Chanpon cooking

bento 11/27

2006-11-27T09:24:00.000+09:00

Another bento picture. Nothing too special but personally I LOVE sekihan - white rice with azuki beans (far right). The other two types of rice are: plain brown rice (middle) and brown rice with black sesame seeds and egg furikake with nori (seaweed) flakes.

The top layer has from Left: grilled Horse mackerel with daikon oroshi (grated radish), tamagoyaki (rolled omelette - with fish stock and sugar), cut cucumber and carrot, mini sausage and sauted shiitake mushrooms.

Maguro-kama-yaki

2006-11-27T09:19:00.000+09:00

This was an incredibly cheap (150Y) but delicious snack. It's not in fact beef (looks like a steak right!) but TUNA! It's the area around the gills which is called kama in Japanese. We baked it in the oven, and then seasoned with salt, pepper and lemon. Sooo good!

The magical goodness of Garlic

2006-11-11T18:03:00.000+09:00

It's already November, but I haven't yet started taking garlic daily to build up my immune system, like I did last year. Tsk tsk.
It really worked! I don't know why I don't just do it all year round! (could be that I get sick of carrying around mints with me all the time lol)

What I do is, chop up one or two cloves of garlic into tablet sized portions and take in warm water (with some disolved milk powder to help it go down a bit easier) every morning.
Sounds disgusting? Not the nicest of ways to start the day I admit but if you're like me and suffer from constant colds, fatigue and basically a poor immune system, I really recommend it.

Don't just take my word for it, google the health benefits of raw garlic!! Here is a site I googled with a basic list of health benefits and a few home remedies.

2006-11-10T11:05:00.000+09:00

I haven't been posting much lately, but will do my best to keep this blog going! All recipes I post will be ones I have tried and liked. Of course, personal taste differs, but I'm sure you'll enjoy them too!

I am baking cookies for the RBC (regional building committee) on Monday. They are painting our Kingdom Hall. We all 'voted' on the colour, but I have forgotten to ask which colour 'won'. Let's hope it's not the green, which Ash voted for!!
I've been looking through recipezaar for cookie recipes and nearly all them use baking soda. The ones that don't use cake mixes or other ingredients I don't have. So, what's the problem with baking soda you ask? Well, I just can't find it around here. I don't know if it's because of the rural area I live in or if it's generally not used in Japanese baking....?

I'm wondering if I'll have to bite the bullet and order from FBC.

I rarely order things online. I try to make do with what I can get locally. Mainly because I am lazy and I don't like to pay the inflated prices! Next time I go home I am *definately* skipping the souvenirs this time and buying things for ME. Time to stock up!!

I'm also looking for some recipes to use for next weekend. But this time I am looking through Japanese recipe sites because the inlaws are coming (flash of lightning, crack of thunder....lol)
This is a last minute trip so I have no idea what's planned. I guess we'll eat out at night, or Ash will cook. He likes to cook for guests and he's welcome to!! I'm looking up nice things to make for breakfast. I don't think toast and coffee will go down well!! I'll do my best to make delicious Japanese-style breakfasts.
My inlaws are actually nice people, I just don't know them very well since they live so far away and we're lucky if we see them once a year. So having them stay is a bit nerve wracking. It'll be fine though, I'm just a worry wart!

Ok enough rambling. Here is today's recipe:

They are SOOOO easy. I had literally nothing (ok, very little) in my cupboards, but I was home sick and craving something sweet. As always, recipezaar saved me! Ash also loves these. I made another batch this week and they were gone is two days!

Easy mini cupcakes - www.recipezaar.com/89751

2006-11-09T18:05:00.000+09:00

Definately can recommend these recipes - YUM!

Sauce - http://www.recipezaar.com/90414

Meatballs - http://www.recipezaar.com/92095

Sazae-san

2006-10-17T15:38:00.000+09:00

These (Sazae / Turban shells) became a snack for Ash a couple of days ago. Still alive, of course, so I tried not to bond with them before their death on the grill. I'm such a softie. Since I was snacking on grilled chicken wings at the time Ash called me a hypocrite lol It's easy to forget that the steak you're digging into, or the chicken wing you're nibbling on was once a cute little creature..

2006-10-09T20:44:00.000+09:00

Most mornings I get up around 6:15 to make breakfast and lunch for Ash. On days that I'm not feeling well I just keep sleeping and Ash picks up something while he is out and about (he's an electrician). He doesn't mind and I appreciate the break!! I make his lunches out of love not because I think it's something I have to do as a wife. But of course it's nice to do what we can to support one another. He does a lot for me - helps around the house, cooks on weekends and brings me meals in bed when I'm sick. He's a real sweetie!
Anyway, here is a pic of what his lunch box looks like. Yum!

2006-10-08T19:41:00.000+09:00

I was tagged! Thanks Eva ( The Golden Shrimp)

I am thinking about: whether or not to finish the packet of Bitter chocolate Kitkat tonight or be good and wait till tomorrow......

I said: Itadakimasu! (bon appetite!)

I want to: get over this cold so I can go out and enjoy this beautiful autumn weather tomorrow.

I wish: I had more motivation to study

I regret: not spending enough time studying.

I hear: the background noise of the TV. No one is actually watching it so I should turn it off...

I am: enjoying a leisurely evening, being spoilt by my lovely husband =)

I dance: the only bit of line dancing I remember whenever I hear Ash's dreaded country music...

I sing: badly while listening to my beloved cellphone-walkman.

I cry: at the end of the last episode of Hakushon Daimao.

I am not: looking forward to winter! (dreading it more likely!)

I am: going to focus on our trip to Okinawa in December to help me get through the beginning of winter!

I write: unimaginatively and irregularly.

I confuse: the words 'season' and 'scenery' in Japanese occasionally. too basic, but it's stuck!!

I need: to take a long hot bath and then go to bed.

I tag: Gina (Life of an American Mommy living in Japan)

Oyasumi! (Goodnight!)

2006-09-19T13:35:00.000+09:00

You Are a Learning Cook

You've got the makings of an excellent cook, and the desire to be one.
But right now, you're just lacking the experience. You couldn't be a top chef yet, but you could be an apprentice.

Are You A Good Cook?

Strengthening the immune system

2006-09-18T08:03:00.000+09:00

Prevention is better than cure

My immune system has always been on the weak side. I absolutely dread winter. I probably get the same number of colds as the average person but one thing I get which is decidedly odd for a 24 year old is aching joints and rheumatism! It really slows me down.
The last six years I have suffered from on going fatigue which was no fun for someone in their early 20's but thankfully since last autumn I have started improving which has made me *so* happy.
Last winter I came across the recipe to an immune strengthening drink which I drank faithfully every day for most of winter. I also took 1-2 cloves of garlic chopped and swallowed like pills every morning. (needless to say I discovered the need to carry mints around with me!)
I only got one cold (before I started the drink) and I was able to fly back home alone - a 22 hour trip one way- and enjoy a 2 and a half week holiday without getting overly fatigued at all! whoopee!

Even though autumn has only just begun I might start taking this drink and the garlic again.... prevention is better than cure, right?

Cold and Flu Prevention

30 cloves of garlic (peeled) and roughly chopped (chopping, mincing is important. It has limited health benefits eaten whole)

5 whole lemons (cut into big chunks with rind)

1 small piece of fresh ginger (add more if you like it spicy!)

Cover with 1 lt of water and bring to the boil. As soon as it bubbles,
turn off the heat and let it cool down without removing the lid.
Strain through a sieve into a bottle and keep in the fridge

Since I have a small fridge and don't have room for a large container I usually make small batches every 2 days. The above is only a guide. Adjust to taste!

Weekend Chef

2006-09-17T19:31:00.000+09:00

Ash cooks on the weekend, sometimes for every single meal =) Not only do I get spoiled by getting the weekend off but I love his cooking -he is GREAT!
Korean Chijimi and Bibimbap are common weekend dishes and tonight we had bibimbap.
I LOVE it.
It may have been the fact I came back raving after eating it on Korean airlines that spurred Ash on to make it at home.
Since I don't make it myself and Ash doesn't use a recipe I can't write one out for you, but I'll add some links at the end of the post.

Apparently bibimbap means 'mixed rice' in Korean...

mmm it was so good. It was hard to stop at just two bowls!

Here are some links I found in case you want to try it at home.

Bibimbap

Koreanfoodnyc

Woman's Day Recipe
--> It says to use Jasmine rice, but we just use plain ol' white rice. I really can't imagine using Jasmine rice.

夏野菜のビビンバ(Japanese recipe)

2006-09-16T15:18:00.000+09:00

We received this bag of homegrown corn yesterday. They are so small and pale my first thought was, are they edible? We'll soon find out =)

Update: before I got a chance to cook and try one out, Ash threw the lot out. Apparently the workmate who gave them to us originally got them from his Mum and the corn was excess cow fodder! No wonder they were colourless, tiny and oddly shaped. Probably wouldn't have enjoyed eating them but I hate to see waste so if it's easy to dig a couple of cobs out the trash I'll give them to Ken-chan the neighbourhood rooster :-)

Eggplants everywhere

2006-09-14T09:23:00.000+09:00

Calling all eggplant lovers out there!

This time of year eggplants are cheap and everywhere. I lurve eggplants! Similar to my beloved zucchini which is unfortunately not often found around here and can be very expensive .

When I suddenly find myself with a huge bag of eggplants and a very limited time to use them up it can be hard to think of what to do with them. Grill them with the skin on, take the skin off, rinse under cool water, slice and top with ginger and katsuobushi? Yum, but gets a little repetitive and boring.

This recipe is something a little different and of course super easy and delicious!! Great with rice. You could also use this sauce with almost any vegetable. I know I also use it with shishitou (green pepper).

Spicy Garlic Eggplant

1-2 medium eggplants

Sesame oil

1 tsp (or more) Garlic, chopped

1 tsp Fresh ginger, chopped

2 tsp Hot pepper paste (I use Korean Taeyangcho Gochujang. 'Kochujan' in Japanese)

1 Tbs soy sauce

1 tsp sugar

1/4 C chicken stock

sesame seeds for garnish

- slice eggplant into aprox 3cm thick slices

- saute until soft (you may have to do this in two batches)

- transfer the now soft eggplant to a dish

- lower heat and cook garlic, ginger and hot pepper paste for a minute, then add soy sauce, sugar and stock.

- return eggplant to the pan and cook until sauce thickens and garlic is soft. (add a little cornstarch mixed with a tsp of water if sauce is too thin)

- serve onto a large platter and top with sesame seeds

2006-09-13T16:40:00.000+09:00

Japanese sticky chicken

This is so easy and so good! Basically you don't need a recipe, just mix the following to suit your taste, but here is a loose guide.

-Mix water, soy sauce, vinegar and sugar to taste.
(Aprox 1 C water, 1/3 C soy sauce, 1/2 cup vinegar, 2 and half Tbs sugar)

-1 Garlic clove. Depending on how strong you want the taste, add the clove whole or chop/mince....

-I sometimes also like to add a small chunk of fresh ginger or chilli pepper

- 8 small chicken drumsticks (keep the skin on. If you're like me and watching your weight you can take it off later but really the skin tastes sooo good and I leave it on for Ash)

* Put all ingredients in a saucepan, set to a high heat.
*After it starts boiling, lower to a simmer for about 20 minutes
* Remove any scum
* After 20 minutes, increase to a high heat until the sauce thickens
*Arrange on a platter, remembering to remove the garlic clove
* Delicious with rice. Also good for bento lunches.

HERE is a link to the recipe where I took the quantities from, since usually I would just mix to taste.

2006-09-13T09:10:00.000+09:00

The cutest tiniest eggplants eva!

2006-09-12T22:07:00.000+09:00

Boiling chicken? Sound dry and tasteless? Doesn't have to be!

Perfect Boiled chicken

-In a large pot boil enough water so that you know it will cover the chicken breasts sufficiently.
-Add 1/2 tsp salt
-Once the water is boiling, add the chicken breasts (we leave the skin on and take off before eating)
-Boil chicken for *3* minutes. Time it if you can.
-Once the 3 minutes is up, turn off the heat, put the lid on tightly and leave it until the water has cooled down completely. I generally leave for 1-2 hours.

Do it this way and you'll have perfect juicy chicken breasts!

We eat a lot of chicken breasts! On 'the diet' it was the only meat we could eat because if you remove the skin it is fat free. We still prefer to limit the fat in our diet.
I am still searching for a place that supplies whole chickens... It is my dream to roast a whole chicken... mmm... I have yet to ask if I can order one at the chicken sashimi place but other than there I have no idea where to look. It probably would be a lot easier in a bigger town or city.

We used to live in a bigger town, but 2 and a half years ago moved out here.
oh, the convenience when we lived in a big town! We lived across the road from a Lawsons convinience store (combini), up the road there is a small grocery store, a few doors down is a pub and I see that they have built a coin laundry there now too. Despite how good that sounds I wouldn't move back there for anything! The roads in H-town are terrible. Noisy and congested. It's just too busy for me. I love the small peaceful town of 4,000 we live in now. Even if the local combini often closes at 8pm! (0_0)

2006-09-12T08:45:00.000+09:00

Did you notice the title of this blog is champon cooking? Champon is a dish in Japan with all sorts of things thrown in together with noodles. That basically sums up our cooking. No fancy looking meals! No expensive ingredients! Just whatever is on hand or whatever is on special at the supermarket!

A month after we arrived in Japan, just over 3 years ago, we were thrown into a strict and healthy diet , similar to the macrobiotic diet except that any form of oil was forbidden too! Eek! Basically we lived on grilled fish, veges, plain noodles and miso soup for months. No wonder I lost 9kg!

We're off that diet now (thank goodness!) which means we can indulge ourselves occasionally in the delights of oily and sugary foods, but in many ways that diet changed our life for good. Now if a dish contains more than one tablespoon of oil we start to get guilt attacks ;-) We still eat plain and simple food and it can be a challenge to keep meals healthy without spending a lot of money. This blog is so that I can share simple and cheap recipes I have found, tried and can recommend to you. Enjoy!