Fried rice with takuang and seaweed

This is not your ordinary fried rice. Years back when I was still testing my culinary skills I made this fried rice for my dad. He always enjoys what I made for him. Last night I noticed I had a full jar of koko takuang, some seasoned wrapped seaweed and left over rice from the night before. I made this fried rice for my children for the first time and they enjoyed it. They requested if I can make it again.

* koko takuang - pickled spicy takuang [ radish ]

* seasoned sea weed- Nori is the Japanese name given to various types of edible seaweed and algae, which are also called laver. The origin of Nori can be traced back all the way to ancient China and Japan around the 8th century. Nori is usually used as a wrap for sushi but it can also be found paired with various Asian dishes such as Onigiri (a Japanese triangle shaped rice ball), miso soup, or just eaten plain as a snack. It has a high mineral salt content and is a good source for iron, calcium, fiber, and many different types of vitamins. The algae used to make Nori grows on the surface of the sea and is farmed using huge nets. In fact, 230 square miles of the Japanese coast line are dedicated solely to the production of Nori, over 300,000 tons of Nori are produced every year. That’s a lot of sushi!

*Sesame oil:

Ingredients:

• slice up takuwan [ta-ku-ang]
• sea laver [ using scissors cut into desired size ] [ use last ]
• cooked rice [ how many cups all depends on how much you will be feeding ]
• sesame oil [est. depending on how much rice you will be using ] [ use just enough to add aroma on the rice but not to over power the flavor ] [ drop, teaspoon all depends on your taste buds]
• salt/pepper
• garlic clove [minced]
• vegatable oil

Steps:

• saute garlic in oil. Once you smell the garlic add the rice and stir to ensure that the garlic does not burn.
• continue stirring the rice to make sure all the rice is mixed in
• add seasoned salt and pepper
• stir rice together to enure seasoned salt and pepper mixed in
• add sesame oil
• stir rice again to ensure oil is mixed in
• taste
• add more or less seasoned salt
• plate your rice
• add the seasoned seaweed on top
• decorate sides with more daikun

Gof mange!

2nd cookie list:

my cookie baking is starting to taste alot like Christmas~ the ingredients are simple and this recipe is easy to make. yummy yum yumzness!

http://www.foodnetwork.com/recipes/food-network-kitchens/double-chocolate-sable-cookies-france-recipe/index.html

Coconut Stuffed Crab

Once I mastered making this dish I was hooked. The flavors get better the following day. I am sure if you love coconut crab this dish will be gone the day you make it. The ingredients are pretty simple.

you would need the following:

• about two cups lump crab meat / 16oz can of Phillips premium crab meat claw
• butter and lot's of it!
• minced onion [optional /use more or less depending on your preference]
• one clove garlic [optional/ adds flavor to dish]
• one 14oz can coconut milk
• kimchee base [optional]
• pepper
• local hot pepper [doni] for a spicy dish
• flour [just enough to make the mixture stick but not dry]
• organic shredded coconut unsweetened

Steps:

• saute minced onion and garlic in butter until soft. Set aside to cool
• open crab meat. add to bowl. add cooled sauteed onion
• add crab meat mixture and mix together 
• add flour to mixture. add enough flour to bind the crab meat
• add coconut milk enough to cover mixture but not watery
• add pepper or local hot pepper [doni] for a spicy dish
• add some kimchee base just enough to add light taste but not over powering the crab
• butter your containers
• add your crab meat mixture
• add left over coconut milk to pan. bring to a light boil add flour mixture and stir until thicken like light custard
• top crab meat with coconut custard
• add shredded coconut

Heat oven to 400 degrees. Place your crab meat dish on top of a cookie sheet. Add water enough to cover entire cookie sheet but not over flow. Heat until topping turns golden brown.

Enjoy!