One of my all-time favourite Japanese foods is negitoro, the combination of raw fatty tuna (maguro) with spring onion served in maki (sushi rice roll), temaki (hand roll) or don (rice bowl). Of course, sushi-grade tuna is quite hard to come by in Malaysia, much less the fatty maguro belly. So I jumped at the chance when I came across some frozen tuna at the supermarket the other day. Here's my take on negitoro don:
*This recipe calls for and serves RAW seafood. Make sure you have a reliable source of seafood and use appropriate hygiene protocols!
Negitoro don (Minced tuna and spring onions on rice)
100-150g sushi grade tuna (maguro) or fatty tuna belly (maguro toro)
1 spring onion, minced
1 tbsp rice wine
1 tsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1 bowl of cooked rice - preferably a short grained white rice
1. Mix all the liquid ingredients together with the sugar in a large bowl
2. Mince tuna using a chopper. Mix tuna mince with seasoning sauce
3. Mix in minced spring onions
4. Top negitoro over bowl of rice, ensuring even coverage. Serve and enjoy with some miso soup!
Cost per serving: RM6 approx
Tuna cost me RM10 for a 250g block
Thursday, May 14, 2009
I love olio-based pastas. It's easy to make, light and very good on the tummy - especially if you're lactose intolerant (like my poor self!)
Olio Spaghetti with Mushrooms
What you need:
A couple of button mushrooms, sliced
1 can of mushrooms, sliced
1 garlic, chopped finely
2 chillies, seeds removed; chopped finely
Some parsley, chopped finely
Angel hair pasta
What to do:
1. Heat some butter in a pan and fry button mushrooms until it is cooked. Remove accumulated water (you'd get quite a bit thanks to the mushrooms) and set aside.
2. Using a low fire, line pan with olive oil (you will need quite a bit of oil as you are making an olio base) and fry garlic until fragrant. Throw in parsley, chili and all mushrooms.
3. Meanwhile, remember to cook the pasta! Angel hair pasta tends to cook a lot faster than other types of pasta so be sure to keep an eye on it.
4. Once pasta is cooked, drain well and throw into pan containing olio base. Over a low fire, mix pasta evenly. Season with some salt and black pepper.
There you go!
So here's a really simple recipe, inspired by a good friend.
Easy Peasy Potato Salad
What you need:
1 can of whole mushrooms
Light sour cream
A couple of russet potatoes
What to do:
1. Clean potatoes and chop them into cubes, leaving the skin on.
2. Sprinkle some salt on the potatoes, mix them up and chuck them into a steamer. Steam for 10-15 minutes or until just cooked.
3. Once cooked, leave potatoes to cool. Put into fridge.
4. Open the can of mushrooms and slice them thinly. Take potatoes out and mix mushrooms in.
5. Add 2-3 tablespoons of light sour cream. Add some salt and pepper to the mixture and mix well. Return salad to fridge until it is ready to be served.
Friday, May 08, 2009
Yes, I know it's spelled 'bisque' but given that this recipe's a budget version I thought it might be appropriate because I had to replace some of the more pricey ingredients with more budget friendly ones - prawns instead of lobster, and milk instead of cream. Pardon the lack of recipes there days - it's been a pretty hectic year and my meals have tended to be simple.
300g small-medium prawns, with shell - about 10-15 prawns
1 medium onion, chopped
3 shallots, minced
1 litre water
1 tsp tomato paste
Greens for garnish
1. Peel the uncooked prawns and reserve the shells. Optional: cut prawns into smaller chunks.
2. In a pot, sweat the onion with a little salt in a little oil until translucent. Turn up the heat, add prawn shells and fry until fragrant.
3. Add water, bring to a boil and then lower heat to a simmer. Reduce liquid to half - about a couple of hours
4. Remove shells (Or just strain the entire stock) and set aside. In the same pot, sweat the minced shallots in a little oil. Return the prawn stock to the pot and add tomato paste. Bring to a boil.
5. As soon as the water starts to boil, kill the heat and put the prawn meat in. Cover, and leave for two minutes (One, if you've cut up the prawns into chunks) - the residual heat will do the cooking for you.
6. Serve in large bowl, add milk and season to taste. Garnish with greens and a little olive oil.
Total cost: RM4.50
Cost per serving: RM2.25