March 20, 2011

Panelle Siciliane

Ingredients
200 cheeckpeas flour \  Gram flour
2tsp salt
1\8 cup  parsley
1\2 liter cold water
oil for frying


Mix 200 grams of chickpea flour, 2 teaspoon’s of salt’ 1/8 cup of chopped parsely and ½ liter of cold water stirring until the flour is melted. Put on medium \ slow flame to cook, stirring continuously, so lumps do not form. Cook for about 25 minutes. When ready, take off of stove and spread out on a cold surface like on a countertop, spreading out until about ¼ inch thick. Let stand to cool off then cut into shapes desired.


Deep-fry in corn oil until golden brown.
 
This Recipe is for my Hun Kris ^^
Sakura Chan from ''La Bettola ''

March 19, 2011

Japanese - Yaki-gyōza 焼き餃子

Japanese Yaki-gyōza  焼き餃子  

Gyoza or Dumpling are  my fav. Japanese dish :) i got them when i was living in japan ... and i fall in love with them :)
Finally i  made it ....

Ingredients     
                         
250g . ground pork                                    
2 medium  onions   or scallions                                                 
1\2 cabbage
1 thumb-size piece of ginger or 
1\2 dried tsp
2 garlic cloves
2 Tbs. soy sauce
1 Tbs.  sesame oil
4 packs of gyoza skins

1tlsp sesame oil for frying
water

For dipping sauce:
 soya souce  , sesame oi l, chili ,  rice vinegar & minced scallions .


Finely grate  the cabbage and the green onions ,  the ginger and garlic cloves; add soya souce, sesame oil . Mix all the ingredients . Let marinate for about and hour .

I made my dumpling using ...dumpling press .

To steam-fry the dumplings, heat up a frying pan with a tblsp sesame oil
Put the dumplings flat side down into the pan, Cook over high heat for a couple of minute
Lower the heat to low.

Now, pour the water into the pan and immediately put the lid on. Let the dumplings cook
When the water is almost all gone, turn the heat up to high to evaporate .
 Serve crispy side up on a plate.

If u want freeze extra gyoza, put them in a palstic conteiner .



March 16, 2011

My Thoughts to My Lovely JAPAN

Not everyone can feel what I feel , maybe cuz not everyone has been soo lucky like me to get this Amazing ,

Wonderful & Awesome Country........Japan

I Did .......and since then I left My Heart there and kept everything I got in my Heart      
I still do and I always will.


What i see now make me '' Broken Heart'' :(
It s like gettin' a slap on my face but most a deep scar in my heart


I ve been inside a hurricane and I know a bit of this scary feelings '' It s awful
I wish do something but I can t ; the only thing I can do 's Praying with Faith, Hope and Love......
and Waiting......


Waiting to see my lovely Japan Get Up
and I im Here also waiting the day i ll get there one more time and get one more time all the awesome things of this Amzing Country
I ll waiting every single day to see that Asap


This s for all my Japanese Friends 友達 & Japanese
I love you with all my Heart

video

Japanese Veg - Curry with Tonkastu light Version




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            Ingredients 
  4 med  - carrots - 1 onion
  1 med  potato - 1 cube veg stock
  boiled water
  1 box japanese curry roux  
  (I like  medium hot)

Heat olive oil in medium skillet over medium heat. Saute onion until onion is tender, about a few minutes. Add carrot and stir-fry with onion
Add water, stir well  for about 15 minutes,  until carrot is tender.
 Dissolve blocks of Japanese curry roux in the soup and stir lightly. 

Add  Chicken cutlets .....Rosted with herbs & Bread Crumbs & Steamed rice .


Enjoy !!!

sakura - Chan from La bettola ^^