Fried Mullet and Tomatoes

1 medium size mullet

1/2 lb. tomatoes

1 large onion

2 tablespoons subar

tomato sauce


soya bean sauce

salt and pepper


Clean and wash fish. Season with salt and pepper; then fry in oil till cooked. Slice the tomatoes and onions, cook in another pan with the sugar and soya bean sauce for five minutes; then pour over the fish. Serve with tomato sauce.

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Posted by on December 25, 2011 in Chinese foods, Fish, Quick Recipes, Seafood


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Lettuce and Fish Soup (saang choy gnee tong)

1 head lettuce

1/4 lb. fillet of fish

2 thin slices of ginger

2 teaspoons of soya bean sauce

1 teaspoon cornflour

1/2 teaspoon sugar

1 teaspoon oil

salt and paper


Cut and wash fillet of fish. Pour a little oil into pan, fry ginger, then toss fish in pan and fry for 10 minutes. pour in boiling water, bring to the boil, toss in lettuce leaves cut into pieces and simmer for ten minutes. Season to taste, add sauce etc and chicken gravy with cornflour.

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Posted by on December 24, 2011 in Chicken, Chinese foods, Fish, Seafood, Soups


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Vegetable and Fried Bean Curd Soup (Noppei – Jiru)

serves 4

4 dried Japanese mushrooms (shiitake)

1/2 medium carrot, using thick end, scraped

250 g (8 oz) Japanese white radish (daikon), peeled

250 g (8 oz) taro, peeled

125 g (4 oz) salsify or scorzonera, scraped and dropped into cold water

2 pieces froed bean curd (aburaage)

125 g (4 oz) cooked, packaged fernbrake, bracken (warabi), optional

175 g (6 oz) devil’s-tongue noodles (shirataki)

800 ml (1 1/3 paints) first soup stock

1 teaspoon salt, or to taste

1 teaspoon salt, or to taste

pinch MSG

1 teaspoon arrowroot

1 tablespoon flat parsley, finely chopped


Soak the mushrooms in warm water for 30 minutes. drain, squeeze out, remove the hard stems and cut into quarters. Thinly slice the carrot and radish. Stack the slices and cut into quarters. Thinly Slice the taro. If the slices and cut into quarters. Chop the salsify ot scorzonera and return it to the cold water as it discolours very quickly. Rinse the fried bean curd in hot water, halve and cut into 1cm (1/2 in) slices. If using the fernbrake or bracken, rinse it and cut into 2.5 cm (1 in) slice.

Combine all the vegetable in a saucepan of boiling water, and simmer for 2 minutes. Drain and set aside. Drop the noodles into boiling water and cook for 2 minutes. Drain and cut into 2.5cm (2 in ) pieces.

Pour the stock into a saucepan, add the vegetables, bean curd and noodles and simmer, covered, until all the vegetables are soft, 10 or 15 minutes. Season to taste with salt, add the soy sauce and pinch of MSG, and the arrowroot mixed with a teaspoon of cold water. Stir to mix and cook until lightly thickened, about 1 to 2 minutes. Pour the soup into 4 bowls and sprinkle with the parsley.

If fern brake, bracken (warabi) is not available use 250g (8 oz) spinach, cooked in boiling salted water for 4 minutes, drained, squeezed dry, formed into a roll and cut into 2.5 cm (1 in) slices. Put the spinach into the soup bowls just before adding the hot soup.

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Posted by on December 17, 2011 in Japanese foods, Soups, Vegetarian


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Noodle and cucumber soup (somen to kyuri No Suimono)

This summer soup is appealing in its fresh simplicity. The clear, amber – coloured soup is garnished with thin wheat noodles and delicate green-edged cucumber slices.

Serves 4

25g somen (wheat noodles)

50g sliced, unpeeled cucumber

800ml first soup stock

1 teaspoon salt, or to taste

1 teaspoon light soy sauce( usukuchi shoyu)

1 tablespoon sake (optional)

Drop the noodles into a saucepan of briskly boiling water and cook, uncovered , for 5 minutes.

Add 300 ml cold water and bring back to a boil over high heat.

Drain, refresh quickly in cold water, drain and set aside.

Using a small spoon, scrape the seeds out of the cucumber , then slice thinly.

In a saucepan, combine the soup stock, salt and soy sauce with the sake, if liked, and bring to simmer.

Divide the noodles among 4 soup bowls, pour on the stock and float the cucumber slices on top.

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Posted by on December 12, 2011 in Japanese foods, Soups


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Serves 4

8 slices of fresh bread, brown or white

1 tbs finely chopped onion

2 tbs mayonnaise



Turn the oven full on and put a baking sheet into heat. Cut the bread into croutons about 1 1/2 in/ 4cm white, with a pastry cutter. Mix the onion with the mayonnaise mixture and dust with cayenne. Place the croutons on the greased baking sheet and ” pop ” them in the top of the oven for about 5 minutes. This will make the base of the croutons crisp and the topping fluff up like a mini souffle. Serve at once.

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Posted by on November 25, 2011 in Breakfast, Staters


Vitellone arrosto (Pot – Roasted Beef)

Serves 6

1.25 kg (2 1/2 lb) topside

fat from 4 slices bacon


freshly ground black pepper

a few marjoram leaves

a sage sprig

a rosemary  sprig

100 ml olive oil

1 clove garlic

1 small onion

200ml white wine

1 beef cube dissolved in 300ml boiling water

For the gravy

1 tablespoon flour

150ml water


Make some holes in the meat about 5 cm (2 inches) apart, and push in the squares of fat which you have prepared, first rolling them in salt and pepper.

Wash and clean the herbs and push a few small pieces into the holes as well.

Put the oil in a casserole, add the meat and cook quickly to brown all over, turning it a few times. Season with salt and pepper, add the garlic, onion and herbs and  after 5 more minutes, the wine.

Lower the heat, cover and cook very slowly. Make stock in  a basin with the beef cube and water.

Turn the meat often adding a little of the stock.every now and then. Cook for at least 2- 2 1/2 hours. Try it by pushing a long needle in, the needle should go in easily and the juice that comes out should be free of blood.

Lift out the meat, cover with foil and keep hot. Skim the fat from the top of the cooking liquid with a spoon, add the water to the pan, mix well with a wooden spoon, then strain it. Return it to the pan, mix the flour with 2 tablespoons water, stir it into the gravy without any lumps, bring to the boil and boil for 1 minute. Serve with the roast.

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Posted by on November 24, 2011 in Beef, Italian foods


Salad Supreme

1 medium-sized chicken

a small onion

1/2 salt

1 cup diced celery

1 cup potatoes, cubed and boiled

Pepper and salt to taste

1 cup milk cream

1 tbsp butter

3 tbsp vinegar

2 egg yolks

2 tsp prepared mustard

a few lettuce leaves

a few slices of fresh tomato


Boil the chicken  with the whole onion and salt in 2 cups of water. Cook till the chicken is tender and the water dries up. Dice the chicken and mix with celery, potatoes and seasoning.

Prepare the dressing. Heat cream, add butter, vinegar, egg yolks and mustard. Cook over a slow flame till it becomes a thick sauce. Remove from fire but keep stirring till it is cold. Add chicken and mix well.

Arrange the chicken mixture in the center and the shredded lettuce leaves all over, or piped around it. Garnish with tomato slices around.

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Posted by on November 24, 2011 in Chicken, Chicken Salad