Posts tagged ‘Quick’

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


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 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 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!


-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!!

March 12, 2012

Pumpkin Adzuki Muffin

by KK

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

Thank you for visiting my blog.

My daughter Yumi LOVES muffins. I started baking them when I moved to Australia, that is about 8 months ago, and I think I have baked over 1000 muffins now. Not the regular one but mini muffins, but still, that is a lot of muffins.

I bake at least once a week, 20-24 mini muffins at a time, and this year, I have done 16 lots and all of them in different flavor.

Yesterday, I baked it using some left over yogurt, and it turned out BEAUTIFUL 🙂 !!

This recipe is for myself so I can make it again 🙂 !

Ingredients(Makes 24 mini muffins or 12 regular muffins)

-240g (or 2 Full cups) Organic wholemeal flour

-1 Tablespoon Aluminium Free Baking Powder

-2 Tablespoon Organic raw sugar

-1 Free range Egg

-100g Yogurt (YES, This was the SECRET!!)

-80cc water

-100g cooked Organic Adzuki beans or sultanas

-150g cooked pumpkin, mashed

-1 Tablespoon olive oil

Preparation: Grease muffin tins lightly with oil or line with paper cups, heat oven to 180 C

How to make

Step 1 : Mix all of the dry ingredients(Flour, Baking powder, sugar)  in a large bowl

Step 2: Mix all the wet ingredients (egg, yogurt, beans, pumpkin, oil) in a large bowl

Step 3: Mix dry ingredients into the wet ingredients, mix until just combined, pour into tin and bake for 15min(mini muffins)

They turned out so light and fluffy and soft and moist! Yum!!

Yes, this is definitely my golden recipe, however, I do like my old recipe as well because this new muffin is so soft and fluffy, it doesn’t keep its shape when I chuck it in my bag for Yumi’s snack! I usually carry her muffin in a zip lock bag, but with this one, it has to be in a container to maintain its form.

Oh well, I hope you ENJOY this as much as us 🙂

February 13, 2012

Tofu Muffin

by KK

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

Thank you for visiting my blog.

This recipe is Vegan and healthy, full of proteins from the tofu.

An ideal snack for my muffin loving baby daughter!


Ingredients (makes 24 mini muffins or 12 regular muffins):

230g (or 2 cups) Organic plain flour

1 Tablespoon Aluminium free baking powder

40g raisins

400g Momen Tofu (the firm type)

1 Tablespoon Olive oil

250cc (or 1 cup) Water

2 Tablespoon maple syrup

Here’s how to make it:

Step 1: Rest tofu for a while on paper towel to drain excess water (to omit this process, you can cook it in the microwave on low for 90sec), mash it well using a spoon or a beater, mix with all the wet ingredients (oil, water, maple syrup)

Step 2: Put all the dry ingredients (flour, BP, raisin) mix and add the wet ingredients. Mix lightly.

Step 3: Pour into greased/paper lined muffin tins. Cook in 180 C oven for 20min. If you are using regular muffin tins, cook for 30-35 min. When the top is lightly golden and firm when pressed, it’s done!

You can change the amount of maple syrup according to your taste buds.I try not to put too much in because my daughter is going to eat most of this (she already ate 5 as I am writing this blog,,,). I think walnuts would suit this recipe if you have it in the pantry. Nuts can be added as topping before putting it in the oven, when I do it, I only put it on half of it so some can be nut-free while some can be nut rich!!

Enjoy 🙂

February 3, 2012

Apricot Almond Muffin

by KK

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

Thank you for visiting my blog.

It’s February already! How time flies!

So far,in year 2012,  I have baked 7 batches of mini-muffins and 1 batch of regular muffins, which means 140 mini-muffins and 10 regular muffins, different flavor each time. It’s quite amazing for a family of three (and one being just a baby), we consume so many muffins!

Well, most of it is eaten by my daughter, Yumi 🙂

My muffins are healthy for 3 reasons:

1.No white sugar

2.No butter

3.Lots of fiber

I bake these healthy muffins because my daughter Yumi, who is 16 months old loves to eat muffins, and I wanted to make it as good as it can be for her. The ingredients are as organic as I can find it to be, and they are baked fresh twice every week.

Muffins are good because you can carry them around and it can be eaten very easily. Whenever Yumi gets hungry, I give her these muffins so she doesn’t get grumpy! It is much economical than buying a roll of bread (which I used to do in case of an emergency), and you can make it sweet or savory.

This muffin, Apricot Almond Muffin is one of Yumi’s favorites.

All my healthy muffins  are made in a similar style, just changing what you want to mix inside. The basic recipe is

-220g Organic flour (wholemeal, if possible)

-1t Aluminum-free baking powder

-1 Egg (70g)

-150ml Water (or Milk or Orange juice, depending on what you are going to make)

-20g organic raw sugar or Maple syrup or Honey

-20g Olive oil

To make apricot almond muffin, just add 40g of chopped dry apricot and 20g almond slice.

I mix all the dry ingredient in one big bowl, all the wet ingredients in one medium size bowl, beat the dry ingredients so they mix well, and fold it into the dry ingredients.

Put it into mini-muffin pan that has been greased lightly (you can use paper liners which make the cleaning a lot easier, however, I like it when the muffin bottom gets crispy and Yumi can eat on her own without the paper so our house is paperless!) and bake at 180 C for 12-15min.

When you are using regular size muffin pans, bake for 20-25 min.

The temperature and baking time varies depending on your oven, so always try shorter and check if it is cooked by putting in a toothpick. If it comes out smooth, its done! Let it stand for 5min and take the muffins out on cake cooler (or a large plate) to cool completely.

At first, this muffin may seem too un-sweet for you, but instead) of adding sugar, add dry fruits (smaller chopped, the better) . I use a cooking scale when I measure the wet ingredients, and it is quite surprising how little 20g sugar is. In other words, there are just tooooo much sugar (white sugar) in most cake recipes, so I can not give it to my baby.

This recipe has been made by me and tested by my daughter, and  as the number proves, is our all time favorite. Hope you enjoy it too!

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