Tag: Recipe

Once in a while, we will post easy-to-follow recipes of food we like to eat

Tetsuya’s Fresh Oysters Vinaigrette Recipe
This oysters vinaigrette recipe was first written by Tetsuya Wakuda, the owner of the infamous restaurant Tetsuya’s. If you are new to the website, please visit our review of Tetsuya’s restaurant.

The first part of this recipe is the actual recipe written by Tetsuya. I will then let you know each of the items we used to make our rendition of the Vinaigrette.

Happy Cooking!

The recipe is called Tasmanian Pacific Oysters with Rice Wine Vinaigrette

Here are the ingredients:
1. Ogonori
2. 12 large Pacific Oysters, shucked
Vinaigrette
1. 1 teaspoon finely grated ginger
2. 4 tablespoons rice wine vinegar
3. 1 teaspoon castor (superfine) sugar
4. 1 teaspoon soy sauce
5. 6 tablespoons grapeseed oil
6. 2 tablespoons olive oil
7. 1/2 tablespoon lemon juice
Garnish
1. chives, finely chopped
2. 3 tablespoons ocean trout roe
How to make the Oysters Vinaigrette?
1. To make the vinaigrette, whisk together all the ingredients in a bowl or jar.
2. Place a little ogonori on the base of the serving plate. Put the oysters on top and spoon over the vinaigrette.
3. Sprinkle the oysters with the chives and ocean trout roe.
So, the important question here is: How do we get all of those ingredients?
1. You can pretty much grab any soy sauce you can find in your cupboard.
2. We use crushed ginger that is normally sold in supermarkets
3. Castor (or superfine) sugar should be a staple ingredient for cake makers.
4. For the rice wine vinegar, we like to use Hinode Mirin. Mirin has a sweeter taste than normal rice wine vinegar.
5. Extra Virgin Olive Oil – I don’t think you need an explanation for this.
6. Lemon Juice (you can easily squeeze it from a fresh lemon if you want).
7. Grapeseed oil might not be the thing you would normally have in your cupboard, but it should easily be available in any big supermarkets.
8. You should be able to buy freshly shucked oysters from your local fish market. They might also sell ocean trout/salmon roe.
For an added kick to your Oysters Vinaigrette Recipe:
1. Just like any other fresh seafood, please buy the fresh oysters closer to the time you want to consume it – and for the love of God, do NOT buy them a day earlier!
2. I personally haven’t tried this (because I think the vinaigrette is already awesome!), but Tetsuya advised that you infuse 10 cm of konbu in a bottle of 750 ml rice wine vinegar.
3. The vinaigrette can be made ahead of time and kept in the refrigerator.
4. Tetsuya recommend a good-quality champagne to accompany the dish.
Dec 23, 2013
Agedashi Salmon and Agedashi Tofu Recipe
This week we are writing a Japanese food recipe that was passed on by our friend when they came to our place for a potluck. Agedashi tofu is probably something that is available in every Japanese restaurant in Sydney. So, we are facing a daunting task of giving you an edible Agedashi Salmon and Agedashi Tofu recipe. It is easier to prepare agedashi salmon, so I will write first about it and have a special section in the end on how to cook the tofu.

Happy Cooking!

What’s needed for cooking Agedashi Salmon and Tofu?
1. 300gr boneless Salmon (skin on or not is up to you)
2. Silken tofu
3. Corn flour (or cornstarch) that is enough for coating the salmon and tofu
4. Salt, as preferred, to be mixed with the corn flour
5. Cooking oil (anything that you want) – we like to use sunflower
6. Spring onion, sliced thinly for the garnish
Sauce recipe:

Sauce plays an important part in this agedashi tofu recipe.
1. 1.25 cup of dashi stock. Dashi stock is an ingredient commonly used in Japanese food. Please visit La Fuji Mama blog if you wante to know how to make Dashi.
2. 5 tbsp mirin. Mirin is a Japanese sauce / condiment that has a lower alcohol level and higher sugar content than sake. If you don’t have / don’t want to use mirin, you can substitute it with 5 tbsp rice wine vinegar and 3 tbsp of sugar.
3. 5 tbsp light soy sauce.
4. 1 small onion, thinly sliced.
5. 1 medium-sized carrot, grate coarsely
6. 1 garlic, finely diced
How to cook Agedashi Salmon?
1. Salmon is diced according to our preferred size.
2. Heat up the cooking oil until around 160°C
3. Put enough corn flour (pre-mixed with salt) as the coating for the salmon.
4. Fry it until golden brown.
To make the sauce:
1. Mix all of the sauce ingredients into the saucepan.
2. Cook in high heat until it boils.
3. Add a bit of corn flour (mixed with a bit of water) to thicken the sauce.
Things to be observed when frying Agedashi Tofu:

Cooking the tofu is pretty similar to Agedashi salmon. However, due to its fragile state, there are things to consider when cooking agedashi tofu.
1. Drain the water when you opened the package.
2. Encase the tofu with layers of paper towel. This will absorb the excess moisture in the tofu.
3. You might want to place the tofu on a plate before you sprinkle the corn flour.
Sep 24, 2013
Oven-Baked Avocado and Egg
My wife got this dead-simple recipe from somewhere on the net (apology for forgetting the link – I’ll update it here when I found it again).

It will only take around five minutes of preparation time and you can leave it until it is cooked 15 minutes later.

Let me repeat myself: it’s easy, it’s fast, and it’s super yummy!

So what do we need for making this Avocado and Egg?
1. Avocado – it’s pretty obvious, isn’t it?
2. Egg
3. Salt
4. Pepper
5. Garlic Granules
How do we make this Avocado and Egg?
1. Pre-heat oven to 200^o Celcius. The term pre-heat means you leave it on for around 5 minutes in that temperature before you put in your avocado.
2. Cut the avocado in half
3. Throw away its seed (not really edible!).
4. Crack open the egg on the avocado concave (it’s the hole left by the seed).
5. Sprinkle salt, pepper and garlic granules with a combination of your liking.
6. Put it in oven for 15 minutes on a fan-forced oven. This time frame might vary depending on the oven’s power.
A little tips to make a perfect avocado and egg?
1. Scoop a bit of its meat out if your avocado is too small as the egg whites would overflow.
2. Leave it a bit longer if you want your egg to be well-cooked – I strongly advise against this as I’d rather see a gooey egg yolk.
Oven-baked Avocado and Egg

Did you know?

In Indonesia, avocado is rarely used as a savoury dish like salad and we don’t even eat it as a fruit. Indonesians love to make what we called Avocado Juice. It’s essentially an Avocado milkshake with a sprinkle of chocolate and/or condensed chocolate milk. The variance to that is avocado milk shake with sweet coffee syrup.

Another typical Indonesian dish with avocado was something called ‘Es Teler‘ (literally translated into Drunk Ice). Es teler is a shaved ice and condensed milk with a combination of fruits such as coconut, jack fruit, and avocado (cubed).

For more recipe by All About Food blog, please check out our small (but growing) section of recipe.
Jun 14, 2013
Deep Fried Meatballs Recipe
I have been pondering about this for a while and I have decided to add a section in All About Food Blog dedicated to recipe. For my first post on recipe, I’ve decided to write about Deep Fried Meatballs. I actually got this recipe from the back of a premix flour and I know it’s not the ‘proper’ way to write a recipe, but I think it’s a good start. I am also not a chef, so the writing can be quite unorthodox.

We altered the recipe slightly to substitute Mackarel fish with Basa fish. I guess you can substitute the meat from the list of ingredients to whatever you like as long as you have the right weight for each.

So, what do we need for making this Deep Fried Meatballs?
1. 1 Litre Canola/Sunflower Oil
2. NILASARI Premix Bakso Goreng
3. 125gr Fresh Prawn
4. 125gr Fresh Basa Fish
5. 250gr Chicken Thigh Fillet
6. 2 Eggs
7. 35cc Water
How do we cook the Deep Fried Meatballs?

1. Blend all the meat together. You could use either a hand blender or a conventional one.

2. Further mix eggs, the premix, and water into the blend. The instruction specifies you to mix with hand mixer for this stage.

3. Prepare a wok filled with cold oil.

4. Dust your palms with any kind of flour. This will help prevent stickiness for the next stage.

5. Spoon out the blended dough and create a dough roll with your fingers.

6. Immerse the roll you have created into the oil prepared in step three.

7. Bring the wok to a low heat and fry the meatballs until golden brown.

8. You might want to lower the heat a little bit for your second batch as it would cook a lot quicker.

Some tips to make the perfect deep fried meatballs

First tip: Do not stuff the wok with too many meatballs

A bit of advice from a friend: If your meatballs shrink after you take it off the wok, it means you haven’t cooked them long enough.

Another tip for you: To reach the perfect golden brown, you need around 15 minutes of frying time.

Deep Fried Meatballs

What’s in the premix?

The box stated that for every 250 gr of the premix, it consisted of Tapioca Flour, Wheat Flour, Chicken Flavour, pepper and salt.
Mar 19, 2013
How to Cook Kobe Beef

Review:

This week I am not going to review a restaurant or any particular events, but I am going to share information on how to cook one of the rarest, if not THE rarest, beef in this world. Kobe beef is technically a type of wagyu beef that have marbling score of 6 or more. It also has strict conditions to qualify the ‘Kobe’ status, as seen on this page ‘http://en.wikipedia.org/wiki/Kobe_beef’. I have never found this beef in Sydney, but by a chance I found it on David Jones Bondi Junction meat department.

Due to its delicate nature, we need to cook it perfectly. It is important to not have the Kobe beef in frozen condition prior to cooking. You might need to thaw them in your fridge for a day if it was frozen. With the seasoning, it’s best to just have a bit of salt and pepper. Marinade is strongly not recommended because you will lose the meat’s distinct texture.

Cook Kobe Beef

After the preparation, everything else is done only in two or less minutes. We want the end product to be medium rare towards rare. Most people start the cooking process with pre-heating the non-stick pan. We heat up the pan with maximum heat until the surface produces light smoke (Important!). We also don’t use any oil since the fat itself will cover it. When the pan is ready, seared the meat on to the pan and immediately turns down the heat. Allow 15 seconds of cooking on each side, then with an even lower heat, cook them for a further 45 seconds – 1 minute for each side.

You can have a side sauce according to your taste, but the Japanese-style sauce is a combination of soy sauce and mirin with a little bit of sesame oil and Grape seed oil.

Details:

David Jones Bondi Junction

Feb 5, 2012