Small Japanese Cheese Cake

 Certainly! Japanese cheesecake is quite different from traditional Western cheesecake. Let's explore the key differences:

 

1. **Ingredients and Method of Making**:

   - A regular cheesecake typically uses cream cheese, sugar, eggs, and butter as its main ingredients. It's baked in a crust made of graham crackers or digestive biscuits.

   - Japanese cheesecakes, on the other hand, use a combination of cream cheese, milk, and cornstarch as their base. This results in a cake that's significantly lighter and fluffier.

   - Japanese cheesecakes are often steamed instead of baked, which helps them retain more moisture and achieve an even more delicate texture.

 

2. **Taste and Texture**:

   - Japanese cheesecakes are much lighter and fluffier than regular cheesecakes. They have a subtle citrus flavor.

   - A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. The flavors are quite distinct.

 

3. **Serving**:

   - Japanese cheesecakes are typically served unadorned, without any topping or sauce. This allows you to appreciate the delicate flavor and texture of the cake.

   - Regular cheesecakes are often served with fruit toppings or sauces.

 

4. **Storage**:

   - For the best Japanese cheesecake experience, it's recommended to eat it the same day it's made. Fresh out of the oven or steamer is ideal.

   - Regular cheesecakes can last up to a week when stored in the fridge at a cold temperature.

 

5. **Flavors**:

   - Japanese cheesecakes are typically flavored with citrus (such as lemon or yuzu), giving them a refreshing taste perfect for summer.

   - Regular cheesecakes offer more flavor variations, including chocolate, matcha, and classic cheese flavors.

 

In summary, while both are technically "cheesecakes," Japanese cheesecakes are lighter, less sweet, and have a unique texture compared to their Western counterparts   . Enjoy your culinary adventures! 🍰🇯🇵

 

Japanese cheesecake is very light, unlike traditional Western cheesecake. It contains cream cheese and eggs. It does not have a lot of sugar and is very fluffy. Some people call it cotton cheesecake. This is a small version of Japanese cheesecake. The rising of the cake comes from the way to beat an egg white until stiff and the folding technique makes the difference. The American oven does not give the surface of the cake the brown color as the cake should look when it finishes. To minimize this problem is to broil the cake for the first minutes at 400 degrees then lower the temperature to continue to bake the cake. I find this trick 6-inchvery helpful.  

Necessities:

6 inches round cake mode cover the bottom with parchment paper and around the edges.

 

▼Ingredients:

2 egg yolks

2 egg whites

4 oz. cream cheese

1/4 cup milk

1 tbsp butter or vegetable oil

1/4 cup cornstarch

1 tbsp all-purpose flour

1/3 cup to 1/2 cup sugar

1 tsp lemon juice

 

▼Instructions:

1.Warm up the cheese, milk, and half of the sugar in the double boiler.

2. When all melted, add egg yolks and stir to combine.

3. Stir in both flour and mix well. Add salt, lemon juice, and granulated sugar to the egg whites in three batches, and beat until the end of the eggbeater is stiff.

4. Add both egg yolk batters in three batches, then add it to the cake mold.

5. Add hot water to the baking tray under the cake mold and bake at 150°C / 302°F for about 55 minutes. Once out of the oven, tear off the surrounding parchment paper.

 

You can make Taiwanese Castilla cake with the above recipe without cream cheese..

Thai Green Mango Salad

In the Thai cuisine, my favorite is their mango salad. Usually, there are two types of mango salad that you often see in Thai restaurants: a salad using ripe mangoes and a salad using green mangoes. The green mango salad is no different from their papaya salad, because the salad dressing is very similar to the recipe. However, you can add other ingredients, such as boiled meat, ground meat, or shrimp. Today, I just want to introduce a simple recipe for green mango salad with some carrots. Vegetarians can replace fish sauce with soy sauce for an equally delicious version. Here's a simple recipe for **Green Mango Salad** that you can enjoy:

Ingredients:

- 1 green mango

- 1 small carrot

 

Sauce ingredients:

- 2 cloves of garlic, minced

- 2 dry chilis

- 1 tbsp fish sauce

- 1 tbsp lemon juice

- 1 tbsp tamarind juice

- 1 tbsp sugar

 

Topping ingredients:

- Basil or Vietnamese coriander

- Roasted peanuts or almonds

 

Directions:

1. Peel, wash and cut the green mangoes. Peel, wash and cut the carrots into strips.

2. Put everything in a bowl.

3. Mix all the sauce ingredients. Season to suit your family's taste.

4. Add the sauce into the mango for about 10 minutes before eating, then sprinkle peanuts and herbs on top.

 

Enjoy your homemade green mango salad! 

 

Mushrooms Patties

Vegetarian mushroom patties are a very popular choice during vegetarian days.   Vegetarian mushroom patties are a delicious and nutritious dish, suitable for vegetarians or those who want to lose weight because mushrooms are rich in nutrients, such as fiber, B vitamins, vitamin C, and minerals. Mushrooms also having fact the effects of strengthening the immune system, antioxidants, and preventing cancer are easy to find. When it comes to the health benefits of mushrooms, nutritionists often refer to common every day mushrooms, such as straw mushrooms, button mushrooms, oyster mushrooms, shiitake mushrooms, etc. Mushrooms that are easy to find are oyster mushrooms, shiitake mushrooms, button mushrooms, white button mushrooms, enoki mushrooms, maitake mushrooms, etc. Each type of mushroom has its own appearance and flavor. For this recipe, I only use two types of mushrooms: oyster mushrooms and enoki mushrooms. I use two popular mushrooms: oyster mushrooms and enoki mushrooms. These two types of mushrooms can be found in supermarkets or local markets. With just these two types of mushrooms, we will make a wonderful dish.

Ingredients:

- 227 grams or 8 oz. of oyster mushrooms

- 150 grams or 5.3 oz. of enoki mushrooms

- 1/2 cup vital wheat powder

- 1/2 cup tapioca starch

- 1/2 cup of mushroom water

- Spices: salt, pepper, sugar, vegetarian seasoning powder

- Finely chop shallots, garlic and green onion

- Cilantro chopped

Directions:

- Soak the mushrooms in salt water for about 15 minutes, then wash and drain.

-Bring a pot of water to boil, then add mushrooms. Cook mushrooms for 5 minutes, then drain. Save the mushroom water for later use. Mushroom water can be used for another recipe.

- Heat oil in a small pan, then add onion, garlic, and green onions, and stir-fry until fragrant.

- Cut the mushrooms into small pieces and purée in a blender. You can add some mushroom water for easy blending.

- Put the ground mushrooms in a large bowl; add the two types of flour and the remaining mushroom water. Mix well until you get a thick mixture. Adjust the amount of water to more or less.

- Put sautéed onions, garlic, cilantro, and spices in a bowl. Adjust the seasoning to your family's liking.

- Heat oil in a large pan. Take a small amount of mushroom mixture, form a round cake, and flatten it. Put in the pan and fry until golden on both sides.

- Remove and drain oil on paper towel.

 Vegetarian mushroom patties are now completed. You can serve them with salad on the side and cooked rice or bread. Bon appétit!

Sweet and Sour Eggplant and Tofu

Eggplant and tofu are the two main ingredients for this dish. The sweetness of tomatoes and the accompanying ingredients will create a wonderful dish. This is a frugal dish for fasting days. Eggplant has many essential nutrients for vegetarians without the need for meat protein. So when combining eggplant and tofu, this dish will be a dish full of nutrients. It is a delicious way to enjoy eggplant and tofu with a tangy sauce. Eggplant and tofu are rich in protein and other nutrients, making them ideal for vegetarian meals. You can make this dish easily with some common ingredients and spices.

Ingredients:

16 oz. firm tofu

2 eggplants

2 tomatoes

1/2 white onion

2 green onions and cilantro

2 cloves of garlic

Cooking oil to fry tofu.

Sauce ingredients:

2 tablespoons soy sauce

1 tablespoon vegan oyster sauce

1 tablespoon sugar

1 tablespoon rice vinegar

1 tablespoon mushroom seasoning powder

1 tablespoon ketchup

1/2 cup water

Directions:

Cut the tofu into bite-sized pieces and pat dry with paper towels. Heat some oil in a large skillet over medium-high heat and fry the tofu until golden and crisp on both sides. Transfer to a plate and drain the excess oil.

Cut the eggplant into 1-inch-thick slices and soak them in salted water for about 20 minutes to prevent browning. Drain well and pat dry with paper towels. In the same skillet, add more oil if needed and fry the eggplant until soft and browned on both sides. Transfer to another plate and drain the excess oil.

In a small bowl, whisk together the sauce ingredients and set aside.

Chop the tomatoes into small chunks and set aside.

Finely chop the onion and garlic.

Slice the green onions and cilantro for garnishing.

In a large saucepan, heat some oil over medium-high heat and sauté the onion and garlic until soft and fragrant. Add the tomatoes and cook until they break down and form a sauce, about 10 minutes.

Add the sauce mixture and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Add the fried tofu and eggplant and toss to coat with the sauce. Cook for another 10 minutes, or until the flavors are well combined. Adjust the seasoning to your taste. If the sauce is too thick, you can add some water to thin it out.

Sprinkle some green onions and cilantro over the dish and serve hot with rice.

Grilled Chicken with Mushrooms and Broccolli

Grilled chicken is a great option for a healthy, easy, and affordable meal. You can find it in many supermarkets in the US for only $6, and use it to make different dishes for your family. One of my favorite recipes is teriyaki chicken with mushroom and broccoli, which is very tasty and simple to make. This is a delicious dish that you can make with grilled chicken from Costco or any other store. You can also find teriyaki sauce at Walmart or Aldi or use any brand that you prefer. I hope you try this recipe and let me know how it turns out. 

Ingredients:

- 2 cups of brown rice, cooked

- 2 cups of broccoli, fresh or frozen

- 1 cup of sliced button mushrooms

- 2 cups of shredded cooked chicken

Sauce ingredients:

  - 1/3 cup of teriyaki sauce

  - 1/3 cup of water

  - 2 tbsp of cornstarch

  - Some garlic, shallot, onion, salt, pepper and mushroom seasoning for extra flavor

Directions:

- In a small bowl, whisk together the teriyaki sauce, water and cornstarch and set aside.

- In a large skillet over medium-high heat, heat some olive oil and sauté the garlic, shallot and onion until soft (about 10 minutes).

- Add the mushrooms and cook for another 5 minutes, stirring occasionally.

- Add the broccoli and cook until crispy-tender (about 10 minutes more). You can use frozen broccoli if you want to save time. I usually buy a 12 oz. bag from Walmart.

- Add the chicken and the sauce and bring to a boil. Reduce the heat and simmer. Stir in the cooked brown rice and cook until the sauce is thickened (about 10 minutes). 

- Serve over rice and enjoy if you do not want to add the brown rice into the pan. You can adjust the seasoning to your liking with salt, pepper, and soy sauce.

 

Eggplant and Tofu Braised In Miso Sauce

Eggplant and tofu are a delicious combination in this braised dish with miso sauce.

Ingredients:

- 16 oz. of firm tofu, cut into bite-sized pieces

- 2 eggplants, cut into bite-sized pieces and soaked in salt water for 15 minutes

- 1/2 of a white onion, chopped

- 3 cloves of garlic, minced

- 2 non-spicy chili peppers, sliced

- 1/2 cup of miso sauce

- 1/2 cup of coconut water

- 1 cup of oil for frying

Directions:

- Heat the oil in a deep pan over medium-high heat. Sprinkle some salt on the tofu and fry until golden on all sides. Transfer to a plate and drain the excess oil.

- In the same pan, fry the eggplant until browned on all sides. Transfer to another plate and drain the excess oil.

- In a separate deep pan, heat two tablespoons of oil over medium heat. Add the garlic and onion and cook until soft and fragrant (about 3 minutes).

- Add the miso sauce and coconut water and bring to a boil.

- Add the tofu and eggplant and reduce the heat to low. Cover and simmer until the sauce is thickened (about 15 minutes).

- Stir in the chili peppers and season with salt and pepper to taste. Garnish with green onions and cilantro, if desired. Enjoy with hot rice.

*This is ready-made miso sauce posted on my blog 

Miso Sauce

Miso is a versatile, nutritious fermented soybean that is worth having on hand in your kitchen. The fermentation process used to produce miso may be particularly beneficial, potentially promoting digestion, supporting the immune system, and helping to fight disease. Miso is a fermented condiment that is especially popular in some parts of Asia, especially Japan and Korea. Currently, miso has also been introduced to the Western world. Although miso is still not widely known; those who are familiar with it have most likely consumed it in the form of Japanese miso soup. The benefits of miso include digestion and immune system growth.  Miso is a delicious and healthy ingredient that can add flavor and depth to many dishes. Miso is made from fermented soybeans and has a rich, savory taste. Miso is also a good source of protein, fiber, vitamins, and minerals, as well as beneficial bacteria that can improve your gut health and immunity. One way to use miso is to make a simple and versatile sauce that can be used for various cooking methods. I would recommend a ready-made sauce using miso. This sauce is used to braise, mix with noodles, or stir-fry with meat and vegetables of all kinds.

Ingredients:

- 1/2 cup of miso paste

- 1 cup of boiling water

- 1/2 cup of honey

- 1/4 cup of salt

- 1/2 cup of vinegar

- 2 tablespoons of pepper

- 2 tablespoons of mushroom seasoning

- 2 tablespoons of hot sauce

Directions:

- In a small bowl, whisk together the miso paste and the boiling water until smooth.

- Add the honey, salt, vinegar, pepper, mushroom seasoning, and hot sauce and whisk well to combine.

- Transfer the sauce to a glass jar with a lid and store in the refrigerator for up to two weeks.

- Use the sauce to marinate, braise, stir-fry, or toss with noodles, meat, vegetables, or tofu.

 

I use black miso, but if you buy yellow miso, then use soy sauce instead of salt.

 

Crab Rangoon

If you love Chinese food, you probably have tried crab Rangoon at some point. These crispy and creamy appetizers are a crowd-pleaser and very easy to make at home. In this blog post, I will show you how to make crab Rangoon from scratch with simple ingredients and a few tips and tricks.

Crab Rangoon is a dish that originated in the United States, not China, but it is inspired by the flavors of the Chinese cuisine. It consists of a filling made with real or imitation crab meat, cream cheese, green onion, shallot, garlic powder, and some seasonings. The filling is then wrapped in a thin wonton wrapper and deep-fried until golden and crunchy. You can serve them with a sweet and tangy dipping sauce that complements the richness of the filling. And that's it! For simple ingredients and you have just made delicious homemade crab Rangoon that will impress your family and friends. Enjoy them while they are hot and crispy with the dipping sauce on the side. They are perfect for parties, snacks, or as a side dish for your favorite Chinese meal.

 

Ingredients:

- 10 oz. crab meat or imitation meat

- 8 oz. cream cheese at room temperature

- 36 pieces of wonton wrappers

- 1 shallot, minced

- 1 green onion, sliced

- 1 tsp garlic powder

- Seasonings:

  - 1 tsp Worcestershire sauce

  - 1 tsp. soy sauce

  - 1/2 tsp. sugar

  - 1/4 tsp. salt

  - 1/8 tsp. white pepper

Directions:

To make the filling, simply combine all the ingredients in a mixing bowl and mix well. You can adjust the seasonings to your liking, but don't make the filling too salty or sweet as the dipping sauce will balance it out.

To wrap the crab Rangoon, you will need to work in small batches of 2 or 3 at a time as the wonton wrappers can dry out quickly. Place about 1 teaspoon of filling in the center of each wrapper and wet the edges with a little bit of egg. You can fold them in different ways, but I like to fold them into triangles or packets as they are easier to seal and fry.

To fry the crab Rangoon, heat some oil in a deep-fryer or a large skillet over medium-high heat. Fry them in batches for about 2 to 3 minutes per side or until golden and crisp. Drain them on paper towels and keep them warm in the oven until ready to serve.

To make the dipping sauce, you will need the following ingredients:

- 1 cup water

- 1 table minced garlic

- 3 tbsp ketchup

- 3 tbsp sugar

- 1 tbsp vinegar

- 1 tsp hot sauce sriracha or your choice

- Thickening with 1 tbsp cornstarch mixed with 3 tbsp water

To make the sauce, simply combine all the ingredients in a small saucepan and bring to a boil. Cook until slightly thickened, stirring occasionally. You can adjust the sweetness, sourness, and spiciness of the sauce to your preference.

If you use imitation crab meat, adjust the amount because the imitation meat has more volume than the can crab meat.

Vegetarian Pad Thai: A Delicious and Healthy Thai Dish

 If you are looking for a way to enjoy the flavors of Thai cuisine without meat, you might want to try vegetarian Pad Thai. This dish is made with rice noodles, tofu, eggs, mushrooms, and a tangy sauce that has a balance of sweet, sour, and spicy. It is also topped with crunchy peanuts, fresh chives, and a squeeze of lime juice for extra freshness and flavor. Pad Thai is one of the most popular dishes in Thailand and around the world. It is a stir-fried noodle dish that can be made with different kinds of meat or seafood. However, it can also be easily adapted for vegetarians by using tofu instead of meat and omitting fish sauce from the sauce.

The sauce is the key to making a good Pad Thai. It is usually made with tamarind juice, which gives it a sour and fruity taste. Tamarind is a tropical fruit that has a brown pod and a sticky pulp inside. You can buy tamarind juice or paste in Asian grocery stores or online. If you can't find it, you can substitute it with lime juice or vinegar, but the flavor will be different.

The other ingredients for the sauce are soy sauce, sugar, and chili powder. You can adjust the amount of sugar and chili powder to your liking, depending on how sweet or spicy you want your Pad Thai the sauce should have a balance of sweet and salty, so taste it before adding it to the noodles.

The noodles used for Pad Thai are rice noodles, which are thin and flat noodles made from rice flour and water. They are gluten-free and have a chewy texture. You can buy fresh or dried rice noodles in Asian grocery stores or online. If you use fresh noodles, you just need to separate them before cooking. If you use dried noodles, you need to soak them in water until they are soft and then drain them.

Vegetarian Pad Thai is a delicious and healthy Thai dish that you can make at home with simple ingredients. It is also vegan-friendly if you omit the eggs or replace them with scrambled tofu. It is a great way to enjoy the flavors of Thai cuisine without meat.

Ingredients:

1/2 lb of fresh rice noodles

8 oz. firm tofu

2 eggs

1 cup sliced mushrooms

1 garlic clove, minced

1 small piece ginger minced

1/2 white onion, sliced

Sauce ingredients:

2 tbsp soy sauce

2 tbsp tamarind juice

1 tbsp sugar

1/4 tsp chili powder

Others:

2 cups beansprouts

1 cup chives 

2 tbsp crushed roasted peanuts  

1 tsp lime juice

Directions:

Cut tofu into small cubes.

Beat eggs in a bowl.  

Washed beansprouts and chives and then trim.

Heat some oil in a large skillet or wok over high heat. Then you need to add the garlic and ginger and stir-fry them until they are fragrant. Next, you need to add the tofu and stir-fry it until it is golden brown. Then add mushrooms and stir-fry for a few minutes. Then you need to add the eggs and stir-fry them until they are slightly dry. After that, you need to add the noodles and the sauce and stir-fry them until they are well coated with the sauce. Finally, you need to add the onion, beansprouts, and chives and mix them well with the noodles.

To serve the Pad Thai, you need to transfer it to a large platter or individual plates. Then you need to sprinkle some roasted peanuts on top and squeeze some lime juice over it. You can also serve it with more lime wedges on the side if you like more acidity.

Radish Cake

White radish, also known as daikon, is a root vegetable that is widely used in Asian cuisines. It has a mild and crunchy taste that can be enjoyed raw or cooked. One of the most popular ways to prepare white radish is to make it into a cake, which is a savory snack that can be eaten for breakfast or as a side dish. In this entry, I will share with you a simple and easy recipe for making white radish cake at home. You only need a few ingredients and some basic cooking skills. This recipe is also suitable for vegetarians.

Ingredients:

- 2 cups grated white radish

- 1 cup rice flour

- 1/2 cup arrowroot flour

- 2 tsp salt

- 1 tsp mushroom seasoning

- 3 cups of water

Directions:

- In a large bowl, combine the grated white radish, rice flour, arrowroot flour, salt, and mushroom seasoning. Stir well to form a smooth batter.

- Transfer the batter to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes sticky. This may take about 15 minutes.

- Grease an 8” x 8” square baking pan and pour the cooked batter into it. Smooth the surface with a spatula.

- Place the pan in a steamer and steam over high heat for about 30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool completely before cutting it into pieces.

If you want to make fried white radish cake, you will need the following additional ingredients:

- 1 cup white radish cake cut into 1-inch squares

- 2 shitake mushrooms soaked in water and sliced

- 1 beaten egg

- 1 finely chopped green onion

- cooking oil for frying

Dipping sauce ingredients:

- 1 minced garlic clove

- 1 minced chili

- 2 tablespoons soy sauce

- 1 tbsp sugar

- 1 tbsp water

Directions:

- Heat some oil in a non-stick skillet over medium-high heat. Add the white radish cake pieces and fry until golden and crisp on both sides. Flip them occasionally to ensure even browning.

- Add the sliced mushrooms and continue frying until they are soft and fragrant.

- Drizzle the beaten egg over the white radish cake and mushrooms and toss to coat them evenly. Cook until the egg is set.

- Sprinkle the green onion on top and turn off the heat.

- In a small bowl, whisk together the garlic, chili, soy sauce, sugar, and water to make the dipping sauce.

- Serve the fried white radish cake with the dipping sauce and some pickled chilies if desired.