Lotus Root Kimpira – Renkon no Kinpira

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I was so excited to find fresh Lotus Roots in a shot the other day. In Japan, Lotus Roots are very common and can be purchased throughout the seasons. Since they are so common over there, to be honest, I did not know when Lotus Roots were in season before…, whoops….

Why am I so exited? It is because not only they are rare to find here in Australia, but they are also my father’s favourite vegetable. Especially this recipe, Lotus Roots Kimpira, was his favourite veggie dish. When I cooked it for him, I remember him praising me saying “Yours is better than your mum’s”. which was the best praise you could get from him.

In the shop, I put a small fresh Lotus Root in my basket without hesitation, just to make this dish. I went to the cashier and realised that the small lady cost me $9.00…. Well…, there was no option for me not to buy it, but I felt just little nostalgic….

Here is my father’s favourite recipe. Really hope you enjoy it.

 

Ingredients (Serving 4 as a side dish)

300g Lotus Root (Renkon) – peeled and sliced into thin rounds. Soak the slices in water for 5 minutes. This is to avoid them discolouring.

15ml Dashi stock

2 Tablespoons of Cooking Sake

½ Tablespoon of Sugar

½ Tablespoon of Mirin

1 Tablespoon of Soy Sauce

½ Teaspoon of Sesame Seeds

 

Method:

  1. Drain and dry the Lotus slices with paper towels. Heat a small amount of oil (not included in the ingredients’ lost above) in a fry pan on medium heat. Stir-fry the Lotus for a couple of minutes or until translucent.
  2. Add Dashi Stock, Cooking Sake, Sugar and Mirin. Cooking them for 2-3 minutes or until the liquid is half gone.
  3. Add Soy Sauce and cook them for 2-3 minutes or until the liquid is almost gone.
  4. Turn heat off and sprinkle Sesame Seeds over the lotus. It can be served both warm and cold.

 

 

Penne with Celery Sauce – How to use up a big bunch of Celery

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We buy celery very often. It is reasonable and often on sale. It can be eaten raw and is good in any cooking. It is just, especially with 2 of us in the household, sometimes it is difficult to use up a big bunch of celery while it is still fresh.

The other day, I was looking in the fridge and thinking what I can do with this “better to eat now” celery. A new idea came to me when our manager took us for lunch. One entrée we were sharing was “chilli octopus with CELERY PUREE”. I thought this is it!

While the sauce features celery’s flavour,  garlic + chilli + parmesan cheese bring richness and funkiness to the sauce. I add bacon because I think the smokiness makes a good contrast to the celery’s freshness, however if you are after vegetarian option, it can be removed.

Ingredients: Serving for 2-3 people

For Celery Sauce

3 Celery Stalks including leaves – roughly chopped

3 cloves of Garlic

300ml Water

A good pinch of Salt

A pinch of Black Pepper

50g Parmesan Cheese

For Pasta

250g Penne

3 slices of Bacon – roughly chopped

½ Onion – finely chopped

1 clove of Garlic – finely chopped

1 Red Chilli – finely chopped

Method:

  1. Firstly make celery sauce. Place celery stalks, garlic and water in a pan and cook them until the celery stalks become soft. This will take about 20-30 minutes.
  2. Once the celery stalks are soft, remove the pan from the heat. Blend and mash them with a hand blender or food processor until it becomes smooth. Once it becomes smooth, add parmesan cheese and combine with it. Season the sauce with salt and pepper. Put aside.
  3. Start cooking pasta as per instructions on the package.
  4. Meanwhile, cook bacon in a frying pan over medium/high heat until it becomes crispy. Add onion, garlic and chilli. Cook them for 2-3 minutes. Add the celery sauce into the frying pan. Add a ladle of the pasta cooking liquid (from Method 3), if the sauce becomes too thick.
  5. Add the cooked pasta into the sauce and toss to combine. Serve hot.