bishokuyagourmethunter

[bishokuyagourmethunter]

Ikameshi (Japan)

INGREDIENTS:

  - medium squids or small squids (more works to do with small squids)

-1 cup glutinous rice

-2 cup dashi (katsuo+kombu) 

-2 tbsp soy sauce

-2 tbsp mirin

-1 tbsp sake

for the sauce:

-2-3 cup dashi (katsuo+kombu)

-4 tbsp soy sauce

-4 tbsp mirin

-2 tbsp sake

-1 tbsp sugar

PREPARATION:

  1. Clean the rice until water are transparent and let soak in water for 30 minutes.

  2. Then prepare the squids. Remove the head. Remove eyes and beak from the head. Cut the beginning of the tentacles.

  3. Clean up well the body and remove the cartilage. Wash well the head and body of the squid. 

4. Chop fine the beginning of the tentacles and reserve dem until the next step is done.

5. In a pan bring to a boil the soy sauce, mirin and sake.

  6. Add the dashi stock and the tentacles, and bring to a boil again. Remove the pan out of the fire and let cool a few minutes.

7. Remove water from the rice and drain well. 

  8. Then add the sauce to the rice and let soak for 30 minutes.

9. After dat, you can stuff the squids with rice. ( Don't stuff too much, appr. 70% cause the rice get bigger when its cooking). Replace the head and fasten with tootpick.

  10. Repeat the operation with all the squids and reserve dem.

11. In a pan, add the dashi stock with mirin, sake and soysauce. Add also a tablespoon of sugar and bring to a boil.

12. Put all the squid in the pan and simmer gently for 30 minutes. Turn the squids and remove foam from time to time.

13. Cover with an aluminium sheet.

14. The ikameshi are ready when the rice is cooking and the squid are brown.

15. Then you can turn the fire to the maximum for a few minutes haffi reduce the sauce. And you can turn and turn the squid in the sticky sauce, and serve!

16. You can eat your ikameshi with a few spring onions and with a cold glass of beer fi sure!!

#asia #calmar #cook #cooking #food #japan #moshi #nippon #recipe #rice #sashimi #seafood #soy sauce #squid #octopus #sushi

[bishokuyagourmethunter]

Misoshiru (Japan)

INGREDIENTS:

-Tofu

-1 liter dashi stock (katsuo and kombu)

-Mushroom ( shiitake, jews ear and black trumpet )

-Miso paste (shiromiso)

-vegetables

PREPARATION:

  1. First let soak the dried mushroom in water for more dan an hour.

  2. 1 hour later, you can cut the tofu.

3. Chop also the mushrooms.

4. Add water in a pan, appr. 1 liter. Then add the katsuodashi and kombudashi. 

5. Bring to a boil

  6. Add the tofu, the mushroom and the vegetables, let cook for 10 minutes.

7. Put the miso paste in a bowl.

8. Laddle with the stock.

  9. Mix well the miso with the stock.

  10. Add the miso to the soup and mix well.

  11. Serve immediately and taste this typical traditional japanese soup :) 

#japan #food #kitchen #cook #cooking #recipe #asia #miso #soy #soja #soybean

[bishokuyagourmethunter]

Yukhoe (Korea)

INGREDIENTS:

-200g beef steak or filet

-1/2 nashi or small pear

-6-8 lettuce leaves

-lemon juice

-1 eggyolk

SAUCE:

- 1 1/2 tbsp sugar

- 1 tbsp sesame oil

- 1 1/4 tsp soy sauce

- 2 smashed garlic cloves

- 1/2 tsp pepper

- 1 1/4 tsp sesame seed

PREPARATION:

1. In a bowl prepare the sauce, add the garlic, pepper, sesame seed and sugar.

2. Add the sesame oil and soy sauce and mix well.

3. Sauce is ready. Then you can prepare the meat.

4. Chop several time the beef until you have a very small parts.

  5. Then mix the meat with the sesame sauce.

6. Slice thinly the pear and pour a few lemon juice on it.

  7. Dispose the lettuce leaves in a plate.

8. Add the sliced pear on the leaves.

9. Then add the meat mixture on the plate and put the eggyolk on it. And enjoy this typical raw korean menu! 

#steak #tartare #raw #korea #food #recipe #asia #sashimi #beef #cook #cooking #kimchi

[bishokuyagourmethunter]

Kitfo (Ethiopia)

INGREDIENTS:

-200g beefsteak or filet

-1 small onion

-2 garlic cloves chopped

-ground ginger

-mitmita

-salt

-pepper

-lemon juice

-Nitir kebe *see recipe below

PREPARATION:

1. First, prepare the nitir kebe, a clarify spiced butter. Mix all this ingredients together and let marinade for a few minutes and then passe the liquid to a strainer.

-300g salted butter

-1/4 tsp ground cardamom

-1/4 tsp ground fenugreek

-1/4 tsp ground cumin

2. Prepare the rest of the ingredients and reserve in a bowl; chopped garlic and onion, ground ginger and mitmita.

  3. Chop the beef several times until you have a fine meat.

  4. Then add the meat to the ingredients and mix well.

5. Salt, pepper and lemon juice fi taste.

6. Then add the nitir kebe to the mixture.

  7. Serve in a bowl and taste this ethiopian steak tartare with cottage cheese and injera. enjoy! 

#steak #tartare #raw #food #beef #kitfo #ketfo #ethiopia #ethiopian #kitchen #recipe #african #africa #injera #doro #wat #nitir kebe #niter kibbeh #niter qibe

[bishokuyagourmethunter]

Hitsumabushi (Japan)

INGREDIENTS:

1 Roasted eel / Unagi kabayaki

rice

DASHI:

4dl hot water

8g kombudashi

3g katsuodashi

1 tbsp sake

few drops of soy sauce

1/3 tsp salt

UNAGI SAUCE:

2 tbsp mirin

1 tbsp sake

2 tbsp soy sauce

1 tbsp honey

GARNISHES: 

sichuan pepper (ground)

spring onions

nori flakes

wasabi 

PREPARATION:

1. Make the dashi stock; add water in a small pan with the both dashi, kombu and katsuo.bring to a boil and stir well.

2. Add the sake, the salt and a few drops of soy sauce. Bring again to a boil.

3. Let cool the dashi stock and reserve it in a teapot. Keep it warm til the service.

4. Prepare the unagi sauce; bring gently to a boil the sake and mirin haffi remove the alcool.

  5. Then add the soy sauce and the honey. Stir well.

6. Bring to a boil and reserve the sauce aside.

7. Heat the eel in the oven on each side. Brush the eel with sake several times to keep it tender.

8. Cut the eel in a 2cm part and reserve it.

9. In a large bowl put the fresh steamed rice and put the unagi sauce on the rice.

  10. Then put the sliced eel on the rice.

  11. Now, prepare the three different portion. Put in a small bowl a part of rice with sauce and the roasted eel.

12. In the FIRST bowl, add ground sichuan pepper on it.

13. In the SECOND bowl, add the spring onions, nori flakes and wasabi.

14. In the THIRD bowl, add the spring onions, nori flakes and wasabi and laddle with the hot dashi stock.

15. Ready, you can eat 3 different way the taste the unagi in one menu. Itadakimasu!!

#eel #unagi #yaki #hitsumabushi #rice #japan #cook #cooking #kitchen #recipe #asia #asian #food

[bishokuyagourmethunter]

Katsudon (Japan)

INGREDIENTS:

TONKATSU:

1 pork loin , 1-2cm thick

flour

1/4 egg + water

bread crumbs (panko)

SAUCE:

50ml water

1/5 tbsp katsuodashi

1 tbsp soy sauce

1 tbsp mirin

1 tbsp sugar

1 big onion

GARNISHES:

1 egg

rice

mitsuba or parsley or spring onions

PREPARATIONS:

1. Cut along the fat and pound the pork to mek it tender.

2. Salt and pepper.

3. Prepare 3 bowl, one with flour, the second with 1/4 egg + few water and the third with panko. 

3. Deep the pork in the flour, then in the egg mixture and finally in the panko.

4. Heat the oil inna large pan to 180+C.

5. Fry the tonkatsu until golden browl.

6. Set aside on a paper towel.

7. Cut the tonkatsu in a 1-2cm pieces and reserve it.

8. Prepare the sauce. Add in a pan the water, the dashi, soy sauce, mirin and sugar. stir well and add the onions.

9. Bring to a boil and cook until onions tender.

  10. In a small bowl, beat the egg.

11. Add the cutted tonkatsu on the sauce.

12. Add the beaten egg on the tonkatsu and sprinkle mitsuba on it. Cover and cook for a 20-30 seconds.

13. Prepare a bowl with fresh steamed rice.

14. Serve the tonkatsu on the bowl of rice. Enjoy this flavour balanced of sweetness and saltiness! 

#katsudon #tonkatsu #pork #schnitzel #recipe #japan #asia #food #gourmet #egg #cooking #cook #donburi

[bishokuyagourmethunter]

Chamchi Kimchi Jjigae (Korea)

INGREDIENTS:

250g kimchi

100g canned tuna

100g tofu

350ml chicken stock

1tbsp sesame oil

4 garlic cloves

50-100g scallions

1tbsp chili powder

salt

PREPARATIONS:

1. Cut the kimchi in 3-4cm pieces. Cut the scallions and the tofu inna small pieces.

2. Chop the garlic cloves into small pieces.

3. Add sesame oil inna large pan and cook the kimchi a few minutes.

4. Add the chicken broth and bring to a boil.

  5. Add the tuna and tofu and cook for 5 minutes.

6. Add the scallions. Cover the pan and bring to a boil one more time. then, cook the soup 5 minutes more.

7. Add the chili and the fresh garlic. Salt fi taste.

8. And you can serve this typical kimchi soup!

#kimchi #korea #food #japan #asia #recipe #cook #cooking #menu

[bishokuyagourmethunter]

Crosnes with garlic butter (Japan)

INGREDIENTS: 500g-1kg crosnes

1 tbsp vegetable oil

4 garlic cloves

20g butter

2-3 chinese cabbage leaves

salt 

pepper parsley

PREPARATION:

1.Gently brush the crosnes, haffi remove any dirts. Place crosnes in a towel with salt; rub between your hands and rinse.

2. Add the chinese cabbage in water and bring to a boil.

3. Add a steamer basket on it and put the crosnes in the basket. Cover and simmer for 5-8 minutes.

4. Heat the oil and add the garlic finely chopped.

5. Add the crosnes and salt / pepper fi taste.

6.Add the butter and cook for 2-3 minutes until crosnes tender.

7. Add the chopped parsley and stir well.

8. Cook for another minutes haffi mix all the flavour.

  9.Then you can serve the crosnes on a bowl of fresh steamed rice. 

#crosne #Stachys affinis #gastro #japan #kitchen #recipe #chinese #artichoke

[bishokuyagourmethunter]

Green curry paste (Thailand)

INGREDIENTS:

- 10 garlic cloves

- 10 kaffir lime leaves / combava

- 2 large lemongrass

- piece of ginger (2inch)

- 1 small pieces of turmeric

- 5 large pieces of galangal (2inch each)

- 5 shallots

- 10 green peppers

- fresh coriander

- 1tsp of glutamate

- 1tsp of salt

- 1tsp of ground cumin

- 1tsp of ground pepper

- 1tbsp of ground coriander seed

- 2 tsp of shrimp paste

- spirulina seaweed

PREPARATION:

1. Be organized. prepare and chop all the ingredients.

2. Start by pounding the garlic in a mortar.

3. Then add the galangal.

4. Add the lemongrass and pound well.

5. Add ginger and turmeric and pound more.

6. Add the shallots, pulverize all of this together.

7. Add salt, glutamate, fresh coriander and kaffir lime leaves. Pound it well.

8. Add ground cumin, ground coriander seed and ground pepper. Pound more.

9. Add the green chiles and pound one more time.

10. Add shrimp paste and spirulina...mix well.

12. And your green curry paste is ready....haffi cook with few vegetable oil and coconut cream. yummy!

#thai #thailand #food #asia #curry #green #hot #kitchen #recipe

[bishokuyagourmethunter]

Bún măng gà (Vietnam)

INGREDIENTS:

BROTH:

-chicken broth

-4 yellow onions

-2 shallot

-1 chunk ginger

-1/4 cup of canola oil

-rock sugar

-2 tsp of mushroom seasoning salt

-salt

-black pepper

BOWL:

- Bún / rice noodle

-1 whole chicken

GARNISHES:

-dried bamboo shoots

-bean sprout

-coriander

-red bird chiles

-lime

-green onions

-fish sauce

PREPARATION:

1. Let soak the dried bamboo shoots for a night in a bowl of water.

2. Then cook bun in boiling water until al dente (3 to 4 minutes), drained, and flushed with cold water.

3. Fry 3 onions and shallots in canola oil, stir well fi prevent the onions from burning. When dem golden brown, set aside in a bowl.

4. In a large pan add 4-5 liter of water, the sliced ginger, fried onions and shallot and the whole chicken. Bring to a boil. Cook for 10-12 minutes.

5. Remove the chicken and make several diagonal incisions throughout the flesh.

6. Place the chicken back to the broth.

7. Add the whole onion, mushroom seasoning salt and sugar rock ( 8-10 chunks ) to the broth. Simmer for 30 minutes more until the whole onion is soft and tender.

8. Sprinkle ground black pepper fi taste and add a few chicken stock powder.

9. After 30 minutes of cooking, salt fi taste. And cook for anoda 10 minutes.

10. Remove the chicken and shred the meat. Reserve into a bowl.

11. Replace bones and skin to the stock and cook for 1-2 hours.

12. Then remove the bamboo shoot out the water  and cook them in a pan with a quart of the broth. Cook until tender ( appr. 1-2 hours )

13. Slice the bamboo shoots when dem ready.

14. Then prepare the garnishes. Add the sliced chili pepper with fish sauce...

15. Add noodle into the bowls, top each bowl with sliced bamboo shoots and chicken.

16. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients. Serve immediately with the garnishes.

17. Enjoy this typical chicken soup!

#Bún măng gà #pho #vietnam #vietnamese #food #recipe #asia #chicken #bamboo

[bishokuyagourmethunter]

Yellow curry paste (Thailand)

INGREDIENTS:

- 10 garlic cloves

- 10 kaffir lime leaves / combava

- 3 lemongrass

- piece of ginger (2inch)

- 4 small pieces of turmeric

- 4 large pieces of galangal (2inch each)

- 5 shallots

- 4 red chilli peppers

- 1tsp of glutamate

- 1tsp of salt

- 1tsp of ground cumin

- 1tsp of ground pepper

- 1tbsp of ground coriander seed

- 1 tsp of shrimp paste

PREPARATION:

1. Be organized. prepare and chop all the ingredients.

2. Start by pounding the garlic in a mortar.

3. Then add the lemongrass.

4. Add the shallot and pound well.

5. Add galangal and pound well.

6. Add the ginger and the turmeric, pulverize all of this together.

7. Add salt, glutamate, ground cumin, ground coriander seed and pepper. Pound more.

8. Add the kaffir lime leaves and pound it well.

9. Add the red chili pepper and pound it more.

10. Add tomatoes puree...

  11. ...and shrimp paste.

12. And your yellow curry paste is ready....haffi cook with few vegetable oil and coconut cream. yummy!

#thai #thailand #food #recipe #asia #curry #hot

[bishokuyagourmethunter]

Stuffed capon with fried potatoes (France)

INGREDIENTS:

-1 capon leg

-500g potatoes cubes

-3dl of chicken stock

-2dl of white wine

-2 large onions

-7 shiitake

-100g Foie gras

-salt

-pepper

-parsley

PREPARATION:

1. First, remove bones from the capon leg.

2. Stuff the capon with 2 chopped shiitake and with the foie gras. Close the leg with string or toothpick.

3. Add butter to a friying pan and add onions and stuffed capon. Salt and pepper each side fi taste.

4. Color the capon a few minutes.

5. Add white wine fi deglaze.

6. Add the chicken stock and let cook covered for 40 minutes.

7. Prepare the side dish with potatoes.chopped parsley and shiitake.

8. In a frying pan, roast potatoes. Add salt and pepper fi taste.

9. Then when the capon is ready, you can serve with the potatoes/mushrooms

10. Enjoy it!

#capon #chicken #gastronomy #french #cooking #cook #recipe

[bishokuyagourmethunter]

French King cake / Galette des Rois (France)

INGREDIENTS:

-2 puff pastry discs d=30cm

-150g almond powder

-75g sugar

-1 egg

-50g soft butter

-1 egg yolk for the gilt

PREPARATION:

  1. Add soft butter to the powder (almond and sugar)

2. Add one egg and mix well.

3. Add the mixture on the first pastry disc.

4. Put beaten yellow yolk around the disc.

  5. Close the cake with the second pastry disc and stick well the edge with a fork.

6. Add more yellow yolk on the cake for the gilt.

7. Put the King cake in the preheated oven (210°C) for 30 minutes.

8. Then...tell mi who will be the king?

#Galette #puffery #rois #king cake #epiphany #christmas

[bishokuyagourmethunter]

Salted Tatin pie with sweet pepper (Europe)

INGREDIENTS:

-500g of sweet pepper

-1 puff pastry ø28cm

-100g grated cheese

-2 garlic cloves

-4 shallots

-1/2 tbsp butter

-1 tbsp white wine

-1 tbsp sugar

-salt and pepper

PREPARATION:

1. Prepare the ingredients; chop fine garlic and shallot and chop sweet pepper in a large piece (5mm to 1cm)

2. In a large pan, bring to the boil wine with the sugar haffi mek a nice caramel

3. Add the butter, chopped garlic and shallot and stir well.

4. Add the sweet pepper. Salt and pepper fi taste.

5. Cover the pan and let cook for 3 minutes.

6. Remove the cover and let cook for 2 minutes more. Until the liquid become syrupy.

7. Fill a cake tin with the mixture.

8. Add the grated cheese.

9. Cover with the puff pastry.

10. In the preheated oven ( 220°C) cook the pie for 20 minutes in the middle of the oven.

11. Then turn out of the tin in a large plate.

12. And its ready fi taste a new version of a salted Tatin pie. Serve lukewarm.

#chili #pepper #tarte tatin #pie #food #recipe #cook

[bishokuyagourmethunter]

Royal Pigeon roasted with garlic (France)

INGREDIENTS:

-2 royal pigeon (appr. 2x 500g)

-50g butter

-2 entire fresh garlic, or 20 garlic cloves

-10cl chicken stock

-50g foie gras

-2 tbsp cognac

-pepper

-salt

PREPARATION:

1. Preheat the oven thermostat 200°C.

2. Remove the livers from the pigeons and reserve it with the foie gras.

3. In a cookware (ok for oven) cook fast the pigeon until golden with the butter.

4. Add the garlic cloves and add salt and pepper to the pigeons fi taste.

5. Add a few chicken stock and put the cookware in oven for 20 minutes. Continue to water the pigeons regularly with the stock.

6. Remove the pigeons out of the cookware and reserve dem.

7. Remove with a slotted spoon half of the garlic and mash dem until you have a smooth purée.

8. Put the cookware at high heat again and cook a few minute the foie gras and the pigeon livers. Deglaze with cognac. Remove dem and reserve dem.

9. Add the garlic purée and stir well.

10. Add the pigeons to the sauce and warm dem up.

11. Serve the pigeon with entire cooked garlic cloves, liver and foie gras. Add the garlic sauce on dem. Serve with french fries or with season vegetables.

#pigeon #chicken #food #recipe #christmas #turkey #yum #thanksgiving

[bishokuyagourmethunter]

Terrine of foie gras (France)

INGREDIENTS:

-1 entire duck foie gras ( appr. 600g)

-1 tbsp white porto

-1 tbsp cognac

-1 tsp vinegar

-1 tsp sugar

-1 tsp fleur de sel

-1/2 tsp pepper

PREPARATION:

1. Separate the two lobes of foie gras haffi denerved dem properly. Its important that the foie gras are in the ambiant temperature!

2. Remove the blood vessels of foie gras.

3. Let soak the denerved foie gras in a bowl of water with lot of ice cube and a tablespoon of salt haffi remove all the blood and clean up the foie gras.

4. Dry the foie gras with a paper towel.

5. In a large plate, add the marinade ingredients to the foie gras; salt, pepper, sugar, vinegar, white porto and cognac.

6. Cover the plate with a plastic film and let marinate for a night in the fridge.

7. After a night in the fridge, let the foie gras return to the ambiant temperature before to cook it, minimum 2 hours.

8. Then cover your plate with a plastic film specially for the oven.

9. Cook in the preheated oven your plate for 25 minutes at 95°C.

10. Then you can remove the plastic film.

11. Then you can fill the terrine with a slotted spoon fi remove the duck fat and marinade.

12. Put over each terrine a parchment paper for baking with a weight on it and reserve the terrine in a fridge until dem cold.

13. Filter the rest of the marinade with a small colander to keep only the duck fat.

14. Take the terrine out of the fridge, remove the paper and add a cover of duck fat on each terrine to preserve dem.

15. Cover the terrine with a cover or with aluminium foil and let dem in the fridge for 4-5 days before dem ready fi eat.

16. Voilà! you can slice the foie gras and savor it with fresh bread, toast or whatever you want! yum!

#foie gras #terrine #dish #food #recipe #israel #duck #france

[bishokuyagourmethunter]

Perch fillet with morels (Europe)

INGREDIENTS:

-400-500g perch fillets

-20g dried morels

-1 cup of rice

-1 tsp white flour

-1dl white wine

-1/4l cream

-3 shallots

-2 garlic cloves

-milk

-salt

-pepper

PREPARATION:

1. Let soak dried morels into a large metal bowl with milk for 2 hours.

2. Chop fine the shallots and garlic. Cut into a large piece the morels.

3. Into a large pan, fry chopped shallot and garlic in the butter.

4. Add the morels and stir it well.

5. Add the flour and stir.

6.Deglaze with the white wine.

7.Add the fresh cream.

8. Let cook for a few minutes and reserve the sauce.

9. Cook the rice and prepare the perch fillets until the rice's cooking.

10. Add salt and pepper fi taste the fillets.

11. Then, fry the fillets in a large pan on the skin side first.

12. Turn dem and cook for 2 minutes more.

13. And when fillets ready, serve dem with the morels sauce and enjoy your land & sea meal!

#morel #perch #recipe #cooking #food #fish