Prefect Mapo Tofu
Japanese Food Recipes : Mapo Tofu （マーボ豆腐）
In Japan, when you enter a Chuka 中華(Chinese) restaurant, sit down then look at the menu, you will find this dish - Mapo Tofu. Mapo Tofu is a Chinese well-known dish from the Szechuan province. It combine the Chinese chili-bean paste or called Tobanjiang with tofu and minced pork. Tobanjiang plays the main role in spicy flavor of the dish. Although, most of the Chinese restaurants offer this famous dish, Mapo Tofu in Japanese style is not as spicy as the origin from Szechuan. It is sweeter and milder in taste.
Remember when I ordered, I will request for more spicy mapo tofu and add more chili-oil (rayu) when serve. If you are cooking at home, you may add more tobanjiang if you prefer more spicy taste. Serve with hot steamed rice will stimulate your appetite. Continue reading →
Chinese Sizzling Noodles
A busy day end, when I just wondering what to have for dinner, my daughter requested for noodles with some soups. So, we decided to have Yee Mee, a type of Cantonese instant dried noodles which looks like this…
It is a really simple and easy recipe for whole family and one of my favorite choice when I am in busying mode. Sizzling noodle recipe with thicken cornflour soups .. Yummy!!
Japanese Green Tea Soba
Japanese Noodles Recipes : Japanese Green Tea Soba (茶蕎麦）
Buckwheat noodles or soba(蕎麦) is one of the healthy dish and a hot weather favorite in Japan.
Green Tea Soba (茶蕎麦）
There are many type of soba in Japan and the most delicious type is, of course, the freshly home-made type called “te-uchi soba”(手打ち蕎麦). But, it is hardly find outside Japan unless making own self.
Chilled buckwheat noodles are often served on a basket-weave tray called “Zaru” in summer and these cold noodles are equally attractive dished up into bowls. Normally, there are other famous dishes to serve together during summer with the chilled soba in Japan such as hiyayako (Japanese cold tofu appetizer), hiyashi-chuka (Chinese style cold noodle salad).
Japanese healthy buckwheat noodles
Here in this post I use Japanese dried green tea favor noodles that just freshly brought as “omiyage” gift from Japan by my friend couple days ago.
Instant Makes Easy
This post is especially for those busy people that claimed that have limited time to cook for daily meals and yet want to enjoy a delicious Japanese dishes.
Here, you are..you can store some instant ingredients just like this.
It is really convenience nowadays if you just visit an Asian market, you can get more of these instant ingredient easily. All the ingredients needed and instructions of how to prepare are included. So, you’ve only got to prepare some fresh ingredients like pork or chicken, tofu and other vegetables depending on your needs. Then enjoy cooking and have you food Done in just 15 minutes or less !!
Roasted Pork Yakibuta
This morning when I was hanging around a local wet market, initially, I was looking for some roasted pork at the butcher to prepare a quick stir-fried vegetables. But, it was too late when the time I reached, the beautiful roasted pork was finished.
So, I decided to make it myself. Remember my first attempt to cook the roasted pork was 2 months ago where the dish was just okay due to lack of some Chinese cooking ingredients. This time I get ready with additional ingredients like Chinese Shao Xing cooking wine, Thai fish sauce to marinade the pork.
And here is the result as you can see..Yummy, with this mount-water look roasted pork!!
Chicken Porridge
Recently the weather is really hot and makes me feel feverish. And I was longing to have some hot congee. So, I get all the ingredients prepared and cook this delicious porridge.
I remember a chef in Yokohama Chinese Town restaurant told me on my last visit to Japan, said the most important point to cook chicken porridge is the chicken soup stock and control of heat. You need to get the chicken soup stock simmer for at least an hour with the chicken bone. Secondly, after the first boiling stage, just reduce to low heat and simmer them for at least 30 minutes.
Ya, with recalling the tips, I managed to cook my version with additional scallop’s yummy taste mixed in the hot chicken congee.
Try this out! Continue reading →
