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



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 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

Dish 27: Japanese cuisine -Chawan mushi “savory custard”

It is a Japanese style custard. Instead of using water (Chinese style), they use Dashi to mix with eggs, such method largely enhance the flavor of seafood.



  • 1/2 cup chicken breast fillet
  • As need salt
  • 4 shrimps (I used crab meat instead)
  • 2 shiitake
  • 2 teaspoons light soy sauce
  • 4 large eggs
  • 1 1/2 cups Dashi
  • 1 teaspoons Mirin

Taste (bad1-excellent 5): 4 (Yummy~)

Time: 30mins

Skill (easy 1- hard 5): 3 ( Just make sure the custard inside is cooked well)

Healthy (unhealthy 1-healthy 5): 4

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

Dish 26: Japanese cuisine – Spinach, Tofu, Sprout Salad

I didn’t follow the procedures from the reference book, which just mentions that combine all ingredient in a food processor to make it. What I did is heating the sesame seed, add oil, and when the oil is warm then put all the other ingredients in and keep heating 30 seconds. This is easier to make the aroma release.The taste of this dish is really good, exceeding my expectation, meanwhile, it is quite healthy! I am willing to put it as my daily cook list 🙂



  • 1lb fresh spinach
  • 2 cups of water
  • 10oz fresh bean sprouts
  • 1/2 teaspoons sesame oil
  • 1/2 cup Akiko’s sesame seed dressing
  • One cake of tofu (soft or medium)
  • 2 green onion (scallions) finely chopped

Akiko’s sesame seed dressing

  • 1/2 cup white sesame seeds. Toasted
  • 2 cloves garlic, minced (optional, but highly recommended)
  • 1/2 tbsp salt
  • 1/2 cup canola oil
  • 1/4 cup soy sauce
  • 1 tbsp sugar

Taste (bad1-excellent 5): 4.5 (very good taste and far beyond my expectation)

Time: 30mins

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 4.5

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