Kala's cookies

Ingredients:

• 500g Butter
• 250g fine castor sugar
• 250g fine Brown sugar
• 2 tsp Vanilla essence
• 4 Egg
• 1000g Self-raising flour
• 600g Chocolate chips
• 180g Roasted Cashewnuts (grinded to powder)

Steps:
Pre-heat oven to 180C.
Sift the flour, set aside.
Beat butter, essence and sugars using mixer until smooth.
Add egg and beat until well combined.
Stir in sifted flour and the remaining ingredients.
Take rounded teaspoons of mixture and roll into balls.
Place balls about 4cm apart on slightly greased oven trays or line with baking sheet.
Bake in pre heated oven for 15 minutes or until browned.
Cool in trays for short while and transfer to wire rack for cooling.

Japanese Mixed Rice

Ingredients:

• 1 cup of JA Rice * JA Rice does not need washing
• Thin Deep-fried Beancurd Skin 15g
• Carrot 30g
• Mushroom 30g
• Chicken Meat 40g
• Shiro Dashi 30ml  
• Ginga Sui 200ml 

Steps:

i)            To thinly shred the deep-fried beancurd skin, carrot and mushroom respectively

ii)           To cut the chicken meat into 1cm pieces

iii)          Add the JA rice, ginga sui, shiro dashi into the rice cooker and gently mix

iv)          Lastly to add in chicken meat, the shredded ingredients to the rice cooker and turn on the switch to start

Healthy Low-salt White Miso Soup

(For 2-4 servings)

Ingredients:

• White Miso 50g 
• (*) Shiro Dashi 30ml 
• Water 500ml
• (**) Radish 10g, Carrot 10g, Tofu 10g, Spring Onions 5g

Steps:

i)            Add ingredients (*) and (**) together into a pot and bring to boil.

ii)           Add white miso when vegetables soften and stir.

iii)          Place spring onions into bowl and pour contents into bowl.

Rice Vermicelli with Garlic Miso and Chicken Mince

(For 2-4 servings)

Ingredients:

Rice Vermicelli 80g

Chicken Mince 50g

Garlic Miso 1 teaspoon 

Leek a small stalk (cut into small pieces)

i)            Blanch the minced chicken in a pot of boiling water

ii)           Sieve up the minced chicken to drain away the water

iii)          Mix cooked minced chicken with Garlic Miso and leek.

iv)          Mix (iii) with cooked rice vermicelli.

Minced Chicken with Garlic Miso on Japanese Rice

(For 2-4 servings)

 

Ingredients:

  JA Rice 1 Cup

Minced Chicken 50g

Garlic Miso 1 teaspoon

Leek a small stalk (cut into small pieces)

Steps:

i)            Cook the JA rice and set aside

ii)           Blanch the minced chicken in a pot of boiling water

iii)          Sieve up the minced chicken to drain away the water

iv)          Mix cooked minced chicken with Garlic Miso and leek.

v)           Serve them on Japanese white rice

Broiled Pacific Saury with Cucumber & Sweet-Vinegared Wakame Seaweed Salad

(For 2-4 servings)

* To be served with “Fuku-Chitose” Japanese Sake

 

 Ingredients:

Broiled Pacific Saury 50g

Cucumber 30g

Dried Wakame Seaweed 5g

(*) Rice Vinegar 30ml, Soy Sauce 30ml, Water 30ml, Sugar 1 teaspoon

Steps:

i)            To mix ingredients (*) for the sweet vinegar

ii)           Slice cucumber into thin slices and rub them with a little salt and leave aside

iii)          Soak dried wakame seaweed in water to soften it, and leave it aside to drain

iv)          Cut broiled saury into mouthful sizes, and mix them in a bowl with the wakame seaweed, and sweet vinegar.

 

Japanese Green Tea Porridge

(For 2-4 servings)

 

Ingredients:

Cooked JA Rice (2 cups)

Ginga Sui 250ml

Shiro Dashi 40ml

Shizuoka Tea 250ml

Steps:

i)            Add Ginga Sui, Shiro Dashi and Shizuoka tea into a pot to boil

ii)           Add cooked JA rice when contents are boiling and stir to cook for a while.