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Top 5 dishes made from small piece Ginger *finely chopped
1 . Tofu Soboro Curry
Tofu Soboro Curry
‘Soboro’ means crumbled meat in Japanese. Minced meat are used for a variety of ‘Soboro’ dishes, but crumbled Firm Tofu is a great vegetarian alternative. The texture of the crumbled Firm Tofu becomes firmer and crunchy when pan-fried, and it is similar to the texture of cooked Minced Meat. This vegetarian Tofu Soboro Curry is very satisfying.
Ingredient
250 g
Firm Tofu *crumbled
1-2 tablespoons
Oil *plus extra 1/2 tablespoon
1 clove
Garlic *finely chopped
1 tablespoon
Curry Powder
1/2 can
Diced Tomatoes *about 200g
1/4 cup
Unsweetened Greek Yoghurt
Cooking instructions
* Step 1
Dry Firm Tofu with paper towel and break into crumbles (not too finely). Heat Oil in a frying pan over medium high heat, cook crumbled Firm Tofu, stirring frequently, until crumbles are dry and slightly browned. Transfer to a bowl and set aside.
* Step 2
Add extra 1/2 tablespoon Oil to the pan, and cook Onion, Garlic and Ginger. When Onion is softened and slightly caramelised, add Curry Powder and stir. Add Tomato, and stir until the mixture is like a thick paste.
* Step 3
Add Vegetable Stock (OR Stock of your choice), bring to the boil, and season with Salt. You may wish to add some Pepper OR Chilli.
* Step 4
Add the crumbled Tofu and Yoghurt, stir to combine, and simmer over low heat for a few minutes stirring frequently.
* Step 5
Serve with freshly cooked Rice. I added some Coriander leaves and extra freshly ground Pepper.
Note: if there is a photo you can click to enlarge it
2 . Biryani Inspired Chicken Mazegohan
Biryani Inspired Chicken Mazegohan
I always wanted to cook Biryani, but I was discouraged every time I read recipes and methods. There is a long list of ingredients and it’s not easy to prepare. So, I decided to cook a similar rice dish using similar ingredients, but in the Japanese way using my rice cooker. It’s a ‘Mazegohan’. Rice and other ingredients are cooked separately, then combined after everything is cooked. This dish is delicious and easy to cook if you have a rice cooker.
Ingredient
2 cups
(*180ml cup) Basmati Rice
1/2 teaspoon
Salt
1
Bay Leaf
1 pinch
Saffron *optional
1 tablespoon
Curry Powder
2 teaspoons
Garam Masala
1/4-1/2 cup
Unsweetened Greek Yoghurt
2-3 tablespoons
Oil
1 clove
Garlic *finely chopped
1 teaspoon
Cumin Seeds
1 teaspoon
Salt *alter the amount to suit your taste
Cooking instructions
* Step 1
Cut Chicken Fillets into chunky bite-size pieces. Place in a bowl, add Curry Powder, Garam Masala and Yoghurt, mix to combine, and set aside for 30 minutes OR while you are preparing other ingredients.
* Step 2
Chop up Garlic and Ginger finely, thinly slice Onion, cut Tomato into small pieces.
* Step 3
Rinse Basmati Rice, place in the rice cooker’s inner pot, add water up to the 2-cups marking, sprinkle with Salt, add Bay Leaf and 1 pinch Saffron, and press ‘COOK’ button to start cooking. *Note: If your rice cooker has ‘Quick Cook’ setting, please use it so that the Rice will be cooked firmly.
* Step 4
Place Oil, Garlic, Ginger, Cumin Seeds and Bay Leaf in a frying pan, heat over medium heat. When aromatic, add Onion and stir. When Onion is transparent, add Tomato.
* Step 5
When Tomato is soft, add Chicken mixture and stir, cover with a lid, and cook for 5 to 10 minutes, occasionally stirring. When Chicken is cooked, remove the lid and cook until the sauce thickens.
* Step 6
When the Rice is cooked, pour the Chicken mixture over the cooked Rice, close the lid, and leave it for 10 minutes in the Rice cooker’s remaining heat.
* Step 7
Roughly mix, sprinkle with some Coriander, Parsley OR Spring Onion, etc. Serve with a refreshing salad. ‘Cucumber & Tomato Yoghurt Salad with Cumin’ goes very well with this dish. *Note: Fried Onion can be a good topping.
Note: if there is a photo you can click to enlarge it
3 . San Choy Bau (Pork & Veggies in Lettuce Cups)
San Choy Bau (Pork & Veggies in Lettuce Cups)
The other day, I was requested to post my ‘San Choy Bau’ recipe on my website. I had shared my Vegan version, but I hadn’t shared my favourite Pork Mince version. So, here is my ‘San Choy Bau’. Iceberg Lettuce is popularly used for this dish, but it can be tricky to make cups. I have found Baby Cos Lettuce is the easiest to prepare and easiest to eat.
Ingredient
1 tablespoon
Oil *I used Canola Oil
1/2
Carrot
1 clove
Garlic *finely chopped
500 g
Pork Mince
1 can (220 g)
Water Chestnuts *OR Bamboo Shoot is also good
2 tablespoons
Soy Sauce
4 tablespoons
Oyster Sauce
2 tablespoons
Sake (Rice Wine) OR Water
1 teaspoon
Sugar *alter the amount
1/4 teaspoon
Chinese Five Spice *alter the amount
1/4 teaspoon
Ground Chilli *alter the amount
1 teaspoon
Potato Starch OR Corn Starch
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Combine all the sauce ingredients in a small bowl. Alter the amount of Sugar, Chinese Five Spice and Ground Chilli to suit your taste.
* Step 2
Chop up all Vegetables finely or cut into very small pieces.
* Step 3
Heat Oil in a large frying pan or wok over medium heat, cook Carrot, then add Shiitake, Garlic and Ginger, and stir. Add Pork Mince and cook until Pork changes colour, breaking up lumps.
* Step 4
Add Spring Onion and Water Chestnuts, stir for a few minutes OR until Spring Onion is soft, then add the Sauce. Cook for 1-2 minutes, stirring well.
* Step 5
Serve with Lettuce cups OR trimmed Lettuce leaves. *Note: I sprinkled with some Toasted Sesame Seeds. Many people enjoy ‘San Choy Bau’ with extra toppings such as chopped Chilli, chopped Roasted Peanuts, Coriander Leaves, or etc.
Note: if there is a photo you can click to enlarge it
4 . Daikon & Pork Japanese Curry
Daikon & Pork Japanese Curry
Daikon (White Radish) is a major vegetable to me. I cook it often, I use it for salad often, and I pickle it often. But, in the green grocery store where I shop, I have never seen anyone purchasing Daikon. Do you cook it? Here is a suggestion for you to try. As Japanese Curry Roux Blocks are becoming available from more supermarkets, you might be already familiar with them. This is a super quick & easy dish for a busy day’s dinner.
Ingredient
1 tablespoon
Oil
1 clove
Garlic *finely chopped
350-400 g
Daikon
1 teaspoon
Dashi Powder *optional
1 tablespoon
Soy Sauce
90-100 g
Curry Roux
Cooking instructions
* Step 1
Peel Daikon, cut in half or quarters in lengthways, slice 2-3mm thin. Cut thinly sliced Pork into bite-size pieces. Heat Oil in large saucepan or pot, cook Pork, Garlic, Ginger and Daikon for a few minutes.
* Step 2
When Pork changed colour, add Water, Dashi Powder and Soy Sauce, and cook on medium heat until Daikon is cooked. It won’t take long as Daikon is sliced fairly thinly.
* Step 3
Add Curry Roux blocks and simmer on a low heat. Add extra Water if it is too thick. Serve on a plate with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
5 . Steamed Prawn Dumplings
Steamed Prawn Dumplings
For a long time I wanted to cook this ‘Steamed Prawn Dumplings’ but I never tried because I believed that I could not get the ingredients. On the other day I received a request for the recipe, then I did a little bit of research. I discovered that the wrappers can be made with a flour called Wheat Starch that is widely available from Asian grocery stores.
Ingredient
100 g
Wheat Starch
1-2 tablespoons
Potato Starch, Corn Starch OR Tapioca Starch
1/4 teaspoon
Salt
160 ml
Boiling Water
1 teaspoon
Vegetable Oil
200 g
Uncooked Peeled Prawns
1 teaspoon
Sake (Rice Wine)
1/2 teaspoon
Sugar
Cooking instructions
* Step 1
Make Filling first. Prawns must be well drained. Coarsely chop up and place 1/2 of it into a bowl. Finely chop up the rest of it, and place in the bowl.
* Step 2
Sprinkle with Sake (Rice Wine), add Vegetables and seasonings, mix well, then add 1 tablespoon Starch and mix well. If it is too wet, you can add extra Starch.
* Step 3
Prepare the work surface where you make wrappers. You need a dough scraper or something similar. (It works better than a rolling pin.) You also need a damp tea towel.
* Step 4
In a heat-proof mixing bowl, combine Wheat Starch, Potato Starch (OR other Starch) and Salt. Carefully add Boiling Water and quickly stir with chopsticks or spoon until combined. Then add Oil and knead until smooth.
* Step 5
Divide the dough in half, roll each into a log, cut each log into 12 pieces, then cover with damp tea towel to prevent drying.
* Step 6
Lightly oil the work surface and the scraper. *Note: Dusting with Starch makes the dough dry. I recommend to use Oil.
* Step 7
Place 1 piece Dough on the work surface, flatten with your palm, then use the dough scraper (OR something similar) to press it down into a thin round wrapper as you move the scraper in circular motion.
* Step 8
Place 1 heaped teaspoonful of filling in centre and wrap it. You can find many wrapping technics on the internet. Today I started folding pleats on one side, keep folding pleats until the wrapper becomes a cup shape, then close and secure the edges.
* Step 9
Repeat with the remaining dough.
*Note: Work 1 piece at a time. Dough needs to be worked straight away, and do not leave the dough to rest, otherwise it becomes unworkable.
*Note: If the dough feels a little bit dry, knead it with your hands, form into a ball, then press it into thin wrapper.
*Note: I have found this method is much easier than rolling pin method.
* Step 10
Line a steamer basket with baking paper with holes, place the dumplings, keeping space between each. You can use Cabbage OR Wombok Leaves instead of Baking Paper.
* Step 11
Steam for 15 minutes or until cooked through. *Note: You can steam in many ways. The below picture is a saucepan steamer, though not many dumplings could fit in. I lined it with baking paper with holes.
Note: if there is a photo you can click to enlarge it
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