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Top 5 dishes made from small piece Ginger *finely chopped OR grated
1 . 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
2 . 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
3 . Curry Flavoured Stir-fried Eggplant & Chicken
Curry Flavoured Stir-fried Eggplant & Chicken
I often use Oyster Sauce & Soy Sauce to season stir-fried dishes. This Stir-fried Eggplant & Chicken is tasty when seasoned with them, but a few teaspoons Curry Powder make the dish extra tasty. You might be sceptical of mixing Curry Powder with Oyster Sauce & Soy Sauce, but try it once. It is yummy.
Ingredient
1-2 tablespoons
Oil *plus extra, I used Canola Oil
1 clove
Garlic *finely chopped
2-3 teaspoons
Curry Powder *Indian OR Asian
1 tablespoon
Oyster Sauce
1 tablespoon
Soy Sauce
2 tablespoons
Sake (Rice Wine) *OR Water
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl.
* Step 2
Cut Eggplant and Chicken Breast Fillet into bite-size pieces. Heat Oil in a frying pan over medium heat and cook Eggplant pieces until nicely browned, then transfer to a plate.
* Step 3
Add extra Oil to the pan if required, and cook Chicken. When it changed colour, add Garlic and Ginger, and stir for a few minutes. Lightly season with Salt & White Pepper, and add Curry Powder and stir.
* Step 4
Return the Eggplant, add the sauce and stir to combine. Serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
4 . Mabo Potatoes
Mabo Potatoes
‘Mabo Dōfu’ (Mapo Tofu) is one of the foods that I sometimes crave for. The other day, when I wanted to cook it, I didn’t have Tofu. I sometimes cook the same dish using Eggplant OR Harusame Noodles, but I didn’t have them either. Then an idea came to me. How about Potato?
Ingredient
1 tablespoon
Oil
250-300 g
Pork Mince
1 clove
Garlic *finely chopped
1 tablespoon
Dark Colour Miso
1 tablespoon
Soy Sauce
1 tablespoon
Sugar
2-3 teaspoons
Toban Djan (Chili Bean Sauce)
2 tablespoons
Sake (Rice Wine)
1 tablespoon
Sesame Oil
1 tablespoon
Potato Starch
Cooking instructions
* Step 1
Peel Potatoes, cut into bite-size pieces, cook in the salted Water until soft, then drain.
* Step 2
Place all the Sauce ingredients in a mixing bowl and mix well. This has to be done before you start cooking Pork Mince.
* Step 3
Heat Oil in a large frying pan or a wok, cook Pork Mince, Garlic, Ginger and Spring Onions, breaking up the mince.
* Step 4
Before you add the sauce to the pan, mix it well again. Then pour in the sauce and bring it to the boil and let it thicken.
* Step 5
Add the drained Potato and gently mix and combine. Sprinkle with the saved Spring Onion and serve.
Note: if there is a photo you can click to enlarge it
5 . Vegan Soy Meat Curry
Vegan Soy Meat Curry
Mice type Soy Meat (Soy Protein) is perfect for my ‘Clean-Up-Fridge Curry’. I usually use minced Beef or Pork, but this is a really good Vegan alternative. My meat-loving husband would’t notice this is Soy Meat curry. The recipe is almost identical to the ‘Clean-Up-Fridge Curry’, but you need to add more liquid as Soy Meat is quite dry and it sucks up a lot of sauce.
Ingredient
2 tablespoons
Oil
1 clove
Garlic *finely chopped
400-500 g
Vegetables *finely cut or sliced
1-2 tablespoons
Curry Powder
1 can (400 g)
Tomatoes
1 cup
Vegetable Stock
2 tablespoons
Soy Sauce *OR Worcestershire Sauce (Lea & Perrins)
Cooking instructions
* Step 1
Soak Dry Soy Meat in plenty of warm water for 30 minutes. Drain and squeeze to remove excess water, then soak in fresh water, drain and squeeze to remove excess water again. *Note: This process is to remove unpleasant smell from Soy Meat. It might be unnecessary, or you wish to repeat a few times.
* Step 2
Cut all Vegetables finely or into small pieces.
* Step 3
Heat Oil in a large frying pan or pot, and cook all Vegetables. *Note: Soft leafy vegetables such as Baby Spinach need to be added at very last.
* Step 4
When Vegetables are almost cooked, add Curry Powder and stir-fry for a few minutes.
* Step 5
Add softened Soy Meat and stir, then add canned Tomatoes, Vegetable Stock and Soy Sauce (OR Worcestershire Sauce). Cook until all Vegetables are soft. Season with Salt & Pepper to suit your taste.
* Step 6
Serve with freshly cooked rice.
* Step 7
*Alternatively you can use Curry Roux blocks instead of Curry Powder, but you need to alter the amount of Stock (OR Water) as Curry Roux contain thickening agent such as Flour.
Note: if there is a photo you can click to enlarge it
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