#cheng5

[chengrecipes]

Japanese Breakfast

Or lunch or dinner...   Start with rice, Japanese short grain (sushi) rice or glutinous rice work best.

Cook it. If you have a rice cooker use it, if not, a microwave is probably the next best method, look up a guide on microwaving rice. 

Fish as a main accompaniment: This can be from a tin, e.g. Mackerel or sardines, grilled on the hob in a non stick pan, oil may or may not be necessary depending on your preference/what the fish was preserved in. 

Smoked fish also works nicely with hot rice, particularly; salmon, trout or mackerel, served either cold (maybe drizzled in a bit of soy sauce) or cooked, toss on a skillet or pop in the oven for 8 - 10 minutes depending on what fish you're using. If your rice is really hot, smoked fish will cook a little if you sit it on top. 

 If you happen to have some in you could also cook up some fresh fish too, no limits. 

Side dishes: -

So many things can work, for example you could use leftover veg from last night's dinner.

One of my favs is seasoned roasted pumpkin.

Use one of the tasty kinds (not the ones we make lanterns out of), crown prince squash is cheap, easy to cook, very delicious, and often available in lidl in the autumn/winter months.

Use a sharp knife to cut in half then carefully peel (cut away) the hide  before slicing in to 1 inch slices, or smaller pieces if you prefer. The peeling and cutting is the hardest part, cooking this squash is super easy though, it's hard to go wrong.

Drizzle the slices in your preferred cooking oil, some soy sauce and sprinkle some sesame seeds. Then roast for 25 - 35 minutes at 190C and your reward is a sweet, savory, umami, vegtable dish.

Kabocha (Japanese squash) is another good option. For lack of any better options you could use butternut squash, which is available at most supermarkets most of the time.

In order to make it the complete Japanese breakfast experience, the last piece is miso soup.

You can use instant, or make your own. Making your own can be a good option, as most of the main ingredients are long-life items.

[pastorale1947]

Si-phian

Si-phian 4

4 siok-chēng (肅靜) http://taigi.fhl.net/dict/search.php?graph=1&skey=siok-cheng7

Si-phian 5

6 kan-kúi (奸鬼) http://taigi.fhl.net/dict/search.php?graph=1&skey=kan-kui2

Si-phian 15

3 ka-bû (加誣) http://taigi.fhl.net/dict/search.php?graph=1&skey=ka-bu5

Si-phian 18

27 hê (回) Chū-ko ê ba̍k-chiu, Lí beh hō͘ i hê--lo̍h-khì.

HTTG 36 thu̍t-khū (脫臼)

Si-phian 22

29 hó-hàn (好漢) http://taigi.fhl.net/dict/search.php?graph=1&skey=ho2-han3

Si-phian 26

4 hong-hàm (風譀) http://taigi.fhl.net/dict/search.php?graph=1&skey=hong-ham3

Si-phian 28

HTTG 1 bōng-khòng-khang (墓壙空)

Si-phian 35

HTTG 16 phì-siùⁿ (譬相) http://taigi.fhl.net/dict/search.php?graph=1&skey=phi3-siuN3

16  pián-chia̍h

21 ho͘h http://taigi.fhl.net/dict/search.php?graph=1&skey=houh

Ho͘h--chāi!

Si-phian 37

7 put-chêng (不情) http://taigi.fhl.net/dict/search.php?graph=1&skey=put-cheng5

11 tōa-tîm (大沉) http://taigi.fhl.net/dict/search.php?graph=1&skey=toa7-tim5

35 ām http://taigi.fhl.net/dict/search.php?graph=1&skey=am7

Si-phian 38

HTTG 6 phih (躄) http://taigi.fhl.net/dict/search.php?graph=1&skey=phih

Si-phian 40 

2 chāi-ngó͘ (在伍) http://taigi.fhl.net/dict/search.php?graph=1&skey=chai7-ngou2

Si-phian 41

3 phē-pho͘ (被鋪) http://taigi.fhl.net/dict/search.php?graph=1&skey=phe7-phou

Si-phian 48

HTTG 6 chhui-chūn (催陣) http://taigi.fhl.net/dict/search.php?graph=1&skey=chhui-chun7

HTTG 12 thah (塔) http://taigi.fhl.net/dict/search.php?graph=1&skey=thah

Si-phian 55

22 ku̍t-tia̍h (滑澤) http://taigi.fhl.net/dict/search.php?graph=1&skey=kut8-tiah8

Si-phian 56

8 liû-lo̍k (流落)

Si-phian 57

2 chhiâⁿ-tî (晟持)

Si-phian 60

3 tian-lâi tó-khì

Si-phian 65

10 lêng (稜)

13 moa (幔) http://taigi.fhl.net/dict/search.php?graph=1&skey=moa

Si-phian 69

26 po̍aⁿ-tia̍h 搬摘

Si-phian 73

9  ho͘-hat 呼喝

19 chhiⁿ-chhìn (生凊) http://taigi.fhl.net/dict/search.php?graph=1&skey=chhiN-chhin3

Si-phian 78

45 cham (沾) http://taigi.fhl.net/dict/search.php?graph=1&skey=cham

Si-phian 81

11 chhiù-chhái (瞅睬) http://taigi.fhl.net/dict/search.php?graph=1&skey=chhiu3-chhai2

HTTG 14 tò-koat 倒抉

Si-phian 82

2 sûn (循) 

Si-phian 89

22 le̍k-sek (勒索)

43 tó-mî (倒鋩) http://taigi.fhl.net/dict/search.php?graph=1&skey=to2-mi5

51 chong-chek (蹤跡)

Si-phian 91

7 lek (慄) http://taigi.fhl.net/dict/search.php?graph=1&skey=lek

13 lap http://taigi.fhl.net/dict/search.php?graph=1&skey=lap

Si-phian 94

20 ká-chià (假借) http://taigi.fhl.net/dict/search.php?graph=1&skey=ka2-chia3

Si-phian 99

HTTG 5 kha-tiam (跤砧)

Si-phian 101

5 ba̍k-chiu-kho͘ (目睭箍)

Si-phian 102

5 http://taigi.fhl.net/dict/search.php?graph=1&skey=khih8

Si-phian 103

6 un-khut (冤屈) http://taigi.fhl.net/dict/search.php?graph=1&skey=un-khut

Si-phian 108

HTTG 12 oān-chō͘ (援助) http://taigi.fhl.net/dict/search.php?graph=1&skey=oan7-chou7

Si-phian 112

10 bōe-khat–tit (袂克–得) http://taigi.fhl.net/dict/search.php?graph=1&skey=boe7-khat–tit

Si-phian 119

5 chhu-hiòng (趨向)

119 che-tái (渣滓) http://taigi.fhl.net/dict/search.php?graph=1&skey=che-tai2

122 pó-jīn (保認) http://taigi.fhl.net/dict/search.php?graph=1&skey=po2-jin7

130 khui-thiah (開拆)

148 nih (瞬) http://taigi.fhl.net/dict/search.php?graph=1&skey=nih  nih-khui

150 koàn-liān (慣練)

165 pòaⁿ (絆) http://taigi.fhl.net/dict/search.php?graph=1&skey=poaN3

Si-phian 123

4 lâ-êng

Si-phian 137

HTTG 1 hu-ló͘ (俘虜)

HTTG 5 khê (瘸) http://taigi.fhl.net/dict/search.php?graph=1&skey=khe5

Si-phian 143

4 chhiⁿ-chhìn (生凊) http://taigi.fhl.net/dict/search.php?graph=1&skey=chhiN-chhin3

Si-phian 144

12 khí-keng (起宮) http://taigi.fhl.net/dict/search.php?graph=1&skey=khi2-keng

Si-phian 147

17 kôaⁿ-chhìn (寒凊) http://taigi.fhl.net/dict/search.php?graph=1&skey=koaN5-chhin3

[chengrecipes]

Gyudon- work in progress

Here’s a recipe I've made a few times, i’m in the process of making it my own, so far i’ve only really taken out the pickled red ginger, cus i’m not a fan, replacing with fried ginger could be an idea.. I also tend to add shredded carrot, for extra veg

A very quick and easy dish.

GYUDON

Prep Time 5 mins Cook Time 15 mins Total Time 20 mins

Gyudon (or Beef Bowl) is like comfort food for Japanese and it's a perfect weeknight meal as you can prepare everything in less than 30 minutes!

INGREDIENTS

1 onion

2 green onions/scallions

¾ lb thinly sliced beef (chuck or rib eye) (12 oz or 340 g)

1 Tbsp neutral flavor oil (vegetable, canola, etc)

3 large eggs (beaten, optional)

For the Sauce

2 tsp sugar

2 Tbsp sake

2 Tbsp mirin

1 Tbsp soy sauce

ginger! To Serve

3 cups cooked Japanese short grain rice

INSTRUCTIONS

Slice the onions, cut the green onion into thin slices (save for garnish), and cut the meat into small pieces.

Heat the oil in a large frying pan over medium high heat and cook the onions until tender.

Add the meat and sugar and cook until no longer pink.

Add sake, mirin, and soy sauce.

Reduce the heat and simmer for 2-3 minutes.

If you like to add the egg, slowly and evenly drizzle the beaten egg over the beef. Cook covered until the egg is done. Add the green onion right before removing from the heat.

Place the beef and egg on top of steamed rice, pour the desired amount of cooking sauce, and top with green onion.

adapted from:

https://www.justonecookbook.com/gyudon/

[chengrecipes]

A Good Okonomiyaki Recipe

-Ingredients list-

FOR  THE PANCAKE

100g plain flour ½ tsp baking powder 1 egg, lightly beaten 100ml [Use less if adding carrot i tried ~ 60 - 80ml] cooled fish stock, vegetable, chicken or dashi stock  (1 sachet of the Shimaya brand dashi stuff regardless of how much water you use)

Optional 1 Grated carrot 

1 baby potato, or just any small-ish potato, peeled and grated ¼ white, pointed or sweetheart Cabbage, shredded 1 spring onion, finely sliced a (large) thumb-sized piece o' ginger, grated 1 tsp soy sauce 1 tsp mirin 100g of seafood lightly cooked squid, king prawns or octopus (or some of each)vegetable oil, for frying

FOR THE SAUCE (If you don't happen to have some bulldog tonkotsu sauce)

3 tbsp ketchup 1 tbsp brown sauce 1 tbsp Worcestershire sauce ½ tbsp soy sauce ½ tsp mirin 1/ tsp honey

TO GARNISH

1 tbsp mayonnaise (having it in a squeeze bottle helps with presentation) dried bonito flakes - check the asian supermarkets for this powdered seaweed or togarashi seasoning sliced spring onion

-Method-

1.       Combine the flour, baking powder (dry), egg and stock (wet). Mix until smooth, whisking out any lumps without overmixing, (I used a silicone spatula for this, no whisking). Add the potato, season with a little salt and white pepper, cover and chill in the fridge for at least 2 hrs.

2.       (Tonkotsu sauce stage) While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.           Shred the Cabbage (slice it as thin as you can)

3.       Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood (Prawns obviously). Stir to thoroughly coat the mix in the batter.

4.       Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

5.       Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away, ideally, leftovers can be reheated in a pan or in the oven for 8 - 10 minutes at 180 degrees.

Adapted from:

https://www.bbcgoodfood.com/recipes/japanese-okonomiyaki

[pastorale1947]

Thê-mô͘-thài hō͘

Thê-mô͘-thài hō͘  3

put-chêng (不情) http://taigi.fhl.net/dict/search.php?graph=1&skey=put-cheng5

chip-phiah (執癖) http://taigi.fhl.net/dict/search.php?graph=1&skey=chip-phiah

phah-phiàn (拍騙)  http://taigi.fhl.net/dict/search.php?graph=1&skey=phah-phian3