Special Sour-Spicy Shiitake [特色酸辣冬菇]

Sour and Spicy Shiitake

After a long long break from blogging, it is time to have a date with my laptop. For the past few months, I was on half holiday mood as both my boys attending primary school and kindergarten. Theoretically, I should had more time for blogging but I really enjoyed "me" time after being a 24hrs guardian for more than 5 years.

Me time, I enjoy doing things alone or do nothing at all. At least one a week, I enjoyed groceries shopping ALONE , slowly, and without having have to worry about boy(s) gone missing while I shop or repeating "no, you cannot buy this". Taste of the freedom again after boys came along, something I longed for. And, date with hubby resumed. SAHMs, you need such freedom too. Right?

Well, half day kids free does not mean off from house chores. Chores never ended, and there are always empty stomachs to feed. So, here come a really simple and appertizing recipe I created. It is featured on Y3K issue no. 72, along with 3 other vegetarian recipes.

Special Sour-Spicy Shiitake [Print Recipe]

6 medium size fresh shiitake mushroom
1 tbsp Thai chili sauce
1 tbsp lemon juice
1 tsp soy sauce
1 tsp chili oil (辣油)
Salt to taste

  1. In a large bowl, combine all ingredients except mushroom, set aside.
  2. Cut shiitake into bite size, cook without oil until mushroom is softened.
  3. Transfer mushroom into (1), while it is still hot.
  4. Marinate for at least 30 minutes, serve in room temperature. 

Y3K  Issue72 


Turnip and Meatballs Stew [Hearty Winter Dish]

Kabu to dango no ni

This dish is called 蕪と肉団子の煮 (kabu to nikudango no ni) in Japanese, one of the popular winter vegetable dishes in Japanese home-cooking. Obviously, I am way to outdated now. It is now spring and sakura is seen almost everywhere around my place. It will be great time for hamani next week, hopefully next few rainy days would not do any harm to the blooming sakura before its peak.

Back to the dish, the leaf is usually cooked together in the pot but I used it for making pickle. Turnip leaf can be stir-fried too, as if any other green leafy vegetables. The texture of turnip is softer and finer than daikon, it is also less or not "smelly".

Turnip and Meatballs Stew[Print Recipe]

  • 500 g turnip
  • 100 g minced pork or chicken
  • 1/2 small onion, chopped
  • 1 tbsp green peas (heap)
  • * 1 tsp cooking sake / 料理清酒
  • * 1/4 tsp salt
  • *1/4 tsp sugar
  • *1 tbsp water
  • *1 tsp katakuriko OR corn starch
500 ml water
10 cm konbu for stock / kelp
2 tbsp sake
Salt to taste

  1. Fill water in a pot, add in konbu and soak it as you prepare turnip and other ingredients.
  2. Put minced meat in a bowl, add in all ingredients marked with *. Mix well in same direction until nothing stick on the side of the bowl and the mixture became sticky. Mix in chopped onion and green peas, mix well and set aside.
  3. Cut off turnip leaves, wash and drain. Then, cut into bite size. Set aside.
  4. Peel turnip and cut into chunks.
  5. Bring (1) to a boil, once it is boiled remove and discard konbu. Add in turnip and simmer till it is cooked.
  6. Push turnip one side of the pot, add in meatballs. Meatball: Use a small spoon to scoop (2) and shape into ball then drop into the pot.
  7. Add sake and salt to taste. Cook till meatballs are well done, add in (3) and cook for few minutes.
  8. Turn the heat off, serve warm.

It was white valentine's day in Kyoto, snowed heavily for 2 days and kids had fun playing with snow for the first time. The last time snowed like this was 18 years ago. Winter Day
J walked to kindergarten in the snow for the first time, and about an hour later the weather warning was announced we had to fetch him home. Winter Day


Roti Canai [Malaysians' Favourite Breakast]


For some reasons, I did not have chance to eat Roti Canai during my recent Chinese New Year trip in Malaysia. Thus, made some myself in less than a week  back to normal life here in Japan. Roti Canai (aka roti Chennai / roti Pratha) is one of the most popular breakfasts in Malaysia, together with a cup of hot teh tarik (foamy milk tea) is a heaven combination. My half-Malaysian 6yo boy asked for teh tarik this morning once he saw his breakfast, and he ate 3 pieces!

Recipe I have called for sweetened condensed milk which I do not have any, so I adjusted it according to my taste by adding sugar and fresh milk. It is necessary to prepare the dough and shape it into small balls the night before making the roti, to rest the dough well so it can be pulled into thin film.


Roti Canai [Print Recipe]
Ingredients (makes 8 to10 pcs):
  • 375 g bread flour
  • 100 ml water
  • 75 ml fresh milk
  • 20 ml cooking oil
  • 30 g sugar
  • 1 tsp salt

For coating:
20 g butter or ghee
30 ml Cooking oil in small bowl

  1. In a mixing bowl, mix together all ingredients then knead till its surface is smooth. Divide and shape into 8 to 10 equal size balls.
  2. Coat each ball with butter or ghee, place in a bowl then cover with plastic wrap. Let it rest on the kitchen bench (or in the fridge if your area is warm) for a night.
  3. To make roti, oiled the table top (I covered my dining table with plastic wrap first) slightly and flatten all dough balls then set aside for 5-10 minutes. 
  4. Oil the dough a little, flatten it further with palm then pull gentle to make thin film (as thin as possible). Sprinkle some oil on it, fold into square or desired shape.
  5. Preheat a pan, pan-fry roti 3-4 minutes each side. Transfer roti onto chopping board, whack it side way with both hands to fluffy up. Transfer to serving plate, serve warm with your favourite curry.

I had mine with Malaysian Curry, but mil had it with Japanese Curry as Malaysian curry is too hot for her. Or, you may want to have yours with Dhal Curry?

Ready to eat? Say "aaa...."


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