On August 15, 1945 the Japanese announced their surrender. This announcement signaled the end of the war. However; the official signing of a surrender did not take place until September 2 aboard the battleship USS Missouri that was docked in Tokyo Bay.
Continue reading “Remembering V-J Day with Reverence”Category: Asian Seafood
Spicy Shrimp Ramen
Hello and welcome to the first Friday in June. In case you didn’t know, today is National Doughnut Day. So why aren’t we making doughnuts? Really? Because the doughnut shop up the street is rated as one of the best in the country. Much easier.
Continue reading “Spicy Shrimp Ramen”A Cheater’s Guide to Tempura Shrimp
When you think Tempura, chances are you think Japanese. Tempura is a batter used to coat seafoods, usually shrimp, or vegetables that are then deep fried. What is interesting about Tempura is that its origins are not Japanese.
Continue reading “A Cheater’s Guide to Tempura Shrimp”Easy Shrimp and Broccoli Stir-Fry
We haven’t had anything Stir-Fried in a while, have we? Stir-fry is always a hit in our house. While stir-fry isn’t complicated, it can involve a ton of prep work. What I’ve found that works best is to read through the recipe completely, gather the ingredients, measure everything out into little whiskey-shot size bowls and line it all up. That was when it comes time to stir-fry, everything is ready and at my finger tips.
Mongolian Shrimp and Broccoli
Mongolian cuisine is influenced by the harsh continental climate that dominates the region, and by the cultures of its Russian and Chinese neighbors. While the use of vegetables is limited, eating camel is consumed as a delicacy. The cuisine primarily consists of dairy, meat and animal fats. The nomads of Mongolia sustain their lives directly from the products of domesticated animals including yaks as well as game. Even horse meat is eaten and can be found in most grocery stores. A diet high in fat is extremely important for the people of Mongols to withstand the harsh cold winters and physically demanding life.
Japanese Inspired Sea Scallop Tiradito
When I saw this, my thoughts immediately went to the holidays. The scallops are white, like Christmas snow. The garnish of chili paste and cilantro leaves gives us that kiss of red and green. And the presentation, three to a plate, is so symbolic of the season. It was love at first sight. What an elegant start to a Christmas Eve supper of seven fishes, don’t you think?
Welcome to Rosemarie's Kitchen 