Let's share your original recipe! Junk/ B-Gourmet/ Iron Chef!

[Ms. Yoko Anna]

Here we go.

Do you have your original recipe or secret recipe that your mother or grandma passed on to you?
Have you ever experienced where you cook a meal with whatever you had in your fridge and it turned out super delicious?
Or any recipe that may not be your own original but you modified a bit and are convinced many would love as well?

I love eating.
I love cooking.
Eating and cooking has my biggest hobby since I was 12.

I would like to learn some recipe that fine gentlemen cook when they get I-cook-you-get-naked type of date.

Also, I would love to learn some recipe that ladies cook.

Let's share.

 

[Ms. Yoko Anna]

I started this thread because I came across super tasty tuna rice bowel!

Seared Tuna with Okura sauce


White cooked rice
Sushi vinegar

Sashimi grade tuna

Sauce
Garlic 1 clove
Ginger as much as garlic
Green onion as much as you want
Soy sauce 1tbs
Vinegar 1tbs
Sesame oil 1tbs
Mirin 1tbs
Sake 1tbs
Chili oil just a drop

Okura as much as you want
Kanpyou (picked squash thing)
White onion 1/4
Korean sea weed

1) finly chop garlic, ginger, green onion
2) mix the sauces together
3) thin slice onion, put in water to sit
4) take head of Okura, rub with sea salt, boil for 30second, chop super fine.
5) heat sesame oil in a sauce pan, cook garlic, ginger, onion till you can smell those add the sauce mix cook for 20 seconds
6) put a bit of sushi vinegar in cooked white rice, as much as you want, mix.
7) put onion, chopped Kanpyou on the rice
8) sear tuna 10seconds both side, slice put on 7)
9) mix chopped Okura and sauce mix that you cooked in 5)
10) put the Okura sauce on seared tuna.
11) have some small pieces of Korean seaweed on top

Bon Appetite

If you have siso leaf, it will be better to have in.

Okura is hard to use up, this is a good way to clean up some Okura left over.
I always have pieces of tuna in my freezer, everything else is something you always have if you cook Asian food often.
This Okura sauce probably work with cod, but not for salmon or mackerel. I think.

 

[ilikegurlz]

I started this thread because I came across super tasty tuna rice bowel!

Ms. Anna...If you want rice bowel...Just go to any all-you-can-eat-sushi and wait a day or so!!!!

Your recipe does sound yummy though...

Try Thai red curry pineapple chicken...

Heat 1/4 can coconut milk in wok til it boils,
Add 3 tbs red curry paste and stir 2 mins til dissolved into a paste,
Add 3 lime leaves broken and bruised (Like my Heart) and 2 tbs fish sauce,stir 1 Min
Add thin sliced chix, (Skinless, boneless thighs are best), and 1 tbs brown sugar, stirfry 2 mins,
Add 1/2 fresh pineapple sliced into 1/4 inch pieces with 1 red pepper cut into 1/2 inch pieces, stirfry another minute or 2,
Add most of the rest of the coconut milk, keep stirfrying for another 2 mins
Serve with Thai Jasmine rice and drizzle the last few drops of coconut milk over the finished dish.

Call to invite me over when you have this dish perfected...if not...call me over to give you a lesson...:clap2: