Stir fried Tomato with Deep Fried Bean Curd Cubes(Tofu Puff) 炒番茄豆腐ト

Serves 4

Ingredients:

2 pc Tomato
1/2 lb Deep Fried Bean Curd Cubes (Tofu Puff)
1 pc Red Onion
2 stalks Green Onion
2 Tablespoon Minced Garlic
2 Tablespoon Minced Ginger
1 Teaspoon Chicken Powder
2 Tablespoon Oil

Sauce:

3 Tablespoon Ketchup
2 Tablespoon Brown Sugar

Method:

1. Cut the tomato into thin wedges.
2. Cut the deep fried bean curd cubes in half.
3. Slice the red onion.
4. Cut the green onion into 1 1/2 inches length.
5. Heat up the wok with oil, stir fry the red onion until soft, add deep fried bean curd cubes, garlic, ginger and chicken powder and stir fry for 2 minutes.
6. Add tomato and sauce and stir fry for 2 more minutes.
7. Add green onion and stir fry for 30 seconds then serve.

4人用

材料:

番茄2個
豆腐ト半磅
紅洋葱1個
葱2條
蒜蓉2湯匙
薑蓉2湯匙
雞粉1茶匙
油2湯匙

汁:

茄汁3湯匙
黃糖2湯匙

做法:

1. 番茄切細角
2. 豆腐卜切半
3. 紅洋葱切絲
4. 葱切吋半長
5. 落油燒熱穫, 先落紅洋葱炒至軟身, 後加豆腐卜、蒜蓉、薑蓉和雞粉炒2分鐘
6. 然後加番茄和汁再炒2分鐘
7. 最後加葱快炒30秒即成

Braised Beef & Potatoes in Japanese Style

Serves 2 - 3

Ingredients:

120 gram Ground Beef
1 large Potato
50 gram Frozen Green Peas
2 pc Green Onion
1 tablespoon Sesame Oil
200 ml Water
2 tablespoon Soy Sauce
1 tablespoon Brown Sugar

Method:

1. Wash the potato, peel and cut into bite sized pieces.
2. Thinly sliced green onion.
3. Heat the wok with sesame oil in medium high heat. Add beef and stir until it changes colour.
4. Add potato, water, soy sauce and brown sugar and bring to simmer. Simmer it uncovered until the potato is tender, about 15 minutes.
5. Add green peas and simmer until the liquid is almost gone.
6. Transfer the beef and potato in a serving plate, top with green onion for garnish. Serve hot with rice.

Smoked Salmon, Butter & Soy Sauce on Rice

 

Serve 1

Ingredients:

1 bowl Hot Cooked Rice
90 gram thingly sliced Smoked Salmon
1 teaspoon Butter
1 teaspoon Soy Sauce
1/6 pc Onion, thinly sliced
2 pinches Kaiware (Radish Sprouts)
Chopped Parsley for garnish

Method:

1. Transfer the rice from rice cooker to a serving bowl, top with butter and sprinkle with soy sauce.
2. Place the onion and Kaiware over half of the rice.
3. Lay the smoked salmon slices on the other half. Top with parsley for garnish.

 



Kaiware Radish Sprouts

 

 

 

 

 



Chicken & Green Onion Buckwheat Noodle

Serves 2

Ingredients:

2 pcs Skiness Boneless Chicken Thigh
1 bunch Green Onion
200 gram Dried Buckwheat Noodle
1 teaspoon Chicken Powder
300 ml Water (for chicken soup)
600 ml Water (for boiling noodles)
2 tablespoon Soy Sauce
1 teaspoon Brown Sugar
Shichimi Spice Powder

Method:

1. Slice the chicken into strips. Marinade it with chicken powder for 15 minutes.
2. Cut the green onion into 1.5" length.
3. Put the chicken and water in a saucepan and bring to simmer. Add soy sauce, brown sugar and green onion and simmer until the green onion turns soft.
4. Meanwhile, bring a large pot of water to boil. Add the buckwheat noodles and cook according to the directions on the package. Drain well then transfer it to the serving bowls.
5. Ladle the chicken, green onion and soup over the buckwheat noodles. Garnish with Shichimi spice powder. Serve hot.

Tuna & Onion Donburi

Serves 2

Ingredients:

2 bowls Hot Cooked Rice
1 can Tuna Chunks in Brine
2/3 pc Onion
1 pc Long Green Onion (use the White part)
2/3 teaspoon Chicken Powder
2 tablespoon Kewpie Mayonnaise
1 teaspoon Ground Black Pepper
1 tablespoon Oil

Method:

1. Open a can of tuna and squeeze out the water. Add mayonnaise and black pepper and mix well. Set aside.
2. Chop the onion into dice. Heat up the frying pan with oil, stir fry it with chicken powder until it turns transparent. Set aside.
3. Slice the long green onion. Heat up the frying pan again and stir fry it for 30 seconds. Set aside.
4. Transfer the hot cooked rice from rice cooker to a serving bowl, put the onion, tuna and long green onion on top of it then serve hot.

Beef & Mixed Vegetables Udon

Serve 1

Ingredients:

20 gram Beef
2 pcs Baby Corn
3 pcs Fresh Shiitake Mushroom
20 gram Onion
30 gram Baby Choi Sum
1 tablespoon Green Onion
1 pc Udon
1 tablespoon Oil

Marinade for Beef:

1 1/2 teaspoon Soy Sauce
1 teaspoon Sake
1 teaspoon Honey
1 teaspoon Sesame Oil

Soup:

600 ml Water
3 teaspoon Hondashi
3 tablespoon Mizkan Katsuo Tsuyu

Method:

1. Wash and dry the beef. Cut it into thin slices then marinade for 1 hour.
2. Wash and drain the baby corn. Cut it into bite sized pieces.
3. Remove the stem. Wash and drain the shiitake mushroom.
4. Cut the onion into strips.
5. Remove the flowers of baby choi sum. Wash and drain.
6. Chop the green onion.
7. Heat up a frying pan with oil, cook the beef until golden brown. Set aside.
8. Bring the soup to boil, cook the udon for 3 minutes. Transfer it to a serving bowl. Set aside.
9. Add shiitake mushroom and baby corn into the soup, cook them for 2 minutes. Then transfer them on the top of udon.
10. Add onion and the baby choi sum into the soup, cook until fragrant. Then transfer them on the top of udon.
11. Add beef, green onion and soup on the top of udon. Serve it hot.

Curry Chicken with Broccoli, Carrot, Potato, Onion and Baby Sweet Corn

Serve 4-6

Ingredients:

2 pcs Boneless Chicken Thigh
1 pc Broccoli
1 pc Carrot
1 pc Potato
1 pc Onion
1 pack Baby Corn
2 cans Curry with Coconut Milk Paste (small)
1 teaspoon Chicken Powder
1 tablespoon Oil
Ground Black Pepper

Method:

1. Cut all the ingredients into bite sized pieces.
2. Marinade the chicken with chicken powder for 20 minutes.
3. Heat the oil in the wok, stir fry the chicken until 80% done. Transfer it to a plate. Set aside.
4. Add all the vergetables into the wok, add curry paste and cook for 10 minutes.
5. Return the chicken into the wok with the vegetables, add a dash of black pepper and cook for 3 more minutes. Done.

My Bento # 4 - Soy Sauce Chicken, Leek & Green Bell Pepper

Cooked Rice top with Shredded Nori

Serve 1

1 bowl of Cooked Rice
2 tablespoon of Shredded Nori (the one I use is Korean )

Stir fried Green Bell Pepper

Serve 1

1/2 Green Bell Pepper
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the green bell pepper. Remove the stem and seeds. Cut it into 4 parts then julienne.
2. Heat the pan with oil, stir fry the green bell pepper, sprinkle chicken powder evenly on top, stir fry it until fregrant.





Stir fry Leek

Serve 1

1/3 Leek (only use the White part)
1/2 teaspoon Chicken Powder
1 teaspoon Oil

1. Wash and drain the leek. Cut it into 1 1/2" length.
2. Heat the pan with oil, stir fry the leek with sprinkle the chicken powder until soften.

Soy Sauce Chicken

Serve 1

1/3 Boneless Chicken Thigh
1/2 teaspoonOil

  Marinade:
  2 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Brown Sugar

1. Wash and dry the chicken thigh. Cut it into bite sized pieces. Marinade it overnight.
2. Heat the pan with oil, cook each side of the chicken for 5 minutes until done.

Garnish with a small red chilli pepper slices

My Bento # 3 - Baby Choi Sum, Shiitake Mushroom and grilled Salmon

Stir fried Fresh Shiitake Mushroom

Serve 1

2 pcs Fresh Shiitake mushroom
1 samll Red Chilli Pepper slices
1 teaspoon Oil
1/2 teaspoon Chicken Powder
1 1/2 teaspoon Water

1. Remove the stem. Wash and drain the fresh shiitake mushroom.
2. Heat the small frying pan with oil, stir fry the mushroom with red chilli pepper, chicken powder and water until done.

Stir fried Baby Choi Sum

Serve 1

7 handfuls of Baby Choi Sum
1 teaspoon Chicken Powder
1 teaspoon Oil

1. Remove the small flowers of choi sum. Wash and drain.
2. Heat the wok with oil, stir fry the choi sum until soften.

Grilled Salmon Cubes

Serve 1

2/3 fillet Salmon
1 teaspoon Oil

  Marinade:
  1 teaspoon Soy Sauce
  1 teaspoon Sake
  1 teaspoon Mirin
  2 slices Lemon

1. Wash and dry the salmon. Cut it into 1" thick. Marinade the salmon overnight.
2. Heat the oil in a pan, grilled the salmon until done.





Arrange:

Add cooked rice to the bento box. Add toasted black and white sesame seeds. Add baby choi sum and shiitake mushroom. Add salmon with lemon peel for garnish. 

Steamed Eggplant with Minced Pork 蒸茄子豬肉

Serve 4

Ingredients:

2 pcs Eggplant
150 gram Minced Pork
1 Red Chilli Pepper (Big)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Chopped Green onion
1 Tablespoon Sesame oil

Sauce:

1 Tablespoon Toban Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Soy Sauce
1 Tablespoon Brown Sugar
2 Tablespoon Sake

Method:

1. Cut the eggplant in around 1-2" thick. Steamed it over high heat for 5 minutes. Then transfer it on a serving plate. Set aside.
2. Cut the red chilli pepper into thin slices. Set aside.
3. Heat sesame oil in a wok, stir fry pork with sauce until done. Add red chilli pepper and stir fry for one more minutes. Transfer the pork on top of the eggplant. Sprinkle with green onion. Serve.


四人用

材料:

茄子2條
免治豬肉150克
紅辣椒1隻(大)
蒜茸1湯匙
薑茸1湯匙
葱花1湯匙
麻油1湯匙

醬汁:

豆板醬1湯匙
油1湯匙
醬油1湯匙
黃糖1湯匙
清酒2湯匙

做法:

1. 滾刀切茄子每件約1至2吋厚. 大火蒸5分鐘. 然後將茄子整齊放上另一隻上菜碟. 備用.
2. 紅辣椒切片, 備用.
3. 燒熱麻油, 先爆香豬肉, 再下醬汁炒至全熟. 加紅辣椒再炒多1分鐘. 將炒好的豬肉淋上茄子上面, 灑上葱花, 即成.