Thursday, April 28, 2022

COOKING DEMO

​Recently I helped demonstrate how to make quick Noodle dish with vegetables.

  

My favorite noodle is made with mung beans.  They are easy  to make.


Here is a video I recently made live without rehearsal.


https://youtu.be/la_fm3DsfOQ


INGREDIENTS:

Small package of mung bean noodle.

2-3 TB of Oil (I prefer olive oil because it is healthier)

1-2 minced garlic

1 onion

Spring onion

1/2 sliced red or green pepper

1 peeled and thinly sliced or julienned carrots

5 small size Bok choy washed and dried with paper towel and separated into leaves by cutting the bottom

1TB brown sugar

2TB soy sauce

1-2 tsp of sesame oil

1TB sesame seed


Watch the video to see how you cook it.

Make sure you boil a pot of water first and drop the noodles in it.  Cook for 5 minutes and drain.  Set aside The noodles.


Sauté everything first then mix in the noodles as soon as you add the sugar, and soy sauce.


Add the sesame oil at the very end.


Sprinkle with sesame seed before serving.


Tuesday, February 1, 2022

BEEF MAKI

https://drive.google.com/uc?export=view&id=1AH_K_tBx0fHTyLnlPfvsVlmcRhW8stjE
In Kyoto they usually have meat rolled up filled with vegetables to look like flowers.  I watched it on #NHK-TV recently and thought I should make it myself.

Flank steak thinly sliced by running a long sharp knife flat on top of the meat while pressing the meat down and carefully moving the knife flat ln its surf on the meat from one end to the other.  This creating about 3-4 thin slices. (About 1-1/2 pounds)
https://drive.google.com/uc?export=view&id=1EBsCSmOoTTy7pEfRkJqngzZH_03dT3NZ

Set aside.
https://drive.google.com/uc?export=view&id=1L3inOLZYqk74pFS6pBmS-IioN5B61uhy
INGREDIENTS:
Half a red bell pepper seeded and sliced
9-10 pieces of very thin asparagus or 3-4 regular size asparagus, trimmed (bend bottoms till it snaps off and discard the bottoms)
3 leaves of cabbage boiled 2-3 minutes to soften
4 pieces of canned while baby corn 
https://drive.google.com/uc?export=view&id=1Bk34tfdiZ6teHd6Wdc8wElxqoCY90RRx
For sauce:
2TB soy sauce
2TB mirin or sake
2TB sugar

About 5TB of potato starch in a bowl for rolling the beef.
https://drive.google.com/uc?export=view&id=1utUjkp63jc-bHyotU5VhWvHjmCv9R-R_
First boil a pot of water to blanche the asparagus for a minute or 2. Remove and cut in half.

Using the same water add the cabbage in the boiling pot and let it simmer for
3-4 minutes turning the cabbage to soften the stalks a little.  Wipe the cabbage and then slice the thinly and set aside.

Season the beef to taste.  From one end of the thin slice of beef where it may be wider, layer the some cabbage, peppers, asparagus and the corn. 

Tightly roll 
Then roll in the bowl
Of potato starch so the beef stays rollednuo.

Heat skillet with oil.  When hit, add the coated rolled beef and brown on each side about 2
Minutes on each side.  When all sides are browned, pour the sauce you made over the beef.  And roll the meat in it carefully.  Cover the pan for about 2 minutes. Remove from heat and let sit for a minute or 2.

Transfer in a cutting board , letting it rest for a few more minutes then slice carefully.  Size should be enough to fit your mouth if possible.

You may use some of the sauce over to serve or kn the molded rice.  Garnish the plate with any vegetables of your choice.  Mine was asparagus because that is what I had more of after stuffing some in the meat. 
https://drive.google.com/uc?export=view&id=1sZRSAmTBmqwTBVv57TLNB_q-R4RCvxr9https://drive.google.com/uc?export=view&id=1TGjCx5XFVctIOeIKTFhBptn6ueKmEZwr

Wednesday, January 5, 2022

Christmas Dinner 2021

https://drive.google.com/uc?export=view&id=1VPOFfE2uYjnuhpfEk42av-cLjYCWDj0Mhttps://drive.google.com/uc?export=view&id=1h8luRikI_HJ0Ba2Lxy4CUzjbV4QH543xhttps://drive.google.com/uc?export=view&id=1YIcTiSH5r3WeH_20MvJlaIqgLQBDpfh0https://drive.google.com/uc?export=view&id=113QB4S29RxdbI3lrNq0eMPoqceL0ADRThttps://drive.google.com/uc?export=view&id=1iGa68RktD75W0tfFPUBlgfX9_YHgb8eFhttps://drive.google.com/uc?export=view&id=101-OKPhx1ls--sTiic0rcEJsP0xT7mFOhttps://drive.google.com/uc?export=view&id=1L3aOSoZRjeEy45Yga7irD5oQeTbu6o-chttps://drive.google.com/uc?export=view&id=1KyQC58mOOG1WK7mIqFvzfsZtJhC9CKZ1Since we celebrated Christmas physically by ourselves without family, we made only dinner for 2 without all the dramatic presentations.  But delicious as ever.

This year, with everyone vaccinated within my family who could be with us at home, I decided to celebrate!

For appetizers we had Jamon Iberico de Belleto fed only with acorns, Gilda (peppers, anchovies and olives) I brought back from our trip in Bilbao and San Sebastián, cheeses from our neighborhood cheese place.

I was going to make the mashed potatoes and garnish it with fresh white truffle but I had no more time to sieve it nor mash the potatoes.  So I just cut them into pieces and added butter and sprinkled them with salt and shaved the white truffle on top.  Next time, I may drizzle some truffle oil too.

Desserts this year were Tunisian traditional desserts crafted by @Layla of California and festive chocolates with peanut butter centers by @JohnKelly 

If you need any of the recipes - please let me know.  

Below were sweets I ordered from the website  I provided in my link.  But I quickly made up my concocted dessert with some  japanese style cheesecake  with whipped cream, pink strawberries and crumbled French style meringue.