Marinated Grilled Apples with Mint Recipe. Yakisoba Recipe. Print RecipeJump To Recipe Yakisoba, literally grilled (yaki) noodles (soba), was originally derived from the Chinese chow mein. While chow mein uses soy sauce, the Japanese season this noodle with a Worcestershire sauce like thick sweet sauce for yakisoba. When I was growing up in Japan, yakisoba was often the lunch menu on weekends and my family used to gather around the Japanese hot plate (indoor griddle) and cook this noodle together. It was my dad’s favorite and we didn’t mind the repetition. After I got married, I unconsciously followed the same routine, cooking yakisoba often on weekends, until one day my husband decided to tell me “Yakisoba again?”
Well since then, I don’t cook as often as before, but my children really enjoy eating yakisoba so we have this lunch menu once in a while. Yakisoba is very easy to make and you can add almost any ingredients to make it your own. Don’t want to miss a recipe? Yakisoba Author: Namiko Chen Serves: 3-4 Notes. Okonomiyaki Recipe. Okonomiyaki (お好み焼き) is a Japanese pancake made of batter mixed with shredded cabbage and a variety of ingredients. After okonomiyaki is cooked, it is t is topped with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. Okonomiyaki originated from the Osaka and Hiroshima areas (West) of Japan. Okonomi means “what you like” and yaki means “grilled.” Regardless of the region and style, the main ingredients is always cabbage. The rest is up to you: you can make okonomiyaki with “what you like.” It is also sometimes referred in English as “Japanese Pizza”.
Okonomiyaki restaurants have tables that teppan (Japanese iron griddle) is built-in. At home, we usually use a Japanese electric griddle to make several medium-size okonomiyaki at one time. This particular recipe is from my friend Hiroko who’s originally from Hiroshima. Okonomiyaki In a large bowl, combine flour, salt, sugar, and baking powder. Okonomiyaki freezes well. Shumai. Chicken Adobo recipe. Update: Pictures and recipe updated in June 2012 This past Monday, Carolyn from All Day I Dream About Food posted this Filipino recipe called Chicken Adobo. I was just about to decide what to cook for dinner when I saw her post. I’ve been quite busy lately and I needed something quick and yummy. Don’t we all need that? After I check the ingredients for this recipe, I realized I already have everything at home. As soon as my husband came home, he knew something delicious was in the oven from the smell in our house.
Chicken Adobo 6 chicken thighs with bone and skin (Adults will need at least 2 pieces and the sauce will be enough for up to 8 pieces.) 1 cup water ½ cup soy sauce ½ cup apple cider vinegar 3 large cloves garlic, sliced Freshly ground black pepper Rinse the chicken with water and pat dry with paper towel. Serve the chicken on a plate and keep the extra sauce in a small bowl. Enjoy! Tags:chicken, chicken thigh, dressing. Pork Shabu Salad Recipe. By: NamiOn: April 8, 2011 Posted in: 30 Minutes Or Less, Autumn/Fall, Easy Dinner Ideas, Healthy Recipes, Salads, Sauces, Dressings & Condiments, Soups & Stews, Winter For the past two days, I was working hard on my blogroll (see under Links tab) and Recipe Index.
If you visit my blog often, please let me know you are here so that I can add your website under my Links. I’ll be more than happy to do so. Building the Recipe Index page took me a long time. I already have categories on the left column under my picture. However I tried to make more detail categories under in Recipe Index. You probably think I’m really obsessed in terms of organizing things. I realized lately that my blog is already evolving from my original goal. And now, I’m excited to share Japanese recipes with people who are not familiar with Japanese food. Let’s talk about today’s recipe (phew today I actually talked a lot!). Have a wonderful weekend my foodie friends! Pork Shabu Salad with Ponzu Dressing Ingredients: 1.
Chicken Scallopini Pasta. One of the great things about being a food blogger is that I am constantly exposed to all kinds of recipes. I read a lot of food blogs daily and I have learned so much about food preparation this year since I started blogging. I always enjoy eating good food but I wasn’t as knowledgeable last year about all kinds of recipes, cooking techniques and how to present food deliciously.
As I pick up cooking tips and adore food photos, I also learn a lot of quick meal recipes from others. One of my go to recipes when my life gets too hectic is pasta dish. The other day when I was checking my foodie friend Fern’s blog To Food with Love, I learned about this Chicken Scallopini. I have never prepared chicken this way and I was intrigued to try. I used chicken tenders because kids can easily break apart the meat and eat on their own. Chicken Scallopini with Lemon Butter Pasta Pound the chicken tenders with meat pounder to flatten them.
Source: Adapted from To Food With Love. Enjoy! Spring Roll with Ponzu. By: NamiOn: June 3, 2011 Posted in: 30 Minutes Or Less, Appetizers, Guest Posts, Pork, Quick & Easy, Sauces, Dressings & Condiments, Spring, Summer, Vegetables, Tofu & Eggs Today I’m sharing my recipe at one of my favorite blogs, Roti n Rice. Biren, the author of this website, makes the most amazing Asian dishes from appetizers, soups, drinks, noodles, main course, to desserts, and she even has a collection of delicious Japanese recipes! Biren grew up in Malaysia and she now lives in Minnesota with her husband and 2 teenage boys. I always envy Biren’s family because – you know why – she is an amazing mom and cook! You can follow her website Roti n Rice through her facebook fan page and twitter. So, as you probably guessed, when she asked me to be her guest blogger, I really didn’t know what to share on her website. Before moving onto today’s recipe, I want to thank Lyn from My Lil Messy & Cheeky and Mandy from The Complete Cook Book for passing me blog awards.
Enjoy! Sautéed Sardines with Fennel, Olive and Mint Salad Sustainable Seafood Recipe. Ingredients (Serves 2)1 tablespoon Dijon mustard1 tablespoon fresh lemon juice3 tablespoons extra-virgin olive oil, plus more as needed1/4 cup chopped pitted kalamata olives2 tablespoons minced fresh mint1/4 teaspoon fennel seeds, crustedCoarse kosher salt and freshly ground pepper1 large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise6 whole sardines (about 9 ounces total), scaled and cleaned Directions Combine the mustard and lemon juice in a small bowl. Gradually whisk in 3 tablespoons of oil. Mix in the olives, mint and fennel seeds. Season the dressing to taste with salt and pepper. Place the fennel in a medium bowl. Brush the sardines with olive oil and sprinkle with salt and pepper, turning to coat well.
Divide the salad between 2 plates. Hints from the Chef To remove the fine scales from a sardine, run the fish under cold water while scraping lightly toward the head with the edge of a small knife. Kristine Kidd, Monterey Bay Aquarium Food Editor Sardines. Greek Turnovers with Greens, Dill, Mint, and Feta (Saiti) | JUST. ONE. MORE. BITE. …yes, I’m vegetarian and full of flavor.
These Greek turnovers are filled with a variety of dark greens, herbs, and feta. It is reminiscent of spanakopita but has a richer taste due to the herbs and different greens. The flaky crust is pretty amazing too but who can say no to that? Making these turnovers reminded me of the Chinese version of Jiu cai he zi (chive turnovers).
Prolong the love – a tip: These turnovers can be frozen (assembled and uncooked). Ingredients Directions 1. 2. 3. 4. 5. 6. Adapted from foodandwine.com Like this: Like Loading... Chipotle Chicken Taco Salad Recipe. Lavender lemonade recipe. Recipe: lavender lemonade I want to thank those of you who shared your pet stories for the giveaway. Since Kaweah is in her golden years, the comments about the senior doggies and kitties were particularly touching for me as were the stories of how our pets comfort us when we are grieving or very ill. So thank you for that, all of you. We try to make the selection of winners as impartial and as random as possible by letting Kaweah choose.
Stretching out in the sun aw yeah… We tried again later when storm clouds blocked out the sun and Kaweah had gotten a sufficient amount of beauty rest. That’s a four The winners are #35: Ira (Boxers N Birds All Breed Animal Rescue Inc. in Oceanside, CA), #46: Jane, #52: Courtney (Boulder Humane Society), #65: Lisa@The Cutting Edge of Ordinary, and #80: Pat! Sunset reflected off our house love those summer storms We are entering that thunderstorm cycle in the mountains now. Lemons juiced Most people think of lavender as an odor, not a flavor. Pretty purple. Yellow Split Pea Soup - Recipe. This is one of those soups that will warm you to the core.
Yellow split peas are rich and buttery. They cook down to a thick porridge like consistency. I've noticed that split peas are kind of hard to find. They are usually located near the canned and dry beans, in one pound bags. If you can't find them near you stock up the next time you get to a bigger grocery store. These little unassuming peas are worth the trouble. Normally I use a chicken stock as the base however, I have some locally produced bacon on hand for a recipe I want to try that I saw over on Closet Cooking.
I fried up the bacon and left all the dripping in the pan to sauté the vegetables. The finished soup is just what I want on a cold winter's day, or a mild spring day, or a cool fall evening, but probably not a hot summer's lunch. Yellow Split Pea Soup 1 pound dry yellow split peas 5 strips bacon 1 onion, diced 1 tablespoon garlic 1 bunch fresh spinach 3 carrots, diced 1 teaspoon salt 1/2 teaspoon pepper 2 teaspoons thyme, dry. Gnocchi a la Carbonera - Italian Sauce Recipe. Carbonara is amazingly easy to make! It is so creamy and decadent I didn't realize how simple it is. It's basically egg yolk, cream and parmesan cheese. That's it.
Traditionally it has a type of cured pork in it, but I could see altering it easily in many ways. This dish was inspired by Closet Cooking's Butternut Squash Carbonara. I fussed with the ratios some and I changed the spices. I made two attempts at this recipe and I definitely learned from the first round. Round two was lunch today. I would definitely make this recipe again. There is the matter of the raw egg yolk. While I'm not worried about serving uncooked egg to my family, I would worry about serving it to guests or at a restaurant.
On to the recipe, I hope I didn't scare you off with all that salmonella talk. Bacon Butternut Squash Carbonara Sauce 3 slices locally produced bacon, cut into squares 4 cups squash, cubed 1 clove garlic, chopped 1/2 teaspoon marjoram Step 2: Sauté the butternut squash in the bacon fat. Rustic Leek and Potato Soup - Vichyssoise - Recipe. The French have a fancy name for leek and potato soup: vichyssoise. Pronounced "vee-SHEE-swas" or something like that. This is a simple creamy soup that you likely have all the ingredients on hand except maybe the leeks. It is worth the trouble of picking up some leeks on the way home to enjoy this warming soup on a gray day like this. It may be March, but winter isn't done with us yet. This soup can be served all chunky and delicious or pureed for a more sophisticated finish. Either way have a loaf of crusty bread and some sharp cheese ready to serve with it. 4-5 lb of leeks (about 3 large) 6 tablespoons unsalted butter 1 tablespoon all-purpose flour 5 1/4 cups chicken broth (I used Better than Bullion paste) 1 bay leaf 1 3/4 lbs red potatoes (about 5 medium), peeled and cut into 3/4 inch cubes Clean your leeks well.
Heat the butter in a large pot over medium heat. Increase the heat to high; whisking constantly, gradually add the stock (or equivalent bullion and water). Lychee & Raspberry Mousse with Candied Violets. After all the festivities that we've had over the last month, it felt like a good time to step back from doing gimmicky stuff and do something easy and pretty instead. This dessert seemed like a perfect way to enjoy the summer fruit that has been available in Sydney at the moment, but it also has the added bonus of being just as delicious when made with frozen and canned fruit for those who aren't as lucky as us Sydney-siders. I adapted one of my favourite past recipes; a Watermelon & Honeydew Mousse, to make this light and girly Lychee & Raspberry Mousse with Candied Violets. Originally I wanted to do this dessert with homemade candied rose petals to make it a total Pierre Hermé ispahan-inspired dessert, but I wasn't able to get my hands on pesticide free roses in time.
So I settled for some crushed candied violets instead, which was fine with me because I love the subtle floral flavour and gorgeous purple colour of the violets. Asparagus Soup with Lemon and Parmesan l Once Upon A Chef. Smooth, mild and gently flavored with lemon and Parmesan, this asparagus soup tastes wonderfully luxurious. No heavy cream is added for a change — just vegetables, broth and a hint of cheese puréed to silky perfection.
I like to serve it with a crusty bread for lunch or a light dinner, especially right now while asparagus is in peak season and there’s still a chill in the air. Begin by cooking the onions and garlic in butter until soft. While that’s going, prep the asparagus. Trim off the tips (you’ll use them for a garnish), then cut the remaining spears into 1/2-inch pieces. Add the chopped asparagus to the pot, along with the chicken broth, salt and pepper. Purée the soup with a hand held immersion blender until smooth and creamy. I like to pass the soup through a fine sieve because asparagus is very fibrous. Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.
Finally, cook the asparagus tips in boiling water until tender-crisp. Ingredients. Black Sesame Ice Cream | Easy Japanese Recipe at Just One Cookbook. Have you tried Japanese flavored ice cream such as Green Tea Ice Cream and Red Bean Ice Cream? I have another Japanese-flavored ice cream for you today, which is this mysterious Black Sesame Ice Cream. I hope I was able to surprise some of you with this unusual ice cream flavor. For the Japanese and some Asians, black sesame flavor is commonly used in desserts. Popular desserts include black sesame macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. The Chinese has black sesame sweet soup and mochi dumpling with black sesame filling. One of the key ingredients for this black sesame ice cream is the Asian black sesame paste, which is sold in jars at Japanese (or Chinese) grocery stores.
A jar of Black Sesame Paste (Neri Goma) Today I’m guest posting at Spicie Foodie. Black Sesame Ice Cream Recipe *To avoid salmonella, egg must be cooked for at least 1 minute over 75C (167F) degree. Enjoy! Tricks + Treats: Wicked Witch Lemon Honey Lollipops by Katie. Apple, Basil and Feta Flatbread. Homemade Pizza 9 Ways. Spicy Pineapple Shrimp Soup. Red Velvet Hot Chocolate Recipe. Homemade Iced Coffee. Spiced Bourbon Apple Pie. Emma's Lavender Ice Cream Recipe. Recipe: Apple & elderflower glitter jellies. Kin Food, animerecipes: Fish Pie - Kiki’s Delivery... Kin Food, lawsoffateherbal: Candied Flowers Edible...
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Spruce Beer. White Bean and Roasted Chicken Salad Recipe. Crab, Corn, and Tomato Salad with Lemon-Basil Dressing Recipe. Tomato Bacon Pasta. Chashu Ramen Recipe. Egg Dishes: Egg Patties from Bari by Frank Tricarico. Garlic Onion Chicken. Whole Baked Oranges with Crème Brûlée | Jean-Christophe Novelli. Frittata with Wild Onion, Potato, Goat Cheese and Thyme - Vegetarian Recipe. Lavender Madeleines | Easy Japanese Recipe at Just One Cookbook. Egg, Ramp and Goat Cheese Pizza. No-Cook Meals. Chicken Katsu Don Recipe. Chicken Katsu | Chicken Recipe. Make Your Own Coffee Syrup (Gift Idea) Green Tea Crème Brûlée | Dessert Recipe. Ginger Pork Recipe.