ASIAN CUISINE - Japanese, Chinese, Korean and Thai Food [Archive] - Uzbekistan Online Forum

ДЖИГИТ

01-10-2007, 08:28 PM

СУШИ С КОПЧЕНЫМ ЛОСОСЕМ И ОМЛЕТОМ

Время приготовления: 12 мин

Калорийность: В 1 порции: 60 ккалор, 1 гр жиров (подробнее)

Ингредиенты: На 24 шт:
275 (10 oz) риса для суши
2 ст л рисового уксуса
1 ст л сахара
4 листа нори, подсушенных (см подробную информацию)
1 ст л васаби (японский хрен)
1/2 длинного огурца, очищенного от семян и порезанного на длинные полоски
50 гр (2 oz) копченого лосося, порезанного полосками
4 пера зеленого лука, нарезанных1 яичный рулет (см ниже)
японский соевый соус и маринованный имбирь (для подачи)
Инструкции: 1. Отварить рис по инструкциям на упаковке (или так). Выложить в неметаллическую миску. Смешать уксус, сахар и 1/2 ст л соли. Побрызгать на рис. Охладить.

2. Положить лист нори блестящей стороной вниз на бамбуковый коврик или на полотенце. С помощью 2х ложек, смоченных в воде, намазать нори одной четвертью риса, оставив 1 см каемку с одной стороны. Сверху намазать немного висаби.

3. На васаби положить полоску огурца, половину лосося и немного зеленого лука. Закатать плотно с начинкой внутри.

4. Закрепить конец водой. Повторить шаги 2 и 3, используя оставшийся лосось, чтобы сделать второй рулет.

5. Сделать еще 2 рулета также, но с использованием огурца, яйца, и зеленого лука. Нарезать каждый рулет на 6 частей с помощью острого ножа, окунув его в воду. Подавать с соевым соусом и маринованным имбирем.

ЯИЧНЫЙ РУЛЕТ

Взбить 2 средних яйца, 1 ст л сахара, 1 ст л соевого соуса, 1 ст л саке или сухого белого вина и 1 ст л воды. Слегка смазать маслом сковороду. Поставить на средний огонь. Вылить 1/2 яичной смеси, распределить по всей сковородке. Когда омлет схватится, сложить омлет трубочкой и отодвинуть в сторону сковороды. Вылить половину оставшейся смеси. Когда она схватится, закрутить первый омлет во второй, отодвинуть, повторить с оставшимся яйцом.
Переложить на коврик для суши. Закрутить рулетом и придавить чем-нибудь тяжелым. Дать остыть.

Hamitovich

01-10-2007, 08:39 PM

eto je Philadelphia roll no vmesto creme cheese ispolzuetsya tamago (omlet). Smoke salmon, cucumber and creme cheese. Obojayu yaponskuyu kuhnyu!

lyalyapo

02-19-2007, 08:34 AM

Davayte pogovorim o kitayskoy kuhne :) sama ya eshyo nichego iz kitayskoy kuhni ne gotovila, no ochen' hotela bi nauchitsya. Kitayskaya kuhnya schitayetsya odnoy iz samih bogatih kuhen mira, ochen' poleznaya tak kak mnogo ovoshey, i naskol'ko ya probovala nichego sil'no ne jaretsya.

http://www.visitdanville.com/upload/images/Chinese%20food.jpg

Abu-Hafiza

04-04-2007, 11:10 AM

Vegiterian Spring Rolls:

http://khmerkromrecipes.com/photo_recipes/numpalechien.jpg

Crispy vegetables spring roll with tofu, taro root, cabbage and carrot is very delicious. Khmer Krom vegetarian spring roll is so good that most my friends can’t tell it made without meat.

Ingredients :

2 Cups already shredded taro root
2 Cups already shredded carrot
1 Package 12 oz fried tofu, julienne
2 Cups already shredded cabbage
1 Cup chopped yellow onion
4 Cloves garlic, minced
1 Tablespoon sugar
1 Tablespoon soy sauce
ј Teaspoon black pepper
1 Package 25 pieces spring roll shells
Ѕ Cup water
1 Tablespoon cornstarch
6 Cups vegetable oil for deep fry spring roll
Procedures :
Mixed shredded taro root and carrot in a large mixing bowl, and use your palms to squeezes out all it liquid. Add tofu, onion, garlic and cabbage, mixed well. Seasoning with sugar, soy sauce and black pepper, mixed well and set it a side. In a small bowl, mixed water with cornstarch together, mix well and set a side. Gentle pulls out each spring roll shell to separate from other shell. Lay one sheet flat on a cutting board or plate, spoon mix vegetables and put on 1/3 of the shell. Wrap the vegetables filling in spring roll shell, roll it tight and seal the end with cornstarch water, continue to roll till the filling gone.

Note: If you haven’t made spring roll before, look at the back of spring roll pastry package, it has illustrated instruction for you to follow.

Heat 6 cups cooking oil in high temperature. When oil is hot, deep fried spring roll till crispy golden brown. Removed spring roll from hot oil and put on plate covered with paper towel to drained oil. Serve hot with sweet soy sauce, or with rice noodle and vegetarian fish sauce.

See:Khmer Krom Vegetarian Spring Roll (http://www.khmerkromrecipes.com/recipes/recipe183.html)

Ana ritsept, endi kutamiza haqiqiysizni :D

Abu-Hafiza

04-04-2007, 11:12 AM

Spring roll wrappers:

Spring roll wrappers can be hard to find if you don't live near an Asian market. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls. For best results, keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry. Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled. These wrappers can be frozen.
INGREDIENTS:
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup water* (see note below)
• cooking spray, as needed
PREPARATION:
In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a non-stick pan with cooking spray and heat on medium low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan.
Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

*The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.

StU

04-04-2007, 11:31 AM

a ya ochen lublyu thaiskuyu kuhnyu. V osnove thayskogo bluda lejit kokosovoe moloko - kotoroe ochen polezno, zamenyaet sous i pridayot osobennuy vkus. Tradicionnim myasom schitaetsa kurinoe file, no ya naprimer ochen lublu krevetki. Myaso i ovoshi jaryatsa kak i kitayskie bluda v WOK-posude na bolshom ogne. K nim dobavlyaetsa kokosovoe moloko i karri pasta - zelenaya, zheltaya ili krasnaya. Na garnir podaetsa jasminoviy ris.
http://www.canderel.uk.com/images/UK/recipes/turkey-curry.jpg

Abu-Hafiza

04-04-2007, 11:49 AM

Moderatoram: Mojit vse aziatskiye kuhni nado v odin thread obyedenit' pod nazvaniyem Asian Cousine?

kipchak

04-04-2007, 12:27 PM

General Tsoe's chicen - my favorite..

Glance

04-04-2007, 12:29 PM

Lyalyapo Turmush o'rtog'iz bilarkalla, ulani yordamlarida pishirurarkansila..:D

Mangayam rosa yoqadi Chinese ovqatla..polezniyligidanam burun vkus umuman boshqacha...

UzbekGirlie

04-04-2007, 12:32 PM

I love thai food. Some of my fav. dishes are Pad Thai, Lad Naa, Drunken Noodles, Coconut Curry, Red Chicken Curry, Curry Puffs, Thai spring rolls, Chicken Satey, Tofu Lava....:D Yummy... Talking about thai food making me crave it. I guess I am having thai food tonight... Ha-ha...:D

Magnolia

04-04-2007, 04:52 PM

I luuuuv Chicken Lo Mein :D
(have tried to cook it,turned out yuuuuumy ;))

http://www.chinesefooddiy.com/images/Szechuan-Lo-Mein.jpg

P.S. btw once you try to make spring rolls its not so hard :),тока надоедает "закатывать" их :lol:

MiMi

04-04-2007, 05:01 PM

Uuuuu mne toje nravitsya Asian Cuisine. Tol'ko vot pochemu to do sih por ne poprobovala Thai food.
Iz Koreyskoy kuhni mne nravitsya Kuk-si ili kak tam. O-bo-jaaaaaaayu Kuksi.

P.S. Kak raz segodnya na obed u menya bil Chicken and Vegetable Lo Mein :).

Abu-Hafiza

04-05-2007, 03:15 AM

Lyalyapo Turmush o'rtog'iz bilarkalla, ulani yordamlarida pishirurarkansila..:D

Mangayam rosa yoqadi Chinese ovqatla..polezniyligidanam burun vkus umuman boshqacha...
Glance, turmush urtoqlari bilmaydilar, internet biladi. :lool: Internetdan topib oldik bularni :D
A yak rossa kup receptlar bor ekan hitoy ovqatini, kim qaysini qilsa, rasmini olib bu yerga yuklasa yaxshi bulardi :D

http://chinesefood.about.com/library/blrualpha.htm

Frida

04-05-2007, 07:29 AM

UzbekGirlie

04-05-2007, 07:35 AM

I love Japanese and Thai, but hate chinese. It seems so greasy and smells weird to me. Also like Vietnamese soups, those are awesome. From the thai food I like coconut curry, or any other type of thai curry.

Vietnamese Pho soups are so good. I like Japanese and Korean kitchen as well.

Here is an article about chinese restaurant food and its effects on your health. http://health.yahoo.com/news/173241;_ylt=Aq18tiXnuP02Yx7b0aw5nStLvs8F

saturn

04-05-2007, 08:15 AM

Тошканга борганимда Онам куймадила - "у-бу карисча овкатиндан кибер" дб.

уйлаб-уйлаб, кимпап килишни бошладим.

бошка жойлада "суши" дейишади, лекин, Кореадаги номи - "кимпап"

"ким" - денгиз утларини куритиб, тайёрланган миннима. "пап" - гуруч дегани.

тайёрланиши - гуруч пиширилади. ман сал кизиган ёг га гуручни солиб 15 секунд ковурвориб, кейин сув солиб худди ошга ухшаб димладим. аслида гуручни пиширадиган махсус идишла булади. ушанакада килиш кере. чунки, гуруч салгина ковуриб димланса, дона-дона булиб пишиб, бир-бирига ёпишмиди. хуллас, кимпап ёйилиб, устига бир текисда пиширилган гуруч солинади, ва орасига холодилнигиздан топган лубой нарсеззи узунчок килиб кесиб, куйиб, худди рулетга ухшаб зич килиб урасез - кимпап тайёр. Асосан орасига ковурилган тухум, сабзи, баъзи денгиз утлари, гушт (мол гушти, куй гушти, балик... и т.д. и т.п.), мариновкаланган редиска ва шунга ухшаш нарсалар солинади.

Ман тайёрлаган кимпап :) Унчалик ухшамади. Хичам зич килиб уролмадим. Лекин, мазаси яхши чикди :)

http://img507.imageshack.us/img507/4006/hpim0148kr5.th.jpg (http://img507.imageshack.us/my.php?image=hpim0148kr5.jpg) http://img506.imageshack.us/img506/3082/hpim0149tl0.th.jpg (http://img506.imageshack.us/my.php?image=hpim0149tl0.jpg)

p.s. фотки - кликабельные

Frida

04-05-2007, 09:18 AM

Vietnamese Pho soups are so good. I like Japanese and Korean kitchen as well.

Here is an article about chinese restaurant food and its effects on your health. http://health.yahoo.com/news/173241;_ylt=Aq18tiXnuP02Yx7b0aw5nStLvs8F

Oh, my! This is quite bad. This is from the article you posted:

While Chinese restaurant food is bad for your waistline and blood pressure — sodium contributes to hypertension — it does offer vegetable-rich dishes and the kind of fat that's not bad for the heart.
However — and this is a big however — the veggies aren't off the hook. A plate of stir-fried greens has 900 calories and 2,200 milligrams of sodium. And eggplant in garlic sauce has 1,000 calories and 2,000 milligrams of sodium.
"We were shocked. We assumed the vegetables were all low in calories," Liebman said.
Also surprising were some appetizers: An order of six steamed pork dumplings has 500 calories, and there's not much difference, about 10 calories per dumpling, if they're pan-fried.

UzbekGirlie

04-05-2007, 09:21 AM

Oh, my! This is quite bad.

While Chinese restaurant food is bad for your waistline and blood pressure — sodium contributes to hypertension — it does offer vegetable-rich dishes and the kind of fat that's not bad for the heart.
However — and this is a big however — the veggies aren't off the hook. A plate of stir-fried greens has 900 calories and 2,200 milligrams of sodium. And eggplant in garlic sauce has 1,000 calories and 2,000 milligrams of sodium.
"We were shocked. We assumed the vegetables were all low in calories," Liebman said.
Also surprising were some appetizers: An order of six steamed pork dumplings has 500 calories, and there's not much difference, about 10 calories per dumpling, if they're pan-fried.
The group found that not much has changed since it examined Chinese food 15 years ago. That's not all bad, Liebman said.
"We were glad not to find anything different," she said. "Some restaurant food has gotten a lot worse. Companies seem to pile on. Instead of just cheesecake, you get coconut chocolate chip cheesecake with a layer of chocolate cake, and lasagna with meatballs."
The group says there is no safe harbor from sodium on the Chinese restaurant menu, but it offers several tips for making a meal healthier:

I had heard this from my nutritionist while back and stopped going out to eat in chinese restaurants. I make my own healthy versions at home. As far as other asian kitchens it is much lighter but you have to be very careful and try not eat it out more than couple times a month. :D

Frida

04-05-2007, 09:22 AM

Тошканга борганимда Онам куймадила - "у-бу карисча овкатиндан кибер" дб.

O'raydigan o'tini qattan topdingiz? Yoki olib ketuvmidingiz, Koreyadan?

saturn

04-05-2007, 09:43 AM

O'raydigan o'tini qattan topdingiz? Yoki olib ketuvmidingiz, Koreyadan?

ман опкетудим. Лекин, Тошканда хам бор. асосан корейсла сотадиган жойлада булиши кере.
ман билан бирга битта корейс бола укиди, лекин узи Узбекистонли, бирга кеганмиза. уша айтганиди - "уйда килардик биза кимпап" дб.
бозордаги ану салат сотадиган корейсладан сураб куриш кере.

лекин бору, Узбекистондаги корейслани таомлари, салатлари билан беттагиланики шунаканги фаркланадики....

Frida

04-05-2007, 09:59 AM

ман опкетудим. Лекин, Тошканда хам бор. асосан корейсла сотадиган жойлада булиши кере.
ман билан бирга битта корейс бола укиди, лекин узи Узбекистонли, бирга кеганмиза. уша айтганиди - "уйда килардик биза кимпап" дб.
бозордаги ану салат сотадиган корейсладан сураб куриш кере.

лекин бору, Узбекистондаги корейслани таомлари, салатлари билан беттагиланики шунаканги фаркланадики....

yaxshiroqmi yoki yomonroq biznikilar? Chunki bu yerda bitta Koreyski restoranga borgan edim, juda yog'li ekan ovqatlari, o'zbekcha yog'li ovqatdan battaroq. :) Lekin o'zbekistondagilarniku ja shunchalik emas edi. Asosan biz "he" olar edikda, alayskiydan. Lekin Koreyaning o'zida yaxshiroq bo'lsa kerak-a?

UzbekGirlie

04-05-2007, 10:00 AM

yaxshiroqmi yoki yomonroq biznikilar? Chunki bu yerda bitta Koreyski restoranga borgan edim, juda yog'li ekan ovqatlari, o'zbekcha yog'li ovqatdan battaroq. :) Lekin o'zbekistondagilarniku ja shunchalik emas edi. Asosan biz "he" olar edikda, alayskiydan. Lekin Koreyaning o'zida yaxshiroq bo'lsa kerak-a?

Korean food in US at least is really good and it depends what u order. But much lighter than Chinese and Thai...

saturn

04-05-2007, 10:37 AM

Camellia

04-05-2007, 11:30 AM

хмм.. нима дсам экан. Ош киганимда козонга соган ёгни куриб корейсла огзини очиб колишуди - "шунакаям куп ёг соладими овкатга" дб...
вапше ёгсизку булани овкати...

лекин, тан олиш кере - Узбекистондаги корейслани киладиган салатига хеч нарса етмиди... уша маркавча, баклажондан килинган салат, хей... ммм...
фсе - мани корним очди.. :(

Ozbekistonda koreyslar qiladigan taomlar haqiqiy Koreys oshxonasidan emas. Shunchaki ba'zi bir elementlari (speciyalar) o'zlashtirilib, mahalliy aholiga yoqadigan qilib moslashtirilgan :)

Shuning uchun Koreyada Toshkent bozorilarida sotib oladigan salatlarizni topolmaysiz...

Luganos

04-05-2007, 12:50 PM

Vetnam ovqati umuman sassu, tayyorlaganini korganmislar? thai restoraniga kiribman bir kun, vabshe fuflo, yaponskiyni bilmiman, yahshi bolishi mumkin.
Kavkaz taomlari bilan uygur taomlari eng zor.

infolife

04-05-2007, 12:52 PM

I have tried something like this awhile back. it wasnt exactly what we had at the restaraunt but tasted good.unfortunately,i dun take a pic of food.

Preparation Time 15 min (Coconut Vermicelli, thai food)
Cooking Time 15 min Serves 2 peoplehttp://www.bluedragon.com/images/spacer.gifIngredientsMethod
200g Raw prawns, peeled and chopped (heads and tails removed)
350ml Coconut Milk (http://www.bluedragon.com/product/view.asp?PROD=500)
60g Chives, cut into 2.5cm lengths
2 Shallots, finely sliced
125g Sir Fry Rice Noodles (http://www.bluedragon.com/product/view.asp?PROD=412)
1 tbsp Fresh lemon juice
1 tsp sugar
1 tbsp Fish Sauce (http://www.bluedragon.com/product/view.asp?PROD=634)
A handful of fresh bean sprouts
Soak the noodles as per the packet instructions then drain off all the excess water and simply follow the cooking instruction below.
In a saucepan, cook coconut milk, shallots and chives over a medium heat. Add the prawns and keep simmering for a couple of minutes until the prawns turn pink. Season with fish sauce, lemon juice and sugar.
Remove half the sauce from the pan and set side, meanwhile, add the noodles to the remaining sauce in the pan and stir fry for a few minutes until the noodles are cooked and well mixed with the sauce. Transfer the noodles into a serving a plate and top with the remaining sauce and serve with bean sprouts.
This dish can be greatly enhanced by topping it with shredded ometette. Oil the pan with a think coat of oil. Put in the beaten egg to make a thin omelette. Once cooked, removed from the pan and roll into a thin cylinder and cut across into thin strips
source:www.bluedragon.com

UzbekGirlie

04-05-2007, 02:50 PM

Vetnam ovqati umuman sassu, tayyorlaganini korganmislar? thai restoraniga kiribman bir kun, vabshe fuflo, yaponskiyni bilmiman, yahshi bolishi mumkin.
Kavkaz taomlari bilan uygur taomlari eng zor.

I think it is all about what order and where you order as well as your personal taste. I think Vietnamese soups are amazing, and thai curry and noodle dishes. japanese sushi and sashimi... When i had first tried thai food i had ordered something i did not like and did not eat it for a while until my thai friend took me out and after that i have been hooked. So do some research before going out and give it a try, i think you will be pleasetly suprised. It is like eating Indian food - omg it smells but it tastes great - curry, dosas and parathis... Yum...:D

Mo'jiza

04-07-2007, 10:17 AM

Menga ozgina yog'da qovuriladigan quyidagi koreys taomi yoqadi.

"Xo'bakjon" ("Xo'bak putchimge")

6 ta xo'bakjon uchun kerakli mahsulotlar:

yarimta yashil qovoq(green pumpkin, "exo'bak")
bitta kichik piyoz
ko'k piyoz
5 ta tuxum
tuz
5-6 osh qoshiq un (yoki shu kabi taom uchun ishlatiladigan "putchim-karu")
Qovurish uchun yog'

Yashil qovoq, piyoz va ko'k piyozni 1-rasmdagidek tog'ralib,
ketidan tuxum chaqilib, tuz solinib aralashtiriladi, so'ngida un so'lib, u ham aralashtiriladi.

Tavaga ozgina yog' solinib, qizdirilgach, cho'michda tayypr massadan solinib, tova yuziga yoyiladi. Ozgina rang olgach, orqa tomonini o'giriladi. Bitta putchimge o'rtacha olovda 3-4 minut pishirliladi. Yupqa yoyilgan putchimge yaxshiroq pishadi. 2-rasmdagi esa qalinroq.

PS: Koreya sharoitida oson topish mumkin bo'lgan mahsulotlarni italicda belgiladim.

Royal

05-13-2007, 08:25 PM

Рецепты японской кухни. Суши и сашими.

http://img1.nnm.ru/imagez/gallery/a/5/6/3/e/a563e94c0eb0da50395a114b6cab289e_full.jpgПереводчи к:

Л. М. Матюхин Перевод с нем.
Издательство: БММ АО
Год: 2001
Страниц: 96
Формат: PDF
Качество: отличное
Размер: 16 MB

“Рецепты японской кухни. Суши и сашими” - описание приготовления. Японская кухня разительно отличается от любой другой кухни мира. Её секрет кроется в тщательном подборе продуктов, красоте подачи, а также в отношении к продукту – лишь лучшие дары земли и воды достойны оказаться на столе, а главная задача повара – сохранить их первоначальные свойства. Способы приготовления пищи просты, но достичь простоты сложнее всего. Японский повар уважает индивидуальность ингредиентов и готовит их очень старательно, чтобы в блюде максимально проявился каждый вкусовой оттенок. Приобщиться к искусству восхитительной японской кулинарии, сочетанию богатого воображения и строгого соблюдения правил и призвана помочь представленная в книге коллекция изысканных национальных рецептов.

http://rapidshare.com/files/30919247/Sushi.rar
http://depositfiles.com/files/858018

イスラム教

05-13-2007, 10:30 PM

Рецепты японской кухни. Суши и сашими.

_full.jpgПереводчик:

Л. М. Матюхин Перевод с нем.
Издательство: БММ АО
Год: 2001
Страниц: 96
Формат: PDF
Качество: отличное
Размер: 16 MB

“Рецепты японской кухни. Суши и сашими” - описание приготовления. Японская кухня разительно отличается от любой другой кухни мира. Её секрет кроется в тщательном подборе продуктов, красоте подачи, а также в отношении к продукту – лишь лучшие дары земли и воды достойны оказаться на столе, а главная задача повара – сохранить их первоначальные свойства. Способы приготовления пищи просты, но достичь простоты сложнее всего. Японский повар уважает индивидуальность ингредиентов и готовит их очень старательно, чтобы в блюде максимально проявился каждый вкусовой оттенок. Приобщиться к искусству восхитительной японской кулинарии, сочетанию богатого воображения и строгого соблюдения правил и призвана помочь представленная в книге коллекция изысканных национальных рецептов.

Sushi estemol qilayotgandan oldin VASABI mahsulotini surishtirib tanavul qilgan yahshi. Har hili bor. Cho'chqa yog'i qo'shilgani va qo'shilmagani mavjud. SUSHIni ichiga ozgina SHOYU yani soyani ichida alkagol mahsuloti ham qo'shilgani bor. Jaa ishtahani karnay qilmanglar:D

PainKiller

05-13-2007, 10:50 PM

http://www.fort-lauderdale-marine-directory.com/gallery/img1/2305.jpgAsian cooks took the simple meal preparation routine into the level called art, dammit:)
I love Korean, Thai, Japanese, Indian food a lot. :D
http://graphics.boston.com/bonzai-fba/Globe_Photo/2005/10/04/1128443160_3443.jpg
http://www.genrokujapaneserestaurant.com/image/2220333.jpeg
http://www.langkawi-resorts.com/oriental-inn/images/dining-pic-2.jpg

PainKiller

05-13-2007, 10:55 PM

http://www.menumagazine.co.uk/archive/feb06/images/kimchi.jpg

http://www.zenkimchi.com/FoodJournal/uploaded_images/IMGP2053-738009.JPG

http://leutheuser.blogs.com/photos/uncategorized/arirangchilirice.jpg

http://www.fox.uwc.edu/users/eli/poets/poets101703/Ribeye-Bul-Go-Gi.jpg
http://www.foodmall.org/images/cr_korty.jpg

yuhakseng

05-13-2007, 11:01 PM

Painkiller, tenjangchige yoqadimi sizga? :)
Yozib quydim daftarchamga, Painkiller tenjangchige deb.:D

PainKiller

05-13-2007, 11:04 PM

Painkiller, tenjangchige yoqadimi sizga? :)
Yozib quydim daftarchamga, Painkiller tenjangchige deb.:D
Krislani shurvalari uzi doim yokadi. :D

Qarama

05-14-2007, 05:32 AM

http://www.zenkimchi.com/FoodJournal/uploaded_images/IMGP2053-738009.JPG
is this tofu?

Lolahon

05-14-2007, 06:38 AM

Krislani shurvalari uzi doim yokadi. :D

Painkiller, size postlaringiz kurib -- endi Korean food qayerga borib tanavvul qilsam ekan teb utiribman.

UzbekGirlie

05-14-2007, 07:59 AM

http://www.zenkimchi.com/FoodJournal/uploaded_images/IMGP2053-738009.JPG
is this tofu?

yeah it looks like tofu curry... :D

eBouncer

05-28-2007, 08:35 AM

There is a pretty nice restaurant in New York called "Shabu Tatsu". I think it is around 1 Ave and 10 Street. I used to go there a lot and a food displayed here is along the lines of what restaurant offers. I think this style of serving (i.e., built-in frying pan in table, do-it-yourself-we-will-provide-contents) is originally Korean but adopted by Japanese.

Cheers...

http://www.menumagazine.co.uk/archive/feb06/images/kimchi.jpg

http://www.zenkimchi.com/FoodJournal/uploaded_images/IMGP2053-738009.JPG

http://leutheuser.blogs.com/photos/uncategorized/arirangchilirice.jpg

http://www.fox.uwc.edu/users/eli/poets/poets101703/Ribeye-Bul-Go-Gi.jpg
http://www.foodmall.org/images/cr_korty.jpg

Lady_G

08-22-2007, 09:03 AM

Lo Mein

http://img234.imageshack.us/img234/9928/lo20meinqs0.jpg

Lo Mein Ingredients
For this recipe, you'll need:

* 1 pound soft lo mein noodles
* 1/2 pound sliced beef
* 1 package mushrooms
* 1/4 cup shredded carrots
* 2 scallions
* 2 slices ginger root
* 1 clove crushed garlic
* 1/4 c. cooking oil
* 2 tablespoons dark soy
* 1 tablespoon light soy
* 1 teaspoon sugar
* 1 tablespoon wine
* salt
* pepper
* 1 teaspoon cornstarch
* dashes sesame oil

Make the Marinade for the Lo Mein Beef
A few hours before cooking, I'm going to make the marinade for the beef. I'm going to cut my pre-sliced beef into thin strips. Lo Mein can also be made with chicken, shrimp, or just with vegetables.

In a mixing bowl, combine the wine, the light soy sauce, half of the sugar, a sprinkle of pepper, a dash of sesame oil, and 1 tablespoon of cooking oil.

Pour the sauce over the beef. Let the beef marinate in the refrigerator for a few hours.

Cook the Lo Mein Noodles
When you are ready to cook everything, start with the noodles and the vegetables. First, bring a pot of water to a boil.

Cook the lo mein noodles according to the package directions, usually between 1 and 3 minutes. Drain them in a colander and rinse with cold water, so they don't overcook.
Prepare the Lo Mein Sauce
Next, shred the scallions, I like to do this by just cutting with kitchen shears. Then chop one piece of ginger.

Also, prepare the sauce by combining the dark soy sauce and the rest of the sugar.

Heat and Flavor the Oil
Now, heat 2 tablespoons of oil in a wok over high heat. We are going to flavor this oil by adding one slice of the ginger and the garlic clove. Brown them for a minute or two and then remove them from the pan.

Stir Fry the Lo Mein Ingredients
Next, stir fry the mushrooms for a few minutes. Then add the beef. You can also add the chopped ginger at this time. Cook until the beef is no longer pink.

Next, pour in the carrots. To save time, I bought pre-shredded carrots; this is about one medium carrot. Cook for one more minute.

Now pour everything into a bowl while we work with the noodles.

Stir Fry the Lo Mein Noodles
Add 3 more tablespoons of oil. When it is hot, fry the noodles and bring the heat back down to medium.

Then, add the scallions, bean sprouts, and finally the beef and vegetable mixture . Mix it all together. Finally, pour on the sauce and cook for 1 more minute. Serve hot and enjoy.

VIDEO (http://video.about.com/chinesefood/Lo-Mein.htm)

Lady_G

08-22-2007, 09:21 AM

Sweet and Sour Sauce

http://img167.imageshack.us/img167/6453/sweetandsourporkeh1.jpg

Sweet and Sour Sauce Ingredients
For this recipe, you will need:

* 1/3 cup white or rice vinegar
* 1/4 cup brown sugar
* 1 tablespoon ketchup
* 1 teaspoon soy sauce
* 2 teaspoons corn starch
* 1/4 cup water

For extra flavor and texture, you can also add 1 tablespoon finely chopped green pepper and 1 tablespoon finely chopped pineapple.

Combine the Ingredients
Mix the vinegar, brown sugar, ketchup, and soy sauce together in a small saucepan. Place these ingredients on the stove and bring them to a boil.

Meanwhile, mix the cornstarch and water together in a small bowl until they are smooth.

Thicken the Sweet and Sour Sauce
Once the other ingredients are boiling, add the cornstarch and water, and stir them in until the sauce thickens. Remove the sauce from the heat.

If you are using the green pepper and pineapple, you can add them now.

Serve the Sweet and Sour Sauce
Now the sauce should be ready to use. You can serve it over a stir-fry, or use it as a dipping sauce for dumplings or egg rolls.

VIDEO (http://video.about.com/chinesefood/Sweet-and-sour-sauce.htm)

Qarama

08-22-2007, 09:25 AM

http://www.shopblogger.de/blog/uploads/juni_06/pdw_frosta_bami_goreng_650gbtl.jpg

Lady_G

08-22-2007, 09:30 AM

Scallion Pancakes

http://img120.imageshack.us/img120/7505/potatopancakesgz8.jpg

Scallion Pancake Ingredients
For the scallion pancakes, you will need:

* 1 cup of flour
* 1/2 teaspoon salt
* 1 whole egg
* 1 egg yolk
* 1 cup of water
* 1 green chili
* 1/8 teaspoon black pepper
* 1/8 teaspoon sesame oil
* vegetable oil for cooking
* 4 scallions
* 1/4 cup cilantro leaves

Scallion Pancake Dipping Sauce Ingredients
For the dipping sauce, you will need:

* 1/3 cup soy sauce
* 2 tablespoons rice vinegar
* 1/2 teaspoon sesame oil
* 1 teaspoon sesame seeds

Mince the Chili Peppers
Begin by mincing the chili pepper into tiny pieces. Be sure to remove all of the seeds.

Mix the Scallion Pancake Batter
Separate one egg and get rid of the white. Mix the yolk together with another whole egg. In a bowl, mix together the flour and the salt. Add the egg, water, chili, black pepper and sesame oil. Whisk these ingredients together to form a thin batter. Heat three quarters tablespoons vegetable oil in a large skillet over medium high heat.

Chop the Scallion
While the oil is heating up, mince the cilantro and slice the scallions. You can use all of the white part and about one inch of the green.

Fry the Scallion Pancakes
Add one half cup of the batter to the hot oil and sprinkle the top with one quarter of the scallions and one quarter of the cilantro. Fry the pancakes for about two minutes on each side until it is golden brown. Then remove it from the pan and transfer it to a paper towel.

Continue Frying the Pancakes
Add a little more oil to the skillet and then use another half cup batter and some of the cilantro and the scallions to make another pancake. Repeat this process until you have used all of the batter.

Mix the Scallion Pancake Dipping Sauce
While the pancakes are frying, mix together the soy sauce, rice vinegar, sesame oil and sesame seeds to make the dipping sauce. Serve the pancakes hot or at room temperature, sliced into triangles with the dipping sauce on the side. Enjoy.

VIDEO (http://video.about.com/chinesefood/How-To-Make-Scallion-Pancakes.htm)

znakagawa

09-20-2007, 04:20 AM

Japanese food is very healthy. And Im wondering if you know how to cook 温玉子　ontamago^ its like boiled egg but when you eat it its soft.
Anybody knows how o cook this egg??

Minomonta

10-10-2007, 02:58 AM

Japanese food is very healthy. And Im wondering if you know how to cook 温玉子　ontamago^ its like boiled egg but when you eat it its soft.
Anybody knows how o cook this egg??

Esli vi imeete v vidu Onsen Tamago, ya probovala vot po etomu receptu, poluchilos :)

■温泉卵の作り方
　　①　あらかじめ、卵を冷凍庫に入れ、凍らせておく。
　　
　　②　アルミ鍋に、次の※分量で湯（１００度）を沸かす。
　　
　　③　火を止め、湯に卵を入れ、ふたをする。
　　
　　④　きっかり２０分間放置後、すぐ冷水で十分に冷やす。
　　
　　⑤　器に入れて、温泉卵の出来上がり。

※　卵　１個のときは、１リットル
　　　　　　　卵　２個のときは、１．２リットル
　　　　　　　卵　３個のときは、１．８リットル
　　　　　　　卵　４個のときは、２リットル

Mojno i v 炊飯ジャーpoprobovat', no vremya i sposob prigotovleniya nemnogo otlichaetsya.

Abu-Hafiza

10-10-2007, 04:16 AM

Esli vi imeete v vidu Onsen Tamago, ya probovala vot po etomu receptu, poluchilos :)

■温泉卵の作り方
　　①　あらかじめ、卵を冷凍庫に入れ、凍らせておく。
　　
　　②　アルミ鍋に、次の※分量で湯（１００度）を沸かす。
　　
　　③　火を止め、湯に卵を入れ、ふたをする。
　　
　　④　きっかり２０分間放置後、すぐ冷水で十分に冷やす。
　　
　　⑤　器に入れて、温泉卵の出来上がり。

※　卵　１個のときは、１リットル
　　　　　　　卵　２個のときは、１．２リットル
　　　　　　　卵　３個のときは、１．８リットル
　　　　　　　卵　４個のときは、２リットル

Mojno i v 炊飯ジャーpoprobovat', no vremya i sposob prigotovleniya nemnogo otlichaetsya.
A perevod mojno? Ili hotyabi alfavitom kotoriy mojno prochest' :D

lips

10-11-2007, 02:59 AM

[quote=Abu-Hafiza;677443]Vegiterian Spring Rolls:

http://khmerkromrecipes.com/photo_recipes/numpalechien.jpg

Crispy vegetables spring roll with tofu, taro root, cabbage and carrot is very delicious. Khmer Krom vegetarian spring roll is so good that most my friends can’t tell it made without meat.

Ingredients :

2 Cups already shredded taro root
2 Cups already shredded carrot
1 Package 12 oz fried tofu, julienne
2 Cups already shredded cabbage
1 Cup chopped yellow onion
4 Cloves garlic, minced
1 Tablespoon sugar
1 Tablespoon soy sauce
ј Teaspoon black pepper
1 Package 25 pieces spring roll shells
Ѕ Cup water
1 Tablespoon cornstarch
6 Cups vegetable oil for deep fry spring roll
Procedures :
Mixed shredded taro root and carrot in a large mixing bowl, and use your palms to squeezes out all it liquid. Add tofu, onion, garlic and cabbage, mixed well. Seasoning with sugar, soy sauce and black pepper, mixed well and set it a side. In a small bowl, mixed water with cornstarch together, mix well and set a side. Gentle pulls out each spring roll shell to separate from other shell. Lay one sheet flat on a cutting board or plate, spoon mix vegetables and put on 1/3 of the shell. Wrap the vegetables filling in spring roll shell, roll it tight and seal the end with cornstarch water, continue to roll till the filling gone.

Note: If you haven’t made spring roll before, look at the back of spring roll pastry package, it has illustrated instruction for you to follow.

Heat 6 cups cooking oil in high temperature. When oil is hot, deep fried spring roll till crispy golden brown. Removed spring roll from hot oil and put on plate covered with paper towel to drained oil. Serve hot with sweet soy sauce, or with rice noodle and vegetarian fish sauce.

See:Khmer Krom Vegetarian Spring Roll (http://www.khmerkromrecipes.com/recipes/recipe183.html)

We call this Popiah in Malaysia, sometimes we dip in chili sauce when eating.