Potato salad

Here are 3 different potato salads.

Japanese by Cooking with Dog: Potato Salad Recipe ポテトサラダ 作り方 レシピ - YouTube

Japanese by JustOneCookbook: http://www.justonecookbook.com/recipes/japanese-potato-salad/

Korean gamja salad by Maangchi: http://www.maangchi.com/recipe/gamja-salad

The cooking method differs slightly, and the resulting Korean gamja salad is a lot more like creamy ice cream texture and the egg isn't mashed either, whereas with the Japanese one, the potato isn't mashed, so you can almost see whole bits of egg and potato. Different presentation and mouth feel but otherwise, a same interpretation of the same fusion recipe. JOC follows the Korean one.

I decided to mash the egg yolk, carrots and potatoes, but chopped the egg white and cucumber, aka more Korean style.

Updated with picture of more Japanese style where everything is more whole.

Brekkie burrito wrap

Breakfast of champions, as Hungry Jack's always advertises. So easy to make at home - take that, Hungry Jacks!

Ingredients
1 to 2 tortilla per person (This recipe makes 3 wraps)
4 mushrooms, sliced
3 bacon strips
½ cup grated cheese
mayo (I used the Japanese version)
3 eggs

Method
1) Grill the bacon until the fat is rendered, then grill it to your level of crispiness/doneness. Set aside.
2) Using the fat from the bacon, do the sunny side up eggs and fry the mushroom slices.
3) To assemble tortilla wrap, place 1 tortilla on a square/rectangle of aluminium foil, shiny side inwards (in contact with the tortilla). Squish on the mayo, then place the bacon, egg on top and scatter on the mushrooms and cheese.

4) Gather both sides of the tortilla and roll it into a cigar shape. Repeat with the foil, be careful not to roll the foil into your wrap because you don't want to be eating foil! Secure the foil tightly on both ends of the burrito. This is an important step because you don't want the egg and cheese flowing out onto your hands when you eat the burrito!

5) In a 220 deg C preheated oven, grill the burrito for about 5 minutes. Tear (rather than unroll) the foil around the burrito, and hold on tightly to the 'cigar' to reveal its lovely gooey-ness and savour immediately!

Giam cai gai tong (Salted veg chicken soup)

Winter is finally here so it's time to whip out the soups and stews. This is traditionally cooked with duck but that's in short supply for me, so chicken will do. I checked the Internet and found a few recipes, with Noobcook looking the best, so here's my adaptation. I love my rice cooker because it doubles up as a slow cooker. Great because i can pop everything into the pot then forget about it as i go about my vacuuming and mopping and when I'm done, so is dinner!

Ingredients

1.2 kg chicken drumsticks (6 drumsticks)

2 tomatoes, cubed

1 packet of salted veg (xiao bai cai) 250g approx?

1 tbsp minced ginger 

Enough water to cover 

2 carrots, cubed 

Method

1) Wash the salted veg to remove all the brine. I even soaked it for 5 mins just to remove more of the salt, then rinsed it again. I know some other more health conscious recipes soak it for ½ hour but the last time i tried that, there was no taste left at all! Maybe it varies from brand to brand, so to be safe, I tasted the veg to see whether it needed to be soaked longer.

2) Chuck everything into the pot, except the tomatoes. Pour enough water to cover. If I really dug into my Cantonese roots, at this point, I would scald the meat in boiling water and throw that away to remove any blood and other impurities. But since housework awaits, I did the next best thing, which was just to periodically skim off scum and oil. 

3) Slow cook for 1 to 2 hours. You could of course simmer this on the stove at a slow boil for a similar amount of time. 10 minutes from the end, add the tomatoes. Check for seasoning, it's unlikely that the soup will require more salt but you can add pepper.

4) Serve with rice.