Thanks: www.cook-ogino.jp
Sunday, March 30, 2014
Korean pear/ persimmon tea
Korean pear/ persimmon tea
The Koreans enjoy drinking a variety of fruit and spice infusions as a digestive after a meal. Generally sweetend with honey, they can be drunk hot or chilled.
2 tbsp palm or granulated sugar
2 tbsp honey
30 g fresh root ginger, peeled and sliced
1 asian pear, peeled, cored and sliced
2 dried persimmons
1 tsp pink peppercorns
Pour water into a pot and remaining ingredients. Bring water ti the boil, stirring until sugar has dissolved. Reduce heat and simmer gently for 35-40 minutes until mixture is fragrant.
Thanks: www.ghilliebasan.com
Japanese bamboo shoot / shiitake salad
Japanese bamboo shoot / shiitake salad
The crunchy texture of bamboo shoots is prized for salads and stir fries in Japan. Fresh bamboo shoots, which need to be boiled for 15 minutes before using.
10 fresh shiitake mushrooms, blanched and drained
3 bamboo shoots, blanched and drained
4 tbsp mirin
4 tbsp soy sauce
1 tbsp rice vinegar
2 tsp sesame oil
freshly ground black pepper
2 spring onions, trimmed and finely sliced
small bunch fresh coriander finely chopped
Thanks: www.ghilliebasan.com
Slice shiitake mushrooms finely and put into a serving bowl. Cut bamboo shoots in half lengthways, then slice thinly and add to bowl.
Mix together miring, soy sauce, vinegar and sesame oil. Pour it over mushrooms and bamboo shoots. Add a good grinding of pepper and most of the spring onions and toss well. Cover salad and let it marinate for 30 minutes.
In same serving bowl or individual bowls, scatter remaining spring onions over salad and garnish with coriander.
Korean stirfried potatoes
Korean stirfried potatoes
This dish, potatoes is often served on its own as a snack with pickled vegetables. It is also a tasty accompaniment to a number of curries and grilled dishes.
2 tbsp sesame of peanut oil
2 cloves garlic, finely chopped
225 g potatoes, peeled and cut into bite-sized cubes
1-2 fresh chillies,seeded and finely chopped
2-3 tbsp sor sauce
2 tsp honey
small bunch fresh coriander, finely chopped
1 tbsp roasted sesame seeds
Heat oil in a wok or heavy-based saucepan and add garlic, string until it just begins to turn golden. Toss un potatoes with chillies and stirfry for 5-6 minutes, Add honey and stirfry for a further 1-2 minutes. Toss in coriander and serve immediately with a sprinkling of sesame seeds on top.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Chinese stirfried bok choy with shrimp
Chinese stirfried bok choy with shrimp
Bok choy, the common Chinese cabbage, is popular in all Chinese cooking. Accompaniment to a meat or poultry dish or as a dish on its own.
4 cloves garlic, peeled and chopped
30 g root ginger peeled and chopped
2 fresh red chillies, stalk and seeds removed, and chopped
2 tnsp dried shrimp, soaked in warm water to soften, and drained
1 tsp shrimp paste
2 tbsp palm, vegetable, or peanut oil
palm sugar
1-2 tbsp soy sauce
450 g bok choy, washed and trimmed
sea salt and freshly ground black pepper
Using a pestle and mortar, pound garlic, root ginger and chillies to smooth paste. Add dried shrimp and pound them to paste. Beat in shrimp paste and brine with a little oil.
Heat remaining oil in a wok or heavy-based saucepan. Stir in spicy shrimp paste and cook over low heat for 2-3 minutes, until fragrant and beginning to colour. Stir in sugar and soy sauce until well mixed. Add boo chou, tossing it around pan to coat leaves in spicy juices until they begin to wilt. Season to taste with salt and pepper and serve immediately.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Japanese chicken with yakitori sauce
Japanese chicken with yakitori sauce
You can make your own yakitori sauce,
for the sauce
250 ml soy sauce
2 tbsp tamari sauce
120 ml mirin
120 ml sake
2 tbsp rock or palm sugar
2 whole chicken breasts, cut into bite-sized pieces
4 spring onions, trimmed and cut into bite-sized pieces
chicken livers, cut into bite-sized pieces
To prepare sauce, put soy sauce, tamari sauce, mirin, sake and sugar in a heavy-based saucepan and bring to a boil. Reduce heat and simmer for about 25-30 minutes until sauce has reduced by half. Let cool in pan.
Thread chicken and spring onions, alternately, onto skewers. Thread chicken livers onto separate skewers. Brush chicken and livers with yakitori sauce and cook them under the grill, or over a charcoal grill, for about 4 minutes, turning over to cook both sides and basting with sauce from time to time.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Korean grilled chicken in lettuce leaves
Korean grilled chicken in lettuce leaves
For this recipe, the chicken can be grilled on the barbecue or under the grill. Like the Vietnamese, the Koreans like to serve grilled dishes with lettuce leaves for wrapping and accompanied by their pickled vegetables, kimchi.
2 whole chicken breasts, cut into 2-cm pieces
2-3 tbsp soy sauce
1 tbsp palm or granulated sugar
30 g fresh root ginger, peeled and grated
2 cloves garlic, peeled and crushed
2 spring onions, trimmed and finely chopped
1 fresh green chilli, seeded and finely chopped
1 tsp sesame oil
8-12 lettuce leaves, washed and drained
Using the flat side of a cleaver or a butcher’s mallet, flatten chicken pieces. In a bowl, whisk together soy sauce and sugar, until sugar has dissolved. Beat in root ginger, garlic, spring onions, chilli and sesame oil. Toss in chicken pieces. Cover and refrigerate for 1-2 hours.
Cook marinated chicken pieces for 3-4 minutes over a barbecue or under the grill, turning over to cook both sides. Serve with lettuce leaves for wrapping, kimchi and Korean dipping sauce.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Japanese beef / Spring onion rolls
Japanese beef / Spring onion rolls
These beef rolls filled with spring onions are typical of Japanese fare-delicate to the eye and subtle to taste. To slice the beef finely, partially freeze it fist to keep it firm, or look for ready-prepared slices in the Asian markets.
16 fresh spring onions, trimmed at both ends but kept long
scant 120 ml mirin
scant 120 ml sake
scant 120 ml soy sauce
450 g marbled beef, cut into wide, paper-thin strips
peanut or vegetable oil
1 tbsp roasted sesame seeds
Blanch spring onions in boiling water for 1 minute, then drain and refresh under running cold water. In a bowl, combine miring, sake and soy sauce. Add drained spring onions. Cover and put aside to marinate for 2-3 hours. Place 3-4 strips of beef on flat surface, overlapping each other slightly, so that bed of beef is length of spring onions. Drain spring onions from marinade, reserving marinade. Lay 3 spring onions along centre of beef bed. Roll beef over spring onions to from a long, tight log, and tie with string to prevent it from unrolling. Repeat with remaining beef slices and spring onions, Place beef rolls in a dish and pour marinade over them. Cover and refrigerate from 2-3 hours.
Lightly oil a nonstick frying pan. Lift beef rolls from marinade and sear over a high heat until crisp. Transfer crisp rolls to a board and cut into 4-5 equal pieces. Place upright in a serving dish so you can see spring onion filling and sprinkle lightly with roasted sesame seeds.
Thanks: www.ghilliebasan.com
Saturday, March 29, 2014
Korean braised beef with gingko nuts
Korean braised beef with gingko nuts
Traditionally this dish is prepared with short ribs, but you can use a cut of meat of your own choice.
For the marinade
generous 120 ml soy sauce
120 ml sake
2 tbsp palm sugar
2 tbsp honey
1 tbsp sesame oil
4 cloves garlic, crushed
4 spring onions, trimmed and finely chopped
freshly ground black pepper
1 kg beef, cut into 2 or 3 pieces
about 12 gingko nuts, shelled
about 12 shiitake mushrooms, trimmed and quartered
1-2 tbsp roasted sesame seeds
In a bowl, mix together soy sauce, sake and sugar until sugar has dissolved. Beat in honey and sesame oil, the stir in garlic and spring onions. Add generous grinding of black pepper. Place ribs in shallow dish and pour marinade over them, rubbing it into incisions. Let marinate for at least 2-3 hours. Transfer ribs and marinade to a wok or heavy-bottomed pot and pour in roughly 800 ml of water. Bring liquid to the boil, then reduce heat, partially cover pot and simmer ribs for 2-3 hours, topping off with more water if necessary. Add gingko nuts and cook for 30 more minutes, then add mushrooms and cook for 15 minutes. Transfer ribs to a serving plate and sprinkle with toasted sesame seeds.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
日本人てりやき Japanese swordfish kebabs with teriyaki sauce
日本人てりやき
Japanese swordfish kebabs with teriyaki sauce
900 g swordfish, cut into bit-sized cubes
12 bamboo skewers, soaked in water
250 ml Japanese teriyaki sauce
Small bunch fresh coriander, coarsely chopped
small bunch fresh flat-leaf parsley, coarsely chopped
1 lime, cut unto wedges
Thread swordfish pieces onto bamboo skewers. Divide the teriyaki sauce into two portions, 180 ml for brushing on the fish before and during cooking and the rest to serve. Place over a prepared charcoal grill or under a conventional grill, and cook for 2 minutes per side, continually brushing fish with the remaining larger portion of teriyaki sauce.
Transfer immediately to a serving dish and garnish with coriander and parsley. Serve with lime wedges to squeeze over them and the reserved 4 tablespoons sauce for dipping.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Korean spicy fish braised with daikon だいこん
Korean spicy fish braised with daikon
だいこん
In this traditional recipe the fish is braised until it practically falls apart, so you need to use a firm, fatty fish such as mackerel, sea bass or trout.
120 ml soy sauce
1-2 tbsp sake
2-3 tbsp palm sugar
2 tsp sesame oil
45 g root ginger, peeled and grated
4 spring onions, trimmed and finely sliced
4 cloves garlic, peeled and crushed
1 fresh red cilli, seeded and finely chopped
450 g fresh daikon, peeled and thickly sliced
900 g mackerel fillets, halved or cut into large chunks
475 ml fish stock
small bunch fresh coriander, finely copped
In a bowl, mix together soy sauce, sake , palm sugar and sesame oil, until sugar has dissolved. Beat in root ginger, spring onions, garlic and chilli, and let stand for 30 minutes.
Place slices of daikon in a heavy-based pot. Place fish fillets or chunks, skin-side down,on top of daikon, then pour soy and ginger mixture over them. Add fish stock to pot and bring liquid to the boil. Reduce heat, cover pot and gently braise fish in liquid for about 20 minutes.
Lift fish and daikon out of pot and transfer to individual plates. Spoon a little cooking liquid over each portion and garnish with coriander. Spoon remaining cooking liquid over an accompanying bowl of steamed rice, or serve.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
日本人そばとしいかて Japanase soba noodles with shiikate mushrooms
Japanase soba そば noodles with shiikate mushrooms
日本人そばとしいかて
Soba noodles are made from buckwheat and can be bought dried or frozen in Asian places. This recipe can be prepared with fresh or dried shiitake mushrooms.
225 g dried soba noodles そば
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sake さけ
1 tbsp palm or granulated sugar
1 tbsp sesame oil
225 g fresh shiitake mushrooms, trimmed and cut into thin strips
2 spring onions, trimmed and finely sliced
30 g fresh root ginger, peeled and cut into fine strips
Bring a pot of water to the boil and drop in noodles. Cook for about 2-3 minutes, untangling them with chopsticks, until tender but retaining a bite. Drain and refresh under cold water.
In a bowl, whisk together sir sauce, miring, sake ans sugar, until sugar has dissolved. Put aside. Heat oil in a wok, then toss in mushrooms and cook for 2 minutes. Toss in noodles and pour in soy sauce and miring mixture. Stirfry until noodles are thoroughly coated, then divide among individual bowls. Garnish with spring onions and root ginger.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Japanase rice porridge with green tea 日本人ごはんとおちや
Japanase rice porridge with green tea
日本人ごはんとおちや
Rice porridge is popular throughout Asia, where it is often served for breakfast （あさごはん）or as a snack. The basic porridge is generally served with leftover dishes or with family favourites such as salted or pickled fish and spicy sausages.
1 litre water
3-4 tbsp green tea leaves (おちや）
225 g short-grain rice
1-2 tbsp sesame oil
soy sauce
Bring water to the boil in a large pot. Stir in green tea leaves, turn off heat and let them steep for about 5 minutes. Strain tea into another pot, discard leaves and bring it to the boil. Toss rice (do not rinse the rice grains/ you need the starch to give porridge the required texture) into boiling tea, reduce heat to low, cover pot and simmer for about 1 hour until grains break down and have a porridge-like consistency.
Spoon porridge into individual bowls. Drizzle sesame oil over porridge and pass around soy sauce to splash over top.
Thanks: www.ghilliebasan.com
Thanks: www.ghilliebasan.com
Korean pickled cabbage soup
Korean pickled cabbage soup
This unique pickled cabbage, kimchi (きみち）is served as an accompaniment to almost any dish in Kore, and it is also a popular snack. Some cooks combine the pickling liquid with water and heat it up as the stock for this soup.
1 litre chicen stock
225 g drained kimchi, cut into bite-sized pieces
30 g fresh root ginger, finely sliced
2 tbsp soy sauce
sea salt and freshly ground black pepper
Bring stock to the boil in a deep pot. Stir in kimchi and ginger with soy sauce. Reduce heat and simmer for about 30 minutes. Season stock with alt and pepper and ladle it into bowls. Serve soup on its own to with steamed rice.
Thanks: www.ghilliebasan.com
Thai spicy prawn soup
Thai spicy prawn soup
Packed with lemongrass, galangal, kaffir lime leaves, chilli, basil and tamarind, this popular soup conjures up the flavours of Southeast Asian cooking. Traditionally served with jasmine rice, it also suffices as a delicious meal on its own.
For the marinade
1 litre fish or shellfish stock
2 tbsp fish sauce
1 tbsp tamarind paste
2 cloves garlic, crushed
45 g fresh galangal, peeled and finely sliced
2 stalks lemongrass, trimmed and finely sliced
3-4 fresh red chillies, left whole
4 kaffir lime leaves, lightly crushed with your fingers
20 medium prawns, shelled and deveined
sea salt lo taste
small bunch Thai basil leaves, shredded
Bring stock to the boil in a deep pot. Stir in fish sauce, tamarind paste, garlic, galangal, lemongrass, chillies and kaffir lime leaves. Reduce heat and simmer for about 30 minutes to flavour stock.
Add prawns and simmer for 2-3 minutes until cooked through. Season soup with salt to taste and stir in half the basil. Ladle soup into bowls and garnish with remaining basil.
Thanks: www.ghilliebasan.com
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