Alhamdulillah..hari raya haji ari ni kita masak Nasi Minyak Terengganu dgn lauk gulai daging Tganu...dgn acar nenas dan sambal belacan.

Resipi Nasi Minyak Tganu
1. Beras Basmathi Jasmin Parboil 2.5 kg. Direndam 40 minit dan kemudian ditoskan air.
2. Utk tumisan:
-Rempah 4 sekawan
-bwg besar 1 biji dimayang
- bwg putih 3 biji dimayang
- daun pandan 2 helai disimpul
-minyak masak
- minyak sapi
3. Kismis 2 kotak kecil
4. Susu cair 1/2 tin
5. Sos tomato 5 sb
6. Jus Sunquick 1 sb
6. Garam
7. Pewarna kuning telur 2 sudu teh
8. Halia 2 inci (diketuk)
Cara membuat:
Panaskan periuk elektrik..masuk minyak masak dan minyak sapi..tumis sampai naik baunya..masukkan semua bahan tumis..sampai wangi..masukkan dulu separuh je air dari sukatan beras...bila air dah mendidih...masukkan beras yg ditoskan..gaul rata...masukkan air...klau beras jasmin parboil ni..yg telah direndam..sukatan air sama dgn sukatan beras..masuk halia..masukkan susu cair..sos tomato fan jus sunquick..garam dan pewarna kacau rata..bila dah masak nasi tu..masukkan biji kismis..bila nasi dah masuk...kacau nasi tadi perlahan lahan...biarkan lg 25 minit utk nasi masak dan kering sepenuhnya.

Resipi Gulai Daging Tganu
1. Daging pejal + daging cincang+ daging tulang + hati dgan paru 2.6 kg
2. Bahan tumis
- bwg besar 2 biji ( dimayang)
- rempah 4 skwan
- cili boh 5 sb
- minyak masak 1 senduk
- daun pandan 2 helai
3. Bahan kisar halus
- bwg merah 12 biji
- bwg putih 6 biji
- halia 2 inci
- lengkuas 2 inci
- kunyit 1 inci
6. Rempah Cap rose
- rempah gulai 5 sb
- rempah masak 2 sb
7. Air asam jawa
8. Asam keping 4 keping
9. Nisang 1/2 keping
10.garam gula ..perasa..secukup rasa
11. Kentang 3 biji (potong ikut suka)
12. Santan kelapa 2 1/2 biji
13. Kerisik 3 sb

Cara membuatnya:
Mula2 panaskan minyak...tumis bwg bagi wangi..masukkan rempah 4 skwan..daun pandan..kacau..bila naik bau..masukkan cili boh..tumis hingga pecah minyak...masukkan bahan kisar halus..kacau..tumis lg smpai pecah minyak...masukkan rempah cap rose..tumis lg smpai pecah minyak...masukkan daging..gaul rata..tutup periuk dlm 25 minit..biar air daging kluar semua..biarkan mendidih...masukkan asam keping...air asam jawa...nisang...tgok daging..klau daging separuh masak..boleh masukkan santan..kacau rata..hati2 jgn smpai bawah berkerak...kacau lagi...boleh masukkan kentang dan kerisik..masukkan garam gula dan perasa...jika daging dah empuk boleh tutup api. Siap utk dihidangkan.

Resipi acar nenas:
Bahan2
1. Nenas 1 biji dikupas kulitnya dan dipotong nipis
2. Gula melaka 1/2 keping
3. Cuka mkn 4 sb
4. Air 1 cwn
5. Cili boh 2 sb
6. Garam secukup rasa
Cara membuatnya;
Masukkan cili boh kacau dgn api perlahan...masukkan air smpai mendidih masukkan gula melaka..bila pekat skit masukkan cuka...garam..tutup api.Bila dah sejuk masukkan nenas..siap

Resipi sambal belacan
1. Cili besar merah 4 biji
2. Cili padi 20 biji
3. Belacan sebesar ibu jari(dibakar biar wangi)
4. Limau kasturi 1 biji dibuang biji
5. Garam
6.Gula
7. Pes Asam jawa 1/2 sudu
8. Limau nipis 1 biji
Cara membuatnya
Bahan 1 hingga 7 dikisar..air sedang2..jgn terlalu sedikit atau bnyak..kisar jgn terlalu halus..kluarkan... perah limau nipis...rasa secukup rasa..siap

Selamat Hari Raya Aiduladha...

Why I say parboil or microwave to reduce the amount to fit in the pan. The leaves of these Daikon (which my daughter just dug) were a lot 😂 https://createeathappy.blogspot.com/2021/01/Daikon-Furikake.html

One day I saw Bibimbap on my daughter's elementary school lunch menu and wondered how they serve it. I asked her teacher and learned that they make it in one pot!

It is a great idea if you quickly want to make it in a large batch for your family 😉

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One-Pot Bibimbap (Korean Mixed Rice with Meat and Vegetables in a Japanese school lunch style)

Difficulty: Easy
Time: 30min
Number of servings: 4 servings

Ingredients:
200g(7oz.) pork or beef slices (or ground meat is ok)
200g(7oz.) bean sprouts
200g(7oz.) spinach
100g(3.5oz.) carrot
1 clove grated garlic
1 tbsp. grated ginger
* 2 tbsp. soy sauce
* 2 tbsp. sugar
* 1 tbsp. Sake (white wine or you can skip it)
* 1 tbsp. chicken soup stock powder
* 1 tbsp. Miso
* 1 tsp. Gochujang (you can skip it if you think it is too hot for kids)
cooking oil
sesame oil
toasted white sesame seeds
2 eggs
800g(1.7lb.) cooked white rice

Directions:
1. Cut meat into bite-size pieces. Cut carrot into thin strips. Cut spinach into an inch pieces. Wash bean sprouts and drain well.
2. In a deep frying pan or a pot, heat 1 tbsp. of cooking oil and make scrambled eggs. Mix in rice and set aside.
3. In the same pan, bring water to a boil and parboil carrot strips, spinach, and bean sprouts. Drain well and set aside.
4. In the same pan, heat 1 tbsp. of cooking oil and heat garlic and ginger until fragrant. Then add meat and cook until no longer pink.
5. Add the vegetables. Mix the seasonings * and add into the pan. Season with salt and pepper if necessary. Finish with 1 tbsp. of sesame oil.
6. Serve the meat and vegetables on top of the rice with scrambled eggs. Garnish with toasted white sesame seeds to finish.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/05/One-Pot-Bibimbap.html
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No-fuss family dish kids and adults will love 😋
You can arrange this dish with regular taro potatoes, or regular potatoes or a radish kind.
Perfect for everyday meal and Bento box!

Because its shape and pattern are like a shrimp, we call this taro potato Ebi-Imo (shrimp potato). It is in season from November through January. My neighbor gave me some beautiful Ebi-Imo, so I decided to make this dish for my family. I hope this idea helps 👍

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Chicken Mince Simmered Ebi-Imo (Shrimp-Shaped Taro Potatoes) Recipe

Difficulty: Easy
Time: 30min
Number of servings: 4

Ingredients
600g (1.3lb.) Ebi-Imo (shrimp potato)
300g (0.7lb.) minced chicken
3 tbsp. green peas (cooked/frozen/canned)
salt
400ml Dashi broth
A
* 4 tbsp. soy sauce
* 2 tbsp. Sake
* 2 tbsp. sugar
* 1 tbsp. ginger juice
1 tbsp. cooking oil
B
* 1 tbsp. corn/potato starch
* 1 tbsp. water

Directions:
1. Peel and cut Ebi-Imo in bite-size chunks. Parboil in salted water to remove bitter taste then rinse to remove slimy texture. *When you use regular potato, this procedure is not necessary but it improves flavor.
2. Heat cooking oil in a pot, and cook minced chicken until no longer pink.
3. Add Ebi-Imo and Dashi stock, and bring to a boil. When it comes to a boil, remove the foam.
4. Add the seasonings (A), and cook until the potatoes are soft for about 10~15 minutes.
5. Stop the heat, add starch diluted with water, then heat again until thick.
6. Lastly, add green peas, and cook until hot.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/02/Chicken-Mince-Simmered-Potatoes.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
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♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
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Furikake is rice seasoning comes in many different flavors and textures. Soft or crunchy is pretty common. In this video, I want to share with you amazingly delicious soft Furikake using Daikon radish leaves. You can use any similar kind of leaves of course.

Adding Katsuobushi (bonito flakes https://amzn.to/2LWbJBc) or canned tuna is OK. Very tasty yet delicious. Perfect rice topping. My kids (6 years & 4 years) eat very well.

You can keep this dish for 5 days in the fridge. Nutritious lifesaver for daily Bento lunch box 👍

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Daikon Radish Leaves Furikake (Rice Seasoning Recipe)

Difficulty: Easy
Time: 10min
Number of servings: N/A

Ingredients:
120g~150g (5oz.) Daikon radish leaves
1 tbsp. sesame oil
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. white sesame seeds
1 package (2.5g) bonito flakes OR 70g (2.5oz) small canned tuna

Directions:
1. Wash Daikon radish leaves very well then Chop (parboil or microwave to reduce the amount to fit in the pan).
2. Chop into small pieces. Using kitchen shears is easier. https://amzn.to/3nMQE9A
3. Heat half the amount of sesame oil in the pan then cook Daikon leaves until soft.
4. Add Katsuobushi or tuna, then quickly cook until combined.
5. Season with soy sauce and sugar. Then cook until the liquid is gone.
6. Add sesame seeds and remaining sesame oil. Mix and cook quickly until fragrant then stop the heat.

レシピ（日本語）
https://cooklabo.blogspot.com/2021/01/Daikon-Furikake.html
---------------------------------

Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron

♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/

♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever

♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1