Today, I would like to share with you my mother’s Gari recipe.
Gari is Japanese Pickled Ginger, you might know it as the free side you get with sushi. It is perfect for refreshing and cleansing your palate. To make this pickle, it has to be young Ginger. Young Ginger has paler skin and pink tips. The flavour is much milder and juicier than the normal ginger. It is only around from late summer to early autumn. The season is short, so if you see young Ginger in the store, make the most of it! (if you are in Australia, it is now 🙂
Here is my mum’s recipe. The ginger will be quite spicy as she likes that way. If you would like to make it less spicy, you can boil ginger before pickling (see the method below). Hope you enjoy!
800g – 1kg of Young Ginger
30g of Sea Salt
1 liter of White Vinegar
200ml of Caster Sugar
5g of Dried Kelp (if it is too difficult to find, you do not need to use it)
- Wash young ginger. Using a spoon scrape off the brown hard skin part from the ginger.
- Slice the ginger VERY thinly. Soak the sliced ginger in water while you are working. ( if you prefer less spicy, boil the ginger for 1 minutes here)
- Remove the sliced ginger from the water. Sprinkle sea salt over the ginger and put it aside for 30 minutes.
- In the mean time, put white vinegar, caster sugar and dried kelp in a small pot. Heat it over a low heat until the sugar is dissolved. Put it aside until it is cooled down.
- Squeeze the excess water from the sliced ginger and place it into a clean jar. Pour the vinegar mixture (method 4) over it. Store the jar in the fridge for 4-5 days, and then it will be ready to eat.
This is before
This is after – PINK!
This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.
Hope you enjoy!
1 Chicken Breast – about 300g, boneless, skinless
3/4 Teaspoon of Sea Salt – about 5ml
3/4 Teaspoon of Brown Sugar – about 5ml
1/2 Teaspoon of Dried Basil
A pinch of Black Pepper
- Rub sea salt and brown sugar into the chicken breast.
- Sprinkle dried basil leaves and black pepper over the chicken evenly.
- Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
- Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
- Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
- Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
- After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
- It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.
In our fridge, there are still some goodies left from the festivities. This block of gorgonzola siting in the corner of the fridge is super good. As it is super good, we have been eating it a little by little, and then it has never been finished.
But, I thought that it was time to eat it up. This idea came to me- how about combining with my favourite summer fruit – Peach! I have a perfect dressing for it – Balsamic + Soy Sauce + Honey = Sweet and Saltiness! Perfect.
This salad is very rich and quite filling. It is super easy but looks amazing. Perfect for a summer party if you are required to bring something. Hope you like it.
Ingredients (serving for 2-3)
handful of Walnuts
2 Peaches – washed, seeded, cut into 8 pieces
1/2 teaspoon of oil for pan-frying
100g of Mixed Salad Leaves
about 100g of Gorgonzola (or as much as you want)
1 tablespoon of Balsamic Vinegar
1 tablespoon of Light Japanese Soy Sauce
1 tablespoon of Honey
1 tablespoon of Extra Virgin Olive Oil
- Combine all of the ingredients for the dressing. Put it aside.
- Roast walnuts in a frying pan. Put them aside.
- Heat oil in the same frying pan over a high heat. Pan-fry peach until it is caramelised.
- On a serving plate, arrange salad leaves, walnuts and peach, topped with gorgonzola torn into small pieces. Serve it with the dressing.
It is summer in Australia!! I know that many countries are enjoying the beautiful winter season, but we are having a good time on our beautiful beaches here in the southern hemisphere. I am, today, posting one of my favourite summer recipes – Cucumber Tataki.
Tataki is one of the well known Japanese cooking methods, which is that a piece of protein is seared and the inside is almost raw- such as Beef Tataki or Tuna Tataki.
However “Tataki” has its original meaning; “beat” or “slap” in Japanese. As I have introduced a different Tataki previously (see Salmon Namerou), today, I would like to introduce another “Tataki” which is made from cucumber.
Well…, this is one of the dishes I made on the reality TV show called Chef’s Line last year, which got me kicked out (with the reason being that I made too many dishes!)… In my opinion, it is one of the perfect salads in summer. Maybe you can try it out to see if you like as much as the judges?!
2 Lebanese Cucumbers
2 Teaspoons of White sugar
1 Tablespoons of Soy Sauce
2 Tablespoons of White vinegar
1/2 Teaspoon of Sesame oil
1 red chili – finely sliced
1/2 Teaspoon of Sesame seeds
1. Bash Cucumbers with a wooden rolling pin. Tear them into bite size pieces by hand
2. Mix all other ingredients. Add the cucumbers into the mixture. Marinade it in the fridge at least for 30 minutes before serving.
Happy New Year! May your 2018 be peaceful and fun with a touch of excitement.
I cannot believe that it’s already 2018…. It still sounds like the future to me….
This is this year’s Osechi – a set of several dishes prepared for New Year’s Celebration. (Please see my previous post about the Japanese tradition of New Year).
Nishime (simmered vegetables – Konjac, Carrot, Daikon Radish, Okra, Shiitake)
Kohaku Namasu (pickled daikon and carrot)
Gomame/Tazukuri (dried sardines caramelised with sugar and soy sauce)
Kurikinton (chestnuts and sweet potatoes paste)
Kuromame (Simmered black beans)
Konbu Maki (rolled kelp)
Koya-dofu (simmered dried tofu)
Ebino Umani (prawns cooked in soy sauce, sake and mirin)
Chicken Terini (Chicken simmered in teriyaki sauce)
Hokkaido Scallops Sashimi
Ozoni (soup with mochi/rice cake)
As this was the 4th year for me to prepare Osechi, I have to say that I was pretty organised and it did not take that long. I am quite satisfied the outcome too. Tasty!!! YEYYY!!! I have presented Osechi this year on a set of beautiful plates which were given to us by my husband’s auntie and uncle. The white plates are so classy and Osechi looks good on them.
Well, I think I made a good start . I am determined to keep it up throughout 2018.
This is another “replace” recipe of Lupin. Bulgur Wheat, which is normally used in Tabbouleh, is not really common in Australia. So I just thought why can’t we use our Western Australian produce – Lupin instead.
If you are already familiar with Lupin and have made my Lupin Banana Bread or Lupin Bechamel Sauce, there should be some Lupin flakes left in the kitchen cabinet that you would like to finish off??
Or, if you are new to Lupin, maybe you can make this tabbouleh along with my Lupin Hummus, and then you can have a Middle Eastern style dinner! Lupin is so versatile so I like it. Gluten free is certainly a bonus as well.
Hope you like it.
80ml Lupin Flakes
300ml finely chopped Flat-leaf Parsley Leaves
50ml finely chopped Mint Leaves
2 Tomatoes – chopped
1 Lebanese Cucumber – chopped
1 Onion – chopped
150ml Lemon Juice (about 2 lemons)
3 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of Soy Sauce (for gluten free option, please use gluten free soy sauce)
Sea Salt and Black Pepper to season
- Prepare Lupin. Place lupin flakes in cold water and bring to boil. Boil it for 3 minutes. Drain and rinse the lupin a few times, and then drain off the water from the lupin very well. Put it aside.
- Put all of herbs and vegetables into a large bowl. Add the lupin, lemon juice, olive oil and soy sauce to the bowl as well. Mix thoroughly and season it with sea salt and black pepper. Serve it cold. It will be better the next day when the flavour has settled.
I think I found my basic brownie measurements! I am writing down the recipe here before I forget.
I am a chocolate lover – especially good quality dark chocolate. This brownie is super rich and full of chocolate, but not too sweet, just as I like it.
This brownie is also very versatile. You can mix nuts, dried fruits and/or chocolate chips in it. If you bake in a round tin and arrange some toppings on it (such as strawberries, mascarpone cream or frosting), this will be a gorgeous rich chocolate cake. This time, I have put salted caramel sauce on top (see photo). The saltiness of the sauce and the richness of the brownie are just perfect. The choice is endless.
In addition, it is super easy to make. All you have to do is just keep adding ingredients one by one. Gluten free is certainly a bonus. If you need a chocolate fix, this is the perfect brownie for you. Hope you like it.
Ingredients (20cm square cake tin):
120g Unsalted Butter – room temperature
180g good quality 70% Dark Chocolate
2 Eggs -room temperature
70g Dark Sugar
50g Almond Meal – shifted
- Preheat oven to 170 ºC. Line a cake tin with baking paper. Break dark chocolate into small pieces.
- Place the dark chocolate and unsalted butter in a saucepan. Place it over a low heat and allow them to melt, while stirring occasionally. Remove the saucepan from the heat once they become a smooth chocolate sauce. Put it aside.
- Place 2 eggs and dark sugar in a bowl. Whisk them together until it looks thick and creamy. I recommend using a hand mixer. It takes about 10 minutes.
- Add the chocolate sauce (Method 2) and cream into the egg mixture (Method 3). Gently combine them together.
- Add almond meal into the mixture. Combine them gently until they are homogenised. Do not mix, otherwise the cake will be dense.
- Pour the mixture into the prepared square tin. Bake it for 20 minutes or until it is just cooked (until a wooden skewer inserted into the centre of the cake comes out clean).
- Take it out of the oven and cool it down in the tin. Once it is cooled down, remove the cake from the tin carefully (the cake is very fragile when it is warm). Cut into small squares. You can keep them in the fridge.