Cooking stages at Surrey Fushion Festival and Richmond World Festival

IMG_5962I 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

http://www.surreyfusionfestival.ca/

Richmond World Festival

http://www.richmondworldfestival.com/

Stay tuned for exact date and time!

 

 

 

 

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Thank you! Roundhouse Radio 98.3 Vancouver!

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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

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

For Kinako

  • Kinako 3 tbs
  • Granulated Sugar 1 1/2 tbs

Method:

  1. Mix Kinako and sugar in a large plate and set aside.
  2. Place the warabi mochi flour and the water in a small pot and mix well till no lump.
  3. 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.
  4.  Using two spoons,  make 6 small pieces and onto a bowl of ice water one by one. The dough will be very sticky.
  5. Place 6 warabi mochi onto a kinako mixture plate and coat well.
  6. Serve and enjoy!

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Stewed Taro potatoes with chicken and green

Love taro potatoes! They have very nice earthy flavor and are great for stew and soup!

Ingredients:

  • Taro potatoes 8-10 pcs

For soup

  • Chicken thigh chopped 150g
  • Dashi stock 100cc
  • Sugar 2tablespoons
  • Sodium reduced Soy sauce 2tablespoons

Method:

  1. 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.
  2. 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.
  3. In a serving bowl, arrange potatoes and add the chicken soup over the potatoes.
  4. Serve immediately with boiled green.

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Yakinasu, Pan Fried Eggplant

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

Marinade

  • 2 tbsp. Soy Sauce
  • 2 tbsp. Mirin
  • 1 ½ tsps. grated fresh ginger
  • oil for frying

Method:

  1. Combine all the ingredients for Marinade Sauce in a medium shallow dish until sugar dissolves. Set aside.
  2. Slice eggplants diagonally to about 8mm thickness.
  3. 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.
  4. When each batch of eggplant is done, remove to a separate dish containing the marinade. Repeat with remaining eggplant until finished.
  5. Serve at room temperature.

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Fresh turnips and ginger salad

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

 

  1. Cut the turnips into half length wise or quarter and slice thinly (about 2mm).
  2. Put the turnips slices into a bowl, add salt and coat evenly. Let stand about 20 minutes.
  3. 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.
  4. Add the sushi ginger to turnip and serve immediately.

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