Chicken Ramen

Miso Ramen

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Untuk 2 porsi

Bahan:

Sup Ramen
2 siung bawang putih, cincang
2.5cm jahe, cincang
1/2 onion, cincang
1 sdm wijen (panggang & haluskan)
1 sdm minyak wijen
115 gr daging cincang
1 sdt doubanjiang (spicy chili bean sauce / tauco pedas)
3 sdm miso paste
1 sdm gula
Kaldu ayam homemade 
( Rebus air, jamur shitake kering, dried seaweed (kombu). jahe 2.5cm, daun bawang dan tulang ayam di slow cooker selama 4-5 jam. Kemudian saring dan ambil kuah nya saja)
Tahu seafood dan bakso ikan

Topping
2 porsi mie ayam (rebus)
Telur Ramen
(Didihkan air, kemudian kecilkan api ke medium, keluarkan telur dari kulkas kemudian masukkan ke air yang mendidih rebus selama 8 menit. Lalu langsung dinginkan di air es. Kupas Telur dan Rendam di 1 cup air + 2tbsp soy sauce jepang + sekitar 2sdt gula. Rendam semalaman di kulkas)
Chicken Teriyaki
Salad Tauge
(Rebus Tauge, peras air nya sedikit, bumbui dengan soy sauce, minyak wijen dan bawang putih cincang)
Sawi Putih
(Rebus "blanching" selama 1 menit saja, kemudian iris halus)
Nori - seaweed (rendam di air panas sebentar)
Daun bawang air ( iris halus )
Black fungus ( Rendam / rebus, iris halus)
Minyak cabe "Layu"

Metode:

1. Panaskan teflon/panci, masukkan minyak wijen dan masak bawang putih, onion, jahe cincang hingga wangi.
2. Masukkan daging dan masak sampai tidak merah lagi dagingnya
3. Masukkan doubanjiang dan miso paste. masak sampai wangi
4. Masukkan minyak wijen halus, gula dan perasa. aduk rata
5. Masukkan kaldu ayam. setelah mendidih masukkan tahu dan bakso seafood
6. Cek Rasa, jika kurang sesuaikan.
7. Sajikan mie di mangkok, siram dengan kuah dan tata toping di atasnya.

Kedua kali nya, saya coba buat ramen lebih instan tanpa kaldu ayam, jadi saya tambahkan soya agar bisa creamy juga dan hasilnya masih mirip dengan chicken ramen yang pertama kali diatas hanya kurang gurih sedikit saja.

Simple Tamagoyaki, Ayam Kungpao & Capcay

Dari ketiga menu diatas, untuk resep ayam kungpao dan capcay sudah pernah saya post di blog
bisa di lihat disini
ayam kungpao
capcay

simple tamagoyaki yaitu telur gulung jepang tapi yang versi simple, cara membikin nya mudah seperti dadar telur biasa terus taruh 1/3 lembar daun nori, kemudian dilipat dan digulung.
Cara membuatnya supaya lebih jelas bisa di lihat di justonecookbook

Simple Tamagoyaki
Bahan
1 butir telur
sejumput garam
sejumput gula
1/3 lembar daun nori
Cara Membuat
1. Kocok telur, garam dan gula.
2. Olesi teflon dengan sedikit minyak, kemudian tuang telur ke teflon, langsung letakkan daun nori ditengah.
3. Setelah telur mulai mengering (jangan sampai matang) lipat telur dari sisi bawah ke tengah dan sisi atas ke tengah menutupi daun nori kemudian gulung sambil dirapatkan.
4. Teruskan mendadar telur lagi sampai matang.

Tokyo Banana

I like this cake, especially enjoy it while chill..
The banana cream is really good
I am my pandan roll cake sponge cake as for this recipe, kindly click here for the recipe

And for the banana cream is from ochikeron in youtube.

Tokyo Banana
Ingredients
Sponge Cake
A
60ml milk
50ml corn oil
10g sugar
pinch of salt
50g cake flour (sifted)
10g corn flour
3 eggs yolk
B
3 eggs white
35g sugar
1 tsp lemon juice
Method
1. Whisk ingredients A- pandan juice, corn oil, sugar and salt until sugar dissolve.
2. Add in sifted flour, continue to whisk. Then, add egg yolks, stir to combine.
3. In other bowl, beat egg white,sugar and lemon juice until soft peak form.
4. Take 1/3 of egg white and use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg white with a spatula till well combine.
6. Gently pour the batter into lined baking tin (26x26cm). Smooth out to the corners with a scraper.
7. Bake in preheated oven at 180c for 20 minutes.
8. Once the cake done, transfer the cake to wire rack & invert the cake and gently remove the baking paper.Banana Custard Cream
Net 100g banana
A
1 egg
1 tbsp. corn starch
3 tbsp. granulated sugar
150ml milk
Method
1. In a bowl, mash banana with a fork then add A and mix well.
3. Strain the mixture through a sieve into a saucepan.
4. Put on low, stir constantly, and stop the heat when the cream starts to thicken. Mix well with the remaining heat. If you like, add a few drops of vanilla extract. Leave to cool completely.
5. Transfer the cream into a pastry bag. Chill in the fridge.

For how to roll the cake and making into banana shape kindly watch  ochikeron youtube video.

Tokyo Banana
Bahan Sponge Cake
A
60ml susu
50ml minyak sayur
10g gula halus
sejumput garam
50g tepung terigu, ayak
10g tepung maizena
3 kuning telur
B
3 putih telur
35g gula halus
1 sdt air jus lemon
Cara membuat:
1. Dengan menggunakan whisker dalam satu wadah aduk jus pandan, minyak, gula dan garam hingga tercampur rata
2. masukkan tepung terigu, maizena lanjutkan aduk, kemudian masukkan kuning telur dan aduk hingga rata
3. Di wadah yang lain kocong putih telur dan air lemon hingga agak mengembang kemudian masukkan gula dan kocok hingga kaku
4. Campurkan adonan putih telur ke kuning telur dan aduk dengan teknik aduk balik sampai tercampur baik
6. Tuang adonan ke 2 buah loyang 22x22cm yang sudah dialasi kertas (tidak perlu diolesi)
7. Panggang dalam oven yang sudah dipanskan terlebih dahulu di suhu 180'C selama kurleb 15-20 menit
Custard Cream
100 gr pisang, haluskan
1 butir telur
1 sdm maizena
3 sdm gula halus
150ml susu
Campur semua bahan, aduk rata dan kemudian disaring. kemudian masak sambil terus diaduk di kompor dengan api sedang sampai adonan agak mengental. Biarkan agak dingin, kemudian masukkan ke kantong segitiga dan dinginkan di kulkas

Setelah cake matang, potong jadi 4 bagian, kemudian taruh selembar cake diatas cling wrap, beri isisan custard cream, gulung sambil dipadatkan. lalu bungkus dengan cling wrap tersebut dan simpan di dalam kulkas selama kurleb 1 jam agar bentuknya set

Teriyaki Chicken

This is one of easy and quick recipe, and taste delicious. just grill the chicken  breast meat and pour in teriyaki chicken sauce cook for few minute and its done. Serve with hot rice. This is perfect recipe for lunchbox too.

Since i don't have Japanese low sodium soy sauce, i am just using Chinese light soy sauce and its taste good also, not big different.

I am using this chicken teriyaki to made some teriyaki chicken sushi once. my sushi roll was not look good, i need more practice.

Teriyaki Chicken

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Ingredients
Sauce
1/4 cup light soy sauce
1/3 cup light brown sugar
1 tablespoon lemon juice
1 tablespoon grated ginger
2 garlic cloves, minced
1 tsp oyster sauce
1 cup hot water

2 boneless skinless chicken breasts
Freshly ground black pepper
2 teaspoons vegetable oil
2 teaspoons water + 1 teaspoon corn starch
2 green onions, green and white parts, sliced

Method
1. Combine all the sauce ingredient in a bowl and mixed well until the sugar all dissolve
2. Heat the pan, put in vegetable oil and grill the chicken until not pink anymore
3. Pour in the sauce mixed into the pan, cook for 2 minutes
4. Remove the chicken from pan, and thickened the sauce the pour into the chicken
5. Garnish with some sliced green onions.

Japanese Potato Salad

One of my favorite Japanese restaurant in the town have this potato salad. We can order one portion of potato salad or order a bento and they will serve your bento with some potato salad. I like the freshness of this salad because i can feel the authentic taste of Japanese cuisine.

So, when i am surfing in youtube. i found this recipe from ochikeron you tube channel and i am really looking forward can try this recipe as soon as possible although i don't have Japanese mayonnaise which is the really important ingredients here. I only use regular mayonnaise and hope the taste will approach to the one i eat an japanese restaurant. But, too bad to say i only got 50% similar japanese potato salad with the resto, surely must use japanese mayonnaise next time.

To note it that must drain well every single vegetable in ingredients such as onion, cucumber,etc. Just like mine, because i did not drain it well so my potato salad become a little bit soggy in next day (i make it in night time).

Japanese Potato Salad

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Source: ochikeron

Serve: 2 small portion

Ingredients
150g potato
25g carrot
1/2 small onion
25g cucumber
1/4 cup whole kernel corn (canned)
1/4 tbsp. vinegar (replace with lime juice)
2 tbsp. mayonnaise
salt and pepper
How to Make

1. Slice the onion thinly and into small pcs, sprinkle with a bit of salt, then leave for 2~3 minutes. Wash and drain well with paper towel. 
2. Slice the cucumber into thin rounds. Sprinkle with a bit of salt. Drain well with paper towel.
3. Slice the potato into 1/2inch (1cm) half rounds. Place them in a pot, add water until covered, add 1/2 tsp. salt, then put on the heat. When its boil, turn down to medium and cook for about 12 minutes
   mash them with a fork while they are hot. Season with 1/2 tbsp lime juice, salt and pepper.
4.  Slice the carrot. Cook in a boiling water for 3 minutes, then drain well.
5. When the potato and carrot are cool enough, combine all the ingredients together in one bowl, then season with 4 tbsp. mayonnaise, salt and pepper.

Karaage ( Japanese Fried Chicken )

Gara - gara keseringan makan di Bento tei ( belum saya review2 nih ) dan sering pesan kara age nya saya jadi pengen coba buat sendiri. Rasanya enak, juicy di dalam , kriuk di luar. dikarenakan daging ayam yang digunakan adalah daging dibagian paha jadi otomatis lebih lembut dan juicy.

Kara age

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Sumber: Justonecookbook

Serve: 2 porsi

Bahan
150 gram Daging ayam - paha
¼ bawang bombay, haluskan
1cm jahe, haluskan
1 siung bawang putih, haluskan
1 sdm air jeruk lemon
1 sdm kecap asin
1 sdt minyak wijen
Garam
Lada bubuk
¼ cup tepung maizena + sedikit tepung terigu, beri garam & lada hitam
1 butir telur

Cara membuat
Bumbui daging ayam dengan bumbu diatas, diamkan 3-5jam
Masukkan telur, aduk rata
Gulingkan dalam adonan tepung, bisa juga masukkan semua tepung ke ayam, aduk rata.
Goreng dalam minyak panas dan banyak di atas api sedang hingga kuning keemasan dan matang.
Angkat, tiriskan.

Torikatsu - Chicken Katsu with sauce

Torikatsu merupakan salah satu kuliner jepang, yaitu ayam yang dibumbui dan dilapisi tepung roti lalu digoreng. Torikatsu bisa dimakan bersama nasi putih panas atau disajikan dengan makanan lainnya seperti ramen, nasi kari jepang dan lainnya.

Kali ini saya membuat katsu ayam lengkap dengan sausnya. Menurut saya, saus torikatsu mirip dengan bbq sauce dan mungkin next time saya harus modifikasi lagi sausnya karena yang ini menurut saya masih terlalu asem dikarenakan kecap inggris dan saus tomat.

Torikatsu

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Serve: 2 porsi

Bahan
2 potong dada ayam fillet
bumbui dengan bawang putih, kecap inggris, gula dan garam
1 butir telur ayam, kocok
tepung terigu
tepung roti

Lettuce, iris halus
tomat cherry

Torikatsu sauce
3 sdm kecap inggris ( next time : 1sdm saja)
3 sdm saus tomat
1 sdm soy sauce
½ sdm oyster sauce
4 sdm water
1 sdt gula
1 siung bawang putih, haluskan
merica
1/2 sdt maizena, larutkan ke air

Cara Membuat
Pukul-pukul daging ayam dengan pemukul daging ayam, bumbui dan diamkan kurang lebih 2jam
Gulingkan dalam tepung terigu, celupkan dalam telur kocok dan lapisi dengan tepung roti hingga rata.
Goreng dalam minyak panas dan banyak di atas api sedang hingga kuning keemasan dan matang.
Angkat, tiriskan.
Saus
Campur semua bahan jadi satu, didihkan. lalu kentalkan dengan larutan maizena

Ebi Fry ( Shrimp Tempura )

Another famoust japanese food to try at my kitchen, ebi furai or ebi fry is one kind of japanese food that make from large size prawns which coated with panko flour ( i use breadcrumbs instead of panko, because i cant found panko flour at my place ). Also i cant find large prawns so i only use medium size prawns. :(
One special thing of that dish is the shrimps don't curve when we fried it. I find the video in youtube which show us how to make the shrimp don't curve and also ebi fry recipe.  My first attempt was not that success, only 3 or 5 of the prawns that not curve.



Ebi Fry

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Serve: 4-5

Ingredients:
25 prawns.
i tbs tapioca flor ( cornstarch also can)
a pinch of salt

1 beaten egg + 1 tbsp water
a pinch of salt
some pepper
125 gr all purpose flour
125 gr breadcrumbs
some oil for frying
some lemon, tomato, brokoli for garnish

For method and step by step make this ebi fry please watch this video below by cookingwithdog

Karē raisu - Japanese Curry Rice with Tori Katsu

I always want try make Japanese curry rice after eat it one of Japanese restaurant here. so i start searching for the recipe and found more of Karē raisu recipe are using instant curry roux. I have not found any Japanese mart in my place and of course haven't found instant curry roux too. I was continuing my blog-walking and found recipe how to make curry roux at home, it simple only need 4 ingredients but lucky me, one from that 4 ingredients ( garam masala ) i cant found in my place too. Garam masala is one of indian spice which sold at indian store and i havent found indian store at my place too. Continue surfing and found recipe how to make garam masala then make curry rice from scratch here.. I just add some tori katsu for additional topping.

Yippee.. Here is my pic for first attempt to make Japanese Curry rice with tori katsu from scratch.. ;}



Japanese Curry Rice

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Serve 2

Ingredients:
1 tbsp oil
2 onions, peeled and thinly sliced
2 cloves garlic, grated
1 inch ginger, peeled and grated
100 gram skinless boneless chicken breast, cut into cube
1 carrots, peeled and cut into bite sizes
2 cup water or chicken stock
1 teaspoon salt
1 teaspoon sugar
1 potatoes, peeled and cut into bite sizes
1 batch of home made curry roux
1 tablespoon tomato sauce
1/2 tablespoon soy sauce

Instructions

1. Heat oil in a pot and stir fry onions until translucent.
2. Add garlic and ginger, mix well.
3. Add chicken breasts into the pan and cook until no longer pink.
4. Add carrot and mix well.
5. Pour water or stock into the pot and bring to a boil. Skim off scum as needed.
6. Add salt and sugar. Simmer for 20 minutes.
7. If you are making home made curry roux, this is a good time to start cooking the roux.
8. Add potatoes and simmer for another 15 minutes, or until the potatoes are tender.
9. Add some of the soup to the sauce pan containing the home made curry roux, stir until fully dissolve, then pour into the pot with chicken and stir until well combined and the sauce thickens from the addition of curry roux.
10. Add tomato sauce and soy sauce and stir until well combined. Adjust salt and sugar as needed.
11. Turn off heat and serve hot with steamed white rice.

Japanese Curry Roux

If you cant find any japanese curry roux at store and want make Karē raisu, you make curry roux at home. it easy and simple

Curry Roux

Ingredients
1½ sdm butter/margarine
2 sdm all purpose flour
½ sdm curry powder ( indonesian / indian curry powder both can )
½ sdm garam masala
1 sdt chili powder

How To Make:
1. Melt butter in a sauce pan on low heat.
2. Add flour into the pan, and cook until the mixture turns into a brown shade.
3. Add curry powder, garam masala, and chili powder into the pan. Stir for 30 seconds to 1 minute. Then remove from heat. The curry roux is ready.

If you cant find garam masala in your place like me, we can make it at home too:
Ingredients:
1½ tbsp coriander powder (bubuk ketumbar)
1½ tbsp cumin powder (bubuk jinten)
½ tbsp white pepper (bubuk merica)
½ tsp cardamom powder (bubuk kapulaga)
½ tsp cinnamon powder (bubuk kayu manis)
½ tsp nutmeg powder (bubuk pala)
½ tsp chili powder (bubuk cabe)
¼ tsp cloves (cengkeh)

How To make:
Mix togeher all spice or place all spice in frying pan and dry toast until fragrant.

Hambagu ( Japanese Hamburg Steak )

Voila.. For today sunday brunch. i try some new recipe again, make hambagu ( japanese hamburg steak) share with my bf. Not bad, for this first attempt making hambagu. Hambagu which i make is fill with some mozarella cheese,so we can call it cheese hambagu too.  Quite satisfied, the meat taste juicy and creamy mozarella just make the taste become perfectly..

For the sauce,i use brown sauce, brown sauce originally is made from beef bone broth, but for easy one i use Indonesia Chicken stock that sold at market, they have beef stock too, but i prefer chicken stock because my bf doesn't eat beef. I've been make some brown sauce forth time already. for this time really nice. The sauce is well thickened and taste good combine to the hambagu. I got this recipe from youtube channel cooking with dog. and i have modified some. So, here the recipe.



Hambagu ( Japanese Hamburg Steak )

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Ingredients:
100 gr chicken
100 gr pork
1 tsp mushroom stock ( can use salt too _
1 tsp pepper
2/3 onion ( 1/3 onion use for brown sauce )
2 pcs shitake mushroom
½ beaten egg
1 tbsp evaporated milk ( UHT milk also can )
¼ tsp nutmeg
4 tbsp breadcrumb
2 slice mozarella cheese
100 ml water

Brown Sauce:
1/3 onion
200 ml water
½ tsp chicken stock
½ tbsp soy sauce
1 clove garlic
1/2 tsp sugar
1 tbsp tomato ketchup
1/4 tsp nutmeg
1 tbsp plain flour

Garnish:
1 boiled / steamed potato
some cauliflower, boiled for a while
1/4 boiled carrot, slice like matches

How To Make:
Garnish
1. Put oil on saucepan, saute all garnish ingredients.
2. Add some salt and pepper
3. Sprinkle some water. Let it cook properly about 3 minutes.
4. Remove and garnish on plate
Patties
1. Heat oil in the saucepan, saute onion until translucent. Put aside and let it cool down properly.
2. In a big bowl, add onion ( cool down one ), shitake mushroom and ground meat. Mix well
3. Add a beaten egg, breadcrumb and other seasoning. Knead and mix well the dougn properly
4. Put some oil in your hands, Get half of the meat and make in oval or round shape, add some mozzarella cheese inside.
5. play catch - tossing meat mixture from left hand to right hand a couple of times in order o release the air inside.
6. Let the meat cool down in refrigerator for 30 minutes, in order to get the meat well seasoned.
7. Heat on the saucepan in medium fire, put some oil then fries the meat patties both side until nicely browned.
8. Add 100 ml water to the saucepan. Turn to lower heat then cover the sauce pan for around 5 minutes.
9. Put the patties into the plate

Brown Sauce
1. Heat the saucepan and put some oil. saute onion until translucent
2. Add flour, stir until nicely browned
3. Add chicken stock + water, stir well then add all others seasoning. Cook until sauce become more thickened.
4. Pour into the meat patties.

Ekkado

This is first time try to make some japanese cuisine
after browsing simply japanese food recipe, i start to make ekkado
seem easy to make and yummy
i got the recipe from dapurkuliner blog
But I've make some changes from this recipe
Here i share the recipe

Resep Ekkado

Bahan:
150 gr ikan
150 gr udang
200 gr ayam
10 btr telur puyuh
1 lmbr kembang tahu lembaran
1/4 btg wortel, parut & cincang haluss
1/2 btg daun bawang, cincang halus
1/2 sdt minyak wijen
1/2 sdt merica bubuk
1/2 sdt gula
2 sdm tepung tapioka /kanji
10 daun kucai
minyak untuk menggoreng

cara membuat;
1. Bersihkan, cuci, cincang udang sampai halus
2. Bersihkan, cuci, cincang ikan sampai halus
3. Bersihkan, cuci, cincang ayam sampai halus
4. Potong-potong kembang tahu dengan ukuran 15 x 15 cm.
5. Rebus telur puyuh sampai matang. Tiriskan dan bersihkan dari kulitnya
6. Buat adonan dengan mencampur rata udang, daging ayam, ikan, wortel, daun bawang, merica, minyak wijen, gula pasir, dan tepung tapioka.
7. Ambil adonan, letakkan di tengah bagian kembang tahu lembaran, isi dengan 1 butir telur puyuh. Bulatkan sehingga telur puyuh ada di tengah. Ikat kembang tahu lembaran di bagian ujung adonan dengan menggunakan daun kucai. Lakukan sampai semua bahan adonan habis.
8. Didihkan air di wajan kukusan. Kukus selama 20 menit sampai matang. Angkat dan dinginkan.
9. Goreng ekkado dengan minyak panas sampai kuning keemasan.

Note:
* Kembang tahu lembaran sebaiknya dibilas dulu sebelum dibungkus, jangan direndam menurut saya bisa jadi lembek dan susah dibungkus. dibilas untuk menghilangkan rasa asin di kembang tahu lembaran tersebut.
* pas dikukus wadah nya boleh diolesi minyak goreng sedikit, agar tidak lengket.

Update 11/11/2014
Blog memoriebliss.blogspot.com ganti link nya menjadi mykitchengallery.blogspot.com