【マレーシア在住30年の日本人がマレーシアで楽しむ週末】
30 years in Malaysia:This is How Japanese enjoy weekend in Malaysia

Spinach with Sesame Dressing (Horenso no Goma-ae)

Ingredients:
200g spinach
2 tbsp sesame seeds
1 tbsp soy sauce
1 tbsp sugar
1 tsp mirin (optional)
A pinch of salt (for boiling spinach)

Instructions:

1.Toast the sesame seeds:
In a dry frying pan, toast the sesame seeds over medium heat. Stir frequently until they are fragrant and slightly golden. Be careful not to burn them.

2.Grind the sesame seeds:
Using a mortar and pestle (or spice grinder), grind the toasted sesame seeds. You want to create a coarse powder while leaving some seeds whole for texture.

3.Prepare the sesame dressing:
In a bowl, mix the ground sesame seeds with soy sauce, sugar, and mirin (if using). Adjust the seasoning to taste.

4.Boil the spinach:
Bring a pot of water to a boil and add a pinch of salt. Boil the spinach for 30 seconds to 1 minute, just until it wilts and becomes vibrant green.

5.Cool the spinach:
Drain the spinach and immediately transfer it to a bowl of ice water to cool. Once cooled, drain and squeeze out excess water.

6.Cut the spinach:
Cut the spinach into bite-sized pieces.

7.Combine the spinach and dressing:
In a bowl, mix the spinach with the sesame dressing. Toss gently to coat the spinach evenly.

Mapo Eggplant (Mabo Nasu)

Ingredients:
2 medium eggplants (about 400g)
150g ground pork (or ground beef)
1 tbsp vegetable oil
2 cloves garlic, minced
1-inch piece ginger, minced
1 green onion, finely chopped
1 tbsp doubanjiang (spicy chili bean paste)
1 tbsp miso paste
1 tbsp soy sauce
1 tbsp sake (or cooking wine)
1 tsp sugar
1 tsp sesame oil
1 cup water or chicken broth
1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

Instructions:

1.Prepare the eggplants:
Cut the eggplants into bite-sized pieces (about 2-3 cm chunks). If you prefer less bitterness, you can soak them in salted water for 10 minutes, then drain and pat dry.

2.Cook the eggplants:
Heat the vegetable oil in a frying pan or wok over medium heat. Add the eggplant and stir-fry until they become tender and slightly browned, about 5-7 minutes. Remove the eggplants from the pan and set aside.

3.Cook the ground pork:
In the same pan, add a little more oil if needed and sauté the garlic, ginger, and white part of the green onion until fragrant. Add the ground pork and cook until it’s no longer pink, breaking it into small pieces.

4.Add seasonings:
Once the pork is cooked, add the doubanjiang, miso paste, soy sauce, sake, and sugar. Stir everything together and cook for another 1-2 minutes.

5.Simmer with eggplant:
Return the cooked eggplants to the pan, then pour in the water or chicken broth. Bring it to a simmer and cook for about 5 minutes, allowing the flavors to meld.

6.Thicken the sauce (optional):
If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens.

7.Finish with sesame oil:
Drizzle the sesame oil over the dish for added flavor and mix well.



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#malaysia
#マレーシア
#海外移住
#クアラルンプール