Skip to main content

Last Installment of 2nd "Cooking The Cookbooks"

I am really reluctant to put an end to cooking from this book, but I realised that I am starting to look at other cuisines. Japanese food is good, but the chilli-heads tend to get neglected. In between cooking from the book, I had to injected Vietmanese Rice Rolls and Thai-style Beef Salad just to spruce up my life.

If you are wondering why the Thai-style Beef Salad didn't make an appearance here, it was because it wasn't really a picture perfect, but tasted good. It will make a comeback on my table again, hopefully this time round I will be able to take a snap.

With this book, I have tried new ingredients such the kouyadofu (freeze dried tofu) and hijiki (brown sea vegetable). I ate hijiki when I was in Tokyo and love the taste of it. I just did a look-up on the Internet on hikiji and guess what I found? That health agencies have issued a warning against the consumption of this seaweed for the high level of inorganic arsenic. OMG! I ate a whole bunch last night!

ひじきの煮物
Stewed hijiki seaweed

Well, too late to worry about that now. I still have one containter of its leftover in the fridge. Will I be eating it? Of cos! The Japs didn't die from eating it EVERYDAY, I don't see why I should stop eating it. Moreover, according to Japanese folklore, eating this seaweed is said to help you sprout a head of lush thick hair. I need that ... badly, even if it kills me.

Serving meals Japanese style forces me to think of various side dishes which I have to come up with for a meal. Vegetable as side dishes is a no-brainer and so are those fridge staples of colourful pickles. I try to go with natural foods where possible, hence no pickles. Except for kimchi, of cos.

A quick stir fry turns the zucchini into a satisfying side dish. I love zucchini, even if it breaks my bank to eat it regularly.

Stir-fried zucchini

The main dish for last night's dinner was actually this.

しょうが焼き

Slices of pork simmered in a mixture of soy sauce, ginger juice and sake. Simple to prepare and the sauce makes wonderful dressing for the wedge of iceberg lecture towering over it.

This is how the whole table actually looked like. Cookbook on the top left and food cover on the right.


Messy!! (-.-#)

Comments

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to