Day 1
Thursday
Date :23 April 2020
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Time
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16.02 – 16.26
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Title
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1. Japanese Curry Rice
2. Takoyaki Easy Home
Recipe
3. Gyudon Japanese Beef
Bowls
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Sources
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Materials/Ingredients
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2. 1cup/100g flour *1
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1 egg
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1.25cup/300ml dashi stock *1
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1.8oz/50g cooked octopus
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1/4 cup of finely chopped scallions
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1/4 cup Tenkasu
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2 tbsp red pickled ginger
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2 tbsp takoyaki sauce
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1 tbsp Japanese mayonnaise
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1 tbsp seaweed flake to top
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2 tbsp bonito flake to top
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3.
150 g thinly sliced beef
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1/2 onion
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1 tbsp red pickled ginger for topping
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1 tbsp diagonally and thinly sliced
scallion for topping
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3 cups cooked Japanese rice *1
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1/2 tbsp olive oil
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200 ml water
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1 tsp dashi powder
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2 tsp sugar
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1 tbsp sake
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1 tbsp mirin
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1 tsp ginger juice
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2 tbsp soy sauce
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How to make it
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Cut the meat into bite size pieces and set aside Peel
and cut the potatoes, carrot, and onion into large bite size pieces and set
aside. Heat olive oil in a pot over medium heat and add garlic. When the
garlic is fragrant, add the beef and cook until browned. Add the potato,
carrot, and onion and stir with a wooden spatula. When the oil has coated
evenly on all the ingredients and the outer-edge of the potatoes have become
transparent, add the water, honey, and grated apple. Bring it to boil and
then turn the heat down to low to simmer until the potatoes become soft and
all the other ingredients are cooked. Turn the heat off, break the curry sauce
blocks apart and add to the pot.
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Combine water, egg and dashi stock together in a bowl
and mix well until frothy. Sift the plain flour into a large bowl and add the
liquid mixture over the flour. Whisk them together well until all the dry
flour is completely mixed in. Heat the takoyaki pan and oil the holes with
the oil brush. Pour the batter into the pan holes so they are approximately
80% full and then add the octopus, green onion, tempura crisps and pickled
ginger .Then add more of the batter until it's just overflowing. Cook for
approximately 1 & 1/2 minutes, then trim off the excess batter and flip
them over by inserting the Takoyaki pick from 4 o'clock direction, turn your
wrist 90°. Keep flipping them around until the takoyaki are a golden-brown
color. When all balls outside are crispy golden brown, turn the heat off. Serve
them on a plate and coat with the Takoyaki sauce and Japanese mayonnaise then
sprinkle with aonori and bonito flakes to serve.
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Slice the onion into wedges. Heat the olive oil in a
saucepan over medium heat and cook the onion. Once the onion becomes
translucent, add all the sauce ingredients. Bring it to simmer and add thinly
sliced beef and cook about 5 minutes over medium heat. Once the beef has
cooked and the sauce has reduced a bit, remove from the heat. Serve over
a bowl of rice and garnish with scallions and red ginger pickles.
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New Vocabularies found
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scheme ,
roux, tangy , scrunched, peasy, acidity
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Comments
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All of those procedure
text is Japanese food that I want to eat. Now I’m craving.
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Day 2
Friday
Date :24 April 2020
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Time
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5.38 – 6.04
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Title
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1. Galbitang (Beef Short
Rib Soup)
2. Korean Purple Rice
Recipe
3. Easy Kimbap (Korean
Sushi Roll)
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Sources
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Materials/Ingredients
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How to make it
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Soak the beef ribs in cold water for 20 mins. Change the water a few
times during this time. This is to draw out the red liquid (which looks like
blood) from the meat and also to rinse out any bone fragments. In a large pot of rolling boiling water
(enough to fully cover the ribs), boil the ribs for 6 to 8 minutes over
medium high heat. Drain the water and rinse the ribs in cold water. Cut off
any obvious excess fat from the ribs. Place them in a large clean pot.
Add onions, radish, green onions, garlic, black peppers, and water (10 cups)
into the pot and bring them to boil over medium high heat, covered. Once
rolling boiling, reduce the heat to medium low heat and simmer for 1.5 hours.
If adding, soak the glass noodles in a large bowl of cold water (fully
immersed). Gently take out the beef ribs and
radish from the broth and set them aside. Strain the remaining ingredients
over a large clean pot. Discard all the strained vegetables while keeping the
broth. Remove the fat. (Refer to the tips mentioned above.) Thinly slice the
radish and place them into the pot. Season the beef ribs with the seasoning
ingredients and gently place them into the pot. Bring the pot to boil over
medium high heat for about 8 mins. Add the glass noodles and green onions and
boil for a further 2 mins.
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Put
the rice into the rice cooker inner pot and rinse the rice until the water is
clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well. Cover
the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to
“백미 (baekmi)” setting. If your Cuckoo has an
English mode, it may say “glutinous rice”. Wait until the rice cooks and
switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the
rice with the rice paddle. Serve or store it for later. (Refer below for
storage guide)
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Rinse the spinach and parboil it in rapidly boiling water (30 seconds
to 1 minute). Drain the water away and run some cold water over the spinach.
Gently squeeze the spinach to remove any excess water. Put the spinach
into a bowl. Add 1/8 tsp salt and 1/2 Tbsp sesame oil then mix them well. Pre-heat
a pan/skillet. Add a small dash of cooking oil and spread it around the pan.
Add the beaten egg and cook both sides well over medium heat. Place the egg
omelette on a cutting board and cut it into long strips. In a heated pan, lightly cook the carrots, crab
sticks and kimbap ham (about 1 min per ingredients), separately, and over
medium heat. (Some people use these raw, but I prefer cooking them first for
my kimbap.) Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame
oil and 1/4 tsp fine sea salt (or more to taste). Mix them well with a rice
spatula. Gather all the kimbap ingredients at the ‘kimbap rolling station’.
This makes it easy to assemble. Place one dried seaweed sheet on the bamboo
mat (shiny side down). Put the rice on the seaweed sheet then spread it
evenly and thinly to cover about 2/3 of the seaweed. (Leave about 5cm / 2
inches gap at the top of the seaweed). Now fill the seaweed with the
filing ingredients. Make sure you evenly use the ingredients so that you’re
not short of them later. Place one yellow radish pickle at about 1/3 point of
the seaweed then add three burdock strips, one ham strip, one crab stick around
it. Then pile up a few eggs strips, carrot sticks, and some spinach. Then
roll the seaweed. If the seaweed doesn’t stick, paste some water on
the gap you left in step 6. You can also use a few grains of cooked rice in
this gap. Set the rolled kimbap aside. Repeat the step 6 and 7 with the
remaining ingredients. Line up all kimbap on a cutting board and paste some
sesame oil (1 Tbsp) around the seaweed surface. Slice kimbap into bite size
pieces.
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New Vocabularies found
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Solidify, excess, diminish,
inconvenience, surface, pile
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Comments
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Those Korean food look so
good and yummy.
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Day 3
Saturday
Date :25 April 2020
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Time
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11.53 -12.21
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Title
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1. Tom Yum Soup Recipe –
Authentic Thai Style
2. Khao Man Gai Recipe –
Thai Street Food Style
3. Thai Iced Tea Recipe
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Sources
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Materials/Ingredients
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whole
chicken
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tablespoon Thai black tea
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How to make it
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1. 2. bought full chickens, which come with
head and all insides in-tact. If your chicken hasn’t been de-gutted, you’ll
need to first carefully remove the entire organ system. You have to cut a
slit in the back of the chicken, about 6 cm in length, and then reach in with
your hand to remove all the organs. Be careful not to break the intestines or
innards as it can cause the chicken to get bitter.
2. Once your chicken is de-gutted, stuff the
feet of the chicken into the body cavity, and then twist the wings to the top
of the chicken - this is just going to keep its limbs from flapping while
being boiled.
3. Put enough water into a pot to cover your
chicken, and then bring it to a boil (chickens not in yet). Once your water
is boiling, reduce the heat to low.
4. Add the salt into the water and dissolve
it.
5. Add the chickens to the boiling water and
boil them for about 35 - 45 minutes, if you’re only doing one chicken it
might only take 30 - 40 minutes - so just keep an eye on it. If you have a
meat thermometer, that could come in handy.
6. Once the chicken is firm and bouncy, you
can remove the chicken from the pot, and lay it in a pan to cool.
7. That’s it for the boiled chicken.
Part 2: Rice (วิธีหุงข้าวมัน)
1. For a proper Thai street food version of
khao man gai (ข้าวมันไก่), you need to have some chicken oil. I
made some by taking extra chicken skin, putting it into a hot wok for about
10 minutes and sizzling all the oil out of it - we probably had about 1.5
cups of chicken oil. However, if you don’t want to use chicken oil, you can
also just use any kind of vegetable oil.
2. Take the garlic, and blend it up, or use a
food processor. Alternatively, you can just mince it up as well. In Thailand
they just use the full cloves of garlic, without even taking off the skin.
3. Then take the minced garlic and deep fry it
in either the chicken oil or vegetable oil. You want to fry it on a medium
low heat, and stir it continually in the oil so the garlic doesn’t stick. You
want the garlic to become nice and golden brown, without burning or getting
too dark. It should take about 5 - 8 minutes.
4. Once your garlic has been fried, strain and
drain it.
5. Add your uncooked rice to a rice cooker
pot, and first give it a good rinse and drain.
6. Add the fried garlic to the uncooked rice,
along with the chicken broth (from cooking the chicken), and a bit of salt to
taste.
7. Stir the uncooked rice and broth all
around, even it out in the pot, and finally press cook on your rice cooker.
Let the rice cooker work its magic.
8. When the rice finishes cooking, let it sit
for a few minutes, and then open the cover and just fluff it up.
Part 3: Soup (วิธีทำซุป)
1. Cut up your winter melon or daikon radish
into about 5 cm pieces. For the winter melon, I first sliced off the skin,
then cut it into quarters, removed the seeds, and sliced it into pieces.
2. Go over to your chicken broth, and try to
skim off the top layer of oil, and discard.
3. Now bring your chicken broth to a boil, and
then add in the pieces of winter melon or radish.
4. While your soup is boiling, you can go ahead
and add in as much salt and pepper to your tasting. It shouldn’t be too salty
or too peppery, you’re looking for just a soothing broth.
5. Boil your soup for about 15 minutes or so,
until the winter melon or daikon radish is soft.
6. Final step for the soup is to turn off the
heat, take a handful of cilantro, chop it up, and toss it in. Give that a
quick stir, and it's ready.
Part 4: Sauce (วิธีทำน้ำจิ้มข้าวมันไก่)
1. For the sauce, just chop up the ginger, and
then just throw it, with all of the ingredients into a blender or food
processor.
2. You don’t need to blend it up completely,
it can be a little chunky (depending on your preference).
3. Transfer your blended sauce over to a pot
or wok, and you want to just bring it to a boil for a few seconds - this is
not really for any reason other than to kill any bacteria and make your sauce
last longer (this sauce should last in the fridge for about 3 - 4 days, but
of course it probably tastes the best when it’s freshest).
4. Pour the sauce into a bowl and it’s ready
to be eaten.
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1. 3. First step is to boil water, I’m just using
a pot, but you could use a water boiler or microwave
2. Take
your tea sock and add about 1 tablespoon of black Thai tea.
It’s then easiest to put your tea sock into a bowl or big cup in
order to steep the tea.
3. Pour
1 cup of boiling water into the tea sock, and push it in and out to steep the
tea and extract all that flavor. Steep the tea for a few minutes until it
turns nice and dark in color.
4. Taking
a new cup, pour in 1 glass of hot tea
5. Add
2 teaspoons of sugar, 2 teaspoons of sweetened condensed milk, and give it a
nice stir
6. Then
add 2 teaspoons of evaporated milk, and continue to stir the tea until everything
is fully mixed in
7. Optional
- A good Thai iced tea should have a little froth or some bubbles on top, so
take 2 pitchers, and pour the tea from one to the other, with a bit of
elevation. You could do this in a different way too, but it’s pretty fun!
8. Take
a cup and fill it all the way to the top with crushed ice
9. Gentry
pour your hot tea mixture over the cup of ice
10. To
give your Thai iced tea a final creamy touch, drizzle on some more evaporated
milk onto the top of your cup
11. Add
a straw, and you’re ready to start slurping it down!
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New Vocabularies found
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Buds, distinct, rupture, doused, Gentry, elevation
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Comments
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I feel that Thailand
foods is similar to Indonesian foods.
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Day 4
Sunday
Date :26 March 2020
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Time
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10.12 – 10.43
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Title
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1. Spaghetti Squash
Alfredo
2. How To Make a Classic
Bolognese Sauce
3. Balsamic Herb Pork
Tenderloin
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Sources
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Materials/Ingredients
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How to make it
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Gather the
ingredients. Preheat the oven to 425 F. Place the
squash, cut-side down, on a parchment paper-lined rimmed baking sheet. Roast
until the squash is very tender and easily pulls apart into strands when the
cut side is scraped with a fork, about 40 minutes. Remove
from the oven and let sit on the pan until cool enough to handle, about 15
minutes. Drag a fork through the squash to separate it into spaghetti-like
strands. While the squash cools, heat the oil
in a large skillet over medium-high. Add the broccoli and 2 tablespoons of
water, cover, and cook until the broccoli is tender, 2 to 3 minutes. Transfer
to a plate. Wipe out the skillet. Melt the butter in the same skillet
over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the cream and milk, and cook until mixture is heated through and little
bubbles appear near edges of the pan (do not let it come to a rolling boil). Remove
the skillet from the heat and whisk in cheese. Season with salt and pepper. Add
the squash to the skillet toss to combine with the alfredo sauce. Serve
in deep bowls topped with the broccoli and parsley.
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Mince the pancetta and the vegetables, and sauté
them in a casserole or Dutch oven with the oil. When the onion is golden, add
the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the
wine has evaporated, then add the tomatoes, a ladle of broth, and check the
seasoning. Continue simmering over a very low flame for about 2 hours,
stirring occasionally, and adding more broth if the sugo looks like it's
drying out. The sugo will improve steadily as it cooks, and if you have the
time simmer it longer - some suggest it be simmered for 6 hours, adding
boiling water or broth as necessary. When it is done it should be rich and
thick.
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Cut pork
tenderloin into 6 to 8 1-inch round pieces. Place pork into a resealable
plastic bag. Add sprigs of thyme and rosemary. Combine remaining ingredients
in a small bowl. Pour mixture over pork, seal bag, and allow to marinate in
the refrigerator for 4 to 12 hours. Preheat the grill for medium heat. Remove
pork from bag and place onto grill. Reserve marinade. Brush with marinade and
cook for 7 minutes. Turn pork and cook for additional 7 minutes. When the
meat reaches 140 degrees F/60 degrees C, remove from grill and serve. Discard
any remaining marinade.
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New Vocabularies found
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Strands, rimmed,
ubiquitous, ounces, tenderizing.
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Comments
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I hope someday I can try
to those yummy food, halal food only.
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