FUTOMAKI
Futomaki
Bahan-Bahan:
20 gm Takuan Radish
20 gm timun telur goreng
20 gm jejari ketam
20 gm cendawan shitake 100 gm Sakura Denpun
350 gm pulut sushi
½ keping seaweed (rumpai laut)
Cara:
Letakkan seaweed di atas alas buluh. Ratakan pulut sushi di atas seaweed. Tinggikan pulut di bahagian tepi. Atur timun, pickled radish, jejari ketam dan cendawan. Gulung ketat-ketat. Mulakan gulungan dari alas buluh.
CATEGORIES
Be Sampi Mesitsit
Baklava
American Style mashed potato
Baked macaroni And cheese
Beaf Steak Derga
Spagetty Daging Tomato
Ais Krim Goreng
Big Breakfast
Bread Soya Cake Extravaganza
Bread Soya
Dhal Curry pakistani
Bokognaise Spagetti
Homemade Coleslaw
Greek Salad
Futomaki
Exported from MasterCook
ANOUSHABOUR (CHRISTMAS PUDDING)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Armenian
Vegetarian
Amount Measure Ingredient -- Preparation Method
1 c Pearl barley
-Cold water
1 sm Piece cinnamon bark
1 c Granulated sugar
-----FOR SERVING-----
Ground cinnamon
Blanched almonds
Blanched hazelnuts
Chopped walnuts
Sultanas (white raisins)
Rose water (optional)
Serves: 8-10 Cooking time: 2-1/2 hours
Wash barley well, place in a bowl and cover with 4
cups cold water. Soak overnight.
Next day put barley, soaking water and cinnamon bark
into a heavy pan and bring to the boil. Boil gently,
uncovered, until barley is very soft and porridge-like
in consistency -- about 2 hours. Remove cinnamon bark.
Stir in sugar and cook for further 10 minutes. Turn
into individual bowls and sprinkle with ground
cinnamon. Decorate with nuts and sultanas.
Serve warm or chilled with additional nuts and
sultanas, and rose water for adding to individual
taste if desired.
* Source: The Complete Middle East Cookbook - by Tess
Mallos * Typed for you by Karen Mintzias
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