低卡蛋白茶碗蒸 | Low Calorie Egg White Chawanmushi

Low Calorie Egg White Chawanmushi

低卡蛋白茶碗蒸

@FoodiEat随食慢活

Ingredients 材料：

A：

2 Egg White 蛋白

150ml Water 清水

5g kelp Seasoning Powder 海带调味粉

1 handful Enoki Mushroom 金针菇

Method 做法：

1. Mix A ingredients, set aside. 混合A材料，备用。

2. Cut Enoki Mushroom in parts and place in bowl 金针菇切段，放入碗里。

3. Add Egg mixture 加蛋白液

4. Remove Bubbles 去除气泡

5. Steam on low heat for 15 minutes 小火蒸15分钟

Video with English Subtitle 记得开启字幕，Turn on CC For subtitles For full method, see video: https://youtu.be/jx5rgsjgfzc 完整做法，请看影片：https://youtu.be/jx5rgsjgfzc For written recipe: http://foodplayground.blogspot.com/2021 文字食谱：http://foodplayground.blogspot.com/2021 谢谢支持！记得订阅： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 Remember To SUBSCRIBE, go to : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 我的日常生活 Follow me on : Facebook: https://www.facebook.com/foodieatplayground Instagram: https://www.instagram.com/foodieatplayground Want to see more recipes? Check out: http://foodplayground.blogspot.com/ 关于合作事项可电邮联系 | Business/DM for collab: Email: foodplayground@gmail.com 分享你有兴趣的 （Popular Playists）: 【简单健康食谱 Healthy RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayB2H1nwV570ZzFWxIh2bGGM 【简单蛋糕食谱 Easy Cake RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayD80kdZ2zVYYa3ooj_IOl1H 【甜品料理食谱 Dessert RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayAhn2CMCeN4M61m94iCYAXe 【饭锅料理食谱 Rice Cooker RECIPES】 - https://youtube.com/playlist?list=PLi0IEmHC2ayCi8ZNH-Yur_-AwUJaWu_so 【早餐料理食谱 Breakfast RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayC8o6TEFGEhTV_juZcQhFcg 【开箱分享 Unboxing & Review 】- https://youtube.com/playlist?list=PLi0IEmHC2ayAM40k5wTqcnIQStsjnsJp6 ❤️想看到更多食谱、vlog、开箱影片的话，记得订阅，留言、按赞、分享。订阅无需花你一份钱，但却会给我多一份动力去制作更多影片。你的举手之劳是我的一臂之力。希望你可以不吝啬地给我一点鼓励。谢谢❤️ If you like this video, appreciate if you can subscribe, like, share and comment to my channel. It doesn’t cost you a cent but it gives me the opportunity to show you more videos. Do press bell for latest notification once you subscribed. Thank you for watching! To subscribe: https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

平价大阪烧 Homemade Simple Okonomiyaki. Use Daiso Flour Mix, super good and e...

一直难忘在大阪一个小餐馆吃到日本大妈做的，很有家的味道的道地大阪烧。那天在Daiso看到有卖大阪烧粉，立刻买来试做。真的简单又好吃，而且零失败！ Making of Simple Okonomiyaki 大阪烧. Use Daiso Okonomiyaki Flour, super good and easy!

Ingredients 材料： 100g Daiso Okonomiyaki Flour 大阪烧粉 1 Egg 鸡蛋 120ml Water 清水 5-6 cabbage leaves 包菜叶

Method ： Mix all ingredients. Cook both sides on Med low Heat Top with Mayonnaise, Bonito Flakes and Okonomi Sauce

做法：

1. 混合全部材料

2. 中小火煮至两面黄

3. 放上美乃滋、大阪烧酱和柴鱼片。

4. 趁热享用。

Video with English Subtitle 记得开启字幕，Turn on CC For subtitles For full method, see video: https://https://youtu.be/TDPQrjXTxfQ 完整做法，请看影片：https://https://youtu.be/TDPQrjXTxfQ For written recipe: http://foodplayground.blogspot.com/2021 文字食谱：http://foodplayground.blogspot.com/2021 谢谢支持！记得订阅： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 Remember To SUBSCRIBE, go to : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 我的日常生活 Follow me on : Facebook: https://www.facebook.com/foodieatplayground Instagram: https://www.instagram.com/foodieatplayground Want to see more recipes? Check out: http://foodplayground.blogspot.com/ 关于合作事项可电邮联系 | Business/DM for collab: Email: foodplayground@gmail.com 分享你有兴趣的 （Popular Playists）: 【简单健康食谱 Healthy RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayB2H1nwV570ZzFWxIh2bGGM 【简单蛋糕食谱 Easy Cake RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayD80kdZ2zVYYa3ooj_IOl1H 【甜品料理食谱 Dessert RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayAhn2CMCeN4M61m94iCYAXe 【饭锅料理食谱 Rice Cooker RECIPES】 - https://youtube.com/playlist?list=PLi0IEmHC2ayCi8ZNH-Yur_-AwUJaWu_so 【早餐料理食谱 Breakfast RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayC8o6TEFGEhTV_juZcQhFcg 【开箱分享 Unboxing & Review 】- https://youtube.com/playlist?list=PLi0IEmHC2ayAM40k5wTqcnIQStsjnsJp6 ❤️想看到更多食谱、vlog、开箱影片的话，记得订阅，留言、按赞、分享。订阅无需花你一份钱，但却会给我多一份动力去制作更多影片。你的举手之劳是我的一臂之力。希望你可以不吝啬地给我一点鼓励。谢谢❤️ If you like this video, appreciate if you can subscribe, like, share and comment to my channel. It doesn’t cost you a cent but it gives me the opportunity to show you more videos. Do press bell for latest notification once you subscribed. Thank you for watching! To subscribe: https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

SIMPLE EASY Japanese Curry with Pork Collar 日式猪肉咖喱

Is Japanese curry your favourite? Instead of chicken, why not cook with Pork collar?
I used Japanese Curry cubes that can be found at most supermarkets.
It's easy to cook just that you need some patience as need time to cook through.
From the video, you can see that I off and on the heat during the process. Reason is I do not want to burn the curry cube and make the mixture uneven.

View this post on Instagram

Is Japanese Curry your favourite? How about cooking with pork collar instead . Check out: https://bit.ly/2LAvpX8

A post shared by foodiEatPlayground (@foodieatplayground) on Dec 27, 2018 at 11:44pm PST

Ingredients:
2 - 3 potatoes
1 carrot
300 gm pork collar
1 onion
3-4 Japanese curry cubes

Method:
1. Heat oil in wok and fried onion.
2. Add pork collar piece by piece and separate the meat to prevent from clumping up.
3. Add some water, oil and rice wine.
4. Once boiled, add potato and carrot chunks.
5. Add 300 - 500ml of water.
6. Once boiled, Lower heat to simmer for 15 minutes.
7. Off heat, add 3-4 Japanese curry cubes. Mixed well with the mixtures.
8. On heat again and simmer for 10 minutes.
9. Ready to serve.

最近一次去日本东京，找不到我之前爱去的那家日式咖喱店。最后没有机会真正吃到好吃的日式咖喱（不过却吃到好吃的天佛罗丼饭）。
回国后，还是很想满足食欲，所以决定做这份日式咖喱。希望你也和我一样，很满足！ 

Warabi Mochi

I first fell in love with this Japanese dessert during a lunch appointment in "Fat Cow", a Japanese restaurant at Camden Medical Centre. Although I was very full from lunch but when I start eating this dessert, I couldn't stop, because it was so light, so cooling and so soft.
So for this month AB theme, I thought of this dessert as I suddenly have craving for this. I follow recipe from here and drizzle gula Melaka syrup before serve (instead of black sugar syrup) to give it an Asian twist.

Ingredient:
- 60 grams (2 ounces) warabimochiko (I can't find this powder so I used tapioca flour instead)
- 240 ml (1 cup) lukewarm water
- 40 grams sugar (I use caster sugar)
- about 30 grams (1 ounce) kinako (i used toasted black soybean powder, available at Daiso)

Gula Melaka syrup
- 50 gram palm sugar
- 1/2 cup water

Method: (Makes about 24 bite-size pieces)

1. Place tapioca flour in a medium mixing bowl. Whisk in water little by little until the mixture is smooth, with no lumps. Whisk in the sugar. The mixture will be thin.
2. Pour black soybean powder in a ziplock bag.
3. Set a fine-mesh sieve over a saucepan and pour the tapioca mixture through. Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. After just a little while, the mixture will turn translucent.
4. When completely translucent, remove from the heat and pour the mixture -- whole or in small pieces -- into a bowl of ice water to chill first, before draining and putting in ziplock bag, coating with soybean powder.
5. Sprinkle the top with powder, and use a dough cutter (or large knife) dusted with soybean powder to cut it into bite-size pieces.
6. Separate the pieces and roll them around gently to coat on all sides. Let cool completely before eating.
7. Transfer them to a serving dish with some of the remaining powder (pour the rest back into the package) and serve with toothpicks. (In Japan, they were served with flat wooden picks with an angled point, that seemed to echo the shape of the kuromoji, the utensil used to cut pastries during the tea ceremony.)
8. Cook palm sugar with water till boil. Set to cool. Drizzle palm sugar syrup on top before serve.

Warabi mochi can keep for a couple of days. Cover and keep at room temperature; if you refrigerate them, they'll get tough.

I am submitting this post to Aspiring Baker #20: Asian dessert buffet!(June 2012) Hosted By Moon of Foodplayground.

Osaka Toast

I fell in love with okonomiyaki when I was in Osaka. I had it in a very small shop in a small alley in Osaka. The chef cooked okonomiyaki in front of us the tepannyaki way. The ingredients were fresh, the crust was crispy and the sauce was so flavourful. It was unforgettable. Recently I read a post by carol that replicate okonomiyaki on a toast and I was inspired to follow as I had all the ingredients(i didn't have bacon so i used prawn and I omitted seaweed). It was good but something was missing.. if add okonomiyaki sauce it will be superb! So if You are interested to try, do add the sauce. Here's the recipe:

Ingredients: (for 2 serving)
2 slices of bread
6-8 cooked prawn
60g cabbage (grated)
1 egg
1/4 tsp salt
50-60g mozzarella cheese
Some mayonnaise and bonito flakes

Method:
1. In a bowl put cooked prawn, grated cabbage, egg and salt and mix well.
2. Preheat oven at 200C deg.
3. Top bread with mixed ingredients and mozzarella.
4. Bake in oven for 10-12 minutes till cheese melted.
5. Remove from oven. Squeeze some mayo on top and top with bonito flakes. Ready to serve.

Chicken Katsu Don

Whenever we eat japanese food, He will order Katsu Don. So I searched for easy recipe that I can replicate. I stumbled upon a YouTube demo and replicated from there:

Ingredients: (for 1 bowl)
1 pc of chicken fillet (Marinate with a pinch of salt and pepper)
1 bowl of rice
1 egg (beat lightly)

A: all purpose flour, beated egg, bread crumbs

B:
50ml water
1 pkt bonito flakes
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce (from Daiso)
1 tsp sugar
1 big onion (sliced)

Method:
1. Coat chicken fillet with flour, then egg then bread crumbs. Set aside.
2. Heat pan with oil. Fried chicken fillet till golden brown. Cut into big chunks. Set aside.
3. Boil water with bonito flakes, simmer for 20-30 minutes.
4. Add mirin, sake, sugar and soy sauce, stir well.
5. Add onion and simmer till soften.
6. Add chicken fillet. Then pour lightly beated egg on top.
7. Cover lid for 30 seconds and off the heat.
8. Transfer all ingredients to a bowl of rice and ready to serve.

Note: I did not add sake but it did not affect the taste of Katsu Don, and it did taste like what we eat in any Japanese restaurant. Have cooked this for a few times, and it always taste good.