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The cooking / cuisine fan club
The cooking / cuisine fan club
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The cooking / cuisine fan club
Why so dead in here? This is an awesome social group idea. I was browsing groups and found this little gem, so naturally I had to join. I love cooking. I'm glad to see there's at least one other person here who does. <3
So what's on the recipe?
I love food and appreciate any one and everyone who takes their time and effort in making the best out of ingredients they use.
The magic word is "Oishikuna~re"
Ok since I joined let me lively up this place with a recipe for Japanese omelette called Tamagoyaki(finished picture in album) meaning well "Baked eggs"
We can't start an omelette without eggs so three eggs
katsuo dashi or dried bonito flake broth 1/4 cup
Shoyu or Soy sauce 1/2 table spoon
Sake 1/2 table spoon
or Japanese mountain yam 1/4~1/3 cup (See picture)
Shrimp paste (Just crush 3~4 raw shrimps with pestle)
Sugar or Mirin 1~2 table spoon (If you are going to serve it as sushi)
Pinch of salt
sesame seed oil
Beat egg and add all ingredients and fry like a normal omelette using sesame seed oil and you got yourself a fluffy tamagoyaki.
There is a special pan to shape it like the one I posted in the album.
Some people finally joined XD. Welcome to everyone. Thanks a lot for joining
@Tri-ing: It looks really nice! I will try to cook that soon.
Here a simple French recipe.
My version of the
Chicken breasts with sauce Normande (Normandy sauce)
- 200g cultivated/button mushrooms (french name = Champignons de Paris)
- 3-4 shallots
- Black pepper powder
- Nutmeg power
- Fleurette cream ("Fleurette" is a french term. If you don't know what it is, go there:
- 3 or 4 chicken breasts (One chicken breast per person at least. If they are too small, add some more)
- An egg yolk
- Lemon juice
- A bit of sunflower seed oil (you can use butter if you prefer. But me I prefer to use vegetale oil)
You will have to use:
- A frying pan
- A kitchen knife or a vegetable knife (well you can also use a normal knife, no one will yell at you for doing that XD)
- A wooden spoon
==) Preparing the mushrooms.
DON'T wash them
. Washing them could soak water in them (anyway, if you are not sure and if they are really dirty, wash them. But me i would say to never wash the cultivated mushrooms). Now use the knife to peel them. Grasp the edge of the skin and pull it to peel the mushroom cap and stem (if you don't see what I mean, I will take some photos when I will buy some mushrooms). On a side note. The mushrooms that I use are from France. Now, countries like Netherland or Poland procude their own button mushrooms. But they are nowhere near as good as the French ones. Mainly because they are soaked with water. So they look big, but when you cook them, they lose all the water and become small. Plus, they are insipid in comparison with the french mushrooms. Anyway, if you can only buy mushroom from those countries, buy the double. So for 200g of french mushrooms, buy 350 - 400g of poland mushrooms for example. Now slice the mushrooms and reserve them for later.
==) Preparing the shallots. Peel them and slice them and reserve them for later.
==) Preparing the egg yolk. Separate the yolk from the egg white and reserve it for later.
1} Slice the chicken breasts thinly (well, NOT too thin), or don't slice them if you prefer it that way. If you don't slice them, use the kinfe to make some cuts on each chicken breast. Put a bit of sunflower seed oil in your frying pan, then put your chicken white meat in it. Put salt (not TOO much, be careful. If you are not sure, just put a bit. You will be able to put salt in the sauce later if it is too insipid. And put a bit of black pepper powder too. Then let it cook over a slow heat.
2} Once the chicken meat is done to a turn, take it out of the skillet and reserve it for later. Now, put the sliced shallot in your frying pan and let it sweat in the chicken juice (In France, we call that "faire suer les échalottes/oignons") over a slow heat. (Don't let it burn!)
3} Once the sliced shallots have sweated, put the sliced mushrooms in your frying pan, and let it cook for some minutes. The sliced mushrooms have to become a bit firm. But again, don't let it burn.
4} Now, deglaze with the cream and let it cook for 3 min over a slow heat. During the last minute, add just a bit of lemon juice, and a bit of nutmeg powder (not too much!!!). Also, taste the sauce, if you think that you have to add a bit more of salt and/or pepper, do it now.
5} Turn off the fire for now. Now, be ready XD. You have to add the egg yolk to the sauce and stir it with a wooden spoon !!! The yolk has to mix with your sauce.
7} Add the chicken meat to your sauce. Let it cook for ~30 seconds (If you think that your sauve is too liquid, let it cook for another minute, but be careful, if it becomes too thick, it's not good at all.) and serve it hot with Rice (I only like chinese Rice. French Rice is MEH!), and red wine (if you like wine) or sweet cider.
Bon appétit ^___^!
A dish although it is very popular here in Japan I found that it is not that well know nor cooked out side of Japn which is deep Fried oyster or Kaiki Fry.
It's simple actually, first lightly coat oyster with flour, then dip oyster into beaten egg finally cover with bread crumbs same way you would create croquette.
Deep fry oyster at 180℃ and serve with mayonnaise tartar.
Goes great with sparkling wine.
Thanks for the tips!
Now I have to go, I have a volleyball match soon, will talk to you later
These recipes all sound wonderful. I’ve been looking for a good chicken recipe (getting sick of the same-old, same-old), so I’ll probably attempt Narona’s recipe for dinner this week. Thanks guys!
Since we have Japanese and French recipes, I’ll contribute a traditional Portuguese recipe to the mix. Feijoada is a bean and meat stew, usually served on rice with collard greens on the side. It’s very filling, and makes an awesome cold weather food.
2 lbs black beans, picked through and rinsed
1 lb salt cured beef (carne seca or corned beef)
2 TBS extra virgin olive oil
1/2 lb salt pork, cut into cubes
4 garlic cloves, minced
1 medium white onion, chopped
1 serrano pepper, cut in half
2 bay leaves
1 lb smoked ham hocks
, cut into pieces (chorizo or pepperoni also work well)
1 lb pork ribs, separated into individual ribs
2 oranges, peeled and sliced (optional)
1. One day before you plan to serve the feijoada, put the beans in a large bowl and cover them with cold water. Cover the bowl and refrigerate overnight.
2. In another bowl, soak the salt cured beef (if you’re using it) in cold water. Cover and put in the refrigerator overnight (you’ll want to change the water a few times.)
3. Drain the beans and meat. Cut the meat into chunks.
4. Coat a large pot with the olive oil and turn heat to medium. Add the salt pork, onions, garlic, pepper, and bay leaves. Cook, stirring often, for 5 min. Add ham hocks, ribs, cubed beef, sausage, carne seca (if using) and beans. Add just enough cold water to cover it. Bring to a boil and reduce to medium-low heat, cover, and simmer for 2 hrs, stirring occasionally. Skim off any foam on the surface and add more water if needed.
5. Remove ham hocks from pot, cut off the fat and rind, shred the meat, and return it to the pot. Mash some of the beans against the side of the pot. Stir the stew. Add salt if desired.
6. Serve over white rice with collard greens on the side. Garnish with orange slices if you want.
2 bunches collard or kale greens
3 TBS extra virgin olive oil (I usually use butter instead)
3-4 garlic cloves
1 cup chicken broth
1. Cut away stalks and stems, discard any brown or yellow leaves. Wash and dry thoroughly.
2. Roll the leaves up lengthwise (you can do several at once) and cut into ribbons.
3. Boil some lightly salted water and add the greens. Boil for three minutes, remove, and drain well.
4. Heat oil (or melt butter) in a skillet over medium heat. Saute the garlic for about 2 min. Add greens and toss well.
5. Pour in broth and cook until greens are wilted. (You
don’t want to overcook them. Trust me.) Serve with feijoada.
To pay respect to the Portuguese compatriots who introduced castera, kompeito and Temura among other things, I think I will write down how tempura recipe evolved here in Japan.
Well actually there is no golden rule here select your favorite seafood like shrimp, squid, sea eel(not to be mistaken with the river variety), Sillago, Bleeker, shredded burdock and carrots, onion, coronarium, pumpkin slices, egg plant slices, etc. at some fancy tempura houses they even serve tempura ice cream.
The trick to making Japanese tempura is not to create gluten within the batter so you cool everything that goes in the batter which is;
water 1/2 cups
flour 2/3 cups
The next thing you must be careful not to mix the flour too much for it will again result in producing gluten.
Add ice in the water and beat the egg in the water before sifting in the flour and gently mix, don't worry if there are blotches of flour in the batter.
Heat up cooking oil(add some sesame seed oil if you have some) to 180 degrees dip you favorite ingredient into the batter and fry.
Be careful not to fry too many at one time, if the temprature becomes low it results to soggy tempura.
Don't throw away the batter buds floating in the oil. Collect them and you can use them as an ingredient for another dish, okonomiyaki.
Ingredient for dipping sauce for tempura;
Katsuo dashi 1 cup
Mirin 1/4 cup
Shoyu 1/4 cup
Mix all ingredient and heat up to a simmer.
To serve grate daiko and ginger with some Shichimi(Japanese 7 spice mix) and have the guest add to their liking.
Japanese also eats the sea food tempura with salt and lemon.
Hey guys! How goes? Just thought I should thank Narona for her recipe for chicken breasts with sauce Normande. I made it for dinner this evening, and it was
. I did cut the recipe in half, since it's just the two of us here, and I may have made a little too much sauce, but it was still incredible. Will make again. And again. Thanks a bundle, Narona! :>
I'd love to attempt Tri-ring's recipe for Tempura (I've actually never tried it), but unfortunately deep-frying food has never been my forte. I always either burn it to a crisp or think it's cooked, but the inside's not done. Tips Y/N?
And now, to try and contribute something. Chocolate chocolate chip muffins: the ultimate breakfast food. Unhealthy? Yes. Worth it?
Chocolate Chocolate Chip Muffins
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
4 tablespoons white sugar
1. Preheat oven to 350 F (175 C). Line muffin cups with with paper muffin liners. (Or just grease the cups, but they're not nearly as cute that way.)
2. Sift flour, sugar, cocoa, baking powder, baking soda and salt together. In a separate bowl, combine milk, egg, oil and vanilla. Make a hole in the center of the dry ingredients and pour liquid into it. Mix just until ingredients are combined. Add chocolate chips and stir just to combine. (Don't overstir; they'll turn out tough.)
3. Fill muffin cups 3/4 full with the muffin mixture. Sprinkle with the 4 TBS white sugar if desired.
4. Bake for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
***You can also add 3/4 cup chopped walnuts at the same time you add the chocolate chips. I never do it, just because I'm not a nutty kind of person (har!).***
How to check the temprature of deep fry cooking oil.
If it's a batter type drop a droplet of batter into the oil, if it sinks to the bottom then it is still around 130 degree.
If it is around 200 degree the batter will not sink and batter buds will form at the surface.
At just the right temprature of 180 degree the batter will only sink mid-ways before it starts rising again.
That is the temprature you want when you are going to deep fry things.
The same phenomenon will happen with bread crumbs soaked in egg.
Totally off-topic, but Tri-ring, I love your avatar. It's adorable. :>
Thanks so much for the tips. I wrote them down so I can have them handy the next time I try to fry something. It'll turn out better this time, I can feel it.
Thanks blue skies although most of the R+V anime fans would probably not agree.
Now concerning Katsuo dashi or dried bonito flake broth. This is said to be the soul of Japanese cuisine. Without it you'll not be able to make most of Japanese recipes.
I post a picture above to show what a Katuo-bushi looks like.
It is made from bonito boiled then dried applying mold for fermentation to obtain it's unique flavor. If you have a chance to take a look, the inside looks like amber and it is rock hard.
To make Katsuo dashi you'll need another ingredient, konbu.
Konbu is dried kelp seaweed.
Place a peice of konbu 8cm by１２ｃｍ into a pot with 1.5 liters of water and leave it still for 2 hours.
After 2 hours heat the pot with the konbu inside pull out konbu just before the water reaches boiling. Turn off the heat and add one~two handful of katsuo flakes into pot and wait for it to sink.
Filter the katsuo flakes and you got ichiban dashi. (Don't throw away the katsuo and konbu just yet)
Ichiban dashi is good for miso soup and/or owan.
Place the konbu back into the pot and add about a liter of water and heat to boiling.
When water reaches boiling turn down the heat to a simmer and add katsuo used to make ichiban dashi and simmer for 3~5 minutes.
Filter and you got Niban dashi.
This is good for adding flavor to recipes like tamagoyaki and/or okonomiyaki.
You still not need to throw away the konbu.
Cut the konbu into strips and put into a pot.
Add three table spoons of niban dashi, 1/2 table spoon of soy sauce 1~2 table spoon of sugar and 1/2 spoon of sake.
Stir under a slow fire till sauce thickens into a syrup.
You got yourself a self made shiokonbu. Goes great with a bowl of white rice.
Here is great dish to make you warm.
Chawanmushi or "Custard pudding ala Japonese".
It's a warm dish and it's not dessert either.
Here are ingredients for 4
3 cups of Ichiban katsuo dashi
2 tea spoons of Mirin
1/2~1 tea spoon of sugar
1/2 tea spoon of salt
2~3 tea spoon of soy sauce
chicken breast meat without skin
4 ginko seeds
4 slices of
1 dried shitake mushroom
Warm katsuo dashi and add mirin, sugar, salt, soy sauce, cool after all ingredient desolves
Cut chicken into bite size then wash with sake
Remove shell and intestine from shrimp and wash with sake
remove shell and out skin of ginko seed
soak dried shitake mushroom in warm water to regain softness and cut into four pieces
Beat egg and add katsuo mixture then filter through linen
Place one piece of chicken,shrimp, ginko seed, kamaboko and piece of shitake mushroom into a small ceramic bowel then gently fill in with egg katstuo dashi mixture.
Place lid on bowel and steam for 1~2 minutes in high heat then turn it low and steam for an another 13 minutes.
Here is the last recipe I tried, and it was really worth it! (And surprisingly easy)
Agneau en col roulé
or Lamb filet wrapped in pastry
A nice main dish for receiving guests.
Ingredients for 4:
2 lamb filet ( 400-500g)
100-130g of sliced smoked/dryed bacon (if possible, nice long strips about 1mm thick)
some lettuce (you will need the large leaves, reserve the small ones for a salad)
about 320g of
: puffy pastry (here I cheated a little and used a ready for use standard pre-levelled rectangular piece
1-2 egg yolk
2 tbs oil
1) Oil and season the meat.
2) In a heated pan, seal the meat until brown on both sides. Reserve the meat.
3) Coat the meat with mustard
4) Wrap the 2 filets (put lenght to length) with the lettuce
5) over the lettuce, wrap it again with the slices of smoked bacon
6) wrap with the puffed pastry
7) cover the pastry with egg yolk
8) cook for 15 min in a preheated oven at 220°C
9) cut in large slices and serve with
Thats the (roughly) translated recipe I found in a magazine. Now here are some aditional tips:
-I went without the seasoning and directly sealed the meat in a pan, as I had some very fine lamb.
-I found that the whole wrapping thing was much more easier if you went from the outside to the inside:
1) unroll the pastry.
2) cover the middle of the pastry with the bacon slices (like the ribs of a boat)
3) cover the bacon with the lettuce leaves
4) over the preparation, coat with mustard the 2 filets, and dispose them lenght to lenght on the lettuce.
5) as I had some big filets, I put some extra small lettuce leaves on the top of the filets, with bacon over it.
6) close the wrapping.
OK here is a very traditional seasonal dish from Japan eaten in in the First three days of New Year.
It's a soup called
and each home has their own ingredient.
Our home recipe for four is;
Ichiban Katsuo dashi 1 liter
1~2 tea spoon of salt
1/2 table spoon of Shiro soy sauce
1 table spoon of sake
hand full of daiko cut into match sticks
4 slices of kamaboko
1/2 duck breast meat
or rice cakes
small bundle of spinach
One dried shitake
8 slices of carrot(carved into Ume blossom if you can)
Soften shitake by placing shitake into hot water and cut into four pieces
Rinse spinach throughly to remove dirt and sand stuck within leaves.
Remove root then boil briskly to soften leaves
Rinse in cold water then squeeze water out throughly from spinach
Cut in to 4~5 cm length
Roast duck breast to rose and slice into 5mm thickness
Warm katsuo dashi to a simmer add sake, salt and shiro shoyu(you can use the same flavored broth for udon as well.) then cook daiko and carrots in dashi.
Toast mochi till it puffs up.
Place cutted spinach, kamaboko, shitake, duck slices, mochi carrot and some daiko into individual bowl and add katsuodashi into bowl
Now before I finish I would like to explain alittle about soy sauce.
There are actually 5 different types of soy sauce in various grades.
Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat.
Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.
A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food.
This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shoyu (甘露醤油) or "sweet shoyu".
The reason why I recommend the shiro type for a clear broth is because you don't want to taint the clarity of the broth using Koikuchi or even Usukuchi, but you always substitute it with koikuchi type.
Merry Christmas everyone!
I have up loaded pictures of a traditional New Years meal called
ryori to be eaten during the first three days of New Years.
It has special meaning to each dish like Ebi,
Ebi is written 海老 and means an elder of the sea derived from the bent back of a shrimp wishing for the everyone to live a ripe old age.
Kurikinton is to wish all will be fortunate to gain gold form the color of the dish.
Kazunoko is to wish all that they are fortunate with many children and so on.
I wish all a happy New Year.
I hope we will have another fruitful year.
Happy new year to everyone
After three days of traditional Osechi and, Ozouni. I'm craving for somthing more western style food.
Here is something simple and great that fills you up.
Piece of sliced bread
Small can of tuna
1 small can of corn
A dash of soy sauce(If you like)
Some melting cheese (Emmental, Cheddar, Mozzarella, etc)
Finely dice onion
add pinch of pepper, powder rosemarry(or favorite herb), salt and mix with onion
dice mushroom and add to onion
drain corn and tuna and add with onion mixture
Add mayonnaise(same amount as tuna) and (soy sauce) mix
spread tuna mixture over bread
Top mixture with some cheese and toast in oven till cheese melts
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