Bismilah

Japanese Cheesecake This is a recipe which i found on Recipezaar.com posted by Maéva who learned this recipe while she was staying in Japan. Ingredients * 7 ounces cream cheese, at room temperature * 1/4 cup whole milk * 1/2 cup superfine sugar (caster sugar) * 3 eggs, separated * 1/4 cup cornstarch (don't use flour) * 2 tablespoons lemon juice * 1/2 teaspoon cream of tartar * 2 1/2 cups boiling water For the glaze * 2 tablespoons jam (Apricot or Strawberry) * 1/2 tablespoon water Directions 1. Preheat oven to 350 degrees. 2. Spray a 9-inch cake tin with cooking oil spray. 3. Beat cream cheese with milk to soften. 4. Add half of the sugar, egg yolks, cornstarch and lemon juice. 5. Beat until smooth. 6. Beat egg whites in a separate bowl until foamy. 7. Gradually add remaining sugar and cream of tartar, beating on high speed until soft peaks form, about 8-10 minutes. 8. Gradually fold beaten egg whites into the cream cheese mixture, stirring gently. 9. Pour into cake pan and smo...

Creamy Prawn Soup Ingredients (Serves - 4) * Unshelled prawns - 250 gms * Butter - 2 tbs. * Onion (medium ) - 1 * Clove - 1 * Garlic - 1 * Basil - 1/4 tsp. * Chicken cube - 1 * Tomato puree - 2 tbs. * Flour - 1/3 cup * Cream - 1/2 cup * Water - 5 1/3 cups * Salt to taste. Directions Wash prawns thoroughly. Heat 5 cups of water in a medium saucepan, and add prawns. Bring to a boil and lower heat. Simmer uncovered for 20 minutes. Remove from flame. Strain liquid and reserve. Shell and devein prawns. Chop onion finely. Peel and chop carrot roughly. Crush garlic and chop deveined prawns finely. In a large saucepan, heat butter. Add onion, carrot and garlic and fry on medium flame for 3 minutes. Add prawn stock, basil, chicken cube, salt, and tomato puree. Bring to a boil, lower heat and simmer uncoverd for 5 minutes. Remove from flame and blend in batches in a mixie until smooth. Return to flame. In a bowl, mix flour and 1/3 cup water into a smooth paste. Add to soup, stirring constan...

Shrimp, Oyster, Mushrooms and Peas in Wasabi Butter Sauce 4 appetizer or 2 main course servings Ingredients * 1/2 cup water * 4 teaspoons wasabi powder (horseradish powder)* * 2 Tablespoons low sodium soy sauce * 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)* * 1 cup sake * 8 Tablespoons (1 stick of butter) * 4 teaspoons minced garlic * 3/4 teaspoons coarsely cracked pepper * 6 ounces oyster mushrooms, sliced * 16 sugar snap peas, stringed * 20 uncooked medium shrimp, peeled deveined * 4 garlic cloves, thinly sliced Directions Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside. Melt remaining 2 tablespoons butter in heavy ...

Shin Sul Ro Korean Hot Pot Ingredients * 8 oz Beef Or Calves Liver * 8 oz Prepared Tripe * 4 oz Lean Beef Rump Or Fillet * 4 oz Lean Ground Beef Or Pork * Salt And Black Pepper * 1 Egg Light Soy Sauce * 1 sm Carrot * 6 Dried Chinese Black - Mushrooms, Soaked * 8 c Rich Beef Broth * 3 oz Can Bamboo Shoots, Drained * 18 Canned Gingko Nuts, Drained * 2 tb Pine Nuts, Optional * 1 Fresh Red Chili, Shredded * 3 Green Onions, Shredded -----------------VINEGAR SOY DIPPING SAUCE----------------- * 3/4 c Light Soy Sauce * 1/4 c White Vinegar * 1/4 c White Sesame Seeds, Toasted - And Ground * 2 ts Finely Chopped Green Onions Directions This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions. Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with ...

Okura No Nibitashi (Okra Stew) Okura(okra) is very poplar in Japanese food. This Japanese Okra Recipe uses shiitake-kombu dashi.  (Serves 4) Another recipe using shiitake-kombu dashi. Ingredients * 20 okra pods * 2 teaspoons salt * 1 cup shiitake-kombu dashi (see previous recipe) * 1 teaspoon usukuchi (light) soy sauce * 1/2 Tablespoon mirin (sweet vinegar) * Sesame seeds (for garnish) Directions Wash the okra, then cut the stems off. Rub each pod with salt, taking off the okra fuzz on the skin with your fingers. Wash your hands after this operation. Drop the trimmed and cleaned okra into a large pot of boiling water until they soften slightly, about 3-5 minutes. Combine the dashi, usukuchi, and mirin in a 3-quart pot. Bring to a boil, add the okra and let them boil for 1-2 minutes. Remove from the heat. Let the pot stand until it is cool. Arrange on a serving dish, then sprinkle dry roasted sesame seeds over the stewed okra. Total calories per serving: 40 Fat: 1 gram

Yakitori Ingredients The sauce: * 1 tablespoon granulated sugar * 1/4 cup mirin (sweetened cooking sake) * 1/2 cup sake * 1/2 cup soy sauce Directions Mix ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until reduced to one cup. (About 10 to 15 min.) Set aside. Ingredients * 12 ounces of boned, skinless chicken * 8 ounces of chicken livers * cold water * 4 medium dried chinese black mushrooms, soaked in hot water util soft * 2 medium green bell peppers * 1 medium leek * 16 to 20 skewers * 1 lemon, cut into wedges Directions Soak the bambo skewers in cold water while you cut up the ingredients. Cut the chicken into squares and the liver into squares and place the livers into the cold water and cover. Let stand 5 min. then drain and pat dry. Remove the mushroom stems from the water and cut each cap into halves. Then cut each green pepper into 1-inch squares. Cut the leeks into 1- inch legnths. Thread on the pieces of food on the skewers in a...

Adobong Pusit Ingredients * ½ kg Small fresh squids * ½ c Native vinegar * 10 Cloves garlic * Salt and pepper to taste * 1 md Onion, sliced * 2 md Tomatoes, chopped * Extra salt and pepper for seasoning * 1 ts Vet-sin (monosodium glutamate) (optional) Directions Got down my single Filipino cook book and found this little gem. My grasp of Tagalog is non-existent but I'd guess that the name translates as "Squid Adobo". At any rate, it's squid stewed in vinegar. I assume that the reference to "native vinegar" refers to nipa sap vinegar (sukang paombong). The bottle I have is a milky looking vinegar that tastes pretty much like any vinegar so I imagine that you have some latitude on what type you can use. For those of you who have never tried it, Filipino food is an intriguing cuisine that has elements of Southeast Asian, Chinese and Mexican or Spanish influences. It has everything from spring rolls (lumpias) to rellenos dishes. Wash the squids very well. Re...

Brunei Cutlets Ingredients * 2 x 170 g flaked light Tuna * 1 small Onion chopped * 1 green Chili chopped * 1 sprig curry leaves (optional) * 1 piece Rampe (Pandamus) (optional) * 1 piece Cinnamon * 1/2 inch Ginger root (crushed) * 4 cloves Garlic (crushed) * 2 tbs Vegetable oil * Salt, Pepper and Cardamom powder (optional) to taste. * 4 medium Potatoes boiled, skinned and cut into pieces. THE COATING : * Two Eggs (beaten) * Toasted bread crumbs (grounded) * Oil for deep frying Directions 1. - Drain the two cans of tuna. 2. - Heat the oil in a skillet (frying pan). 3. - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves, Rampe and cinnamon. 4. - Cook until the onions are tender light brown. 5. - Add drained tuna, stir all together. 6. - Allow to cook for a few minutes. 7. - Add the drained tuna liquid. 8. - Stir and allow to cook until the liquid is dry. 9. - Add salt, pepper and cardamom powder. 10. - Stir until well mixed. 11. - Turn off heat. 12. - Add ...

Chapche Mixed Vegies with Beef Mixed vegetables with beef ("chapche") is usually made when there are some celebration or party. But it is easy to make and now is served in any time people want. The dishes contains seasoned beef, vegetables, and noodles. Its taste is sweet and very special. Ingredients * 5 oz lean beef * A: 2 T soy sauce, 1 T sesame oil,1 t sugar, 1/2 cooking wine. * Crushed garlic, roasted sesame seeds, finely chopped green onion * 1 3/4 oz bean threads, i green onion, 4 dried mushrooms, soacked in water, 1 oz carrot, 1/3 oz dried cloud ear mushrooms, soacked in water. * 1 green peper, 2/3 t salad oil, salt and pepper. * B: 1 t roasted sesame seeds, 2/3 t soy sauce, 1/2 t sugar * 1/3 t sesame oil, crushed garlic, pepper, MSG Directions 1. In salted boiling water, cooked bean threads 3- 4 minutes until transparent. 2. Drain and cut into 2 1/2 inch length. 3. Cut beef and make it into strips. 4. Combine A and add beef to marinate. 5. Slice green onion ...

Ingredients * 1 1/2 cup Flour * 1/2 tsp Salt * 2 x Eggs * 1 1/2 cup Water Directions 1. Combine flour and salt. Beat eggs lightly and blend in. 2. Gradually add water, beating in one direction to make a thin smooth batter. 3. Lightly grease a small skillet, as in step 3 above. 4. Beat the batter again; then pour 2 tablespoonfuls into the skillet, tilting or rotating the pan so that the batter spreads thinly and evenly over the entire surface. (Pour any excess batter back into bowl at once to make the skin as thin as possible.) 5. When the dough shrinks away from the sides of the skillet, quickly pick it up (do not let it brown) and place on a tray. Cover with a damp towel. 6. Repeat process until dough is used up, lightly re-oiling the skillet each time. VARIATION: In step 1, add 1 tablespoon cornstarch to the flour and salt.

Ingredients 1 kl labong ng niyog stripped 1/2 kl singkamas stripped 3 tbsp ngohiong powder 2 tbsp 5 spice powder 1/2 kl ground pork season to taste with salt, pepper, msg, and soy sauce batter after wrapping with lumpia wrapper 2 cups cornstarch paprika/white pepper 5 tbsp 700 grms water Here is another recipe, this time of the sauce: (Here’s the recipe for the dip sauce). Lorbak Sauce: 2 tbsp dark soy sauce 2 tbsp castor sugar 1/8 tsp Chinese five spice powder (ng heong fun)/ Ngo hiong hun 1/8 tsp salt 4-5 tbsp water 1/2 tsp corn flour or tapioca flour 1 egg white, lightly beaten Combine all ingredients in a small saucepot. Bring to a low simmering boil over a gentle heat and cook for 1½–2 minutes. Stir occasionally until sauce turns smooth. Add in egg white and stir with a fork to form fine strands. Set aside to cool then use. Here is another clarification on the subject: By Pepe on Tuesday, October 10, 2000 - 01:25 am: I just cooked some adobo pork spare ribs. Super sarap ...

Sag Paneer (Creamed CurriedSpinach with Cheese) Ingredients * 1/2 cup water * 1 lb. fresh spinach, washed, de-stemmed, coarsely chopped * 3 T ghee or butter * 1 T finely chopped ginger * 1/2 c. finely chopped onion * 1 t salt * 1/4 t ground cumin * 1/4 t turmeric * 1/2 t ground coriander * 1/2 t garam masala * 1 cup cheese (paneer), cut into 1-inch cubes Directions Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree. In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes. Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minu...

This is so Delicious Food Ayam Pongteh [ Miso Soy Chicken ] Babi Pongteh [ Miso Soy Pork ] Ingredients * 3 lb whole chicken, cut into 10-12 pieces OR pork, cut into 2-inch chunks * 5 tbsp vegetable oil * 1 tbsp preserved soy beans [mashed] or Japanese Miso paste * 1 tbsp dark soy sauce * 3 med potatoes, quartered * 1 tbsp sugar * 2 scallions stalks, cut into 1-inch pieces * 6 small dried shitake mushrooms, reconstituted in hot water * salt and pepper * 3 red onions, sliced * 1 inch fresh ginger, sliced * 5 cloves garlic In red to be grounded Directions Using a mortar & pestle grind onion, ginger and garlic into a paste Heat 3 tbsp of vegetable oil in a hot wok, add ground paste, stir-fry for about 1 min Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or Miso paste, stir-fry for about 5 mins Add 2 cups water, sugar and season with salt and pepper; bring to a boil, then reduce heat and simmer for 15-20 mins Add potatoes, scallions and dried shitake mushroo...

Ingredients * 1 1/2 kg pork spareribs * 1 tbsp sugar * 3 tbsp cooking oil or lard * ½ tsp pepper * 2 tsp salt * 2 cloves garlic * 1 tsp preserved brown soya bean * 1 tsp dark soya sauce * 1 tsp peppercorn * 1 inch long cinnamon bark * 2 segments star anise * 1 1/2 Litres water Garnishing Ingredients: * fried crispy shallots * Chinese crispy crullers (Yu-Char-Koay) Preparation of Ingredients: 1. Cut spareribs into bite-size pieces and marinate with pepper and 1 tsp salt for ½ an hour. 2. Pound the preserved brown soya bean. 3. Smash the garlic. 4. Cut the Chinese crispy crullers into ½ inch pieces. Ingredients In a pot, bring water to a boil. Heat 2 tbsp oil in wok. Then fry the spareribs until well-browned. Set aside for use later. In a clean wok, heat remaining oil. Add sugar and carameilze until light brown. Then add the smashed garlic and preserved brown soya bean. Stir fry for 30 seconds. Add in the spareribs, dark soya sauce, peppercorn, cinnamon, star anise and remainin...

Ingredients * 1 tablespoon vegetable oil * 8 shallots, chopped * 6 cloves garlic, crushed * 1/2 teaspoon crushed red pepper * 1/2 teaspoon ground turmeric * 6 cups water * 6 stalks lemon grass, ground * 1/4 cup tamarind juice * salt to taste * 2 pounds red snapper fillets, cut into 1 inch pieces Directions Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.

Barbecued Shrimp Paste on Sugar Cane (Chao Tom) 1 servings Ingredients * 1 tb Roasted rice powder * Scallion oil * Crisp-fried shallots * 1 tb Roasted peanuts, ground * 1 lb Raw shrimp in the shell * 1 tb Salt * 6 Garlic cloves, crushed * 6 Shallots, crushed * 2 Ounces rock sugar, crushed -to a powder, or * 1 tb Granulated sugar * 4 Ounces pork fat * 4 ts Nuoc mam * Freshly ground black pepper * Peanut Sauce * Vegetable Platter * 8 Ounces 6 1/2-inch rice -paper rounds (banh trang) * 12 Piece fresh sugar cane, or * 12 oz Sugar cane packed in light -syrup, drained * 12 8-1/2 ea inch bamboo skewers -soaked in water for 30 -minutes * Vegetable oil, for shaping -shrimp paste * 8 Ounces extra-thin rice -vermicelli Directions Although this dish can be baked in an oven, I strongly suggest you grill it over charcoal, for the result is far superior. The dish may be prepared over 2 consecutive days. On day one, prepare the dipping sauce and condiments. The Vegetable Platter and shrimp paste ...

 This is a economical breakfast favourite seldom made at home these days. I have friends who ate this so often that they grew tired of it! Ingredients * 225g self raising flour * 1 egg * some sugar * pinch of salt * 2 tablespoon butter * 350ml water(I like it with milk, i'm sure the hawker didn't use it) Filling: * freshly ground roasted peanuts without skin. (just roast the peanuts in a wok, stir constantly without oil) sugar * sesame (optional) - wash and dry roast sesame in wok till fragrant, lightly crushed to release the fragrance. Directions beat egg, add butter, sugar, salt and water/milk. Add flour and mix to form a smooth batter. leave for several hours. Heat non stick pan, oiled lightly with butter if necessary, pour batter onto the pan, cover and cook till done(a nice brown underneath) on slow/medium heat. Remove from pan, throw some peanut/sesame and sugar over, fold into half, cut and serve immediately.

  Ingredients * 3 egg yolk, fresh * 4 egg white, fresh * 100 g : sugar * 0.5 tsp : essence, vanilla * 100 g : flour, wheat * 1 tbsp : flour, tapioca 0 * .25 tsp : baking powder Directions Sieve together wheat and tapioca flour and baking powder. Beat the eggs and sugar till stiff. Add in vanilla essence. Fold in 20grms of sifted flour with 100ml of egg batter. Slightly grease and heat the special mould in a pre-heated oven of 250C. Spoon the well-folded batter to fill about 3/4 level of each compartment. Bake for about 5 minutes. Repeat with the balance of the batter until all used up. When cool, store in an airtight container.

Ingredients * 8 Bombay ducks (see note below) * 1/2 cup Oil * 2 Medium onions, finely sliced * 2 clovesGarlic, finely chopped * 3 Dried chilies, seeded and broken into pieces * Lemon juice and salt to taste Directions Cut the Bombay ducks into 5 cm lengths. Heat oil in a small pan and deep fry the pieces. Take them out and drain them. Pour off oil, leaving about half the original amount. In it, fry the onions and garlic until onion is soft and golden. Add chilies and fry for 2 or 3 minutes longer. Return the Bombay duck pieces and stir fry for a minute. Add lemon juice and salt to taste. Serve hot or at room temperature. Note : Bombay duck is not a bird, despite its name. This is a variety of fish that is salted and dried. It is sold in packets. Deep fried or grilled, it is served as an accompaniment to a meal or rice and curry, and should be nibbled in little pieces.

Ingredients * 6 pieces Thawed chicken, skinned * 2 tsp Ground Coriander * 2 tsp Masala (Tandoori paste is available) * to taste Red pepper powder * Dash Garlic powder * to taste Salt * 1 tsp Ground jeera * Soy sauce (or yogurt) (needed only if tandoori masala is used) Directions If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce (or yogurt) with the tandoori paste. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cu...