Archive for Sweets & Snacks

Japanese style Potato Salad

December 11, 2008 · Filed under Asian food, Japanese Food, Korean Food, Pork, Sweets & Snacks, seafoods, vegetable · Tagged , , , , , , , , ,

ポテトサラダ

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I love Potato Salad, and I tried many different types of potato salad in the U.S.  But taste is not good at all.  I believe Japanese style potato salad is the best.

I love to make potato salad because it is easy and good side dish. I brought my potato salad to potluck party several time, and everyone loves it too!

 

In Japan, we usually put cucumber, ham, corn, and onion as ingredients. Potato salad is popular not only in a home but a daily dish store and a lunch provider. 

 

When researching about potato salad, I found that Germany also have a dish called potato salad.  German potato salad is totally different from ours.  In Germany, it is common to fry potato with bacon, and simmer with bouillon.  Then mix with balsamic vinegar base dressing.  This looks really taste! I would like to try it sometime.  

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Today I will introduce you my original potato salad recipe.  Everyone love this potato salad so you should try it!!

 

 


INGREDIENTSdscn2940

 

Potato (medium size) 3

Cucumber1/2

Hum 2-3 slices

Corn 2-3 tbs

A

Mayonnaise 4tbs

Sugar2tsp

mustard1tsp

(whole-grain mustard is much better taste)

Salt and black pepper

 

 *If you used American cucumber, choose the one with less seeds 

*If you used Japanese one, use whole cucumber in stead of half

 

 


Let’s Start Cooking!!

 

Slice cucumber thinly, mix with salt, and leave it.  Tear hum into bite size piecesdscn2941

 

Peel a potato, chop into cube.  Put 2tbs of sugar and water into a pot and stew.

 

Mash the potato and add all A

When potato gets cold, add hum and corn. Wring cucumber dry out, and add it to potato.

 

Seasoned with salt and pepperdscn29491

 

Ready to serve!


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Lassi-Indian Yogurt Drink

December 11, 2008 · Filed under Asian food, Food Story, Indian Food, Sweets & Snacks · Tagged , , , , , , , , , , ,

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Lassi is one of famous Indian drink made from Yogurt. 

 

When I uploaded the recipe of Saag Chicken, Indian curry, I also talked a little bit about Lassi.   Lassi is a juice very familiar in India, and almost all Indian food restaurants have Lassi on their menu.   Indian dishes are usually very spicy.  Lassi helps to reduce its hot taste in your mouth. 

 

If you had a chance to cook any Indian dishes such as Saag Chicken or Tandori chicken, you should try Lassi with it.

 

This time, I used a yogurt has a raspberry sauce on the bottom.  But I prefer to use plain yogurt to make Lassi.  I think it taste a lot like real Lassi.  Before you whip it together in a blender, you can put some fruit in it such as banana, mango and strawberry.  You can enjoy great taste fruit Lassi !!

 


 

 INGREDIENTSdscn3024

 

Yorgurt              150cc

Whole Milk     100cc

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Lemon                 1tsp

Ice

 

Let’s Start Cooking!

 

 

Put everything into a blenderdscn3025

 

If you chose plain yogurt, add 1-2tbs of honey

 

Mix 30 seconds

 

Decorate it with fruit, lemon, or mintdscn3029

 

Ready to serve!!

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かぼちゃの煮付けーNitsuke

November 28, 2008 · Filed under Asian food, Food Story, Japanese Food, Sweets & Snacks, vegetable · Tagged , , , , , , , , , , ,

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Nitsuke is a traditional way to cock Kabocha, and tasty home cocking in Japan. 

In Japan, Japanese Squash (Kabocha Squash) is often used.  Kabocha is tender, creamy, fragrant, and sweet.  Not pretty to look at with a dull green bumpy skin, it more than makes up for it in flavor!  It tastes sweet potato and is one of the most flavorful of the hard squash.

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It may be hard to get Kabocha Squash in the U.S, but you may be able to get it if you find Chinese food market (should be expensive though)

 

Pumpkin (below picture)I could get in the U.S. is more watery and less sweet; therefore the way to cock is limited due to the difference.  Kabocha pumpkin is more sweet and harder so that it is appropriate for pudding or Nitsuke.  So i always wanted to have Kabocha but in my area, i could not find it….For this time, I used Buttecup Squash which i found in local grocery store and looks similar to Kabocha pumpkin.  

Buttercup Squash is less sweet but hard like Kabocha.

 buttercup

But if you can cook well with my recipe, you will be able to eat tasty Nituke kabocha that is served in Japanese home.

 


INGREDIENTSdscn2921

buttecup squash   1/4 piece

sugar                           2 tbs

water                          200cc

hondashi                      1tsp  (If you have it)

 

A

Sugar                           1 tsp

Soy source              1 1/2tbs

Mirin                       1 1/2tbs

 

 

Let’s start cooking

 

Cut Pumpkins into suitable sizedscn2922

Put pumpkin in a pan and add sugar.  Leave for 10 min (Do not turn on the heat)

 

 

Pour water, cook over medium heat until boiling with cover (if you have hondashi, you can add it now) 

 

After boiling, add A into a pan and cover it again.  Simmer it 10 more min


Remove lid and simmer for 5 to 10 min (shake the pan occasionally) dscn2935

 

 

 


* when it is getting cold, squash absorb the soup, so after you finish boiling, you can adjust the time to leave it in the pan.  
*squash is easily collapse, so do not touch squash with the ladle. Shake the pan instead.

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Sata-andagi (Okinawa’s doughnut)

November 16, 2008 · Filed under Asian food, Food Story, Japanese Food, Sweets & Snacks · Tagged , , , , ,

 

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Sata-andagi is a traditional Okinawa’s roll-shaped doughnut. 

Okinawa’s sweets are descended from Chinese and Japanese traditional sweets.  Sata-andagi has a taste of home and my favorite sweets.  And I LOVE Okinawa food very much!!!

 

 ☆OKINAWA☆is one of my most favorite place.  Okinawa is part of Japan but has very different culture and food.  Visit this website and you can see some beautiful pictures.

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Story about Okinawa and Okinawa Food

Okinawa is southernmost prefecture in Japan and has very different and original culture.  

In the local food, Okinawan food (or called as Ryukyu food) which spreads or popularizes through Okinawa Prefecture, developed a unique gastronomic culture.

As the factor of the difference of the gastronomic culture, the fact that there was a difference in the material which is used from the climate being different from the other area or region in Japan, the fact that the historic ground as it was an independent kingdom, was different before the Meiji era.

At present, as Okinawan food, generally, the origin in the one to be found of is roughly separated by the food which is reflected by the court food, and the food which had been eating in the home of the common people.

The grand & splendid food which was strongly influenced in China by need of reception party of the envoy from the ritual and China progressed at the court in the Ryukyu-Kingdom era.

On the other hand, the wild grass (i.e. herbs) and the food utilized by natural foods among the citizens, they are valid as the medicinal table and the longevity food,  and are contributing to live long life in Okinawa prefecture to today.

 

 

Let’s Make Sata-andagi!!

INGREDIENTS (10~15 doughnuts)dscn2725

Eggs                               2

Suger                        130g

All-purpose Flour     220g

Baking Powder           2tsp

Oil                              2tsp

 

It’s very Easy and taste very good!

First, mix flour and baking powder, and sift mixed powder

lightly beat 2 eggs in a bowldscn2726

 

 

Put suger in a bowl and mix it with eggs.  Do not whip it! just gently mix it and make it smoothdscn2727

 

 

 

Mix sifted power into a bowl. When you feel it is almost mixed, put oil in it.dscn2730

 

 

 

Mix it until it comes togetherdscn2732

 

 

 

Make golf-ball-sized doughdscn2735

 

 

 

fry these in oil until it turns goldendscn2737

 

Now Enjoy! 

 

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