Thank you for inviting me to the cooking stage! It was a great success and everyone loved Kimchi fried rice! And also thank you to Cook Culture and Sonray (Kokuho Rose) for supporting me!
I am so thrilled to let you know that I will be on Cooking Stages at Surrey Fusion Festival and Richmond World Festival this summer. I will be handing out yummy samples!
Surrey Fusion Festival
Please join us on July 22nd at 4:30pm at Holland Park
Richmond World Festival
Stay tuned for exact date and time!
Thank you for having me again for a live interview! If anyone missed listing, here is the link http://bit.ly/2p02r7g.
Sense of place with Minelle
I was asked to bring in a food to contains a great memory of my mother and this is what I brought, Inari sushi and Chirashi sushi which my mom always made/makes for us when we had/have special occasions. The night before when I was cooking these sushi, that brought back my memories with my mom and I felt so lucky to have her. Even though we are a part physically, our hear are together. I miss you and I love you, mom!
Warabi Mochi is a jelly like confection dipped in Kinako (ground toasted soybean flour) and sugar. When I was a kid, we used to buy a small package from a nearby store and ate for our snack, especially in the summer time. It is easy to make and a nice and light snack.
Ingredients: about 6 pcs.
For Warabi Mochi
- Warabi Mochi flour 90g (you can find warabi moch flour at Japanese or Asian grocery stores)
- Water 360ml
- Kinako 3 tbs
- Granulated Sugar 1 1/2 tbs
- Mix Kinako and sugar in a large plate and set aside.
- Place the warabi mochi flour and the water in a small pot and mix well till no lump.
- Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. Keep mixing well till the mixture thicken and the color changes to translucent.
- Using two spoons, make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
- Place 6 warabi mochi onto a kinako mixture plate and coat well.
- Serve and enjoy!
Love taro potatoes! They have very nice earthy flavor and are great for stew and soup!
- Taro potatoes 8-10 pcs
- Chicken thigh chopped 150g
- Dashi stock 100cc
- Sugar 2tablespoons
- Sodium reduced Soy sauce 2tablespoons
- Peel the potatoes and steam them for about 10 mins. To check the potatoes are done cooking, insert a skewer into a piece of potato and if the skewer goes in and comes out without resistance, the potatoes have finished cooking.
- While cooking potatoes, in a small pot, add dashi stock, sugar and soy sauce and bring it to a boil. Add chicken and cook for 3-4 mins till the chicken is done.
- In a serving bowl, arrange potatoes and add the chicken soup over the potatoes.
- Serve immediately with boiled green.
I love eggplant, however they tend to soak up lots of oil during cooking. My trick is ‘steaming’ while pan-frying, which really reduces the amount of cooking oil used and still tastes delicious!
Ingredients: 4-6 servings
- 2 Japanese eggplants (about 1 lb.) also known as Chinese eggplant
- 2 tbsp. Soy Sauce
- 2 tbsp. Mirin
- 1 ½ tsps. grated fresh ginger
- oil for frying
- Combine all the ingredients for Marinade Sauce in a medium shallow dish until sugar dissolves. Set aside.
- Slice eggplants diagonally to about 8mm thickness.
- Heat one tablespoon oil in a large frying pan. Add some of the sliced eggplant to the pan, being careful that each slice is flat in the pan and none overlap or stack. Fry for 2-3 min. and turn. Scatter 1-2 tablespoons of water over the eggplants and cover and cook until browned and softened.
- When each batch of eggplant is done, remove to a separate dish containing the marinade. Repeat with remaining eggplant until finished.
- Serve at room temperature.
The color of white turnips and pink ginger are so pretty to look at and the salad tastes fresh and delicious!
Turnip & ginger Sunomono Salad 4-6 serving
- 3-4 fresh white turnips (about 1 lb)
- 1/2 tsp salt
- 2-3tbsp of chopped sushi ginger
- 5 tbsp rice vinegar
- 3 tbsp sugar
- Cut the turnips into half length wise or quarter and slice thinly (about 2mm).
- Put the turnips slices into a bowl, add salt and coat evenly. Let stand about 20 minutes.
- Meanwhile mix the vinegar and sugar together in a bowl. Mix well. Squeeze and discard excess liquid from the mixture of turnips before adding it to the vinegar mixture.
- Add the sushi ginger to turnip and serve immediately.