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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