Recipes, Food Photos & Discussion at Nibbledish

Karei raisu (Japanese curry rice)

Sat, 19 Jul 2008 10:32:46 +0100

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Heat the oil in a large saucepan over medium low heat and add the onions. Saute the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken and brown.

Add the…

Roast olives with Kumquats and almonds

Sat, 28 Jun 2008 09:03:12 +0100

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Preheat oven to 350 degrees (F).

In a non-reactive baking sheet, spread an single layer of olives, then scatter the almonds and kumquats. Strip the sprigs of thyme of their leaves and sprinkle on top along with some black pepper. Cover with a good…

Green Peach Salad with Feta

Sat, 28 Jun 2008 09:00:00 +0100

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Whisk the dressing ingredients together.

Lightly dress the salad greens, toss to coat then plate. Dress the peach batons separately, tossing to coat then scatter over the greens. Sprinkle some feta on top then grind some black pepper. Serve immediately.

…

Salmon with Minty Miso Glaze

Sat, 28 Jun 2008 08:55:27 +0100

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Whisk the sesame seeds, miso, mirin, and sugar together with a fork (you might need to use the back of the fork to mash up the miso a little first). Add the mint, cilantro and garlic stir to combine.

If you’re BBQing,…

Chicken Biryani

Thu, 12 Jun 2008 22:10:16 +0100

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Wash the chicken, pat dry and trim any excess fat or skin off the chicken. Mash together the garlic, salt, ginger, garam masala, black pepper and oil to make a paste. Coat all the pieces of chicken rubbing into all the…

Buta Udon

Thu, 12 Jun 2008 22:08:27 +0100

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Put the dashi and braising liquid in a pot and simmer. Taste the soup adding up to 2 tablespoons of soy sauce if needed. If after adding 2 tablespoons of soy sauce, it’s still not salty enough, supplement with salt until…

Stir Fried Lettuce

Thu, 12 Jun 2008 22:06:20 +0100

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Dissolve the cornstarch and white pepper in the braising liquid.

Get a saute pan very hot over high heat then add the oil. Quickly add the lettuce to the pan. The leaves should keep the oil from spattering too much, but be…

Buta Kakuni (Japanese braised porkbelly)

Sun, 01 Jun 2008 20:03:57 +0100

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Choosing the right pork belly is important. The meat part should be well marbled, and there should be even layers of fat between the layers of meet (you don’t want thicker meat layers or thicker fat layers).

Wrap the dried…

Eggplant & Quinoa Involtini

Mon, 26 May 2008 20:57:53 +0100

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Slice the eggplant lengthwise just a bit thinner than 1/4″. I used a french mandoline, but you could probably do this with a sharp knife. Toss the end pieces. You should have 12 uniform slices. Use a pastry brush or…

Homemade Nettle Pasta with Fava Beans

Tue, 20 May 2008 21:11:53 +0100

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Put the flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the flour and add the nettles and egg. Run the mixer at medium low speed until it more or less comes together.…

Unagi Kamameshi (iron pot rice with eel)

Mon, 19 May 2008 18:13:12 +0100

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Rinse the rice by filling the bowl containing the rice with cold water then draining and repeat until the water is almost clear. Drain the water using a colander.

In a heavy iron pot with a lid, bring the dashi, sugar, mirin…

Hamachi Yuzu and Olive Oil

Sat, 17 May 2008 21:31:16 +0100

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Put a plate in the freezer for a few minutes to get it very cold.

Using a very sharp knife, and cold hands, slice the hamachi into thin slices.

Place the hamachi on the chilled plate then place a small dab of…

Nasu dengaku (grilled eggplant with sweet miso)

Wed, 14 May 2008 21:51:19 +0100

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For the sauce, whisk the dashi, sugar, mirin, miso and corn starch together. Heat over medium heat stirring until the sauce thickens. Take it off the heat and add the yuzu whisking it in to the sauce.

For the…

Choi sum goma-ae (chinese greens with sesame sauce

Mon, 12 May 2008 21:58:21 +0100

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Steam or boil the choi sum until bright green (about 1-2 minutes). Rinse under cold water and squeeze out any excess water.

While you could cheat and use instant dashi since you only need a little, I was making something else…

Pineapple rhubarb flambé

Mon, 12 May 2008 21:54:26 +0100

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Put the butter and sugar in a heavy bottomed pan over medium high heat and allow the sugar to caramelize. This is the only tricky part of this recipe as the caramelization point of sugar is 330 degrees F and the…

Tacos Al Pastor

Mon, 05 May 2008 17:08:24 +0100

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Put the pork in the freezer until its firm enough to cut (about 30 minutes).

Put the the ancho and guajillo chiles along with the bay leaf in a put of water and bring to a boil. Turn off the…

Tuna Poke (pronounced poke-ay)

Sun, 04 May 2008 08:21:21 +0100

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Toss all the ingredients (except the salt) in a bowl and stir to combine.

Plate and sprinkle a little sea salt on top. Serve with a bowl of rice.

Chilled cucumber with sesame miso broth over rice

Sun, 04 May 2008 08:17:54 +0100

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Cover the mandonlined cucumbers with the salt and mix well to combine. The salt helps break down the cell membranes releasing much of the water contained in the cucumber. This effectively pickles the slices making them more…

Maple banana frozen yogurt

Sun, 04 May 2008 08:14:15 +0100

full story behind this recipe at norecipes.com

Put all the ingredients in a blender and blend until smooth.

Add to an ice cream maker and follow manufactures instructions.

When it’s done, serve soft, or put it in the freezer for another 30 minutes to make it firmer.

Banana peel steamed pork and rice

Mon, 28 Apr 2008 20:30:31 +0100

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The night before you want to eat these, make the mojo in a large ziplock bag. Cut the pork up into cubes that will fit into a banana peel and add to the mojo. Squeeze out as much air as you…