Curry Flavor Pork with Cilantro Crust - Fusion

Thanks for B-day wishes, everyone! I had a nice relaxing B-day Sunday. Well, I did not cook at home today since my boyfriend took me out for B-day dinner :) though, here is my yesterday's dinner menu. 

Curry Flavor Pork with Cilantro Crust - Fusion

We had fresh pork loin. I was hoping to cook Pork Stew though, it was getting a little late for dinner time, so I changed it to Plan B- Quick recipe.

Ingredients:
Pork loin, cilantro, garlic, green onion, garlic, olive oil, curry powder, salt, black pepper, Japanese bread crumble, cooking wine-white

Let's cook!
1. Sprinkle salt and black pepper to the pork loin.

2. Cut some cilantro, green onion, and 2 cloves of garlic. Put them in a small bowl and add 2 sable spoons of bread crumble, and salt and black pepper. Mix well.

3. Put pork into the bowl and coat it well.

4. Put one table spoon of olive oil and cook pork with high fire. Turn over when one side gets nice brown color. Add one table spoon of cooking wine, and cook for 10mins with medium fire. At the end, cook with high fire to make it a little crispy.

Enjoy with rice, or whatever you like!

( The picture has pork, rice, red sweet pepper, and plantain.)

Rice stuffed Squid in Tomato sauce - Italian

Weekend is almost over though, I had a wonderful weekend with my B-day gathering. My boyfriend and I are trying to go Salsa dancing for my B-day celebration every year :)

Here, end of the weekend...

Tonight's menu: 
Rice stuffed Squid in Tomato Sauce - Italian

In Japan, we make Rice stuffed Squid in Soy Sauce. Tonight, I made it Italian version with my favorite canned tomato from Trader Joe's. Yes, you can find the most healthy canned tomato at Trader Joe's.

Ingredients:
Squid, half cup rice, canned tomato, garlic, onion, green onion, butter, cooking wine-white, water, black pepper, and salt

Let's cook!
1. Wash half cup rice, and stir fly with butter, graded garlic, and chopped onion. When flavor comes out, add a little salt, black pepper, and chopped green onion.

2. Wash squid, and stuff rice inside. Give half room, so that the squid won't explode after rice is cooked and get bigger.

3. Put one canned tomato in a small size pot, and add half cup of water, and 2 table spoons of cooking wine. When it start boiling, gently put the rice stuffed squid.

4. Cook for 20-25min with medium fire.

5. Slice nicely and enjoy!

Okonomiyaki (Japanese pancake) - Japanese

Happy Tuesday!
Three days long weekend is over... I enjoyed some walk from China town to Coit tower! My both legs feel a bit sore, but it was a very nice walk.

Saturday's brunch menu:
Okonomiyaki (Japanese pancake) - Japanese 
Using some left over cabbage from Nabe (Hot pot dinner) the other day, Okonomiyaki is the best brunch menu. It's delicious to make it with pork, too.

Ingredients:
Flower, 1/4 small cabbage, 1/4 bag of sprouts, some fish cakes (Kamaboko), eggs, water, soy sauce, salt, fish flakes (Katsuobushi), sea weed powder (Aonori), Okonomiyaki sauce, Mayonnaise

Let's cook!
1. Cut cabbage thin, and fish cakes to bite size and put them aside.

2. Mix half cup flower and 3/4 cup water in a bowl. Add, a little soy sauce and salt. Put cut cabbage, fish cakes, and sprouts, and mix very well.

3. Use spray oil, so that you don't use too much oil. :) and pour all of it into the pan, and put 2 eggs on the top. Cook with high fire for 2 min, and turn over and do the same for 2 more min. Then cover and cook with low fire for 2 min and turn over and do the same for 2 more min.

4. Place it onto a big plate. Slice like pizza, and put some Okonomiyaki sauce and mayonnaise, and sprinkle fish flakes and sea weed powder.

Enjoy!

Red Snapper with Eggplant Curry Sauce - Indian

Happy Weekend!
It is beautiful sunny Saturday in San Francisco. I guess we don't need a thick jacket anymore.

Yesterday's dinner menu:
Red Snapper with Eggplant Curry Sauce - Indian
Both fish and eggplant are my boyfriend's favorite :) Instead of using lots of oils, I use eggplant to make the curry thicker. It's delicious and healthy this way!

Ingredients: 1 fillet of red snapper, 1 eggplant, half yellow onion, cilantro, green onion, garlic, ginger, 1 tomato, olive oil, salt, black pepper, red pepper, chili powder, curry powder, galam masala, soy sauce, cooking wine-white, water

Let's cook!
1. Cut 1 eggplant into half and bake in a oven at 375 degree for 20mins till it gets soft. Spoon out the eggplant, or peel the skin. Chop and put aside. I will add this to curry later.

2. Grade 2 cloves of garlic and a little ginger, tiny chopped cilantro, and stir in one tea spoon of olive oil in a pan for 1min and add a little red pepper and tiny chopped onion. When flavor comes out, add bite size cut red snapper and 1 tea spoon of cooking wine and cook for 2min. Take out only red snapper and put aside. I will put back to curry at last minutes.

3. Add prepared eggplant in a pan. Also, add tiny chopped tomato, some salt, black pepper, chili powder, 2 tea spoons of curry powder, half tea spoon of galam masala, half tea spoon of soy sauce, half cup of water, 2 tea spoons of white wine. Cook in low fire for 10min.

4. Put red snapper in a pan and cook for another 2min. Serve in a plate and put some chopped green onion for color.

Enjoy with rice, roti, or whatever you like!