Recipes easy to make Homemade Chinese Steamed Buns with Pork (Nikuman)

Recipes easy to make Homemade Chinese Steamed Buns with Pork (Nikuman)

The ingredients for making Recipes easy to make Homemade Chinese Steamed Buns with Pork (Nikuman)

  1. **Dough**
  2. 1/2 cup Milk (125 ml)
  3. 1 Tbsp vegetable oil
  4. 1/4 tsp salt
  5. 1 cup all-purpose flour (250 g)
  6. 3 Tbsp Sugar
  7. 1 tsp dry yeast
  8. 1 tsp baking powder
  9. **Filling**
  10. 170 g Ground Pork
  11. 3 shiitake mushrooms
  12. 1 Japanese leek or green onion(you don’t have to use green part of leek)
  13. 1/2 Tbsp grated ginger root
  14. 1/2 tsp sesame oil
  15. 1/2 tsp salt
  16. 1 Tbsp soy sauce
  17. 1/2 tsp sugar
  18. 1/2 Tbsp mirin (sweet sake)
  19. to taste pepper

Step-step making

  1. Cut wax paper into 4 inch × 4 inch squares. Warm milk to body temperature.

  2. Mix all dough ingredients in a bowl. Knead for about 10 minutes. Cover a bowl with plastic wrap and let rise in warm place until double in size. (about 30 to 60 minutes.)

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 2 photo
  3. Let’s make the filling next! Mince leek and shiitake mushrooms. In a bowl, combine all the filling ingredients together. Keep in refrigerator.

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 3 photo
  4. Punch down dough! Divide it into 8 equal sized pieces and roll it into ball shape. Cover loosely with clean well-wrung cloth. Bring water to boil and get a steamer ready.

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 4 photo
  5. Roll each dough into flat circle shape with a rolling pin.

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 5 photo
  6. Place 1/8 of filling mixture on a dough and wrap up, then put each of them on a piece of wax paper.

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 6 photo
  7. When steam starts to rise from the steamer, turn down the heat. Place buns on steamer tray leaving about 2 inch between each buns.(Be careful not to get burned!! The steamer is very hot!!!) Put on the steamer lid. Turn the heat up to high and steam for 12 to 15 minutes.

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 7 photo
  8. Yummy!

    Homemade Chinese Steamed Buns with Pork (Nikuman) recipe step 8 photo

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Recipes easy to make Tamale Pie

Recipes easy to make Tamale Pie

The ingredients for making Recipes easy to make Tamale Pie

  1. Tamale filling
  2. 2 tbsp olive oil
  3. 1 medium onion minced
  4. 2 tbsp chili powder
  5. 2 garlic cloves minced
  6. 1 lb lean ground beef
  7. 15 oz can black beans drained and rinsed
  8. 14 oz can diced tomatoes drained
  9. 1 cup cheddar cheese
  10. 2 tbsp cilantro minced
  11. to taste Salt
  12. Cornbread topping
  13. 3/4 cup flour
  14. 3/4 cup yellow cornmeal
  15. 3 tbsp sugar
  16. 3/4 tsp salt
  17. 3/4 tsp baking powder
  18. 1/4 tsp baking soda
  19. 3/4 cup buttermilk
  20. 1 large egg
  21. 3 tbsp melted and cooled unsalted butter

Step-step making Recipes easy to make Tamale Pie

  1. Set oven to 450

  2. FOR THE FILLING: heat oil in a dutch oven or oven safe skillet over medium heat until shimmering. Add the onion and chili powder and heat for 5 min stirring occasionally. Add garlic and cook for 30 more seconds.

  3. Stir in beef, beans, and tomatoes and cook for anothe 5 min. Add cheese and cilantro and season with salt.

  4. FOR THE CORNBREAD TOPPING: whisk flour, cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl. In a smaller bowl beat egg into buttermilk. Combine with cornmeal mixture. Add butter, stir, and dollop over filling, spread evenly.

  5. Bake for 12-15 min. Serve hot.

Recipes easy to make Homemade Grainy Mustard

Recipes easy to make Homemade Grainy Mustard

The ingredients for making Recipes easy to make Homemade Grainy Mustard

  1. 20 grams Mustard seeds
  2. 15 grams Brown mustard seeds
  3. 2 tbsp Apple vinegar
  4. 2 tbsp White wine vinegar
  5. 1/2 tsp Sugar
  6. 1/2 tsp Turmeric
  7. 1 dash Salt and pepper

Step-step making

  1. Lightly grind the 20 g of mustard seeds with a mortar and pestle.

    Homemade Grainy Mustard recipe step 1 photo
  2. Add the 15 g of brown mustard seeds and grind.

    Homemade Grainy Mustard recipe step 2 photo
  3. Add the seasoning ingredients and lightly grind.

    Homemade Grainy Mustard recipe step 3 photo
  4. Transfer to a jar sterilized in boiling water and store in the refrigerator. After 3 days, check the taste and adjust as needed to finish.

    Homemade Grainy Mustard recipe step 4 photo

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Recipes easy to make Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

Recipes easy to make Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

The ingredients for making Recipes easy to make Taiwanese Tofu in Thick Sauce with Spinach and Shirasu

  1. 1 block Silken tofu
  2. 1 bunch Spinach
  3. 1 packet Shirasu
  4. 1 small packet Imitation crab sticks
  5. 1 Grated garlic (to taste)
  6. Seasonings
  7. 1 dash ★Weipa or Chinese soup stock (less than 1 tbsp)
  8. 1 pinch ★Black pepper
  9. 1 tsp ★Sugar
  10. 1 tbsp ★Cooking sake
  11. 400 ml Water
  12. 1 Potato starch flour dissolved in water – thickening agent
  13. 1 Sesame oil (to taste)

Step-step making

  1. Cut the spinach and tofu into bite sizes. Shred the crab sticks.

    Taiwanese Tofu in Thick Sauce with Spinach and Shirasu recipe step 1 photo
  2. Heat oil in a frying pan and fry the grated garlic.

    Taiwanese Tofu in Thick Sauce with Spinach and Shirasu recipe step 2 photo
  3. When the garlic becomes aromatic, add the spinach and fry.

    Taiwanese Tofu in Thick Sauce with Spinach and Shirasu recipe step 3 photo
  4. Cook until the spinach wilts, add the tofu, shirasu baby sardines, crab sticks and the ★ seasonings. Simmer for a while.

    Taiwanese Tofu in Thick Sauce with Spinach and Shirasu recipe step 4 photo
  5. Stir in the katakuriko slurry to thicken the sauce, taking care not to form lumps. Turn off the heat and swirl in sesame oil. Serve.

    Taiwanese Tofu in Thick Sauce with Spinach and Shirasu recipe step 5 photo

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Recipes easy to make Irani Chai

Recipes easy to make Irani Chai

The ingredients for making Recipes easy to make Irani Chai

  1. 3 cup water
  2. 3 tbsp sugar or according to taste of sweetness
  3. 3 tsp tea leaves
  4. 2 crushed green cardamom
  5. 2 cup milk
  6. 2 tsp condensed milk
  7. 1/2 cup hard knead dough for covering
  8. As required osmania or other biscuits (Optional)

Step-step making Recipes easy to make Irani Chai

  1. Take water in a deep handi

    Irani Chai recipe step 1 photo
  2. Add sugar (according to taste of sweetness)

    Irani Chai recipe step 2 photo
  3. Add tea leaves in handi

    Irani Chai recipe step 3 photo
  4. Add crushed green cardamom

    Irani Chai recipe step 4 photo
  5. Now cover the lid

    Irani Chai recipe step 5 photo
  6. Cover the lid with dough nicely from all sides and cook it on low flame for 30 minutes for decotion

    Irani Chai recipe step 6 photo
  7. In other pan take milk, boil in low flame continuously

    Irani Chai recipe step 7 photo
  8. When it start to thick add condensed milk

    Irani Chai recipe step 8 photo
  9. And mix it and cook it also on low flame for 10 to 12 minutes

    Irani Chai recipe step 9 photo
  10. After 30 minutes carefully cut the dough and open lid

    Irani Chai recipe step 10 photo
  11. Remove dough carefully now tea decotion is ready

    Irani Chai recipe step 11 photo Irani Chai recipe step 11 photo
  12. Strain decotion and transfer in serving cups

    Irani Chai recipe step 12 photo
  13. Add hot milk mixture in it

    Irani Chai recipe step 13 photo
  14. Now irani chai is ready to serve

    Irani Chai recipe step 14 photo Irani Chai recipe step 14 photo
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Recipes easy to make Vegetables with Coconut Milk Gravy (BUKANJO)

Recipes easy to make Vegetables with Coconut Milk Gravy (BUKANJO)

The ingredients for making Recipes easy to make Vegetables with Coconut Milk Gravy (BUKANJO)

  1. 100 gr snaps beans, short cut
  2. 50 gr water spinach, cut
  3. 50 gr young melinjo leaves, thinly sliced
  4. 20 gr peanuts, boiled
  5. 25 gr shrimp ebi/dried anchovies
  6. 35 ml instant coconut milk
  7. 200 ml water
  8. SEASONING
  9. 4 red onion, thinly sliced
  10. 2 cloves garlic, roughly chopped
  11. 3 cayenne peppers, thinly sliced
  12. 1 red chilis, sliced ​​diagonally
  13. Flavoring ( optional)
  14. to taste Sugar and salt
  15. Oil for frying

Step-step making

  1. Saute onion, garlic and cayenne pepper until fragrant and browned. Put snaps beans and a little water .

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 1 photo
  2. After boiling enter melinjo leaves and sliced ​​red pepper, cook until leaves melinjo wilt.

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 2 photo
  3. Add water spinach, coconut milk, flavoring, sugar and salt. Stir well, add the remaining water.

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 3 photo
  4. Add the peanuts and ebi shrimp and stir.

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 4 photo
  5. Bring to the boil briefly and ready to be served .

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 5 photo
  6. MELINJO (Gnetum gnemon Linn.) : bago (Malay and Tagalog), khalet (English Cambodia), commonly known by the name of Paddy Oats.

    Vegetables with Coconut Milk Gravy (BUKANJO) recipe step 6 photo

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Recipes easy to make Peach Compote and Jelly

Recipes easy to make Peach Compote and Jelly

The ingredients for making Recipes easy to make Peach Compote and Jelly

  1. 2 Peaches
  2. 100 grams *Granulated Sugar
  3. 300 ml *Water
  4. 100 ml *Wine (or water)
  5. 1 dash *Lemon juice
  6. 1 dash *Vanilla Oil (or vanilla extract)
  7. 1 dash Kirsch (or Rum)
  8. 5 grams+2 tablespoons Gelatin+water
  9. 15 grams+2 tablespoons Or use Pearl Agar + Sugar

Step-step making

  1. Place the peaches into a pot with the skins still attached; add the * flavoring ingredients, granulated sugar, water, white wine, lemon juice, and vanilla extract.

    Peach Compote and Jelly recipe step 1 photo
  2. Cover with small lid that rests on top of the ingredients (otoshibuta drop lid), then cover with a regular lid. Boil over medium heat for about 10 minutes. Add kirsch (if available). Let cool, and infuse in the flavors.

    Peach Compote and Jelly recipe step 2 photo
  3. You can easily peel the skins from the peaches. This is where you finish for compote. This time I only used 1 peach and turned it into a gelée. Use the fruit as a garnish as-is, finely chop it, or crush it.

    Peach Compote and Jelly recipe step 3 photo
  4. It has turned a light color. Bring it to a boil in 300 ml of this syrup, Add the water-soaked gelatin and skinned peaches, and let cool.

    Peach Compote and Jelly recipe step 4 photo

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Recipes easy to make Potato Croquettes

Recipes easy to make Potato Croquettes

The ingredients for making Recipes easy to make Potato Croquettes

  1. Coating
  2. 1 Flour, egg, panko
  3. 1 Oil for deep frying
  4. 600 grams Potatoes and 1 large onion
  5. 200 grams Mixed beef and pork mince
  6. 2 tsp Salt
  7. 2 tbsp or less Condensed milk
  8. 1 tsp Soy sauce
  9. 50 ml Milk (reduce if meat releases a lot of juice)
  10. 1 Pepper (to taste)
  11. 1 Nutmeg (to taste)

Step-step making

  1. Chop the onion finely. Reserve 1/4 for later.

    Potato Croquettes recipe step 1 photo
  2. Peel the potatoes and chop roughly. Wrap in cling film and microwave for 10 minutes. Once a skewer pierces through easily, they’re done. Let steam in the microwave to cool.

    Potato Croquettes recipe step 2 photo
  3. Heat 1 tablespoon of oil in a frying pan and sweat the onion. Then add the minced meat and fry until it has cooled. Add the salt, soy sauce, pepper, nutmeg and condensed milk.

    Potato Croquettes recipe step 3 photo
  4. Mash the potatoes with a potato masher. Add Step 3 in the frying pan (including the cooking liquid) and the reserved onions and combine.

    Potato Croquettes recipe step 4 photo
  5. Add the milk and stir well. Your bowl should look like this.

    Potato Croquettes recipe step 5 photo
  6. It is still quite hot, but shape this mixture into small portions so they cool quickly.

    Potato Croquettes recipe step 6 photo
  7. Shape into patties and coat with flour, egg and panko (in this order). If you don’t coat them well, they may burst when deep-frying.

    Potato Croquettes recipe step 7 photo
  8. After they are coated, neaten the shapes once more. It’s best to let chill in the fridge for a while until deep-frying but you can fry them up.

    Potato Croquettes recipe step 8 photo
  9. Deep-fry in 180°C oil that comes up to 2 cm of a small pan until golden brown. I used a low-cal oil this time.

    Potato Croquettes recipe step 9 photo

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Recipes easy to make Sig’s Flower and Green Leaf Salad

Recipes easy to make Sig’s Flower and Green Leaf Salad

The ingredients for making Recipes easy to make Sig’s Flower and Green Leaf Salad

  1. 200 grams mixed baby salad leaves
  2. 3/4 cup mixed flower petals.Strawberry blossom,Nasturtium,Viola,Rose,Marigold or Lavender
  3. 1 tbsp chopped fresh or 1/2 tablespoon dried Tarragon
  4. 1 1/2 tbsp Champagne Vinegar
  5. 1/2 tsp Dijon Mustard
  6. 1/3 cup Macadamia Oil
  7. 2 tbsp Olive Oil

Step-step making

  1. Combine all ingredients other then leaves and petals in a screw-top jar; shake well.Combine leaves letals and dressing from jar and mix gently

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Recipes easy to make Non fried churma

Recipes easy to make Non fried churma

The ingredients for making Recipes easy to make Non fried churma

  1. 1 cup wheat flour
  2. 1/4 cup powdered sugar
  3. 1/8 cup clarified butter
  4. 1/4 cup Lukewarm water

Step-step making Recipes easy to make Non fried churma

  1. Knead a tight dough by micing wheat flour,clarified butter and water together.

  2. Roll into a thick circle

  3. Cook golden brown on low flame from both sides in a gas tandoor

  4. Take out from the oven and break into small pieces

  5. Let it cool and then grind into a fine powder in a mixer

  6. Take out into a plate and mix powdered sugar

  7. Non fried churma is ready to serve.

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