Japan Times has finally combined the wonderful cooking of Rick LaPointe into a 3 page special section online. He often gets to the basic ingredients and in English, explains how to make those special Japanese foods you simply can't find overseas.
Link:
http://www.japantimes.co.jp/life/japanese_food_guide01.html
Tuesday, September 30, 2008
Thursday, September 18, 2008
Pizza
Pizza Dough
*Clean counter needed!*
Combine:
1 1/4 cups warm water
1 package quick yeast (8g) (scant tablespoon)
1 teaspoon sugar
Let stand 5 minutes.
Stir in, in this order:
1 tsp. salt
2 TBS. oil
STIR
1 cup bread flour (flour + 1 tsp Baking Powder)
STIR
1 cup all purpose flour (unbleached)
BEAT WELL To make a stiff dough
Gradually add:
3/4 - 1 cup all purpose flour (unbleached)
Put some flour on the counter (Handful).
Turn our mix onto floured surface.
Fold top 1/3 over itself. push down. Turn 1/4.
Fold top 1/3 over itself. push down. turn 1/4.
add a little more flour onto counter if dough sticks.
Continue to knead dough until smooth. (maybe 5 minutes).
Place about 1 TBS oil in a bowl.
Put dough into bowl. Turn dough over to cover it in oil.
Cover with warm wet towel (no drafts).
Let sit quietly 30-45 minutes.
Oil a large cookie sheet.
Turn dough over onto large cookie sheet. (10 x 15 inches)
Punch down dough once, and spread quickly with oiled fingers to edges.
Pinch edges for crust.
Add toppings:
Pizza Sauce, garlic, salami, green peppers, corn, olives, onions, cheese, etc...
Bake at 450C / 230F , 15-20 minutes.
Makes two medium-large sized pizzas.
Serves 4-5.
From: Wooden Spoon Bread Book p.256
*Clean counter needed!*
Combine:
1 1/4 cups warm water
1 package quick yeast (8g) (scant tablespoon)
1 teaspoon sugar
Let stand 5 minutes.
Stir in, in this order:
1 tsp. salt
2 TBS. oil
STIR
1 cup bread flour (flour + 1 tsp Baking Powder)
STIR
1 cup all purpose flour (unbleached)
BEAT WELL To make a stiff dough
Gradually add:
3/4 - 1 cup all purpose flour (unbleached)
Put some flour on the counter (Handful).
Turn our mix onto floured surface.
Fold top 1/3 over itself. push down. Turn 1/4.
Fold top 1/3 over itself. push down. turn 1/4.
add a little more flour onto counter if dough sticks.
Continue to knead dough until smooth. (maybe 5 minutes).
Place about 1 TBS oil in a bowl.
Put dough into bowl. Turn dough over to cover it in oil.
Cover with warm wet towel (no drafts).
Let sit quietly 30-45 minutes.
Oil a large cookie sheet.
Turn dough over onto large cookie sheet. (10 x 15 inches)
Punch down dough once, and spread quickly with oiled fingers to edges.
Pinch edges for crust.
Add toppings:
Pizza Sauce, garlic, salami, green peppers, corn, olives, onions, cheese, etc...
Bake at 450C / 230F , 15-20 minutes.
Makes two medium-large sized pizzas.
Serves 4-5.
From: Wooden Spoon Bread Book p.256
Wednesday, September 17, 2008
Tuna Patty Melt
2 cans tuna (120g.chunk white), drained.
1 dill pickle, finley chopped
1/4 cup mayonnaise (light)
1/4 tsp. lemon rind, grated (optional)
2 tsp. lemon juice
2 TBS. celery , fine chopped
2 TBS red bell pepper, chopped
1/4 tsp. each, salt and pepper
1 slice of cheese per sandwich (light Cheddar)
4 or 8 slices of bread (English Muffin)
Mix ingredients in a bowl.
Make your toast,
Top with tuna mixture,
Top with slice of cheese.
Grill / Broil in oven until cheese melts. (2-3 minutes).
Serve with a pickle !
Original recipe From:
GIDiet, Fish and Seafood p.183, Green-Light.
Makes 4 servings.
1 dill pickle, finley chopped
1/4 cup mayonnaise (light)
1/4 tsp. lemon rind, grated (optional)
2 tsp. lemon juice
2 TBS. celery , fine chopped
2 TBS red bell pepper, chopped
1/4 tsp. each, salt and pepper
1 slice of cheese per sandwich (light Cheddar)
4 or 8 slices of bread (English Muffin)
Mix ingredients in a bowl.
Make your toast,
Top with tuna mixture,
Top with slice of cheese.
Grill / Broil in oven until cheese melts. (2-3 minutes).
Serve with a pickle !
Original recipe From:
GIDiet, Fish and Seafood p.183, Green-Light.
Makes 4 servings.
School Lunches
Last year was eat at school, this year is eat at home. I usually swap out the days but here's the general gist of what I make. I try to balance by not too many sandwiches, as one of my kids hates bland bread, so I put bread in only 2 days/week and found 'other stuff' for the other 3 days. I plan for about an hour near the weekend, and then shop for specific items to make the meais.
Last year:
Monday: Kraft Mac&cheese/pasta or Ramen (separate noodles from soup)
Tuesday: Sandwich (egg/tuna/cheese)
Wednesday: Soup in thermos
Thursday: Sandwich Wrap (Banana,yogurt,raisin, or chicken fajita, etc.)
Friday: Rice (Rice balls, weiner, etc...)
This year at home:
Monday: Ramen (chashu , corn, seaweed, boiled egg)
Tuesday: Home made soup (Chicken veggie, Cauliflour chick pea, Borscht)
Wednesday: Kraft Mac&Cheese or Pasta
Thursday: Grilled hot sandiwch (Cheese, Tuna salad)
Friday: Rice Bowl (Chicken/egg, Mabo Tofu, Chinese topping)
Last year:
Monday: Kraft Mac&cheese/pasta or Ramen (separate noodles from soup)
Tuesday: Sandwich (egg/tuna/cheese)
Wednesday: Soup in thermos
Thursday: Sandwich Wrap (Banana,yogurt,raisin, or chicken fajita, etc.)
Friday: Rice (Rice balls, weiner, etc...)
This year at home:
Monday: Ramen (chashu , corn, seaweed, boiled egg)
Tuesday: Home made soup (Chicken veggie, Cauliflour chick pea, Borscht)
Wednesday: Kraft Mac&Cheese or Pasta
Thursday: Grilled hot sandiwch (Cheese, Tuna salad)
Friday: Rice Bowl (Chicken/egg, Mabo Tofu, Chinese topping)
Thursday, September 4, 2008
Extra Nira, Ham Kakiage
Left over Nira from making Gyoza
1) Good with scrambled eggs.
2) Nira and Ham Youfu Kakiage
100g Nira, garlic chives, long strips (1 package Japanese)
5 pieces ham, sliced strips.
BATTER:
2 eggs
2/3 cup water
3 TBS cheese powder
1 cup flour
salt, pepper
Frying Oil
------------
DIRECTIONS:
Mix ingredients with batter.
Slip mix off large serving spoon into hot deep frying oil.
Cook: 170 C for 3-4 minutes.
1) Good with scrambled eggs.
2) Nira and Ham Youfu Kakiage
100g Nira, garlic chives, long strips (1 package Japanese)
5 pieces ham, sliced strips.
BATTER:
2 eggs
2/3 cup water
3 TBS cheese powder
1 cup flour
salt, pepper
Frying Oil
------------
DIRECTIONS:
Mix ingredients with batter.
Slip mix off large serving spoon into hot deep frying oil.
Cook: 170 C for 3-4 minutes.
Gyoza filling or Gyoza Wraps
Extra Gyoza Filling:
1) You can keep the filling in the refrigerator for a few days.
If frozen, it will become a bit watery, and you will need to add more starch once thawed.
2) With small eggplants, slice them down the middle, and stuff filling to make a 'sandwich'. These can be fried.
3) I have also seen them covered with water,egg,breadcrumbs and fried.
However I have not cooked them this way.
4) Sometimes I just add some egg, and fry them into 'patties' for a side dish.
Extra Gyoza Wraps:
1) Add spiced applesauce, wet seal edges, fold, and fry for a nice little 'apple pie'.
2) Unopened partial packages can be frozen, then thawed for the next time.
3) A piece of Farmer's Cheese, Shiso leaf can be placed in the wraps, seal edges with water, to form a 'sandwich' and fried too.
4) Another sealed shut Pub 'Salad Sandwich' uses:
1 egg, boiled
1/4 stick celery,minced
1 small green pepper,minced (1/4 western style)
5 slices ham,minced (80g)
1/4 round onion,minced (50g)
salt, pepper,
1/2 TBS mayonaise
tabasco pinch.
-- mix all ingredients in bowl, place inside wraps.
-- seal edges and fry.
(Orange Page, Otsumami no Hon, July 1992)
1) You can keep the filling in the refrigerator for a few days.
If frozen, it will become a bit watery, and you will need to add more starch once thawed.
2) With small eggplants, slice them down the middle, and stuff filling to make a 'sandwich'. These can be fried.
3) I have also seen them covered with water,egg,breadcrumbs and fried.
However I have not cooked them this way.
4) Sometimes I just add some egg, and fry them into 'patties' for a side dish.
Extra Gyoza Wraps:
1) Add spiced applesauce, wet seal edges, fold, and fry for a nice little 'apple pie'.
2) Unopened partial packages can be frozen, then thawed for the next time.
3) A piece of Farmer's Cheese, Shiso leaf can be placed in the wraps, seal edges with water, to form a 'sandwich' and fried too.
4) Another sealed shut Pub 'Salad Sandwich' uses:
1 egg, boiled
1/4 stick celery,minced
1 small green pepper,minced (1/4 western style)
5 slices ham,minced (80g)
1/4 round onion,minced (50g)
salt, pepper,
1/2 TBS mayonaise
tabasco pinch.
-- mix all ingredients in bowl, place inside wraps.
-- seal edges and fry.
(Orange Page, Otsumami no Hon, July 1992)
Gyoza
**Food processor recommended**
Original Recipe Serves 2:
20 pieces gyoza wraps, round.
150 g ground pork
250g hakusai chinese cabbage (2.5 pieces)
1/2 tsp. salt
50g nira (garlic chives)..(or green onion stems).
5 cm round onion
5 g ground ginger
FLAVORING:
1 TBS Sake
1 TBS Starch
1 TBS Sesame Oil
1/2 tsp.soy sauce
pinch pepper
----------- Large batch -------------
70 wraps (1 1/2 packages)
500g ground pork (or beef)
1/2 medium chinese cabbage (875g)
1 tsp salt
175 g Nira (volume looks like 6 green onions)
1/2 round onion
1 piece ginger, ground (1 tsp)
FLAVORING:
3 TBS Sake
3 TBS Starch
3 TBS Sesame Oil
2 tsp Soy sauce
few shakes of pepper
---------------
FILLING DIRECTIONS:
Place Minced pork in large bowl.
Mince(process) Chinese cabbage, add salt, mix, and let sit for 10 minutes.
Squeeze excess water out of chinese cabbage. Place cabbage in bowl with meat.
Mince(Process) Nira(onion stem), round onion, add to the large bowl.
Add flavoring to the large bowl.
Hand mix all ingredients well.
(I use Korean Kimchi disposable gloves.)
----------------
GYOZA FOLDING:
One teaspoon.
Small bowl with 1/4 cup water.
Cookie sheet.
Gyoza wraps (cut package lid for flipping open only. They dry out fast).
---------------
FOLDING TECHNIQUE:
Your main hand thumb and pointer finger will do the top folding.
Your second hand's fingers will carry the weight of the gyoza.
Your second hand's thumb and pointer finger near middle knuckle will assist pressing.
Practice touching your second hand's thumb to your pointer finger middle knuckle a few times. Note this is NOT pinching with finger tips.
Second Hand:
Place a teaspoon full of gyoza filling onto the middle of the wrap, being careful to keep it away from the edges. Not too much.
Place wrap on your second hand's fingers so that your thumb/pointer near middle knuckle can assist pressing the edges.
(Edge close to middle knuckle of pointer finger.)
Main Hand:
Dip two fingers into water, make a laaarge happy face with the water, around the edges of the wrap. Not dripping wet.
(Wet all around is ok too, but not too wet.)
Now, you are going to make the fold/corner farthest away from your main hand.
Fold the wrap up, and push down with your thumb to make the corner stick.
---- REPEAT 3-4 times-----
Pick a top piece of wrap near the fold, **LIFT and FOLD it ontop of the edge.**
Push it down good.
(The wet edge of the wrap keeps edges sticking together.)
Second Hand:
Use your pionter finger near middle knuckle/thumb to press the fold one more time.
--------------
When finished, pinch the corner closest to your main hand.
Place gyoza on cookie sheet, not touching other gyoza, edges up, and form it a little, ensuring all edges have stuck together. If there are openings, get a little more water in there to make it stick.
(If you keep openings, the filling will fall out during cooking.)
Keep fresh gyoza for cooking today.
Place remaining gyoza, on the cookie sheet, in freezer.
In the morning *pop* the frozen gyoza off the cookie sheet, and place in freezer bag.
---------------
FRYING GYOZA:
Oil for cooking goes into a fry pan that has a LID. (2 TBS). Medium-high.
Place gyoza into frypan, no lid. Fry until bottom is browned. (4 minutes)
Place water up to 1/3 of gyoza, into the frypan.
Place lid on the frypan. (sometimes I use a fork to insert underlid to stop splattering water). STEAM gyoza untill all water has evaporated. (8 minutes).
The gyoza are done. I enjoy placing a plate on top of the frypan, and then *trying* to flip the gyoza to get a nice visual effect. Keep your spatula handy for any sticky gyoza! Or you can just use your spatula and place the gyoza on a plate for serving.
-------------
DIPPING SAUCE:
3 soysauce : 2 vinegar : 1 layu chili oil
-------------
From: Orange Page, Ryori 1 nen sei. 1991 Winter
Original Recipe serves 2. 258 kcal/person. 20 pieces.
Gyoza can be frozen individually on a cookie sheet, then taken of and placed into a freezer bag for storage.
Original Recipe Serves 2:
20 pieces gyoza wraps, round.
150 g ground pork
250g hakusai chinese cabbage (2.5 pieces)
1/2 tsp. salt
50g nira (garlic chives)..(or green onion stems).
5 cm round onion
5 g ground ginger
FLAVORING:
1 TBS Sake
1 TBS Starch
1 TBS Sesame Oil
1/2 tsp.soy sauce
pinch pepper
----------- Large batch -------------
70 wraps (1 1/2 packages)
500g ground pork (or beef)
1/2 medium chinese cabbage (875g)
1 tsp salt
175 g Nira (volume looks like 6 green onions)
1/2 round onion
1 piece ginger, ground (1 tsp)
FLAVORING:
3 TBS Sake
3 TBS Starch
3 TBS Sesame Oil
2 tsp Soy sauce
few shakes of pepper
---------------
FILLING DIRECTIONS:
Place Minced pork in large bowl.
Mince(process) Chinese cabbage, add salt, mix, and let sit for 10 minutes.
Squeeze excess water out of chinese cabbage. Place cabbage in bowl with meat.
Mince(Process) Nira(onion stem), round onion, add to the large bowl.
Add flavoring to the large bowl.
Hand mix all ingredients well.
(I use Korean Kimchi disposable gloves.)
----------------
GYOZA FOLDING:
One teaspoon.
Small bowl with 1/4 cup water.
Cookie sheet.
Gyoza wraps (cut package lid for flipping open only. They dry out fast).
---------------
FOLDING TECHNIQUE:
Your main hand thumb and pointer finger will do the top folding.
Your second hand's fingers will carry the weight of the gyoza.
Your second hand's thumb and pointer finger near middle knuckle will assist pressing.
Practice touching your second hand's thumb to your pointer finger middle knuckle a few times. Note this is NOT pinching with finger tips.
Second Hand:
Place a teaspoon full of gyoza filling onto the middle of the wrap, being careful to keep it away from the edges. Not too much.
Place wrap on your second hand's fingers so that your thumb/pointer near middle knuckle can assist pressing the edges.
(Edge close to middle knuckle of pointer finger.)
Main Hand:
Dip two fingers into water, make a laaarge happy face with the water, around the edges of the wrap. Not dripping wet.
(Wet all around is ok too, but not too wet.)
Now, you are going to make the fold/corner farthest away from your main hand.
Fold the wrap up, and push down with your thumb to make the corner stick.
---- REPEAT 3-4 times-----
Pick a top piece of wrap near the fold, **LIFT and FOLD it ontop of the edge.**
Push it down good.
(The wet edge of the wrap keeps edges sticking together.)
Second Hand:
Use your pionter finger near middle knuckle/thumb to press the fold one more time.
--------------
When finished, pinch the corner closest to your main hand.
Place gyoza on cookie sheet, not touching other gyoza, edges up, and form it a little, ensuring all edges have stuck together. If there are openings, get a little more water in there to make it stick.
(If you keep openings, the filling will fall out during cooking.)
Keep fresh gyoza for cooking today.
Place remaining gyoza, on the cookie sheet, in freezer.
In the morning *pop* the frozen gyoza off the cookie sheet, and place in freezer bag.
---------------
FRYING GYOZA:
Oil for cooking goes into a fry pan that has a LID. (2 TBS). Medium-high.
Place gyoza into frypan, no lid. Fry until bottom is browned. (4 minutes)
Place water up to 1/3 of gyoza, into the frypan.
Place lid on the frypan. (sometimes I use a fork to insert underlid to stop splattering water). STEAM gyoza untill all water has evaporated. (8 minutes).
The gyoza are done. I enjoy placing a plate on top of the frypan, and then *trying* to flip the gyoza to get a nice visual effect. Keep your spatula handy for any sticky gyoza! Or you can just use your spatula and place the gyoza on a plate for serving.
-------------
DIPPING SAUCE:
3 soysauce : 2 vinegar : 1 layu chili oil
-------------
From: Orange Page, Ryori 1 nen sei. 1991 Winter
Original Recipe serves 2. 258 kcal/person. 20 pieces.
Gyoza can be frozen individually on a cookie sheet, then taken of and placed into a freezer bag for storage.
Sunday, August 24, 2008
Chinese fried Chow Mein
(KATA YAKI SOBA)
Serves 4
--------
Prepare 2 pots of hot water. Parboil noodles, parboil seafood.(see below)
-------
COOK NOODLES: (15 minutes)
18 oz/500g Chowmein Noodles (thin egg type).
Boil a pot of water and a bit of oil.
Parboil noodles for 15 seconds, drain.
Pour some oil over the noodles and stir to stop stickiness.
Heat large fry pan with a little more oil to medium high (high).
Spread noodles over the pan evenly, cook until brown on one side. (8 minutes?)
Flip and do the same on the other side.
Cut into 4 portions, and place on individual plates. Set aside.
------------------------
SEASON THE SEAFOOD: (10 minutes)
300g package thawed mixed seafood (Or individual prawns,squid,scallops)
Parboil seafood (not too long or they will strink!)
Drain, then add:
1/2 tsp. salt
pinch of pepper
1 tsp oil
1/2 egg white
1 TBS starch
1 tsp. oil
(1 1/2 TBS sake) Optional.
Mix well, set aside.
(This will be added to the cooked vegetables.)
-------------------
PREPARE and COOK THE VEGETABLES: (15-20 minutes)
Vegetable variations can include:
200 g (fist full) cut green vegetables
(chinese cabbage, spinach, bok choy)
4 shiitake mushrooms , sliced
1/4 carrot, strips
1/2 round onion, sliced
1/2 piece celery , sliced (optional)
small Quail eggs (optional)
salt, pepper
1/2 TBS Oyster sauce (optional)
In fry pan, medium heat, add:
Sesame Oil (2-3 TBS).
1 clove garlic , minced
1 piece ginger, grated
Then add prepared vegetables. (10 minutes prep time.)
Cook until just softened. (5 minutes)
go immediately to add seafood and sock (below)
-----------------------
ADD SEAFOOD AND STOCK TO VEGETABLES: (10 minutes)
3 cups hot soup stock (tori gara, chinese chicken type, vegetable)
3 TBS corn starch in a little water (mixed).
Bowl of seasoned seafood.
Add the seafood to the vegetables, mix and cook just a little.
Add the soup stock to the pan. Heat till almost a boil.
Remove from heat,
add the mixed cornstarch.
Return to heat and cook to thicken.
Place on top of prepared noodles.
-------- Was that easy? easier? ---------
You can do it! Family will love you for it!
Serves 4
--------
Prepare 2 pots of hot water. Parboil noodles, parboil seafood.(see below)
-------
COOK NOODLES: (15 minutes)
18 oz/500g Chowmein Noodles (thin egg type).
Boil a pot of water and a bit of oil.
Parboil noodles for 15 seconds, drain.
Pour some oil over the noodles and stir to stop stickiness.
Heat large fry pan with a little more oil to medium high (high).
Spread noodles over the pan evenly, cook until brown on one side. (8 minutes?)
Flip and do the same on the other side.
Cut into 4 portions, and place on individual plates. Set aside.
------------------------
SEASON THE SEAFOOD: (10 minutes)
300g package thawed mixed seafood (Or individual prawns,squid,scallops)
Parboil seafood (not too long or they will strink!)
Drain, then add:
1/2 tsp. salt
pinch of pepper
1 tsp oil
1/2 egg white
1 TBS starch
1 tsp. oil
(1 1/2 TBS sake) Optional.
Mix well, set aside.
(This will be added to the cooked vegetables.)
-------------------
PREPARE and COOK THE VEGETABLES: (15-20 minutes)
Vegetable variations can include:
200 g (fist full) cut green vegetables
(chinese cabbage, spinach, bok choy)
4 shiitake mushrooms , sliced
1/4 carrot, strips
1/2 round onion, sliced
1/2 piece celery , sliced (optional)
small Quail eggs (optional)
salt, pepper
1/2 TBS Oyster sauce (optional)
In fry pan, medium heat, add:
Sesame Oil (2-3 TBS).
1 clove garlic , minced
1 piece ginger, grated
Then add prepared vegetables. (10 minutes prep time.)
Cook until just softened. (5 minutes)
go immediately to add seafood and sock (below)
-----------------------
ADD SEAFOOD AND STOCK TO VEGETABLES: (10 minutes)
3 cups hot soup stock (tori gara, chinese chicken type, vegetable)
3 TBS corn starch in a little water (mixed).
Bowl of seasoned seafood.
Add the seafood to the vegetables, mix and cook just a little.
Add the soup stock to the pan. Heat till almost a boil.
Remove from heat,
add the mixed cornstarch.
Return to heat and cook to thicken.
Place on top of prepared noodles.
-------- Was that easy? easier? ---------
You can do it! Family will love you for it!
Tuesday, August 19, 2008
Grilled Salmon with Mustard Mayonnaise
Serves 4
3 pieces Salmon (Japanese style , 1/2 of a Salmon steak, total 350g).
Mayonnaise sauce:
4 TBS Mayonnaise
1 tsp. seed mustard
1/2 TBS Lemon juice,
1/2 TBS soy sauce
Grilled vegetables:
Japanese mushrooms,
Green mild peppers, shishito,
salt,pepper,soy sauce.
DIRECTIONS:
Cut salmon pieces in half (about two large bites per piece)
Rub salmon with 1/2 tsp salt, and some pepper, wait 10 minutes.
Prepare mayonnaise sauce , mix it together.
Preheat grill to medium.
(Cookie sheet with foil works well for ovens)
Align and cook salmon untill lightly grilled.
(Inside Oven top element, door closed, 4-5 minutes.)
Flip salmon, and cook same on other side.
(Oven is warmer now, so be careful not to over cook.)
Top pieces with mayonnaise sauce, and cook another 7 minutes.
Serve with grilled Japanese mushrooms, and mild green peppers or Shishito.
Grill on medium 10 minutes, sprinkle with salt,soysauce,pepper.
*NOTE*
This recipe is also recommended for MEKAJIKI and TARA (white fishes).
3 pieces Salmon (Japanese style , 1/2 of a Salmon steak, total 350g).
Mayonnaise sauce:
4 TBS Mayonnaise
1 tsp. seed mustard
1/2 TBS Lemon juice,
1/2 TBS soy sauce
Grilled vegetables:
Japanese mushrooms,
Green mild peppers, shishito,
salt,pepper,soy sauce.
DIRECTIONS:
Cut salmon pieces in half (about two large bites per piece)
Rub salmon with 1/2 tsp salt, and some pepper, wait 10 minutes.
Prepare mayonnaise sauce , mix it together.
Preheat grill to medium.
(Cookie sheet with foil works well for ovens)
Align and cook salmon untill lightly grilled.
(Inside Oven top element, door closed, 4-5 minutes.)
Flip salmon, and cook same on other side.
(Oven is warmer now, so be careful not to over cook.)
Top pieces with mayonnaise sauce, and cook another 7 minutes.
Serve with grilled Japanese mushrooms, and mild green peppers or Shishito.
Grill on medium 10 minutes, sprinkle with salt,soysauce,pepper.
*NOTE*
This recipe is also recommended for MEKAJIKI and TARA (white fishes).
Tonjiru Pork Soup
1/2 (400g) cabbbage (optional)
200 g Pork slices (leftover amount)
1 carrot
1 round onion
80 g string beans, cut in half
6 cups dashi soup
salt/pepper
6 flat TBS. miso.
1 TBS. Sesame oil
Directions:
Fry pork, carrot, onion in Sesame oil.
Add remaining ingredients, simmer.
Take out impurities (aku) floating on top with wire mesh spoon.
*NOTE* - do not boil this soup or the miso will separate from the ingredients.
- Sprinkle with 7 spice (Shichimi).
Serves 4
200 g Pork slices (leftover amount)
1 carrot
1 round onion
80 g string beans, cut in half
6 cups dashi soup
salt/pepper
6 flat TBS. miso.
1 TBS. Sesame oil
Directions:
Fry pork, carrot, onion in Sesame oil.
Add remaining ingredients, simmer.
Take out impurities (aku) floating on top with wire mesh spoon.
*NOTE* - do not boil this soup or the miso will separate from the ingredients.
- Sprinkle with 7 spice (Shichimi).
Serves 4
Weiner Pasta Tomato Soup
1 TBS oil
500 g fine ground weiners, sliced diagonally. (optional)
1 clove garlic, minced. (Squish with knife side, and slice)
8 brussel sprouts / broccoli
1/4 cup canned corn
salt/pepper
Fry above in pot.
Add:
2 cups water
soup boullion (chicken/vegetable type, 2 teaspoons/cube, see directions on box)
50g macaroni/spiral pasta (large handful)
cook a few minutes.
Add:
1 can whole tomatoes (Cut tomatoes in pot with kitchen scissors)
4 pinches sugar to taste (Japanese can tomatoes contain suggar to cut sourness)
Mixed italian dry spices to taste (1 teaspoon?)
Cook 10 minutes on medium-low to meld flavors.
Serves 4, large bowls.
Time: 30 minutes
500 g fine ground weiners, sliced diagonally. (optional)
1 clove garlic, minced. (Squish with knife side, and slice)
8 brussel sprouts / broccoli
1/4 cup canned corn
salt/pepper
Fry above in pot.
Add:
2 cups water
soup boullion (chicken/vegetable type, 2 teaspoons/cube, see directions on box)
50g macaroni/spiral pasta (large handful)
cook a few minutes.
Add:
1 can whole tomatoes (Cut tomatoes in pot with kitchen scissors)
4 pinches sugar to taste (Japanese can tomatoes contain suggar to cut sourness)
Mixed italian dry spices to taste (1 teaspoon?)
Cook 10 minutes on medium-low to meld flavors.
Serves 4, large bowls.
Time: 30 minutes
Monday, July 28, 2008
Bought some stickers
I've bought some stickers to put on recipes I've already posted.
Recipe books are in boxes ready to be moved to their new home.
In a couple of weeks I'll be organized, and ready to post another recipe.
Recipe books are in boxes ready to be moved to their new home.
In a couple of weeks I'll be organized, and ready to post another recipe.
Friday, July 18, 2008
I'm not organized enough!
I've realized, that some recipes I want to post have already posted.
I need to mark off the ones that are done.
I'm also debating wether to post the 'normal' recipes or not.
Maybe just keep the 'really good' recipes online, and forget about the 'normal' ones?
Maybe I could just label the 'normal' ones differently...
Moving in less than 2 weeks...apologies to anyone who is looking for new recipes. It might take a few more weeks. At least you know 'why' now. Let me know if you think I ought to post the 'normal' recipes also or not.
I need to mark off the ones that are done.
I'm also debating wether to post the 'normal' recipes or not.
Maybe just keep the 'really good' recipes online, and forget about the 'normal' ones?
Maybe I could just label the 'normal' ones differently...
Moving in less than 2 weeks...apologies to anyone who is looking for new recipes. It might take a few more weeks. At least you know 'why' now. Let me know if you think I ought to post the 'normal' recipes also or not.
Thursday, July 3, 2008
Mabo Vermicelli
Mabo Harusame
Ingredients:
50 g vermicelli (2-3 bunches)
100g ground pork (1/2 size of your fist)
1 clove garlic, minced
1/2 round onion, minced
1/2 - 1 tsp. Tobanjan
Broth:
1/2 cup water
1 tsp. Asian Chicken stock (tori gara soup)
1 TBS soy sauce
1 TBS sake
pinch pepper
Other:
salad oil
sesame oil
Directions:
Place vermicelli in a bowl and pour hot water over it for about 2 minutes to soften.
Drain and cut vermicelli into bit size pieces, not too small. (I use kitchen scissors.)
Mix broth ingredients.
In a fry pan, add 1 TBS salad oil on medium, add garlic and oinion. When fragrant, add minced meat, and mix. When meat has become well cooked, and in small pieces, add the tobanjan, mix.
Add the Broth and Vermicelli., continue to cook another 3-4 minutes.
Add 1tsp. SESAME OIL, on top to serve.
Source: Looks like Orange page.
Time: 15 miutes
serves: 2
portion: 265 kcal
salt 2.1g
Ingredients:
50 g vermicelli (2-3 bunches)
100g ground pork (1/2 size of your fist)
1 clove garlic, minced
1/2 round onion, minced
1/2 - 1 tsp. Tobanjan
Broth:
1/2 cup water
1 tsp. Asian Chicken stock (tori gara soup)
1 TBS soy sauce
1 TBS sake
pinch pepper
Other:
salad oil
sesame oil
Directions:
Place vermicelli in a bowl and pour hot water over it for about 2 minutes to soften.
Drain and cut vermicelli into bit size pieces, not too small. (I use kitchen scissors.)
Mix broth ingredients.
In a fry pan, add 1 TBS salad oil on medium, add garlic and oinion. When fragrant, add minced meat, and mix. When meat has become well cooked, and in small pieces, add the tobanjan, mix.
Add the Broth and Vermicelli., continue to cook another 3-4 minutes.
Add 1tsp. SESAME OIL, on top to serve.
Source: Looks like Orange page.
Time: 15 miutes
serves: 2
portion: 265 kcal
salt 2.1g
Ratatouille
Ingredients:
2 small eggplant
1/4(400g) kabocha (butternut squash)
1/2 round onion
1 yellow pepper
1 stick celery
1 tomato
4 weiner sausage (fine ground, European Weiner, or the like)
2 cloves garlic
1 cube consomme soup (western style soup cube)
190gx2cans Tomato juice
2 TBS white wine
1 tsp. dry oregano
tabasco to taste
2 TBS olive oil
salt/pepper.
Directions:
(Basically cut all vegetables into medium sized bite sized pieces!)
Eggplant: cut top, cut into 1.5 cm cubes.
Pumpkin: de-seed, cut into 1.5 cm cubes.
Round onion: peel, cut into 1.5 cm cubes.
Yellow pepper: core, de-seed, cut to 1.5cm cubes.
Celery : Cut to 1.5cm sized cubes.
Tomato : cut to 1.5 cm pieces.
Weiner sausage: cut to 1.5 cm pieces.
Garlic: Peel and mince.
Add olive oil and garlic to pot on low heat.
Once garlic becomes fragrant, add sausage on medium,
Once sausage cooks, add vegetables, salt, pepper.
When vegetables have soaked in the oil,
add 2 CUPS WATER,
tomato juice,
soup consomme cube,
White wine,
oregano,
on Medium heat, to boil.
Turn to low heat, and skim out any impurities.
Continue simmering until 1/2 the volume is reached,
vegetables have softened,
add salt, pepper to taste as needed.
Add Tabasco, mix, and stop heat.
Cool as is, then eat.
Source: Orange Page Cooking Summer 2000.
Raku Raku Okazu Recipes.
Time: 1 hour, very easy.
Serves: 4
1 serving: 234 kcal
Salt 2.5g
Note; Great alternative to expensive Antipasto on crackers.
I usually double this recipe, because I like it.
Friday, June 27, 2008
Tuesday, June 17, 2008
Dry Red Peppers
In reference to the Tonno recipe,
If you have a hot dry red pepper, the thing that makes it hot are the SEEDS.
Take out the seeds to gain the warmth that is easier for everyone to eat.
Softening up the skin to slice also makes it easier to eat, instead of having the hard crinkly shaker peppers, common as a topping for Pizza.
So, if you want it mild, take out the seeds, and soften the skin before cooking with it.
If you have a hot dry red pepper, the thing that makes it hot are the SEEDS.
Take out the seeds to gain the warmth that is easier for everyone to eat.
Softening up the skin to slice also makes it easier to eat, instead of having the hard crinkly shaker peppers, common as a topping for Pizza.
So, if you want it mild, take out the seeds, and soften the skin before cooking with it.
Spaghetti Tonno
INGREDIENTS:
400g spagettini (thin spagetti)
180g canned tuna in OIL (1 can)
4 tsp. capers (small ones are milder)
16 black olives
1 garlic clove, crushed and minced
1 dry red chili (no seeds)
1 large can whole italian tomatoes
salt
dry parsley to garnish
DIRECTIONS:
Mince garlic,
Place dry red chili (no seeds) into hot water to soften 5 minutes, then slice into rings.
Use a deep frypan on medium heat.
Add the OIL from the tuna can.
Add garlic and red chili rings cook slightly until fragrant.
Add can of tomatoes, cut tomatoes with kitchen scissors or knife.
Boil the pasta in salted water, and KEEP 1/3 cup of PASTA WATER.
Add 1/3 cup of PASTA WATER to the tomato mixture.
Add the tuna, Capers and Olives. Stir gently.
Top over spagettini, and garnish with parsley sprinkles.
NOTES:
This is a great light tomato based spaghetti for summer.
The original recipe is only for two people so I've made some adjustments.
I recommend continued use of the oil from the tuna can, and also the pasta water.
Serves 4
Time: 20 minutes
632 cal / person
salt 3.5g
Source: Orange Page Cooking 1992 Summer.
400g spagettini (thin spagetti)
180g canned tuna in OIL (1 can)
4 tsp. capers (small ones are milder)
16 black olives
1 garlic clove, crushed and minced
1 dry red chili (no seeds)
1 large can whole italian tomatoes
salt
dry parsley to garnish
DIRECTIONS:
Mince garlic,
Place dry red chili (no seeds) into hot water to soften 5 minutes, then slice into rings.
Use a deep frypan on medium heat.
Add the OIL from the tuna can.
Add garlic and red chili rings cook slightly until fragrant.
Add can of tomatoes, cut tomatoes with kitchen scissors or knife.
Boil the pasta in salted water, and KEEP 1/3 cup of PASTA WATER.
Add 1/3 cup of PASTA WATER to the tomato mixture.
Add the tuna, Capers and Olives. Stir gently.
Top over spagettini, and garnish with parsley sprinkles.
NOTES:
This is a great light tomato based spaghetti for summer.
The original recipe is only for two people so I've made some adjustments.
I recommend continued use of the oil from the tuna can, and also the pasta water.
Serves 4
Time: 20 minutes
632 cal / person
salt 3.5g
Source: Orange Page Cooking 1992 Summer.
Wednesday, June 11, 2008
Gulden Draak (#6 testing)
The final beer test.
Well, this beer comes in a 'pint' like pitcher, that is ivory in color, with a drawing of a Viking ship on it.
It's a Belgian Strong beer @ 10.5% alcohol.
- it came out as a deep fluffy head, with the color of a rootbeer float.
-color is somewhere between amber and dark, but not muddy.
- Vikings deffinately come to mind.
- it has a strong taste, kind of bitter midway in mouth on sides,
- a different type of deeper pepper style spicy, more old fashioned bitter.
- Seasoned Beer Festival Vetrans would possibly enjoy this beer.
- Eating smoked meats, Barvarian smokies, with saurkraut and onions comes to mind, and don't forget the mustard.
This beer would blend in well with those foods.
Happy factor: 80%
Well, this beer comes in a 'pint' like pitcher, that is ivory in color, with a drawing of a Viking ship on it.
It's a Belgian Strong beer @ 10.5% alcohol.
- it came out as a deep fluffy head, with the color of a rootbeer float.
-color is somewhere between amber and dark, but not muddy.
- Vikings deffinately come to mind.
- it has a strong taste, kind of bitter midway in mouth on sides,
- a different type of deeper pepper style spicy, more old fashioned bitter.
- Seasoned Beer Festival Vetrans would possibly enjoy this beer.
- Eating smoked meats, Barvarian smokies, with saurkraut and onions comes to mind, and don't forget the mustard.
This beer would blend in well with those foods.
Happy factor: 80%
Lobcowicz 'D' (#5 testing)
The Czech answer to a Pale Ale, medium color.
Good, goes down smooth.
If you are in Europe, craving a Pale Ale, this would be it.
A bit better than a Pale Ale, I think.
Happy factor: 70% (a bit 'normal').
Good, goes down smooth.
If you are in Europe, craving a Pale Ale, this would be it.
A bit better than a Pale Ale, I think.
Happy factor: 70% (a bit 'normal').
Friday, June 6, 2008
Tsuyu Noodle stock
KANTO TSUYU:
Konbu 1 piece (10 cm square)
Katsuo tuna fish flakes 30g
Sake 1/2 cup
Mirin 1/2 cup
Soy sauce 1 cup
Sugar 2 TBS
** Makes 1.5 cups.
- 1.5 cups for TSUKE tsuyu, dipping sauce.
- 9 cups for KAKE tsuyu, topping over noodles.
Directions:
1. Cut konbu into 1cm strips. In a pot, add sake and mirin, medium heat. Bring to a rolling boil to rid of alcohol.
Turn off if necessary.
2. Reheat to medium, add sugar and soy sauce.
3. Add konbu and fish flakes. Mix once and stop heat.
Wait 40 minutes.
4. Place 2 layers of paper towel in a colander, strain to get Tsuyu stock.
5. Squeeze the remaining Konbu and Fish flakes.
Place Tsuyu in a clean jar, LASTS 1 WEEK.
When using for TSUYU,
TSUKE.TSUYU = MEN.TSUYU 1 part : 2 parts water.
KAKE.TSUYU = Men.Tsuyu 1 part : 5 parts water.
-------------------------------------
**NOTE: With the remaining Konbu and Fish flakes:
TSUKUDA.NII:
Cut konbu with kitchen scissors thinly.
In a pot, add konbu and fish flakes with 1/3 cup mirin, on Medium heat.
Mix and cook 6-7 minutes with chop sticks.
Serve over rice, or put into onigiri rice balls.
---------------------------------------
KANSAI TSUYU:
Water 2 litres
Konbu 1 piece (10x20cm)
Katsuo tuna fish flakes 50g
Usukuchi Light Soy sauce 1/2 cup (not light salt green bottle, but light COLOR)
Salt , about 2 tsp.
** Makes 8 cups,
- 8 cups KAKE tsuyu, topping over noodles.
Directions:
1. Cut Konbu into 3 pieces, then cut 'fingers' into the sides.
Let sit in pot with water for 30 minutes.
Then turn onto medium heat, and cook until Konbu softens and flexes gently in the water.
Take out the Konbu and turn to high heat.
2. Bring to boil, then add Katsuo fish flakes, and turn heat off.
Do not stir. Let sit a while to make the dashi stock.
Use a colander with small holes to drain.
3. Reheat drained soup dashi on medium heat.
Once at a boil, add the light color soy sauce.
Check the taste and slowly add 2 tsp salt. Stop the heat.
STAYS FRESH ONLY 1-2 Days !!!
**REFRIGERATE**
Konbu 1 piece (10 cm square)
Katsuo tuna fish flakes 30g
Sake 1/2 cup
Mirin 1/2 cup
Soy sauce 1 cup
Sugar 2 TBS
** Makes 1.5 cups.
- 1.5 cups for TSUKE tsuyu, dipping sauce.
- 9 cups for KAKE tsuyu, topping over noodles.
Directions:
1. Cut konbu into 1cm strips. In a pot, add sake and mirin, medium heat. Bring to a rolling boil to rid of alcohol.
Turn off if necessary.
2. Reheat to medium, add sugar and soy sauce.
3. Add konbu and fish flakes. Mix once and stop heat.
Wait 40 minutes.
4. Place 2 layers of paper towel in a colander, strain to get Tsuyu stock.
5. Squeeze the remaining Konbu and Fish flakes.
Place Tsuyu in a clean jar, LASTS 1 WEEK.
When using for TSUYU,
TSUKE.TSUYU = MEN.TSUYU 1 part : 2 parts water.
KAKE.TSUYU = Men.Tsuyu 1 part : 5 parts water.
-------------------------------------
**NOTE: With the remaining Konbu and Fish flakes:
TSUKUDA.NII:
Cut konbu with kitchen scissors thinly.
In a pot, add konbu and fish flakes with 1/3 cup mirin, on Medium heat.
Mix and cook 6-7 minutes with chop sticks.
Serve over rice, or put into onigiri rice balls.
---------------------------------------
KANSAI TSUYU:
Water 2 litres
Konbu 1 piece (10x20cm)
Katsuo tuna fish flakes 50g
Usukuchi Light Soy sauce 1/2 cup (not light salt green bottle, but light COLOR)
Salt , about 2 tsp.
** Makes 8 cups,
- 8 cups KAKE tsuyu, topping over noodles.
Directions:
1. Cut Konbu into 3 pieces, then cut 'fingers' into the sides.
Let sit in pot with water for 30 minutes.
Then turn onto medium heat, and cook until Konbu softens and flexes gently in the water.
Take out the Konbu and turn to high heat.
2. Bring to boil, then add Katsuo fish flakes, and turn heat off.
Do not stir. Let sit a while to make the dashi stock.
Use a colander with small holes to drain.
3. Reheat drained soup dashi on medium heat.
Once at a boil, add the light color soy sauce.
Check the taste and slowly add 2 tsp salt. Stop the heat.
STAYS FRESH ONLY 1-2 Days !!!
**REFRIGERATE**
Somen
Bacon and Vegetable Topped Somen This is one of my favorite summer recipes!
----------------------------------------------------
Not exactly COLD noodles, but close enough!
Serves 4: The hardest part is finished, when ingredients are cut to a visually appealing size.
Ingredients: *Keep items about the same size when cutting : medium *
Somen (thick type) 320g
KAKE Tsuyu (soy dashi, for topping over noodles) 5 cups (*Note: Make your own...)
Bacon 3 slices -- cut to 4cm slices
Tomatoes 3 -- minced 1.5cm pieces
Eggplant small 2 -- cut to 1.5 cm pieces
green pepper small 2 -- seeded, chopped larger pieces
yellow pepper 1/2 -- seeded, chopped larger pieces
round onion 1/2 -- minced 1cm pieces
garlic 2 cloves -- halfed, center stem taken out, thin sliced
Dry red pepper 1 -- deseeded, slice rings
Olive oil 2 TBS
salt, pepper.
Optional basil to garnish.
Directions:
1. Boil water on high. Add somen, quickly add 1/2 cup water, when water reboils, noodles are done.
Drain and rinse in cold water quickly. Drain again. Set on 4 deep plates.
2. Cut bacon, onion, tomato, eggplant, peppers, garlic as above.
3. In frypan, place oil, on low heat, add garlic, cook till browned and crisp. Drain all onto paper towel. Keep frypan as is, unwiped.
4. On half of the frypan, cook dry red pepper slices. When it starts to be fragrant, add bacon, cook to crisp.
Then add Onion, eggplant, peppers, stir. Finally add Tomatoes, salt and pepper. Mix.
5. Serve over somen. Top with Tsuyu. Garnish with optional basil.
(I've updated the Hiyashi Chuuka Noodle recipe in a previous post to include Sesame dressing. )
Friday, May 30, 2008
Beans
When cooking beans, it's important to know how high up you are.
If you're way above sea level, you'll probably want and need to cook them in a Pressure cooker. Especially if the beans are a year old or older. Otherwise, you may even cook them for 3 days, and they'll never soften up!
Pressure cooking cooks things quicker, but it's also good to simmer items the regular way after softening/cooking, to blend in the flavors.
If you're way above sea level, you'll probably want and need to cook them in a Pressure cooker. Especially if the beans are a year old or older. Otherwise, you may even cook them for 3 days, and they'll never soften up!
Pressure cooking cooks things quicker, but it's also good to simmer items the regular way after softening/cooking, to blend in the flavors.
Thursday, May 29, 2008
Japanese Curry
In an attempt to make Curry from a box healthier...alternative...
First, I need to take out those potatoes!
The curry already has rice/bread with it, and there's starch in the curry cubes.
Don't need any MORE carbohydrates, do we!
Other alternative healthier additions may include:
Carrots
Onions
Corn
Asparagus
Mushrooms
Boiled egg
Can of Lentils (fiber!) - Kids love this one too!
...I have/had a long list somewhere.
Croquettes are good too, but high carbohydrate.
Pork Cutlets are good too.
First, I need to take out those potatoes!
The curry already has rice/bread with it, and there's starch in the curry cubes.
Don't need any MORE carbohydrates, do we!
Other alternative healthier additions may include:
Carrots
Onions
Corn
Asparagus
Mushrooms
Boiled egg
Can of Lentils (fiber!) - Kids love this one too!
...I have/had a long list somewhere.
Croquettes are good too, but high carbohydrate.
Pork Cutlets are good too.
Wednesday, May 28, 2008
Hiyashi Chuuka
Parboil ramen noodles, and top with :
chicken slices
cucumber slices
egg slices
parboiled bean sprouts
minced tomato on the top , middle.
Grated sesame to garnish.
Other topings might include:
sliver cut carrots ,
okra slices,
whole sesame garnish.
**Note: One person portion is generally 235 grams of noodles. **
This is important to keep the balance of toppings/noodles.
Soy Sauce Dressing: (serves 4)
Soy sauce 120ml
Japanese vinegar 150ml
sugar 3 TBS
Salt pinch
Sesame oil 2 TBS
Source: Meg.
Tomato Type Dressing: (serves 4)
Ground Sesame 2 tsp
Vinegar 4 TBS
Soy sauce 3 TBS
Sugar 2 TBS
Ketchup 2 tsp
Edit to add my favorite dressing:
Sesame Type Dressing: (serves 4)
Tori gara Soup 1/2 tsp (Japanese/Chinese mild Chicken soup stock)
Hot water 1 TBS
Water 1/3 cup
White ground sesame 5 TBS
2 TBS each: Soy sauce, vinegar, sesame oil, sugar.
Minced onion 5 cm
Salt and pepper to taste.
- Mix soup stock with hot water, then add water, and remaining ingredients.
Source: Meg. and Orange Page 2002. Aug. 2nd issue.
58 kcal, salt 2.9g
chicken slices
cucumber slices
egg slices
parboiled bean sprouts
minced tomato on the top , middle.
Grated sesame to garnish.
Other topings might include:
sliver cut carrots ,
okra slices,
whole sesame garnish.
**Note: One person portion is generally 235 grams of noodles. **
This is important to keep the balance of toppings/noodles.
Soy Sauce Dressing: (serves 4)
Soy sauce 120ml
Japanese vinegar 150ml
sugar 3 TBS
Salt pinch
Sesame oil 2 TBS
Source: Meg.
Tomato Type Dressing: (serves 4)
Ground Sesame 2 tsp
Vinegar 4 TBS
Soy sauce 3 TBS
Sugar 2 TBS
Ketchup 2 tsp
Edit to add my favorite dressing:
Sesame Type Dressing: (serves 4)
Tori gara Soup 1/2 tsp (Japanese/Chinese mild Chicken soup stock)
Hot water 1 TBS
Water 1/3 cup
White ground sesame 5 TBS
2 TBS each: Soy sauce, vinegar, sesame oil, sugar.
Minced onion 5 cm
Salt and pepper to taste.
- Mix soup stock with hot water, then add water, and remaining ingredients.
Source: Meg. and Orange Page 2002. Aug. 2nd issue.
58 kcal, salt 2.9g
Beer - Raj (Test #4)
Ahhh, a taste of India!
Kind of reminds me of ... mustard, and pepper, just a little.
Deffinately good for a curry. Would still be able to taste the beer.
Just a little more bitter, on the sides of the tongue though, than Guiness.
The slower I drink, the more it reminds me of a bit of 'sweat'. Ewwww!
A little Sweenet Todd Elixer perhaps? lol...
Rating: 6.5/10
I think I'd rather have a Pale Ale, or better yet a Dead Frog Ale.
Kind of reminds me of ... mustard, and pepper, just a little.
Deffinately good for a curry. Would still be able to taste the beer.
Just a little more bitter, on the sides of the tongue though, than Guiness.
The slower I drink, the more it reminds me of a bit of 'sweat'. Ewwww!
A little Sweenet Todd Elixer perhaps? lol...
Rating: 6.5/10
I think I'd rather have a Pale Ale, or better yet a Dead Frog Ale.
Tuesday, May 27, 2008
Beer - Krusovice (#2 testing)
Krusovice Imperial Premium Lager
Pretty good!
Light color, good taste.
I liked this one better than the one in my last post.
A good 'stable' beer, me thinks.
Not as fancy in tast as the first one I had, which was much darker and tasted like chocolate.
Admitedly, I can't find my notes on this one, I might come back and edit this post.
Originally what I was looking for in a beer. Between a Guiness and a Pale Ale. Good!
Rank: 8/10
Pretty good!
Light color, good taste.
I liked this one better than the one in my last post.
A good 'stable' beer, me thinks.
Not as fancy in tast as the first one I had, which was much darker and tasted like chocolate.
Admitedly, I can't find my notes on this one, I might come back and edit this post.
Originally what I was looking for in a beer. Between a Guiness and a Pale Ale. Good!
Rank: 8/10
Beer - Klumbacher (#3 tasting)
Klumbacher, Export : Mild ~
~hmmm.... kind of reminds me of a typical American beer, with a little more 'soda' taste, and a bit of a bitter aftertaste.
Light in color.
Rating: 7/10, simply, because if I have to buy a beer, I'd might as well buy some local brew instead of this. However, if I'm overseas, then maybe this one will make me feel as if I'm 'back home'.
~hmmm.... kind of reminds me of a typical American beer, with a little more 'soda' taste, and a bit of a bitter aftertaste.
Light in color.
Rating: 7/10, simply, because if I have to buy a beer, I'd might as well buy some local brew instead of this. However, if I'm overseas, then maybe this one will make me feel as if I'm 'back home'.
Seafood Consomme
Similar to Happousai.
Stir fry vegetables over rice/fried egg noodles.
TOPPING: (serves 1):
Scallops (edible raw) 2, sliced
Squid 50g, sliced, cross hatched
Prawns 50g, ready to fry
Green bokchoy (or hakusai) 1 bunch/fist full
Shiitake mushrooms 2 (sliced or halfed, soaked)
SAUCE:
Stock 200ml - light flavor Chicken (Tori gara soup)
salt 1/2 tsp
pepper dash
sugar dash
oyster sauce 1/2 tsp
cornflour starch 2 TBS
Directions:
Boil seafood in 2 cups water, 1 TBS oil, 1TBS salt.
Add bok choy to parboil, and drain all.
Boil stock in pan, add bok choy, mushroom, salt pepper and sugar.
In sauce bowl, add starch to a little water, mix.
Add seafood to stock.
Pour starch over, and mix to thicken.
Place over noodles or rice.
----------------------
Noodles:
1 package fresh egg noodles.
Boil lots of water, 1 TBS oil, add noodles,
disentange noodles while cooking.
boil for 10 - 15 seconds.
put under running water, drain.
Add 1 TBS of oil and mix well.
Heat 3 TBS ol in a wok, add noodles.
Cook unitl both sides turn brown and serve on plate.
Top with above seafood mixture.
440 kcal/serving
Source: Chinese cooking - Japanese style-
Stir fry vegetables over rice/fried egg noodles.
TOPPING: (serves 1):
Scallops (edible raw) 2, sliced
Squid 50g, sliced, cross hatched
Prawns 50g, ready to fry
Green bokchoy (or hakusai) 1 bunch/fist full
Shiitake mushrooms 2 (sliced or halfed, soaked)
SAUCE:
Stock 200ml - light flavor Chicken (Tori gara soup)
salt 1/2 tsp
pepper dash
sugar dash
oyster sauce 1/2 tsp
cornflour starch 2 TBS
Directions:
Boil seafood in 2 cups water, 1 TBS oil, 1TBS salt.
Add bok choy to parboil, and drain all.
Boil stock in pan, add bok choy, mushroom, salt pepper and sugar.
In sauce bowl, add starch to a little water, mix.
Add seafood to stock.
Pour starch over, and mix to thicken.
Place over noodles or rice.
----------------------
Noodles:
1 package fresh egg noodles.
Boil lots of water, 1 TBS oil, add noodles,
disentange noodles while cooking.
boil for 10 - 15 seconds.
put under running water, drain.
Add 1 TBS of oil and mix well.
Heat 3 TBS ol in a wok, add noodles.
Cook unitl both sides turn brown and serve on plate.
Top with above seafood mixture.
440 kcal/serving
Source: Chinese cooking - Japanese style-
Happousai
Eight item Chinese stirfry.(Happou-sai)
I'm looking for my recipe on this.
We ended up purchasing the Cook-Do sauce mix instead.
Base Ingredients included:
(expensive items have been set aside by Cook-Do)
Sliced pork 100 g
Squid slices 100g
Chinese Hakusai cabbage 250g
carrot 1 small
green pepper 1/2
Also available are canned quail eggs.
(Did you know that production of Quali eggs is banned in India?)
So now I debate placing them into our dinner.
Ingredients for sauce on the Cook-Do package include:
Soy oil
Sesame oil
Ginger
Garlic
Sugar
Denbu powder (starch 1TBS)
salt
soy sauce
vinegar
oyster sauce
black powdered pepper
pork/chicken essence
I'm looking for my recipe on this.
We ended up purchasing the Cook-Do sauce mix instead.
Base Ingredients included:
(expensive items have been set aside by Cook-Do)
Sliced pork 100 g
Squid slices 100g
Chinese Hakusai cabbage 250g
carrot 1 small
green pepper 1/2
Also available are canned quail eggs.
(Did you know that production of Quali eggs is banned in India?)
So now I debate placing them into our dinner.
Ingredients for sauce on the Cook-Do package include:
Soy oil
Sesame oil
Ginger
Garlic
Sugar
Denbu powder (starch 1TBS)
salt
soy sauce
vinegar
oyster sauce
black powdered pepper
pork/chicken essence
Saturday, May 24, 2008
Summer Vegetables
Summer vegetables for cooking seasonally and cheaply are:
(June to September)
Cucumber
tomato
mushrooms
green beans
zucchini
pumpkin squashes
eggplant
green pepper
niniku no me (garlic stems)
pumpkin
nira (garlic chives)
shishito - orka like green peppers
okra
potato
FRUITS:
Nashi - pear
peach
strawberries (~until May)
melons ( from May)
(June to September)
Cucumber
tomato
mushrooms
green beans
zucchini
pumpkin squashes
eggplant
green pepper
niniku no me (garlic stems)
pumpkin
nira (garlic chives)
shishito - orka like green peppers
okra
potato
FRUITS:
Nashi - pear
peach
strawberries (~until May)
melons ( from May)
Udon
UDON SOUP BASE:
5 cups water
2 1/2 inches Konbu (thick seaweed kelp)
1 1/2 cups bonito tuna flakes
** ((OR 1 litre water + 8g stick konbu seaweed dashi))
2 TBS mirin
1 TBS sugar
1/2 cup light color soy sauce (don't put in too much)
Makes 2-3 servings
-----------------------
A simple Udon topping can be any 2-3 of the following items:
- carrots julienne cut strips
- spinach - parboiled
- egg - whole boiled and cut in half
- green onions - cutat angle
- shiitake mushroom - softened and cut in half, cut off stem.
- ( chicken breast, cooked and sliced)
- ( satsumaage - fish paste burger slices)
------------------------
recipes to follow.
5 cups water
2 1/2 inches Konbu (thick seaweed kelp)
1 1/2 cups bonito tuna flakes
** ((OR 1 litre water + 8g stick konbu seaweed dashi))
2 TBS mirin
1 TBS sugar
1/2 cup light color soy sauce (don't put in too much)
Makes 2-3 servings
-----------------------
A simple Udon topping can be any 2-3 of the following items:
- carrots julienne cut strips
- spinach - parboiled
- egg - whole boiled and cut in half
- green onions - cutat angle
- shiitake mushroom - softened and cut in half, cut off stem.
- ( chicken breast, cooked and sliced)
- ( satsumaage - fish paste burger slices)
------------------------
recipes to follow.
Gomae for Spinach
Spinach- parboiled, cooled and squeeze water out using sushi roll bamboo mat.
GOMAE-
Use a mortar and pestle, or food processor to blend together:
Sesame - 4 TBS
Sugar - about 1/2 tsp
Salt - about 1/4 tsp or less
Katsuo - tuna fish shavings
Once blended, add a little soy sauce over the top.
GOMAE-
Use a mortar and pestle, or food processor to blend together:
Sesame - 4 TBS
Sugar - about 1/2 tsp
Salt - about 1/4 tsp or less
Katsuo - tuna fish shavings
Once blended, add a little soy sauce over the top.
Daikon leaves
If you can find daikon with leaves, you can easily make this as a topping for rice.
Cut the leaves off the stem, very close to where the leaves attach to the daikon.
Try to use 100g of daikon leaves.
CUt into 5mm pieces to make small cubes.
Throw out the stem.
Cut 200g of daikon (1/2 fist worth) for use. Mince into small cubes.
Place Daikon into fry pan with
3 TBS Soysauce
2 TBS sake
1 TBS sesame oil
Fry until cooked. Done.
You can keep this in the refrigerator for a few days.
Cut the leaves off the stem, very close to where the leaves attach to the daikon.
Try to use 100g of daikon leaves.
CUt into 5mm pieces to make small cubes.
Throw out the stem.
Cut 200g of daikon (1/2 fist worth) for use. Mince into small cubes.
Place Daikon into fry pan with
3 TBS Soysauce
2 TBS sake
1 TBS sesame oil
Fry until cooked. Done.
You can keep this in the refrigerator for a few days.
Oden
ODEN SOUP STOCK:
8 cups seaweed soup stock (or 4 tsp Dashi with 8 cups water)
4 TBS soy sauce
3 TBS cooking sake
2 TBS mirin
1 tsp salt
*If you have it, some MUSUBI KONBU (thick, tied seaweed strip), would add alot of flavor also.
*If you just have KONBU (kelp? thick seaweed) then let it simmer for a while, in the soup stock, then take it out before adding other ingredients.
PICK ANY INGREDIENTS:
Daikon - peeled 1/4 rings 1 finger thick
Carrot - peeled and horizontal thick slices
Tofu - large bite size
Shiitake Mushrooms - 2 per person
Egg - pre-boiled and peeled
Pea Pods - for color
Chikuwa - fish paste tubes
Satsuma-age - fish paste 'burgers'
Fish paste balls
Omochi pouches - age tofu with mochi inside
Karashi - spicy mustard
Toothpicks - for mochi pouches
Udon noodles - flour base thick white noodles
potato - peeled and halfed
Mushroom - golden round
Suji - grey fish paste (can be homemade)
Mini - cabbage rolls with toothpick to tie shut.
Ginko Nuts - peeled and cooked, 3 per skewer
Making Fried Tofu pouches with Mochi -
1) To prepare pouches, pour boiling hot water over them to get rid of excess oil. Let cool and squeeze out remaining water.
2)Cut one edge of Age Tofu, being sure not to cut too much tofu. Separate open edge gently to make a pouch. Place a small square piece of Omochi in it, and the cut strip of tofu, then sew the opening shut with a toothpick. These need about 10-15 minutes of simmering in the Oden soup to soften before eating.
Udon - pre-boiled noodles after other ingredients have been eaten.
Serve with a blob of spicy mustard on the side of each bowl.
Eat with a side of rice.
8 cups seaweed soup stock (or 4 tsp Dashi with 8 cups water)
4 TBS soy sauce
3 TBS cooking sake
2 TBS mirin
1 tsp salt
*If you have it, some MUSUBI KONBU (thick, tied seaweed strip), would add alot of flavor also.
*If you just have KONBU (kelp? thick seaweed) then let it simmer for a while, in the soup stock, then take it out before adding other ingredients.
PICK ANY INGREDIENTS:
Daikon - peeled 1/4 rings 1 finger thick
Carrot - peeled and horizontal thick slices
Tofu - large bite size
Shiitake Mushrooms - 2 per person
Egg - pre-boiled and peeled
Pea Pods - for color
Chikuwa - fish paste tubes
Satsuma-age - fish paste 'burgers'
Fish paste balls
Omochi pouches - age tofu with mochi inside
Karashi - spicy mustard
Toothpicks - for mochi pouches
Udon noodles - flour base thick white noodles
potato - peeled and halfed
Mushroom - golden round
Suji - grey fish paste (can be homemade)
Mini - cabbage rolls with toothpick to tie shut.
Ginko Nuts - peeled and cooked, 3 per skewer
Making Fried Tofu pouches with Mochi -
1) To prepare pouches, pour boiling hot water over them to get rid of excess oil. Let cool and squeeze out remaining water.
2)Cut one edge of Age Tofu, being sure not to cut too much tofu. Separate open edge gently to make a pouch. Place a small square piece of Omochi in it, and the cut strip of tofu, then sew the opening shut with a toothpick. These need about 10-15 minutes of simmering in the Oden soup to soften before eating.
Udon - pre-boiled noodles after other ingredients have been eaten.
Serve with a blob of spicy mustard on the side of each bowl.
Eat with a side of rice.
Friday, May 23, 2008
Flavored Egg
You can use this inside Ramen
4 large eggs
STOCK:
400 cc dashi or chicken stock
40cc soy sauce
60cc sugar or black sugar
DIRECTIONS:
In boiling water, add eggs. Cook only 6 minutes.
Immediately rince in cold water and let cool. Peel.
POINT* use room temperature eggs for boiling.
POINT* If you poke the egg with a needle before it gets hard, and if you stir the eggs at the beginning, the yolk will be in the center of the egg when cooked. (I just stir the eggs.)
Mix the ingredients in a bowl.
heat, and let cool. Once the Stock is cool, put in the peeled eggs, and cool in refrigerator 12 hours. take out of stock, and cut in half to serve on Ramen, or it is also good whole in a lunch.
*I usually am lazy, and just put the eggs into the hot stock and into the refrigerator. It works a bit faster this way.
*It's probably a good idea to eat these within 24 hours.
4 large eggs
STOCK:
400 cc dashi or chicken stock
40cc soy sauce
60cc sugar or black sugar
DIRECTIONS:
In boiling water, add eggs. Cook only 6 minutes.
Immediately rince in cold water and let cool. Peel.
POINT* use room temperature eggs for boiling.
POINT* If you poke the egg with a needle before it gets hard, and if you stir the eggs at the beginning, the yolk will be in the center of the egg when cooked. (I just stir the eggs.)
Mix the ingredients in a bowl.
heat, and let cool. Once the Stock is cool, put in the peeled eggs, and cool in refrigerator 12 hours. take out of stock, and cut in half to serve on Ramen, or it is also good whole in a lunch.
*I usually am lazy, and just put the eggs into the hot stock and into the refrigerator. It works a bit faster this way.
*It's probably a good idea to eat these within 24 hours.
Greens and beef on Ramen
INGREDIENTS:
Soysauce flavored ramen package.
1/2 TBS oil
200g komatsuna greens (or spinach)
2 TBS water
1/2 tsp oil
150g beef thinly sliced (3mm)
1 TBS sake
1 tsp sugar
1 TBS soy sauce
DIRECTIONS:
Boil water for Ramen.
In frypan:
add 1/2 TBS oil,
fry 200g komatsuna green leaf vegetables (spinach substitute)
add 2T water, steam with lid on for 2 minutes. Drain.
Fry together in clean frypan:
1/2 tsp oil
thin sliced beef 150g
1 TBS sake
1 tsp sugar
1 TBS soy sauce
Mix.
Add cooked Komatsuna, mix.
Cook ramen noodles, prepare in bowl with soup stock.
Top with meat/greens topping.
place a spoon of tobanjan for topping.
Serves 2, 552 cal/serving
Source: Orange page
Soysauce flavored ramen package.
1/2 TBS oil
200g komatsuna greens (or spinach)
2 TBS water
1/2 tsp oil
150g beef thinly sliced (3mm)
1 TBS sake
1 tsp sugar
1 TBS soy sauce
DIRECTIONS:
Boil water for Ramen.
In frypan:
add 1/2 TBS oil,
fry 200g komatsuna green leaf vegetables (spinach substitute)
add 2T water, steam with lid on for 2 minutes. Drain.
Fry together in clean frypan:
1/2 tsp oil
thin sliced beef 150g
1 TBS sake
1 tsp sugar
1 TBS soy sauce
Mix.
Add cooked Komatsuna, mix.
Cook ramen noodles, prepare in bowl with soup stock.
Top with meat/greens topping.
place a spoon of tobanjan for topping.
Serves 2, 552 cal/serving
Source: Orange page
Thursday, May 22, 2008
Chinese Cold Tofu Hiyayako
This is one of my favorite summer dishes!
INGREDIENTS:
2 pack hard momen tofu
200 g Garlic stems(round,long green garlic stems)
140g ground pork
1 tomato
2 tsp sesame oil
TOPPING:
4 TBS sake
2 TBS oyster sauce
2 TBS soy sauce
1 tsp tobanjan
DIRECTIONS:
cut garlic stems into short 5mm lengths (makes cubes),
deseed tomato and cut to 1cm cubes.
cut tofu into 8 pieces.
Mix together Topping ingredients into a small bowl,set aside.
In a fry pan, add some sesame oil, on high, add garlic stems and minced pork, cooking into small pieces. When the meat changes color, add the topping mixture.
and cook untill the topping liquid evaporate.
Place tofu onto 4 plates (2 pieces each). Top with meat sauce and tomatoes.
*Note: Garlic stems can be frozen.
Serves 4, 291cal/serving
From Orange Page , summer 1994, Isogashii hito no kantan okazu.
Chicken miso topping w/variations
INGREDIENTS:300 g ground chicken
1/2 cup sake
100g sugar
200 g miso
DIRECTIONS:
In a pot, on medium, add chicken and sake, cook well, mixing.
When color changes, add sugar and miso.
On low heat, mix to thicken 7-8 minutes.
Keeps in refrigerator 5-6 days.
OTHER USES:
1) As a vegetable dip:
Use 4 TBS with some white mild powder pepper to accent.
2) Soboro Topping for stewed pumpkin and green beans:To serve 4, Into pot, take
5-6 TBS chicken miso, and
1/2 cup water, add
200g microwaved kabocha pumpkin and
100g string beans.
Add 1/2 tsp soy sauce, and
stew on medium until sauce thickens.
3) Over Tofu steak:
In a pot, add
2 tsp sesame oil,
1/2 tsp TOBANJAN,
1 tsp minced ginger,
1 TBS minced onion,
chicken miso 5-6 TBS, cook. Add
1 tomato cut into 2cm pieces, mix, done.
Serve over top tofu fried on both sides with sesame oil.
1/2 cup sake
100g sugar
200 g miso
DIRECTIONS:
In a pot, on medium, add chicken and sake, cook well, mixing.
When color changes, add sugar and miso.
On low heat, mix to thicken 7-8 minutes.
Keeps in refrigerator 5-6 days.
OTHER USES:
1) As a vegetable dip:
Use 4 TBS with some white mild powder pepper to accent.
2) Soboro Topping for stewed pumpkin and green beans:To serve 4, Into pot, take
5-6 TBS chicken miso, and
1/2 cup water, add
200g microwaved kabocha pumpkin and
100g string beans.
Add 1/2 tsp soy sauce, and
stew on medium until sauce thickens.
3) Over Tofu steak:
In a pot, add
2 tsp sesame oil,
1/2 tsp TOBANJAN,
1 tsp minced ginger,
1 TBS minced onion,
chicken miso 5-6 TBS, cook. Add
1 tomato cut into 2cm pieces, mix, done.
Serve over top tofu fried on both sides with sesame oil.
Fried spicy miso tofu
1 pack Momen hard tofu, large square flat pieces
150g ground pork
1 green pepper cut into 6, (or 6 shishito peppers,deseeded)
SAUCE:
2 1/2 TBS Sugar
1 1/2 TBS Soy sauce
1 TBS Miso
1 tsp Tobanjan
pepper
corn starch, salad oil, sesame oil.
DIRECTIONS:
Drain the tofu well for 20 minutes.
Cut tofu in half horizontally (2 flat slabs),
then make 16 pieces total (large bite sizes).
Prepare sauce in small bowl.
In separate small bowl, mix 1/2 TBS starch and 1 TBS water, set aside.
In a fry pan, add 1/2 TBS salad oil on medium heat.
cook ground pork into small pieces, add green peppers cook.
Add the sauce mixture, mix well.
Add the tofu and then the water/starch mixture. Mix again to thicken.
sprinkle with sesame oil.
Taken from Orange Page 1998 August 17 issue.
Time: 15 minutes
181 cal/serving
Serves 4.
150g ground pork
1 green pepper cut into 6, (or 6 shishito peppers,deseeded)
SAUCE:
2 1/2 TBS Sugar
1 1/2 TBS Soy sauce
1 TBS Miso
1 tsp Tobanjan
pepper
corn starch, salad oil, sesame oil.
DIRECTIONS:
Drain the tofu well for 20 minutes.
Cut tofu in half horizontally (2 flat slabs),
then make 16 pieces total (large bite sizes).
Prepare sauce in small bowl.
In separate small bowl, mix 1/2 TBS starch and 1 TBS water, set aside.
In a fry pan, add 1/2 TBS salad oil on medium heat.
cook ground pork into small pieces, add green peppers cook.
Add the sauce mixture, mix well.
Add the tofu and then the water/starch mixture. Mix again to thicken.
sprinkle with sesame oil.
Taken from Orange Page 1998 August 17 issue.
Time: 15 minutes
181 cal/serving
Serves 4.
Spicy stewed Konyaku
INGREDIENTS:
2 konyaku packs,
1/2 round onion, minced
1 piece ginger, minced
1 tsp tobanjan
BROTH:
1 1/2 cups dashi soup stock
1 TBS sugar
2 TBS soy sauce
DIRECTIONS:
Prepare bite size spoon size pieces of konyaku, with a spoon.
Cover with water in pot, bring to a boil, then drain.
(To take out impurities).
In a pot add broth, onion and ginger, bring to a boil.
Add konyaku, bring to another boil.
Low heat. Add tobanjan, simmer until liquids evaporate.
Serves 4
21 kal per serving
cooking time : 15 minutes.
From: Orange Page Table No.5, Obaachan no Aji
Soy, Miso notes
The difference between Miso with and without Dashi:
If you want the NON dashi Miso to taste good, the point is to cook the soup normally, then at the end, parch? the soup by pouring it into a sizzling hot pot just before serving. This scortches the miso to flavor it more.
(Taken from Osen TV drama, Spring 2008)...
Cloudy vs. Clear Miso soup:
If you bring the soup to a boil, then the soup and stock will separate.
The point is to not boil the soup, so it will be consistently cloudy.
How much miso for soup?
Typically one tablespoon, flattened of miso per bowl of soup.
Usu.kuchi Soy Sauce:
Means light in COLOR, not light in salt.
If you want the NON dashi Miso to taste good, the point is to cook the soup normally, then at the end, parch? the soup by pouring it into a sizzling hot pot just before serving. This scortches the miso to flavor it more.
(Taken from Osen TV drama, Spring 2008)...
Cloudy vs. Clear Miso soup:
If you bring the soup to a boil, then the soup and stock will separate.
The point is to not boil the soup, so it will be consistently cloudy.
How much miso for soup?
Typically one tablespoon, flattened of miso per bowl of soup.
Usu.kuchi Soy Sauce:
Means light in COLOR, not light in salt.
Mixed Egg Soup
1 egg, beaten
1 1/2 cups Soup stock (dashi)
1 tsp. mirin
1/2 tsp. light color soy sauce (use less regular)
1/3 tsp. salt
1/2 TBS starch
green or sesame for garnish.
DIRECTIONS:
mix starch with 1 TBS water, set aside.
Medium. Boil soup stock, add mirin, soy sauce and salt.
Remove from heat, mix in the starch/water mixture, return to heat.
Cook to thicken.
Slowly add the beaten egg by drizzling it from chopsticks, mixing slowly.
Low heat to cook egg through.
Garnish.
Serves: 2
56 calories
From: Orange Page, Oryouri 1 nensei, Winter 1991
1 1/2 cups Soup stock (dashi)
1 tsp. mirin
1/2 tsp. light color soy sauce (use less regular)
1/3 tsp. salt
1/2 TBS starch
green or sesame for garnish.
DIRECTIONS:
mix starch with 1 TBS water, set aside.
Medium. Boil soup stock, add mirin, soy sauce and salt.
Remove from heat, mix in the starch/water mixture, return to heat.
Cook to thicken.
Slowly add the beaten egg by drizzling it from chopsticks, mixing slowly.
Low heat to cook egg through.
Garnish.
Serves: 2
56 calories
From: Orange Page, Oryouri 1 nensei, Winter 1991
Daikon Salad
INGREDIENTS:
1/2 daikon, thick strips
1 carrot, strips
1/2 seedless cucumber
*Optional - a little canned corn.
*Optional - sliced sandwich meat.
DRESSING:
Mayonnaise
dabble of soy sauce
white sesame seeds
DIRECTIONS:
Salt and knead the daikon for 10 minutes, then squeeze out the excess water.
Rinse and pat dry. Add remaining ingredients and mix with the dressing.
From: I think it's from, Light and Easy, Salads with Style.
I've lost this cookbook. I think I left it in India.
1/2 daikon, thick strips
1 carrot, strips
1/2 seedless cucumber
*Optional - a little canned corn.
*Optional - sliced sandwich meat.
DRESSING:
Mayonnaise
dabble of soy sauce
white sesame seeds
DIRECTIONS:
Salt and knead the daikon for 10 minutes, then squeeze out the excess water.
Rinse and pat dry. Add remaining ingredients and mix with the dressing.
From: I think it's from, Light and Easy, Salads with Style.
I've lost this cookbook. I think I left it in India.
Beer - Lobcowicz Baron (#1 testing)
Beer, me? Unlikely, or so I thought. Any woman might tell you that their taste buds change after giving birth. Since I had my boys' I've been able to drink just a little beer. I've worked my way up to a 500ml pint. I consider this quite a large accomplishment because now, if I am asked to go out to a pub with a group of beer drinkers, I can at least participate. So for Mother's Day, my mom handed me quite a few different beers, because I was simply having a difficult time at the liquor store trying to decide which ONE bottle to purchase. My taste has quickly gone to the darker Pale Ale's and even Dark German beers, which I find have a bit too much bitter bite to them, but they are good for a slow leisurely drink and talk.
So here I am, sitting with Lobkowicz Baron 500ml bottle in front of me. I had it in the refrigerator, but it doesn't seem COLD to me, which may be a good thing. Poured out of the bottle, it has a nice tan colored 'foam' like head on it, kind of looks like a Mr.Clean magic eraser sponge with no large bubbles popping, and little carbonation. It looks dark brown, cherry wood color with no amber type of color. Kind of 'dirt' if dirt were a beer! It actually looks like a dark rootbeer! When I taste it, it tastes kind of like...chocolate? Not really bitter. Kind of watery texture to it. I would have expected it to be alot more difficult to drink, if you base drinks on their look. Creamy taste, milk tea maybe? Malt.
So I have enjoyed my first "Bohemian" beer from Vysoky Chlumec, Czech Republic.
Can't leave without a visualization of the town it's made in. Here are some photos of the area:
http://images.search.yahoo.com/search/images?_adv_prop=image&fr=megaup&va=vysoky+chlumec&sz=all
I think the village looks old woodsy, but light hearted people. Nice match to the beer.
I think I'll go eat some Walnuts to accompany this beer, or maybe find a Beer FESTIVAL! Yeah. That's what this beer is made for!
Thumbs up. :-)
Happy factor: 85%-90%
Local similar taste: Dead Frog , Nut Brown, - chocolate, espresso flavor.
Another profile of this beer if you would like more information:
http://beeradvocate.com/beer/profile/167/442/
So here I am, sitting with Lobkowicz Baron 500ml bottle in front of me. I had it in the refrigerator, but it doesn't seem COLD to me, which may be a good thing. Poured out of the bottle, it has a nice tan colored 'foam' like head on it, kind of looks like a Mr.Clean magic eraser sponge with no large bubbles popping, and little carbonation. It looks dark brown, cherry wood color with no amber type of color. Kind of 'dirt' if dirt were a beer! It actually looks like a dark rootbeer! When I taste it, it tastes kind of like...chocolate? Not really bitter. Kind of watery texture to it. I would have expected it to be alot more difficult to drink, if you base drinks on their look. Creamy taste, milk tea maybe? Malt.
So I have enjoyed my first "Bohemian" beer from Vysoky Chlumec, Czech Republic.
Can't leave without a visualization of the town it's made in. Here are some photos of the area:
http://images.search.yahoo.com/search/images?_adv_prop=image&fr=megaup&va=vysoky+chlumec&sz=all
I think the village looks old woodsy, but light hearted people. Nice match to the beer.
I think I'll go eat some Walnuts to accompany this beer, or maybe find a Beer FESTIVAL! Yeah. That's what this beer is made for!
Thumbs up. :-)
Happy factor: 85%-90%
Local similar taste: Dead Frog , Nut Brown, - chocolate, espresso flavor.
Another profile of this beer if you would like more information:
http://beeradvocate.com/beer/profile/167/442/
Pancakes : Kids say the Darnest things !
A dear friend of mine once said, "Pancake mixes are the biggest scam going." (You know who you are.) And I've been thinking of that comment for quite a while...off and on. So after a couple years of searching, I've come up with a recipe that my kids enjoy, request, and is from scratch. I *think* it's from the Wooden Spoon Cookbook. What prompted me to post this recipe?
Well, they slept over at a freind's house on the weekend, because mommy needed a break. ((THANK YOU!!)) In the morning, said dear friend pulls out her box of pancake mix. Great. ... and THEN one or more of my kids said the darndest thing: "My mom makes her pancakes from scratch, and they don't come out of a box, and they taste REALLY good!" True enough, this is one thing all three of my kids request, but it's not what I imagined them saying to a friend who's doing me a favor! So here's the recipe:
Fluffy Flapjacks
Sift together dry ingredients, set aside:
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
----
Make buttermilk (sour milk) Wet ingredients, set aside:
1 1/2 cups milk
a good squeeze of lemon juice
----
In a second bowl (yolk mixture):
Beat 3 egg YOLKS,
blend in 1 tablespoon sugar,
and 1/4 cup melted butter.
----
To the second bowl (yolk mixture) add:
1/3 dry mix
3/4 cup buttermilk mix
alternate to mix all.
----
Beat and FOLD into the second bowl:
3 egg whites
Makes 12-13 1/3 cup size flapjacks.
Well, they slept over at a freind's house on the weekend, because mommy needed a break. ((THANK YOU!!)) In the morning, said dear friend pulls out her box of pancake mix. Great. ... and THEN one or more of my kids said the darndest thing: "My mom makes her pancakes from scratch, and they don't come out of a box, and they taste REALLY good!" True enough, this is one thing all three of my kids request, but it's not what I imagined them saying to a friend who's doing me a favor! So here's the recipe:
Fluffy Flapjacks
Sift together dry ingredients, set aside:
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
----
Make buttermilk (sour milk) Wet ingredients, set aside:
1 1/2 cups milk
a good squeeze of lemon juice
----
In a second bowl (yolk mixture):
Beat 3 egg YOLKS,
blend in 1 tablespoon sugar,
and 1/4 cup melted butter.
----
To the second bowl (yolk mixture) add:
1/3 dry mix
3/4 cup buttermilk mix
alternate to mix all.
----
Beat and FOLD into the second bowl:
3 egg whites
Makes 12-13 1/3 cup size flapjacks.
Wednesday, May 21, 2008
Corn Cream Soup
Cream Corn can (235g)
Milk 1 cup
Vegetable soup stock 1/2 tsp.
Salt
Pepper
Parsley for garnish.
Serves: 2
134 calories per serving
Adapted from : Orange Page, Oryouri 1 NenSei, Winter 1991
Milk 1 cup
Vegetable soup stock 1/2 tsp.
Salt
Pepper
Parsley for garnish.
Serves: 2
134 calories per serving
Adapted from : Orange Page, Oryouri 1 NenSei, Winter 1991
Mabo Tofu
INGREDIENTS:
1 pack (350g) Hard Momen Tofu
100g ground pork
1 clove garlic
1 clove thin sliced ginger
5 cm round onion
1 TBS salad oil
1 TBS cooking sake
1 tsp sugar
1 tsp dobanjan (Chinese red chili sauce)
1 1/2 TBS soy sauce
2 tsp corn starch
1/2 TBS sesame oil
2 stems green onion to garnish
DIRECTIONS:
PREPARE: (10 minutes)
Cut tofu through horizontally, and vertically to make small cubes.
Let sit in a collander to drain.
Crush and mince garlic
Mince ginger
Dice onion
Place cornstarch in cup with 1 TBS water
COOK: (10 minutes)
High heat to make a hot frypan, add oil.
Medium heat, add salad oil and onions. Mix.
Add garlic, ginger and onions, cook 30 seconds.
High heat, add pork, mix and cook.
Add dobanjan and cook well.
**Note: The longer the dobanjan cooks the spicier the dish will become.
Cook unill moisture is gone.
Add cooking sake, 1/2 cup water on high. Mix.
Add sugar, and soy sauce.
Fold in tofu, cook 1-2 minutes, mixing.
Add the cornstarch mixed with water. Stir gently.
Sprinkle with sesame oil, garnish with green onions.
Serve with: Rice
389 calories per serving
From: Orange Page, Oryouri 1 nen sei, 1991 Winter.
Total cooking time: 30 minutes
Serves: 2
Pantry Ingredients
Here's a list of my basic pantry ingredients:
I'll keep adding to the list as ingredients come to mind.
PANTRY:
Mirin -
Japanese soy sauce -
Cooking Sake -
Sesame Oil -
Japanese rice vinegar -
Dashi - Japanese fish stock-
Many dry spices, mostly indian-
REFRIGERATOR:
Dou.ban.jan 豆板醤- Chinese chili bean sauce. - Mabo Dofu, Mabo nasu, Spicy Konyaku.
Ko.chu.jang - Korean spicy miso paste. - Chichimi, ...
Ten.men.jan 甜麵醬- Chinese sweet miso paste. - Tantan Ramen, Mabo nasu, Hoikourou meat nabe, jyajyamen.
Dark Japanese miso - out of necessity.
Light Japanese 'country' miso with pieces of soy in it - for me.
Box of staples: carrots, onions, potatoes. Always available.
Semi-vegetarian - dashi (fish) stock, or chicken used.
I'll keep adding to the list as ingredients come to mind.
PANTRY:
Mirin -
Japanese soy sauce -
Cooking Sake -
Sesame Oil -
Japanese rice vinegar -
Dashi - Japanese fish stock-
Many dry spices, mostly indian-
REFRIGERATOR:
Dou.ban.jan 豆板醤- Chinese chili bean sauce. - Mabo Dofu, Mabo nasu, Spicy Konyaku.
Ko.chu.jang - Korean spicy miso paste. - Chichimi, ...
Ten.men.jan 甜麵醬- Chinese sweet miso paste. - Tantan Ramen, Mabo nasu, Hoikourou meat nabe, jyajyamen.
Dark Japanese miso - out of necessity.
Light Japanese 'country' miso with pieces of soy in it - for me.
Box of staples: carrots, onions, potatoes. Always available.
Semi-vegetarian - dashi (fish) stock, or chicken used.
Guu Stuff
I've decided to start listing some of my recipes here.
Mostly because:
1) I have alot of recipes that get 'lost' among the maybe 100 cookbooks,
2) I'm getting tired of looking at the Japanese,
3) It would be alot easier to have my own photo with English instructions,
4) My cookbooks are getting old and tattered, and need preserving somehow.
5) Someone might find this page interesting and helpful.
These days we are light on the meat (100g of meat per person), and more vegetarian type meals. Also, no, I am not a chef, but often resort to cooking for my family as a form of stress releif.
I cook mostly the following types of foods:
Japanese,
Asian fusion,
Some Indian food,
Some Japanese-Chinese,
Some Korean food,
Dabble in Thai but don't like Cilantro.
Mostly because:
1) I have alot of recipes that get 'lost' among the maybe 100 cookbooks,
2) I'm getting tired of looking at the Japanese,
3) It would be alot easier to have my own photo with English instructions,
4) My cookbooks are getting old and tattered, and need preserving somehow.
5) Someone might find this page interesting and helpful.
These days we are light on the meat (100g of meat per person), and more vegetarian type meals. Also, no, I am not a chef, but often resort to cooking for my family as a form of stress releif.
I cook mostly the following types of foods:
Japanese,
Asian fusion,
Some Indian food,
Some Japanese-Chinese,
Some Korean food,
Dabble in Thai but don't like Cilantro.
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