Pink Jewel Christmas Cake - Video Recipe

This is my favorite color!
Like I decorate my iPhone, I decorated my cake :D


http://www.youtube.com/watch?v=cWmKj26kU_k

The cake is healthy banana rum-raisin cake. I coated it with white chocolate. In this way you can keep the cake moist in the fridge. Yummy!!!



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Pink Jewel Christmas Cake

Difficulty: medium
Time: 2 hours
Number of servings: 1 cake

Necessary Equipment:
13cm (5.1-inch) heart shaped cake pan
cookie cutters of your choice

Ingredients:
((Cookies))
50g (1.8oz.) butter (softened)
50g (1.8oz.) cake flour
50g (1.8oz.) bread flour
30g (1.0oz.) powder sugar
1 tbsp. milk
white chocolate pen
sprinkles of your choice (I used silver and pink silver)
((Cake))
1 egg
75g (2.6oz.) cake flour
50g (1.8oz.) butter (softened)
40g (1.4oz.) soft brown sugar
1/2 tsp. baking powder
1 banana
40g (1.4oz.) rum-soaked raisins
((Decoration))
120g (4.2oz.) white chocolate
meringue Santa Claus

Directions:
((Cookies))
1. Mix butter, milk, and powder sugar (powder sugar makes the cookie crisp) with spatula until creamy.
2. Sift in the cake flour and bread flour mixture (you can use all-purpose flour) little by little and mix well.
3. Roll out dough between two pieces of plastic wrap to 0.3 cm (0.1 inch) thick. Refrigerate the dough for at least 1 hour to chill.
4. Preheat the oven to 170C (338F). Remove the plastic wrap. Cut out cookies with cookie cutters of your choice. Place on a cookie sheet lined with parchment paper. Roll out scraps, and repeat.
5. Bake at 170C (338F) for 10-12 minutes. Cool the cookies (on the sheet or wire rack) and attach sprinkles (use tweezers to attach) with chocolate pen (Set the chocolate pen in a cup of hot water for a few minutes. Cut the tip of the chocolate pen and use).
((Cake))
1. Preheat the oven to 180C (350F). Mash the banana with fork.
2. Cream the butter in a large bowl with a wire whisk. Add sugar, beaten egg (little by little), and mix well.
3. With a spatula, mix banana. Sift in flour and baking powder a small amount at a time, and mix well. Then add rum-soaked raisins and mix well.
4. Butter the cake pan and pour the mixture in the pan.
5. Bake at 180C (350F) for 30-40 minutes, or until lightly browned. (Depending on the heat of the oven, cooking time may differ, so please watch out.)
6. Place the cake pan on the wire rack to cool.
((Decoration))
1. Remove the cake from the pan and turn upside-down on the wire rack.
2. Melt white chocolate over hot water. Pour over the cake and spread over the side or let it drizzle down the side.
3. Decorate the cake with cookies and meringue Santa Claus, or any sugar decoration of your choice ;)

レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_3917.html
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Happy Merry Christmas!

I am leaving for Okinawa tomorrow ;)

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Kaki Furai (Deep Fried Oyster) - Video Recipe

Kaki Furai (Deep Fried Oyster) is a popular dish in winter.


http://www.youtube.com/watch?v=xBr2rZBJt4s

I used to hate oyster when I was small but now I can eat it ;)

My darling and I love to eat it with tartar sauce, lemon, or tonkatsu sauce. Or, all together. hehe It is pretty delicious! Yummy :P

How about you?!



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Kaki Furai (Deep Fried Oyster) with Tartar Sauce

Difficulty: Easy
Time: 15min
Number of servings: 12 pieces

Ingredients:
12 oysters
salt and cracked black pepper
A
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for frying
B
* 1/2 cup mayonnaise
* 20g (0.7oz.) minced onion
* 2 chopped dill pickles
* 1 chopped hard-boiled egg
* 1 tbsp. lemon juice
* a bit of chopped parsley
* salt and pepper
Bull-Dog Tonkatsu sauce if preferred
lemon wedge
shredded cabbage and tomatoes

Directions:
1. Shake and wash oysters in salted water. Put on a paper towel and remove excess water.
2. Sprinkle salt and papper over oysters. Lightly coat the oysters with flour. When the flour gets moist, coat the oysters again with flour. In this way the oysters won't absorb the frying oil and the batter stays on better, so you can make crispy fried oysters.
3. Dip in beaten egg and coat with Panko. Use one hand to dip in egg and the other hand to coat Panko to keep one of your hands dry.
4. Fry them in oil at 170C (340F) until cooked golden brown. (Turn the oysters over to cook evenly.) Remove the them from the oil and drain.
5. Mix B and make tartar sauce.
5. Serve on plate with shredded cabbage and some grape tomatoes. Dip into the tartar sauce and eat. Or eat with lemon juice or tonkatsu sauce. Or all of them! Anyway you like ;D

レシピ（日本語）
http://cooklabo.blogspot.com/2011/12/blog-post_21.html
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In the end of the video, I will show you how save my frying oil. I use an oil pot with a strainer. Usually i use the oil 2 to 3 times within a month. or, I change the oil when I think it smells bad and no longer clear.

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Tuna Gomoku Takikomi Gohan - Video Recipe

Takikomi Gohan is flavored steamed rice. Gomoku means the rice is cooked with 5 ingredients.


https://www.youtube.com/watch?v=HlCNAmBu2sM

The recipe is very easy! You just cut ingredients and cook in a rice cooker. It's my darling's favorite dish!!! You can use a can of tuna & any vegetables to make this dish ;)



For the seasoning, I used Yamasa's Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock) which versatile and delicious: ideal for noodle soup, marinades, dressings and dipping sauces such as Soba, Udon, Teriyaki, and Tempura. I'm sure it is available overseas at Asian grocery stores.
http://astore.amazon.co.jp/shopping072-22/detail/B00Z607H6Y
http://www.yamasa.com/english/products/foodservice/seasoning-foodservice/kombu-tsuyu/

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Tuna Gomoku Takikomi Gohan

Difficulty: Easy
Time: 5min + rice cooking time
Number of servings: 4

Necessary Equipment:
rice cooker

Ingredients:
2 cups uncooked Japanese rice (short-grain rice)
70g (2.5oz.) tuna in oil
50g (1.7oz.) carrot
10 sliced dried Shiitake mushrooms
100g (3.5oz.) Takenoko (boiled bamboo shoot)
1 Aburaage (deep-fried Tofu pouch)
50ml Kombu Tsuyu (3 times concentrated Kombu kelp seaweed soup stock)
1 tbsp. Sake

Directions:
1. Wash rice and leave for about 30 minutes.
2. Soak dried Shiitake mushrooms in water until they become soft (or microwave at 500w for 2 minutes). Pour hot water over the Aburaage and wrap in paper towel to remove excess water. Cut carrot, Takenoko, and Aburaage into short and thin strips.
3. Place the rice in a pot, add water to the appropriate level indicated in the pot, then add Kombu Tsuyu, Sake, and tuna with oil, and mix well. Put Shiitake mushrooms, carrot strips, Takenoko strips, and Aburaage strips on top of the rice. Place the pot into the rice cooker. Cover and press the button to start.
4. When it's done, don't open and leave it for about 10 minutes to blend the flavor.
5. Toss the rice lightly using a rice paddle, then serve.

レシピ（日本語）
http://cookpad.com/recipe/232280
http://cooklabo.blogspot.com/2008/10/blog-post_03.html
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