Archive for the ‘35000 Egg Dish’ Category

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

Procedures:

  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.

Comments:

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:/www.akamarusou.co.jp

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. 

 

03/22/2011 Chive Fried Rice

Tuesday, March 22nd, 2011

Ingredients:

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

Procedures:

  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.

03/17/2011 Toasted Pork

Thursday, March 17th, 2011

Ingredients:

Procedures:

  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.

03/13/2011 Chard Fried Rice

Sunday, March 13th, 2011

Ingredients:

  • vegetable oil
  • pork, sliced and cut
  • Swiss Chard, chopped
  • garlic chive, chopped
  • eggs
  • cooked rice
  • ——————–
  • salt
  • pepper
  • MSG (optional)
  • sesame oil
  • ——————
  • lettuce

Procedures:

  1. Heat the oil in a skillet.
  2. Stir fry Pork.
  3. Add Chard and Chives and cook.
  4. Place meat and vegetables to one side of the skillet and in the empty space, cook eggs and scramble.  When eggs are cooked, stir everything together.
  5. Add rice and stir fry.
  6. Season with salt, pepper, MSG, and Sesame oil.
  7. Toss over lettuce and serve.

03/10/2011 Omlet Rice

Thursday, March 10th, 2011

Ingredients:

  • vegetable oil
  • onion, cut small
  • ——————————-
  • Chinese Grilled Pork, chopped
  • garlic chive, chop
  • Shiitake mushroom, cut small
  • Demi-Glace Sauce
  • ——————-
  • Cooked Rice
  • ———————
  • vegetable oil
  • egg、beaten
  • ——————-
  • ketchup
  • Mitusba leaves

Procedures:

  1. Heat the oil in a skillet. Stir fry onions.  Add pork, chive, mushrooms, and Demi-Glace Sauce.  Cook until sauce is absorbed in the vegetables.
  2. Add cooked rice and stir fry.  Remove from the heat.
  3. In another skillet, heat the oil, dry off the excess oil with paper towel. Reduce the heat to low.
  4. Pour the egg in the skillet.  Stir fry with low heat, flip, transfer to the plate.  Repeat until all egg is used.
  5. Wrap seasoned rice with omlet.  (Use toothpicks to keep the egg together, until serving time. )
  6. Top with Ketchup and Mitsuba.
  7. Immediately before serving, REMOVE ALL TOOTHPICKS ( so that your guest or yourself would not injure yourself).

02/26/2011 Fried Rice

Saturday, February 26th, 2011

Ingredients:

  • Vegetable Oil
  • green onions, chopped
  • onions, chopped
  • eggs
  • cooked rice
  • parcely flakes
  • Seasoning for Chicken Flavored Instatant Ramen Noodles
  • Mitsuba (garnish)

Procedures:

  1. Heat the oil in a skillet, stir fry green onions and onions.
  2. Move onions to the left-half, stir-fry eggs in the right-half side of the skillet.
  3. Add cooked rice and parcely flakes, stir-fry.
  4. Add seasoning for Chicken Ramen Noodles to taste.
  5. Transfer to the serving dish, garnish with Mitsuba leaf.

02/24/2011 Spinach and Egg White Soup

Thursday, February 24th, 2011

Ingredients: 2 servings

  • 1 C (240 cc) water
  • 2 tsp Gara Soup Powder
  • soy sauce
  • spinach, MWP, cut
  • ——————
  • vegetable oil
  • Egg Whites

Procedures:

  1. MW water in 2Cup Pyrex Measuring cup until very hot.
  2. Add Gara Soup and mix.
  3. Add some soy sauce to taste.
  4. Add spinach.
  5. Heat skillet and stir fry egg whites with vegetable oil.  Drop stir-fried (scrambled) egg white in the soup, and stir.

01/02/2011 Chicken Miso Fried Rice

Monday, February 14th, 2011

Ingredinents:

  • vegetable oil
  • eggs
  • onion, chopped small
  • hot dog relish, chopped small
  • Sauerkraut
  • green onions, chopped small
  • Tori-Miso
  • cooked rice
  • ground red pepper
  • MSG (optional)

Procedures:

  1. Heat the oil in a skillet, stir-fry eggs, remove eggs from the skillet, and set aside.
  2. In the same skillet, add oil if necessary, stir-fry onions, relish, Sauerkraut and green onions, until onions are cooked.
  3. Add Tori-Miso and stir fry.
  4. Add Cooked Rice and stir fry.
  5. Season with ground red pepper and MSG.

12/20/2010 Custard Pudding (Failure)

Monday, February 14th, 2011

Ingredients: 5 of 100 cc aluminum cups

  • a little vegetable oil
  • 225 g milk
  • 60 g sugar ( reduce next time)
  • 125 g eggs
  • 2-3 drops vanilla extract
  • some caramel sauce

Procedures:

  1. Coat the inside of the aluminum cups with very little oil.   (I forgot this step.)
  2. MW milk and sugar in a Pyrex Cup until sugar melts.
  3. Beat eggs a little in another Pyrex container with a whisk.
  4. Add milk-sugar mixture (50 C or lower) to the egg gradually, and mix well.
  5. Pour through a strainer to remove the lumps.
  6. Add vanilla and mix.
  7. Heat the water in a steamer until the steam starts to come out.
  8. Drop a small quantity of caramel sauce into each mold.
  9. Pour the custard into each mold.
  10. Place all molds in the steamer, cover and  steam about 10 min. (12 min and I over cooked. ) (Ideal temperature 85 – 90C in the steamer: it is better to reduce the heat once the water boils.)
  11. Cool at room temperature in an ice water bath, refrigerate.
  12. Remove from the mold with a small knife, invert, and serve.

Comments:

Based on: カスタードプディング、Book 18, Bibliography

It was slightly too sweet.

The temperature for steaming was too high: many craters formed on the surface.  The original procedure at step 10 instructed 20 min of steaming; but since the temperature was too high, with medium heat, 12 min cooking overbaked the pudding slightly.  Texture was slightly harder.

Since I used home-frozen egg yolks (with very little honey and water added before freezing) , which did not defrost well, the egg yolk mass sunk at the bottom.  Egg yolk should not be frozen, I guess, for the purpose of pudding.

Coating the molds with a little oil might have made unmolding easier and cleaner; but I don’t think it was a big deal.  To much oil heats the egg surface quickly and may create more craters.

This failure made me realize how important it is to learn/master temperature control using a simple steamer (consisting of only metal pan and hot water without any digital control.)

01/24/2011 Nozawana and Egg White Fried Rice

Monday, January 24th, 2011

Ingredients:

  • Vegetable Oil
  • Egg Whites
  • Nozawana Green (Fresh Ones, chopped )
  • Sesame seeds, roasted, ground
  • Cooked Rice
  • Seasoning for Beef Flavor Ramen Noodles
  • salt
  • pepper
  • MSG (optional)
  • Mitsuba(optional garnish)

Procedures:

  1. Heat oil in a skillet, stir-fry egg whites, transfer it to the plate.
  2. Heat oil in a skillet, stir-fry Nozawana Green, transfer it to the plate.
  3. Heat oil in a skillet, stir-fry rice,  sprinkle sesame, add Nozawana, and egg, stir.
  4. Season with Seasoning for Beel Flavor Ramen, salt, peppre, and MSG.
  5. You may garnish with Mitsuba, or any herb you like.

Comments:

Inspired by: 野沢菜と卵のチャーハン、山本麗子、NHK きょうの料理、http://kyounoryouri.jp

The original used Pickled Nozawana, whole eggs, chicken bouillon powder, and used no MSG.  I replaced them with, fresh Nozawana, egg whites, Beef Flavor Ramen Seasoning Powder, and MSG.  I ignored the original procedures.