Tuesday 31 March 2015

Asian Braised Pork

Monday Dinner

- Asian Braised Pork
- Braised Veggies
- Eggs

I cooked Asian-style pork shoulder in a pressure cooker.  Pour boiling hot water on a netted pork shoulder then place in a pressure with 200g soy sauce, 1 star anise, 1 cinnamon quill, 20g ginger, 1 small onion, 1 spring onion, a handful of celery leaves and enough water to cover 3/4 of the meat.  Cook for 30mins after pressurised.  Once depressurised naturally, remove the pork and slice.  Add carrots and turnips and cook until soft.

Whatever you do, Do Not forget the eggs!  Make soft boiled eggs, peel and completely submerge in the leftover sauce overnight.  Enjoy delicious seasoned eggs from the next day!

Monday 30 March 2015

Honey Mustard Garlic Chicken

Sunday Dinner

- Honey Mustard Garlic Chicken
- Lettuce Cups with Smoked Salmon Dip
- Carrot salad
- Braised Kale with Deep-Fried Tofu

Marinated drumsticks with whole-grain mustard, honey, garlic powder, salt and pepper.  Cooked in 180˚C oven for 30~40mins.

I made a smoked salmon dip in Vitamix by blending 200g smoked salmon, 120g sour cream, 70g onion, 1tsp dijon mustard, 1Tbsp white wine vinegar, 1Tbsp caper and pepper.  Blend on low speed to leave some chunks.  Freeze leftover.  This dip would be a great entree for guests with veggie sticks or biscuits.  Husband loved it.

Carrot salad is something I make when I don't have any other salad vegetables.  I usually julienne them using a slicer but I will try grating next time.  It might be easier to eat.  Seasoned with salt, pepper, white wine vinegar, and cumin.  Added small amount of raisins and walnuts.

Saturday 28 March 2015

Leftover Pork in Coconut Cream

Thursday Dinner

- Leftover Pork in Coconut Cream
- Mashed Okara
- Tofu Salad with Shiso Dressing

Poached leftover pork in coconut cream with mushroom and turnip (roasted).  Seasoned with ginger, Korean chilli powder and fish sauce.  It was pretty good.

Thursday 26 March 2015

BBQ Pork Ribs

Wednesday Dinner

- BBQ Pork Ribs
- Corn &Tomato Salad
- Turnip & Carrot Slaw
- Tofu with Chunky Chilli Oil

On my weekly grocery shopping, I asked for 500g of pork ribs at a butcher and this is what I got.  I wasn't paying attention and was surprised to find 800g of it when I got home.

I was going to marinate with American style sticky BBQ sauce and freeze it for camping next week but since the cut wasn't what I wanted, I decided to cook for dinner this week.

I made BBQ sauce by blending onion, oyster sauce, Worcestershire sauce, garlic, cumin, coriander, smoked paprika, pineapple juice in Vitamix.  It was bit watery since I didn't have tomato sauce but tasted okay.  Cooked marinated pork ribs in 180˚C oven for 40mins.  Pork is ready when internal temperature reaches 70˚C.

The fatty parts were chewy so this cut maybe better to be braised in a pressure cooker.

Wednesday 25 March 2015

Moroccan Meatball Tagine

Tuesday Dinner

- Moroccan Meatball Tagine
- Leftover Salad

Although I love claypots, I will never want to own a tagine because it takes up too much space in the kitchen.  I can still make exotic tagine dishes in a shallow casserole, Japanese claypots (Donabe) or even in a frypan as I did last night.

This dish is simply beef meatballs cooked in spiced tomato sauce with poached eggs and I loved the moist meatballs.  I used frozen meatballs from last week when I made scotch eggs.  The seasonings I used for tomato sauce were lemon zest, cinnamon, black olives, paprika, cumin, coriander and cayenne pepper.  

I prefer cooking beef meatballs in a sauce since it tends to be dry when cooked.  I added cooked chickpeas for extra protein as well as to thicken the sauce.  This dish would be great for weekend breakfast or brunch as well.  I suspect other proteins such as chorizo, sausages, bacon would go just as well.

Source:
http://www.bbcgoodfood.com/recipes/1898649/moroccan-meatball-tagine-with-lemon-and-olives

Tuesday 24 March 2015

Tandoori Chicken

Monday Dinner

- Tandoori Chicken
- Salad

I don't usually buy chicken wings since it is bony with not much meat and bit awkward to eat but supermarket didn't have drumsticks so this is what we eat this week.

Marinate the wings with yoghurt, garam masala, cayenne pepper, turmeric, smoked paprika, cumin, coriander, lemon juice, salt and pepper for up to 24hrs.  Cook in the 180˚C oven for 30~45mins.

Grill cauliflower and carrot with the wings and make a salad then dinner is ready.

Throw them in the oven recipes are my favourite!

Monday 23 March 2015

Low-Carb Siu Mai Dumplings

Sunday Dinner

- Low-Carb Siu Mai Dumplings
- Steamed Veggies
- Glass Noodle Soup

I made Siu Mai Dumlings for Sunday night.  I call them "Shumai" (焼売) in Japanese.  In the past, I made low-carb versions of this popular dim-sim menu with shredded cabbage but with no cabbage in hand, I just coated with arrowroot powder.  It was an experiment.  I don't know if it needed to.  I think I will just be happy with meatballs as long as Siu Mai flavour is there.  

For Siu Mai, mix (by hand) 500g pork mince, 200g minced onion, 20g minced ginger, 4g salt and pepper and massage very well.  Roll it into balls and steam for 12~15mins.

Although my husband loved them, I like my Siu Mai to be less meaty and little more doughy.  I would add small amount of Okara and minced cabbage or celery next time.

I made soup with the hot water used for steaming Siu Mai.  Added a Dashi pack, glass noodle and the veggies that couldn't fit in the steamer.

Neither glass noodle nor arrowroot powder are low carb so use them with caution.

Friday 20 March 2015

Homemade Shiso Dressing

Thursday Dinner

- Leftover Pulled Pork
- Tofu Marinated with Red Sauce
- Salad with Shiso Dressing

Shiso (Perilla) is definitely in Top 3 favourite herbs of mine.  Green Shiso is very common in Japanese cooking so I always thought it was a Japanese herb but I have heard Vietnamese use it too.  Thanks to Asian farmers in Sydney, I can buy red Shiso at my local market!

I always missed Shiso ever since I moved to Australia because of its distinct flavour which cannot to be substituted by anything else.  It is difficult to describe the flavour of Shiso for me since I only know it as Shiso but I guess it is somewhat citrusy and herby.  Definitely neither cinnamon nor coriander.  Most likely nothing you have tasted before if you haven't already.

I made a dressing using red Shiso leaves.  I didn't write it down the recipe but I used 20g red Shiso leaves, 70g onion, 70g apple, 1 package of dried bonito flakes(5g), soy sauce and vinegar.  I like to make Shiso dressing without any oil.  The dressing was really thick but dressed lettuce beautifully and I liked that way.  Husband liked it, too.  I will definitely make it again.

Thursday 19 March 2015

Beef Scotch Eggs

Wednesday Dinner

- Scotch Eggs
- Tofu Salad

I made scotch eggs with minced beef and Okara.  Although the mince mixture was dry and some cracked, I liked the idea of the dish.  Full of protein, another mince recipe and can be eaten cold.  I will make it again, maybe with pork mince.  Seasoned beef mince with cumin, coriander, mint, smoked paprika.  It would be quicker if you made boiled eggs in advance.

Wednesday 18 March 2015

Chinese Style Pulled Pork

Tuesday Dinner

- Chinese Style Pulled Pork
- Lettuce Salad
- Sauerkraut

Pulled pork is the latest addition to my "go-to" recipes.  It is quick, easy and versatile.  It will take any flavours and this time, I made it Chinese style.

I don't have a recipe because I just used the broth in freezer from the last time I made Chinese style braised pork.  I usually use soy sauce, white wine, ginger, celery leaf, spring onion (green parts), onion, star anise for Chinese style pork.

Just throw 1kg of pork shoulder and flavour of your choice + enough liquid (e.g. water) to cover at least half of the meat and cook for 30mins after pressurised.  Reduce heat to low after completely pressurised.

Once depressurised naturally, remove the meat and shred using 2 forks.  Reduce the liquid in the pressure cooker and pour over the shredded meat.  I cooked Shimeji(pearl) mushrooms and eggplant in the liquid while being reduced.

Served with lettuce, tomatoes, carrot and sauerkraut.  Since the pork isn't too salty, it goes well with sauerkraut.  Wrap it with lettuce or have it as salad, whatever you desire.

Tuesday 17 March 2015

Leftover Roast Lamb Baked Beans

Monday Dinner

- Leftover Roast Lamb Baked Beans

What do you cook with leftover roast meat?  I usually cook stew, curry or baked beans in pressure cooker because it’s so easy and tasty.  Most beans aren't low carb except soy beans, you if you want low-carb, make with only soy beans or omit beans and make a stew or curry.

Just put leftover roast meat in pressure cooker with diced onion, celery, carrot, soaked dry beans, spices, bay leaf and 1~2 cups of water and/or tin tomato then turn on the heat.  I used red kidney beans(soaked), soy beans(soaked), green lentils(unsoaked), garam masala and cayenne pepper this time.  Cook for 20mins after pressurised and meat will fall off the bone.  

I added broccoli and minced coriander stem after the pressure cooker is depressurised naturally.  You could also add some of the carrot and celery at the end for texture.  Coriander stem has more aroma than its leaf and added freshness to the dish.  No need for salt and dinner is ready in 30mins.  Freeze leftover for an emergency lunch!

Monday 16 March 2015

Lamb Roast with Sliced Garlic in Slits

Sunday Dinner

- Lamb Roast
- Roast Veggies (carrots, turnips, mushrooms, green beans, red capsicum)

Do you trust an ex-Vegan, Asian girl to cook a Sunday roast?

Well, it really isn't that bad, roasts are so easy anyway.  I don't know what the fuss is all about.  Its a "stick it into the oven meal" in the end.  My husband loves it every time.

I only started eating meat last year after 15years of avoiding meat.  Although it was very strange in the beginning, I got used to it pretty quickly and lamb is my favourite meat now.  I like how it is always so moist and doesn't have "beasty" smell.

I like simple cooking, simple always wins.  1.8kg leg of lamb is seasoned with 1.5tsp salt, pepper and sliced garlic in slits.  Cooked in 180˚C oven for 60~70mins on the bed of large chunks of veggies.

Check internal temperature of the meat after 45~60mins and decide how many more minutes it needs cooking.  I also add veggies that don't need a long time to cook at this point, green beans and red capsicum this time.

It was delicious as always.  I made coriander sauce but didn't need it, lamb has so much flavour and roast veggies are so sweet.  I love caramelised roast carrots.  They are divine.


Roast beef, lamb or goat internal temperature and doneness

60˚C Rare
60~65˚C Medium rare
65~70˚C Medium
70˚C Medium well done
75˚C Well done



Sunday 15 March 2015

Tofu Omelet

Weekend Brunch

- Tofu Omelet

I had leftover homemade Tofu in fridge this weekend which is unusual.  I usually finish eating my homemade Tofu before Friday.  

I know some people think soy products are dangerous and avoid completely.  I hear even some Japanese people avoid "unfermented" soy products.  I haven't read enough to give up on Tofu yet but will look into it.  

I made weekend omelet by mixing homemade Tofu, eggs, milk, salt and pepper, fish powder, ham, finely chopped broccoli and mushrooms.

I love crunchy broccoli in omelet.  It was nice but would have been better with fresh tomato and olives as well. 

Saturday 14 March 2015

Low-Carb Eggplant Pizza

Friday Dinner

- Low-Carb Eggplant Pizza

Friday is "Pizza Night" at my household.  I love how I don't have to think about what to cook for dinner at the end of the week.

I usually make no-nead pizza dough with wholemeal and semolina flour but Thursday was a carb-loading day so I decided to make a low-carb pizza this week.

It really isn't much different to the pizza I make every week.  The only difference is the use of eggplant (cut into 1cm thickness) as a base.

For the sauce, I used tomato, harissa and pesto.  It was nice to have variations in flavour.  For toppings, I used onion, mushrooms, red capsicum, ham and pineapple.

Other than eggplant, zucchini, deep-fried tofu(Aburaage, Atsuage), chicken, pork, Okara, flaxseed and almond meal can be used as pizza base.  I will definitely try and post some of these.

Thursday 12 March 2015

Negi-shio Chicken Drumsticks

Wednesday Dinner

- Negi-shio Chicken Drumsticks
- Tofu Salad

Chicken drumsticks are staple at my house.  It is cheap, versatile and juicier and tastes much better than more expensive breast.

I usually buy 2kg and cook half of it straight away and marinate and freeze the other half.  It is another "go-to" meal when I don't wanna cook or don't have time (which are most of the time).  Just throw in the 200˚C oven for 20~40mins depending on the size of your drumsticks.

Negi-shio is a Japanese sauce made with spring onion, salt, garlic and sesame oil (recipe below).  It will go with any protein but commonly matched with chicken, ox tongue or pork.

Since the sauce was chunky, I stuffed negi-shio sauce in between the skin and the flesh of drumsticks and this made the chicken really moist and flavourful.  It really worked well and I will be doing the same for any marinade for drumsticks from now on.


Negi-shio Sauce Recipe

2 Spring onions (white and green parts), finely chopped
1 Garlic, grated
1tsp Salt
1Tbsp Sesame oil
Juice of 1 Lemon
1Tbsp White sesame seed, toasted
a pinch of Pepper



Wednesday 11 March 2015

GBR Sushi Rolls

Tuesday Dinner

- Sushi rolls (tuna, spam)
- Osuimono soup (lettuce, okra)
- Homemade Tofu with red sauce

Carb dinner last night, ran out of meat.  I only make sushi rolls once or twice a year.  I should make more often since I'm a proud Japanese but it is such a hassle, definitely don't wanna make it for a large group of guests.  There are so many elements to making sushi rolls (see below).  I guess it could shortcut if I used smoked salmon or flavoured tin tuna.
  1. Cook rice
  2. Make Japanese omelet
  3. Cook tuna with soy and ginger 
  4. Fry Bacon or Spam
  5. Cut cucumber
  6. Make sushi vinegar
  7. Make sushi rice
  8. Roll
  9. Cut
  10. Eat
Germinated Brown Rice (GBR) is the only brown rice I eat these days.  It's super easy to prepare.  Simply rinse and soak brown rice in plenty of water and leave it in room temperature until germinates, usually takes 1~3days.  Change water once or twice a day.

Once germinated, I rinse it again and leave 5mm of water above rice then cook in a pressure cooker for 25mins (start counting when you turn the heat on).  

GBR is easier to digest and stays moist when refrigerated like white rice.  I won't make sushi with normal brown rice.  It will be too dry and hard to eat without microwaving it the next day.  If I don't have GBR prepared, I will just use white rice.

Osuimono soup is a clear Dashi broth.  I just use Dashi pack and add whatever odd vegetables or protein I have in hand.

I made red sauce for Tofu by mixing soy sauce, garlic paste, Korean chilli powder, spring onion, roasted white sesame seeds and sesame oil.

I cooked too much again, didn't need Tofu.  Forgot how Sushi is so filling, 8 pieces per person will be plenty.

Tuesday 10 March 2015

Meatballs and Mashed Okara

Monday Dinner

- Beef Meatballs
- Mashed Okara
- Stir-fried Water Spinach (Kang Kong)
- Stir-fried Tomatoes and Eggs  

I always keep homemade meatballs in freezer for emergency backups when I don't have any protein in fridge or when I don't feel like cooking anything.  Yesterday was former.  Throw frozen meatballs in 180˚C oven with veggies (green beans, mushroom and broccoli) and cook for 20mins while preparing side dishes.  I seasoned water spinach with fish sauce and used oyster sauce for tomatoes and eggs.

I made way too much food for 2 people and probably didn't need mashed Okara, but it turned out pretty good (recipe below).  This is a low-carb version of mashed potatoes but could also be rice or noodle substitute for people on low-carb diet.  I also think this has a potential to be made into a low-carb white sauce with more milk or water.  I will definitely be trying that in the near future.


Mashed Okara Recipe (Serves 6)

Ingredients
  • 200g Okara
  • 200ml Milk
  • 50~150ml Water (depending on how wet Okara is)
  • 2 Tbsp Psyllium Husk
  • 50g Cheese
  • 10g Butter
  • Salt to taste

Method
  1. Add milk and cheese in a pan
  2. When cheese is melted, add Okara and psyllium husk and mix well
  3. Add water till it achieves consistency of your liking
  4. Add butter and salt to taste

Sunday 8 March 2015

Garlic Chicken and Umami Rice

Sunday Dinner

- Garlic Chicken
- Squid Ink Umami Rice
- Salad

Garlic Chicken is something I make when I don't wanna cook.  It is so easy and simple but tastes amazing.  Use chicken thigh cutlet with skin on for this.  Season well with salt and pepper on skin side only.  Cook with garlic slices either on fry pan or in the oven skin side down first.

I also made a Japanese rice dish, "Takikomi gohan".  I don't believe the use of squid ink is traditional for this dish.  I only used it because I had it in hand and also it would make it look interesting. 

Anyway, Takikomi gohan is such a versatile dish, can be made with seafood, meat and/or veggies.  Lots of flavour unlike a bowl of steamed white rice.  Google if you wanna know more about the history of this dish.  I am just going to leave my recipe here.


Squid Ink Umami Rice (Takikomi gohan) Recipe (Serves 4)

Ingredients
  • 200g short-grain white rice
  • 6g squid ink paste
  • 1/2 carrot, cubed
  • 2 pieces deep-fried tofu
  • 1 Dashi pack*
  • 1tsp soy sauce
Method
  1. Rinse rice 4 times
  2. Leave water about 1cm above rice and soak for 15mins 
  3. Add all the ingredients in a pot* except carrot and deep-fried tofu
  4. Stir well then add carrot and tofu on top
  5. Cook for 15mins (Once boiled, turn the heat right down)
  6. Rest for 10mins before serving

*Dashi pack is like a tea bag for Japanese soup stock.  Tear it open and use the granules inside.  You could also use Dashi powder instead.
*I use a clay pot but whatever pots, pans or rice cooker you have is fine

Thursday 5 March 2015

Tofu Salad with Tahini Dressing

Wednesday Dinner

- Tofu Salad
- BBQ

I made Tofu salad to take to a BBQ last night.  The salad is made with leafy green salad mix, cherry tomatoes, cucumber, shredded carrot and Tofu.  Tofu and sesame seeds go well together so I made Tahini dressing by whisking together tahini, Mentsuyu, honey and vinegar.

Mentsuyu is a soy sauce based condiment with tons of umami and this flavour is what makes Japanese food.  It is very common in home cooking and can be used for a noodle soup base, a dipping sauce for tempura, braising fish, meat or veggies, salad dressings etc.  You can find Mentsuyu at any asian grocers or supermarket but I make it because it is so easy to make and tastes better.



Mentsuyu (Makes 650ml)

Ingredients
  • 40g Dried Bonito flakes
  • 15g Dried Shiitake mushrooms, torn to small pieces by hand
  • 10cm square piece Kombu seaweed, torn to small pieces by hand
  • 472g Soy sauce
  • 400g White wine
Method
  1. Add all the ingredients in a pot and stir 
  2. Cover and leave for 12~24hrs
  3. Simmer until the alcohol is burnt off for about 5mins
  4. Strain with a mesh strainer
  5. Strain again with a fine mesh tea strainer (optional)
  6. Pour through a funnel into a sterilised bottle
  7. Store in fridge

Wednesday 4 March 2015

Pulled Beef and Tofu Open Omelet

Tuesday Dinner

- Pulled Beef and Tofu Open Omelet
- Zucchini Salad with Pesto
- Japanese-style Chicken Liver with Crackers


What to do with leftover pulled beef?  I usually cook with Tofu to stretch it.   I can make 3-4 servings with just 1-2 servings of meat.  I made super easy open omelet this time.  I had zucchini salad in fridge so I didn't even use a knife last night.  Dinner in 15mins! That's the stuff I like.  For zucchini salad, I just mixed sliced zucchini with pesto and lemon juice.


Open Omelet with Pulled Beef and Tofu Recipe (Serves 4)

Ingredients
  • 1~2 servings of leftover pulled beef or any other protein
  • 300g Tofu
  • 4 eggs
  • Soy sauce to taste

Method
  1. Heat leftover pulled beef and tofu (scoop large pieces using a spoon) in a fry pan
  2. Once bubbling, add beaten eggs then put the lid on
  3. Reduce heat and cook till the eggs are set
  4. Add a dash of soy sauce or other condiments to taste

Japanese-style Chicken Liver Recipe (Serves 4)

Ingredients
  • 250g Chicken liver
  • 2Tbsp Soy sauce
  • 10g Ginger
  • 5g Honey
  • 1 small onion, sliced
Method
  1. Cut liver into bite-size pieces. Remove white fat.
  2. Rinse liver pieces under running water until the water comes out clean
  3. Boil liver pieces for 1min
  4. Rinse with cold water
  5. Heat soy sauce, ginger and honey in a small pan
  6. Add prepared liver pieces and place onions on top
  7. Cook covered until all the liquid in the pan is reduced

Tuesday 3 March 2015

Homemade Chicken Nuggets

Monday Dinner

- Homemade chicken nuggets (BBQ sauce, mustard sauce)
- Lettuce
- Boiled broccoli
- Consomme soup (carrot, celery)

I made chicken nuggets last night.  This is my third attempt.  I make them with Okara (soy pulp, by-products of Tofu making) since I always have them around.  The nuggets turned out dry even with an egg, mayo, psyllium husk.  I will come back with recipe when I am happy with it.  Is chicken mince made of chicken breast?

I made BBQ dipping sauce by mixing oyster sauce, Worcestershire sauce, tomato sauce, soy sauce, honey and cayenne pepper.  Also made mustard dipping sauce by mixing mayonnaise, honey, whole grain mustard, hot english mustard and vinegar.

Tips
* Boil broccoli florets in consomme soup for 1min only!!

Monday 2 March 2015

30mins Pulled Beef


Sunday Dinner

- Pulled beef
- Lettuce
- Pickled carrot and cucumber
- Cucumber

I made pulled pork last week for the first time and I loved it for how easy and tasty it was.  So I made pulled beef this week in pressure cooker.  I love my red 4.5L Silit pressure cooker, well worth the investment so far.  Not so spicy but only little bit spicy beef went very well with pickles and crunchy lettuce.  I love it!


Pulled Beef Recipe (Serves 6)

Ingredients
  • 1kg Beef (chuck)
  • 4Tbsp Tomato sauce
  • 1Tbsp Worcestershire sauce
  • 1 cup of Water
  • Salt and Pepper to taste
  • Cayenne pepper to taste


Method
  1. Add all the ingredients except beef into a pressure cooker and turn the heat on 
  2. Cut beef into large chunks (about 7cm cubes)
  3. Once boiled, add beef chunks to the pressure cooker
  4. Turn the beef chunks once then put the lid on
  5. Cook for 20mins after pressurised
  6. Once depressurised naturally, take beef chunks out and reduce leftover juice in pressure cooker
  7. Shred beef chunks using two forks
  8. Pour reduced juice over the top
  9. Top with coriander and serve with lettuce cups and veggies