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Okonomiyaki with Prawns Close-UP

Okonomiyaki with Prawns Close-UP

I fried Okonomiyaki again, but with prawns instead of pork I usually add.

Okonomiyaki Ingredients

Okonomiyaki Ingredients

As the prawns I used got hard very quickly, the texture of the prawns were as if I was eating something like an old rubber.

Well, for Okonomiyaki, I have to select better quality prawns as prawns have to be cooked with the Okonomiyaki mixture for at least 5 minutes and more.

If such low quality prawns are only cooked for a minute or so, the prawns stay just as soft as I expect.

Anyway, overall taste of the Okonomiyaki today except for the prawns are fine, I could try with other meat or similar recipes which is popular in Japan some time when I have all ingredients.

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The tomato leaves gad got so big that I cut back to almost half the size on the other day.

Tomatoes Beginning of Aug 09

Tomatoes Beginning of Aug 09

I expect that the tomatoes are now regaining the accelarated growth with the concentrated nutrients from the grow bag and fertiliser I give them every week.

Kitchen Garden Tomatoes Aug 09

Kitchen Garden Tomatoes Aug 09

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Aloe Vera Leaves

I made Aloe Vera moisturiser for my face to cut cosmetic cost today.

 

Ingredients are just the 1 large aloe vera leave without the green rind, 200 to 250ml of water and 1 tea spoon of glycerin.

I used two small aloe vera leaves instead and keep it in a fridge and I have to use it within a couple of weeks as there are no additives.

I will try this for a week and if there are no problem to my skin, I will be able to save at least a few hundred of pounds a year.

In fact, I placed an order of 2 aloe vera leaves at the beginning of June 09.

On their website, it was written that it would be available in June or July 09 and when I placed the order I requested to inform me of the date of the expected delivery.

They said the leaves are available at the time I confirmed on the phone and the date of delivery would be informed later by a person in charge later.

There had been no contacts, nor delivery thorought to the end of July and at the beginning of August I called them to find out what is happening.

They said that this year they can not get large leaves, however, there are some small aloe vera plants available. 

As by the end of June 09, my interest to the aloe vera I have ordered had gone, I told that I could cancel the order due to the missing stock of the supplier.

But they said that they would somehow send them by the end of this week – then I received it today.

If the leaves are so small and it cost 1.70 x2 in minimam order + carriage 3.95 = total cost of 7.35, after waiting for 2 months. 

If I knew it would take 2 months to deliver and the leaves are not long enough as standard in a general sense of manner, I would not have bought it.

This is another typical expensive living cost in the UK. 

Imagine that most of services and products in the UK work like this example, how much living costs of us in the UK have been flown away, in comparison with other major cities in the world?

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Gyoza

Gyoza

Usually Gyoza is served with white rice, Ramen noodles, Chahan egg fried rice or other Chinese origin dishes.

Gyoza with Bread

Gyoza with Bread

Today, as I baked a loaf of bread and served with the Gyoza kept in the freezer.

Actually, it could be a good combination, though the soy sauce for Gyoza may be changed with other vinegar based sauces.

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When we are used to the artificial taste of instant stock cubicalor powders in busy life, our tongues are less likely to demand in every details.

Farfalle Pasta in Chicken Soup Close-UP

Farfalle Pasta in Chicken Soup Close-UP

When I have time to spend for better food life, my tongue starts to require a lot of picky sensitive demands.

Farfalle Pasta in Chicken Soup

Farfalle Pasta in Chicken Soup

On the other day, the simple pasta in home made chicken stock satisfied my tongue, in addition to the Japanese cream puff with delicate ratios of use of selected fresh ingredients – vanilla beans, fresh cream, sensitive portion of sugar, handmade custard cream with sensitive portion of butter, sugar and other ingredients, we have at last been able to buy in London since a couple years ago.

Beard Papa Cream Puff Choux Bun

Beard Papa Cream Puff Choux Bun

I think tasters and decision makers of supermarkets in the UK need even more food sophistication business trips to other countries in the world. However, I admire the fantastic improvement of taste of food sold in supermarkets in the UK over the past a couple of years.

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Pork Stock Rice Porridge with Cabbage

Pork Stock Rice Porridge with Cabbage

I made pork stock with the pork bones with fat part left over from the other night when I cooked Tonkatsu pork deep fries and have kept it in the fridge for a couple of days. 

 

Pork Stock

Pork Stock

 

 

 

Ingredients of Pork Stock for 300ml:

  • 250g of pork with bones, fat part 
  • 1.2 litre of water
  • Some vegetables in your stock, 2 spring onions, 1 onion, 3cm ginger cubical, 3 cloves of garlic, 2 leaves of cabbage, etc

1. Cook above in high heat and once it boils, reduce the heat to low and continue to cook for about 1.5 hours.

2. Turn off the heat and after leaving the pan for several hours as it is, keep the pan in the fridge for more than 1 night, up to a couple of days.

 

 

 

Pork Stock Rice Porridge with Cabbage Close-UP

Pork Stock Rice Porridge with Cabbage Close-UP

 

Ingredients of Pork Stock Rice Porridge for serves 2:

 

  • 300 ml of pork stock
  • half cup of Japanese rice
  • 300 ml of water
  • 2/3 tea spoon of salt
  • 1 cabbage leave, sliced
  • 1 beaten egg
  • 1 spring onion – sliced

1. Heat the pork stock with rice and salt at low-medium heat for 15 minutes, occasionally stirring the rice with stock.

2. When the rice absorbs a lot of water and makes the soup thicker, add 100 cc of water and continue to cook at low heat for about 5 minutes or until it becomes thicker again.

3. Repeat the process number 2. above twice.

Pork Stock Rice Porridge with Cabbage in Pan

Pork Stock Rice Porridge with Cabbage in Pan

4. Taste the porridge and adjust with salt or water. add cabbage and cook for a couple of minutes until it just becomes tender and never allow them overcooked.

Pork Stock Rice Porridge with Cabbage, Egg

Pork Stock Rice Porridge with Cabbage, Egg

5. Add beaten egg in the pan and cook in high heat, once the beaten egg starts to firm, stir well for about 10 seconds or the egg has just turned into whitish cooked colour. Do not allow them overcooked.

Pork Stock Rice Porridge

Pork Stock Rice Porridge

Serve them with the spring onion topping and enjoy. It contains a lot of colagen from the pork.

 

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The photos below are Italian croquettes I have learned from Sicilian people.

 

Italian Croquettes Close-Up

Italian Croquettes Close-Up

 

Ingredients of Italian Croquettes for serves 3 to 4:

  • 4 large potatoes
  • A pinch of salt
  • 2 slices of soft cheese
  • Handful of parsley leaves – finely chopped
  • 4 finely chopped garlic cloves – fried with olive oil in low heat
  • 1 egg york
  • 50g of flour
  • 1 beaten egg
  • 100g of bread crumbs
  • Some frying oil for shallow or deep fry
  • A little oil to shape the soft croquette mixture
Potato Mashed

Potato Mashed

1. Boil potatoes in a large pan with water for about 30 to 40 minutes until it becomes tender.

2. Mash the potatoes once it is drained and peeled the rind, add salt, cheese, garlic cloves with fried olive oil and mix well.

3. Once the mashed potatoes are cooled down a little, add an egg york and parsley and mix well.

Raw Italian Croquettes

Raw Italian Croquettes

4. Shape the mixture into preferred form by rubbing oil in your hands to prevent getting in sticky mixture trouble.

Raw Italian Croquettes being Breaded

Raw Italian Croquettes being Breaded

5. Dust the raw croquettes with flour thinly, put in beaten egg bowl and cover with bread crumbs.

Raw Italian Croquettes being Fried

Raw Italian Croquettes being Fried

6. Once the bread crumbs around the raw croquettes get moisturised, start frying in a shallow frying pan or deep frying pan at around 160°c for a couple of minutes.

Italian Croquettes

Italian Croquettes

7. Serve with salad or whatever you like.

Please be aware that this contains a lot of fat from the oil. I often get eruptions on my face if I eat more than 3 at once. It is easy as you do not need to make sure that it is cooked into inside, as all the ingredients of the raw croquettes are already cooked or OK to be eaten in raw.

However, the taste is very nice Italian and it is worth trying as another repartoire of your croquettte recipe for a change.

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