Hayashi Rice ハヤシライス

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Second to curry rice in terms of popularity, hayashi rice looks similar albeit tastes differently from curry rice. It’s another common household food in Japan.

Ingredients:

  1. Beef, sliced thinly
  2. 1 onion, sliced thinly
  3. 2 cloves of garlic, minced
  4. Mushroom, sliced thinly
  5. 1 cup of red wine
  6. 1 carrot, sliced thinly
  7. Butter, 1 tbs
  8. 2 bay leaves
  9. Thyme, 1 tbs
  10. Worcestershire sauce, 1 tbs
  11. Soy sauce, 1 tbs
  12. Canned tomato, 3 tbs
  13. Tomato paste, 1 tbs
  14. Flour, 1.5 tbs
  15. Bouillon 1 1 tbs

Instructions:

  1. First, on a hot pan with cooking oil, add in the beef, and fry till it’s cooked and remove it
  2. On the same pan, cook the onion till it’s lightly browned, and add in the garlic, carrot, and mushroom
  3. Pour the onions, garlic, etc. from the pan to a pot under medium heat
  4. Pour in the red wine to the pot, add in 1 – 2 cups of water
  5. Add in the bouillon, canned tomato, and tomato paste
  6. Add in thyme and bay leaves
  7. Add in worcestershire sauce and soy sauce
  8. Let it simmer till there’s only half of the liquid left, and throw in the beef
  9. Pour in the flour and the butter, and mix thoroughly. Simmer till the sauce thickens
  10. Serve with rice

Nasi Goreng Sambal

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I like fried rice, it’s easy and tasty. However, since I grew up in Indonesia, I find this spicy Indonesian variant of fried rice suits my taste buds better. This version uses sambal, which is already spicy and salty on its own, replacing the need of soy sauce.

Ingredients:

  1. 1 bowl cooked rice, left overnight. Or just leave the cooked rice till it’s not soggy or wet
  2. 2 pieces of shallots, chopped
  3. 2 cloves of garlic, minced
  4. 2 pieces of bird eye chilli pepper (or any other kind of chilli pepper), minced
  5. 2 eggs
  6. 1 tbs of sambal (Sambal is traditional Indonesian / South East Asian chili condiment. I used sambal petai, it has strong taste and smell of petai, somewhat an acquired taste)
  7. 1 tbs of butter
  8. Salt and pepper to taste
  9. Slices of cucumbers and tomatoes as garnish

Instructions:

  1. First, fry an egg, sunny side up. Then put it aside.
  2. You don’t want the rice to be clumped up, so use a spoon or spatula to separate them up.
  3. Add bit of cooking oil to your pan / wok, heat up your pan between medium to high heat
  4. Drop the shallots, garlics and chilli peppers into the pan, and add a pinch of salt. Fry until the mixture is fragrant.
  5. Crack an egg, and add it into the mixture. Mix the egg up, scramble it.
  6. Drop in the rice to the pan, and mix thoroughly.
  7. Add in the sambal and pepper, and again, mix them thoroughly.
  8. Lower the heat, and cook until you start hearing the sound of the rice cracking and popping.
  9. Turn off the heat completely, and drop in the butter. Cover the rice with the butter completely.
  10. Serve with garnish and the fried egg !

 

Omurice (オムライス)

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Omurice (Omelette rice) is basically rice wrapped with an omelette. It could be fried rice, or hayashi rice, or chicken rice with tomato sauce. The idea is to have fluffy egg eaten together with the rice.

Obviously the one I made here is flawed, the egg is supposed to be yellow, not overly cooked, but it still tastes good though.

Ingredients:

  1. 4 beaten eggs
  2. Dairy creamer, or milk
  3. Cooked rice, left overnight / cooled. 1 portion
  4. Chicken, cut to bite-sized
  5. Mushroom, sliced
  6. 1/2 Onion, diced
  7. 1 clove of garlic, minced
  8. Canned tomato, around 3 tbs
  9. Tomato ketchup, 1 tbs
  10. White wine, 1 tbs
  11. Salt & Pepper
  12. Olive oil
  13. Chicken bouillon, 1 tbs
  14. Bay leaf, 1 piece

Instructions:

  1. First, beat up the eggs, along with 1 tbs of dairy creamer, and season it with salt
  2. Heat up a pan with some olive oil, and start frying the garlic till it’s aromatic
  3. Add in the onion, and fry till it’s lightly browned
  4. Add in the chicken, and fry till it’s lightly browned
  5. Add in the mushroom, and fry till it’s fully coated with the oil
  6. Switch to medium heat, and add in the canned tomato, tomato ketchup, rice, bay leaf, and chicken bouillon. Fry till the mixture is not too soggy
  7. Remove the rice from the pan
  8. On another pan (or wash the existing one), add in oil and swirl it.
  9. Add in the egg mixture and swirl it, till the whole thing is cooked
  10. Now while adjusting the amount of it, put in the rice into the middle of the egg, and start folding just a small part of the edges of the egg. Don’t fold the whole thing !
  11. Ready a large plate and cover the pan, and flip the pan over.
  12. Now you will have an egg covering the rice, adjust the edges of the egg, so it covers the rice beneath
  13. Serve with tomato ketchup !

Spicy Stir Fried Pork (Doejibulgogi / 돼지불고기)

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A surprisingly easy and tasty dish, thanks to the spiciness and the sweetiness of it !

Ingredients:

  1. Pork belly, cut into bite sized pieces
  2. 1/2 Yellow onion, sliced
  3. 2 cloves of garlic, minced
  4. Ginger, minced
  5. Hot pepper paste / Chili paste, 2 tbs
  6. Soy sauce, 1 tbs
  7. Sesame oil, 1 tbs
  8. Leeks, 1 stalk, sliced
  9. Chili (optional), sliced
  10. Brown sugar, 2 tbs
  11. Lettuce for garnish

Instructions:

  1. Mix everything together in a pan
  2. Turn on the stove to high heat, and start mixing and cooking the whole thing
  3. Stir and let it cook, and stir again till the pork is fully cooked
  4. Serve !

Spaghetti Napolitan (スパゲテイナポリタン)

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I never really liked pasta dishes, mainly because they are mostly with cheese. However this is different. Spaghetti Napolitan is a Japanese dish, claimed to have originated from Yokohama. It’s tomato ketchup based.
Ingredients:

  1. Spaghetti
  2. Handful of button mushroom, or as I like to call it Champignon, Portobello, or Agaricus bisporus
  3. Pork loin ham, sliced. I used pork meat for stew instead, and sliced them thinly
  4. Tomato ketchup, 3 tbs
  5. 1/4 of bell peppers, sliced into stripes
  6. 1/2 an onion, sliced
  7. 1 clove of garlic, minced
  8. Olive oil, 2 tbs
  9. Butter, 1 tbs
  10. Salt

Instructions:

  1. Add salt into a large pot of water, and start to boil it, and let it simmer
  2. Heat up a pan, and swirl in olive oil
  3. As soon as the pan is hot enough, throw in the onion, and lightly brown the surface on medium heat
  4. Add in the garlic, and fry till you can smell the aroma of the garlic
  5. Add in the pork, mushroom, and bell peppers, fry till the pork is cooked
  6. Pour in the tomato ketchup into the pan, and add in 3 tbs of boiled water from your other pot
  7. Mix the sauce evenly and turn off the stove
  8. Boil the spaghetti according the instructions on the packaging
  9. Once the spaghetti is softened (al dente), drain the water, and add the spaghetti into the pan
  10. On medium heat, stir the mixture of pork and spaghetti together, and add the butter, stir fry till the butter melts completely
  11. Serve with some parsley on top as garnish !

 

Chicken Karaage

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Ingredients for Chicken Karaage:

  1. Chicken, cubed
  2. Sugar, 1 tbs
  3. Soy sauce, 1.5 tbs
  4. Garlic, chopped
  5. Ginger, chopped
  6. Flour
Ingredients for the sauce:
  1. Soy sauce
  2. Sugar, 2 tbs
  3. White wine, 1 tbs
  4. Vinegar, 1 tbs
  5. Sesame oil, 1 tbs

Instructions:

  1. First, mix chicken, sugar, garlic, ginger, soy sauce, and flour together. And deep fry them
  2. Then on a hot pan, mix soy sauce, sugar, white wine, vinegar and sesame oil, let it boil, and then simmer.
  3. Serve by pouring the sauce over the karaage.
A more complete instructions avail here

Spicy Fried Chicken

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DSC03840This is a simpler version of Maangchi’s fried chicken

Ingredients:

  1. Around 3 – 4 pieces of chicken wings
  2. Flour for dredging
  3. 1 beaten egg
  4. Breadcrumbs
  5. 1.5 tbs Gochujang, or any hot pepper paste
  6. 1 tbs of syrup or molasses
  7. 1/2 cup of water
  8. Salt and pepper

Instructions:

  1. Season the chicken with salt and pepper
  2. Prepare the breading stations in this order: flour, beaten egg, breadcrumbs
  3. Coat the pieces of chicken accordingly
  4. Deep fry the pieces twice
  5. On separate pan, cook the water with gochujang and molasses. When the sauce starts to boil, reduce the heat to low
  6. Drop the fried chicken pieces into the sauce.
  7. Serve !

Stir fried mushroom

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Ingredients:

  1. 4 cloves of garlic, diced
  2. Mushroom, sliced
  3. White wine, 1tbs
  4. Vinegar, 1tbs
  5. Salt & Pepper
  6. Teriyaki sauce
  7. Butter

Instructions:

  1. Melt some butter on your pan, and toss in the garlic
  2. Fry till the garlic is fragrant, and toss in the mushrooms, season it with salt and pepper
  3. Fry for 1 min, and pour in the white wine, let it evaporate
  4. Pour in vinegar and teriyaki sauce, fry and mix well
  5. Serve

I made it with too much white wine (1 cup, for god sake), thus it has strong wine smell.
The original instructions (which is much better) is available here

Egg Drop Soup

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This egg drop soup contains ginger and sesame oil, thus it’s good to warm your body during this cold winter.

Ingredients:

  1. 1 beaten egg
  2. Ginger juice, else just chop bit of ginger finely
  3. 1 tbs flour
  4. 1 tbs soy sauce
  5. 300 ml chicken broth
  6. 1 tomato, quartered
  7. 1 tbs sesame oil
  8. Parsley

Instructions:

  1. Boil the chicken broth, and pour in ginger juice, flour and soy sauce. Let the mixture boil, and turn the heat to low
  2. Now, pour in the beaten egg, and mix thoroughly under low heat.
  3. As soon as the egg starts to cook, place in the tomato, and pour the sesame oil on it
  4. Serve with parsley as the garnish !

Sweet and Sour Pork

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I’ve finally figured out how to make sweet & sour sauce. It might not be authentic, but it tastes similar, and it’s tad simple. I just ate the whole serving of sweet and sour pork (substitute it with chicken if you don’t eat pork), and I am full. Here is the original recipe

Ingredients:

  1. Pork, find the one cut for stew
  2. Egg, beaten
  3. Cornstarch, if you don’t have cornstarch, just substitute it with flour (just double the portion)
  4. Salt & Pepper
  5. Bell peppers, diced. Mix red and green peppers for better presentation.
  6. 1 Onion, diced
  7. 3 tbs vinegar
  8. 3 tbs sugar
  9. 1 tbs soy sauce
  10. 2 tbs ketchup

Instructions:

  1. First, we are going to deep fry some pork, so season the pork with salt and pepper, and mix it with beaten egg, and add 1 tbs of corn starch. Mix it well
  2. So deep fry the pork, and drain the oil
  3. Then we are going to make the sweet & sour sauce. Mix sugar, vinegar, soy sauce, and ketchup together, and add 50 ml of water. Mix them thoroughly
  4. Next fry the bell peppers and onions, and pour in the sweet & sour sauce. Let it cook for awhile, and 1.5 tbs water and 1.5 tbs cornstarch again.
  5. Now, after the whole mixture simmered and the sauce thickened, add in the pork again, and mix it.
  6. Serve !

 

Chicken Cacciatore

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Chicken Cacciatore is actually chicken with hunter sauce (Cacciatore = hunter in italian), as in prepared in hunter style.

Ingredients:

  1. Chicken breast
  2. Olive oil
  3. Salt & Pepper
  4. Yellow onion, cut into rings
  5. Garlic, minced
  6. Tomato, quartered
  7. Bell peppers
  8. Carrots
  9. Tomato paste
  10. Oregano
  11. Rosemary
  12. Red pepper
  13. Chicken broth
  14. Red wine

Instructions:

  1. First season the chicken with salt and pepper
  2. Heat up olive oil in the pan, and start browning the chicken
  3. Remove the chicken from the pan, then add the onion, garlic and carrot into it, and start browning them
  4. We are going to deglaze the whole thing, so start off by adding tomato paste, mix it, and then pour in the red wine
  5. Add in the bell peppers, tomatoes, oregano, and rosemary
  6. Place back the chicken into the pan and pour in the chicken broth
  7. Let it simmer till the chicken is done, and the sauce thickens
  8. Serve !

Marha Porkolt

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Marha (Beef) Porkolt, is another Hungarian dish which is derived from Goulash. Basically by letting the soup boils and thickens, then you will get Porkolt. And you can use other meat besides beef. It tastes like Indonesian rendang, just less spicy and less spices in it.

Ingredients:

  1. Beef, cut in small / bite-sized pieces
  2. 1 onion, diced
  3. 1 tomato diced
  4. 2 tbs of paprika powder
  5. Vegetables of your choice, I had carrots
  6. Bell peppers
  7. Salt
  8. Water
  9. Chili paste, optional

Instructions:

  1. First, heat up some oil in a pot
  2. Add in onion, and stir fry them in the pot for around 1 min
  3. Turn off the stove, and pour in the paprika powder, and stir them, using the dissipating heat to fry the paprika powder so that it won’t be burnt to black
  4. Throw in the beef, and turn back on the stove, fry till the beef starts to cook
  5. Now, throw in the vegetables and bell peppers, and sprinkle some salt on it
  6. Pour water only enough to cover everything in water. You wouldn’t want to have too much water, else you will end up with goulash instead.
  7. Now add in some chili paste, and adjust till you like the spiciness of the porkolt
  8. Boil under medium heat till the soup thickens
  9. Serve with rice !

Hamburg Steak

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Ingredients for carrot:

  1. Carrot, chopped
  2. 1/2 tbs sugar
  3. 1/2 tbs salt
  4. 1 tbs butter
Instructions for carrot:
  1. In a small pot, boil some water with carrots in it
  2. Add in sugar, salt and butter, and let it boil, till there’s no more water left
  3. Serve

Ingredients for burger:

  1. Minced Beef
  2. Nutmeg
  3. 1 diced onion
  4. Milk
  5. Breadcrumbs
  6. 1 Egg
  7. Worcestershire sauce
  8. Soy sauce
  9. Olive oil
  10. Salt & Pepper
Instructions for burger:
  1. First, fry the diced onion using olive oil till it’s brown
  2. Let’s season the beef with salt, pepper, nutmeg, soy sauce, and worcestershire sauce
  3. Knead the beef till the season is spread thoroughly
  4. Add in diced onion, milk, breadcrumbs, and crack and egg in it, then knead it till everything is mixed evenly
  5. Wash your hand, and apply olive oil onto both of your hands.
  6. Now from kneaded beef, take out some of it till you can shape into an oval shape which can fit onto your palm.
  7. Shape it and toss it between your palms to release any trapped gas within the meat
  8. Now spread a bit of olive oil again on the pan, and start frying the burgers
  9. As soon as the bottom of burger starts to brown, or showing dark marks, flip it over
  10. Immediately after the other side starts to brown, pour in a bit of water, so that the steam and the water can both help to cook the inner part of the burgers
  11. Set them aside

Ingredients for the sauce:

  1. Worcestershire sauce
  2. Ketchup
Instructions for sauce:
  1. On the same pan where you fried the burgers, pour in bit of water, and add in worcestershire sauce and ketchup
  2. On medium heat, let the mixture simmers and thickens
  3. Pour the sauce on the burger.

Stir fried beef

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Ingredients:
  1. Beef, normally I would choose packaged beef for stew, then slice them into stir-fry-size.
  2. 1 finger of ginger, chopped
  3. 2 cloves of garlic, diced
  4. 1 chili pepper (cabe), diced
  5. 1/4 of paprika
  6. Light soy sauce
  7. Sugar
  8. Sesame oil

Instructions:

  1. First, shred the beef and place it in a bowl
  2. Throw in the diced paprika, garlic, ginger, and chili into bowl
  3. Sprinkle bit of sugar into the bowl
  4. Pour in a bit of oil into the bowl, and start stirring / mixing them, so the whole mixture is coated nicely with oil
  5. Heat a pan (but without oil, we’ve already poured the oil into the mixture)
  6. As soon as the pan is hot enough, throw in the whole mixture onto the pan, and start frying, till the beef is brown
  7. When the beef shreds are almost brown, pour in a bit of sesame oil
  8. Voila ! Serve it with rice !

BBQ Stingray

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Ingredients:

  1. 1 tbs tomato paste
  2. 1 small red onion, sliced
  3. 3 cloves of garlic, minced
  4. Some dried chilis, sliced
  5. A finger of ginger, minced
  6. 1/4 lime juice
  7. 1 tbs sugar
  8. 1 tbs Worcestershire sauce
  9. Stingray

Instructions:

  1. First, let’s make the sauce. Slice the onion, and mince the garlic.
  2. Heat some oil with medium heat in pan
  3. Add in dried chili, onion, garlic, and tomato paste, and cook it till the onion is translucent
  4. Add in Worcestershire sauce, minced ginger, and sugar.
  5. Change it to low heat, and cook it for 1 minute or so, and add in lime juice. Stir and mix it for awhile, then take it out and let it simmer and cool down.
  6. Now rub the stingray with little bit of salt.
  7. Rub the stingray with the sauce.
  8. Then proceed to either grilling or pan frying the stingray until it looks good.

Personal remarks:

I bought stingray, because it was cheap (around 3 dollars, compared to other fishes which are at least 5 dollars above). Then I found out the correct sauce, which is, contrary to its appearance, not too spicy (add more chili if you want it to be spicy), but rather tangy, sweet, and sour (but not sweet & sour sauce). It’s those kind of sauce, which I can eat it with rice alone, and I will definitely make more of it, since I have extra left-over stingray in my fridge.

 

Nikujaga 肉じゃが

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Finally I understand why nikujaga is Japanese’s comfort food. It’s a sweet and savory beef stew, which tastes good even when it’s cold. Nikujaga is the dish that moms cook for their kids in Japan, making it the Mom’s cooking. I have yet to see it on restaurants or food establishments. And I hope that it remains so. By the way, it’s a simple dish.

Ingredients:

  1. Beef, shredded, or cut into small pieces
  2. 1 stick of carrot
  3. 1 – 2 potatoes
  4. 1 yellow onion
  5. Handful of snap peas
  6. 240 ml of water
  7. 1 to 3/2 tbs of sugar
  8. 1 to 3/2 tbs of Dashi
  9. 1 tbs of Mirin
  10. 1 tbs of light soy sauce

Instructions:

  1. Boil some water with salt, to cook the snap peas
  2. Throw snap peas into boiling water, and take it out after 30 seconds
  3. Immerse the snap peas into icy cold water (preferably with ice cube), so that the snap peas remain crunchy and snappy
  4. Heat some oil with medium heat in a pan
  5. Throw in the beef, and brown them
  6. Throw in carrot, onions, and potatoes
  7. Stir fry them for awhile
  8. Pour water, dashi, sugar, and mirin.
  9. Stir and let the thing heat up, until it starts to boil
  10. Then pour the soy sauce, and stir it well
  11. Throw in the snap peas on top of the stew.
  12. Now you can turn off the heat, put on the lid, and let the whole thing simmer, and wait till your rice is cooked