Category Archives: Asia

Okonomiyaki (Japanese Pancake) Osaka Style

okonomiyaki-min

  • 200 g (7 oz) flour (sifted)
  • 400 ml (13 fl oz) Dashi (Japanese stock) or vegetable stock in cold
  • 50 g (1.7 oz) Yam or potato (grated)
  • 4 eggs

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Momo (Nepalese Dumpling)

DSC_0067

  • 2 cups flour
  • 240 ml (8 fl oz) water
  • 2 tbsp oil
  • * 500 g (1 lb) minced meat (Lamb or pork)

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Harusame Sarada (Spring Rain Vermicelli Salad)

harusame

  • 100 g (3.5 oz) Harusame (Spring Rain Vermicelli)
  • 1/2 cucumber (cut in sticks)
  • 1 small red onion (sliced)
  • 2 chicken fillet (boiled like Hiyashi Chuka #1) or ham

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Larb (Thai Minced Meat Salad)

larb

  • 500 g (1 lb) minced meat (chicken or pork)
  • 1 red onion (sliced)
  • 3 tbsp fish sauce
  • 1-2 tbsp rice

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Simple Daikon Sarada (White Radish Salad)

daikon_salad

  • 1/2 white radish (cut in thin sticks like toothpicks)
  • 1/2-1 tsp dashi powder or 1 pinch salt
  • 1 tbsp saoy sauce
  • 1 tbsp vinegar

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Cabbage Salad with Oyster Mayonnaise

ojmayo_cabbage

  • 1/2 fresh young cabbage (sliced)
  • 1 tsp oyster sauce or soy sauce
  • 1-2 tsp soy sauce
  • 2 tbsp sesame seeds

Mix all ingredients. This is very nice with white radish as well.

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Chana Masala Curry

chana

  • 3-4 tbsp coconuts oil
  • 2 tbsp garlic (shred)
  • 2 tbsp ginger (shred)
  • 2-3 tomatoes (chopped)

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Yaki Onigiri (Grilled Rice Ball)

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Hiyashi Chuka (Noodle Salad)

DSC_1074

  • 2-3 portions egg noodle
  • 2 chicken fillet
  • 500 ml (17 fl oz) boiled water
  • 1 cube bouillon

(more…)

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Onigiri (Japanese Rice Ball)

onigiri

Fillings (Onigiri without filling is called Shio-Nigiri):
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