Ezi BBQ Ideas ~ Japanese Style

Ever wonder what to prepare for BBQ without having the normal likes of

sausages, chicken wings, lamb or fish. Well here's a twist to a new BBQ

menu ~ Japanese style BBQ . Here are 2 ezi recipes for you guys.

Teriyaki Honey & Soy Pork Tenderloin Slice

Preorder a few packs of very thin slice of Pork tenderloin (prefer to have some fats on it)

- you can get it from Cold Storage, Tesco, Giant deli corner
Wash pork with water and pat dry.
Marinate with:
Pepper
Teriyaki Honey & Soy Sauce
Refrigerate for 2-3hrs before BBQ
Add Olive oil before BBQ
Cook on low fire (about 2mins each side) - Do not over cook
Eat while hot!


Bacon Wrap Enoki Mushroom

2-3packs of fresh Enoki Mushroom (Do not use can)
500gms Bacon slices (prefer with fats)
Cut and discard Enoki roots
Wash and set aside
Bacon - if too long, cut into half
Take a bunch of enoki and wrap with a slice of bacon (Secure with Toothpick)
Repeat until finish
BBQ over low heat (You can brush some butter over it when bbq)
Careful - Don't let the fire burn the mushroom
Eat while hot!

Vanilla Apricot Butter Cake

Ingredients:
125 g Unsalted butter
3/4 cup Caster sugar
2 eggs lightly beaten
1 cup chopped dry apricot
1 teaspoon Vanilla essence
2 cups self-raising flour
1/2 cup Milk



Method:
Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil.
Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating thoroughly after each addition.
Add essence, beat until combined.
Transfer the mixture to a large mixing bowl.
Using a metal spoon, fold in the sifted flour alternately with the milk.
Stir until just combined and the mixture is almost smooth.
Add in chop apricots and stir until mix thoroughly.
Spoon mixture into prepared cake tin; smooth surface.
Bake 45 minutes golden brown or until skewer comes out clean when inserted in centre of cake.(Baking time depends on the type of oven used)
Leave in tin for 10 minutes before transferring onto wire rack to cool.


Baking Tips:

Do not greese the side entirely, this will cause the batter to have a hard time clinging onto the pan while baking and will not rise well.
Fill pan halfway with batter. Lift filled pan to about six inches above a hard surface and allow to drop on the table. This will eliminate all the trap bubbles inside the batter.



You can also make it into small cupcakes...kids love them!

Note:Cup cakes takes shorter time to bake.

Happy Baking!

Korean Kimchi Fried Rice

Ingredients:
1-2 tablespoon vegetable oil
1 finely chopped onion
1 garlic clove, minced
2 eggs, slightly beaten
3 tablespoon of kimchi vegetables
3 cups cooked rice (prefer precook 2-3hrs before)
2 stalk spring onions, sliced
2-4 tablespoons soy sauceSalt to taste

Optional:
1 teaspoon of kimchi chilli powder (if you prefer more spicy)
Prawns

Method:
Heat oil in wok; saute onion over medium-high heat for 2 minutes
Add garlic and sauté for 1 minute
Push onions and garlic to side
Pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm
Stir onions, garlic, and eggs together
Add rice, Kimchi, and any from optional list below to wok
Add in soy sauce and salt to taste
Stir and toss until evenly mixed and almost heated through
Garnish with Spring Onions and some Kimchi before serving

Sunny side up ~ Pandan Pancake

Ingredients:
1 cup (150 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon of pandan essense (Pandan-Pandanus amaryllifolius)
2 tablespoons granulated white sugar
1 large egg, lightly beaten (+1 eggs if u want smoother pancake)
1 cup (240 ml) milk

Method:
Heat non-stick pan on low fire

Pour batter onto pan,cook until turn golden brown, flip and cook another side.

Best to serve it with maple syrup,butter, jam or sausage, bacon & eggs.