When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients. Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which…
Category: Hot Pot (Nabe)
Japanese Sesame Dressing
You might feel “strange” or even “modern” when you hear that I use a well-know Middle Eastern food – Tahini in Japanese cooking. In fact, roasted sesame seed paste is called “Neri Goma” and is commonly used in Japan. Apparently Neri Goma has a nuttier flavour than Tahini as sesame seeds for Neri Goma are…
Pianlu Style Hot Pot – Chinese Style Nabe with my adaptation
Serving: 4 Ingredients: Broth 30g of Dried Shiitake Mushroom 500cc of warm Water to reconstitute Dried Shiitake Mushroom 15cm x 10cm of Dried Kelp 1000cc Water 1 clove of Garlic – minced 2cm square cube of Ginger – minced 2 Tablespoon of Cooking Sake 4 Tablespoon of Sesame Oil Meat 300g of Chicken Breast –…
Chicken Meatball Hot Pot – Tori Dango Nabe
Serving: 4 Ingredients Broth 1500cc of Water 10cm x 3cm of Dried Kelp A small piece of Ginger – minced 1 1/2 Tablespoon of Chicken Stock 1 Tablespoon of Cooking Sake 1/2 Tablespoon of Soy Sauce 1/2 Tablespoon of Mirin Chicken Meatballs 200g Chicken Mince 2 Flat Mushrooms – minced 1 Lear part of Celery…