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davidtrump

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Everything posted by davidtrump

  1. Turn your yakiniku barbecue into something your loved ones and guests will never forget with these super sauces. These sauces are full of spicy, citrus-y, and savoury flavour, and are typically used in Japanese cuisine for dipping the thin slices of meat and seasonal vegetables prepared during yakiniku barbecue. If Japanese-style yakiniku is not for you, why not use these sauces to jazz up your own bangers and burgers? How To Prepare Spicy Korean Style Sauce • 2 tbsp gochujang chilli miso • 1 tbsp soy sauce • 2 tbsp apple juice or juiced pear/kiwi • 1 tbsp cooking sake • 1
  2. Take yourself to the summer festivals and fairs in Japan with this yakisoba noodle recipe. Originating in China, yakisoba is made by tossing egg or wheat noodles on a barbecue with sliced meats/vegetables and lashings of special yakisoba sauce. Quick and easy to make, this recipe makes for a delicious way of enjoying Japanese food at home. Ingredients 1 portion yakisoba noodles 2 tbsp yakisoba sauce 1 tbsp mayonnaise 50g pork 1/2 onion 1/8 white cabbage 1/4 green pepper 1 small carrot aonori powdered seaweed pickled shredded ginger dried bonito flakes (optional)
  3. Bring some of the most loved flavours in Japanese summertime cuisine to your home with this easy unagi don grilled eel rice bowl recipe. 'Unagi' is the Japanese word for 'eel', and this particular one-bowl donburi dish tops servings of white rice with fillets of freshly grilled eel, all seasoned with a homemade unagi sauce. Prepare on the barbecue during a hot summer's day, or make on an oven grill in the evening. Ingredients unagi sauce: 2 ½ tbsp sugar 1 ½ tbsp cooking sake 4 tbsp soy sauce 4 tbsp mirin 200g rice 260ml water 2 eel fillets, skin-on How To Prepar
  4. Hitsumabushi is a specialty dish from Nagoya, consisting of steamed Japanese rice, barbecue grilled eel fillet, a beautifully thick, sticky, sweet/savoury sauce, and assorted condiments and garnishes. One of the most unique qualities this dish has to offer lies in how it is eaten. The dish must be divided into quarters, with the first quarter eaten as it is, the second with assorted seasonings, and the third served with plenty of dashi stock (almost like a soup). The fourth quarter can be enjoyed in whichever of the previous three manners you liked best. Find out how you like your grilled eel.
  5. Protein packed to help you endure the harsh heat of summer. This umaki eel filled rolled omelette is the next step in the evolution of the tamagoyaki. Eel, traditionally thought to help you endure hot days, takes the centre stage in this dish. Served hot or cold this dish is perfect for the dog days of summer. Great with a cold drink or cold beer to help you beat the heat. Ingredients 1/2 fillet of kabayaki grilled eel 4 eggs 1 tsp cooking sake 2 tsp kabayaki unagi eel sauce 6 tbsp dashi 1 tsp soy sauce 1 tsp sugar pinch of salt How To Prepare Prepare the gri
  6. My mom's favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that’s rich and tender. —Marina Castle Kelley, Canyon Country, California Ingredients 1 package butter recipe golden cake or yellow cake mix (regular size) 3 large eggs, room temperature 2/3 cup 2% milk 1/2 cup butter, softened 1 teaspoon vanilla extract TOPPING: 1 can (14 ounces) sweetened condensed milk 1 can (12 ounces) evaporated milk 1 cup heavy whipping cream WHIPPED CREAM: 1 cup heavy whipping cream 3 tablespoons confectioners' sugar 1 teaspoon
  7. I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. —Kristin Van Dyken, West Richland, Washington Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 3/4 cup water 3 tablespoons olive oil Directions In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. D
  8. I wanted an easy alternative to deep-fried chalupas, so I bake them with filling on top. —Magdalena Flores, Abilene, Texas Ingredients 6 corn tortillas (6 inches) 2 teaspoons olive oil 3/4 cup shredded part-skim mozzarella cheese 2 cups chopped cooked chicken breast 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup finely shredded cabbage Directions Preheat oven to 350°. Place tortillas on an ungreased baking sheet.
  9. In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin Ingredients 3/4 cup uncooked long grain rice 2 cups blanched almonds 1 cinnamon stick (3 inches) 1-1/2 teaspoons grated lime zest 4 cups hot water 1 cup sugar 1 cup cold water Ground cinnamon, optional Lime wedges, optional Directions Place rice in a blender; cover and process 2-3 minutes or until very fine. Transfer to a lar
  10. This flavorful recipe is definitely on my weeknight dinner rotation. The chicken fajita marinade in these popular wraps is mouthwatering. They go together in a snap and always get raves! —Julie Sterchi, Campbellsville, Kentucky Ingredients 4 tablespoons canola oil, divided 2 tablespoons lemon juice 1-1/2 teaspoons seasoned salt 1-1/2 teaspoons dried oregano 1-1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 1-1/2 pounds boneless skinless chicken breast, cut into thin s
  11. Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico Ingredients 1/2 cup butter, softened 3/4 cup confectioners' sugar, divided 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 cup ground pecans 1 teaspoon chili powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 cup miniature semisweet chocolate chips Directions
  12. Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. —Kimberly Burke, Chico, California Ingredients 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes 4 medium carrots, sliced 1 medium onion, thinly sliced 4 garlic cloves, minced 3 tablespoons canola oil 1 can (28 ounces) green enchilada sauce 1/4 cup cold water 2 jalapeno peppers, seeded and chopped 1 cup minced fresh cilantro Hot cooked
  13. Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Ingredients 8 large ears sweet corn in husks 1/2 cup butter, softened 1-1/2 teaspoons grated lime zest 1 teaspoon minced fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground chipotle pepper Coarse sea salt, optional Directions In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until
  14. I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. Cindy Pruitt, Grove, Oklahoma Ingredients 24 dried corn husks 1 broiler/fryer chicken (3 to 4 pounds), cut up 1 medium onion, quartered 2 teaspoons salt 1 garlic clove, crushed 3 quarts water DOUGH: 1 cup shortening 3 cups masa harina FILLING: 6 tablespoons canola oil 6 tablespoons all-purpose flour 3/4 cup chili powder 1/2 teaspoon salt 1/4 teaspoon garlic
  15. I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Ingredients 2 tablespoons lime juice 2 tablespoons white vinegar 3 tablespoons chili powder 2 teaspoons ground cumin 1-1/2 teaspoons salt 1/2 teaspoon pepper 3 cups cubed fresh pineapple 1 small red onion, coarsely chopped 2 chipotle peppers in adobo sauce 1 bottle (12 ounces) dark Mexican beer 3 pounds pork tenderloin, cut into 1-inch cubes
  16. Spring Rolls Spring rolls (春卷) are a Cantonese dim sum of cylindrical shape. The filling of spring rolls could be vegetables or meat, and the taste could be either sweet or savory. Chinese dishes, popular Chinese food, spring rolls After fillings are wrapped in spring roll wrappers, the next step is frying. Then the spring rolls are given their golden yellow color. It is a dish especially popular in Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc Ingredients For the Filling: 2 cups mung bean sprouts 6 dried black mushrooms 1/2 red bel
  17. Peking Roasted Duck Chinese dishes, popular Chinese food, peking roasted duck Peking duck (北京烤鸭) is a famous dish from Beijing, enjoying world fame, and considered as one of China’s national dishes. Peking duck is savored for its thin and crispy skin. The Sliced Peking duck is often eaten with pancakes, sweet bean sauce, or soy with mashed garlic. It is a must-taste dish in Beijing! Ingredients 1 (4 pound) whole duck, dressed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground white pepper 1/8 teaspoon ground cl
  18. Chow Mein Chinese dishes, popular Chinese food, fried noodles, chao mein The "Chow mein" (炒面) is the Cantonese pronunciation of the Chinese characters above, which means stir-fried noodles. Generally speaking, this stir-fried dish consists of noodles, meat (usually chicken, beef, shrimp, or pork), onions and celery. For making chow mein, the noodles need to be cooked in boiling water for a while. After they becoming cool, then move to the step of stir-frying Varieties of Chow Mein There are many kinds of chow mein including shredded meat (pork, beef, mutton, or chicken)
  19. Dumplings With a long history of more than 1,800 years, dumplings are a traditional food widely popular in North China. Dumplings (饺子) consist of minced meat and chopped vegetables wrapped into a thin piece of dough skin. Popular fillings are mince pork, diced shrimp, ground chicken, beef, and vegetables. They can be cooked by boiling, steaming, or frying. Dumplings are a traditional dish eaten on Chinese New Year’s Eve. Ingredients: 600g wheat flour, 400g ground pork, 100g Chinese cabbage, 2 eggs, some ginger, green onion and some garlic Seasoning: 5–10g salt, 20g soy sauc
  20. Wontons Since the Tang Dynasty (618–907), it has been a custom for people to eat wontons (馄饨) on the winter solstice. The most versatile shape of a wonton is simple a right triangle, similar to Italian tortellini. Wontons are commonly boiled and served in soup or sometimes deep-fried. The filling of wontons can be minced pork or diced shrimp. Freeze Extra Wontons for Easy Weeknight Dinners This recipe makes about 32 wontons so that you can use up as much of the package of wonton wrappers as possible. The beauty is that you can just cook the amount you want to eat now, and f
  21. Ma Po Tofu Chinese dishes, popular Chinese food, Chinese Ma Po Tofu Ma po tofu (麻婆豆腐) is one of the most famous dishes in Chuan Cuisine with a history of more than 100 years. Ma (麻) describes a spicy and hot taste which comes from pepper powder, one kind of condiment usually used in Chuan Cuisine. The milky tofu is enriched with brownish red ground beef and chopped green onion. It is really a tasty delicacy. Mapo tofu, one of the most notable regional Chinese dishes has become a popular Sichuan dish around the world. It can be said that, "Tourists who don't taste mapo tofu hav
  22. Kung Pao Chicken Kung Pao Chicken (宫保鸡丁) is a famous Sichuan-style specialty, popular with both Chinese and foreigners. The major ingredients are diced chicken, dried chili, and fried peanuts. People in Western countries have created a Western-style gong bao chicken, for which the diced chicken is covered with cornstarch, and vegetables, sweet and sour sauce and mashed garlic are added. INGREDIENTS Marinade 1 tablespoon soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 1/2 teaspoons cornstarch 1 pound boneless, skinless, chicken breasts or thighs, cut into
  23. Sweet and Sour Pork Sweet and sour pork (糖醋里脊) has a bright orange-red color, and a delicious sweet and sour taste. At the very beginning there was only sweet and sour pork, but to meet demands, there have been some developments on this dish. Now, the pork can be substituted by other ingredients like chicken, beef or pork One of the classic dishes of the Han people (90% of Chinese), sweet and sour pork is included in Zhejiang cuisine, Shandong cuisine, Sichuan cuisine, and Cantonese cuisine, of which the Shandong-cuisine style is the most popular. Sweet and Sour Pork Nutrit
  24. The 8 Culinary Traditions of China Chinese cuisine is as diverse as their culture where every region writes up a new menu. Cooking styles, ingredients, flavours - all differ from region to region. The most prominent regional cuisines in China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang. Cantonese cuisine is famous all over the world for its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and non-greasy. Here the dishes are tender, slightly sweet and with a mellow fragrance. Shandong cuisine originated in East Chi
  25. Chinese Recipes- In a country where the traditional way to greet someone translates to 'have you eaten yet?' (ni chile ma), be rest assured, the food will be extraordinary. China has the most popular culinary heritage in the world. The history of their cuisine dates back to about 1000 years with varied cooking styles, techniques and ingredients that have evolved over time. A typical Chinese meal will have two things - a carbohydrate or starch like noodles, rice or buns, and accompanying stir fries or dishes of veggies, fish and meat. They use a lot of fresh vegetables like mushroom, water
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