7
Aug
2009
Author: ashrafarisha
In: Ayam/Chicken
Ingredients: (serves 4)
- 1 lb. chicken thigh or breast meat
- 1 small onion
- 1 green, red and yellow bell pepper
- 4 lemon wedges and parsley (garnish)
- marinade sauce: (4 tbs. sugar and 1 tds. flour)
- 8 bamboo skewers
Directions:
- Cut chicken meat, onion and peppers into. 1″ cubes.
- Skewer bell pepper alternating colors with onion, and cubes of chicken in same direction (no space in between)
- Bring marinade sauce to a boil and allow to cool.
- Place kebabs on hot grill, brush marinade sauce on and turn to cook all sides until meat is cooked well done.
- Garnish with lemon wedges and parsley.
(Genichi Shimada, Recipe Book)
6
Aug
2009
Author: ashrafarisha
In: Ikan / Fish
Ingredients: (serves 4)
- 4-4 oz. sashimi grade tuna filets
- 1/3 cup raw white sesame seeds
- 1/3 cup black sesame seeds
- dash of sea salt & black pepper
- 2 tbs. sesame oil
- 8 oz. mix baby greens (tossed in oriental sesame dressing)
- 1/4 carrot julienned
- rosemary (garnish)
Directions:
- Coat tuna with sesame oil, dash of salt and pepper
- Dip in mixture of black & white sesame seeds
- Heat a large sautë pan to high heat and add tuna
- Sear all six sides for 1 minute to brown edges and sesame seeds
- Remove from pan and cut into 1/4″ slides
- Arrange fish slices over baby greens as shown and garnish with carrot, rosemary and a few pieces of baby greens.
(Genichi Shimada, Recipe Book)
5
Aug
2009
Author: ashrafarisha
In: Sayuran/Vegetables
Ingredients: (serves 4)
- 2 blocks tofu (firm)
- 4 dried shiitake black mushrooms
- 3 oz. peeled carrot (1″ thin strips)
- 3 oz. burdock root
- 2 halves of green onion sliced
- 4 tbs. vegetable oil
- 2 tbs. soy sauce
- 2 tbp. sugar
Direction:
- soak mushrooms in water to soften and squeeze excess water out. Cut into 1″ long strips.
- Peel burdock root, shave 1″strips and place in water immediately.
- Cut Tofu block into 1/4″ cubes
- Heat oil in a large frying pan or wok and add burdock, carrots and mushrooms until burdock becomes soft then add Tofu.
- Add soy sauce and sugar and stir continuously until liquid is absorbed and turn off heat.
- Garnish with parsley and onion.
(Genichi Shimada, Recipe Book)
4
Aug
2009
Author: ashrafarisha
In: Udang/Prawn
Ingredients: (serves 4)
- 20 large prawns (6″ or 15cm long)
- 1 large egg
- 3/4 cup ice water
- 1 cup low gluten flour
- 4 cups cooked white rice
- 2 cups vegetable oil
- 4 stems rosemary or parsley for garnish
Directions:
- Shell shrimp, but leave tail on.
- Mix egg and water until well blended. Sift the flour and slowly stir into egg mixture for batter.
- Heat vegetable oil to hot.
- Dip shrimp in batter and fry in oil one by one until crisp light golden brown about 1 minute.
- Scoop a cup of rice over each of the 4 servi ng plates or bowls.
- Arrange shrimps fanned out over rice and garnish with rosemary.
(Genichi Shimada, Recipe Book)