Fried Squid II [Beer's Companion]

Fried Squid 


Fried Squid's Tentacles or イカのげそ揚げ (Ika-no-geso-age) is one of the popular side dishes offered at many Izakaya (居酒屋), it goes very well with a glass of cold beer. In Japan, squid tentacles and body is often served in different way unlike in Malaysia, the whole squid is cooked/served together in one dish. 

Not only squid, chicken is also sold by properly prepared parts and deboned except for the wings. It is hard to find the whole chicken, whole legs and drumsticks with bone in the supermarket except during Christmas season. Hence, my boys always excited whenever they find the drumlets/drumstick with bone on.

Back to squid, tentacles are often served at Izakaya or restaurants in two major ways - fried or grilled with salt. Yes, both are good for drinkers but non-drinkers like my boys and I love geso too. Here is my replicated izakaya-style geso-age, be warned, it is addictive!


Fried Squid's Tentacles [Print Recipe]
イカのげそ揚げ 

Ingredients (2-3 serves):

  • 200 g squid tentacles
  • 3-4 tbsp katakuriko
  • Oil for deep-frying
  • 1 tsp sesame oil
Marinades: 
  • 1 tbsp syoyu (soy sauce)
  • 1/2 tbsp sake
  • 1/2 tbsp mirin
  • 1 tsp minced ginger
  • A pinch of sugar
  • A pinch of black pepper

Method:
  1. Cut squid tentacles into halves if too long, marinate for 30 minutes. 
  2. Use a sieve, drain all the liquid. Then, coat with katakuriko evenly. 
  3. Heat oil, add in sesame oil and fry squid till golden brown.
  4. Drain and serve immediately with mayonnaise or a wedge of lemon at the side. 

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Rendang Chicken [First Rendang In Japan]

Rendang Chicken

Late spring this year, I planted turmeric, ginger and lemongrass in my little veggie patch. All of them growing pretty well and surviving till today, late Autumn. Weather is getting so much colder this week and onwards, big different between day and night temperature, I wonder if they will survive the winter. Ginger roots are still pretty small, but sufficient for my cooking.

As the turmeric is growing very well with healthy looking young leaves, I should put them in good use - Rendang. After a long time, this is first Rendang Chicken in Japan. Due to shortage of fresh ingredients, I cooked it with a pack of instant rendang paste brought in from Malaysia but added "kerisik" and some shredded turmeric leaves. It was not the best rendang I tasted but good enough for satisfying my craving for this oily dish. I am glad that John liked it too although he kept complaining spicy and drinking lots of water.

Sorry, cooked with instant paste so no recipe for this one.

Rendang Chicken

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Pan Grilled Rosemary Chicken [Boys Favorite Chicken Dish]

Rosemary Chicken

Both my boys prefer chicken over beef and pork, fried chicken is their first choice of course but I always give them healthier version to promote healthy eating habits. Guess what? They simply love it. When grilling it, they always called from the other corner of the house "Mama, something smelling good are you cooking?"

家里的两个小瓜都对鸡肉情有独钟,当然炸鸡是他们的首选但为了让他们从小就养成健康饮食的习惯就选择较健康的。 第一次煮锅烤鸡是还担心他们不喜欢,结果担心都是多余的啦!之后,每次煮这道鸡时都会从屋子的某个角落传来他们的声音“妈妈,很香的味道是你在煮吗?”

Rosemary Chicken

Even though oil is unnecessary in this dish but it is neither fat-free nor smoke-free, the chicken is cooked with its own fats. Don't be afraid to play with the spices, you will always have delicious food without having have to spend hours in the kitchen. Oh yes, just mix together some steamed rice with chicken oil remaining in the pan you will have a bowl of flavorful rice to go with grilled chicken.

虽然说不用油但也不完全是无油烟厨房,不添加就用鸡肉本身的油脂来煮。换一换香料就能不时转换口味了,一道很简单的料理不用长时间呆在厨房也有吃不腻的美味。偷偷告诉你,锅里残留的鸡油/汁拿来拌饭或面类好好吃哦!

Pan Grilled Rosemary Chicken
[Print Recipe]


Ingredients (4 servings):
600g chicken thigh meat (2 large thighs) 
1 tbsp cooking sake or shaoxing wine
1 tsp sea salt
1 prig rosemary, chopped 
1 clove garlic, chopped
Pinch of chili powder


Method:
  1. Cut each chicken thigh into bite size, marinate with all other ingredients for at least 30 minutes. 
  2. To cook, preheat a non-stick pan on high heat. Add a few drops of oil if necessary, put in chicken with skin side down. Cook for about a minutes then turn the heat down to medium-low and cook until browned. Turn the chicken over and continue to cook until the chicken is well cooked. 
  3. Arrange on serving plate, serve warm.

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