Thursday, 30 August 2012


[postlink]http://www.5recipes.com/2012/08/how-to-make-yakibuta-ramen.html[/postlink]http://www.youtube.com/watch?v=-wa0umYJVGg
[starttext]
Ingredients for Ramen - Japanese noodle dish originated in China
(serves 2)

- Yakibuta -
500g Pork Ribs (17.6 oz)
Green Part of Welsh Onion
A Small Piece of Ginger
4 tbsp Soy Sauce
2 tbsp Sake
1 tbsp Brown Sugar
** Boil down the pork ribs soup until the volume is less than 300cc (1 1/4 u.s. cups).

- Seasoned Soft-Boiled Eggs -
2 Eggs (65g-70g/2.29oz-2.47oz)
1 tbsp Soy Sauce
1 tbsp Sake
1 tbsp Mirin
** Season the eggs for several hours at a room temperature or keep them in a fridge overnight.

- Toppings -
12cm White Part of Welsh Onion (5 inch)
80g Spinach (2.82oz)
Narutomaki - Cylindrical Kamaboko
Menma - Condiment Made from Dried Bamboo Shoots
Toasted Nori

- Dashi Stock -
1200ml Water (5.07 u.s. cup)
10g Dried Sardines (0.353 oz)
10x5cm Dried Kombu Kelp (4x2 inch)

2 Bags of Raw Ramen Noodles
2 tsp Chicken Stock
[endtext]

How to Make Yakibuta Ramen


[postlink]http://www.5recipes.com/2012/08/how-to-make-inarizushi.html[/postlink]http://www.youtube.com/watch?v=0kTKXg1renw
[starttext]
Ingredients for Inarizushi
(12 pieces)

6 Aburaage - Fried Tofu Pouches
300ml Dashi Stock (1.27 us cup)
3 tbsp Sugar
2 tbsp Mirin
2 tbsp Soy Sauce

3 Dried Shiitake Mushrooms
30g Carrot (1.76 oz)
4g Dried Hijiki Seaweed (0.141 oz)
Vegetable Oil

4~5 tbsp Shiitake Liquid
½ tbsp Sake
½ tbsp Mirin
½ tbsp Sugar
½ tbsp Soy Sauce
1 tbsp Toasted White Sesame Seeds

Omelette Sheets (2 eggs + sugar + salt + potato starch dissolved in water)
Mitsuba - Japanese Wild Parsley
Shoga Amazuzuke - Pickled Ginger

300ml Japanese Rice (1.27 us cup)
300ml Water (1.27 us cup)
1 tbsp Sake
5x5cm Dried Kombu Seaweed (2x2 inch)

How to Make Steamed Rice
Wash and drain 300ml rice (1.27 us cup) with a sieve basket. Put the rice in a rice cooker and add 300ml water (1.27 us cup), 1 tbsp sake and 5x5cm dried kombu seaweed (2x2 inch). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

50ml Sushi Vinegar (1.76 fl oz)
(substitute: 2 tbsp rice vinegar + 1½ tbsp sugar + ⅔ tsp salt)
[endtext]

How to Make Inarizushi


[postlink]http://www.5recipes.com/2012/08/how-to-make-futomaki-sushi-california.html[/postlink]http://www.youtube.com/watch?v=1Hy55UIjaqY
[starttext]
8 Shrimp (80g/2.82 oz)
1/2 Cucumber
10g Beni Shoga - pickled ginger (0.353 oz)
2 sheets of Toasted Nori (20x19cm/7.87x7.48 in)

- Atsuyaki Tamago (Rolled Omelet) -
2 Eggs
1 tbsp Sugar
A pinch of Salt
Olive Oil

Mustard Greens
Shoga Amazuzuke - ginger pickled w/ sweet vinegar

- California Roll -
1/4 Avocado
6 Crab Sticks
1/4 Cucumber
Toasted White Sesame Seeds
A sheet of Toasted Nori (10x19cm/3.94x7.48 in)

** Avocados easily turn brown...you can prevent it by sprinkling on some lemon juice.

Mayonnaise
Wasabi

- Sushi Rice -
300ml Rice (1.27 u.s. cup)
300ml Water (1.27 u.s. cup) - the same amount of the rice
1 tbsp Sake
5x5cm Dashi Kombu - dried kombu kelp (2x2 inch)

** How to cook Steamed Rice
Wash 300ml rice (1.27 u.s. cup) and drain the rice in a wire sieve. Put the rice in a rice cooker, and add 300ml water (1.27 u.s. cup), 1 tbsp sake and 5x5cm kombu kelp (2x2 in). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

- Awasezu (Sushi Vinegar) -
50 ml Vinegar (1.76 fl. oz)
2 tbsp Sugar
1 tsp Salt

- Tezu (Vinegar Water) -
50ml Water (1.76 fl. oz)
2 tsp Vinegar
[endtext]

How to Make Futomaki Sushi & California Roll


[postlink]http://www.5recipes.com/2012/08/how-to-make-temaki-sushi-japanese-hand.html[/postlink]http://www.youtube.com/watch?v=0lh_UWF9ZP4
[starttext]
Ingredients for Temaki Sushi
(serves 3)

300ml Rice (10 1/2 oz)
300ml Water (10 1/2 oz)
1 tbsp Sake
5x5cm Kombu Kelp (2x2 inches)

2 tbsp Roasted White Sesame Seeds
A Little Ginger

40ml Rice Vinegar (2 tbsp & 2 tsp)
1/2 tbsp Sugar
1 tsp Salt

2 Eggs
2 tsp Sugar
A Bit of Salt

4 Srimps

100g Chu-Toro - Medium Fatty Tuna (3 1/2 oz)
100g Kampachi - Greater Amberjack (3 1/2 oz)
100g Fatty Salmon (3 1/2 oz)
1 Precooked Anago - Conger Eel
2 Scallops
1 Cuttlefish

Looseleaf Lettuce
Newly Harvested Onion
Radish Sprouts
1/2 Cucumber
50g Takuan - Pickled Daikon Radish (2 oz)
50g Nagaimo - Japanese Mountain Yam (2 oz)
10 Shiso Leaves - Beefsteak Leaves

Toasted Nori - Toasted Laver Seaweed

Gari - Sushi Ginger
Mayonnaise
Wasabi - Grated Japanese Horseradish
Soy Sauce

How to Make Steamed Rice
Wash 300ml rice (10 1/2 oz) and drain the rice in a sieve basket. Put the rice in a rice cooker, and add 300ml water (10 1/2 oz), 1 tbsp sake and 5x5cm kombu kelp (2x2 inches). Let the rice soak in the water for 30 minutes and turn on the rice cooker.
[endtext]

How to Make Temaki Sushi (Japanese Hand Roll Sushi)


[postlink]http://www.5recipes.com/2012/08/how-to-make-takoyaki-japanese-octopus.html[/postlink]http://www.youtube.com/watch?v=PHDmVhShE80
[starttext]
Ingredients for Takoyaki
(serves 2)

- Takoyaki Batter -
1 Egg
340ml Icy Water (1.437 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tsp Soy Sauce
A Pinch of Salt
100g Soft Wheat Flour (3.527 oz)

150g Boiled Octopus (5 1/3 oz)
1/2 cup Tenkasu - crunchy bits of deep fried flour-dough
6g Beni Shoga - Pickled Ginger (1/5 oz)
2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz)

Okonomiyaki Sauce
Aonori - Green Laver
Hanakatsuo - Dried Bonito Flakes
2 Long Green Onions
Mayonnaise

- Vinegar Sauce -
150ml Water (0.634 u.s. cup)
1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi)
1 tbsp Soy Sauce
2 tsp Vinegar
Long Green Onion

- Alternative Fillings -
Boiled Firefly Squid
Chikuwa
Sweet Corn & Cheese
Sausage
[endtext]

How to Make Takoyaki (Japanese Octopus Dumpling Balls)


[postlink]http://www.5recipes.com/2012/08/how-to-make-sukiyaki-japanese-beef-hot.html[/postlink]http://www.youtube.com/watch?v=aVWPH0C_17c
[starttext]
Ingredients for Sukiyaki (3 People)

- Sukiyaki Sauce -
100ml Sake (2/5 u.s. cup)
50ml Mirin - A Type Of Sweet Rice Wine (1/5 u.s. cup)
50ml Soy Sauce (1/5 u.s. cups)
2 tbsp Sugar

Beef
Eggs

Chinese Cabbage
Negi - Welsh Onion
Shungiku - Edible Chrysanthemum
Shiitake Mushrooms
Enokitake Mushrooms

Seared Firm Tofu
Ito Konnyaku - Konjac Cut Into Noodle-like Strips
[endtext]

How to Make Sukiyaki (Japanese Beef Hot Pot)


[postlink]http://www.5recipes.com/2012/08/how-to-make-beef-shabu-shabu.html[/postlink]http://www.youtube.com/watch?v=TSSYKTrD8ho
[starttext]

Beef Shabu Shabu Ingredients:

  • 1lb rib eye beef, thinly sliced
  • 1/4 cup sake
  • 1 oz kelp
  • 4 shiitake mushrooms
  • 1 package enoki mushroom
  • 1/2 head hakusai cabbage
  • 1 bunch Tokyo green onion
  • 1 carrot
  • 1 bunch mizuna or shungiku, cleaned
  • 1 package kudzukiri
  • 1 package silken tofu, sliced into eights

Yuzu Soy Dipping Sauce:

  • 1 tablespoon yuzu juice
  • 1/4 cup soy sauce
  • 2 tablespoon rice vinegar
  • 1/4 cup dashi from cooking shabu shabu

Shabu Shabu Garnishes:

  • 1/2 cup grated daikon radish
  • 1/4 cup thinly sliced green onion
  • 4 teaspoons Japanese grinded seven hot pepper

Peanut Sesame Dipping Sauce:

  • 1/4 cup peanut butter
  • 1/4 cup sesame seed
  • 2 tablespoons soy sauce
  • 1 tablespoon miso
  • 1 tablespoon rice vinegar
  • 1/4 cup dashi from cooking shabu shabu

Heat Kelp Water and Mix Dipping Sauces for Shabu Shabu

In a donabe, which is large clay pot, add water and sake to 2/3 full. Add kelp and soak it for 30 minutes. Bring the kelp water to almost to the boil. Take out the kelp. Kudzukiri, I soaked in water for 2 hours. Nice and soft, so easy to cook it.

Making yuzu soy dipping sauce: mix all the ingredients in a bowl and mix well. Making peanut sesame dipping sauce: mix all the ingredients and mix well.

I’m going to show you how to prep garnishes. Scallions, take off the stems, thinly sliced. This is the Daikon radish. Peel first. I use a grater. Red Pepper.

Serve Beef Shabu Shabu with Hot Kelp Water and Sauces

Set up a portable stove on a table with hot kelp water in a clay pot. Set up the plate of beef and vegetables. Cook beef and vegetables in the clay pot for your desired doneness. Serve with two dipping sauces and garnishes. Your dipping sauce, dip it and enjoy it
[endtext]

How to Make Beef Shabu Shabu


[postlink]http://www.5recipes.com/2012/08/how-to-make-manju.html[/postlink]http://www.youtube.com/watch?v=FRC2-s9k64Q
[starttext]

Ingredients for Kuri Manju:

1 ½ oz. sugar
1 egg
½ oz. butter
1/4 tsp. baking soda plus 1/2 teaspoon water
3 ½ oz. cake flour
1 can organic azuki beans cooked in water, no salt added.
3 tbsp. sugar
1 can chestnut cooked in syrup
1 egg yolk1 teaspoon mirin
1 tsp. poppy seeds

Mix Manju Dough

Pre heat oven to 360F. Mix sugar and egg in a food processor until smooth. Add butter mix. Add baking soda and flour, process until smooth. Wrap with plastic and rest for 30 minutes.

Prepare the Manju Chestnut and Bean Filling

Make azuki an: Drain and wash azuki beans. Mix azuki beans and sugar in a food processor until smooth. For tsubu an, stop process when the azuki beans still have some shapes. Make 12 azuki balls. In a small pot, heat the chestnut once and drain. Let it cool. Ok, now let’s make inside of the manju, which is sweet red bean paste and chestnuts. Take one chestnut and wrap around with one asuki ball. Do the same for others.

Wrap Chestnut Ball in the Manju Dough and Bake

Now it’s time to roll the dough. First you spread flour on the counter. Make a log first. Cut it to 12 pieces. Make 12 balls.Take one dough ball and flatten to 1/8 inch thickness, Place one azuki and chestnut ball in the center of flattened dough and gently and carefully wrap it with dough using fingers and hand. Close completely so that azuki an is totally covered with dough. Keep the round shape while wrapping process.

Set up the baking pan with a parchment paper, and place the manju balls. Brush excess flour from the manju and spray with water. Brush manju with egg yolk and mirin mixture and sprinkle poppy seeds on top. Bake manju at 360F for 15 minutes.
[endtext]

How to Make Manju


[postlink]http://www.5recipes.com/2012/08/how-to-make-crab-tempura-roll.html[/postlink]http://www.youtube.com/watch?v=fpi84uTlS-E
[starttext]

Make the Crab Tempura

OK, so, this is the crab legs and how to make this tempura. It’s easy I will show you. This is the tempura flour. Just, first, you need to flour these crabs. Now, here, I have this flour mixed with water, a kind of pancake batter like texture. This is what you are looking for. Now, this is ready. The choice of oil, I use canola. Also, I love rice brown oil.

OK, now this is heating. Let me check the temperature of the oil. So, you need a drop of this tempura batter. The batter goes down and then a little bit time to come up. Turn to medium heat. The legs go into this tempura batter. Then, into the oil. And, fry about maybe two minutes. A kind of not too golden. Just lightly.

Wrap the Bamboo Mat

OK, so this is the makisa, the bamboo mat. Flat side is always the top. Then also you have to wrap the mat with plastic paper. So, that rice won’t stick to the mat.

Put Rice on the Nori

Now, this is the Nori, which I cut in half cross wise. And then, putting this Nori shiny side down, at the edge of the mat. I am going to grab the sushi rice, which means, everyone says very sticky, so, just moist with water, vinegar water and grab about one cup. And make it into kind of an egg shape. And put this on top of Nori, half inch below. Just push the rice like this. Rinse off and you just cover whole Nori. Except the top half inch.

Add Ingredients to the Roll

Then you need Sesame Seed or tobiko or ground nuts. This one just flip this way. And always put the Nori and the rice at the edge of the mat. Here is the little or quite spicy pickled jalapeno. Then, a little cilantro, a kind of very foreign flavor. These legs are very thin so I can put four.

How to Roll the Crab Tempura Roll

Thumb goes under and four fingers are tightly holding the inside ingredients. Roll tight, if you don’t roll tight here you are rolling in air. A kind of air as well, so, make sure very very tight. Now, you have to release this. Otherwise, you are rolling the mat. Another quarter turn. Then just release this and you want to make it nicely square. Push the sushi up. And, then, index finger is moving from the center, while gently pressing the top surface, centered to the right. And, here you are. Cut the sushi, you need to saw it. Starting in the center, don’t put much pressure.
[endtext]

How to Make a Crab Tempura Roll


[postlink]http://www.5recipes.com/2012/08/how-to-make-brown-rice-for-sushi.html[/postlink]http://www.youtube.com/watch?v=raMLCTcORN0
[starttext]

Ingredients for Brown Rice for Sushi

Your ingredients are:

  • 3 cups of short grain Brown rice
  • 3 ¼ cups of water
  • 1/3 cup of rice vinegar
  • three tablespoons of sugar
  • and one teaspoon of salt

Instructions for Making Brown Rice for Sushi

Wash and soak your rice before setting it to cook. Once you’ve done that, fill your pot, of boiling water, halfway and pour the rice in. Now that your rice is cooking, let’s prepare the vinegar. Take a sauce pan, and mix your 1/3 cup of rice vinegar, your 3 and ¼ cups of water, your three tablespoons of sugar, and your teaspoon of salt. Put the pan on low heat, and cook until sugar dissolves. Then, cool your vinegar mixture.

Additional Instructions for Making Brown Rice for Sushi

Now that your rice is done, spread the rice on a plate or bowl of your choice; Drizzle your vinegar mixture over the rice and quickly mix using a rice spatula. Be careful not to crush the rice as you do so.If you want to give your sushi rice a shiny look, simply use a fan as you’re mixing your rice.Once you’re done, sit back and enjoy your creation.
[endtext]

How to Make Brown Rice for Sushi

Wednesday, 29 August 2012


[postlink]http://www.5recipes.com/2012/08/chimichurri-sauce.html[/postlink]http://www.youtube.com/watch?v=NG6pv9Oc-wI
[starttext]

Chimichurri Ingredients

Chimichurri is a simple garlic and herb sauce. In addition to fresh garlic, I have some fresh cilantro, fresh oregano and fresh flat-leaf parsley. We are also going to use some oil and vinegar, so let's get started.

Peal Garlic and Ready Parsley

We're going to peel and slice 4 to 5 cloves of garlic, and set that aside. Next step is our Italian parsley, just hold your blade at a 45-degree angle and shave the leaves right off the stems. Italian parsley stems are very tender and flavorful, so all we need to do is discard this part. If you want to go through and pick out some of the larger stems you can, but don't spend too much time on that because it really doesn't matter.

Add Ingredients to Blender

Alright, the rest of this easy recipe happens in the blender. I'm going to pour in a 1/2 cup of olive oil, I'm going to toss in the sliced garlic, I'm going to add 3 tablespoons of white wine vinegar, 1/2 teaspoon of salt, 1/4 teaspoon of ground cumin, 1/4 teaspoon of red chili flakes, and 1/4 teaspoon of freshly ground black pepper. I have 1/2 cup of packed cilantro leaves, and a 1/4-cup of packed oregano leaves, along with our bunch of Italian parsley. And you want to make sure you have a long spatula for this next step.

Pulse and Scrape

We're going to pulse the mixture on and off in a blender and each time we do, we're going to take the lid off and scrape the herbs down and give it a good mix before we pulse on and off again. This takes a little bit of patience, but don't be tempted to add more liquid, just keep pulsing and scraping and pulsing and scraping until your mixture comes together. So it's going to take you a couple of minutes, but eventually you're going to get a nice puree like this. And this is what you're looking for; the texture will be similar to a pesto.

Transfer to Bowl

At this point we're going to transfer it into a bowl and you're ready to serve. Of course you're going to taste for salt and pepper, and some people like to add a little extra vinegar for sharper flavor, but you taste it, and adjust it to your liking.

Use With Fish, Meat or Poultry

Personally, I love this over grilled seafood, but it is fantastic with any kind of meat or poultry. You'll also want to give this a try as a sandwich spread or even as a dip for vegetables. Like I said, this could become your new favorite condiment! This is best eaten fresh, but it will keep in the frig for a couple of days. I really hope you give this uniquely flavored recipe a try, enjoy.
[endtext]

Chimichurri Sauce


[postlink]http://www.5recipes.com/2012/08/how-to-make-lomo-saltado.html[/postlink]http://www.youtube.com/watch?v=w0T5jxzHYtY
[starttext]

Ingredients for Lomo Saltado

To make Lomo Saltado you will need the following ingredients:

For the beef portion:
  • 2 lbs. beef tenderloin
  • 2 teaspoon ground cumin
  • pinch of Chinese cinnamon
  • 1 teaspoon freshly ground pepper
  • 1 Tbs of Canola or vegetable oil for stir frying
  • 1 Tbs. minced garlic
  • 2 Fresh rchile peppers, seeded and finely minced
  • salt and pepper to taste
  • 1 tsp. Red wine vinegar
  • 1 cup red onions, chopped
  • 6 medium whole tomatoes, seeded and cut in sixths
  • 6 Tbs. soy sauce
  • 4 Tbs. freshly chopped cilantro
For the Potatoes Portion:
  • 3 lbs of Russet potatoes
  • 3 Tbs. of course salt
  • 1 Cup of Vegetable oil
  • 1 large deep pot for frying

Instructions for Lomo Saltado

Potatoes Fries:

Peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of cold water until ready to cut. Cut potatoes into inch strips. Return strips to cold water. Meanwhile chop all your ingredients for your beef stir-fry. Slice the meat into inch wide strips. In a large bowl, toss the beef with pepper, cinnamon and cumin, red wine vinegar, and 1 Tbs. of soy sauce and set aside to marinate for about 5 minutes.

Heat enough oil to cover the base of a large pan or wok, and over medium heat, saute garlic and the hot chile peppers for 2 minutes. then Raise the heat to high and add beef strips only - reserve the beef marinate juice to be used later in the recipe. Stir fry beef until browned, about 2 minutes and Remove beef mixture from pan or wok. Add a little more oil to the pan or wok if necessary and stir fry the onions and tomatoes, until barely soft, about 1 minute: then place these items to the side with the Beef mixture.

Cooking the Potatoes for Lomo Saltado

Now we are ready To make the potatoes:

In a heavy deep fryer or a straight-sided pot , heat oil to 375 F. To prevent splattering, make sure the potatoes are completely dry and free from any moisture.

Using a spoon, carefully add potato strips, a few at a time, to hot oil. Fry for 5 to 6 minutes or till crisp and golden brown, turning once. Using a slotted spoon, carefully remove potatoes from hot oil. Drain on paper towels and Sprinkle with salt. Keep potatoes warm in a 300 F oven while frying remaining potatoes.

Now we're ready to finish our beef stir fry. Return the juice from the beef marinade, back to the cooked beef, onion and tomato mixture in the wok: Add 5 Tbs. soy sauce and cook for another minute on medium heat.

Add 2 tablespoon of the chopped cilantro and the cooked potato fries and toss gently . Transfer everything to a warmed platter, garnish with the rest of the cilantro, and serve immediately. This recipe Serves 6.
[endtext]

How to Make Lomo Saltado


[postlink]http://www.5recipes.com/2012/08/tres-leches-cake.html[/postlink]http://www.youtube.com/watch?v=IXM8UL42Bg4
[starttext]

Tres Leches Cake Using Store Bought Mix

Tres leches means 3 milks in Spanish and that's the secret behind this ultra-moist, super delicious cake. The great thing about this recipe is that it works perfectly with a store bought cake mix. Now if you want, you can certainly make a homemade cake for this, but the box mixes work great and are real time savers. Here I'm using a basic simple white vanilla cake mix, but a boxed yellow cake mix will also work perfectly. Simply prepare the cake according to the directions.

Create Tres Leches Milk Syrup

While our cake is baking, we'll put together our tres leches milk syrup. Were going to start with 1 cup of half & half, to that we are going to add one 12oz. can of evaporated milk and a 14oz. can of sweetened condensed milk. Simply whisk that together and set it aside until needed. Once your cake is baked, you going to let that cool for 30 minutes.

Poke Holes and Saturate the Cake

And then we are going to take a bamboo skewer and poke our cake about every 1/2-inch. These holes will allow the milk syrup to saturate the cake. Once you've made all the holes, simply ladle the milk syrup over your cake. As I pour the last of the milk syrup over the cake, you may be thinking it looks like a lot of milk, but trust me, it will absorb everything. Let the cake sit out for about 10-15 minutes until it looks like most of the milk has been absorbed. Then we are going to wrap and refrigerate at least 3 hours, but even better if it's left overnight. This should be very cold when it's served.

How to Serve Tres Leches Cake

To serve, I like to use a traditional garnish of fresh fruit. Here I've just tossed some quartered strawberries and some sugar and let that sit for about an hour before spooning around the cake. I also like to put a little soft whipped cream over the top although that is optional. This will be the moistest cake you've ever eaten. The way the cake acts as a sponge to soak up all that delicious milk syrup is the genius behind this great recipe. If you like your cake served with an ice-cold glass of milk your going to love tres leches cake. I really hope you give this a
[endtext]

Tres Leches Cake


[postlink]http://www.5recipes.com/2012/08/how-to-make-salsa-la-huancaina.html[/postlink]http://www.youtube.com/watch?v=pdnu60IHoWY
[starttext]

ngredients for Salsa a la Huancaína:

  • 4 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 4 yellow or red Chile peppers chopped finely or a fresh pepper of your choice
  • 2 cloves garlic, chopped finely
  • 2 cups white farmer's cheese (OR queso freso)
  • 4 salted crackers (crushed)
  • 3/4 cup evaporated milk
  • Salt and pepper to taste

Sauté the Salsa's Vegetables Then Cool

Remove seeds from chile peppers and chop into 1 inch pieces. Sauté onion, garlic, and chile peppers in the oil until onion is softened, about 3-5 minutes. You can adjust the spiciness by using less chile peppers. Remove from heat and let it get cold.

Blend Remaining Ingredients and Season the Salsa

Place cold onion/chile mixture in a food processor or blender. Add the evaporated milk and blend. Add the cheese and crackers and blend until smooth. The sauce should be fairly thick or you can add a few more crackers if necessary. Season with salt and pepper to taste.

[endtext]



How to Make Salsa a la Huancaina


[postlink]http://www.5recipes.com/2012/08/how-to-make-ceviche.html[/postlink]http://www.youtube.com/watch?v=QaA0199I4Ts
[starttext]

Basic Ceviche

There's one of the stars, fresh limes. And the other main ingredient is some kind of seafood. I'm going to use scallops which work really great in this. The first you want to do is pull that "foot" off each scallop. This will also work with shrimp, bass, halibut, any firm fish.

Marinate the Ceviche Seafood

Then we're going to cut them in half, and each half into four pieces, so we're going to get about eight 1/2-inch pieces from each large scallop. It's important to get them all the same size, and the reason is so they marinate at the same rate.

We're going to add 1/2 cup chopped onions, and 1 1/2 cups of fresh limejuice. We're going to cover that with plastic and refrigerate for about 3 hours, or until the scallops are "cooked." Technically the scallops don't really cook, it's more like being pickled, but they will taste and feel like cooked seafood.

Mix in the Ceviche Ingredients

While they are marinating, you can prep the other ingredients. You'll see these in a few seconds. OK, so after three hours mine was ready to go. I could tell because you can see they turned white, and are kind of firm to the touch. That's what you are looking for.

So, once they are done, we're going to drain the marinade (don't rinse) and mix in the rest of the ingredients:
  • 1 cup sliced cherry tomatoes
  • 1 diced jalapeno
  • 2 tbsp orange juice
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup chopped cilantro
So this is a very simple dressing. The sweetness of the orange balances the lime. What I really like about this technique is that the scallops are done first in the lime juice, drained, and then a fresh dressing is made. I think that makes a better final product.

Slice the Avocado

We're going to do an avocado, that's the last ingredient. Hold it in your hand and make slices down to the skin, turn and make more slices at an angle. If you smart, you'll use a towel under it to be safe. So, when you scoop it out it will all ready be in separate pieces.

Serve the Ceviche

Then we're going to serve this up. We're going to use a frozen martini glass for an elegant look. Some avocado in the bottom, spoon in our ceviche (a batch this size - 1 pound of seafood will make between 6-8 small portions). Top with avocado and a cilantro sprig.

And, that's it - ceviche. Really easy to make, great technique, give it a try - don't be scared! This is usually served with crackers or tortilla chips. It makes a great warm weather appetizer. It's really festive, and really fun. I hope you give it a try. Enjoy.
[endtext]

How to Make Ceviche

Tuesday, 28 August 2012


[postlink]http://www.5recipes.com/2012/08/how-to-make-english-muffins.html[/postlink]http://www.youtube.com/watch?v=FeNwxFa64jk
[starttext]
Ingredients:
15g yeast
cup warm water
1 teaspoon caster sugar
1 egg
30g melted butter
140g plain flour
pinch of salt
Polenta to dust
[endtext]

How to make English Muffins

 

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