raatkerani: (Default)
I love Nino (and I love looking at Nino cooking) ... and I love cooking ... and I love pancake ... so if you combine them together as in yesterday's Arashi ni Shiyagare, I will replay it again and again and I might make the pancake itself. But first, I will have to buy an electric mixer or I will have to make the meringue using manual mixer (tried making sponge cake without electric mixer and it killed my arms for days).

See what Nino made!! Don't they look tempting? ^_______________^

ANS pancake
credit: grabbed from Channel_JPN

Again, I'm only writing down the recipe instead of really writing down the translation of the conversations.
Original recipe in Japanese can be seen on NTV's site under 「30分で作れるふわっふわパンケーキ」

Fluffy Pancake that You Can Make in 30 Minutes )

Looking forward to see what they will make in the next episodes. ^_______^
raatkerani: (Default)
This is a note for me and my friend in case we find some time to try making this chawan mushi. She's not really an Arashi fan, but she somehow watched AnS on TV and messaged me as soon as the corner was over and asked if we could try recreating this recipe.

Purupuru Chawanmushi

Screenshot from 2012-07-16 20:49:57

What you need:
2 eggs
400 cc dashi (I write down how to make your own dashi at the end of the post)

and 9 types of things to put inside the chawan mushi.
fu (wheat gluten)
kikurage (ear mushroom)
yaki anago (grilled sea eel)
ginkgo nuts
dried shiitake
boiled bamboo shoot,
shelled prawns
kamaboko (fish cake) - two types, green and pink

how to make:

  1. Put the fillings into chawan mushi bowl, from the lightest ones to the heaviest as written above (the top most is put at the bottom most of the bowl).

  2. In a big bowl, mix well the eggs and dashi, and strain it.

  3. Pour batter into the chawan mushi bowl and cover with aluminum foil.

  4. Pour water into a saucepan up to 1/3 of it, bring to simmer.

  5. Put the chawan mushi bowl inside, and steam with medium fire for about 12 minutes.

Just another note, something that I really don't like doing... Making dashi~!!
This is not from AnS, but rather from some books and internet sites.
You will need konbu (dried giant kelp) and katsuo bushi (bonito flakes).
Wipe the konbu until it is clean. Put the konbu in a pot of cold water, heat up with small heat, but NEVER let it boil. NEVER EVER let konbu boiled. Take the konbu away before it boils. Pour in katsuo bushi until the water is boiled. Take away from fire and let it cool down. Strain/filter the water, and there you have your basic dashi.
Of course, if you're too lazy for this, just buy dashi block at the supermarket and dilute it in hot water.

picture taken from raw by anj.
raatkerani: (Default)
somebody asked if there's anyone to translate the recipe in last saturday's shiyagare, and since i was thinking of trying making the hollandaise sauce, i translated the recipe for her. then i thought it's a bit wasted if i just post it in a comment. so here we go, the hollandaise sauce for egg benedict from Arashi ni Shiyagare April 28, 2012.

i will only give the sauce recipe, because the rest of it is so easy (arrange toast, ham, green salad, poached egg, and top with sauce, then sprinkle with white pepper and olive oil).

What you need:
2 eggs, 30cc white wine, 125g melted butter, 15 cc lemon juice, dash of white pepper, dash of salt, a bit of vegemite (there's a note that we can change vegemite with dashi shoyu)

mix eggs and white wine, beat until creamy, add butter, mix until it becomes the same thickness with mayonnaise, add lemon juice, salt and pepper, mix. then add the vegemite, mix well.

tip on making the poached egg, boil 2 litres of water with 50cc of vinegar until it gets to about 90 degrees Celsius. stir the water to make swirl on it, and pour the egg in one by one. keep the swirl by stirring and prevent the eggs from joining one another.

image captured from: anj


raatkerani: (Default)

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