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| Wednesday, 14-Nov-2007 12:12 |
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koyo 3
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| Wednesday, 14-Nov-2007 07:01 |
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TAKOYAKI
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TAKOYAKI (OCTOPUS BALLS)
Servings: 50-60 pieces (4-5 persons)
200g chopped boiled octopus
cooking oil
benishoga (pickled ginger) (to taste)
chopped negi (or scallions) (to taste)
tenkasu (or rice crispies) (to taste)
BATTER:
450cc water
1 piece konbu (kelp), 10cm square
15g powdered katsuo-bushi (shaved dried bonito)
200g flour
2 eggs
SAUCE:
commercial takoyaki sauce
or worcestershire sauce
or bulldog sauce
or mayonnaise (Best Foods or Hellman's)
DIRECTIONS FOR THE BATTER:
Clean the konbu by wiping it lightly with a cloth. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge
Add the water and konbu to a pot, and cook uncovered over a slow fire. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.
Add shaved katsuobushi to the water as it starts to boil. After the liquid has been boiling a minute or two, turn off the heat.
Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.
Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.
DIRECTIONS FOR THE TAKOYAKI:
Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.
Oil the takoyaki pan.
Add pieces of chopped octopus to each cup. Pour in the batter. Add benishoga, negi and tenkasu to taste.
Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.
Remove from the pan and serve with sauce and/or mayonnaise.
Source: Robb Satterwhite and Kenji Mitsuyama
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| Wednesday, 14-Nov-2007 06:43 |
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koyo 2
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| Tuesday, 13-Nov-2007 15:23 |
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KOYO 2007
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| Wednesday, 31-Oct-2007 04:14 |
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CHOJO TO SANJO
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| Monday, 29-Oct-2007 05:26 |
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Ikebana
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| Friday, 19-Oct-2007 06:40 |
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Undokai Anak
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Kawasan becak dibaikpulih
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sebahagian keluarga Jepun yang sampai lebih awal
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perarakan masuk rumah
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  Bagi memberi sokongan moral kat anak, kami turun ke padang sekolah ishigaki pagi tu walaupun hujan turun renyai-renyai. Alhamdulillah cuaca kemudiannya mendung sahaja sampai ke petang. Tertarik dengan perjalanan program undokai, kami saksikan acara sukan sampai tamat.  
Walaupun anak tak menang tapi yang penting pengalamannya. Mungkin bakat sukanku turun kat Nuin dan Dana kot..
Kakak.....kedudukan keempat dari depan dalam kumpulan kuning
kedudukan lima dari kanan hadapan, idzni tengah menari tarian ala kungfu
"Kita ingatkan...... setakat lari 100 meter tu, senang-senang je boleh beat budak Jepong ......
"Kita pong....."
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| Thursday, 18-Oct-2007 13:10 |
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RINGO OH RINGO....
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 Kebun budo,ichigo, nashi dah masuk, last sekali kita serang kebun ringo pulak. Tahun lepas datang juga ke kebun ini tapi dah di penghujung musim. Tahun ini dapat makan puas-puas dan bergambar sakan dengan buah epal.
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| Thursday, 18-Oct-2007 11:29 |
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EIDUL-FITRI IN BEPPU
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Raya tahun ini disambut meriah. Pagi-pagi ke Oita International House untuk sama-sama bersembahyang sunat hari Raya dengan umat Islam serata dunia. Khutbah dan sembahyang Raya dipimpin oleh saudara Asri kita. Kemudian penganjur AP/MSA mengambil kesempatan mengadakan pemilihan kepimpinan baru mereka. Tahniah kepada saudara Putra kerana memenangi kerusi Presiden kali ini. Sebelah petangnya pula. MEBI menganjurkan rumah terbuka di Uchikamado Kuminkan. Majlis ini selain disertai oleh student kita di Oita University turut dimeriahkan dengan kedatangan rakan-rakan/jiran Jepun dan guru-guru sekolah anak dari Ishigaki dan Kamegawa Shougakko. Tetamu-tetamu telah dijamu dengan pelbagai masakan Malaysia seperti sate, soto, beehon sop, lontong lodeh, rendang dan tak lupa kueh raya. 
Bergambar kenangan bersama Kuroki Sensei, Tsunekawachie Sensei dan Mina San (tonari no hito)
Mebi Group and Sensei
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Oita Daigaku students & Friends
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| Wednesday, 17-Oct-2007 06:20 |
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Resepi Kek Suji dan Chocolate
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KEK SUJI KISMIS
Bahan2:
250gm majerin/planta
250gm gula caster ( saya guna 200gm sahaja)
150ml susu segar
100gm tepung suji/semolina
50gm kismis hitam
250gm tepung gandum
1 sudu teh baking powder
200gm telur (6 biji telur gred C), (guna 5 biji telur sahaja)
*Added 1 teaspn vanilla essence
Cara2:
1. Rendam tepung suji dan kismis dalam susu selama 1 jam.
2. Putar majerin dan gula caster hingga kembang.
3. Masukkan telur satu persatu, sambil terus diputar.
4. Masukkan rendaman tepung suji, tepung gandum & baking powder yg telah diayak.
5. Bakar pada suhu 160 darj cel atau hingga masak selama 1 jam.
Kek Chocolate
Bahan-Bahan:
1 cawan serbuk koko
1cawan gula pasir
1 cawan susu cair
1cawan minyak masak
1/2 cawan susu manis
1 1/4 cawan tepung gandum
1tsp baking powder
1 tsp soda bicarbonate
3 biji telur
Cara :
Campur koko,gula,susu cair,susu manis dan minyak ke dlm periuk dan masak sebentar atas api kecil sehingga semua larut.Tepung,soda dan baking powder di ayak satu. Telur dipukul kembang dan dicampur dng campuran koko tadi.Gaul rata dan capur tepung. Gaul sebati dan tuang dalam acuan dan jangan sampai penuh sebab nanti adunan naik. Tutup acuan dng aluminium foil agar tidak masuk wap.Kukus salama 1 jam baru angkat dan sejuk kan
Terimakasih Zabar & Marizah kerana sudi berkongsi resepi.... 
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