Food

Posted: Sat Oct 29, 2005 1:57 am Post subject: Post Rating: 0

@slashdevdsp: well which terms don't you understand? Cuz if it's about those Japanese stuff, you might wanna look that up on google?? But for the English terms, I'm not sure I can help you with those either... My primary or secondary language isn't English... But I can give it a try of course...

Posted: Sat Oct 29, 2005 2:09 am Post subject: Post Rating: 0

Posted: Sat Oct 29, 2005 7:14 am Post subject: Post Rating: 0

Wow, only one Dutch word where I did not know the meaning then
Bouillon = broth/stock (according to the dictionary, basically you can get it in cubes in the supermarket)
Porto (maybe port in English) is some kind of wine-based liquor (basically red whine combined with brandy, but not exactly that)
Mirin is japanese. It's a sweet rice-wine used for cooking

Posted: Sat Oct 29, 2005 8:16 am Post subject: Post Rating: 0

Ah Mattman translated it all himself already...

Posted: Mon Oct 31, 2005 4:33 am Post subject: Post Rating: 0

i'm into korean food at the moment cos it's very simple to do, just stock up on kimchee and gojuchang and sesame oil..

http://www.sweetbabymedia.com/recipes/korean.shtml sweet baby has a list of recipe that i found good, it has my fav beef soup..

http://english.tour2korea.com/05food/LocalFood/cls_main.asp?konum=1&kosm=m5_3 knto list down and introduce korean food by area, WITH recipe.. very informative indeed..

Posted: Mon Oct 31, 2005 7:59 am Post subject: Post Rating: 0

Posted: Mon Oct 31, 2005 9:39 am Post subject: Post Rating: 0

Oh yes... This is a topic I can talk about for ever and ever and ever...

I like the bread in the rice cooker recipe!! I sounds great. I have made chocolate cake in my rice cooker many times. I just get one of those cake batter mixes and follow directions and my rice cooker happens to have a cake setting. Anyways, out comes the fluffiest, lightest cake... almost like mushipan! maji oishiiyo~! Big Smile

Also, the trick about tempura is to always chill the batter in the bowl right before you use it and anytime you can while you are frying. This makes tons of difference for some reason.

One of my favorite, cheap dishes to make is Okonomiyaki. All you need is cabbage cut into thin strips. If you are using half of one of those gigantic american size cabbage, then you probably need about a cup of flour (maybe 1/2 cup more), 6 eggs and then add water until it's like the consistency of thick pancake mix -- mixing everything together: cabbage, eggs, flour and water. Then throw in whatever you have -- ham, fish cakes, meat, or any leftovers (I like cheese) -- then pour them onto the frying pan, just like pancakes. Don't forget the special toppings -- red pickled ginger, aonori (seaweed flakes), tonkatsu sauce (Bulldog is my fav), mayonnaise (Kewpie of course), and Okaka (bonito flakes).

onakasuichattayo~! Crying

Posted: Mon Oct 31, 2005 11:19 am Post subject: Post Rating: 0

Posted: Mon Oct 31, 2005 8:48 pm Post subject: Post Rating: 0

Anybody know some nice steamed dishes by the way?
I want to try to cook some of them. Cool

Posted: Mon Oct 31, 2005 9:42 pm Post subject: Post Rating: 0

Steamed dishes... well you can always make steamed dumplings (Gyoza in Japanese). I am vegetarian, so if you want to eat some meat, I suppose you can substitute all the veggies with some meat! I dunno... Unsure

Anyways, all you need is some frozen potsticker skins (gyoza skins in Japanese). The circular ones are the best, the square ones are usually too thin. I recently found that the Korean circular potsticker skins are better for vegetarian dumplings since they are slightly thicker than Japanese gyoza skins. Anyways, just leave them out in room temp on the day you are gonna make them -- I would give it a few hours -- or I guess you could put them in the microwave to thaw... Watch they don't get dried out tho, before you use them. In a seperate bowl mix a small amount of starch with a small amount of water -- this will be the glue.

So, I usually use vegetables with texture (like carrots, broccoli stem, string beans) maybe some tofu or cheese -- whatever you want... go crazy. I cut everything up very very small. Add finely chopped scallions (or Nira if you can find it) and garlic (this is key) and mix together. Then take one of the circular skins and put a small spoonful of the veggie mixture on it. Put some glue around the perimeter of the gyoza skin and then fold in half and seal the sucker. Repeat for all the skins.

Now lay a few strips of cabbage or bok choi on your steamer bed, so that the dumplings don't stick to the steamer and lay the dumplings on top and steam! (you can fry these guys too. There's also this other way of semi-steaming and semi-frying, but I can tell you it if you are interested...)

Now, the dipping sauce is very important. You can make a sauce with finely cut ginger in rice vinegar and soy sauce. Or you can make another one with soy sauce and hot sesame oil (called La-yu -- even though it's a chinese style oil, I get it at the Japanese supermarket). In Japanese sometimes we add Japanese mustard (karashi) with soy sauce... there are many options!

Posted: Mon Oct 31, 2005 10:18 pm Post subject: Post Rating: 0

Steamed dumplings sound delicious... I'm getting hungry...

Btw, that semi-steaming and semi-frying, is that steaming with oil instead of water? Sounds kinda weird hehe...

Posted: Tue Nov 01, 2005 2:00 am Post subject: Post Rating: 0

Posted: Tue Nov 01, 2005 7:27 am Post subject: Post Rating: 0

The dishes are just too strange for me. Stupid explanation but that's how I can explain it.

My idea of a heavenly breakfast? Three big pancakes with butter on the top with real canadian made maple syrup. Not every health, but it's great to have it once and awhile. Mr. Green

Posted: Tue Nov 01, 2005 7:53 am Post subject: Post Rating: 0

slashdevdsp -- you don't have to make the skins in a breadmaker, you can just buy frozen ones at the local Japanese supermarket (or Korean, and maybe Chinese) -- do you have those close by? Try googling "gyoza skins" images, and you'll see what they look like. It's not supposed to be time-consuming... Blink

flass -- lol, yeah i also like pancakes too once in a while. candian maple syrup sounds heavenly indeed! but i think that trying other foods from other cultures is interesting too once in a while. ok, so the ingredients might sound strange or new, but you can learn a lot from trying different things like that. no? i guess you could walk into a japanese supermarket, and it might be embarassing but ask them about certain ingredients. or if you have a japanese friend, ask them for some advice.

if you want, i can also try to think of another recipe that doesn't require that many different ingredients. just let me know! thumright

Posted: Tue Nov 01, 2005 6:19 pm Post subject: Post Rating: 0

Those potsticker skins, are those the same as wonton skins?