Monday, August 9, 2010
How to make Daifuku EASY!
SugarLaceTV | June 08, 2009
Ingredients (makes 6)
Mochi base:
120 grams Mochiko
120 ml water/green tea
1 1/2 tbsp sugar
Filling:
Anko (Red Bean Paste)
//Anything else, eg Nutella, strawberries, taro yam
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Visit us!
http://www.chimera.fragiled.com
http://www.sugarlace.com
Music by the awesome
Malice Mizer
http://www.malice-mizer.co.jp/
From their single
"Gekka no Yasoukyoku" (月下の夜想曲)
Category:
Howto & Style
Tags:
make daifuku tutorial anko angko machi green tea mochi chocolate sugarlace fragiled malice mizer gekka no yasoukyoku instrumental
How to Make Zenzai & Anko (Japanese Red Bean Sweets)
cookingwithdog | July 10, 2008
Ingredients for Plum Syrup & Plum Wine
- Plum Syrup -
500g Green (unripe) Plums (17.64 oz)
500g Rock Sugar (17.64 oz)
50ml Vinegar (0.21 u.s. cup)
- Plum Wine -
500g Green (unripe) Plums (17.64 oz)
250g Rock Sugar (8.82 oz)
900ml Shochu (3.80 u.s. cup)
(35% alcohol by volume)
Shochu for Sanitizing Containers
** How To Store Plum Syrup **
Remove the plums and store the syrup in a refrigerator
About Music
Fre'de'ric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Ste'phane Magnenat
http://creativecommons.org/licenses/b...
Category:
Howto & Style
Tags:
cooking healthy Japanese food recipe alcohol beverage cocktail green plum ume rock sugar shochu umeshu syrup vinegar 梅酒 梅ジュース 料理 レシピ クッキング 作り方
How to Make Umeshu & Ume Syrup (Plum Wine & Plum Syrup)
cookingwithdog | July 10, 2008
Ingredients for Plum Syrup & Plum Wine
- Plum Syrup -
500g Green (unripe) Plums (17.64 oz)
500g Rock Sugar (17.64 oz)
50ml Vinegar (0.21 u.s. cup)
- Plum Wine -
500g Green (unripe) Plums (17.64 oz)
250g Rock Sugar (8.82 oz)
900ml Shochu (3.80 u.s. cup)
(35% alcohol by volume)
Shochu for Sanitizing Containers
** How To Store Plum Syrup **
Remove the plums and store the syrup in a refrigerator
About Music
Fre'de'ric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Ste'phane Magnenat
http://creativecommons.org/licenses/b...
Category:
Howto & Style
Tags:
cooking healthy Japanese food recipe alcohol beverage cocktail green plum ume rock sugar shochu umeshu syrup vinegar 梅酒 梅ジュース 料理 レシピ クッキング 作り方
How to Make Sweet Potato (Dessert Made from Sweet Potatoes)
Ingredients for Sweet Potato
(serves 4)
2 Sweet Potatoes (gross weight 500g/1.10 lbs, net weight 300g/0.66 lbs)
50g Sugar (1.76 oz)
20g Butter (0.71 oz)
60ml Dairy Cream (0.254 u.s. cup)
1 Egg Yolk
1/2 tbsp Rum
A Few Drops of Vanilla Extract
1 Egg Yolk for Gloss Finish
1/2 tsp Water
Black Sesame Seeds
** Note: Reduce the microwave time to 3 minutes on each side of the potatoes for a full sized American microwave. The microwave we use (500 watt) also works as a conventional oven. Cook sweet potatoes in a microwave for the first time. Then bake them at 400 degrees Fahrenheit (200 degrees Celsius) in a conventional oven.
About Music:
Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/b...
Category:
Howto & Style
Tags:
cooking Japanese food recipe dessert wagashi sweet potato confectionery スイートポテト 料理 レシピ クッキング 作り方
Japanese Carbonara recipe 和風カルボナーラの作り方・レシピ
ngswcook | August 21, 2007
Ingredients (for 2)
pasta １８０～２００ｇ
bacon ５０ｇ
onion 1/8 pieces
olive oil ３０ｃｃ
sake ３０ｃｃ
egg（only the yolk） four
salt a little
pepper a little
welsh onion a little
nori（ Seaweed） a little
Bantsuyu 10～15ｃｃ（or soy sourse）
詳細レシピは長澤家のレシピブログで♪
http://ameblo.jp/ngswcook/entry-10073...
普通のカルボナーラが苦手な方でも、チーズが入っていないので、生卵ご飯が食べられるのであれば、おいしくいただけることと思います。
材料（２人分）
パスタ １８０～２００ｇ
ベーコン ５０ｇ
たまねぎ ８分の１個（スライス）
オリーブオイル 適量
日本酒 大さじ２
たまご（卵黄のみ（多少白身もあっても大丈夫です）をボールに割って混ぜておく） ４個
塩 適量
こしょう 適量
万能ねぎ 適量（小口切り）
きざみのり 適量
長澤家の万能つゆ 10ｃｃから15ｃｃ（もしくは市販のめんつゆ適量）
たまごソースはたまご＋塩です。
Category:
Howto & Style
Tags:
料理 作り方 長澤家のレシピブログ 手作り How to make cook nagasawake recipe レシピ 요리법 食譜 Ricette Recettes Rezepte Рецепты وصفات רעסיפּעס دستور تهیه تیکوRecepten Japanese food 日本 pasta パスタ カルボナーラ
Thursday, August 5, 2010
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