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Curry rice is loved by everyone in the world. As a child I loved it for the taste and sense of family gathering it brings. So! I decided to conjure up the ultimate curry rice! Something unique… something simply delicious and people will talk about. And, here’s the first of the many curries to come on the path of excellence.
What worked:
1) used KABOCHA instead of potatoes. Same texture but healthier and adds sweetness to curry.
2) added DARK CHOCOLATE. Added a distinctive “depth” and aroma.
What DIDN’T work:
1) used HOUSE VERMONT CURRY. A famous brand in Japan for the addition of Apple and honey. However, felt like it was too mild for the thick, deep, flavorful curry I was looking for.
Not too bad for a first trial. More to come but its slowly but surely moving forward. To be continued.
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I love stuffed mushrooms… I fell in love with it when I first tired at Red Lobsters in Nashville, TN. So! here’s my attempt to recreate the awesome experience with a touch my uniqueness.
Ingredients:
1) Mushrooms
2) Sweet Chilli Sauce (brand, Aroy-D)
3) Red Bell Peppers
4) Celery
5) Panko (Bread crumbs)
6) Mozzarella Cheese
7) Baby shrimp
8) Non-fat Plain Yogurt
9) Lemon Juice
10) “Rooster” Sriracha Hot Chili Sauce
11) Worchestire Sauce
Procedure:
1) remove the stems from the mushroom, and minced the stems.
2) marinate the mushroom head with Sweet Chillii sauce and Worchestire sauce in a zip lock bag.
3) Add olive oil to a frying pan, and cook the minced mushrooms stems, celebry, red pepper, panko, minced shrimp, and bread crumbs.
4) Roast red bell peppers in a stove or toaster.
5) Peel the skins off the roasted red bell pepper.
6) Add the roasted bell pepper, yogurt, lemon juice, and sriracha sauce in the mixer. Mix it, baby!
7) Stuff the mushrooms with the stuffing, and bake it in 400F for approximately 15-20mins.
8) Removed the stuffed mushrooms from the oven, and top it with the red pepper sauce.
4) Peel the skins off the roasted red bell peppers, and place it in a mixer.
Felt like cooking something funky… so here it goes! Roasted Hot Italian Sausage and Grape with Red Wine Sauce!
Ingredients:
1) Hot Italian Sausage
2) Red Seedless grapes
3) mushroom
4) onion
5) Red Wine
6) balsamic vinaigrette
7) Mirin
8) Maple Syrup
9) worchestire sauce
10) coarse pepper
11) Italian herbs
Procedure:
1) Cut Italian sausages, onions, and mushrooms into small pieces, and place them with the red grapes in the baking pan.
2) Mix Red wine, balsamic vinaigrette, mirin, maple syrup, and worchestire sauce together and add it with the ingredients above.
3) Add coarse pepper and italian herbs with the mixture above.
4) Bake it (450F) for approximately 20 minutes or until the red grapes are soft.
Oyako-don is one of my favorite rice bowl. Chicken, onion, and green onions (scallions) are common ingredients used in the traditional oyako-don. I added a slight twist by adding some mushrooms, garlic, and dashi in the sauce.
Oyako Don
Ingredients:
1) chicken (thigh)
2) soy-sauce
3) mirin
4) Cooking Sake
5) Brown sugar
6) Dashi
7) onions
8) green onions (negi, scallion)
9) minced garlic
10) eggs
11) rice
12) mushrooms
13) Shichimi Togarashi (Japanese 7 spices)
14) Nori
Procedure:
1) Prepare rice. Add slightly less water than usual. We don’t want the white rice to be sticky.
2) cut chicken thighs into small dices, onions into slices, and green onions into 1 inch pieces.
3) Prepare the sauce. Add water, soysauce, dashi, minced garlic, mirin, Cooking sake, brown sugar, and pepper. Adjust it until you like it (slightly sweet). Add the ingredients from step 2, and cook it for few minutes.
4) Beat an egg, and pour it over the cooking sauce (medium heat). Once the egg is slightly solidified (usually half done or fully cooked), pour it all over a rice.
5) Top it with Shichimi Togarashi and Nori
Ingredients:
1) Boboli Pizza Crust
2) RAGU Light Alferdo Cream Sauce
3) Chicken
4) Onion
5) Garlic
6) Worchestire sauce
7) Asparagus
8) Brown sugar
9) Black pepper
Procedure:
1) Prepare the caramelized onions. In a frying pan, add oil, and cook sliced onions until it turns brown. Add brown sugar, cook it, and caramelize the onions. Set it aside.
2) Prepare the garlic chicken. Cook chicken with oil, lots of garlic, pepper, and Worchestire sauce. Set it aside.
3) Boil water and add asparagus for 1 min. Remove the asparagus.
4) Spread the white sauce on the pizza crust.
5) Top the pizza with caramelized onions, garlic chicken, and asparagus
6) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Canned Tuna
4) Mayo
5) Mozzarella Cheese
6) Basil
7) Tomato
Procedure:
1) Prepare the mayo tuna. Drain the canned Tuna, and mix it with mayo.
2) Spread the RAGU tomato sauce on the pizza crust
3) Top the pizza with Basil, Mayo tuna, sliced tomato, and pieces of Mozzarella Cheese.
4) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
Ingredients:
1) Boboli Pizza Crust
2) S&B Golden Curry (HOT)
3) Kabocha
4) Onion
5) Carrots
6) Mozzarella Cheese
7) Frozen Veggies
8) Mint leaves
9) Non-fat Yogurt
Procedure:
1) Prepare the curry sauce. In a boiling water add S&B curry cubes, cut carrots, sliced onions, frozen veggies, and cut Kabocha.
2) Prepare mint yogurt sauce. Blend Non-fat yogurt with mint leaves in a processor.
3) Spread the curry sauce on the pizza crust.
4) Top the pizza with pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
6) Add Mint Yogurt sauce at the end.
Ingredients:
1) Boboli Pizza Crust
2) RAGU Chunky Gardenstyle Garden Combination (tomato sauce)
3) Ground Beef
4) Onion
5) Mozzarella Cheese
6) Sun-dried Tomatoes
7) Artichoke
8) Spinach
Procedure:
1) Prepare the sauce. Heat up the RAGU sauce, add ground beef, pepper, and sliced onions.
2) Wash the spinach, add it in a boiling water for 30 seconds, and set it aside.
3) Spread the meatball sauce on the pizza crust.
4) Top the pizza with Artichoke, sliced tomato, spinach, and pieces of Mozzarella Cheese.
5) Place the pizza in a preheated oven (450F) for about 10-15 minutes.
I’m starting to appreciate Tofu more. I decided to give a Korean twist to a popular Japanese dish, Yu tofu.
Ingredients:
1) Medium to Firm Tofu
2) Dashi *either pre-made or make your own
3) Seaweed Salad
4) Nori
5) Seasame Seed
6) Negi (green onions)
7) Red Pepper
8) Sugar
9) Sesame Oil
Procedure:
1) Prepare the Chili Sauce. Dice the green onions, and mix it with water, dashi, red pepper, sugar, and sesame oil. Set it aside.
2) Boil Tofu in Dashi until it gets slightly brown on the outside. *This adds subtle taste to the plain tofu.
3) Take the tofu out, and top it with the chili sauce, seaweed salad, nori, and sesame seeds.
Boy Choy is probably one of the most versatile veggie to use, and it also happens to be one of my favorite ingredient. There are many variation of Bok Choy, but the key is the select the right one. I tend to pick the smaller and white ones. They tend to be more sweet and not as bitter as the greener kind. This dish is simple, but is favorite to many of my friends.
Ingredients:
1) Bok Choy
2) Minced Garlic
3) Minced Ginger *this is the key to give the gingery taste*
4) Golden Mountain’s Seasoning Sauce *this is the key*
5) oil
6) H20
Procedure:
1) Wash Bok Choy and cut them at the stem.
2) Heat Wok with some oil, and put Bok Choy in them.
3) When the Bok Choy softens, add the minced garlic&ginger, Seasoning Sauce, and H20
Dipping Sauce:
1) Wuan Chuang Black Bean Soy Paste *this kicks ass!*
Hwe Dop Pap (“Sashimi Rice Bowl”) is a very popular Korean dish. It is healthy, and very appropriate cool dish to serve during summer.
Ingredients:
1) Tuna
2) Rice
3) Lettuce
4) Daikon
5) Cucumber
6) GenNib (Korean mint leave)
7) Kochujan (Korean hot paste)
8) Mirin
Procedure:
1) cut ingredients 1-5 into bite-able sizes.
2) prepare the Paste sauce (mixe Kochujan + Mirin)
3) mix the two with rice. Rice is best served slightly cold and firm.
Okay, 2nd fish to cook. It turned out alright for the 2nd fish~
Ingredients:
1) Salmon
2) Mayo
3) Miso
4) Garlic
5) Sugar
Procedure:
1) Mixed Mayo, Miso, sugar, and garlic together. Thoroughly rubbed the mixture onto the salmon.
2) Baked the fish in a oven for ~20mins (400-450F).
Okay, I’ve never cooked Fish before. So, here’s one of my first attempt to make one. Check it out yo!
Ingredients:
1) Sea Bass
2) Non-fat yogurt
3) Miso
4) Wasabi (prepared in tube, NOT the powder form)
Optional Ingredients:
You could add few more stuff to pump up the marinade.
1) Sugar
2) Soysauce
3) Dashi
Procedure:
1) Blend Miso and Yogurt in a blender. Add optional ingredients if you want. Marinate Sea Bass in a ziplock bag with the Yogurt Miso sauce. I left it chill in the fridge over night.
2) Take out the sea bass and bake it in a oven for ~20mins (400-450F).
3) Blend wasabi and yogurt in a blender to prepare the sauce for the sea bass.
btw, the flowery dish is not mine. My plates are more manly.
Kimbap means “Seaweed Rice” or simply known as the Korean sushi roll. Korean style sushi roll is similar to the Japanese one, but difference is in their ingredients. I tried to fuse the best of the two worlds into this picnic friendly dish.
Ingredients:
1) Seaweed (nori)
2) Rice
3) Canned Tuna
4) Non-fat Yogurt (or Mayo. I tried to avoid using Mayo)
5) Carrots
6) Spinach
7) Egg
8) Avocado
9) Korean/Japanese Radish (yellow radish)
10) Sesame oil
11) Soy Sauce
12) Sugar
13) Mirin
14) spicy “Rooster” sauce
Procedure:
1) Preparing the Tuna: Open the canned tuna, drain all the liquid, and make it dry. In a bowl, mix the tuna with yogurt (or mayo). You can add the “Rooster” sauce if you want to spice the baby up.
2) Prepare the carrots: cut the carrots into bite-able thin slices. Cook the carrots with sesame oil in a frying pan just enough to make it slightly soft.
3) Prepare the spinach. Wash the spinach, put it in a boiling water for few second, and take it out. Add a touch of soy sauce to the prepared spinach.
4) Prepare the egg. Crack an egg into a small bowl, add mirin and sugar. Make a block of cooked egg in a frying pan (like you are making layers of crepe on itself). Cut it into bite-able size.
5) Cut the Avocado.
6) Lay down a layer of nori, and smear a thin layer of rice on it (rice has no vinegar in it. Slight difference from Japanese sushi roll). Put down all the ingredients from above and wrap up that joint yo!
Tori Kabocha Jaga is an unique twist to the very famous Japanese dish Nikujaga. I’ve substituted the traditional ingredients, beef and potato, with chicken and kabocha (pumpkin).
Ingredients:
1) Chicken (I used thigh, but it doesn’t matter)
2) Kabocha (Japanese pumpkin)
3) Soysauce (or Dashi)
4) Sugar
5) Mirin
6) Japanese Cooking Sake
7) Onion
8) Carrot
9) Shiratake (Konyaku noodles)
10) Garlic
Procedure:
1) Cut chicken, carrots, onion, kabocha, and Shiratake into bite-able sizes. (Sometimes microwaving the kabocha makes it easier to cut)
2) In a pot add: water, soysauce (or dashi), garlic, mirin, Japanese Cooking Sake, and Sugar. Adjust until your liking (it’s typically served a bit sweet).
3) Add the ingredients from step 1 into the pot. Simply cook the pot until ingredients softens.
WE USED TO BE CUTE
