Category Archives: Japanese Cooking

Crispy Prawns Torpedo with Salsa Rosa Dip

Posted in Asian cooking, Japanese Cooking, Main Course, Seafood by

When we are craving for some Asian food, we don’t order it. I make it. My husband never really loved Asian cooking until we met. Because I live an hour (car) drive away from the city where Asian stores are located, I used to buy my asian staples online. However (and to my delight), a grocery store about 20 minutes away from where I live started to sell basic asian products like rice vermicelli wrappers, soy sauce, teriyaki marinade, sesame oil, sake, mirin, etc. Imagine my delight when I found they sell japanese bread crumbs (panko). Of course, you can get about the same results using ground corn flakes, cornmeal or crackers. So, if you don’t find panko where you live, don’t feel afraid to substitute it to make these Crispy Prawns Torpedo. If you can get peeled and deveined (but with the tails on) tiger prawns where you live, good for you! Although you can always do it yourself, too. ^^) You can also use this recipe to coat vegetable slices.

langostino torpedo

Prawns Torpedo with Salsa Rosa Dip

Now, for the recipe:

1 kg. peeled and deveined prawns (with the tails on)

1/2 cup panko bread crumbs

1/2 cup processed corn flakes (processed with your food processor until coarsley ground)

1 – 2 teaspoons garlic salt

juice of 1 lemon

2 egg whites

oil for frying

baking sheet for baking

Directions:

1.  Place the prawns in a bowl, marinate with lemon juice for 30 minutes.

2. In a deep bowl, mix panko bread crumbs, processed corn flakes and garlic salt.

3. In a separate bowl, beat the egg whites until foamy.

4. Dip the prawn into the beaten egg whites then into the bread crumbs mixture. Repeat this procedure twice to have more coating. Repeat the procedure until all prawns were dipped and coated.

5. Fry until golden brown and let the oil drain on paper towels.

6. If you choose to bake the prawns, preheat the oven to 200ºC. Bake the prawns at 200ºC for 10-12 minutes until the coating is golden brown but not burnt.

7. Serve with salad and salsa rosa dip (see recipe below)

Salsa Rosa Dip Recipe

This is my husband’s recipe and it’s really delicious and is great for salad or just about anything! You might have to test what quantities work best for you as some people like their salsa rosa sweeter (more mayo) or sourer (more ketchup). It’s a personal preference.

You will need:

1/2 cup Mayonnaise (you can add more or less depending on your personal preference)

1/2 cup Ketchup (you can add more or less depending on your personal preference)

1 teaspoon Maggi Seasoning

2 teaspoons Cognac or Brandy de Jerez

Directions:

Mix all of the ingredient and stir well.

asian food

Asian food night plate

Enjoy!

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Pan-grilled Chicken Teriyaki Barbecue

Posted in Asian cooking, Beef, Japanese Cooking, Main Course, Pork, Poultry by

Infused with some asian flavor, this recipe is very versatile. You can serve it with rice with buttered or steamed vegetables as side dish. If you have some left-overs, you can serve it on top of some cooked pasta. You can also make some fresh spring rolls with the left-overs! Aside from chicken, you can also use other meat practically whichever you have in your fridge! You can use this recipe with beef, pork, turkey, ostrich meat, etc.

teriyaki chicken

finger lickin’ good!

This recipe typically serves 4-5 persons. You will need:

400 grams chicken breast, sliced in 2 inches strips

salt to taste

pepper potpourri to taste

1/4 teaspoon powdered ginger

1/4 teaspoon powdered garlic

2 tablespoons of teriyaki marinade sauce

1 tablespoon of honey

1/4 teaspoon of sesame oil

Instructions:

1. Season the meat pieces with salt, pepper, garlic and ginger powder.

2. Add in the teriyaki sauce, honey and sesame oil. Let it sit in your fridge for 15-20 minutes.

3. Heat a grilling pan and drizzle some olive oil just to prevent the meat from sticking to the pan.

4. Pan grill the meat pieces until golden brown in medium-low heat. Don’t waste the marinade. Add it in while you’re pan-grilling the meat pieces.

5. Don’t overcook lest the meat pieces will turn hard. We want the meat pieces golden brown outside but juicy inside and finger licking good outside.

6. Serve warm with aromatic rice and buttered or steamed vegetables.

chicken teriyaki barbecue plate in

Enjoy your meal!

Enjoy!

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UDON (Japanese noodles) Recipe

Posted in Breakfast, Japanese Cooking, Main Course, Noodles, Pasta, Seafood, Soups and Stews by

 Today’s recipe is shared by my sister, Laarnie.

udon

Hi, I am Laarnie and today I will show you how to make your own Udon (Kakejiru). To make this simple Kakejiru Udon, you will need for the toppings:

200g pork/beef (bacon-like cut)

Mirin 40cc

Mentsuyu 40cc

Ginger juice

1 medium size onion (if you prefer onion than scallions for topping)

Scallions (small cuts for topping, as prefered)

Nori

Tempura or Ebi fry

  1. Saute the meat in a non-stick pan and add Mirin, Mentsuyu and Ginger juice.
  2. Bring to boil and add onion.
  3. Simmer until the broth has reduced.

For the soup:

1 liter water

Hondashi

40cc Mirin

Mentsuyu 40cc

Soy sauce 20cc

Togarashi (as preferred)

  1. Bring 1 liter of water to boil with Hondashi.
  2. Take out the Hondashi and add Mirin, Mentsuyu, Soy sauce.
  3. Add the Udon noodles and bring to boil.
  4. Put some Udon noodles in a bowl and add enough soup.
  5. Put some of the sautéed meat for topping and add Ebi fry.
  6. And Nori, Scallions and some Togarashi as preferred.
  7. Serve hot and enjoy! 

I hope you enjoyed today’s recipe and don’t forget to check out more of our recipes!

This recipe was first seen in my sewing blog, To Sew With Love.

Kimchi Udon

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