Tag Archives: beef

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Shabu-shabu

28 Août

Shabu-shabu means « swish-swish, » referring to the swishing action when you cook a very thin slice of beef in hot water.

On a portable range, place a medium-sized pot (1/2 gallon should do).
Place a couple of slices of kombu (a sort of kelp) and cover with cold water.
Gently bring the water to a boil and remove the kombu just before it actually starts to boil.
When the water is boiling very, very gently, you’re set.

On your table you should have: (for 4 people)

Ingredients

* 1 lb very thinly sliced beef (sirloin), preferably grain-fed. Beer-fed Kobe beef is the best.
I MEAN VERY THIN (less than 1/16 inch)
* 8 shiitake mushrooms
* 1/2 lb enoki mushrooms
* 1/2 lb shimeji mushrooms
* 1/2 lb shirataki
* 1 lb chinese cabbage
* 1/2 lb watercress, to substitute for spring chrysanthemum leaves
* 1 lb tofu, cut in 1 in. cubes, pressed and drained
* any other ingredients you want to use

Dipping sauce:

* In a small bowl, you should have soy sauce and lemon juice 2:1, as a dipping sauce.

Directions
Simply take one of the items, swish it around in the hot water for from a few seconds for beef to a few minutes for vegetables.
Serve with hot steamed rice.

Nikujaga

28 Août

Ingredients

* 6 potatoes
* 150 grams sliced beef
* 1 and 1/2 onions
* 1 and 1/2 tbsp vegetable oil
* 2 cups water
* 8 tbsp each sugar and soy sauce

Directions
(1)Peel potatoes, cut into six pieces, and immerse in water.
(2)Slice onions (hangetsu-giri) Cut beef into bite-size pieces.
(3)Heat vegetable oil in pan.
Stir-fry beef.
When beef is thoroughly brown, add onions and potatoes.
(4)Add 2 cups water and half the seasonings.
Turn down heat when pot starts bubbling.
Skim off foam.
Add the remaining seasonings, depending on how much broth has boiled off.

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