Cooking Books
Green Salad
My friend, Amy asked me how to make a Green Salad, so I put my basic recipe for her.
Maybe this is not exactly recipe,,, ingredients list???
<Ingredients>
- Butter Lettuce
- Red Butter Lettuce
- Iceberg Lettuce
- Grape Tomatoes
- Cucumber
- Carrots
- Red Onion
- Baby Spinach
If you use only one kind of leaf (lettuce), the taste is boring. So I usually use several different leafs.
- All Lettuce (Butter Lettuce, Red Butter Lettuce, and Iceberg Lettuce) are washed. (I usually use 6-7 leafs each for 10 people)
- Cut lettuces bite size
- Place into the bowl (mix all lettuce together)
- Add baby spinach (if the spinach is not wash and ready to eat pack, then wash it)
- Slice cucumber, carrot, and red onion
- (If smell of red onion is too strong, soak into boiled water for a few minutes and drain the hot water)
- Mix with step 4 bowl
- Cut grape tomato half and decorate on to the salad
This is basic green salad.
If you would like, add cheese, eggs, asparagus, shallot, radish, tuna, chicken, beef, corn and so on.
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Vermicelli Salad
Sydney is very hot last 2 days. I don’t want to use Gas for cooking these days, so I made a Vermicelli Salad.
It is easy to cook, it takes only 20 minutes.
First, you make a green salad. Ingredients are your favourite!
I chose a couple of different lettuce, baby spinach, radish, carrot, and shallot.
How to cook Vermicelli?
Place vermicelli into a big container and pour the water. Soak vermicelli for 5 minutes. After 5 minutes, drain the water and replace with hot water instead and soak for a further 5 minutes.
After Vermicelli was made, place into the dish and put the salad on top of it.
I made a roast beef, so I put it on, as well.
Please have it with your favourite salad dressing.
I made a sesame seed oil dressing and used it.
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Kukul Mas Curry – Vegetable Curry (Sri Lanka)
This is another Recipe from Esther. I had this at church lunch (of course Ester cooked) and it was so nice. Please try!
Kuku Mas Curry – Vegetable Curry (Sri Lanka)
<Ingredients>
- 6 potatoes,
- 1 large egg plant,
- 1 cup of green beans,
- 1 cup of carrots,
- 2 cups of chick peas
- optional vegetarian chicken
- optional any other vegetables
- 2 tablespoon oil
- 1 teaspoon fenugreek seeds
- 10 curry leaves
- 2 large onions
- 4 cloves garlic
- 2 teaspoon of fresh ginger
- 1 teaspoon of chilli powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of fennel
- 2 teaspoon paprika
- 2 tablespoon of coriander
- 2 tomatoes
- 1 lemon stalk
- 1 stick cinnamon
- 1 cup of coconut milk
<How to Cook>
- Heat oil and fry fenugreek and curry leaves until they start to brown.
- Add onions, garlic, ginger and fry gently until onions are quite soft and golden.
- Add all the curry powders together , lemon stalk, cinnamon stick and stir well with 2 tablespoon of water.
- Add all the vegetables and stir over medium heat, then add the cooked potatoes and chick peas.
- Add vegetarian chicken
- Add tomatoes, salt and coconut milk
- Serve with rice
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Vegetarian Spring Roll
Today’s recipe is from Esther. I have been asking her to make a recipe for this blog and she made it for me. Thank you, Esther. This is “Vegetarian Spring Roll”.
*Please click printer icon and print the recipe.
Vegetarian Spring Roll
<Ingredients>
- Frozen spring roll wrappers
- Plain flour (mix with water to a thick paste)
- Oil (for deep frying)
- Carrots, celery, cabbage, white dried bean curd (all cut into julienne)
- Cellophane noodles (soak in hot water to soften)
- Taro (shredded & stir fry lightly)
<How To Cook>
- Mix all vegetable and noodles with potato starch, salt, sugar, mushroom seasoning to taste
- Put a heaped tablespoon of filling on spring roll wrapper. Start folding the left and right sides of spring roll into the centre, then roll up from the bottom edge away to the far end. (Do not roll too tight which will cause the rolls to split). Seal up with plain flour paste.
- Deep fry over medium heat until light brown. Raise to high heat and remove spring rolls immediately when golden brown
- Serve with fragrant leaves (basil, coriander, Vietnamese mint) lettuce, vegetarian fish sauce, sugar and chillies.
- Garnish -
- 1 cup fragrant leaves (basil, coriander and mint)
- 1 cup lettuce
- Half cup bean sprouts
- 2 tablespoons vegetarian fish sauce
- 2 tablespoons carrot and radish Pickles
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My Greek Salad
Yesterday was so hot. I didn’t want to cook so much complecated dishes…
So I made easy Greek Salad and Chiken Corn Soup.
It looks like breakfast menue, but I ate at dinner time… ^^;
20 minutes to cook! It is easy to cook.
Chicken Corn Soup
<Ingredients>
-
Creamed Corn – 1can
-
Chicken Breast – as much as you like
-
Onion – 1
-
Potato – 2 small size
-
Milk – same measure as Creamed Corn can container.
-
Salt – 1tsp
-
Chicken Stock – 1tsp
-
Oil – 1tbsp
-
Dry parsley
<How to cook>
-
Slice onion, Chop Chicken into small size, Peel potatoes’ skin and chop it into small size
-
Heat a pot with Oil and put chicken and fry until it becomes brown
-
Put potates and and Onion into the pot and fry until onion becomes soft (but not too soft)
-
Put creamed corn into the pot and mix with other ingredients.
-
Once turn off the heat, and measure Milk with Creamed Corn Can container and add milk into the pot
-
Mix with other ingredients put chicken stock and turn on the heat.
-
Add salt if you needed.
Greek Salad Dressing
<Ingredients>
-
Olive Oil – 1 tbsp
-
Light Colored Soy Sauce – 1 tsp
-
Soy Sauce – 1 tsp
-
Lemon Juice – 1 tbsp
-
Pinch of Salt (if you needed)
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Zucchini, Tomato sauce Pasta
I saw my blog and realised that I use spinach and carrot a lot!
Anyway,,,, Last week I bought a pack of Zucchini, 6-7 Zucchini were in it. So I made a Pasta with Zucchini! I couldn’t decide whether Tomato Sauce, or Butter- Soy Sauce until last minutes. But there was a can of diced peeled tomatoes, so I used that.
That diced peeled tomatoes had a garlic and herb taste, so I didn’t need to add any flavor (even salt and pepper). It was good.
But I put a taste into Pasta.
When I cooked Spaghetti, I put 1-tbsp of vegetable stock powder into boiled water, then cooked.
It gives taste into Spaghetti, so you don’t need to add extra salt into Sauce. I found it is taste better than cooked with boiled water (add pinch of salt).
Please try it when you cook Pasta next time.
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Breakfast Plate
My breakfast on Sunday was this plate. I really wanted to eat rice on that day. But my husband doesn’t want to eat rice in the morning,,,, I wanted to eat sunny-side up, but cooked scrambled egg.
Talking about Sunny-side up, one day, I used the word “sunny-side up” at my work place, then a co-worker laughed at me and said, “we don’t use that word, that’s American use and only in the TV show for us”… I learned Australian say, “fried egg!” and not ‘Sunny-side up”. hahaha…
Well, people plan to go to Japan, I warn you. Usually Japanese traditional hotel’s breakfast is with rice.
- Scrambled egg with Mushroom
- Spinach with grated White Radish (just boil spinach and mix with graded white radish, sauce I used was Ponzu sauce)
- Carrot with pounded sesame seeds
Carrot with pounded Sesame Seeds
<Ingredients>
-
Carrot – 1
-
Sesami Oil – 1/2 tsp
-
Water – 50cc
-
Sake (cooking wine) – 1 tbsp
-
pinch salt
-
Sesame seeds mixture – ground sesame seeds – 2 tbsp, sugar – 1/2 tsp, soy sauce – 1/2 tsp
<How to cook>
-
Mixture all ingredients of Sesame seeds mixture
-
Shred carrot
-
Put sesami oil in pot and fry carrot lightly.
-
Add water, sake and salt into step 3 and cover with lid, then leave it for 2-3 minutes
-
Take a lid off and evaporate water
-
Place it in a bowl and mix with Sesame mixture
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Asparagus and Onion Marinate
Another Salad which received a favourable review on Friday gathering was Asparagus and Onion Marinate
Asparagus and Onion Marinate
<Ingredients>
- Asparagus 4-5 (about 100g)
- Onion 1/2
<Marinate dressing – Mix together>
- Vinegar 2tbsp
- Olive Oil 1tbsp
- Light Colored Soy Sauce 1 tbsp
<How to cook>
- Peel hard skin of Asparagus’ root
- Cut them 3-4 cm long and cooked them with boiled water which was added a pinch of salt( Make it soft but not too soft)
- Put them into a colander, strain water, and cool them down
- Make thin slice of Onion, place into a bowl and mixed with Marinate dressing
- Asparagus into step 4 and mix with onion
- Keep step 5 in a refrigerator for an hour
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Shred Potato Salad
I introduce a couple of easy to make salads.
I brought it Friday night gathering and many people liked it.
-Shred Potato Salad-
<Ingredients>
- Potato – 1
- Carrot – 1/2
- Snow-pea Sprouts
<Dressing – Mix all ingredients first>
- Water – 1tbsp
- Vinegar – 1tbsp
- Light Colored Soy Sauce – 2tsp
- Sugar – 1/2 tsp
- Sesame Oil – 1tsp
<How to cook>
- Peel potato skin and shred it 4-5 cm.
- Rinse shred potato
- Peel carrot skin and shred it as same as potato
- Boil water and cook shred potato and carrot together for 30 seconds. (If you cook too long, it will be too soft and taste not good).
- Put them into a colander, strain water, and cool them down
- Place them and Snowpea Sprouts into a bowl and toss them with dressing
Vinegar in Australia overall, the taste is a bit lighter.
Also If you couldn’t find Light Colored Soy Sauce, you can use normal Soy Sauce, but put 1tsp and not 2tsp.
These are vinegar and Light Colored Soy Sauce I use. I sometimes see these items at Coles, but if you cannot find it, you can have it Japanese Super Market.
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Tofu and Wakame Seaweed Miso Soup
Miso soup is one of famous Japanese dish.
I found a good video at You Tube. Japanese lady is explaining how to make Miso Soup in English!
Recipe of “Dashi” is here.
Dashi Basic Stock
Download Recipe
↓↓↓
Tofu and Wakame Seaweed Miso Soup
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