Posts tagged ‘Eggplants’

October 12, 2012

Grilled Salmon

by KK

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

Thank you for visiting my blog.

 

I haven’t shared dinner photos for a while, not that I haven’t been cooking, it’s more that I’ve only been cooking everyday food, and felt that it wasn’t really worth sharing.

20121012-154909.jpg For example, this is a very typical dinner at our place.

Rice +Miso Soup (Broccoli and Tomato)

Main dish:Grilled salmon and veggies

Side dish 1: Carrots with sesame

Side dish 2: Eggplant in sweet soy sauce with daikon radish

 

The 2 side dish can be prepared anytime of the day, can be made double batch so you can eat it the day after. This day, the only different thing I did was to grill the vegetables separately with the fish. I seasoned the grilled vegetable with olive oil+balsamic vineger+french mustard+honey dressing, but didn’t put the dressing on the salmon. It was sprinkled with salt and cooked on all sides.

 

My secret in cooking the salmon to the right texture is to heat the frying pan nice and hot, and cook the skin first until it is very crispy (but not burnt). Then, using a spatula, cook on all sides until it is cooked but not tough. By cutting some slits on the skin before cooking, you can peek “inside” to make sure that it’s not raw. I don’t use oil when cooking salmon because it is usually very rich and fatty.

 

This salmon was rather thick, so it took about 12 min all together to cook, but turned out very nice 🙂

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June 1, 2012

Pan fried eggplants (Vegan)

by KK

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

Thank you for visiting my blog.

Eggplant is one of my favorite vegetables! You can eat it in many different ways (meaning, I use it to cook Japanese food, Chinese food and Italian with it!) and you can have it hot or cold.

Pan fried eggplants was served on Day 5 of the 5 day challenge, but I cook this all the time and have it with rice or with my noodles.

 It is served in the red bowl, and you can make this vegetarian or vegan, depending on how you make the “Dashi” broth. If you only use Konbu kelp, it would be vegan, if you use Bonito flakes (fish flakes), it would be vegetarian (the flakes would not be in the dish, just used to extract flavor, but if you consider that not vegetarian, you can cook with out it)

 

So, to make the pan fried eggplants, you would need:

-3 thin Eggplants

-2 Tablespoon sesame oil

-120cc Dashi broth

– 3 Tablespoon Soy sauce

-2 Tablespoon Mirin or Raw sugar

-1 Tablespoon Cooking rice wine (Sake)
Method

Step 1: Cut the eggplants about 1.5 cm thick, stir fry with sesame oil until tender.

Step 2: Pour the rest of ingredients into the pan and let it simmer for 3-5min, serve hot or cold.

 

I sprinkled it with bonito flakes, but that’s optional too. It goes well with rice, and I enjoy the left overs even when it’s cold! Quick and easy, yet very tasty.

February 7, 2012

Spicy Tofu and Veggie Stir Fry

by KK

 

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

 
Thank you for visiting my blog.

 

I read some where that you are supposed to eat 350g of vegetable a day.  For two adults, this is  about how much we should be eating.

20120207-112304.jpg

This is 1/2 onion, 1 egg plant, 1/3 carrot (can’t see), 1/2 green capsicum. 1/4 red capsicum and shallots. Wow. Imagine what you can cook with this.

A request I had from my husband, Hide, was that he wants to eat “Grandma Ma’s Spicy Tofu (麻婆豆腐)”. It’s not “Japanese food”, but a very popular and common dish eaten in Japan. It is a bit different to the authentic one you eat at Chinese restaurant, but here is our style of cooking it!

 

Ingredients:

-1/2 Tofu (about 200g)

-Vegetables written as above; if you don’t have all different types, don’t worry about it. I do recommend to include shallots and eggplants, it goes well with the sauce

-2 teaspoon Garlic, chopped finely

-2 teaspoon Ginger chopped finely

-2 teaspoon Chinese chili bean sauce (Toban Djan)

For the sauce

-150cc Chicken stock; you can use vegetable stock if you want to make it completely vegan, or even just with plain water if you don’t have stock at home.

-1 Tablespoon Sake; or dry white wine

-2 Tablespoon Soy sauce

-1 Tablespoon Organic raw sugar; or brown sugar

-1 Tablespoon Oyster sauce

-1 Tablespoon Korean hot pepper paste

-2 Tablespoon potato starch (This is to make the sauce really thick, if you don’t have it, don’t worry about it. I use it quite often in other cooking as well, and you can buy them at Asian grocery stores for about $2.50 a bag, I think…)

How to make:

Step 1: Chop all the vegetables, prepare the sauce (mix it all in a small bowl), boil some water

 

Step 2: Add salt (extra) into a pan with hot water and cook tofu; this is to remove excess water from the tofu and make it a bit firm; keep on cooking the tofu and simultaneously, heat sesame oil in a wok. Stir fry vegetables, add ginger, garlic and chinese chili bean sauce

 

Step 3: Add the sauce into wok, bring to boil, scoop tofu from the small pan and add them to the wok

 

Step 4: Bring to  boil, add mix potato starch with water(extra) and add to wok, mix slightly. Serve on a deep dish, or on rice and enjoy!

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I added some minced meat to it for my husband, but that is extra, you don’t have to put them in if you are vegetarian. If you want to add meat, you can use minced pork or minced pork and veal mix. 100g of meat is more than enough, just stir fry them with the vegetable at Step 2.

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