Shizuna Posted January 26, 2013 Share Posted January 26, 2013 Haha, yeah, you read it right! I'm a total lover of cooking, and I would love to learn how to make Japanese, Korean, Chinese, Indian,Thai, etc. food. Anything is appreciated ! If you've got any kind of recipes, and a little bit of time, please share your knowledge with me! Thank you already! *bows* And if you don't have got the recipe, just tell me the name of the food, and I'll try to find it from a cook book or internet (: I know many foods already, but of course there are always thousands of different variations about every food. Like Bentos.... THOUSANDS of different recipes ! Please share your favourites with me, I'd really appreciate it! (: Also I could share my recipes here, if you'd like to (: Please help me here! 5 Link to comment Share on other sites More sharing options...
1978 Posted January 26, 2013 Share Posted January 26, 2013 Please Register/ Sign In, in order to see the links. You forget Thai food, hahaha Have you seen some??? 4 Link to comment Share on other sites More sharing options...
Shizuna Posted January 26, 2013 Author Share Posted January 26, 2013 @1978 Ah! Sorry star! Forgot it! But I corrected it now! (: And haah~ *drool dripping* And here is one of my fiancee's favorite recipes. I do it for him at least once a week (: (Of course the ingredients may vary, and I use different ones almost everytime, but this is the basic! I got the recipe from a net site) 3 ounces dried soba noodles 2 - 4 tablespoons miso paste (to taste) (Normal white miso, but you can also try different ones) 2 - 3 ounces firm tofu (2 handfuls), chopped into 1/3-inch cubes a handful of watercress or spinach, well washed and stems trimmed 2 green onions, tops removed thinly sliced a small handful of cilantro a pinch of red pepper flakes ** Cook the soba noodles in salted water, drain, run cold water over the noodles to stop them from cooking, shake off any excess water and set aside. In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour a bit of the hot water into a small bowl and whisk in the miso paste - so it thins out a bit (this is to avoid clumping). Stir this back into the pot. Taste, and then add more (the same way) a bit at a time until it is to your liking. Also, some miso pastes are less-salty than others, so you may need to add a bit of salt here. Add the tofu, remove from the heat, and let it sit for just a minute or so. Split the noodles between two (or three) bowls, and pour the miso broth and tofu over them. Add some watercress, green onions, cilantro, and red pepper flakes to each bowl and enjoy! **P.S. As my own add to this, I often use some fish here. It gives the miso a much richer, umami taste (: Just boil bonito fish flakes or dried konbu in water for 5 mins or so, then add the miso paste to the flavor infused water. Or then just buy powdered daishi and add that (: I like it better like that. It really makes the taste more like umami ! (: Also seaweed is good in almost any miso-soup (: It's delicious and simple, you should try it ! (: 3 Link to comment Share on other sites More sharing options...
KatieMH25! Posted January 26, 2013 Share Posted January 26, 2013 I'm glad there is a thread on asian food! I have a question about sushi?? I live in England and the other day I noticed a sushi lunchbox in the supermarket fridge and this might be a dumb question but how does one eat it? Does one eat it straight from the lunchbox or heat it up in a microwave for a few seconds? can you heat it up? It looks yummy but i didnt want to get food poisoning ....rabbit12 2 Link to comment Share on other sites More sharing options...
Shizuna Posted January 26, 2013 Author Share Posted January 26, 2013 Ahhaha, no worries, feel free to ask me anything Please Register/ Sign In, in order to see the links. MH25 ! It really depends on what the lunchbox says. (: You should try and read the back of the package, and if there are no instructions, then you could maybe take a picture of it and send it to me so that I could check if I could tell by it's looks? But usually they have instructions on them somewhere, telling you something like: "Ready to eat." or "Just few minutes in the microwave and you can eat it" etc. (: You should check it in the supermarket when you go there next time (: 3 Link to comment Share on other sites More sharing options...
hama71 Posted January 26, 2013 Share Posted January 26, 2013 Please Register/ Sign In, in order to see the links. Answer to your question... Sushi is eat as cold... So you don't need to heat it up... If you heat it up you will lose the flavor... So it's best you just eat it as cold... But, just remember don't put them in any warm or hot place too long... That's how you might get food poison... If they use fresh one everything will be o.k. And the picture you post is not a sushi... It's call maki... Maki is also call as roll or hand roll... it's as it said sushi rice roll with something inside and wrip around seaweed sheet... But, califonia roll is little different they put the seaweed sheet inside and sushi rice out side... Sushi is raw fish piece(or cook shrimp piece or cook egg roll piece and there are few other) top of sushi rice... Sashimi is with out sushi rice only the raw fish piece... Lot of people think maki as sushi but sushi and maki are two different... And there is one wrip by seaweed sheet but not maki... It's call Masago and Maguro... Masago is small orange color fish egg... Maguro is salmon egg(it's much biger one)... I hope this help clear out little bit of how you eat them... 3 Link to comment Share on other sites More sharing options...
KatieMH25! Posted January 26, 2013 Share Posted January 26, 2013 Please Register/ Sign In, in order to see the links. , Thank you for your guidance and information! I didn't know any of that stuff about maki and sushi ...... When i checked the packaging, it didnt say anything about how to eat it so that's why i was confused but I'm glad i'll be able to eat these kinds of lunches cold! 1 Link to comment Share on other sites More sharing options...
hama71 Posted January 27, 2013 Share Posted January 27, 2013 @ Please Register/ Sign In, in order to see the links. You're welcome! Most people doesn't know about this... And they think maki is sushi... But, sushi and maki are two different thing... But, it's make with same sushi rice... And I think it should be more into cool not cold... ^^;;; If it's too cold rice will not taste good... So it should be more into cool... And the reason you have to eat cool... Becasue, raw fish or fish egg will get bed if they stay in warm or hot place... That's why they keep them in fridge... And for little more info... I don't know if they will put the pink one... That is ginger... and the green one is wasabi... That and green tea will help sterilizing the food for you little bit... So that's why they put wasabi inside a sushi or side with soy sauce and wasabi to dip in... And eat pink pickle ginger as side and drink green tea... I hope this will help you little more when you try that... ^^ 3 Link to comment Share on other sites More sharing options...
Shizuna Posted January 29, 2013 Author Share Posted January 29, 2013 Please Register/ Sign In, in order to see the links. Wow I'm so happy to have a Japanese food -expert here! ;o Thank you very much ! (: And now that you have showed your experience here, be ready to answer to my questions when I have some ! (; Haha, but yeah, thank you very much ! (: I really appreciate your help! - - - Updated - - - And also, Please Register/ Sign In, in order to see the links. how come that in Finland, there is sushi that is needed to heat...? Can you help me with this one? Because there you clearly said that you MUST NOT heat sushi, but the sushi I bought from our supermarket surely says that it needs to be heated in microwave...? o.o Link to comment Share on other sites More sharing options...
Heir Posted January 29, 2013 Share Posted January 29, 2013 Adobo. Nyehehe. Definitely one of my favorite Asian foods. I'm a third-rate cook, so I can't possibly help you with the recipe. But I really love it. ;w; 1 Link to comment Share on other sites More sharing options...
hama71 Posted January 29, 2013 Share Posted January 29, 2013 @ Please Register/ Sign In, in order to see the links. ... I need to see what kind of sushi you saw at store first... If you have a picture it will be better... But, as I know most sushi should eat as cool not to heat it up... Because, sushi is eat as fresh ingredents... So if you heat it up you will lose the flavor of that fresh ingredents... But, some part of world they couldn't get all that fresh on... So they might said heat it up to sterlizing it... But, this is just my guess... I really have to see what you saw and what ingredents has been use... -- 1 Link to comment Share on other sites More sharing options...
Shizuna Posted January 30, 2013 Author Share Posted January 30, 2013 @hama71 Thank you very much! But no need to ! I already solved the problem! (: It tasted like shit so I threw it away and decided to never eat something made out of un-fresh ingredients again... -.-'' But thank you very much for your answer! (: 1 Link to comment Share on other sites More sharing options...
hama71 Posted January 30, 2013 Share Posted January 30, 2013 Please Register/ Sign In, in order to see the links. ... Oh... that's really bad... I just hope you have a better choice next time... I think there are few place show how to make a simply sushi or maki... I don't know if your country have all the thing you need to make it... For me I kind of make it my way of sushi rice... It's little different as the one use in restaurant... It's just using white suger, vinegar and salt... In restaurant they used 'Mirin' it's mixture of rice wine, salt, vinegar, sweeten so on... I have to make for my niece and nephew also... So I make my own mixture... ^^ It's little bit hard to explain how much of each should be... I just do as it go... so I never measure them... And for the rice.. you have to use sticky rice... I don't know if you can get it in your country also... If you have any Korean or Japanese food store near you... They should have it... also they will have most of thing you need... Like seaweed sheet and thing to help roll the maki(it's made with bamboo stick)... Any way... if you want to know more about it... Just type 'making Maki' at google they will have lot of clip and site to tell you how to make it... ^^ 2 Link to comment Share on other sites More sharing options...
Shizuna Posted February 1, 2013 Author Share Posted February 1, 2013 Hama71 Yeah, we've got lots of japanese, korean, indian etc. food stores near, so it's pretty easy to get all the groceries. And also, I've already like thousands of books of sushi, maki etc. but I'm still just so thirsty for more recipes.. My thirst really can't be helped~ (; 1 Link to comment Share on other sites More sharing options...
hama71 Posted February 1, 2013 Share Posted February 1, 2013 Please Register/ Sign In, in order to see the links. ... Well... there are lot of site do tell about how to make some... But, best is know the each language and search from that country's site... Because, there is alway limit on explain into english for how to cook on some food in each country... Even in Korean food there are more then 100 different Kimchi... Most Korean food are not eat it as itself... It's kind of side dish for rice... If learning language is not easy... So many be it might be easy if you could narriw down what you want to know... Also, what you know might help other to tell you little bit more on it... Some of recipe out there are modulate in their way to make it easier for other to use... Even with same ingredients and same why as they told to do it taste might be different... Most Korean food are like that... It's looks same but ingredients in each place taste different... So it effect on taste... Also, Korean elder said 'Taste of food come from tip of your finger!'... Well... even it look same way of cooking but using your hand to do the cooking do taste change... It's not easy to explain in word... It's best for you to experience yourself... Let do very simple one... 'Na-mul'... this is most basic side dish come up in Korean meal... There are many different 'na-mul'... Today I will let you know spinach one... First, you need spinach... It's your first try so just do one bunch... First, you need to cut of the root part... But, don't cut too much... just root part... Inside small spinach should stay together... Just get the good fresh part and if the piece is too big cut it in half... Then, clean them up with water for 3 or 4 time until the all the soil is out... Then boil the water with little salt in it... When the water is boiling put clean spinach in and cooking just for 1 or 2 min. and turn up the stove... Then leave little bit more then drain them in basket and pull cold water on top to cool it down... Then, when it drain water little bit squeeze extra water in spinach by your hand... You don't have to squeeze all the water but just when you mix with the seasoned it will not too waterly will be o.k. For the seasoned... you need little bit of minced garlic, salt, crash sesame seeds and sesame oil... Well... garlic you don't need too much just little bit 1/2 or 1/3 of piece of mince garlic will do... Salt... this is little bit of tricky... everyone have little bit different taste on this some like salty some doesn't... So you have to just put little bit and mix well and taste to see how much you need more... You could also put shredded green onion... For this you just need 1/2 or 1 green onion... When you get right seasoning... Now you add sesame oil... Some people don't like smell of it... but it will help taste better... ^^ So just put 1/2 or 1 teaspoon and mix them again.. Just remember when you do mixing... It's important to mix well but don't squeeze... Just gentally mix seasoned into spinach... On this mixing you could make it into two one done with hand one with chopsticks... See how this two taste different... For the last... when you place this in dish... You sprinkle some crash sesame seed... In Korean food store they might sale already make one it call '깨소금(crash sesame seeds with salt)'... If you want to see the pictrue of how the finish piece looks like... Paste this '시금치나물' into google or any search site... They will show you picture... Next time... I should show you how to make cucumber one... I never thought writting recipe take this long... I did it by just from my head... not looking at other's... --;;; You could also search for it if you can't wait... I don't know when I could do it next time... Cucumber is '오이무침'... It's little different as 'na-mul'... But, it's one is spisy one... ^^ Any way... I hope this will help you understand about that Korean elder's saying... ^^ I don't know if I could do any other recipe any soon... This is really tire me out... Sorry... that I could give you more recipe... and better one... -- 2 Link to comment Share on other sites More sharing options...
Shizuna Posted February 5, 2013 Author Share Posted February 5, 2013 Please Register/ Sign In, in order to see the links. Oh thank you very much! (: It's really great, and I'll surely try your recipe. Even if it's such a common food around Korea, I've never tried it myself (: I think I know what I'm going to have for meal tonight~ And also, my korean friend has told me a lot about making korean food, but she moved back to korea, and we really can't phone that much, and when we *****-call, we talk about other things, not really food. I guess you can understand. So now I've started to learn myself, because she's not here to help me. So if I have something to ask, I usually ask her, but sometimes I just don't want to use up our short moments of chatting, talking about food. haha.. 1 Link to comment Share on other sites More sharing options...
hama71 Posted February 5, 2013 Share Posted February 5, 2013 Please Register/ Sign In, in order to see the links. ... It's only a side dish... You need few other side dish to go with it... --;;; Oh... so it's really not easy to ask your friend now... But, still you could get some e-mail with her about what you want to know... But, I think she might not have much time to write long e-mail... It's alway much harder to write then tell how to make thing... And best is to watch and do it by yourself... But, it's not alway easy... --;;; And my cooking is kind of my own also... I do follow some my family cook but most of time I do change little bit... You can alway have what you need here... Even there are lot of Korean food store... But, they don't alway have one I need... -- Any way... as I said it before there are more then 100 different Kimchi in Korea... Because, each place have their own way of making it and using different thing in it... So even simply 'na-mul' I told you... Our family used salt... but, some part in Korea use fish sauce not the salt... ^^;;; For 'Kimchi-jji-gae(Kimchi soup)'... some people use pork, but some other people used can tuna... There are few other way to cook too... So even it's call samething but each house might have different taste on that... Do remember that on it... when you cook... You don't alway have to follow everything... You can change some part to easier for you to eat... ^^ 1 Link to comment Share on other sites More sharing options...
1978 Posted March 15, 2013 Share Posted March 15, 2013 As a set ^_^ Link to comment Share on other sites More sharing options...
uruha Posted April 5, 2013 Share Posted April 5, 2013 you forgot iranian foods !rabbit13 Rice soaked Cherry, the tail and the core Sugar Chicken or mince kofte Saffron Salt and oil Cherry with sugar and two cups of water and bring to boil for 15 minutes over medium heat. Then leave to cool. Drain the rice as simple as necessary. Brvghn half a cup of rice in the pot, pour a little of the bottom of the pot and pour the sugar syrup from cherries with slotted spoon and pour over the rice paddy Labhlay will break up all the cherries. Pkhshkn flame under the pot and put it on a gentle flame until Dmkny give. After mixing oil and rice syrup on the merits. Lbalvplv ready after 45 minutes. When pulling Lbalvplv Kvfthryz·h chicken or rice on platter and put the cover on it with a layer of rice. White rice mixed with saffron solution and will break up the rice platter.:leaf12: it was pershian so i used google translate :hamtaro-005 (5): Link to comment Share on other sites More sharing options...
1978 Posted May 27, 2013 Share Posted May 27, 2013 Please Register/ Sign In, in order to see the links. Sounds so interesting ne~~~~~~~ And, Vietnamese food~~~~~~ I've just tried that Hot Pot~~~~~~~~ Link to comment Share on other sites More sharing options...
OnyxAriezz Posted May 27, 2013 Share Posted May 27, 2013 Please Register/ Sign In, in order to see the links. : Wow!! so many veg, and Squish? Oh, they even put pineapple into it. That's new to me. I guess Vietnamese food are not different from us much. ^^ Today, I tried some Japanese food. I love Miso soup and sushi! Those are fantastic! Link to comment Share on other sites More sharing options...
1978 Posted May 27, 2013 Share Posted May 27, 2013 Please Register/ Sign In, in order to see the links. Yes, and they put ginger, cabbages, lemongrass, galanka and kaffir lime leaves, too! Like my Thai spices, ne Onychan Link to comment Share on other sites More sharing options...
OnyxAriezz Posted May 27, 2013 Share Posted May 27, 2013 Please Register/ Sign In, in order to see the links. : i don't know some of those names. But, I found we used the same ingredients here. ^^ Link to comment Share on other sites More sharing options...
1978 Posted May 27, 2013 Share Posted May 27, 2013 Oh, good ne Onychan Herbs can reduce the smell of freshness.... Do you think so?? Please Register/ Sign In, in order to see the links. Link to comment Share on other sites More sharing options...
OnyxAriezz Posted May 27, 2013 Share Posted May 27, 2013 Please Register/ Sign In, in order to see the links. : Herb? Yes, if those herb are put to much that necessary, it will ruin the taste even. I like veg but not much keen on herb. ^^ Link to comment Share on other sites More sharing options...
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