レシピのバイリンガルに向けて・Adding English Translation to old receipes

元は日本語でニュージーランドのお菓子レシピを紹介するブログでしたが、娘達もみな巣立って、日本食のレシピを英語で載せるようになりました。

現在、夫がリタイアしたので、今後は夫に自分のお菓子を作らせるために、過去のお菓子レシピに英訳を足して、バイリンガルにしていけたらと思います。

お菓子のレシピには、今は亡き義祖母や義母のものもあります。

私は境界型糖尿病と診断されたので、お菓子作りを引退したいと思いますが、今後は夫や娘たちが自分で作ってくれるようになれば嬉しいです。

This blog used to be a blog to introduce New Zealand baking receipes in Japanese.

As my daughters all left home and I was diagnosed as pre-diabetes, I will retire from baking and expect my husband and daughters to do baking by themselves. 

To make it happen, gradually, i am hoping to add English translation to my old baking recepies.

It would be our good family baking book on line.  

Gyoza （餃子）

 

So much cooking done during the lockdown.

Reah & Sam helped the make 60 Gyoza wraps

Here is the recipe for Gyoza

 

 

(Gyoza skin for 60 Gyoza)

 

*400g plain flour

*180cc / approx. 160ml water

 

Mix flour & water, use 1 chopstick to stir & mix, use finger to put together.

 

Once become one piece, put in plastic bag, put another layer on plastic bad, stomp with feet.

Make the dough until the surface is nice & smooth, no bumps. ( 5-10min)

Rest in the room temp. for 30min or you can keep the dough in the fridge like this for 2-3days.

 

(Gyoza filling for 60 Gyoza)

 

*400g Pork mince

*Cabbege leaves - 2-3, microwave or boil, then squeeze water, chop them up

*Spring onion

*Ginger finely chopped

*Garlic finely chopped or grated

*Salt 1tsp

*Soy sauce 3Tbsp

*Cooking Sake or white wine 2 tbsp.

*Sesame oil 1-2 tbsp.

 

Mix mince, soy sauce, sake, salt & mix well by hand or wooden spatula till the mixture get sticky.

Add other stuff and mix well, add sesame oil at the end.

 

 

(Assemble together)

Wrap mixture with skin, make sure to put lots of flour on the tray and do not overlap the gyoza otherwise they stick to each other, or to the tray, boil with boiled water, once the gyoza float, keep boiling for 5 min more.

Serve with soysauce, vinegar and Ra-yu(chill oil) / or Touban-an (Chinese Mobo tofu chill paste)

 

いただきます！

 

 

 

 

 

 

 

 



 



Beef Tataki

Beef Tataki

serves 3-4 people

          Ingredients 

          -  600g beef fillet (rib eye steak)

          to marinate
          -  6T soysauce
          -  4T sake
          -  2.5T sugar
          -  salt

          Instructions

          1. Rub salt into beef.

          2. Brown beef with high heat in oil until slightly burnt (a few minutes per side).

          3. Place cooked meat in the marinade in the fridge over night (3-4 hrs minimum).

          4. Slice meat into strips, cutting on a diagonal.

          5. Dip in a sauce of soysauce, vinegar and crushed garlic.

Squeeze lemon over, serve with rice and enjoy :)

いただきます！

Beef and Capsicum Stir-fry

Beef and Capsicum Stir-fry

serves 4 people

          Ingredients 

          -  300g sliced beef 

                     *or buy rump steak, freeze and slice when it is half defrosted.

          -  to marinate 2T soysauce & 2T sake for 30min
          -  3-4 capsicums
          -  spring onion
          -  ginger
          -  oil

          Sauce

          -  2T soysauce

          -  2T sake

          -  1t sugar

          -  1t peper

          -  cornflour to thicken

          Instructions..

          1. Marinate the beef atleast 30min prior to cooking. 

          2. Pre-mix all the sauce ingredients. 

          3. Slice the capsicum into thin strips. 

          4. With some oil in a fry pan cook the ginger and spring onion on low. 

          5. Add the beef, once its cooked remove everything from the pan.

          6. Add some oil and cook the capsicum until it softens. 

          7. Put the beef back into the pan and add the sauce mixture. 

          8. Add some cornflour mixed with water on medium heat to thicken. 

Serve with rice and enjoy :)

いただきます！

Omu-rice

Omu-rice

serves 2 people

          Ingredients 

          -  1/2 onion, finely chopped

          -  1/2 cup frozen veges
          -  1 chicken breast, chopped
          -  2 bowls of cooked rice
          -  tomato sauce
          　-  salt and pepper, to taste
          -  chicken stock or dashi
          -  olive oil and butter, for frying

          Omlette

          -  4 eggs

          -  cornflour

          -  tomato sauce, for decorating

          First make the egg..

          1. Crack two eggs into a bowl and beat with chopsticks. 

          2. Whisk in 1 teaspoon of cornflour. 

          3. Heat fry pan on medium heat, oil pan with butter. 

          4. Pour egg into pan and spread evenly, wait until one side cooks. 

          Special trick! To flip the omelette slide it gently off the frying pan onto

          a wooden chopping board (it will stick to a plate) and then flip it back

          onto the pan to cook the other side.

          5. Place cooked omelette in a medium bowl ready to fill. Repeat 1-5.

          For the filling..

          6. Chop the onion very fine and fry on medium heat until it softens. 

          7. Add the chopped chicken and cook until browned. 

          8. Add the frozen veges and cook until softened. 

          9. Add the rice, salt, pepper stock and tomato sauce to colour and taste.

          10. Fill the bowls with the omlettes with the fried rice mixture.

          11. Tuck in the edges and flip onto a plate to eat.

Decorate the top with tomato sauce pictures (not optional) !!

いただきます！

Japanese Meatballs

Mum's Japanese Meatballs

serves 4 people

          Ingredients 

          -  500g beef mince

          -  1/2 cup bread crumbs
          -  2T milk
          -  1/2 onion, finely chopped
          -  1 egg
          -  salt and pepper, to taste
          -  thumb sized piece of ginger, finely chopped
          -  flour, for rolling

          Sauce

          -  3T white vinegar

          -  2 T soy sauce

          -  2T tomato sauce

          -  1T sugar

          -  1/2 sachet of dashi powder

          -  splash of white wine/sake

          -  dash of water

          For the meatballs..

          1. Chop the onion very fine and fry on a low heat until it softens 

          2. Mix all the ingredients in a bowl until the texture becomes sticky. 

          3. Roll into small balls and roll the balls in flour. 

          4. Deep fry on medium heat until brown on the outside, 3-4 minutes.

          For the sauce..

          5. Mix sauce ingredients in a fry pan. 

          6. Bring to boil over medium heat to desolve the sugar. 

          7. Add meatballs and stir, the flour will thicken the sauce. 

          n. Add a splash of wine or vinegar if the sauce gets too thick. 

Serve on lettuce with mayo and rice. 

いただきます！

Tuna & Mushroom Sushi (Chirashi-zushi)

This is a recipe for Budget "Chirashi -Zushi (Scattered Sushi)" using a tin of Tuna, bamboo sheets and dried mushrooms.

You need :

A tin of Tuna
Dried mushrooms (soak in 2-3 cups of warm water wit a spoonful of sugar for 1hour)
Fresh ginger
1-2 carrots
A tin of bamboo sheet
Soy sauce
white wine or cooking sake(rice wine)
Suger
Dashi(fish stock) packet
White vinegar
Rice (3cups +)

(1)Soak the dried mushrooms in warm water (3cups )with 1-2tsp of sugar approx. for 1hour (till get soft) mask sure to keep the water as it is a nice stock to cook the veges.

(2)Cut the mushrooms, (drained)bamboo sheets, and carrots into thin strips. Put mushrooms and bamboo sheets and some of the water(stock) into pot. The stock is just enough to cover the mashrooms and bamboo sheets. Add soy sauce and sugar, maybe some white wine or cooking sake, cook till get some taste.Put some fish stock(dashi) powder if you need. Add carrot strips and cook more till carrots get soft and flavoured.

(3)Take all the veges out from the pot, but leave the sauce in the pot. Add thin strips of fresh ginger and drained Tuna, cook with the sauce. Add more soy sauce and sugar and / or the stock if needed. Take the tuna out and set aside separately from the sauce.

(4)Cook rice, make vinegared rice. I make ushi vinegar mixture with 1/4 cup of white vinegar, add 1tbsp of suger(or more) and 1/2 tea spoon of salt. You can do with less sugar than ordinary sushi rice as the veges and tune has sugar-soy sauce flavour. Once the rice get cooked, used the sushi vinegar mixture to make sushi rice. As we do at home, using fan

(5)Mix the vegetable mixture to the vinegared rice white the rice is still hot. Sprinkle Tuna on top, and ginger too. Use spoon to scatter some sauce(soy sauce an sugar mixture used to cook Tuna), but make sure the rice won't get too soggy.(Just to give more flavour to the rice)

(6)You can sprinkle sesame seed, thinly cooked egg strips(like we use fore Hiyashi Chuka(cold noodles), Nori (dired seaweed) strips as topping.

**To make the thin egg strips, use 1 egg to make one sheet, 2 eggs to make two sheet. Use non-stick fry pan. Put 1 tsp of corn flour into egg to make it strong.