31 January 2010

Chicken Cutlet Milanese

Milanese do this dish with Veal normally.  We don't have much Veal here in Hong Kong and to save money, you can make with Chicken as good as veal.  Slide a knife on one side of Chicken breast and open into one piece.  Then place cooking sheet or plastic wrap on top and pound it to make it thiner.


Viva Yakisoba!

Everyone loves Yakisoba, all the Japanese and many foreigner too.  I make this instant Yakisoba noodle for lunch on weekends and my husband loves it.  Our friends tells me the their kids love this noodle as well.  Most of Japanese has their favorite Yakisoba brand, and mine is definitely Nisshin.  Its' size of the noodle and the taste of the sauce is really perfect.


28 January 2010

Poulet saute sauce Champignons de Paris

White mushroom sauce mach very well with Chicken breast.  It's good to use a lot of mushroom.

Saute thin slice of mushrooms with butter, when the liquid from the mushroom disappear and mushroom starts to color light brown, scrape wish dash of white wine.  Then add some chicken stocks.  It's important to reduce the stock and concentrate the taste when the stock is reduced enough, then add some cream.



27 January 2010

Dressy Tuna Salad

I believe Tuna has bit of Sourness when it's cooked, probably due to it's high content of iron.  Because of this special taste, it seems difficult to mix with other taste.  In fact French cuisine hardly use Tuna besides to eat as Salade Nicoise or Tuna stakes.

This is Tuna and some boiled potato tossed with mayonnaise and mustard.  It's very typical tuna salad but it looks pretty with little bit of imagination.

26 January 2010

Karaage Nibitashi

This is my fusion cooking between Chinese and Japanese.  I'm reluctant to use a lot of oil for cooking, there for I came up with this method.

Slice chicken breast then prepare Karaage marinade souce; sake, mirin, soya, ginger juice, then flour them and saute with not  too much oil.  On the other hand, boil some Dashi (Typical Japanese stock made from Kelp and dried Benito)  Blanch the lettuce, mix chicken and the lettuce together.


24 January 2010

Steaks Frites avec Petits pois

I don't remember where I encounter this Petits Pois recipe, but this is a great side dish which is very easy to make.  Saute slice of onions with butter then add peas, pour some chicken stock and cook until it softens.  In the end of cooking add some lettuce.  You can also saute lardon of bacons in the beginning.


23 January 2010

Pizza Pizza!

Pizza is one of the greatest invention Italian had found.  Everyone loves Pizza from the west to the east.  Also Pizza taste amazing when you do it by yourself.  Actually, it' not that hard to make Pizza at home, if you have energy to set the dough couple hours earlier.

This is my secret recipe of home pizza dough:

400g of Bread flour(強力粉)
100g of All purpose flour (薄力粉)
4g of Dry Yeast
280cc Water
10g of Salt

Weight above ingredients and put all in large bowl, then bring all together by using your hand.
Continue to pound by hand for 5 minutes.  Place the dough back in a bowl and wrap it.  Let it set to raise the dough for two to three hours depends on room temperature.

Once the dough is raised, you can start using one.  Make sure to heat up the oven to the highest temperature and make it the oven tray really hot.  Form the pizza dough, spread pizza sauce and arrange toppings you like.  Place your pizza onto the cooking sheet then place on the hot oven tray.  Cooking time depends on your oven, mine is 12 min.


21 January 2010

Sea bass saute with Spinach ravioli

One of the trick to make your dish look like as restaurant plate is to mount high.  It's not always easy to eat this way, but this is a trend of modern cuisine.  This sauce is made from concentration of pineapple juice and balsamic vinegar.  The key is to concentrate the juice before adding vinegar.

あまりおすすめする訳ではないが、料理を縦に盛るとトレンドっぽくみえる。特にナパヴァリーの有名フレンチ「The French Laundry」ではこのようなプレゼンをよくする。コルドンブルーでこのような皿を提出したら、「なんでまたこんなに食べにくい盛り方をするんだ」と怒られそうである。


20 January 2010

Avocado and Shrimp salade

It's good to have at least one mold in your kitchen.  It makes your simple dishes look so much more like professional!

18 January 2010

Chicken Karaage

This is the easiest and most delicious fried dish that all the Japanese love.  Marinate the chicken thighs in the marinate sauce; soya sauce, sake, mirin(sweet sake for cooking), grated ginger and garlic for 1/2 hour.  Coat the chicken with 1/2 flour 1/2 potato starch mix then deep fry them in medium heat.


15 January 2010

Tail Stew

I feel it's very cold this year even in Hong Kong.  Hong Kong apartments are not well equipped with heating devices, in fact we must buy electric heaters, which most of the time are not powerful enough.

Stew style dishes always warm you up.
Beef tails softens quite well after 2 1/2 hours of cooking.  Its' gelatin part  and the meat melts in my mouth.  It's always better to marinate beef a night before with some rock salts and herbs to concentrate the taste of the meat.


13 January 2010

Spaghetti alla Pescatora

I use good quality of seafood mix for this tomato pescatore sauce.  It's a bad idea to cook any kind of seafoods for long time even they are frozen mix.  The trick to make this sauce tasty as using real seafood is not to over cook.

Usually seafood mix, frozen or not frozen contains a lot of water. Drain well if they are frozen, then season and flour them lightly.  Saute them in olive oil not to move around, when they're cooked remove from the pan.

Separately parere you tomato sauce, personally I just love the can of  Delmonte Tomato sauce.  You can saute some garlic, basil leaf or some olives to the sauce and add back the seafood mix.


11 January 2010

Beef and Bell Pepper Stir fry

This is very well known Chinese dish that Japanese love.  It calls "青椒牛肉糸" and I believe that the original of this dish, beef and the vegetable have to be cut much more thiner than my plate.  I'm not too confident to share Chinese recipe to be honest, since I haven't learned the real way of Chinese cooking.

First I marinate the beef in mix of soya sauce, ginger juice, Chinese wine and potato starch.  First to fry the vegetable and once remove from the wok to remove the excess oil and keep them aside.  Next, stir fry the beef same way.  Then put all back together and toss with mix of Oyster sauce, soya sauce, Chinese wine and Chicken stock.

I believe it is extremely important to use an authentic black iron wok for Chinese cuisine.  To cook in very high heat is necessary to make them crispy.  The results are completely different if you use a frying pan.


10 January 2010

Mini Tomates Farcies

This is mini tomato stuffed with potato salad.  If you have a mellon baller, you can easily remove the seeds and scrape insides.  It's better to choose the tomato small enough to eat in one bite.

To let them sit on a plate, you can slice the bottom very thinly, so extremely sharp knife is needed.  Whenever my knifes cannot easily go through tomato skin, it's time to sharpen them.


09 January 2010

Tuna sesame Tataki

Coat one side of Tuna with sesame and lightly sear both sides.  The dressing is based on Soya sauce and sesame oil, you can add some onion, bell pepper mince.


06 January 2010

Potato Manju

Manju is usually name of Japanese sweets but I'll call this dish as Manju referring to its texture.

Boiled and mashed potato is seasoned with Miso paste then coat with flour and deep fly them in oil.  The sauce is made from Dashi and it's thickened with some starch.


Aji and Avocado Tartar

Aji, according to the dictionary it's translated to Japanese horse mackerel.  This fish only exist in the sea near Japan.  Wiki says they live in Pacific ocean north west, Japan sea and East China sea.

This is one of the most delicious and most reasonable fish Japanese eat commonly. The taste is much more delicate than mackerel and has some luscious fat in their season.  It's best to eat as Sashimi.

We have some fresh sashimi imports from Tsukiji market here in Hong Kong, unfortunately they are not as fresh as I have them when I'm in Japan.  Therefore, Tartar is the alternative to accommodate its so-so freshness.


05 January 2010

Tarte aux Prunes

"Pate Sucree" is convenient to make two portions at one time and keep them frozen.  The filling is "Creme d'amandes" with mastering these two basic of Patissiere you can make any kind of tart with different filling.


03 January 2010

Osechi 2010

Above is the "Osechi" Japanese New Year speciality.
This is my first time to make the complete three layers of boxes.  All of the ingredients carry certain meanings of fortune and good life of a new year.  Such as herring roe symbolizes a wish to be gifted with children, black beans for the good health.

In our tradition, women prepare these boxed before the new year and the family have them on first of January to the third.  The contents are mostly without raw foods and can keep up several days.  This meant for women to rest from the kitchen for couple days in new year.