Spinach with Sesame Seed Dressing

So, my passion now still cooking and I like to share with you. My receipts now are Spinach and Eggplant.

Spinach with Sesame Seed Dressing



Ingredients

• 3 tablespoons white sesame seeds
• ½ teaspoon sugar
• 2 tablespoon light soy sauce
• 3 tablespoon dashi
• Large pinch of salt
• 500 g (1 lb) fresh spinach, washed, thick stems discarded
• 1 teaspoon vegetable oil
  
  Cooking Direction
  
  

1. Brown the sesame seeds in a heavy based frying pan over low heat until golden brown, about 3 minutes.
2. Set aside 1 teaspoon of the toasted sesame seeds for garnish. Using a mortar and pestle, grind the remaining seeds until smooth.
3. Blend in the sugar, soy sauce and dashi to make the dressing, set aside
4. Drain excess water from the washed spinach. Heat oil in a medium saucepan and add a handful of the spinach leaves, stirring with a wooden spoon until leaves have wilted. Continue stirring, adding more spinach as each previous batch cooks down
5. Place cooked spinach in a colander to squeeze out any excess moisture. Combine spinach and dressing in a small bowl, and serve either hot or at room temperature. Garnish with reserved sesame seed.

Eggplant with Miso



Ingredient

• 125 ml (1/2 cup) water
• 60 ml (1/4 cup) miso
• 2 tablespoons light soy sauce
• 2 tablespoons sugar,
• 3 tablespoon oil 5 cm
• (2 in) fresh ginger, finely chopped
• 500 g (1 lb) Japanese eggplant (aubergine), cut across into chunks
• 1 large red or green capsicum (bell pepper), cut into chunks
• 2 tablesppon sake
• 2 teaspoons cornflour, mixed with a little water

Cooking Direction

1. in a small bowl, combine the water, miso, soy sauce and sugar, and stir until sugar is dissolved
2. Heat oil in a work over high heat, then add ginger, eggplant and capsicum, stirring until vegetables are almost tender, about 3 minutes
3. Add sake and stir for 20 seconds then add the miso mixture
4. Stir in cornflour until sauce thickens, and serve immediately

Intermezzo: Cooking

What are you doing when you feel not have mood to do anything and hungry but no money to buy some food. I will cook simple food to eat.

Many time I practiced these receipt from my dear one when nothing to do to eat.

Sauteed Tofu

Ingredients

500 g tofu, drained
4 fresh shiitake mushrooms, stems removed
1 medium carrot, peeled and shredded
1 medium potato, peeled and shredded
1 green capsicum (bell pepper) cut in julienne shreds
1 small leek cut in julienne shreds
1 egg white
2 tablespoons light soy sauce
2 tablespoons sake
40 g (1/3 cup) corn flour


Cooking Direction

1. Cut tofu horizontally across the middle. Remove excess moisture by pressing tofu between pieces of absorbent paper.
2. Cut mushroom caps in half then slice each half finely
3. In a medium bowl, combine the mushroom, carrot, potato, capsicum, egg white, 1 teaspoon of the soy sauce and salt to taste. Sift all but 1 tablespoon of the corn flour over the mixture and stir to mix well. Turn grill onto high.
4. Shift remaining corn flour over the tofu pieces, and then pile the vegetable mixture on top. Lift tofu pieces with a spatula and place them on a griller rack. Cook under the grill for 2 to 3 minutes until vegetables are lightly cooked.

Egg Drop Soup

Ingredient

• 100 g (3 ½ oz)boneless, skinned chicken breast, cut in 2 x 4 cm )3/4 x 1 ½-in) strips
• 1 tablespoon sake
• ½ teaspoon salt
• 1 litre (4 cups) dashi
• 1 teaspoon light soy 2 eggs, beaten
• 180 ml (3/4 cup) water
• 8 thin, decorative slices carrot, blanched, for garnish

Cooking Direction

1. Mix chicken strips in a small bowl and with sake and ¼ teaspoon salt. Marinate for 5 to 10 minutes.
2. Heat dashi in a medium saucepan until boiling.
3. Add ¼ teaspoon salt, soy sauce and chicken to the dashi and cook for 1 minute.
4. Slowly pour 1/3 beaten egg into the soup whilst stirring constantly. When soup returns to the boil, add another 1/3 of the mixture, stirring constantly. Bring soup back to the boil, add the final amount of egg and, when all the egg ‘threads’ are formed, remove from the heat.
5. Ladle soup into 4 serving bowls and garnish with carrot. Serve immediately.

Firewalk Training

This Training has aim to encourage people to have confident and dare to face their life. You need to focus on your goal, not on your obstacles so you can reach your goal faster and easier.

The feeling is important; if you focused on obstacles your feeling become weak and you are far away from your goal but if you focus on your goal your feeling become stronger and stronger and the way to reach your goal openly wide.

This training has been arranged by Pranala Magni Daya

Venue: Pusdiklat Kesos, Jl. Margaguna Raya I, Radio Dalam-Jakarta

Photograph taken by Wiwik W