I made this recipe out of curiosity. Since I already have a pasta machine, I wanted to know how complicated to make gyoza.
I am not going to be making gyozas on regular basis, because first of all they are deep-fried and secondly they are strachy. It is meant to be just for fun once in a while.
Aborio rice is used in the making of risotto. It’s a kind of short grain strachy rice and thus creating creamy texture.
To make a good homemade risotto dish requires a lot of patience. Gradually adding chicken stock into the pot instead of adding all at once and continuing to stir vigorously throughout the entire process are what it takes to create the right consistency. Butter is to be added at the end of the process so that it smells fresh. A kind of seemingly simple recipe like a risotto dish is not an easy task after all.
- Aborio rice, 1/2 cup
- Chicken stock, 2 1/2 cup
- Mushroom of any kind, coarsely chopped
- 2 tablespoons of unsalted butter
- white wine, 2 table spoons
- minced shallot 1 table spoon
- minced garlic 1-2 gloves
- parmesan cheese, grated
- olive oil, salt and pepper
- On skillet, fry minced shallot on olive oil at medium heat until translucent. Add minced garlic and chopped mushroom. Sautee until cooked.
- Add rice along with a small amount of chicken stock at first. Keep stiring at medium low heat until chicken stock almost evaporated. Add white wine. Add more chicken stock. Keep doing this for about 25 minutes or until the rice absorp most of the stock, cooked and the creamy texture is achieved.
- Add butter and continue to stir for a couple of minutes. Season with salt and pepper. Served with grated parmesan cheese on top.
Italians do not use cream in Pasta Cabonara. You can use whole eggs or whole eggs with slightly more yolks if you want it to be more creamy.
The trick to this dish is to wait until the pan stops sizzling to add eggs and stir them vigorously. This way the temperature won’t be too hot to overcook the eggs.
- Pasta of any type
- Salt and pepper
- Parmesan Cheese
- Olive oil
Soba is healthy as it is primarily made of buckwheat. During war time, Japanese people invented soba to combat hunger. Buckwheat is cheap but quite high in fiber.
The right way to eat zaru soba is to grab a small amount of soba at a time using chopsticks. Dip soba into the soup about half or 2/3 of it, do not soak it. Slurp soba forcefully so that the soup goes with it into your mouth as much as possible. For chopped spring onions and wasabi, add them into the soup at a small amount at a time. Treat the soup as the most costly part of this recipe. Do not waste the soup.
- Spring onions, chopped
- sake 1/4 cup
- soy sauce 1/2 cup
- mirin 1/2 cup
- burito flake 1/2 cup
- cold water 2 cups
- bring sake, soy sauce, mirin and burito flake into boil. Continue to heat for at least five minutes. Filter out the burito flake.
- mix the above output with cold water
- Boil the soba according to the instruction. Do not add salt into the water. Wash the soba with water to wash away the flour. Dip the soba onto iced water. Rinse soba and serve it with the soup, spring onions and wasabi
I am giving myself a good reason to eat deep fried food again because of the covid 19 lockdown currently going on. This simple recipe just have the fish fillet deep fried and to eat them with vegetables and barbeque sauce. I also add salt to bring out the flavor.
To make the fish fillet crispy, I tossed them on all purpose flour until completely dried off because frying.
Speaking of simple food, one cannot miss Cacio e Pepe, one of the most simple pasta dishes. Only three ingredients are involved, pasta, ground pepper and grated cheese, nothing else, not even olive oil.
The most interesting part of this recipe is to achieve creamy texture without oil. The boiling pasta water is the secret to this phenomenon as it contains starch which acts as emulsifier. One cannot become a pasta master without mastering this pasta recipe.
- fresh pasta
- ground pepper
- pecorino cheese, grated
- on frying pan, combine pasta water with ground pepper on medium high heat.
- Add pasta and add more water. Keep stiring.
- Add grated cheese. Continue the stir. Add more water if needed until creamy texture consistency is acheive.
It’s almost mandatory for a chef to know how to made fresh pasta at home. I finally did.
- all purpose flour, 1 cup
- 1 whole egg
- 1 egg yolk