關於 medium grain brown rice ，我們在網路上蒐集到這些相關的討論、資訊與評價

Assalamualaikum & selamat pagi.

Haaaa....pagi ni saya nak share satu lagi resepi mudah & enak. Cubalah ye 😀😀😋😋😍😍

Aromatic Brown Rice Pilaf

Ingredients:

• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1 ¼ cups long grain brown rice- washed & drained
• 2 garlic cloves, minced
• 2 ½ cup chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper

Method:

1. In large saucepan, saute onion in oil until tender.
2. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
3. Add the chicken broth, thyme and pepper.
4. Bring to a boil.
5. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender.
6. Fluff with fork.

甘辛い照り焼きソースを絡めた牛肉とブロッコリーはご飯と相性ぴったり！
外は香ばしく焼き上げてカリカリ食感が楽しめます♪
ぜひ作って見てくださいね！

牛肉とブロッコリーの焼きおにぎり
12個分

材料：
白ごはん　4合分
■ソース
しょうゆ　120ml
はちみつ　85g
しょうが（みじん切り）　小さじ1/2
にんにく（みじん切り）　1片分
■具
サラダ油　大さじ1＋大さじ2
牛もも肉（角切りステーキ）　225g
塩　小さじ1/2
コショウ 　小さじ1/2
玉ねぎ（みじん切り）　小1/2個
ブロッコリー（粗みじん切り）　150g
コーンスターチ　大さじ1
水　大さじ1
白ごま　大さじ1/2
しょうゆ　120ml
青ねぎ（小口切り）　盛り付け用

作り方：
1. 白ごはんを4合炊く。

2. ソースを作る。カップにしょうゆ、はちみつ、しょうが、にんにくを入れ、よく混ぜる。

3. 具を作る。フライパンにサラダ油大さじ1を入れ、中火で熱す。牛肉、塩、コショウ を加え、焼き色がつくまで炒める。一度フライパンから牛もも肉を取り出す。

4. フライパンに玉ねぎとブロッコリーを入れ、玉ねぎが半透明になるまで炒めたら(2)を加える。

5. 小皿にコーンスターチと水を入れて混ぜ合わせ、 (4)に回しかける。ブロッコリーが柔らかくなってソースにとろみがつくまで、2-3分煮る。

6. (3)をフライパンに戻し入れ、白ごまを振りかける。混ぜたら火から下ろす。

7. 直径13cm程のボウルにラップを敷き、大さじ2の白ごはんをボウルの内側に押しつける。

8. 真ん中に(6)を大さじ1/3入れ、ごはんをかぶせる。ラップをボウルから剥がし、おにぎりを三角形に整形する。残りのごはんと具材で繰り返す。

9. フライパンにサラダ油大さじ2を入れ、中火で熱す。おにぎり2-3個をフライパンに入れ、焼き色がつくまで両面1-2分ずつ焼く。

10. 刷毛でしょうゆを全面に塗り、さらに焼く。

11. 青ねぎを振りかけたら、完成！

===

Beef and Broccoli Rice Balls
for 12 servings

Ingredients:
■RICE
3 cups japanese short grain rice(600 g)
3 cups water(720 mL)
■STIR FRY SAUCE
1/2 cup soy sauce(120 mL)
1/4 cup honey(85 g)
1/2 teaspoon ginger, minced
1 clove garlic, minced
■FILLING
1 tablespoon vegetable oil
1/2 lb boneless round steak(225 g), diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 small yellow onion, finely chopped
1 cup broccoli(150 g), finely chopped
1 tablespoon cornstarch
1 tablespoon water
1/2 tablespoon sesame seeds
2 tablespoons vegetable oil
1/2 cup soy sauce(120 mL)
scallion, thinly sliced, for garnish

Preparation:
1. Make the rice: Wash the rice in a medium bowl of water, draining and refilling until the water is clear. Pour the washed rice into a large pot and add 3 cups (720 ml) of fresh water. Let soak for 30 minutes.

2. Place the rice on the stove over medium-high heat and bring to a boil. Cover, reduce the heat to low, and simmer for 12 minutes, or until all of the water is absorbed by the rice. Turn off the heat and let the rice rest with the lid on for 10 minutes, then fluff the rice and set aside until ready to use.

3. Make the stir fry sauce: In a liquid measuring cup or medium bowl, combine the soy sauce, honey, ginger, and garlic. Whisk to combine.

4. Make the filling: Heat the vegetable oil in a medium pan over medium heat. Add the beef, salt, and pepper and cook until the meat is browned and cooked all the way through, 3-4 minutes. Remove the beef from the pan.

5. Add the onion and broccoli to the same pan. Cook for 2-3 minutes, until slightly tender. Add the stir fry sauce. Combine the cornstarch and water in a small bowl and stir until cornstarch dissolves. Pour into the pan. Cook for 2-3 minutes more, or until the sauce is thick and the broccoli is tender.

6. Return the beef to the pan, add the sesame seeds, and stir until thoroughly combined. Remove the pan from the heat.

7. Line a 5-inch (13 cm) diameter bowl with plastic wrap. Scoop two tablespoons of rice into the bowl and use the back of a spoon (or your fingers) to flatten in an even layer against the inside of the bowl.

8. Add a ½ tablespoon of filling and top it off with a little more rice. Use the plastic wrap to mold the rice around the filling. Unwrap and use your hands to shape the rice into a triangle. Repeat with the remaining rice and filling.

9. In a medium pan, heat the vegetable oil over medium-high heat. Add 2-3 rice triangles to the pan and fry on each side for 1-2 minutes, or until the rice is crispy and starting to turn golden brown.

10. Brush soy sauce on all sides of the triangles and fry each side for another 1-2 minutes, or until dark golden brown. Repeat with the remaining triangles.

11. Sprinkle the rice triangles with scallions, then serve.

12. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

Sebut je nasi arab mesti terbayang rempah ratus dia yang sedap tu kan, nak makan kat kedai mahal pula. Jom buat sendiri kat rumah lagi puas hati, pakai pula rempah yang ada je kat dapur.. Jimat, murah dan gerenti sedap !

Resepi Nasi Arab Kabsa Ringkas | Easy Homemade Arabian Kabsa Rice Recipe

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Bahan-Bahan (Nasi Arab Kabsa)

3 bahagian paha ayam

1 cwn beras panjang

1 1/2 cwn stok ayam

2 biji bawang besar (dipotong mayang)

2 tomato segar (dipotong wedges)

1 sk pes tomato

2 sk pes bawang putih

2 sk pes halia

1 batang lobak merah (diparut)

1/2 biji lemon (dipotong hiris)

2 batang kayu manis

1 sk serbuk ketumbar

1 sk serbuk jintan putih

1/2 sk serbuk garam masala

1/2 sk serbuk cili

1/4 sk serbuk lada hitam

5 kuntum bunga cengkih

5 biji buah pelaga

10 biji lada hitam

1 sb mentega

100 gm kismis

100 gm gajus

1/4 cwn minyak sapi

1/2 sb garam

Minyak masak


Bahan-Bahan (Sos Harrah)

2 biji tomato

2 ulas bawang putih

1/2 biji perahan lemon

2 tangkai daun ketumbar

1 sk serbuk cili

Nota: Gunakan beras basmathi atau pusa. Sukatan air seperti berikut : 1 cawan beras = 1 setengah cawan air.


Cara Memasak

1. Panaskan minyak sapi di dalam kuali.

2. Masukkan kayu manis, buah pelaga, bunga cengkih, dan biji lada hitam.

3. Tumis sebentar hingga naik bau. Kemudian, masukkan bawang besar dan tumis sehingga keperangan.

4. Masukkan pes halia, pes bawang putih, pes tomato dan tomato. Masak & kacau di atas api yang tinggi.

5. Kemudian, masukkkan serbuk jintan putih, serbuk ketumbar, serbuk lada hitam, serbuk cili, garam masala dan garam. Tumis bahan sehingga pecah minyak.

6. Masukkan paha ayam dan stok ayam. Gaul hingga rata. Kemudian, tutup kuali dan masak sehingga mendidih sekitar 20-25 minit.

7. Angkat ayam sahaja dan ketepikan.

8. Tuangkan sedikit minyak masak pada ayam dan panggang selama 20 minit pada suhu 250°C.

9. Masukkan lobak merah, limau dan beras ke dalam air rebusan tadi. Kacau sekata. Tutup kuali dan biarkan sehingga masak dengan menggunakan api sederhana.

10. Kemudian, gorengkan gajus dan kismis dengan mentega untuk hiasan.

11. Untuk membuat sos Harrah, kisar semua bahan-bahannya tanpa air.

12. Kemudian, sedia untuk dihidangkan.


//English
--------------------------------------------------------------------------------------------

Ingredients (Arabian Kabsa Rice)

3 parts of chicken thighs

1 cup of long-grain rice

1 1/2 cups of chicken stock

2 onions (thinly sliced)

2 fresh tomatoes

1 tsp of tomato paste

2 tsp of garlic paste

2 tsp of ginger paste

1 carrot (grated)

1/2 lemon (sliced)

2 cinnamon sticks

1 tsp of coriander powder

1 tsp of cumin powder

1/2 tsp of masala salt powder

1/2 tsp of chili powder

1/4 tsp of black pepper powder

5 cloves

5 cardamoms

10 peppercorns

1 tbsp of butter

100 gm raisins

100 gm cashews

1/4 cup of ghee

1/2 tbsp of salt

Cooking oil


Ingredients (Harrah Sauce)

2 tomatoes

2 cloves of garlic

1/2 squeezed lemon

2 stalks of coriander leaves

1 tsp of chili powder

Note: Use basmathi or pura rice. The dosage of water is as follows: 1 cup of rice = 1 1/2 cup of water.


Cooking Methods

1. Heat ghee inside a pan.

2. Add in cinnamon sticks, cardamoms, cloves, and peppercorns.

3. Saute them for a while until fragrant. Then, add in onions and saute until golden brown.

4. Add in ginger paste, garlic paste, tomato paste, and fresh tomatoes. Stir over high heat.

5. Then add the cumin powder, coriander powder, black pepper powder, chili powder, masala salt powder and salt. Saute the ingredients until the oil separates.

6. Add in chicken thighs and chicken stock. Mix well. Then, close the lid and bring to a boil around 20-25 minutes.

7. Lift the chicken only out of water and set it aside.

8. Rub bit of cooking oil over the chicken and bake for about 20 minutes at 250°C.

9. Add the carrots, lemons and rice into boiled water. Stir evenly. Close the lid and let it fully cooked over medium heat.

10. Then, stir fry cashews and raisins with butter for garnishing purpose.

11. For Harrah sauce, grind all the ingredients without water.

12. Then, it is ready to be served.


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#nasiarab #arabianrice #nasiarabkabsa #homemade #nasi #ayampanggang #roastedchicken #recipe #resepi
#kisahdunia #rasaflix
#cempakaberasap #mr_lovva #nntaca #kdboom #sya #rinrinchan

みんな大好きなおかず、チキン照り焼き♫
ご飯と一緒に食べるだけでも最高なのに、それをさらに揚げてしまうなんて！
今日のランチに、ぜひ作ってみてくださいね♪

揚げおにぎり

材料
6人分

鶏むね肉　455g (骨なし、皮なし)
塩　少々
コショウ　少々
水　大さじ2
コーンスターチ　小さじ1 ½
しょうゆ　¼カップ (60g)
ブラウンシュガー　大さじ2
生姜 (みじん切り)　小さじ1
にんにく (みじん切り)　小さじ1
ハチミツ　大さじ1
ごま油　小さじ1
みりん　大さじ1
サラダ油　大さじ2
パプリカ (千切り)　1カップ (100g)
人参 (千切り)　1 カップ (120g)
炊いたごはん　4カップ (800g)
溶き卵　3個分
パン粉　2カップ (100g)
青ネギ (薄切り)　1カップ (100g)

作り方
1.大きめの計量カップに水とコーンスターチを入れて混ぜる。しょうゆ、ブラウンシュガー、生姜、にんにく、はちみつ、ごま油、みりんを加えて、よく混ぜる。

2.スライスした鶏むね肉に塩コショウし、味を調え、(1)のソース1/4カップ（60ml）を鶏肉が隠れるくらいまで注ぎ、おいておく。ソースとスライスした鶏肉を混ぜ合わせ、ラップをして冷蔵庫で30分以上マリネする。

3.中火にかけた大きい深めのフライパンに残りのソースを入れ、沸騰させる。沸騰したら弱火にして10分ほど、とろみがつくまで混ぜながら煮詰める。ボウルに入れておいておく。

4.同じフライパンにサラダ油大さじ1を加え中火にかけ、鶏肉を入れて3分ほど炒め、裏返してさらに3分炒める。鶏肉の上にソース大さじ1をかけて混ぜる。フライパンから取り出し、おいておく。

5.フライパンスに残りのサラダ油を入れ、千切りにした人参とパプリカを加える。塩、コショウで味を調え、3～4分野菜が柔らかくなるまで炒める。鶏肉をフライパンに戻し、鶏肉と野菜を覆うくらいの量のソースを少しずつ加える。

6.炊きあがったごはん⅓カップ (約65g)をラップの上にのせて平らにする。(5)の鶏肉と野菜をご飯の中心に重ね、ご飯をラップで包む。四角い形にし、残りのごはんと具材で繰り返す。おにぎりは冷蔵庫で30分ほど冷やす。冷やしたおにぎりを溶き卵に浸し、パン粉をまぶす。余分なパン粉を振り落とす。

7.鍋に1cmほどの油を入れ熱し、180℃になったら(7)を入れ、黄金色になりカリッとした食感になるまで各面約3分ずつ揚げる。冷却ラックに移し、塩で味を調える。

8.半分に切って、残りのソースをディップ用に用意したら、完成！

---

Ingredients
for 6 servings
1 lb boneless, skinless chicken breast(455 g)
salt, to taste
white pepper, to taste
2 tablespoons water
1 ½ teaspoons cornstarch
¼ cup soy sauce(60 g)
2 tablespoons brown sugar
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon mirin
2 tablespoons cooking oil
1 cup bell pepper(100 g), julienned
1 cup carrot(120 g), julienned
4 cups short grain rice(800 g), cooked
3 eggs, beaten
2 cups panko breadcrumbs(100 g)
1 cup scallion(100 g), thinly sliced

Preparation
1.In a large measuring cup, combine water and cornstarch. Stir until combined and add soy sauce, brown sugar, ginger, garlic, honey, sesame oil, and mirin. Mix well.

2.Season sliced chicken breast with salt and pepper, then pour ¼ cup (60 ml) of the sauce over the sliced chicken just until covered, and set aside. Mix the sauce with the sliced chicken, cover, and marinate in the refrigerator for at least 30 minutes.

3.In a large skillet over medium-high heat, pour the rest of the sauce and stir occasionally as it comes to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, or until the sauce has thickened. Set aside in a bowl.

4.In the same skillet, add 1 tablespoon cooking oil and raise heat back to medium-high. Place sliced chicken pieces in the pan and cook for 3 minutes, flip, and cook an additional 3 minutes. Pour 1 tablespoon of the reduced sauce over the chicken and stir.
5.Remove from the pan and set aside.

6.Add the remaining cooking oil into the skillet and add the julienned vegetables. Season with salt and white pepper, and cook 3-4 minutes or until vegetables have softened. Add back the chicken and gradually add just enough sauce to coat the chicken and vegetables.

7.Take ⅓ cup (65 g) of cooked rice and flatten out on a piece of plastic wrap. Layer the cooked chicken and vegetables in the center of the rice and wrap the rice around the fillings. Form into a square shape and repeat with the remainder of the rice and filling. Chill rice balls in the refrigerator for 30 minutes.

8.Dip the rice ball in beaten eggs, then coat with panko. Shake off any excess bread crumbs.

9.Heat ½ inch (1 cm) oil in a skillet to 350˚F (180˚C) and fry for 3 minutes on each side or until golden and crispy. Move to a cooling rack, and season with salt.

10.Cut in half and serve with the remaining sauce for dipping.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network