Wednesday, January 18, 2006

No Work Tonight!

Prawns with Chilli Sauce?

I felt like something spicy and prawns from Vietnam were on sale at the supermarket today, so I went for this Chinese dish using a ready-made sauce (retort pouch stuff) again. Tell me, what’s the most popular English name for this dish?

Soup dish for tonight

Another dish for tonight: “Trying-to-make-some-room-in-the-freezer soy milk soup.” Ingredients were: frozen salmon scrap from the bouillabaisse night, frozen gyoza dumplings from…I don’t remember when, leftover shungiku (garland chrysanthemum?) and very-close-to-the-expiration-date soy milk.

My boss at theIzakaya called me this afternoon and told me not to come to work tonight, so I’m enjoying an unexpected free time right now. Yay!

Maybe I’ll bake something tomorrow.


Anonymous said...

Hi - the prawns might be shrimp cocktail if eaten cold. Also uses the same with crab. Looks good, sounds good, wish I had some right now. Cindy

FooDcrazEE said...

sweet and sour prawn - right ? The soy milk soup - looks kewl. Is it tasty ?

Rosa's Yummy Yums said...

Those prawns look gorgeous and the soup is very nicely presented; mmmhhh, I'm hungry!!!

K and S said...

Spicy shrimp or Shrimp with chili sauce, maybe?

Everything looks good.

What a way to enjoy an unexpected day off!

Anonymous said...

Hmm...was the sauce a bit sweet? If so, it could be sweet chilli shrimp. It looks yummy! I was very surprised to hear you used a soy milk based soup but it looks good. I guess I'm just too stereotypical of soy milk as a "pure" beverage without any add-ins except for sugar. ^-^ Maybe the next time I have some almost expired soy milk, I can try to make a soup too. ^_~

Gustad said...

yummy shrimp!

Anonymous said...

kungpao shrimp???

Anonymous said...

Hiromi is very fond of tounyuu nabe (soymilk hot pot, roughly) and we made one on Monday night(though we were too hungry to stop and photograph it), but of course, vegetarian. After a demo on Sunday we grabbed a bunch of ingredients, intending to make tounyuu nabe that night, and harumaki the next, but when we noticed some leftover soup we made a sudden shift to harumaki on Sunday night.

In Seattle for tounyuu nabe dish we always use extremely fresh soy milk, which is very heavy, from a local Vietnamese immigrant family's tofu factory. We also used very fresh tofu, and some dried konbu. We used some yuzu-miso and regular miso to season the tounyuu. In addition to the tofu we had enoki and takenoko, and when everything was almost finished, we added some udon... fortunately we had some greens on the side or our meal would have been very white :P

Anonymous said...

obachan, do you use oden in your soy milk soup?

Anonymous said...

Hmmmmm...I don't think you can make any food that is not worth of admiration. It's the feeling of wanting to grab them from the monitor, hahahaha. U reminded me of my mom's "udang balado" It looks like the one you made, except prolly the spicyness is high level one, hehehe, we loooove spicy food (spicy, not just hot -__^ )

ting-aling said...

Spicy Shrimps..that's what I think it is..

How are you Obachan?

obachan said...

These are my favorite, though this retort pouch sauce is not terribly great. The sauce might be a little different from what you use with shrimp cocktail, though.

Oh, is that how you call this 干焼蝦仁 (Chinese name for this dish) in English over there? I googled and found a couple of sweet & sour shrimp recipes but none of them used chilli at all…

Thanks. I thought the combination was rather abnormal, but you don’t care too much about such a thing when you are in an urgent need to make some room in the freezer… ;)

Kat & Satoshi
Maybe “shrimp with chili sauce” is a fairly popular name.
I know. Having nothing better to do other than making some room in the freezer on an unexpected day off. Pity me.

Sweet chili shrimp sounds good too, but somehow, when I googled with that name, they gave me bunch of “sweet chili shrimp on cucumber…”

Adding soy milk (unsweetened, of course) to the soup of hotpot dishes is kind of “in” recently in Japan, and to me it’s pretty good. BTW, I used the word “close to the expiration date” kind of loosely in this entry. For example, the soymilk I buy (processed soymilk) in January 2006 has the expiration date of someday in March 2006 printed on it, which is obviously the expiration date applicable when the package is NOT opened. And once it is opened, it never stays OK for 2 months. So to be precise, the soy milk was close to the stage of turning into some kind of bean curd, but by no means close to the “expiration date” printed on the package.

Yep. Really yummy! :D

Mmm… it probably isn’t, because the kun pao shrimp recipes I saw on the net mentioned batter-frying the shrimp and called for no chili.

Oh, thank you so much for making me jealous of the very fresh ingredients you get in Seattle. I’ve never tried yuzu-miso with tonyu, but it sounds like a good idea.

You mean using oden ingredients in soy milk soup or adding soy milk to oden? No, I haven’t yet, but I don’t see any reason why it shouldn’t work. Yeah, maybe I should give it a try.

Anonymous commenter
Is udang balado an Indonesian dish? If so, I know how spicy an Indonesian food can be. One time my Indonesian friend cooked spicy chicken for me and some other international students when I was in the states. She said that she made it milder for non-Indonesian friends, and it WAS tasty to the tongue, but unfortunately my stomach couldn’t handle that spiciness.

Anonymous said...

Hi Obachan,
Sorry I forgot to leave my name on my previous comment *blushed*
But yeap, udang balado is an Indonesian dish, and yes, hehehe, our dishes can be really spicy. Most of my friends here in Ottawa too somtimes call me nuts, hahaha, coz what's spicy for them is mild for me^__^ (I even eat pizza with chili sauce, lol)


obachan said...

Oh, I forgot to add this.
Tonyu name is tasty, at least to me it is. It kinda makes the soup milder and gives an extra body, but it doesn't give the "milky" smell which may not go well with Japanese dashi flavor. The aftertaste is rather light and refreshing.

Thanks. Spicy shrimp seems to be a popular name, too.
I'm doing fine. Thanks. Sorry I haven't visited your blog for a while.

Oh, it was you? Thanks.
It's amazing that some people can eat real spicy foods, and also enjoy real subtle flavors, too. I have to admit that I was rather stereotyped before and thought that people from spicy food culture would not be able to love Japanese foods with subtle taste. But my international friends in Japan totally broke my stereotype and I’m really glad that they did. :)

AY said...

I think it's commonly called "Sichuanese Prawns". It is definitely not a 'sweet and sour' dish. Looks delicious! =D

obachan said...

Thanks, aussie yam :)
Sichuanese cuisin is spicy, right? I think this dish is great with rice.