Sandwich, sounds like ordinary?

Sandwiches are deep.

They can be grummet with nice sauces, even using minimum ingredients.

The key is choosing topings and sauces wisely.

Here's one of my sandwich recipes recently I made.

Mediterranean food inspired spicy prawn sandwich.

Caper iori sauce(will make loughly 1cup)

Capers 1tsp

Garlic 2 cloves

Dijon 1 tbsp

EVO (olive oil )250ml

Salt and pepper

Pan roasted pepper

Yellow or orange or red pepper 1 pc sliced in julian

 EVO

S+P

Spicy prawns

Prowns 4,without head, devained

Caiene powder 1/2 tsp

Cumin seed a pinch

S+P

EVO 

Lemon zest, lemon juice,hint of

Caper iori

Put dijon and caper, peeled garlic in a food processor.

Mixing them and adding the EVO very slowly.Don't add oil at once. It will be split.

Once the mixture reached stable and saucy, add oil more quickly, add salt and pepper to finish.

Pan roasted pepper

Just like you make stair fries, stair the pepper, salt and pepper to finish.

Make them bunch and keep it in air tight container, you can use them for salad, sandwiches, any other toppings.(2days)

Spicy prawns

Clean the prawns and put in a bowl, add spices and S+P and marinate.

Heat the pan high heat(I used same pan after the peppers.), put EVO, fry the prawns.

Once the prawn's edge became curly( if devained) and have nice colour, flip and fry, add hint of lemon zest and lemon juice.

Add white wine will increase flavor.

For the sandwich, I added spinach and tomatoes.

What is your soul food?

Being too tired by work?

Feeling like something is missing?

It is time to touch your soul..I'm not going to write about spirituality, I will write about my soul food, or my soul pot.

When I feel like needing some relieving, I eat my home country's food.

As I  am originally from Japan, rice and noodles are my soul food.

When I make rice,

I don't use a rice cooker.

Instead of it, I use a Japanese cray pot.

I used to work at a local western style restaurant in Canada, making rice was one of my job duties.

When I started the job, I didn't know very well that how to make rice with a pot and other chefs made fun of me (everybody was like a friend).

So, I practiced to make good rice with a pot at home.

I could use a regular pot, but I remember that someone said the cray pot is better than metal one and I tried, it was true.The rice had much better moisture and the texture was perfect.

Since then, I always use a cray pot when I cook rice at home.

Everyone might not have it in western world, of course..But in Japan, this is one of a popular items in our kitchen.
Most people uses it for hot pot and stews.
I've made mejardra (meddle eastern lentil stew) with the pot and it turned to be better than using a metal pot.
So, I think the cray pot works for many type of cooking.

Even though there are few miner cracks on the bortom, I can use it. Starch from rice fixes them.

Recipe

Rice 1 cup

Water 1 cup * basically same amount of rice, you can add slight extra amount, dependent on type of rice, and your stove's heat.Try and see.
*If you like brown rice, soak them in a water over night.White rice : don't need to be soaked.

Put rice and water in a cray pot and put the lid on, bring it to be boiled with high heat.
When the water reached really high like bubble comes up, change the heat to middle, slight slide the lid to get the steam out of the pot.
Leave it for 15 min and when all the water is gone and the rice look like shine and moist,
put the lid on to steam the rice for 10-15 min.This steaming is really important for perfect rice.

Looks like a UFO?

My long time kitchen friend.

The crack on the bottom.Still she does good jobs.

Perfect!

How was your Easter?

To me, Easter = Chocolate. 
You know, in every christian related events, people give people chocolates, that is awesome.

After the holidays,don't you think you have a bit too much chocolate if you live by yourself.
Here's an idea for you, without wasting chocolates, avoiding gain your pounds.
Let's make chocolate spread with ingredients from your fridge.

Recipe: 

Sterilize the bottle(s) for keeping the spread.This is important! 

How to: put the jar without the lid 10 min in 350F oven and remove from the heat.

Boil the lid in a small pot with boiling water, and dry it.

Chocolate, semi sweet or bitter, any kinds but no filling or nuts 200 g 
Peanuts butter or almond butter, hazel nuts butter, ( I recommend organic) 2 Tbsp
Sunflower seed oil or coconuts oil 1/4cup

Soy milk or milk 3Tbsp

Maple syrup or honey 1Tbsp

Cococa powder 1 Tbsp
*Use good chocolate as much as you have -  if you have sensitive taste buds.

Chop the chocolate.As thin as you can is the best.
If you have a larger baking tray than your cutting board, put the baking tray under the cutting board.It works to catch the chocolate chunks out side of the board.

Boil the water in a pot.
 In a heatproof bowl that fits over the pot, put chopped chocolate and everything. Change the heat into medium.

When the chocolate started to melt, change the heat in low, occasionally mix with spatula or wooden spoon, be careful for the temperature goes too high. It will spread the chocolate and oil.

When you felt the temperature went too high, remove the bowl immediately from the heat. 

When it shines, time to put your nut butter. Combine them together and remove it from the heat.

Additional: when you melt the chocolate, add vanilla beans or some liquor will make the spread fancy up.
Put the spread in your favourite airtight jar.

Sorry..bunny...

On the edge of chocolate is slight separate. If you like it to be perfect, you shouldn't bring it like this.
Otherwise if you are laid back and easy going, it works fine.

Love vintage jars.