關於 cooking cherry tomatoes ，我們在網路上蒐集到這些相關的討論、資訊與評價

Yummy yumm Vegetarian Japanese Curry Pasta! 😋🥘✨

Today I’m gonna share this, an easy Japanese Curry recipe with House Kari ala Jepang Authentic Japanese Curry Roux. It is Halal Japanese product and comes in two variants which are Original & Spicy. I’m gonna use the original flavour for my recipe.

[ Cooking time ] approx. 20mins

For 2 pax, you will need
[ Ingredients ]
2 servings of House Kari ala Jepang Japanese Curry Roux
160g pasta
2 eggs
1 potato
1 carrot
½ broccoli
½ pack shimeji mushroom
Some cherry tomatoes
Butter, salt, olive oil, black pepper

[ Instructions ]
1.First, boil the eggs to make hard boiled eggs.
2.Add the broccoli, salt, olive oil to the boiled water for 3-4mins.
3.Add the pasta, salt, olive oil to the boiled water for 10-12mins.
4.Heat the butter, add in Shimeji mushroom and stir-fry until fragrant and soft, set a side.
5.Heat the butter, add in the diced carrots and potatoes, add water and bring to boil. Reduce heat, cover and simmer until ingredients are tender, approx. 8mins.
6.Turn the heat off, break House Kari ala Jepang Japanese Curry Roux to pieces, add into saucepan and blend. Cook over low heat until curry thickens, approx. 2-3mins.
7.Serve over pasta and topped with broccoli, cherry tomatoes and sliced eggs.

Simple & easy to cook right? 👍🏻✨ A healthy and delicious dish! Hope you can recreate this yummy dish in the comfort of your home. House Kari ala Jepang Japanese Curry is available at Supermarket near you.

House Kari ala Jepang is currently having a contest till end of April with amazing prizes to be won. Check out House Kari Ala Jepang & /www.housejapanesecurry.com com for more info.

#HouseKarialaJepang #HalalJapaneseCurry #KariJepangHalal

\お試しセット体験レポ②/
【 #kitOisixお試しセット 】
#タンドリーチキン #たっぷりケールのチーズナッツサラダ #たつやのにんじん 
( #Tandoorichicken breast style. / #Kale and cheese nut salad.)

✅詳しいレポはブログへ 
↓↓↓
https://www.misublog.com/entry/kitoisix_otamesi


𓍯 #kitOisixお試しセット 体験レポ②🧙‍♀️📝
 @oisix
頂いたお試しセットのレポです🤗
1回目のレポは前投稿をどうぞ

This is the second report of the tester kit.
Please look at the previous post for the first report.



今回はフライパンでささっと作れる #タンドリーチキン
☑︎フライパンひとつで柔らかマイルドタンドリーチキン
☑︎たっぷりケールのチーズナッツサラダ(←これ好き！)

This time, you can make tandoori chicken style chicken breast just by cooking it in a frying pan.
And Kale cheese nut salad.



ケールサラダは頂くの2回目ですが
玉ねぎドレッシングとケール
アーモンドとチーズの風味が
とっても美味しいんです🤤🤤❤️

Kale salad is a very easy to eat salad with onion dressing, almonds and grated cheese.




タンドリーチキン🐓は
カット済み&下味付け済み

胸肉がとっても柔らかで
ただただ焼くだけで出来上がります

Tandoori chicken is seasoned and cut, so you can just grill it.



添えたお野菜は
・ころんと真っ赤なみつトマト
奥は
・たつやのにんじん
どちらもぎゅっと濃厚なお野菜の味がして
瑞々しくて美味しかったです😆❤️

I also had carrots and cherry tomatoes. Both of them were juicy and delicious.




𓍯現在oisix初めてさん限定のお試しセットを
1980円で販売中
↓↓↓
https://result-track.influencer.linkshare.ne.jp/tracking/400/13

✅私のブログにもお試しセットのリンクを貼ってますのでよかったら見にきてくださいね🤗
↓↓↓
https://www.misublog.com/entry/kitoisix_otamesi



𓍯ブログリンクはストーリーハイライト「kitoisixお試しセット」にも入ってます

I will put a blog link on the story highlight.





𓍯サブ垢紹介

プロフィール👉 @misumisu_profile 
食レポアカウント👉 @misumisu_lineblog
Twitter随時更新中



#おうちごはん #おうちごはん動画 #私の美味しい写真 #フーディーテーブル #晩ごはん #夜ごはん #ヘルシーメニュー #おうちごはんlover #スンヌンタイ #ダイエット #こどもごはん #丁寧な暮らし #こどものいる暮らし #動画編集 #igersjp #筋トレ女子 #foodpic #instafood #foodie

2021年2月27日live 直播精華
📌葡式燒乳豬
📌蝦乾栗子冬菇飯
📌紫薯椰汁糕

20210302 Facebook Live
特別鳴謝Easycook 義工團做食譜🙏🙏🙏

蝦乾栗子飯

材料：
白米 2杯
熟栗子 大約10粒
蝦乾 10 隻
冬菇 5-6隻
幼蔥粒 少許

調味料:
麻油 1湯匙
豉油 2湯匙
糖 半茶匙
菇粉/雞粉 少許(可以不用)

做法:
1. 冬菇、蝦乾用水浸軟後切粒，冬菇水要留用
2. 煑熟栗子1開4
3. 兩杯白米洗淨後加入少量水,冬菇粒、蝦乾粒、栗子粒及冬菇水
4. 加入調味料:麻油、豉油、糖和菇粉
5. 放入飯煲開始煮飯，煮熟後盛起大碗內，灑上幼蔥粒便可食用。

Dried Shrimp Chestnut Mushroom Rice
(YouTube video starts at 21:27.)
Ingredients:
White rice - 2 rice cups (180ml X 2) (Wash and rinse)
Water and dried mushroom water - enough to cook the rice

Dried mushroom - diced (soak in water and save the water for cooking the rice)
Dried shrimps - diced (optional to fry them until fragrant)
Chestnuts - cut each one into 4 pieces

Seasoning ingredients:
Sesame oil - 1 tbsp
Light soya sauce - 2 tbsp
Sugar - ½ tsp
Mushroom seasoning powder - a dash
Chicken powder - optional

Garnish ingredients:
Green onion
Fresh mint leaves

Methods:
1. Place all the above ingredients and seasoning ingredients into the inner pot of a rice cooker.

2. Set to rice cook mode.

3. Serve with sprinkle of green onion pieces and top it off with fresh mint leaves.

✨✨✨✨✨✨✨✨✨✨✨
葡式燒乳豬

材料
📌 乳豬一隻

清洗乳豬材料
📌 梳打粉一湯匙

焊乾醃料
📌 小茴少許
📌 丁香5粒
📌 豆蔻幾粒
📌 芫荽籽少許
📌 黑胡椒少許
📌 香葉少許
📌 桂皮少許
📌 草果1粒

其他醃料
📌 迷迭香適量
📌 百里香適量
📌 蒜鹽適量
📌 蒜粉適量
📌 白蘭地少許
📌 橄欖油適量

做法
1. 乳豬洗淨，撕掉骨中間的白色皮，再用刀仔在骨與骨中間鎅一鎅，備用。
2. 用鑊煮滾水，放梳打粉，把乳豬稍為灼一灼，拎起。之後用水沖乾淨，再用廚房紙索乾水份，之後用風筒吹乾乳豬。（如果乳豬有毛便燒一燒）
3. 用小煎鍋，不用加油，加入焊乾醃料，把醃料焊乾，有煙出便熄火。
4. 準備攪拌機，加入已焊乾的醃料打碎成粉。如果想濃味一些，可加雞粉。
5. 乳豬放在盤上，皮向底，把已打碎的醃料粉加在乳豬身上，搽勻，再加入剪碎的迷迭香，百里香，搽勻，之後返轉乳豬，再用醃料粉搽勻，之後再返轉乳豬，再加入蒜鹽，蒜粉，搽勻乳豬全身。再加入白蘭地，再搽勻乳豬全身。之後用風筒再把乳豬稍為吹乾，再加入橄欖油，搽勻乳豬兩邊全身。
6. 用鐵叉均勻地刺豬皮數下，之後乳豬放在焗爐鐵架上，鐵架底用焗盤盛著，乳豬皮向下，骨向面，放入焗爐用200度先焗30分鐘。
7. 30分鐘後，取出乳豬，把乳豬身上的油倒在碗上，再用250度焗5 - 6分鐘左右，之後翻轉乳豬，用錫紙遮住耳仔部份，再放入焗爐，焗25 - 30分鐘。
8. 時間到後，取出，用竹籤刺在眼睛位置上，再插上紅色細蕃茄仔，即成。

備註：
1. 如果買不到乳豬全隻，可以買乳豬件代替。
2. 如果用全隻乳豬，把頸部份的骨要切除，豬腳豬手摺位要鎅一鎅。
3. 如果沒有白蘭地，可用酒精度較高的白酒代替。紹興酒也可以，但係白酒比較好一點。

Portuguese Style Roasted Whole Suckling Pig and Suckling Pig Rack
(YouTube video starts at 2:10.)
Ingredients:
Suckling pig - 1 whole

Or use

Spanish suckling pig rack - 1 rack
(Remove all the white membrane skin on the bone side of the rack.
Use a knife and lightly score in between the bones of the rack to absorb the marinade faster.
Blanch and clean the suckling pig rack by boiling in hot water with the skin side down with 1 tbsp of baking soda.
Rinse, pat dry, and blow dry it with a hair dryer or leave it in the refrigerator for 4 hours to let it dry.
Purpose of the baking soda is to tenderize the suckling pig’s skin.)

Dry marinade ingredients:
Fennel seeds - ¼ cup
Clove - 5
Cardamon - 5
Coriander seeds - ¼ cup
Black pepper - ¼ cup
Bay leaf - 2
Cinnamon stick - ½ a stick
Black cardamon - 1
(Pan fry the above herbs until fragrant and grind them into powder. Set aside.)

Chicken powder - optional
Rosemary - a sprig (cut into pieces)
Thyme - a sprig (cut into pieces)

Garlic-salt - to taste
Onion-salt - optional
Garlic powder - to taste

Wet marinade ingredients:
Brandy - ¼ cup (or white wine with a high alcohol content or Shaoxing wine)
Olive oil - about 2 handfuls

Garnish for the whole suckling pig ingredients:
Cherry tomatoes - 2 (to be placed over the eyes and secure with toothpicks.)

Methods for Whole Suckling Pig:
1. Marinate the whole suckling pig with the ground herbs powder on the abdominal side. Sprinkle rosemary and thyme pieces on top. Cut two slits each on all four of the legs to cook more evenly due to the thickness of the legs. Remove the bones below the head.

2. Sprinkle garlic-salt, and garlic powder on both sides of the suckling pig.

3. Rub brandy on both sides of the suckling pig.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the suckling pig.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the abdominal side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 - 45 minutes and increase the temperature to 250C (480F). Make sure to cover the ears with aluminum foil paper to avoid burning.

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

10. When done, garnish with 2 cherry tomatoes over the eyes and secure them with toothpicks. Serve.

Methods for Suckling Pig Rack:
1. Rub the ground herbs powder on the bones side of the rack. Sprinkle rosemary and thyme pieces on top.

2. Sprinkle garlic-salt, and garlic powder on both sides of the rack.

3. Rub brandy on both sides of the rack.

4. Blow dry the skin side with a hair dryer until semi dry.

5. Rub olive oil on both sides of the rack.

6. Poke small holes on the skin side to ventilate the hot air when baking.

7. Place the suckling pig rack on a baking wire rack and place the backing wire rack on top of a baking pan lined with aluminum foil paper. This pan is to catch the oil dripping when baking.

8. Bake at 200C (390F) with the bone side up for about 30 minutes or until the bones are golden brown then flip over to the skin side up and bake for further 30 – 45 minutes and increase the temperature to 250C (480F).

9. During the last 30 minutes of baking, occasionally brush the skin with the oil dripping.

✨✨✨✨✨✨✨✨✨✨✨

紫薯椰汁榚
紫色層
材料: 紫薯一杯，花奶一杯，椰奶一杯，水半杯，糖半杯，寒天粉14g
做法: 1 先弄濕3張廚紙放飯煲底按煮飯鍵，跳制後取出紫薯去皮切細
2 水，糖，寒天粉放煲內煮至溶加花奶略攪拌最後加椰奶煮一會(整過程需一邊煮一邊攪)
3 將以上1同2放攪拌機打勻
4 打好放盒內放涼後才放雪櫃
白色層
材料: 花奶，椰汁各半杯，糖2匙，寒天粉7g，水1/4杯
做法: 水，糖，寒天粉煮至溶放花奶，椰奶略煮一會離火待涼後倒在已凝固的紫薯漿上放回雪櫃即成
備註: a 紫薯可改用紅荳不用攪爛
b 寒天粉也可用魚膠粉口感較實
c 糖視乎個人喜好加減
d 白色層材料較少放雪櫃較快凝固
e 一杯水約250ml

Purple Yam Coconut Milk Pudding
(YouTube video starts at 33:56.)
Ingredients:
Cooked purple yam - 1 cup (cut into small pieces)
(Avoid choosing ones that have white spots on the skin or soft to the touch. These have defects in them. Choose ones that are firm to the touch.
**Please refer to “Simple Way to Cook Yams &/or Eggs in Rice Cooker” methods below this recipe.)

Water - ½ cup (125ml) (Use 1 cup = 250ml if you are using corn flour.)
Sugar - ½ cup
Evaporated milk - 1 cup (250ml)
Agar agar powder - 14g
(also known as Kanten powder in Japanese and is vegetarian friendly.
Or use corn flour 1 cup.)

Coconut milk - 1 cup (250ml) (add in last to avoid curding when cooked too long.)

Blender

To make the white layer ingredients:
Water - ¼ cup
Sugar - 2 tbsp
Evaporated milk - ½ cup
Agar agar powder - 7g
Coconut milk - ½ cup
(Put all the ingredients into a cooking pot and cook until the sugar and agar agar powder have melted. Set aside.)

Methods:
1. In a cooking pot, add in ½ cup of water, ½ cup of sugar, and cook until the sugar has melted.

2. Add in evaporated milk, agar agar powder, and mix well.

3. Add in coconut milk, and mix well. This is the coconut milk mixture.

4. In a blender, add in cooked purple yam pieces, the coconut milk mixture, and blend well until smooth.

5. Pour into a mould.

6. Put into the refrigerator to set.

7. Once it is firm enough, pour the white layer on top and return back to the refrigerator to set.

Note: Optional to be creative with the layering of purple and white colors.

✨✨✨✨✨✨✨✨✨✨✨

How to Make Ramen Soft Boiled Egg
(YouTube video starts at 27:55. Skip to 39:53 for the final product.)
Ingredients:
Hot boiling water
Cold Eggs
Pot lid
Cold tap water
Methods:
1. Prepare a pot of boiling water.
2. Gently lower cold eggs in boiling water with a ladle and cover pot with a lid.
3. Boil for 6 minutes.
4. After 6 minutes, take the eggs out and IMMEDIATELY rinse them under cold tap water and peel the shell at the same time.
5. Cut the eggs into halves. Serve.

Note: Boil for 7 minutes for larger eggs.

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按這裡→ https://lihi1.cc/s5vjy
📌買Swanz天鵝瓷 芯動隨身杯
按這裡 →https://lihi1.cc/SGCCR


1. 沙茶醬拌麵

材料
雪麵 1包／shirataki noodles 1pc
[調味料]
沙茶醬 1大匙／shacha sauce 1tbsp.
醬油 1茶匙／soy sauce 1tsp.
醬油膏 1大匙／thick soy sauce 1tbsp.
辣椒 10公克／chili pepper 10g
蒜末 10公克／garlic 10g
蔥花 10公克／scallion 10g
作法
(1) 雪麵先放進杯裡，沖入冷開水後蓋起杯蓋、打開杯口，瀝乾水分。（小字：雪麵先沖過　去除蒟蒻天然腥味）
(2) 調味料依序倒入杯中拌勻即可。

2. 烏醋拌麵

材料
雪麵 1包／shirataki noodles 1pc
[調味料]
醬油 1大匙／soy sauce 1tbsp.
烏醋 1.5大匙／black rice vinegar 1.5tbsp.
糖 1/2茶匙／sugar 1/2tsp.
香油 1茶匙／sesame oil 1tsp.
蔥花 10公克／scallion 10g
作法
(1) 雪麵先放進杯裡，沖入冷開水後蓋起杯蓋、打開杯口，瀝乾水分。
(2) 調味料依序倒入杯中拌勻即可。

3. 紅油拌麵

材料
雪麵 1包／shirataki noodles 1pc
小黃瓜 適量／cucumber q.s.
[調味料]
醬油 1.5大匙／soy sauce 1.5tbsp.
辣椒油 1大匙／chili oil 1tbsp.
醋 1/2大匙／rice vinegar 1/2tbsp.
糖 1茶匙／sugar 1tsp.
蒜末 10公克／garlic 10g
蔥花 10公克／scallion 10g
作法
(1) 雪麵先放進杯裡，沖入冷開水後蓋起杯蓋、打開杯口，瀝乾水分。
(2) 調味料依序倒入杯中拌勻即可。上桌時可搭配小黃瓜一起享用。（小字：搭小黃瓜讓風味更清爽）

4. 泰式檸檬拌麵

材料
雪麵 1包／shirataki noodles 1pc
小蕃茄 6顆／cherry tomatoes 6pcs
檸檬 適量／lemon q.s.
[調味料]
魚露 1.5大匙／fish sauce 1.5tbsp.
檸檬汁 1.5大匙／lemon juice 1.5tbsp.
糖 1大匙／sugar 1tbsp.
香菜 10公克／coriander 10g
蒜末 10公克／garlic 10g
辣椒 10公克／chili pepper 10g
作法
(1) 雪麵先放進杯裡，沖入冷開水後蓋起杯蓋、打開杯口，瀝乾水分。
(2) 調味料依序倒入杯中拌勻即可。上桌時可搭配切片小蕃茄與檸檬一起享用。（小字：酸甜清爽無負擔）


-

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いつものラタトゥイユにみそや大葉を加えて和風に仕上げました！
オーブンで焼くことで、さらに香ばしくなります♪
出来立てがおすすめです！
とっても美味しいので、ぜひ作ってみてくださいね。

和風ラタトゥイユ
20cmのスキレット1台分

材料：
■和風トマトソース
玉ねぎ　1/2個
にんにく　2片
大葉　10枚
オリーブオイル　大さじ2
Aトマト缶（ダイス）1缶
A水　200ml
Aしょうゆ　大さじ1
A砂糖　小さじ2
Aみそ　大さじ1
A塩　適量
A赤唐辛子（ヘタと種を取り除く）1本

ズッキーニ　1/2本
パプリカ（黄色）1/2個
なす　1本
フルーツトマト　2個
塩　少々
黒コショウ　少々
オリーブオイル　大さじ2　　

作り方：　
1.トマトソースを作る。玉ねぎ、にんにく、大葉はみじん切りにする。鍋を熱してオリーブ油をひき、玉ねぎ、にんにくをたまに混ぜながら弱めの中火で15分炒める。

2.しんなりしたらAをたまに混ぜながら15分煮る。味をみて薄ければ塩でととのえる。火を止めて大葉の半量を加えて混ぜる。

3.ズッキーニ、なす、トマトは1㎜厚さの薄い輪切りにする。黄パプリカは縦半分に切って、ヘタと種を取り除き、横薄切りにする。

4.(1)の上に(3)の野菜を少しずつずらしながら重ねてのせる。野菜の上にオリーブオイルを塗って塩を振り、クッキングシートをかぶせる。170℃のオーブンで20分加熱する。クッキングシートを取って更に5分加熱する。

5.仕上げに残りの大葉、黒コショウを振って完成！

===

Japanese Baked Ratatouille
Servings: 1 skillet pan (20cm)

INGREDIENTS
◆Japanese tomato sauce
1/2 onion
2 cloves garlic
10 perilla leaves (shiso)
2 tablespoons olive oil
A
1 canned tomato (diced)
200ml water
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon miso
1 red chili pepper
Some salt

1/2 zucchini
1/2 yellow bell pepper
1 eggplant
2 cherry tomatoes
Some salt
Some black pepper
2 tablespoons olive oil

PREPARATION
1. For tomato sauce: Chop onion, garlics, and perilla leaves. Heat olive oil in a skillet pan and cook chopped onions and garlics over medium-low heat for 15 minutes.

2. Add all A ingredients into the skillet and simmer for 15 minutes. Add some salt if needed. Turn off the heat, then add half of the perilla leaves.

3. Cut zucchini, eggplant, and tomatoes into thin slices (1mm). Cut yellow bell pepper into halves, remove the stem and seeds, then slice.

4. Place sliced vegetables (3) on the tomato sauce in the skillet (2). Apply some olive oil on vegetables. Season with salt. Cover the top of the skillet with a parchment paper. Bake in the oven for 20 minutes at 170°C (338°F). Remove the parchment paper, bake for another 5 minutes.

5. Put the rest of the perilla leaves on top. Season with black pepper.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

夏に食べたくなるタコライスですが、そもそも「タコ」ってなに？と、思ったことはないですか？
メキシコ料理である「タコス」の具材をごはんにのせたことが由来となって「タコライス」と名付けられたみたいです。
今では沖縄の給食にも採用され、沖縄のソウルフードとして親しまれるようになりました。
沖縄に行った気分になって、ぜひ作ってみてくださいね♪

タコライス
2人分

材料：
合びき肉　170g
玉ねぎ　1/2個
にんにく　1片
Aケチャップ　大さじ3
Aウスターソース　大さじ1
Aしょうゆ　小さじ1/2
Aカレー粉　小さじ1
オリーブオイル　大さじ1
塩　ひとつまみ
温かいごはん　お茶碗2杯分
レタス　40g
ピザ用チーズ　30g
ミニトマト　4個
アボカド　1/2個
　
作り方：
1玉ねぎ、にんにくはみじん切りにする。レタスは細切りにし、ミニトマトは4等分に切る。アボカドは皮と種を取ったら薄切りにする。

2.Aを混ぜ合わせる。

3. フライパンにオリーブオイルを熱したらにんにくと玉ねぎを入れて、しんなりするまで炒める。

4.(2)に牛豚合挽肉と塩を加えて炒め、色が変わったらAを入れて水気がなくなるまで炒める。

5.皿に温かいごはんを平くのせ、レタス、(4)、ピザ用チーズ、ミニトマト、アボカドの順にのせて完成！

===

Taco Rice
Servings: 2

INGREDIENTS
170g ground meat beef and pork
1/2 onion
1 clove garlic
1 tablespoon olive oil
Some salt

A
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1 teaspoon curry powder
1/2 teaspoon soy sauce

2 bowls steamed rice
40g lettuce
30g shredded cheese
4 cherry tomatoes
1/2 avocado

PREPARATION
1. Chop the onion and the garlic. Shred the lettuce. Cut the cherry tomatoes into 4 pieces. Slice the avocado.

2. Mix all A ingredients.

3. Heat olive oil in a pan and stir-fry chopped onion and garlic.

4. Add the ground meat into the pan. When the meat is cooked, add A. Cook off all the excess water.

5. Put steamed rice in a bowl. Place lettuce, the meat (2), cheese, tomatoes, then avocado slices on top.

6. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network