Asian Food » Lifestyle Strategies, Travel, Adventures--Todd's Wanderings

Asian Food

Japanese Hambagu Recipe (Japanese Gourmet Hamburger Patty? WOW)

This post is by Kay, who writes the K’s Kitchen section of Todd’s Wanderings. She also happens to be Todd’s lovely wife! First of all, I have to apologize for my looong absence from K’s Kitchen. Here is my excuse…I was on bed rest from February to June due to some complications for my pregnancy and I couldn’t use use the computer much. The good news is that (A) our son was born in good health 4 weeks ago; and (B) K’s kitchen is back now Today, I would like to introduce you to a ‘Japanese Western Food’ called ‘Hambagu’. Basically this is a dish made from ground beef and is similar to a rounded meatloaf or a salisbury streak. This dish originates from ‘Tartar Steak’ in Germany. It is not known exactly when this dish arrived at Japan but it’s sometime during Meiji Era (1868-1912) that similar dishes started Read full article…

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Nanakusa Gayu (Japanese Porridge or Congee with Seven herbs)

This post is by Kay, who writes the K’s Kitchen section of Todd’s Wanderings. She also happens to be Todd’s lovely wife! This is a special and traditional dish that Japanese eat on January 7th with the wish to get rid of evil and bring health. Also, there is a connotation for resting your stomach after eating heavy and rich Osechi Meals over New Years. The porridge/congee is cooked with seven kinds of herbs: (Japanese parsley (seri); Shepherd’s purse (nazuna); Jersey Cudweed (gogyō); Common chickweed (hakobera); Henbit (hotokenoza); Turnip (suzuna); and Daikon (suzushiro). They are seven herbs which represent spring. For your reference, there are seven leaves for autumn but they are for decoration not for cooking. To be honest, this is not a very tasty and attractive dish as it is, but I like the significance of this custom and the idea to rest my stomach after eating a Read full article…

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Yakibuta Recipie: How to Cook Japanese Marinated Pork Loin

This post is by Kay, who writes the K’s Kitchen section of Todd’s Wanderings. She also happens to be Todd’s lovely wife! Todd and I spent our New Years in Japan stuffing ourselves with my Mom’s cooking. New Years in Japan is a very busy time, especially in the kitchen as we have to get ready for our New Years meal. This year my Mom welcomed the help and I rolled up my sleeves, put on the apron and got to cook with her after being away for New Years for 3 years. Osechi-Ryouri is a traditional Japanese food that Japanese eat for New Year’s. It is said that the tradition started during the Heian Period (794-1185) but originally came from China. Osechi-Ryouri is comprised of different dishes, such as: Nishime-cooked vegetables such as carrots, bamboo shoot, konjac, Japanese taro potatoes, and lotus root Datemaki-process product made of white fish Read full article…

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How to make Japanese Gyoza (in Chinese Jyaozi/ in English Potstickers)

This post is by Kay, who writes the K’s Kitchen section of Todd’s Wanderings. She also happens to be Todd’s lovely wife! “What is your fiancé’s favorite food?” This was one of my hen night questions. ‘Gyoza!’ (normally called potstickers in English). I got the answer right and at the same time I became determined that I had to cook this dish very well all the time! [Todd here, isn't Kay a lovely wife?! I am a lucky man.] Well, the truth is that I also love Gyoza, but the problem is that we can’t buy the Gyoza skin in Kosovo. If we want to eat something we have to find a way, so I started making Gyoza from the scratch! If you have a Chinese (or Japanese/Korean) store near by, you can simply buy the skin (it is much easier and takes less time). In Japan we usually fry Read full article…

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Hiyashi-chuka (Ryan-Ban-Mien)- Chinese Cold Noodles for Summer

This post is by: Kay (my lovely wife and founder of K’s Kitchen!) In Japan and some parts of Europe, this summer has been extremely hot and harsh. In Kosovo, we had some rather cool weeks in July, but it’s finally become hot in the past 2 weeks. Having spent several years in the tropics, I actually prefer a hot and sticky summer to a cool one….I love licking ice cream while complaining about the temperature and the humidity….I know I’m odd (at least my husband claims so)! There are noodles under there, I promise! When it’s hot, we lose our appetite and don’t know what to cook. A-ha! Here is a great menu for you! Hiyashi-chuka, which literally means Cold Chinese (or Ryan-Ban-Mien in Chinese). This dish is very popular among Japanese in the summer because the cold taste stimulates their appetite. The standard Hiyashi-chuka is with a soy Read full article…

Chinese Fried Chicken with special sauce- Yu Lin Chi

This post is by: Kay (my lovely wife and writer for K’s Kitchen!) Is it only kids who love fried chicken? Nope! I still love fried chicken and this ‘Yu Lin Chi’ is even more special for adults because it goes well with chilled beer!! This dish is popular among EVERYONE-drinkers and non-drinkers, adults and children. The ‘Yu Lin Chi’ recipe is also from my mom which I learned more than 13 years ago. Having lived outside Japan for 10 years, I’ve been absent from my mom’s cooking class (yes, she teaches cooking), but I still get her recipes from time to time and try out new dishes. It is not always easy to cook some dishes without the right ingredients but I’ve learned how to substitute some ingredients with other items by now! The beauty of this ‘Yu Lin Chi’ is that you can cook with generally available ingredients. Read full article…

Spicy Dhal Curry, bring your South Asian adventures home to your friends

This post is by: Kay (my lovely wife and founder of K’s Kitchen!) I have to apologize for not posting a recipe in a while….It has been really hectic with work in the last few weeks and I just got back to Kosovo from a work trip in Skopje, Macedonia. But that was the great push for me to post the new recipe! After eating almost the same food and way too much meat for 4 days, I was missing spicy Asian food sooooo much. As soon as I got home, I started cooking Dhal, something spicy, easy, and vegetarian!! Oh, eating dhal while watching the World Cup really recuperated me from a hectic and stressful life….and now my husband (that’s Todd for those of you now paying attention) is coming back from the US in 2 days….Life is not bad after all This is a modified version of a Read full article…

Mapo Doufu Recipe, Spicy Tofu and Pork (in Japan, commonly called Mabo Doufu)

I’d like to introduce you to one of my favorite Chinese Dishes, Mapo Dofu. This recipe is from my Mom who learned it from a Chinese chef over 30 years ago. Over the years she has made a few changes here and there. The process is not that complicated, but this dish requires some specific Chinese ingredients and spices. But don’t worry. You can buy most of them at an Asian grocery store, or even in a big grocery store in the US or in some countries in Europe. I also tried to put suggestions for substitutes for some ingredients. I’ve lived in countries where these ingredients are not always available and I’ve learned to improvise and be a bit flexible when I cook. Some ingredients may seem unfamiliar at first but I’ll be introducing more recipes that use the same ingredients in the future. Before you know it you’ll Read full article…

Nishoku Gohan (rice) Recipe- Donburi Menu Part 1

When it comes to Japanese food, many non-Japanese tend to think that Sushi is the only Japanese food and it’s hard to cook in their home country without having the right ingredients. To break this image, I will be introducing some Easy, Quick, and Tasty Japanese foods. Please note that they may not be authentic Japanese, but they are definitely popular among all Japanese across all age groups! Today, I am introducing you to Donburi Menu called ‘Nishoku Gohan’. Donburi is a big rice bowl and Donburi menu refers to a dish that has a topping over a bed of rice in the big bowl. Nishoku-Gohan literary means ‘two-colored rice’ referring to rice with two colored toppings, which is one of the easiest dishes to cook and does not require different kinds of unusual Japanese ingredients. This is Todd’s and my ‘Comfort Food’. Ingredients (for 2 people) Prep and cooking Read full article…

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