Archive for July, 2013

Oyakodon – A small batch

oyakodon

Literally translated from Japanese as “parent-and-child donburi” chicken, egg… get it?

1 egg, lightly scrambled
1/2 cup chicken, cooked and shredded
1/2 cup dashi or chicken stock
1/2 an onion, sliced
1 cup rice, cooked
1 tablespoon soy sauce
1 tablespoon rice vinegar or mirin
1 teaspoon sugar
1 teaspoon sesame oil
nori and/or sliced green onions for garnish

Bring to a boil soy sauce, rice vinegar, sugar, sesame oil, and sugar
add dashi or stock
add onions and chicken
bring back to the boil
lower heat
drizzle egg over hot mixture
when egg begins to solidify, pour over hot rice, and serve

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July 30, 2013 at 6:48 pm Leave a comment

Stuffed Naan

stuffed naan

aka aloo naan

1 batch of naan

1 batch of filling from masala dosa recipe

Depending on the size of the potato, you will most likely end up with more filling for the dough made. Unfortunately, potatoes do not freeze well, so just refrigerate until you are inspired to make more, make a double batch, or use it in another recipe.

Divide the dough into 10 individual pieces
flatten with your hands
fill with about 1 tablespoon of filling
pull the sides of the dough up to enclose the filling completely
turn over so the pinched side is down
flatten with hand and roll lightly until the filling pokes through the dough slightly

Cook the naan in a dry screaming hot pan or griddle for about 2 minutes on each side, until well browned.

July 21, 2013 at 3:16 pm Leave a comment

Bun cha

bun cha

aka Vietnamese Pork Pattie Noodle Salad

Dressing
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
1/2 cup water
1 garlic clove, grated
1/4 teaspoon red pepper flakes

Serve
a portion of thin rice noodles, prepared
3 or 4 Cha Nuong (Vietnamese pork patties)
red leaf lettuce, torn into small pieces
a selection of your favorite herbs
a few sliced veggies like cucumber, zucchini, avocado, and/or carrot
more than a splash of the dressing

July 7, 2013 at 1:18 pm Leave a comment

Cha Nuong

cha nuong

aka Vietnamese Pork Patties

In a small sauce pan combine 3 tablespoons water and 2 tablespoons sugar
cook until a dark caramel forms, approximately 8 minutes
remove pan from the heat
add 2 more tablespoons water to caramel
and swirl pot to combine
(1 tablespoon of molasses or dark treacle can be substituted)

1 pound ground pork
2 cloves garlic, grated
3 tablespoons fish sauce
2 tablespoons soy sauce
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Combine pork, caramel, and all the seasoning, mix well and let rest in the fridge for about an hour

Form into patties and cook until well browned
you can pan sear, grill, or broil.

Once cooked, these freeze well.

July 7, 2013 at 1:12 pm Leave a comment


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