Name: Bagna Càuda
Prep time: 30 h
Cook time: 30 h
Total time: 60 h
Ingredients: 50g garlic cloves; 100ml water; 50ml milk; 20 to 25g anchovies in oil jar; 40ml + 1 tbsp olive oil; 1/2 tsp soy sauce; 1/3 tsp sugar

July 18, 2020

Bagna Càuda

Prep Time

30 hours

Cook Time

30 hours

Total Time

60 hours

Ingredients

50g garlic cloves
100ml water
50ml milk
20 to 25g anchovies in oil jar
40ml + 1 tbsp olive oil
1/2 tsp soy sauce
1/3 tsp sugar

Instructions

1. In a small cooking pot, add milk, water and garlic. Cook over medium heat until garlic is soft. Drain and transfer the garlic into a bowl.
2. Put together anchovie filets and olive oil (40ml) with the garlic, blend with your hand blender or (food processor) until it turns into a paste. Then add soy sauce and sugar. Mix.
3. Transfer into a small cooking pot and add 1 tbsp olive oil. Cook over medium high heat until it boils. Remove from the heat.
4. Serve the sauce warm or cold with raw or cooked vegetables, bread etc.....

September 18, 2018

Ground beef garlic fried Rice

Persons

Ingredients

350g ground beef
5 to 6 garlic cloves - thinly sliced
1 leek - roughly chopped

For the seasoning

1 1/2 tbsp chicken broth paste or weipa or gara soup powder
2 tbsp soy sauce
1 tsp sugar
2 tbsp white wine or cooking sake
3 cups cooked white rice
10g salted butter

Instructions

1. In a wok, heat 2 tbsp oil and fry the garlic until lightly browned. Transferr to a plate and set aside.
2. In the same wok, fry the ground beef until no longer pink then add the leek. Fry for a few minutes. Transfer to a plate and set aside.
3. In a same wok, add 1 tbsp oil and cook the rice over high heat. Sprinkle white wine (or cooking sake) over rice, stirring continuously to avoid burning.
4. Add fried garlic from #1 and cooked beef from #2 over the rice. Stir to combine for a few more minutes. Add all the seasoning ingredients and fry to mix.
5. Add butter and fry for a few seconds more until the butter is melted.
Serve hot!

December 30, 2017

Garlic paste

Ingredients

200g garlic cloves
1 tsp fine salt
1 tbsp milk

Instructions

1. Toast the unhusked garlic in the toaster oven for about 10 mins or until soft. Be careful not to burn.
2. Peel the skin off and transfer to your food processor. Add salt and milk. Puree until as smooth as possible, scrape down sides of the bowl as needed.
3. Finally transfer the paste into a plastic freezer bag. Store it flat in the freezer. Break a piece of the frozen garlic paste whenever you want to use some.

November 5, 2015

Ginger garlic rice (Shouga gohan)

Ginger garlic rice (Shouga takikomi gohan)

Serving Size

4 people

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Ginger garlic rice (Shouga takikomi gohan)

Ingredients

2 rice cooker cups of rice - about 300 to 320g (uncooked Japanese rice, short grain)
20g fresh ginger - into fine julienne
2 garlic cloves, finely chopped
1/2 (about 15g) aburaage (well, if you can find some around your place)

For the soup :

1/2 tbsp Hon Dashi powder
1 1/2 tbsp soy sauce
1 tbsp Japanese cooking sake or white cook wine
1/2 tbsp mirin
300ml water

Instructions

1. Measure rice and rinse it under water until the water clears. Place them in your rice cooker. Add ginger, garlic, abura-age. Then add all soup ingredients (dashi, water, soy sauce, sake, mirin).
2. Start the rice cooker. When rice is cooked, let the rice steam for about 5 to 10 minutes before opening the lid of cooker.
Serve hot!