Sushi at home

Everytime when we buy sushi home, DH will complaint not enough. Because DH is a very big eater, he can eat the share of 2-3 person. So if we were to buy take-away sushi, it will takes alot of sushi to satisfy him. So inorder to satisfy his huge appetite, i decided to cook part of the meal.

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What do i mean by that? Well, that means we will just buy some sashimi and the egg roll and prepare the rest of ourselves. Items we can prepare at home, such as the Chicken Karaage (i used the frozen ones), steam rice and seaweed. With some seasoning like the japanese soy sauce and mayonnaise, you can wrap your own Chicken Karaage handroll, egg handroll and of course the sashimi handroll in any sizes you want.

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This is our perfect weekend, with nice food, nice wine or beer and a good DVD at the comfort of home. Nothing beats this!
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Where to get frozen Chicken Karaage

For the japanese ones, you can get from Kuriya Fish Market (I got mine from Great World City branch).

Otherwise, you can also get from Cold Storage or NTUC.

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Jas Pork Bowl

After the delicious Korean "BBQ" that i had the other day, i marinated another batch of sliced pork wanted to create the same again. But after i got home from the cake hunt, i was too tired and lazy to prepare the BBQ (because it was time consuming to cook them in batches). So instead of that, i wanted to cook something quick and simple. DH likes the japanese beef bowl, Gyudon, so i was inspired by that dish and created this pork bowl.

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Jas Pork Bowl

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Ingredients

- 400g Pork Shoulder, sliced

- 1 whole brown onion, sliced

- 2 cloves of garlic, finely chopped

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Marinate

- 3 tbs Korean BBQ sauce

- 1 tbs light soy sauce

- 1 tbs mirin

- 1 tbs brown sugar

- 1 tsp corn starch
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Method

1) Marinate the pork for at least 2 hours.

2) In a wok/frying pan, brown garlic until fragrant, add in the pork and fry on high heat. Do not stir too often but let them lightly brown on each side.

3) Add in the sliced onions, stir and cook till onion soften. Dish up and serve.

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Beef wrapped Enokitake

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Everytime when i shop at Carrefour Supermarket, i will go crazy over buying food. Because of the varieties of food available there, it is like a food heaven for a food lover like me. Because i stay in the outskirt, supermarkets here only sell the basic things, you can't really find something fancy. So yesterday when i was at Carrefour, i bought so much that i overstock my .fridge (because these are really extras) again. I bought beef for sukiyaki , enokitake (金針菇), baby asparagus, arugula (again? Yes, because i really love it), cheese, pepperoni, etc etc... Yes, i am gonna make pizza again this weekend.

Actually i wanted to make beef wrapped enoki and asparagus for dinner. However after i finished wrapping the enoki, i thought it was too much. So i did not continue with the beef wrapped asparagus. But in the end, my DH like it so much that it was not enough. I should have wrapped the asparagus too.

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Beef wrapped enokitake

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- Approx 300g-400g of Beef for sukiyaki* (because i didn't weigh them)

- 2 small packs of Enokitake

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Marinate

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- 1 1/2 tbs teriyake sauce

- 1/2 tbs worchestire sauce

- 2 tbs mirin

- 1 tsp sugar

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Method

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1) Marinate the beef for about 30min than use it to wrap the enoki (about 2cm per bunch).

2) Pan fry each side for about 2-3min or until brown on medium-high heat.

3) Sprinkle toasted sesame seed (optional). Ready to serve.

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** If you want additional dish, you can fry asparagus with the same pan (without washing), using the leftover oil and juice. This produce very aromatic asparagus as side dish.

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* You can also use bacon to wrap enoki, just omit the marinate will do.

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I saved some of the beef and asparagus to make a simple lunch for myself today.

Simple Stir Fry Cellophane Noodle with beef and asparagus

Just marinate the beef with teriyaki sauce, light soy sauce, sesame oil for 15min. Fry some garlic, add in the beef, stir fry for about 30 seconds, add in asparagus. Toss every few second. When the beef is almost cooked, add in 2-3 tbs of water and the cellophane noodle (冬粉), plus one tbs light soy sauce. Cook till water being absorbed and cellophane turns transparent in colour. Add toasted sesame seed and enjoy!

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