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spsnAnother awesome SMAP bistro earlier this week and so many recipe to try too. I think they got good feedback over the pancake episode so we're having another session of individual competition and off course, the recipes!!! The general theme is easy pasta that you can make at home.
This post gonna be quite long because there're 4 recipes!!!
And while at that, have some Kimutaku LOL! His mood is totally different in SMAP bistro.
I try to translate the ingredients directly from the source (here) but I'm not going to translate the how to word by word and I'll use my simplified way if need to.
Kinoko wafu pasta - This one supposed to be easy but after seeing how Goro cooked it... with 2 pans... I think twice of making it, but it's actually we can short cut the How To.
Ingredients:
70g Onion (just take about 1 small onion)
50g Enoki mushroom (usually 1 pack of enoki is about there)
70g Eringi mushroom
30g Button mushroom
60g Shimeji mushroom
80g Houren leaves (those you use for shabu shabu or I think you can subtitute it with rocket leaves)60g chicken - diced
100g minced chicken
1 pc red pepper
30ml garlic oil
salt & pepper as needed
100ml buillon (you can just use stock)
For the sauce:
40g soy sauce
50ml sake
50g butter
How to:
1. Stir fry all mushroom except enoki (A). On separate pan (B), stir fry onion with garlic oil and add on Enoki & buillon. Once done, combine B into A.
2. Stir fry minced chicken, add on a bit of buillon and sake. Once cooked, add on sauce ingredient. Add on the mushrooms.
3. Add on pasta and mix them.
3. Do karaage for the diced chicken (bread those chicken into flour lightly and deep fried them)
4. Toss the greenies with olive oil and use it for topping.
Me: troublesome but it looks damn good...
Poor Shingo, got the leftover without the pasta and was asked for review XD... Sulking Shingo is always good for heart :)
Ingredients:
Olive oil (as needed)
Garlic (as needed)
1.5 pc Italian pepper (maybe we can just use chili padi LOL)
450 gr Clam (must be cleaned thoroughly because we're going to use the water (wine) it used to boil)
50 ml White wine
80g Shallot
40g Shirasu (the expensive small anchovies outside Japan)
How to: (Kimutaku's recipe looks easy, ut look at the ingredients... damn expensive yo!)
1. Boil pasta with Kelp
2. On a pan, stir fry the pepper and add on clam and cook it with white wine. Once the shells open, throw away the shells.
3. Add on olive oil, shallot and shirasu and add on pasta
4. Use the roe as topping when serving and serve together with Yuzu pepper
Me: if we can afford it, it looks soooo yummy!!! and btw this is the winner haha...
Gyoza skin lasagna - this one also looks so yummy but EXPENSIVE
Ingredients:
Filling:
Olive oil, as needed
5 gr garlic
1 pc tomato
4 pc tomato fruit
4 pc Shrimps - sauted
3 pc Scallops - sauted
Salt & pepper, as needed
Basil
This is the expectation...
And this is the reality... Japanese momo is really expensive, so I use Australian peach, it's not as juicy, therefore there's not much juice... but the taste is refreshing & yummy!!! We don't have to always eat our peaches in desserts or raw
Ingredients:
120 g Cappelini (I used angle hair pasta)
50 g Gurosseru (rock salt) --> I don't use this, I boil my pasta without any salt
Oishii corner, Shingo dressing as Cinderella (clothes only) and sporting the guest's daddy famous role, Momotarou.
Seriously, Shingo and his make up effect, really sokkuri!
And cooking his dish while still in costume... LOL!!!1
And trolling at Kimutaku when he's receiving his 'gift' haha...
I love this version of Joy. I think SMAP did a fantastic promotion on both the drama (from epic skit) and the OST (I lost track on how many version of performance for this song)
This post gonna be quite long because there're 4 recipes!!!
And while at that, have some Kimutaku LOL! His mood is totally different in SMAP bistro.
I try to translate the ingredients directly from the source (here) but I'm not going to translate the how to word by word and I'll use my simplified way if need to.
Kinoko wafu pasta - This one supposed to be easy but after seeing how Goro cooked it... with 2 pans... I think twice of making it, but it's actually we can short cut the How To.
Ingredients:
70g Onion (just take about 1 small onion)
50g Enoki mushroom (usually 1 pack of enoki is about there)
70g Eringi mushroom
30g Button mushroom
60g Shimeji mushroom
80g Houren leaves (those you use for shabu shabu or I think you can subtitute it with rocket leaves)60g chicken - diced
100g minced chicken
1 pc red pepper
30ml garlic oil
salt & pepper as needed
100ml buillon (you can just use stock)
For the sauce:
40g soy sauce
50ml sake
50g butter
How to:
1. Stir fry all mushroom except enoki (A). On separate pan (B), stir fry onion with garlic oil and add on Enoki & buillon. Once done, combine B into A.
2. Stir fry minced chicken, add on a bit of buillon and sake. Once cooked, add on sauce ingredient. Add on the mushrooms.
3. Add on pasta and mix them.
3. Do karaage for the diced chicken (bread those chicken into flour lightly and deep fried them)
4. Toss the greenies with olive oil and use it for topping.
Me: troublesome but it looks damn good...
Poor Shingo, got the leftover without the pasta and was asked for review XD... Sulking Shingo is always good for heart :)
Ingredients:
Olive oil (as needed)
Garlic (as needed)
1.5 pc Italian pepper (maybe we can just use chili padi LOL)
450 gr Clam (must be cleaned thoroughly because we're going to use the water (wine) it used to boil)
50 ml White wine
80g Shallot
40g Shirasu (the expensive small anchovies outside Japan)
EXV oil ... 30g
12g Dried mullet roe
Sudachi (OK this is lime!)
Yuzu pepper
1 Kelp
How to: (Kimutaku's recipe looks easy, ut look at the ingredients... damn expensive yo!)
1. Boil pasta with Kelp
2. On a pan, stir fry the pepper and add on clam and cook it with white wine. Once the shells open, throw away the shells.
3. Add on olive oil, shallot and shirasu and add on pasta
4. Use the roe as topping when serving and serve together with Yuzu pepper
Me: if we can afford it, it looks soooo yummy!!! and btw this is the winner haha...
Gyoza skin lasagna - this one also looks so yummy but EXPENSIVE
Ingredients:
Filling:
Olive oil, as needed
5 gr garlic
1 pc tomato
4 pc tomato fruit
4 pc Shrimps - sauted
3 pc Scallops - sauted
Salt & pepper, as needed
Basil
Gyoza skin
White sauce
1 pc Mozzarella cheese
Eggplant, as needed - sliced diagonally & fried
Garnish: Parsley & black pepper
White sauce
1 pc Mozzarella cheese
Eggplant, as needed - sliced diagonally & fried
Garnish: Parsley & black pepper
How to:
1. Stir fry oil & garlic, add on cut tomatoes and cook until it become like sauce
2. In a bowl add together tomato sauce & seafood, basil & sesoning. Mix well
3. Boil gyoza skin and blanch it into cold water & strain
4. Assemble: Skin (3 on bottom), white sauce, cheese, filling, repeat and garnish top with parsley & pepper
5. Baked for 7 minutes at 220C.
1. Stir fry oil & garlic, add on cut tomatoes and cook until it become like sauce
2. In a bowl add together tomato sauce & seafood, basil & sesoning. Mix well
3. Boil gyoza skin and blanch it into cold water & strain
4. Assemble: Skin (3 on bottom), white sauce, cheese, filling, repeat and garnish top with parsley & pepper
5. Baked for 7 minutes at 220C.
This is the expectation...
And this is the reality... Japanese momo is really expensive, so I use Australian peach, it's not as juicy, therefore there's not much juice... but the taste is refreshing & yummy!!! We don't have to always eat our peaches in desserts or raw
Ingredients:
120 g Cappelini (I used angle hair pasta)
50 g Gurosseru (rock salt) --> I don't use this, I boil my pasta without any salt
2 pc Peach
30 g Lemon juice
3.5 g Salt (I only use about 2 pinch)
2 Basil
35 EXV oil
Fururudoseru (large solar salt), as needed
How to:
1. In hot water, add on peach for 10 seconds and blanch. This is to easily peel the skin.
Me: But this only works for Japanese momo because they're so easy to peel anyway. For other peaches, just use peeler, easier!
2. Marinate 2 peaches, lemon juice, salt, basil, the EXV oil.
3. Cool the pasta in cold water after boiling
4. Served cold
How to:
1. In hot water, add on peach for 10 seconds and blanch. This is to easily peel the skin.
Me: But this only works for Japanese momo because they're so easy to peel anyway. For other peaches, just use peeler, easier!
2. Marinate 2 peaches, lemon juice, salt, basil, the EXV oil.
3. Cool the pasta in cold water after boiling
4. Served cold
Oishii corner, Shingo dressing as Cinderella (clothes only) and sporting the guest's daddy famous role, Momotarou.
Seriously, Shingo and his make up effect, really sokkuri!
And cooking his dish while still in costume... LOL!!!1
And trolling at Kimutaku when he's receiving his 'gift' haha...
I love this version of Joy. I think SMAP did a fantastic promotion on both the drama (from epic skit) and the OST (I lost track on how many version of performance for this song)
Password: JoY
