Day 2: I call it….Japoreanilippines.


Menu:

Soups

Miso Soup

Philippine Threadlike Noodle Soup

Appetizer

Sushi

Korean Dumplings

Entrees

Korean Braised Short Ribs

Oriental Fiery beef

Seafood Pot

Japanese-Style Pork Cutlets with Tonkatsu Sauce

Pork & Chicken in Spiced Vinegar

Starches

Oriental Steamed Rice

Philippine Stir-fried Rice Noodles

Mixed Rice

Vegetables

Stir-fried Mixed Vegetables

Korean Eggplant

Sauteed Baby Bok Choy

Salad

Filipino Mixed Fruit Salad

Today, an unknown phenomenon caused 7 people to be absent today. 7 out of 20!! However, what was at first a morning’s frustration turned out to be an afternoon’s satisfaction. Sometimes, it definitely seems to go much more smoothly with less in the kitchen. Sometimes.

2 Days into this lab and already I am simply baffled at America’s outright selfishness. If America cherished their ingredients half as much as the countries in the far east (and I am sure all throughout Europe as well) than I guarantee we would be a much healthier nation. Did you know that the Japanese live longer than ANY man or woman in the world? On average,4+ years for male, 5-6+ years for female. And do you know why? Freshness. You will never go to Japan and see someone using any inferior product. No grade F meat, no “year long” fruits, no canned green beans. Don’t you think its great when you sit down at a nice restaurant, and are handed a menu that is seasonal? It makes you feel as though you are eating something great, and somehow makes that bread basket taste even better :). Anyway, guess what? Japan is seasonal! The country is seasonal! Every single season provides the country with unique flavors. That. Is. Incredible.

I was so very excited about the sushi today. I ❤ Sushi. I took some step-by-step pictures of Chef Kelly making us a california roll (WITH REAL CRAB):

DSCN0902 putting the fresh crab on top of the avocado 🙂

DSCN0903

DSCN0904using the rolling mat to get out any air bubbles and keeping everything very tight together

DSCN0905the completed roll!

DSCN0906Absolutely delicious and so fresh. Definitely making this over Thanksgiving break!

A few interesting facts I found out about making the proper sticky rice:

  1. The ratio of liquid to rice is 1:1 (1 cup water, 1 cup rice)
  2. Before cooking, the rice needs to be washed 3 TIMES or until the water coming out from underneath it runs clear.
  3. The rice is actually seasoned with some kind of vinegar and sugar!

Today I was assigned the pork and chicken in spiced vinegar and I was absolutely delighted because the braising technique is one of my favorite cooking techniques in the kitchen. The best way to describe braising is “low and slow”. The liquid you are braising in does not completely cover the meat; it should be 1/2-3/4 of the way up and is at a very low heat for a long period of time. Odds are, it is not going to look pretty on a plate as it is almost ALWAYS some shade of brown, but the taste is incomparable to anything. else. The beauty of braising shows as soon as you put that piece of beef, chicken, or pork in your mouth. It melts on your tongue like butter and instantly, no matter where you are or what you are doing, memories of home, your grandmother, your family, thanksgiving, run through your head at an indescribable rate until you are forced to swallow. Tell me that does not sound intriguing and I will make you a pot of this chicken and pork stew.

DSCN0912Marinated in vinegar, soy, 10 cloves of crushed garlic and sliced onions, the marinade actually turned into the braising liquid, which I then strained and used for the sauce. Want a bite?

Tomorrow: Thailand and Vietnam! Whenever I say Vietnam I cannot help but say it like Forrest Gump. Vietneeeyam. Such a great movie. Ok, goodnight!

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2 Comments

Filed under International Cuisine

2 responses to “Day 2: I call it….Japoreanilippines.

  1. Jeremey

    SAM! You’re bookmarked!

  2. I love japanese food. We did a couple of japanese foods in JNA as well. I got to make Miso. One word of advice, never try the miso paste straight up lol. It is pure concentration of salt.

    Sounds good. Nice to see real crab in a California roll lol.

    ” Odds are, it is not going to look pretty on a plate as it is almost ALWAYS some shade of brown, but the taste is incomparable to anything. ”

    Try braising in a mire poix and red wine, such as in coq au vin. A BEAUTIFUL deep red color as long as the wine is strong.

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