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Monthly Archives: February 2011

Okonomiyaki – Japanese Pancake

Okonomiyaki-the Japanese Pancake

As the name suggests, okonomi means your favorite in Japanese.  You can customize the pancake with your favorite ingredients.  I added my favorite corns with extra cabbages and Katsuobushi.  🙂

Ingredients:

  • 1 pack (100g) Okonomiyaki Flour
  • 2/3 cup of dashi
  • 2 eggs
  • 1/2 lb chicken thigh, cut into bite-size piece
  • 4 cups of Cabbages, cut into strips
  • 1/2 cup of corns
  • 1 onion, cut into strips
  • 2 stalks of scaillion, thinly sliced
  • 2 tablespoons Beni Shoga (Pickled Ginger)
  • Kewpie Mayonnaise
  • Okonomiyaki Sauce
  • Katsuobushi (Bonito Flakes)

Directions:

  1. Marinated the chicken with 2 tbs of soy sauce, 1/2 tbs sugar or mirin, 1 tbs of sesame oil, 1/2 tbs of corn starch
  2. In a bowl, whisk flour, egg and water until smooth, without overmixing
  3. Add cabbages, onion, corns, marinated chicken and 1 tbs beni shoga to the batter.  Mix well.
  4. In a saucepan or griddle, turn to high and pour the mixture and form pancakes.
  5. Turn the heat to medium and cook for 5 minute, then flip over the pancake and cook for 5 minute or until the pancake is firm and well browned.
  6. Remove from pan, drizzle with Kewpie mayonnaise, okonomiyaki sauce, sprinkle with Katsuobushi and 1 tbs Beni Shoga
 

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粵式蒸魚 Cantonese Style Steamed Sea Bass

Steamed Sea Bass

The best way to cook fish in order to taste its freshness is by steaming it.  It doesn’t require a lot of ingredients and it’s a very light and healthy meal.

 








Ingredients:

  • 1 -12 oz whole sea bass, cleaned, scaled, and gills removed
  • 2 stalks chopped scallions, including green
  • 2 tablespoons fresh ginger
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 teaspoons sesame oil

Directions:

  1. Pat dry the fish and place it on a plate and set the plate on top of a  wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarket).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 7 minutes.  You may need to adjust the time accordingly by the size of the fish.
  2. Check fish for doneness. When cooked, the flesh will be white and pull easily from the bones.
  3. Remove fish from steamer and pour off the liquid accumulated on the plate.
  4. Heat oil in the saucepan, pan fried scallions and ginger for 1 minute, then pour it over the fish.  *You can also place the scallions and gingers on the fish and pour the boiled oil on top.
  5. Pour soy sauce and sesame oil on the fish.


 
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Posted by on February 28, 2011 in Chinese, Fish Recipes, Seafood Recipes

 

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Baked Sea Bass with Walnut Breadcrumb Dijon Mustard Crust

Baked Sea Bass with Walnut Breadcrumb Dijon Mustard Crust

This is one of the tastiest and easiest fish recipe I’ve ever enjoyed.  I love the flavor of the walnut-breadcrumb crust.  You can replace sea bass with other white fish and use different kind of nuts to adapt to your own preferences and what you have at hand.



Ingredients:

  • 4 4-ounce sea bass fillets
  • 1/4 cup breadcrumbs
  • 3 tablespoons walnuts, or other nuts
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon whole grain Dijon mustard
  • 3 tablespoons finely grated Parmesan cheese
  • 2 tablespoons minced fresh cilantro or parsley
  • 2 teaspoons olive oil or butter
  • 1/4 lemon

Directions:

  1. In a bowl, mix breadcrumbs, walnuts, cheese and cilantro.
  2. Apply 1 teaspoon of oil on a non-stick pan and place fillets on top.
  3. Spread dijon mustard thinly onto fillets.  Then press crumb mixture on top.  Drizzle 1 teaspoon olive oil over the fillets.
  4. Bake at 350 degree for 15 minutes or until cooked through.
  5. Drizzle a few drops of lemon juice on each fillet.


 

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Lemon Ricotta Pancakes with Poached Egg

Lemon Ricotta Pancakes with Poached Egg

Three layers of Lemon Ricotta pancakes with fresh strawberries in between. Topped with a poached egg, served with Ikea’s Lingonberry preserves and warm maple syrup to drizzle over the fruit and cakes.  A perfect start to the weekend!

Ingredients:

(makes 12-13 mini-pancakes)

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup soymilk
  • 1 lemon, zested and juiced

Pancake Directions:

  1. Preheat a non-stick griddle or non-stick frying pan over medium heat
  2. In a small bowl, combine flour, baking powder, cinnamon, salt, sugar.  Whisk ricotta cheese, eggs, milk, lemon juice and zest in a separate bowl. Combine two mixture together until smooth.
  3. Brush the griddle with butter or oil.
  4. Pour the batter on the griddle and cook on both sides until light golden brown (about 2 minutes on each side).


Poached Egg Directions:

  1. Pour 1-2 tablespoons of vinegar into a pot of water
  2. Bring the water to boil, then reduce the heat to medium.
  3. Crack an egg to the water
  4. Poach the egg for 3 minute then remove with a slotted spoon
 
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Posted by on February 26, 2011 in Baking Recipes, Breakfast Recipes

 

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Shrimp and Tomatoe Risotto

Shrimp and Tomatoe Risotto

As i’m writing about this recipe, I am craving for it at the same time.  This is my favorite dish and it’s the best risotto I have ever had!!   I love the shrimp creme, the fresh tomato and all the spices and cheese on it.    I revised the original recipe from Food Network, so the shrimp stock portion is right for 1 cup of rice and I also marinate the shrimp for more flavors.

Ingredients:

Shrimp Cream:

  • 2 tablespoons olive oil
  • 1/2 pound shrimp, peeled and deveined
  • 1/4 cup heavy cream
  • 1 cup canned tomatoes (I used a fresh tomato)

Risotto:

  • 5 cups shrimp stock, recipe follows
  • 1 onion, diced
  • 2 tablespoons unsalted butter, plus 2 teaspoons
  • 1/2 cup finely minced shallots
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh basil leaves, shredded
  • 2 tablespoons finely chopped parsley leaves, plus 1/4 cup, chopped for garnish
  • 2 tablespoons grated parmesan (I used asiago)
  • 1 teaspoon minced garlic
  • 12 shrimps, peeled and deveined
  • 1 tablespoon olive oil
  • Special equipment: food processor

Directions:

For the shrimp cream: Heat the olive oil in a pan over medium heat and saute the shrimp until just opaque, about 2 minutes. In a food processor, puree the shrimp, heavy cream, and tomatoes until smooth.

For the risotto: In a small pot bring the shrimp stock to a boil over high heat. Reduce the heat and keep warm.

Heat 2 tablespoons unsalted butter in a heavy bottomed saucepan over medium heat, add the shallots and saute until soft. Add the arborio rice and onions and stir until it is coated with butter, about 1 to 2 minutes. Turn the heat to high and add the white wine, stir until most of the wine has been absorbed by the rice. Season with the salt and pepper.

Add the hot stock 1/2 cup at a time, stirring constantly, after each addition, until the liquid is absorbed. Continue adding the stock and stirring to release the starch from the rice. Begin to check the rice for doneness after 18 minutes, it should be al dente.

Add the shrimp cream mixture and continue to cook for 2 to 3 minutes. Remove from the heat and stir in the remaining butter, basil, parsley, and Parmesan. Adjust the seasoning.

Marinate the shrimp with sea salt, garlic powder, black pepper, and paprika for 15 minutes.

In a large skillet over medium heat saute the garlic and remaining shrimp in olive oil for 1 to 2 minutes. Serve the shrimp on top of the risotto and sprinkle with the parsley.

Shrimp Stock:

  • 2 pounds shrimp shells
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 shallots, chopped
  • 1 clove garlic, smashed
  • 1-2 sprigs of fresh basil leaves
  • 1/2 cup white wine
  • 5 cups cold water

In a large stock pot over high heat, saute the shrimp shells until bright pink. Add the leeks, carrots, onions, shallots, garlic, and thyme and cook until soft and golden. Pour in the white wine and reduce by half. Add the cold water and bring to a boil. Skim any foam or impurities from the surface. Simmer over medium heat for 30 minutes.


 

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Blueberry Ricotta Muffins

Blueberry Ricotta Muffins

Thank you Elaine for sharing the recipe!  We love it so much that I’m going to make this again on the weekend. 🙂

Makes 14 Muffins

Dry ingredients:
1.5 cups flour
3/4 cups sugar + brown sugar
1/2 teaspoons sea salt
2 teaspoons baking powder

Wet ingredients:
1/3 cup canola oil
5 Tablespoons soymilk
2 Teaspoons vanilla extract
1 egg
3/4 cups ricotta cheese
2 cups fresh blueberries

Directions:

Mix the dry and wet separately and then stir the 2 together without overmixing.  Fill up the muffin pan to 3/4 full.

Bake at 375 for 20 mins!

 

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Lemon Stuffed Broiled Branzino

Lemon Stuffed Broiled Branzino

The original recipe from Food & Wine magazine grill the Branzino, but I find it easier to broil in an oven.  In the summer, I will try this again with grill.  I also change the measurement for one Branzino instead of 4 from the original recipe.

 

 

Ingredients:

  • 1-pound whole branzino—scaled and gutted
  • Salt and freshly ground pepper
  • 1 thyme sprigs
  • 1 bay leaves
  • 1 lemons—1/2 thinly sliced, 1/2 cut into wedges
  • 1/4 tablespoon extra-virgin olive oil
  • 1 tablespoons of finely chopped parsley, for serving

Directions:

  1. Season the fish cavities with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.
  2. Broil the branzino in oven at 375 degree for 10 minute, then turning once, until browned and crisp , about 10-15 min or just cooked through.  Serve right away, passing salt, lemon wedges and parsley at the table.
 
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Posted by on February 23, 2011 in Fish Recipes, Seafood Recipes

 

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