Walnut Miso Soba Noodles

I don't feel really well today (low sodium due to dehydration, another story!) so I decided to stay home and not gym with Andy (side note: really best to do yoga in the mornings, so glad I managed parts of the primary series atleast)* Andy loves Japanese, so I made a try at some healthy soba.

I had to research how to cook soba because the last time I made it, it turned sticky and starchy.
The soba sauce was fairly simple and I'm glad I was able to buy really nice red miso paste in the Korean store last week.

SOBA
* recommendation is around 150-200grams (uncooked) for 2 persons
* boil water, without salt or oil
* drop little by little the soba and stir
* cook for about 5-7 minutes
* strain with cool water until starchiness comes off swirling it around the strainer with your hands . * I washed this off again with water and mixed with a little sesame oil before mixing the sauce

Walnut miso sauce
* 1/2 cup walnuts
* 1/4 cup olive oil
* 2 tbsp red miso paste
*1/4 cup hot water

TOP with:
* shredded nori
* mushrooms sauteed in garlic
* blanched asparagus tips
* optional (for Andy) -
stir fried in sesame oil, garlic, 1 tbsp kikoman + 1 tbsp mirin (chopped chicken breast)
* sprinkle with toasted sesame seeds

Japanese: Okonomiyaki and Tofu Steak

I in general like pancakes - specially savoury Korean and Japanese pancakes which I learned to eat in Thailand. Since I finally found an Asian store here in Dubai that sold the basic ingredients (dashi, mirin, Kikoman, etc) for Japanese cooking I decided to try Okonomiyaki ("as you like") and a new version of tofu steak. Andy liked this meal.

The Okonomiyaki was really pretty simple, mix:

1 cup whole wheat flour

3/4 cups dashi water (1/2 tsp dashi powder + 3/4 cups water)

1 egg

1 cup shredded cabbage

1 cup shredded leeks

1 cup slice mushrooms

* mix all dry ingredients then water, last is the eggs

* fry in sesame oil
* top with fried seaweed, slivered almonds, sesame seeds

* also served it with 3 types of sauce

- japanese mayo, teriyaki sauce or mirin mixed with kikoman

Tofu steak

* firm tofu with bread crumbs

* pan fried in sesame oil

* topped with fried seaweed, green onions, and teriyaki sauce

Mabel's Dinner

I had Mabel over for dinner this weekend - instead of our usual foray into JBR. Mabel and I have been friends since we were 9 years old and have by some miracle (and effort) kept in touch despite moves in schools and ultimately countries...until we met here again in Dubai.

I decided to cook her something special for dinner. Inspired by Tastespotting and eventually Shane's tries at some recipes I chose to make some Pumpkin Spinach Feta Salad (the same salad Mabel and I like eating at a restaurant here called Circles), then That Zuchinni Cupcakes for main, Andy cooked steak as well. We finished off with some Decaf Latte and the Raspberry Lemon cupcakes. I did a variation and blended frozen raspberries with yogurt to make a sauce on top of it. Andy found the lemon rinds annoying...I think I cut it too thickly (the recipe called Zest, and well I put rind). I found the chewiness quite interesting though.

Spinach Feta Salad

600 grams unseeded pumpkin - cooked at 200 C oven for 45 mins each side if thick

* baste with 2 tsp honey + 1 tbsp olive oil (or as needed)

Toss with:

a bed of 4 cups baby spinach leaves

1/2 cup quartered feta cheese

75 grams sundried tomatoes

toasted pine nuts

Dressing

4 tbsp olive oil

2 tbsp lemon juice

1 tbsp mustard

pepper and salt to taste

Here are the links of the other recipes

That Zuchinni Cupcake

http://culinerapy.blogspot.com/2009/06/i-am-niece-of-bob-synes.html

Raspberry Lemon tart

http://www.joyofbaking.com/muffins/CherryRicottaMuffins.html

Khao Soi!

I'm totally in love with Thai food as I just said - I'm not a big fan of thai curries though except for one, called Khao Soi. This is a spicy Northern Thai dish and is usually not served in a lot of Thai restaurants in Bangkok (although they have it in Central Foodloft). It's a soupy-dish with egg noodles, topped with crispy egg noodles, an egg, and served to taste with chilli flakes or oil and pickled cabbages. It is usually served as well with chicken - in some cases a whole drumstick, for this recipe I halved it. 1/2 part made with chicken for Andy and 1/2 made from some faux chicken meat from the Korean store.

I brought some Khao Soi mix from Bangkok and I just cooked it based on that. Also substituted the cabbages for dill pickles, which was surprisingly good. * Will need to research what khao soi mix is made up of, but for now this is what I can share. Ended up with too little sauce, next time should add more.

CHOP

* 3 cloves garlic

* 1/2 white onion

COOK in hot water

* 1/2 carrot

* 2 red potatoes

* 8 oz egg noodles (serves 2-3)

SLICE

* 2 chicken breasts

Heat wok, and stir in 1 tbsp coconut oil or 2 tbsp olive oil with garlic and white onion. Toss in the chicken or faux meat, and add cooked carrot and potatoes. Add a mix of 1 packet khao soi spices + 2 cups coconut milk. Simmer for about 20mins and add 2 more cups water. Serve the sauce with egg noodles and top with crunchy egg noodles (or any crunchy noodles). Also can be eaten with pickled cabbage, 1/2 cooked hard boiled egg and with chilli to taste.

Peewee's Pad Thai

I'm a huge fan of Thai cuisine - the beauty of the tastes (always contrasting) is something that I have always enjoyed. I particularly like the fact that all the ingredients are fresh, cheap and simple. One favorite of mine is Pad Thai - these are basically stir-fried noodles with either tofu, shrimp or chicken and mixed with some fish-sauce, lemon juice and chilli.

I realized the secret to making good pad thai was this = a HOT wok and really good fish sauce!

* prepare all the ingredients before cooking

* make sure you soak the noodles a good one hour or more

* dont overcook the noodles in the wok 2-3 minutes is good

* pre-mix the liquid ingredients before, dont put it one after the other

Pre-mix:

Pad Thai Sauce - mix together and add to noodles

1/4 cup tamarind water

2 tbsp palm or brown sugar

1 tbsp maggi seasong sauce

1 tbsp fish sauce

1 tsp soy saauce

Pre-Soak

Noodles - soak in cold water for 1 hour or more, or until soft, fry in oil

8 0z dry rice noodles

FRY

2 tbsp vegetable oil

* I like to use coconut oil

- In order fry - garlic, tofu, noodles, onions, bean sprouts then noodles and sauce

4 cloves garlice

2 eggs beaten

1 cup extra firm tofu

1/2 cup green onions

2 cups mung bean sprouts

* you can add shrimps or chicken too

To taste

2 tsp crushed chilli flakes

1/2 cup roasted peanuts