Salad with Oil-based Dressing

Ingredients:

• 2 serving of greens
• 1 small tomato (cut into chunks)
• 1 small red onion (thinly sliced)

Dressing:

• 1 tbsp light soy sauce
• 1 tbsp mirin/Japanese sweet cooking wine
• 2 tbsp komezu/Japanese rice vinegar
• 4 tbsp virgin olive oil
• 0.5 tsp sugar

How to:

• mix everything evenly in a big bowl - how easy can this be?

Herb Scented Rice

to be honest, the name of this recipe sounds strange. I was considering "Lemongrass Rice" at first, but the main ingredient is not Lemongrass. So yeah.. please bare with me :)


Ingredients:

• 2 cups of Jasmine rice
• 2 cups of water
• 1 stalk of Lemongrass (slightly bruised and cut into 2-inch lengths)
• 1 stalk of green onion (tied into knot - optional)
• 3 Khaffir lime leaves
• 1 small red onion (finely chopped)
• 3 garlic cloves (finely chopped)
• 2 thin slices of ginger (slightly bruised)
• 1 tbsp cooking oil
• 2 tsp Thai fish sauce
• 0.5 tsp salt
• Corriander leaves (optional)

How to:

• cleanse and soak the rice while preparing other ingredients
• heat the cooking oil in a non-stick pan. Saute the red onion, garlic, and ginger until fragrant (~1 min)
• drain the rice. Add in the sauted red onion, garlic, and ginger
• bring to boil 2 cups of water and the Lemongrass cuts
• strain the Lemongrass and pour the juice into the rice mix
• add in the remaining ingredients and mix well
• steam the rice in a rice cooker
• garnish with Corriander leaves

3 Flavors Chicken

Ingredients:

• 200 g chicken thigh fillet (cut into bites)
• 2 garlic cloves (finely chopped)
• 1 tsp of finely chopped ginger
• 1 stalk of green onion (chopped)
• cooking oil

Marinade:

• 1 tbsp light soy sauce
• 1 tsp mirin/Japanese sweet cooking wine
• a sprinkle of salt
• a dash of white pepper
• 1 egg yolk
• 1 tbsp cornstarch

Sauce:

• 1 tsp Worcestershire sauce
• 1 tbsp tomato ketchup
• 1 tbsp sweet chili sauce
• 1-1.5 tbsp sugar (adjust according to your ketchup sourness)
• 1 tsp ryori-shu/Japanese cooking wine
• 4 tbsp water

How to:

• deep fry your chicken bites until golden brown. Drained using kitchen towel and set aside
• heat 1 tbsp of cooking oil on a non-stick pan. Add in garlic and ginger
• when you can smell the fragrant smell of garlic and ginger, add in the sauce. Stir till thickened
• return the chicken bites to the pan and toss till evenly covered
• sprinkle with green onion and serve for 2

Pickled Cucumber

Ingredients:

• 1 Lebanese cucumber (thinly sliced and squeezed out as much water as you can)
• 1 red onion (thinly sliced)
• 1 small red chili pepper (thinly sliced) - optional
• 0.5 tsp of salt
• 2 tbsp  of white vinegar
• 1 tbsp of mirin/Japanese sweet cooking wine
• 1.5 tbsp of sugar

How to:

• in a container mix all the ingredients evenly
• left overnight in the fridge to be consumed for the next few days to weeks

Korean Spicy Fish Roe Soup

Ingredients:

• 1 piece of frozen Pollack fish roe (cut into bites)
• 8 small prawns (deveined and deshelled)
• 3 stalks of green onions (sliced into 8cm long)
• 1 root of coriander (coarsely chopped)

Dashi/stock:

• 8 dried anchovies (soaked and finely chopped)
• 1 sheet of kombu/kelp (~8x8cm)
• 1 small turnip (sliced into 1.5cm thick)
• half white onion (diced)
• 6 garlics (smashed)
• a thumb of ginger
• 2 tbsp fish sauce OR 1 tbsp bonito dashi
• 1.5 tbsp gochujang/Korean red pepper paste
• 1 tbsp mirin/Japanese sweet wine
• 1 tbsp sake/Japanese rice wine
• half tbsp gochugaru/Korean red pepper powder

How to:

• bring to boil 3 bowls of water
• add in all the stock ingredients. Simmer for 10 minutes
• remove kelp. Add in fish roe and prawns. Simmer for another 5 minutes
• add in green onions and coriander. Cover closely and set aside for another 5 minutes
• serve with jasmine rice