Archive for the ‘34500 Processed Meat Dish’ Category

03/22/2011 Chive Fried Rice

Tuesday, March 22nd, 2011

Ingredients:

  • vegetable oil
  • turkey ham, cut small
  • garlic chive, cut
  • eggs, beaten
  • cooked rice
  • ————————————–
  • salt
  • pepper
  • soy sauce
  • MSG
  • oyster sauce
  • ground red pepper

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry ham and chive.
  3. Move the ham and chive to the edge, stir-fry eggs in empty space in the skillet.
  4. Stir togegher
  5. Add cooked rice, and stir fry.
  6. Add the remaining seasonings.

03/11/2011 Hot Ham and Cheese Sandwich

Friday, March 11th, 2011

Ingredients:

  • vegetable oil
  • 2 slices Spinach Bread, sliced
  • Ham
  • Cheese Slice
  • (optional) spread/margarin/butter

Procedures:

  1. Heat the Hot Sandwich Maker.  Soak paper towel with vegegtable oil.  Using tongs or chopsticks to grab the oil dipped paper towel and brush the surface of heating plates with enough oil.
  2. Place bread, ham and cheese, and cover with another bread.  Close the lid.  Leave for 3 – 5 min.
  3. Remove from the machine.  Serve with optional spread.

02/25/2011 Hamyaki with sandwitch press

Friday, February 25th, 2011

Ingredients: 5 pieces (9.3 x 10 cm x 1.5 cm)

  • 70 g cake flour
  • 1 TBS skim-milk powder
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/4 tsp salt (reduce a little next time.)
  • ———————-
  • 300 cc water
  • 3 g Dashi No Moto
  • ———————–
  • 1 Large Egg  (59.4 g this time)
  • 1 tsp soy sauce
  • ———————-
  • plenty of vegetable oil (such as sesame oil.)
  • paper towel, small plate, chop sticks ( to grease the sandwich press.)
  • ================
  • (fillings) Ham cut small, Tenkasu, chopped green onions, dried baby shrimps
  • (Sauce) 30 cc Otahuku Yakisoba Sauce + 3 cc Pancake Syrup 
  • (Toppings) Aonori, dried bonita flakes (powder)

Procedures:

  1. Whisk first 5 ingredients, sift into a large bowl.
  2. Mix Dashi No Moto and water.
  3. Add Dashi solution gradually, while whisking, into the flour mixture.
  4. In a bowl, beat the egg with a whisk.  Add it to the dough, mix, add soy sauce and mix well.  Transfer it into a measuring cup.
  5. Preheat the sandwitch press maker. (Mine is Zojirushi, Japanese size sandwitch press maker.  But you can use any size sandwitch press maker.)
  6. Coat the heating surfaces with enough oil. (Pour a little oil in the cavities of the press, use a chop stick to grab paper towel, spread the oil with paper towel, place the paper towel in a small plate so that you can use it for the next time.)
  7. Stir the batter, then pour it to the cavity of the sandwitch press maker 90% full for the bottom cavity.  Then pour small amount of batter to the top cavity.
  8. Immediately, drop the fillings to the bottom cavity. (Very Quickly.)
  9. Spread the batter thin with a silicon spatula or spoon in the top cavity.
  10. When the top cavity’s batter is 80% cooked, close the press and latch, and flip and lay the press onto the sturdy metal rack.  (Use a oven mitton to protect your hands from the possible heat escaping from the press.)
  11. Flip again, check the crust.  When outside crust gets crisp, transfer it to the plate, brush with sauce, sprinkle with bonita flakes and Aonori powder.  Serve immediately.
  12. Clean the press with paper towel grabbed with chop sticks,  repeat step 6 -11 until every ingredient is consumed.

Comments:

Reference: たこ焼き、Taro Naniwa, http://www.eonet.ne.jp/~taronaniwa/

Substitution: Otahuku Takoyaki Sauce -> Otahuku Yakisoba Sauce, honey-> pancake syrup, Boiled Octopus -> Ham

Tenkasu: If you cannot get one, use French’s Freng Fried Onions as a substitute.  Since I didn”t want to buy Tenkasu nor Fried Onions, when I make the onion rings myself, deep-fry the leftover batter, cook it, cut it into small pieces, refrigerate/freeze to store, use it as a substitute for Tenkasu.

Since Takoyaki Pan is very expensive, I tried to make it with sandwich press, which was quite successful.

02/07/2011 Ginger Mizuna Pasta

Monday, February 7th, 2011

Ingredients:

  • olive oil
  • Chicken Karaage, sliced thin
  • Crisp Bacon Bits, broken into bits with fingers
  • ginger powder
  • spaghetti, cooked in boiled water, drained
  • fresh Mizuna, cut into 4 – 5 cm lengths
  • salt
  • MSG (optional)

Procedures:

  1. Heat the olive oil in a skillet.  Add Chicken Karaage, bacon, and ginger powder and stir.
  2. Add spaghetti and Mizuna, and stir-fry.
  3. Season with salt, MSG, and ginger powder.

Comments:

Inspired by: しょうがパスタ、チェリーテラス、http://www.e-gohan.com/recipe/2054.html

I added leftover Karaage.

01/29/2011 Leftover Rice

Saturday, January 29th, 2011

Ingredients:

Procedures:

  1. Pour Chard/Corn over rice, MW until warm.
  2. Sprinkle with Bacon Bits.

01/14/2011 Toasted Ham and Cheese Sandwich

Friday, January 14th, 2011

Ingredients:

Procedures:

  1. Toast Sandwich Bread.
  2. Spread spread and mustard on bread.
  3. Sandwich Ham and Cheese.
  4. Cut in halves.

01/13/2011 Deluxe Salad

Thursday, January 13th, 2011

Ingredients:

  • lettuce, washed, drained, dried with paper towel, torn to the bite sizes
  • canned Mandarin Orange, drained
  • Roasted and Salted Cashew Nuts, chopped
  • Turkey Ham, sliced
  • Shredded Chedder Cheese
  • Radish, pickled with sugar and vinegar, sliced
  • Dressing

Procedures:

Mix everything together, pour dressing.

01/10/2011 Cabbage Chard Cheese Casserole

Monday, January 10th, 2011

Ingredients: 6.5″x6.5″x2″ Casserole Dish (or any small oven dish)

  • 1 TBSP olive oil
  • 3 slices (84 g) Turkey Pastrami Lunch Meat, cut thin
  • 100 cc water
  • 1/2 tsp powdered bouillon
  • 170.8 g cabbage, cut coarsely (measured after removing core)
  • 70 g Swiss Chard, hard parts chopped, leaves cut coarsely
  • 87.6 g Shredded Mozzarella Cheese
  • pinch salt (if necessary)
  • dash pepper

Procedures:

  1. Heat the olive oil in a skillet, stir-fry Lunch Meat until it is coated with oil thoroughly, add water and powdered bouillon and let it boil.
  2. Add cabbage and chard.  Cook until soft.  Season with salt and pepper.
  3. Transfer to the oven safe dish, spread with Mozzarella Cheese on top.
  4. Bake (uncovered) at 180C (350F) for 25 min, or until Cheese get slightly browned.  (Oventoaster can be used, also.)

Comments:

Adapted from: 白菜のチーズ焼き、福山秀子、今日の料理、NHK,www.kyounorhyouri.jp

I replaced Nappa (白菜) with Cabbage and Swiss Chard, replaced Winner Sausage with Turkey Pastrami Lunch Meat.

11/17/2010 Fried Rice

Tuesday, December 14th, 2010

Ingredients:

  • Vegetable Oil
  • eggs, beaten
  • onion, chopped
  • Turkey Ham, sliced and chopped
  • Lettuce, chopped
  • cooked rice
  • green onions, chopped
  • ———————-
  • salt
  • pepper
  • red pepper
  • soy sauce
  • oyster sauce (only tiny little bit)
  • MSG (optional)

Procedures:

  1. Make scrambled eggs with vegetable oil in a skillet.  Transfer the eggs to a plate and set aside.
  2. In a skillet, heat the oil and stir-fry the onion until soft and transparent.  Add the ham and lettuce and stir fry.
  3. Add cooked rice and green onions and stir fry.
  4. Add scrambled eggs and stir.  Turn off the heat.
  5. Season with the condiments listed above.

11/10/2010 Wheat Germ Bread Sandwich

Wednesday, December 8th, 2010

Ingredients:

  • Homemade Wheat Germ Bread, sliced thin
  • turkey ham
  • sliced cheese
  • Butter Spread
  • Mustard Paste

Procedures:

Assemble together.

Comments:

I sliced the wheat germ bread that did not rise due to over-kneading and still made a decent sandwich.