The Great Chef

I guess those of us who cook for the family, we are constantly in a dilemma what to prepare and cook for the family. Well, for me if I cook the same old boring food frequently, I might get bore of it too, not to say my family members and of course I wouldn't want to hear from my members saying "oh no, not this again!".  For me here at home, I had fish almost everyday..... and sometimes even when I try various way to cook the fish, I still get bored of eating fish sometimes.   Have you heard the news lately?  The normal meaty Chicken, the chicken seller dye the chicken into yellowish colour and sell it to consumers saying that the chicken is the "Kampung Chicken" (free range chicken).  Sometimes, I just can't believe this kind of thing they also want to cheat the consumers.   Nowadays, I really don't know what food is healthy to eat. I'm sure almost everyone loves fried chicken right?  Why not give this a try, Chicken Karaage (Japanese Fried Chicken) ...

Croquette ~ is my all time favourite.  I always remember croquette because my mum used to make this for her children but her version is usually very simple in ingredients only. KOROKKE (Japanese Croquette) Recipe sourced & adapted from Nami - Just One Cookbook   Ingredients: 4 russet potatoes, boiled and roughly mashed 1 large onion, finely diced 1 small carrots, finely diced 2 Shiitake mushrooms (optional) Some chopped spring onions 2 Tbsp. oil 450g ground meat (beef/chicken/pork) 1 egg 1 tsp. salt ¼ tsp. white pepper Freshly ground black pepper 2-3 eggs, lightly beaten (put into a shallow plate) 2 cup Panko/breadcrumbs  (put into a shallow plate) ½ cup flour  ((put into a shallow plate) Oil for deep frying  In a large skillet, heat oil on medium high heat.  Put in the onion and sauté until soft.  Add carrots and Shiitake mushrooms and cook until they are soft.  Add the meat and break it up with a wooden spoon.  When the meat is cooked...

Isn't this great for a light lunch?   Japanese Potato Salad Recipe sourced from Nami of Just One Cookbook with slight changes Ingredients   2 Russet potatoes ½  tsp. salt 1 egg 2 ½ inch carrot 2 -3” cucumbers 2-3 tbsp cooked scrimps 1/3 to ½  cup Japanese mayonnaise Salt Fresh ground black pepper   Method Peel potato skins and cut into half or quarters.  Put potatoes in a large pot and add water until it covers all the potatoes.  Boil the potatoes and cook until a skewer can goes through the potato smoothly. Drain the water from pot and put the potato back on the stove again. Mash the potatoes but leave some small chunks for texture. Sprinkle salt and transfer it into a big bowl and let it cool on the kitchen counter.   Meanwhile prepare to boiled egg. Remove the shell and mash the egg with a fork in a small bowl. Set aside.   Cut carrots into quarter (or half) and then slice it thinly. Put them in a microwave-safe container and cover it ...

Simple Okonomiyaki ~ Japanese Pancake OKONOMIYAKI  Recipe sourced from Food For Four   Ingredients 1 ½ cup plain flour 1 cup water 2 eggs 2 cups packed cabbage (shredded) ½ cup carrot, grated 1 cup zucchini, grated 1 green onion (chopped) ½ cup prawn (but you can also use chicken or bacon) Oil for frying Okonomiyaki sauce / Tonkatsu Sauce * Japanese Mayonnaise Bonito fish flakes Seasoned seaweed sheet Method   In a large bowl, mix the flour, water, egg to form a batter. Add cabbage, carrot, zucchini and spring onions. Heat some oil in pan. Fry the meat until cooked. Pour in 1/4 of mixture into pan. Cook on medium heat until golden brown on both sides. Once cooked removed from pan and onto plate. Top with okonomiyaki sauce, mayonnaise, bonito fish flakes and seaweed.   * I made the Tonkatsu sauce from  Nami of Just One Cookbook I didn't spread alot of mayonnaise for my okonomiyaki but I absolutely love the Tonkatsu sauce, so flavourful and also the Bonito Fi...