Text 31870, 102 rader
Skriven 2015-10-11 18:34:52 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: muitl 317
=====================
> I am fairly certain that the upgrade you get will be based on the OS
> that you have installed.  I.e., if you have 64-bit Win 8.1, then you get
> 64-bit Win10 -- like it or not.   If you have pro, you get pro.

That would kind of make sense, but I don't really expect
Microsoft to make any sense. I have something called
Windows 8.1 with Bing, no more detailed identification
accessible enough for me to find.

I really am looking forward to the day when I can get back
and see if the XP machine can be coaxed to work again.

Buta kakuni kamameshi
categories: Japanese, Singaporean, main, pork
servings: 10 to 12

1 kg short grained rice
kanpyo (dried squash) as needed
chestnuts, cooked, shelled, skinned, as needed
sugar
water
mushrooms as needed
soy
sake
mirin
1600 mL dashi
1 kg boneless pork shoulder
ginger
onions
garlic
water
soy
sake
mirin
sugar

Start with 1 kg Japanese short grain rice. Try to get 
Japanese Koshihikari rice for best results. The rice 
needs to be wash in plenty of water until the water is 
clear. It will take at least 5 rinses. Use the palms 
of your hands to gently massage the rice to get rid of 
the excess starch. This process will result in rice 
with a nice fragrance. Leave the rice to soak 30 min.

Next strain the rice and leave it to dry for 30 min.

You will need kanpyo (buy from supermarket), chestnuts, 
and mushrooms. The chestnuts need to be boiled with 
some sugar till soft or alternatively you can buy the 
ready made Japanese chestnuts which are bright yellow 
and comes in a jar. Ready to eat roasted chestnuts 
are also available in the supermarket shelves in the 
snack section. The mushrooms need to be soaked first 
and then simmered in soysauce, sake and mirin.

Add 1.6 litres of dashi (konbu and bonito stock) for 
every 1 kg of rice together with the ingredients and 
a cup of the mushroom liquid and cook the rice in the 
rice cooker. The amount of water above the rice should
cover the knuckles of the hand. It should be 1 c rice 
per 1 c water.

Once the rice cooker clicks to warm, fluff the rice 
and let it rest for 1 hour.

To prepare the buta kakuni, first pan fry the skin side 
of the pork till it is blistered. This will take 15-20 min. 
Next, place it under the grill for another 20 min to 
further crisp the skin. The resulting skin should be 
blistered and crispy. Some parts may be charred.

These are the ingredients needed for 6kg of pork belly.

Slice the ginger, oinions and garlic into halves and pan 
fry till fragrant.

Next, the ingredients are rinsed.

The pork belly is boiled for 1.5 hours. During the 
cooking process, the water is changed 5 times. This will get 
rid of the excess fat and the pork odour. To change the 
water, 2/3 of the water is removed and fresh boiling water 
added. This is the laborious part of making buta kakuni 
properly.

To make the braising sauce. Add the mirin and sake in a 
pot and heat it up. Use a fire lighter to ignite the 
flame and burn off all the alcohol.

Add the ingredients and braising liquid. The braising sauce 
is made up of water, sake, mirin, shoyu and sugar in the 
proportions: 5:2:2:1:1. Now add the pork and simmer 2.5 hr.

Once the pork is ready, leave it to cool and put in the 
fridge overnight. Slice it and place on rice to steam.

Put the kamameshi in bowls, top with buta kakuni, beef or 
unagi and steam it for 5-10 min. Serve piping hot!!

Chef Thomas via ieatishootipost.sg
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