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@fareastcoastkitchen
Tamagoyaki: Sweet and Savory Japanese Folded Omelette
Tamagoyaki: Sweet and Savory Japanese Folded Omelette
Tamagoyaki with grated daikon
Tamago-yaki (literal translation: “grilled egg”) is a versatile Japanese egg dish that appears everywhere from home-packed bento boxes to three-star sushi restaurants to smokey izakayas. You can’t avoid it even if you wanted to (but you won’t because it’s delicious).
See the recipe and video after the jump.
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Abura-age Pizza
You can dress the pizza with what you prefer
Aburaage is thinly sliced fried tofu. Normally, you’d find it cut into strips in miso soup, over a bowl of udon, or wrapped around sushi rice. Here we will be using the tofu as a bread substitute to make little pizzas. Like most Japanese-y finger foods, these pizzas are a nice snack and they go great with booze.
This is a very simple dish to make; you…
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Kra Pao Moo Kai Dao: Thailand's burger and fries
Kra Pao can be found everywhere in Thailand
Kra pao is probably the most popular dish in Thailand. When I used to work in Thailand, every time my co-workers could not decide what to eat, they always chose good old kra pao.
“What do you want to eat today?”
“I dunno. Kra pao?”
It really is the burger and fries of Thailand.
“Kra pao moo kai dao” means, word for word, “holy basil pork fried egg”. Of…
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Japanese Kitchen Basics: Ami-Jakushi
Japanese Kitchen Basics: Ami-Jakushi
The ami-jakushi (literal translation: net scoop) is a ladle with a shallowly curved mesh screen attached to the scooping end. It functions as the pool skimmer of the Japanese kitchen. Anytime you are cooking with a substantial amount of liquid, you’ll want to have one of these near by.
(more…)
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Baby Aji Kara-Age
Goes great with beer.
Kara-age is a term basically meaning “thinly breaded and fried”. You can kara-age chicken, fish, squid, burdock roots, cartilage, testicles – basically anything that flour will stick to. It’s is not something you want to make for your dates with Japanese girls. It’s the kind of food Japanese dads eat in their living rooms in their underwear while they watch the game, drink…
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French Culinary Origami: Chemiser
French Culinary Origami: Chemiser
Chemiser is a French term literally meaning “to put a shirt on”.
Obviously, food doesn’t need clothing. For cooking, “chemiser” means to cover your food with baking paper, usually while it’s simmering. This is locks in the flavours while our food is stewing away. It also helps to keep the shape of the ingredients and cook everything evenly. The Japanese call it an otoshi-buta.
Here is a quick…
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Chae Hom "Country" Buffalo BBQ
Chae Hom “Country” Buffalo BBQ
BBQ Buffalo and pork larp. Great meal.
In a previous post, I mentioned I was visiting my good friend, Pui, in his secluded hometown of Chae Hom in Northern Thailand. He always talked to me about his home town, but he referred to it as “my country”. English isn’t Pui’s first language so, at first, I thought he was just mixing up “town” with “country”.
But when I got there, I understood what he…
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How to cut a pepper
How to cut a pepper
Peppers can be a little tricky to cut. But follow these steps and it be very simple.
Step 1.
Cut peppers in half
Step 2.
Again, cut the pepper in half. You should a 4 quarters.
Step 3.
Remove the seeds and white inner flesh. Has a bitter taste.
Should look like this.
Step 4. Cut in to desired size. Weather you are cutting juilinne or paysanne cut with the peppers skin down.
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Niku-Jaga: Japanese Meat 'n Taters
Niku-Jaga: Japanese Meat ‘n Taters
Niku-jaga (literal meaning: “meat and potatoes”) is probably the #1 Japanese soul food. It is a hearty, filling dish that is simple to make, almost impossible to screw up, and delicious.
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Chae Hom Style Soft Boiled Eggs
Chae Hom Style Soft Boiled Eggs
A great meal to eat after hanging out naked in a hot spring with your bros.
Chae Hom is a small district in the Lampang province of northern Thailand. Due to the mountainous terrain of the area, Chae Hom has been secluded from the rest of the country, even though it is only about 40 km from Chiang Mai. Life is simple there and I loved it.
My good friend from culinary school, Pui, is from Chae…
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