SHRIMP ROLL (SHRIMP OR PRAWN, SHITAKE MUSHROOMS, SHISO LEAVES)

I bought a new cookbook "Nobu Now" as a birthday gift to myself. As I peruse through the recipes, I see some familiar ingredients while some; I haven’t the slightest clue what those ingredients are. Some I’ve seen and heard but never ventured on using them nor tasted them.

Call it coincidence, Debbie, posted a blog on shiso leaves Cold-Smoked Herring Bouzushi (rod sushi)
and remembered Nobu had shiso on at least 6 of his recipes. I’ve seen shiso leaf graced my plate at fancy shmancy Japanese restaurant but thought it was just a garnish so I set it aside. Ever since Debbie posted her blog w/ shiso and Nobu had these in his recipes, I decided to give shiso a try.
I listed all the Japanese ingredients that I need for the recipes I planned on making and went to Noble Fish, a Japanese mini grocery store near my place. I got almost all the ingredients except for two. They didn’t have the Shiroita Kelp for the Salmon Kelp roll. I saw this colorful soy wrap and decided to use it instead of the kelp and pate’ brisque obviously I can’t buy them there but me being me I thought of experimenting, and used rice paper w/c I have in my pantry. I know, I know…I should have used egg roll wrapper or phyllo dough to substitute the pate’ brisque but hey, like I said I wanted to experiment and see if I could fry those rice papers.

Menu for that weekend were Shrimp Roll and Pam’s sushi for Saturday. Salmon Kelp Roll and a Debbie inspired shiso wrapped sushi for Sunday. Over all it was a success except for a few ingredients that I will not use on my next try.



I will be blogging all recipes separately so comeback and read all my new Japanese dishes. Okay?


Recipe from Nobu Now Cookbook p.57
Serves: 1
1 tiger prawn or large size shrimp
½ shitake mushroom
1 large shiso leaf
1 endive (chicory) leaf
1/ sheet pate brique or egg roll
a little yuzu kosho
2 T Maui Onion salsa
1 t caviar or fish roe (i used red onions)
cilantro


MAUI ONION SALSA

1 3/4 ounces finally chopped Maui Onion (i used red onions)
1 3/4 ounces finely chopped tomato
3 T Ponzu
1 t orange juice (i added the zest)
1/2 t hot chili sauce
Mix all the ingredients together.

1. Remove the shell, head and tail of the shrimp. Cut into the back of the shrimp with a knife, devein and slice through the meat lengthwise.

2. Cut the mushroom into ¼ inch slices. Cut the shiso leaf in half and the endive leaf into four.
3. Place on the sheet of pate brique the halved shrimp pieces, alternating the heads and tails. Put the shitake pieces on top and sprinkle w/ the yuzu ppper. Spread the halved shiso leaves over them and fold each side of the pastry over the filling, then roll up away from you.

4. Heat the oil for deep frying to a temperature of 355 degrees F. Deep fry the roll until golden brown. Drain.

5. Spoon the onion salsa into a cocktail glass and place in it the endive leaf and then fried roll. Top with the caviar or fish roe and cilantro.

Nobu’s note:
Eat the first bite of the roll with the caviar/roe and then the second bite onwards with the salsa.

Shiso Leaf – There are both red and green shiso leaves. The red ones (akaijiso) are mainly used to color umeboshi and other pickles. The green leaves (aojiso) have many uses as a herb, tempura and garnish. Although it is called perilla or beefsteak plant in English, shiso is actually a member of the mint family. Shiso buds are also used as a condiment, garnish and, when very young, for tempura.

PONZU- a citrus and soy sauce dip

Yuzu Kosho – Available from Japanese markets, this commercial seasoning comprises green chili, yuzu rind and salt.

Yuzu – Japanese citron- is zestier than lemons and not as sweet. Yuzu also has a very potent fragrance. It is used for both its acidic juice and its aromatic rind. Yuzu juice is now available from Asian supermarkets.

Ponzu

Yuzo Kosho - green chili, Yuzu rind and salt.
Yuzu - Japanese Citron is zestier than lemons and not as sweet.

Shiso leaves. I'm glad i could buy this at the Japanese store nearby. Something new that we like.

Shiso leaves - They are both red and green. The green (aojiso) have many uses as a herb, tempura and garnish. Is also called perilla or beefsteak plant in English. Shiso is actually a member of the mint family. Shiso buds are also used as a condiment, garnish and when very young, for tempura.

Assemble shrimp in the middle lower part of the sheet. Arrange shiso leaves, mushrooms on top of the shrimps then spread a little of the yuzo kosho. Then fold and roll.

Folding and rolling is so simple.

Shrimp and Shitake Mushroom Rolls in a row

A knock off plating from Nobu Now. Original plating had caviar instead of fish roe.

Shrimp roll w/ Onion Salsa, Shitake Mushrooms, Fish Roe and Endives. The combination of all the ingredients were perfect.

We love, love these rolls but will not use the rice paper again for frying. It's crispy when you serve them right away but became soggy after few minutes. I would suggest to use thin egg roll wrapper or phyllo dough if you can't find pate' brisque.

Will definitely make this again! Yum!

FRIED PORKBELLY (PRITONG LIEMPO)

This is a continuation to the previous blog i posted (Fish and Shrimp Sinigang). Fried porkbelly was the side dish for the sinigang so i figured, i should blog the porkbelly too!

As i mentioned my sister from TN gave me a year supply of the porkbelly =;). They buy their pork meat at an abattoir near their cabin. I should blog that site as well, i'm sure all my foodie friends will be jealous ha!

This dish again is so Filipino, but this time not from the Visayas (Cebu) region. I have blogged the Cebuano style before check them at my archives under Filipino dishes or Pork..(Pritong Liempo- Cebuano Style) .http://bisayajudkaayo.blogspot.com/2008/12/pritong-liempo-adobo-cebuano-style.html

This time this is more of the Luzon(Laguna) region style of cooking.

So simple measurements aren't necessary. All you need aside from the porkbelly are the following:
Flour or combination of cornstarch and flour
water
S&P
Oil for frying

PorkBelly sliced thin. You can either cook them as is or cut them 1" size.

Season the pork belly w/ S&P. Set them aside
Make your batter. You can definitely make your own batter by adding your choice of herbs or spices.
Fry them.

Fried Porkbelly cooked in strips. Served w/ soy sauce and vinegar dip

Fried Porkbelly cut in 1" size

OH SO CRISPY AND DELICIOUS!!!!!

SINIGANG NA ISDA AT HIPON (FISH AND SHRIMP SINIGANG)

Sinigang is a Filipino dish that means sour broth which could be prepared with seafoods or meat as one of the main ingredient. There are a variety of vegetables that could be used for this dish. It usually calls for leafy vegetables, sili (chili), eggplant, tomatoes, okra, taro or daikon and long beans.

The sour broth comes from a variety of sour fruits. Coming from the Visayas region, my mom used only two kinds of souring agent, green tamarind (sambag/sampalok) or iba/ kamias (sour and citrusy fruit). I prefer tamarind, i remember, she boils water and tamarind pods until pods are tender. Then removes tamarind, mash them and strain back into the boiling water. I'm so glad and thankful for the powdered mixes, i can easily have my fix for my sinigang cravings. Aside from the fact that fresh green tamarind is not available here.

Okay, enough of the FYI..let's go to the ingredients. This is one of those dishes that i "eyeball" the measurements but i'll try my best to give you some amounts but plssss...as i always say in my recipes...tastes as you go!

1 lb of salmon belly (Thanks to my sis from San Jose, CA..you can use anykind of fish)
1/2 lb fresh shrimps
Mustard greens
2 medium tomatoes
2 Asian eggplants (Italian eggplants is too tough for this dish)
6 to 8 okra
3 taro (optional)
long beans or green beans
sili (long hot peppers)
stalks of scallions
1 packet of sinigang mix
salt to taste
water (read the instructions on the sinigang mix packet)

1. Wash the fish, shrimps and vegetables thoroughly.
2. Cut vegetables into bite sizes.
3. Bring to a boil 4-5 cups of water, add in taro and the rest of the vegetables that needs to be cooked longer like eggplants.
4. Add the fish and shrimps, simmer for 8-10 minutes, then add the remaining vegetables.
5. Mix in the sinigang mix and bring to a boil. Taste and adjust the seasoning or the sourness.

Serve hot with steamed rice
My Mom also serves this w/ a side dish. She usually serves this w/ fried fish. I served mine w/ slices of fried pork belly.

Taro (bisul)

Asian Eggplants, Taro, Mustard Greens, Scallions, Long Hot Peppers, Okra. Not in picture- tomatoes

SALMON BELLY (THANKS TO MY SISTER FROM SAN JOSE CALIFORNIA, SHE BROUGHT ME ENOUGH OF THESE TO LAST FOR A YEAR...YUM!!!!)

SALMON BELLY AND SHRIMPS

LIGHTING WASN'T GOOD=;(

FRIED PORK BELLY AS SIDE DISH (THANKS TO MY SIS FROM TN..SHE SENT ME A YEAR OF SUPPLY OF "PORKBELLY / LEAN O' MEAT) WE CALL THEM LIEMPO

Gen Tso's Chicken ( A Chinese Dish Made In the USA for a change)

For a change, there is something Chinese that's made in the US not the other way around. You don't believe me, check out http://en.wikipedia.org/wiki/General_Tso's_chicken.


Ingredients:
Sauce:

1/2 C cornstarch
1/4 C water
1 1/2 t minced garlic
1 1/2 t minced fresh ginger root
3/4 C sugar
1/2 C soy sauce
1/4 C white vinegar
1/4 C dry sherry/ Chinese wine (no cooking wine pls.)
1 1/2 C hot chicken broth

Meat:
3 lbs. deboned dark chicken meat, cut in cubes
1/4 C soy sauce
1 t white pepper
1 egg
1 C cornstarch
Vegetable oil for deep frying
1/2 t chili flakes (Optional)
1/4 C of chopped chives or green onions for garnish

Vegetables:
Any fresh vegetables you like. I have used bell pepperes, broccoli, peas and onions w/ mine.


1. Mix 1/2 C cornstarch with water to make a slurry. Add garlic, ginger, sugar, 1/2 C soy sauce, vinegar, wine, chicken broth. Stir until sugar dissolves. Set aside.

2. Mix chicken, 1/4 C soy sauce, pepper, stir in egg. Add 1 C cornstrach and mix until chicken are coated evenly. Add 1/2 C of oil to help separate pieces. Deep fry at 350 degrees F until crispy. Drain and set aside.

3. Place a tsp of oil in wok and heat until hot. Add onions and peppers and stir fry briefly. Stir sauce and add into the wok. Place chicken in sauce and cook until sauce thickens. Garnish with chives or green onions.

***** I prefer my sauce poured to the chicken in lieu of mixing it all together.
***** You can use anykind of veggies you like.

SERVE HOT WITH WHITE STEAMED RICE.

Fried chicken thighs.

You can either coat the chicken w/ the sauce or pour the sauce over the chicken

Serve with hot steamed rice

HHHMMMM!!! LAMI NI KAAYO!!!

POTSTICKERS (JAPANESE GYOZA/CHINESE DUMPLINGS)

Y: 1 pack of wonton wrapper about 50 pcs.

4 C Napa cabbage (shredded thin)
1 1/2 t salt
1 lb porkloin (minced) ground pork will be a good substitute
1/2 lb fresh shrimps (cleaned and minced)
2 to 3 stalks of green scallions (minced)
1/4 t white pepper
2 1/2 T soy sauce
1 T Chinese rice wine or dry sherry
1 1/2 T freshly grated ginger
2 cloves of garlic, minced
2 egg whites, lightly beaten
1 package of wonton wrappers
Oil and water for cooking

Dipping Sauce:
1/2 C soy sauce
2 T rice wine vinegar
Dash of sesame oil
Chili oil to taste
Scallions minced to garnish

Procedure:
For the Dipping Sauce - Combine all ingredients in bowl. Set aside , can also be refrigerated for a week.

For the PotStickers:
1. Toss cabbage and salt. Squeeze out the liquid from the cabbage.

2. Combine the cabbage and all the filling ingredients in a bowl and mix thoroughly.

3. Fry a teaspoon of the filling to check and adjust the seasoning.

4. Refrigerate until cold about 30 minutes, It's easier to wrap the filling when cold.

5. Place a small spoonful of filling in the center of the wonton wrapper. Use Enough of the mixture to fill out the wrapper completely without overstuffing it. Make sure to keep the edges clean giving you room to enclose the filling w/ the wrapper. Moisten the edges fo the wonton wrapper w/ water.

6. Fold the bottom half of the wrapper to meet the top half that you moistened in the previous step and seal. At this point you will have the option to make a pleated or simple potstickers.

7. Grease bottome of a nonstick pan with oil. Add the potstickers by batches to the hot pan, laying them flat and being sure not to crowd the pan. Place pan over medium high heat and cook for 4-5 minutes without moving. You want the sides to become golden brown.

8. At this point pour about 3 T of water and cover the pan for another 10 minutes. This is to steam the potstickers.

9. Serve with the dipping sauce. These are delicious served hot.

***If you want your potstickers crispy reverse the process when cooking. Steam them first w/ water. When water evaporates, add little oil to brown them.

CHICKEN CARDAMOM MASALA

Ingredients:


1/2 C plain yogurt ( i used my homemade yogurt)
2 T garam masala
6 to 10 cardamom pods, lightly crushed
1 t cinnamon powder
2 t chili powder
2 t chopped fresh ginger
2 t salt
4 lbs. chicken, cut into 8 pcs. or 4 chicken thighs, halved
1 t turmeric powder
Vegetable oil, for frying
4 onions, chopped
3 to 5 cloves garlic, chopped
1 to 2 T tomato paste
2 bell pepperes julienned
1/2 C heavy cream
Chopped fresh cilantro or scallions



1. Combine yogurt, masala, cardamom, cinnamon, chile powder, ginger and salt.


2. Heat about 1 T oil in a Dutch oven over high heat. Working in batches brown the chicken about 10 minutes each side. Remove chicken and set them aside.


3. Using the same pot, saute' onions and garlic until softened. Return chicken to pot, along with the yogurt mixture and tomato paste.


4. Cover and cook for 15 to 20 minutes. Add the vegetables, and let it cook for another 15 minutes or until chicken and veggies are cooked through.


5. Stir in cream. Garnish with cilantro or scallions





*Other veggies could be used like cauliflower, carrots or potatoes.


* Serve w/ Naan or Steamed Basmati Rice.

Preserved Meyer Lemons

This is really easy to make, all you need is patience, a clean glass jar and lots of salt. No need for exact measurements. You can use eureka (regular lemons) or Meyer lemons.

Prep time: 10 -15 minutes
Shelf Life: 6 mos. or more

Make two cuts but not all the way in each lemon so that the lemon remains attached.

Stuff kosher salt into the crevices of each lemon.

Place salted lemons tightly into the glass jar.

Squeeze the juice of leftover lemons into the jar before closing it.

Place the jar on a counter top, and watch and wait and document each progress if you want.

In about 2 weeks, the lemons will get very soft and the brining liquid will be clear.

This is now ready to use. Pick a lemon with clean fork.

If you still have fresh lemons replace the lemon you took out from the jar and add little salt on top of the new lemon.

I don't rinse the preserved lemon, I prefer using everything from peel to flesh.

Since the preserved lemon is already salty, you will have to adjust the salt you will add into the dish.
I have blogged 2 dishes using preserved lemons, pls. check Shrimp Piri Piri under African Fare and Moroccan Beef Stew under Moroccan Fare

TABOULEH (MY WAY)

BULGUR CRACKED WHEAT (MEDIUM )

INGREDIENTS:

1 C bulgur cracked wheat

½ C cucumber (diced)

1 C parsley (chopped)
Juice from a lemon or lime (I used both)

1/4 C olive oil
2 medium tomatoes (diced)
1 bell pepper seeded and diced (I used yellow)
1 T tomato paste
¼ t each of salt and pepper
1 Thai chili or more (chopped)
Boiling water

In a bowl, place bulgur with enough boiling water to cover.
Soak for 25 to 30 minutes.

While the bulgur is soaking cut and prep the veggies and herbs.

Drain bulgur and squeeze out excess water.

Combine everything and taste.
Adjust the flavor if needed.
Chill before serving.
Serve w/ romaine lettuce or pita bread.

I served the salad w/ romaine lettuce

MOROCCAN BEEF STEW WITH PRESERVED LEMON

Beef, lamb or goat with olives and preserved lemons is a classic Moroccan dish flavored with onion, ginger and saffron. Traditionally prepared by using a tagine w/c I don’t have so this recipe is adapted for cooking in a pressure cooker or pot.

This dish is usually served w/ crusty bread on the side for scooping the meat and the sauce but I prefer serving this w/ rice. I consider this a comfort and a hearty dish; I hope you will give this a try.

Preserved lemons can be substituted w/ fresh lemon but really the preserved lemons gives texture and flavor to the dish.Making preserved lemons is easy! I’ll blog it next.

Serves: 4

Cook time: 45 minutes (I used pressure cooker)


Ingredients:

1 ½ lbs. beef or lamb, cut into pieces1 large onion, chopped fine or grated
3 cloves of garlic, chopped very fine or pressed
1/3 cup olive oil
1 T butter
½ t each of S&P
½ t ginger minced
½ t turmeric
½ t saffron threads,
¼ C chopped parsley and cilantro
1 medium carrot cut ½ inch
1 sweet pepper cut
2 ½ C water
1 handful red or green olives
2 preserved lemon, chopped and seeds removed

Mix the meat with salt, pepper ginger and turmeric.
Heat the oil and butter; brown the meat on all sides over med. high,Transfer browned meat on to the pot or pressure cooker.


Add water, saffron, parsley and cilantro.



PRESSURE COOKER:Cook the meat w/ pressure over med. heat for 40 to 45 minutes, or until the meat is tender.Add the olives and lemon.Reduce the liquids until it thickens.

POT :
Simmer the meat, covered, over medium heat for 1 to 2 hours, or until the meat is tender.Stir occasionally and add little water if necessary to prevent the meat from scorching.
When meat is cooked, add the olives and lemon.
Reduce the liquids until it thickens.

PRESERVED MEYER LEMON

SAFFRON THREADS

MOROCCAN BEEF STEW

VIETNAMESE SPRING ROLL WITH PEANUT DIPPING SAUCE

Spring roll is one of the first Vietnamese dish i learned years ago. My Vietnamese friend invited me and my daughter for a dinner and taught me how to prepare a typical Vietnamese meal. The other dish i learned is their crepe (savory), i will be blogging them sometime soon.

And ofcourse, you guys know me, i like to make it my own. She prepared this w/ shrimps and thin slices of pork. For my version i used bacon in lieu of the thin slices of pork

One thing i like w/ these springs rolls is that you can add or substitute some of the ingredients. You can definitely make a vegetarian version by adding tofu or just the veggies and herbs.

As for the sauce if you are allegic to peanut butter you can make the fish sauce and lime dipping sauce.





Ingredients for the roll:

12 rice paper (banh trang)*
3 oz vermicelli, soaked in hot water for 10 minutes until soft (drained)
1 lb or more medium shrimp, peeled and deviened
4 to 5 strips of bacon cut into small pieces
10 or more green leaf lettuce or romaine lettuce (washed and cleaned)
1 cup carrots julienned
2 cups mung bean sprouts washed and cleaned
1/4 cup each of any or all of the herbs: Thai basil leaves, mint, cilantro, chives (washed and cleaned)*

1. Cook bacon by adding little water and bring it to a boil until bacon starts to sizzle. Set them aside.

2. Cook shrimps using the same pan, so that shrimps will absorb the bacon flavor. Shrimp is cooked as soon as it turns pinkish in color. Set aside

3. Take out the ribs of the lettuce leaves.

4. At this point you will have to prepare your "assembly line" area.

5. You will need a bowl enough to accomodate the rice paper. Fill with warm water, and soak one wrapper at a time for at least a minute or so, or until it's soft and pliable enough.





6. Lay the wrapper on a a clean flat surface.



7.Position the ingredients at the bottom half of the wrapper.

8. Begin with 2 or 3 shrimps, then 3 or more pieces of bacon.

9. Top it w/ 1 or 2 lettuce leaves.


10.Then the mung beans sprout, some of the vermicelli, then some julliened carrots.

11. Spread some of the herbs.





12. Fold up the bottom, then the two sides; continue rolling up, keeping the wrapper firmly around the ingredients to get a good roll, but being careful not to tear the wrapper. Place the roll seam side down.



13. Continue rolling depending on how many rolls you want. Cover w/ damp towels or extra lettuce leaves to prevent the wrapper to dry up.

**This can be made ahead of time, just make sure to keep them in an airtight container lined w/ damp towel and store at a cool area not the refrigerator.

** These are best eaten w/ in an hour or two.

* Rice papers are available at any Asian stores or look at the Oriental Aisle at your grocery stores they might have them.


* For the herbs, i like using Thai basil and cilantro.



PEANUT DIPPING SAUCE:

1/4 c peanut butter
2 T or more boiling water
2 t soy sauce
2 t oyster sauce
1 t sesame oil
1/2 t chile sauce (optional)
juice of half a lime
pounded peanuts (for garnish)

Dissolve the peanut butter in the boiling water, and mix in the remaining ingredients except the pounded peanuts. Taste then adjust the sauce.

This can be done a day ahead, and kept in the refrigerator. Bring them to room temperature before serving.