tag:blogger.com,1999:blog-91883178991957024802024-03-05T21:52:32.223+08:00Mrs. Bear Cooks A collection of my favourite recipes as I learn to cook and love it.Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-9188317899195702480.post-77612902605976052282014-02-20T00:24:00.001+08:002014-02-20T00:27:01.330+08:00【Meatless Tuesday】Warm Quinoa Salad with Roasted Vegetables and Feta Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIBF2kwr0pWAtM2ncUSuUQetc40zCYbW0Ahh3TtT2JmxZfXbsaiKtWE7BeSi8EIaQnjHYSF3Gyv60QvpUEYIEUU5TZYagyKBkWSY7SX-QqG9uzwwHMD69KkPxBxMspKomQMnbPv-xYyA/s1600/QuinoaSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIBF2kwr0pWAtM2ncUSuUQetc40zCYbW0Ahh3TtT2JmxZfXbsaiKtWE7BeSi8EIaQnjHYSF3Gyv60QvpUEYIEUU5TZYagyKBkWSY7SX-QqG9uzwwHMD69KkPxBxMspKomQMnbPv-xYyA/s1600/QuinoaSalad.jpg" height="426" width="640" /></a></div>
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Mr. Bear and I were attending our dear friend's housewarming party last weekend. The host requested that I bring over a warm salad and I came up with this Quinoa Salad with Roasted Vegetables. I really liked it so I made it again for this week's Meatless Tuesday dinner.<br />
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<a name='more'></a>Quinoa, pronounced as <i>"KEEN-wah",</i> is a high-protein seed that is traditionally grown and eaten in the Andes. Nowadays, it's a much sought after "superfood" due to its high nutritional qualities: gluten-free, cholesterol-free, high in fiber and contains all the amino acids that are essential to optimum health. Since it's so high in protein, quinoa is a great addition to any vegetarian or vegan diet. While it's not a typical ingredient in Asian cooking, it is definitely growing in popularity as I can find them in most large supermarkets in Hong Kong. It's easy to prepare and goes very well with a simple citrus dressing. Mr. Bear said it's so good he can eat it every day. I hope you will like this recipe and enjoy the salad as much as we do.<br />
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Serves 6 as appetizer, 2 as entree<br />
Difficulty: Easy<br />
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Ingredients:<br />
100g quinoa<br />
2 tablespoons olive oil<br />
1 red pepper and 1 yellow pepper, deseeded and each cut into 8 wedges<br />
1 red onion, peeled and cut into 1 cm thick rings<br />
2 portobello mushrooms, sliced<br />
1 zuchinni, halved and sliced<br />
1 eggplant, sliced<br />
1 tablespoon chopped Italian parsley<br />
1 tablespoon chopped garlic<br />
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Dressing (A):<br />
1 tablespoon extra virgin olive oil<br />
zeat and juice of 1/2 lemon, about 2 tablespoons<br />
1/2 teaspoon sugar<br />
1 teaspoon salt<br />
freshly crushed black pepper to taste<br />
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100g feta cheese, crumbled<br />
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Method:<br />
1. Preheat oven to 200C.<br />
2. Cook the quinoa following instructions on the package, then drain well, transfer to a large bowl and let cool. Set aside.<br />
3. While the quinoa is cooking, place the red onion and peppers in a large mixing bowl and toss well with 1 tablespoon olive oil. Transfer the vegetables in a roasting pan and roast for 15 minutes.<br />
4. Place the mushrooms, zuchinni and eggplant in the large bowl and toss with another tablespoon of olive oil. Add the vegetables to the roasting pan and roast for another 15 minutes (i.e. 30 minutes in total), until the vegetables are tender and begin to brown on the edges.<br />
5. In a small bowl, combine all the ingredients for dressing (A).<br />
6. Add the quinoa to the vegetables and toss well to combine. Drizzle the dressing and sprinkle the feta cheese over the salad. Serve warm. Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-19053083958305673942014-01-21T11:17:00.003+08:002014-01-21T11:22:53.181+08:00Daikon Radish Cake 臘味蘿蔔糕<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj102opjq5K8DrddO-OI9faJHLcHeRB3iTt94KA_bn2f4-QdntlIIYabCu7QrjFS3AX7yXujhvpoSvoFJ5LNJBaEhcibJ005GSvryw90sK5Rg6-hmr0jQSmmIz3FDYM4Nq-YLaPUQKKCb4/s1600/DaikonRadishCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj102opjq5K8DrddO-OI9faJHLcHeRB3iTt94KA_bn2f4-QdntlIIYabCu7QrjFS3AX7yXujhvpoSvoFJ5LNJBaEhcibJ005GSvryw90sK5Rg6-hmr0jQSmmIz3FDYM4Nq-YLaPUQKKCb4/s1600/DaikonRadishCake.jpg" height="640" width="425" /></a></div>
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<span style="font-family: inherit;">I have a huge backlog of delicious recipes that I want to share, but the recipe for the daikon radish cake I just made over the weekend is jumping the queue to get posted in time for this Chinese New Year.</span><br />
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<a name='more'></a><span style="font-family: inherit;">Daikon radish cakes are Chinese New Year staples as the word “cake” in Chinese is a homophone for "height”, symbolizing rising fortune in the new year. Some people call them turnip cakes or even carrot cakes, but I think daikon cakes or radish cakes is the more accurate translation, as the long white radishes are used instead of their short and chubby turnip cousins. (I actually looked up the meaning of turnip/radish/daikon while typing this up as people have been using these names interchangeably when referring to this savory cake and it’s very confusing!)</span></div>
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<span style="font-family: inherit;">My god-grandmother used to make them for us every Chinese New Year when I was a child and I remembered waking up to the smell of frying daikon cakes on the first day of each new year. Even though these cakes are also served in Chinese every dim sum restaurants throughout the year, nothing even comes close to homemade ones. </span></div>
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<span style="font-family: inherit;">When I decided to make my own this year, I have chosen to follow my dad’s recipe as his daikon cakes are very popular in my family. Normal recipes call for daikon to rice flour ratio of about 6 to 1. Everyone in my family likes extra daikon flavour so my dad increases daikon to rice flour ratio to almost 8 to 1! I kicked it up another notch by using Japanese daikon for its natural sweetness. A couple years ago I was in Tokyo for Chinese New Year with my family. To keep our family tradition, we had dim sum in Fook Lam Moon in Marunouchi Building -- a branch of the famous Fook Lam Moon in Hong Kong -- for our New Year lunch. Their daikon cake was made with Japanese daikon and was absolutely divine. Using Japanese daikon is definitely more expensive, but I can assure you that it’s all worth it. Every bite of it is packed with this wonderful creamy flavour. I’m calling it a success and I am definitely making it again next year!</span></div>
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<span style="font-family: inherit;">Hope you will enjoy this recipe and here I wish everyone a prosperous Year of the Horse. Kung Hei Fat Choy!</span></div>
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<span style="font-family: inherit;">Ingredients: </span></div>
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<span style="font-family: inherit;">10 dried shiitake mushrooms</span></div>
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<span style="font-family: inherit;">60g dried shrimps</span></div>
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<span style="font-family: inherit;">4 dried scallops</span></div>
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<span style="font-family: inherit;">250g dried Chinese sausage (<span class="s1">臘腸</span>)</span></div>
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<span style="font-family: inherit;">200g dried Chinese bacon (<span class="s1">臘肉</span>)</span></div>
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<span style="font-family: inherit;">3.6 kg daikon radish, shredded</span></div>
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<span style="font-family: inherit;">2 pieces of shallot, finely chopped</span></div>
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<span style="font-family: inherit;">1 tablespoon chopped ginger</span></div>
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<span style="font-family: inherit;">1 tablespoon chopped garlic</span></div>
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<span style="font-family: inherit;">1 tablespoon Shaoxing rice wine</span></div>
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<span style="font-family: inherit;">2 1/2 tablespoons sugar</span></div>
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<span style="font-family: inherit;">2 tablespoons white pepper</span></div>
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<span style="font-family: inherit;">2 1/2 teaspoons of salt</span></div>
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<span style="font-family: inherit;">450g rice flour (<span class="s1">粘米粉</span>)</span></div>
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<span style="font-family: inherit;">2 tablespoons corn starch</span></div>
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<span style="font-family: inherit;">500ml chicken stock</span></div>
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<span style="font-family: inherit;">600ml water (including reserved soaking water for dried scallops and dried shrimps)</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Wash and soak dried mushrooms in water for 2 hours or until softened. Drain and squeeze dry. Cut off and discard stems and cut the caps into 1/4 inch dice.</span></div>
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<span style="font-family: inherit;">2. Wash and soak dried shrimps for 20 minutes or until softened, cut into 1/4 inch dice, save the soaking water for later use.</span></div>
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<span style="font-family: inherit;">3. Wash and soak dried scallops until they become soft and start to separate, then steam for 30 minutes, save the soaking water for later use. Separate the steamed scallops by hand into small pieces.</span></div>
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<span style="font-family: inherit;">4. Blanch the Chinese sausages and Chinese bacon in boiling water for about 2-3 minutes. Drain well and cut into 1/4 inch dice.</span></div>
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<span style="font-family: inherit;">5. Peel the daikon radish, wash and pat dry. Then shred the daikon radish using the thickest cut in a food processor.</span></div>
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<span style="font-family: inherit;">6. In a large Chinese wok or wide saucepan, stir-fry the dried sausages and dried pork belly over medium heat until the fat is released and the meat begins to brown. Add chopped shallots, dried shrimp, dried scallops and dried mushrooms and stir-fry for another 2 minutes until fragrant. Remove from heat and set aside.</span></div>
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<span style="font-family: inherit;">7. Add the chopped ginger and garlic to the wok and stir-fry for about a minute. Drizzle Shaoxing wine and add shredded radish to the wok and stir-fry for a few minutes. Lower the heat, season with sugar, white pepper and salt and cook for about 10-15 minutes until softened.</span></div>
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<span style="font-family: inherit;">8. While the daikon radish is being cooked, in a mixing bowl, combine rice flour, corn starch, chicken stock and water until the rice flour and corn starch have completely dissolved.</span></div>
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<span style="font-family: inherit;">9. Add the ingredients in step 6 (reserving a small portion for garnish later) to the cooked daikon radish, stir to combine.</span></div>
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<span style="font-family: inherit;">10. Add the mixture in step 8 to the daikon radish slowly over lowest heat possible, a little at a time, stirring continuously, until it reaches the consistency of a thick and sticky batter. Turn off heat.</span></div>
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<span style="font-family: inherit;">11. Grease cake pans or heat-proof containers that are 2-3 inch deep. Transfer the batter into the containers and level the top using a spatula. Top with the reserved ingredients in step 9 as garnish. Steam the cake over high heat for 75 minutes. Check doneness by inserting a toothpick to see if it comes out clean.</span></div>
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<span style="font-family: inherit;">12. Remove the cake from the steamer and allow the cake to cool in room temperature. Cover and refrigerate for at least 3-4 hours before serving.</span></div>
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<span style="font-family: inherit;">13. When ready to eat, run a knife along the edge of the cake to loosen it from the container. Slice the cake into 1/2 inch thick and about 2-3 inch wide slices. Pan-fry the cake over medium heat for 2-3 minute on each side, until golden brown. Serve and enjoy!</span></div>
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<span style="font-family: inherit;">Notes:</span></div>
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<span style="font-family: inherit;">1. I used Japanese daikon in this recipe and it has less water content than the Chinese radish. You might want to reduce the amount of water if you're using Chinese radishes instead.</span></div>
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<span style="font-family: inherit;">2. Most of the daikon radish shredded by a food processor or a grater tends to melt into the cake when cooked. If you are like me who prefer having bits of the daikon radish in the cake, cut about 1/3 of it by hand into strips about the thickness of a chopstick so they won’t completely disappear.</span><br />
3. Blanching the dried sausage and bacon removes some of the excess fat and also makes it easier to cut.</div>
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<span style="font-family: inherit;">4. Some people like to include some of the mushroom soaking water as well, but I prefer without as I find the mushroom flavour a bit too overpowering and it makes the cake come out tan instead of white. Also, if you’re not going to finish the cake in a few days, skip the mushrooms altogether as the cake with mushrooms tends to go bad much more quickly than without.</span></div>
Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-70676900089786568582013-06-25T09:44:00.003+08:002014-02-20T01:33:39.722+08:00【Spanish Tapa】Gambas al Ajillo (Garlic Shrimps)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZbAiJXYUINaE9ip96g4dAA2MdGB4i0dwaRfEF51iWeQanaGmXzpv2GZTzSodwYCrBovGHIOERaFnV0iS_Ml8PBPhMOKCuA83wtdMV-7as75aREjqce3Rc-sjLfm-KtUM0wt-Q2ongkI/s1600/GarlicShrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZbAiJXYUINaE9ip96g4dAA2MdGB4i0dwaRfEF51iWeQanaGmXzpv2GZTzSodwYCrBovGHIOERaFnV0iS_Ml8PBPhMOKCuA83wtdMV-7as75aREjqce3Rc-sjLfm-KtUM0wt-Q2ongkI/s640/GarlicShrimp.jpg" height="426" width="640" /></a></div>
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By popular demand, I’m posting my Gambas al Ajillo recipe, requested by all those who have seen my post on the Spanish dinner on <a href="http://www.facebook.com/MrsBearCooks" target="_blank">my Facebook Fan Page</a>. It’s quick, delicious and definitely a crowd-pleaser. Gambas al Ajillo is the Spanish for “shrimps with garlic”. It’s a very popular tapa you can almost find on the menu in any Spanish restaurant. Mr. Bear loves this a lot, so it has become one of my go-to recipes when I don’t have too much time to cook. Goes really well with a slice of baguette, or you can toss it with your favourite pasta to make it into an oil-based pasta dish. </div>
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Serves 4</div>
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Difficulty: Easy</div>
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Ingredients:</div>
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1 tablespoon olive oil</div>
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50g unsalted butter</div>
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2 cloves garlic, finely chopped (not shown in picture)</div>
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2 cloves garlic, finely sliced</div>
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1 teaspoon chili flakes</div>
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450g raw shrimps – I used medium-sized shrimps, about 20-25 count</div>
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1 teaspoon Spanish paprika</div>
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Juice of 1 lemon</div>
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2 tablespoons Sherry</div>
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Salt and pepper to taste</div>
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1 tablespoon parsley, finely chopped</div>
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Method:</div>
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1. Clean, peel and devein the shrimps, leaving tails intact. Pat dry with paper towels.</div>
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2. Heat olive oil and butter in a skillet over medium heat. Add both chopped and sliced garlic and chili flakes, sauté until fragrant.</div>
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3. Increase the heat to high and add shrimps, paprika, lemon juice and sherry. Saute until shrimps turn pink. Season with salt and pepper.</div>
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4. Transfer the shrimp to a plate and sprinkle parsley before serving. </div>
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Notes:</div>
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1. To clean the shrimps, add about a teaspoon of salt, mix well and rinse it under running water. Salt kills the bacteria on the outside of the shrimps.</div>
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2. I like to devein my shrimps before cooking because I’m not particularly fond of the idea of eating the sand and dirt the shrimp ate just before it died. Some people run a knife along the shrimp’s back to make a slit and remove the vein, but I like to do it with a toothpick. This is a simple technique I learned from a cooking class I attended before. Pierce the shrimp just slightly beneath the vein about 1/3 down the length of the shrimp, then gently pull up with your finger on the toothpick to remove the vein. If the vein breaks, insert the toothpick again a little further down the back towards the tail. I find this method much faster and you can even do this with the shells on, just insert a toothpick between shell segments. It works on shrimps and prawns of all sizes as well!</div>
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3. Use about 80g of (dry) pasta per person if you want to make it a pasta dish.</div>
Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-23271505971501319372013-06-15T15:54:00.000+08:002013-06-17T10:42:39.859+08:00Steak Tartare<div class="p1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dBOETalFHsQ964yvFcBRZ2060XhM0ALxkRLJC4UmuD8b8GdZbRFQezqeM4iF1McNTPiJO3ip4fR1bxZzRA_xstPSmXEF-fUj5iGkdtBuisLMosc9xG3Alrol5HZ7_mIPAZ6fMDWQxN4/s1600/SteakTartare.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7dBOETalFHsQ964yvFcBRZ2060XhM0ALxkRLJC4UmuD8b8GdZbRFQezqeM4iF1McNTPiJO3ip4fR1bxZzRA_xstPSmXEF-fUj5iGkdtBuisLMosc9xG3Alrol5HZ7_mIPAZ6fMDWQxN4/s640/SteakTartare.jpg" width="426" /></a></div>
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Steak Tartare often receives very polar opinion. Some people, like Mr. Bear and I, just absolutely love it while some others are simply disgusted by the thought of raw meat. I guess as Asians, we grew up eating sushi and all kinds of weird stuff so we never find eating raw meat a problem.</div>
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Having said that, when making steak tartare, I would be very careful with my choice of meat and wouldn’t just pick up some cheap ground beef in the local supermarket. I always use the freshest, highest quality beef from a reputable source. That doesn’t mean that you should to buy an expensive marbling wagyu though; the best cut for steak tartare in my opinion is a <span class="s1">lean</span> beef tenderloin. We managed to get our hands on using a very nice piece of organic prime beef, so we decided to serve steak tartare as an appetizer for a French bistro themed dinner, along with the duck confit which my friend saw on my <a href="http://mrsbearcooks.blogspot.hk/2012/10/confit-de-canard.html" target="_blank">previous blog post</a>. It’s<span style="background-color: rgba(255, 255, 255, 0); text-align: -webkit-auto;"> such a classy and impressive dish yet so easy to make. You can pretty much throw it together in less than 15 minutes so it’s perfect for a dinner party because you can just make it right before dinner while your guests are sipping welcome drinks and mingling with each other.</span><br />
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Serve 4 (as an appetizer)<br />
Difficulty: Easy</div>
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Ingredients:<br />
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">- 300 grams prime beef tenderloin, chopped into small dice</span></div>
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- 3 medium anchovy fillets, minced</div>
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- 2 teaspoons brined capers, drained</div>
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- 1 1/2 tablespoons Dijon mustard</div>
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- 2 tablespoons shallot or red onion, finely chopped</div>
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- 2 tablespoons Italian flat leaf parsley, finely chopped</div>
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- 4 teaspoons olive oil<br />
- <span style="background-color: rgba(255, 255, 255, 0);">2 teaspoons Worcestershire sauce</span></div>
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- 3 dashes Tabasco</div>
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- 1 teaspoon chile pepper flakes</div>
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- Salt and pepper to taste<br />
- 4 quail egg yolks</div>
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- Chives, chopped (for garnish)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2scd3HeF9Q8MohdJFWru47jrOyTxLzANMDX6KTYKNEYeZNrr-JxkVic_fJNikOgd20tdsA5zc8nxld366cFREO1myvjjH64xke0y5Sr85__T72kC8g2tFGQdjuyKHzZIM-397mKGZSM/s1600/SteakTartareIngredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2scd3HeF9Q8MohdJFWru47jrOyTxLzANMDX6KTYKNEYeZNrr-JxkVic_fJNikOgd20tdsA5zc8nxld366cFREO1myvjjH64xke0y5Sr85__T72kC8g2tFGQdjuyKHzZIM-397mKGZSM/s640/SteakTartareIngredients.jpg" width="640" /></a></div>
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Method:</div>
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1. Place anchovies, capers, and mustard on a sterilized chopping board and combine using the back of a knife.</div>
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2. Fold all remaining ingredients except quail eggs into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper.</div>
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3. Place a tarlet ring on each plate and spoon the mixture into the rings. Lift off the ring gently. Make a slight dent in the centre of each tartare and top it with a quail egg yolk.</div>
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4. Garnish with chopped chives and serve immediately with toasted brioche or French fries.</div>
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Notes:</div>
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1. For those of you who are concerned about the safety of eating raw meat, here’s my two cents: Cut the meat with sterilized knife and chopping board would definitely reduce the chance of contaminating the meat. I always keep a separate knife and chopping board for sashimi and raw meat. Put the meat back into the fridge if you’re not ready to serve right away. I chopped the meat into very fine dice instead of grinding it because 1) I prefer the texture of the diced meat and 2) it’s more sanitary than processing meat in a grinder as I find it more difficult to completely sterilize the grinder.</div>
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2. Butchered meat is generally sterile except on its exterior. If you are really nervous, you can use the “sear and shave” method. Sear all sides of your meat to kill the bacteria on the surface and then cut the seared edges away. Then you can proceed with making the steak tartare with the inside part which is still raw. The downside is that you will be throwing a fair amount of good quality beef away.</div>
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-12535284362533918792013-06-05T21:47:00.000+08:002014-02-20T01:33:29.909+08:00【Meatless Tuesday】 Chilled Avocado Soup<div class="p1">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHloCVGcBVR41u_ylH2pSu-pKOv5wKq7v6hA-KHfJ2orFnpyi5Gpzd6AxUHlKDEtBdJVGd6vHa79VKFIthY_vS8UiYz6MEZEBrudl306wG3en0Q7pIFxT7xASixTjuuKj8O-aQE6A7Lgs/s1600/ChilledAvocadoSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHloCVGcBVR41u_ylH2pSu-pKOv5wKq7v6hA-KHfJ2orFnpyi5Gpzd6AxUHlKDEtBdJVGd6vHa79VKFIthY_vS8UiYz6MEZEBrudl306wG3en0Q7pIFxT7xASixTjuuKj8O-aQE6A7Lgs/s640/ChilledAvocadoSoup.jpg" height="640" width="426" /></a></div>
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A couple weeks ago I came across Meg’s blog post about <a href="http://www.meatlessmonday.com/"><span class="s1">Meatless Monday</span></a>. It is a movement started in the US to promote a healthier and more environmentally-friendly diet by skipping meat on Mondays. I thought it was a very neat idea, but the only tiny issue is that I usually have late Monday evening meetings at work, so I don’t usually cook at home and I find it difficult to cut out meat completely when you eat out. Therefore, at our little Bear home, we decided to do Meatless Tuesday instead and the first Tuesday in June sounds like a perfect day to start!<br />
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What should I make for our first official Meatless Tuesday? It has to be something really good to entice Mr. Bear the carnivore to continue to do it after the inaugural week. I started looking out for menu ideas and I was surprised by all these amazing vegetarian recipes out there. How come I never thought of making them before?</div>
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I went with a full three-course dinner, with Chilled Avocado Soup, a Hearty Veggie Lasagna, complete with a No-Butter Fruit Tart. Mr. Bear was happy with the dinner and I got the green light to do this again next week!</div>
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I decided on the Avocado Soup because I had ripe avocados left from the dinner party over the weekend and they must be used up soon. We served the non-vegetarian version of the soup on the weekend but it can be easily turned into vegetarian by substituting the chicken broth with veggie stock. The vegetarian version is actually more refreshing! Below is the recipe for the soup. The recipes for the lasagna and the fruit tart will be posted shortly.</div>
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Serves 4</div>
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Difficulty: Easy</div>
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Ingredients:</div>
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2-3 ripe avocados (depending on the size, the one I found at the supermarket were organic and were smaller so I used 3)</div>
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1 cup milk</div>
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1 cup vegetable stock</div>
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1/2 red onion, diced</div>
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1/2 garlic clove</div>
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6 tablespoons Greek yogurt</div>
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1 tablespoon lemon juice or red-wine vinegar</div>
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Salt and pepper to taste</div>
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1 dash of cayenne pepper</div>
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1/2 mango, cut into small dice</div>
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A few fresh mint leaves</div>
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Method:</div>
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1. Halve and pit two avocados. With a spoon, scoop out flesh and cut into pieces. Add milk, chicken broth, red onion, garlic, Greek yogurt, lemon juice/vinegar, salt and pepper and puree until smooth.</div>
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2. Transfer the soup to a large container and cover with lid or saran wrap. Refrigerate for at least an hour before serving.</div>
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3. Divide among soup bowl and garnish each with 1 tablespoon of diced mangoes, mint leaves and a dash of cayenne pepper.</div>
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Notes:</div>
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1. It is often difficult to find ripe avocados in stores and therefore it’s best to buy avocados a couple days in advance if you know you’re going to need them. Green avocado can take up to a week to ripe. To speed up the process, you can place the fruit in a paper bag with an apple for two to three days at room temperature. If an avocado yields slightly to gentle pressure when you squeeze it with your palm, it is ready to eat.</div>
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2. Avocado flesh when exposed to air will turn brown easily. You can slow the oxidation process by just adding a little lemon juice or vinegar. The lemon juice or vinegar used in this recipe does not only enhance the flavor of the soup, but also prevents the soup from getting dark.</div>
Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-68988839824508435792013-06-03T23:32:00.003+08:002013-06-15T17:13:26.333+08:00Triple Deviled Eggs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5hctt6ZTERwAVtyt7wUeyYEv0Ebafp5HXIgqKnm4tEWWy3aPtYw8j1ZnH7-zUt5MkoBNEsn-E00pwIPQsAJo-6JzzdktTb7M-hmcd0p4x48Eq1uExg585xUOlZ4P6kNfrrocGj6uWpU/s1600/TripleDeviledEggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5hctt6ZTERwAVtyt7wUeyYEv0Ebafp5HXIgqKnm4tEWWy3aPtYw8j1ZnH7-zUt5MkoBNEsn-E00pwIPQsAJo-6JzzdktTb7M-hmcd0p4x48Eq1uExg585xUOlZ4P6kNfrrocGj6uWpU/s640/TripleDeviledEggs.jpg" width="640" /></a></div>
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Firstly I have to apologize that I have been keeping a lot of your waiting for recipes that I've promised to post. It's been more than six months since my last post and during this time, I haven't stopped cooking, so I've actually have this huge blogging backlog that I've been meaning to clear. Instead of letting that backlog grow even bigger, I will try to post a few shorter ones this week. Let's start with the Triple Deviled Egg recipe requested by <a href="http://blog.yahoo.com/_ZYGHPATAVRYNT4ZUCXHCLTQBTY/articles/page/1" target="_blank">Sally Ho</a>.<br />
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Deviled eggs are my favourite food for potluck parties and picnics and they are always the first ones to disappear. Ever since I saw the Triple Deviled Eggs recipe on <a href="http://iamafoodblog.com/"><span class="s1">I am a Food Blog</span></a> I’ve been looking for an occasion to make them, so when I found out that we are planning for <a href="http://blog.yahoo.com/_NNKZO2ZQFZ7Z3KGR6NIXCQL2W4/articles/647465/index"><span class="s1">a bread making cum afternoon tea party</span></a> for the very first Shinya Shokudou Cooking Club gathering, I immediately volunteered to bring them. They were a great hit and I promised everyone that I would post the recipe as soon as I get around to do it. I just didn't realize that the wait was going to be more than 9 months.</div>
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These are called Triple Deviled Eggs because three kinds of eggs are used – chicken egg, tobiko (flying fish eggs) and ikura (salmon eggs). The ikura adds a little classy touch to the eggs and gives a lovely presentation. I piped the filling into my eggs using a pastry bag and a decorating tip as I find it cleaner and easier to manage, but you can also just spoon it in for a more rustic look.</div>
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There are so many wonderful variations of these little goodies. Do you have a favourite deviled egg recipe?<br />
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Adapted from I am a Food Blog’s recipe</div>
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Yield: 8 deviled egg halves</div>
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Difficulty: easy</div>
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Ingredients:</div>
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For the hard-boiled eggs:</div>
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4 eggs</div>
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3 cups of water</div>
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1/2 tablespoon salt</div>
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2 tablespoons white vinegar</div>
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For the filling:</div>
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2 tablespoons kewpie mayonnaise</div>
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1 tablespoon tobiko</div>
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Salt and pepper to taste</div>
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1/2 teaspoon sriracha chili sauce – I only added a little since I wasn’t sure how spicy the others could take. I personally love spicy food so I’d add more if I were to make it for make again for myself. You can omit it entirely if you prefer non-spicy.</div>
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1 tablespoon ikura</div>
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seaweed strips for garnish</div>
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Method:</div>
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1. Hard boil the eggs by combining the salt, vinegar and <span class="s2">cold</span> water and placing the eggs gently in a single layer in a saucepan, making sure that the water level is covering the egg by at least an inch. Bring the water to a boil over high heat, then turn off the heat, cover and let sit for 12 minutes. Do not leave the eggs in the hot water for too long as it might overcook the eggs.</div>
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2. Remove the eggs from the saucepan and place them in ice water to quickly chill them. Crack the shells immediately putting them in ice water while waiting for them to cool off, about 5 minutes.</div>
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3. Once cooled, strain the water from the eggs and peel them. The shells should slip right off the eggs.</div>
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4. Cut the eggs in half lengthwise and remove the yolks from the egg halves into a small bowl. Place the egg whites on a serving platter.</div>
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5. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha.</div>
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6. Fill the egg halves by piping the filling into the whites and top each egg half with some ikura. Sprinkle seaweed strips as garnish just right before serving.</div>
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Notes:</div>
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1. Many people thought that it is impossible to overcook hard-boiled eggs, but it’s not true! If a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk. The method I described above (steps 1-3) will guarantee you PERFECT hard-boiled eggs.</div>
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2. An egg-timer as shown below is also a very useful tool to have in the kitchen if you love boiled eggs. I bought it recently during a trip to Japan but I believe they are available in local kitchenware stroes as well. Just drop the timer into the water with the eggs at the time same and watch the timer as it starts to change color and slowly reaches the marker for "soft", "medium", or "hard", depending on your yolk texture preference.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOA-8hsMnOhkkJ-GjirMqNj1FnpNcqqhyvZ-m2Kw1HBJKlSPbuNtXuRFmWe6n7MDrPTVe1zURSn8PiLtm0qMFRqNWmakXG8w79P5dIHtgdVTZzq86vh7z7VSJwio3IH1tHAW5I-1PyHE/s1600/EggTimer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOA-8hsMnOhkkJ-GjirMqNj1FnpNcqqhyvZ-m2Kw1HBJKlSPbuNtXuRFmWe6n7MDrPTVe1zURSn8PiLtm0qMFRqNWmakXG8w79P5dIHtgdVTZzq86vh7z7VSJwio3IH1tHAW5I-1PyHE/s640/EggTimer.jpg" width="640" /></a></div>
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3. Starting with cold water will prevent the eggs from cracking. Adding the vinegar and salt also prevents cracking and making the eggs easier to peel. Chilling the eggs in ice water afterwards makes the shells separate from the whites which makes them easy to peel as well.</div>
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4. When removing the yolks from the whites, give the each egg half a gentle but firm squeeze and the yolk should pop out easily. If there is residue remaining on the egg white, rinse it off in a small bowl of water.</div>
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5. If I were you, I would make a couple more than you need, because I bet once you’re done, you can’t resist eating one or two right away! =)</div>
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-51073652788467611742012-10-08T23:15:00.000+08:002013-06-15T17:11:00.434+08:00Confit de Canard<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DmawEwV7CAiCtmQvNNZnyWQgiA3QbYmcCliyq78G3aVwl3n2-JR_zlrfh0AoMpMHfxzNUt8l39h9TcaxRkSmPSB255ZaEQeKSX-HcjOPmpkLfxtyC5iQ69u_l5fKS_EQK1-Vm_sJEl0/s1600/DSC_0941+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6DmawEwV7CAiCtmQvNNZnyWQgiA3QbYmcCliyq78G3aVwl3n2-JR_zlrfh0AoMpMHfxzNUt8l39h9TcaxRkSmPSB255ZaEQeKSX-HcjOPmpkLfxtyC5iQ69u_l5fKS_EQK1-Vm_sJEl0/s640/DSC_0941+copy.jpg" width="640" /></a><span style="font-family: inherit;">When it comes to French bistro dining, duck confit is always the first dish that comes to my mind. I love to eat ducks and confit is by far my favourite way to prepare it. I simply can't resist myself from ordering this dish whenever I see it on a menu. However, the
days of eating duck confit at a restaurant are over, because I have now realized how easy it is to cook it at home!</span><br />
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<span style="font-family: inherit;">A few weeks ago I had my first go at making duck confit from scratch using Thomas Keller's recipe from the <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8&qid=1349711801&sr=8-1" rel="nofollow" target="_blank">Ad Hoc at Home</a> book and I was already pretty happy with the results. I showed my foodie uncle a picture of my first duck confit and he immediately requested to try the real thing. So yesterday, I made it again as part of the anniversary dinner party we threw for my parents' 38th anniversary and everyone just loved them. They are really a good way to fool your guests into thinking you're a fancy chef. *smirk*</span><br />
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<span style="font-family: inherit;">Duck confits are really quite simple to make - my friends are starting to doubt me when I say something is easy - but trust me, this really doesn't require much technique. Having said that, you must keep in mind that it's NOT a quick-and-easy meal, rather, it's a LONG-and-easy meal, one that is best if you can start <u>at least a week ahead</u> of time, but your time and effort will be greatly rewarded. </span></div>
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<span style="font-family: inherit;">Most of the duck confit recipes I've seen have the same four steps more or less - 1) curing the duck legs with salt, 2) slow-cooking them in rendered duck fat at low temperature, 3) preserving them fat, and finally 4) browning them by frying/grilling. The differences are usually in the marinade and the time it takes for each of the steps, especially the slow-cooking part. If you come across a recipe that tells you you only need to put the legs in the oven for 3-4 hours or less, DO NOT USE IT. From my first hand experience, you really need to keep them in the oven for at least 9 hours for them to reach the right tenderness. As for the preserving part, you can't cheat either, as the flavour do tend to mellow a bit over time. The first time I only kept the legs in its fat for a day (because that's all the time I had) and they turned out to be a bit too salty. The second time around I did everything exactly the way it's stated in the recipe and the confit came out perfect. Seriously, there is no shortcut for duck confit.</span></div>
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<span style="font-family: inherit;">Adpated from Ad Hoc at Home by Thomas Keller</span></div>
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<span style="font-family: inherit;">Serves 8</span></div>
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<span style="font-family: inherit;">Difficulty: Moderate (for the amount time it takes, otherwise, easy)</span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">1/2 cup kosher salt</span></div>
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<span style="font-family: inherit;">2 tablespoons light brown sugar</span></div>
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<span style="font-family: inherit;">2 bay leaves, crushed</span></div>
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<span style="font-family: inherit;">2 tablespoons chopped fresh thyme</span></div>
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<span style="font-family: inherit;">1/4 cup flat-leaf parsley leaves</span></div>
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<span style="font-family: inherit;">1 teaspoon black peppercorns</span></div>
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<span style="font-family: inherit;">Eight whole duck legs</span></div>
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<span style="font-family: inherit;">8 cups rendered duck fat, melted</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Combine the salt, sugar, bay leaves, thyme, parsley, and peppercorns in a small food processor to make the herb salt and process until a uniform consistency. Set aside.</span></div>
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<span style="font-family: inherit;">2. Remove the pinfeathers with a pair of tweezers. Trim the excess skin/fat near the bottom of the legs and around the edges, leaving at least a 1/4 inch overhang of skin. After trimming, each leg should weigh around 8oz (225 grams).</span></div>
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<span style="font-family: inherit;">3. Rub about 1 tablespoon of herb salt over each leg and put the legs flesh side up in a single layer in a baking dish. The leg should be snug, but still fit comfortably in the dish. If needed, use another baking dish. Cover with saran wrap and refrigerate for 24 hours.</span></div>
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<span style="font-family: inherit;">4. Preheat the oven to 90C (190F).</span></div>
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<span style="font-family: inherit;">5. Rinse the legs under cold water to get rid of the salt and dry thoroughly using paper towel.</span></div>
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<span style="font-family: inherit;">6. Arrange the duck legs in a large cast iron pot with a lid, skin side up, no more than 2 deep. Add enough melted duck fat to cover the legs and heat over medium heat until the fat is warm.</span></div>
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<span style="font-family: inherit;">7. Cover the pot and transfer to oven and cook for 8 to 10 hours. Check for readiness by piercing the leg with a knife. The meat should be meltingly tender but not falling apart yet. Remove from oven and let the duck cool in its fat.</span></div>
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<span style="font-family: inherit;">8. Once cooled, gently transfer the legs to a storage container and strain the only fat over the legs, discarding the juices. Make the legs are completely submerged in fat. Cover and refrigerate for at least a week.</span></div>
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<span style="font-family: inherit;">9. On the day you want to serve your duck confit, take the legs out from the refrigerator in advance to soften the fat such that you can lift up the legs without breaking them apart.</span></div>
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<span style="font-family: inherit;">10. Preheat the over to 170C (350F).</span></div>
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<span style="font-family: inherit;">11. Brown the duck legs skin side down on a frying pan over high heat for one minute, and reduce the heat to moderate and cooke for about 3 minutes.</span></div>
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<span style="font-family: inherit;">12. Transfer the legs to the oven on a cooling rack and heat thoroughly for about 10 minutes. Served with a sweet condiment like a marmalade immediately.</span></div>
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<span style="font-family: inherit;">Notes:</span></div>
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<span style="font-family: inherit;">1. You can fry the excess fat in a skillet in low heat until all the fat comes out. You will get quite a lot of fat. This duck fat can be strained and used for cooking the legs later.</span></div>
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<span style="font-family: inherit;">2. Place a thermometer in the oven while slow-cooking the duck legs. Check from time to time to make sure that the oven maintains the proper temperature.</span></div>
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<span style="font-family: inherit;">3. You can keep the cooked legs in the refrigerator for up to 2 weeks. The longer you keep them in fat, the more balanced the flavour is</span>.</div>
Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com1tag:blogger.com,1999:blog-9188317899195702480.post-28955990317796333642012-09-25T23:30:00.000+08:002013-06-15T17:11:31.680+08:00Tarte au Citron<div class="p1">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OuKsPR88xr6KQ7h7Hg6AqZ6KE8nm9z66pr_gOESDyuj714cYS8V58AUGNXlIDQDzud_S8JiqgYVwPns5QSE92VBJWOILnAcqttgPpjDYSkKymzXs1cUgi1i6hxmLt3ySpOauFvQehfU/s1600/DSC_0678+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OuKsPR88xr6KQ7h7Hg6AqZ6KE8nm9z66pr_gOESDyuj714cYS8V58AUGNXlIDQDzud_S8JiqgYVwPns5QSE92VBJWOILnAcqttgPpjDYSkKymzXs1cUgi1i6hxmLt3ySpOauFvQehfU/s640/DSC_0678+copy.jpg" width="640" /></a>Mr. Bear is not a big dessert person. The one and only dessert that he really likes, other than ice-cream, is lemon tart. He has repeatedly requested me to make one for him, but sadly his requests are usually <strike>ignored</strike> gracefully declined because I myself is not a citrus lover. However, today is a special day and he deserves a good piece of lemon tart, simply because... today is Mr. Bear's birthday. =)<br />
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I got both the <a href="http://www.davidlebovitz.com/2009/05/tart-au-citron-french-lemon-tart/" rel="nofollow" target="_blank">Lemon Tart</a> and <a href="http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/" rel="nofollow" target="_blank">French Tart Shell </a>recipes from <a href="http://www.davidlebovitz.com/" rel="nofollow" target="_blank">David Lebovitz</a>. This was my first time following his recipes, but I've heard from other bloggers many wonderful things about him as a pastry chef, about his blog and his recipes, and that they are very well written and incredibly easy to follow. Lebovitz started off his career working with Alice Water at <a href="http://www.chezpanisse.com/" rel="nofollow" target="_blank">Chez Panisse</a> (coincidentally one of Mr. Bear's favourite places in the Bay Area as well) for 13 years before he moved to Paris and became a full time writer. I love his blog being both casual and informative at the same time. Just follow his recipe step by step and you can't go wrong.</div>
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Let's first take a look at the tart shell recipe. One of the reasons why I don't particularly like making tarts is because of the couple of times that I tried, they turned out to be an EPIC fail, but Lebovitz's recipe changed my entire tart/pie making experience. It's basically as easy as throwing a few things together, popping them into the oven, bring it out and mix it with flour, and viola! Here's your tart dough!!!<br />
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Lebovitz uses the method of <a href="http://en.wikipedia.org/wiki/Blind-baking" rel="nofollow" target="_blank">blind-baking</a>, which means the tart and the filling are baked separately. This is a method commonly used when the filling needs less time to cook than the pastry. This creates a stronger crust that can hold moist filling without getting soggy. The last time I made a pie I forgot to put pie weight before baking so the pie rose and created a big air bubble. I wonder why Lebovitz didn't mention about using pie weights but to avoid making the same mistake twice I applied this <a href="http://www.youtube.com/watch?v=mOTkHLvNBUY" rel="nofollow" target="_blank">trick I learned from Heston Blumenthal</a>. Take a sheet of parchment paper and scrunch it up about 5-6 times to eliminate any sharp edges that will damage the pastry. Place the baking paper on top and add enough coins (instead of baking beans) to fill the casing a quarter of the way up. Blumenenthal claims that the coins conduct the heat better and it's a brilliant way of putting the spare change lying around in the house to good use!<br />
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<b>French Tart Shell</b><br />
Adapted from David Lebovitz recipe<br />
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One 9 (23 cm) tart shell<br />
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Ingredients:<br />
90 g (3 ounces) unsalted butter, cut into pieces<br />
1 tablespoon vegetable oil (I used canola)<br />
3 tablespoons water<br />
1 tablespoon sugar<br />
1/8 teaspoon salt<br />
150 g (5oz, or 1 slightly-rounded cup) flour<br />
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Method:<br />
1. Preheat the oven to 410º F (210º C)<br />
2. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt. (I almost threw out the Pyrex bowls to make room for some new stuff I bought last weekend. I'm so glad I didn't!!!) Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.<br />
3. When done, remove the bowl from oven (CAUTION: the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.<br />
4. Transfer the dough to the tart mold with a removable bottom and spread it a bit with a spatula.<br />
5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.<br />
6. Poke the dough all over with a fork, place the parchment paper over it and add coins (as mentioned above) then bake the tart shell in the oven for 15 minutes. <br />
7. Remove from the oven and remove the coins. If there are any sizable cracks, use the bits of reserved dough to fill in and patch them.<br />
8. Return to oven and bake for another 5 minutes until the pie turns golden brown.<br />
9. Let the shell cool before filling.<br />
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Now onto the lemon curd. You can double up the recipe and the filling you don't use can be spread on toasts or scones. The outcome is a very luscious lemon tart and one of the best I've ever had. From now on I think I can consider making it more often for Mr. Bear.<br />
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<b>Tarte au Citron</b><br />
Adapted from David Lebovitz recipe<br />
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One 9-inch (23 cm) tart<br />
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Ingredients:<br />
1/2 cup (125 ml) freshly-squeezed lemon juice - I used the juice from 3 small and 2 large lemons<br />
Grated zest of one lemon, preferably unsprayed
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1/2 cup (100 g) sugar - this is the original recipe, I found it a little too tangy so I added an extra 1/2 a teaspoon of sugar<br />
6 tablespoons (85 g) butter, salted or unsalted, cut into bits<br />
2 large eggs<br />
2 large egg yolks<br />
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Method:<br />
1. Preheat the oven to 350F (180C.) Make sure your tart shell is already cool before you start the following steps.<br />
2. In a medium-sized saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.<br />
3. In the meantime, in a small bowl, beat together the eggs and the yolks.<br />
4. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges. Pay attention and make sure you don't overcook it.<br />
5. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.<br />
6. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.<br />
7. Remove from the oven and let cool before slicing and serving.Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com1tag:blogger.com,1999:blog-9188317899195702480.post-1848627817171235332012-09-09T23:17:00.000+08:002013-06-15T17:12:05.177+08:00[Shinya Shokudou - Chapter 14] Buta no Shogayaki<div style="text-align: justify;">
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<span style="font-family: inherit;">I hope everyone had a good weekend. It's Sunday night which means it's Shinya Shokudou cooking club time again! I was talking to my friend Miss W a couple days ago and she told me she was trying to follow the recipes I posted. (Thank you!) However, although some of the recipes are labelled "easy", the ingredients that are called for are not generally things that she would stock up in her pantry; and since she doesn't cook frequently, she's worried that the leftover ingredients are going to rot in her house if she can't finished them up all in one go. Well, I guess this week's challenge is going to be very suitable for her.</span><br />
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<span style="font-family: inherit;">This week's challenge is Buta no Shogayaki, 豚の生姜焼き. This pork and ginger stir-fry is a simple but delicious combination. The first time I had it was at a tiny Japanese restaurant serving mostly the locals near my old office. Ever since I left that job, I have not been back to the restaurant (and I heard that it has moved to a less convenient location as well). Since then, I have never had Buta no Shogaki that tastes quite the same... not until a few days ago when I tried to make it at home...</span><br />
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<span style="font-family: inherit;">Of course the credit goes entirely to the recipe that I used. A few weeks ago, Mr. Bear bought me Harumi Kurihara's </span><a href="http://www.amazon.com/Everyday-Harumi-Kurihara/dp/1840915447" style="font-family: inherit;" target="_blank">Everyday Harumi</a><span style="font-family: inherit;"> cookbook that has been on my wish list for a long time. </span><a href="http://www.yutori.co.jp/en/about_harumi/" rel="nofollow" style="font-family: inherit;" target="_blank">Harumi Kurihara</a><span style="font-family: inherit;"> (</span><span style="background-color: white; font-family: inherit; line-height: 19px;">栗原 はるみ)</span><span style="font-family: inherit;"> is a celebrity homemaker and I see her as the Japanese version of Martha Stewart, but better (in my humble opinion at least). I love her cooking shows and everything that she sells at her lifestyle stores. With this book, I no longer have to go through the painful process of translating Harumi-san's recipes in her monthly magazine (which are mostly in Japanese) before I even decide whether or not to use them. </span></div>
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<span style="font-family: inherit;">This Buta no Shogayaki recipe by Harumi only calls for four ingredients - pork, ginger, soy sauce and mirin. At first, I was a bit skeptical because it sounded too good to be true. How could a flavourful dish be so simple? Are you kidding me? Even just right before I cooked it, I was still debating whether I should look for another recipe, but now that I have tried it, all I can say is that, I AM SOOO GLAD I DID. Everyone who has had this dish loved it. My Mom couldn't believe it when I told her I threw everything together in under 15 minutes. Seriously, when you have a recipe like this, why bother looking further?</span></div>
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<span style="font-family: inherit;">Adapted from Harumi Kurihara's <span style="background-color: white; line-height: 16px; margin: 0px; padding: 0px; text-align: justify;">Ginger Pork recipe</span></span></div>
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<span style="font-family: inherit;">Serves 4</span></div>
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<span style="font-family: inherit;">Difficulty: Easy</span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">400g pork shoulder, sliced</span></div>
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<span style="font-family: inherit;">1 tablespoon grated fresh ginger</span></div>
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<span style="font-family: inherit;">6 tablespoons soy sauce - yes, it sounds like a lot but trust me it works just fine.</span></div>
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<span style="font-family: inherit;">4 tablespoons mirin</span></div>
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<span style="font-family: inherit;">1 teaspoon sugar - the recipe didn't call for it but I like how the subtle sweetness balances the flavour from the soy sauce</span></div>
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<span style="font-family: inherit;">Vegetable oil, for frying</span></div>
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<span style="font-family: inherit;">Method:</span><br />
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<span style="font-family: inherit;">1. Tenderize by hitting the wrapped slices with a rolling pin or the back of a knife. Let the pork come to room temperature before cooking.</span></div>
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<span style="font-family: inherit;">2. Mix the soy sauce and mirin together, add the grated ginger, and mix to combine.</span></div>
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<span style="font-family: inherit;">3. Put a little oil in a frying pan over high heat. Dip the pork slices into the soy-and-ginger mixture and <u>quickly</u> brown in the hot frying pan. Add a dash of sugar if you like it a little sweeter like me. Serve with rice.</span><br />
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<span style="font-family: inherit;">Let's take a look at other memebers' Buta no Shogayaki!</span><br />
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-55831676459333474212012-09-04T23:30:00.000+08:002013-06-15T17:12:39.005+08:00Sunflower Sausages Tutorial<div class="separator" style="clear: both; text-align: center;">
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My friend J saw my sunflower sausages and egg instant noodle picture on Facebook and asked if I could show her how to make the sunflower sausages for her daughter. Of course I can! These little sunflowers are perfect for bento boxes. Sorry it took me so long to post this tutorial. I hope Little NatNat will like it!<br />
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(From left to right, top to bottom)<br />
1. Make evenly spaced incisions down the full length of a cocktail sausage. Cut about 3/4 way through the width of the sausage.<br />
2. Cut the sausage in half lengthwise.<br />
3. The cut sausage should look like this when you're done. This is used for the petals of the sunflower.<br />
4. Cut another sausage horizontally into 0.5cm pieces.<br />
5. Make incisions vertically and horizontally on the cut surface.<br />
6. This is used for the centre part of the sunflower.<br />
7. Heat a little bit of oil in a frying pan and sear each side of the sausages for about 30 seconds.<br />
8. The sausage will curl up when fried to form a circle. You may fasten the ends together with a toothpick to form a perfect circle.<br />
9. Place the small round piece in the middle and it's done!Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-87457997713637856022012-09-02T23:00:00.000+08:002012-09-04T12:16:59.123+08:00[Shinya Shokudou Chapter 13] Mapo Tofu<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: inherit;">It's Shinya Shokudou time again! This week's challenge is Mapo Tofu (麻婆豆腐) or in Japanese, マーボー豆腐.</span></div>
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<span style="font-family: inherit;">Mapo Tofu is one of my family's favourites and it's relatively easy to prepare so it can be thrown together quickly when I'm a little lazy to cook (hence a great Lazy Man's recipe!). If you go to an Asian supermarket, you can even find various instant sauce packets for it, even though making it from scratch isn't all that difficult either, and it's MSG-free!</span></div>
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<span style="font-family: inherit;">As a Chinese, it has always been known to me that Mapo Tofu is a Chinese dish from the Sichuan province. Although I know it is very popular amongst the Japanese, just like a Japanese tourist would not go to China to eat sushi, I have never ordered Mapo Tofu in Japan, so I don't exactly know the difference between the traditional Sichuan version and the adapted Japanese version.</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">For this exercise, I wanted to make Mapo Tofu the Japanese way instead of the version that usually appears on our table, otherwise it would not be a challenge! When it comes to Mapo Tofu, Iron Chef Chinese Chen Kenichi's famous recipe is the most representative in Japan. Iron Chef Chen's father is regarded as the pioneer who introduced Mapo Tofu (and Sichuan cuisine in general) to the Japanese. Iron Chef Chen made his classic Mapo Tofu dish in the </span><a href="http://www.youtube.com/watch?v=p76Kreq-yL4" rel="nofollow" style="font-family: inherit;" target="_blank">Battle Tofu episode</a><span style="font-family: inherit;"> to pay tribute to his father. I really liked this episode and it remains to be one of the most memorable ones out of all those that I have seen.</span></span></div>
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<span style="font-family: inherit;">I would have thought that, like the Japanese style curry, this recipe would be milder and sweeter than the traditional Mapo Tofu that I am used to, but it turns out it's not and I think it's at the right level of spiciness going so well with steamed rice. I love that it has a little tongue tingling sensation one expects from an authentic Sichuan dish. This is a great recipe and I see myself making it over and over again.</span></div>
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<span style="font-family: inherit;">Ingredients:</span>
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<span style="font-family: inherit;">1 block of firm cotton tofu (木綿豆腐), cut into 1 inch cubes</span></div>
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<span style="font-family: inherit;">1 spring onion, separate the white part and the green part, chopped finely</span></div>
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<span style="font-family: inherit;">80g ground pork</span></div>
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<span style="font-family: inherit;">1 tablespoon vegetable oil</span></div>
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<span style="font-family: inherit;">1/2 garlic, chopped finely</span></div>
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<span style="font-family: inherit;">Seasoning (A):</span></div>
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<span style="font-family: inherit;">1 heaping tablespoon doubanjiang (Chinese chili bean sauce, 豆瓣醬) – I used Lee Kum Kee chili garlic sauce since I have that at home already and it works well</span></div>
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<span style="font-family: inherit;">1 heaping tablespoon tianmianjiang (Chinese sweet bean sauce, 甜麵醬)</span></div>
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<span style="font-family: inherit;">1 tablespoon fermented black beans, chopped finely</span></div>
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<span style="font-family: inherit;">1 teaspoon garlic, chopped finely</span></div>
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<span style="font-family: inherit;">1 teaspoon ichimi togarashi pepper</span></div>
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<span style="font-family: inherit;">Seasoning (B):</span></div>
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<span style="font-family: inherit;">3/4 cup chicken stock</span></div>
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<span style="font-family: inherit;">1 tablespoon Shaoxing wine</span></div>
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<span style="font-family: inherit;">1 teaspoon soy sauce</span></div>
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<span style="font-family: inherit;">1 teaspoon sesame oil</span></div>
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<span style="font-family: inherit;">Salt and white pepper to taste</span></div>
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<span style="font-family: inherit;">Others:</span></div>
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<span style="font-family: inherit;">1 tablespoon corn/potato starch</span></div>
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<span style="font-family: inherit;">1 tablespoon water</span></div>
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<span style="font-family: inherit;">1 teaspoon chili oil</span></div>
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<span style="font-family: inherit;">1 teaspoon huajiaofen (Sichuan peppercorns), grounded</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Bring salted water to a boil in a large saucepan and add the tofu and on medium high heat. Turn off the heat when the water boils again. Drain and set aside.</span></div>
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<span style="font-family: inherit;">2. Heat vegetable oil in a wok and add ground pork. Cook on high heat until browned and separated.</span></div>
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<span style="font-family: inherit;">3. Add seasoning (A) to the pork quickly and stir well.</span></div>
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<span style="font-family: inherit;">4. Add tofu to the wok and seasoning (B), the white part of the spring onion and garlic, stir-fry gently for 1-2 minutes.</span></div>
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<span style="font-family: inherit;">5. Add starch paste (corn/potato starch + water) and turn the heat to medium. Stir slowly until sauce thickens, and then chili oil and swirl gently.</span></div>
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<span style="font-family: inherit;">6. Add grounded Sichuan pepper before transferring to a plate and sprinkle the green part of the spring onion as garnish. Serve with steamed white rice.</span></div>
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<span style="font-family: inherit;">Notes:</span></div>
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<span style="font-family: inherit;">1. Precooking tofu in water prevents tofu from breaking apart easily later.</span></div>
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<span style="font-family: inherit;">2. I normally use silken tofu but this time I wanted to stick to the recipe and used cotton tofu instead. Both Mr. Bear and I prefer the softer texture of the silken tofu. If you also prefer your tofu soft and smooth, I recommend that you use silken tofu, but you have to be extremely careful when you stir-fry because silken tofu falls aparts very easily.</span><br />
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<span style="font-family: inherit;">Let's take a look at other members' Mapo Tofu!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim19XdcTkmMr0a7zxyQtvUy4lKHQ5N25jAJM1auLEcUYi5tj3cdJ5agDaX_MBpBaeKMry23roCo94V5_oinPeRbElE2GbWh-kcCGEUfW-t0SyKjo5kLw-yHJaRHR4no-dmtQJNWw__GKk/s1600/MapoTofu+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim19XdcTkmMr0a7zxyQtvUy4lKHQ5N25jAJM1auLEcUYi5tj3cdJ5agDaX_MBpBaeKMry23roCo94V5_oinPeRbElE2GbWh-kcCGEUfW-t0SyKjo5kLw-yHJaRHR4no-dmtQJNWw__GKk/s640/MapoTofu+copy.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-28914886191288016772012-08-26T23:00:00.000+08:002012-09-03T17:07:52.285+08:00[Shinya Shokudou - Chapter 12] Curry Beef Udon with Slow Cooked Eggs<span style="font-family: inherit;">It’s Shinya Shokudou time again! This week’s challenge is Curry Udon (</span><span class="s1" style="font-family: inherit;">咖哩烏龍麵</span><span style="font-family: inherit;">), or in Japanese </span><span class="s2" style="font-family: inherit;">カレーうどん</span><span class="s1" style="font-family: inherit;">.</span><br />
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<span style="font-family: inherit;">Apparently Curry Udon is a popular dish in Japan, but for some strange reason, I have never had it before so I don’t know how it is supposed to taste or look. No worries, when in doubt, I can just Google it! It looks like it’s just basically udon in a soup made of Japanese curry<span class="s1">,</span> but since there isn’t a standard recipe for it (at least not one that I could find), I decided to come up with one from scratch instead of adapting someone else’s recipe<span class="s1">.</span> I used beef slices for the soup curry and for a nice touch, I added an onsen tamago, the Japanese for slow cooked egg (see <a href="http://mrsbearcooks.blogspot.com/2012/08/lazy-mans-recipes-onsen-tamago-slow.html" rel="nofollow" target="_blank">here</a> for recipe). I personally think this dish is more suitable for a cold winter night, but Mr. Bear loved it so much he even slurped down all the soup till the last drop! Woohoo!!! My very first recipe and it was a success!!! I’m so excited I’m bouncing off the walls!!!</span></div>
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<span style="font-family: inherit;">Serves 2</span></div>
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<span style="font-family: inherit;">Difficulty: Easy</span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">750ml dashi stock</span></div>
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<span style="font-family: inherit;">1 tablespoon vegetable oil</span></div>
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<span style="font-family: inherit;">1/2 large onion, sliced</span></div>
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<span style="font-family: inherit;">1 small carrot, cut into small pieces</span></div>
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<span style="font-family: inherit;">200g of sliced beef</span></div>
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<span style="font-family: inherit;">4 slices of Japanese fish cakes</span></div>
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<span style="font-family: inherit;">2 blocks of Japanese curry roux</span></div>
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<span style="font-family: inherit;">2 packs of frozen Sanuki udon noodles – I like Sanuki udon for its chewiness but in fact any kind of udon will do</span></div>
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<span style="font-family: inherit;">2 green onion, finely chopped</span></div>
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<span style="font-family: inherit;">2 slow cooked eggs (onsen tamago)</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Prepare two slow cooked eggs according to the instructions <a href="http://mrsbearcooks.blogspot.com/2012/08/lazy-mans-recipes-onsen-tamago-slow.html" rel="nofollow" target="_blank">here</a>.</span></div>
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<span style="font-family: inherit;">2. Prepare dashi stock.</span></div>
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<span style="font-family: inherit;">3. In a medium sized pot or a large frying pan, heat oil and sauté the onion and carrot until the carrot starts to turn soft and the onion turns translucent. Add the dashi stock and curry roux and bring it to a boil. Stir constantly to make sure the roux dissolves completely. Heat the curry on medium low until it starts to thicken, for about 7-10 mins, stirring once in a while to make sure the curry soup does not get burnt.</span></div>
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<span style="font-family: inherit;">4. In the meantime, cook the udon in another pot of boiling water. Drain and place udon in a large bowl.</span></div>
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<span style="font-family: inherit;">5. Cook the fish cakes and beef slices in the boiling water and place them on top of the cooked udon.</span></div>
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<span style="font-family: inherit;">6. Pour the curry soup over the noodles and top with green onion and a slow cooked egg in each bowl before serving. Enjoy!</span></div>
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<span style="font-family: inherit;">Notes:</span></div>
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<span style="font-family: inherit;">1. I used instant dashi powder for the stock this time. The brand that I’ve chosen makes exactly 750ml of stock per packet so it’s really convenient.</span></div>
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<span style="font-family: inherit;">2. I like my beef slightly on the rare side so I only cook it for about 30 seconds in the boiling water until it turns pink. The heat from hot curry soup when poured over the meat will continue to cook the meat as well. If you prefer your meat well done, you can also fry it with the onion just before you add the dashi stock and the curry roux.</span><br />
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<span style="font-family: inherit;">Let's take a look at the Curry Udon from other members!</span><br />
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-69006133778785692042012-08-26T22:37:00.000+08:002014-03-07T20:17:49.152+08:00【Lazy Bear's Recipes】Onsen Tamago (Slow-Cooked Egg)Mr. Bear always says eggs are his all time favourite food. I love eggs too! Eggs are most versatile - you can have them for breakfast, lunch or dinner and there are so many ways to cook them. I am quite proud to say that I'm an expert in cooking eggs. A sunny side up egg was the first dish I ever learned to cook when I was a little kid. Over the years, I've mastered many other ways one can cook eggs. Soft boiled, hard boiled, scrambled, poached, sunny side up, over and easy, steamed or even the 荷包蛋 the way my mom likes it, i.e. a fried egg with crispy edges, served over rice with soy sauce; you name it, I can make them for you. My colleague roommate was always surprised how I could always make a perfectly fried egg. But unfortunately, my culinary spirit seemed to have stopped right there until I married Mr. Bear.<br />
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Recently I realized there's still one egg cooking technique I haven't conquered yet, and that's the Onsen Tamago 温泉卵. They are traditionally eggs slow-cooked in hot springs. Of course I don't have an onsen at home, but I've seen many recipes out there employing the sous vide method to make onsen tamago. However, unless you have one of those sous vide machines at home, making eggs using this method involves a cast iron pot, an oven, a themometer and constantly standing by the oven for 45 minutes to make sure the temperature stays at precisely 63.5 degrees Celcius, which is a ton of work and a bit too persnickety if all I want is an egg that I can put in my noodle soups or on top of my pastas.<br />
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I did a few experiments and finally figured out a quick and dirty way of making decent onsen tamago. I admit they are not the best, but given the amount of time and effort required I'd say they are definitely good enough. I've made my onsen tamago using this Lazy Man's way a few times since then and it has not failed me so far. The eggs are great on their own serve in a bit of dashi stock, soy sauce and mirin or simply a couple tablespoons of bottled soba tsuyu.<br />
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Difficulty: Easy<br />
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Ingredients:<br />
1 egg<br />
600ml water<br />
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Method:<br />
1. Bring 500ml of water to a boil in a small pot. Make sure the water level is high enough to cover the egg.<br />
2. Remove the pot from heat and add the remaining 100ml of water to the boiling water. Add the egg immediately and cover with a lid for 12 minutes.<br />
3. Put the egg in cold water to stop the cooking process. Crack the egg into a bowl and serve!Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-87857441973777885312012-08-22T23:53:00.000+08:002012-09-03T17:09:14.686+08:00[Shinya Shokudou - Chapter 11] Oyakodon<div style="text-align: justify;">
We have already reached the eleventh chapter of our Shinya Shokudou cooking club. I bet many of us didn't expect we would make it this far when we started, but we are just having too much fun cooking, sharing, learning from each other and making new friends week after week! Our member base is now over 30 people from all over the world, and next week, we are going to have our first gathering. I can't wait to meet some of the members in person!</div>
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We have already planned the menu for the next five chapters. I'm pretty excited because they are all dishes that I want to learn! One thing that I've discovered over the last few weeks is that a lot of the Japanese dishes look complicated when you have them at a restaurant, but in fact, if you are willing to try, they can be quite easily replicated at home - all you need is a good recipe and an experimental spirit!</div>
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The challenge for this week is Oyakodon (親子丼). Oyako means "parent and child" and Oyakodon is essentially chicken (parent) and egg (child) over a bowl of rice. Don comes from the word Donburi which means "a large bowl"<span style="color: #351c03; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 14px; line-height: 20px;"><i>. </i></span></span>I must have had Oyakodon (親子丼) over a hundred times at restaurants in the past but I've always had the impression that it's not easy to make especially if you have to keep the eggs light and fluffy. It turns out that it's a very simple dish, so simple that I can add it to <a href="http://mrsbearcooks.blogspot.hk/search/label/%5BLazy%20Man%27s%20Recipes%5D" rel="nofollow" target="_blank">my Lazy Man's Recipe series</a>. You don't believe me? Try it out for yourself and see!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ihelOgDi4a4TUQBC1fvZmztxl7-k_FvYDtCU7mzw3n-53Ji_0WdGj7uI48ivjtSuaBSagOAK5p3x8MLsOpjZl21gn_LvNRYAYdOx1BvJtUPKorg64BPUxfL1xi15vXoQdu39y4f-PPw/s1600/DSC_0163+copy_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ihelOgDi4a4TUQBC1fvZmztxl7-k_FvYDtCU7mzw3n-53Ji_0WdGj7uI48ivjtSuaBSagOAK5p3x8MLsOpjZl21gn_LvNRYAYdOx1BvJtUPKorg64BPUxfL1xi15vXoQdu39y4f-PPw/s640/DSC_0163+copy_2.jpg" width="426" /></a></div>
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Adpated from <a href="http://www.youtube.com/watch?v=8lG8NtmsAgI" rel="nofollow" target="_blank">Cooking with a Dog's recipe</a><br />
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Serves 1<br />
Difficulty: Easy </div>
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Ingredients:<br />
50ml dashi stock<br />
1 tablespoon soy sauce<br />
1/2 tablespoon sake<br />
1/2 tablespoon brown sugar<br />
1/2 tablespoon mirin<br />
1/2 small onion, sliced<br />
<span style="font-family: inherit;">75g boneless chicken thigh, cut into 1 inch pieces</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="font-family: inherit;">1 bunch of mitsuba (Japanese three-leaf parsley), cut stems into 1 inch strips and leave the tips (the three leaves as garnish) </span></span><br />
<span style="font-family: inherit;">200g fresh steamed rice</span><br />
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<span style="font-family: inherit;">Method:</span><br />
<span style="font-family: inherit;">1. Crack the eggs in a small bowl and beat the eggs lightly.</span><br />
<span style="font-family: inherit;">2. Mix the dashi stock, soy sauce, sake, sugar, mirin and heat the mixture in a small pan. Add the onion slices to the mixture and distribute them evenly. Cover with a lid and simmer for 2-3 minutes over medium heat.</span><br />
<span style="font-family: inherit;">3. Add the chicken pieces and cover again. When the chicken is almost cooked, flip them over and cook for another 2-3 minutes.</span><br />
<span style="font-family: inherit;">4. When the chicken is fully cooked, pour 2/3 of the egg into the pan, cover and simmer for 10 seconds.</span><br />
<span style="font-family: inherit;">5. Add the remaining egg mixture and mitsuba, cover and turn off the heat immediately. Allow to sit for 15 seconds.</span><br />
<span style="font-family: inherit;">6. Put hot steamed rice into a large bowl and quickly pour the chicken and egg over the rice. Served immediately.</span><br />
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<span style="font-family: inherit;">Let's take a look at other members' Oyakodon!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjrmDfZ_2XjIZc6lKV9qupyg2OhZvpFULXF5SX2kAHeRIArHq5kRF54W4CA8xCOq3V22dZS4Qs8NuoEYQUXG-UOhqs-dvQIjkwDLhGov8ZTsLgs_BWSRcG8iWw5sTLQsmE2TJOs_la6s/s1600/Oyakodon+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjrmDfZ_2XjIZc6lKV9qupyg2OhZvpFULXF5SX2kAHeRIArHq5kRF54W4CA8xCOq3V22dZS4Qs8NuoEYQUXG-UOhqs-dvQIjkwDLhGov8ZTsLgs_BWSRcG8iWw5sTLQsmE2TJOs_la6s/s640/Oyakodon+copy.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s1600/ShinyaShokudou.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s640/ShinyaShokudou.jpeg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-23426578102566638462012-08-12T23:00:00.000+08:002012-09-04T11:49:02.625+08:00[Shinya Shokudou - Chapter 10] Hiyashi Chuka<div style="text-align: justify;">
<span style="font-family: inherit;">Time flies! We've gotten to the 10th chapter of Shinya Shokudou Cooking Club already! This time we're making a refreshing cold dish that is very suitable for hot summer days like today. Hiyashi Chuka 冷やし中華 (中華涼麵) is cold ramen noodle salad served with a colourful variety of toppings. Popular toppings include cooked ham, egg omletes, cucumber and tomatoes but honestly you can almost put anything that you like so it's the perfect way to clean out the fridge.</span></div>
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<span style="font-family: inherit;">The Japanese are very specific about their food (and almost everything else in general) and because they have distinct four seasons, their food selections always change with the seasons as well. Hiyashi Chuka is a good example. Hiyashi Chuka is a very popular dish in Japan, but it's often only offered in restaurants in the summer time, just like sukiyaki is considered a winter dish only. I remember when I was an exchange student in Nagoya many many summers ago, my very hospitable host family was asking me what I wanted for dinner one day. I told them I wanted sukiyakis because it's one of my favourite Japanese food (and besides, I didn't know that many Japanese dishes back then). They all looked at me in horror as if I just requested for some kind of food that is forbidden in Japan. It was really funny because for Chinese people, we can pretty much have hot pot anytime of the year. We just have to make sure we have the air-conditioning blasting on top of our heads!</span></div>
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<span style="font-family: inherit;">In my recipe, I have chosen cooked ham, imitation crab meat, cucumber, egg omletes, tomatoes and cooked shrimps as my toppings. For the tare sauce, I used the lemon soy sauce from <a href="http://www.youtube.com/user/cookingwithdog?feature=watch" rel="nofollow" target="_blank">Cooking with a Dog</a>'s <a href="http://www.youtube.com/watch?v=lDuQOgItebM" rel="nofollow" target="_blank">Hiyashi Chuka recipe</a>. Cooking with a Dog is a YouTube cooking show about a Japanese woman (aka The Chef) who cooks WITH her super adorable toy poodle called Francis. If you haven't tuned in to this YouTube channel before, do it! There's almost 100 videos with very straightforward preparations of Japanese home cooking and they all look so very delicious!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DnS73iAkx6ixn_kM61igqjtHCM2LYLXsa6KYKduL_gxS2ztg9hv58sEbeE-ZceH7mhicF9ESqzpGFZNO1bddY7jwy4xqjPlKQEl8Cg6ikPocAPgWGotg2Avy7h32IvvLwcFWhVux0r4/s1600/DSC_0183+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DnS73iAkx6ixn_kM61igqjtHCM2LYLXsa6KYKduL_gxS2ztg9hv58sEbeE-ZceH7mhicF9ESqzpGFZNO1bddY7jwy4xqjPlKQEl8Cg6ikPocAPgWGotg2Avy7h32IvvLwcFWhVux0r4/s640/DSC_0183+copy.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbPxingMV8Q2OUjeHiVDaO0-0AYHP6onXQkQmCgvacB55bZSIRHeBRsEqYHW7Ez6S_-lhMbi5JIHgStyW6-iloqIcl9R2pO9tkAtkZG9cZKoamc7o8XaaLR4uqHUSzlSfQTBP_Ss0r6cc/s1600/DSC_0183+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></div>
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<span style="font-family: inherit;">Serves 2</span><br />
<span style="font-family: inherit;">Difficulty: Easy</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;">2 bags of ramen noodles</span><br />
<span style="font-family: inherit;">4 slices of cooked ham, cut into fine strips</span><br />
<span style="font-family: inherit;">5-6 cooked shrimps</span><br />
<span style="font-family: inherit;">1 Japanese cucumber, cut into fine strips</span><br />
<span style="font-family: inherit;">1 tomato, cut in 12 wedges</span><br />
<span style="font-family: inherit;">1 cup of imitation crab meat, shredded finely</span><br />
<span style="font-family: inherit;">1 teaspoon with sesame oil</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the lemon soy sauce dressing:</span><br />
<span style="font-family: inherit;">100ml chicken broth</span><br />
<span style="font-family: inherit;">2 tablespoons brown sugar</span><br />
<span style="font-family: inherit;">2 tablespoons soy sauce</span><br />
<span style="font-family: inherit;">1 tablespoon vinegar</span><br />
<span style="font-family: inherit;">1 tablespoon lemon juice</span><br />
<span style="font-family: inherit;">1 teaspoon sesame oil</span><br />
<span style="font-family: inherit;">Karashi (Japanese Hot Mustard) to taste</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the egg omlete:</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">1 tablespoon mirin</span><br />
<span style="font-family: inherit;">1/2 teaspoon sugar</span><br />
<span style="font-family: inherit;">1/4 teaspoon kosher salt</span><br />
<span style="font-family: inherit;">1 tablespoon water</span><br />
<span style="font-family: inherit;">1 teaspoon corn starch</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Method:</span><br />
<div style="text-align: justify;">
<span style="font-family: inherit;">1. Mix all the ingredients for the lemon soy sauce (except for the Karashi) in a small bowl. <span style="background-color: white; color: #2f323c; line-height: 21.516666412353516px;">Whisk to combine and put the mixture in the fridge until you’re ready to use it.</span></span></div>
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<span style="background-color: white; color: #2f323c; font-family: inherit; line-height: 21.516666412353516px;">2. Mix the corn starch with water until dissolved and add the mixture to another small bowl with the eggs, mirin, sugar, and salt. Beat the egg mixture until uniform in colour.</span></div>
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<span style="background-color: white; color: #2f323c; font-family: inherit; line-height: 21.516666412353516px;">3. In a small non-stick pan, heat oil over medium heat. Pour half of the egg mixture into the pan and quickly swirl the pan to spread the egg into a thin layer like a pancake. When the egg is almost cooked, turn off the heat and flip the egg. Use the remaining heat to cook the other side. Transfer to a chopping board when done. Repeat this step for the rest of the egg mixture and pile the second layer on top of the first one on the chopping board. Cut the egg omlete into fine strips and set aside.</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #2f323c; line-height: 21.516666412353516px;">4. Cook the ramen noodles in a pot of boiling water according to the instructions on the package. Drain and rise the noodles with running cold water and then t</span><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">ransfer cooked pasta into a bowl with ice water. Drain the noodles completely and toss it with 1 teaspoon of sesame oil.</span></span></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">5. Serve the noodles in a chilled plate and top it with the shredded </span><span style="color: #333333;"><span style="line-height: 19px;">egg, cucumbers, crab meat, ham and tomatoes. Drizzle the dressing over the noodles and serve the Hiyashi Chuka with karashi hot mustard.</span></span></span><br />
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<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"><span style="font-family: inherit;">Notes:</span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><span style="line-height: 19px;">1. </span></span><span style="background-color: white; color: #2f323c; line-height: 21px;">Adding the corn starch in the egg will help the omlete stay together when fried.</span></span></div>
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<span style="background-color: white; color: #2f323c; line-height: 21px;"><span style="font-family: inherit;">2. Similar to my <a href="http://mrsbearcooks.blogspot.hk/2012/04/scallops-and-salmon-roe-cold-pasta.html" rel="nofollow" target="_blank">Scallops and Salmon Roe Cold Pasta recipe</a>, you can put the serving plates in the freezer just before you start cooking. Serving the cold noodles on a chilled plate will keep it cool while you're eating it.</span></span><br />
<span style="background-color: white; color: #2f323c; line-height: 21px;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #2f323c;"><span style="line-height: 21px;">Let's take a look at other members' Hiyashi Chukas!</span></span><br />
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Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-19963541890907640832012-08-06T23:59:00.008+08:002012-08-07T23:39:00.534+08:00[Shinya Shodukou - Chapter 9] Sake Steamed Clams<span style="font-family: inherit;">The challenge for this week's Shinya Shodukou is Sake Steamed Clams (酒蒸蛤蜊), or in Japanese あさりの酒蒸し (Asari no Sakamushi). </span><br />
<span style="font-family: inherit;"><br />
There is a Cantonese saying, "三分材料, 七分師傅", meaning for a good dish, only 30% comes from the ingredients, the skills of the chef accounts for the other 70%. However, when it comes to Sake Steamed Clams, this rule doesn't really apply. This is a very simple dish to make and the secret lies completely within getting the freshest quality clams. Determined to get the best clams out there, I got off work early one afternoon to go to the fresh seafood stall by the pier, only to find out that I forgot it was<span style="background-color: white;"> the fishing moratorium the whole June and July and there were NO fresh clams! I then went to two grocery stores in my neighbourhood and I couldn't even find any frozen clams either.</span></span><br />
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In desperate circumstances you call for desperate measures. I called up my favourite restaurant in town for white wine steamed clams and the owner/chef (let’s call him Chef N) was very kind to sell me some of their raw clams. Their clams are freshly shipped from the US three times a week and I’m pretty sure these are some of the best clams I could possibly find out there. With these clams, I knew I was well on my way to success already!
Chef N also generously shared with me the techniques of making the perfect white wine steamed clams that they serve in the restaurant. I took his advice but substituted the ingredients with what I think would add a bit of Japanese touch and the outcome was irresistibly good! After we finished the clams, Mr. Bear made some plain white somen noodles to go with the broth to make sure not a drop of it is going to waste.
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Because of how easy it is, this recipe is going into my collection of Lazy Man's Recipes, provided you get good clams, of course! ;)</span><br />
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Serves 2 as an appetizer, 1 as an entree </span><br />
<span style="font-family: inherit;">Difficulty: Low </span><br />
<span style="font-family: inherit;"><br />
Ingredients: </span><br />
<span style="font-family: inherit;">500g (~1 lb) fresh clams </span><br />
<span style="font-family: inherit;">150ml sake </span><br />
<span style="font-family: inherit;">1 bunch of mitsuba (Japanese three-leaf parsley), cut stems into 1 inch strips and leave the tips (the three leaves as garnish) </span><br />
<span style="font-family: inherit;">1 shallot, finely chopped </span><br />
<span style="font-family: inherit;">2 tablespoons ginger, peeled and finely julienned </span><br />
<span style="font-family: inherit;">1 clove of garlic, finely chopped </span><br />
<span style="font-family: inherit;">1 tablespoon of butter </span><br />
<span style="font-family: inherit;">1 tablespoon of extra virgin olive oil </span><br />
<span style="font-family: inherit;">A dash of black pepper </span><br />
<span style="font-family: inherit;"><br />
Method: </span><br />
<span style="font-family: inherit;">1. Remove the sand from the clams by adding them into a bowl of heavily salted cold water (so that it tastes like sea water). Cover the bowl with damp newspaper. The clams will relax and spit out the sand. Rinse well before cooking. </span><br />
<span style="font-family: inherit;">2. In a shallow pot with a lid (Chef N said the lid is the key!), heat the olive oil and melt the butter over medium heat. Add the shallot, ginger, garlic and mitsuba stems and fry until fragrant. Sprinkle black pepper. </span><br />
<span style="font-family: inherit;">3. Add the clams to the pot and add sake until the liquid covers about 1/3 of the height of the clams. Cover and simmer for 2.5-3 minutes or until the clams open. </span><br />
<span style="font-family: inherit;">4. Taste one clam, the juice released from it should be salty enough. If not, adjust the flavour by adding salt or water to match your taste. </span><br />
<span style="font-family: inherit;">5. Scatter with mitsuba leaves and serve hot.
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Let's take a look at other member's Sake Steamed Clams.</span><br />
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<span style="color: #ea9999; font-family: inherit;"><a 20px="20px" href="http://blog.yahoo.com/jobechan/articles/584370/index" line-height:="line-height:" none="none" target="_TOP" text-decoration:="text-decoration:">Jobe</a>
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<span style="color: #ea9999; font-family: inherit;"><span style="text-decoration: none;"><a href="http://blog.yahoo.com/sweetloveworld/articles/654108/index" style="text-decoration: none;" target="_TOP">黃金太太的廚房事</a></span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s1600/ShinyaShokudou.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s400/ShinyaShokudou.jpeg" width="400" /></span></a></div>
<span style="color: #ea9999; font-family: Courier New, Courier, monospace;"><span style="line-height: 20px;"><span style="color: #ea9999; font-family: Courier New, Courier, monospace;"><br /></span></span></span></div>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-63170933416985325092012-08-03T01:32:00.001+08:002012-08-07T23:45:43.553+08:00[Shinya Shokudou - Chapter 1] NikujagaI'm trying very hard to catch up on the <a href="http://mrsbearcooks.blogspot.hk/2012/07/buta-kimchi-shinya-shokudou-chapter-6.html" rel="nofollow" target="_blank">Shinya Shokudou Cooking Club</a> challenges that I missed. The very first challenge the club members were asked to do was a stable in almost every Japanese household called Nikujaga (肉じゃが), Meat and Potato Stew, 馬鈴薯燉肉. "Niku" literally means meat and "jaga" means potato. I was told that nikujaga to the Japanese is like mac n cheese to the Americans. It invokes a certain feeling of homeliness and nostalgia. In Japanese, this is called "ofukuro no aji", おふくろの味, meaning the "mother's taste". Every housewife in Japan knows how to make nikujaga and it's often one of the first dishes a woman learns how to make (so that she can cook for her boyfriend/husband)! I have to say that it was quite appropriately picked as the first dish for our cooking club because even for something as common as nikujaga, usually every housewife has her own recipe and secret ingredients, and this is what this whole cooking club is all about. Every Sunday at 11pm when I post my recipe, I am also waiting by my computer at the same time, eager to find out how the other members made the same dish. There are always surprises and we learn many new tips and tricks from each other. This whole internet community makes cooking so much more fun than doing it at home by yourself!<br />
<br />
Back to my recipe, this time I've choosen to adopt <a href="http://www.masa.tw/%E7%B0%A1%E5%96%AE%E6%B8%9B%E8%82%A5%E9%A3%9F%E8%AD%9C/%E6%B8%9B%E8%82%A5%E9%A3%9F%E8%AD%9C%E6%97%A5%E6%9C%AC%E5%AE%B6%E5%BA%AD%E6%96%99%E7%90%86%E9%A3%9F%E8%AD%9C-%E5%AA%BD%E5%AA%BD%E7%9A%84%E5%91%B3%E9%81%93%E6%9C%80%E6%A3%92-%E9%A6%AC%E9%88%B4.html">Masa-sensei's version</a> (simply because it was the first one that came up when I googled for "馬鈴薯燉肉", haha). The step-by-step instructions on his website is very easy to follow. And again, for those who don't read Chinese, I've translated the recipe in English for you.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4E4Qd3fyv6JtgTGjxAqp0FkIW9w-M8mwqgXoTBXxkj9UEbBwZ_KAMCSAekO9L23owTsfY2Yk6UjspBZb9NB0jDQ6_nOSyfJhU1owZr2VAXxfU_i4B1P8aXg5ZXa8dOqGQrFk8p2GKwA/s1600/DSC_0689+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS4E4Qd3fyv6JtgTGjxAqp0FkIW9w-M8mwqgXoTBXxkj9UEbBwZ_KAMCSAekO9L23owTsfY2Yk6UjspBZb9NB0jDQ6_nOSyfJhU1owZr2VAXxfU_i4B1P8aXg5ZXa8dOqGQrFk8p2GKwA/s640/DSC_0689+copy2.jpg" width="640" /></a></div>
<br />
Serves 4<br />
Difficulty: Intermediate<br />
<br />
Ingredients:<br />
500 grams potatoes (I used Hokkaido Baron potatoes and they soaked up the sauce very well), peeled and cut into wedges<br />
100 grams carrots, cut into "rolling wedges"<br />
1 1/2 medium sized onion, cut into half-inch wedges<br />
200 grams ito-konnyaku (This is a jelly-like noodle made from the root of a plant)<br />
A few snap peas (I omitted the greens in mine because I forgot to buy them. Masa-sensei uses string beans, but I've seen more people use snap peas instead. It's really there to add colour to the dish so it doesn't matter what you use actually)<br />
200 grams beef slices, cut in half<br />
500 ml water<br />
5 tablespoons soya sauce<br />
2 tablespoons sugar<br />
2 tablespoons sake<br />
1 1/2 tablespoons mirin<br />
<br />
Method:<br />
1. Bring water to a boil in a small pot and cook ito-konnyaku for about two minutes to take away the fishy smell.<br />
2. In a large pot, add a little bit of oil and fry the beef slides in medium heat until half cooked.<br />
3. Add the ito-konnyaku and half of the onion slices and fry for about 2 minutes until the onion starts to become soft.<br />
4. Add the potatoes and carrots and fry for a minute. Add the water and turn up to high heat and bring to a boil. After 2-3 minutes, scoop out the bubbles and oil floating on top.<br />
5. Combine soya sauce, sugar, sake and mirin in a small bowl. Reduce to low heat and add the seasoning to the stew and stir gently. Cook with the lid on for 30 minutes. (Masa-sensei recommends using a disposable lid made out of aluminum foil as it will help the ingredients absorb the flavour better.)<br />
6. Add the rest of the onion and cook until all potatoes and carrots are turns soft.<br />
7. Add snap peas and cook until they just turn bright green. Serve immediately with rice.<br />
<br />
Note: I made this using the prettiest Lilac Le Creuset dutch oven my friend got me as a "Grand Opening" gift for this new blog! Here's a picture as she made her debut today! =D<br />
<br />
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<br />
Let's take a look at other member's Nikujaga.<br />
<span style="color: #d5a6bd; font-family: Courier New, Courier, monospace;"><br /></span>
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<a href="http://blog.yahoo.com/kikidaydreaming/articles/622410/index" target="_blank"><span style="color: #d5a6bd; font-family: Courier New, Courier, monospace;">偽主婦ki琪</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s1600/ShinyaShokudou.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s400/ShinyaShokudou.jpeg" width="400" /></a></div>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-64920687459873922892012-07-29T23:21:00.003+08:002012-08-25T02:15:24.940+08:00[Shinya Shokudou - Chapter 8] Hamburg Steak (Hambāgu)<span style="font-family: inherit;">I love Japanese style Hamburg steaks, or Hambāgu (ハンバーグ) as the Japanese call it and I am seriously wondering why it never crossed my mind to learn to make it at home until I have to make it as my Shinya Shokudou challenge for this week.</span><br />
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The Japanese seem to have this amazing ability to take anything from a foreign culture, improve it, and call it their own. A Hambāgu is a perfect example.</span><br />
<span style="font-family: inherit;"><br />
So what is a Hambāgu? It is "a popular Salisbury steak dish in Japan. It is made from ground meat with finely chopped onion, egg and breadcrumbs flavored with various spices, and made into a flat, circular shape about a centimeter thick and 10 to 15 cm in diameter." (Wikipedia) Do not confuse a Hambāgu (the topic of this post) with Hambāgā (the hamburger sandwich), although they are similar in appearance and both very common in Japan.</span><br />
<span style="font-family: inherit;"><br />
I search the Internet for a good Hambāgu recipe and finally settled on <a href="http://norecipes.com/blog/hamburg-steak-hambagu/" rel="nofollow" target="_blank">this one</a> from Marc Matsumoto of <a href="http://norecipes.com/" target="_blank">No Recipes</a> because it sounds pretty interesting to add silken tofu to the patty. I didn't change the recipe much except that I used a mix of ground beef and pork instead of just beef as in the original recipe and I added mushrooms in the sauce. I probably over-reduced the red wine because as you can see in the picture there wasn't a lot of sauce (I love to eat the sides with the sauce), and the fact that I added mushrooms probably soaked up some of it as well; but other than that, this recipe is awesome. I like how it uses both caramelized and fresh onions and the silken tofu does make the patty more moist and tender. I also made 偽主婦ki琪's <a href="http://blog.yahoo.com/kikidaydreaming/articles/622894/index" target="_blank">cauliflower mesh</a> as a side and it goes wonderfully with my Hambāgu!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWB2p1Qamk-8zA4M_L-QGIq6dFdWWIsya-0hBz5t4e5EL17a6JouRw33v4IvQ1AG3vqp1QQWik1PfB5pmpSjl2Rue0zJTPby10cbp2Y4P4y32WnsYJMu0L5uF0g1h7OFLyuFYb6Ju_UXA/s1600/DSC_0132+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWB2p1Qamk-8zA4M_L-QGIq6dFdWWIsya-0hBz5t4e5EL17a6JouRw33v4IvQ1AG3vqp1QQWik1PfB5pmpSjl2Rue0zJTPby10cbp2Y4P4y32WnsYJMu0L5uF0g1h7OFLyuFYb6Ju_UXA/s640/DSC_0132+copy.jpg" width="426" /></span></a></div>
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<span style="font-family: inherit;">Adapted from the recipe of Marc Matsumoto</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">Makes 8 patties
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<span style="font-family: inherit;">Difficulty: Intermediate</span></div>
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<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;">For the patty:</span><br />
<span style="font-family: inherit;">1 large egg</span><br />
<span style="font-family: inherit;">1 small onion, finely diced</span><br />
<span style="font-family: inherit;">1 large clove garlic, finely chopped</span><br />
<span style="font-family: inherit;">1 pound ground beef (I used a mix of both beef and pork, about a 7:3 ratio of beef to pork)</span><br />
<span style="font-family: inherit;">180 grams (6 silken tofu</span><br />
<span style="font-family: inherit;">1 cup panko</span><br />
<span style="font-family: inherit;">2 tablespoons ketchup</span><br />
<span style="font-family: inherit;">1 tablespoon oyster sauce</span><br />
<span style="font-family: inherit;">1 tablespoon parsley, finely chopped</span><br />
<span style="font-family: inherit;">1 teaspoon soy sauce</span><br />
<span style="font-family: inherit;">1/4 teaspoon black pepper</span><br />
<span style="font-family: inherit;"><br />
For the sauce:</span><br />
<span style="font-family: inherit;">100 grams button mushrooms, sliced</span><br />
<span style="font-family: inherit;">1/2 cup dry red wine</span><br />
<span style="font-family: inherit;">1/4 cup ketchup</span><br />
<span style="font-family: inherit;">1/4 cup water</span><br />
<span style="font-family: inherit;">2 tablespoons tonkatsu sauce (Worcestershire sauce works too)</span><br />
<span style="font-family: inherit;">1 tablespoon demi-glace (optional)</span><br />
<span style="font-family: inherit;"><br />
Method:</span><br />
<span style="font-family: inherit;">1. Add a tablespoon of oil to a frying pan and sauté the mushrooms. Set aside.</span><br />
<span style="font-family: inherit;">2. Add a little of oil to the frying pan and sauté half the onions and all of the garlic until medium brown and caramelized. Let it cool to room temperature.</span><br />
<span style="font-family: inherit;">3. Combine the meat, tofu, sautéd onions, raw onions, panko, egg, ketchup, oyster sauce, parsley, soy sauce and black pepper in a large mixing bowl and knead all the ingredients together until it is uniform in color and sticky in texture. Mold into 1" thick patties.</span><br />
<span style="font-family: inherit;">4. Add a little bit more oil to the frying pan that you fried the onions in and place over medium heat. Fry them until they have formed a dark brown crust on one side, then use a spatula to carefully flip them over and brown the other side.</span><br />
<span style="font-family: inherit;">5. After you've fried all the patties, drain off any excess oil (but don't wash the pan as the brown stuff is what will give your sauce flavor). Add the red wine and boil until it's reduced by about half in volume. Add the ketchup, water, tonkatsu sauce, and demi-glace and stir to combine.
Place the patties and mushrooms back into the pan, cover, and cook for 7 minutes, flipping them over once in the middle. Cook uncovered for another 3 minutes to thicken the sauce a little.</span><br />
<span style="font-family: inherit;">6. Immediately serve with fresh tomatoes, steamed broccoli and cauliflower mesh. You can also use other sides as you wish.</span><br />
<span style="font-family: inherit;"><br />
Let's take a look at the Hambāgu from other members!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s1600/ShinyaShokudou.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s400/ShinyaShokudou.jpeg" width="400" /></span></a></div>
<br />Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-74047076480264810902012-07-28T18:14:00.000+08:002014-03-07T20:19:45.841+08:00【Lazy Bear's Recipes】Mentaiko Pasuta 明太子パスタ<div class="separator" style="clear: both; text-align: -webkit-auto;">
<span style="font-family: inherit;">This morning a friend asked me, "don't you think it's hard to find time to cook?" I do, but truth is, I can't eat out all the time anymore. Not that I don't enjoy going to restaurants and the company of family and friends over dinner, but usually after a few consecutive nights of eating out, my body will start to complain. I guess I'm getting old.</span></div>
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<span style="font-family: inherit;">Last week I spent many late nights in the office and by the end of the week I was so sick and tired of eating takeouts I just couldn't take it anymore. I dragged my tired self to the grocery store just before closing and bought the ingredients to make a 30-minute meal. My go-to recipe of late is the Mentaiko Pasuta 明太子パスタ, pasta with spicy cod roe.</span></div>
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<span style="font-family: inherit;">And no, I didn't spell the word pasta wrong. Pasuta (パスタ) is the Japanese spelling of the word and obviously this fusion dish is all about harmonizing Italian pastas with Japanese ingredients. The best thing is that this dish is super easy to make, something that you can literally throw together in 30 minutes from start to finish, and if I'm really hungry that includes eating and cleaning up as well.</span></div>
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<span style="font-family: inherit;">What's better than having hot, delicious homemade food after a long day of work? Starting from this post, I am going to bring you a series of what I call the "Lazy Bear's Recipes", for all of you who also enjoy a little home cooked dinner, without having to slave in front of the stove for hours after a long day at work. I hope you like them. =)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvZ8LGA92XBWneeiVqkk1xc1pJYh8pNxBNoS_y-6cE45y2a1dA3nauG41CpC3s0zyuAUhIb2qOO0XUOGNZnzoDwqoUnp5J4TSSR1JgK2UIGwbOxWeAGucVJjn-IP6lc99w_mpqZcTGd0/s1600/DSC_0079+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvZ8LGA92XBWneeiVqkk1xc1pJYh8pNxBNoS_y-6cE45y2a1dA3nauG41CpC3s0zyuAUhIb2qOO0XUOGNZnzoDwqoUnp5J4TSSR1JgK2UIGwbOxWeAGucVJjn-IP6lc99w_mpqZcTGd0/s640/DSC_0079+copy.jpg" height="640" width="438" /></a></div>
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<span style="font-family: inherit;">Serves 4</span></div>
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<span style="font-family: inherit;">Difficulty: Low</span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">1 packet mentaiko (usually has 2 to 3 sacs)</span></div>
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<span style="font-family: inherit;">2 tablespoon unsalted butter</span></div>
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<span style="font-family: inherit;">2.5 tablespoon Japanese Kewpie mayonnaise</span></div>
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<span style="font-family: inherit;">1/4 cup of cream</span></div>
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<span style="font-family: inherit;">1/4 teaspoon black pepper</span></div>
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<span style="font-family: inherit;">1/4 sheet nori, cut into thin strips</span></div>
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<span style="font-family: inherit;">6 leaves of green shiso, sliced very thin</span></div>
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<span style="font-family: inherit;">170 grams sphaghetti pasta</span></div>
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<span style="font-family: inherit;">Method:</span></div>
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<span style="font-family: inherit;">1. Cook the pasta in salted water in a large pot according to the instructions on the package, usually about 10 minutes.</span></div>
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<span style="font-family: inherit;">2. Meanwhile, cut each mentaiko sac in half and scrape out the roe from each into a mixing bowl, discarding the membrane.</span></div>
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<span style="font-family: inherit;">3. Add melted butter, cream, mayo and black pepper to the bowl and mix well.</span></div>
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<span style="font-family: inherit;">4. When the pasta is done, drain and add it to the mentaiko sauce. Toss the pasta until every strand of it is coated with the sauce evenly.</span></div>
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<span style="font-family: inherit;">5. Plate the pasta and sprinkle some nori and shiso strips over it. Serve immediately.</span></div>
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<span style="font-family: inherit;">See I told you? This is almost as easy as instant noodles!</span></div>
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<span style="font-family: inherit;">Quick tip: Since this is the "Lazy Man's Recipe", I am going to share with you my quick trick of melting the butter. Instead of using another saucepan or putting it in the microwave (by the way, Mrs. Bear does not own a microwave), put a pair of long chopsticks horizontally over the pasta pot and put the butter in a small bowl on top of the chopsticks while you're cooking the pasta. The heat from the pot will melt the butter instantly! This saves energy and saves you from washing another saucepan!</span></div>
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<span style="font-family: 'Courier New', Courier, monospace;"></span>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0tag:blogger.com,1999:blog-9188317899195702480.post-56482646256359185592012-07-23T00:41:00.001+08:002012-08-07T23:46:56.395+08:00[Shinya Shokudou - Chapter 7] Tomatoes Wrapped in Pork Belly<span style="font-family: inherit;">The assignment for this week's Shinya Shokudou cooking club is Tomatoes Wrapped in Pork Belly (五花肉蕃茄卷 or 豚バラトマト巻き). I'm glad that it's a simple challenge as I had been clocking quite a number of overtime hours at work this week. The dish itself is really nothing more than what the name suggests - you wrap tomatoes with pork belly slices and you grill them up, that's it. The tomato becomes soft and sweet after grilling and the natural fat from the pork belly actually enhances the flavour. They are always a crowd pleaser whenever we serve them at our family BBQ. Some people like to use bacon instead of pork belly slices because in that case you don't even have to worry about seasoning. To make it substantial enough as a dish for dinner tonight I threw in some leeks and Japanese green peppers I had in the fridge since I'm already firing up the oven anyway.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05qpeT1D2PRdOr9892NewWUSODwiDvNAxxSL9vQ24hHkCGs2GuPUrYqP7pP76K1eCbfA6B82cyBIHZn15-piEpmfGLV02DU369M8RtiVK0yNjEAZ2B4alYpLvhPjhUbP5tBKwQk6IDtI/s1600/DSC_0013+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05qpeT1D2PRdOr9892NewWUSODwiDvNAxxSL9vQ24hHkCGs2GuPUrYqP7pP76K1eCbfA6B82cyBIHZn15-piEpmfGLV02DU369M8RtiVK0yNjEAZ2B4alYpLvhPjhUbP5tBKwQk6IDtI/s640/DSC_0013+copy.jpg" width="438" /></span></a></div>
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<span style="font-family: inherit;">Ingredients: </span><br />
<span style="font-family: inherit;">Cherry tomatoes </span><br />
<span style="font-family: inherit;">Pork belly, thinly sliced </span><br />
<span style="font-family: inherit;">A dash of salt and black pepper </span><br />
<span style="font-family: inherit;">Bamboo skewers </span><br />
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<span style="font-family: inherit;">Method: </span><br />
<span style="font-family: inherit;">1. Place bamboo skewers in water to soak. </span><br />
<span style="font-family: inherit;">2. Cut the pork belly strips into half-length. Put the cherry tomato towards the end of the pork belly strip, wrap tight and thread them onto the skewer. Season with salt and pepper. </span><br />
<span style="font-family: inherit;">3. Heat up the oven to 200C and grill until the pork belly turns brown and crisp, about 5 minutes on each side. For better results, use a grill (with medium high heat) Serve immediately.</span><br />
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<span style="font-family: inherit;">Let's check out the other members' dishes this week!</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://blog.yahoo.com/jobechan/articles/585206/category/%E6%B7%B1%E5%A4%9C%E9%A3%9F%E5%A0%82%E7%85%AE%E5%A9%A6%E5%90%8C%E6%A8%82%E6%9C%83" rel="nofollow" target="_blank"><span style="color: black; font-family: inherit; font-size: small;">Jobe</span></a></td></tr>
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<tr><td style="text-align: center;"><a href="http://blog.yahoo.com/agogoo/articles/1049804/index" style="background-color: transparent; border: 0px; margin-left: auto; margin-right: auto; margin-top: 0px; padding: 0px; vertical-align: baseline;"><span style="color: black; font-family: inherit;"><img alt="" class="alignnone" height="320" src="http://blog.yimg.com/3/AFV8_V17s59U_K3UAkxLf13zx0gWBl6hBsLgE8HTffcUNPQt7zydsQ--/35/l/rEpw.V.3yW53Cl3OQN84aA.jpg" style="background-color: transparent; border: none; margin: 0px 0px 0.5em; padding: 0px; vertical-align: baseline;" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://blog.yahoo.com/agogoo/articles/1049804/index" style="background-color: transparent; border: 0px; line-height: 19px; margin: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;" target="_blank"><span style="color: black; font-family: inherit; font-size: small;">阿糕糕CAKE 一CLICK</span></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://wp.me/p2wWRf-1s" id="yui-gen28" style="line-height: 20px; margin-left: 1em; margin-right: 1em; text-align: left;" target="_TOP"><span style="color: black; font-family: inherit; font-size: small;">gywong</span></a></td></tr>
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<span style="color: black; font-family: inherit; margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s400/ShinyaShokudou.jpeg" width="400" /></span></div>
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</div>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com5tag:blogger.com,1999:blog-9188317899195702480.post-66978817195796927622012-07-20T00:42:00.000+08:002012-08-13T00:31:59.276+08:00Banana Bread<span style="font-family: inherit;">I have tried many banana bread recipes in the past and was not able to find the perfect one. A while ago, I saw a <a href="http://blog.yahoo.com/kikidaydreaming/articles/617223" rel="nofollow" target="_blank">recipe</a> from <a href="http://blog.yahoo.com/kikidaydreaming/articles/page/1" rel="nofollow" target="_blank">偽主婦ki琪’s blog</a> and she mentioned that it came from her brother who is a pastry chef at a 5 star hotel. I made a big batch using this recipe last weekend and I don’t think I’ll look much further for another one. This banana bread is moist and delicious with loads of banana flavor! As opposed to the other banana bread recipes I’ve used, this one uses the muffin method by melting the butter instead of creaming which gives a dense and chewy texture. The original recipe uses only granulated sugar. By the time I was onto the fifth loaf, I ran out of white sugar so I did a little experiment by substituting half of it with brown sugar. We sampled both versions, the one with brown sugar is more moist and rich in flavor and the one with white sugar is more dense and light in flavor. Both were very good, so I guess it just comes down to a matter of preference of what you like more. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">偽主婦ki琪’s blog has step-by-step instructions with pictures in Chinese, but for those who can’t read Chinese, I’ve translated the recipe for you here. Thank you 偽主婦ki琪 for the amazing recipe – it’s definitely a keeper!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH0VplZgTmGScEYv9XyzX2sLOvZwhMNC0UiaUwDliwa-9kgl_Q7JaRPKPI7hfsrgMNkwgbbRNKA4aXSQ6QgYj512YrCJ285xH3EK32GQnNe4aruvMHMphiw9WX1jYpb15Z7lWyThr45I/s1600/DSC_0635+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhH0VplZgTmGScEYv9XyzX2sLOvZwhMNC0UiaUwDliwa-9kgl_Q7JaRPKPI7hfsrgMNkwgbbRNKA4aXSQ6QgYj512YrCJ285xH3EK32GQnNe4aruvMHMphiw9WX1jYpb15Z7lWyThr45I/s640/DSC_0635+copy.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">Ingredients: </span><br />
<span style="font-family: inherit;">2 1/2 ripe bananas (偽主婦ki琪’s recipe asks for 2 bananas but Mr. Bear requested for more so I threw in an extra half.) </span><br />
<span style="font-family: inherit;">100g unsalted butter </span><br />
<span style="font-family: inherit;">100g white sugar (or 50g white sugar + 50g brown sugar) </span><br />
<span style="font-family: inherit;">3 egg yolks
1 tablespoon lemon juice </span><br />
<span style="font-family: inherit;">1 tablespoon rum
100g plain flour </span><br />
<span style="font-family: inherit;">50g bread flour </span><br />
<span style="font-family: inherit;">1 teaspoon baking soda </span><br />
<span style="font-family: inherit;">1 teaspoon vanilla extract </span><br />
<span style="font-family: inherit;">2 egg whites </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Method: </span><br />
<span style="font-family: inherit;">1. Preheat oven to 170C. </span><br />
<span style="font-family: inherit;">2. Mash bananas in a large mixing bowl until well-blended. Add in the lemon juice and mix well. </span><br />
<span style="font-family: inherit;">3. Melt butter in a small saucepan over medium heat. </span><br />
<span style="font-family: inherit;">4. Add sugar, butter, egg yolks, rum, and vanilla extract into the banana mixture and whisk them together. </span><br />
<span style="font-family: inherit;">5. Add sifted dry ingredients into the mixture to form the batter. </span><br />
<span style="font-family: inherit;">6. In a separate bowl, beat the egg whites until stiff peaks form. </span><br />
<span style="font-family: inherit;">7. Add 1/3 of the egg white into the batter and mix well, then fold in the rest of the egg white. </span><br />
<span style="font-family: inherit;">8. Lightly butter bread loaf pans and pour the banana mixture in.
9. Bake at 170C for 30-40 minutes, or until a wooden toothpick inserted in the center comes out clean. The tops of the loaves should be a nice toasty brown. </span><br />
<span style="font-family: inherit;">10. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
</span>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com2tag:blogger.com,1999:blog-9188317899195702480.post-88673731626285302452012-07-18T01:47:00.000+08:002012-08-07T23:48:38.330+08:00Homemade Pork Jerky (Bak Kwa)<span style="font-family: inherit;">I have promised my colleague S that I would post the recipe for my homemade bak kwa for a long time but I never got a round to do it. Since I have a little bit of time tonight, I decided to write about it first among all the other things I want to blog about.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ever since I was a kid I had always been wondering how pork jerky is made. Pork jerky is pretty expensive if you buy them in a store so I was under the impression that the process of making it must be very complicated. It was until I saw my friend J posting her secret recipe on Facebook that I realized I can possibly make this at home too. All you need is a big oven, a few pieces of parchment paper and saran wrap, a rolling pin, and of course, lots of pork. I improvised J's recipe a little and here is Mrs. Bear's very own version of bak kwa. I don't have to go to Bee Cheng Hiang for this anymore!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLocBs3CbF_bVmmsa-MfPsr5CTp74ZopWwh90A4Re1lwoEPHgPKu-OgyIJEHV1GszIJFd-H4N5-_c0dXlvHV7u_hYmXYJPtOHqc8AsQWfXfXwhsUgTHZCrg-WD1M9pHkeeQmyGDUiIQ4/s1600/IMG_0517+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLocBs3CbF_bVmmsa-MfPsr5CTp74ZopWwh90A4Re1lwoEPHgPKu-OgyIJEHV1GszIJFd-H4N5-_c0dXlvHV7u_hYmXYJPtOHqc8AsQWfXfXwhsUgTHZCrg-WD1M9pHkeeQmyGDUiIQ4/s640/IMG_0517+copy.jpg" width="426" /></span></a></div>
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<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;">500 grams of ground pork</span><br />
<span style="font-family: inherit;">1 tablespoon fish sauce</span><br />
<span style="font-family: inherit;">1 tablespoon dark soy sauce</span><br />
<span style="font-family: inherit;">1/2 tablespoon light soy sauce</span><br />
<span style="font-family: inherit;">1/2 tablespoon oyster sauce</span><br />
<span style="font-family: inherit;">1/2 tablespoon sesame oil</span><br />
<span style="font-family: inherit;">1/2 tablespoon five spice powder</span><br />
<span style="font-family: inherit;">1 tablespoon Hua Tiao wine</span><br />
<span style="font-family: inherit;">1/2 tablespoon Chinese rose wine</span><br />
<span style="font-family: inherit;">a dash of white pepper</span><br />
<span style="font-family: inherit;">1/2 cup of sugar</span><br />
<span style="font-family: inherit;">1 tablespoon of honey, diluted with 2 tablespoons of water</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Method:</span><br />
<span style="font-family: inherit;">1. Mix all ingredients (except for honey water) in a large mixing bowl in one direction until the meat turns gluey. Let the mixture stand in the fridge for at least 4 hours.</span><br />
<span style="font-family: inherit;">2. Preheat oven at 100C.</span><br />
<span style="font-family: inherit;">3. Cut a piece of parchment paper the size of a baking tray. Place parchment paper on the kitchen counter and put about half the meat on top. Cover the meat with saran wrap and flatten the meat using a rolling pin to form a thin sheet of 2-5mm, as desired. Slide the meat (together with the parchment paper) onto the baking tray and peel off saran wrap. Repeat this step until all the meat is used up.</span><br />
<span style="font-family: inherit;">4. Place baking tray into the oven and bake for 45-60 minutes until the meat is dry and solid to touch.</span><br />
<span style="font-family: inherit;">5. Remove meat from oven and cut into size and shape preferred, using a cookie cutter or pizza cutter.</span><br />
<span style="font-family: inherit;">6. Place cut meat onto a new piece of baking paper or wire rack. Brush honey water over the meat and grill until the pieces turn brown on both sides and the edges slightly charred. Keep your eyes on them because once the honey water is added they get burned very easily.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Note: this pork jerky does not have preservatives, so it’s better to keep them in an airtight container in the fridge and reheat in microwave or oven when needed.</span>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com1tag:blogger.com,1999:blog-9188317899195702480.post-85302962861171157592012-07-15T22:58:00.000+08:002012-08-15T18:38:05.914+08:00[Shinya Shokudou - Chapter 6] Buta Kimchi<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Inspired by the popular Japanese manga, Shinya Shokudou (深夜食堂), a virtual cooking club was formed by a small group of passionate home cooks. Shinya Shokudou means "a late night diner" in English. The manga is actually a collection of short stories set in a small eatery only opening after midnight. It has a standard menu consisting of just a single choice, but the owner will try to cook any dish that the patrons request. The stories revolve around the lives of the patrons and usually one simple local dish is featured in each chapter.</span></div>
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<span style="font-family: inherit;">Founded by blogger <a href="http://blog.yahoo.com/kikidaydreaming/articles/page/1" rel="nofollow" target="_blank">偽主婦ki琪</a>, she initially recruited some of her close friends to join exclusively, and now the member base has expanded to over 20 in just 6 weeks! The idea of this cooking club is that all the members will cook the same dish and blog about them on the same day. The list of predetermined dishes of course comes from the manga but the members are encouraged to come up with their own recipes. This is like the Iron Chef for the housewives! The members "meet" virtually every Sunday and today is my first club meeting!!!</span></div>
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<span style="font-family: inherit;">The topic for this week is Buta Kimchi (泡菜豬肉). Known as Jaeyook Bokkeum (재육볶음) in Korea, Buta Kimchi (豚キムチ) is the Japanese rendition of this spicy pork and kimchi dish. I have always wanted to learn how to make this so I couldn't be more thrilled to find out that is my first Shinya Shokudou challenge. The problem is, I have never made Japanese dishes at home so I had no idea how to make Buta Kimchi. I was prepared to make this dish every day starting the Monday until it comes out right so I wouldn't be embarrassing myself in front of all these experienced cooks in my first appearance. Fortunately, it worked out very well the first time and Mr. Bear was very relieved that he doesn't have to eat the same thing every day for the last week. Here's my Buta Kimchi recipe. To show my respect to the club, even though this is a simple dish, I bought Kurobuta pork belly slices for it, but I'm sure regular pork would taste just as good. =)</span></div>
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<span style="color: black; font-family: inherit; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZzOvvcFfRV2lblNqpnr8EkKLReWUW-SF2jmnSDkWWO46O4KjiGW3Gqn2dzjVL66eQvj7YQmYHw7pd6MIbSOthBxBIpHsEXz0EkBfi7zqTe7ezNwQV2LNt9qsD-2VcBTNm97bGXuwXac/s1600/DSC_0663+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSZzOvvcFfRV2lblNqpnr8EkKLReWUW-SF2jmnSDkWWO46O4KjiGW3Gqn2dzjVL66eQvj7YQmYHw7pd6MIbSOthBxBIpHsEXz0EkBfi7zqTe7ezNwQV2LNt9qsD-2VcBTNm97bGXuwXac/s640/DSC_0663+copy.jpg" width="640" /></a></div>
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<span style="font-family: inherit;">Serves 3</span><br />
<span style="font-family: inherit;">Difficulty: Low</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit; text-align: center;">Ingredients:</span><br />
<span style="font-family: inherit;">500g sliced pork belly</span><br />
<span style="font-family: inherit;">2 cups kimchi, roughly chopped</span><br />
<span style="font-family: inherit;">1/2 onion, thinly sliced</span><br />
<span style="font-family: inherit;">1 tablespoon gochujang (Korean chilli paste)</span><br />
<span style="font-family: inherit;">1 teaspoon soy sauce</span><br />
<span style="font-family: inherit;">1 teaspoon sesame oil</span><br />
<span style="font-family: inherit;">1 teaspoon sugar</span><br />
<span style="font-family: inherit;">2 cloves of garlic, finely chopped</span><br />
<span style="font-family: inherit;">2 spring onions thinly sliced</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Method:</span><br />
<span style="font-family: inherit;">1. Heat up a frying pan until very hot and sear the pork belly slices on both sides. There's no need to add oil since there's enough natural fat in the meat already. Transfer the meat onto a plate leaving just a tablespoon of fat in the frying pan.</span><br />
<span style="font-family: inherit;">2. Add the kimchi and onion to the frying pan and stir fry for a minute. </span><br />
<span style="font-family: inherit;">3. Mix the gochujang, soy sauce, garlic and sugar together in a small bowl. Return the pork to the pan along with the seasoning and continue to stir fry until the kimchi turns translucent and the pork becomes tender, about 5-8 minutes. If there’s any extra liquid remaining at the bottom, turn the heat up to high and reduce until the sauce coats the meat and the kimchi. </span><br />
<span style="font-family: inherit;">4. Turn off the heat, drizzle with sesame oil, sprinkle with spring onions and serve.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">p.s. You may have noticed that the title of today's post is Shinya Shokudou - Chapter 6. When I joined this club last week, the other members have already completed five challenges already. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">p.p.s As I was expecting to go through many failed attempts before I could get it right, I bought a lot of kimchi. I used the leftover kimchi on the next day for Miss G's favourite Korean Tofu Stew, which I will blog about separately. For the time being, I hope you enjoyed my Buta Kimchi. =)</span><br />
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<span style="font-family: inherit;">Let's take a look at other member's cooking!</span><br />
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<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887341"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2xsrEUWNVtlFVUm1mD9txvOx322kFLJxhvgDLXkwY-2zw9O4I6DednJubcXbJto4ekSeQXsuujJeTk9Bv7EnHXWcX-EmZIduaD3gMTv0hXbn0MGZRZb_0FlOG0IP2gUOAXys0tzYVcO0/s320/kik.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/kikidaydreaming/articles/631092/index" rel="nofollow" target="_blank"><span style="line-height: 21px; text-align: -webkit-auto;">1. Chairlady </span><span style="cursor: pointer;">偽主婦的生活日記</span></a></span></td></tr>
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<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887346"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2PdbjZedmogI77LqBPEhjESDz5NiGN6wPSGlB4Ur1HYMZdyFXWx9Tj3ygTCcGkje51bo4ZLgtbrhWxtS88dH7TRbBLUbJLuf9Oz65pOT5jFd-Qm3xta8h1kVeGBi315jCCQRWsIIFzs/s320/agogo.jpeg" width="240" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/agogoo/articles/1042850/index" rel="nofollow" target="_blank">2. 阿糕糕CAKE 一CLICK</a></span></td></tr>
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<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887351"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKmDm5Po0ie_qGfTetehIYg7E63L87nndA0N_YpLql0jwgLggFrce8FDM27o66qZ1OBTf4GXyliHOBqgFgc9sN_GlavVPtWkO0GzB0D9Jifi1n4A5gCjNOpXVntYvVj0geg5fqOlo8rQ/s320/fong.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/helenleung/articles/573462/index" rel="nofollow" target="_blank">3. <span style="line-height: 14px; text-align: left;"><span style="cursor: pointer;">方家小廚</span></span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887358"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-EXlzhlCIqjmdIWC67gvoWZ0HvMRQXREDK-hKWb66Cw4pNCgY2yE5XgjJaEuLRmZIwDWZBPycQmTkVM2KRiKyhs1DNShbRets-rR56x2vB05vSrqlhzQBkOdPT9KLResI79ozegfSMM/s320/mrshorse.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/mrs.horse_workshop/articles/631077/index" rel="nofollow" target="_blank">4. <span style="cursor: pointer;">Mrs. Horse Little Workshop</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887363"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSzMpY7pRR6IXPkCPf68YHSXbbOHtXiH3Do_KVoMV0WtdrBp4Rz78IVMaUhAKFR3ZJsCzAdZbn49eWMsjmc11Uk9_e64aYwWq0L7JUm4p86FW-gt4R43UHqHFlB8WCluXMgVryORt6Aw/s320/vicmama.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="ttp://blog.yahoo.com/priscillatsoi/articles/644475/index" rel="nofollow" target="_blank">5. <span style="cursor: pointer;">維維媽</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887368"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUbWV7P1GUSK6lMdevLhyYDg3Zw7o5sodGc2x495PgqW4CG07wTDYQUPDXmtJEsOAtdn4SdkcFZNs8ZuxuqDjRAfHVt24Nlwmq06vIPOWSdqGPGYn9Fql-TF8qk0bo6v1baoNvzYUdufE/s320/2mangroup.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/LittleKitchen/articles/737151" rel="nofollow" target="_blank">6. <span style="cursor: pointer;">為食二人組的喪食足跡</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887373"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdxPrA9OaSv8gCT3IhTpu64sWe5naENzMg9yxTXDrQ1Sa_A8iXzyjUabkgtp3-NOAP5PMoGRRWz_gCgV_7BSFcXTmAAj0KZiVbJMscendx39waHnyA8gBndu3wyEJ8Yz9hhBPVMVyFmyw/s320/jobe.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/jobechan/articles/580003/index" rel="nofollow" target="_blank">7. Jobe's Cooking</a></span></td></tr>
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<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887378"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9yVAvF06keiKvCM6a9mJBohTjr2zt0xuRjhfTlsrd9IdoWcE4pE4dbdC7pdMVy5vRMcVT-VevSzCCXPte9jkLcxThqVLN7VFI7_czDkyUBNd-TD0oy0QetDQHDKOuysJzjU7bczKr_sE/s320/cheese.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/tuxedosamcheese/articles/609800/index" rel="nofollow" target="_blank">8. <span style="cursor: pointer;">芝士的生活點滴</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887383"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HIgh2vRYnOZ7NbNEPgWzGVcTCfyZ6SZVbRuOtnXrPSvVGWOz_Bu1zRBbmrumiBVUgzjpU-SG_nDaYTDjqcEvFglm0ioh29nLuBZ1zOvx1kgLFMIAcgxy_KSyIjELDJjmTEcP_sU0iQA/s320/viv.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/vivinthekitchen/articles/586382/index" rel="nofollow" target="_blank">9. <span style="line-height: 21px; text-align: left;">Viviana 英倫廚房筆記</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887388"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6aqM1Su3mD3rP3EwramslZRUTNXP8xrW4_XVa3I89IV4_IEdJUz3Bgw3Bpn9m542eT0sd3hbeKCsPu0iHBjM61oxBovAoA38BcniPhfzg9zFzX1Y6EtY9RIOjZyV9AEPNu0U6awNBihE/s320/kam.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/sweetloveworld/articles/635799/index" rel="nofollow" target="_blank">10. <span style="cursor: pointer;">黃金太太廚房的事</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887393"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVvH77CQVptu9K7ZGOiov19agUz32XNL8nYNu6PEjFT6sS6YkkH-A5ZLsvCgdwZ7qiKGf1C1Kt8EwXf4RrMTUn7JcgYX56uBauXqZgnO4LOliByAsIbUvfDICpjNe6hKEDsylFmcVuzo/s320/bonnie.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/bonniewilliamson/articles/640290/category/%E9%A3%9F%E8%AD%98%E9%86%92%E4%B9%9F" rel="nofollow" target="_blank">11. <span style="cursor: pointer;">玻璃朱城</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: black; font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887398"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOyzqVJR-ErQZ6R45SgtX8VeNdijPd9RQFLn-qhNoOW5AM3RnUBcCnkQahDvD2rpSbYFU1nQW_7zYcwcbik-scJQhyphenhyphenD59LijnjkxRrCEXwDHoRCE1zg3jVDYLhl7rWOTPqdKZ5WMGIx4/s320/ghost.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/oniyomeryori/articles/page/1" rel="nofollow" target="_blank">12. <span style="cursor: pointer;">鬼嫁料理手帳</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887403"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KjxN08_QPh0ALN9n_WeMPf3CcevjMwQwdU3PK33toqah0vXBSej91J9QU71XnIF_NaLjG1rh4AkppN6Tmxri-YDAFmtMoVei1BQiQgZB7PFwCu1eRDx59Iu0h2yDqXkd9ORJiJzm2wc/s320/kaka.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://karrieliu.co.uk/archives/529" rel="nofollow" target="_blank">13. Serendipity</a></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887408"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLvGcLpOe7lz1nGI7tpHtbmoCpkdCGGWGCKKsSd94lfuGOOTwmyst-uZ_UIWEb3DS16bwVOgkVObK4VeE-5oOfazrF8IjkQDgxPyaxO1IrO3R2KqIF8l7nEwRRVhBlA09NjmisUMIxaY/s320/OL.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/olkitchen/articles/698046/index" rel="nofollow" target="_blank">14. OL醉愛廚房</a></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887413"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBrni6NbmswnPY-15dYwZq5Lmg0MlNfNoDJD1ycqNAMkXoD3W_IFz0uwnVlw7ETicPbAaIqjUZzU8OcUd_zQckq0qRNFx93gzWPbWqDrPwQMn7s2nQrRHb8rbl7gzvhj1lo9wUK1-Mrqg/s320/wongc9.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/kanaylau/articles/712862/index" rel="nofollow" target="_blank">15. WongC9</a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887418"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qcG9YrJo-yutHCTn55hQsR1KLwe15Z8Jo5LsUv3CK-zoaLfDiw7jSDouFfs_Lo6lqNZKShhtt4wEacLqbRDa0ZPSqJyR2OFpS0ivq8v9hAwl63pRDbZh6diQQGW2nk8OCAxBwSTUIZs/s320/dondon.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://blog.yahoo.com/_ZKWZX57G6PC4EVSOL3VQXVOVF4/articles/594489/index" rel="nofollow" target="_blank">16. <span style="cursor: pointer;">噹噹</span></a></span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit; margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1982887423"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtxCEQh0xLItDPOyLxE1L9Bcn1nt1MSFoxSgqAbaofRuBtJvH6uCakVBH_yhpaD-7BNOh1-wo8G_l1Q-2b9O_uhAWwLb0np2Nluy4ATKTK8bAnavY1CwaRcRcSZIgRr3APpJL73rXDwM/s320/dong.jpeg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: small;"><a href="http://hsu-s-life.blogspot.tw/2012/07/6.html" rel="nofollow" target="_blank">17. <span style="cursor: pointer;">東海堂。拾壹樓</span></a></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s1600/ShinyaShokudou.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE9mDyFrF9rl_qBgKgUBWZQW3AKjhIfGIxvMyq6ny3iKHZLeUkP49sqimz5MjThz5EjppNCq6GAjyanJFLkG58ZV7iDG82uIPrBMxBhrCndnkLlW7FVgOpNe-xoG9uzsJbIPTWhs23c8/s400/ShinyaShokudou.jpeg" width="400" /></span></a></div>
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</span>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com3tag:blogger.com,1999:blog-9188317899195702480.post-178489614969852852012-07-07T19:26:00.000+08:002012-08-07T23:49:17.847+08:00Espresso Chocolate Cupcakes<span style="font-family: inherit;">My cupcake craving BFF was over for dinner last weekend so I decide to make some homemade cupcakes for her to bring home after dinner. This was my first time making cupcakes from scratch. All the previous times I used Sprinkles cupcake mix, which were awesome by the way, but this time I decided to take up a new challenge and I am very happy with the results. Everyone was saying these cupcakes taste even better than the Sprinkles ones! Yay!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjmGOZG8-_utX213vqKcFuhlw2DPJ9N8bI1cKcSfhxg5M1IoT8VFXa_ijUBF8maByVOuJijwQzJSole6tRj3SS9KAtNQPltHJQ3g4YUp-CeTBiBSW4ud9htjAzhs2uKEy37c6LIZovIs/s1600/DSC_0543+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjmGOZG8-_utX213vqKcFuhlw2DPJ9N8bI1cKcSfhxg5M1IoT8VFXa_ijUBF8maByVOuJijwQzJSole6tRj3SS9KAtNQPltHJQ3g4YUp-CeTBiBSW4ud9htjAzhs2uKEy37c6LIZovIs/s640/DSC_0543+copy.jpg" width="425" /></span></a></div>
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<span style="font-family: inherit;">The recipe was just something I randomly found on the internet. Unfortunately, I lost the URL, otherwise I would always cite the orignal source. Using regular muffin pans, my batter yielded 30 moist and decadent cupcakes. I don't like my cakes too sweet so as usual, when I adapt a Western recipe I always cut down on the amount of sugar being called for. If you prefer sweeter cupcakes, you might want to adjust it to your liking.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Makes 30 cakes</span></div>
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<span style="font-family: inherit;">Difficulty: Intermediate</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;">For the cupcakes:</span></div>
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<span style="font-family: inherit;">2 cups of hot strong coffee - my coffee maker broke so I had to get it from the nearby Starbucks. A Grande (16 oz) Americano is exactly 2 cups =)</span></div>
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<span style="font-family: inherit;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-family: inherit;">2 3/4 cups (11 1/4 ounces) all-purpose flour, sifted</span></div>
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<span style="font-family: inherit;">2 teaspoons baking soda</span></div>
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<span style="font-family: inherit;">3/4 teaspoon baking powder</span></div>
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<span style="font-family: inherit;">1/4 teaspoon salt</span></div>
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<span style="font-family: inherit;">250 grams (2 sticks) unsalted butter, softened</span></div>
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<span style="font-family: inherit;">1/2 cup granulated sugar</span></div>
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<span style="font-family: inherit;">1 1/2 cups brown sugar</span></div>
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<span style="font-family: inherit;">1 tablespoon vanilla extract</span></div>
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<span style="font-family: inherit;">4 eggs, at room temperature</span></div>
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<span style="font-family: inherit;"><br /></span>
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<div>
<span style="font-family: inherit;">For the ganache:</span></div>
<span style="font-family: inherit;">350 grams (12 ounces) <span style="background-color: white;">semi-sweet chocolate (I used 1/3 milk chocolate and 2/3 90% dark chocolate </span><span style="background-color: white;">because I love the bitter sweet taste)</span></span><br />
<span style="font-family: inherit;">3/4 cups heavy cream3/4 cups Hokkaido milk - the original recipe called for 1 1/2 cups of cream and no milk but I think that might be a little too rich so I substitute 3/4 of cream with yummy Hokkaido milk</span><br />
<span style="font-family: inherit;">6 tablespoons for Baileys (or any coffee liqueur of your choice)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Method:</span><br />
<span style="font-family: inherit;">1. Preheat oven to 150°C (300°F). Line standard muffin pan with paper liners.</span><br />
<span style="font-family: inherit;">2. In a small bowl, mix cocoa powder and Americano coffee until it looks like a smooth chocolate sauces. Set aside to cool.</span><br />
<span style="font-family: inherit;">3. In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.</span><br />
<span style="font-family: inherit;">4. Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.</span><br />
<span style="font-family: inherit;">5. Add chocolate-coffee mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.</span><br />
<span style="font-family: inherit;">6. Fill each muffin cup until 2/3 full. Bake for about 20 minutes. Check the cake after being baked for 10 minutes to ensure they are in the right shape.</span><br />
<span style="font-family: inherit;">7. Cool in pan for 5 minutes before removing and allow to cool on a wire rack.</span><br />
<span style="font-family: inherit;">8. Meanwhile, in a small saucepan, bring heavy cream and milk to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Baileys and allow ganache to cool.</span><br />
<span style="font-family: inherit;">9. Fill a piping bag with ganache and generously frost each cupcake.</span><br />
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</div>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com3tag:blogger.com,1999:blog-9188317899195702480.post-9847881006745850502012-06-30T14:29:00.000+08:002012-08-07T23:49:33.543+08:00Chicken Tetrazzini<span style="font-family: inherit;">Mr. Bear and I love Food Network. When we were in the US last couple of weeks, basically anytime Mr. Bear wasn't watching US Open, the TV was playing some kind of cooking show. The day before we left, we were watching Giada De Laurenttis making some very delicious looking scones while we were packing. I was browsing for the recipe of these scones after I came home, and I stumbled across her famous <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-tetrazzini-recipe/index.html" target="_blank">Chicken Tetrazzini recipe</a> that looks too good to pass up. It has a 5 out of 5 rating with 1041 reviews. This sure looks promising.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzoX3Vs4S_XvGhaWyrJg_mFD2cOAh4k5_I6BPVzzX90m5pD0q79VKXCzxNeR-lYh823xpe8sjeYAd8TH4bPX9D1Wm7uBemg0fyFQawIPIBVANPtLmUXQs68-_ON7PXslB8hb9YBOZFRk/s1600/DSC_6885+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzoX3Vs4S_XvGhaWyrJg_mFD2cOAh4k5_I6BPVzzX90m5pD0q79VKXCzxNeR-lYh823xpe8sjeYAd8TH4bPX9D1Wm7uBemg0fyFQawIPIBVANPtLmUXQs68-_ON7PXslB8hb9YBOZFRk/s640/DSC_6885+copy.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;">Most reviewers say this recipe is difficult and time-consuming. I didn't find it particularly difficult, it just has a lot of steps and it's definitely not a 30-minute meal. However, considering a casserole is usually a one-dish meal per se, it's really not that bad. There's a video on the Food Network website showing you how Giada cooks it herself. I followed the recipe pretty much to the letter (I usually do that at least for the first time), but I cut down the portions by half and I had everything done in just a little under 2 hours, including baking time. I did make some slight modifications based on what was available in my pantry though:</span><br />
<ul>
<li><span style="font-family: inherit;">Penne instead of linguine - I prefer using short pastas for casseroles anyway</span></li>
<li><span style="font-family: inherit;">Panko instead of Italian breadcrumbs</span></li>
<li><span style="font-family: inherit;">Chicken thighs instead of chicken breasts - because Mr. Bear always prefers dark meat</span></li>
<li><span style="font-family: inherit;">Cayenne pepper - added just for a little zest</span></li>
</ul>
<span style="font-family: inherit;">This is best recipe I've tried from Food Network so far. It VERY rich and creamy. Bravo, Giada!</span><br />
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<span style="font-family: inherit;">For the portion that I made, I can easily feed 4 people, at least by Asian standards. Mr. Bear had it for lunch the next day and he said it tasted even better overnight. Try it! And let me know if you like it.</span><br />
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<span style="font-family: inherit;">Adapted from Giada Laurentiis' recipe on Food Network</span><br />
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<span style="font-family: inherit;">Serves 4</span><br />
<span style="font-family: inherit;">Difficulty: Intermediate</span><br />
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<span style="font-family: inherit;">Ingredients</span><br />
<span style="font-family: inherit;">(Amounts are scaled to half of the serving size of the original recipe. Measurements are converted to metrics to make it easier for those outside of the US)</span><br />
<span style="font-family: inherit;">3 tablespoons butter</span><br />
<span style="font-family: inherit;">1/2 tablespoon olive oil</span><br />
<span style="font-family: inherit;">2 boneless skinless chicken thighs</span><br />
<span style="font-family: inherit;">1 teaspoons salt, plus more for pasta water</span><br />
<span style="font-family: inherit;">1/2 teaspoons freshly ground black pepper </span><br />
<span style="font-family: inherit;">225 grams (1/2 pound) white mushrooms, trimmed and sliced </span><br />
<span style="font-family: inherit;">1/2 large onion, finely chopped</span><br />
<span style="font-family: inherit;">3 garlic cloves, minced </span><br />
<span style="font-family: inherit;">1/2 tablespoon fresh thyme, chopped</span><br />
<span style="font-family: inherit;">1/4 cup dry white wine</span><br />
<span style="font-family: inherit;">3 tablespoons all-purpose flour </span><br />
<span style="font-family: inherit;">2 cups whole milk</span><br />
<span style="font-family: inherit;">1/2 cup low sodium chicken broth</span><br />
<span style="font-family: inherit;">1/2 cup heavy cream</span><br />
<span style="font-family: inherit;">1/16 teaspoon ground nutmeg</span><br />
<span style="font-family: inherit;">170 grams (6 ounces) dried penne</span><br />
<span style="font-family: inherit;">1/2 cup frozen peas, thawed</span><br />
<span style="font-family: inherit;">2 tablespoons fresh flat-leaf parsley, chopped</span><br />
<span style="font-family: inherit;">1/2 cup grated Parmesan cheese</span><br />
<span style="font-family: inherit;">2 tablespoons Panko</span><br />
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<span style="font-family: inherit;">Method:</span><br />
<span style="font-family: inherit;">1. Preheat the oven to 230°C (450°F). Use 1/2 tablespoon of the butter to grease the baking dish. </span><br />
<span style="font-family: inherit;">2. Melt 1/2 tablespoon of butter and the olive oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/4 teaspoon of each salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 5 minutes per side. </span><br />
<span style="font-family: inherit;">3. Transfer the chicken to a large bowl to cool slightly and coarsely shred the chicken into bite-size pieces.</span><br />
<span style="font-family: inherit;">4. Add the mushrooms to the same pan. Sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add 1/2 tablespoon of the butter. When it melts, add the onion, garlic, and thyme, and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.</span><br />
<span style="font-family: inherit;">5. Melt the remaining 1 1/2 tablespoons of butter in another pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, broth, cream, nutmeg, remaining 3/4 salt, and remaining 1/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer uncovered until the sauce thickens slightly, whisking often, about 1 minute.</span><br />
<span style="font-family: inherit;">6. Bring a large pot of salted water to a boil. Add the pasta and cook according to instructions on the package until it is tender but still firm to the bite, stirring occasionally, about 9-10 minutes. Drain.</span><br />
<span style="font-family: inherit;">7. Add the pasta, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.</span><br />
<span style="font-family: inherit;">8. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the casserole. Bake uncovered until golden brown on top and bubbly, about 25 minutes.</span>Anonymoushttp://www.blogger.com/profile/05961796069814309475noreply@blogger.com0