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Japanese Pounded Cucumber Salad Shojin Ryori Japanese cooking recipe
| Japanese
Ingredients 400 g cucumbers salt 40 g carrots 20 g ginger 1/2 japanese dried hot chili peppers or korean dried hot chili peppers 2 tablespoons sesame oil 2 tablespoons light soy sauce or soy sauce 1 tablespoon sugar 1 tablespoon rice vinegar salt, to taste Directions 1Salt cucumber lightly
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Citrus Soy Dipping Sauce Japanese cooking recipe
| Japanese
Ingredients 7/8 cup Japanese soy sauce 5 tablespoons lemon juice, strained 3 tablespoons fresh orange juice, strained Directions 1Combine the soy sauce, lemon juice and orange juice together in a glass jar. 2Shake well and refrigerate. This keeps for up to four weeks.View related video clips[tub
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Roast Suckling Pig Recipe
| Meats
Type: Roast Suckling Pig Free Cooking Recipe - Meats Yes! Ingredients / Directions 10-15 pounds suckling pig1/2 cup(s) vegetable oilSalt and ground pepper to tasteBread stuffingplus 2 teaspoon sagecrumbled1/4 pound buttermeltedBread Stuffing:1/4 pound butter4 tbsp chopped onion4 tbsp
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Tea - LOVE POTION TEA
| Teas 2
Cooking receipe to make Tea - LOVE POTION TEA under category Teas 2. You may find some video clips related to this receipe below.LOVE POTION TEA1 pinch of rosemary 2 teaspoons of black ordinary breakfast tea tea3 pinches thyme 3 pinches nutmeg 3 fresh mint leaves 6 fresh rose petals 6 lemon leaves 3
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Cooking receipe to make Chicken Chop under category Cyber Kuali. You may find some video clips related to this receipe below.
Chicken Chop
By Amy Beh
Ingredients:
2 pieces boneless drumstick with skin – cleaned and dried well with absorbent paper kitchen towels
(A)
1 tsp soy sauce
Salt and pepper
A dash of Worchestershire sauce
2 eggs
50g flour
1/2 tsp soy sauce
A dash of pepper
A pinch of sugar
1 potato – cut into wedges
1 tomato – quartered
1 big onion – cut into halves and sliced thinly
50g button mushrooms
50g mixed vegetables
1 cup boiling stock
Seasoning:
2 tsp soy sauce
1/4 tsp pepper
1/4 tsp sugar
2 cm cinnamon stick (kayu manis)
1 clove
1/2 star anise (bunga lawang)
Method:
MARINATE chicken with (A) for 2 to 3 hours in the refrigerator or preferably overnight.
Dust chicken with tapioca flour and deep fry in medium hot oil till chicken turns a light golden brown. Dish out and
drain on absorbent paper kitchen towels. Fry potato wedges till golden.
Brown 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning. Put in button mushrooms, big onion and
tomato. Simmer for 5 to 10 minutes till gravy is thick.
Pour gravy over chicken and add accompaniments.
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