Recently…it seems I’ve been posting a lot of Chinese foods and chicken. Yes, it’s coincidental… This is a super easy recipe from one of my favorite reader with super recipes on Taiwanese / Chinese Food. As already said….it’s super easy. It’s like an all in one recipe but extremely tasty. これは台湾料理の読者の方のレシピ。 超簡単、、まさに超簡単なレシピです。材料を揃えて煮るだけ。これからは寒い季節。手軽に美味しく煮るだけ。時々、、助かります。 Taiwanese Chicken Recipe 『骨付きチキンの炊き込み』 2 Chicken Thighs with bone 5 slices of ginger 1 Green Leaks (Tie the leaks with cooking strings) 1 Dried Chili 80cc Dark Soy Sauce 300cc Water 2 Tablespoons Rice Wine 2 Tablespoons Sugar Spice Bag – 1 Cinnamon Stick 2 Star Anise 1/2 Tablespoon (Chinese) Blue Pepper 1/2 Tablespoon Japanese Pepper 4-5 Cloves (Spice bag) Place all the ingredients into the spice bag (tea bag). (Leaks) Tie the leaks with a kitchen string so it will not disintegrate during the process of slow cooking. Using a heavy pot, place the ginger, leaks, dried chili (remove the seeds), soy sauce, water, rice wine and sugar and spice bag into the cooker. Cook the meat for …
A handmade baby mattress for our little granddaughter…already turning just a little less than a month old (yet). The center fabric is designed and fabricated; made by my daughter during her young art center days.
I found this great site which showed how to wrap the ‘Taiwan Chimaki’ which is not exactly easy. I’ve posted a recipe earlier in August but I also tried to simplify the recipe so it is not so intricate and time consuming. This recipe is sort of a all-in-one combined recipe so the ingredients inside the sticky rice can by anything to each one’s taste and seasonal vegetable or food. 台湾ちまきを、、 もう少し手頃に、 もう少し簡単に、 そして巻き方もあまり失敗がないように、 と、改造をしたレシピです。 檀流クッキング（中央公論）という本をよんでいたら豚のモツをいれていたのでう〜ん、臭みがどうかなぁ？と悩みながらもちゃんと処理をしたらちまきには最高の味を出してくれました。 巻き方も簡単で具材は混ぜご飯みたいな状態にしてしまうのでちまきの最終味の調整もしやすく、手頃に作れるちまきにちょっと近づきました。はい。 これからはお客様の多い季節になります。早めに作っておき、冷凍しておくとお正月にも便利なアイテムです。是非お試しあ〜れ💓 Taiwanese Chimaki Recipe Version 2 『台湾ちまき』ver 2 Ingredients 1 – 600g Sticky Rice 80g Water 12 Large Dried Bamboo Leaves (Few extras) Dried Shrimp(s) soak in 80g Water before use Ingredients 2 – 300g Barbecue Pork (*) 300g ~ 500g Pork Intestines (*) 6 Dried Shitake Mushrooms 24 Ginko 6 Quail Eggs (Hard boiled) Barbecue Pork (*) – See post on August 25th, 2015 (Super Easy ‘Barbecue Pork’), using the rice cooker method. Add the shitake mushrooms. Pork Intestines (*) – Pork intestines require pre-cooking to eliminate the strong scent …
‘Tea Soaked Twice Cooked Chicken (紅茶鶏)’ posted on August 9th on was cooked without curing (smoking) the chicken since I did not have this smoking kit.
Very easy….’Thin Crust Flaky’ Apple Pie. Using the FEUILLETAGE | FLAKY PASTRY which I made for the Tarte Figues kept frozen, an easy apple pie using the Japanese Kogyoku (slightly sour but bakes well for pies and cakes, apparently also called the Jonathan) . Yes, I know…making the FLAKY PASTRY is the hard part but….once you get your mind around to making it…make enough so you can store it frozen and does come very handy with seasonal fruits and desserts and just ENYOY!
Familiar with ‘Shabu-Shabu (shyabu-shyabu)‘? It is a typical Japanese dish normally featuring thin slices of beef in a boiled hot pot water
It’s been a while since we visited Bangkok but our choice of fabrics are finally sewn to become…our new line of ‘tablecloths’ using Jim Thompson fabrics.
This is a ‘Gelled Aduki Paste with Chestnuts’ using the chestnuts prepared for marron glacé. The chestnuts are more dense and soaked deeply in syrup which makes it a richer gelled aduki paste than the previous post on October 15th, athough the recipe is basically the same. same. マロングラッセ用に作った栗を使用した『栗蒸し羊羹』。 10月15日に投稿した『栗蒸し羊羹』の第２弾。 栗はマロングラッセ用の蜜度の高い栗を使用。 栗の甘さで食べる羊羹には小豆の砂糖は控えめにすると栗が一層引き立ちます。
Making ‘Marron Glacé’ used to be an yearly seasonal personal event of mine but over the years I was not able to do this every autumn with family events concentrating during the same timing.
A nice and simple snack to keep in the freezer if you ever run out of lunch ideas or not in the mood to cook dinner. The ‘Ciabatta’ dough is slightly softer and bread-like than the pizza dough but not so thick like the ‘Focaccia’.