YUMMY DOOZY JAPANESE BEEF RICE
HI HI my Dear Fans & Friends! I've been chased to share some of my recipes! Hahaha.. I'm shy to do so becos I mix and match and have no portions to offer you as I cook by my HEART and FEELINGS!! I didn't eat BEEF for the entire CNY days because I AM A BIG COW.. so I thought I would RESPECT my Family.. but now cannot hold out anymore! U can add or subtract ingredients as you like because cooking is about having FUN and trying to get the flavors you LOVE! I've been cooking everything I love in Restaurants and bringing them to our SWEET HOME dining table! SPREAD THE LOVE😁😁😁😁🙏🙏🙏🙏
HAVE A YUMMY TUMMY MEAL 🌷🌷🌷🌷
SALLY’s JAPANESE BEEF FRIED RICE:
INGREDIENTS – COOKING TIME IS VERY LONG FOR FLAVORS TO BLEND SO START 45 MIN TO 1 HOUR
JAPANESE COOKED RICE – CAN COOK EARLIER LEAVE IN FRIDGE. I USE NISHIKI AND THIS IS HUGE PORTION.. I COOK FOR 7 PPLE
GOOD STEAK – SIRLOIN OR RIBEYE – CUT INTO VERY SMALL LITTLE CUBES. CUT SOME FAT OFF TO USE FOR COOKING, THEN REST OF FAT LEAVE ON THE BEEF.
FINELY MINCED RED CARROT
FINELY MINCED YELLOW ONION
FINELY MINCED RAW GREEN ONION
SHIMEJI MUSHROOMS – CUT INTO LITTLE AWKWARD PIECES
EGGS… BEATEN (OPTIONAL)
LIGHT & DARK SOY SAUCE
BUTTER
COOKING OIL – CORN OR VEGETABLE
SEA SALT & FRESH GROUND BLACK PEPPER
PIECES OF BEEF FAT FOR COOKING THE INGREDIENTS ABOVE
INSTRUCTIONS :
MELT A LITTLE BIT OF BUTTER IN HOT PAN UNTIL ALMOST BROWN, OR BUBBLING… MAYBE 1 TEASPOON PAN FRY SMALL CUT BEEF STEAK PIECES ON MED HIGH HEAT AND GOOD HEAT CONDUCTING PAN. KEEP FRYING UNTIL BEEF IS QUITE DARK AND THE FAT ON THE BEEF IS QUITE CRUNCHY. CAN PUT ASIDE.
IN ANOTHER BIG WOK OR PAN, HEAT BEEF FAT AT MED HIGH HEAT, AND IF NOT ENUF, THEN PUT SOME COOKING OIL AND BUTTER HEAT TILL BUBBLING ABIT. U NEED A BIT OILY HERE TO COOK THE YELLOW ONIONS AS ONIONS WILL ABSORB THE OIL TOO. PUT IN THE YELLOW ONIONS AND STIR FRY TILL QUITE YELLOW ALMOST CARMALIZED AND SOFT & SWEET AND SHINY… IN THE MIDDLE OF STIR FRY ONIONS, PUT IN THE CARROTS AND STIR FRY TOGETHER WITH ONIONS UNTIL VERY WELL COOKED. BE PATIENT HERE… FLAVORS HAVE TO BLEND.. CAN SEASON WITH A LITTLE SEA SALT HERE. ONCE BOTH ARE COOKED WELL AND U CAN SMELL THE FLAVORS.. PUT IN THE JUST FRIED BEEF INTO THIS MIXTURE AND BLEND FRY TOGETHER. AFTER MIXTURE WELL BLENDED FLAVORS, PUT THE SHIMEJI MUSHROOMS IN AND BLEND TOGETHER WELL TOO.. ONCE ALL BLENDED TOGETHER, TAKE SOME TIME TO MIX FLAVORS, THEN PUT THE WHOLE AMOUNT OF COOKED RICE ONTO THE WHOLE MIXTURE AND START BLENDING WELL TO MIX ALL THE INGREDIENTS TOGETHER AND MAKE SURE ALL THE RICE IS ALL COATED WITH ALL THE MIXTURE U JUST COOKED.. BRING HEAT A LITTLE HIGHER AND TAKE TIME TO BLEND WELL..
AFTER BLENDING ALL INGREDIENTS WELL AND ALL RICE IS COATED WITH ALL THE INGREDIENTS, U MAY CAREFULLLY PUT IN SOME LIGHT SOY WITH A SPOON TO MEASURE.. U WON’T NEED MORE THAN A COUPLE OF TSPOONS OR TBSPOONS IF YOU HAVE BIGGER PORTION.. MIX WELL WITH RICE AND TASTE FOR FLAVOR…BE PATIENT TO BLEND & BLEND. DON’T MAKE TOO SALTY COS U NEED TO ADD IN DARK SOY FOR COLOR. ADD IN SOME DARK SOY AND BLEND AGAIN. TASTE FOR SALT ENUF AND IF NOT ENUF, AND COLOR IS FINE, THEN ADD SOME SEA SALT. THEN ADD GROUND PEPPER TO TASTE.
IF YOU HAVE EGG.. THEN BEAT VERY STRONG & WELL AS MANY EGGS AS YOU WANT, PUT SALT & PEPPER IN THIS MIXTURE. COOK EGG IN ANOTHER PAN AND MAKE SURE PAN IS VERY VERY HOT ON HIGH HEAT BEFORE PUT WELL BEATEN EGGS IN. LET IT SIZZLE ABIT AND BUBBLE UP AND GENTLY MOVE IT AROUND AND TAKE IT OFF THE HEAT B4 IT IS WELL COOKED… JUST LET IT REMAIN JUST A LITTLE BIT WET AND TRANSFER TO RICE MIXTURE. NOW BLEND THE EGG WELL AND CONTINUE TO LET THE EGG COOK WELL WITH THE ALREADY BLENDED RICE MIXTURE. ONCE U FEEL IT IS ALL MIXED WELL TOGETHER WHICH U NEED TO CONTINUE TOSSING AND TOSSING, MIXING & MIXING, JUST B4 U TAKE IT OFF THE FIRE, THROW IN THE RAW GREEN ONIONS. TURN TO HIGH HEAT AND KEEPING MIXING WELL TOGETHER WITH ENTIRE MIXTURE OF RICE AND STIR FRY TOSSING AND TOSSING UNTIL U SMELL THE GREEN ONIONS AROMA AND THE RICE IS DRY. U NEED TO TASTE A LITTLE AT THIS POINT AND MAKE SURE U CAN TAKE IT OFF THE FIRE. READY TO SERVE! ENJOY THE MEAL!!!
THIS MEAL IS NICE WITH THE JAPANESE PICKLES AND BEST IF YOU CAN FRY THE GARLIC CHIPS TOO!
HI HI親愛的粉絲和朋友們! 我一直被要求分享我的一些食譜! 哈哈哈..我很害羞,因為我一般會混合搭配,往往是用心和跟著感覺去煮菜,所以沒有特別準確的各種原材料的分量和配比等這些信息可以提供給大家!整個農曆新年期間我都沒有吃牛肉,因為我是個大牛.. 所以我想我應該尊重自己的家人.. 但現在再也忍不住了! 你們可以根據各自需要添加或減少配料,因為烹飪最主要的是從中獲得樂趣,並嘗試獲得喜歡的口味! 我一直在試著自己煮在餐廳裡吃過的喜歡的菜品,將它們帶到我們的家庭餐桌上! 傳播愛心😁😁😁😁🙏🙏🙏🙏
願大家享受美味的一餐 🌷🌷🌷🌷
沙麗版日本牛肉炒飯!
配料——烹飪所需的時間非常長,所以需要45分鐘到1小時
日本米—可以早一點煮,放在冰箱裡。我用的是锦米,這是很大的一份。我為7個人做飯
好的牛排,沙朗牛排或肋眼肉,切成小方塊。切下一些脂肪用於烹飪,然后剩下的脂肪留在牛肉上。
切碎的紅胡蘿蔔
切碎的黃洋蔥
生蔥花切碎
鴻喜菇-切成笨拙的小塊
打雞蛋 (任意)
生抽和老抽
黃油
食用油-玉米或蔬菜
海鹽和現磨黑胡椒
牛肉脂肪用於烹飪上面的配料
作法:
在熱鍋中融化少許黃油,直到黃油接近棕色或冒泡… 大約1茶匙中大火煎小塊切好的牛排。繼續煎,直到牛肉顏色變深,牛肉上的脂肪變脆。可以放在一邊。
在另一個大炒鍋或平底鍋中,用中火加熱牛油,如果不夠,再放入一些食用油和黃油加熱至起泡。你需要一點油來煮黃洋蔥,因為洋蔥也會吸收油。放入黃洋蔥,翻炒至接近焦黃色,又軟又甜又有光澤。在翻炒洋蔥的中間,放入胡蘿蔔和洋蔥一起翻炒至完全熟。耐心點,口味需要混合。這裡可以加點海鹽調味。一旦兩者都煮好了,你可以聞到味道。把剛炒好的牛肉放進鍋裡,一起炒。混合好味道后,把鴻喜菇也混合好。攪拌好之后,花些時間混合味道,然后把所有的米飯都放進去,開始攪拌,確保所有的米飯都被你剛煮好的混合物覆蓋。把熱度調高一點,花點時間攪拌好。
將所有的食材攪拌好,所有的米飯都被所有的食材包裹起來后,你可以用勺子小心地放入一些生抽來測量。如果份量大也不需要超過幾個茶匙湯匙。拌好米飯,品嘗味道,耐心攪拌。不要做得太咸,因為你需要加入老抽來增加顏色。加入一些老抽,再次攪拌。試鹹味,如果不夠,顏色也不錯,就加一些海鹽。然后加入胡椒粉調味。
如果你有雞蛋… 用力打蛋,想打多少就打多少,加入鹽和胡椒。在另一個平底鍋裡炒雞蛋,確保平底鍋非常非常熱,然后把打好的雞蛋放進去。讓它發出咝咝聲,冒泡泡,輕輕地移動它,全熟之前關火…蛋還保持濕潤,然后把它拌到米飯中。現在充分攪拌雞蛋,繼續讓雞蛋和已經攪拌好的米飯一起煮熟。當你覺得所有的都混合好了,你需要繼續攪拌,攪拌,攪拌,關火之前,把生的大蔥放進去。轉到高溫,把所有的米飯攪拌均勻,翻炒,翻炒,直到你聞到大蔥的香味,米飯變干。把它從火上移開,嘗一下味道,關火。即可食用! 享受這頓飯! !
這頓飯配上日本泡菜很好吃,如果你能把蒜片也炸一下就更好了!
同時也有2部Youtube影片,追蹤數超過667萬的網紅Travel Thirsty,也在其Youtube影片中提到,Kobe beef (神戸ビーフ Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as s...
higher steak 在 Ken Hunts Food Facebook 的最佳解答
With a name like Meat Garage, no prizes for guessing what this joint specializes in. Next to Grape Garage, this new place at Museum Hotel specializes in churning out meat, particularly a good steak while its neighbor has some exclusive wines on the rack. Both shops belong to the same management so you can be seated at either place and order any items from either shop. Back to Meat Garage, while there is a fixed ala-carte menu, the meats are actually on display at the display fridge. They are weighed and individually priced so you will need to head over there and choose your piece of meat. Once the doneness is specified, it will be served to you in a jiffy. The ala-carte menu is a little small and revolves around meat either so if you are not a carnivore, look for somewhere else. Price points are slightly on the higher side (especially after the 10% service charge).
Angus Striploin (Rm 50 per 100 grams/ Rm 212 for this piece)
Sous Vide Salmon (Rm 25)
Caesar Salad (Rm 18)
Subject to 10% Service Charge
Address: 66 and 68, Jalan A.S. Mansor, 10050, Georgetown, Penang.
Business Hours: 6 pm to 12 am. Closed on Mondays.
Contact Number: 6012- 499 0626
More food reviews to be shared on Ken Hunts Food!
higher steak 在 Vegan Expression Facebook 的最佳貼文
🇨🇦 加拿大 Canada
(english below)
班芙│素食友善。班芙素壽司 🍣
來到班芙小鎮,記得要常常抬頭看一下自己在哪條街喔,因為這裡的街道均以動物種類來命名的!上回介紹的素店在「大熊街 🐻 (Bear Street)」,這次介紹的在「馴鹿街 🦌 (Caribou Street)」是不是很可愛呢 🥰
「Sushi Bistro」是一家葷食壽司店,但vegan的選擇算是蠻多的,而且餐單上都有清楚標示著,如果有懷疑的,請一定要在下單時跟店員確認喔。最安全的選擇大概就是:海帶沙拉、牛油果卷和炸豆腐排;味道算是可以,只是價格稍為高了一點點 😆
Banff │ Vegan Friendly。Veg Sushi 🍣
When you come to Banff, remember to always look up and see which street you are in, because the streets here are named of animal species! The vegetarian restaurant I introduced last time is at "Bear Street", the one I'm going to introduce this time is at "Caribou Street" very cute, isn't it? 🥰
"Sushi Bistro" is a sushi restaurant with quite a few vegan options, and they are clearly marked on the menu. If you have any doubt, please confirm with the staff when ordering. The safest choices are probably: seasoned seaweed salad, avocado rolls and deep fried tofu steak; the taste is okay, but the price is slightly higher 😆
Sushi Bistro Banff
🌱🥚🥛🐟🥩│💰💰💰💰│😋😋😋
📍 208 Caribou St, Banff, AB, Canada
⏳ 12:00 - 22:00
#banffvegan #banff #resorttown #vegancanada #sushi #vegansushi #banffstreet #cariboustreet #veganfriendly #veganoptions
higher steak 在 Travel Thirsty Youtube 的最佳貼文
Kobe beef (神戸ビーフ Kōbe bīfu) (KO-BEH) refers to beef from the Tajima strain of Wagyu cattle, raised in Japan's Hyogo Prefecture according to rules as set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy renowned for its flavor, tenderness, and fatty, well-marbled texture. Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, and teppanyaki. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyuu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef.
Kobe beef is also called Kobe niku (神戸肉, "Kobe meat"), Kobe-gyu (神戸牛) or Kobe-ushi (神戸牛, "Kobe cattle") in Japanese.
Wagyu (和牛 Wagyū, "Japanese cow") is any of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from such wagyu cattle is known for its quality, and commands a high price. In several areas of Japan, wagyu beef is shipped carrying area names. Some examples are Matsusaka beef, Kobe beef, Yonezawa beef, Mishima beef, Omi beef and Sanda beef.
There are four breeds of wagyu: Japanese Black (黒毛和種 Kuroge Washu), Japanese Brown (赤毛和種 Akage Washu or Akaushi), Japanese Polled (無角和種 Mukaku Washu), and Japanese Shorthorn (日本短角和種 Nihon Tankaku Washu). Wagyu cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids than typical beef. The increased marbling also increases the ratio of monounsaturated fats to saturated fats.
Japanese Black makes up 90% of all fattened cattle in Japan. Strains of Japanese Black include Tottori, Tajima, Shimane and Okayama. Japanese Brown, also known as Japanese Red, is the other main breed; strains include Kochi and Kumamoto. Japanese Shorthorn makes up less than one percent of all cattle in Japan.
higher steak 在 kormaruR Youtube 的最佳解答
Ted & Snowflake will start to appear at 4AM of Day1. Not too sure when the mission is lost, maybe around day 2 noon.
Ted is the easiest psycho boss in DR2.
Even at lv.1 I dont even take much damage from his melee atk.
Heres an unedit version of taming snowflake video, many other YT video i saw always edit the waiting time or the whole process. This video will explain what and not to do and showing you its totally possible at low level. (lv.2) was lv.1 but Ted level me up D;
After defeating Ted, drop down 3 steaks on the ground.
The key to taming snowflake is to drop down the meat in a wide open area and stand far back on the opposite side of snowflake.
If you are too close to the steak, snowflake has higher tendency to atk you than to eat the steak.
Also don't stand on any high platform or snowflake wont come toward you.
For the lazy, just place steak at the same location as i did and stand way in the back like i did too.
Now that you tamed Snowflakes, you are rewarded "Skill to Survive" Trophy ;D
Playlist:
http://www.youtube.com/view_play_list?p=56E87B0C354B7561