Delicious Onigiri

Ingredients

• Rice
• Fillings (tuna and mayo/beef and broccoli)
• Water
• Seaweed
• Optional:
  • Vinegar
  • Sugar
  • Salt
    
    
    

    Steps

    1. 1
       Follow the directions for cooking the rice. Note it should be Japanese-style rice so it sticks together easily. However, you might want to leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker or pot on, so that the rice can become sticky.
       
       
       
    2. 2
       Let the rice stand for a few minutes for it to cool down before proceeding. As you're waiting, make your fillings (if applicable as this is optional). Whip tuna and mayo in a bowl, cut vegetables, meat, etc to kill some time.
       
       
       
    3. 3
       Place a cutting board or wax paper on the counter and wet your hands with salty water thoroughly. This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
       
       
       
    4. 4
       Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
       
       
       
    5. 5
       Insert your fillings into the hole. Make sure that you don't overfill it! Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won't stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an "L" shape with your hand and use that to shape your rice with.
       
       
       
    6. 6
       Wrap nori (seaweed) around your onigiri. It's up to the person if they wish to use a strip or wrap the whole rice ball in seaweed. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.
       
       
       
    7. 7
       Wrap your onigiri in plastic wrap or place it into your bento box. Enjoy!
       
       
    8. 

Nice Way to Make An Indonesian Fried Rice

Ingredients

Indonesian Fried Rice

• 1 1/2 cups long-grain white rice
• 3/4 cup water
• 1 3/4 cups reduced-sodium chicken broth
• 1 qt. plus 3 tbsp. vegetable oil
• 8 krupuk (Indonesian shrimp crackers; optional)
• 2 cups thinly sliced shallots
• 2 large chopped garlic cloves
• 1 lb. sliced skinless boneless chicken breast
• 1 lb. medium shrimp
• 2 minced hot red chiles
• 1 1/4 tsp. salt
• 2 tbsp. ketjap manis (Indonesian sweet soy sauce)
• 1 tbsp. Asian fish sauce
• 4 sliced scallions
  
  
  

  Indonesian Fried Rice

  1. 1
     Rinse and drain 1 ½ cups of long-grain white rice.
  2. 2
     Bring the rice, ¾ cups of water, and 1 ½ cups of chicken broth to a full rolling boil in a 4-quart heavy saucepan.
  3. 3
     Cover the pan and reduce the heat to low. Cook the ingredients until the liquid is absorbed and the rice is tender. This should take about 15 minutes. Then, remove the pan from heat and let it stand covered for 5 minutes, giving the rice time to absorb the flavors.
  4. 4
     Transfer the rice mixture to a shallow bowl. Allow it to cool to room temperature – this should take about 30 minutes. Chill the rice mixture for 8 to 12 hours.
  5. 5
     Heat 1 quart of oil a 4-quart pot over high heat. Heat it until a thermometer registers 375°F (190°C).
  6. 6
     Cook the krupuk (optional). Gently drop 2 krupuk in the oil. Fry the krupuk until they float to the surface and curl up and expand, which should take about 20 seconds. Then, turn the krupuk over and fry them until they’re pale golden – about ten more seconds. Then, transfer them to a paper towel with a slotted spoon until they drain.
     • Fry the remaining krupuk in 3 batches in the same way. When the krupuk is cooked, cool it and break it into pieces.
  7. 7
     Break up the rice into individual grains. Do this with your fingers. This will help the rice absorb the other ingredients.
  8. 8
     Heat the remaining 3 tbsp. of oil in a wok over high heat. Heat it until it's hot but not smoking. Then, add 2 cups of thinly sliced shallots and fry them in the heat for 1 minute. Add 2 large chopped garlic cloves to the mixture and stir-fry them for an additional 30 seconds.
  9. 9
     Add the chicken to the stir-fry mix. Add 1 lb. of sliced skinless boneless chicken breast to the mixture until the chicken is no longer pink, which should take about 2 minutes.
  10. 10
      Add the shrimp, chiles, and salt to the mixture. Add 1 lb. of peeled and deveined medium shrimp, 2 minced hot red chiles, and 1 1/4 tsp. of salt to the mixture and cook them for 2-3 minutes, until the shrimp are cooked through.
  11. 11
      Add the remaining broth and ketjab manis to the rice. Add 1/4 cups of chicken broth and the ketjab manis (Indonesian sweet soy sauce) to the mixture and stir-fry it until the rice is heated, which should take another 2 minutes.
  12. 12
      Remove the mixture from the heat. Stir in 1 tbsp. of Asian fish sauce and 4 sliced scallions until the mixture is combined well.
  13. 13
      Serve. Serve the Indonesian fried rice on a platter with krupuk, cucumber slices, and hard-boiled eggs.

Let's Make A Nice Hamburger

Ingredients

• 1 lb. (453g) 85% lean ground beef/chuck
• 6 burger buns
• 1 egg yolk

Recommended seasonings:

• ½ small red or white onion (optional)
• Ketchup (optional)
• 1 tbsp Worcestershire sauce (optional)
• 1 tbsp mustard (optional)
• 1 tbsp white pepper (optional)
• 1 garlic clove (optional)
• Handful fresh herbs, chopped roughly (optional)
• Salt and pepper (to taste)

Recommended toppings:

• 2 thinly sliced tomatoes (optional)
• 6 slices of cheese (optional)
• Lettuce leaves (optional)
• Ketchup and mayonnaise on the table

Steps

1. 1
   Start with good meat. Get a butcher to grind chuck beef for you with a 15% fat content. (More fat and it will just drip off the meat and cause fire flare-ups; less and the burgers will be dry.) If possible, buy the meat the day you’re going to cook it.
   • Ask the butcher to grind the meat twice, once in the coarse plate of the grinder and then through the fine plate.
2. 2
   Place the ground beef in a bowl.
3. 3
   Roughly chop the onion and garlic. Put them in a bowl and mix them together until combined.
   • Add any of the ingredients you're wanting to be a part of the burger – the Worcestershire sauce, ketchup, mustard, and the chopped herbs.
4. 4
   Add the egg yolk. Season with salt and pepper and mix everything together.
5. 5
   Mix it all together. It is easier to start mixing with a spoon; then use your clean hands to thoroughly combine the ingredients.
6. 6
   Create the burgers. Handle the meat as little as possible, so you don’t squeeze out the juices.
   • Shape the mixture into 6 equal-sized balls using your hands.
     
     
   • Press the balls down to make flat burger shapes about ½ inch (1.27cm) thick. Make a small indentation in the center of the burger with your thumb. This prevents the center from swelling, leading to uneven cooking.
     
     
7. 7
   Arrange the burgers on a plate. Cover them with plastic wrap or wax paper. Chill for 30 minutes to a few hours to make the burgers firmer and easier to cook. Burger meat is best cooked cold.
8. 8
   Choose your cooking method. The homemade burgers can be cooked with a broiler or grill, fried in the skillet or frying pan, or barbecued. They can also be baked. The method used depends on what you have available and what you prefer by way of taste and texture. Whichever method you choose, after taking the patties out of the fridge, spritz them with a little cooking oil or brush them with some melted butter before cooking.
   • Broiler/grill: Preheat the broiler (upper level grill) to medium heat. Line a broiler pan with foil, for easier cleanup after cooking. Place the burgers in the broiler pan. Broil them for 6-7 minutes on each side or until thoroughly cooked.
   • Frying pan or skillet: Add oil or butter to the pan and fry the burgers well. Be sure to use low heat and a long cook to properly cook the burgers the whole way through.
     
     
   • Place on the barbecue grill. Cook as usual for hamburgers on the barbecue.
     
     
   • Bake: Place in the oven on 350ºF/180ºC for 15 to 30 minutes, depending on thickness. You may like to flip them over half way, testing doneness regularly.
9. 9
   While the burgers are cooking, prepare the toppings:
   • Wash the lettuce and tomatoes.
   • Halve the burger buns, then thinly slice the tomatoes.
   • Place the ketchup and mayonnaise on the table for diners to make their own choice.
10. 10
    Serve. Once the burgers are cooked to each diner's liking, serve the burgers. Place inside the bun with the toppings and deliver to the table.
    • Alternatively, place the burger on a plate with other food such as rice, chips, mashed potato, salad, etc.

Fast Way To Make Pizza!

Ingredients

Fast Pizza

• 1 unbaked pizza crust
• 1 jar pizza sauce
• Favorite pizza toppings
• 2 cups grated mozzarella cheese

Popular Toppings

• Grated cheese (mozzarella, romano, parmesan, goat cheese or some combination)
• Sliced pepperoni
• Chopped onions
• Green peppers
• Sausage
• Bacon or bacon bits
• Chicken
• Olives
• Mushrooms
• Ground beef
• Ham
• Pineapple
• Basil
• Roasted Garlic
• Barbecue chicken

Steps

Fast Pizza

1. 1
   Preheat the oven to 400 degrees. The oven should be piping hot before you start cooking the pizza.
2. 2
   Prepare the crust. Remove the unbaked crust from the packaging. Place it on a round baking sheet or a rectangular baking sheet, depending on what you have on hand. Use a pastry brush to spread a thin coating of olive oil over the top of the crust.
3. 3
   Spread pizza sauce on the crust. How much pizza sauce you add is purely a matter of personal preference. If you love a lot of sauce, go ahead and slather it on. If you prefer your pizza on the dry side, spoon a little in the middle and spread it around in a thin layer.
   • If you want to make a white pizza, add a little extra olive oil and skip the pizza sauce.
   • You can make a quick pizza sauce using tomato paste, a can of diced tomatoes, and some spices. Simmer the paste and tomatoes (without draining them first) together over low heat. Add salt, oregano and pepper to taste. Continue simmering until the sauce cooks down to the consistency of pizza sauce.
4. 4
   Add toppings. Layer your favorite toppings over the sauce. Add as many or as few toppings as you want. Put the heavier toppings, like onions, chicken or sausage, on the bottom layer, and add lighter toppings, like spinach leaves or peppers, on the top layer. Continue until your pizza is loaded with the amount of toppings you like.
   • Aside from pepperoni, which is pre-cooked, meat toppings should always be cooked before you put them on the pizza. They'll get reheated when you bake the pizza, but they won't fully cook. If you're using ground beef, sausage, chicken, or another meat, brown it thoroughly on the stove and drain the grease before you add it to your pizza.
   • Remember that if you add too many vegetable toppings, your pizza's crust might turn out a little soggy. The water from the vegetables moistens the dough. Limit the amount of spinach and other "watery" vegetables you put on your pizza if you're worried about this happening.
5. 5
   Add the cheese. Sprinkle mozzarella cheese over the toppings. Layer it on thick if you like it that way, or add a thin layer if you're going for a lighter pizza.
6. 6
   Cook the pizza. Place the pizza in the oven for about 20 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove it from the oven and allow it to cool for a few minutes before slicing.

ow to Make An Ice Cream in Freezer Bag Method

Ingredients

• 1 cup of milk
• 1 tablespoon sugar
• ½ teaspoon vanilla extract
• Alternate flavor: if you want chocolate ice cream, add 1 tablespoon of cocoa powder
• 4-6 tablespoons salt
• 2 trays of ice cubes
• Small amount of butter
• 5 teaspoons flavored syrup

Steps

Freezer Bag Method

1. This is good for making individual servings of ice cream to be eaten promptly after making. The video at the bottom of this article shows how to make ice cream with a sandwich bag. Pour in the milk, sugar, and flavoring in a quart-size bag.

2. Take roughly two quarts of ice, crushed if possible, and place it into the gallon-sized bag with rock salt (also known as coarse salt). Ideally, the gallon bag will be roughly half full with the ice and salt mixture.

3. Place the sealed quart-sized bag with the ingredients into the gallon-sized bag. Make sure the bags stay sealed. Do not allow the contents to mix at any time. If the bags don't seal sufficiently, seal the top of both bags to ensure they don't open during shaking.

4. Gently agitate, massage, and shake the bags for about fifteen to twenty minutes. In this amount of time the contents of the quart bag should start to turn into solid ice cream. It is important that you are mixing the contents of the inner bag, but you don’t want to be so aggressive that you burst the inner bag or cut it on the ice. Double-bagging should prevent this. If your hands get uncomfortably cold, use a towel or an old T-shirt to hold the bags as you massage them; the bags will be quite cold and might become slippery with accumulated condensation. Consider using gloves or massaging while holding onto the top seal if a towel or similar cloth is not available.

5. Remove the finished ice cream from the sandwich bag and serve