homemade bread
27 Tuesday Sep 2011
Posted American, Western Food
in27 Tuesday Sep 2011
Posted American, Western Food
in23 Friday Sep 2011
Posted Eastern Food, Japanese
inIngredients:
1/2 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon sugar or sugar substitute
1 tablespoon sesame paste or tahini
1 tablespoon sesame seed, roasted and partially ground
2 tablespoons rice vinegar
1 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
3/4 teaspoon salt
1/2 teaspoon ajinomoto (accent) (optional)
1-2 dash Tabasco sauce (optional)
1/2 teaspoon black pepper
Preparation of Nona’s Japanese Creamy Sesame Salad Dressing:
Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.
http://www.justbestrecipes.com/hot-drink/nona-s-japanese-creamy-sesame-salad-dressing.html
22 Thursday Sep 2011
Posted Eastern Food, Indian
in22 Thursday Sep 2011
Posted Eastern Food, Japanese
in4 Tablespoons sesame paste
6 1/2 Tablespoons dashi
3 1/2 Tablespoons mirin
3 1/2 Tablespoons shoyu (taste, and adjust if necessary)
Put the sesame paste into a suribachi. Little by little, grind or stir in the dashi. This step is fun to watch as the sesame paste turns paler and thinner as soon as the liquid hits it. Add the mirin, then the soy sauce. Taste, and if you like, add more soy sauce—it was fine for me without additional.
(Adapted from http://1tess.wordpress.com/2008/06/25/cold-shabu-shabu-with-creamy-sesame-dressing/)
22 Thursday Sep 2011
Posted Eastern Food, Japanese
inIngredients:
1 tsp rice vinegar
1 tsp vegetable oil
1 tsp sugar
1 tsp soy sauce
1 tsp grated onion
2 Tbsp ground white sesame seeds
1 to 2 tsp mayonnaise *Adjust the amount of mayonnaise as you like.
Preparation:
Mix rice vinegar, oil, sugar, and soy sauce in a bowl. Add grated onion and ground sesame seeds. Add mayonnaise as you like.
*Makes 2 servings
(Adapted from http://japanesefood.about.com/od/japanesesaladdressing/r/sesamedressing2.htm)
22 Thursday Sep 2011
Posted Eastern Food, Japanese
inIngredients
Chili oil; to taste
1 2-inch chunkfresh ginger root
1/3 cup Hot water
1 lg Garlic
1/2 cup Unsalted peanut butter
2 tb Sweet white miso
1 tb Soy sauce
3 tb Fresh lime juice
How to Prepare Peanut Miso Dressing And Dipping Sauce
1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and soy sauce. Blend until smooth.
2. Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish.
3. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing. Makes about 1 1/4 cups. REG 4
(Adapted from http://www.bigoven.com/recipe/133594/peanut-miso-dressing-and-dipping-sauce#tab-recipe)
20 Tuesday Sep 2011
Posted Chinese, Eastern Food
inhalf chicken
3 Rhozoma Dioscoreae (wai san)
2 Astragalus Root (pak kei), cut into half
3 Codonopsis Pilosula (tong sum)
small handful of Fructus Lycii (kei chi)
1.5L water
Salt to taste
Directions
1. Blanch chicken in boiling water for a few minutes. Drain, rinse with cold water & set aside.
2. Place blanched chicken and the rest of the ingredients in water. After coming to a boil, simmer on low heat for at 45 minutes, and longer if you can.
3. Season to taste with salt. Serve with steamed white rice.
11 Sunday Sep 2011
Posted Chinese, Eastern Food
inIngredients: (serves 2-4)
10 pieces “Tong Sum” (codonopsis pilosula)
10 pieces “Wai San” (rhizoma dioscoreae)
10 pieces “Park Kei” (astragulus root)
½ cup “Kei chi” or wolfberries (fructus lycii)
10 dried red dates
2 lbs pork bones
1-2 lbs lean pork
Method:
1. Rinse pork bones and cut meat into thick chunks. Add meat and enough water to a big pot and bring to a rolling boil. Remove and rinse off the scums and impurities until water runs clear.
2. Add enough water to cover the meat and return to stove and bring to a boil. Cut dried herbs in short lengths and add into the soup. Cook on high heat uncover for about 10 minutes. Return lid to the pot and simmer on low for about 3 hours or until meat is soft and soup is fragrant from the herbs. Season with salt.
(Adapted from http://mztasty.blogspot.com/2011/03/chinese-herbal-soup.html)
11 Sunday Sep 2011
Posted Chinese, Eastern Food
inIngredients
1 carrot
1 potato
1 broccoli
1 ear of sweet corn
20g astragalus root
2 teaspoon salt
1000ml vegetable soup stock
longan/wolf berries
Directions
1.Peel the carrot and potato. Cut both into bite-sized cubes. Wash and drain
2.Cut the broccoli into small florets. Wash and drain
3.Wash the sweet corn, cut into sections
4.Add the vegetable stock in a pot, add the carrot, potato, sweet corn, and astragalus
5.Bring the soup stock to a boil, lower the heat to a simmer and cook for 20 minutes or until the carrot and potato become tender
6.Add the broccoli and cook till it is done
7.Add salt to taste before serving
01 Thursday Sep 2011
Posted Desserts
in2 cup unsalted butter, room temperature
2 cups sugar
2 large egg
2 tablespoon vanilla extract
2 teasppon salt
5 cup all purpose flour
1. Cream butter + sugar on highspeed
2. Add egg, vanilla, salt, mix on medium speed til combine w/ mixer on low speed.
3. Add flour in 2 batches
From Jonathan’s mother!