Broiled Mochi with Nori Seaweed

"Mochi is a sweet, short-grained, very glutinous rice with a high starch content. Mochi is commonly used to make rice cakes, for which it is pounded in large tubs until it becomes extremely sticky. It is then formed into balls or squares, which can be found in Japanese markets. Mochi is also used in confections and rice dishes. It can be bought in most any Japanese grocery store. This is a delicious way to eat it!"

PREP TIME	10 Min
COOK TIME	7 Min
READY IN	17 Min

INGREDIENTS

• 8 frozen mochi squares
• 1/2 cup soy sauce
• 1 sheet nori (dry seaweed)

DIRECTIONS

1. Preheat oven to 450 degrees F (275 degrees C).
2. Dip mochi into soy sauce, then place on a baking sheet. Let bake for about 5 minutes, or until heated through.
3. While mochi is cooking, cut the dried seaweed into 8 strips. Place these strips in a large frying pan over medium heat. When they are warmed, after approximately 1 to 2 minutes, remove them from the heat.
4. Wrap each mochi cake in seaweed; serve warm.

source : All Recipes

Ashley's Chicken Katsu with Tonkatsu Sauce

"A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes."

INGREDIENTS

• Sauce
• 1/2 cup Worcestershire sauce
• 1/4 cup ketchup
• 2 tablespoons soy sauce
• pepper to taste
• Chicken
• 2 cups vegetable oil, for deep-fat frying
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• salt and pepper to taste
• 1 egg, beaten
• 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 green onion, thinly sliced

DIRECTIONS

1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
2. Heat oil in deep-fryer to 350 degrees F (175 degrees C).
3. Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
4. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

source : All Recipes

Agedashi-esque Tofu

"A very simple version of the Japanese sushi accompaniment. Serve with stir fry, rice, goma ae or any oriental meal."

PREP TIME	10 Min
COOK TIME	5 Min
READY IN	15 Min

INGREDIENTS

• 1 (12 ounce) package extra firm tofu
• 3 tablespoons cornstarch
• oil for frying
• 2 green onions, chopped
• 2 tablespoons hoisin sauce

DIRECTIONS

1. Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
2. Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
3. Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

Note

Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

source : allrecipes

Banana Blossom and Smoked Fish in Spiced Coconut Milk (Lodeh Jantung Pisang dan Ikan Asap)

Last Saturday was a special day for every muslim around the world. As the Indonesian tradition, we usually ask forgiveness from relatives and friends after the Eid-ul Fitr prayer. Also, we have a tradition which we call for mudik. It happens due to urbanazation where people usually work and live in the Indonesian big cities and they came from small cities. Before the day of Eid-ul Fitr, people will go back to their hometowns where their relatives (including parents) are reside. This event often causes crowdedness at the airports, train stations, seaports, and bus stations, while some who do traveling by car are trapped in traffic jams for hours, mostly in Java island.

A tradition who applies to the little children, as well as forgiveness they get some money as a gift from their relatives. That is what we call for angpau sometimes, just like the Chinese tradition to celebrate their Chinese New Year.

Another tradition which the Indonesians call for Takbiran and we usually do at the night of the last day of Ramadan. People, from little children to old men celebrate Takbiran by reciting the takbir with a microphone and sound speakers in a parade. They parade around the town and usually they hit 'beduk', a large drum, as a background music of the takbir.

Ingredients:
1 banana blossom (you can use sliced banana blossom ready to use)
1 smoked goldeye fish (it can be substituted for any other kind of smoked fish), baked/ toasted/ pan-fried for couple minutes
600 ml coconut milk
salt as desired
1 tsp sugar
2 Indonesian bay leaves (salam leaves)

Fresh Banana Blossom

Fresh Slices of Banana Blossom

Grind into a paste:
2 red chilies (add more if you like spicy)
6 shallots
3 cloves garlic
2 cm fresh galangal
1 cm fresh kencur (it is also known as lesser galangal or kaempferia galangal), you can substitute for ground or dried kencur
5 candlenuts, toasted
2 tsp coriander seed, toasted

Smoked Goldeyes were just out from the freezer when I took a pic

Directions:
To prepare the banana blossom
Remove dark outer petals to expose the pinkish bulb. Cut lengthwise and chopped into thin slices. Cook in 500 ml boiling water for 5 minutes and drain. Repeat that method by bringing another 500 ml water to a boil, add the banana blossom, cook for 3 minutes, drain. Banana blossom now is ready to be used.

1. Heat coconut milk, Indonesian bay leaves and ground spices in a pot at medium-high heat, stir occasionally until boiling.

2. Add smoked goldeye fish, banana blossom, salt and sugar, stir and reduce to low heat. Simmer for 15 minutes. Remove from heat, serve warm with ketupat and sprinkle over the koyah kedelai.

source : indonesia eats