Home Made Sauces, Pickles and Preserved Items .

 

INTRODUCTION

This is a compilation of common sauces, preserved vegetables, pickles and etc. targeted at house chefs.   It is definitely not a bad choice to prepare home made sauces though outsourcing some items can be cheaper at times. One good thing is that you are aware of what is included in the read made sauces.  One of the sauces that I like is homemade pasta sauces and you may want to have a look.

For recipes, click on the picture or title and go to the relevant link. If the link goes to Facebook Pages, click on individual picture, all the recipes and instructions were stated in the relevant picture.

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• Condensed Milk (炼奶）

 

• Preserved Ginger and Century Egg (皮蛋酸姜）

 

• Mayonnaise And Thousand Island Dressing (蛋黄酱及千岛酱）

 

• Green Chilies Pickles (腌制青辣椒）

 

• Chinese Style Radish Pickles (开胃小菜- 腌制白萝卜）

 

• Coconut Pandanus Jam/Pandan Kaya (香兰加耶酱）

 

• Pasta Sauce （意大利面酱）

 

• Chilli Sauces  （家居辣椒酱）

 

• Korean Kimchee  （韩国泡菜）

 

• Japanese Curry Roux （日式咖喱酱）

 

• Mushroom Bean Paste Minced Meat Sauce (香菇肉酱）

Hope you like the post today. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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An Indian Style British Traditional Breakfast Item –Kedgeree or Kitchari

  

INTRODUCTION

This is the first time I cooked this dish and I do not know much about the dish. However, after assessing its ingredients, I have decided to give it a try. Surprisingly, the taste of the dish was awesome and if you like Biryani Rice (Nasi Biryani in Malay), you will like it. In my humble opinion, the taste is very very similar to fish Biryani.

Since I have limited knowledge on the dish, lets learn together from Wikipedia:

“Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

Kedgeree is thought to have originated with an Indian rice-and-bean or rice-and-lentil dish Khichri (or Pongal), traced back to 1340 or earlier.It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine. It is one of many breakfast dishes that, in the days before refrigeration, converted yesterday’s leftovers into hearty and appealing breakfast dishes.”

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WHY THIS DISH

I am the moderator of a Google Plus Communities, Singapore, Malaysia and Indonesia – All About Food and one of the members Ms. Elly Yustina Ibrahim have posted this dish, Kichuri and I am very interested in her recipe. I told her that I am going to try her recipe since I have some Basmati rice at home. Basmati rice is a special long grain rice with lower glycemic index and is commonly used in the cooking of famous Biryani rice. You may want to know more about Basmati rice HERE.

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WHAT IS REQUIRED

Recipe adapted from : Kichuri Rice from Ms. Elly Yustina

Serving : 4-6 adults

• 2 cups of Basmati rice

• Half cup of lentil dhal ( I used split mung beans)

• 500 grams of fresh fish fillet ( I used batang fish)

• 10 cherry tomatoes or 2 big tomatoes cut into chunk

• 4 boiled eggs (de-shelled) and cut into 1/4

• 1-2 big onions (cut into small pieces)

• 1 branch of curry leaves or 2 to 3 bay leaves

• 1 small cinnamon stick

• 2 tablespoons of curry (turmeric) powder

• some chopped corianders leaves (chopped)

• 1 small cups of plain yoghurt

• 2-3 tablespoons of ghee or butter

• Salt to taste

• Sugar to taste

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STEPS OF PREPARATION  

• Marinate the fish fillet with some curry powder, some curry leaves, salt for about one hour.

• In a frying pan, put half of the ghee and pan fry the fish fillet under medium heat until the fish is cooked. Take out the fish, cool and set aside for next step.

• Cut the boiled eggs into one quarter and use the same oil to pan fry the eggs until slightly golden brown. Scoop out and drained the oil.

• Use the same frying pan, put the remaining half of the ghee and stir fry the onion, curry leaves (or bay leaves) until the aroma of onion start to spread. Add in curry powder, cinnamon stick and stir fry for another one minute. Add in dhal, Basmati rice and stir until well mixed. Off the heat, add cherry tomatoes and transfer the rice to the rice cooker. Add in adequate water according the instructions come with the rice. For me I have added 2 cups of water for 2 cups of rice. Cook the rice per rice cooker’s instruction.

• While the rice is cooking, flake the fish and take away all the bones. Set aside for later use.

• Pour the plain yoghurt into a small serving bowl and add in the chopped coriander. Stir well and set aside.

 

• When the rice is cooked, add in the eggs and flaked fish meat on top of the rice and stir to mix well. Add in additional curry leaves if desired. If you like it hot, you can add in some chilli powder or red cut chilli.

• Best served hot with the yoghurt dressing.

Note that as a side dish, I have prepare some tamarind prawns which I will share in another post.

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CONCLUSION

If you like Biryani rice, you will like this dish. The taste is very much like fish biryani rice. My kids were having it without any complaints and that surprised me as they have never being exposed to Indian cuisines except Korma chicken that I have cooked. The rice is buttery aromatic because of the ghee and it goes extremely well with yoghurt dressing.

Hope you like the post today and I would not hesitate to cook this again since it is within my jurisdiction to add or minus the spices that were used and I am able to tailor it to suit my families taste buds. Cheers and have a nice week ahead.

For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

 

When East Meets West, It Is A New Cuisine….Japanese Curry Spaghettis

INTRODUCTION

It was last night’s dinner and I wouldn’t have any luxury of time to take additional photos. Therefore, with the limited photos that I have taken, I will just share this extremely nice “one pot” noodle dish – JAPANESE CURRY SPAGHETTIS. I did not refer to any recipe when I cook this but before I cooked this, I have predicted that it would be a nice combination and this was confirmed by my wife after she took the first bite : “It is much better than spaghettis with tomato pasta sauce!”

I have a post on Japanese curry potato pie yesterday and I have some leftover Japanese curry cubes. When I read Travelling Foodies’s Spaghetti with Bacon and Leeks (Ree Drummond), I told Ms. Yen Simpson (the blog owner) that I like pasta but I do not like the cooking time. She assured me that it is very easy to cook and took her only 8 minutes to cook the spaghettis. I concluded that I will try to cook the spaghettis again and it ended up that I was cooking spaghettis with the leftover Japanese curry cubes.

Personally, I should say, this is a good combination. My kids were asking me when am I going to post this recipe in my blog because they wanted their cousins in Malaysia to try the spaghettis. They said that it was very nice. What they said were expected since they like noodles and Japanese curry sauce which was sweet and not spicy. That, however, should only be used as a reference and readers should try to prepare this and testify yourself if it is a nice combination.

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WHAT IS NEEDED

Servings: About 4-5 Adults

All measurements are estimated and you can always add or minus or even substitute the ingredients to suit your family’s taste buds.

Must Haves

• 400 grams of spaghettis (cooked using package’s instructions)

• 250 grams of Japanese curry cubes or Japanese curry sauce

• 2 medium sized onions (cut into small pieces)

• 3 cups of water

• 2 tablespoons of olive oil or cooking oil.

Optional and Substitutable

• 20 grams of slightly sweetened cooking chocolate

• 4 chicken franks (cut in slices)

• 1 small carrots (cut into cubes)

• 150 grams of cauliflower (cut into smaller pieces)

• 1 small packet of fresh mushrooms

• 150 grams of minced meat

• Some coriander leaves or Chinese celery for garnish.

• Seasonings for taste.

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STEPS OF PREPARATION

Cooking the pasta

• Cook spaghettis until desired texture and it is best to follow the instructions in the packaging to get best results. Every pasta will have different cooking time.

• After cooking, drain away the water and put it in icy cold water for 3-4 minutes. Drain again and set aside for later use. The purpose of this step is to make the pasta more chewy rather than soggy.

Preparing the Japanese Curry Sauce and Assembly the dish

• In a sauce pan, heat up some olive or cooking oil under high heat. Add in onion and stir fry until aroma start to emit. Add in broccoli, carrots, minced meat, chicken franks and mushrooms and stir fried for 1-2 minutes. Add in the water and let it simmer under medium heat for 2-3 minutes. Add in Japanese curry cubes or Japanese curry sauces and let it simmer for another 2-3 minutes.

• In order to “enhance” the colour and the sweetness of the curry, add in the cooking chocolate and let it melt into the sauce. Once the chocolate have melted, off the heat and add in some coriander leaves, if desired.

Theoretically, no condiment is needed but it is advisable that to take a spoon and taste whether the sauce suits your taste buds. Add additional seasonings if desired.

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Assembly of the pasta

• In a big serving plate, place some spaghettis on top of the plate and scoop some pasta sauce and place on top the spaghettis. Garnish with desired greens of choice such as fresh coriander leaves. Best served hot during meals.

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CONCLUSION

This combination is fabulous and it is kids friendly. I do hope that readers can take a step out to try making the dish. If you can’t get ready made Japanese curry sauce, you can always used traditional curry sauce which can be slightly spicy. Remembers, the dish have full flexibility in the selection of ingredients that your family likes..

This recipe was included in Page 65-66 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of “Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at kengls@singnet.com.sg and separate arrangement can be made.

Hope you like the post today. Cheers and have a nice day.

 

An International Pie That Will Suit Everybody’s Taste Buds–Japanese Curry Flavoured Potato Pie

INTRODUCTION 

As a Malaysian, I loved curry but I can’t cook curry that is spicy because I have to consider the palate of my kids. Beside curry, I loved curry puffs but I do not really like the filo type of pastry or pastry that requires deep frying… and… I like the type of pastry that is usually used to make apple pies or chicken pies.  Therefore, I have decided to make “curry pie” using Japanese curry cubes. 

When I first travelled  overseas donkey years back, I always craved for Malay or Nonya curries. However, most restaurants overseas did not sell these curries. The more popular curries was the Japanese curries. Initially, I never like Japanese curries because it was sweet and not spicy hot.

I did not “touch” these curries for many years until very recently because of my kids. My kids liked curries but they can’t take the spiciness. When we cooked curry, they will fight for the potatoes. When they know there was a curry dish, before their meals, they would take a cup of cold water with them. During the meal, they would dip the curried potatoes in the cold water and ate them. At times, they would run around the dining table because the washed curried potatoes were still too spicy hot for them.

Two three month’s ago, my kind neighbour gave us some Japanese curries that she cooked and I am very happy to see that my kids were eating happily and requesting for more. Since then, it was quite common for us to cook Japanese curries at home and personally, I have get used to the taste and fell in love with it. Bear with me, the next post will also be another Japanese curry post and I am sure you will like it.

This recipe incorporated both the Western and Asian cuisines ingredients. It is a normal pie crust and you have full flexibility to shape the pie crust topping to your desired pattern. It is cooked with Japanese curry cubes which was not spicy such that it will be more acceptable to Western readers. To make it creamier like Western pie, I have added fresh cream and some parmesan cheeses. The potatoes and curry should be well liked by the Asian readers as it is very common that potatoes are used curry cuisines.

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WHAT IS REQURIED

For Potatoes Fillings (Make 8 tarts)

• 3-4 potatoes (boiled and cut into cubes)

• 100 grams of cauliflowers

• 60 grams of Japanese curry cubes (about 3 curry cubes depending on brand)

• 1/4 cups of parmesan cheese (optional)

• 1/2 cups of double cream or whipping creams (optional)

• Pinches of salt and sugar

• 1 1/2 cups of water

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For Pie Pastry

• 50 grams egg yolks (lightly beaten)

• 250 grams plain flour (sifted)

• 20 grams of icing sugar (optional)

• 125 grams of chilled butter cut into cubes

• 50 grams of icy cold water

• 1 egg yolk for egg washing

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STEPS OF PREPARTION

Preparation of Potato Filling

• In a pot, put the water and curry cubes and bring to boil under high heat. Once boiled, turn to medium heat. Add cauliflowers and let it boil for 1-2 minutes. Add in potatoes cubes and boil for 2-3 minutes. Add in cream, salt, sugar and parmesan cheese. Boil for another one minute before off the heat. Let it cool and set aside for later use.

• It is wise that you take some cooked curried potatoes and taste whether the fillings suits your taste buds. It have to be slightly high handed with your seasonings because this pie crust is not very sweet.

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Preparation of Pie Pastry and Baking The Pastry

• Preheat your to 180 degree Celsius.

• Beat together one egg yolk, few drops of cooking oil and 2 tablespoon of water. Stir well and sift into a container. Set aside for later egg washing.

• In a big mixing bowl, put butter cubes and sifted plain flour together. Use the finger tips to rub the butter cubes and flours together until it become crumby. Add in sifted icing sugars and continue to rub until well mix. Add lightly beaten eggs and water, mix slowly until it become a dough.

• Have a clinging wrap on the table, place the dough on top of the clinging wrap. Put another clinging wrap on top of the dough. Use a rolling pin to roll it into a flat sheet with about 0.5 cm thickness. Transfer the dough to the pie tin and use your hand to press the dough against the sides and make it as even as possible.

• Roll the remaining pie pastry into a flat piece, cut to small strips and set aside for later use.

• Fill the pie tins with the curried potatoes. Place the dough strips on top of the curried potatoes in your desired pattern. (Initially, as I am unsure whether I have adequate dough to made a net pattern, therefore I have started the pie with this pattern. Subsequently, since I have some dough left, I have put additional strips to make it into a net pattern.)

• Use a brush to brush pie crust evenly and baked in the oven for 15 minutes .

• Take the pie out and perform the second egg washing. Wash thoroughly and bake for another 5 minutes.  Note that this step is optional but I like to do this for all my pastries. Should the pie have signs of burnt, lower the temperature by about 20 degrees and continue baking.

• Transfer to the wire rack for cooling. Let it cool completely before take the pies out from the pie tins. 

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CONCLUSION

If you like curry puff, you will like this. The pies were prepared after taking into consideration the needs of both Asian and Westerner’s taste buds. Of course, if you like to make the curried potatoes using the local curry paste, it is definitely acceptable. If you like it spicy hot, add in some chilli paste… But I preferred the sweet Japanese curried potatoes with a mild taste of cheeses and creams.

Hope you like the post today and cheers.

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

Special – What I cooked today (家常便饭系列）- 22-7-2013–Korma Chicken (科尔马鸡肉）

    

 

UPDATED POST ON 16-2-2015 – Update with another set of images since i cooked the dish today.

On 22 July, 2013, white rice served with:

1. Korma Vegetable and Chicken       (蔬菜及鸡肉科尔马）
2. Blanched Ladies Finger                 （青烫羊角豆）
3. Chinese Cabbage (Napa) Soup       ( 大白菜汤)

To day, I have decided to cook Korma Chicken and Vegetable to expose my kids to curry dishes. As per my daughter’s request, no additional dishes were needed since she said she liked the dish and they have the Chinese Cabbage (Napa) soup which I cooked for lunch.

I agreed with her and just blanched some ladies finger to go with the Korma dish. If you want detailed pictorial instructions on cooking the Chinese Cabbage (Napa) Soup, you can follow the link above to Guaishushu’s Facebook Page.

 

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KORMA CHICKEN AND VEGETABLES

 

INTRODUCTION

I first tasted Korma chicken during my university days in Kuala Lumpur. It was in a Malay store  and when I take the first bite, I immediately fell in love with it as it is not spicy hot and the chicken is full of coriander fragrances. It had always in my mind because unlike other chicken curry dishes, the curry is beige in colour (depending on the spice mix) as opposed to the reddish yellow colour.

Korma is actually a dish from South or Central Asia such as India and Pakistan. It is essentially cooked with a variety of spice powders of which the two most important spices are coriander  powder and cumin powder. It differ from the normal curry spice mix in that the ratio of turmeric powder is very small whereas for curry, the major portion of the spice mix is turmeric thus causes the dish to be yellowish in colour. In Malaysia, the Korma was cooked and thickened with coconut milk as compared to India and Pakistan where yoghurt were used. Nuts and peas  (such as cashew nuts and almonds) usually added to further thicken the gravy and enhance the taste.

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WHY THIS DISH

Recently, I found that my kids start to like curry dishes. However, before they eat the curry dishes, they will get ready a cup of cold water, take the curry chicken, dip into the cold water and start eating it. They still cannot take spicy hot food that were cooked with chilli. In view of this, I am thinking of letting them to try some Malay and Indian dishes that were not spicy hot. The first thing that comes to my mind is Korma chicken (ayam kurma in Malay). Therefore, last Saturday, when I frequented one  of the Indian Muslim spice stalls in Geylang Serai Singapore, I asked the same lady who gave me the Sarawak Laksa spice mix to pack me one Korma spice mix. You can read my previous “spice encounter” HERE.

Another reason that I cooked this dish is for purposes of contributing to a food community in Google Plus whereby members were encouraged to contribute halal dishes during the month of Ramadan.

I love to eat Korma chicken. However, today, I have used more vegetables than meat in my Korma.  As my kids don’t really like to eat meat, hence I have used about 5 vegetables to make the dish. Should it be called a vegetable or chicken Korma is entirely up to you since it have almost equal portion of meats and vegetables in the dish.

As this Korma dish uses small chicken chunks from drumsticks and vegetables, it is rather easy to cook, as such braising is consider not really necessary as compared to the traditional braising of lamb or big chicken pieces.

 

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KORMA DISHES DEFINED

As per Wikipedia,

Korma, kormaa, qorma, khorma, or kurma is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk. It is a type of curry.

It is a characteristic Indian dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India, Pakistan and Bangladesh. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy azid (the name is in fact derived from the Hindi and Urdu words for “braise”). The technique covers many different styles of korma (azid).

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.

 

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WHAT IS REQUIRED?

• 1.5 cups of tomatoes cut into big pieces;

• 1.5 cups of onions cut into big pieces;

• 1.5 cups of potatoes cut into big pieces;

• 1.5 cups of carrots cut into big pieces;

• 1.5 cups of celery cut into big pieces;

• 750 grams of chicken tights cut into big pieces;

• 200 gram of Korma mix (readily available in most Indian provision shops or spices stalls). However, If you can’t get hold of the ready mix Korma spice, the two most spices are coriander powder and cumin powder in the ration of about 4:2. All other spices shall include cardamom, anise powder, fennel powders, turmeric all of which shall need a 1-2 teaspoon only).

• 1 cup of yoghurt (optional but I have used it as I like the korma to be rich in flavour but slightly sour).

• 2 cups of fresh coconut milk .

• 1/2 cups of cooking oil or ghee or butters.

 

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STEPS OF PREPARATION

• In a big mixing bowl, put the Korma spice powder and gradually add in water until it form a paste.

• Have about 2-3 big tablespoons Korma spice mix and marinate for at least 15-30 minutes. As the chicken is quite small, therefore 15-30 minutes is deemed sufficient.

 

 

 

 

 

 

 

• In a big pot, put some cooking oils and fried the Korma spice mix until the fragrance starts to permeates the space.

• Add 3 big cups of water, stir until the spices are well mixed.

• Bring to boil until high heat. Note that as this is quite concentrated, you have to constantly stir it until it boils. This is to avoid the spice getting burnt in the bottom of the pot. Once boiled, turn the heat to medium or slow heat.

• Add in the potatoes, celery, carrots and onions and boiled for about 10 minutes;

• Add in chicken chunks and boiled for about 20 minutes;

• Add in tomato and boiled for another 5 minutes;

• Add in yoghurt and coconut milk, seasonings (salt and sugar). Once boil, off the heat and let it sit in the pot for at least 5-10 minutes to let the ingredients further absorbed the gravy.

• Garnish with fresh coriander leaves or mint and served with hot rice. Drizzle more yoghurt or coconut milk on top of the dish if necessary.

 

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CONCLUSIONS

• Korma dish is a common dish among the Indian households in South and Central Asian. it is equally popular in Malaysia and Singapore especially among the Malay and Indian races. It is a form of curry dishes of which the main spices are coriander powder and cumin. It differs from curry in that the proportion of turmeric is very small and it can be cooked without chilli those making it rather “kids friendly”. The gravy were usually thickened with yoghurt or coconut milks and at times nuts such as cashew nuts and almonds were added.

• The dish that were illustrated today uses lots of vegetables including celery which is not a common vegetable included in the curry dishes. However, celery is definitely a good choice as it could withstand rather long hours of cooking though the strong celery flavour were masked by the strong Korma aroma. As I have use drumstick meat, it is rather easy to cook and the texture is soft as compared to the breast meat.

Hope you LIKE the post today and cheers.

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• For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

• You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP  to see more recipes. Currently there are about 21,500 members sharing various food photos . I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

• If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

 

 

What I cooked today (家常便饭系列）- 2-7-2013

On 2 July 2013, white rice served with

1.	Minced Pork fried with sliced potato	土豆片炒肉碎
2.	Sweet Corn Pork Rib Soup	玉米排骨汤
3.	Curry chicken	咖哩鸡
4.	Blanch Romaine lettuce with miso sauce	味真酱罗明旦

I usually do not cook curry chicken since there are only 2 adults in the house and whatever cooking that I prepared will be centred around the kids. The curry chicken was given by my beloved neighbour who have told me early in the morning. It is pretty often that we share our dishes and can be up to 3-4 times a week.

Picture No.4 doesn’t looks appealing because after blanching the Romaine lettuce, I have dripped the vegetable with Miso sauce which is brown in colour. However, the dish was very tasty as it resembles the Chinese fermented bean curd sauce .

I have set up a Facebook Page to communicate with readers and share some simple recipe that was discussed here. You can find the page here . You can also click the link above for the pictorial illustration.