2 Jan 2010: Grilled (but in effect, en papillote) tilapia
stuffed with tomatoes, onions & parsley
served with rice and a side of puki-puki
(grilled eggplant mashed up with tomatoes, onions, fish sauce and egg)
We should have put ginger in the fish to get rid of some of its lansa or fishiness. But the tilapia was very moist and seasoned just right. The puki-puki was also quite successful. Nothing beats the smoky taste of grilled eggplants enhanced by the saltiness of fish sauce then enveloped by the velvet texture of egg.
Then in the middle of the workweek, we again thought of playing co-housewives. This time my boyfriend downloaded a Japanese recipe and did the grocery himself! Of course I still had to actually cook the meal. (At least I didn't have to wash the dishes.) And this time no other cooking equipment was used save the grill. And a pair of tongs, of course.
5 Jan 2010: Chicken-tofu burgers
(with spring onion, egg, ginger and panko breadcrumbs)
and grilled-in-husk Japanese corn
(with spring onion, egg, ginger and panko breadcrumbs)
and grilled-in-husk Japanese corn
Corn was meant to be grilled. Period. Grilling not only brings out the sweetness of the kernels but also locks in all of the corn's nutrition, not to mention pre-empting the use of salt and butter. The burgers, though meaty and satisfying, were rock hard! I guess I should have put more moisture (egg or water?). And the tofu made it taste kind of sour. We had them burgers with grated daikon raddish and a soy-mirin vinaigrette. Oh, and to pump up the fiber we tossed some greens with a Japanese sesame dressing.
Breakfast the next day tasted better for me. I drizzled some 4-week-old leftover yogurt sauce on the bland burgers. Lesson learned: Persia Grill's yogurt sauces (garlic and spicy variants) keep very well in the fridge!
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