Ninjutsu

kyu

Ninjutsu:
Shadow Imitation Jutsu: (Used by Shikamaru)
rat-ram

Fire Style: Fireball jutsu (as seen in crystal ice mirrors, this one changes thru the series):
serpant-ram-monkey-boar-horse-tiger
-or-

(As used in genin test with Kakashi in the begining)
ram-dog-rabbit-serpant-bird-boar-horse-tiger

Fire Style: Phoenix Fire flower Jutsu (Sasuke used in the Forest of Death):
rat-tiger-dog-ox-rabbit-tiger

Fire Style: Dragon Flame Jutsu (Sasuke uses on Orochimaru):
snake-dragon-rabbit-tiger

Water Style: Water prison Jutsu (as used by Zabuza to Kakashi):
serpant-horse-rabbit-tiger-horse-rabbit-palm out sealing sign

Lightning Blade/Chidori (Kakashi kills Haku with it):
ox-rabbit-monkey


Water Style: Giant Vortex Jutsu (it was long I'm not sure if I caught all of it, even in slow motion + Zabuza did half signs to attempt to fool Kakashi's sharingan)
tiger-ox-tiger-ox-monkey-monkey-rabbit-ram-ram-boar-bird-monkey-monkey-bird-bird-bird-ram-ram-ram-horse-ox-horse

Water Style: Water Dragon Jutsu (Donated by Crizo: from Zabuza vs. Kakashi fight)
Ox-Monkey-Hare-Rat-Boar-Bird-Ox-Horse-Bird-Rat-Tiger-Dog-Tiger-Serpent-Ox-Ram-Serpent-Boar-Ram-Rat-Ninth-Monkey-Bird-Dragon-Bird-Ox-Horse-Ram-Tiger-Serpent-Rat-Monkey-Hare-Boar-Dragon-Ram-Rat-Ox-Monkey-Bird-Ninth-Rat-Ram-Bird

Shadow Clone Shuriken Jutsu:
Ox-Dog-Dragon-Rat-Dog-Boar-Snake-Tiger

Summoning Jutsus:

Summoning Jutsu: Art of the Familiar Spirit(Orochimaru resurects snake that had just recently been killed by Naruto w/ shadow clones)
bird-dog-bird-monkey-ram

Summoning Jutsu: Toad Summoning
Boar-Dog-Bird-Monkey-Ram

Summoning Jutsu: Spider Summoning
Boar-Dog-Bird-Monkey-Ram

Earth Style: Summoning Jutsu: Fanged Pursuit Jutsu (Kakashi summons dogs from the ground to attack Zabuza)
serpant-dragon-dog-smash summoning scroll on ground

Genjutsu
Genjutsu: Temporary Paralysis Jutsu (Used by disguised Orochimaru in Forest of Death)
Snake

Sealing Jutsu:
Curse Sealing Jutsu (As used by Kakashi to seal Sasuke's curse)
snake-bird-tiger-hare-serpant-horse-ram-bird-tiger-hare-serpant-horse-ram-bird-tiger-hare-serpant-horse-ram-bird-dog-rat

Basic Academy Jutsu
Substitution Jutsu: (As used by Sakura in the Forest of Death)
Tiger-Boar-Ox-Dog-Serpant

Clone Jutsu:
Tiger-Boar-Ox-Dog

Transformation Jutsu:
Ram

Eight Gates

Eight Gates

They are eight important chakra points in the body. This is what limits the chakra in your body. So if you use it you have limits. After you use this it makes your body weaker. If you uses this you can pass the normal physical standards, but have extreme pain to the body. Rock Lee is one who can open open the 5 gates only for now. Might Guy, the one who even taught Lee about this, can open 6. Kakashi Hatake can only open 1, this is proven because while he was rock climbing it shows in his brain the first gate activating.

The First Gate

This gate is called the Gate of Opening, this frees the brain limit on all the strains and muscles, giving the user 5 times more speed and strength.

The Second Gate

This is called the Gate of Rest, you release the brain limit on your stamina, If the user was exhausted and ready to quit in an instant he would want to fight like the fight didn't even start yet.

The Third Gate

This is called the Gate of Life, this gate is in your spinal cord, and frees the limit to your nervous system through out your body. This makes information faster and builds more stamina. The side-effect of this is your body's skin will turn red because your building your blood-oxygen rate.

The Fourth Gate

This gate is called the Gate of Pain, It releases the limit oxygen going to your lungs, making more oxygen for the users body to use.

The Fifth Gate

This gate is called the Gate of Closing, this frees the amount of chakra you can use in one attack, this allows you to move the speed of sound.

The Sixth Gate

This gate is called the Gate of Joy, this takes away the amount of fat and protein your body can digest. And releasing useless energy resources giving the person more power and more stamina.

The Seventh Gate

This gate is called the Gate of Shock, this takes away the amount your body can move, it takes away your dead skin cells to fences and refresh your system making your body more power and more stamina.

The Eighth Gate

This gate is called the Gate of Death, this is the last gate, it is at the heart and uses your whole body's energy, it makes your heart pump at its fullest speed and passes all the 1-7 gates. It uses every cell in your body. There is side-effect of this called the Big Bang it kills every muscle in the body and the heart. Its a certified death on the user if the Gate of Death is ever opened.
Used by:Lee & Might Guy & Kakashi

Homemade Burgers

Category:		Meat & Seafood
Style:		American
Servings:		4 persons

Description:
Special cheeseburgers: there's melted cheddar hidden in each burger, the subtile taste is brought out with mango chutney.

Ingredients:
450 g lean minced beef
2 pcs bread, without crust
1 egg
4 spring onion, roughly chopped
1 pc garlic, sliced thinly
1 tbsp mango chutney
2 tsp mixed dried herbs
50 g cheddar
salt & freshly milled black pepper
4 burger buns, to serve

Directions:
1. Put meat, bread, egg, spring onion and garlic in a food processor. Add a bit of salt and pepper and process until everything is equally mixed.
2. Divide the burger mix into four equal portions and form round patties with wet hands (so the meat won't stick).
3. Slice the cheese into four pieces and put one into the middle of each patty. Knead the meat around the cheese until it forms a burger. Put them 30 minutes in the refrigerator and heat up the grill beforehand.
4. Grill the burgers for 5-8 minutes on each side and fill the buns with them. Serve directly with your favorite garnish.

Warm Tomato-Mozarella Salad

Category:		Salads
Style:		Mediterranean
Special Consideration:		Quick and Easy
Servings:		4 persons

Description:
A quick, simple appetizer with a mediterranean taste.

Ingredients:
450 g Roma-tomatoes, in slices
225 g mozarella, in slices
1 red onion, minced
4-6 sun-dried tomatoes in oil, strained and sliced finely
4 tbsp olive oil
1 tsp red wine vinegar
1/2 tsp dijon mustard
4 tbsp finely sliced mixed herbs, such as basil, parsley, oregano and chives
salt and freshly milled black pepper
fresh herbs, to garnish

Directions:
1. Lay the tomato and mozarella pieces on four flat fire-proof plates.
2. Spread the minced onion and sun-dried tomatoes over.
3. Whisk in a bowl the olive oil, vinegar, mustard, minced herbs, pepper and salt. Pour the dressing over the salad.
4. Set the salad plates 4-5 minutes under the grill until the mozarella melts. Spread the dish with black pepper and fresh herbs.

Antillean Spareribs

Category:		Barbecue & Grilling
Servings:		4 persons

Description:
"This is the best recipe for ribs that I have tried so far. Cooking the ribs beforehand make them soft, while the sugar from the honey gives tasty crusts once the ribs are thoroughly grilled" - Tita

Ingredients:
1,5 kg spareribs, cut in peces of 3 ribs each
freshly milled pepper
2 tbsp sunflower oil
25 g butter
3 tbsp lemon juice
1 l stock (bouillon)

For the tomato glaze:
2 tbsp tomato puree
2 pcs garlic
1 tbsp worchtester sauce
4 tbsp honey
1/4 tsp cayenne pepper
pepper and salt
2 tbsp vinegar

Directions:
1. Spread pepper over the spareribs. Warm the oil and butter and cook the ribs until brown all over. Pour the lemon juice and the stock and cook softly for 20 minutes. Drain and pat dry the ribs.
2. Mix the tomato puree with the minced garlic and the other ingredients.
3. Spread the spareribs with a bit of the tomato glaze and roast them, turning occassionally, for 10-15 minutes until golden brown. Spread the glaze over a couple of times until the ribs gleam.


Total preparing time: 35 minutes
Nutritional value per person: kcal (kj) 549 (2306), protein 29 g, fat 41 g, carbohydrates 16 g.

Bistik Ayam Saus Inggris

Category:		Meat & Seafood
Servings:		4 orang

Description:
"Bila pergi ke Jawa Tengah, dan makan di restoran peninggalan Hindia-Belanda, biasanya ada menu 'bistik ayam'. Nah, ini salah satu resep bistik ayam yg rasanya paling mendekati masakan di restoran2 nostalgia itu. Gampang dibuat, dan hasilnya enak banget!" - Tita

Ingredients:
300 gr daging dada ayam, iris tipis
50 gr tepung sagu
Minyak utk menggoreng

Utk saus:
2 sdm minyak goreng
1 sdm margarin
1 buah bawang bombay, iris
150 cc air
1 sdm kecap inggris
4 sdm kecap manis
1 sdm saus tomat
1 sdt garam
1/2 sdt merica bubuk
1 sdm tepung maizena larutkan dengan sedikit air
2 sdm kacang polong beku

Untuk pelengkap: setup sayuran dan kentang goreng

Directions:
1. Lumuri irisan daging ayam dengan tepung sagu, lalu goreng dengan minyak panas hingga matang dan berwarna kecokelatan, angkat,
2. Buat saus: panaskan minyak dan margarin, tumis bawang bombay hingga harum, masukkan air, kecap inggris, kecap manis, saus tomat, garam, dan merica bubuk, didihkan. Setelah mendidih, kentalkan dengan larutan maizena, tambahkan kacang polong, masak sebentar, angkat.
3. Siapkan pinggan, tata ayam yg telah digoreng, tuangkan saus di atasnya, lengkapi dengan setup sayuran dan kentang goreng.

Tumis Bola-bola Daging Sapi

Category:		Meat & Seafood
Servings:		5 orang

Description:
"Masakan ini bergaya campuran barat dan asia, mudah dibuat dan bahan2nya mudah diperoleh di mana pun, dan yang penting, anak2 pasti doyan!" - Tita

Ingredients:
300 gr daging cincang
1 sdt garam
1/2 sdt merica bubuk
1/2 sdt pala bubuk
2 sdm tepung roti
1 bt telur
3 sdm margarin
6 sdm minyak goreng
1 buah bawang bombay, iris
2 sdm saus tomat
1 sdm kecap manis
1 sdm kecap asin jepang
100 cc air
2 batang wortel, potong menurut selera
4 sdm kacang polong beku

Directions:
1. Campur daging cincang dengan garam, merica, pala, tepung roti, dan telur, aduk rata, bentuk bulatan2 kecil.
2. Panaskan margarin bersaam minyak goreng, goreng daging hingga matang, angkat. Panaskan kembali minyak dan m argarin, tumis bawang bombay hingga harum, masukkan saus tomat, kecap manis, kecap asin jepang, dan air, masukkan daging, wortel, dan kacang polong, masak sebentar, angkat.
3. Sajikan hangat dengan nasi atau kentang pure.

Japanese Fried Chicken

Category:		Meat & Seafood
Style:		Japanese

Description:
I tasted this fried chicken at in Delft when a Japanese friend was having an "Experiment" dinner at his place. It's really easy to make and tastes really really good; I've been trying to prepare this myself.

Ingredients:
There's no exact measurement for the marinade, but it consists of:
- Japanese soya sauce
- mirin
- garlic (crushed)
- ginger (crushed)
- sake

For the chicken, the upper thigh part is used. Throw the bones away, but keep the skin on.

Potato starch, to coat the chicken before frying.

Directions:
Marinate chicken pieces in the mix, preferrably overnight.
Drain, coat chicken overall with starch, then deep fry until chicken is done.
Serve.

Lemon Tiramisu

Category:		Desserts
Style:		Italian
Special Consideration:		Quick and Easy
Servings:		4

Description:
"The classic italian dessert tiramisu is traditionally flavoured with coffee. In this version lemon zest and lime are used to create a tangy creamy treat" - James Martin

I got this recipe from the BBC Food website, and James Martin is the chef who created this dish for a Ready Steady Cook session. I've tried this tiramisu several times and never failed. Mind you, I'm really clumsy at making cakes and such, but this recipe always works for me!

Ingredients:
2 x 250g/8¾oz tubs mascarpone cheese
100ml/3fl oz double cream
4 tbsp caster sugar
3 lemons, zest and juice
8 boudoir or amaretti biscuits

For the lemon syrup:
2 lemons, juice only
2 tbsp sugar
toasted almonds, to decorate

Directions:
1. Put the syrup ingredients in a small pan with 200ml/7fl oz of water, bring to the boil, stirring until the sugar is dissolved. Turn off the heat and allow to cool.
2. Lay the biscuits in the bottom of a serving dish or divide between 4 glasses. Pour over the lemon syrup.
3. Whip together the mascarpone, cream, sugar, lemon zest and juice.
4. Top the biscuits with a layer of lemon cream.
5. Leave to chill in the fridge.
6. Just before serving, scatter with toasted almonds.

Oven Fried Fish

Category:

Meat & Seafood

Description:
An alternative from deep-frying: oven-frying. It's been long ago since I wrote down this recipe from the source, so I forgot how to apply the cooking oil in the process. My guess is: to grease the baking tray.

[Source of recipe: The Good Food Cook Book]

Ingredients:
900 gr (frozen) fish fillets (sole or haddock)
125 ml buttermilk
10 ml salt, 0,5 ml pepper
2 ml dried leaf thyme
250 ml fine dry breadcrumbs
30 ml finely chopped parsley
30 ml cooking oil

Directions:
1. Dip fish in buttermilk, salt, pepper and thyme, then in a mixture of crums and parsley.
2. Bake in the pre-heated oven.
3. Serve with warm tartare sauce.

Chicken Wings with Honey and Soyasauce

Category:		Meat & Seafood
Servings:		4

Description:
Another one for Cindy. Actually there are similar recipes for chicken wings, mostly grilled. But I can add those later.

Ingredients:
12 big chicken wings (1,5 kg)
2 teasp minced garlic
1 tablesp grated ginger
1 tablesp arachide oil
1 tablesp fish sauce
1 tablesp soya sauce
90 gr honey
2 spring onion, sliced thinly

Directions:
1. Remove the tip of the chicken wings. Cut the wings at the joints in two.
2. Mix the chicken with the garlic and ginger in a big bowl. Heat the oil in a wok or a big pan. Stir fry the chicken mix in portions, until the chicken turns light brown.
3. Pour the sauce and honey. Stir fry until the meat forms a nice crust. Put a lid on the wok and let it cook for about 10 minutes, until the chicken is done. Stir occassionally. Garnish with the slices of spring onion before serving.

Pizza with Spinach, Paprika and Feta

Category:		Sandwiches
Style:		Italian
Special Consideration:		Quick and Easy
Servings:		4

Description:
There is an endless list of topping materials for a pizza. Not only that, pizza 'bread' nowadays come from a variety of pita bread, tortilla, and such. This one is a unique option, one of my favorites.

Ingredients:
4 pita bread (18 cm diameter)
125 ml tomato ketchup
250 gr shred pizza cheese (a mix of mozarella, cheddar and Parmesan cheese)
75 gr young spinach
1 middle-sized red paprika (200 gr), in thin stripes
100 gr feta, crumbled


Directions:
1. Warm the oven until 240-250 C.
2. Spread the pita bread with tomato ketchup and put them on a baking tray.
3. Spread half of the pizza cheese over the bread. Garnish with spinach, paprika and feta. Spread the rest of the pizza cheese.
4. Bake the pizza for about 10 minutes or until they turn brownish.

Ayam Goreng Kremes, versi instan

Category:		Meat & Seafood
Servings:		3-4

Description:
Bumbu Bamboe Ayam Goreng ini selalu tersedia di rumah, sebab ayam gorengnya sudah jadi favorit anak2. Air sisa rebusan ayam, ditambah tepung, bisa dibuat jadi kremesnya a la Ayam Suharti.

Ingredients:
Utk ayam goreng:
- Sekitar 500 gr potongan ayam bertulang & berkulit. Utk anak2 biasanya drumstick, meskipun 'karbonade' (paha atas?) atau sayap sebenernya lebih enak utk digoreng.
- Minyak goreng (utk deep-fry)

Utk kremes:
Dari beberapa variasi resep hasil browsing, sepertinya ini yg paling pas (modifikasi dari resep diDetikFood)
- 3 sdm tepung kanji
- 75 gr tepung beras

Directions:
Ayam gorengnya mudah dibikin, sebelnya cuma pas nggoreng, minyaknya meletup2.
- Rebus potongan ayam bersama bumbu Bamboe, sesuai petunjuk.
- Bila sudah empuk, tiriskan. Goreng dalam minyak panas hingga kulit ayam kering.

Nah bagian bikin kremesnya ini yg agak tricky - saya sendiri nggak selalu berhasil bikinnya.. hehehe... Sebab, selain panasnya minyak yg harus dijaga stabil, campuran tepung juga harus pas (tapi ini biasanya saya kira2, nggak pakai takaran tepat).
- Tinggalkan sekitar 2 gelas air rebusan ayam + bumbu
- Masukkan bahan kremes ke dalam air rebusan tsb., aduk rata
- Tuang sesendok demi sesendok ke dalam minyak panas
- Tunggu hingga mengambang dan mengering, dulang dan tiriskan
- Taburkan di atas ayam goreng, saat menyajikan

Spaghetti - Boursin - Spek

Category:		Pasta
Style:		Italian
Special Consideration:		Quick and Easy

Description:
Syb said this dish used to be his staple food during his university days: cheap, quick and easy. He doesn't remember where he got the recipe from, moreover what its name is, but he knows how to do it perfectly. Again, no measurement for the ingredients.

Ingredients:
- Spaghetti (or any other pasta)
- 1 pack Boursin (cream cheese with garlic & herbs)
- Spekreepjes or bacon bits, about 150 gr
- Onion, if desired
- Parsley, finely chopped

Directions:
1. Cook spaghetti.

2. Heat a bit of butter in a pan, pour bacon bits and cook until coloured. Add finely chopped onion if desired.

3. Mix Boursin into the pan, keep stirring quickly until it blends evenly.

4. Pour the already-drained spaghetti into the pan, stir until everything is mixed. Spread the finely chopped parsley before serving.

Green salad is a perfect companion for this dish. Bacon bits can be substituted with sliced mushrooms.

Not-So-Fishy Krabby Patty

Category:		Sandwiches
Special Consideration:		Kids
Servings:		6

Description:
The other day, Dhanu made a request for dinner, "I wanna eat Krabby Patty!" (orKrabburger, in Dutch version). That's what you get from watching too much SpongeBob Squarepants. Anyway, I thought I'd just make a normal cheese (beef)burger. But then a friend sent us a *real* Krabby Patty recipe (I'll post that later), which, to my surprise, is made of crab meat instead of beef (*duh*). And the next day, while doing a Google search, I found this one. I'm keeping the recipe here for later use.

Ingredients:
2 x 170 g (6oz) cod or coley fillets, fresh or defrosted, skinned and finely cubed
340 g (12oz) potatoes, cooked and mashed
4 spring onions, finely chopped
2 x 5ml (2 teaspoons) fresh chopped parsley
flour, for dusting
115 g (4oz) garlic and herb soft cheese or Cheddar cheese
1 egg, beaten
115 g (4oz) breadcrumbs
2 x 15 ml spoon (2 tablespoons) sunflower oil

Directions:
1. In a large bowl mix the fish, potatoes, onions and parsley together.
2. Divide the mixture into 12 portions. Dust hands well with flour and shape the portions into rounds and then flatten into a burger shape.
3. Place a spoonful of cheese in the middle of 6 of the burgers, top with another burger, shape and mould both burgers to form one burger.
4. Coat the fish burgers in the egg and breadcrumb mixture.
5. Cook under a moderate heat for 15-20 minutes, turning once, basting lightly with the oil.
6. Garnish and serve with pita bread or buns. SpongeBob likes his Krabby Patties with peanut butter, but sounds yucky to me.

Krabby Patty

Category:		Sandwiches
Special Consideration:		Kids

Description:
Here's an 'official' Krabby Patty recipe from Nick.com.
(Thanks, Mand!)

Ingredients:
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
4-6 tbsp. vegetable oil
1 tsp. thyme
1 lb. frozen imitation crabmeat, (defrosted and finely chopped in a food processor)
3/4 cup seasoned bread crumbs
1 tbsp. Dijon mustard
2 tbsp. mayonnaise (plus 1 cup for dipping sauce)
2 eggs, lightly beaten
Salt and pepper (to taste)
3 tbsp. ketchup (for dipping sauce)

Directions:
Step 1 - Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.

Step 2 - In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise, egg, salt and pepper to taste. Stir to combine.

Step 3 - Shape into rounds by using a small ice cream scoop, then gently pat flat.

Step 4 - Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for the second and third batches.

Step 5 - Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time. Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup.