Serve: 4 to 6
Preparation time: 45 minutes + overnight soaking
Cooking time: 35-50 minutes
140 g azuki beans, washed and drained
750 g uncooked glutinous rice, washed and drained
sesame salt to taste
HOW TO MAKE:
1. Place the red beans in a saucepan and cover with water. bring to a boil and drain, cover with fresh cold water, and bring to a boil again.
2. Reduce the heat to low, cover and cook until beans are tender, about 40 minutes, adding more water as needed to keep beans covered.
3. Drain the beans, reserving the liquid. Pour the reserved liquid from the beans onto the uncooked rice grain and let stand, covered, overnight to allow the rice to take on pinkish color.
4. Drain the rice and reserve the liquid. Combine the beans and rice, taking care not to crush the beans. bring water to a boil in the base of a steamer. Line the steamer with cheesecloth and spread the rice and beans mixture over top. Poke a few holes in the rice for the steam to escape.
5. Steam over high heat until the rice is cooked, about 50 minutes, basting frequently with the reserved red bean liquid.
6. Serve in individual heated serving bowls and sprinkle sesame salt over the top. This dish can also be served at room temperature.
JAPANESE FOOD & THE RECIPES
Well.. these are some recipes that I've been trying for my family meals and specially for my daughter's lunch pack and also for bbq gathering.
So, I hope it's worth trying it and starting to love this easy, healthy and fun meals.......
Friday, August 8, 2008
Serve: 4 to 6
Posted by winda hainim at 10:45 PM
Preparation time: 30 minutes
Cooking time: 20 minutes
4 chicken tighs
2 tsp grated fresh ginger
180 ml sake
2 tbsp soy sauce
4 spring onions
2 tbsp cornstarch
1 tbsp oil
HOW TO MAKE:
1. Debone chikens thighs and place on a work surface, skin side down.Score the flesh with a sharp knife. Press on the meat to spread it out, creating an even thickness.
2. Combine ginger, 2 tbsp sake and soy sauce in a large bowl. Coat the chicken,and set aside to marinate for 20 minutes, turning occasionally.
3. Drain chicken and place skin side down on working surface.Cut spring onions to the same length as the chicken and place 3 or 4 pieces across each piece of chicken. Sprinkle with an even coating of constarch.
4. Roll each piece of chicken up and fasten with kitchen string, securing at both ends.
5. Heat oil in 25-cm skillet over medium-high heat. Add chicken rolls, seam side down, and cook, turning chicken frequently with tongs, until evenly browned.
6. Drain fat from skillet, leaving chicken in place, and add sake. Reduce heat to medium-low, cover and cook for 7 minutes.
7. Add reserved marinade and cook chicken roll for 10 to 12 minutes, or until tender.
8. To serve, remove string from meat and slice cross-ways in 2-cm thick slices and spoon pan juices over the slices.
Posted by winda hainim at 10:23 PM
Tuesday, March 11, 2008
Yields : 1 cup
Preparation time : 15 minutes
1 Japanese cucumber (about 90 g)
1 small eggplant (about 90 g)
2 tsp salt
1 mioga or torch ginger bud
1/2 tsp Japanese soy sauce
HOW TO MAKE :
1. Rub 1/2 teaspoon of the salt onto the cucumber skin. Rinse and pat dry.
2. Halve the cucumber lengthwise and cut into wedges. Sprinkle with 1/2 tsp salt, mix and set aside.
3. Halve the eggplant lengthwise and cut into wedges. Sprinkle with `1/2 tsp salt, mix and set aside. 4. Thinly slice the mioga bud diagonally, mix with 1/2 tsp salt and set aside.
5. Place the salted vegetables and soy sauce in a bowl, mix well and cover with a lid and a weight to press. Set aside for half a day. The pickles can be kept refrigerated for 3 days.
Posted by winda hainim at 9:37 PM