Food!

[Muku]

Hey folks, this is a subject that I really enjoy Not only the eating but cooking part as well. I would love for people to share their favorite recipes here on this thread. (Or maybe provide links to those that you love)

We have people posting here from literally all over the world and the one thing, (the biggest in my opinion) that we all have in common is a need to EAT! I might be assuming too much here but I am willing to bet that everyone loves eating good food. I know that there are those here that may be vegetarians and others not, but heck I am willing to try anything(just about ) once.

I am not talking about fancy recipes that take days to prepare and one needs a full kitchen of spices and supplies to make....I am talking about HOME COOKING! The kind of food we all eat daily, from the kids eating Peanut Butter and Jelly Sandwiches for lunch to the steak and french fries for supper and anything from before and or after.

Snack foods, foods that are great snacks for drinking ones favorite beverage, in my case a cold beer. Which I love with some lightly salted Eda Mame (Soy Beans) or grilled chicken on a stick (Yakitori) to the fresh sashimi anything.

This is also a great way to learn about people and their cultures. Anything goes.

I am always on the look out for a new sauce or food to eat. Heck I learned to make my own tortillas from a guy that I never met on another message board. They were great. Recipe was simple as heck too. All one needs is a bit of imagination. Any takers?

Well here is the first one...I'll start...

Oyako Don

(Chicken and eggs not Parent and Kids )

Freshly steamed japanese rice
dashi (japanese stock, you can buy it in most supermarkets, smells and looks a bit like fish food, but tastes great)
soy sauce
sake/mirin
plain white table sugar
thinly sliced chicken (breast or thigh works well)
a couple of eggs, whisked together
thinly sliced onion
sliced green onion
shredded seawead/nori
sesame seeds

I cook this all by taste. So I can only give approx measurements. Adjust according to your preference!

First, I put about half a cup of water into the pan over medium-low heat. Then, I add the dashi soup base (the stuff I buy is dried little pellets) - this stuff is potent, you only need a little bit - half a teaspon or less usually. I let that mix and taste to ensure its not overpowering (if it is, add water and remove some of the stock for the next batch!). I then add about 1 teaspoon of soy sauce. Next, about 1 teaspoon of sugar. Add a dash of sake/mirin. Taste again! It should be pleasantly sweet but slightly salty - very cool taste.

Next, I add the sliced chicken to my boiling broth. I cover the pan with a lid for about 45 seconds to a minute while the chicken cooks. I then add the thinly sliced onions and cover for about 15-20 seconds. Finally, add enough mixed egg to cover the chicken and onions, put the lid back on until the egg is just set.

Then, take your bowl full of rice (did I forget to tell you to fill your bowl with rice? Oops! go do that and quick! You really dont want to overcook eggs! Ever!) and slide the contents of the frying pan all over the steaming hot rice. Sauce and everything. Top with the seaweed, green onions and sesame seeds (or none of these toppings... really depends on what you like).

It might turn out something like this..
http://www.ancoro.com/photo/oyakodon.jpg

[socalheart]

Oyako Don

dashi (japanese stock, you can buy it in most supermarkets, smells and looks

1. Does this actually have a fish base? I'm mildly allergic, so have to ask.
2. Is this like a fried rice soup thing? It looks yummy and relatively easy to cook. I'm not a good cook. I've no patience for such things. heh.
3. I like this thread a lot! :thumbup:

[ja_Patriot]

I'm just the CEO of my company - Chief Eating Officer, so I prefer the primary function of my position.

However, let me see if I can write down some Okinawan /Japanese adaptations of Western recipes which my wife and I eat, i.e. Ebi spaghetti carbonara, chicken cacciatore with shikuasa citrus, etc.

[Bones]

As posted by socalheart:

1. Does this actually have a fish base?

Yes, Dashi is a fish and seaweed based product.

NBTP

[socalheart]

This is one that my mom made for me as a kid. There's no actual receipe, but this is as close as it gets. heh.

BATTER:
1 cup FLOUR
1 EGG
1 cup MILK
1 cup WATER

FILLING:
MEAT (pork and shrimp preferably, but any meat you like works; OR no meat is okay too - tP)

ONION
LETTUCE
BEAN SPROUTS
Chopped CHIVES

Mix the FLOUR, EGG, WATER, MILK AND CHIVES thoroughly in one bowl. Mixture should be thin. Be sure to disintegrate lumps of flour.

Slice chosen MEAT product about 5mm (thinner than thick, but not like bacon), except for SHRIMP. Unshell and devein the shrimp and cut each in half or thirds, depending on size. (I've never used fish, so you're on your own with that one.)

Slice the ONION and LETTUCE as though one would for tacos.Set the vegetables aside.

Brown a handful of the MEAT product in a skillet. If using more than one, approximately a spoon of each works depending on desire.

Pour a ladleful (big spoon) of batter over the cooked meat and rotate the skillet to spread the batter into a thin crepe. If there are a lot of holes, add a little more batter, but not too much. LOWER the temperature on the skillet and cover with a lid. Let brown for a few minutes covered. When the edges of the pancake brown, remove the lid, fold one half the pancake over the other half and plate.

Add the vegetables as desired inside the folded pancake, season to taste and eat. You may also like to try Nuoc Cham (http://www.wokme.com/recipes/vietnamese/vietnamese_sauce.htm), a spicy Vietnamese dipping sauce.

Banh Xeo should look something like this:
http://thumb10.webshots.net/t/36/36/4/87/1/2878487010101250250PkigjP_th.jpg (http://news.webshots.com/photo/2878487010101250250PkigjP)

[Muku]

1. Does this actually have a fish base? I'm mildly allergic, so have to ask.
2. Is this like a fried rice soup thing? It looks yummy and relatively easy to cook. I'm not a good cook. I've no patience for such things. heh.
3. I like this thread a lot! :thumbup:
Well yes the Japanese Stick sold here is called Katsuo Boshi. It comes in a powdered form. It really isnt necessary and you can subsitute it with chicken stock if you'd like:D

It is really easy to cook, in fact there is actually one even easier way...fry off the onions and chicken together, add a sukiyaki sauce, which you can buy at any Japanese supermarket, thin it a bit with water, crack and egg over the sauteed meat and veggies, let the eggs cook until soft and pour the mixture over rice....just as good.


Oh you could add any other veggies as you like, broccoli works well too.

[okisteve]

I'll try that oyakodon recipe next time I have some meat around. You also mentioned edamame - now a real favorite snack of mine, and really healthy so I don't feel like I'm exceeding my potato chip quota. I don't understand why they taste so good here, because whenever I have cooked soybeans in the US most of them stayed in the refrigerator until they stank. Or maybe it's just that they go so well with Japanese beer?

I found that the frozen edamame are really good too. Very cheap and totally convenient to keep around. They seem to stay fresh even after long stays in the freezer.

[eelecurb]

Well yes the Japanese Stick sold here is called Katsuo Boshi. It comes in a powdered form. It really isnt necessary and you can subsitute it with chicken stock if you'd like:D

I guess you mean *Japanese soup stock*...katsuo boshi, or dried (smoked) bonito flakes, are one ingredient. Sometimes dried sardines, dried kelp, and dried shiitake are also added. Instant powdered dashi is very common these days, as are liquid instant mixes. Dashi is also the base for miso soup and the broth you dip Japanese noodles (buckwheat soba & soumen) in.

[Muku]

I'll try that oyakodon recipe next time I have some meat around. You also mentioned edamame - now a real favorite snack of mine, and really healthy so I don't feel like I'm exceeding my potato chip quota. I don't understand why they taste so good here, because whenever I have cooked soybeans in the US most of them stayed in the refrigerator until they stank. Or maybe it's just that they go so well with Japanese beer?

I found that the frozen edamame are really good too. Very cheap and totally convenient to keep around. They seem to stay fresh even after long stays in the freezer.

Do you eat them cold or hot? I dont know if you know this though, sure they keep pretty well in the freezer but be careful if you leave them too long they will get freezer burn.

There is no need to recook the ones bought from a frozen section of a Japanese supermarket they are precooked and then frozen. However if bought fresh.....yeah you know that one already.:D

[Muku]

1. Does this actually have a fish base? I'm mildly allergic, so have to ask.
2. Is this like a fried rice soup thing? It looks yummy and relatively easy to cook. I'm not a good cook. I've no patience for such things. heh.
3. I like this thread a lot! :thumbup:
Sorry I didnt do this yesterday...

This is katsuoboshi, it is the shaved flakes of the katsuo fish that has been dried...the "wood" looking fish that you may have seen at a supermarket here. This is a pretty good link to explain in better detail what it is.

Katsuoboshi (http://en.wikipedia.org/wiki/Katsuobushi)

http://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Katsuobushi.jpg/180px-Katsuobushi.jpg

In Okinawa however the powdered form is used in everything from stirfry seasoning to a base used in miso soup. It is also possible to find it in liquid form, straight, but usually mixed with other ingredients, and used for a variety or dishes and in dipping sauces for udon noodles, when they are served cold. However when used as a dipping sauce it is commonly diluted with water. In fact when used that way, the bottle itself has the dilution rate written right on it. It is very strong straight.

Okinawans for the most part side step making dashi the "traditional" way in comparison to mainland. Boiling the katsuo and or konbu, the most common forms of dashi here in Japan, it takes too much time. Okinawa is the highest user of the powdered form of katsuodashi, which is what it is called, in Japan.

Easy way to remember is the katsudashi is powdered and katsuboshi is flaked.

[Muku]

Question here....

How many members are interested in learning or getting recipes for traditional Okinawan, family style foods, like goya chanpuru, fu chanpuru, somen chanpuru, yasai chanpuru, ashi tebichi, nakami jiru, sanmai niku, soki soba and things like that.....

There are more but just interested in seeing if there is an interest in people here aabout Okinawan foods and how to prepare them.

[DougP]

I am :D That and some recipes that would be great for someone who has a small ass kitchen, no type of baking oven and only a two pot range. :( Pretty much seem to have a few choices, frying or boiling.

[TheLastDon]

Question here....

How many members are interested in learning or getting recipes for traditional Okinawan, family style foods, like goya chanpuru, fu chanpuru, somen chanpuru, yasai chanpuru, ashi tebichi, nakami jiru, sanmai niku, soki soba and things like that.....

There are more but just interested in seeing if there is an interest in people here about Okinawan foods and how to prepare them.

I would be interested. However, I still have not learned to like goya and fu, I can eat it but I don't like it.

I can't stand nakami the smell makes me nauseas.

I did like your first recipe I will have to surprise my wife one of these days.

[Cathleen_38]

Angus Ground Beef 1 pkg.
Taco seasoning - Old El Paso powder mix
Shredded Cheese - Mild Cheddar
Uncle Ben Minute Rice (5 minute cook time)
Heinz Ketchup

brown your beef in a skillet; using a fork separate the beef; drain the grease if it's excessive.
stir in taco seasoning to beef. mix.
cook the rice in a rice cooker (for 1 cup rice add 1 cup of water) (read cooking instructions for rice cooker)
once that is done,

fill your plate with the rice first, then the beef, spread on the cheese, and then ketchup. add salt and pepper for seasoning.
:first:

[Cathleen_38]

2 Avocados
lemon Juice
Tabasco sauce
Salt
2 medium sized Tomatoes; Roma tomatoes work well with this recipe too.
optional: green onions or sour cream.

Cut the avocados in half; De-pit them. Scoop out the insides into a medium bowl.
Next, mash the insides until smooth.
Next, take your tomatoes and dice them.
Add lemon juice for freshness of the avocados;
Add tabasco sauce for some spicy zip;
Add Salt your taste;
optional: Sour Cream for a creamier dip; too much is overkill, so watch how much you put in.

Add some tortilla restaurant style chips and dig in!!

[Cathleen_38]

6 eggs - makes 12 servings.
Tabasco Sauce
Mayonnaise
Mustard
Salt
Apple Cider Vinegar
--------------------------------------------------------------------------
Boil Eggs for 20 minutes in 4-6 cups of water; do not over fill with water.
Once boiled; put in a collander; run cold water over the eggs; place in a bowl with cool water to cool.
Once cooled; crack the shell of the eggs and peel it off it should be easy to peel and come out perfect.
slice the eggs in half and scoop out the yolk in separate small bowl.
mash the egg yolk with a fork until fine.
Add very little of each item listed:
Make a swirl of mustard; an over kill in mustard will kill the taste.
a dollop of mayonnaise enough for creaminess;again, too much can overkill; we're going for taste and texture;
add tabasco sauce enough to add zip;
add Apple Cider Vinegar (Only 1 capful!)
Add Salt to taste.
Mix all ingredients throughly. put the mixture back in the egg sockets (yolk part of egg) by spooning it in with a melon scooper.
Sprinkle with Paprika and put into the refrigerator and serve in 1 hour.

:thumbup::thumbup:

[okisteve]

Re: guacamole - it looks like Cathleen isn't a garlic lover, but I always add a fair amount of minced garlic and also finely chopped onions.

Avocados: Okinawa is the only place I have lived where you can buy avocados any day of the year, and always at the same price. Anyone know why this is? I don't see all that many local people buying them either.

[Muku]

Angus Ground Beef 1 pkg.
Taco seasoning - Old El Paso powder mix
Shredded Cheese - Mild Cheddar
Uncle Ben Minute Rice (5 minute cook time)
Heinz Ketchup

brown your beef in a skillet; using a fork separate the beef; drain the grease if it's excessive.
stir in taco seasoning to beef. mix.
cook the rice in a rice cooker (for 1 cup rice add 1 cup of water) (read cooking instructions for rice cooker)
once that is done,

fill your plate with the rice first, then the beef, spread on the cheese, and then ketchup. add salt and pepper for seasoning.
:first:
I like this recipe and I use something similar, yet at home the kids and I like to add shredded lettuce tomatoes and shredded cheese on top, followed by a nice spicy salsa.

Filling too!:thumbup:

[watzitoou]

Ground Lean Pork Salad - Nqaij Liab Npua

2lbs of ground lean pork
1 bunch cilantro minced
6 green onions minced
1/2 cup lemon juice
1/2 cup roasted rice powder
1/4 cup mint minced
1tsp salt
1 tbsp fish sauce
1/4 cup lime leaves
1 cup cooked pork skin thinly sliced
1/4 lemon grass minced

Note: You can substitute Pork with chicken, turkey, or fish.

Directions:
Cook ground meat in pan. Set aside to cool.
Mince cilantro, green mint, lemon leaves, onions, and lemon grass then set aside. In a large bowl, mix all the ingredients together until well blended. Add chili pepper if desired. Serve with fresh lettuce and celery. Best served with rice.

[Asshat]

[B]Ground Lean Pork Salad

Sounds very good watzi! Where are you getting the lemon grass and lime leaves?

This recipie is very close to my thai curry recipie as far as ingredients. (Add a whole onion and some blachan)

Also, the lemon grass is better (IMHO) if you put it in the food processor since it has such a woody texture. Do you use only the bottom white part?

[watzitoou]

Sounds very good watzi! Where are you getting the lemon grass and lime leaves?

This recipie is very close to my thai curry recipie as far as ingredients. (Add a whole onion and some blachan)

Also, the lemon grass is better (IMHO) if you put it in the food processor since it has such a woody texture. Do you use only the bottom white part?

I have a friend in Itoman who has a neighbor who has all kinds of herbs and spices. I can buy 2 bunches of lemon grass in Itoman for 100 yen!!

Hmm..Thai curry recipe with noodles!! Khoob poob

Chicken - half of a whole chicken
Cabbage - 1 1/2 cup
Bamboo - 1 Can
Curry paste - 4 oz
(red or yellow curry paste)
Coconut Milk - 2 Cans
Chile Powder or sriracha sauce - 2 Tablespoons
Cilantro - 1/2 cup
Green Onion - ½ cup
Garlic - 4 Cloves
Oil - 1 Tablespoons
Lime Leaves - 4 Pieces
Salt - 2 Tablespoons
MSG (optional) - 1 Big pinch
Fish Sauce - 2 Tablespoons

First boil the noodle in a big pot of water (like spaghetti), but let the water boil first before putting the noodle in, stir it contently so it wont stick together, when noodle is soft rinse it with cold water, when is cool soak it with water so you could use your hand to strain the noodle out, when straining out noodle use a strainer bowl to lay down the noodles after finish laying down noodles put it a side.

Cut chicken half of chicken into 2 pieces, boil chicken in a medium pot. When chicken is fully cook, set a side and let it cool when chicken is cool use hand to pick out meat and separate all meat discard all bone, add all chicken meat back into the broth. Slice all bamboo thinly and also add it into the broth, always add water if it have less broth. Add Salt, MSG and Fish sauce for flavor.

In a sauce pan put 3 Tablespoons of oil, add in crush garlic, cook it until it turn to golden brown, then add in Curry past, Chile Powder or sriracha sauce, Lime leaf and ½ cup of coconut, simmered in a low heat and add little bit of chicken broth if get dry, simmered until there is some red oil, then pour it into the chicken broth and add the rest of the coconut. Bring it to a boil.

Cut the cabbage in half and slice it thinly and chop green onion and cilantro put it in a separate bowl. Add fish sauces or Salt for flavor, if desire.

HOW TO SERVE:

In a medium soup bowl, put two bunch of cook noodles in, use a soup spoon to get the chicken broth and add it into the noodle, and top it with cabbage, green onion and cilantro.

[Asshat]

I have a friend in Itoman who has a neighbor who has all kinds of herbs and spices. I can buy 2 bunches of lemon grass in Itoman for 100 yen!!

Cool! We grow our own, and have the lime leaves smuggled in from another SE Asian country.

Here is ours: We don't use a curry paste, but make a rumpa which is a Malay word for it. Estimated the amounts because I never measure. Much of the ingredients I had to smuggle in.

Dice pork or beef and brown it. Descour with vermouth, set aside.

Brown diced whole potatoe, set aside.

Grind in a food processor:

Whole yellow onion
2 Tbs of blachan (shrimp paste that has been browned. You can use the stuff from the PI, but not as good because they add stuff to it)
2 Tbs chopped lemon grass
1 Tbs fish sauce
couple of candle nuts
As many peppers as you think you need. Red, Green, or Yellow, this determines which curry you make.
Add enough peanut oil to get a paste with the above and add a bit of tumeric to color.

Brown this mixture up in a wok and use more oil if needed.

Stir in browned beef, mix well. Add lime leaf, 1/2 can coconut milk and water to suit. Slow cook until meat tender, add green beans and potatoes.

Serve on jasmine rice with chutney.

[watzitoou]

Spicy Carrot Salad

6 cups finely shredded carrots, divided
2 teaspoons minced garlic
2-4 seeded, chopped red or green chilies
½ cup roasted peanuts, ground
grated peel and juice of 1 lime
2 teaspoons fish sauce
2 teaspoons sugar

Combine 2 cups shredded carrots with garlic and peppers in wooden mortar or bowl. Smash mixture with wooden pestle or sturdy spoon until mashed and somewhat juicy. This will take several minutes. Add remaining ingredients, including remaining carrots; continue to smash until carrots are limp and juicy.

[okisteve]

Got any good cabbage recipes that use a lot? My mother-in-law just sent us a whole box.

[Asshat]

Got any good cabbage recipes that use a lot? My mother-in-law just sent us a whole box.

Kimchee? :thumbup:

[okisteve]

Kimchee? :thumbup:


Definitely - but I already used most of the hokusai that she also sent for the kimchee. It works a lot better than cabbage.:thumbup1:

[Muku]

Definitely - but I already used most of the hokusai that she also sent for the kimchee. It works a lot better than cabbage.:thumbup1:

How about using it in your stir fries instead of cabbage, buta-kimuchee is really good too!

Do you make your own kimichee or do you use the prepared sauces for it?

[watzitoou]

Got any good cabbage recipes that use a lot? My mother-in-law just sent us a whole box.

Cabbage Rolls - Zaub qhwv kab yob

1 cabbage head (for wrapping)
2lbs ground lean pork (leave out if desired)
2 eggs
1 medium onion chopped
1 cup carrot grated
1/2 cup cabbage sliced
1 small bunch bean thread noodles
1 cup black mushroom sliced (optional)
1/2tsp salt
1/2 tsp black pepper

Directions:
Soak noodles in hot water. Drain and rinse in cold water. Using scissors cut into two inches lengthwise. Mix all ingredients in bowl except cabbage leaves.

Steam cabbage head and remove leaves when limp. Put 1tbsp of the mixture in each cabbage leaf and wrap like egg rolls. No egg needed to seal. Steam cabbage rolls for 20 minutes. Let cool and serve with chili sauce.

Chili sauce
18 stemmed red or green chiles
1/2 teaspoon of salt
3 scallions
1/2 cup lightly packed cilantro leaves
makes apx. 1/3 cup

Mix all ingredients mortar.

[okisteve]

How about using it in your stir fries instead of cabbage, buta-kimuchee is really good too!

Do you make your own kimichee or do you use the prepared sauces for it?

We don't have any problem getting rid of the kimchee! One of the kids eats it straight out of the jar.

So far I have used the prepared sauce from a jar and add garlic. I've seen some recipes but have not taken the trouble to try any. Got a favorite?

[socalheart]

You received a box of cabbage for Christmas, okisteve? ;) That's like worse than Santa giving lumps of coal. :D heehee. Have you tried that shredded cabbage pancake thing that is popular in Okinawan restaurants?

I have no problem getting rid of kimchee either. It goes into the trash. I'm nauseous from the mere thought of it. :barf: Y'all are welcome to it. heh.

[Tony Stacks]

Sweet and Sour Chicken

Chicken
Egg(to make flour and Bread crumbs stick)
Flour
Bread Crumbs

Fry Chricken pieces

Katchup
Pinapples in juice (can)
Green peppers
Onions

[Muku]

We don't have any problem getting rid of the kimchee! One of the kids eats it straight out of the jar.

So far I have used the prepared sauce from a jar and add garlic. I've seen some recipes but have not taken the trouble to try any. Got a favorite?
I was going to suggest this place here called Kimuchee Land in Shintoshin, they have some really great kimchee bases and seasonings.

Kimuchee Land Okinawa (http://www.onb.jp/shop/kimuchirand/)

and here is there homepage, looks great too!

KimucheeLand Okinawa Home Page (http://www.kimchi-land.net/)

[okisteve]

You received a box of cabbage for Christmas, okisteve? ;) That's like worse than Santa giving lumps of coal. :D heehee. Have you tried that shredded cabbage pancake thing that is popular in Okinawan restaurants?

I have no problem getting rid of kimchee either. It goes into the trash. I'm nauseous from the mere thought of it. :barf: Y'all are welcome to it. heh.

Not a Xmas present, Socal. My wife's mom is a farmer on the mainland and keeps us in rice, and to fill up a carton she sometimes packs in some of her vegetable crop in. Of course I buy hokusai and cabbage and daikon and onions and potatoes here but it's nice to tell the kids that grandma grew it, and also I know she is as close to organic as possible for a commercial farm.

Good idea about the pancakes (okonomiyaki) It's amazing how much shredded cabbage just disappears into the pancakes.

So you hate the kimchee, it's definitely an acquired taste. If you don't want it around you have to whack it on the head when it's sneaking into your house.

[okisteve]

I was going to suggest this place here called Kimuchee Land in Shintoshin, they have some really great kimchee bases and seasonings.

Kimuchee Land Okinawa (http://www.onb.jp/shop/kimuchirand/)

and here is there homepage, looks great too!

KimucheeLand Okinawa Home Page (http://www.kimchi-land.net/)

No, No, don't look Socal!!!

[Muku]

No, No, don't look Socal!!!
Oh I dont know if you knew this or not but when making kimuchee by hand it helps to add some of the really tiny fresh shrimp, they interact with the kimuchee base and help to give it a stronger, more spicy, pungent flavor that we love so much!:D

I know people who use the ika shiokara, the squid that is preserved in a salt based mixture instead. That works too. The sauce needs a fish base to help it ferment better with the kimuchee spices from what I have been told.

If you really want kick ass hot, I mean lying down on the ground crying your eyes out, hiccuping, and burning throat, take the oil stain off the pavement hot hokusai, Use the teeny tiny Okinawan red peppers, mash the hell out of them make a paste and rub it liberally through the hokusai.

WARNING DONT TOUCH YOUR EYES OR NOSE DURING THIS PART, IT IS DANGEROUS TO YOUR HEALTH:army:

You are going to need a ton of the pepers. Paste the hell out of the hokusai and then use the bottled pickling mixure you can purchase at SanEi, add a bit of the tiny shrimp through the mixture and let that stuff sit for a few days. Check on it and taste test.

You will probably burn the lining off your stomach if you eat too much of it!

[socalheart]

LOL :D no worries about looking there. much like not wanting a mirror during childbirth, there are some things I don't need to see. ;) heh.

I totally get the farmer thing. totally cool. my inlaws are cattle ranchers. I'm looking forward to picking out my own ribeye steaks douglas adams style. :D (no offense meant tP)

[Muku]

I totally get the farmer thing. totally cool. my inlaws are cattle ranchers. I'm looking forward to picking out my own ribeye steaks douglas adams style. :D (no offense meant tP)
Do they ship?:D







(no offense meant tP)
Not fair!!! You dont apologize to us when you eat a salad!:rolleyes:

[socalheart]

I actually don't eat salad, unless being scolded by my husband or mom. Really, you can ask him. I don't even do veggie juice. Admittedly, the parasite had a craving for veggies one week a while back, and I had some raw baby carrots and cucmbers, but I drowned them in ranch dressing. And no, the inlaws don't ship. We can't even get them to send us beef jerky. heh.

[watzitoou]

Spicy Cabbage and Chicken Salad

FOR THE DRESSING:
1 small, fresh, hot red chile, stemmed and chopped
1 clove garlic, peeled and chopped
1⁄2 tsp. sugar
Pinch salt
6 tbsp. Japanese rice vinegar
3 tbsp. fish sauce


FOR THE CHICKEN:
1 boneless, skinless whole chicken breast
1 small red onion, peeled and very thinly sliced
3⁄4 cup white wine vinegar
1⁄2 small cabbage, very thinly sliced into long strips
1 medium carrot, peeled and julienned
2 tbsp. fresh cilantro and mint, finely chopped


1. For the dressing: Crush chiles, garlic, sugar, and salt into a fragrant, rough paste with a mortar and pestle. Scrape paste into a small bowl, then stir in rice vinegar and fish sauce. Set dressing aside.


2. For the chicken: Put chicken in a medium pan, add enough water to cover by 1", then bring to a simmer over medium-high heat. Reduce heat to medium-low and gently simmer, partially covered, until chicken is just cooked through, 10–15 minutes. Drain and set aside to cool. Tear chickn into small strips, discarding any cartilage or fatty pieces. Set aside.


3. Meanwhile, put onions and white wine vinegar in a large bowl. Set aside to marinate for 15 minutes, then drain. Add cabbage, carrots, reserved chicken, fresh cilantro and mint to onions and toss together. Shortly before serving, drizzle fish sauce dressing over salad, toss to mix well, and adjust seasonings to taste. The salad will wilt slightly.

SERVES 4 – 6

[watzitoou]

Seared Scallop Salad with Ponzu Sauce

FOR THE PONZU SAUCE:
1⁄2 cup bonito flakes
5 tbsp. fish stock
1⁄4 cup fresh lime juice
1⁄4 cup soy sauce
1 1⁄2 tsp. mirin (Japanese rice wine)


FOR THE SALAD:
3 tbsp. vegetable oil
Kernels from 3 ears corn
6 oz. baby tatsoi or baby spinach
6 scallions, trimmed and sliced into thin rounds
1⁄4 bunch cilantro, leaves only
16 sea scallops
1 tsp. fennel seeds, toasted and ground with a mortar and pestle
Salt and freshly ground black pepper

For the ponzu sauce: Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute. Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.

For the salad: Heat 1 tbsp. of the oil in a medium nonstick skillet over medium-high heat. Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl. Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tbsp. of the reserved ponzu sauce. Divide salad among four plates.

Pat scallops dry with paper towels, then rub with remaining 2 tbsp. oil, and season with ground fennel and salt and pepper to taste. Heat the same medium nonstick skillet over medium-high heat. Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side. Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.

[okisteve]

Wow. I love scallops and the ones here are nice and tasty. It might be easier just to buy a bottle of ponzu.

Where do you get all that cilantro from?

[watzitoou]

Wow. I love scallops and the ones here are nice and tasty. It might be easier just to buy a bottle of ponzu.

Where do you get all that cilantro from?


Usually a place in Naha, or my friends neighbors who grow it, or if desperate buy it at Jusco..the cilantro on base is never looks good, its always black.

I use lots of cilantro in all my dishes, but I usually buy 3 or 4 fresh big bunches for 200 yen.

[Muku]

Usually a place in Naha, or my friends neighbors who grow it, or if desperate buy it at Jusco..the cilantro on base is never looks good, its always black.

I use lots of cilantro in all my dishes, but I usually buy 3 or 4 fresh big bunches for 200 yen.
FYI to people who may be interested cilantro in Japanese is coriander or Chinese parsley.

There are different definitions for it but it comes out the same.

コリアンダー 香菜 coriander; cilantro; dhania; Chinese parsley

シャンツァイ 香菜,shiyansai コリアンダーcoriander; cilantro; dhania; Chinese parsley

香菜 こうさい kosai, coriander; cilantro; dhania; Chinese parsley

パクチ bakuchi, coriander; cilantro; dhania; Chinese parsley

[okisteve]

Yeah, OK. But where in Naha do you buy it, Watzit - give!!!!!!!????? San-A has it nowadays but it's a small bunch for something like 200 yen. Can you get it in the summer also? I've got some growing now but it's hopeless once it gets hot.

[Muku]

Yeah, OK. But where in Naha do you buy it - give!!!!!!!????? Can you get it in the summer also? I've got some growing now but it's hopeless once it gets hot.
JUSCO, Ryubo, Mitsukoshi would probably be a great place to start. Also you can check the spice isles of any supermarket as well.

[smhersweetie]

Usually a place in Naha, or my friends neighbors who grow it, or if desperate buy it at Jusco..the cilantro on base is never looks good, its always black.

I use lots of cilantro in all my dishes, but I usually buy 3 or 4 fresh big bunches for 200 yen.

Thanks!! I've been wanting to buy some cilantro, but the commissary never had it. I'll go check it out at Jusco.

Btw...I eat alot of pepper, like the really spicy one's, but the commissary is soo expensive and I haven't seen it over a month. Where can I find some? I went to San-A's, but couldn't find any. Not the dry pepper..I mean the fresh one's u can pick from the garden. If anyone knows where I can buy a big bulk of fresh peppers let me know. I like to have plenty because I eat pepper all the time.

Thanks!!

[watzitoou]

Yeah, OK. But where in Naha do you buy it - give!!!!!!!????? Can you get it in the summer also? I've got some growing now but it's hopeless once it gets hot.

I know how to get there, I just don't want to give you the wrong directions and have you go in circle's looking for it!! The next time I go there I will write down the directions.. the place in Naha I have been able to get year round. I have found cilantro at produce markets around Island..

[okisteve]

Thanks!! I've been wanting to buy some cilantro, but the commissary never had it. I'll go check it out at Jusco.

Btw...I eat alot of pepper, like the really spicy one's, but the commissary is soo expensive and I haven't seen it over a month. Where can I find some? I went to San-A's, but couldn't find any. Not the dry pepper..I mean the fresh one's u can pick from the garden. If anyone knows where I can buy a big bulk of fresh peppers let me know. I like to have plenty because I eat pepper all the time.

Thanks!!

Not really sure but with all the ones they eat here in Okinawa it will not be hard to find. I would start at a real market, not a super, like Makishi market in Naha. I'm pretty sure I have seen fresh peppers there. And there have to be places like that all over the island.

Hot stuff!!!:41:

[smhersweetie]

Not really sure but with all the ones they eat here in Okinawa it will not be hard to find. I would start at a real market, not a super, like Makishi market in Naha. I'm pretty sure I have seen fresh peppers there. And there have to be places like that all over the island.

Hot stuff!!!:41:

Thanks!!

I'll have to go check out the supermarkets around here. The vegetable seems soo pricey around here, but for peppers I'll pay anything for them. Hope I can find some soon.

[watzitoou]

Thanks!! I've been wanting to buy some cilantro, but the commissary never had it. I'll go check it out at Jusco.

Btw...I eat alot of pepper, like the really spicy one's, but the commissary is soo expensive and I haven't seen it over a month. Where can I find some? I went to San-A's, but couldn't find any. Not the dry pepper..I mean the fresh one's u can pick from the garden. If anyone knows where I can buy a big bulk of fresh peppers let me know. I like to have plenty because I eat pepper all the time.

Thanks!!

I have seen them in bulk, just can't remember where I was at when I saw them. Its going to be bothering me all night now.. I buy hot peppers all the time, I love spicy foods! Since hubby is deployed haven't been all out grocery shopping.

[watzitoou]

Papaya Salad Som Tum or Taub ntos quab
Green Papaya's shredded
Juice from 2 lemons
1 clove garlic (in small pieces)
Dried red hot peppers to taste
Fish sauce
Peanuts
Shrimp paste
Crab paste
Sweet salt
Tomato
Sugar
Tamarind

Directions:

In motar and pestle add garlic, peanuts, and peppers. Mash until fine. Add papaya and the rest of the ingredients, mix well. Mash until blended with the rest of the ingredients.

Serve cold with lettuce leaves.

Sorry I don't know the measurements I just make it almost daily.

[watzitoou]

Cambodian Spiced Pork Ball Soup - Khao Poun

1 cup cellophane (bean thread) noodles, soaked in cold water for 15 minutes, then cut into 6-inch lengths
6 cups chicken stock
1/2 cup smoked ham, finely chopped
1/2 cup pork, ground
2 Tablespoons water chestnuts, minced
1/2 teaspoon cornstarch
1 Tablespoon soy sauce

Garnish: 2 Tablespoons green onions, minced

Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles. Reduce heat and simmer for 20 minutes.

Meanwhile, mix together the minced ham, pork, and water chestnuts with the cornstarch and soy sauce.

Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes. Taste. If the broth is too concentrated, dilute with a little water.

When ready to serve, ladle into bowls and garnish with scallions.

[P_chan]

Ham & Cheese Hot pocket

Remove from wrapper
Place in plastic sleeve
Microwave for 2 minutes

Eat

I seriously can't cook very well. I always had no problem making cakes or cookies, but couldn't make any main dishes. I made perogis once, but I messed them up a little :D

[ja_Patriot]

Delicious Japanese cup noodles you'll find only in Japan. In 100 varieties.

Boil water.

Slowly rip the noodle bowl open and pour in boiled water.

Wait for 3-5 mins.

Eat.

Good quick snack or lunch.

j/k except for you folks not in Japan. Cup noodles and instant soups are in a serious supermarket full-aisle-or-2 category here. ;-)

[Mad Hatter]

Ham & Cheese Hot pocket

Remove from wrapper
Place in plastic sleeve
Microwave for 2 minutes

Eat

LMAO... Yes...

[watzitoou]

Thai - Tom Kha Gai - Chicken coconut Soup

2 cups of coconut milk
6 thin slices of galangal
2 stalks of lemon grass (cut into 1 inch strips and crush with cleaver)
5 fresh kaffir lime leaves (torn in half, not cut)
250 g of boneless chicken
5 tablespoons of fish sauce
2 tablespoons of sugar
Half a cup of lime juice
1 teaspoon of black chili paste
Quarter cup of coriander leaves
5 green chili peppers (I use red chilis)

Method 1:

Combine half the coconut milk with the galangal, lemon grass and lime leaves in a large saucepan and heat to boiling. Add the chicken, fish sauce and sugar.

Simmer for about 4 minutes, or until the chicken is cooked. Add the remaining coconut milk to the saucepan and heat just to boiling.

Place the lime juice and chili paste in a serving bowl then pour the soup into the serving bowl.

Garnish with the torn coriander leaves and chili pepers, and serve.

Method 2:

Slice the chicken into thin strips.

Smash lemon grass with the flat side of a chef's knife once and then cut into 1 inch pieces; slice galangal into thin rounds; tear lime leaves into thirds; cut chilis in half.

Heat coconut milk and water in a saucepan for 2-3 minutes. Don't let it boil. Reduce heat to a medium and add lemon grass, galangal, lime leaves, chilies and cook for another 2 minutes, stirring continuously and not letting it boil.

Add chicken strips and cook for 5 minutes, stirring over medium heat, until the chicken is cooked.

Add 2 tablespoons of lemon juice, 1 tablespoon of fish sauce and quarter tablespoon of sugar. stir, and continue cooking for another minute or two

Transfer to a soup bowl and serve immediately, garnished with fresh corriander leaves.

[okisteve]

Delicious Japanese cup noodles you'll find only in Japan. In 100 varieties.

Boil water.

Slowly rip the noodle bowl open and pour in boiled water.

Wait for 3-5 mins.

Eat.

Good quick snack or lunch.

j/k except for you folks not in Japan. Cup noodles and instant soups are in a serious supermarket full-aisle-or-2 category here. ;-)

They are pretty much everywhere now, at least in Asia, often adjusted to local tastes. I've had them in PI and Vietnam, and they're good and always cheap. Next year will be the 50th anniversary of their invention and commercialization by Nissin Foods as instant ramen. Used to get them (the blocks) at Safeway 12/$1 when I was a student. Add some fresh veggies and mmmmm...


I used Muku's oyakodan recipe last night for the whole crowd, but using salmon chunks instead of chicken. Since it isn't really "oyakodon" anymore, I will christen it Mukudon.

[smhersweetie]

Papaya Salad
Green Papaya's shredded
Juice from 2 lemons
1 clove garlic (in small pieces)
Dried red hot peppers to taste
Fish sauce
Peanuts
Shrimp paste
Crab paste
Sweet salt
Tomato
Sugar
Tamarind

Directions:

In motar and pestle add garlic, peanuts, and peppers. Mash until fine. Add papaya and the rest of the ingredients, mix well. Mash until blended with the rest of the ingredients.

Serve cold with lettuce leaves.

Sorry I don't know the measurements I just make it almost daily.

WOW!!! I eat this stuff all the time!! Where do you find the crab paste? I can't find that stuff. I have the shrimp paste cause my mother inlaw sent it to me.

Do you mind me asking what nationality you are? UMMmmm...I think we need to have a potluck or something. I lvoe papaya!!!

[Muku]

I used Muku's oyakodan recipe last night for the whole crowd, but using salmon chunks instead of chicken. Since it isn't really "oyakodon" anymore, I will christen it Mukudon.
:first:

Thanks! How did it taste?

Did you know that there is also an oyako don that uses salmon as well? There are a variety of recipes, but one is taking the sushi rice and pouring a liberal helping of seasoned "ikura" salmon eggs over the rice and then putting salmon sashimi on top with some cut up nori and wasabi.

Tis one takes the flaked salmon and ikura. Served with a soy sauce to taste. It is also a type of "oyako" don.

http://static.flickr.com/108/297290290_4799eb222b.jpg

Oh I never thought to say this until now.....

Oya is one word in Japanese for parents and ko is a shortened version of the word child. So technically any food that uses the "oya" and "kodomo" could be used for this type of donburi.


Thanks again....I am honored:o first time I have ever had a food named after me!:p One question here, did you follow the recipe and then only add salmon in place of the chicken?

[okisteve]

Thanks again....I am honored first time I have ever had a food named after me! One question here, did you follow the recipe and then only add salmon in place of the chicken?

Yep, exactly. "Cept I added the onion before the salmon since I didn't want to overcook the fish.

And I thought about what you said about using ikura but I didn't have any and anyway was thinking about one of my favorite non-Japanese breakfast dishes which is scrambled egges with salmon and onions.

[NaNaKo]

I was going to suggest this place here called Kimuchee Land in Shintoshin, they have some really great kimchee bases and seasonings.

Kimuchee Land Okinawa (http://www.onb.jp/shop/kimuchirand/)

and here is there homepage, looks great too!

KimucheeLand Okinawa Home Page (http://www.kimchi-land.net/)

Muku, could you provide the driving direction? I was clicking around its homepage but only found internet shopping. Thanks!


This is getting to be a wonderul thread. Love it! Thanks everyone for the delicious recipes. :)

[Asshat]

Do you mind me asking what nationality you are? UMMmmm...I think we need to have a potluck or something. I lvoe papaya!!!

I'm still wondering where she gets the lime leaves, and the tamarind.

I recently returned from another country and smuggled a bunch of this stuff in because I couldn't find it here. I asked Thai restraunts and they are using citric juice instead of tamarind/lime leaves. They don't even use blachan in their curries!

[watzitoou]

Chicken Teriyaki rice bowl

2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
1 cup soy sauce
1/2 cup sake or dry sherry
12 scallions, dark green tops removed and cut into 2 inch pieces
2 tablespoons chives
1 tablespoon fresh ginger root, peeled and grated
2 teaspoons sugar
*optional Broccoli and other vegies, garlic, hot peppers, etc

PREPARATION:

Combine everything in bowl, except chicken. Mix well. Pour everything in bowl and marinade in resealable plastic bag. Toss to coat and refrigerate for about 1 hour. Preheat stove and cook until chicken is cooked. Then I put 2 cups of frozen broccoli in hot water for about 2 -3 minutes to get soft - not too soft tho. Rice should be done. Never make American version rice . Always make the Asian rice!

Get your bowl out add your rice, then on top of rice add seaweed strips (Ao-nori) all over the rice, then add the chicken in the middle and put the broccoli on around the chicken. Also on top of everything add: Beni-shoga (red ginger).

For the guys who can't cook - Sorry
2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
2 tablespoons chives
1 tablespoon fresh ginger root, peeled and grated
2 teaspoons sugar
*optional Broccoli and other vegies, garlic, hot peppers, etc
*optional 12 scallions, dark green tops removed and cut into 2 inch pieces

Stir fry together with no water or oils, but add as much as you want yakiniku BBQ sauce take about 5-10 minutes serve over rice!!

*or use any sauce you want from the store!

[watzitoou]

I'm still wondering where she gets the lime leaves, and the tamarind.

I recently returned from another country and smuggled a bunch of this stuff in because I couldn't find it here. I asked Thai restraunts and they are using citric juice instead of tamarind/lime leaves. They don't even use blachan in their curries!

I have relatives in Thailand that send me lots of stuff!!

For the ingredients if I can't find it here or can't have shipped, I do with out or add something different.

[okisteve]

Watzit: someone who was just in Cambodia gave me a pack of spices she bought at the airport there. One says "Cambodian saffron (Lmit)". Do you happen to know what it is? I have a hunch it's just ordinary turmeric, but I haven't opened the package to check.

Never mind - I found it, spelled Lmeat in Wikipedia. It is turmeric.

I just used up the last of a lump of tamarind and would like to find some more, locally if possible. Sometimes I buy Indian spices from a place in Tokyo (mail-order) and I think they might sell it.

[smhersweetie]

All mystuff it bought in the US and shipped here. I'm sure they have it out here somewhere, but just got to go look for them.

[Muku]

Muku, could you provide the driving direction? I was clicking around its homepage but only found internet shopping. Thanks!


This is getting to be a wonderul thread. Love it! Thanks everyone for the delicious recipes. :)

Do you know where the A&W is on HWY 330 in Shintoshin? It is on the road behind it. Really easy to find if you know that area. However if you dont know where A&W is please let me know.

Oh heck here is the close up map. It should be next to the Nakamatsu Mansion on the first floor. Parking is in front of the buidling

THe one with the green arrow.... The Gasoline stand mark is where A&W is as well. They are together in the same building.
Map to Kimuchee Land (http://maps.google.co.jp/maps?f=q&hl=ja&geocode=&time=&date=&ttype=&q=%E6%B2%96%E7%B8%84%E7%9C%8C%E9%82%A3%E8%A6%87%E5 %B8%82%E3%81%8A%E3%82%82%E3%82%8D%E3%81%BE%E3%81%A 1%EF%BC%94%EF%BC%8D%EF%BC%92%EF%BC%91%EF%BC%8D%EF% BC%93&ie=UTF8&ll=26.226995,127.700588&spn=0.002103,0.003616&z=18&om=1)

[P_chan]

This thread is making me hungry.

[watzitoou]

Here is a place I use, they do ship APO, but you have to buy $35.00 of stuff. You can email or call them, tell them what you need or are looking for. See if they can make a package for you, if they make a package they usually mark down 10%. They will ship USPS Priority. You get fresh produce in 7 days!!

I order stuff for my husband (deployed) now he gets care packages from importfood.com, almost monthly!! :w00t:

http://importfood.com/freshthaiproduce.html

Other than that I have my friends and relatives send me the ingredients I need.

[Muku]

Here is a place I use, they do ship APO, but you have to buy $35.00 of stuff. You can email or call them, tell them what you need or are looking for. See if they can make a package for you, if they make a package they usually mark down 10%. They will ship USPS Priority. You get fresh produce in 7 days!!

I order stuff for my husband (deployed) now he gets care packages from importfood.com, almost monthly!! :w00t:

http://importfood.com/freshthaiproduce.html

Other than that I have my friends and relatives send me the ingredients I need.

I am kind of surprised that they would ship here to Japan. Even if they ship to an APO address wouldnt the fresh produce still need to sit quarantined for a few days to a week before being allowed into the country officially?

[watzitoou]

For your special ordering needs!!

http://www.asiafoods.com/

http://www.asianhomegourmet.com/

http://www.asianwok.com/

http://www.ethnicgrocer.com/

http://www.farawayfoods.com/

http://www.ikoreaplaza.com/ - currently closed, but will be opening soon.

http://itoentea.com/

http://www.gourmetfoodmall.com/

http://www.pacificrim-gourmet.com/

http://www.quickspice.com/cgi-bin/SoftCart.exe/index.html?E+scstore

http://www.tastybite.com/

http://templeofthai.com/

http://www.wokshop.com/products_main.html

http://importfood.com/

http://www.amazon.com/b?ie=UTF8&me=A2MQ9MY3ROKFK1

http://www.amazon.com/exec/obidos/tg/browse/-/3370831/ref=topnav_storetab_gf/103-7536593-6481434

That is all of them from my favorites file!! Talk about hooking people up, I never give out my hook ups to people unless we have met!!! lol

[watzitoou]

I am kind of surprised that they would ship here to Japan. Even if they ship to an APO address wouldnt the fresh produce still need to sit quarantined for a few days to a week before being allowed into the country officially?

They ship to Japan, Iraq, Kuwait...around the world. The produce I ordered from them I got in 7 days, it was fresh...no complaints here.

[Muku]

For your special ordering needs!!

http://www.asiafoods.com/

http://www.asianhomegourmet.com/

http://www.asianwok.com/

http://www.ethnicgrocer.com/

http://www.farawayfoods.com/

http://www.ikoreaplaza.com/ - currently closed, but will be opening soon.

http://itoentea.com/

http://www.gourmetfoodmall.com/

http://www.pacificrim-gourmet.com/

http://www.quickspice.com/cgi-bin/SoftCart.exe/index.html?E+scstore

http://www.tastybite.com/

http://templeofthai.com/

http://www.wokshop.com/products_main.html

http://importfood.com/

http://www.amazon.com/b?ie=UTF8&me=A2MQ9MY3ROKFK1

http://www.amazon.com/exec/obidos/tg/browse/-/3370831/ref=topnav_storetab_gf/103-7536593-6481434

That is all of them from my favorites file!! Talk about hooking people up, I never give out my hook ups to people unless we have met!!! lol
Thanks for the hookup.....

I see you do quite a bit of cooking here.:thumbup:

Question for you, without going through all of these links ahead of time:o:p Do any of them ship to non-APO addresses in Japan?

I know that meat products are not allowed for shipment into Japan. Had that experience once, one of my sisters sent a ton, ok not quite a ton, but a lot of vension sausage and other sausage products here and the Post Office here quaruntined the entire shipment. I had the option of sending it back or letting them take the "offending" products out and :crying::crying:having them burn them all.

Ended up all of it got burned.....I feel like I got burned at the same time, because the previous year it was not a problem. Oh well live and learn.

[watzitoou]

Thanks for the hookup.....

I see you do quite a bit of cooking here.:thumbup:

Question for you, without going through all of these links ahead of time:o:p Do any of them ship to non-APO addresses in Japan?

I know that meat products are not allowed for shipment into Japan. Had that experience once, one of my sisters sent a ton, ok not quite a ton, but a lot of vension sausage and other sausage products here and the Post Office here quaruntined the entire shipment. I had the option of sending it back or letting them take the "offending" products out and :crying::crying:having them burn them all.

Ended up all of it got burned.....I feel like I got burned at the same time, because the previous year it was not a problem. Oh well live and learn.


I do know that amazon does ship to local Japan address - anywhere in the world. I think my Japanese friends here order thru asianwok.com. I will ask them when I see them. I know most places say they only ship UPS, but when I call them and tell them how much I want to order they will ship USPS Priority.

Most of my friends here go thru me to order them ingredients, I order it and have it shipped to me. When when I need Japanese stuff where its cheaper to send to Japanese address I have them do the ordering and have it shipped to them.

[watzitoou]

Cabbage casserole

1/2 a cabbage
2 oz smoked salmon (slice)
a soup cube
2 tablespoons sake

Put 1/2 a cabbage on the cutting board. Cut cabbage into 1/5 inch width strips.

Put a soup cube, 2 tablespoons sake and half amount of the smoked salmon into pan. Put the cabbage and the rest of the smoked salmon in. Put the lid on tightly and steam for 10 minutes, on low.

[NaNaKo]

Thanks Muku. I know how to get to Omoromachi Station and San-A Naha Main Place. It looks easy enough to find. If I get lost, I'll let you know. :)

[NaNaKo]

Get any veggies you want to roast (broccoli, cauliflower, carrots, eggplants, asparagus, zuccini, etc). Cut all vegetables in bite size and put in roasting pan. Sprinkle with olive oil, salt, pepper, crushed red chili pepper. Toss well and roast for 400°F for one hour.

[Cathleen_38]

Chili soup:

1 pkg. hamburger
1 medium onion
1 green bell pepper
1 can of dark red kidney beans (semi-drained)
1 quart size Tomato juice
spices: chili powder , 1. Dice up onions and green bell pepper saute' in a skillet first with EVOO (Extra Virgin Olive Oil.) drizzle the oil.
2. Ground Hamburger - mince it up like as if you're doing taco meat, cook until it's brown- drain grease- add chili powder, enough for taste, don't overkill. add saute'd onions and green bell peppers, cook it altogether until it carmelizes.
3.Put meat, onions and green peppers into large pot. add kidney beans(optional) and tomato juice. stir for about 30 minutes.
Serve it up! it's a stick to your bones, comfort food.

Pots and Pans needed:
1 Large Pot
2 skillets
1 Collander

Word of advice: I prefer chunky bits of meat in this soup, it brings out the flavor. Of course, everyone is different, that's also optional.

[Ryu]

One of my favs from San Diego was Ceviche. I'd like to make a good Okinawan style version - maybe some fresh Okinawan fish and/or hotate (scallops), tako(Octopus), fresh Oki-grown green onion, tomato, peppers, garlic, Okinawan sea salt and some shikuasa for the marinade/cooking agent....


Let it sit in the fridge for several hours - a day. Scoop it up with tortilla/tostada chips and enjoy!

[Cathleen_38]

1/2 tsp. of Vanilla Extract
1/2 Cup of sugar
12 ounces of Philadelphia Cream Cheese
2 eggs
1 Graham Cracker Pie Crust
Hershey's Chocolate Syrup
Crack eggs-beat them with an egg beater, gradually adding sugar. Beat until sugar and eggs are well mixed. add 1/2 tsp. of vanilla extract. Add Philadelphia Cream Cheese. Use a hand mixer for the next step-starting off slow and gradually to the whip level. Whip the mixture until it's smooth with no lumps. put the mixture into the crust and bake at 325 degrees for 20 minutes. let it cool for 10 minutes... drizzle the chocolate syrup across and then drizzle it in the vertical position once that is completed put in the freezer for another 10 minutes... after it's done add country cherry comstock pie filling and then serve!

[Cathleen_38]

Whole head of cabbage or half depending on your needs:
Salt and Pepper
Olive Oil
Apple Cider Vinegar
add a small amount of oil - enough to cook cabbage but not drowning in the oil. Stir the cabbage constantly.
dice the cabbage into small pieces. Add salt and pepper and wait until cabbage carmelizes, once it does, it's done.
Add capful of Apple cider vinegar for taste.

[thistle]

We make it at New Year, keeps people going for days, VERY simple;

3-4 potatoes - roughly chopped into squares
1-2 onions - sliced
add some hashed corned beef
and(optional) some chopped bacon
(alternatively you can add some mince, but I liked it with corned beef).
salt & pepper
a little chicken stock

throw it all in a large pan and leave to slowly cook for about 20-30mins,
just make sure the potatoes don't get too mushy.

voila

[Ryu]

Just another food that I realized I haven't seen mentioned on here and recently realized that I really love - Bibimba! Below is a random recipe I found but I believe there are many ways to make it. I like mine a little extra spicy, contrary to what the below recipe says. Just add some extra chili sauce or Kimuchi......

This is a great winter dish. It's easy to make and not as spicy as most Korean food. You'll need dolsots. A dolsot is a stone bowl, although modern ones are often metal. Look for dolsots in Korean grocery stores. Dolsot bibimbap is a variant of bibimbap, a very popular Korean dish. The dolsot makes the rice crispy and chewy.

The quantity shown serves 3. If your dolsots are large, you can pack more into each dolsot and share them, but use one dolsot per person if you can.
Master Ingredient List

* ¾ to 1 ½ c rice (uncooked)
* ¾ c kimchi
* 1 lb steak
* 2 small carrots
* 10 oz spinach
* 8 oz bean sprouts - with or without attached beans
* 3 eggs
* ¼ c + 2 tsp sesame oil
* ¼ c ground sesame seeds
* 1 tsp grated garlic
* 1 tbsp vegetable oil (peanut, olive, etc)
* ¼ c soy sauce
* salt

Overview

Start the rice cooking in a rice cooker or pot. While the rice is cooking make the namurus (side dishes). Then make the beef soboro. Finally, assemble the ingredients in the dolsots and cook them. Grate the garlic and grind the sesame seeds for all the namurus as once. We use a coffee grinder that's reserved for grinding nuts. Sesame seeds expand when ground; 2 or 3 tablespoons of sesame seeds will make ¼ cup of ground sesame seeds.

Carrot Namuru

Carrot Namuru Ingredients
o 2 small carrots
o 2 tbsp sesame oil
o 2 tbsp ground sesame seeds
o ¼ tsp grated garlic
o a pinch or two of salt

Cut the carrots into matchsticks. Boil in salted water for a few minutes, covered. Drain. Put the cooked carrots in a bowl. Add the sesame oil, ground sesame seeds, grated garlic, and salt. Mix with your fingers.

Spinach Namuru

Spinach Namuru Ingredients
o 10 oz spinach
o 1 tbsp sesame oil
o 2 tsp ground sesame seeds
o ¼ tsp grated garlic

Put the spinach in a large covered pot with an inch or two of water. Bring to a boil and cook as usual. Stir occasionally to keep the spinach from sticking to the pot. The spinach is done when it's dark green and reduced to a small fraction of its original volume. Drain the cooked spinach. Cool by adding cold water to the pot and drain again. Squeeze the spinach in your hands to remove the water. Slice the cooked spinach into 1 inch pieces. Put the cooked spinach in a bowl with the sesame oil, ground sesame seeds, and grated garlic. Mix with your fingers.

Bean Sprout Namuru

Bean Sprout Namuru Ingredients
o 8 oz bean sprouts - preferably with beans
o 2 tsp sesame oil
o 1 tsp ground sesame seeds
o ¼ tsp grated garlic
o a pinch of salt

Put the bean sprouts in a pot and fill with water to cover the sprouts. Add a pinch of salt. Cover and bring to a boil on high heat. If the sprouts don't have beans, stop cooking them when the water boils. If the sprouts do have beans, continue cooking until the beans are soft. Drain and put the cooked sprouts in a bowl. Dress with sesame oil, ground sesame seeds, grated garlic, and salt.

Beef Soboro

Beef Soboro Ingredients
o 1 tbsp vegetable oil (peanut, olive, etc)
o 1 lb steak
o ¼ c soy sauce
o 1 tbsp sesame oil
o 1 tbsp ground sesame seeds
o ¼ tsp grated garlic

Slice the steak thinly, but not paper-thin. Heat the oil in a large frying pan on high. When the oil is hot, but not smoking, add the beef. Stir fry. While the beef is cooking, add the sesame oil, ground sesame seeds, and grated garlic. Cook until the meat is well browned. Add the soy sauce. Continue cooking until the liquid has boiled off.

Dolsot

Do no preheat the dolsots as this can cause spalling. Rub the inside of the dolsots with sesame oil. Spread the cooked rice evenly over the bottom of the dolsots and part way up the sides. Place the namurus and the beef soboro on top of the rice, each in its own area. Cover the dolsots and cook over medium-high heat. We use burners with metal heat diffusers for the stone dolsots. These take 10 to 15 minutes. Metal dolsots without a diffuser take about 5 minutes. Watch carefully near the end to avoid burning the rice on the bottom. To test, use a spoon to scrape the rice from the side. Remember that the bottom cooks more than the sides and that the rice keeps cooking after you remove it from the heat. Just before you remove the dolsots from the eat, crack an egg into each one.

Serving

When the rice is crispy, carefully carry the dolsots to the dining table. Place them on small pieces of wood to keep the heat from damaging the table. Serve with kimchi. To eat, start by scraping the rice from the bottom and stirring the ingredients together with a metal spoon. The egg will cook as it breaks up. Be careful not to burn yourself on the dolsot! You can add kochu change (Korean chili bean paste) or sriracha (vietnamese chili sauce) if you want to add a little spice.

http://www.appliedthought.com/danny/Recipes/dolsotbibimbap.html

[日本 りより]

Bibimba is awesome!

[GoochBomber]

Homemade Rice Pudding

1/2 Rice
1/4 Milk
1/4 Sugar

Add 1 shot captain morgan and WALAH! you have yourself a homemade GoochBomb!

[Ryu]

Horchata

Goes great with spicy Mexican food:

1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar



DIRECTIONS
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.