Simmered Kabocha Squash (Kabocha no Nimono)
Peeling the skin in patches and beveling the edges keeps the kabocha from falling apart, helps it absorb the flavor and makes it look attractive.
Boiled Corn
Boiled corn is a simple, home-style dish that tastes fresh and sweet, with a soft and glutinous texture. Boiling the fresh corn with the husks on preserves the original aroma, while adding salt and sugar enhances the flavor. It is rich in dietary fiber, vitamins, and carbohydrates, providing a satisfying sense of fullness. The method is extremely simple and easy for beginners to master, taking approximately 15 minutes from preparation to serving.
Jiggs Dinner
Three Fish Pie
Shaking Oil Eel Strips
This is a classic Jiangsu, Zhejiang, and Shanghai home-cooking dish. The eel strips are tender and smooth, the garlic aroma is rich, and the sauce is slightly sweet. After pouring the hot pork lard over it, the fragrance overflows, making it very appetizing. Eel is rich in high-quality protein and DHA, making it nutritious. This dish requires some skill in knife work and heat control; the difficulty is moderate, and beginners may need a little practice. From prep to serving, it takes about 40 minutes.
Cacik
Pad Thai
Lao Naem Khao
Carrot Cake
Spanish Chicken
Dried Anchovy Soy Sauce Pork Ribs
This is a popular dim sum style dish found in Cantonese tea houses. The flavor is umami-rich and rich, and the ribs are tender and easily detached from the bone. Ribs provide high-quality protein and calcium, while fermented dried anchovies add flavor and aid in absorption. The process involves soaking, marinating, and careful steaming, which poses a slight challenge for beginners, but the steps are clear and easy to follow. Preparation to serving takes about 1 hour. The leftover sauce is extremely delicious used to mix with rice or noodles.
