Archive for the ‘34000 Meat Dish’ Category

03/31/2011 Wontan Ravioli

Thursday, March 31st, 2011

Ingredients: 18 pieces

  • Vegetable Oil
  • Chicken Breast, cut small
  • Prego Spaghetti Sauce
  • Mozzarella Cheese, Shredded
  • 18 Wontan Skins


  1. Stir fry chicken with vegetable in a skillet.
  2. Mix chicken, Prego, cheese in a bowl.
  3. Wrap the filling in Wontan Skins.
  4. Deep fry them until skin is crisp.

03/30/2011 Shumail

Wednesday, March 30th, 2011

Ingredients: 13 pieces

  • 1.5 pieces dried Shiitake Mushrooms, soaked in enough water 1 hr prior, remove the stems, cut in small pieces
  • 180 g pork, processed with FP
  • 1 TBS dried baby shrimps
  • 1/4 tsp salt
  • (Sauce)
    • 3/4 tsp Shao Hsing Wine
    • 1+1/8 tsp soy sauce
    • some pepper
    • 1/2 tsp sugar
    • 1.5 tsp potato starch
    • ground roasted sesame
  • 3/4 TBS green onions/ginger water (Soak chopped green onions and ginger powder in water for more than 30 min)
  • 1.5 tsp sesame oil
  • 13 pieces green peas ( I substituted with mature snow peas.)
  • 13 slices Wontan Skin (square)
  • vegetable oil
  • mustard
  • vinegar
  • soy sauce
  • lettuce (garnish)


  1. FP pork. Add dried shrimps and salt. FP.  Add Shiitake Mushroom. FP.
  2. Add Sauce and FP.  Add green onion/ginger water and sesame oil. FP.
  3. Wrap the meat filling in the Wontan Skin.
  4. Fill the water in the steamer and start to boil.
  5. Coat the inner basket of the steamer with vegetable oil.
  6. Place a pea in the top center of each Shumai piece. Transfer Shumai pieces to the steamer basket.
  7. Steam with high heat for 6 – 8 min.
  8. Place Shumais on lettuce in the serving dish.  Serve with mustard, vinegar, and soy sauce.


Reference: シューマイ、Book 11, Bibliography

I omitted pork fat, changed the seasoning formula slightly.  Due to lack of fat, it gets lean but tough in its texture.  I reduced salt: but it is still in slightly salty side.

03/29/2011 Chicken Curry Rice

Tuesday, March 29th, 2011

Ingredients: 3 servings

  • Vegetable oil
  • Chicken Breast, sliced very thin
  • onions, cut
  • carrots, sliced thin
  • Bell Peppers, cut
  • 425 cc water
  • (3 pieces x 21 g )House Vermont Curry Roux (Hot), sliced thin
  • ———————–
  • Cooked Rice


  1. Heat the oil in a skillet.
  2. Stir fry chicken and onions until cooked.
  3. Add carrots and bell peppers and stir fry.
  4. Transfer it to the Pyrex 2 QT Casserole Dish.  Add water.  MW (1.6kw) uncovered, for 14 min.
  5. Add Roux, mix well until Roux is melted completely.
  6. MW covered, for 30 sec.
  7. Serve with cooked rice.

03/28/2011 Chanpuru

Monday, March 28th, 2011

Ingredients: 4-5 servings

  • some vegetable oil
  • pork, sliced thin
  • 1 package Firm Tofu, drain and cut in chunks
  • 2 stalks squash, remove seeds, slice
  • 1/2 stalk yellow squash, remove seeds, slice
  • 5 packages: 75 g らくちんちゃんぷるーごーやー (sauce for Goya Chanpuru)
  • 5 eggs, beaten


  1. In a skillet, heat the oil, stir fry pork.  Add Tofu and stir fry until it slightly browns.
  2. Add squash and yellow squash, cook.
  3. Add Goya Chanpuru Sauce and stir.
  4. Add Eggs and stir fry.


Reference: Instruction for the らくちんちゃんぷるーごーやー, 株式会社 赤マルソウ AR、http:/

Chanpuru is Okinawa cuisine, Tofu and Bitter Squash Stir Fry.

Substitutions; Bitter Squash -> Squash and Yellow Squash

The Sauce consists of Dashi, soy sauce, yeast, starch, etc. 


03/27/2011 Toasted Chicken

Sunday, March 27th, 2011


  • Chicken Breast
  • salt
  • pepper
  • lettuce
  • soy sauce


  1. Cut slits in grids all over the surfaces of the chicken.  Sprinkle salt/pepper and rub into the meat.
  2. Place the meat over the aluminum foil. Transfer to the oven toaster.  Toast 15 min, dry liquid with paper towel, flip, and toast 15 min, dry liquid with paper towel. (toast: both top and bottom heat)
  3. Set to 350F oven mode. Bake for 15 min, flip bake for 15 more min.
  4. Transfer to the lettuce lined plate.
  5. Serve with soy sauce.

03/23/2011 Pork Saute with Ishigaki Sauce

Wednesday, March 23rd, 2011


  • vegetable oil
  • pork
  • 島とうがらし味噌豆腐よう(石垣島 漬け込み豆腐)Ishigaki Jima Spicy Miso Sauce made from Tofu, Miso, Sugar, Awamori Shochu Liquor, soy sauce, red pepper, salt, garlic, ginger, roasted sesame, peanut
  • Mitsuba


  1. Sautee pork with vegetable oil in a skillet.
  2. Transfer to a plate, pour Ishigaki Jima Spicy Miso Sauce.
  3. Garnish with Mitsuba

03/22/2011 Chive Fried Rice

Tuesday, March 22nd, 2011


  • vegetable oil
  • turkey ham, cut small
  • garlic chive, cut
  • eggs, beaten
  • cooked rice
  • ————————————–
  • salt
  • pepper
  • soy sauce
  • MSG
  • oyster sauce
  • ground red pepper


  1. Heat the oil in a skillet.
  2. Stir fry ham and chive.
  3. Move the ham and chive to the edge, stir-fry eggs in empty space in the skillet.
  4. Stir togegher
  5. Add cooked rice, and stir fry.
  6. Add the remaining seasonings.

03/21/2011 Broiled Chicken with Oven Toaster

Monday, March 21st, 2011


  • 2 pieces Boneless Skinless Chicekn Breast
  • salt
  • pepper
  • Mitsuba (garnish)
  • soy sauce (topping)


  1. Place the chicken on the cutting board, cut some slits in grids on all surfaces of the meat, cover top with wider plastic wrap, bang with the bottom of the iron skillet to flatten the meat a little.
  2. Sprinkle salt/pepper and rub.
  3. Place the aluminum foil over the oven toaster pan, place the meat.  Broil for 25 min. (top heat only, MAX).
  4. Remove the aluminum foil and drain excess liquid.  Prepare new aluminum foil.  Place the foil on the oven toaster pan, flip the meat so that the browned surface is facing down and place on the foil.  Broil for 10 min until it browns.
  5. Change the mode to Oven Mode (both top and bottom heat) and bake at 350F for 15 min.
  6. Garnishh with Mitsuba, serve with soy sauce.

03/17/2011 Toasted Pork

Thursday, March 17th, 2011



  1.  Place Pork slice(s) on metal rack with a shallow pan underneath.  Bake at 350F in a toaster oven (Oven Mode) for 30 min.
  2. Change  to Broil Setting (only top heat) and bake for 5 min until the top browns.
  3. Serve with Lime Vinegar and Lettuce.

03/14/2011 Pork and Chard Cream Stew

Monday, March 14th, 2011


  • 350 g Swiss Chard, cut into bite sizes
  • 150 g pork, cut into 1 cm cubes
  • 50 g Shimeji Mushroom (Beech Mushroom), divide
  • 200 cc water
  • 130 g (1 pkg)  白菜のクリーム煮用 AJINOMOTO CookDo (Ready Made White Sauce)


  1. In a large skillet, under medium heat, boil water, add pork and chard. 
  2. Under medium heat, Add Shimeji Mushroom and cook.
  3. Remove from the heat.  Add White Sauce.  Mix.
  4. Let it boil.  Remove from the heat.


Reference: Instruction in the package of 白菜のクリーム煮用 AJINOMOTO CookDo,

The substitutions: Chinese Nappa (白菜)->Swiss Chard, Chicken Thigh -> Pork

This white sauce is made of: milk, vegetable oil, cheese, skimmed milk powder, salt, sugar, chicken oil, miso, chicken bouillon, cream, starch, butter, pork extract, pepper, etc.