SUKIYAKI SAMBAL BANGKOK

Material:

2500 gr beef sukiyaki

4 cloves garlic, minced

6 pieces lime leaves

2 tablespoons sambal Bangkok, ready to buy

1 tsp soy sauce ikakn

¼ tsp pepper powder

50 cc water

3 stalks coriander leaves quotation

1 leek, cut oblique

Cooking oil to taste



How to Make Sukiyaki Recipe Sambal Bangkok:

Saute garlic, lime leaves until fragrant. Add meat sukiyaki. Stir
Enter chili fish sauce, pepper powder. Mix well
Pour water and cook until cooked. Add coriander leaves, spring onion. Mix well, pick up, serve

BOKCOY CA SUKIYAKI

Material:

2 tablespoons cooking oil, for sauteing
1 teaspoon sesame oil
2 cloves garlic, finely chopped
250 grams beef sukiyaki part has to
250 grams baby bokcoy, halved
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
½ tsp pepper powder
1 teaspoon salt
150 ml water
1 teaspoon cornstarch, dissolved in a little cold water

How to Make Sukiyaki Recipe Bokcoy Ca:

Heat oil and sesame oil. Saute garlic until fragrant.
Enter sukiyaki meat, cook until meat changes color. Add babybokcoy, stirring until slightly wilted. Enter the oyster sauce, soysauce, pepper, salt and water, cook until boiling.
Pour the starch solution, stirring until thickened. Lift. Serve hot withhot rice.

source : http://kuliner.ilmci.com/?p=17668

BEEF TERIYAKI

Material:

450 grams of beef, sliced ​​tipi
6 tablespoons teriyaki sauce, ready-made
2 tablespoons soy sauce
2 tablespoons granulated sugar
3 tablespoons oil, for sauteing meats
½ tsp black pepper
6 cloves garlic, thinly sliced
1 whole onion, thinly sliced
1 piece red bell pepper
3 cm ginger grated, squeeze, take the water
1 teaspoon salt
150 ml water

How to Make Teriyaki Beef Recipe:
Soak meat in mixture of teriyaki sauce, soy sauce and sugar for 1hour.
Saute garlic until fragrant, put the meat and stir until stiff, remove, set aside.
Saute onion, stir enter the meat, add peppers, other spices andwater Cook until meat is tender and the spices to infuse.

source :http://kuliner.ilmci.com/?p=17671

Tortilla Maki Sushi

Maki Sushi Tortillas Recipe Ingredients:
10 sheets Nori
Tortilla 10 sheets, bake for 5 minutes
2 pieces Japanese cucumber, seeded, sliced ​​lengthwise
5 pieces Avocad, peeled and cut lengthwise
10 stems asparagus, clean boiled briefly
20 buahh Crab sticks ready
10 llembar Egg omelet
10 tablespoons wasabi Mayonnaise flavor, ready-made

How to Make Tortilla Recipes Maki Sushi:

1. Place the bamboo mat, Cover with plastic

2. Place 1 sheet of nori, then tortillas, spread with mayonnaise until blended

3. Place the omelette, put cucumber slices, avocado, asparagus,and crab stick. Roll up to solid

4. Cut into small pieces 1 times the size of bribes. Serve withShoyu and wasabi

source ; http://kuliner.ilmci.com/?cat=9

Sriracha-and-Wasabi Deviled Eggs

Ingredients :

• 1 dozen large eggs
• 2 cups soy sauce
• 1/2 cup sake
• 10 star anise pods
• 1/2 cup chopped scallions
• 1/4 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger
• 1/4 cup plus 1 tablespoon mayonnaise
• 1 tablespoon Sriracha
• 2 1/4 teaspoons wasabi paste
• 1/4 cup snipped chives
• Pinch of Chinese five-spice powder

Directions :

1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
3. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
4. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.

source : http://kuliner.ilmci.com/?p=19165