January 22, 2011
3 cups of homemade broth
10 dried shitake mushrooms, soaked in water to soften
2 slices of fresh ginger
1 cup baby spinach (or any fresh vegetable of your choice)
1/2 lb cooked shrimp
1 tsp. Furikake (Japanese gourmet topping. I used the one with a combination of sesame seeds, nori & bonita flakes)
Cooked udon or soba noodles
1. In a large saucepan, add broth, ginger and bring to a boil. Sqeezed out most of the ater from the mushrooms and add to the soup. Turn heat to medium low and simmer for about 20 minutes.
2. Cook noodles according to the instructions on the packet. Drain and keep warm. Heat water in a saucepan and scald vegetables. Remove and drain vegetables, add in the shrimps to cook.
3. Serve noodles with hot soup, arrange vegetables, shrimps and sprinkle Furikake seasoning on top.
January 21, 2011
3 cups glutinous rice flour
½ cup sugar
1 cup water
1 cup white raw sesame seeds
1 cup lotus seed paste or red bean
oil for deep frying
1. In a bowl, add sugar, water and stir until dissolved. Add in the flour and mix until mixture forms a ball. Dust hands with some flour and knead into a smooth dough. Roll out the dough on a flour board into a long roll and cut into 2-inches pieces. Pour sesame seeds into wide bowl and set aside another bowl of water.
2. Flatten each piece into a round and place a spoonful of fillings (red bean or lotus seed paste) into the center and gather and pinch the edges to seal completely. Roll the filled dough into smooth ball; dip lightly in water quickly and coat with the sesame seeds. Do the same with the rest of the dough.
3. Heat enough oil in a deep pan; reduce heat to medium high and fry a few dough balls until it expands and golden in color, about 5 minutes. Remove and drain on paper towels. Serve warm.
January 20, 2011
2 Tbsp. all-purpose flour
2 Tbsp. butter
1 cup warm milk
salt and pepper
1. In a saucepan over medium heat melt butter and add in flour. Stir to mix until mixture is free from lumps. Gradually stir in warmed milk and whisk vigorously as it will thickens. Add more milk depending on desired consistency. Season with salt and pepper and serve warm with cooked peas.
January 15, 2011
2 lbs tapioca, shredded
250 gm. thick coconut milk
50 gm. grated coconut
2 ¼ cups sugar
3 eggs, beaten
2 tsp. sago flour (optional)
pinch of salt
1. Preheat oven to 350°F. Lightly greased baking pan.
2. Put tapioca in a muslin bag and sqeezed out most of the water. Add this into a large bowl and mix in the rest of the ingredients.
3. Pour mixture in prepared pan and bake in oven for about half and hour until most of the liquid has evaporate. Reduce temperature to 300°F and bake for another hour until cooked. Test doneness by inserting a toothpick at the center of the cake. If it comes out clen, it is cooked.
4. Remove from oven and allow to cool completely before unmolding the cake. Allow the cake to cool before cutting. (I let mine cool in the refrigerator)
January 2, 2011
Top: barley, millet, wheatIngredients:
2 cups organic chicken broth
1/4 cup millet
1/4 cup whole wheat
1/4 cup barley
1/2 cup corn
1/4 cup carrots
salt and pepper to taste
1 bay leaf
1 tsp. dry herbs (marjoram, thyme, rosemary)
1 egg, beaten
1. Wash grains and soaked in water with a pinch of salt overnight. Rinse under running water and set aside.
2. In a large pot add chicken broth, grains, corn, carrots, bay leaf and herbs. Bring to a fast boil for about 10 minutes uncovered. Remove any foam on top with spoon. Turn heat down to simmer and cook until water has reduced and grains are soft not grainy. Stir in beaten egg and let it cook for another minute, season with salt and pepper. Dish out into individual bowls and serve warm.
January 1, 2011
8 whole prawns, shelled intact and deveined
1 cup baby spinach
6-8 dried shitake mushrooms, soaked with water
1/2 cup corn
1/2 cup canned kidney beans
1 pip garlic, minced
2 slices ginger, minced
1/4 cup chicken stock
2 Tbsp. oil
salt and pepper
1. Pat prawns dried and season with a dash of pepper and salt. Squeeze out most of the water from the mushrooms and slice into strips.
2. Heat frying pan with oil and fry garlic and ginger until fragrant and not brown. Add in mushrooms and some of the chicken stock and fry until mushrooms has absorbed most of the liquid. Remove and set aside.
3. Reheat pan over medium high and cook shrimps until the shells turn red in color. Add in the corn, kidney beans, spinach and chicken stock. Simmer for about 5 minutes and stir in the mushrooms and prawns to mix. Season with salt and pepper and serve warm.