Tuna Salad Sushi Bowl

Ingredients

1/3 cup teriyaki sauce
1/3 cup rice vinegar
1 tbsp finely grated fresh ginger
45O g packaged brown microwave rice
2 X 185 g canned tuna in spring water, drained
1 Lebanese cucumber, about 130 g, halved lengthwise, seeded, sliced thinly lengthwise
1 large avocado, about 320 g, sliced thinly
1 large carrot, 180 g, cut into matchsticks
1/3 cup drained pickled ginger, sliced thinly
1 tbsp toasted sesame
1/2 sheet toasted seaweed (nori), shredded finely

Method

  1. Combine sauce, vinegar and ginger in a small bowl.
  2. Reheat rice following packet instructions.
  3. Combine warm rice and half the dressing in a bowl.
  4. Serve rice with tuna, cucumber, avocado, carrot and pickled ginger.
  5. Drizzle with remaining dressing and sprinkle with sesame seeds and seaweed before serving.

Makes 4 servings.

Source: Everyday Powerfoods


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Chawan-mushi

Ingredients

4 shrimp in shells without heads, about 30 g each
80 g chicken thighs, skinned
4 fresh shiitake mushrooms
1/4 bunch mitsuba (trefoil)

Custard

3 eggs
1-3/4 cups dashi
1 tsp mirin
2 tsp light soy sauce
pinch salt

Method

  1. Shell and devein the shrimp. Cut chicken into 2-cm cubes. Parboil shrimp and chicken briefly, cool in cold water, and drain.
  2. Cut shiitake into halves, and parboil. Cut mitsuba into 3/4-inch lengths.
  3. Make the custard. Beat eggs lightly so they won’t bubble. Combine dashi and seasonings, add the mixture to the eggs, and strain through a sieve.
  4. Pat dry shrimp, chicken, shiitake, and mitsuba, and distribute evenly into 4 serving cups. Fill with custard to four-fifths full, and cover with lids or plastic wrap.
  5. Transfer the cups to preheated steamer, and cook over high heat for 2-3 minutes. Turn down heat to low, and cook for 15 minutes more. Custard is done if clear juice comes out when it is poked with a bamboo skewer.
  6. Remove cups from steamer and serve hot.

Makes 4 servings.

Source: 100 Recipes from Japanese Cooking


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Rogan Josh

Ingredients

700 g boneless leg of lamb, trimmed and cut into 5-cm cubes
2 tomatoes, seeded and chopped
1 onion, chopped
2 tbsp ghee or vegetable or peanut oil
1-1/2 tbsp Garlic and Ginger Paste
2 tbsp tomato paste
2 bay leaves
1 tbsp ground coriander
1/4-1 tsp chili powder, ideally Kashmiri chili powder
1/2 tsp ground turmeric
1 tsp salt
1/2 tsp garam masala
fresh bay leaves, to garnish (optional)

Marinade

1-1/2 cups plain yogurt
1/2 tsp ground asafetida, dissolved in 2 tbsp water

Method

  1. Make the marinade, put the yogurt in a large bowl and stir in the asafetida. Add the lamb and use your hands to rub in all the marinade, then cover and let marinate in a cool place for 30 minutes.
  2. Put the tomatoes and onion in a food processor or blender and whiz until blended.
  3. Melt the ghee in a flameproof casserole or large skillet with a tight-fitting lid. Add the Garlic and Ginger Paste and stir-fry until you can smell cooked garlic.
  4. Stir in the tomato mixture, tomato paste, bay leaves, coriander, chili powder, and turmeric. Reduce the heat to low and simmer, stirring occasionally, for 5-8 minutes.
  5. Add the lamb with any leftover marinade and the salt and cook, stirring, for 2 minutes. Cover, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes. The lamb should give off enough moisture to prevent it catching on the bottom of the pan, but if the sauce looks too dry, stir in a little water.
  6. Sprinkle the lamb with the garam masala, re-cover the pan, and continue simmering for an additional 15-20 minutes, or until the lamb is tender. Adjust the seasoning, if necessary.
  7. Garnish the curry with bay leaves, if liked, and serve.

Makes 4 to 6 servings.

Source: Curries


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Beef Noodles with Oyster Sauce

Ingredients

2 oz boneless sirloin steak, thinly sliced
9 oz dried thick Chinese egg noodles
2 tbsp peanut or corn oil
8 oz fresh asparagus spears, woody ends cut off and chopped
2 large garlic cloves, finely chopped
1/2-inch piece fresh gingerroot, peeled and finely chopped
1/2 red onion, thinly sliced
4 tbsp beef or vegetable stock
1-1/2 tbsp rice wine
2-3 tbsp bottled oyster sauce
toasted sesame seeds, to garnish

Marinade

1 tbsp light soy sauce
1 tsp sesame oil
2 tsp rice wine

Method

  1. Make the marinade. Stir the ingredients together in a nonmetallic bowl. Stir in the steak so all the slices are coated, then set aside to marinate for at least 15 minutes.
  2. Boil the noodles in a pan of boiling water for 4 minutes, until soft. Alternatively, cook according to the package instructions. Drain, rinse, and drain again, then set aside.
  3. When you are ready to stir-fry, heat a wok or large skillet over high heat. Add 1 tablespoon of the oil and heat. Add the asparagus and stir-fry for 1 minute.
  4. Tip the beef and marinade into the wok, and continue stir-frying until the beef is cooked to your taste, about 1-1/2 minutes for medium. Remove the beef and asparagus from the wok and set aside.
  5. Heat the remaining oil and stir-fry the garlic, ginger, and onion for about 1 minute, until the onion is soft.
  6. Add the stock, rice wine, and oyster sauce and bring to a boil, stirring. Return the beef and asparagus to the wok, along with the noodles. Mix all the ingredients together and stir-fry until the noodles are hot. Sprinkle with toasted sesame seeds before serving.

Makes 4 servings.

Source: Noodles


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Thai-style Fish Cakes with Cucumber Relish

Ingredients

5 kaffir lime leaves
11 ounces cod, cut into chunks
2 tablespoons red curry paste
1 egg
2 tablespoons nam pla (fish sauce)
1 teaspoon sugar
2 tablespoons cornstarch
1 tablespoon chopped fresh cilantro
2 ounces green beans, finely sliced
vegetable oil, for frying
fresh Chinese mustard cress or cilantro leaves, to garnish

Cucumber Relish

4 tablespoons coconut or rice vinegar
1/4 cup sugar
1 head pickled garlic
1 tablespoon fresh ginger root
1 cucumber, cut into matchsticks
4 shallots, finely sliced

Method

  1. Make the cucumber relish. Bring the vinegar and sugar to a boil in a small pan with 4 tablespoons water, stirring until the sugar has dissolved. Remove from the heat and cool.
  2. Separate the pickled garlic into cloves. Chop these finely along with the ginger and place in a bowl. Add the cucumber and shallots, pour over the vinegar mixture and mix lightly.
  3. Reserve two kaffir lime leaves for garnish and thinly slice the remainder.
  4. Put the chunks of fish, curry paste and egg in a food processor and process to a smooth paste.
  5. Transfer the mixture to a bowl and stir in the nam pla (fish sauce), sugar, cornstarch, sliced kaffir lime leaves, cilantro and green beans. Mix well, then shape the mixture into about twelve 1/4-inch thick cakes, measuring about 2 inches in diameter.
  6. Heat the oil in a wok or deep-frying pan. Fry the fish cakes, a few at a time, for about 4-5 minutes until cooked and evenly brown.
  7. Lift out the fish cakes and drain them on paper towels. Keep each batch hot while frying successive batches.
  8. Garnish with the reserved kaffir lime leaves and serve with the cucumber relish.

Makes 12 pieces.

Source: Asian Cooking


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