Kat's Cookie Corner: A load of sweets, pastries and meals Ep.3

How about some sumptuous meals and tuna rolls? Here's the next five recipes my friend Kat offers that are always less costly and with full satisfaction.

*Disclaimer: All photos were taken from Kat's Tumblr account at http://theimpulsiveyoungcook.tumblr.com/page/3


1) Beef with Corn and Mushroom sauteed in Oyster Sauce

Ingredients:

·         Ground beef or ground pork

·         Mushroom (pieces & stem)

·         Corn Kernels

·         Basil Leaves

·         Black Pepper (ground)

·         Oyster Sauce

·         Salt(if needed)

·         Onion & garlic

·         Oil

2) Chapchae

Ingredients

• 8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
• 1 sweet onion, sliced into thin strips
• 2 cloves garlic, finely chopped
• 1/2 pound baby spinach, parboiled
• 2 carrots, julienned
• 3 scallions, chopped
• 1/2 cup chopped Napa cabbage
• 5 shiitake mushrooms, rehydrated if dried and then sliced
• 2 Tbsp vegetable or olive oil
• 2 Tbsp sesame oil
• 3 Tbsp soy sauce
• 1 tsp sugar
• Salt to taste
• Sesame seeds (optional)
• 6 oz. beef or pork (optional)*

3) Sweet and Sour Fish

Ingredients:

• fish fillet (I used cream dory)
• 1 pack of pineapple tidbits (keep the juice)
• 1 medium sized bell pepper
• 1 large carrot 
• minced onion, garlic, basil leaves, ground pepper and ginger
• sweet and sour mix (I personally use Del Monte’s)
• egg and breadcrumbs

4) Pasta in olive oil, tomatoes pepper, mushroom and chicken

Ingredients

• pasta (I used veggie pasta for this one.)
• 1 can of mushrooms
• 2 pcs chicken breast
• 4 pcs fresh tomatoes
• extra virgin olive oil (Some say that extra virgin olive oil is not for cooking but I still use it.)
• ground pepper

Procedure

1. Saute sliced chicken breast sprinkled with salt and pepper in olive oil
2. When the chicken breast turned while, add the fresh tomatoes and mushroom. Keep on sauteing.
3. Add pre-cooked pasta.
4. Sprinkle salt and pepper.
5. Let it simmer for 5 minutes then serve.

5) Tuna roll, Chicken Roll, Crabstick-Fish cake Rolls

Ingredients:

1/2 Kilo Short Grain Rice (Japanese Rice)

10 Nori Wrappers

Sesame Oil

Sesame Seeds

Furikake (optional)

1 Cucumber

2 Carrots

1 Lettuce

3 Eggs

6 Crabsticks 

1 Can of Tuna in Oil

Chicken Breast

Fish Cake (optional)

Shitake Mushroom (optional)

Procedure:

1. Cook rice. 

2. While rice is cooking, prepare the ingredients for the filling. 

For the tuna roll and chicken roll prepare:

1. tuna fillet sliced into rectangles/ steamed or boiled chicken breast fillet sliced into rectangles

2. lettuce

3. carrots

4. scrambled egg

5. cucumber sliced vertically

6. shitake mushroom

For the crabstick-fish cake prepare:

1. steamed crabstick and fish cake sliced thinly

2. lettuce

3. carrots

4. scrambled egg

5. cucumber sliced vertically

For the rice:

1. After cooking the rice, mix at least 3 tbsp of sesame oil to it.

2. Mix some sesame seed as well.

3. If you want more flavor, you can add Furikake.

For the sauce:

You’ll need Kikoman soysauce, mayonnaise and sugar. Mix according to desired taste.

Rolling the rolls (lol):

1. Place the Nori wrapper on the bamboo mat. The shiny part should be on the bottom.

2. Spread rice but don’t spread it to the whole wrapper. Leave at least an inch at the end.

3. Put the lettuce first. Then, place the cucumber and carrots on top. 

4. After that, put the slice of scrambled egg, tuna/chicken/crabstick & fish cake and shitake mushroom.

5. Roll it tightly. Use rice as a paste when closing it. 

6. Use the bamboo mat to tighten the roll. Squeeze the roll with enough force. But don’t squeezetoo tightly.

7. Cut into at least 1/2 inch. Be careful in cutting it because if you cut it too thinly, it will be destroyed.