Soy sauce

Not Your Typical Poolside Snack

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

.

.

Lately, the weather has been perfect for poolside meals – not too hot, not too windy, no rain.
Bella has taken on to take a swim in the pool whenever we are in the back. She used to hate the water, but all of a sudden she has become a big fan. For me, the water is still a bit too cold to enjoy swimming, but I love to cook outside and eating al fresco next to the water. Life is Good 🙂
>
Bon Appetit !  Living In Florida Is Great (Mostly)  🙂
>
>
Click here for more  Shrimp  on  ChefsOpinion
>
>
>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

>

Stir Fried Rice Flakes With Shrimp And Spicy Sausage

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


>
>
>
>

Advertisements

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

Meanwhile - in Florida..........BBQ Floridian Style

Meanwhile – in Florida……….BBQ Floridian Style

>
>
<
OK,  while you let this sink in, let’s move on to today’s featured dish :
<
>
If  you are not used to VERY hot food, don’t try these noodles !
If you love bland and boring noodle dishes, don’t try these noodles !
If you don’t want to open your mind and taste buds to new sensations, don’t try these noodles !
But, if you love the sensation of flaming hot (spicy) food and the incomparable mouthfeel you get when the pain of the first few spicy bites subside, to be replaced by the warm, slight numbness which can only be achieved by eating large numbers of chilies, then this dish is for you. (Think Szechuan hot pot)
While I don’t eat VERY spicy food as often as I used to, once in a while I need my fix, and today was the time to get it. 🙂
A wonderful dinner, a full belly and clear sinuses – another great and very enjoyable evening !
>
Bon Appétit !   Life is Good !
>
>
>

 

Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

>

 

 

Flaming Hot Chili Chicken Noodle Bowl With Broccoli And Straw Mushrooms

Flaming Hot Chili Chicken Noodle Bowl With Broccolini And Straw Mushrooms

 

 

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


>
>
>
>

Breakfast Of Champions # 59 – Tamago Gohan

Rice. Chop Sticks>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan


>

While  Tamago Gohan is a quintessential Japanese breakfast, I eat it often and at any time of the day, whenever I want to have a meal that is simple and feels cleansing and light. (To ME it feels cleansing and light 🙂 ), probably because of its simplicity ?
I also frequently enjoy an even simpler dish – plain steamed rice with soy sauce/wasabi drizzled over it and topped with undressed, crisp iceberg chiffonade.
Tamago Gohan in its original form consists of rice, whole raw egg, toasted sesame seeds and a splash of soy sauce. I have been introduced to that version of Tamago Gohan many years ago in Japan, (way before I got married to Maria), after spending the night with a young local lady in a Ryokan just outside of Nakasaki. I must admit that I was very apprehensive at first about the raw egg, but the whole day/night was very adventuresome in so many ways, so why stop there.
Frankly, at that point I was not a big fan of that breakfast experience, but, like so many other experiences one has when young and adventurous, years later when I came across Tamago Gohan again, I remembered it as a more pleasant experience than it actually was at the time. I then started to prepare it at home, slightly adjusted to make it more enticing to me by using egg yolk only instead of the whole egg and adding a knob of soft butter and sliced scallion, which transforms it into a very appealing, tasty dish with great texture. Ever since that adjustment, it’s been an often enjoyed dish in my house, usually accompanied by a piping hot pot of mint tea 🙂
>
Bon Appétit !   Life is Good !
>
>
P.S.
If you are grossed-out by the raw eggs, think of the raw yolks in sunny side up fried eggs or soft poached eggs.
If that does not help, maybe use chopped-up fried eggs or poached eggs instead of the raw eggs…….
>
P.P.S.
Please use only the freshest eggs possible !!! and handle them with the utmost care !!!!
>
Click here to see  ” How to Tell If an Egg is Fresh “ !!!!!!!
>
Click here to see  ChefsOpinion’s   ” Fresh Egg Machine 
>

Steamed Rice : 

Ingredients

  • 1 cup short-grain rice (I sometimes use basmati)
  • 1,5 cup water

Instructions

  1. Put rice in a bowl. Wash and discard water 3 times. Place rice and water in a heavy pot. Let it soak for 30 minutes.
  2. Cook rice without lid at high heat until it boils. Stir and reduce heat. Simmer covered for 15 minutes.
  3. Let stand covered for 10 minutes, fluff with fork or chop sticks.

>
>
>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

>

Breakfast Of Champions # 59 - Tamago Gohan

Breakfast Of Champions # 59 – Tamago Gohan

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


>
<
>
>

End Of The Month Noodles

>
>
While  we like to believe that most folks nowadays can afford any food they like, this could not be further from the truth.
Since the beginning of time, providing nourishment for oneself and ones family has always been and still is an important part and often a struggle of the majority of people around the world, although we usually are ashamed of admitting that it can be hard to feed our-self and our loved ones on a level we would love to maintain at all times, especially the good folks who live on a monthly income. Sometimes, towards the end of the month, it can be a bit difficult to keep the excitement for the next meal going, when the purses get lighter and lighter and the freezer, fridge and cupboards are getting emptier and emptier as the month stretches toward the next payday. Many will just give-up at this point, believing that a meal without meat or seafood is substandard and not worth being happy about. This opinion is of course absolutely misguided, especially since there are many food groups besides meat and seafood which are full of protein and nutrition, which can be prepared to be most attractive and yummy.
However, there are also lots of people out there who really love any type of food, no matter what its consists of, as long as it is great to look at, tasty, filling and nutritious. And sometimes, one just gets tired of the usual stuff and opts for something like the meatless dish featured here (as I did today).
To prepare such a meal is super easy, all you need is love, fantasy and “the spirit”, especially in a time when you can search for anything on the net and get a variety of answers within a split second. For a good example, please click on the “Mamapedia”  link below)
To prepare a successful “End Of The Month Dish”, you can use any kind of pasta/noodles/starch, any kind of vegetables, mushrooms or no mushrooms, any type of seasoning (curry, tomato sauce, reduced chicken stock, hoisin, etc), any thing you have available or anything which is economic to purchase, as long as it comes together as a wholesome meal.
And of course, you don’t have to be broke to enjoy a tasty dish like this!
But then, as the end of the month draws closer…………… 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  End Of The Month Tips  on  Mamapedia
>
Click here for  Non-Meat/Seafood  Protein Sources
>

Click here for more  Noodles  on  ChefsOpinion
>
P.S.
IF you have a sense of humor, you might want to click here to see how they make ketchup on another planet
 🙂
>
>
>

End Of The Month Noodles

End Of The Month Noodles

>

 End Of The Month Noodles

End Of The Month Noodles

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


>
>

Rice Noodles

Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking.

Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.

Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they’re cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.

Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away.

More Tips:

  • If the noodles will be used in a stir-fry dish like Pad Thai, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry. Trust us, we’ve done that more times than we can count!
  • If you’re making a soup, you can cook the noodles directly in the broth. Add them just before serving and monitor closely to make sure they don’t over-cook.
  • Even with a bit of sesame oil, the noodles still tend to clump up after you drain them. They will loosen again once you mix the noodles into your dish .

>
>
>
>

PORK AND NOODLES IN TWO PARTS – “PART TWO”

>
>
Click here for  “Pork And Noodles In Two Parts – Part One”  on  ChefsOpinion
<

Well  dear friends, here now is part two of “Pork And Noodles In Two Parts”.
As I’ve explained in part one,  “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” was not planned to exist in its final form, but I was glad it came about, because it was truly a beautiful, delicious dish I would not want to have missed.
It just goes to show that great food can be had by using simple leftovers, as long as one adds a bit of creativity and lot’s of love 🙂
>
Bon Appétit !   Life is Good !
>
P.S.
I like some of my chili dishes’ heat level to the point when the first few bites actually almost hurt, only to then morph into bliss full near-numbness and delightful tingling of the taste bud’s.
If you are less hard-core in the spice-department, adjust the heat level of this dish (or any other) by adding less chili paste.
>
>
>

Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

>

Crisp Chinese Noodle Pillow With Chile Pork

Crisp Chinese Noodle Pillow With Chile Pork

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


>
>
>
>

Pork And Noodles In Two Parts – “Part One”


>
>
Usually , I prepare one dish with enough ingredients  to last me for two meals, then just re-heat the left-overs for the next meal, which I intended to do this time as well.
I made a large pot of soup for lunch, enjoyed two bowls of it and then proceeded to put the left-overs in separate containers and into the fridge to be re-heated for dinner.
One container for the pork, one for the noodles, then strain the vegetables and store the veggies and the broth in another two containers , put it all in the fridge, washed the dishes and sat down to watch a movie.
Halfway through the movie, it occured to me that I had only put THREE containers into the fridge, when there should have been FOUR! Low and behold, when I checked, there were only three containers in the fridge – and a sparkly-clean one in the dish rack.
Quel Gâchis !….. I had strained the delicious broth into the sink instead of into the container 😦
So later when dinnertime came around, I had to start improvising for a new dish with the left-overs which were still available.
First, I put the veggies to the side to be  Eugene’s  meal the next day.
This left me with just noodles and pork, from which I prepared “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork”.
And wow,  what a glorious dish this was !!! I could not have planned it better if I wanted to…….(Well, maybe) 🙂
More of “Crisp Yi Mein Noodle Pillow With Fiery Chile Pork” in my next post :  Pork And Noodles In Two Parts – “Part Two”
>
Bon Appétit !   Life is Good !
>
Click here for more  Noodles  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for more  Pork  on  ChefsOpinion
>
>
>

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

>

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

>

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

Ginger/Garlic Pork Soup With Vegetables And Yi Mein Noodles

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


>
>
>
>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

>
>
This  dish is one of my  “go to”  dishes when contemplating endlessly without resolve in my mind what I will cook for the next meal.
Although I am a sucker for real curry, pasta sautéed in curry powder and “stuff” is something I can eat happily any time of the day, as often as twice a week.
Usually the basic ingredients are items I have always stocked in my fridge, freezer or cupboard:
Pasta, beef, shrimp or chicken, any type of vegetables, curry powder, a bit of kecap manis, chili paste, soy sauce or maggi seasoning, onion or scallion, eggs and herbs.
An added bonus to this dish is that it reheat’s wonderfully. (Some say it’s even better when re-heated) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pasta  on  ChefsOpinion
>
Click here for more  Curry  on  ChefsOpinion
>
>
>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg (Sunshine On A Plate)

>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

>

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

Curried Pasta With Shrimp, Mushrooms, Veggies And Egg

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


>
>
>
>

Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

>
>
Going  shopping at the grocery store involves ever bigger monetary transactions 😦 .
I used to enjoy shopping for food, usually buying way too much food and therefore giving away much of it in order to avoid waste.
Well, those times are nothing but happy memories. Whereas spending $200 a week was usually plenty enough to buy enough perishables, groceries and general household supplies for our family of 3 humans and 3 dogs just a few short years ago, the same amount now hardly covers the basic needs just for myself and Bella.
(Hearing the politicians in power tell the story, America is doing better all the time ???? – I wonder who really still believes this crap ?! )
Real income for the masses has actually decreased during the past decade, while cost of living has increased at an alarming rate, and a large part of the population can’t afford the basics anymore, such as good nutrition, healthcare, proper clothing, proper housing, transport etc. MANY people have to make a choice which essentials they will enjoy and which one’s to forgo, because a combination all of them together is out of their reach.
And now for the good news:
Cornish Hens are still one of the most affordable proteins, at around $ 4.00 a pop in most big city supermarkets 🙂  Even secondary cuts of other proteins usually cost at least the same or more. In this context it is great that most folks are not so familiar with cornish hens, which results in less demand and therefore keeps the price at an affordable level.
So, there you have it: A great quality protein at an affordable price 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Cornish Hen  on  ChefsOpinion
>
>
>

Ginger And Soy Braised Cornish Hens With Cucumber Pickles

Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

>

 

 

Ginger And Soy Braised Cornish Hens With Cucumber Pickles

Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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


>
>
>
>

Nasi Goreng

 

Restaurant Version Nasi Goreng

Restaurant Version Nasi Goreng  >

>
>

Nasi Goreng  can be had in one version or another in many Asian countries. Actually, it is the national dish of Indonesia, where it can be eaten at any time of the day from road side hawker carts to 5 star restaurants and in any home.
As with so many Asian dishes I learned about in Germany the 60’s, the”Nasi Goreng” of my youth was usually made with curry powder, which qualified the dish as “exotic” :-).
In later years, while working and travelling in Asia, I got to know the real stuff, usually seasoned with sambal ulek and kecup manis, garlic, sauteed and fried shallots and soy sauce.
However, even back then when I was a kid and enjoyed the curry powder versions, the standard accompaniments (Garniture) were the same as you’d find in a good restaurant then and now anywhere around the world, where appearance is almost as important as taste : Kroepek (shrimp crackers), sliced cucumbers, sliced tomatoes, fried eggs, fried shallots and satay’s with peanut sauce.
Today, after coming home from work, “Garniture” was not in the forefront of my mind but rather a hearty, spicy, quick to prepare dish which would hit all the buttons of my culinary lust 🙂
So here it is : Nasi goreng without the bells & whistles but at it’s tastiest !
>
Bon Appétit !   Life is Good !
>
<
P.S.
As you can see in the picture, I used fresh-cooked rice. Day old rice is of course preferable for any fried rice, including nasi goreng, but I needed to have my fix NOW.
>
>
Click here for more  Fried Rice  on  ChefsOpinion
>
>
>

Nasi Goreng

Nasi Goreng

>

Nasi Goreng

Nasi Goreng

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


>
>
>
>

Pearl Burgers

.

Pearl Balls

Pearl Balls

>
>
<
Pearl  Balls Burgers :
>
DON’T  PLAY WITH YOUR FOOD !
When we were kids, most of us had to be told not to play with our food in order to install respect and gratitude towards our daily nourishment, which in my case, immediately after WWII in Germany, was not nearly as guaranteed and abundant as is now for most of us.
But, decades later, like any professional chef, I love to “play” with food, either to improve a dish’s taste, appearance, profitability, or just for the heck of it. 🙂
Just for the heck of it” happened today.
I was well on my way to prepare traditional “Chinese Pearl Balls”, which I love dearly and I prepare quite often for myself at home. They are easy and quick to prepare, look wonderful and they serve perfect as snack, appetizer or main course in a multi-course meal.
However, today I had the urge to “play with my food” a bit and the following was the result. Both versions of the burgers were outstanding in taste and especially in texture, and I will definitely prepare them again 🙂
Because of their size and the additional liquid added to the ground meat, the pearl burgers were much more juicy than regular pearl balls, which tend to dry-out quickly when removed from the steam. The burgers without the rice coating were very juicy as well, with the additional bonus of the taste/texture-enhancement resulting from the maillard reaction.
>
Bon Appétit !   Life is Good !
>
>
P.S.
As mentioned above and as you can see in the prep-pictures below, I added much more water to the ground meat as one would to regular pearl balls, since holding their shape was not an issue for the patties as it would have been shaping the pork into spherical shapes. The added moisture made a huge difference in the final product.
P.P.S.
Serve with Kecap Manis or other dipping sauce of your choice.
>
>
Click here to read about  Maillard Reaction
>
Click here for  Kecap Manis Recipe  on  ChefsOpinion
>

>
>
>

Pearl Balls Burger

Pearl  Burger

>

Asian Flavored Pork Burger

Asian Flavored Pork Burger

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


>
>


>
>


>
>


>
>


>
>
>
>