魚の揚げ蒸し煮 cooked by The Fish

Fried and steamed fish cooked by The Fish



檀家のレシピより。びっくりするほど簡単でおいしい一品です。
炊き立ての、白いご飯といっしょに。

Before I started to cook “real fish” (not already cut, or a frozen one), I thought it is very difficult and takes time to cook. As for every thing you cook for the first time, cooking fresh real fish is not as difficult as you imagined.

What you need to cook the fish is
Tools: a Wok pan or some other wide pan and a sharp knife.
Ingredients: Fresh fish, Purjolök, ruccola,
Sauce: Sesame oil, Soy sauce, Sake, Gräslök, garlic, Ginger, Chilli,

You can buy daily fresh white fish like Grouper or Gös. Pink fish like RÖding is very nice as well. You can ask in the shop which fish is nice at the particular season. If you ask them to remove the skin and take out the stomach of the fish at the market, it is easier to cook at home. Just before you cook the fish, you make some cuts on both sides of the fish to increase the heat transfer into the fish.



Before you start to heat the wok pan, let’s make the sauce. Mix a little bit more than 1/2 a cup of soy sauce and 2 table spoons of Sake. Add chopped Gräslök, garlic, JGinger and Chilli. After that, start to warm up the wok pan with sesame oil. You should use quite a lot of oil (like half to 1 cup) for the nice taste. After some minutes, a wonderful smell will come from the warm pan, that is the smell of the sesame oil. Put the fish in the pan and fry it about 10 minutes.





Pour hot sesame oil on the fish from time to time during you fry, then you can cook the top side of the fish also without turning the fish. After that, you add the sauce which you already prepared and put a lid on. Even if you did not fry it perfectly, you steam the fish at this time.



When the fish is finished, add Purjolök, ruccola, coriander etc and serve it. Fresh lemon juice will also be nice together with this dish.



The fish is very nice together with white rice. The combination of the juice from the fish and the rice is wonderful. Please don’t put any soy sauce on the rice, but use this sauce instead.





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Fried chicken cooked by jordgubbsglass

鶏肉の炒め物 cooked by jordgubbsglass



軽く下味をつけたあと、フライパンで焼いて醤油ダレで味付けします。ごはんがすすむ、すすむ！お酢が入っているので意外とさっぱりとしています。

今、もっともはまっている本（雑誌だけど）はこれ！！
さまざまな料理を作ってみたけれど、どれもすばやく作れてすごくおいしいものばかりなのです。さすが100回レシピなだけあります。日本語に飢えていたこともあって、偶然見つけてインターネットで即買いしたのだけれど、大正解でした。売り切れになってしまったらしいのが残念。
（2007/12/12現在、まだ少し残っているようです！　drpionさんありがごうございます）



これは豆乳スープ。これもこの雑誌に載っていた、檀家のレシピです。



こっちは、ただのおひたしです。といっても、こっちでは、こういう青菜は中華食材屋に行かないと手に入らないので大事に食べてます。



日曜のお昼ご飯でした。







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TOFU produced by ri-pin

新鮮豆腐



ありがたいことに，木綿豆腐と絹ごし豆腐に近い豆腐が手に入ります．炒め物や味噌汁には十分の味．
This is what fresh TOFU looks like when you buy it! The one in the red package has a coarse or rough texture and the one in the green package has a fine or smooth texture.

It was a big surprise for me that some of my friends, who like Tofu, did not know what it looks like in the shop. Even though they are vegetarian. Yes, of course not!!
They are usually not used to buying and preparing Tofu at home.
Now You can start! Tofu is very good for your health.



I usually eat them in the following way.

Red: Nabe, fried type of food like Mabo-tofu etc.
Green: Miso soupe, Hiyayakko etc.

Mabo-tofu (Actually, this is originally Chinese food.)



I usually buy Tofu at a Chinese supermarket at Fleminggatan. Other Chinese shops in Stockholm have this fresh Tofu as well.
According to a person at the Chinese supermarket, ri-pin is the only company who produce fresh Tohu in Stockholm.

Actually you can buy non-fresh Tohu at normal supermarkets like ICA, Coop etc. but these are very different from the Japanese one. (I think I will never buy them. Something about the taste and also the texture is quite different.)

Unfortunately, Japanese shops in Stockholm have this type of non-fresh Tohu. Only JFK has re-pin’s fresh ones.





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