Langsung ke konten utama

PRACTICE ACTIVITY 28

Hello guys, this time I would to tell you about my activities on the kitchen.
                  Well, because yesterday is preparation so today is time cooking and this time I will tell you how to Make Tori No Terinoyaki actually one of Japanese Food and famous on Japan and another country also.
                 The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles.
                The tare is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. So guys let's start now how to make Teriyaki.

                  Prepare all ingredients and tools we need, the first I'm gonna make Teriyaki Sauce with ingredients are Soy Sauce, Sugar, and Mirin. The first is burning mirin in sauce pan with big fire until it is exposed to the sauce and will burn for a view minutes after that add the sugar and soy sauce mix together until sugar is melted well.

                  Marinate Chicken first with Soy Sauce and Mirin one night than make sure ingredients come inside the chicken, after that we grill the chicken with sauce until cook well and for Onigiri is done we make with Nori, as we know the therminology of Onigiri is used like cloak for Women and Gent just different is on the top has horn with different color.

                 When all continent is ready so time to plating, so guys Tori No Terinoyaki ready to served if you have some question about this menu just comment below and thank you for your attention guys.

Komentar

Postingan populer dari blog ini

PRACTICE ACTIVITY 9 (IND VER)

Hello Guys,           Kali ini saya akan menceritakan aktivitas saya di dapur, dan pada kesempatan ini sedikit berbeda seperti  biasanya karena kali ini saya akan membuat Tape atau Tapai.           Tapai atau tape adalah kudapan yang dihasilkan dari proses fermentasi bahan pangan berkarbohidrat sebagai substrat oleh ragi. Di Indonesia dan negara-negara tetangganya, substrat ini biasanya umbi singkong dan beras ketan. Ragi untuk fermentasi tapai merupakan campuran beberapa mikroorganisme, terutama fungi (kapang dan jamur), seperti Saccharomyces cerevisiae, Rhizopus oryzae, Endomycopsis burtonii, Mucor sp., Candida utilis, Saccharomycopsis fibuligera, dan Pediococcus sp, namun tidak tertutup kemungkinan jenis lain juga terlibat. Tapai hasil fermentasi dengan ragi yang didominasi S. cerevisiae umumnya berbentuk semi-cair, lunak, berasa manis keasaman, mengandung alkohol, dan memiliki tekstur lengket. Produksi tapai biasanya dilakukan oleh industri kecil dan menengah. Jenis Tapai

VIDEO BASIC PREPARATION 1

FRENCH DRESSING SAUCE                  French dressing is a term originally used for any oil-and-vinegar-based salad dressing. Today, it refers to a creamy ketchup-based dressing which varies in color from pale orange to bright red. It can be made by blending olive oil, vinegar, tomato paste, ketchup, brown sugar, paprika, and salt. In the United States during the 1950s, manufactured "French dressing" was developed. The manufactured version is sweet in taste and colored orange-to-red from the use of paprika and tomatoes. In manufactured versions, "French dressing" is generally a pale orange and creamy, while "Catalina French dressing" is generally bright red and less creamy in nature.                   The term French dressing or Vinaigratte used in food processing is an unstable mixture or emulsion between oil, water and spices. French dressing, derivatives: a) English mustard b) French mustard c) Lemon dressing d) Miller dressin

PRACTICE ACTIVITY 19 (ENG VER)

Hi You,           I will tell you about my activities as usual in the kitchen and this time I will make one of the Traditional Cakes, Lapis Legit ( Spekkoek ), Lapis Legit is no stranger to Indonesians because there are many productions that make it easy to reach then the price is friendly in the mother's pocket , indirectly discussing Lapis Legit will definitely think of cakes that have many layers that have yellow color and each layer is brownish and tastes distinctive so on this occasion I will explain how to make this Traditional Cake.            Spekkoek (kue lapis legit or spekuk in Indonesian) is a type of Indonesian layer cake. It was developed during colonial times in the Dutch East Indies. The firm-textured cake is an Indo (Dutch-Indonesian) version of the European multi-layered spit cake. However it is not baked on a rotating spit, and contains a mix of Indonesian spices, such as cardamom, cinnamon, clove, mace and anise. The cake is made of flour and yolk