Any Otaku Chefs?

One I used recently: Asian Eggplant stir-fry: I pack Thai rice noodle 2-3 Asian Eggplants (Called Ca Tim in some stores) Several cloves garlic Soy sauce to taste Rice vinegar to taste Cayenne pepper Sesame oil 1/2 onion 1-2 julienned bell pepper Coconut oil 1. Boil rice noodle until aldente 2. Cut eggplant into small pieces, chop onion finely 3. Over a hot skillet add small amount of Coconut oil, coat skillet and add onion, pepper. 4. Add garlic, eggplant and about 1/4 rice noodle, stir fry for 2-3 minute, moving noodle around vigorously to avoid burning 5. Add all sauces to taste, cook until all is piping hot, and eggplant tender, mix with rest of rice noodle.

The sauteed chicken is my best thing. I cut the fat and any red areas where a blood vessel may have been left and cut the breast into bite sized chunks. I pre pick which herbs I feel like using and spread them moderately all over the chicken in a skillet with a dollop or two of olive oil. Generally I go with basil, oregano, dill, thyme, rosemary, and then put lemon pepper generously all over with parsley added just before it's done cooking. I like to have the chicken cook until there's a light amber burn to it on some pieces to make sure the inside is warm and cooked through. Mind that all the herbs are in dried form in those shakers from the spice aisle, but you could use fresh ingredients chopped up.

OH WAIT!! I can make candy sushi and rolled sushi XP Forgot dat but ya know wateves sorry for interupting ur happy fun time bai bai *waves*

Well you prepare sticky rice, so while makeing the rice use an extra cup-1/2 cup of water :> if your making alot sometimes use 2 cups~! Don't use minute rice!Z be sure to by the seeweed packs, that come in the squares and then make a filling :> i prefer salmon~! You soak it which ever way you like, I like sauteing it in teriyaki~! Then you grab a handful of rice, put the filling inside and shape it into a triangle~! for a finishing tough add the seaweed and taa dah! http://4.bp.blogspot.com/_khycvh29FlE/TEbqAjKxUTI/AAAAAAAAAQM/cedRYT-b8fc/s1600/onigiri.jpg ready to go~!