Spice Up Your Pasta Game With This Quick and Easy, Fusion Dish: Creamy Sambal Pasta.
もう、水っぽくなったり 味が薄くなったりという心配は無用です！ レンジ＆ワンボウル しかも、春雨の別茹で不要と とってもお手軽なのに しっかり味がしみた お惣菜屋さんの春雨サラダが 自宅で簡単に再現できちゃうんです♪ 時間がたっても味がボケないので 作り置きにもオススメですよ〜。
The epitome of simple, homey comfort food, this Lebanese Shepherd's Pie is a casserole consisting of perfectly spiced and cooked mixture of ground beef that sits between two layers of creamy mashed potatoes, topped with breadcrumbs and baked to perfection!
カフェやブランチの定番、キッシュ。目にする機会は多くても、家庭で作るのはなんとなくハードルが高く感じますね。でもキッシュがお家で焼けると、手土産や人の集まる機会に大活躍！生地は冷凍パイシートを使えば簡単ですし、混ぜて焼くだけなので意外と失敗しらずのお手軽レシピなんです。何センチのどんな型を使えばいいかよくわからない…という方におすすめなのが深型のタルト型。ちょっと深めの型を使えば、まるでお店で出てくるような極厚キッシュも焼けちゃうんです。「これ家で焼いたの？」そんな驚きの声が聞こえてきそうな厚焼きキッシュをご紹介します。
perfect Asian picnic food. beyondkimchee.blogspot.com/2010_04_01_archive.html
Recipe:
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Ploughman’s lunch is a traditional British meal that is perfect idea for your next party. Fill a large, rustic platter with cheese, bread, meat, pickled and fresh vegetables, chutney, boiled eggs, and fruit. Guests can enjoy a wonderful sandwich with a side salad. It’s a simple but brilliant dish for entertaining!
Are you a dumpling fan? Dumpling is one of the many traditional dishes that Chinese family make together and eat during Chinese New Year.
Slow-braised, fall-apart braised pork shoulder in a creamy carrot, mushroom and tomato sauce, served over a bed of mashed potatoes!
Here are our favorite Whole30 compliant dishes that merge clean eating with delicious dining. Bon appétit!
One of my favorite Japanese dishes, Agedashi Tofu - Japanese Fried Tofu. A sweet and savory sauce poured over crispy, golden brown tofu.
My homemade okonomiyaki (Japanese pizza) is filled with cabbage and bean sprouts. Top with katsuobushi, Japanese mayo and sweet and tangy okonomi sauce. So easy to make from scratch!
Roasts bring a sense of occasion comes once it's brought to the table. The mood changes at the mere sight of it. The anticipation of the first mouthful brings excitement. A Sunday roast is de riguer to the English and we have taken that on in our home. It gives us something to look forward to at the end of the week. Our roast is not always English style. Asian roasts also grace our table and gives the same amount of pleasure. When I saw Gok Wan cook this pork dish on TV, I was in awe. Its looks definitely wows yet the cooking process was quite easy. The name called me: twice cooked melting pork. Melting is the key word here. We all know how delicious belly pork is when cooked to the melting stage, especially when aromatics are added such as in this case. After the initial cooking process has infused it with so much flavour, it is briefly roasted with a soy and honey glaze to seal the deal. The fat melts and bastes the meat, coaxing it into succulence. The glaze caramelises and coats each morsel with another level of flavour. Each mouthful is punctuated with the spring onion and chilli topping. Awesome! This dish is very easy to make. It can be pre-cooked and refrigerated a few days before roasting. I used a pressure cooker to shorten the cooking time to half an hour. If you are entertaining, this dish will wow your guests without them guessing that you didn't break into a sweat preparing it. Simple side dishes such as stir fried vegetables, steamed rice or steamed buns (I made my own using this siopao dough recipe) is all you need to complete the meal. I did not want to waste any delicious bit of this meal. Although Gok Wan says the pork skin has to be discarded, I saved and roasted it alongside the meat to make it into crackling (and that is why he is so slim and I'm not, but never mind). I also saved the cooking liquid as that has taken so much flavour from the pork and the seasonings. It can be used as extra sauce for spooning on rice or for dunking the steamed buns in. All in all, I found this dish easy to cook, so delicious and as a bonus, inexpensive. Recipe adapted from Gok Wan's twice cooked melting pork recipe. Ingredients for the pork belly: 1.2 kg. joint of pork belly 1" cube ginger, smashed 3 cloves of garlic, smashed 3 stalks spring onions, halved and smashed 1 star anise 1 tsp. whole black peppercorns 1 tsp. five spice powder (optional) 1/3 c. shao sing wine or dry sherry 1/4 c. light soy sauce 1 tsp. salt Instructions: Put the joint of pork belly in a pot that's large enough to accommodate it. Add the rest of the ingredients and top up with enough water to reach the top surface of the pork. Bring to a boil and cook, covered, until tender (about 2 hours). I used a pressure cooker for 30 minutes. Take the pork joint out of the pot and let it sit on a rack to rest. Reserve the sauce. Pre-heat the oven to 200° C/400° F. When the pork has rested and is cool enough to handle, peel the skin off. You will also need these ingredients: 1/4 c. honey 2 tbsps. of light soy red chilli, sliced green parts of a spring onion, sliced. Method: Set the pork belly on an oven tray. Mix the honey and light soy sauce together, pour on the pork belly and baste all over. Roast for 25-30 minutes until the pork is glossy and caramelised. The glaze will run off the pork so baste it often. As it roasts, the glaze will thicken and stick to the pork belly. If the glaze on the baking tray thickens too much, add a spoonful at a time of the cooking liquid to dilute it so it doesn't burn. If you want to make crackling out of the pork skin, lay it flat on a rack on an oven tray. Poke holes all over the surface using a fork. Brush with cooking oil. Roast on the upper oven shelf, as the pork belly roasts, until crisp. When done, take the joint out of the oven and transfer to a plate to rest for about 10 minutes. Cut the into bite sized pieces. Transfer to a serving dish and sprinkle the chilli and spring onion slices on top. You can use the cooking liquid as a sauce. Strain and add honey to taste. Serve with the pork. To make the buns: Follow this recipe for the siopao dough. After proving the the dough, divide into 24 pieces and roll into balls. Roll the pieces of dough into oval shapes and fold each in half. Set on halved paper cases or semi circular pieces of paper. Steam for 10-15 minutes until puffed up and cooked. All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Pata Jamon (Home Cured Pork Hock) Tangerine and Szechuan Peppercorn Pork Stew Chinese Style Roast Belly of Pork (Chinese Lechon) Baked Hoisin Glazed Pork Ribs Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
Tori Wesszer is sharing her favourite family recipe for her granny's beet leaf rolls. As she explains, "Our granny was famous for these rolls."
I’ve been bit by the travel bug and just itching to return to one of my favorite places in the world, Turkey. Granted, we just welcomed our second baby so that might not happening tomorrow as I might have hoped. So what better way to fulfill a desire than through your belly?! I’ve been craving […]
Japchae: Korean Stir Fried Noodles! Here is a faster spin on one of my favorite Korean dishes. Traditionally, you should cook all of the vegetables separately (and you blanch the spinach); but again, this is my solution to getting dinner on the table faster on a weeknight. I hope you give this recipe a try! To watch me make Japchae the more traditional way, click here to see my IGTV.PREP TIME: Includes the time to marinate the bulgogi. If wanting to keep this dish vegetarian or meatless, it will only take about 25 to 30 minutes to cook.
Medical Medium: Veggie Spring Rolls - now at www.medicalmedium.com
For our crispy fried whitebait recipe, and other great recipes, visit Red Online.
Hambagu is a popular Japanese comfort food made from ground meat, onions, breadcrumbs, and seasonings. Learn everything you need about Japanese Hambagu, from crafting the perfect patty to making your own delicious homemade sauce!
I made this for lunch yesterday and often wonder why I seldom cook Jap chae . Now that I don't have to search far and wide to fin...
Our labneh recipe is topped with herbs and toasted nuts - the perfect addition to a Middle Eastern feast
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Une recette à base de bœuf.
There's nothing posh about brunch. It's a damned good excuse to hang out with friends at the weekend
Today, I'm super excited to share one of my favorite recipes- the BEST Crispy Pork Belly and plus... Mini recipe of Crispy Pork Belly Banh Mi
These Japanese style green beans are the perfect Asian side dish. Crispy green beans are tossed with soy sauce, garlic, sesame oil, and sugar to create a sweet and savory glaze. They’re finished with a splash of rice wine vinegar for brightness and acidity. You’ll love these with rice bowls, with steak, or even with some hibachi chicken and noodles!
Faggots and peas was the meatball dinner that I grew up with in the British Midlands, this recipe is a dear old favourite that I love!
Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.
Soba noodles tossed with kimchi, cucumbers and Korean style gochujang sauce then topped with fresh mint. This Korean style kimchi soba noodle is simple, delicious, and perfect for a weeknight dinner.
Simply referred to as 'Bitoque' amongst Cape Verdeans, this steak dish is topped with a signature fried egg and is also referred to as 'Bife a Portuguesa'. The dark pan-sauce is made of wine, garlic and butter. Fried potatoes and white rice are served on the side.
As ubiquitous with borscht as borscht is to Ukraine, pampuskhy are delicious garlic bread rolls traditionally served with the famous soup. Pampushky with...
Kimchi bibim-guksu and Eomukguk (fishcake soup)
This Vegan Takikomi Gohan is a Japanese mixed rice dish seasoned with the traditional flavours of kombu dashi, soy sauce, mushrooms, vegetables and tofu. A quick rice cooker recipe thats perfect for a comforting weeknight meal.
Norwegian food has a lot to do with its landscape and its culture. Nevada Berg's new cookbook, North Wild Kitchen: Home Cooking from the Heart of Norway, delves into foraging, fishing, harvesting and more that is common to Norwegian life.
The best Beef Borscht Soup is made with short ribs, bone broth, beets, and cabbage. Topped with sour cream and fresh dill, this traditional Russian recipe is a great comfort meal for the Fall and Winter seasons!
Deliciously marinated and tender meat in a perfectly wrapped pita with all the best toppings. If you’ve ever eaten food at a Greek restaurant, festival or in Greece you’ve tried the iconic souvlaki or gyro. It’s perfectly seasoned meat, juicy fresh tomatoes and onions, all important tangy tsatziki sauce and the optional (yet recommended) french […]
