Miffa Chan


Tometaro’s English Breakfast
July 23, 2012, 8:54 am
Filed under: Cooking, Friends, hotels, Tometaro

Tometaro is used to a very different kind of breakfast. Although in his hotel (Park Hotel Tokyo) you can enjoy continental and English breakfast in the lobby restaurant,  he prefers a more traditional Japanese breakfast including miso soup, rice and some fish.


But he is in England now and there is no choice, so let me introduce some of the ingredients of today’s Tometaro breakfast (he will become bigger than big Tometaro if he eats so much).

  • – British pork sausage
  • – fried egg over fried white bread
  • – baked beans
  • – fried potato flakes
  • – baked tomatoes
  • – bacon
  • – mushrooms
  • – scrambled eggs
  • – orange juice



not shown: terrible coffe and regular tea.

Enjoy!!

Advertisements


We made Japanese Curry with Anpanman
February 21, 2011, 11:06 pm
Filed under: Anpanman, Cooking, curry


Yes, Anpanman, my friend from Shimbashi, came to explore new experiences… We have taught him the secrets of Paella and Fideuá and he introduced us into the delicious Japanese Curry.


Slow cooking, prime beef, fresh carrots, prime rice, sweet onions… the best ingredients for a real hot Japanese Curry.


Ramiro is cooking volume 2 “Dorada al horno” “golden bream”
December 16, 2008, 2:14 pm
Filed under: Chan family, Cooking

The gilt-head (sea) or golden bream Sparus aurata (Linn.) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It grows to about 60 cm long.

The only problem is that a wild one of 50 centimetres will cost you about 200 euro or more. Fortunately most of those fishes come from fish farms and weight about 600 grams to 1,200 grams. This is enough for one or two persons and to fit inside a normal oven.

You will need.


  • Potatoes
  • Lemon
  • Garlic
  • onions
  • Salt & pepper
  • A “dorada” or two
  • A nice oven
  • Tomatoes

How to cook.

Pre-heat the oven at 200 Celsius. Clean the fish, but keep its head and open it from its head to the tail using a sharpened knife. Wash it gently and let it dry using paper.

Slice the onions, tomatoes and lemons and put them inside the fish. Add salt and pepper both inside and outside to your taste.

Peel and slice the potatoes and fry them in oil. We will use them as the fish’s “bed” put some onion too if you like a sweeter taste.

Put the fish over the potatoes bed. Timing will depend on the fish size but as a general rule expect at least 40 minutes (20 + 20 each side) for a 800 grams “Dorada”

About the garlic? Smash it with a mortar and add some water, throw it over the fish when you change its side in the oven.



Ramiro is cooking volume 2 “Dorada al horno” “golden bream”
December 16, 2008, 2:14 pm
Filed under: Chan family, Cooking

The gilt-head (sea) or golden bream Sparus aurata (Linn.) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It grows to about 60 cm long.

The only problem is that a wild one of 50 centimetres will cost you about 200 euro or more. Fortunately most of those fishes come from fish farms and weight about 600 grams to 1,200 grams. This is enough for one or two persons and to fit inside a normal oven.

You will need.


  • Potatoes
  • Lemon
  • Garlic
  • onions
  • Salt & pepper
  • A “dorada” or two
  • A nice oven
  • Tomatoes

How to cook.

Pre-heat the oven at 200 Celsius. Clean the fish, but keep its head and open it from its head to the tail using a sharpened knife. Wash it gently and let it dry using paper.

Slice the onions, tomatoes and lemons and put them inside the fish. Add salt and pepper both inside and outside to your taste.

Peel and slice the potatoes and fry them in oil. We will use them as the fish’s “bed” put some onion too if you like a sweeter taste.

Put the fish over the potatoes bed. Timing will depend on the fish size but as a general rule expect at least 40 minutes (20 + 20 each side) for a 800 grams “Dorada”

About the garlic? Smash it with a mortar and add some water, throw it over the fish when you change its side in the oven.



Ramiro is cooking – volume 1
December 16, 2008, 1:23 pm
Filed under: Chan family, Cooking, Restaurants

You know my Father and specially Miffo are excellent cookers (well this is something that applies to Miffo only).

In the past I used to have a luxury restaurant where we mixed the best from the East and the West but this damn crisis has ruined my – quite expensive restaurant- and I have been forced to convert it in an inexpensive closed menu restaurant that offers traditional Spanish dishes.

Do no tell anyone but we refill the wine bottles and other things that you always suspected but never think restaurants did.



Ramiro is cooking – volume 1
December 16, 2008, 1:23 pm
Filed under: Chan family, Cooking, Restaurants

You know my Father and specially Miffo are excellent cookers (well this is something that applies to Miffo only).

In the past I used to have a luxury restaurant where we mixed the best from the East and the West but this damn crisis has ruined my – quite expensive restaurant- and I have been forced to convert it in an inexpensive closed menu restaurant that offers traditional Spanish dishes.

Do no tell anyone but we refill the wine bottles and other things that you always suspected but never think restaurants did.



And he thinks he can make makis…
May 28, 2008, 9:41 pm
Filed under: Cooking, Editorial, food, Japanese food, Pressure cookers
I opened my Flickr Pro account some time ago and it’s one of the few e-services or e-whatever that I pay for.

Unlike our mother, for dad and me pictures are just fast small time pieces that we capture to store in our hard disk (ehemm, several hard disks). We use our small camera and we publish, post, store or delete as is. No further action, not even cropping or colour balance is applied.

May be we are lazy, may be we do not care. Anyways I have been looking for something new, something funny and something bunny.

And this is what I have found.

via Los Dragónnes

If someone can make these rolls, the improvements dad has made with Miffo teaching him are just nothing.

Thank god I have learnt that if you want to cook good Chinese you’d better hire a good Chinese cooker/chef.