This is the first chicken dish I cooked in Singapore. I realized that local chicken tastes vey good here. It's also great that whole young chicken in soled at any super markets. I always love to cook whole chicken because I can use the bones for the sauce. I only have salt, pepper, herbs de provencal and olive oil so far but you don't need nothing much to cook good dish.
Salade de Crevettes et avocats - Vinaigrette au citron
Champignons farcis aux courgettes
Roti de Fillet de boeuf
Gateau au chocolat et framboises
It was our first Christmas spending in Singapore this year. I didn't have much time to prepare the full dinner in new kitchen so I only did simple dinner this year. It feels very different to cook in different country. I didn't have chance to prepare Christmas flower so I created tower with local fruits. Gateau chocolate was a great success even I didn't weight ingredients.
Nishime means assortment Japanese vegetables cooked in dashi. It has to be only with vegetables and soy products but no meat. Because you cannot take stock from chicken or other meat, it rather difficult to cook very well.
This is ground chicken with shredded Gobou cooked in frying pan as small pancake. Gobou; burdock is hard textured root vegetable so it takes some time to cook, so it's better to spread the dough thinly.
White rice with raw egg is one of the simplest Japanese dish that all Japanese people love. It's simple but eggs have to be fresh and safe to eat non cooked. Almost all the eggs that sold supermarkets in Japan are eatable in raw condition because they're washed.
This is raw egg soaked rice lightly cooked in pot since my husband is not big fan of raw egg. It's equally tasty as regular "Tamago gohan".
I've prepared Japanese new year dish already. My friend and I have decided to cerebrate Japanese style of new year in early December since both of us are not in Hong Kong in actual time. Japanese are only Asian who cerebrate New Year in western calendar so it's very busy for us to prepare Christmas to New Year in one week.
Most of those ingredients are brought from Japan, thanks to my friends tremendous efforts! We made 17 different dishes that took us five to six hours to prepare all of these. Some dishes were prepared a day before as well.
It suddenly got colder in Hong Kong these days around 12c in the morning, which is rare in Hong Kong this time of the year. In the cold day, air becomes clear. I haven't seen the sky so blue for long time here.
This is a great starter in cold weather. You can serve small portion as a starter or make it bigger for lunch with salad. I make this with left over of "Boeuf Bourguignon". The pie has to be "pate feuilletee", puff pastry and put some emmental cheese on the top.
Furikake is Japanese style of flakes to put over white rice. People often use it for bento because it matches well with cold rice. Okara is soya beans skin that comes out of the process of making tofu. Its usually free in Japan or very inexpensive but they're high in protein. I saute with hijiki seaweeds with soya sauce, sake, mirin and dashi. It's important to saute until the liquid goes out.
This is Gyoza wrapped with Spring roll dough. Gyoza and spring rolls are similar but completely different dish. Within Chinese food culture or in Japan, those skins are sold at super market so you can only prepare the inside. There are many types of spring roll skins but the good ones are similar to crapes and very crispy when you deep fry the rolls.
Thinly sliced beef tongue is one of the popular dish of Yakiniku which is Japanese BBQ. I like to eat them lightly sauteed in frying pan and squeeze lemon juice and eat them with plenty of spring onion.
This is one of the most known Latvian dish that I was eating very often in New York. It's difficult to find good quality of smoked herrings or mackerel here so it's not easy to create this one. This time I made with smoked mackerel. The layer is smoked fish, boiled potato, shredded boiled beets and mayonnaise.