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Top 5 dishes made from garlic, finely chopped or grated
1 . Egg Spaghetti
Egg Spaghetti
I love any food made with eggs. Boiled eggs, omelette, poached eggs, frittata, …
Eggs are good source of vitamins and protein.
If you want to try new way of a kind of egg dish, maybe you can give a try to this recipe.
It’s fun to prepare egg spaghetti and full of flavour.
Ingredients are easily found in any kitchen. With a low price you can create such a gorgeous dish.
#egg
#spaghetti
#macaroni
#omelette
Ingredient
2
eggs
1-2 cloves
garlic, finely chopped or grated
1/4 tsp
turmeric
handful
fresh coriander leaves,
to taste
Salt and pepper
Cooking instructions
* Step 1
Ingredients
* Step 2
Crack the eggs in a bowl. Season with salt and pepper. Beat the eggs. Heat the oil or melt the butter in a pan.
* Step 3
Pour in the beaten eggs and once one side cooked, flip over to cook other side.
* Step 4
Then, transfer it to a plate, roll it as you see in the photos
* Step 5
And cut it into thin strips like spaghetti or noodles, afterwards. Set aside.
* Step 6
Heat the oil in a pan. Add chopped onion, bell pepper, garlic and tomatoes. Fry until onion is soft.
* Step 7
Now, season with turmeric, salt and pepper. Mix together and cook for 2 minutes more. Add chopped coriander leaves,
Add egg strips
* Step 8
And gently toss it.
* Step 9
* Step 10
* Step 11
* Step 12
Note: if there is a photo you can click to enlarge it
2 . Aubergine and potato curry
Aubergine and potato curry
I always seem to have more potatoes than I know what to do with as they’re generally a staple in my weekly veg box delivery, so I get quite excited when I find a new and interesting way to eat them. While it takes a good hour or so to cook, it’s worth the wait so that the aubergines break down creating a really comforting texture.
Ingredient
6 cloves
garlic finely chopped or grated
30 g
ginger grated
1 tsp
cumin seeds
1/2 tsp
hot chilli powder / 1 tsp mild
1 tsp
ground coriander
1 tsp
turmeric
1/2 tsp
garam marsala
400 ml
water
1 tbsp
tomato purée
Handful
fresh coriander to serve
Cooking instructions
* Step 1
Heat 2-3 tbsp oil in a frying pan over a medium heat. Add the aubergine and fry for 10 minutes turning occasionally until soft and brown on the outside. At the same time, in a separate pot or pan with a lid, heat 1 tbsp oil over a medium low heat and fry the onion until soft. Add the cumin seeds after about 5 minutes.
* Step 2
Next add the garlic, ginger and chilli to the onion and fry for 2 minutes, before adding the remaining spices and potatoes. Coat the potatoes in the spice mix.
* Step 3
Then add the chopped tomatoes and give everything a good stir. Finally add the water, aubergine, tomato purée and seasoning and simmer covered over a low heat for 15 minutes. Then remove the lid and simmer for another 20 minutes until the sauce thickens and the potatoes are soft. Finish by adding a large handful of chopped coriander and season to taste.
* Step 4
Serve with whatever you like. I opted for basmati rice and steamed green veg.
Note: if there is a photo you can click to enlarge it
3 . Simple Beef Rissoles
Simple Beef Rissoles
I used to called these fried beef patty ‘Hambaagu’ (ハンバーグ) in Japan. Some people call them ‘Hamburg Steaks’. Here in Australia, they are commonly called ‘Rissoles’, but Rissoles can be a very different food in your country. If you are a beginner cook and trying to cook Rissoles, this is the most common recipe.
Ingredient
500 g
Beef Mince
1 clove
Garlic *finely chopped OR grated
1
Egg
1/2 cup
Panko Breadcrumbs
1/2 teaspoon
Salt
1/4 teaspoon
Ground Pepper
1-2 teaspoons
Dried Herbs of your choice *I added Oregano and Thyme
2-3 teaspoons
Barbecue Sauce OR Worcestershire Sauce *optional
Cooking instructions
* Step 1
Combine all ingredients and mix well. Divide the mixture into 8 portions and form each portion into a round disc. *Note: You may wish to coat the Rissoles with Plain Flour OR Breadcrumbs.
* Step 2
Heat a small amount of Oil in a frying pan OR hot plate, and cook Rissoles until nicely browned and cooked through.
* Step 3
Serve with Ketchup, Barbecue Sauce, OR Gravy Sauce, etc.
Note: if there is a photo you can click to enlarge it
4 . Mabo Chicken Tofu
Mabo Chicken Tofu
‘Mapo Tofu’, a popular Chinese dish has been adapted to Japanese tastes and it is called ‘Mābō Dōfu’ in Japan. My family’s Japanese style recipe is quite different from the authentic recipes, but it is very easy to prepare and tasty. ‘Mābō Dōfu’ is commonly made with Pork Mince. If you don’t eat Pork, why don’t you use Chicken? You DO NOT need to use minced Chicken. Today I used Breast Fillets.
Ingredient
400-500 g
Chicken Breast Fillets
1 pinch
Salt
1 clove
Garlic *finely chopped OR grated
1 tablespoon
Oil
1 tablespoon
Dark Colour Miso *e.g. ‘Red’ Miso
1 tablespoon
Soy Sauce
1 tablespoon
Sugar
1 tablespoon
Toban Djan (Chili Bean Sauce)
2 tablespoons
Sake
1 tablespoon
Sesame Oil
1 tablespoon
Potato Starch
Cooking instructions
* Step 1
Prepare Vegetables. Basically you need to finely chop up everything. Cut Tofu into bite-size cubes. Cut Chicken into thin bite-size pieces.
* Step 2
Place all the Sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking. Cooking process doesn’t take long at all.
* Step 3
Heat Oil in a large frying pan or a wok, cook Chicken until colour changes, and lightly season with 1 pinch Salt. Then add Vegetables and stir.
* Step 4
Before you add the Sauce into the pan, mix it well again. Then pour in the Sauce, bring it to the boil, and let it thicken.
* Step 5
Add Tofu and gently mix to combine. Enjoy with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
5 . Easy Chicken Curry
Easy Chicken Curry
If you are a beginner cook and trying to cook a curry, I recommend to try this one. You don’t need to buy a lot of spices. I always use Curry Powder. My favourite is Japanese S&B Curry Powder. To cook delicious curry, there are some steps you shouldn’t skip, such as caramelising Onion. It’s not difficult. You just need to read ‘Step 3’.
Ingredient
2 tablespoon
Oil *OR Butter
1-2 cloves
Garlic *finely chopped OR grated
2 tablespoons
Curry Powder *plus extra to coat Chicken
1 can (400 g)
Diced Tomatoes *OR diced fresh Tomatoes
1/2-1 teaspoon
Salt *alter to suit your taste
1-2 tablespoons
Mango Chutney *optional, but highly recommended
Cooking instructions
* Step 1
You don’t need to cut Chicken Thigh Fillets, but if you want to cut, cut them into large chunky pieces. Lightly season with Salt and 1 teaspoon Curry Powder, and set aside.
* Step 2
Heat Oil in a deep frying pan over medium low heat, cook Onion until caramelised or nicely browned.
* Step 3
*Note: DO NOT keep stirring. If you stir constantly OR too often, it won’t brown. The important trick is to leave it alone for a few minutes OR enough to brown, then stir. You repeat this ‘LEAVE IT & STIR IT’ until it is nicely caramelised. It won’t take very long.
* Step 4
Add Garlic and Ginger, and mix to combine. Add Curry Powder and stir for a minute, then add canned Tomatoes and Chicken Stock, and bring to the boil over higher heat. *Note: If you frying pan is not large enough, transfer to a pot.
* Step 5
Add Chicken and Salt, cook until Chicken is cooked and the sauce is thickened. Add Mango Chutney, mix to combine. Taste the flavour, and add extra Salt if required.
* Step 6
Enjoy with freshly cooked Rice of your choice. Today I used Basmati Rice. It can be served with Unsweetened Yoghurt.
Note: if there is a photo you can click to enlarge it
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