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Welcome to the Robot Restaurant

Carmencitta Magazine - Robot Restaurant 1

Overview

Carmencitta Magazine - Robot Restaurant

The Robot Restaurant in Shinjuku, Tokyo, Japan. Robot Restaurant puts on an eclectic one hour cabaret show with performances full of flashing lights, dancers, drums and techno music. Actually “Restaurant” is something of a misnomer when you are talking about Tokyo’s Robot Restaurant. While you can eat there, the venue is not designed around eating, but light, color, with every surface fluorescent and polished to a mirror gloss. Moreover, there is a spectacular robot arena. The place is fabulously decorated lounge as you wait to be escorted to your seat for the robot cabaret show. Robot Restaurant is the only entertainment outfit of its kind in the world and an attraction for clientele ranging from world-class celebrities to couples.

The Show

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When you arrive you find on the stage, a lady-band clad in metallic bikinis and angel wings is playing soft lounge music. But this is as a waiting room to the show which is the main action. It starts when the robots come out to play. There are robots shaped like women and robots shaped like action heroes. Also, there are robots shaped like dinosaurs, pandas, sharks and Transformers. In the show there are women dressed in showgirl glitter, armor and flashing LED s. Some of them are riding bikes, tanks and glittering horses while they are playing drums.

Warning List

Before the show starts, they give their guests several warnings. They include warnings that “big cameras” are not allowed to take up-close photos of the dancers, not to touch the dancers, and to not get out of our seats.

Carmencitta Magazine - Robot Restaurant 3jpgThe Food

You might have your dinner only before the show starts. During the show you can drink some beverages. Alcoholic drinks are available too. The menu includes all the international and special Japanese food. You can choose a delicious dish of rice and fish. Furthermore, there is the bento box that includes a mini bottle of green tea.

 

AVOCADO SALSA WITH SALMON

Carmencitta Magazine - AVOCADO SALSA WITH SALMON 1
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 3INGREDIENTS
  • 4 x 6 oz salmon filet
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon cumin
  • 2 teaspoon chile powder
  • —–SALSA—–
  • 1 avocado ( slightly firm) diced
  • 1 Cup diced cucumber
  • ½ jalapenpo
  • ¼ C chopped cilantro
  • 1 lime- juice and zest
  • 2 teaspoons Olive oil
  • ½ teaspoon salt
  • —–DRESSING—
  • ½ C plain Greek yogurt
  • lime juice from one small lime
  • 1 garlic clove minced
  • 1 T olive oil
  • ⅛ C chopped cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ——-
  • 4 heads little gems lettuce ( or baby romaine) — 1 per person
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INSTRUCTIONS
  1. Preheat grill.
  2. In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
  3. Make the dressing. Whisk all ingredients in a small bowl.
  4. Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
  5. Quarter lettuce vertically. Set aside.
  6. Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare.
  7. To assemble: Toss lettuce gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.

Crock Pot Asian Beef Stew

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Carmencitta-Magazine-Crock-Pot-Asian-Beef-Stew2Ingredients:

1 yellow onion, diced
4 cloves garlic, minced
1 tablespoon (10 g) ginger, peeled and sliced
1 cup (150 g) mini carrots
1/2 pound (230 g) bottom eye roast or bottom round roast, diced into 1″ cubes
2 tablespoons (30 mL) soy sauce
2 tablespoons (30 mL)oyster sauce
1 teaspoon (5 mL) sesame seed oil
1 tablespoon (15 mL) Chinese rice wine
1 cup (240 mL) water
black pepper, to taste
green onions, chopped for garnish (optional)

Carmencitta Magazine - Crock Pot Asian Beef Stew1Method:

In a crock pot, add all the ingredients in the listed order for the exception of the green onions.

Turn the crock pot on low and allow the stew to cook for 8 hours. Halfway through the cook time, stir the ingredients to evenly season the ingredients.

Serve over white rice and top with green onions, if using.

HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS

Carmencitta Magazine HEALTHY VEGGIE KIMCHI RICE WITH HAPPY EGGS 1

INGREDIENTS

  • 1-2 Tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
  • ½ cup kimchi- chopped
  • 2 cups day-old cooked rice
  • salt to taste
  • ½ teaspoon soy sauce (optional, only if necessary)
  • pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • 2 large eggs
  • 1-2 Tablespoons oil for frying eggs (or poach)
  • Garnish – Sriracha Sauce and fresh cilantro

INSTRUCTIONS

  1. In a large skillet, heat the oil over medium-high heat.
  2. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium.
  3. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  4. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  5. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)
  6. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.
  7. Stir in the scallions.
  8. You could also stir in a handful of greens at this point, like baby spinach or arugula.
  9. Divide among two large bowls.
  10. Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium-high heat.
  11. Crack the eggs into the skillet, sprinkle with a pinch of salt and cover with a lid.
  12. Cook until the egg white is cooked through and the yolk is just set. (or flip to cook over easy).
  13. Place each egg on top of the Kimchi rice.
  14. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  15. Serve immediately, breaking the yolk and letting act as a sauce over the rice.

White Rabbit Restaurant, Fantastically Different

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Overview

It is one of the most spectacular views in Moscow, Russia. Also, it is one of the world’s 50 best restaurants. White Rabbit locates under a glass dome on a 16th floor of Smolenskiy Passage. The restaurant specializes in refined modern takes on well-known Russian dishes masterminded by young chef Vladimir Mukhin. Furthermore, a lot of flashy parties happen there. Big names in music and film attend such parties, and food is served throughout the night.

The Decoration

Carmencitta-Magazine-White-rabbit-restaurant-2From its stylish interior rooftop location, diners can experience a breathtaking full panoramic vision of the city. As the name may suggest, the restaurant whimsically embraces an Alice in Wonderland theme. There are lots of rabbits and rococo furniture. Antique wooden tables are organized with 19th Century couches. Moreover, modern upholstered pieces on herringbone hardwood floors that lend an old money feel to the glassy architectural glamour of the space. In other words, a series of interconnecting dining rooms and lounges give numerous VIP seating options.

Carmencitta Magazine - White rabbit restaurant 3The Chef

Vladimir Mukhin is a famous Russian chef. He is drawing in the brightest and best from across Moscow and the world to enjoy his special and delicious dishes. Furthermore, he is in the foreword of a new wave of young Russian culinary talents. Mukhin is making international waves by his best use of local, seasonal ingredients as for his charisma.

The Food

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The Meal begins with a well-classified raw bar with North Sea specialties. Next the cold appetizers like Blue Fin sashimi, beef tartare and terrine of rabbit with hazelnuts. After that they serve some model salads such as heirloom tomato, Caesar with chicken breast or innovative scallop salad with truffle oil. Finally, they serve the main course like classic grilled octopus, stuffed squid or smoked salmon on spinach. Moreover, they serve grill specialties including Wagyu steak, veal flown in from Italy’s Piedmont region. Not only that, but also you can order New Zealand rack of lamb with accompaniments like truffle ravioli or spaghetti with tiger prawns and asparagus.

 

Baked Parmesan Garlic Chicken Wings

Carmencitta Magazine - Garlic Parmesan Chicken wings3
Carmencitta-Magazine-Garlic-Parmesan-Chicken-wings-1Ingredients:

2 lbs frozen party chicken wings
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon salt
2 tablespoons olive oil
6 fresh sweet basil leaves, chopped
2 cloves garlic, minced
1/4 cup grated parmesan cheese
1/2 teaspoon Lawry’s Seasoned Salt
1 cup bottled blue cheese dressing
2 teaspoons Dijon mustard

Method:

Rinse and clean the chicken wings. Pat dry with paper towels. Set aside in a big bowl.

Preheat oven to 425 F. Add the oregano, rosemary, cumin and salt to the chicken wings. Toss to combine well so each chicken wing is nicely coated with the spices.

Transfer the chicken wings on a baking sheet and bake for about 25 to 30 minutes, or until the chicken wings turn to a nice brown color.

In the meantime, mix the olive oil, basil, garlic, parmesan cheese and seasoning salt together in a small bowl.

TURMERIC BROTH DETOX SOUP

Carmencitta magazine - Tumeric broth detox soup 1

INGREDIENTS

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  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups vegetable or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
INSTRUCTIONS
  1. In a large heCarmencitta-magazine-Tumeric-broth-detox-soup-2avy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

Have a Seafood Meal in Al Mahara

Carmencitta-Magazine-Seafood-at-al-mahara

 

Overview

Carmencitta Magazine - Seafood at al mahara 1

Al Mahara is one the best seafood restaurants in the Middle East. Moreover, it is one of the world’s 50 best restaurants. Also, it is one of the must-sees of the Burj Al Arab. In Dubai, Burj Al Arab Jumeirah locates this themed restaurant.  It is well known for ‘The Oyster Shell’ in Arabic, tantalizing your palate giving an experience that will stimulate all your senses. It is not only superb seafood cooking but also decorated in a great way (Aquarium) that fits seafood restaurants.

Interior Decoration

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It is inside Dubai’s iconic 7-star hotel. In simple words, it is underwater themed restaurant. Although not actually situated under the sea, it certainly feels as if it is. The place is a large, cylindrical floor-to-ceiling aquarium, teeming with exotic fish. This acrylic glass tank holds around 990,000 liters of seawater and stands as the restaurant’s centerpiece.

The Menu

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The guests can enjoy the most succulent selection of Chinese and Western cooking style seafood. Every dish, even the bread, is like a work of sculpted art. Dover sole is delicately wrapped and the sauces are applied to the plate with flair. There is great attention to every simple detail. Actually it is not cheap, but for a one-off special occasion it is worth it. They do not serve only special seafood meals but also delicious desserts such the salted caramel mousse.

Chef Nathan Outlaw

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Al Mahara reopened a few month ago with a new look under the culinary patronage of multi award winning chef Nathan Outlaw. The famous British chef brought his style of simple, yet superb seafood cooking to the luxurious property, combining it with complex flavor blends using local, seasonal and responsibly sourced ingredients. When he asked why he chose Dubai for his first restaurant outside the UK Nathan replied: “Working with Burj Al Arab speaks for itself. It’s the most luxurious hotel in the world, and a once in a lifetime opportunity.  This is my first venture out of the UK, and what an iconic property to partner with.”

 

STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE

Carmencitta Magazine - STUFFED POBLANO PEPPERS WITH AVOCADO-CILANTRO SAUCE
Ingredients
6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans
¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro

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Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
cracked pepper

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Instructions
Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.der and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

Details

Prep time: Cook time: Total time: Yield:4-6

Seri Muka

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Ingredients:

Carmencitta-Magazine-Seri-Muka-4

For Bottom Layer:

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300 g glutinuos rice (soak for 30 minutes in water)
200 ml thin coconut milk (100ml coconut milk plus 100 ml water)
2 screwpine (pandan) leaves (optional)
1 teaspoon salt

 

For Top Layer:

Carmencitta-Magazine-Seri-Muka-2

200 ml thick coconut milk or coconut cream
2 large eggs plus 2 egg yolks
170 g sugar
100 ml pandan/screwpine juice (from 8-10 pandan leaves)
5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

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