Archive for May, 2012

May 24, 2012

No egg, no sugar, no butter Birthday Cake

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

20120525-084956.jpgToday is my roster to do the morning tea for playgroup, and since we haven’t had a birthday party for a while, I decided to do a cake!

This is a no egg, no sugar, no butter chocolate sponge cake with no butter, no sugar, no egg, no cream cheese, no icing sugar, no margarine cream!

Even the letters are written with dairy and choc-free icing.

 

Want to know how it’s made?

Stay tuned! I’ll try to write it when I come back from playgroup 🙂

 

 

By the way, as usual, it’s super easy, all made in one bowl!

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May 24, 2012

No egg, No butter, No sugar Cookie

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It was Australia’s Biggest Morning Tea today,  and they were serving sweets at my gym too! Very tempting but couldn’t pick up those brownies after spending 40min trying to burn off 400 calories!

I just made a small donation and had a cup of tea at home (^-^)

I wish they served non-sugar sweets too! Don’t you think that would attract more attention, especially at a place where everyone is trying to lose weight?

20120524-152305.jpg

Oh well, maybe I would make a suggestion next year.

 

I did come home and did some baking myself.

Yup, the healthy ones 🙂

 

Technically, this is not a “no-sugar” cookie, because I used some organic chocolate for the chips, but I didn’t add extra sugar in the dough. And there’s no butter. Nice and crispy (I tried one, and had difficulty stopping after the first bite). This is a treat for playgroup tomorrow, so I shall pack it away before it disappears in Yumi’s tummy!

 

Ingredients (to make 15 cookies)

-100g organic chocolate

-200g Organic plain flour

-1 teaspoon Aluminium free baking powder

-1 pinch salt

-60g Rice bran oil

-30g Organic Maple syrup

-40g Organic Soy milk

 

Method

Step 1 (well, there’s only one step to this): Put all the ingredients in the food processor and mix until the chocolate is chopped (if you want to be neat, chop the chocolate first until they are fine, and then add rest of the ingredients); drop spoonful of the mixture onto a baking tray and bake on 180C for 12min, or until golden.

 

No need to rest, no need to worry about mixing too much, all you need is a food processor and a scale! Just one thing to wash 🙂 EASY, and fun to make with kids!

May 24, 2012

Rolled Chinese cabbage

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

When I go shopping for veggies, there are somethings that I always buy, and somethings that I never  buy.

For example, I would buy things like:

-Eggplants, Zucchinis, Cabbage, Broccoli

-Tomatoes, Onions, Carrots, Potatoes

-Mushrooms, Shiitake mushrooms, Crown Daisies

These are somethings that I buy regularly and know how to cook them in different ways.

On the other hand, I rarely buy things like leeks, artichokes, silverbeet. They look quite interesting, so I hope to try them one day but I don’t pick them up.

 

Chinese cabbage is something that I buy, but have difficulty using it all up because it is so big! They take up a lot of space in the fridge, so I have to use them very quickly. When I make this menu, I can use about 8-10 leaves, and keeps you warm from the inside. You don’t have to roll them if you are in a rush, just layer the leaves and meat in the pan and cut it before you serve.

Rolled Chinese cabbage (served in the red bowl)

My 20 months old daughter can eat at least 1 roll, my husband would eat 4 or 5 rolls. I sometimes make mine without the meat, just putting thinly sliced carrots, shiitake mushroom and abura-age(fried bean curd) and rolling them up.

Ingredients (to make 9 rolls, which is how much I need to fill up my pot!)

-9 Chinese cabbage leaves, preferably the outer layer because it is bigger

-200-300g pork, thinly sliced (I buy this as an Asian butcher in Chatswood; can be substituted with bacon but in that case, add less salt in the soup)

-Ginger,about your thumb size, sliced

-1 teaspoon salt

-1 Tablespoon Soy sauce

 

Method

Step 1: In a large pot, boil some water with salt. Cook the chinese cabbage leaves so they become soft. (I usually use a steamer and steam my leaves, I think that way you can preserve more taste of the veggies)

Step 2: Place the leave on a cutting board and lightly “hit” the stem part of the leave so it would be easier to roll; Place 2-3 slices of meat per leaf, roll and place in the pot. Continue and line the pot with the rolls. It is better not to have too much space or else the rolls would move around as they cook. My pot can fit about 9, so check the size of your pot as you make it.

Step 3: Cover the rolls with water, add ginger, salt and soy sauce. Add small square of konbu if you have one. Cook on low heat for about 20min. Make sure you have plenty of water to cover the rolls, the soup can be enjoyed with the rolls when you serve.

 

This is a very easy “leave it on the stove” kind of a dish. The length of time you cook does not make a significant difference, just make sure there is enough liquid in the pan because it can be burnt… The ginger adds the warmth from the inside. One of my favorite winter dish!

May 24, 2012

SHIRA-AE (Vegetables with Tofu Dressing)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last wrote in my blog, sorry had a half marathon to run, as well as Sushi Art classes! Now everything is done, I can go back to happy blogging again!

 

With my 5 Day Dinner Challenge, I chose SHIRA-AE recipe first to share. This is simple yet can be arranged with different “left over” veggies, so I think it is a handy thing to know.

 

I made 2 different types of SHIRA-AE on Day 5.

Although it looks a bit hidden, it is behind that red bowl!

One was with carrot and crown daisy, another one was with celery.

 

 

Here is how to make the dressing.

 

For carrots, crown daisy or other cooked vegetables.

-80g vegetables (carrots, crown daisy, spinach, mushroom, capsicum, whatever that’s left is OK)

-150g Firm Tofu

-1 Tablespoon Roasted sesame

-1 Tablespoon Organic raw sugar

-1/2 Tablespoon Soy sauce

Method

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and stir fry with a little bit of sesame oil, until they are just cooked. Do not over cook.

Step 3: Grind sesame, add tofu, sugar and soy sauce, mix and mash the tofu to make a paste. (I usually do all of this in my SURI-BACHI); Add vegetables and mix. Serve warm or cold.

 

 

For celery or other fresh vegetables.

-80g vegetables (celery, capsicum, carrots)

-150g Firm Tofu

-1 teaspoon Miso

-1/2 teaspoon Extra Virgin Olive oil

-Salt and Pepper to taste

Method:

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and sprinkle a little bit of salt. Absorb excess water with kitchen paper.

Step 3: Mash the tofu to make a paste (I usually do all of this in my SURI-BACHI); Add olive oil, salt, pepper and vegetables. Serve cold.

 

In this recipe, I sometimes add chopped black olive or dry tomatoes to give it an extra flavor. Surprisingly, it matches red wine, serve it with a cracker and it will make an excellent dip!

 

 

 

 

May 17, 2012

5 Day Dinner Challenge

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I was talking with my friend Nina, and we were discussing about what we can make with some “everyday” ingredients. I was interested in what she buys, and the result that came on the table. I decided to see what I can make with my basic ingredients, and challenge myself to creating new tastes.

20120517-203901.jpgThis is something I usually buy every week from the local supermarket.

Eggs, onions, potatoes, carrots, eggplants, corns, celery, lettuce, broccoli, capsicum, mushrooms, and tomatoes. The real basics.

 

Plus, if I can, I would pick up somethings from an Asian grocery store, like tofu, crown daisy, shiitake mushroom the odd little things.

I usually have a stock of different beans and dry goods in my pantry, and meat/fish is  bought on the day I use them. Using this, I made very different menus for 5 days, and it was great fun! Can’t wait to share all the recipes!

May 17, 2012

5 Day Dinner Challenge : Day 6

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It may be wrong to have Day 6 in a “5 Day Dinner Challenge”, but I had a lot of left over still in my fridge, so I made myself a Vegetarian/Vegan dinner tonight! (Hide is having dinner out, so I was only cooking for Yumi and myself)

20120517-202242.jpg The menu for tonight is

-Crown Daisy pasta (Vegan)

-Tofu steak with eggplants(Vegan)

-Steam vegetable with soy-cheese (Yumi’s favorite!)  (Vegan)

 

Very simple, done in less than 30min, so easy to clean, and Yumi went to bed right after 7:00pm! Isn’t she an angel? Now I can update the recipes for 5 Day Challenge!

Hope you enjoy reading,,,, and cooking it!

May 16, 2012

5 Day Dinner Challenge : Day 5

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

It’s the last day of my 5 day challenge, and I have made yet another different set of meal tonight.

20120516-202757.jpg

The menu for Day 5 was:
-2 Different “SHIRAE”, vegetable in tofu dressing ( Vegan)
-Pan fried eggplants (Vegan)
-Steamed vegetable (Vegan)
-Miso soup with Chinese cabbage
-Rice with millets

I still have plenty of veggies in my fridge, so I’ll make some more dishes, but in the mean time, I will start introducing my recipes!

May 16, 2012

Egg cooker (Tamago-yaki-ki)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

When I visit my Indian friends, they have a frying pan for cooking rotis. My Chinese friends would have a steamer, and some of my Korean friends have those stone bowls for serving Bibimbap.

20120516-151032.jpg So, when you visit a Japanese household, what can you find?

A sukiyaki-pan?

A tempura deep frying pan?

A mortar and pestle (Suri-bachi)?

I am not sure, but as a Japanese who loves to cook, I try to be a minimalist and try not to own too many things.

This was something I debated till the last minute and DIDN’T PACK in my original moving boxes. However, I went back to Japan and bought it last Christmas.

It is a frying pan for cooking eggs, and you can make it nice and square!

YES, you can make this with a normal frying pan (you do need some techniques).

YES, it is only used to cook eggs (you can stir fry other things, but I want to damage the surface as little as possible, so at the moment it is only used for cooking eggs).

YES, maybe I should have given it a second thought, but I did buy it, brought it (on an airplane!) and I AM HAPPY, so that’s good.

And guess who else is happy?

YUMI! She loves my eggs so much that she can’t stop eating it and asks for more.

To learn how to cook YUMMY ROLLED EGGS, come to my Sushi Art class, and you will learn the secret!

Wednesday classes are full, but there are seats available for 24th (Thur). Hope to see you soon!

May 16, 2012

5 Day Dinner Challenge : Day 4

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


The 5 Day Dinner Challenge is almost coming to an end, but due to some added groceries, I think I can keep going for a bit longer.

20120516-145307.jpg Today (well, this is from yesterday), I prepared some rolled sushi to take to my friends, so it was there for our dinner too!

 

The menu for 4th day was:

-Inside out rolled sushi + Purple flower sushi

-Crown daisy in black sesame dressing(Vegan)

-Celery with salmon

-Steamed veggies(Vegan)

-Rolled Chinese cabbage

 

I made this before I did the delivery, so everything was prepared when I came home at 17:00!

Yumi loved the chinese cabbage, and she ate all the eggs from sushi, but, well if she is happy, I am happy! Can’t wait to share all the recipes soon!

May 14, 2012

Japanese Earthen Mortar (Suri-bachi)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.


Today, I want to write about some tools I find useful when cooking Japanese food.

When we relocated to Sydney last year, I had gone through a tearful phase of choosing what to take and what to leave behind from my kitchen.

20120514-161943.jpg Unfortunately, space was limited, and I was only allowed to take 3 medium-size boxes of kitchen utensils. If you love to cook, of have the experience of moving, you know how difficult that is.

3 boxes!

That is like nothing!!

First went in the two Le Creuset, with my other earthen pots to cook soups and rice. Some special dishes and Japanese style lunch boxes went in next, and of course, one of my favorite,” Suri-bachi”!

This is an earthen mortar that I use to grind, mix, and serve things in.

It is made in Kyushu, and the style of pottery is called “Onta-yaki”. It is one of important intangible cultural heritage in Japan, and just looking at it makes me happy. A wedding gift from my friend in Japan, and I have treasured it and used it in so many different ways.

We use a lot of sesame in Japanese cooking, and although you can grind them in machines, it just tastes different when I use this mortar. The pestle is made from “Japanese pepper” tree, “Sansho”.  The Sansho Tree is known for its distinct aroma, and it also works to prevent food poisoning. Well, that’s what my grandmother used to teach me. She is originally from Kyushu, where this pottery was made, so she was please with the fact that I was cooking with these tools.

Tonight, I think I will be making some crown daisy in sesame dressing using this, and plate it up! Hope you enjoy the meal recipe too!

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