by Chef Javad Ingredients: Lamb meat (Ideal: Shoulder meat -70%, leg meat-30%) 1.6kg Onion (peeled) 260g Salt 20g Cumin Powder 2.4g Black Pepper Powder 4.8g White pepper powder 11g Saffron Water* 40ml *Iranian saffron is of good quality, so a small amount (2 to 3 teaspoons for 40 ml of water is a good…
by Chef Javad Ingredients: Chicken Thigh (Boneless & skinless) 1.2kg Onion (peeled) 120g Salt 12g Natural Greek Yogurt 120g Black Pepper (crushed) 5g White pepper powder 11g Pomace Olive Oil 100ml Method: 1. Cut onion into wedges. 2. Cut chicken into chunks. 3. In a large bowl, put all ingredients together and mix…
Enjoy this refreshing traditional Iranian salad that originated from Shiraz in South Iran. The Shirazi Salad is also commonly known as Persian Cucumber and Tomato Salad. Whichever name it takes, it is crunchy, refreshing and a joy to savour. By Chef Javad Serves 1 Ingredients: Japanese cucumber 20g Tomato (large) …
by Chef Javad Ingredients: Boiled chickpeas 450g Tahini 60g (Pomance) olive oil 40ml Lime/ Lemon juice 30ml Cut Lemon 1 slice…
Tofu in Herbal Oil by Ms Mizue Tanaka Ingredients: Tofu 1 block (drain the water before use) Avocado Oil 100ml Salty rice malt 1~2 Teaspoon Minced garlic 1/2 or…
YATSUHASHI by Mako Yatsuhashi is a traditional Japanese confectionery made of Japanese glutinous rice flour, sugar, and cinnamon and folded into a triangle shape with sweet fillings. It is an extremely popular souvenir among tourists and local Japanese and is famous for being a regional product of Kyoto. Ingredients: Group A Shiratamako (Japanese…
Recipe from our contributor Cai Li This rice cake soup is delicious, comforting and very easy to make. It is perfect for a quick and hearty mid-week meal. Nian Gao (rice cakes), which means “higher every year”, is a squishy, sticky foodstuff made by pounding cooked rice with a wooden cudgel until smooth and elastic, then…
Recipe from Spoonful Chinese Cuisine Contributor Cai Li The spicy, rich and creamy Indonesia beef stew is known for an insane amount of flavour because of its generous use of a myriad of spices and herbs cooking for a few hours until meat fork-tender.
Sorry, this event is only available in Japanese.
Dessert can be so simple with fresh milk. The milk goes well with gula melaka so we use it for the sauce of the pudding. Enjoy the full-goodness of the milk. This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.