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Smoked Salmon Temari Sushi on Wasabi Cream

For the longest time, this was my cover photo. So if it looks familiar, that's why! For all you nori (roasted seaweed) haters, here's an easy to make sushi for you: just rice balls wrapped up in smoked salmon. Can't get any easier!

Happy Monday, have a superb week ahead, make it a healthy one!

http://linsfood.com/smoked-salmon-temari-sushi/

#linsfood #sushi #japanesefood
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General Tso’s Chicken

Recipe here:
https://linsfood.com/general-tsos-chicken-chinese-takeout-dish/

General Tso’s chicken is a delicious combination of lightly battered chicken in a sweet and tangy sauce, laced with chilli. It is, apparently, one of the most popular Chinese takeout dishes in the US, consistently making the number one spot in many polls and reports.

Purportedly named after General Zuo Zongtang, a 19th century Chinese general, General Tso’s chicken is said to be from Hunan in China. You will, however, be hard pressed to actually find this dish in Hunan, or any proof that it was named after said general. For one thing, folks in Hunan will tell you that it is too sweet, and nothing like the dry and spicy dishes of the Hunan province.

To find out how this dish came about, and for the recipe, head on over to my blog, LinsFood. The link is at the top of this post.

#recipes #cooking #chinesefood #food #foodblogger #linsfood
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Uyghur Lamb Stew with Lamian (Hand Pulled Noodles)

Recipe here: https://linsfood.com/lamian/

I first came across lamian many years ago and have been fortunate enough to have eaten different variations, including this one, my favourite, made by the Uyghurs. The noodles themselves are fairly similar but it’s what they’re served with that makes the difference, I remember being completely bowled over by the combination of Chinese noodles and lamb stew – totally unexpected!

The Uyghurs are an ethnic group found in Xinjiang, northwest China, an area officially recognised as being autonomous, much like Tibet. The Uyghurs identify themselves culturally and ethnically with other central Asian cultures, for one thing, unlike the Chinese in China, the Uyghurs are Muslims. Their cuisine is therefore a delightful mix of what is to their East (China), West (India, Pakistan, etc) and to some extent, the North (Russia).

You can, of course, serve this delightful stew with shop bought noodles, with rice and freshly baked bread. I don't expect you to make your own noodles! Unless you want to.

You'll find the full blog post on LinsFood. The link is at the top of this post.

#recipes #cooking #noodles #food #chinesefood #linsfood
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Okonomiyaki – Japanese Savoury Pancake

Recipe: https://linsfood.com/okonomiyaki-japanese-pancake/

Here's an old recipe from 2013, revamped with new photos for a delicious and filling weekend brunch.

Okonomiyaki is savoury Japanese pancake made with flour, eggs, shredded cabbage, tempura scraps and various protein like pork belly slices. But this is a recipe that you can completely make your own, fill it with your choice of protein or keep it strictly vegetarian, it’s really up to you.

Okonomiyaki is a portmanteau of 2 Japanese words:

Okonomi = what you like
Yaki = grilled or cooked (as in Yakitori)
Okonomiyaki = grill what you like

In my recipe here, I've gone with some slices of brined anchovies, for a super strong umami hit. I love anchovies with a passion - fresh, brined and especially the dried, salted Oriental variety!

This makes a great brunch or lunch and takes less than 20 minutes. You'll find more information on the recipe and ingredients. The link is right at the top of this blog post.

#linsfood #recipes #cooking #streetfood #japanese
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A Bowl of Udon Noodles

That's all the description you're getting today. Because I'm stuck. My draft folder reads 31 at the moment, complete with recipes and pictures but no spiel. I'm stuck on the spiel, the words are not coming.
Mmmm, what to do?

In the meantime, you'll just have to make do with my old Japanese recipes on:
https://linsfood.com/japanese/

#writersblock
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Pajeon, Korean Spring Onion (Scallion) Pancake

Are you a fan of Korean food? I adore Pajeon, the Korean savoury pancake of spring onions (scallions) that is eaten with a side dip.

The word jeon, while often translated as pancake, refers to a variety of foods that have been coated with batter and fried in oil. And the word pa refers to spring onions (scallions).

Jeon includes a wide range of dishes, from the sweet to the savoury, from the simple vegetable fritter type, to the simply flavoured pajeon that is today’s recipe and the richer meat or seafood type of pancakes. They also include flaky sweet pancakes like bukkumi, that are made with rice flour and filled with a red bean filling.

Honestly, Korean cuisine has so many different types of pancakes whose descriptions overlap each other, that it is easy to get confused with what is jeon, what is buchimgae and what is hotteok!

But today's recipe is super easy and cooks in less than 10 minutes, and here it is: https://linsfood.com/pajeon-recipe-korean-spring-onion-pancake/

#linsfood #koreanfood #pancakes #eggfree #foodporn #foodonfriday
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Lighter and Healthier Kkanpunggi, Take 1
Korean Spicy Garlic Chicken

One of my favourite Korean recipes when I dine out, the original recipe calls for the chicken to be coated in batter and fried before being cooked in a delicious sauce of garlic and chilli.

I'm working on 2 new healthy menus for the catering side of things and this is one of the first to be given the treatment. It's delicious, but if you're a kkanpunggi lover like me, doesn't quite cut it. Back to the drawing board, but I thought I'd share the image with you anyway!

www.LinsFood.com

#linsfood #koreanfood #chicken #healthy #lowfat
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Chicken in Sichuan Chilli Oil Sauce, aka Saliva Chicken

Not for the faint hearted, nor for the weight watchers! Saliva chicken is not the most appetising of names for a dish but unfortunately, that is the direct translation of the Chinese recipe name, Kou Shui Ji (口水鸡).

The contrast between the almost bland, lightly poached chicken and the tingly, spicy, slightly tangy chilli oil is so exquisitely vivid, you almost start seeing stars! It enslaves you. It hangs on to your soul until the very last bite, and to quote the Bard, it makes hungry where most it satisfies.

I used to employ this Chinese lady, Jenny Tsu, to come and give Chinese cooking classes for me. Coming from Singapore, I’ve always cooked Chinese food, but Singaporean Chinese food is not quite the same as Chinese food from China. This was one of my favourite recipes of hers.

You'll find the recipe here:
https://linsfood.com/saliva-chicken-kou-shui-ji-sichuan/

#linsfood #chinesefood #chicken
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Beef Shigureni

Beef Shigureni is a quick and extremely flavourful stewed dish – perfect for lunch. This is not your usual stew of course, the beef is gently simmered for just 30 minutes in a potent seasoning liquid of sake, mirin and soy sauce – ecstasy in a bowl!

“Shigure” means a quick or intermittent shower. So this beef shigureni is so named because it’s a quick stew. Although I have heard it said that the name also describes the quick shower of flavours that hit you with the first mouthful, either way, it really is a dish you must try for yourself!

I make this for a quick lunch just for myself quite often. With some salad on the side, with rice or noodles. Sometimes minus the starch, depends on whether I feel like combining or not.

You'll find the recipe here: https://linsfood.com/beef-shigureni/

#linsfood #japanesefood
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Another Sichuan Chilli Oil

This particular mix has peanuts and sesame oil in it, along with a couple of other ingredients, giving you a deeper and slightly tangy flavour. I make this particular oil for a Chinese chicken dish that is notoriously spicy.

And the leftover is just perfect with rice, vegetable, noodles, as a sandwich spread and even pasta! And since I had a Chinese lunch to cook for earlier this week, I have a whole big jar of it in my fridge at the moment. Not the healthiest thing in the world, but hey, who cares? It's chilli!

You'll find the basic Sichuan Oil recipe here:
https://linsfood.com/make-sichuan-chilli-oil/
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