Recipe

One of my favorite dish in Uncle John’s restaurant is Fried Jumbo Shrimp with Sweet Creamy Sauce.

I tried to replicate this dish minus the broccoli but it stills need tweaking. The condensed milk needs to be reduced!

Current recipe used:

1 lb. large peeled & deveined shrimp
cooking oil

Batter:
1 large egg white
1/4 cup cornstarch
1/8 tsp baking soda (not needed?)
1/8 tsp salt (not needed?)
1 tsp oil

Sweet Creamy Sauce:
1/2 cup condensed milk (needs to be reduced to 1/4 or 1/8 cups)
1/4 cup mayonnaise
3 tsp lemon juice (needs more)

1. Rinse & peel the shrimp. Pat it dry with paper towel.
2. Batter: Mix the egg white, cornstarch, baking soda, salt and oil into a smooth paste.
3. Coat the shrimp with the batter.
4. Mix the condensed milk, mayonnaise & lemon juice in another bowl until smooth.
5. Fry the shrimp until light brown. Remove from oil.
6. Pour the sweet creamy sauce over the fried shrimp.

Referred from: http://www.stripersonline.com/surftalk/showthread.php?t=467023

I didn’t pour the sauce over.

Today is the first time I tried cooking Chawanmushi.

Here is the recipe:

3 eggs
1½ cup of Dashi soup stock
½ tsp. salt
1 tsp. Kikkoman soy sauce
1 tsp. sugar
1 tsp. mirin
½ chicken breast (tenderize, cut into bite size and briefly boiled)
3 shrimp (briefly boiled)
1 dried Shitake mushroom (boiled, thinly sliced with the stalk discarded)

1. Lightly beat the egg in a bowl.
2. Strain the egg mixture.
3. Add cool dashi soup stock, salt, soy sauce, sugar, mirin into the mixture.
4. Split the egg mixture into 3 cups.
5. Add the meat into the cups.
6. Add the mushroom last. (It will float)
7. Cover the cups. (If no cover, use aluminum foil)
8. Steam it!

Referred from: About.com:Japanese Food & Rasa Malaysia

Picture: Plain Chawanmushi 11/06/09

This is probably my third time cooking Oyakodon.

Here is tonight’s recipe:

4 cups of steamed Japanese Rice
2½ chicken breast (the other half went to the Chawanmushi)
1 whole Mayan sweet onion
1½ cups of Dashi soup stock
4 tbps. Mirin
7 tbps. Kikkoman soy sauce
3 tbps. Sugar
6 eggs

1. Cook the rice.
2. Add mirin, soy sauce and sugar to dashi soup stock.
3. Beat the eggs in a bowl.
4. Thinly slice the onion.
5. Tenderize and cut the chicken into small bite size.
6. Pan fry the chicken in a large pan.
7. Add dashi soup stock into the pan and simmer for a few minutes.
8. Add onion and simmer for another few minutes.
9. Bring the soup to a boil and add the eggs.
10. Serve rice in a bowl, then the chicken and egg on top of the rice.

Referred from: About.com: Japanese Food