Preparing Kobe steaks at home is cheaper.
Kobe steak can be cooked the same manner as a regular steak and is especially good on the griller.
Remember over cooking the steak will change not only the tender texture but also take away the unique flavour that the prized Kobe style beef.
Thaw the steaks half an hour before cooking time and leave it to room temperature.
Just pepper the meat before cooking and only add salt after cooking.
Heat the pan to moderate heat as the meat is very delicate and the fats melt very fast.
Add a little oil to the steaks, grill the meat on both sides to a good colour and take the meat off from the direct heat.
Allow the heat slowly get into the meat. Should be done within 3 to 5 minutes depending on the thickness.
Its been to cook the steaks rare to medium rare.
Let the steak rest for a few minutes before serving.
Simple and yummy.
The bright white fat marbled throughout makes a stark contrast to the deep and vibrant red of the muscle.
The texture of Kobe beef is soft and tender and both the fat and the meat are extremely flavorful.
Check out this link for different style of preparing beef.
Choose bitter gourds that are thick and nice and free from dents and bruises.
Preferably chose those that are greenish yellow in color as they will not be too bitter.
Remove both tips of the bitter gourd and cut into half lengthwise.
Scrape out as much seeds and piths with a metal spoon.
Cut into thin slices and put them into a big bowl.
To remove the bitterness from the bitter gourds, add one tablespoon of salt into a bowl of water and soak the slices for about half an hour.
Remove and drain.
In a non stick frying pan, add minced garlic and fry the bitter gourd under medium heat till softened.
Mixed the beaten eggs and pinch of salt together in a bowl.
Pour the eggs over the bitter gourd and allow to cook for about 2 to 3 minutes.
Served with diced fresh red chillies.
Check out this link for more dishes on vegetables.
Organic satin white carrots has an unique crisp texture with a juicy flavour.
So do not judge a book by its cover.
The skin may not look but likes those more daikons.
Do you know these white carrots have cleansing and detoxifying properties.
Do not discard the leaves, chopped into small pieces and add to the soup as well.
Peel the white carrots and cut into chunks.
Parboil the Kurobuta soft bone pork in a pot of boiling water to remove impurities.
Remove, rinse and set aside.
Add all the ingredients including two dried cuttlefish and dried scallops into a pot with sufficient water to cover all the ingredients and bring to a boil.
Simmer over low heat for about an hour until the soft pork bones are tender.
Season with salt to taste.
Check out this link for more soupalicious recipes.
One dish rice with all the flavourful ingredients without overpowering the mixture.
This traditional Malay herbal rice (Nasi Ulam) and in the Peranakan culture is normally served at special occasions such as birthdays and Chinese Lunar New Year.
During my late grandma days, Ikan Selar (Yellow Tail Scad) is used to prepare this dish and I dislike the tiny bones in this fish.
I discovered using Leather Jacket is the best. Fleshy meat and less bones.
Cooked rice (overnight rice).
I used pandan Basmati rice which is even more flavourful.
Pan fried the Leatherjacket fish until nicely browned.
Leave it to cool and debone and flake the fish.
Inorder not to overpower the herbal combination, I used only chopped mint leaves, lemongrass (outer layer peeled) and turmeric flower.
In a large mixing bowl add the ingredients together with salt to taste.
Garnished with a generous amount of deep fried shallots.
Interested to know more recipes on preparing different types of rice dishes, check out this link.