Posts tagged ‘30 min Dinner’

June 4, 2012

Black and White Chicken Burger

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.

20120604-204104.jpg

Easy, yet tasty, tested and loved by my daughter Yumi!

This is chicken burger covered with black and white sesame. The sesame gives it taste and crunchness, and it does look kind of “special” too, doesn’t it?

I should have made a red sauce to make the plate prettier, but taste-wise, it was full of flavor. Will try again soon!

 

Ingredients (to make 12 bite-size burgers, enough for a couple and a baby,,, Yumi ate 4!)

-300g Free range chicken mince

-4 Shiitake mushroom

-2 Tablespoon shallots, chopped

-1 Free range egg

-1 teaspoon Soy sauce

-1 teaspoon Sake (cooking rice wine)

-1 pinch salt

-1 teaspoon Sesame oil

-Black and White Roasted sesame

-Oil to cook

 

 

Method:

Step 1:  Spread roasted sesame on a large plate and mix so that the 2 different colors are blended

Step 2:  Mix all the ingredients except the roasted sesame in a large bowl and mix well, drop spoonful onto the plate with sesame and cover on both sides

Step 3: In a large frying pan, heat oil (about 1-2 Tablespoon)on low to medium heat, place the burgers and put on a heavy lid. Cook for 2-3min, flip over and cook with the lid on for another 2-3min. Serve!

 

The  length of the cooking time will depend on the thickness  of your burger, and strength of your heat. It is quite full of taste, so no sauce required. Once the mixing get started, things will be a bit messy, so be sure to have your frying pan ready on the stove.

 

Hope you enjoy it!

 

 

 

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 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!

April 4, 2012

Greens! With sweet&sour sauce

by KK

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

Thank you for visiting  my blog.

As I mentioned before, we are supposed to eat 350g of vegetables a day. When you weigh this, it’s quite a lot, and eating this as a salad can be quite difficult, unless you really love fresh veggies. Also, if you are on a diet, salad is not the best option for 2 reasons. One, the dressing can be high in calories, so you have to eat it with salt & pepper & lemon juice, which can be boring after some time. The second reason is fresh vegetables tend to “cool” your body, and if you want to lose weight, you should be “warm”ing your body, so rather than eat raw vegetables, it is recommended to eat cooked (steamed or grilled without oil) vegetables.

So, my saga continues to eat yummy cooked vegetables, and here is a new flavor that you can try.

You can use any vegetables with this sauce, I made the sauce in double batch, and used it the day after with red capsicum, mushroom, onion and tofu! It was also yum,yum, my daughter ate all the tofu,,, Hope you can find your best combination!

Ingredients for 2

-1 Onion

-1 Green Capsicum

-1 Bak choy

-1 bunch Garlic chive

-2 Free range Eggs

-Sesame oil for cooking

Sauce

-200ml Water

-2 Tablespoon Soy sauce

-3 Tablespoon Mirin

-1 Tablespoon Oyster sauce

– Ginger(about 1/2 your thumb size)

-1/2 Tablespoon vinegar

-1 Tablespoon potato starch mixed with 1 Tablespoon water

Method

Step 1: Chop all your vegetable into strips, garlic chives can be cut into 5cm lengths; beat eggs in a bowl

Step 2: Heat sesame oil in a frying pan, cook eggs until they are half cooked, take them out on a plate and cook vegetables in the same pan; in a different saucepan cook the ingredients of sauce EXCEPT ginger, vinegar and potato starch (this is to be added at the end)

Step 3: When the sauce comes to boil and the veggies are cooked, add ginger, vinegar and potato starch to the sauce, make it thick; add eggs to veggies, finally mix the sauce with veggies and serve

All this process is done in less than 10min, so be quick :-)! You can make the sauce separately beforehand and mix it with any veggies that you like. There are so many combinations to choose from, just take what’s left in your fridge!

April 2, 2012

Handy Chicken Mince

by KK

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

Thank you for visiting my blog.

Here is another recipe that you can prepare in your spare time, and use it in different ways! With this recipe and my Handy Salmon Flake recipe,   it makes dinner preparation much easier!

 

Ingredients (I usually split my chicken mince pack, freeze half and cook half amount at a time)

-250g Free range Chicken mince

-2 Tablespoon Organic Raw sugar

-1 1/2 Tablespoon Mirin

-1 1/2 Tablespoon Sake (cooking rice wine)

-4 Tablespoon Soy sauce

Method

Step 1: Mix all ingredients in a bowl, make sure that the lumps from meat doesn’t exist and is mixed well with the seasoning

Step 2: Put everything in a non stick frying pan and cook on low to medium heat; during this process, liquid will come out from the meat but keep on cooking, breaking up the lumps as you cook. Similar to cooking scrambled eggs, using spatula.

Step 3: Cook until most of the liquid is gone, you can serve this hot or cold.

I would like to introduce the variation using this mince, but in Japan, we usually eat it with rice. It is called “Soboro-gohan” and a popular dish for take away lunches. My 18 months old daughter love this, as I wrap it with rice in nori seaweed.

In that sense, you can use it in sushi, mixed seasoned rice (Maze-gohan), with noodles, with veggies, the possibilities are endless, and a big help to add one extra dish on the table. ENJOY!!

March 28, 2012

Basic Fish Dish:Bonito

by KK

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

Thank you for visiting my blog.

One of the ingredients I miss most from Japan is “Fish”. Yes, there are salmons and sea breams at most supermarkets, and there are fish markets to visit, but I grew up with “Sashimi-Fresh” fish, I miss them a lot.

The fish I buy here looks fresh, but I haven’t had them raw unless it was named “Sashimi”. Even then, it is different to the fish at home, so I thought I should try something different with it, just as tasty, just as nice.

I came across some fresh Bonito at the fish store. It was 5.99/kg, not bad for a fish so bought it as a whole and sliced it up myself! Surprised? I can open up  and slice a fish,not a very pretty sight, but necessary to have a yummy food on the table.

In Japan, we usually eat bonito grilled on the outside but raw in the inside, with lots of garlic and ginger and shallots.

 

It is sold like this, ready to eat, but my grandfather used to buy a large bonito and grill it himself. You need a pretty big sized fish and a gas grill to make it, but this is a treat of early summer,  when bonito comes into season in Japan.

Using the concept of garlic and ginger, I marinated the fish and grilled it on a frying pan.

 

This is a basic way to cook fish, so choose your favorite fillet and try it!

Ingredients (for 2 fish lovers)

-1 bonito skinned, boned and cut into fillets (or 300-400g fish fillet)

-2 Tablespoon Soy Sauce

-2 Tablespoon Sake (cooking rice wine)

-1 clove Garlic, grated

-1 thumb sized Ginger, grated

-Cornflour

-Cooking oil (I used sesame oil but vegetable oil is good too)

-2 Tomatoes

-Coriander to garnish

Step 1:Mix soy sauce, sake, garlic and ginger and marinate fish fillets for 10-15min

Step 2: Remove fish onto a paper towel, dry slightly, cover with cornflour and cook on a frying pan with a little bit of oil, cook on both sides; remove fish and add sliced tomato and left over marinating sauce and cook until the sauce thickens

Done! Easy 🙂 ?

Serve on a plate with coriander or shallots to garnish. This technique can be used in other fish as well. The thinner the fish slice, less time you need to marinate, and if you have more fish than the marinating sauce, just “flip” the fillets so everything will be coated with the sauce.

I hope you enjoy it!

March 27, 2012

Something Purple?

by KK

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

Thank you for visiting my blog.

When cooking a meal, I have been taught by my mother to

“Keep your table colorful”

This means that I should have a good balance of Green/Red/Yellow/Brown on my plate. Green and Red are usually vegetables that provides vitamins for your body. Yellow are the traditional Japanese dried foods, like beans and dried daikon radish,  which are rich in minerals and fiber. Brown are meat, fish or tofu that provides proteins.

By keeping the table colorful, you will be able to eat what is necessary for your body and be happy by looking at pretty foods! This is why I try to cook 3-4 dishes every meal, using some “Jobi-Sai(foods that will keep in the fridge for few days,and can be enjoyed in many meals)” and sauces, this is quite easy!

One of the colors we didn’t eat much in Japan was Purple. OK, so we do have purple cabbage and purple onion so they became a salad from time to time, but it wasn’t very common.

The other day, I found something interesting in the market, and it became into this dish!

 

The vegetable I bought was “Purpler Carrot”!! Steamed with other vegetables, it stained it nice into a nice color, and gave me heaps of ideas to do other things with it. As a starter, enjoy it as is, it is sweet and tasty 🙂

Ingredients for 2

-1/2 Purple Carrot

-4 Mushrooms

-1 Eggplant (the thin type)

To make,

Step 1:Slice all the vegetable into your finger thickness

Step 2:In a heavy pot (thicker the pot, the better) lay your mushrooms first, then the onions, eggplants and finally the purple carrot. The order is kind of important because some vegetables give more water than others. Sprinkle everything with a touch of salt, add 2 Tablespoon water and cover with lid. Cook on low heat for 10min.

This is it! The steam and salt brings out the lovely sweetness from the vegetable, and you can eat it as is, or with a dash of soy sauce or lemon. The important thing is DO NOT ADD TOO MUCH WATER!! As you cook, water will come out of the vegetables and it will cook in its own sauce.

You should stay close to the stove while you cook, especially in the last 3 min, because although my pot is trustworthy enough that it doesn’t burn, if yours is not very thick, tragedy does happen 😦

Too simple? Then try it! I hope you like the new color and taste on your plate!

March 26, 2012

Tomato and Miso Paste

by KK

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

Thank you for visiting my blog.

When you try to cook “foreign” food, one of the difficulty you face is where and how to prepare the ingredients. I had a similar experience many times, especially when trying to cook Asian foods. Their recipes tend to use exotic spices and fresh produces that are too difficult to find or substitute!

The next difficulty you face is, how to use up some ingredients! You only need “2 teaspoon” or “1 tablespoon”  of spices and sauces to make a particular dish, but it is so essential you buy a packet/bottle/box of something, and it lies in the kitchen for,,,, how long?

Sensible part of you tells you not to buy so many new flavor, yet the cooking desire is sometimes too strong and irresistible, you can’t help yourself reaching for a new taste.

I understand those feelings sooooo well, today I am going to show you how to “use up” some seasonings. The topic for today is Miso.

I just made my own miso this weekend, the taste test will be held 6 months from now, and looking at the 1.8kg batch (second time this year, so I have nearly 4 kg miso for next season!) I felt so happy! At the same time, I was thinking, if you only new how to use miso in a miso soup, you would never be able to use it up.

Usually, miso is sold in a 400-500g packet, and to make miso soup, you would use 1/2 Tablespoon per person to season it. So, unless you drink miso every day, it would take quite a while to use it up.

I use miso in a lot of my recipes, something different from soy sauce, and it goes well with many vegetables. Today, I will recommend how to make tomato and miso paste that  can be used in different recipes and  is handy to have in the fridge (will last for a week to 10days kept in a sterilized jar)

Ingredients (to make 3-4 dishes)

-2 Tomatoes

-2 Tablespoon Miso

-2 Tablespoon Olive oil

-1 teaspoon Soy sauce

Step 1: Burn the skin of tomatoes until black, peel off skin and cut into 1cm cubes.

Step 2: Mix everything in a bowl and keep in sterilized jar.

To use this sauce, here are some simple recipes.

 

Cut broccoli into small bite size, stir fry on non stick pan for 3min, mix 2-3 Tablespoon of the sauce and cook for extra 1min over heat and serve! You can do the same with round beans or asparagus.

This sauce can be mixed 1:1 with vinegar and makes great dressing that will match anything from tofu to noodles to  steamed vegetables.

Very tasty and very healthy. I hope you enjoy it!!

March 25, 2012

Eggplant in Miso and Sesame paste

by KK

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

Thank you for visiting my blog.

One of my favorite vegetable is eggplant! I love them so much, and use it in many different styles of cooking from Japanese to Chinese to Italian to Indian, and feel that I can eat it everyday!

But in Japan, we have a saying

“Never give eggplants to the new bride”

not to be mean and stingy, but to show consideration to the young bride. Because eggplants are type of a vegetable that can “cool” your body, and for young girls, it is preferred to keep their body temperature “warm”.

Nevertheless, I eat it often, but try to have it with ginger or other body warming vegetables if possible.

The recipe I am about to introduce today is so good that I have to stop myself from eating the whole bowlful! It has a hint of  ginger and chili powder to keep you “hot”! Goes well as an accent on a dinner plate, since it has a strong flavor to it. I served it with marinated capsicum, broccoli cooked in garlic oil and marinated chicken. All four of these were put on plate under 30min, with rice and miso soup to complete the dinner!

Ingredients

-1 Large Eggplant

-1/4 Carrot

-1/4 Lebanese Cucumber

-1 Tablespoon sesame, roasted and grounded

-1/2 teaspoon Chili powder

-1 teaspoon  Sesame oil

-1 teaspoon Soy sauce

-1/2 teaspoon garlic, chopped

-1/2 teaspoon ginger, chopped

-1 Tablespoon Miso

-1 Tablespoon Apple vinegar

To make it,

Step 1: Boil or roast the eggplant and remove skin, tear into bite size pieces, chop carrot and cucumber into thin slices and rest on tea towel to remove excess water

Step 2: Mix everything in a bowl to make dressing, add vegetables and mix well

Serve and Enjoy! I think you can add cooked vermicelli to this, and would make a great salad with more volume. Or put it on top of somen/udon noodles and mix it eat it like a Asian style pasta! Yum, the combination is endless!!

%d bloggers like this: