Cooking Tips

Saturday, December 27, 2008

Stuffing the Bird

I like my stuffing or dressing really plain no nuts or raisins . I really like tradition and am happy to stick to it .

I used dry bread, Parsley, Celery leaves, Sauteed onion, butter, grated carrot and fried bacon . I seasoned with salt, pepper added Sage, Thyme and Fresh rosemary . I added some Chicken stock and Placed the stuffing under the skin of the bird .I then covered in butter and cook the 15lb turkey wrapped in foil at 180 for 3 hours. Then removed the foil and cooked for another hour.

Friday, December 26, 2008

Chinese Food In Suncheon AGAIN

Our beef dish can out on fire.

The belly of pork was so good I just could not stop eating it .

I have all ready posted Directions and more food from it here http://macs-foodkorea.blogspot.com/2008/12/chinese-food-in-suncheon.html

More Suncheon Pot Luck Photos

Above Are some Photos By Simon Bond

Photos by Lisa

チキン南蛮 / Chicken Namba

24 desember 2008, rabu

Hari ini Mei pergi ke youjien, atsukarisimasu, dititipin di situ, bisa main2 ama temennya walaupun lagi liburan gini, ada gurunya di kelas..Abis anter Mei baru deh di rumah sempetin browsing resep, bikin menu ayam. Susah juga nyari resep yang pas, akhirnya ketemu deh resep ini, chicken namba.

Bahan
400 gr dada ayam tanpa kulit
1 bh telur
garam, sake secukupnya
tepung secukupnya

A
1 sdt hondasi
4 sdm kecap asin, gula, cuka

B
60 gr mayoinese
1 bh telur rebus, iris halus
1/2 bh bawang bombai iris tipis

Pelengkap tomat n irisan kol

Cara
1. Potong potong ayam, bumbuin dengan garam n sake diamkan selama 1/2 jam
2. Bubuhin tepung, lalu masukkan di kocok telur, goreng
3. Campur bahan A, masukkan ayam [selagi panas] ke dalam A, rendam 2 jam
4. Campur semua bahan B
5. SAjikan ayam bersama B, tambahin pelengkap.

Silakan nyoba deh..enak..yummy...............