Sunday, April 3, 2011

Other Dishes



Tempura more information

Tempura is seafood, vegetables, mushrooms and other pieces of food coated with tempura batter and deep fried. Tempura was introduced to Japan by the Portuguese in the 16th century, but has become one of Japan's most famous dishes internationally.
Okonomiyaki more information

Okonomiyaki is a mix between pizza and pancake. Various ingredients such as seafood, vegetables and meat can be mixed with the dough and placed on the okonomiyaki as topping.
Monjayaki

Monjayaki is a Kanto region specialty that is similar to Okonomiyaki, however, the dough used is much more liquid than the okonomiyaki dough.
Gyoza more information

Gyoza are dumplings with a filling usually made of minced vegetables and ground meat. Gyoza were introduced to Japan from China. In Japan gyoza are usually prepared by frying them.
Chawanmushi

Chawanmushi is savory steamed egg custard that usually contains pieces of chicken, shrimp, fish cake and a ginko nut mixed inside.
Tsukemono

Tsukemono are Japanese pickles. There are many variety of pickles, and a small dish of tsukemono is usually served with Japanese meals.






Sumber: http://www.japan-guide.com/e/e2035.html




Soya Bean Dishes

Tofu, natto, miso and many other important ingredients of Japanese cooking are made of soya beans. The following are some of the most popular soya bean based dishes:

Yudofu

Yudofu are tofu pieces boiled in a clear, mild soup and dipped into a soya based sauce before being eaten.
Agedashi Tofu

Agedashi Tofu are deep fried tofu pieces that are dipped into a soya based sauce before being eaten.
Miso Soup

A bowl of miso soup often accompanies breakfast, lunch and dinner. It is made by dissolving miso paste in hot water and adding additional ingredients such as wakame seaweed and small pieces of tofu.






Sumber: http://www.japan-guide.com/e/e2035.html




Saturday, April 2, 2011

Yoshoku Dishes

A large number of Western dishes have been introduced to Japan over the centuries. Many of them have become completely Japanized, and these dishes are now called Yoshoku dishes. Some of the most popular ones are:

Korokke more information

Korokke has its origins in the croquettes which were introduced to Japan in the 19th century. Korokke are breaded and deep fried, and come in many varieties depending on the filling. The most common filling is a mix of minced meat and mashed potatoes.
Omuraisu

Omuraisu (abbreviation for omelet rice) is cooked rice, wrapped in a thin omelet, and usually served with a gravy sauce or tomato ketchup.
Hayashi Raisu

Hayashi rice is Japanese style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or along side cooked rice. It resembles kare raisu, and, like kare raisu, it is also eaten with a spoon.
Hamubagu

Hamubagu is a Japanese style hamburger steak. It is typically served on a plate and usually with a demi-glace sauce, but without a bun.




Sumber: http://www.japan-guide.com/e/e2035.html




Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. It is usually served on special occasions.

During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:




Nigiri

Small rice balls with fish, shellfish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
Gunkan

Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
Norimaki

Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared "inside out" are very popular outside of Japan, but rarely found in Japan.
Temaki

Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
Oshizushi

Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
Inari

Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Chirashi

Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice. It can resemble domburi with the difference being that chirashizushi uses sushi rice while domburi uses regular, unseasoned rice.



Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the second word, e.g. nigirizushi.






Sumber: http://www.japan-guide.com/e/e2038.html




Friday, April 1, 2011

Baked Sugee Kuih (Bingka Suji)

 I love this, I love this.....! It tastes so nice, moderately sweet and perfect texture which is not too hard neither too soft. The top was browned under a grill for extra fragrant.

 I'll share the recipe later as I'm getting ready for dinner soon.... taaaa, see you.




Thursday, March 31, 2011

Fried Cencaluk

It is Cencaluk season in Miri now... Fresh shrimps are not as much as last year season and therefore Cencaluk is more expensive this time. This is one of the simplest way to cook Cencaluk apart from eating it raw.... such an appetiser!
By: Roz@HomeKreation

INGREDIENTS:

3 tbsp Cencaluk

Some Cili Padi*

1 Big Onion* (*sliced) 
A pinch Ikan Bilis / Anchovies
Lime


METHOD:
1. Heat up some oil & stir fry sliced chilies, onion & Ikan Bilis.
Add in Cencaluk & stir fry for a while.
Dish out & serve with lime.
2. Serve with white rice along other dishes (like curry).
BAHASA MALAYSIA VERSION
Cara mudah memasak lauk Cencaluk selain makan mentah. Cara ni boleh mengelakkan drpd sakit perut bagi yang tak tahan makan cencaluk tanpa di masak.


BAHAN2:
3 sb Cencaluk
Sedikit Cili Padi*
1 bj Bwg Besar* (*hiris)
Sejemput Ikan Bilis
Limau Kasturi


CARA2:
1. Panaskan sedikit minyak & tumis cili, bwg & Ikan Bilis sehingga wangi.
Masukkan Cencaluk & masak sebentar.
Hidangkan dgn limau.
2. Enak di makan dgn nasi putih & lauk lain spt kari.