Sukiyaki

Ingredients:

• 150 g beef
• 50 g spinach
• 50 g glass noodles
• 50 g leeks
• 100g white tofu
• 50 g mushroom
• 50 g shoots
• sukiyaki sauce

How to Make:

The beef is cut thin. Spinach cleaned, glass noodles doused with hot water. Oblique cut scallions, bamboo shoots cut thin. Ear mushrooms soaked in warm water. Know digongso white with a little oil (not crushed).

Sukiyaki Sauce:

• 1 / 5 liter of Kikkoman shoyu
• 1 / 2 liter mirin
• Granulated sugar 1 sm
• 5 g flavoring
• A shot of sake

All blended and bring to a boil, but do not be too long. to prevent burning.

Heat the pan with a little butter (the fat cow is better). Enter a little vegetables on top (alternating with beef) and then flush with the sauce (a little). If it has been cooked can be enjoyed immediately.

MOGHLAI CHICKEN PULAO

Ingredients:

• 1 Chicken cleaned and cut
• 1 kg Minced Mutton
• 2 cups Clarified Butter (Ghee)
• 4 big sized Onion (Pyaj) minced
• 1/4 kg Curd (Dahi)
• 1/2 kg Rice
• 1/2 tsp Saffron (Kesar)
• Few Sliced and fried Almond (Badam)
• 4 Bay Leaf (Tej Patta)
• 1 " long piece Cinnamon (Tuj/Dalchini)
• 10 Cloves (Lavang)
• 10 Cardamoms
• 18 Pepper corns (Kalimirchi)
• 3 pods Garlic (Lasun)
• 1 " long piece Ginger (Adrak)
• 1 tsp Red Chili Powder (Lal Mirchi)
• 2 tsp Coriander Seeds Powder (Dhania Powder)
• 1 tsp Cumin Seed Powder (Jeera)
• 1/4 tsp Turmeric (Haldi)
• 
  

How to make:

1. First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
2. Now heat 4 tblsp of ghee and fry 2 onions till brown.
3. Add half the whole spices and then add chicken and mince meat and let it brown.
4. Add ground spices and fry for a few minutes along with chicken and mince.
5. Add 2 cups of hot water, cover and cook till chicken is tender.
6. Beat the curd with saffron and add to chicken.
7. Cook uncovered for 10 minutes.
8. Remove from flame and keep aside.
9. Now heat the remaining ghee and fry bay leaves and remaining whole spices.
10. Add onions and brown them well.
11. Add rice and fry till brown.
12. Add enough water to cook rice and also 1 tsp of salt.
13. Spread a layer of rice on a flat serving dish and then another layer of meat.
14. Repeat with one more layer of each.
15. Garnish with almonds.

NAVRATAN KORMA

Ingredients :

• 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
• 150gms - Grated paneer
• 3 - Tomatoes
• 2 - Grated onions
• 1 1/2 tsp -Ginger paste
• 1 1/2 tsp - Garlic paste
• Salt To Taste
• 1 tsp - Turmeric Powder
• 1 1/2 tsp - Red chilli powder
• 1 tsp - Coriander powder
• 2 tsp - Garam Masala Powder
• 2 tbsp - Cream
• 6 tbsp - Vegetable oil
• 1 tbsp - Ghee
• 1 cup - Milk / water
• 1/4 cup - Dry fruits (cashew nuts, raisins)
• Coriander leaves for decoration

How to make :

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Simmered Japanese butterbur

Ingredients

• A bunch of Japanese Butterbur
• 1 2 / 3 cups (400ml) soup stock
• sake, mirin, salt, soy sauce

How to make:

1. Prepare big pot, and cut into Japanese Butterbur shorter than the diameter of the pot.
2. Japanese Butterbur Rub with salt on the cutting board.
3. Boil enough water (a copper pot is more better, Because Japanese Butterbur Become bright green).
4. Put Japanese Butterbur in thickness order and boil 2-3 minutes.
5. Japanese Butterbur boiled egg Soak in cold water, and strings.
6. Lenghtwise Thick Cut into four parts, and cut it into 2 inch pieces.
7. Boil 1 2 / 3 cups (400ml) stock soup, add Japanese Butterbur, 2 tablespoons rice wine, 1 tablespoon mirin and a pinch of salt and soy sauce.
8. Boil again, take harshness carefully.
9. Stop to heat, leave overnight.

GuangZhou Cusisine

Ingrediants:

• 1.5 ounces medium shrimp as much as 9 pcs
• Salt 1 egg
• 1 whole chicken boiled
• 1 egg publications (10gram)
• 30 ml cooking oil
• 2 g vitcin
• 2 g salt
• 3 g sugar
• 1 g pepper
• 10 gm garlic cop
• 50 ml chicken broth
• 2 ml sesame oil
• 3 ml of cooking wine

How to Make it:

1. Saute shrimp with 3 kinds of eggs
2. Boiled shrimp after it drained and then fried, then saute with garlic
3. Then enter the shrimp and three kinds of eggs that have been boiled
4. Then given micin, salt, sugar, pepper and oil and flour thickener sufficient wijeng