DASHI TOMATO A LA OCHI

Adapted from Ochi

Ingredients (for 6):

2 cups cherry or grape tomatoes
2 tbs concentrated dashi
Bonito/Katsuo flakes

Direction:

1) Boil water and submerge the tomatoes for 5 seconds

2) Drain and peel off the skin with hands.  Add concentrated dashi and toss well

3) Put in the refrigerator for at least 1 hour

4) Top with bonito flakes and enjoy the summer heat with this appetizer

CONCENTRATED DASHI

SOBAMESHI KEEMA CURRY A LA OCHI

Adapted from Ochi

Ingredients (for 6):

1/2 lbs ground pork
1/2 lbs ground beef
1/2 medium onion, chopped
2 cups frozen mixed vegetables
1 1/2 tbs curry powder
10.5 canned diced tomato
3 packages yakisoba noodles, cut into 1/2-inch squares
2 cups cooked rice
Salt
Pepper
Cooking oil

Direction:


1) Stir fry onion until fragrant 

2) Add ground meat, curry powder, yakisoba seasoning (from the yakisoba package) and diced tomato into the pan

3) Stir fry for 2-3 minutes

4) Next, add the mixed vegetables and season with salt and pepper

5) Cook until done and set aside

6) In a separate pan, heat cooking oil and stir fry noodles and cooked rice for 3 minutes

Note: If you're like my husband, you can either have the yakisoba OR the cooked rice to go along with this keema curry.  You don't need to have both.  But I love the uniqueness of this combination

7) And there you have it!  Enjoy!

FISH CAKE AND EGG SOUP

Ingredients:

1 cup fried fish cake, cut
4 cups water
4 minced garlic
2 tsp salt
1 tsp soy sauce (add more if you like)
1 green onion
2 eggs, mix well
(Optional) 1 chili pepper

Direction:

• Put the fish cake and water in a pot
• Cover the pot and boil them in medium high heat for 2 minutes
• Add garlic, salt, and soy sauce and boil covered for another 5 minutes
• Add green onion, chili pepper, and pour egg into the pot while mixing
• Boil again for another 2 minutes
• Serve with rice.  You can opt out on the chili pepper to serve this for your little ones

AVOCADO JUICE

Ingredients:

1 avocado
1/2 cup water or milk
1 1/2 tbs condensed milk
4 ice cubes

Direction:

• Blend all ingredients together.  EASY!!!  Can be served with or without tapioca pearls

FRIED NIAN GAO (年糕) OR DODOL GORENG

Ingredients:

5 tbs all-purpose flour + 5 tbs water
Nian Gao (年糕) or Dodol or Sweet Rice Cake or Basket Cake or Kue Keranjang
2 tbs oil

Direction:

• Slice nian gao not too thinly or thickly
• Mix nian gao in the flour mixture
• Heat the oil in the pan
• Place nian gao on the pan and fry till they are golden brown

CHINESE SAUSAGE RICE WITH MUSHROOM

Ingredients:

2 cups of rice, washed and soaked in cold water for 1 hour (remove water before putting it into the pan)
4 chicken feet

2 chinese sausages (lapchang / 膶肠)
8 shiitake mushrooms, soaked in cold water for 4 hours and cut into bite size (reserve the water)
2 shallots, sliced
2 slices of ginger
Oil
Fried onions/shallots/garlics (Optional)
Fried egg (Optional)
3 tbs soy sauce
2 tsp sugar
2 tbs oyster sauce
1/2 - 1 tsp white pepper powder
1 tbs mirin
1 tsp sesame oil

Direction:

• Marinade the chicken feet in oyster sauce, white pepper powder, mirin, and sesame oil for 1 hour
• Heat oil in the pan and add shallots till fragrant
• Add ginger, mushroom, and sugar to the pan and stir fry for 1 minute
• Add chicken feet along with its sauce to the pan and stir fry for 2 minutes.  You can also use chicken thigh or breast instead
• Add rice and soy sauce to the pan and stir fry for another 2 minutes
• Place them in the rice cooker
• Add water left from soaking the mushroom till the third bar in the rice cooker.  If you don't have enough mushroom water, just add the regular water
• Cook in the rice cooker till cooked
• Since we don't really like to eat the chicken feet this way, we threw them away once the rice is cooked.  The chicken feet are only for flavoring for us
• Serve hot with fried egg and fried onion/shallot/garlic