mrjhn24.blogspot.com

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Tuesday, December 10, 2013. This side dish is based on one of the earliest elements of Southeast. Asian cuisine: simple, hand shaped sushi rice balls, which are eaten. With the fingers, with or without first being dipped in soy sauce. To spice up the taste of the rice, you can sprinkle them with green shiso. Leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. In a piece of nori. Because it absorbs moisture, the seaweed should. Rice balls (temari) wrapped in salted green shiso leaves.

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What's Cooking? | mrjhn24.blogspot.com Reviews

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Tuesday, December 10, 2013. This side dish is based on one of the earliest elements of Southeast. Asian cuisine: simple, hand shaped sushi rice balls, which are eaten. With the fingers, with or without first being dipped in soy sauce. To spice up the taste of the rice, you can sprinkle them with green shiso. Leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. In a piece of nori. Because it absorbs moisture, the seaweed should. Rice balls (temari) wrapped in salted green shiso leaves.

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1 sushi rice balls

2 leaves

3 and look unattractive

4 geplaatst door

5 johan

6 reacties

7 1 comment

8 email this

9 blogthis

10 share to twitter

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What's Cooking? | mrjhn24.blogspot.com Reviews

https://mrjhn24.blogspot.com

Tuesday, December 10, 2013. This side dish is based on one of the earliest elements of Southeast. Asian cuisine: simple, hand shaped sushi rice balls, which are eaten. With the fingers, with or without first being dipped in soy sauce. To spice up the taste of the rice, you can sprinkle them with green shiso. Leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. In a piece of nori. Because it absorbs moisture, the seaweed should. Rice balls (temari) wrapped in salted green shiso leaves.

INTERNAL PAGES

mrjhn24.blogspot.com

1

What's Cooking?: Lobster with Ginger and Scallions

http://mrjhn24.blogspot.com/2013/11/lobster-with-ginger-and-scallions.html

Thursday, November 21, 2013. Lobster with Ginger and Scallions. Lobster with Ginger and Scallions. 2 lobsters, each about 11⁄2 pounds. Peanut or corn oil for deep-frying. 3 tablespoons peanut or corn oil. 3 ounces (85 grams) fresh ginger root,. Peeled and cut into thin slices. 10 to 12 large scallions, cut diagonally,. White and green parts separated. 11⁄2 tablespoons Shaohsing wine or brandy. 1⁄2 cup prime stock (see page 242). 1 teaspoon potato flour. 1⁄2 tablespoon thin soy sauce. Split it in half alo...

2

What's Cooking?: Lobster bisque

http://mrjhn24.blogspot.com/2012/02/lobster-bisque.html

Wednesday, February 1, 2012. A rich and luxurious shellfish soup. 1 lobster, about 21⁄4lb (1kg) in total, cooked. 1 onion, finely chopped. 1 carrot, finely chopped. 2 celery stalks, finely chopped. 1 leek, finely chopped. 1⁄2 bulb fennel, finely chopped. 1 sprig of tarragon. 2 garlic cloves, crushed. 21⁄2oz (75g) tomato purée. 4 tomatoes, coarsely chopped. 1⁄2 cup Cognac or brandy. 2⁄3 cup dry white wine or vermouth. 6 cups fish stock. 1⁄2 cup heavy cream. To 1 day in advance. Cover, and chill. F...Pollo...

3

What's Cooking?: Paella

http://mrjhn24.blogspot.com/2012/01/paella.html

Wednesday, January 25, 2012. This Spanish rice dish has many regional variations. This marinera version contains. A delicious mix of seafood. Tiger prawns, squid, Dublin Bay prawns, mussels,or any mixed seafood. 1 quart hot fish stock. Large pinch of saffron threads. 2 tbsp olive oil. 1 onion, finely chopped. 2 garlic cloves, crushed. 2 large tomatoes, skinned and diced. 12 raw tiger prawns, peeled and deveined. 8oz (225g) squid, gutted, cleaned, and sliced into rings. 14oz (400g) paella rice. Reserve 8 ...

4

What's Cooking?: Thai crab cakes

http://mrjhn24.blogspot.com/2012/01/thai-crab-cakes.html

Wednesday, January 25, 2012. These make a delicious starter, or transform into a main course with rice noodles. 1lb 2oz (500g) white crabmeat. 4oz (115g) green beans, trimmed. 1 green or red chile, seeded and. 1 tsp lemongrass, very finely chopped. Finely grated zest of 1 lime. 1 tbsp Thai fish sauce. 1 tbsp finely chopped Chinese chives. 1 egg white, lightly beaten. Flour, to dust. Vegetable oil, for deep-frying. Lime wedges, to serve. Dust the crab cakes with flour and deep-fry them in batches. Pollo c...

5

What's Cooking?: Sushi rice balls

http://mrjhn24.blogspot.com/2013/12/sushi-rice-balls.html

Tuesday, December 10, 2013. This side dish is based on one of the earliest elements of Southeast. Asian cuisine: simple, hand shaped sushi rice balls, which are eaten. With the fingers, with or without first being dipped in soy sauce. To spice up the taste of the rice, you can sprinkle them with green shiso. Leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. In a piece of nori. Because it absorbs moisture, the seaweed should. Rice balls (temari) wrapped in salted green shiso leaves.

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mrjhn24.blogspot.com

What's Cooking?

Tuesday, December 10, 2013. This side dish is based on one of the earliest elements of Southeast. Asian cuisine: simple, hand shaped sushi rice balls, which are eaten. With the fingers, with or without first being dipped in soy sauce. To spice up the taste of the rice, you can sprinkle them with green shiso. Leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. In a piece of nori. Because it absorbs moisture, the seaweed should. Rice balls (temari) wrapped in salted green shiso leaves.

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