Salmon Flakes These easy-to-make salmon flakes are great with steamed rice. You take a cooked salmon fillet, flake it with fork, and pan-fry with seasonings until all the moisture is gone. You can simply put some on top of rice as furikake or mix inside onigiri (rice balls.) Salmon flakes are very popular in Japan and used frequently in bento. My favorite is to put a lot (yes, a lot!) Salmon Flakes 1 lb salmon fillet 2 tbs sake (rice wine) 1 tbs mirin 1 tsp salt (to taste) 1 tsp toasted sesame seeds Preheat oven to 425F (220C.) Salmon fillet Step 2 Step 3 Cool completely and refrigerate Related posts: General Tso's Chicken Recipe | Free Online Recipes | Free Recipes - StumbleUpon At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. Ingredients: 1lb boneless skinless chicken thighs (cut into 1” chunks) 5 dried red chili peppers 3 green onions (sliced) 3 eggs (beaten) ½ cup cornstarch oil (for frying)Sauce-1 ½ tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons cornstarch Cooking Instructions: Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches.
Ottolenghi Soba Noodles with Aubergine and Mango Recipe Sunday afternoons are best when they're lazy. There are different varieties of lazy Sundays, of course, but I have two favorites in particular. There's the lounge around the house, don't bother brushing your hair kind. And there's the loll around in the sunshine, preferably on a beach or lawn, variety. I got together with my family for the latter last week - seven of us, polliwogs and picnic tables, donkeys and dahlias, fish ponds, and even a turtle or two. I stumbled on California-grown mangoes a few days prior. A bit of a heads up - there's a good amount of preparation involved in this recipe. Those of you heading to Rome - I know there were a number of you. For now, I'll leave you with a short list of Ottolenghi-related links: - Yotam Ottolenghi's new cookbook, Plenty - Ottolenghi: The Cookbook - Ottolenghi Website - Ottolenghi blog - Yotam Ottolenghi's 'The New Vegetarian' column on the Guardian While you are prepping the rest of the ingredients bring a large pot of water to a boil.
Chinese Marbled Tea Eggs + Video! - Appetite for China I'm excited to share with you all the first cooking video on Appetite for China! For a while I had considered adding video to enhance the content on this site, and finally the took the plunge after being inspired by fellow bloggers including Pinch of Yum, Crepes of Wrath, and Steamy Kitchen, plus a great panel on creating video at the Roger Smith Cookbook Conference a few weekends ago. So here's the first, born out of a fun Saturday afternoon. Let me know what you think! Chinese marbled tea eggs, stewed in a black tea/soy sauce/spice blend, are a ubiquitous and cheap snack sold all around China in snack stands and convenience stores. Once the eggs are cooked, you can eat them hot or cold as a snack. Update: Check out How to Make: Chinese Tea Eggs, the first of many cooking videos on Appetite for China!
Gyoza Recipe (Japanese Pan-Fried Dumplings) Thursday, October 22, 2009 Hello friends! Please say hi to Rachael, who’ve I’ve been mentoring in the blog-world as a Steamy Kitchen intern. She’s a kick-ass gyoza ninja and I’ve asked her to write up her super-secret recipe for these savory pan-fried Japanese style dumplings. Rachael lived in Japan for a number of years and here’s her story and a step by step photo tutorial on how to make Gyoza. ~ Jaden How did a girl who was born in the Rocky Mountains and raised in California and who graduated with French and Law degrees end up writing a food blog called La Fuji Mama and striving to perfect her gyoza recipe? My kitchen consisted of a large sink, a gas range with two burners and a “fish fryer” beneath the burners (like a little mini broiler), a refrigerator that was considerably shorter than I was, a toaster oven, and two cupboards. I quickly settled into life, feeling much more comfortable the second time around, and trying to embrace the experience. Gyoza are really easy to make. 1. 2.
Mushroom Recipes : COLLECTION Indexed : vegetables/mushrooms From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 2 Sep 93 13:29:27 +0200 From: arielle@taronga.com (Stephanie da Silva) BACON AND CREAM CHEESE STUFFED MUSHROOMS ======================================== Ingredients: ------------ 8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Instructions: ------------- Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. From: jkwallac@uci.edu (Janis Wallace) BAKED STUFFED MUSHROOM ====================== Ingredients: ------------ 8-10 large fresh mushrooms 1 can of crab meat (drained) 1-2 tblsp mayonaise 1/4 cup (or so) shredded swiss cheese Instructions: ------------- Cut the stems of the mushrooms and scoop out the centers.
Onigiri Two onigiri, or rice balls, one wrapped in dried seaweed Overview[edit] Onigiri at a convenience store in Kamakura Onigiri are also found in many convenience stores in Hong Kong, mainland China, Taiwan and South Korea. History[edit] Onigiri at an onigiri restaurant in Tokyo In Lady Murasaki's 11th-century diary Murasaki Shikibu Nikki, she writes of people eating rice balls.[2][3] At that time, onigiri were called tonjiki and often consumed at outdoor picnic lunches.[4] Other writings, dating back as far as the seventeenth century, state that many samurai stored rice balls wrapped in bamboo sheath as a quick lunchtime meal during war, but the origins of onigiri are much earlier even than Lady Murasaki. From the Kamakura period to the early Edo period, onigiri was used as a quick meal. Mass Manufacturing[edit] It was believed that onigiri could not be mass-produced as the hand-rolling technique was considered too difficult for a machine to replicate. Shapes[edit] Rice[edit] Fillings[edit]
Gyoza | Gyoza Recipe Gyoza Recipe – Gyoza are Japanese dumplings. Learn how to make the best gyoza with this quick & easy recipe that takes only 30 minutes. Gyoza are Japanese-style dumplings. Originated from Chinese jiaozi (dumplings), gyoza has become a mainstay of Japanese cuisine, a staple that is very popular in and outside of Japan. There are four ways of preparing gyoza: steamed, boiled, deep-fried, and pan-fried. Making gyoza can be challenging to many people if you don’t know how to assemble the dumpling. REMEMBER TO SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. Rate This Recipe Name Gyoza Recipe Preparation Time Cook Time Total Time Average Rating
Instant Pot Herbed Chickpea Plov Recipe Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov recipe they included in that book, because, as noted, it's hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you're going to want to dig in here, this plov recipe is for you. If you've never experienced a plov, its heralded as "the undisputed king" of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
bento zen | zen in lunchbox form eggplant & kale nooch bowl as some of you may know, i’ve been attempting to shift to a more plant-based diet. i’m not ready to commit to being vegan (and not sure if i ever will be!), but i had already pretty much limited my animal-based food intake to fish and dairy, and have now found that further reducing the amount of dairy in my diet gives me less digestive issues and higher energy. exploring vegan pantry staples has been a fun exercise for me — for example, nutritional yeast (nicknamed “nooch”) is a go-to product, but was totally new to me. this simple dinner satisfied my craving for earthy, umami flavors and hearty (almost “meaty”) textures, but was entirely plant-based… filling, but surprisingly light. cooking method after the jump. Read the rest of this entry » ZICO & perfect fit “coco-butter monkey cups” grilled eggplant quinoa salad another day, another quinoa salad, right?! birthday blackberry ginger cupcakes recipe and reviews below! mexi-wrap bento and mon bento box review
Pad Thai (Vegetarian) Pad thai is nearly always a crowd-pleaser. It's the sort of food that's good, even when it's bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today's pad thai recipe is the riff I've been making lately - combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. The Pad Thai Set Up Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. The other wild card here is in relation to the bean sprouts. Variations A number of you have left tweak and variations in the comments that I wanted to highlight. For you turmeric lovers, you can also browse these turmeric recipes.