nairb codex

Recipe Summary
Prep Time: 20 minutes (plus marinade overnight)
Cook Time: 20 minutes
Yield: serves 4

For the chicken:
4 chicken legs (or breasts)
1-2 eggs
Flour to cover the chicken

For the western vinegar sauce:
4 Tbsp soy sauce
6 Tbsp sugar
5 Tbsp vinegar
Pepper to taste (for adults)
1 tsp ketchup (for children)

For the tartar sauce:
1-2 hard-boiled eggs (if you like)
1/4 onion (if you like)
1/3 cucumber or pickle (if you like)
5 Tbsp mayonnaise (if you like)
1 Tbsp ketchup (if you like)
Salt & pepper to taste
1 tsp parsley
1 tsp lemon juice
1 tsp mustard grains

1. Chicken
   1. Cut the chicken into bite-sized pieces
   2. Salt and pepper to taste
   3. Roll chicken in the flour and dust off
   4. Dip the chicken in a beaten egg(s)
   5. Fry the chicken until cooked
2. Western Vinegar Sauce
   1. put sugar, soy sauce and vinegar into pan and put any piece of ginger, onions and carrots and boil
   2. if you want, you can add red pepper for adults and ketchup for kids
3. Marinade fried chicken in the western vinegar sauce to give it moisture and flavor
4. Make a Tartar Sauce
   1. Chop Boiled eggs and onions and cucumber (if it is good pickles), and add salt and pepper and ketchup and mayonnaise
   2. If you have the chopped parsley and lemon juice, whipped cream and mustard, whisked together and added to the above mixture, that makes it taste much better.
5. Put the tartar sauce over the chicken
6. Eat it

Although a very simple dish, the taste is amazing. The garlic chives flavor the eggs wonderfully. I’m always happy when this is what’s on the menu for dinner!

Recipe Summary
Prep Time: ˜15 minutes
Cook Time: 15-20 minutes
Yield: serves 2

1 bunch garlic chives
3 eggs
3 Tbsp Chinese soup stock
Salt, pepper, & soy sauce to taste

1. Chop the garlic chives into ˜3-inch pieces
2. Crack the eggs and combine with the garlic chives and Chinese soup stock
3. Transfer all ingredients to a medium-sized frying pan and cook over medium-high heat until finished (like an omelet)
4. Add salt, pepper, & soy sauce to taste

Note: If you prefer, you can add sliced pork belly (looks like bacon). Just cook the pork first, then add it with the rest of the ingredients in step 2 above.

Reiko invited me over for dinner tonight and on the phone, she said it would be “nothing really” and made it seem like it would be something really simple (I’m thinkin’ miso soup or salad or something along those lines). I didn’t mind, because I was hungry. =P~ When I got there, much to my surprise, she had prepared several tasty dishes for dinner.

My personal gourmet chef made:

• a salad with mizuna, lettuce, Reiko’s homegrown alfalfa sprouts, and grape tomatoes with Shoyu Pietro Dressing
• a side dish made of cabbage, oil, and sesame seeds
• eggs with garlic chives
• whole Japanese cucumber with garlic-miso dipping sauce
• genmai

“Nothing really” my ass! It was a great dinner and I enjoyed it a lot!

Recipe Summary
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Yield: serves 6

Use a 7-inch spring-form pan

1 cup graham cracker crumbs
3 tablespoons unsalted butter

1 cup cream cheese
1/2 cup granulated sugar
2 eggs
1 cup heavy cream
3 tablespoons sifted all-purpose flour
1 tablespoon lemon juice

1. Make sure the butter and cream cheese are at room temperature. Line the cake pan with wax paper.
2. Put the graham crackers in a plastic bag and crush with a rolling pin.
3. Soften the butter and mix with the graham cracker crumbs.
4. Pour the graham cracker mix into the bottom of the pan and press down lightly to make the base. Preheat the oven to 340 F.
5. In a bowl, beat the cream cheese, with an electric mixer until soft, then add the rest of the ingredients, in order, mixing  each one thoroughly first before adding the next.
6. Continue until the mixture thickens, then pour into the cake pan, on top of the graham cracker base. Bake in the oven for 45-50 minutes. Remove and leave to cool.
7. Once it has cooled, remove from the pan, discard the lining, and leave on a rack to cool completely.