Variation on a classic. The green coconut milk curry and balls of rice to dip in it.
The little originality is I’ve used fish (cod fish) instead of meat. Then broccoli and goya.
The sticky rice in bamboo basket (recipe).
Served in a bowl with pakuchi (coriander).
Grab a little rice and enjoy…
What’s your costume for carnival ? I put a white toque and I pretend to be a chef.
And let me introduce you accordion lasagana. The idea was to fold a long lasagna instead of superposing square ones. That’s the ultimate fun comfort food.
Like this, with sauce in the folds.
A long sheet of egg pasta.
Cod fish and small spinach.
I’d added the diced fish to a chunky and cream tomato sauce.
Folded in spinach and sauce, and baked.
That’s what is like : some bits of pasta become crispy.
Raw turnip and goya as sides.
Diet today ! This is the “fasting day” cassoulet. Oh, I can explain :
Cassoulet du vendredi
The dose of tomato was generous.
After a long while, these white beans get soft…
3 types of fish. Raw cod fish. Slightly salted salmon…
… and shishamo (Hokkaido eperlan) that are also salted and with eggs inside.
The fish and beans layered in the big cassoule (cassoulet pot)
Hot from the oven…
Just bring accras and you’re starting a French Antilles style party. These appetizers bring the mood. They are fried dumplings with herbs, spices and often morue (cod fish).
With a dip of salsa ? I’d usually spice them enough and I eat them like that, but I often see many Japanese people looking for the sauce whenever that type of dish appears…
Delicious to photography…
Menu to navigate in the sea of French main dishes…
papillote de crystal saumon et pomélo (salmon papillote)
papillote de poisson (white fish)
papillote de poisson vanillée (vanilla fish)
Winter bouillabaisse
Summer bouillabaisse
aioli aux pommes de terre nouvelles (with cod fish)
bourride de limande et amaguri
fish cassoulet
choucroute de la mer (seafood Sauerkraut)
morue parmentière (cod and potatoes)
effeuillée de morue parmentière (cod and potato gratin)
calamars au vin (wine stewed calamari)
calamar à l’armoricaine (calamari stew)
carpaccio de daurade au pamplemousse (grapefruit marinated fish)
pétoncles à la nage (mini scallop soup)
ormeaux au beurre (buttered abalone)
salade tahitienne (Tahitian raw fish)
féroce d’avocat (avocado cod)
sole meunière
Mediterranean grilled fish
saumon vapeur aux algues (steamed salmon)
daurade flambée au pastis (anise baked fish)
GOURMANDE in OSAKA 