Recipes
- Thread starter Woob
- Start date
jayyon39
Blue Belt
- Joined
- Jan 30, 2005
- Messages
- 510
- Reaction score
- 0
being a fairly accomplished chef, I could give a bunch of recipes for anytype of food...here is my favorite for tuna...
seared tuna with sweet ginger soy, steamed white rice, and steamed veggies
sauce:
mix about a up of soy sauce, a tablespoon freshly minced ginger, a minced galic clove, and maybe 2-3 packed tbalespoons of brown sugar (I always just go by feel, so change up the proportions if you like).
tuna:
quickly sear the tuna on each side with a touch of olive oil in the pan (I mean quickly, the middle should still be very raw but there should be a nice cooked crust)
after each side is seared, add in a bunch of the sauce (the pan should be hot enough where the sauce intensley boils, let this cook for a few minutes until the sauce reduces and the tuna cooks a little more, but still leaving the middle raw. remember that undercooked is better than overcooked. the whole thing should take like 6 minutes maybe
rice: 2 parts water, 1 part rice
veggies:
I like to do this with bok choy and bean sprouts (not the skinny green things but the larger clear ones). chop the bok choy into 3 inch chunks (it cooks down a lot so use a lot) put bok choy and sprounts into frying pan with sesame oil and a little olive oil. cover, and stir occasionally. should take about 8 minutes until it wilts and is tender.
pm me if you want any other recipes or have quesitons about this
seared tuna with sweet ginger soy, steamed white rice, and steamed veggies
sauce:
mix about a up of soy sauce, a tablespoon freshly minced ginger, a minced galic clove, and maybe 2-3 packed tbalespoons of brown sugar (I always just go by feel, so change up the proportions if you like).
tuna:
quickly sear the tuna on each side with a touch of olive oil in the pan (I mean quickly, the middle should still be very raw but there should be a nice cooked crust)
after each side is seared, add in a bunch of the sauce (the pan should be hot enough where the sauce intensley boils, let this cook for a few minutes until the sauce reduces and the tuna cooks a little more, but still leaving the middle raw. remember that undercooked is better than overcooked. the whole thing should take like 6 minutes maybe
rice: 2 parts water, 1 part rice
veggies:
I like to do this with bok choy and bean sprouts (not the skinny green things but the larger clear ones). chop the bok choy into 3 inch chunks (it cooks down a lot so use a lot) put bok choy and sprounts into frying pan with sesame oil and a little olive oil. cover, and stir occasionally. should take about 8 minutes until it wilts and is tender.
pm me if you want any other recipes or have quesitons about this
the-spellr
Brown Belt
- Joined
- Oct 26, 2005
- Messages
- 3,173
- Reaction score
- 0
Marinated chicken with special potatosallad.
Chicken:
1 Chicken breast, no skin!!
1 handfull och pistachio nuts, chopped
1tsp och chili flakes
1tsp of soy sauce
1tsp of honey
1tsp vegtable oil
Marinate in zip bag for atleast 12 hrs. approx.
Potatosallad:
Mix:
1 tsp of low fat low cholesterol mayo
1 tsp of peanutbutter
1 tsp of mustard
2 tsp olive oil
chopped chives to taste
black pepper
Add some pre boiled potatoes and sliced red onions.
No saturated fats in this one...
Chicken:
1 Chicken breast, no skin!!
1 handfull och pistachio nuts, chopped
1tsp och chili flakes
1tsp of soy sauce
1tsp of honey
1tsp vegtable oil
Marinate in zip bag for atleast 12 hrs. approx.
Potatosallad:
Mix:
1 tsp of low fat low cholesterol mayo
1 tsp of peanutbutter
1 tsp of mustard
2 tsp olive oil
chopped chives to taste
black pepper
Add some pre boiled potatoes and sliced red onions.
No saturated fats in this one...
Latest posts
-
"This guy is complicated." Pereira responds to Uncleaev callout- Latest: Conan the K-9
-
