Last day before having my parents back,

It was my turn to prepare dinner for my grandma and I.

Here are what we had:

1) We had these delicious tomatoes that were losing its freshness, so I wanted to use them up by adding in tonite's supper. I basically made a curry flavoured chicken and vegetables, adding a bit of yogurt for a mild taste. My grandma said she enjoyed it, so that made me feel relieved. :) Can't cook not pleasantmeals for my family. LOL

2) Japanese Dish called "Tsukune"-Chicken Patti

I like Japanese cooking, because we often focus on putting minimal amount of spices and condiment to be added in the main ingredients (meat/fish/vegetables).

Above dish was a typical example of it. Here is how I prepared. Very easy.

To make patti:

• 250 g of ground chicken (1/2 pound)
• 1 medium to small size egg1 TBS of Corn Starch
• 1 TBS of Soy Sauce
• 1 TBS of Mirin
• Dash of Salt

[Direction]

1. Mix everything noted above until it becomes sticky enough to make small balls (just like how you make the hamberger patti).
2. On a heated flying pan, heat 1 tbs of sesame or other vegetable oil.
3. Place the patti on the flying pan, and cook until both sides turn into a nice golden color. Remove the patti off the flying pan.
4. On a separate pot, put 1 1/2 cup of boiled water, 1 TBS of Mirin (can be found at an asian section of a decent grocery store or at an asian store), Sake and Soy Sauce, about 2 TBS of Sugar, 1/2 tea spoon of Salt. If you have Japanese dashi (stock), put about 1 TBS of it. Otherwise, perhaps adding half envelop (or cube) of Chicken or Vegetable Stock will be okay. Make sure that you taste it as you add the stock to make sure that it will not be too salty, but has just enough flavour.
5. Put all the patti and cook at mid heat until the meat is cooked throughly.
   
6. If you have Okura, wash it with salt and put it in the pot. I put some mushroom in mine, since I did not have any okura. Cook at low heat for about 1 minute (until the vege is cooked just a little bit).
   
7. Then Dissolve 1-2 tbs of cornstach with COLD water in a cup, put it on the side. Turn the heat high and pour the corn starch to the pot to thicken the liquid. Cook at med heat for about 1 minute, turn off the heat and put the rid to steam for about 1 minute. Ready to be served.
   

:)

I wanted to eat some healthy vegetable stew, so I made below dishtoo. Was very easy on my tummy :)

We also had tofu and spinach ohitashi (Japanese salad). Was very good. So who wants to come to my place for meals when I return to T-dot? I can be delivered as a special delivery to those who live FAR but are willing to pay my transportation. LOL :) hahaha

Well, I will definitely love to share my love of cooking with you people living in the west coast if I have an opportunity to visit in future! (hopefully soon).

Peace