Name: Thai Yellow Curry with Homemade Thai Curry Paste
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 250g homemade thai yellow curry paste; 300g pork belly; 1 small size potato - cut into small pieces (thin); 1/2 carrot - cut into small pieces (thin); 1/2 onion - sliced; 1/2 red or green bell pepper - cut into julienne; 1 tbsp vegetable oil; 300ml coconuts milk; 300ml water; 1 tsp thai fish sauce; 1 tsp coconuts sugar or brown sugar; a dash of salt to your taste (optional); Steamed rice

March 28, 2021

Thai Yellow Curry with Homemade Thai Curry Paste

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Thai Yellow Curry with Homemade Thai Curry Paste

Ingredients

250g homemade thai yellow curry paste
300g pork belly
1 small size potato - cut into small pieces (thin)
1/2 carrot - cut into small pieces (thin)
1/2 onion - sliced
1/2 red or green bell pepper - cut into julienne
1 tbsp vegetable oil
300ml coconuts milk
300ml water
1 tsp thai fish sauce
1 tsp coconuts sugar or brown sugar
a dash of salt to your taste (optional)
Steamed rice

Instructions

1. In a frying-pan, heat 1 tbsp oil and cook the pork belly until both sides are nicely browned. Add carrot, potato and onion and cook for a few minutes. Set aside.
2. In a big cooking pot, heat 1 tbsp vegetable oil and fry the yellow paste from #2 (it will be about 250g) for about 3 minutes or until fragrant over medium heat.
3. Add coconuts milk and mix well, then add water.
4. Add the cooked pork and vegetables (but not the green bell pepper yet). Bring it to a boil. Once it is boiling, add the fish sauce and coconut sugar, then reduce the heat to low and simmer for about 3 to 5 min over low heat with the lid on.
5. Lift the lid, and red (or green) bell pepper. Bring it to a boil. (A dash of salt if necesarry to your taste.)
6. Serve hot with steamed rice!

March 12, 2021

Salmon Donburi Rice Bowl – Quick Lunch

Salmon Donburi Rice Bowl - Quick Lunch

Persons

Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Ingredients

200g salmon tartare - cut into small cubes
1/2 onion - thinly sliced
2 tbsp mayonnaise
a dash of salt and sugar
2 eggs

For the sauce (but you can also use off-the-shelf tsuyu)

2 tbsp soy sauce
1 tsp sugar
some sesame oil

Instructions

1. In a small cup, add all the sauce ingredient and mix. Microwave 20 to 30 sec at 600w. Set aside.
2. Soak the onion in water for about 10 min and then drain well. Transfer into a small bowl and add mayonnaise, salt and sugar. Mix and set aside.
3. In a cooking pot, boil water and cook eggs for 6 mins (or more if you like harder eggs). After they are done, soak them in cold water until use.
4. Serve the hot steamed rice in your serving bowl. Add onion slices on top, then salmon. Roast with a cooking torch if you like (optional). Pour the sauce and sprinkle chopped scallion.
5. Place the boiled egg (cut in half), enjoy!

Notes

You can also use off-the-shelf tsuyu / 3x concentrated (つゆ), in this case silute 1 part tsuyu with 3 parts water. Adjust adding water to your taste.

February 23, 2021

Salmon Roll – Maki Sushi

Salmon Roll - Maki Sushi

Serving Size

3 Sushi Rolls

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

300g of Japanese uncooked Rice

For the sushi vinegar

50g rice vinegar or apple cider vinegar
18g sugar
7g fine salt
3 sheets of nori

For the filling

1/2 onion - thinly sliced - Soak in water for 10 minutes
1/2 to 1 avocado - sliced
a dash of lemon juice
180g to 200g salmon tartare
some mayonnaise

For the dipping sauce

Soy sauce
Wasabi

Instructions

1. Start by cooking your rice. Meanwhile make the sushi vinegar : In a cooking pot add vinegar, sugar and salt. Cook until almost boiled and sugar and salt are completely melted. Remove from the heat and set it aside.
2. Transfer the cooked rice into a heat-safe bowl, and pour the sushi vinegar from #1 on it. 'Slice' the rice with a rice paddle and let it cool down.
3. Place "Sushi bamboo rolling mat" on your worktop and then a nori sheet (shiny side down).
4. Spread about 180g sushi rice evenly. Leave an about 2cm edge uncovered.
5. Spread mayonnaise along the center line, as much as you want, over the rice. Place avocado, onion and salmon along that line too. Then roll up the maki tightly with a sushi rolling mat. Make 2 more sushi rolls.
6. Cut slices in the sushi roll with a clean and moistened knife. Please clean your knife before each new slice.
7. Serve wity soy sauce and wasabi :)

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Serving Size

1 jar

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g salmon fillets - rinse with cold water and cut into about 2cm slices
a dash of salt
50ml cooking sake or white wine
50ml water

For the seasoning :

3 tbsp mirin
1/2 tsp or more kosher salt
1/4 tsp sugar
1/2 tsp soy sauce

Instructions

1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
6. Serve with rice, spaghetti, sushi etc... And store in the fridge.

August 16, 2020

Char siu donburi Rice bowl

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.