Here you'll find various recipes.
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Recipes
Latest contributions in this section ...
- 1 February 2012: Glass (transparent) potato chips (Vancouver Sun) – recipe
- 27 January 2012: Indian Haggis (Telegraph)
- 4 January 2012: Meatballs (NY Times)
- 25 December 2011: Sandesh Recipies (Indian) Times of Indian
- 22 December 2011: Grilled Tuna with Miso Marinade (Japan Centre)
- 21 December 2011: Deep Fried Butter (Telegraph)
- 21 December 2011: How to BBQ a Turkey (Guardian)
- 16 December 2011: Nut Roast for a meat free Xmas (Guardian) – Recipe
- 12 December 2011: How to get your French Sauces right (Times of India)
- 10 December 2011: Chocolates with beer (synergy?) or wine (complex?) – Vancouver Sun
- 10 December 2011: Hanukkah Recipes (NY Times)
- 25 November 2011: Protein rich vegetable pulao rice (Times of India)
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29Jul
http://www.japancentre.com/recipes/33
This looks nice and esy. You can get sake and mirin (sweet wine) from Waitrose and oriental supermakets. See also our links.
If you can’t get mirin and sake, try to substitute with dry sherry and add a teaspoon of sugar.
E
July 2010
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22Jul
Japanese Rice is a cross between sticky rice and normal rice.
Here is the “correct” way to cook it.
http://www.japancentre.com/recipes/15
E
July 2010
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15Jul
http://blog.japancentre.com/2010/07/14/recipe-japanese-korokke/
Put a twist into your croquettes or croquetas.
E
July 2010
- 14Jul
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04Jul
This is very easy.
Ingredients:
Pork tenderloin
Hoi Sin sauce
Tomato ketchup
Ginger
Recipe:
Mixed equal qualtities (100mls) of tomato ketchup and hoi sin sauce. To this add a teaspoon of chopped ginger. Cover and marinate your pork tenderloin (in one piece) for a minimum of 4 hours or overnight. Grill until cooked – keep turning so that it is not burnt on one side. Approx 15 minutes to cook or leave in an oven at 200C for 20 minutes on a wired rack.
Make sure that there is no “pink” meat when the tenderloin is cut up. Cut into chunks or strips for use in any receipe.
E
