asian food

Chirashizushi -Unagi Kabayaki & Ebi

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Chirashizushi . In my book, sushi does not get better than that!
I am of course aware of the fact that I am in the absolute minority with this opinion, but I just can’t get myself to join the millions of fans of raw fish, so this version of Chirashizushi is my very own ticket to sushi heaven 🙂
Great quality / perfectly cooked sushi-rice with smoked eel , poached shrimp and a chili-soy-yuzu dipping sauce – there you go, baby, sushi perfection without the fuss and sky-high price tag of “the other perfect sushi”.
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Please note that some Chirashizushi dishes contain raw fish.
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Bon Appetit ! Life is Good !
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How to prepare perfect Sushi Rice
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More Chirashizushi
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Chirashizushi -Unagi Kabayaki & Ebi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: smoked eel

: perfectly cooked sushi rice

: add the shar-zu

: incorporate shar-zu

: notice the sheen and all rice kernels are individual and whole

: the good stuff…..

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

: Chirashizushi -Unagi Kabayaki & Ebi

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Chili/Duck Rice Sticks

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The other day I roasted a whole duck to have for dinner but when it was almost done a friend called me to invite me for dinner, so I put the whole shamuckus in the fridge for the next day to be used. The following dish was the result and I must say – what an extraordinary satisfying result it was, both visual and taste-wise, which just goes to show (again) that sometimes leftovers are better than the original. (Mind you – not alway’s – but often enough)
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Bon Appetit ! Life is Good !
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Chili/Duck Rice Sticks

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Preparation :
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: soak rice sticks in water for five minutes, drain

: remove all bones from duck,, discard bones

: saute slivered garlic in peanut oil until crisp and golden, set aside

: saute sliced onions in peanut oil until caramelized but not crisp, set aside

: pure goodness………

: saute duck in very hot peanut oil until skin is crisp but meat still juicy

: add chilies and grated ginger, saute a few seconds until chilies blister

: add rice sticks, equal parts of hoi sin sauce, chicken stock, oyster sauce, soy sauce, sweet thai chili sayce and ketchup )don’t scoff on the ketchup, it adds acidity and sweetness as well as richness to the dish

: mix all ingredients well, add a dash of sesame oil, check / adjust seasoning

: add bean sprouts and scallions

: almost there………..

: plate noodles on a deep plate or bowl

: sprinkle with more scallions

: add onions

: sprinkle with crispy garlic

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! – ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit ! Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: simmer beef with chilies garlic paste, grated ginger, kosher salt and fresh ground black pepper and a dash of five spice powder

: remove beef, set aside, strain broth through a fine mesh strainer, check / adjust seasoning

: cut beef into bite size pieces

: remove shiitakes from soaking liquid

: remove stems, discard stems

: cook mung bean noodles (cellophane noodles), drain, coat with sesame oil, add lots of chopped cilantro

: plate noodles, top with mushrooms

: add beef, some lime wedges and a few chilies

: add broth, sprinkle with more chopped cilantro

: Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

: Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

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Last month my friend Curtis introduced me to a store which I have been missing all my cooking life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂 – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
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Bon Appetit ! Life is Good !

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Preparation :
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cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

add chilies and sliced scallions

add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

plate pasta, leaving a well in the center

add lamb meatballs and harissa / tomato sauce

sprinkle with finely crumbled feta cheese and sliced scallions

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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please be so kind and click on the video below. Thank you 🙂
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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Today’s late breakfast consisted of some of my favorite ingredients:
Bucatini, shrimp, fried onions, broccolini and wood ear’s.
Used in one single dish made for a superior concoction I could eat any time of the day, seven day’s a week 🙂

Bon Appetit ! Life is Good !
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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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: shrimp stock made from shells, heads, garlic paste, scallions, ginger, sea salt and scotch bonnet hot sauce

: add shrimp,cooked bucatini, blanched broccolini, blanched wood ears and roasted chilis to simmering broth

: to serve, sprinkle with fried onions and accompany with lime wedges

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once) Thank you 🙂
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“ Vietnamese Pork & Mushroom Dumpling Soup “ ( NẤM RƠM & THIT HEO )

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Yesterday’s light and healthy dinner :
” Vietnamese pork & mushroom dumpling soup “.
I made twenty two dumplings, could not stop eating,
ate all of them at once ( Bella helped a bit. )
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Dumplings:
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Won ton wrappers, roundPork, very finely chopped or ground
Shiitake mushrooms, chopped
Scallions, very finely sliced
Egg white
Ginger, grated
Garlic, grated
Sesame oil
Fish sauce (Nuoc Mam)
Salt, cayenne pepper
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Soup:
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Chicken broth
Baby bok choy, blanched
Straw mushrooms
Ginger, grated
garlic, grated
Scallions, sliced
cilantro, coarsely chopped
Fish sauce (Nuoc Mam)
Sesame oil
Chili oil

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Bon Appetit ! Life is Good !
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” Stir Fried Rice Noodles, Gizzards & Vegetables “

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Last Night’s dinner.
Once in a while I need a gizzard fix 🙂
Bon Appetit ! Life is Good !
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To watch the video, click HERE
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” Pork, Vegetables & Noodle Soup “

This is the pork stock and some of the leftover ribs from two days ago.
Makes a great soup by adding lots of key lime juice and a raw egg yolk to stir in.
Bon Appetit ! Life is Good !