Tag Archives: Asia

Cooking From Asia== Cabbage Roll and Meatballs

30 Jul



This is my last meal from Asia Japan and China –Cabbage Roll and Meatballs. Please enjoy*-*


one egg

ground beef

one slice onion


cabbage leaf (3 or 5)  


parsley flakes


bbq sauce




soy sauce







Methods: Meatball


1.Add egg and other ingriedients to ground beef. Mix well and use to spoons to form a perfect ball. Roll meatballs into flour.



2. Fry meatballs until golden brown. Keep warm in oven


Methods: Cabbage Roll



1. Fry your onion until soft, add ground beef to onion in pot and cooked well until brown, make sure to season with salt and pepper or any prefrence of seasoning. Put into container to use for your stuffing and cabbage roll.




2.Put your cooked Ground beef in the middle of soft cabbage leaf and roll starting from the white hard section until you have a nice roll. (Tip image 4) Make sure to soak your cabbage leafs into hot boiling water to make them soft and eatable.

                                        Try: Stuff Cabbage


For this Method of stuff cabbage, it is just like taco without the cheese. You only need to scoop a table spoon of  cooked ground beef into the cabbage leaf and you good to go. It was fantastic. Bon Apetit*-* 


 Bon Apetit*-*



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Cooking of the Month –Asia– Chinese Cooking=Beef with Celery and Mushrooms

5 Jul





                                                  This is one of my favorite reciepe from Asia so far, hope you enjoy*-*



1 cup steak or beef sliced

2 tbs soya sauce

1 tbs wine


1 small onion sliced onion

3 stalks celery, sliced

1 cup fresh mushroom sliced

3 tbs water

3 tbs oil 




1. slice beef, marinate in soya sauce, wine and salt. Slice celery, onion and mushrooms.



2.Heat oil in wok or frying pot to smoking point. Stir meat and onion in wok for about three minutes.Remove beef and onion to a bowl or platter.



3.Add celery, mushrooms and 3 tbs water to wok or frying pot. Stir fry until mushrooms are wilteed. Cover for at least two to three minutes. Add beef back to wok, stir fry all ingredients about one minutes. It is all finishe Bon Apetit*-*


Bon Apetit*-*



Country of the month ==Asia continues

3 Jul

Hello everyone hope everyone is having a wonderful week so far. I wil be continuing with the country Asia from June for the month of july.
It has been a very slow month for me, with computer tecnical issues and so on. But i really do hope i will be able to do more posting this month

Below is a link of some of the food i have already cooked from Asia

Baked Japanese Orange Chicken

Rice paper Roll

Easy MarinateTeriyaki Sauce

Beef with Celery and Mushrooms

Fun Facts== Japan=The Land

24 Jun
Location of Tokyo within Japan

Location of Tokyo within Japan (Photo credit: Wikipedia)

Hello everyone today on Fun Facts Japan, I will be taking you on a brief  Introduction background on the land of Japan. Will try my best to put in as much interesting facts as possible.


The Seasons in Japan

There are four seasons in Japan. They are:

=hanru   spring {March to May}

=natsu summer {June to August}

            =aki autumn {September to November}

=fuyu winter {December to February}

kimono and zōri; Kyōto, Japan

Japan out fit (Photo credit: xopherlance)

The seasons have an important role in many aspects of life in traditional clothing there are different patterns for obi or sashes. Example:

Plum blossoms in Nanjing, China.

             Ginkaku-ji (Silver pavilion, Kyoto) seen throu...

   In spring plum blossoms, and in autumn red maple leaves.

Cherry blossoms appears in Tokyo between late March and early April. Because the weather in Japan turns very cold suddenly, the autumn leaves are a spectacular and people go on outings to view them.

==Did You Know==

Official Name: Japan

            Official Language: Japanese

        Population: 126,000,000

Capital: Tokyo

Currenccy: Yen

                                                                   Ethnic Groups: Japanese 99% – Korean 0.2% – Others 0.2%

                                                                                                Religions: Shinto 39.5% – Buddhist 38.3% – Christean 3.8% – Others 18.3%



The mountain islands which makes up Japan were shaped by volcanoes and earthquakes. There are at least 40 to 50 active volcanoes in Japan today.

The country experience many earthquakes each year. Most do little damage.

Tokyo Memorial Hall for the Casualties of the ...

Tokyo Memorial Hall for the Casualties of the Great Kanto Earthquake at Ryogoku, Tokyo, Japan. Architect by Chuta Ito in 1930. (Photo credit: Wikipedia)

             Massive earthquakes:  1923, the Great Tokyo Earthquake cause many fires and the loss of many lives.

                                                                   1995 the worst earthquake in Japan for 70 years hit the port city of Kobe, five     thousand people were killed and 56,000 buildings destroyed or damage.


                      An english poet name James Kirkup, who lived in japan for fifteen years described his experience of an earthquake in a poem.


I notice that all the telegraph poles

along the lane

      are wagging convulsively, and the wires

bounce like skipping-ropes round

flustered birds.

   ——Earthhquake, James Kirkup(1923)

the earth creeps under the floor.


The seasons…as well as the four seasons, the Japanese have a special word for a time when the monsoon brings much rain{tsuyu.} This extra season last from mid June to mid July

English: Landscapes of the Four Seasons (紙本墨画淡...

English: Landscapes of the Four Seasons (紙本墨画淡彩四季山水図, shihon bokuga tansai) by Sesshū Tōyō. Handscroll. Ink and light color on paper. Located in the Mōri Museum (毛利博物館), Hōfu, Yamaguchi, Japan (Photo credit: Wikipedia)


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Monday Japanese cooking Rice paper Roll

11 Jun

japanese rice paper roll1 

My food from Asia, specifically Japan I have chosen to prepare rolls, this has been my first attempt and the expreience and outcome was amazingly well, the taste was enjoyable. My opinion of the rice paper is that it tasted very similar to rice,texture extremly refine a bit rubbery and delicate. Loved it.

I will make a post of how i made my teriyaki sauce, so please do look out for that.



1 avocado chopped

can tuna 

3 slice lettuce leave

slice baby grape tomato

slice cook pork/or any cooked meat kind

1 shredded carrot

4 rice paper


japanese rice paper roll5 



japanese rice paper roll4

 1. Put your rice paper into warm water for about 7 mins until  soft. Mean while slice and prepare all of your ingredients. Put every thing into a bowl and mix well, add salt and paper to taste.


japanese rice paper roll3 

2.Put your mix ingredients into centre of rice paper and bring two sides into center,bring the top part of the rice paper facing from you down and slowly roll until you have the Finish effect of a roll. Simple as that we are finish enjoy.. Bon Apetit*-*


japanese rice paper roll

japanese rice paper roll2 



When you are about to put your filling into the rice paper make sure you do take them out of the water 2 mins before, that way it will be easy to roll and assemble and you won’t end up with any rips.


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Fun Facts==Asia Greens and Essential==

11 Jun

Hello  everyone, hope the weather is treating you all well. Today for Fun Fact Asia I will be giving you information and facts about the Greens and Essentials from some of the culinary and cookery from Asia.

I have done many research and digging around to bring you the most updated and info, hope you will find all of this informal.


==Soy Sauce==


kikkoman japanese soy sauce

kikkoman japanese soy sauce

Traditional soy sauce from Japan is excellent for dipping and cooking. Allot of people prefers Chinese soy sauces, which comes in light and dark varieties,for marinating meats. Dark soy sauce has molasses added to give it a richer color making it good for glazes, and barbeques.


varieties of chinese soy sauce

varieties of chinese soy sauce

group of soy sauce


Other essentials are Chinese oyster sauce, Japanese sweet rice wine, Japanese rice vinegar, Thai red or green curry paste, coconut milk, Chinese cooking wine, and oyster sauce.


==Dashi ==


Dashi stock

Dashi stock

Dashi is a Japanese stock made with kelp and bonito flakes, is an essential ingredient in authentic Japanese cooking. You can make your own, if you do not have the time.


and bonito flakes

and bonito flakes

hon dashi

hon dashi

dashi stock

dashi stock

Use the stock granules(dashi-no-moto) sold in Asian grocery stores. If you buy instant dashi and the instructions turn out to be in Japanese, use the following method:: in a pan, stir 1 heaped teaspoon of granules into 2 cups cold water and bring to a boil.



A-CHOY(Mak choy)




These are very popular in native Taiwan, they are now widely available in Asian grocery stores in the west. Should be consumed as soon as it is purchased.These are perfect for stir-fry, texture is delicate and crisp with a refreshing taste. In Taiwan these are usually flash fried with a bit of oil and garlic




burgundy amaranth

burgundy amaranth

Green Amaranth



Comes from the family of leaf amarants, this vegetable grows on a slender stem with oval shaped, slightly rough texture leaves grows in clusters. It has a light or dark green leaves or green leaf with deep red veins sometimes known as Ganges amaranth, red armaranth, red saag, or red spinach. When using discard the roots and tough lower stems and was well. It is high in protein,minerals and vitamin C.




DAIKON(Lo bak)





This tuber comes in different sizes. It can be short and round, long and thin, or medium sized. Usually dikon is white with green stems, or winter variety is green both can be substitute by kohlrabi if eaten cooked or by the common red raddish if eaten raw. A fundamental item in Japanese cooking, it is used both raw and cooked. In china it is almost always eaten cooked. It is also used with napa cabbagein Korea. Remove the skin before cooking or grating.










Although it looks like a root, it is a thickened stem from the cabbage family. Pale green in color with a round base. It does as a taste similar to radish, can be eaten raw or cooked.






Tamarind Paste

This sticky ripe pod of this plant is highly valued for its sour fruit pulp used to flavor many Asian dishes. Widely used in Filipino and Thai cuisines as an addition to soups, the pulp must be mashed in water, then pressed through a sieve.

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Country of the month —Asia

6 Jun


The country of the month I have chosen to go with is Asia. I will be trying my best to make this months country as intresting as possible with diverse food and background information. (Focul point China and Japan)



One quarter of the world lives in China, a vast diverse country of the Asian continent. Its ancient civilization emerged from farming villages along rivers and grew from small kingdoms into the present immense nation of 56 ethnic groups. imagesCAEBUHF8

Their language, writing, art, food and farming influenced many other Asian cultures.


China is an enormous country with a great variety of landscape and climate. The third largest country in the world–exceeding in area only by Russia and Canada, China occupies most of the eastern part of the mainland of Asia.

     China wildlife  includes the golden-haired monkey, the red-crowned crane, and the giant panda.

Golden hair monkey

Golden hair monkey

Giant panda

Giant panda

red-crowned crane

red-crowned crane




The Island Nation of Japan was cut off from the rest of the world for a long time.Traditions and skills passed from generation to generation to form a distinctive culture.


The Japanese people showed that they were skillful also at learning what other societies had to offer. A time of expansion ended in the disasters of World War II. From proverty and hunger Japan rose to become a leader in technology and fiance.

Cranes are symbols to the Japanese of long life. They feature in Japanese tales.

Japan crane

Japan crane

japanese cherry blossom

Plum blossoms

Plum blossoms


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