Home
Ingredient
Home
Top 5 food
Top 5 dishes made from Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
Top 5 dishes made from Chicken Stock *OR 1 cup Water & 1 teaspoon Asian Chicken Bouillon Powder
1 . Quick & Easy Pumpkin Curry
Quick & Easy Pumpkin Curry
There are many Pumpkin Curry recipes out there, but I just don’t have the ingredients that are required for those recipes. I always have a tin of S&B Curry Powder which I love, and I make a variety of curries using it. Today I seasoned this Pumpkin Curry with the S&B Curry Powder, Soy Sauce and Oyster Sauce. Absolutely quick and easy to cook, and I was impressed with its flavour. My husband kept complimenting on it. Now I have to share how I cooked it with you.
Ingredient
1 clove
Garlic *finely chopped
1 tablespoon
Oil *I used Canola Oil
1 tablespoon
Curry Powder
1/2 tablespoon
Soy Sauce
1/2 tablespoon
Oyster Sauce *OR Soy Sauce
Cooking instructions
* Step 1
Remove skin, seeds and spongy bit of Pumpkin, cut into bite-size pieces. Prepare all other vegetables.
* Step 2
Heat Oil in a frying pan over medium heat, cook Onion for a few minutes. Add Garlic, Ginger and Pork Mince (OR Chicken Mince), and stir until Mince changes colour.
* Step 3
Add Curry Powder and stir to combine. Add Pumpkin, Tomato, Chicken Stock, Soy Sauce and Oyster Sauce, then cover with a lid, and cook until Pumpkin is soft. It won’t take very long.
* Step 4
Remove the lid, taste the sauce, add some Salt as required, and cook until the sauce thickens.
* Step 5
Sprinkle with finely chopped Spring Onion, and enjoy with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
2 . Simmered Pork & Tofu with Kimchi
Simmered Pork & Tofu with Kimchi
‘Nabe’ (Japanese Hot Pot) dishes are popular winter warmers. One of the most popular ‘Nabe’ dishes is ‘Kimchi Nabe’. You can cook it in a saucepan and serve it like a soup. Today I cooked 1/2 this recipe for my lunch. I enjoyed it with freshly cooked Rice. It was so comforting and warmed me up.
Ingredient
2 tablespoons
Sake (Rice Wine)
1 tablespoon
Miso *I used Red Miso
Cooking instructions
* Step 1
Place Chicken Stock, Sake (Rice Wine) and lighter coloured parts of Spring Onions in a large saucepan, and bring to the boil. *Note: Use a clay pot if you have one, so that you can serve it to the table.
* Step 2
Add Miso (and Chilli OR Gochujang) and season the soup.
* Step 3
Add Pork to the boiling soup. When Pork changes the colour, add Tofu, Kimchi and green parts of Spring Onions, and simmer until Spring Onion is cooked. If more saltiness is required, add some Salt OR Soy Sauce.
Note: if there is a photo you can click to enlarge it
3 . Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
Chicken Gizzards & Konnyaku (Konjac) with Sweet Miso Sauce
If you are interested in cooking Chicken Gizzards (Giblets), but don’t know how to cook them, try this easy recipe. Many people suggest to remove the tough silver coloured parts from Gizzards before cooking them. I don’t want to do that with my aching hands. I pre-boil them, so that you can eat the silver parts as well. The Chicken Gizzards in this dish are still crunchy after cooked, but they should be crunchy anyway. If you can’t find Konnyaku (Konjac), you don’t need to add it. Just alter the amount of Sauce, OR double the amount of Gizzards.
Ingredient
550-600 g
Chicken Gizzards (Giblets)
1/4 cup
Sake (Rice Wine) *optional
1 block (250 g)
Konnyaku (Konjac)
1 teaspoon
Rice Vinegar
1 tablespoon
Sugar
2 tablespoons
Miso *I used darker colour Miso (Red Miso)
2 tablespoons
Mirin
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Cut Chicken Gizzards (Giblets) into bite-size pieces, and cook in slightly salted water in a large saucepan for 30 minutes OR until desired texture is achieved. *Note: Add Sake (Rice Wine) to the salted water, so that the unpleasant smell would be reduced and Gizzards would be cooked better.
* Step 2
While the Chicken Gizzards are cooking, combine all the Sauce ingredients in a small bowl.
* Step 3
Rinse Konnyaku block, make lots of holes using a skewer, and cut into bite-size pieces. When Chicken Gizzards are cooked, add Konnyaku pieces, and boil for a few Minutes.
* Step 4
Drain Chicken Gizzards and Konnyaku, return to the saucepan, add the Sauce, and bring to the boil. Cook over medium heat, stirring occasionally, for 15 to 20 minutes OR until the Sauce thickens. Sprinkle with 1 teaspoon Rice Vinegar and mix to combine.
* Step 5
Sprinkle with finely chopped Spring Onion and Shichimi (Japanese Chilli Spice Mix), and serve with freshly cooked Rice. This dish is great for drinking, too.
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 . Oats & Egg Porridge
Oats & Egg Porridge
‘Ojiya’ Egg Rice Porridge is what I want to eat when I am not well OR extremely tired. If I have some already cooked Rice, it is easy to prepare. If I don’t have any cooked Rice, Oats is the easiest substitute. I always season the soup very lightly when I am not well.
Ingredient
1/4-1/2 teaspoon
Soy Sauce *alter the amount
1/3 cup
Quick Oats *OR Rolled Oats
Cooking instructions
* Step 1
Place Chicken Stock in a saucepan and bring to the boil. Season with Soy Sauce, Salt and White Pepper. *Note: The amount of Salt depends on the saltiness of the Stock and your preference. I recommend to season the soup very lightly, particularly if you are not well.
* Step 2
Add Quick Oats (OR Rolled Oats) and cook for a few minutes OR until Oats are soft. Add whisked Egg slowly in a circular motion into the porridge and let it softly cooked. Add Spring Onion and gently stir.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreSimilar articlesự
Copyright © 2024 Cookcic