AB's Kitchen
- Thread starter Waindo
- Start date
Asparagus, prosciutto & a certain secret ingredient risotto. 
Rolled tuna scallopini filled with swiss chard & shrimp foam.
Countryside salad.
You must be registered for see images
Rolled tuna scallopini filled with swiss chard & shrimp foam.
You must be registered for see images
Countryside salad.
You must be registered for see images
holyAsparagus, prosciutto & a certain secret ingredient risotto.
You must be registered for see images
Rolled tuna scallopini filled with swiss chard & shrimp foam.
You must be registered for see images
Countryside salad.
You must be registered for see images
wease:
that's some solid lighting. Are you a chef irl?Asparagus, prosciutto & a certain secret ingredient risotto.
You must be registered for see images
Rolled tuna scallopini filled with swiss chard & shrimp foam.
You must be registered for see images
Countryside salad.
You must be registered for see images
I want to try food from Toriko 
Looks delicious.
[video=youtube;GZU8DMlG4ko]https://www.youtube.com/watch?v=GZU8DMlG4ko[/video]
I posted some recipes from the series Shokugeki No Soma FC, so I'll just repost it here:
Here is Miyoko's pineapple fried curry dish:
Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!
Houjou Miyoko’s Boluo Gali Chaofan Recipe
3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander
Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.
Dice red capsicum, carrot, onions and spring onion uniformly.
Heat oil in a wok, stir fry vegetable until fragrant. remove.
Add pineapple, and fry until caramelised.
Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.
Add the rice and stir fry to break up clumps and until it melds with the vegetables.
Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season
Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.
Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.
Still tastes incredible however haha. Despite it’s drunken, lopsided appearance. Enjoy!
Recipes from Shokugeki no soma volumes:
Looks delicious.[video=youtube;GZU8DMlG4ko]https://www.youtube.com/watch?v=GZU8DMlG4ko[/video]
I posted some recipes from the series Shokugeki No Soma FC, so I'll just repost it here:
Here is Miyoko's pineapple fried curry dish:
You must be registered for see images
You must be registered for see images
Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!
Houjou Miyoko’s Boluo Gali Chaofan Recipe
You must be registered for see images
3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander
You must be registered for see images
You must be registered for see images
Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.
You must be registered for see images
Dice red capsicum, carrot, onions and spring onion uniformly.
You must be registered for see images
You must be registered for see images
Heat oil in a wok, stir fry vegetable until fragrant. remove.
You must be registered for see images
Add pineapple, and fry until caramelised.
You must be registered for see images
Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.
You must be registered for see images
You must be registered for see images
Add the rice and stir fry to break up clumps and until it melds with the vegetables.
You must be registered for see images
You must be registered for see images
Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season
You must be registered for see images
Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.
You must be registered for see images
Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.
You must be registered for see images
You must be registered for see images
Still tastes incredible however haha. Despite it’s drunken, lopsided appearance. Enjoy!
You must be registered for see links
Recipes from Shokugeki no soma volumes:
You must be registered for see links
Yatori
Active member
Awards
I want to try food from Toriko
[video=youtube;GZU8DMlG4ko]https://www.youtube.com/watch?v=GZU8DMlG4ko[/video]
I posted some recipes from the series Shokugeki No Soma FC, so I'll just repost it here:
Here is Miyoko's pineapple fried curry dish:
You must be registered for see imagesYou must be registered for see images
Shall we get the curry ball rolling? This is probably the least complex and taxing if you don’t bother with slaughtering your own pineapple. But it makes for excellent showmanship and theatrics. But I do not recommend serving your friends a generous pineapple each given their price at the moment. Watch out lobster, pineapple is coming in close second to usurp you as a luxury ingredient haha. The Boluo Gali Chaofan was likened to sweet and sour pork but I wasn’t able to ascertain if there was meat in it or not. Eh. Vegan, non-vegan, everyone is happy. The sweetness of the pineapple was a marvellous accompaniment and accentuated the curry spices, thus uplifting the whole dish. And ergo, a new flavour sensation was born!
Houjou Miyoko’s Boluo Gali Chaofan Recipe
You must be registered for see images
3 cups day old rice, 3 tblsp soy sauce, 1 tblsp sriracha, 2 tblsp curry powder (is this cheating? You could always dry roast a select type of spice then grind it), 1 tsp brown sugar, 2 carrots, 3 garlic, 2 eggs, curry leaves, spring onion, 2 onions, 1 red chili, 1 ginger, 1 red capsicum, 1 pineapple, coriander
You must be registered for see images
You must be registered for see images
Preheat oven to 180C. Cut off the leaves of the pineapple as close as you can to the top. Slice pineapple in half and make a crossed intersection. Spoon/cut out the pineapple innards. Dice into small cubes. Yes, this part drove me crazy. Retain juice.
You must be registered for see images
Dice red capsicum, carrot, onions and spring onion uniformly.
You must be registered for see images
You must be registered for see images
Heat oil in a wok, stir fry vegetable until fragrant. remove.
You must be registered for see images
Add pineapple, and fry until caramelised.
You must be registered for see images
Return the vegetables to the wok along with garlic, sliced chilli and stir fry for 1 minute. Add 2 tblsp pineapple juice, 2 tblsp curry powder, 1 tsp brown sugar and mix.
You must be registered for see images
You must be registered for see images
Add the rice and stir fry to break up clumps and until it melds with the vegetables.
You must be registered for see images
You must be registered for see images
Crack two eggs and mix until incorporated (I have to say, I’m sad they rob the rice of its photogenic sheen), working quickly. Season
You must be registered for see images
Smear salt along the fruit of the pineapple that will be in contact of the rice before spooning it in. Now, I realise that it’s supposed to be cupped by the other part. Theoretically. In a practical sense, that would mean that you would have to hollow the other half of the pineapple. Okay, I’m not that masochistic, I made a lid out of baking paper. Heh, I’m a thinker. Bake for 10-15 minutes. I think it’s supposed to infuse it with a pineapply essence.
You must be registered for see images
Serve on a plate with the leaves. Note that presentation wise, well, it’s horrific AHAHA. My mum has a weird thing with plants. If it’s got a root it’s going into the garden. So she screeched, NOOOO, Don’t cut too much of it away, I WANT tO PLANT IT. But hey, I don’t thrive off improvisation for no reason. So yeah, the reason why you cut it off as close as you can to the base? You can make the rice portion more circular so that it looks prettier.
You must be registered for see images
You must be registered for see images
Still tastes incredible however haha. Despite it’s drunken, lopsided appearance. Enjoy!
You must be registered for see links
Recipes from Shokugeki no soma volumes:
You must be registered for see links
Lol dude! You are bigger otaku than i am XD
Some churros for ya
You must be registered for see images
