Posts in My Recipes

Spicy Japanese Beef Udon with Spinach – Noodles for the Soul

 

Spicy Japanese Beef Udon with Spinach

I've always been fascinated by Japanese culture, from the art and architecture to the food. But it was the food that really captured my heart. There was something about the fresh flavors, the delicate textures, and the beautiful presentation that just made me want to eat it all.

  • wok or pan
  • 1 pack udon noodles with sauce included
  • 1 pound US premium beef sukiyaki (thinly sliced against the grain)
  • 1 bunch spinach (washed and trimmed)
  • 1 tablespoon chili powder
  • 1 tablespoon vegetable oil
  • 1/2 onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1/2 teaspoon sesame oil
  1. Cook the udon noodles according to the package directions.
  2. While the noodles are cooking, heat the vegetable oil in a large skillet or wok over medium heat. Add the beef and cook, stirring occasionally, until browned and cooked through.
  3. Add the onion and garlic and cook until softened, about 2 minutes.
  4. Stir in the soy sauce, mirin, and sesame oil.
  5. Add the spinach and cook until wilted, about 1 minute.
  6. Drain the udon noodles and add them to the skillet with the beef and vegetables.
  7. Stir in the chili powder and cook until heated through.
  8. Serve immediately.
  • For a more authentic flavor, you can use dashi broth instead of water to cook the udon noodles.
  • If you don’t have mirin, you can substitute dry sherry or sweet Marsala wine.
  • You can also add other vegetables to this dish, such as carrots, mushrooms, or bok choy.
  • For a spicier dish, you can add more chili powder or red pepper flakes.
Noodles
Japanese
Beef Udon, Japanese food

Chicken Indian Curry (Spicy Goodness)

 

I haven’t made a YouTube video for this recipe yet, but I will soon! I’ll upload it to my recipe YouTube channel, Quiet Coffee. Be sure to subscribe so you don’t miss it.

By the way, if you’re interested to make this recipe, you can buy all Indian spices from this link:

 

 

Chicken Indian Curry (Spicy Goodness)

I've always been a fan of spicy food, and Indian cuisine is known for its bold flavors. I've tried a few different recipes from YouTube, but I decided to make my own version of chicken curry since I didn't have all the ingredients. I used what was available in my country, and it turned out great! It was so spicy and delicious!

  • Pan or Wok or Whatever you have
  • 1 pound boneless (skinless chicken thighs, cut into bite-sized pieces)
  • 1 large onion (chopped)
  • 1 green chili (chopped)
  • 2 dried bay leaves
  • 1 star anise
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 2 tablespoons chili powder
  • 1 cup water
  • 1 bunch spinach (chopped)
  • 2 hard-boiled eggs (halved)
  1. Heat the oil in a large skillet or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
  2. Add the onion, green chili, bay leaves, and star anise to the skillet. Cook until the onion is soft, about 5 minutes.
  3. Stir in the cumin, turmeric, curry powder, and chili powder. Cook for 1 minute more.
  4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through.
  5. Stir in the spinach and cook until wilted, about 2 minutes.
  6. Serve with rice or naan bread.
  • For a spicier curry, add more chili powder.
  • For a milder curry, reduce the amount of chili powder or omit it altogether.
  • If you don’t have star anise, you can use 1 teaspoon of ground star anise.
  • You can also add other vegetables to the curry, such as okras and potatoes.
  • Serve the curry with your favorite toppings, such as cilantro, yogurt, or chutney.

I hope you enjoy this recipe!

Main Course
Indian
Chicken Curry, Spicy

Easy Creamy Chicken soup with Chayote (sayote) and Carrots

 

Easy Creamy Chicken soup with Chayote (sayote) and Carrots

My favorite soup to make, especially when I have no ingredients at home, is a "whatever's-in-the-fridge" soup. It's a great way to use up leftover vegetables and proteins, and it's always different, which keeps it interesting.

  • Soup bowl
  • Pasta steamer
  • 1/4 of Chicken thigh fillet
  • 1 carrot
  • 1 chayote
  • 1 pack of macaroni pasta
  • 3 tablespoons butter
  • 4 cloves garlic (minced or chopped)
  • 1 cup finely diced onion
  • minced 3/4 pound ground pork
  • 1 canned all-purpose cream (in this video, I used cowhead all-purpose cream)
  • 1 tablespoon chili garlic sauce
  • 4 cups of water
  1. Step 1
  2. Heat a cooking pan and add butter make sure not to overcook the butter
  3. Add garlic and onions and cook until it turned lightly brown
  4. Put the chicken fillet breasts and cook for about 5 minutes
  5. Sprinkle some salt and ground black pepper and slowly stir it
  6. Step 2
  7. Put in the carrots and chayote and simmer for 3 minutes
  8. Add the pre-cooked elbow macaroni pasta and let it simmer while stirring once in a while
  9. Add the all-purpose cream and stir it gently
  10. Let it simmer for 3 minutes

I didn’t have any leafy vegetables in my pantry, so I used chayote to add some green color to this recipe. It turned out so yummy! Serve it topped with toasted garlic or chili flakes, enjoy!

Soup
chicken, soup