#summer recipe
THE GARDEN OF WORDS OMURICE
As usual, the recipe is below the cut.
-MJ & K
- 1T oil
- ½ onion, diced
- 2 chicken thighs, deboned and skin removed, cut into ½ inch pieces
- ½ cup vegetables (chopped carrots, peas)
- 1 ½ cup cooked short grain rice
- 1T ketchup
- 1 tsp soy sauce
- 1 tsp mirin
- 1 clove garlic, minced
- 1 scallion
- 2 eggs
- pinch of salt
Heat the oil in a nonstick skillet over medium heat and cook the onions until they become translucent. Add the chicken and continue cooking until the chicken is no longer pink on the inside. Add the garlic and vegetables and cook until the vegetables become tender and the garlic is fragrant. Add the rice, ketchup, mirin, and soy sauce and mix until well combined. Remove from the skillet.
Add a little more oil the pan and heat again. Whisk the two eggs and a pinch of salt until the eggs are smooth and pour them into the hot pan. Mix the eggs in the pan with a chopstick to keep from scrambling them. Use the chopstick to push cooked egg towards the middle and allow runny egg to swirl to the edge of the pan.
When the bottom of the eggs are set but the top is still runny turn off the heat and add some of the filling to the middle of to omelet in an oval shape. Fold the edges of the omelet over the filling and start pushing the omelet towards the edge of the pan. With your plate ready along the edge, nudge and flip the omelet out on top the plate to the folded edges are down. Use a damp paper towel to continue shaping the omelet if desired. Top with minced scallions, ketchup, or Japanese mayonnaise.
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FINAL FANTASY XV GREEN CURRY SOUP
“ Strength +160, HP +800, Fire Resistance +70″
As usual, the recipe is below the cut.
-MJ & K
Serves 2-3
- 2 cups coconut milk
- 1 cup chicken stock
- 1/3 cup green curry paste (*Recipe below*)
- 4 tsp palm sugar
- 2T fish sauce
- 6 kaffir lime leaves
- Salt and pepper
- 4 small Japanese eggplants, peeled and diced)
- 2 red bell peppers, sliced
- 4 chicken thighs, (boneless, skinless) diced into 1-inch pieces
- Fresh Thai basil leaves
- 1 long red chili, sliced diagonally
Bring the coconut milk and chicken stock to a boil over medium high heat. Add the curry paste and mix well until dissolved. Add the palm sugar, lime leaves, and fish sauce and mix again, allowing to cook for another 1 to 2 minutes until fragrant.
Add the chicken, peppers, and eggplant, and simmer for another 3-5 minutes - or until chicken is cooked, the eggplants are no longer buoyant, and the peppers have softened. Serve over rice and garnish with chilies, sliced basil, and extra fish sauce.
Curry paste:
- 5T shallots
- 5T garlic, minced
- ½ tsp lime zest
- 2 stalks lemongrass, peeled to the bulb and chopped
- 4 slices galangal
- ¼ tsp peppercorns
- 20 green birds-eye chilies
- 1 tsp shrimp paste
- 1T cilantro stems and a handful of leaves (or 10 coriander roots)
- 10 Thai basil leaves
- 1 tsp cumin seeds
- 3T olive oil
Combine all ingredients in a food processor and blend until the mixture blends into a smooth and bright green paste. This may take up to 5 minutes of constant blending.
Can be made up to a week in advance if refrigerated. If frozen it will keep for 2 months.
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