What country/nationality’s cooking, other than your own, do you enjoy?
I live in Canada and other than poutine and butter tarts, I can’t really claim that I cook anything that is particularly CANADIAN. Throwing maple syrup into a dish doesn’t make it Canadian, does it?
I enjoy a variety of national cuisines. This past week … I made Chinese (kale and white miso soup), Japanese and Tex-Mex dishes.
Donburi, or Japanese rice bowls, are a great way to use up leftover sushi rice. Chicken is one of my favourite proteins to top the rice bowl. The beef version was a new one for me though I didn’t have the paper thin fatty beef that is usually used and ended up with some chewy strips of sirloin steak. It still tasted good, though.
Chicken katsu (cutlet) with scrambled egg poached in the simmering sauce …
… and gyudon (beef) with egg. In Japan a raw egg is broken over the hot rice bowl but our eggs aren’t safe to eat raw so I poached mine. Paper thin cut fatty beef is preferred for quick cooking time and flavour. I garnished the rice bowl with shredded pickled ginger and green onion. And the pink, white and green colours looked pretty too.
I made a half dozen crab stick and avocado hand rolls with the rest of the sushi rice.
As for Tex-Mex … well, it’s better than going to Taco Bell. (Even if it IS an occasional guilty pleasure.)
Tamales are more Mexican than Tex-Mex but I’m going to throw them into the mix.
And, lest I forget … an iced Thai coffee to beat the heat. One of these days, I’ll make a more expansive Thai menu.
Iced Thai Coffee
Make double strength coffee and let cool to room temperature. If you like cardamom, a pinch or two added to the coffee while you’re brewing it is tasty.
In a tall glass, add a few ice cubes, 1-2 tbsp of sweetened condensed milk depending on how sweet you like your coffee. Pour the coffee over the ice cubes.