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Recipes, YUM!

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There are affiliate links below, if you are unsure of what affiliate links are please go to “Disclosures/Disclaimers” and “Privacy Policy” at the top of my HOME page. Affiliate links basically allow me to receive a very small referral fee, but only if you make purchases. Just because you go to the link doesn’t mean that I will receive a referral fee.

I am going to feature recipes on this site. On some of my kitchen crochet YouTube video tutorials, I will include a free recipe too!

You are going to love the aged to perfection flavors used by Chef Maria! The Grapefruit balsamic that I use is aged 12 years in Modena, Italy!!! So delicious! Click on the picture above or here to go to her site!

Check out Chef Maria’s free recipes on this site!! Chef Maria’s free recipes You can also purchase some of the aged Balsamic and oils on the same site! You will be amazed at all of the delicious flavors!

Recipe for Hiyashi Chuka:

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I haven’t added the sauce yet on the Hiyashi Chuka bowls in the picture above. What is Hiyashi chuka?

“For those in the northern hemisphere suffering from summer heat, how about a cold ramen? Hiyashi chūka is made with cold Chinese-style egg noodles, with sweet vinegar sauce and topped with vegetables, egg and ham. It is a great dish to have on a hot summer day.”  “Hiyashi chūka” (冷やし中華) translates to chilled Chinese food. “Hiyashi” (冷やし) means chilled and “chūka” (中華) means China, Chinese or Chinese food.

This dish is high in sodium, and the sauce is more for flavoring than drinking like a soup. If you are concerned about too much sodium, the sauce for hiyashi chūka is usually made up of soy sauce, vinegar, sake, sugar and sesame oil. So, if you are watching your sodium intake, you can try to make your own topping with less soy sauce.

There are some “authentic” Japanese restaurants that sell Hiyashi Chuka, but not all of the restaurants sell it.  This is how I make my Hiyashi Chuka at home:

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Click on the picture above, or click here to order on Amazon.

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I cook egg strips for mine. I just mix eggs with milk and then cook the mixture on the oven as shown in the pictures above. Some people cut the egg strips even thinner.

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Cook the noodles as directed on the package. You can tell by looking at the noodles that they are perfect! No spaghetti noodles for this dish, please. It does NOT taste the same. One package is usually enough for 1 person.  Make sure that after you boil the noodles, rinse the noodles with cold water. I even pour ice water over mine to get them nice and chilled. I made 2 bowls. I separate the noodles into 2 bowls.

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I love fresh corn on mine. You can either put the corn in the vegetable steamer for 15 minutes, or drop your corn in boiling water for 5 minutes. After the corn has cooled, I usually use my large pot to cut the corn off of the cob.

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You can add any favorite toppings that you want. Some people like to cut slices of ham for theirs. I put: tomatoes, enoki mushrooms, cucumber, carrot, corn, artificial crab, onions, and egg on mine.

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Don’t put the sauce on until you are ready to eat. Sometimes, I will cover mine with plastic wrap and stick it in the refrigerator until we are ready to eat. ENJOY!!!

I put this recipe link here, because I would like to try it myself one day.  I never realized the many health benefits of asparagus! I can’t wait to try this recipe!

Asparagus ribbons and pomegranate pearls salad

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Location P.O. Box 45311 San Diego, CA 92145 Phone via email Hours I usually respond within 24-48 hours.
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