Inarizushi Recipe - Sushi Recipe

Ingredients:

• *For sushi rice:
• 1 1/2 cup Japanese rice
• 1 2/3 cup water
• 3 Tbsp vinegar
• 1 1/2 Tbsp sugar
• 1/2 tsp salt
• 2 Tbsp white sesame seeds
• *For cooking aburaage
• 6 abura-age (fried tofu)
• 1 cup dashi soup stock
• 2 1/2 Tbsp sugar
• 2 Tbsp mirin
• 2 Tbsp soy sauce

Preparation:

Start cooking rice. Put aburaage into boiling water for a moment to remove the excess oil. Drain and dry with paper towels. Cut the aburaage in halves so that each piece have an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and bring to a boil. Add aburaage in the pan and lower the heat. Put a lid and simmer until the liquid is alomost gone. Stop the heat and let them cool for a while. Prepare sushi rice. Mix sesame seeds in the sushi rice. Wet your hands and make small mounds of sushi rice. Take a piece of aburaage and lightly press to remove the excess liquid. Open the pouch and stuff a mound of sushi rice inside. Fold in the open side to close the pouch. *Makes 12 pieces

Thai Fried Rice

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• SERVES 2 for a main course OR 4+ as a Side Dish
• 4-5 cups cooked rice, preferably several days old (see tip on rice below)
• 1 cup sausage cut into very small pieces - Chinese sausage, or regular sausage works too
• 1+1/2 cups baby shrimp (frozen is okay - rinse or soak in cool water to thaw)
• 3/4 cup frozen peas (or fresh if you have them!)
• 3 spring (green) onions, sliced
• 3 cloves garlic, finely chopped or minced
• optional: 1 egg
• optional: 1 fresh red chili, thinly sliced and de-seeded for garnish
• STIR-FRY SAUCE:
• 1 Tbsp. oyster sauce (I used Kikkoman brand)
• 1 Tbsp. soy sauce
• 2 Tbsp. fish sauce (available in tall bottles at

Rhubarb Cake I

INGREDIENTS (Nutrition)

• 1/2 cup butter
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups rhubarb, chopped
• 1 tablespoon all-purpose flour
• 1/4 cup butter
• 2 teaspoons ground cinnamon
• 1 cup packed brown sugar

• Add to Recipe Box
  My folders:
• Add to Shopping List
• Customize Recipe
• Add a Personal Note

DIRECTIONS

1. In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla.
2. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture.
3. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface.
4. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

potato korokke recipe

Korokke are Japanese croquettes. This is a variation of my potato korokke recipe. Curry powder adds a great flavor to the potato filling.

Ingredients:

• 4 medium potatoes, peeled and cut into chunks
• 1/4 lb ground pork
• 1/2 onion, finely chopped
• 1 egg
• 2 tsps curry powder
• salt and pepper to season
• *flour and panko (breadcrumb) for coating
• *vegetable oil for deep-frying

Preparation:

Boil potatoes until soften in a large pan. Drain and mash potatoes while they are hot. Saute onion and pork in a medium skillet until cooked. Mix mashed potatoes and onion and pork in a bowl. Season with salt and pepper and curry powder. Make flat and oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko at last. Fry in 350 F oil until brown. *Makes 4 servings

Indonesian Food

Welcome to the Indochef site where I aim to bring you a wide selection of all the well known and not so well known Indonesian dishes. For those of you who are here for the first time, I hope you find something you'll like. Regular visitors might have noticed a new look to the site. This will be just the beginning of all the planned updates and, hopefully, lots of new recipes.

The Recipes..

Indonesian food is still little known. Here you'll find all the more popular dishes, like "Nasi Goreng", "Beef Rendang", "Sate's" and a range of fiercely hot "Sambals". Dishes will be added on a regular basis.

Ingredients..

For some of you the ingredients used in my recipes might look unfamiliar. I have therefore set up a few pages where we'll delve a bit deeper into those herbs, spices & vegetables. Most of those can be obtained from your larger supermarkets or your local asian shop. There are also plenty of online traders who will supply you with all your needs. Failing that, wherever possible, I have indicated suitable replacements.