Asian Dishes, Japanese/Korean, Snack

Chicken Gyoza

7shasha7

I posted once on meat dumplings but after that I’ve never made them anymore until today. Yes, it’s the one week term break and I have to start cooking again. 😂

Ingredients for today’s chicken gyoza:

1. 300g minced chicken

2. 1 cup finely shredded cabbage

3. 1 tbsp light soya sauce

4. 1 tbsp yonzu sauce

5. Two dashes of white pepper

6. 1 tsp salt

7. 1 tbsp sesame oil

The method is to simply pan fry in a tablespoon of oil and when there’s colour at the bottom of the gyoza, add a swirl of tepid water around the pan and cover to steam. It’s done when all the water has evaporated.

I didn’t make any sauce to go with it because I ran put of fresh ginger but the usual Singaporean chilli sauce style that goes with every snack works well for me. 😌

Make some🥟 🥟 🥟 today and freeze! (In fact, I froze the remaining to give to a friend later on for helping to babysit).

Asian Dishes, Japanese/Korean, Meat

Stir Fried Japanese Sweet Sauce Beef

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This is so simple to make especially if using the bottled Japanese sweet sauce. I think it’s almost like a teriyaki sauce?

I think this will be great served with Japanese white rice but since the Hubster doesn’t like Jap white rice and for his lunch it’s usually wraps, I wrapped these beef with romain lettuce and raw crisp juicy sweet yellow peppers.

1. Heat oil in pan and add garlic.

2. Add beef which has been marinated with the sweet sauce overnight.

3. Add sesame seeds.

4. Make a cornstarch slurry using half a tablespoon of cornflour and two tablespoons of the liquid in the pan from the beef.

5. Make wraps or serve with rice.

Salads and Vegetables, Sauces and Sambals, Sides, Snack, South American/Mexican

Hot Avoacado

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I love avocado spreads! And instead of buying them ready made from the supermarket (which can be soooo expensive) I’d rather make myself. Plus it’s so easy to just dump all in a mini food processor and whiz everything to a pulp.

In my version, I used three ripe avocados, half a large tomato, a tablespoon of jalapeno hot sauce I had got from London, sea salt, black pepper and half a large lemon juice.

It was delicious!

Salads and Vegetables, Sides, Western

Ayver

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I first heard of ayver back in 2011 or 2013 when a colleague went on a trip to Macedonia and came back with a bottle of this wonderful red spread for us all ro share.

This evening I had four rather small red peppers and so decided to make this spread.

Original recipes, or rather, many recipes called for eggplant to be mixed but since I didn’t have any I used purely red peppers.

First I roasted them till blackened then removed the skin and seeds. I placed the red pepper meat into a food processor together with lemon juice, olive oil, garlic and salt.

Bread and Batter, Desserts, Malay, Snack

Jemput-jemput Pisang (Banana Fritters)

7shasha7

I posted once before jemput-jemput durian. That was my own take on the classic Malay jemput-jemput or fritters. It’s usually made with bananas.

And since the weather here has been absolutely punishing, the bananas that I had just bought hours ago quickly ripened so fast left out on the kitchen counter. So I decided to save them and make these banana fritters which The Son loves so much.

It’s so simple to make. I used three overripe Malaysian bananas, 1 cup plain flour, 1 tbsp raw sugar, a pinch of bicarbonate soda and a pinch of salt. Now, there is no need to add salt at all actually but I just like the idea of sweet and salty together.

Mash bananas first and then add the rest of the ingredients with 1/2 cup of tap water and mix them all up. Using an ice cream scoop, drop dollops of the dough and fry them till golden and cooked through.

Delicious eaten hot or warm with a cup of tea. 🍌🍌🍌