The dish of a hot country is good in summer.
This time, I decided to cook "Thai curry".
If the seasoning arranged a little, the dish can ready within a relatively short time.
Let's start cooking!
Cut the chicken thigh into 1 cm wide.
After removing the hard tips from the shimeji mushroom, divide them into small amounts.
Cut the red paprika lengthwise.
The bamboo shoots slice into 5mm pieces.
Kaffir lime leaves and lemongrass.
Kaffir lime leaves can be purchased at any Asian store (if not fresh, check the freezer section).
Warm the "Magic Fry Pan" over low heat.
Add oil, hot bean sauce, minced ginger and minced garlic, and stir-fry 1 minute.
Add the chicken, and stir-fry over high heat.
Stir-fry until changes brown on the surface.
At this point, the chicken isn't cooked yet.
Add shimeji mushroom.
Add bamboo shoots and paprika.
Add curry powder, and stir-fry.
Add sake plus coconut milk and herbs, stirring well to mix.
Reduce heat to low.
Gently simmer a 5 minutes.
5 min later, Add nampla and sugar.
Taste-test and adjust the flavorings.
Scoop the curry into a serving bowl, or portion out onto individual plates.
Serve with Cilantro leaf.
Doesn't that look good?
ENJOY!
Taste wonderful!
Various tastes and smells mix is very delicious.
In addition, feelings were piled up drinking the beer of Thailand.
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-246.html
I wish I could lay around doing nothing on the afternoon of the hot summer.
If dinner is ready during that time, I'll be very happy.
This time, I cooked 'Pan-fried Salmon with Japanese Pickled'.
The point of palatability is by soaking.
Let's start cooking!
First, combine marinade ingredients.
Lemon juice 70ml, mirin 50ml, water 50ml and salt 1 Tbsp are added to the bowl, and mix.
Sprinkle the salt on the cucumber, and roll on a cutting board.
Rinse in cold water and cut it into 3 equal parts, then quartersaw.
Wash the daikon well, and keep the skin and cut it into 1 cm squares stick.
Length is the same as the cucumber.
Grape tomato's calyx remove.
Cut the grape tomatoes in half crosswise.
The skin is peeled off and ginger is sliced.
The preparation for the vegetable is completed by this.
Let's put it together if there is a remaining vegetable.
The seaweed cut into 5cm squares and the vegetables are put in the ziplock.
Marinade is pour, put, and evacuate the air.
Tightly seal , and it puts it in the refrigerator.
Let stand only one day.
Then Japanese pickles is ready.
The preservation period is about one week in the refrigerator.
It uses it for another dish when it ate the half.
It's lightly-salted salmon.
It cuts in three, and sprinkle sake.
Let stand for 10 min.
10 min later.
Paper dry.
Heat the "Magic Fry Pan", and put the sesame oil.
It pan-fried over medium heat for 2 min, then turn over it.
In addition it pan-fried for 2 min, then turn off the heat.
It puts it in the marinade while the salmon is hot.
Tightly seal , and evacuate the air.
Let stand for 30 min in the refrigerator.
30 min later.
Dish up on the plate.
Let's eat!
It is very delicious though is easy!
The salmon soaked to the marinade is refreshing than it eats as it is.
All vegetables became good pickles, too.
Above all, the tomato is very sweet :-)
Actually, I had a serious acute pain on this day, because I got a crick in my neck overnight.
However, It was amazingly delicious and I forgot the pain for a little while!
Please find us on Facebook. http://www.facebook.com/Magicfrypan
We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-245.html
The dish becomes more delicious if it neatly prepares it.
This time, preparation becomes the point of the taste as for the vegetable and meat.
Let's start cooking!
This ingredients is for two people.
Cut the goya in half lengthwise.
Scoop out the insides with spoon.
I like this work.
Cut it into 3-mm lengths.
After it cuts it in half , Welsh onion is diagonally sliced.
Beef is chop finely into thin noodles.
The important part begins here.
Beef is moved to the bowl, and sake, salt, pepper, and soy sauce are added.
Mix it by hand.
Beaten egg is added.
Put beaten egg into between beef fiber while rubbing.
Even if cooked this, beef doesn't become hard.
The egg is soft even if cooked. Utilize the characteristics of it.
Potato starch is put and mixed.
Add oil , and separating it.
Water is put to the "Magic Wok", and boiled it.
Sugar, salt, and oil are added.
Bitterness is reduced with sugar.
If oil is put in, it becomes a vivid color.
Boil it until the surface became transparent.
Then, drain with a colander.
It doesn't boil it too much for keep the texture.
Add vegetabele oil to a well-heated wok, then add beef.
It stir-fries over high heat.
When beef was cooked, it put it on the one side.
Add sweetened soybean paste and turn down the heat.
Cook until it is aromatic.
Add goya and stir-fry it quickly.
It stir-fries over high heat, adding sake, the pepper, and the soy sauce.
Finally, the scallion and sesame oil are added.
Didsh up on the plate.
Let's eat!
The beef tenderness is incredible!
I've never ate such a soft beef round in my life.
Slightly bitter goya and very soft beef is good combination.
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-244.html
Almost every Japanese eat Somen during summer.
It is general to cool.
This time, somen is fried first. And, it eats with warm soup.
Let's start cooking!
Welsh onion
mitsuba
minced chicken
somen
After it cuts it in half , Welsh onion is diagonally sliced.
Mitsuba is cut in 2cm length.
A ( ashi stock
mirin
thin soy sauce
sugar salt )
Somen is fried.
It deep-fries at a low temperature of 165℃.
Somen becomes jet-black momentarily when the temperature is high.
2 min later.
Drain excess oil.
The chicken minced meat and sake are added to the "Magic Wok" in the state of cold.
After it ignites it, ginger is added.
It stir-fries while slowly it over low heat.
An extra oil is wipe off.
Add A.
The fire is strengthened, and it cooks it lightly while skim the scum.
Add fried somen.
Add mitsuba and Welsh onion.
It boils for about 1.5 min until somen become soft.
Dish up on the bowl.
Let's eat!
The common sense of somen was overturned!
This hot somen is filling, I enjoyed it enough.
I really enjoyed the meal :-)
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We welcome everyone who loves cooking and eating.
Japanese Blog : http://mahounofuraipan.blog51.fc2.com/blog-entry-243.html
