Cookbookmaniac
  • Homemade Udon Noodles by Harumi Kurihara
    Asian Recipes
    Homemade Udon Noodles by Harumi Kurihara
    Regret. There is a popular saying that goes, "Live your life with no regrets." This saying does not ring true to me. I am not a perfect person. I have made mistakes that I wish I could undo. For example: * I started to learn how to drive in high school over 10 years ago, but I never went for my P's. I am now a sardine in the can that we call Cityrail. I went to get my L's again a year ago but I still have not had one driving lesson since. * My ability to save money did not start until a few years ago. I wish I had started earlier, my bounty would have been a lot more voluptuous today. However, that Alannah Hill dress that I bought many years ago and still have not worn was worth every cent. * I wasted many years pining after an ex-boyfriend who suddenly dumped me by disappearing, after many months of dating. I regret not contacting him and telling him "You are spineless" or "You have no balls" (Perhaps it is better that I didn't). I also regret not getting over him sooner than I did. * I regret telling people that I am engaged. My tolerance is at its lowest point when it comes to answering questions such as, "When are you getting married?" "Why get engaged if your not getting married soon?" "How hard is it to organise a wedding?" I secretly imagine poking a stick…
  • Asian Recipes
    Gyoza – Japanese Pan-fried Dumplings
    Gyōza is a japanese dumpling with origins from China. They were introduced to Japan after WWII when the Japanese soldiers returned to their homeland from China. It is now a staple in every Japanese home kitchen and is commonly eaten as a side dish to ramen. Gyōza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyōza should not be confused with wonton. Gyōza have a thicker, chewier skin and a flatter, crescent like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most popular preparation method is the pan-fried style, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Recipe adapted from Asian Dumplings by Andrea Nguyen Gyōza Recipe 350g minced pork 120g finely shredded chinese cabbage (napa cabbage or wombok) 2 teaspoons minced garlic 1/3 cup of finely chopped spring onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon japanese soy sauce 1 tablespoon mirin 1 tablespoon sake 1 egg canola oil sesame oil simmering water Dipping Sauce 2 tablespoons of japanese soy sauce 2 tablespoons of rice vinegar Method 1/ In a bowl mix the pork, cabbage, spring onions and…
  • Cookbook Reviews
    The Japanese Kitchen by Kimiko Barber
    There is something about the Japanese cuisine that captures my heart and taste buds. It seems that every time we visit a Japanese restaurant or cafe, I am inspired to recreate or research whatever it is that i have experienced. It is more than just a plate of food. It is the current seasons best offerings, prepared with utter reverence to its natural taste and texture. When my partner and i go out to eat, it is usually the Japanese cuisine that we go  searching for. Ramen, Izakaya (bar & grill),  sushi train, sukiyaki etc etc. It is so simple and yet complex. It is mysterious but approachable. It is so healthy and one of the world's most misunderstood cuisines. The Japanese Kitchen is a good starting place for people who have just opened the door to the Japanese cuisine. It goes into the history and uses of essential ingredients and gives the appropriate recipes to accompany the descriptions. It is elegantly put together and easy to read. There are beautiful photos of the ingredients, everyday life and dishes. A great, well written novel takes its readers on a journey straight from the pages and into its intended destination... this is not different to cookbooks. This is the Japan that I know and love.