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?
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
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
- 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
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
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
