Description:pinatype sa akin yan ni lira, kasi inutusan siya ni nanay, kasi sinabi ni lee ann na rinequest ni tita doobie. at dahil sayang naman effort ko kung si ekis lang makakabasa ng recipe, para magkaroon ng laman tong recipes ko sa multiply at para na rin may proof na marunong ako magtype, dahil clerical ang trabaho ko noon, ipopost ko na rin siya dito :D
yey!
may wrong grammar diyan or typo errors. di ko na naproof read. kinopya ko lang sa recipes ni lola na nakatype using a typewriter. yellow na nga yung paper eh ^_^ so old
Sukiyaki
Beef and vegetable simmered in soya sauce and sake
Ingredients:1 lb. boneless lean beer, preferably fillet or rump
An 8 oz can shirataki (long noodle like threads), drained
1 whole canned takenoke (bamboo shoots)
A 2-inch strip of beef fat, folded into a square packet
6 spring onions including 3 inches of the stem, cut into 1½ inch pcs
1 med sized yellow onion, peeled and sliced ½ inch thick
4-6 white mushrooms cut into ¼ inch thick slices
2 cakes tofu (soya bean curd) fresh, canned or instant, cut into 1 inch cubes
2 oz. Chinese chrysanthemum leaves, watercress or Chinese cabbage
Sauce
3 tbsp to ¼ pint Japanese soya sauce
¼ to 3 oz sugar
3 – 9 tbsp. sake (rice wine)
Directions:Prepare in advance:
1. Place the beef in your freezer, or in the freezing compartment of your refrigerator, for about 30 mins, or just long enough to stiffen it slightly for easier slicing. Then cut the beef against the grain into 1/8 inch thick and cut the slices in half crosswise using a heavy, sharp knife.
2. Bring 3/8 pint of water to the boil and drop in the shirataki; then return to the boil. Drain and cut the noodles into thirds.
3. Scrape the bamboo shoot at the base, cut it in half lengthwise, and slice it thinly crosswise. Run cold water over the slices and drain.
4. Arrange the meat, shirataki and vegetables attractively in separate rows in a large dish.
To cook and serve:
If you are using an electric frying pan, preheat to 425`F. If not, substitute a large frying pan set over a table burner and preheat for several minutes.
Hold the folded strip of fat with chopsticks and rub it over the bottom of the hot frying pan. Add 6 – 8 slices of meat with 2½ tablespoons of sugar. Cook for a minute; stir and turn the meat over. Push the meat to one side of the pan. Add about 1/3 of the spring onions, onion, mushrooms, tofu, shirataki, greens and bamboo shoot in equal amounts, sprinkle with 3 tablespoons sake, and cook for an additional 4-5 mins.
Transfer the contents of the pan to individual plates using chopsticks or long-handled forks, such as fondue forks, and serve. Continue cooking the remaining sukiyaki batch by batch as described above, checking the temperature of the pan from time to time. If it seems too hot and the food begins to stick or burn, lower the heat or cool the pan more quickly by adding a drop or two of cold water to the sauce.
