Poke is a traditional Hawaiian preparation of raw seafood—often tuna or salmon— and it can be flavored in many different ways. This recipe uses tuna with yuzu juice for flavoring. Yuzu juice can be purchased at any Asian market. For the poke8oz (225g) ahi tuna (sashimi grade)2[...]
Eel is easier to skin immediately after it has been killed, and it should be cooked as soon as possible after skinning and gutting (as with most any fish). In general, eels will come to you already killed, but with skin intact. The skin is very slippery so you’ll need to use a towel[...]
This cucumber soup is so light and refreshing it could almost work as a summer beverage. Tart apple and sweet watermelon contrast deliciously. Togarashi powder is ground small, hot, red, Japanese chili peppers. Ingredients: 2 English cucumbers 2 tbsp plain yogurt 1 tsp freshly[...]
This is a classic Cantonese chicken dish that my mother often made. The gentlest possible heat is used so that the chicken remains extremely moist and flavorful with a satiny, almost velvetlike texture. The dish is not difficult to make. Save the cooking liquid for cooking rice[...]
Ingredients: ¾ cup packed brown sugar1 cup boiling water2 cups glutinous rice flour1 cup sweet red bean paste¼ cup white sesame seeds6 cups oil for deep-frying Procedure: Add the brown sugar to the boiling water, stirring to dissolve. Cool. Place the glutinous rice flour[...]
Ingredients: 1 cup sugar ½ cup water 2 cups diced fresh pineapple 1 teaspoon peeled, grated ginger 3 cups milk Procedure: Bring the sugar and water to a boil, stirring. Add the diced pineapple and ginger. Simmer, uncovered, for 10 minutes. Strain the syrup to remove[...]
Ingredients: 2 cups all-purpose flour ¾–1 cup boiling water ¼ cup sesame oil Procedure: Place the flour in a large bowl. Add the boiling water and quickly stir with a wooden spoon. As soon as you can withstand the heat, knead the warm dough on a lightly floured surface[...]
