Kansai-Style Okonomiyaki Japanese cooking recipe
| Japanese
Ingredients 1 cup flour 2 eggs 1/3 cup water 2 cups cabbage, finely chopped 4 green onions, finely chopped 1 tablespoon pickled ginger, finely chopped 1/2 lb pork belly, cut in very thin strips kewpie mayonnaise okonomi sauce bonito flakes Pam cooking spray or vegetable oil Directions 1In
[ read more ]
Golubtsi (stuffed cabbage-rolls)
| Ukrainian Recipes
Cooking receipe to make Golubtsi (stuffed cabbage-rolls) under category Ukrainian Recipes. You may find some video clips related to this receipe below.Golubtsi (stuffed cabbage-rolls)(Golubtsi is the plural form of the word golubets[tubepress mode='tag', tagValue='Golubtsi (stuffed cabbage-rolls)']
[ read more ]
vermicelli milk pudding
| General Recipes
Cooking receipe to make vermicelli milk pudding under category General Recipes. You may find some video clips related to this receipe below.vermicelli milk puddingsevian kheer indian4 tablespoons ghee 2 teaspoons cashew nuts 2 teaspoons raisins 150g vermicelli roughly broken 300ml milk 150ml evapou
[ read more ]
Ginger Wine Chicken
| Cyber Kuali
Cooking receipe to make Ginger Wine Chicken under category Cyber Kuali. You may find some video clips related to this receipe below.Ginger Wine ChickenBy Amy BehIngredients
[ read more ]
Cooking receipe to make caramelised rice puddings under category Aga Recipes. You may find some video clips related to this receipe below.
full fat caramelised rice puddings
125g shortgrain pudding rice
600ml milk
1 vanilla pod split or 1/2 tspn vanilla essence
225g caster sugar
3 tbsp water
300ml double cream
5 egg yolks
Place the rice milk split vanilla pod and 125g sugar in a saucepan on the simmering plate and bring slowly to the boil.
Simmer for 1 to 2 minutes then cover and transfer to the floor of the simmering oven.
Cook stirring occasionally for 35 minutes or until all the liquid is absorbed and the rice is tender.
Allow to cool.
Meanwhile put 75g sugar in a heavy based saucepan with the 3 tbsp water; place on the simmering plate.
Once the sugar has dissolved transfer to the boiling plateand cook for a further 2 to 3 minutes or until the syrup turns a dark caramel.
Immediately pour into 8 warmed dariole moulds or ramekins and set aside.
Pour the cream into a heavy based saucepan and slowly bring to the boil on the simmering plate.
Meanwhile whisk the egg yolks with the remaining 25g sugar in a bowl until pale and thick.
Pour on the cream then stir in the rice.
Fill the moulds with the rice mixture.
Stand the moulds in the small roasting tin and pour in enough hot water to come halfway up the sides of the moulds. Loosely cover with foil.
