Coleslaw

Easy to make. Best to eat this with mashed potatoes :)

 

What you need

1 cup mayo

½ cup white wine vinegar

1 tbsp mustard

2 tsp sugar

8 cups grated cabbage

1 cup grated carrots

Salt

Ground black pepper

 

How to

Combine mayo, vinegar, mustard, and sugar. Season with salt and pepper to taste. Put cabbage and carrots in a bowl, then add the dressing to the vegetable and mix well. Cover and refrigerate for 1-2 hours.

Sweet-and-Sour chicken

I made this for my bf a while ago, and he loved it! ^^

 

What you need

12 oz chicken breast

Salt

1 tbsp Chinese rice wine

2 tbsp flour

1 egg

Oil for deep frying

 

For the sauce

1 tbsp veggie oil

1 garlic clove, finely chopped

1 green bell pepper, diced

1 red chili, cut into fine strips

1 tbsp light soy sauce

2 tbsp light brown sugar

2-3 tbsp rice vinegar

1 tbsp tomato paste

½ cup water

 

How to

Cut the chicken into bite-sized cubes. Add salt and rice wine then marinate for half an hour. Dust the chicken with flour, dip in the beaten egg then coat with more flour. Heat the oil, deep-fry the chicken for about 5 minutes or until it’s golden or cooked.

To make the sauce, heat the veggie oil, add garlic, bell pepper and chili. Stir-fry for half a minute then add soy sauce, sugar, rice vinegar, tomato paste and water. Bring to boil, then add the chicken. Stir to mix, then serve.

Beef Dumplings

For all the dumpling lovers, enjoy :)

What you need

2 ½ cups flour

2 cups water

Salt

1 lb bok choy leaves or white cabbage

1 lb beef

1 tbsp chopped scallion

1 tsp chopped ginger

2 tsp salt

1 tsp light brown sugar

2 tbsp light soy sauce

1 tbsp Chinese rice wine

2 tsp sesame oil

 

For the sauce you will need

2 tbsp red chili oil

1 tbsp light soy sauce

1 tsp chopped garlic

1 tbsp chopped scallion

 

How to

Sift the flour into a bowl, pour in water, mix to a firm dough. Knead until smooth then cover with a damp cloth for about 25-30 minutes.

Blanch the bok choy until soft, then drain and chop finely. Mix the bok choy with beef, scallions, ginger, salt, sugar, wine, soy sauce, and sesame oil.

Dust a work surface with flour lightly, knead and roll the dough into a long sausage 1 inch in diameter. Cut the sausage into 90 small pieces then flatten each piece.

Roll out each piece using a rolling pin, about 2 ½ inches in diameter. Then place about 1 ½ tbsp of the filling in the center of each pancake and fold into a half-moon pouch. Pinch the edges until the dumpling is tightly sealed. Boil 2/3 cup of salted water in a wok, add the dumplings and poach for about 2 minutes. Remove the wok from heat but leave the dumplings in the water for another 15 minutes.

Oyako-don (chicken and egg with rice)

I made this for my bf’s lunch a while ago, and it was good :)
What you need
2-3 boneless chicken thighs
1 large mild onion sliced thinly
1 cup instant dashi
4 tsp sugar
¼ cup soy sauce
2 tbsp mirin
4-6 eggs, beaten
¼ cup peas, thawed

How to
Slice the chicken diagonally cut into 1-in lengths. Place the onion, stock, sugar, soy sauce and mirin in a saucepan, bring to a boil. Add the chicken, cook over medium heat until the chicken is cooked (about 5 minutes). Skim any scum off the sauce. Ladle a quarter of the mixture into a frying pan and bring to a boil. Pour a quarter of the egg over the mixture in the frying pan, sprinkle with a quarter of the peas. Cover and cook over medium heat until it’s cooked. Then slide the cooked mixture onto the rice :)

Yakitori Chicken (Japanese-style chicken kebabs)

What you need for the chicken:
6 boneless chicken thighs with the skin on
1 bunch scallions
1 cup yakitori sauce
Or make your own yakitori sauce:
2/3 cup soy sauce
½ cup sugar
5 tsp dry white wine (sake)
1 tbsp flour

How to
Cut the chicken thigh into 6-7 chunks each and cut the scallion into 1 inch long pieces.
Thread the chicken and scallions onto 12-13 bamboo skewers. BBQ them, brush them several times with the sauce. Allow 5-10 minutes until the chicken is cooked.

If you make your own sauce
Stir the soy sauce, sugar and sake or wine into the flour in a small saucepan and bring to a boil. Simmer for 10 minutes until the sauce is reduced by 1/3 then set aside.

Chicken Cakes with Teriyaki Sauce (Tsukune)

I tried these small chicken cakes, and they were yummy!! ^^ they’re about the size of small meatballs.

What you need
1 lb ground chicken
1 egg
¼ cup grated onion
1 ½ teaspoons sugar
1 ½ teaspoon soy sauce
Cornstarch for coating
1 tbsp oil
4 tbsp teriyaki sauce

How to
Mix the ground chicken with egg, grated onion, sugar, and soy sauce until they’re combined and well bound (takes about 3-4 minutes), or until the mixture is quite sticky. Shape the mixture into about 13 small cakes (preferably flat and round) then dust them lightly with cornstarch.
Heat oil in a frying pan then place the chicken cakes in the pan. Cook over medium heat for 3-4 minutes then turn the cakes and cook for 3-4 minutes. Pour the teriyaki sauce into the pan. Turn the chicken cakes until they are evenly glazed. Shake the pan gently to prevent the sauce from burning.
Arrange the chicken cakes on a plate and serve immediately :)

Hummus

I love hummus, but it’s hard to get the ingredients here :(

What you need for the hummus
1 cup cooked chick-peas
½ cup tahini
3 garlic cloves
Juices of 2 lemons
3 tbsp water
Salt and ground black pepper

What you need for the garnish
1 tbsp olive oil
1 tbsp chopped parsley
½ tsp paprika
Black olives

How to
Place all the ingredients for the hummus in a food processor, then process until smooth. Spoon the mixture into a shallow dish, then pour the olive oil. Garnish with parsley, paprika, and olives.

Salmon Norimaki Sushi

Right now I'm in love with sushi... :D
Ingredients:
2 cups Japanese rice
2 spoons rice vinegar
3 pcs nori (seaweed sushi paper)
1 lbs salmon (smoked, but if not is ok too), cut into thin slices
salt
sugar
wasabi
soysauce

Instructions:
Cook rice with the rice cooker. When it’s cooked, simmer for about 15 minutes.
Mix salt, sugar and rice vinegar, heat in a saucepan. Pour this sauce into rice. Mix. Now your rice is ready for rolling!
Place a sheet of nori (seaweed paper) on the bamboo rolling mat (sudare). Place the rice on the nori and gently distribute it to the whole surface.
Place salmon slices on the top of rice. Gently roll.
You can also do the same with avocado, tuna, cucumber, etc, etc.

To serve:
Cut the roll, 1 inch or 2-2.5 cm each.
Place them in a flat bowl.
Serve with wasabi and soysauce.