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[Cooking with Recipega] Tia’s First Cake
Tag: Japanese cuisine
Sweet Potato Nikujaga
Sweet potato can go YUM! as your side dish too. It gives a little sweet taste among the savory dishes. Adopted from Japanese cuisine 肉じゃが (nikujaga) which means meat (肉 = niku) and potato (じゃがいも = jagaimo).
This is my second recipe from “Sweet Potato Menu” series on Instagram.
As the original recipe, I used to cook nikujaga with beef and potato, but this time I didn’t have any beef stock in my freezer, but still store some halal sliced lamb by Anzco. For us, lamb always works in all situation and of course can substitute the beef whenever we want 😛
You can find nikujaga recipe in many sources, one of them from Kikkoman Japan (Japanese)
Below is recipe by Recipega (halal version of the common nikujaga recipes) Continue reading
Hot Soba Recipe
Rewritten from http://instagram.com/p/uKASZBvtlX
Almost two years ago since my first attempt of homemade #kakesoba (#soba with hot soup) or simply known as #hotsoba like this. I wasn’t well-prepared to cook this menu so we gave up big shrimp, chikuwa, or some common vegetables (eggplant, paprika, zucchini, etc.) for #tempura. Yet, kabocha saved the authentic look of my tempura set! 😀
My kakesoba and tempura (Oct 14, 2014)
I took a nap this afternoon and somehow dreamt that I was hanging out with my Indonesian friends at Japan, nursing their babies, and eating plenty of sushi together. Nooo.. it made me feel so blue when I woke up, then I asked my husband to search for Japanese restaurant around here, but as usual it ended up with reluctance to spend our monthly budget for eating out 
#recipega #天ぷら #かけそば
I still have dry soba noddle stock and some basic Japanese food ingredients, so kitchen is the best answer to my craving.
Here’s the ingredients for soba soup I used (4 portion) –> Halal guaranteed 😛
- 200 g (8 oz) dry soba noddle
- 3 cup water
- 1 cup bonito flakes (katsuobushi かつおぶし)
- 1/2 cup seaweed (wakame わかめ) –> I see some recipes that konbu こんぶ type is more common to use
- 1/2 cup soy bean sauce (shouyu しょうゆ) –> mine is Kikkoman non-alcohol
- 1 tsp dashi (from fish or seaweed, it depends on your preference, but you can also skip this ingredient)
- 1/2 – 1 tsp sugar or as desired
- of course I skipped mirin / sake and added 1 tbsp vinegar instead.. however, it’s not mirin / sake substitute
Recipe for soup
- bring 3 cup of water to boil
- simmer it while adding katsuobushi, wakame / konbu, shouyu, dashi, and sugar
- use the filter to serve
While my tempura ingredients were:
- 200 g (8 oz) all purpose flour or tempura flour –> I used all-purpose flour
- 100 ml (4 fl oz) cold water –> chilled is better
- 1 medium egg
- shrimp –> should have used the big one with shell and tail, but I don’t have it so I just used the small one and it’s frozen type (mukiebi むきえび)
- fillet fish (white flesh)
- shitake
- kabocha (Japanese pumpkin)
- greenpeas –> mix with the shrimp
- vegetable oil for frying
Recipe for tempura
- prepare cold water or some rock ice to chill the dough
- add the flour and egg to the water, mix well using whisk
- cover all vegetables / meats with flour before soak them in the dough
- heat the pan, make sure oil has reached 180o C (350o F)
- soak shrimp etc. to the dough, then immediately fry it while collecting the crumbs of fried dough that floating on top of the oil –> sorry I cannot explain well 😐 hope the video below help you
!!! Always keep the dough cold
Itadakimasu!
KM 2: Sushi Time!
We celebrated our second monthversary (is this term legal?) last night in Kappa Sushi, Ofuna. Even though it took quite long time to get there, but we enjoyed our outing so much. We met at Ofuna station, me from home and Aisar from his office. We must take bus to go to the restaurant, then walking for five minutes.
Continue reading
EGA ♥ AISAR 