for the seafood.
Wrap the nori around rice and other ingredients. Before eating, dip in soy sauce and wasabi.

em...sodapnya boleh la buat berbuka petang ni....nanti mje buatkan air ya..tunggu jap...

hirai_saza

[quote]Originally posted by NadiaMurad75 at 8-10-2004 05:44 PM:
Eeee cantiknya gambarrrr .... tapi cheq ni kan saza, tak bolehlah makan fish yg tak masak tu ... tak tertelan rasanya

Explain ler each gambar tu apa ... yelah bagi org

hirai_saza

sorry...Cali..
tak leh tolong Cali hari tuu...vinegar mix pun bleh guna..

hirai_saza

untuk sumer peminat tempura..

TEMPURA
4 shrimps, 4 kisu (white sillago fish), squid, 1/4 pumpkin, 2 small eggplants (nasu), 1/2 gobou (burdock root), 4 fresh shiitake, 8 shishito (spicy green peppers), small lotus root (renkon), 4 oba (beefsteak leaves).
Batter; 1 egg, 2 cups cold water, 2 cups flour.
Tempura dipping sauce; 1 cup dashi,1/4 cup mirin,1/4 cup soy sauce,1 cup daikon oroshi (grated raddish), grated ginger as desired, oil.

Preparation:

Vegatables

Pumpkin: remove seed, peel skin, cut into bite size peices.
Eggplant: without removing the skin, cut tip off, cut lengthwise. Cut halves into strips.
Gobou: Clean well. Remove skin with the back of a knife. Cut in strips. Soak in water to remove aku.
Shitake: Remove stem, Score a X on the inner side.
Shishito: To prevent them from exploding, cut hole.
Lotus Root: remove skin. Cut into 6-7 mm strips.
Wash beefsteak leaves and dry.

Seafood
Shrimp: remove shell, head, spine.
Kisu: Remove skin and bones. Cut into bite size pieces
Squid remove skin, score back a few times cut into 4 to 5 cm pieces

Tempura sauce:
Right before serving, add daikon oroshi, ginger to taste
other options: mix salt, maccha (green tea powder), sansho.

How to Make:
Make Tempra Batter:
Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio, egg to water. Mix in sifted flour light but not completely with chopsticks. Make batter immedietly before cooking.
Frying :
In a heavy pan or skillet, Fill pan to about 75% capacity with oil.
Heat oil to 160-180C . Check readiness of oil tempurature by dropping a bit of batter, if it floats to the top immedietly the oil is ready.
Fry harder vegtables first. Avoid using too much batter. Only fry the inner side of shitake and shiso. Fry all other items on both sides. Fry 3-5 strips of gobou together.
caution:
Do not put too many pieces into the pan at one time. Keep it half full. The tempurature of the oil will decrease too quickly if too many pieces are added .
When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place on rack to drain excess oil.
Cook vegatables first, then seafood. Before dipping fish in batter, dust with flour. Hold shrimp and fish by the tail when dipping. Turn over as each piece floats to the top. Small bubbles will form at this time. Remove to rack. Do not over cook
Tempura can be served either in individual portions or on a large platter.
Place daikonoroshi and ginger into tempura sauce.

[ Last edited by hirai_saza on 8-10-2004 at 05:58 PM ]

azaleena

me suka sushi telur ikan yg kecik2 tu ... gigit je bunyi nyit nyit .. heheheh
salmon mentah pun ok je ..
kat malaysia, ada jual kat jusco, sushi yg dah dimalaysianized kan .. ada flavour tomyam, etc etc

hirai_saza

Originally posted by azaleena at 8-10-2004 05:57 PM:
me suka sushi telur ikan yg kecik2 tu ... gigit je bunyi nyit nyit .. heheheh
salmon mentah pun ok je ..
kat malaysia, ada jual kat jusco, sushi yg dah dimalaysianized kan .. ada flavour tomyam,  ...

tapi sushi mesia tak sesedap sushi jepun..
mungkin..sebab kat mesia guna beras yg ader kat mesia..
beras jepun lain skit..lembek melekit2

azaleena

Originally posted by hirai_saza at 2004-10-8 05:59 PM:

tapi sushi mesia tak sesedap sushi jepun..
mungkin..sebab kat mesia guna beras yg ader kat mesia..
beras jepun lain skit..lembek melekit2

saza,
guna beras jepun! melekit2 & bulat2

MINUM....minum...
saza...mje tengok resepi pun cam takut jer...tak pernah dengar sumer bahan2 tu tu..nak cari kat man ni..jangn nko suruh pi jepun dah la...:bgrin:
tapi makan jepun ni ..banyak berkhasiatkan...

hirai_saza

nih..ramen..mee rebus jepun..

hirai_saza

Originally posted by mje at 8-10-2004 06:02 PM:


MINUM....minum...
saza...mje tengok resepi pun cam takut jer...tak pernah dengar sumer bahan2 tu tu..nak cari kat man ni..jangn nk ...

ntah laaa....kalo kat tempat mje ...
bahan2 tu nak carik kat ner..:stp:

hirai_saza

Okonomiyaki...japanese pizza/japanese pan cake....

azaleena

Originally posted by hirai_saza at 2004-10-8 05:56 PM:

untuk sumer peminat tempura..

TEMPURA
4 shrimps, 4 kisu (white sillago fish), squid, 1/4 pumpkin, 2 small eggplants (n ...

korea pun ada version tempura ni  ... tapi tak ingat dia panggil apa ....

hirai_saza

heheheheeh..suka makan kimichi ikan...tapi tak tau ikan jenis apa..sedap sgt..

Originally posted by hirai_saza at 8-10-2004 18:04:

nih..ramen..mee rebus jepun..

lo ni untuk aku sorang tau rang lain tak leh....

cepat2 bagi resepi..
nanti mje pi cari kat chonees shoop..
mudah2an ada la...

saza...timerkasihhhhhhhhhh
eumphhhh....

hirai_saza

RAMEN
4L water or thereabouts
2 kg of uncooked chicken and
a few chunks fresh ginger
Bunch 'o greens (bok choy, chinese cabbage, spring onion tops)
about 1 tablespoon salt
Base
1 tablespoon cooking oil
1 teaspoon sesame oil
1-2 cloves minced garlic
50 mL miso paste
25 mL soy sauce
1 tablespoon liquid vegetable and/or beef stock concentrate
chili oil or dried red chili peppers to taste (need at least some heat)
Noodles
2 portions of noodles (1 cup of flour, one egg and a bit of water, if you have a pasta maker)
salted, boiling water for cooking the noodles
hot water to rinse noodles
cooking time is as directed on package (3 minutes for fresh noodles)
Toppings
(as much as you like)

tofu or beansprouts
wakame
chopped green onions
sliced shitake mushrooms

hirai_saza

japanese green tea

hirai_saza

Originally posted by azaleena at 8-10-2004 06:01 PM:


saza,
guna beras jepun! melekit2 & bulat2

pernah pergi japanese restaurant(tak tau bangunan tu nama aper..dah lupa) yg kat depan KLCC...
adoiiiiiii...tak sedap langsung..
raw fish..tu tak fresh langsung...sampai saza termuntah2 menahan kelainan rasanya