Wednesday, November 2, 2011

Salmon with Chestnuts and Ginkgo Nuts

4 servings
Ingredients :
  • 1 ½ pounds salmon
  • salt
  • 12 raw chestnuts
  • 20 fresh ginkgo nuts
  • 1 bunch mitsuba (or substitute ½ bunch spinach or sliced Brussels sprouts)
  • 4-x-6-inch (10-x15-cm) piece giant kelp (kombu)
  • saké
Slice peeled chestnuts into paper-thin rounds. Wash sliced nuts under cold running water to remove starch. Drain well.
Use fresh, shelled and peeled ginkgo nuts. Canned are not recommended.
Chop trefoil stalks (or parboiled spinach) into 1½-inch (4-cm) lengths.
Wipe the giant kelp with a damp cloth. Cut into 4 pieces. The kelp is to impart flavor during steaming and is not to be eaten.
To assemble and steam: Steam in individual heatproof bowls. First lay a piece of giant kelp in each steaming bowl. On this place a piece of fish, skin side up. Sprinkle on raw chestnut slices and add 3 – 4 ginkgo nuts (or a few peas). At the side lay a neat mound of trefoil.
Over this arrangement splash about 1 Tablespoon saké.
Cover with plastic wrap or foil, sealing the edges tight. Even if your bowls have lids, use the plastic wrap for a tighter seal.
Place sealed bowls into a hot steamer. Cover. Steam 15 minutes over high heat.
Silver Sauce

  • 2 cups dashi
  • ½ teaspoon salt
  • 1 Tablespoon light soy sauce
  • 4 Tablespoons saké
  • 2 teaspoons cornstarch, mixed with 2 teaspoons water
  • few drops fresh ginger juice or lemon juice (optional)
  • or, in place of either, garnish with sprig of kinome or slivers of yuzu citron rind
To make the sauce: While the fish is steaming, in a medium-sized saucepan heat the dashi, then season with salt, light soy sauce, and saké. Bring to a simmer.
Just before serving, stir the cornstarch-and-water mixture and pour it into the hot liquid, stirring till thickened. At the very last moment, so as to preserve the fragrance, stir in the fresh ginger juice or lemon juice.
To Serve: Remove the bowls from the steamer, uncover, and top with thickened Silver Sauce. If the sauce has been made without ginger juice or lemon juice, you may garnish the bowls with fragrant slivers of yuzu citron rind or sprigs of kinome.

Ginger Teriyaki Stir-Fry

See the wee sprinkles on the bed of Jasmine rice? That my friend, is furikake (pronounced: foo-ri-kah-keh). It is used in Japan as a seasoning for rice (often for leftover rice) and it comes in many varieties. The variety I have comprises mostly tiny bits of seaweed and dried salmon, but you can find many flavors. By itself the taste of this furikake bears a faint resemblence to that of fish food (at least, the kinds of fish food I've been eating, I'm not sure what kind you eat). But it does liven up plain rice quite a bit and a jar will last you a good while. Many varieties can be purchased here.

The ginger teriyaki sauce I've been making for several years now. The base is a fairly standard teriyaki, but I like to add a good amount of fresh ginger and garlic, and I occasionally use honey instead of sugar. My wok skills are definitely improving, but the sponge-like, unidentifiable mushrooms I purchased at the Vietnamese market absorbed the liberal amount of oil I placed in the wok and so despite my rapid stirring some food stuck to the bottom and burnt. I salvaged 95% of the stir-fry, but the wok I had to scrub with soap, thus getting rid of what little of the nice seasoned patina was left after the lime juice of the larb gai ate most of it away. Aaaarrrgh. Damn you sponge-like, unidentifiable Vietnamese mushrooms!!

Ginger Teriyaki Chicken Stir-Fry

Serves 4

4 cloves garlic, minced
2 Tbsp. fresh ginger, minced
3 Tbsp. light soy sauce
3 Tbsp. sake
3 Tbsp. mirin*
1 Tbsp. confectioner's sugar (or honey)

1 lb. chicken breast (or pork loin fillet, or sirloin) sliced into thin strips across the grain
1 1/2 cups nappa cabbage, chopped
1 cup snowpeas
1 1/2 cups mushrooms, chopped (Shitake are ideal. Not too spongey)
1 leek, chopped

* if you can't find mirin, a sweet rice vinegar used for all sorts of Japanese dishes, you can substitute 2 Tbsps. of rice vinegar and add a little more sugar or honey. It will be good, but not quite the same.


1) Combine the first 6 ingredients in a bowl and whisk until sugar is well blended. Add to a large ziploc bag along with the strips of meat, and marinate in the frigo for at least an hour.
2) I can be very particular, so you don't necessarily have to do step 2. Taking out the chicken, I first pour the marinade back into the original bowl, and set the meat on a plate. Then, with a pair of tongs I baptize each little chicken piece in the marinade to wash from it the sins of its youth. I'm kidding, these are heathen chicken pieces: the little quick dunk is to get the pieces of ginger and garlic off so that they don't cook too quickly and burn before the chicken is done.
3) After all the vegetables have been chopped I am ready to stir-fry. The wok goes on high heat, 2 Tbsp of veggie oil and 1 Tbsp sesame oil go in, followed by the chicken. Stir! Stir quickly and with great determination lest your little heathen chicken strips burn. Stir-frying the chicken in two batches is a good idea. Set them aside when they are done.
4) Cook the vegetables in batches. I do the leeks and the nappa at the same time, then set aside with the chicken, then stir-fry the mushrooms and the snowpeas at the same time. DO NOT overcook. You want the vegetables to still have some of their raw crunchiness, even after step 5.
5) Once those are done, combine everything together in the wok and add the marinade. Stir long enough to coat everything in the marinade and to cook the garlic and ginger. Serve with steamed rice.

Oyakodon - Japanese Comfort Food


See the soft, somewhat dream-like glow of the oyakodon? This is a natural result of its deliciousness translated through the power of digital technology. Or maybe the steam from the hot rice fogged up the lens a little.

You've all heard of the Chinese egg & chicken dish called "Mother & Child Reunion" (inspiration for the Paul Simon song of the same name--no lie). "Oyakodon" pretty much means the same thing, but its taste is distinctly Japanese, with a sauce made of mirin, soy, caster sugar, and dashi stock. So long as you have these basic ingredients (along with rice vinegar and sake) you can make a host of Japanese dishes, but this is one of my favorite and certainly one of the easiest. Serve over short-grain steamed rice, preceded by a simple salad topped with your own ginger dressing (see recipe below)

For those not in the know:

Mirin: a sweet, low-alcohol content rice wine
Caster sugar: finely granulated sugar. You can use regular refined sugar and put it in the food processor it for a minute or so (thanks to Nick for that tip)
Dashi stock: a stock comprising bonita flakes (skipjack tuna) and konbu (kelp). Homemade dashi is delicious, but can be expensive to make. You can buy insant dashi stock granules --dashi-no-moto -- in many Asian markets.

serves 3-4

1 lb. boneless chicken breast or thigh meat, cut into 2-inch chunks
1 large or 2 medium onions, sliced
3 large eggs, whipped

1 1/2 cups dashi stock (if using dashi-no-moto, mix 1 Tbsp. in 1 1/2 cups of water)
2 Tbsp. soy sauce (preferably light soy sauce)
3 Tbsp. mirin
3 Tbsp. caster sugar
1 Tbsp. sake (optional)

1) heat large sauce pan (with lid) over medium high heat. Mix together sauce ingredients and pour into pan. Add onions and spread in an even layer. Let cook for 4-5 minutes until they start to soften.
2) Add chicken in a single layer over the onions, cover tightly and let cook for 5 minutes. Turn chicken over and cook for another 5 minutes.
3) When chicken is cooked through, pour the beaten eggs evenly over the top and allow to cook for about 1 minute. Remove from heat and allow the eggs to cook a little more. You don't want the eggs to harden too much, they should be cooked, but still be ever so slightly runny.
4) Serve over short-grain, steamed Japanese rice (ratio: 1 1/4 cup water per 1 cup rice)

Tasty Ginger Dressing
(serves 4)

1-inch piece of ginger, peeled and chopped roughly
1/2 medium-sized carrot, peeled and chopped roughly
1 clove garlic, peeled, chopped roughly
1 tsp. caster sugar
2 Tbsp. seasoned rice vinegar
1/4 tsp. sesame oil
3 Tbps. soybean (vegetable) oil
1 tsp. sake (optional)

blend all ingredients except vegetable oil in a small food processor (if you only have a large food processor, quadruple the measurements and have lots of leftover dressing) until smooth, then add the vegetable oil slowly while blending.

Wednesday, October 19, 2011

Grilled Eggplant Panini


  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons extra-virgin olive oil, divided
  • 8 1/2-inch slices eggplant, (about 1 small)
  • 1/2 teaspoon garlic salt
  • 8 slices whole-grain country bread
  • 8 thin slices fresh mozzarella cheese
  • 1/3 cup sliced jarred roasted red peppers
  • 4 thin slices red onion


  1. Preheat grill to medium-high.
  2. Combine mayonnaise and basil in a small bowl. Using 1 tablespoon oil, lightly brush both sides of eggplant and sprinkle each slice with garlic salt. With the remaining 1 tablespoon oil, brush one side of each slice of bread.
  3. Grill the eggplant for 6 minutes, turn with a spatula, top with cheese, and continue grilling until the cheese is melted and the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
  4. To assemble sandwiches: Spread basil mayonnaise on four slices of bread. Top with the cheesy eggplant, red peppers, onion and the remaining slices of bread. Cut in half and serve warm.

Friday, October 14, 2011

Baked chicken spaghetti

Recipe ingredients:
* 1 (3 pound) chicken
* 8 ounces spaghetti
* 1 tablespoon butter
* 1 small can mushrooms, drained
* 1 small onion, diced
* 1 green bell pepper, diced
* 1 (3) can tomatoes
* Black olives, to taste
* 1/2 pound Cheddar cheese, grated
Recipe method:
* Cook chicken slowly in about 2 quarts lightly salted water. When tender, remove chicken from stock. Bone and dice.
* Cook spaghetti in stock. Drain.
* Saute pepper, mushrooms and onion in the butter.
* Combine this mixture with diced chicken, tomatoes, olives and spaghetti.
* Pour into greased casserole and bake for 30 minutes at 350 degrees F.
* Stir in grated cheese just before serving.


1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste

Note: If you don’t have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.
In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.
Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it’s cooked, too, if you want to avoid having to mince them – just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.
When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.
Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.
Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.
In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).

Tuesday, October 4, 2011


  • 175g/ ¾ cup cottage cheese
  • 150g/ 5 oz low fat natural yogurt
  • 15ml/1 tbsp wholemeal flour
  • 30ml/ 2 tbsp golden caster sugar
  • 1 egg
  • 1 egg white
  • Finely grated rind and juice of ½ lemon
  • 200g/7oz/2 cups blackberries

  1. Preheat the oven to 180°C/350°F. Lightly grease and line the base of an 18cm/7 in cake tin. Whizz the cottage cheese in a food processor or blender until smooth, or rub it through a sieve.
  2. Add the yogurt, flour, sugar, egg and egg white, and mix. Add the lemon rind and juice, and blackberries, reserving a few for decoration.
  3. Tip the mixture into the prepared tin and bake it for about 30-35 minutes, or until just set. Turn off the oven and leave for 30 minutes.
  4. Run a knife around the edge of the cheesecake, and then turn it out.
  5. Remove the lining paper and place the cheesecake on a warm serving plate. Decorate with the reserved blackberries and serve it warm.

Tuesday, September 27, 2011

Ice Sanghai


     2 tablespoons cantaloupe
     2 tablespoons gelatin pudding
     2 tablespoons ripe papaya
     2 tablespoons coconut
     2 tablespoons pineapple
     2 tablespoons fro
     4 cups crushed ice
     8 tablespoons condensed milk
     Color syrup to taste

How to make

     All fruits except pineapple and fro, and the rake face value.
     Sliced ​​pineapple into small boxes and fro, sliced ​​and then boiled.
     Put all ingredients in a bowl and then filled with all the ingredients, then pour the syrup and shaved ice.
     Pour the sweetened condensed milk topped with syrup and give color.

Green Ice Tape


5 tablespoons fermented glutinous green
     1 young coconut fruit, take the meat
     50 g pomegranate seeds
     syrup Rozen
     Sweetened condensed milk
     shaved ice

How to make

     Pomegranate seeds Boil until cooked, remove and flush with cold water.
     Place the fermented glutinous rice, young coconut, and pomegranate seeds in a glass.
     Give crushed ice, pour the condensed milk and syrup.

For: 5 Bowl.

Thursday, September 22, 2011

Apple Cranberry Pie


Crust Ingredients
2 cups all-purpose flour, plus extra for rolling
1/2 cup finely ground blanched almonds or almond flour
16 Tbsp (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 heaping teaspoon brown sugar
3 to 6 Tbsp ice water
Filling Ingredients
1 cup dried cranberries
2/3 cup sugar
3 tablespoons all purpose flour
1/4 teaspoon ground allspice
2 1/4 pounds of 1/4-inch thick slices of an assortment of good cooking apples such as Granny Smith, Pippin, Golden Delicious (see cooking apple varieties)
1 1/2 tablespoons brandy
1 teaspoon vanilla extract
Egg Wash
1 large egg yolk
1 Tbsp whipping cream


1 In a food processor, combine flour, almonds, salt and brown sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add water 1 Tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more ice water and pulse again.
Remove dough from machine and place on a clean surface. Carefully shape into 2 discs. Do not over-knead the dough! You should still be able to see little bits of butter in the dough. These bits of butter are what will allow the result crust to be flaky. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
2 Position rack in bottom third of oven and preheat to 375°F.
3 Combine cranberries, sugar, flour and allspice in large bowl. Mix in apples, then add brandy and vanilla extract.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.
5 Spoon in apple filling, mounding slightly in center.

6 Roll out second disk of dough, as before. Gently turn over onto the top of the apples in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold dough under itself so that the edge of the fold is flush with the edge of the pan. Flute edges using thumb and forefinger or press with a fork.
7 Stir yolk and cream in small bowl to blend. Brush over top of pie. Cut slits in top crust to allow steam to escape. Bake pie until apples are tender and crust is golden, anywhere from 50 minutes to an hour 5 minutes, depending on the type of apples you are using. Transfer to rack; let stand 1 hour. Serve pie warm or at room temperature.
Serves 8.

Apple Coffee Cake


  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar
  • 1 teaspoon ground cinnamon
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 1 medium Cortland or other baking apple, peeled and sliced


1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.
2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.
3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.
4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.
6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Breakfast Sandwich Recipe

- 1 100 Calorie Sandwich Round
- 1/3 cup liquid egg whites (or egg substitute)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 slice fat-free American cheese (I used Kraft Singles)
- 1/4 cup chopped spinach leaves
- 1 slice lean deli ham
- 2 slices fresh tomato
- 1 slice red onion

Spray a small frying pan with non-stick cooking spray and set to medium heat. Toast your Sandwich Round in a toaster. While bread is toasting, fry the slice of ham until it edges start to become a bit crisp. Place ham on 1 half of the toasted Sandwich Round. Next, add the spinach to the frying pan, and cover with a lid until the leaves start to wilt (about 1 minute). Add in egg whites, salt and pepper. Scramble egg whites with spinach and cook until egg whites are solid. Pile up the eggs into one section of the pan, and top with the slice of cheese. Cover pan with lid, and turn off heat. After about 30 seconds, remove the lid and cheese should be melted. Place eggs with the cheese on top of the ham on your sandwich. Finally, top with tomatoes, onions and the remaining half of the Sandwich Round.

Wednesday, September 14, 2011

The ultimate filet o fish sammie

Ingredients :

1 whole tail piece fresh halibut (3cm thick, by about 30cm long)

140g plain flour

1 egg, beaten

240ml milk

100g panko bread crumbs

Salt and freshly ground black pepper

For the lemon herb mayonnaise:

240g mayonnaise, store-bought

1 lemon, juiced

1 handful fresh parsley leaves, finely chopped

1 handful fresh basil leaves, finely chopped

1 handful chives, finely chopped

Salt and freshly ground black pepper

2 tbsp olive oil

1(30cm long) sourdough baguette

25g lightly packed hydroponic rocket (leafy variety, with stems)

1 beef tomato, cut in thick slices

1 ripe avocado, cut in thick slices

Extra-virgin olive oil

Salt and freshly ground black pepper


The ultimate filet o fish sammie
1) Preheat oven to 180°C/Gas Mark 4.

2) Put a large sheet tray in oven and heat it for ½ hour.

3) Begin by patting the halibut fillet dry. If you have a tail end piece cut the fillet down the middle so you can invert the 2 pieces next to each other to form a nice rectangular shape that matches the bread. Set up a breading station with flour, beaten egg and milk, and bread crumbs in separate containers. Season with salt and pepper. Dip each fillet into the flour, egg mixture, and then panko. Set aside on a tray at room temperature to let the coating set.

4) Pull out sheet tray from oven, add a 2-count of oil and transfer breaded fish to tray. Sprinkle with olive oil. Bake for 30 minutes or until golden brown.

5) Combine lemon herb mayonnaise ingredients in a bowl and blend until well combined. Season with salt and pepper, to taste. Split the baguette in half horizontally. Open it up and toast it in a hot oven until just warmed through. Smear each half with lemon herb mayonnaise and stack up rocket, tomato and avocado on 1 half. Top with crispy panko fish fillets and top with the other half of bread. Skewer in 2 places and cut across the middle. Serve with more lemon-herb mayonnaise on the side.

101 "Whaler" Fish Sandwich


  • 1 cup whole milk
  • 2 eggs
  • 1 1/2 cups flour
  • 1/4 cup yellow cornmeal
  • 2 tablespoons chopped parsley
  • 4 flounder fillets
  • Salt and pepper to taste
  • 3 tablespoons canola oil
  • 4 sesame-seed hamburger buns
  • 4 leaves romaine lettuce
  • 1/2 tomato, sliced
  • 4 slices mild cheese, such as mild cheddar (optional)

For the tartar sauce (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons pickle relish
  • 1 tablespoon lemon juice
  • 1 dash Tabasco sauce
Preparation :
1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, cornmeal, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
5. Meanwhile, whisk together the tartar-sauce ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired.

Fried Fish Sandwich


  • Grapeseed oil, for frying
  • 2 1/2 pounds fresh flounder fillets
  • 3 tablespoons seafood seasoning, plus more for sprinkling
  • 2 cups all-purpose flour
  • 2 cups panko bread crumbs
  • 3 eggs beaten
  • Remoulade sauce, recipe follows
  • 1 large French baguette, cut into 4 servings
  • 12 tomato slices
  • 8 romaine leaves, chiffonade
  • 1 small red onion, sliced thin


Preheat oil in saute pan.
Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides.
In 3 separate bowls, place flour mixed with 3 tablespoons seafood seasoning. panko and 3 beaten eggs.
Dredge fillets into flour, egg and then panko. Add fish to oil and fry until golden brown, about 4 to 6 minutes. Remove to a paper towel lined platter.
Spread remoulade sauce on both sides of toasted bread with a rubber spatula. Layer some romaine on the bottom, then top with fish, sliced tomato, red onion and then finally, a little more romaine on top. Add top portion of bread to make a sandwich. Repeat with remaining sandwiches.

Remoulade Sauce:

  • 1 teaspoon hot relish (recommended: Amish or Indian)
  • 2 tablespoons capers
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh tarragon leaves
  • 1/2 teaspoon chopped anchovies
  • Freshly ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 lemon, juiced
  • 1 teaspoon hot sauce
  • 1 1/2 cups mayonnaise
Place all ingredients into a blend but the mayonnaise and pulse together for a minute. Pour into bowl and add mayonnaise. Mix together. Chill in refrigerator until ready to serve.

Fried Fish Sandwich Recipe


- 1 spray olive oil cooking spray, or enough to coat pan and fish
- 1/2 cup Fiber One cereal, ground to a powder like consistency
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 /12 tsp salt
- 1/2 tsp pepper
- 1 1/4 pound cod fillet, (four 5 oz pieces)
- 1/4 cup Dijon mustard
- 4 medium sized mixed-grain hamburger rolls
- 8 pieces lettuce
- 4 slices onion
- 1 small tomato, sliced
Preheat oven to 400ºF. Coat a large baking sheet with olive oil cooking spray.
Combine Fiber One crumbs, garlic powder, onion powder, paprika, salt and pepper in a shallow dish. Coat both sides of each cod fillet with mustard and then turn fish in Fiber One crumbs mixture to coat. Arrange fillets on baking sheet and spray surface with cooking spray. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
Place fish on rolls and top each with 2 lettuce leaves and 1/4 of tomato and onion slices.

Monday, July 11, 2011

Corn soup

1 Fillet of chicken (meat from  ½ chicken breasts) cut into the box
7 tablespoons of canned sweet corn (fresh or frozen corn also can)
1 liter of water
 ½ teaspoon pepper
 ¼ teaspoon nutmeg
2 chicken eggs
2 tsp cornstarch (cornflour) dissolved in 100 ml of water
1 chicken stock (optional)
salt to taste
Oil for frying

3 spring onions
3 cloves garlic

Cooking Method:

1. Saute garlic and onion that has been refined until fragrant, then enter the nutmeg and pepper and then enter the chicken in slices.
2. After the white-meat chicken, add water let it boil, then enter the corn and let the chicken and corn until tender (about 15-20 minutes)
3. Whisk the eggs off the chicken, then input while in stir simmer briefly, then the input block of salt and chicken.
4. Finally enter the solution of cornstarch, stirring until soup thickens and leave. Remove and serve immediately.

Asparagus Crab Soup

Ingredients :
250 g crab meat
200 g fresh asparagus, cut into 3 cm, boiled briefly
30 g margarine
1 pc onion, sliced ​​thin
1500 ml broth
3 tablespoons cornstarch, mixed with a little water
Btr 1 egg, beaten
1 / 4 tsp pepper powder
1 teaspoon salt

How to cook :

Heat margarine and saute onion until fragrant, put the crab meat, salt and pepper powder.
Boil broth, stir, stir onion and crab meat.
Enter the liquid cornstarch, stirring until thickened, add the asparagus, stir briefly.
Enter the beaten eggs, stirring gently, and cook until boiling, remove and serve while warm.

Serves 6

Crab Soup


8 cups of fish stock,
2 medium-sized crabs,
4 oz. ginger,
1/2 cup of scallions,
1/2 cup of Indonesian parsley,
salt, pepper to taste.


Make fish stock by boiling fish bones in 8 cups of water
Remove these bones after a few minutes.
Wash crabs, split into several parts
Cut ginger into very thin slices
Cut scallions and Indonesian parsley
Reheat stock for about 5 minutes, put everything into the stock
Add salt and pepper to taste

Serves 8.

Friday, July 1, 2011

Black Pepper Sauce Chicken

     1 whole chicken
     500 ml cooking oil

Seasonings make black pepper sauce chicken:
Seasoning A:
     5 spring onions, mashed
     3 cloves garlic, mashed
     5 cm ginger, crushed
     10 cm turmeric, crushed
     1 / 2 teaspoon coriander, crushed
     250 ml coconut milk
     1 piece of tamarind
     1 / 4 teaspoon salt
     1 / 2 teaspoon granulated sugar

Seasoning B:
     5 spring onions, mashed
     3 cloves garlic, mashed
     5 pieces of green chillies, seeded and halved the
     (or 100 gr green peppers, cut lengthwise)
     1 teaspoon black pepper powder
     15 ml soy sauce

How to make black pepper sauce chicken:

Clean the chicken. Cut into 8 parts. Set aside.
Prepare the pan. Add water, chicken and Seasonings A. Cook / ungkep until chicken is cooked and the flavors mingle. Lift. Drain.
Prepare the pan, Heat the oil. Fry chicken pieces until cooked golden browned. Remove and drain. Set aside.
Prepare a frying pan. Heat oil. Saute the spices have cooked and mashed until fragrant.
Enter the green chillies / peppers pieces. Cook until wilted.
Add remaining ingredients Seasonings B. stir well.
Enter the chicken pieces that have been fried. Stir until the spices to infuse. Lift.
Prepare a platter dish. Place the soy sauce black pepper chicken. Serve hot.

Tongseng Goat


1 kg mutton mixed bone

5 tablespoons oil for frying

Spices that:

2 tablespoons coriander seeds (roasted)

6 pieces of garlic

1 / 2 teaspoon nutmeg

10 pieces red onion

1 tsp cumin

1 teaspoon salt


4 kaffir lime leaves (leaves bone removed)

3 bay leaves

1 stalk lemongrass crushed

1 liter of ready-made curry sauce

6 tablespoons soy sauce

5 pieces of cabbage leaf

2 tomatoes (cut into four parts)


Heat oil and sauté ground spices until fragrant

Enter the mutton, then stirred so smeared with spices and meat changes color

Enter the kaffir lime leaves, bay leaves and lemon grass

Boil and cook until meat becomes tender

When will be appointed insert already rough cut cabbage and tomatoes

Cover the pan briefly, remove

Beef stew Potato

Ingredients :
     1 / 4 kg beef has outside / sirloin, cut into small
     1 large potato, cut into small
     1 onion small size
     sufficient water
     sweet soy sauce to taste
     salt to taste
     seasonings to taste
     cooking oil and butter, for sauteing
     fried onions, for sprinkling

     4 spring onions, chopped coarse
     4 cloves garlic, chopped coarse
     1 tomato small size
     a little nutmeg

Now to the kitchen yukz:

Wash all ingredients spices then milled using a chopper until smooth.
Heat the wok with cooking oil and butter. Saute onions and spices that are mashed until fragrant.
Add water, soy sauce, beef and potatoes.
Add salt and seasonings and stir well. Cook until done and the water in accordance with the tastes of the family (much / little).
Prepare sajinya bowl, sprinkle with fried onions in it, just enter a stew of beef that have been cooked earlier.
Serve warm.

- Use soy sauce according to taste a family favorite.
- If you like sweet, add sweet soy sauce in greater numbers.

Message: Enjoy ...

Thursday, June 30, 2011

Beef Rib Soup

  • 500g beef ribs, cut into bite-sized
  • 1500 ml water
  • 2 tbsp oil
  • 2 tbsp tamarind juice, concentrated
  • 1 tbsp sweet soy sauce
  • 1/2 tsp pepper powder
  • 2 salam leaves/bay leaves
  • 3 candlenuts
  • 1 tbsp sliced shallots
  • 1 tbsp sliced garlic
  • 1 tsp sliced galangal
  • 1 tsp shrimp paste
  • 1 1/2 tsp salt
How to make:
  1. In a stock pan, boil the beef rib with 1000 ml water over medium heat until tender and the stock remains 500 ml (if the rib is not tender yet, put some more water) then turn off the heat.
  2. Blend all spices into a paste, Put oil in a wok, saute the paste.
  3. Add tamarind juice, soy sauce, bay leaves, and pepper. Stir until fragrant.
  4. Add the sauteed paste to the beef rib stock and bring to boil until cooked.
  5. Place into a serving bowl and serve.

Oxtail Soup Recipe

Ingredients :

1 kg oxtail, cut into serving pieces
1/2 tablespoon chopped ginger
1/2 nutmeg, bruised
1 scallions, cut into 3 pieces
1 tablespoon margarine
200 g carrots, cut into pieces
250 g potatoes, cut into 4 pieces
Salt to taste
Spice (ground)
3 cloves garlic
1 teaspoon peppercorns
Fried shallots
Chopped Chinese parsley
Method :
Place the chopped oxtail in a pan with 2 liters of water and bring to the boil. Remove any scum floating on the surface of the water. Discard the stock and replace with 2 liters of clean water. Add the chopped ginger, scallions and nutmeg. Cover the pan with a lid and simmer over low heat until the meat is tender. Remove the tail, reserving 1.5 liters of stock. Bring the stock to the boil, then add the oxtail. Heat up a wok with margarine and saute the ground spices until fragrant and add to the boiling stock. Add carrots and potatoes. Bring to the boil until the ingredients are well cooked. Garnish with fried shallots, scallions, and Chinese parsley. Serve hot.
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