Chawanmushi (Japanese Steamed Egg Custard)

Chawanmushi is a classic Japanese steamed egg custard that is served in a cup. A delicate and savoury appetiser for the family. I made the Dashi broth with bonito flakes and Korean Ottogi Sea Tangle (kelp) The Dashi broth is what makes the egg custard tasty and the texture of the egg custard is silky smooth and wobbly. You can add any fillings you want to the egg custard. I have just prawns and carrots in the fridge, so I have just this two ingredients for the fillings. The prawns and carrots lend a contrasting  mouthfeel to the dish. A beautiful appetizer to serve to the family or when you have guests. It appeals to both adults and children. This is served in Japanese Restaurant when we order their set meal .

I will prepare this dish whenever I have bonito flakes and kelps in the house. Flavourful Japanese steamed egg which hubby and I love very much.

Love the silky smooth wobbly

texture

the prawns and carrots

add character to the dish

Bonito flakes

and kelp for making

Dashi broth

Chawanmushi
Ingredients
2 eggs
1 1/4 cups Dashi broth
4 med sized sea prawns - removed shell and deveined
1/2 carrot - sliced into thin slices
4 ginkgo nuts

seasoning
1/2 tsp mirin
 1/2 tsp sea salt
1/2 tsp soy sauce

Toppings can be 1/2 tbsp ikura ( salmon roe ) 2 pieces of uni ( sea urchin ) but since I do not have them, I just add spring onions as garnishing :)

Method:
Prepare the dashi by boiling bonito flakes and kelps. Dashi creates a savory umami flavor from these ingredients and you don’t need to season the food much if you have good dashi. You can add shiitake mushroom and anchovies and boil these four ingredients to get a good dashi.

Whisk egg and seasoning and 1 1/4 cups Dashi broth together till well combined.
 Sieve the mixture.  Prepare a medium sized ramekin or 2 chawanmushi cups,  add in the fillings  , first the prawns and then ginkgo and carrots.  Pour in the sieved egg mixture.

Prepare a boiling steamer.  If using ramekin, cover with aluminium foil ( to prevent water from getting into the egg custard.  Steam for 15 mins under low heat.  Take out and garnish with spring onions or with ikura and uni .

Enjoy !

Gyeran Mari/Korean Egg Roll With Bonito Flakes

Cooking simple and yet delicious, this is it. Gyeran Mari, Korean egg roll which is fun to make and is attractive in outlook which appeals to both adults and children. When I run out of ideas what to cook for dinner, I will look through the recipes in my blog.  I spotted Gyeran Mari and thought it would be great to make this roll since I have some packets of bonito flakes and roasted seaweed after the Korean grill dinner. My food must not only look good to the eye but must taste good too. It is really fun to make this korean egg roll and I believe that practice makes perfect. This is my fourth time making it and I still needs to perfect my skill in making them as I tend to overcook the egg. I added bonito flakes for extra flavour.

you need a rectangle pan for making this korean egg roll

using a silicon spatula makes folding easier

practice makes perfect...

garnishes the top with bonito flakes

gives extra flavour to the egg roll

For the recipe, click  Gyeran Mari

Jerky Meat /Bak Kwa Side Dish

This is a very delicious and refreshing side dish. I saw this on my friend's instastories and I knew I had to try it. Since I have made some pork jerky/ bak kwa for CNY, I took some to made a side dish for di ner. It is a very easy to whip up dish. Appetising side dish that I have added to our dinner menu. Thank you Sonia of Nasi Lemak Lover for sharing this drool worthy side dish.

Ingredients :

2 pieces of pork jerky/Bak kwa - cut to bit sizes
1 tbsp chopped garlic
1/2 tbsp chopped red chillies
2 tbsp of chopped red onions
1/2 tbsp of chopped spring onions
1/2 tbsp of calamansi juice

Method:
Mix all the above ingredients till well combined.
Serve as a side dish.

Quick and Easy Thai Panang Curry Just Like You’ll Find in Bangkok

When you think of curry, what color comes to mind? Most westerners automatically think yellow because Indian curries have long been the easiest to find. However, in more recent decades, an increasing number of Americans are being introduced to Thai curries, of which Panang curry is a particular favorite. This particular recipe is on the red side but also popular is green curry, although it is traditionally a little sweeter and often much spicier.

Royal Free Photo

 Ingredients You’ll Enjoy in Thai Curries

Before getting into this amazingly simple recipe for authentic Panang curry, the one thing you should know is that some ingredients are found in all (or most!) Thai curries. Those ingredients would include Thai basil, Thai peppers, coconut milk, lemongrass, shrimp paste, garlic, shallots and galangal. At this point, you are probably asking what on earth galangal is, but if you were to visit any Thai kitchen, you’d find that no self-respecting chef would be without a ready supply on hand. Don’t mistake galangal for ginger, however, as it’s a rhizome of similar appearance. You’ll find the taste a bit more piney than ginger and it’s definitely sweeter.

Making Panang Curry at Home Even in Thailand!

Some families go on vacation while eating out only some of the time. If you are on a vacation in Bangkok, this is where you’ll want to try your hand at mastering any of the Thai curries you’ve sampled thus far. It’s definitely where you’ll find all the ingredients you need for the authentic recipe we’re about to discuss. Also, don’t forget to check out which wines go best with Panang curry because it doesn’t always follow that white wines go best with seafood and chicken. Check with a local wine delivery Bangkok merchant and you’ll be able to discover what wines are served at tables in Thai homes and restaurants. What meal is complete without a glass of wine anyway?

The Recipe You’ve All Been Waiting For!

For a list of ingredients, check out this site. You may not have all the ingredients on hand, but like that Thai wine, you can usually find Thai merchants who will deliver if you are in Bangkok. Start by slightly browning or sautéing your meat, usually chicken or beef, cut into small chunks. Next, it is suggested that you add sliced red peppers and continue cooking for just a few minutes more. Take these out and you’re ready for the next step which is to quickly stir garlic and Thai peppers into the pan and after just a few moments, add Panang curry paste. You can find this at any grocer back at home or in Thailand if that’s where your culinary excursion begins. You’ll sear these three ingredients until you smell that delightful aroma. Add your coconut milk and Kaffir lime leaves at this point and bring to a boil. Put your meat back in with the liquid and add Thai basil leaves.

Let that simmer for about 10 minutes and voila! You’re now ready to sit down to one of the most delightful Thai dishes with that lovely glass of wine. Wasn’t that easy?

 

Braised Pork Belly With Fresh Shiitake Mushrooms And Potatoes And Carrots

I love mushroom of any sort....I mean edible ones LOL. I bought some fresh shiitake mushrooms from the supermart and it is locally grown .  I normally would have used the dried ones to make this dish but I can't wait to soak them soften for this dish. Thus , I used the fresh ones instead for this braised porkbelly.  It is easy to whip up and a dish full of flavors.  Hubby's favourite dish. For me I love the mushrooms and the flavorful potatoes which has the tasty gravy absorbed into it.  I added some carrots too.  Though the recipe is actually the chinese a pork dish  which the Hokkien called " Tau Yu Bak " whereby the porkbelly is used to braise with dark soy sauce, white pepper and garlic till the porkbelly has soften.  As usual , I would like to add in mushrooms, potatoes and carrot making this dish no longer the authentic dish but just a dish with lots of other stuff though the method of cooking is still the same.  1.5 hours of slowing cooking brings out the wonderful aroma of this braised porkbelly dish.  You can serve this dish with plain porridge or rice or even goes well as a dish for the sourdough bread I used to make.

Braised Pork belly With Fresh Shiitake Mushrooms Potatoes And Carrots

ingredients:

350 -  gm of pork belly - cut into 3/4 inch thick bite size
1 carrot - cut into 1/2 inch cube
12 pieces of fresh shiitake mushrooms - ,cut off the stem and drain drain
2 potatoes - cut into small chunks
1 head of garlic - crushed

1 tbsp of thick soy sauce
1 tsp of ground white pepper
1.5 to 2 cups of water to be added in gradually
1 piece of Maggi chicken stock
salt to taste

Method:

Heat up stainless steel pot under medium low heat , once the pot is hot , add in the crushed garlic and the pieces of pork belly , keep stirring till the meat is half cooked and the liquid has more or less dries off.  Add in the thick soy sauce and white pepper and give it a quick stir .

Once it is aromatic, add in half of the 1.5 cups water and cover with lid and let the meat simmer till the water has almost dried off. Add in the cut potatoes and carrot and the balance of the water. Cover with lid and continue to simmer till the potatoes and carrots are cooked and the meat are tender.  Add in the chicken stock  , the fresh mushrooms and continue simmering till the mushrooms are cooked and the gravy has thicken.  Add salt to taste.

Dish up and serve with rice, porridge or eaten with sourdough bread.

 Enjoy!

 

Pan Fried Homemade Pressed Tofu With Shichimi Seasoning

I have been making my own tofu since the day I learned from Angie Tee.  Gosh, it was really kind of her to share her knowledge on making tofu.  I am a tofu lover and I eat a lot of tofu in a month. Homemade would be best for me since I cook them very often. Free from preservative and the taste and texture is so good that I will not buy commercial ones anymore.  

I add them to my Miso soup, Korean Jiggae , steam it with lots of fried shallots and soy sauce and so many other dishes  that I can cook with tofu. Today, I just pan fried them . Simple yet delicious. All I did was coat them with rice flour and sprinkle Shichimi seasoning on them while they are still hot from the pan.  Crispy edges , soft on the inside and oh gosh I can just go on eating them leaving none for hubby if he didn't stop me "  helloo... keep some for me "  LOL!

You can hop over to Angie's blog Seasalt With Food , she has many wonderful recipes that she shares there.  This is the fifth pressed tofu I have made so far.

it is a joy to hold this piece of homemade pressed tofu

coat each piece of tofu with rice flour and salt

before pan frying them with a little oil

on a non stick pan..the oil helps to give the tofu pieces

the crispy edges, yet soft on the inside.

the moment the fried tofu are out of the pan,

sprinkle shichimi seasoning on them

For the video on how to made your own tofu

click the link below

https://youtu.be/Uu-KNLt0wpw

Enjoy!