Recipe for Seafood Okonomiyaki

ZhongZi

Jiaxing zongzi, is jiaxing famous specialties, jiaxing traditional name points, with a long history. Jiaxing with waxy and not paste zongzi, fat but not greasy, sweet, salty, sweet waxy delicious moderate and celebrated. Especially in the most famous cast fresh meat. Jiaxing for its delicious taste rice dumplings, easy to carry, edible convenience which received the tourists love, have "Oriental fast food," said.

Ingredients: leaching of making glutinous rice and pork.

How to do it:

 1.will TaoLuo net, even glutinous rice tao rest for 20 minutes, drain water, then into the tub inside, rice by times add sugar, salt, red sauce mix well. Will the pig leg meat to skin, crosscut into fat, thin and some ChangFang small pieces, put basin inside, sugar, salt, liquor, repeatedly rub is brushed, make condiment infiltration meat inside;

2, packet brown. Will choose good palm leaf water the pot to boil, add 3 ~ 5 minutes, remove reinstate clean water

3, Richard straight drain. Take two tickets when zongzi, MAO face palm leaf chaowai, cross fold into funnel-shaped, left hand took palm leaf, the right hand grasp put glutinous rice3 small meat, it put some glutinous rice, grab the pieces.

4, cover didn't grow palm leaf turning parts of the cover meters, packets into four corners, a stereo shape, with shorter grasses strapping zhuang rectangle.

5,six laps twice shy head and tail together, and turn into the grass around three circle. Packet attention around the tight corners of the balance, grasses, not crush, not knot;

 6, cooking. Pot boiling water burn, then, make zongzi pot rice dumplings in the water, above all didn't with bamboo frame and stone compaction, with fire, and cook 1 hour, convert, and simmer for cook always maintain zongzi motionless when, after the ceasefire immediately, a stuffy about it. Eat stripped palm leaf can eat it.

Zhejiang jiaxing is located in zhejiang provinces border, shanghai-hangzhou center, is a famous the land of fish and rice, the product is rich, but for jiaxing main specialities, rice dumplings with meat is really the cast honestly, it starts with fame in 1931, has been almost 79 years of history. Because with makings fastidious, well-produced, pure taste, the four seasons supply, so long enjoys the high reputation, well-known interpre zhejiang, Shanghai, etc, has "the king of rice dumplings" said. To have meat egg yolk bean, cast, dozens of varieties. Nowadays, jiaxing for its delicious taste rice dumplings, carrying convenient, edible convenience which received the tourists love, have "Oriental fast food," said. Jiaxing dumplings for fresh meat dumplings, its appearance tidy, package, with chopsticks into pieces evenly, see meat, waxy and "one-stop" service isn't lousy, fat but not greasy, tender meat sweet fresh, easy to carry. Nearly 100 years production history.

YAKISOBA

Use your noodle and make dinner quick and easy tonight!
Ingredients (serves 4)
250g dried soba or ramen noodles (see note)
100ml reduced-salt soy sauce
3 teaspoons caster sugar
1 teaspoon sesame oil
2 tablespoons peanut oil
150g green prawns, peeled, deveined, chopped
1 cup beansprouts
1 cup shredded cooked chicken
1 carrot, peeled, cut into thin matchsticks
3 green onions, thinly sliced diagonally
1/2 red capsicum, thinly sliced
2 eggs, lightly beaten
1 tablespoon sesame seeds, toasted

Method
Bring a large saucepan of water to the boil over high heat. Add noodles. Cook, uncovered, for 3 minutes or until just tender. Drain. Rinse under warm water. Set aside to drain.

Combine soy sauce, sugar and sesame oil in a microwave-safe jug. Microwave on high (100%) for 1 minute or until hot. Stir and set aside.

Heat peanut oil in a wok over high heat. Add prawns and stir-fry for 1 to 2 minutes or until prawns change colour. Add beansprouts, chicken, carrot, green onions, capsicum and soy mixture. Stir-fry for 1 minute. Add noodles and toss to combine.

Pour egg over noodles. Cook, tossing gently, for 1 to 2 minutes or until egg just sets. Divide noodles between bowls. Sprinkle with sesame seeds. Serve.

Notes
Soba noodles are made from buckwheat and wheat flour and are dark brown/grey. You can find them in the Asian section of the supermarket.

<http://www.taste.com.au/recipes/17541/yaki+soba+noodles>

Sweet and sour Beef (Tangsuyuk)

Tangsuyuk is a Chinese dish which is very popular in Korea. Sometimes order Tangsuyuk at either a Korean restaurant or Chinese restaurant. It’s known as “sweet and sour pork” (or beef), but my satisfaction with the dish always is different.
There are 2 important factors to make this dish stand out: the crispiness of the meat and the taste of the sauce. I’m releasing a few priceless tips to all of you now!

4-6 servings
Ingredients:
600 grams (1.3 Lb) of beef, starch powder (2 cups and 2 tbs), vegetable oil, egg, Turbinado sugar 1 cup (brown or white sugar is ok too), salt, ground black pepper, 3 tbs vinegar, apple, pineapple, 5-7 wood ear mushrooms, onion, cucumber, carrot, and water

1. Soak ¼ cup of dried wood ear mushrooms in warm water (about 5-7 mushrooms) for a few hours.
2. To make the coating batter, mix 2 cups of starch powder (either corn starch or potato starch) with water (about 3 cups) and let it sit for a few hours until the starch sinks in the bowl. Then remove the water by pouring it into the sink.
   *tip: after draining the water, the starch will be solid and stiff.
3. Cut beef into thin strips (5 cm long, 1 cm thick, 1 cm wide) and put it in a bowl.
4. Add ½ ts salt and ½ ts ground black pepper to the beef and mix it well with your hand. Set it aside.
5. Add the beef strips to the starch, and 1 egg white (or yolk) and mix it well with your hand.
6. Heat vegetable oil in your wok and fry the beef strips for about 5 minutes until they look golden brown and crispy. It’s very important to coat the beef strips with as much starch batter as you can. Try to use all of it. Then put the fried crispy beef strips into a strainer.
   *tip: the beef strips should feel crispy through your tongs as you handle them

Next, let’s make delicious sauce!
1. Slice ¼ medium size onion.
2. Slice 1 or 2 apples (you can replace apples with plums).
3. Slice carrot and cucumber thinly (several slices are needed).
4. Drain the soaked wood ear mushrooms and cut them into bite sized bits.
5. Cut some pineapple into chunks.
6. Put 1/2 tbs of vegetable oil on a heated pan.  Add the sliced onion and stir it up.
7. Add wood ear mushrooms, sliced carrot to the pan. Stir it for 1 minute.
8. Pour 2 cups of water into the pan and boil it.
9. When the sauce boils, add 1 ts salt, 1 ts soy sauce, 1 cup brown sugar and stir it well.
10. Add 3-4 tbs vinegar and water starch (mixture of 2 tbs starch and 2 tbs water).
11. Add pineapple chunks and sliced cucumber to the pan.
12. Your sauce will look like light jelly but it will also be sizzling. Be sure to put a few drops of sesame oil in at the last minute!

Now you made your fried beef strips and sauce! If you’re waiting for your family or guests, just take a break and do the next steps just before serving. Ok, it’s time for you to serve it now?
1. Reheat the oil and fry the beef strips again, until each strip becomes very crispy.
2. Put the fried beef on a large platter
3. Reheat the sauce for a minute and pour it on top of the beef strips.
4. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)
5. Serve it hot with dipping sauce (mix 2 tbs soy sauce and 1 tbs vinegar)

http://www.maangchi.com/recipe/tangsuyuk

TEMPURA

Ingredients (serves 4)

• 12 green king prawns, peeled, tails intact, deveined
• 2 small baby eggplants, trimmed, thinly sliced lengthways
• 12 stringless green beans
• 1/2 small sweet potato, peeled, cut into 5mm-thick slices
• 1/3 cup plain flour
• vegetable oil, for deep-frying
• Kikkoman Soy, Sashimi and Sushi Dipping Sauce, to serve

• Tempura batter

• 2 egg yolks
• 2 cups chilled water (see note)
• 2 cups plain flour

Method

1. Preheat oven to 160°C. Place prawns, eggplant, beans and sweet potato on a flat tray lined with paper towel. Pat with more paper towel to remove excess moisture. Place plain flour in a shallow bowl.
2. Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel.
3. Make tempura batter Meanwhile, combine 1 egg yolk and 1 cup chilled water in a bowl. Stir with chopsticks or flat-bladed knife. Add 1 cup flour and stir lightly with chopsticks. Do not beat or over-mix (flour should still be lumpy).
4. Dip prawns and eggplant lightly in plain flour. Dip in tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2 to 3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Make second batch of tempura batter using remaining ingredients. Repeat step 4 using tempura, beans and sweet potato.
5. Arrange prawns and vegetables on serving plates. Serve with dark soy dipping sauce.

Notes

• Ice-cold water must be used to achieve a lacy effect with tempura batter.
• Shortcut: Look for 320g packets of Nisshin Tempura Batter Mix in the Asian section of your supermaket. Nisshin mix is quick, easy to prepare and foolproof.
• Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

<http://www.taste.com.au/recipes/183/mixed+tempura>

OKONOMIYAKI

Ingredients (serves 4)

• 2 eggs
• 2 cups self-raising flour
• 100g button mushrooms, sliced
• 4 green onions, thinly sliced
• 1/4 small (250g) cabbage, thinly shredded
• 1 large barbecued chicken, skin removed, shredded (see note)
• 1 tablespoon vegetable oil
• 1/4 cup barbecue sauce
• 1/4 cup low-fat mayonnaise
• 1 long red chilli, sliced
• 12 medium cooked prawns, peeled, deveined, halved thinly sliced green onion, to serve

Method

1. Preheat oven to 180°C. Whisk eggs and 11/2 cups cold water in a jug. Combine flour, mushrooms, onions and cabbage in a bowl. Season with salt and pepper. Add egg mixture to flour mixture. Stir to combine. Stir through chicken.
2. Heat a medium non-stick frying pan over medium heat. Add 1 teaspoon oil. Swirl pan to coat. Spoon one-quarter of the pancake mixture into pan. Cook for 2 to 3 minutes each side or until golden. Remove to a baking tray lined with baking paper. Repeat with remaining oil and batter. Place tray in oven for 5 minutes or until pancakes are cooked through.
3. Place pancakes on plates. Drizzle with barbecue sauce and mayonnaise. Top with chilli and prawns. Serve topped with green onion.

Notes

• You'll need 3 cups of shredded barbecued chicken.
• This recipe is based on the Japanese dish, okonomiyaki.
• Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

<http://www.taste.com.au/recipes/18485/japanese+pancakes>

Grilled pork belly - Samgyepsal!

How to make Samgyepsal?

Samgyeopsal can be literally translated as “3 layered flesh”! Whose flesh? yes, it’s pork bacon. Samgyeopsal gui is never eaten by itself, it always comes with a variety of vegetables.
Nobody can resist the taste of samgyeopsal gui (except vegetarians)! When she or he eats the grilled pork belly and garlic, green onion salad and soybean paste dipping sauce (ssamjang) in fresh lettuce, they will be hooked! In Korea, the price of pork is much cheaper than beef, so this dish is enjoyed by many people who can’t afford to buy good cuts of beef.
To enjoy this dish, the main 4 components will be needed

1. pork belly(without this, what are you going to grill? : ) )
2. pajori (green onion salad)
3. ssamjang (soybean paste dipping sauce)
4. grill plate (optional): It’s devised so the grease from the meat flows into a trough.

Ingredients:
for 4 servings
3 pounds of pork belly (fresh or pre-sliced frozen), green onions, carrot, green chili peppers, garlic, lettuce, mushrooms, hot pepper flakes, soy sauce, sugar, honey, hot pepper paste, soybean paste, sesame seeds, and sesame oil.


Directions:
First, slice pork belly into bite sized pieces. Put it on a large plate and keep it in the refrigerator.


Make “pajori” (green onion salad)

1. Shred about 3 bunches of green onions to make 5 cups. Soak it in cold water.
2. In a large bowl, combine 1/4 cup soy sauce, 2 tbs hot pepper flakes, 2 ts sugar, 1 tbs sesame seeds, and 1 tbs sesame oil. Set it aside.
3. Drain the shredded green onion.
4. Add the green onion to the bowl and mix it with the sauce. Set aside.

Make ssamjang (soybean paste dipping sauce)
Combine these ingredients in a small bowl with a spoon until mixed well:

• 1/4 cup soy bean paste
• 2 tbs hot pepper paste
• 1 stalk of chopped green onion
• 1 clove of minced garlic, 2 ts honey (or sugar)
• 2 ts sesame seeds
• 1 tbs sesame oil.

Prepare vegetables

1. Wash and drain a head of lettuce.
2. Cut a carrot, a green chili pepper, some mushrooms into bite size pieces and put them on a plate.
3. Slice 2 dozen pieces of garlic and put them next to the carrot strips.
   *tip: cut each garlic lengthwise a few times

How to cook:

1. Heat up your grill plate.
2. Put a little sesame oil on the hot plate so your pork belly doesn’t stick.
3. Cover the grill plate with belly, turn it over often so it doesn’t burn.
4. As it gets ready to eat, take it off the plate and set it aside, or keep eating and grilling!

How to eat:

1. Put a piece of belly on a lettuce leaf.
2. Add a piece of garlic, some ssamjang, and a little pajori.
3. Fold the lettuce leaf over so you have one little package.
4. Pop it into your mouth in one shot.
   *tip: don’t bite it in half, it will break open

EnJoy your Samgyepsal Now!! ^_^