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Top 5 dishes made from Toban Djan (Chilli Bean Sauce) *OR Chilli Flakes as required
1 . Salmon Rice Bowl with Chilli Oyster Sauce
Salmon Rice Bowl with Chilli Oyster Sauce
Salmon seems to be the most popular fish in Melbourne where I live. Fresh OR frozen Salmon fillets are available from any supermarket stores. I use skinless fillets to cook this easy Salmon Rice Bowl. There are many sauces that go well with the pan-fried Salmon, but this spicy sauce is my favourite at the moment. You can make it as spicy as you want.
Ingredient
1/2 teaspoon
grated Ginger
2 teaspoons
Oyster Sauce
1 teaspoon
Soy Sauce
2 teaspoons
Sake (Rice Wine) OR Water
1/2 teaspoon
Sugar
1/2 teaspoon
Rice Venegar
Cooking instructions
* Step 1
Cut Salmon into bite-size pieces, remove all bones, lightly season with Salt, and set aside. *Note: If you prefer, you don’t need to cut it.
* Step 2
Combine all the Sauce ingredients in a small bowl. Alter the amount to suit your taste.
* Step 3
Prepare stir-fried vegetables OR salad before you start cooking Salmon. Today I stir-fried Bok Choy and seasoned with Salt, White Pepper and Asian Chicken Bouillon Powder.
* Step 4
Heat a small amount of Sesame Oil in a frying pan over medium heat, cook Salmon pieces. When cooked and nicely browned, add the Sauce and combine.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with Salmon and vegetables that you have prepares, sprinkle with some Toasted Sesame Seeds and Spring Onion, and enjoy.
Note: if there is a photo you can click to enlarge it
2 . White Parts of Watermelon & Cucumber Salad
White Parts of Watermelon & Cucumber Salad
When I serve Watermelon to my family, I always cut the red parts into bite-size pieces, and the white parts (with some pink parts) go to the compost. You know the white parts are actually edible and have similar texture to Cucumber. Today I dressed the white parts and Cucumber with sweet and sour Sesame Dressing. It was delicious. Please remember the outer parts of the white parts are very tough and woody. Use the softer parts, which are actually sweet, so that you need to alter the sweetness of the Sesame Dressing.
Ingredient
1/2-1
Cucumber
1 tablespoon
Toasted Sesame Seeds *lightly ground
1 clove
Garlic *grated
1-2 teaspoons
Sugar *alter the amount
2 tablespoons
Rice Vinegar
2 tablespoons
Soy Sauce
1 tablespoon
Sesame Oil
Cooking instructions
* Step 1
To make Sesame Dressing, combine all the ingredients. This amount might be too much, but it is the easiest measurement, and leftover is always handy. *Note: You may wish to add extra Sugar, but please remember Watermelon is slightly sweet.
* Step 2
Remove green skin and tough woody parts from the white parts of Watermelon. Cut into bite-size pieces. Cut Cucumber into bite-size pieces as well.
* Step 3
Place Watermelon and Cucumber in a mixing bowl, add a few pinches Salt, and combine.
* Step 4
Add the Dressing as required and mix well. Sprinkle with finely chopped Spring Onion and serve. *Note: You can set it aside for a while to marinate the vegetables, so that the flavour will develop, but a lot of water would come out.
Note: if there is a photo you can click to enlarge it
3 . Pork & Eggplant Rice Bowl
Pork & Eggplant Rice Bowl
I made this Rice Bowl dish based on my ‘Mabo Dofu Japanese Style’ recipe. As the saltiness and flavour of Miso vary with the products, please alter the amount of ingredients accordingly and make the sauce suit your taste. Eggplant should be meltingly soft and it takes time to cook it. If you are in hurry, cut it into smaller pieces.
Ingredient
1 teaspoon
Potato Starch *mixed with 1 teaspoon Water
1 clove
Garlic *grated
1 tablespoons
Miso *I used Red (dark colour) Miso
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
1 teaspoon
Sugar
1 teaspoon
Sesame Oil *This is for flavour
Cooking instructions
* Step 1
Place all the Sauce ingredients in a small bowl and mix well. Adjust the amount of Sugar and Soy Sauce depending on the flavour and saltiness of Miso that you use.
* Step 2
Peel OR partially peel Eggplant and cut into bite-size pieces. Smaller pieces can be cooked quickly.
* Step 3
Heat a small amount Oil in a frying pan over medium-high heat, and cook Pork until nicely browned. Transfer to a plate.
* Step 4
Lower the heat to medium, add 1-2 tablespoons Oil to the pan and cook Eggplant. When Eggplant is soft, return the Pork, add the Sauce and stir to combine. Gradually add Potato Starch mixture and stir well until thickened.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Eggplant mixture. Sprinkle some finely chopped Spring Onion on top and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Snow Fungus & Cucumber Salad
Snow Fungus & Cucumber Salad
Snow Fungus, aka White Jelly Mushroom, is a popular cooking ingredient in many Asian countries. Dried Snow Fungus is available form most Asian grocery stores. I use it mainly for salad and soup. The texture of Snow Fungus is similar to Black Fungus. I love its crunchiness.
Ingredient
1/4 teaspoon
Salt
2 tablespoons
Soy Sauce
2 tablespoons
Rice Vinegar
1 tablespoon
Sesame Oil
1 tablespoon
Toasted Sesame Seeds
Cooking instructions
* Step 1
Soak Dried Snow Fungus in cold/warm water for 20 to 30 minutes OR until softened.
* Step 2
Place thinly sliced Cucumber into a bowl. Add Salt and massage, then set aside.
* Step 3
Wash softened Snow Fungus very well and drain. Quickly blanch in rapidly boiling water, drain, cool under cold water, then drain well. Remove the hard bottom bits if required, and tear into small pieces.
* Step 4
Combine all the Dressing ingredients in a mixing bowl.
* Step 5
Squeeze the Snow Fungus to remove excess water, add to the dressing, and mix to combine. Squeeze the sliced Cucumber to remove excess salty water, add to the bowl, and mix well.
Note: if there is a photo you can click to enlarge it
5 . Capellini & Pork With Spicy Tomato Sauce
Capellini & Pork With Spicy Tomato Sauce
Thinner noodles are better suited for this dish. If you have ‘Somen’, Japanese Thin Noodles, that’s ideal. But I always use Capellini (Angel Hair Pasta) which is the best alternative for me. The sauce can be made by mixing all the ingredients. Pork slices are cooked in the boiling water with Capellini, so you don’t use oil. This dish is so quick & easy, so nutritious & healthy, and delicious!
Ingredient
100 g
Pork *thinly sliced
1 tablespoon
Potato Starch Flour OR Corn Starch Flour
1 tablespoon
Soy Sauce
1/2 teaspoon
grated Garlic
1/2
Tomato *diced
Cooking instructions
* Step 1
To make the sauce, combine all the sauce ingredients in a small bowl.
* Step 2
Pork slices are the thiner, the better. I often pound the slices with a meat mallet to make them even thinner. Lightly season with Salt & Pepper, and coat with Potato Starch Flour. The starch layer will become jelly-like and add a lovely texture.
*Note: You can omit the starch.
* Step 3
Cook Capellini (Angel Hair Pasta) as instructed. When Capellini are almost cooked, add Pork slices and cook until the colour has changed. It won’t take long at all. Drain and rinse under cold water if you like it cold. Drain well.
* Step 4
Place Capellini and Pork in a serving bowl, cover with the sauce and enjoy immediately.
Note: if there is a photo you can click to enlarge it
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