Posted June 21st, 2009 in Food | No Comments »
Great items for luch, and tapas party! They are small enough for kids to grab and eat too.
- 500g beef mince
- 1/2 onion
- 1 tbs bread crumbs
- 1 egg
- chopped herbs
- salt & pepper
- Chop onion fine.
- Place mince, chopped onion, bread crumbs, egg and chopped herbs in a bowl. Season. Using a hand, mix it through until the mixture become little sticky. Move hand as if you are squeezing a wet sponge.
- Shape the mixture into little balls.
- Heat little amount of oil in a frying pan, and grill meatballs.
- Enjoy with your favorite dipping.
You can simply use pasta sauce for dipping sauce, or make home made tomato sauce for your guests ♪
Posted May 27th, 2009 in Food | No Comments »
In Perth it’s getting really cold, especially at night time. I need a heater and blanket every night…
Why not warm up with this Japanese tofu dish? Enjoy while tofu is hot and crispy ♪
<Agedashi Tofu>
- Tofu
- corn flour
- 1/2 tsp dashi powder
- 1 cup water
- 1 tbs sake (or white wine)
- 2 tsp soy sauce
- 1/4 tsp grated ginger
- Heat up water and add dashi powder. Turn down the heat, and add sake and soy sauce. Keep warm.
- Cut tofu into about 5cm cubes. Coat with corn flour and shake off any excess flour. Deep fry until nicely crispy.
- Immerse the tofu into the sauce and eat immediately.
Posted May 1st, 2009 in Food | 2 Comments »
Fresh spring roll is one of my favorite food. Every time I go to Vietnamese restaurants, I order one plate.
Few years ago in Japan we had a big “Asian food trend”, and many Asian restaurants (like Thai food, Indonesian food, Korean food, etc etc) opened everywhere. That time was the first time for me to eat fresh spring rolls. Fresh spring rolls in Japan might be little different from their original flavor, I think. I don’t remember there’s any herbs (coriander, mint) inside. I guess Japanese chefs changed the ingredients/recipe to match Japanese people’s taste.
Now, spring rolls can be found anywhere in Japan too. When I go to Izakaya I always order fresh spring rolls.
One of the reason I like spring rolls is that I can eat lots of fillings with thin skin. Sometimes I feel like some salad rolls, but bread sometimes really stuff me up. Then, I just use rice paper instead of bread.
For Vietnamese people, those food I make might seem to be a really weird, I like it.
- Soak rice paper in water until it’s soft.
- Roll up ham, salad and some mastard (or anything you like)
You can also make unagi rolls;
- Soak rice paper in water until it’s soft.
- Slice roasted unagi and cucumber.
- Roll up unagi, cucumber and ginger in softened rice paper.
Personally I eat them without any sauces, but you can dip in any of your favorite sauce.
Posted March 22nd, 2009 in Food | No Comments »
- 1/2 ~ 1 packet of frozen unagi
- 4~5 eggs
- 1 tsp white sugar
- 1 tsp mirin
- 2 tsp sake (cooking wine)
- 1 tsp soy sauce
- salt
- Defrost unagi. Cut it to about 5cm width. Adjust the length of unagi to match the pan you are using. (you may be not using even 1/2 of unagi, it depends on its size)
- Mix all the liquid together with egg.
- Heat up tamagoyaki ki (frying pan for tamagoyaki - Japanese rolled omelet) and pour 1 tsp of oil. Wipe off the excess with paper towel. Pour about 1/4 of the egg mixture into the pan and scramble as you would lightly cooked scrambled eggs. Over low heat, let the bottom of egg set.
- Once the bottom of omelet is set, place unagi on the egg; about 3 cm from the edge of the pan.
- Carefully roll up the egg, (same as making sushi roll) and push the omelet to the edge of pan.
- Clean the surface of pan with oiled paper towel.
- Pour another 1/4 of egg mixture into the pan and rotate the pan so that it coats the entire bottom. Quickly lift the cooked egg mass up and let the egg mixture flow underneath before putting it back down. This step is crucial in getting the layers to adhere.
- When the new layer of egg is almost cooked through but still a little wet on top, roll it up like step 5.
- Continue the process until you use up all the mixture.
- If the roll seems undercooked or unstable, you may want to turn the roll on its side and cook briefly to firm things up.
- To make it look nice, use makisu (bamboo mat) to re-shape the omelet. Let it cool the omelet in makisu. (this process is not necessary if you don’t care the shape
- Cut and serve.
*** You can use normal frying pan, but it’ll be little difficult to shape like how it should be.
Posted July 29th, 2008 in Food | No Comments »
This is one of my healthy Chinese food recipe
<Juicy Cabbage Wontons>
- Chop up cabbage leaves and sprinkle salt. Once it’s wilted, squeeze out the liquid and pat with paper towel.
- Chop the prawns roughly. Place all the ingredient in a bowl (except for Wonton skins) and mix it together.
- Place 1 tsp of filling on Wonton skin,and wrap it up. Make sure there is no hole or gap, otherwise all the juice will come out while cooking.
- Cook them as you like; you can steam, deep-fry or grill them!
Enjoy with some dipping
* Soy Sauce + Drops of Sesame Oil
* Mayonnaise + Paprica
* Worcester Sauce + Mayonnaise
* Cut Chili or Chili Powder + Soy Sauce
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