French Cuisine series- Section 2 Dish 64~Dish 73

Wow, it almost has been 3 months I didn’t update anything. Actually I cooked these dishes months ago, cause become lazy bone after work >. < ….Sometimes you need to push yourself….


64-Sauteed Jumbo Shrimp with Chill & Garlic Butter

64-Sauteed Jumbo Shrimp with Chill & Garlic Butter

70 Garlic Chicken

70 Garlic Chicken


67 Goat Cheese Salad–Haha too large leaves

71-Chicken with red wine-Not into it :(

71-Chicken with red wine-Not into it 😦

72 Margret de Canard

72 Margret de Canard

73 Flammekueche

73 Flammekueche



The end of Japanese cuisine series

Cheers, for finishing Japanese cuisine! In this period, I enjoy a different flavors of very healthy Japanese dishes and understand more Japanese culture from their eating perspective. Most of dishes I referred the recipes from these books: “My Japanese table” by Heath Robbins, “Washoku” by Elizabeth Andoh, “Food of Japan” by Shirley Booth and also some online courses providing by the Art Institute of Las Vegas. The next serie is Southeast Asia serie. Hey, Southeast Asia cuisine, I am coming~~

book 2 book book3 Homer-Simpson-cheering

Dish 44: Japanese cuisine – Sweet and spicy celery salad

This dish is far yummy than I was expected. I am not a fan of celery, actually I seldom eat celery in my daily meals. WW like it, he “beg” me to cook a celery dish for him, then I found this recipe and cooked it. After the first bit of this cooked celery, I was surprise that it was so yummy. The original flavor of celery was covered by the sweet and spicy. Of course, I ate a lot of them. I definitely like to cook celery in this way in the future and it’s worth you to try it!

Making process: Add the oil to a large skillet over medium heat and stir-fry the red pepper for 30 seconds. Add the celery to the skillet and stir-fry on medium low heat for about 15 mins. Add other ingredients in the all.


  • 1 bunch celery, cut into thin slices
  • 2 tbsp canola oil
  • 1 dried red pepper
  • 1 pitted and pickled plum (umeboshi), mashed (optional)
  • 1/4 cup sugar
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp toasted sesame seeds

Taste (bad1-excellent 5): 5

Time: 25mins

Skill (easy 1- hard 5): 3.5

Healthy (unhealthy 1-healthy 5): 3.5

Spicy (no-spicy 1 -very spicy 5): 3

Dish 42: Japanese cuisine- Matcha cake

I follow the recipe step by step to make this cake, but still not so good : (  the taste is ok, but it looks not as bright as the one from the reference picture).



  • 1/2 cup butter,
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 1/2 cups cake flour
  • 1 1/2 tbsp baking powder
  • 1/2 tbsp baking soda
  • 1/2 tbsp salt
  • 1/4 cup plain yogurt
  • 1/4 cup milk
  • 4 tbsp matcha powder
  • 1 tbsp warm water

Taste (bad1-excellent 5):3.5


Skill (easy 1- hard 5): 4

Healthy (unhealthy 1-healthy 5): 3

Spicy (no-spicy 1 -very spicy 5): 0

Dish 34: Japanese cuisine –Salmon Rice Cooker Casserole

I never try to steam rice with vegetable, meat or even seafood, like fish. This is my first time to cook and eat rice like this way. I could like to call this style is healthy & lazy steam rice style. Call it healthy because it is oil-free and you don’t need to fry-stir the ingredients; call it lazy because just put all the things together and steam them! Save time and save energy. Also, these ingredients can easy to keep their original flavor. The negative point is that the smell of the fish is too strong for me.



  • 2 cups short grain rice
  • one 2-in piece of kelp(Kombu)
  • 1 cup Dashi
  • 3 tbsp soy sauce
  • 3 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp salt
  • 4 dried shiitake mushroomes
  • 1 potato, cut into 2 in bubes
  • 1/4 cup fresh frozen or canned corn kernels (I didn’t the add these this time)
  • 1/4 cup peas
  • 1/2 lb skinless fresh salmon filllet
  • 2 tbsp butter
  • Roasted seaweed shreds or chopped parsley for a garnish




Taste (bad1-excellent 5): 3

Time: 20 preparation + 50 cooking time

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5):

Dish 32: Japanese cuisine –sesame sauce green bean

This cold dish is a very traditional and easy making appetizer. Just well cooked the green bean with water, put aside and cool down. The sauce is a mix of sesame sauce, salt and sugar. The sesame seeds are use for garnish.

You can also enjoy experimenting with other greens such as spinach, broccoli rabe, turnip leaves or mustard greens.

photo 1

Taste (bad1-excellent 5): 4

Time: 20mins

Skill (easy 1- hard 5): 2

Healthy (unhealthy 1-healthy 5): 4.5

Spicy (no-spicy 1 -very spicy 5): 0

Dish 28: Japanese cuisine -Udon noodle

Udon is one of the most popular noodles in Japan, other is soba noodle. This thick wheat noodles are usually served in a hot soup with a variety of ingredients. It is said that this noodle is brought by Japanese Buddhist monks back from China (likely derived from a similar Chinese noodle called “cu mian” meaning “thick noodle”). Comparing with other kinds of noodles, Udon is more tender and chewy.



(This is a traditional and classic recipe, actually, when you cook at home, just feel free to add whatever you like)

  • 3 cups dashi (please refer the 20th dish: Dashi soup)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp salt
  • 1tbsp sake
  • 1 leek, top removed and cut into 4 pieces (optional)
  • 1/2 lb fresh or dried udon noodles
  • 8 oz fresh spinach, washed and trimmed
  • 4 shiitake (if using dried, reconstitute)
  • 4 stickes imitation crabmeat, cut in half
  • 1 skinless and boneless chicken thigh, cut into bite size

Taste (bad1-excellent 5): 4

Time: 30mins

Skill (easy 1- hard 5): 2 (Just mix all ingredients together and cook them well)

Healthy (unhealthy 1-healthy 5): 5

Spicy (no-spicy 1 -very spicy 5): 0