Wednesday, April 20, 2011

Tomato-Simmered Egg & Green Bean Bell Pepper Stir-fry

I just made up the green bean stir-fry. It's not that tasty TBH. The tomato-simmered egg is HELLA tasty though. I might have already posted the recipe here once before; I don't recall. Regardless, it is also delicious with some soft tofu simmered in.

For Green Bean & Bell Pepper Stir-fry:

Sautee onions in medium-hot oil 'til soft.
Add sliced bell peppers and mushroom.
Turn heat to high.
Add green beans and soy sauce to taste.
When beans are just tender but still crisp, take off heat.

For Tomato-Simmered Egg:

Heat oil in small pot over medium heat.
Add julienned scallions; do not let it burn.
Add sliced tomatoes. I like to use cherry tomatoes halved :D
Cover and simmer on medium-low 'til tomatoes are soft and there is lots of tasty juice.
Add salt to taste.
Add sugar to cut the acidity.
Gently add in beaten eggs with or without cooking wine, sugar, and soy sauce beaten in, depending on your preference. Do not let the egg touch the bottom of the pot or it may burn.
Immediately cover WITHOUT STIRRING. Let it sit 'til the eggs have solidified.
Once the eggs are fully cooked, stir to break up the egg bits, and add more sugar or salt to taste.
Serve immediately over a bed of fresh rice.

Happy Cooking! Read More......

Tuesday, April 5, 2011

Curry Rice カレーラ イス

A super-easy delicious and nutritious meal-in-a-bowl. Great for simple bento; all you need is rice! Make sure to use a glass or dark plastic container though, as the curry will stain most everything (except glass or metal) a charming shade of ochre.

Tai's sensitive to a lot of the stuff in commercial curry, so I mix up a home-made batch for him. Unfortunately, I've never kept track of exactly what, much less how much, I put in there, but next time I make it I will definitely write it down :)

Canola oil
3-5 Medium-size Onions
4-5 Medium-size Potatoes, scrubbed and diced, skin-on
4 Carrots, peeled and sliced thinly

2 T. oil, and more as needed.
2 T. flour
2 T. curry powder
1/2 C. water

Salt & Pepper to taste.

Frozen peas

Prepare the Vegetables
1. Put the potatoes in a large pot with enough water to cover. Bring to a boil and simmer 20 minutes.
2. Meanwhile, in a skillet, saute the onions over medium heat until soft.
3. Add the carrots and cover. Turn the heat to medium-low and let the carrots cook slowly, stirring occasionally to keep the vegetables from burning.
4. When the potatoes have cooked thoroughly, add the sauteed onions and carrots to the large pot. Keep the heat on medium-low.

Make the Roux
1. In the same skillet you sauteed the onions and carrots in (to save you time and energy!) stir 2 T. oil and 2 T. flour together over medium heat 'til homogenous. If it seems too thick at any point add more oil.
2. Add 2 T. curry powder and heat 'til bubbling, stirring constantly.
3. Add 1/2 C. water and stir furiously to homogenize (this is the roux)
4. Add to boiled vegetables and stir furiously to homogenize.
5. Add the frozen peas, and salt and pepper to taste, stirring constantly to keep the curry from scalding.
5. Once it is heated thoroughly and the peas are no longer frozen, remove from heat and serve over rice.

Happy Curry-ing! Read More......

Friday, April 1, 2011


Traditionally, yaki-onigiri is made on a grill. But since it's still snowy, thus making grilling a rather daunting task, I've taken it indoors and made it on a skillet :D It's really easy. Just make sure to use enough oil, or your skillet will be exceptionally displeased with you (though nothing a little baking soda paste can't fix).

Fresh short-grain white rice. Like really fresh. Like just out of the rice cooker fresh.
Soy sauce
Canola oil

Other things:
Little dish
Food brush

1. Heat up oil in skillet on medium-high.
2. Shape onigiri. Mix soy sauce and mirin in a little dish to taste.
3. Put onigiri in skillet.
4. When the bottom has become hard and crisp, flip the onigiri over.
5. When the other side has become hard and crisp brush the top with the soy sauce/mirin mixture and flip again.
6. When the soy sauce side is sufficiently browned and aromatic repeat with the remaining side.
7. Serve immediately, usually with beer. Read More......