Tag Archives: Cooking
Marasee’ – مراصيع
أكلة سعودية
Ingredients:
- 1 cup of white flour
- 1 cup of whole wheat flour
- 2 cups of water
- 1 egg, slightly beaten
- 1 small cup (فنجان) of sugar
- 1 small cup (فنجان) of oil
- 2 tablespoons milk powder
- 1 tablespoon yeast
- 1/2 teaspoon salt
Preparation:
Combine all ingredients in an electric blender and mix until you have a fairly homogeneous mixture. Keep the dough after mixing at room temperature for 30 minutes.
Start cooking Marasee’ on a hot, well greased griddle. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
Sauce: 1/4 butter bar + honey
place the butter in a small saucepan, add honey, turn your stove-top burner to a low temperature and place the saucepan, Start mixing thoroughly. Take the saucepan off the stove immediately once the honey and butter have melted and blended together.
Add the sauce to the Marasee’ when you’re ready to serve it (^.^)
Bon appetit
Source: Saudi Cuisine.
How to Make Bento (Japanese Boxed Lunch)
Ingredients for Bento
- Potato Salad -
40g Potato (1.41 oz)
10g Carrot (0.35 oz)
400cc Water (1.69 u.s. cup)
1/2 tsp Salt
4cm Cucumber (1.57 inch)
A pinch of Salt
1 tbsp Sweet Corn
1/2 tsp Vinegar
A pinch of Sugar
A pinch of Black Pepper
1 tsp Mayonnaise
1 Cherry Tomato
- Chicken Karaage -
50g Chicken (1.76 oz)
2/3 tbs Kimchi Base
or 1/2 Soy Sauce + 1/2 Sake + Grated Garlic
1 tsp Potato Starch
Frying Oil
- Honey Glazed Pumpkin -
40g Pumpkin (1.41 oz)
Honey
Toasted Black Sesame Seeds
1/8 Apple
- Onigiri -
140g Fresh Steamed Rice (4.94 oz)
Noritama Furikake – Egg & Seaweed
Yukari Furikake – Red Shiso Leaf
2 sheets of 19×5cm Toasted Nori (7.5×2 inch)
- Spinach Tamagoyaki -
1 Egg
40g Spinach (1.41 oz)
1 tsp Soy Sauce
1 Vienna Sausage
1/2 tsp Oil
** Bento regained its popularity in Japan for its safe and balanced diet and many Japanese bring their own homemade bento to school and work.
