Family Mess Hall - whole food meals dinners recipes

Kimchi pancake Ingredients: 1 1/2 cup all purpose flour 1/2 cup potato / corn starch 1 eggs 1/2 cup water 1/2 cup kimchi juice 1 tsp salt 1 tbsp sesame oil 1 cup kimchi (chopped) 1 spring onion (scallion) (finely chopped) Method: In a bowl, mix all dry and liquid ingredients together.  Stir in chopped kimchi. Add 1 tbsp of vegetable oil to a hot fry pan and ladel in a cup of batter.  Swirl your pan to help the batter spread out into a thin layer.   Fry for 3-5 minutes and then turn when golden and crisp.  Continue cooking on the other side until golden.  Allow to drain on a rack to help the jijimi remain crispy. Serve immediately in rectangular slices or whole, topped with a fried egg.

Essentially, hambagu rice is a rissole on rice or perhaps a Salisbury steak. What makes it special is the extra attention given to the healthy selection sides.  The tangy sauce is store-bought - either Okonomi sauce or the sweet Tonkatsu sauce.  In a pinch, you could mix together bbq sauce, tomato sauce, worcestershire sauce, soya sauce and thin it with a little water to taste. Hamburger Rice (Japanese Hambagu Rice) Recipe Ingredients: Method: Make your 'hambagu' 1. Combine 400g of ground beef, 1/4 cup of breadcrumbs, one egg, a splash of soya sauce, a splash of worcestershire sauce and season to your liking with salt and pepper. Form into small round patties and pan fry in a little oil. Steam your pumpkin 1. In a heatproof dish, place pumpkin chopped into chunky pieces.  Add 1/4 cup of water, a good splash of soya sauce, a teaspoon of sugar or a tablespoon of mirin, 1.5 teaspoons of dashi or mushroom stock granules. 2.  Mix to coat the pumpkin in the liquid. 3. Cove...

Ingredients: 2 tbsp soy sauce 1 tsp ginger 1 tsp garlic 2 tablespoon corn flour 1 egg 1 tbsp xiaoshing wine 1/2 tsp salt 1/2 tsp sugar 1 cup wombok (shredded) 300g pork 30 wrappers 1/2 cup water 2 tbsp corn flour Make the gyoza (Japanese pan steamed dumplings ) 1.  Mix 350g of pork mince with 1 teaspoon of finely chopped ginger and garlic, 2 teaspoons of soya sauce, a sprinkle of sugar, a dash of chinese rice wine and sesame oil, a tablespoon of corn flour. 2.  To save time I purchased pre-made gyoza wrappers from the supermarket.  Fill each dumpling with a teaspoon of mixture.  Be sure not to overstuff your dumplings and to carefully seal the edges. 3. Arrange in a fry pan with a little oil in the bottom. 4. Place gyoza on medium high heat.  When the pan is hot, pour in a 1/4 cup of water mixed with a tablespoon of cornflour.  I mix with my fingers to ensure that there aren't any lumps.  This mixture will both steam the dumplings and create an extra c...