Tuesday, October 24, 2006


Actually its omelette and rice , hihihi! Japanese people find ways to make english words shorter.

This is another very easy dish and I assure the moms that kids will love this . So if you have kids ,try this.


left-over rice ( 1 cup per person )
eggs ( I used 2 for one person, you can use more but not less )
milk ( a bit )
chicken ( sliced in to small pieces )
onions ( 1/2 , diced )
cooking oil
salt and pepper

Here's how ..

Chicken rice ( thats how they call it there )

1. Put a small amount of oil on skillet, add onions and stir until onions becomes transparent.
2. Add the chicken, cook.
3. Now add ketsup ( tomato or banana ketchup is ok ), about 5 tbsp. Stir.
4. Add in the rice , and stir until the ketchup covers all the rice . Season with salt and pepper.
5. Put in platter, set aside.

Now I know I dont have to tell you how, everybody can make it. But here's a few tips.

1. Add milk to the eggs when you beat it. This will not only add flavor but will also make your omelettes fluffier. Some use fresh cream so if you have then use it.

2. Make sure the skillet if very hot before you pour in the eggs.

3. Be very quick in cooking the omelette, do not over cook.

4. Pour your omelette on the chicken rice, drizzle ketchup and your done.

enjoy cooking everyone!

Monday, October 16, 2006

salmon meuniere

Easy dinner for me and hubby . Potato salad , fresh tomatoes and radish sprouts with blanched broccoli together witht he main dish in just one plate. Isn't that nice. A bowl of rice on the side and a cup of hot soup. No tons of dishes to wash this time .

Here's how I made the meuniere .

You will need .

fresh sliced salmon , washed and patted dry .
a mixture of your favorite herbs , chopped
salt and pepper

here's how :

1. Sprinke the fish with the herbs , salt and pepper to taste.
2. Dredge it with flour.
3. Saute' in butter.

note: if you dont have herbs, salt and pepper only is also equally delicious !
Very easy to prepare , huh. This is also a favorite " obento " of my hubby.

Thursday, October 05, 2006

kimuchi nabe

kimuchi nabe

People here have many ways to keep them warm or else who can survive the long and cold harsh winters ? One of those ways are the many delicious " nabe mono ", or hotpot recipes that are served on the family table and restaurants during the winter. My favorite and one of the 2 that I can make is the dish above.....kimuchi nabe. Maybe you already know it, kimuchi is a hot korean food. Very easy and healthy too....


kimuchi paste or sauce ( can be bought at asian grocers )

kimuchi ( chinese cabbage and other vegetables fermented in the kimuchi paste also sold at any local asian grocer )

chinese cabbage ( bite pieces )
tofu ( I used the firm kind this time )
leeks ( sliced diagonally , bite pieces )
pork meat ( thin slices )
nira ( another kind of leek that has a stronger smell )
japanese radish ( actually most dont use this but ...I love them so ..)

how to:

1. In a large hotpot ( earthen ware is best ), put the kimuchi paste and enough water.
2. Now put the meat and simmer . Now I boiled the daikon that I cut into bite pieces
  beforehand until they are soft then I added it to the meat mixture and let it boil again.
3. Put the kimuchi vegetable first then, Arrange the fresh vegetables and tofu around the meat and cover the pot, simmer until cooked.

Serve with hot rice....careful you dont burn your tonque !

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