Cream of sweet potato soup (#^=^)v

Ingredients: 1 sweet potato, 1 green onion and 1/2 onion. Milk and fresh cream Butter, salt & pepper.

Slice onions. Cut sweet potate and soak them into the water for few mins.

Heat a pan and melt a cut of butter. Sute onions until wilted and add potatoes too. Pour 4 cup of water and boil well.

Puree it with a food processer and boil them again. Add milk and fresh cream. Adjust with salt&pepper as you like.
Onions make the soup taste sick and savory flavor!

Banh Xeo(Vietnamese crepes)

This is....ugly Banh Xeo!
Ingredients: 1/2 cup of flour and rice flour. Shrimps, pork, 1tbsp of turmeric, 1 cup of coconut milk, sprout, and egg. Two tbsp of vinegar, nampla, sugar, lemon, garic, and red pepper.

Make source first. Mix with 2 tbls of vinegar, lemon liquid, nampla, and chopped garlic. Add red hotpepper if you like hot. Season shrimp and pork with salt&pepper and nampla.

Heat salad oil in a pan, and bake shrimp and pork well.

In a bowl, mix with 1/2 cup of rice flour, four, coconut milk and add turmelic powder till turned to yellow. Heat salad oil in a pan and bake the dough. Put baked shrimp&pork, row sprout and beaten egg into the lower half of part. Put sesami oil from the surface to bake till brown and fold in half.

I am afraid that my pic is not a good sample because too-much sprout makes ugly! but enjoy the crunchy texture of fresh sprout and well-baked rice flour dough.

Marinated maguro rice bowl

Ingredients: sashimi of maguro(tuna or fatty one), soy sauce, mirin(sweet sake), sesami oil, Japanese hurbs(vasil), green leek, Japanese ginger, egg, sushi vinegar and rice.

Make steamed rice. Cool it down and season with sushi vinegar. Stir gently.

Soak sashimi into : soy sauce&mirin&sesami oil, and wrap over closely at least half an hour. Prepare for hurbs: Japanese vasil, ginger and leeks.

Make poached egg. Break an egg into a cup, pour water, and heat it in a microwave oven for a min or more. Pour off the water.
Place vinegar rice in a bowl, garnish marinated tuna, hurbs and poached egg.

Tem-musu (^3^)v

Tem-musu is one of country dishes of Nagoya area, which is a rice ball with flitterd shrimp in a dried laver seaweed.
Ingredients: salad oil, shrimp, a couple of Tempura flour & water, 2 or 3 tbls of black pepper, 3 cup of rice, and a rice cake.

Wash 3 cup of rice and set a rice cooker with 3 cup of water. Make sure to place a dried rice cake in it before start.
Put a cup of Tempura flour and water, and mix with 2 tbls of black pepper. Batter with shrimps. The black pepper enhance this recipe!

Fry in a deep salad oil till brown.

Make a small rice ball and place a Tempura shrimp on top. Roll them in a dried seaweed.
Tips of Tem-musu are a rice cake to make sticky rice and black pepper to flavor. The main pic is not good sample:-P, but rice ball of Tem-musu should be smaller otherwise your stomach will be stuffed...

Rice porridge of seven spring herbs

We have a custom to eat rice porridge on Jan 7th, containing seven spring herbs such as gogyo, hakobe, suzuna, suzusiro, seri, nazuna, and hotokenoza.
Ingredients: rice, water, salt and seven spring herbs.

Place a cup of rice and 9 cups of water in an earthen pot and turn heat. Once water boils, turn down the heat and boil well.

Add spring herbs and salt with tasting. That's all!

It is a very simple taste, but those herbs are rich in merals to help blood circulation, and also we belive those who have this will stay in good health for an entire year.

Aroid boiled in broth

Ingredients: satoimo (aroid)10-12, dried broth, 2 tbls of soy sauce, mirin(sweet sake), sake, citron, and salt.

Peel aroid. If it is too hard to peel, heat them in a microwave. Put some kelp in 3 cup of water and leave it at least 20 mins.

Peel the citron skin off. Put some salt in boiled water and boil aroid for few mins and throw out water. Put kelp broth soup in a pan and boil aroid again.

Add soy sauce, mirin, sake, and brown sugar with tasting. Place a small lid(cooking paper or aluminum foil available) onto the aroid to avoid collapse. Simmer for 20 mins.
Place them into the plate and serve with citron.

Barbecued chicken breast

Good combination of Chinese style 'char sir' and Japanese taste.
Ingredients: chicken breast 200-300g, eggs, qing-geng-cai(any chinese or green vegitable), a tea bag, chopped ginger, sesami oil, Chinese hot beans paste, and 2 tbsp of miso(beans paste), soy sauce, mirin(sweet sake) and vinegar.

Boil chicken breast for 20 mins with a tea bag, which makes them soft.
Mix 2 tbsp of miso(Japanese beans paste), vinegar, soy sauce and mirin(sweet sake)(*1).

Make boiled egg in another pan. Tip is add a little of vegar to avoid egg shell broken during boil.
Put chopped ginger, Chinese hot beans paste and sesami oil in a pan and turn heat. Once smell, add miso paste sauce(*1) and mix well.

Turn off the heat and put boiled chicken and eggs in. Close the lid and leave them at least 1hr(flip occasionally).
Serve with green vegitable. Taste good eaten cold!

OKUIZOME (^-~)/

Okuizome is a ceremony in hopes that children would never worry about food in future. Of course the baby cannot eat anything yet but milk, however, pretend to eat in this ceremony. It usually occurs 100th days after birth when the baby start weaning.

It may differ by region, but I prepared normal style, which has grilled red bream, sekihan, boiled chicken and vegitables, vinegard dishes, and clam soup. Sea red bream is usually used at cellebration, because it sounds similar to the word of 'mede-tai' which means felicity.

You may notice the stones on the plate. I picked up some at shinto shrine in hopes that new healthy tooth would grow for him. Of course I returned them after this.

This is a historical and traditional ceremony continued since Heian-era. Usually his/her parents, and grand parents join this, so they are happy to see their grand baby and also it is warming to bond tightly together.

Oseki-han(red rice) \(^o^)/

The Japanese celebrate something with red rice (sekihan). Red is a symbol color to express happiness or celebration.

Ingredients: 3cup of glutinous rice, 80g red beans, and a tbls of salt.

Put red beans in a pan and water, and boil it. After few mins, pour off the water, then add water (ab 5 cup) and boil for 20 mins again. After cool it down, separate beans and red water.

Wash the glutinous rice well and mix with red water & salt. Leave it overnight to turn the rice red.

Mix the red rice and boiled red beans. Dont throw the red water away yet.

Place a cooking cloth in a steam cooker, put the beans and rice, and cook 30 mins. Taste it. If the rice is still hard, then sprinkle the red water time to time while cooking.

Serve it with salt-and-pepper!