japanese chicken bites

Chicken Bites with Japanese flavoured sauce was what I made for that night dinner.  I shall not say it's a success as my initial intention was to make chicken balls than what it turn out to be Chicken Bites as what sis said.  Though she likes it, I did shared my failure thoughts with my best friend - Meow whom is someone who went through a series of cooking lessons during a school days.  

I was told by Meow that in order to prevent the texture to be too sticky which caused me unable to form them into uniform ball size pieces is to add in some vegetables, be it frozen peas or just diced onions.  Well, I learned from my mistake but at least I created a sauce that causes sis to go gaga over it...

ingredients

(chicken bites)

- 200g minced chicken

- 1 egg white

- 2 tablespoons corn flour

- salt & pepper for taste

(please do add in vegetables like onions or frozen peas to make the texture less sticky)

(sauce)

- 2 tablespoons soy sauce

- 2 tablespoons mirin

- 1 teaspoon sake

method

- mix all the ingredients for the chicken bites and pan fried it till golden brown

- pour in the sauce mixture and reduce it till the sauce is thick

- serve hot with rice... enjoy~~~

rollin' good time: tamagoyaki

tamagoyaki

Today, I'm trying my hand on making Japanese Egg Roll - Tamagoyaki.  In Japan, there is sweet egg roll and salty one and personally, I can't get used to eating the sweet egg roll, therefore, I'm making the savory egg roll - Rosa's style.

In Japan, there are a special pan used for making Tamagoyaki.  You may use a normal frying pan, for me, I bought my Tamagoyaki pan at Daiso for only $2.  It's kinda small compared to the normal one, but still it do make the effect.  You may take a look here on how the professional in Japan make Tamagoyaki

ingredient (serve 1-2)

- 2 eggs

- 1/2 teaspoon KNORR Hao Chi (All in one seasoning)

method

- mix all the ingredients together

- heat up frying pan and grease lightly with oil

- pour a little bit of the egg mixture, enough to coat the pan

- let it cook for a while, then start to roll with a spatula or chopstick front ward

- once you reached the end, pull the egg to the another end of the pan nearer to you

- grease the pan again

- repeat the procedure until all the egg mixture is used up

- place the egg roll on a chopping board and slice into bite pieces.

It might be a bit difficult to roll up the egg, it really takes a lot of practice to master it.  I'm still working hard on it too.

my first korean dish : chamchijeon (tuna pancakes)

hot chamchijeon goes well with plain rice

This is my very first attempt in making Korean Cuisine.  I learn about this dish from Maangchi on Youtube.  She cook a lot of Korean dishes and they way she cook it is like so simple and makes me want to try making it.  

Again, I'm using Happycall Pan in making this.  My first batch of pancakes were a bit scattered as I flipped the whole pan and making all the half cooked batter clumped together.  Hence as I tried to salvage them, most of it scatter as it cook.  So, if you are using Happycall to make this dish too, I suggest that you don't flip the Happycall Pan, but use a wooden spatula to flip the pancake one by one.

ingredients

- 1 can of tuna, drained

- 1/2 onion, chopped

- 1 egg

- 1 teaspoon of salt

- dash of pepper

- 1 teaspoon of sesame oil

- 1 tablespoon of flour

method

- mix all the ingredients together

- heat oil in happycall pan

- scoop a small spoonful of batter into the pan 

- let it cook for about 2-3 minutes

- flip the pancake with wooden spatula

- cook for another 2 minutes or until both sides are golden brown

- serve hot and enjoy. :)

tuna croquette | rosa's way

golden tuna croquette

I get to learn about this recipe from Ochikeron but I did some modification, mainly trying to make use of the tuna I have for sometime and the left over corn flakes.

ingredients

- 6 eggs

- 800g potatoes

- 300g tuna in oil 

- 200g onion

- plain flour

- cornflakes

- salt & pepper

method

- peel potatoes and cut into chunks and boil till soft, drain water and leave it aside.

- boil 4 eggs

- remove shell of hard boiled eggs, take out the egg yolk and add it in the potatoes.

- minced the egg white and leave a side

- mash the potato and the egg yolk

- minced the onion.

-saute onion a while, not too long as so it remain crunchy

- drain out the oil from tuna, mashed it slightly with fork

-add tuna, onion, minced egg white into potato and mix it well, add salt and pepper for taste

-shape the potato into bite-sized balls

- coat with flour

- coat in egg mixture (2 beaten eggs)

- coat in crushed corn flakes

- place in fridge for at least 30 mins

- deep fry the patty and enjoy~~