Name: Homemade olive oil sardines
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 2 persons
Ingredients: 10 sardines in filets - cleaned, scaled; 500ml water; 5g fine salt; olive oil - enough to cover the sardines; Ingredient A; 1 dried red chili or more; 1 to 2 bay leaves; 1 to 3 garlic cloves (or more!) - thinly sliced; 1 tsp soy sauce; some oregano flakes

December 12, 2020

Homemade Olive Oil Sardines　オイルサーディン

Homemade olive oil sardines

Persons

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hour, 10 minutes

Ingredients

10 sardines in filets - cleaned, scaled
500ml water
5g fine salt
olive oil - enough to cover the sardines

Ingredient A

1 dried red chili or more
1 to 2 bay leaves
1 to 3 garlic cloves (or more!) - thinly sliced
1 tsp soy sauce
some oregano flakes

Instructions

1. Prepare the sardines, Remove if any bones left and cut in half. Remove skin if you prefer.
2. Add 500ml water and add 5g fine salt (1%). Mix. Add the sardines in the salted water and soak for 1 hour.
3. Wipe the sardines with a kitchen towel and place in the frying-pan. Pour some olive oil to cover the sardines. Then add all the ingredient A.
4. Cook over medium-high heat and bring it to a boil. Once it is boiling, reduce the heat to low and simmer for about 40 minutes.
5. Sprinkle salt to your taste. Remove from the heat.
6. Serve hot or cold :)

Notes

You may keep it a few days in the fridge.

November 1, 2020

Salmon Flakes – Fish Recipe

Salmon Flakes

Serving Size

1 jar

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

500g salmon fillets - rinse with cold water and cut into about 2cm slices
a dash of salt
50ml cooking sake or white wine
50ml water

For the seasoning :

3 tbsp mirin
1/2 tsp or more kosher salt
1/4 tsp sugar
1/2 tsp soy sauce

Instructions

1. Sprinkle salt over the salmon fillets (on both sides) and let rest for 10 minutes.
2. Place salmon on a non-stick frying-pan (with no heat), add cooking sake (or white wine) and water. Turn on the heat to medium now. Cover with a lid and steam for 5 minutes.
3. Transfer the salmon to a plate. Take the skin off. Crush it to small pieces using chopsticks, a laddle or a fork.
4. Heat up a non-stick frying pan and add the salmon flakes, mirin, salt, sugar, soy sauce and cook for 2 to 3 minutes.
5. Transfer the salmon flakes into a cup. It needs to have been first sterilised with boiling water.
6. Serve with rice, spaghetti, sushi etc... And store in the fridge.

May 6, 2020

Japanese dry curry

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

3 garlic cloves - finely chopped
650g ground beef
1 onion - finely chopped
1 red onion - finely chopped
1 carrot - finely chopped
1 green bell pepper - roughtly chopped

For the seasoning :

2 tbsp vegetable oil
3 tbsp cooking sake or cooking white wine
1 1/2 tbsp soy sauce
2 tbsp worcestershire sauce
2 tbsp honey
1 tbsp ketchup
40g tomato paste
1 1/2 tsp kosher salt
3 tbsp curry powder
1/2 tbsp paprika powder
1 tsp mustard
1 tsp sugar
3 to 5 hard boiled egg for topping

Instructions

1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
3. Add mustard and sugar. Stir well.
4. Serve with hot steamed rice, top with an egg over the rice.

April 25, 2020

Char Siu (BBQ pork belly)

Persons

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

1kg skinless, boneless pork belly - cut in 2 or 3 long stripes

For the seasoning :

50g white sugar
2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 garlic clove - grated
1 thumb of ginger - finely julienne
1 tbsp shaoxing cooking wine or cooking sake or white wine
1 anise seed
1/2 tbsp oyster sauce
1 tbsp honey

Instructions

1. In a bowl add all the seasoning ingredients and mix.
2. Place the pork in a container or ziplock bag. Add the sauce (from step 1) and Marinate 24 to 48 hours in the fridge.
Next day
3. Preheat oven to 190℃.
4. Line a tray with foil and place the marinated pork. Bake for 20 minutes.
5. Remove from the oven once and flip the pork. Bake for another 15 minutes at 200℃.
6. Remove from the oven once more and flip the pork. Cook again, 8 to 10 minutes, at 200℃.
7. Meanwhile, prepare the sauce. Transfer the dipping sauce from the ziplock bag to a small cooking pan and bring it to a boil. Once it has boiled, simmer for a few minutes or until the sauce has thickened a little. Set aside.
8. Wait 10-15 minutes before slicing.
9. Slice the pork thickness as per your taste, then serve with sauce!

Notes

Char Siu is good for the ramen topping, also fried rice! Or why not make the char siu buns:)

February 13, 2020

Macaroni Gratin

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 onion - sliced
170g - ham
100g shrimps
200g macaroni or other short pasta
55g unsalted butter
35g plain flour (T45)
1L milk
2 tsp kosher salt
1 1/2 tsp sugar
2 tbsp heavy cream
1 tbsp parmesan cheese
Some shredded cheese for the topping

Instructions

1. Cook the pasta : bring water to a boil, stir in salt (1 tsp) and add the pasta. Cook the pasta according to the package directions. Drain well and set aside.
2. Heat 1 tbsp oil in a large frying-pan over medium heat. Add the onion and cook until wilted.
3. Add the butter in the pan and let it melt completely. Then add the flour to the mixture, stirring to combine with the onions.
4. Pour the milk gradually. Mix well each time. Once all the milk is incorporated, add shrimps and ham, mix well. Then add also the seasoning salt, sugar, heavy whipping cream and parmesan cheese, stirring frequently. Cook for a few minutes.
5. Finally, add the cooked pasta. Mix well.
6. Divide the mixture into each baking dish. Top with shredded cheese (of your choice), as much as you want, over the gratin.
7. Pre-heat the oven to 200℃. Bake the gratin for 15 min. Cover with alminium and bake 5 min more.
Serve hot!

November 24, 2019

Saikyo yaki Salmon – White miso marinated

Saikyo yaki Salmon in white miso

Serving Size

5 to 6 people

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

850g salmon filets
150g white miso paste
100g white sugar
80g mirin
50g cooking sake or white cookingwine

Instructions

1. In a bowl, mix together the white miso paste, cooking sake, mirin and sugar until it forms a smooth paste for the marinade. Set aside.
2. Sprinkle salt over the salmon and set aside for about 30min. Salt will draw excess water/liquid and smell from the fish.
3. Gently pat dry with paper towel to remove the moisture of salmon. Do not wash with water after that!
4. Pour half of the marinade sauce in a flat bottom container. Place the salmon in the container and pour the rest of marinade sauce on top of it so as to coat both sides.
5. Cover with saran wrap and keep it in the fridge for 2-3 days.

if you cook with the saucepan

6. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off). Heat up a grill pan lined with cooking sheet paper over medium heat and place the salmon skin down first. After a few minutes, turn the salmon over and grill the other side for another a few minutes until they are lightly browned or until the salmon is almost cooked through.

if you cook in your oven

alt. 6. Preheat oven to 200ºC. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the salmon is almost cooked through.