Don't bother learning Japanese unless you are prepared to be a mental masochist, which is what I am..
all u need is string me along, I m a regular at that restaurant..
I could eat Japanese food all day long..
will take u to my favorite Japanese restaurant..quaint and you would think you are in Japan.. best house salad made of three different types of raw fish and a variety of seaweed and vegetable with a miso sauce..and the salarymen's drinking menu ala tapas style is written in JAPANESE on the board , so u need to read Japanese to order those house specials..with a variety of sake..
Min, The egg is optional, I don't always like it. BUt when raw egg meets hot rice they turn semi cooked , like sunny side up for breakfast..and mixed in with soya sauce and seaweed it is quite a lovely subtle flavor together with the fish and wasabi..NOw wasabi and 'shiso' leaves (served at good Japanese restaurants outside Japan ) are calming and anti-bacterial herbs for eating raw fish ..it is good for the stomache. I use to grow them like weeds in the garden.
Tuna rice was my quick lunch all the time..and so healthy too.
Yeah, drop in to London anytime ..will have a blast I bet..lol
Min and CP I think we will certainly be great together on a trip..definitely foodie club...
CP..I could cook alot of the cuisine you mentioned and Japanese dishes since I lived there for 6 years, and the best sushi is found near the main fish market Tsukiji in Tokyo , if you are ever there..the fishermen and fish wholesalers after their morning bidding would gather in the sushi shop there for the freshest sushi you will find on earth!
Easy meal for lunch is get a pack of raw minced tuna, put on top of hot rice and break an egg over it and sprinkle chopped spring onion and seaweed over the top drizzle with soya sauce and wasabi..great high power lunch!!
For you my dear MIN, it will be free of charge , you are an easy sale..
www..is hard deal to clinch and with his strange habits , it will be a long time before i see my 2%..I should be smiling if I even get as far as a call...well I have been known to support lost causes all my life..must suffer from some strange moronic masochism..to want to take him on...
Cleavage in a hot kitchen , shimmering in steam and heat is very ero*tic..that's the way to go...
come on guys, all to LUx..smell the aroma wafting thru Min's kitchen and her alluring cleavage waiting to embrace you with her divine cuisine honed thru years of experience all over the world..such magic is heaven on earth...u guys sure are blind , can't see a good catch when it is right under your nose...CUB tell those cute guys u are with that MIn's kitchen is where they should be hanging out and not that anonymous boring bar...
HI I m back with lots of Bulgarian memories of food...IZ com da yum...buglarian for I want to eat...bet sentence to learn, my favorite is the banitza which I take every morning for breakfast..a light flaky pastry with cheese or custard center...favorite soup ..SHCUMBAG CHORBA ..a tripes soup with lots of chillie and garlic...at a restaurant specialising i monastery food..never knew Bulgarian orthodox monks ate so well, no wonder Sofia and the rest of Bulgaria is full of monasteries..
(& any other sea food your taste buds desire)
1 red pepper
200g Pasata tomato sauce
2 cloves of garlic
A good splosh of white wine
Pasta - any
(Cook the pasta at the same time so both ready together)
Heat up a decent amount of olive oil and add the finely chopped red
pepper, let this cook gently for a good five minutes, then add the garlic crushed or finely chopped & some
tomato passata, about half a carton (200g) should do it and then add a good slosh of white wine. Chop up the
chilli and add it to the pan but best to check how hot the chilli is
before you add it! Add according to taste.
Let this simmer for a few more minutes or so.
add some squid, chopped into rings,
Then add the prawns and cook them through (or just heat them through
if they're already cooked)
... You can really add any sea food that you like...
Mix the pasta with the spicy prawn sauce & serve.
Another easy tasty dish!!
Anyone tried the Lemon Cake yet?
Far too good to pass it by!....
COOKING TIME: 1 HOUR 10 MIN
OVEN TEMPERATURE: GAS 4/180C/350F
EQUIPMENT: 2LB LOAF TIN
6OZ CASTER SUGAR
6OZ SELF RAISING FLOUR
4 TBLSP MILK (FULL FAT)
2OZ GRANULATED SUGAR
2 MEDIUM SIZE EGGS
RIND & JUICE OF 2 LEMONS
C~ream together the caster sugar & the margarine.
Add the lemon rind
Gradually beat in the eggs, mixing the flour & the milk
Consistency should drop off the spoon easily.
Place in baking tin (preferably lined tin) & place in the pre heated oven for 1 hour & 10 mins (checking after 50 mins due to variable oven temperatures)
Approx 5 mins before the cake comes out of the oven, place the granulated sugar & lemon juice in a small saucepan & simmer (do not allow to boil) until the sugar is dissolved.
When you have removed the cake from the oven, skewer the surface of the cake (approx 2/3rds of the depth of the cake) & spoon the lemon sauce over the top of the cake allowing this to soak fully into the cake whilst cooling. Leave the cake to cool in the tin before removing.
Enjoy!! This is delicious & so easy to bake.. Yummy Yum Yum
Thanks Min.. for that simple dessert, might skip the alcohol since I m allergic to it..always looking for easy dessert recipes becauseI can't bake for the life of me..even my daughter had to warn me against decorating bought cup cakes for her class party when she was little..it embarassed her so much when I sent them in..!
2/3 Cup Butter or margarine, softened
1 2/3 Cups sugar
1/2 teaspoon vanilla
2 cups unsifted all-purpose flour
2/3 cup Hershey?s Cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 1/3 cups milk
2 teaspoons cr?me de cacao
Cr?me de Cacao Filling
Chocolate Ganache Glaze
Cream butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and baking powder; add alternately with milk to creamed mixture, blending just until combined.
Pour into two greased and floured 9 inch layer pans. Bake at 350 deg. for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Sprinkle each layer with 1 tablespoon cr?me de cacao ( I?ve always sliced the cakes in to two pieces first then I?ve found it easier to just put your thumb over the mouth of the bottle and sprinkle until damp); cool completely.
Meanwhile, prepare Cr?me de Cacao Filling. Split each cake layer horixontally into 2 layers. Place one layer on serving plate; spread with one-third of the filling. Repeat layering with remaining cake and filling, ending with cake layer. Cover tightly; chill at least 8 hours. Prepare Chocolate Ganache Glaze; spoon on top of chilled cake, allowing glaze to drizzle down side. Chill. Garnish as desired.
Cr?me De Cacao Filling
1 Cup heavy or whipping cream
2 Tablespoons cr?me de cacao
1 Tablespoon Hershey?s Cocoa
Beat cream, cr?me de cacao and cocoa until stiff. Cover; chill.
Chocolate Ganache Glaze
1 Hershey?s Special Dark Sweet Chocolate Bar (8 ounces), broken into pieces.
1/4 Cup Heavy or whipping cream
1 Tablespoon butter or margarine
1 1/2 teaspoons cr?me de cacao
Combine chocolate bar pieces, cream and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is melted and smooth. Stir in cr?me de cacao. Cool to lukewarm (glaze will be slightly thicke...
If you want to try something exotic and eastern, how about substituting clove with five spice powder (chinese spice) or coriander and cumin..
or lemon grass and ginger..entirely different flavor..and honey or maple syrup instead of sugar..and even a spot of chillie or wasabi to the ham.
I just tried out your chicken lemon soup ..it was a success, did not curdle at all..and I think the trick is probably not bother to thaw the eggs to room temperature..I took them from the fridge and just beat them up with the lemon juice till they foam..I think the cooler temperature help it not to curdle..since curdling happens when the temperature is too high, so the cooler temperature helps .I can see why it s good for the soul, high in protein and very simple to take..thanks , another recipe in my collection of 'must try'..