Solar Powered Bionic Concept Car by Vlad Icobet

In 2010, Romanian designer Vlad Icobet has come up with a futuristic vehicle concept that draws inspiration from the beautiful and organic shapes of nature and plants and blends it with advanced technology, making the cities a worthy living place. The Bionic concept car runs on solar energy generated by the see-through polycarbonate roof with attached solar photovoltaic cells.

Featuring advanced and optimized materials (EAP-electro-active polymer layers) to change its shape in order to fit the varied needs of different users, the futuristic car also integrates advanced in-wheel motor technology, Nano PV cells and lithium ION battery for zero carbon emissions.

The sustainable vehicle also includes an interactive display that allows the user to watch and control the vehicle’s reshaping options, GPS navigation and music player, while the modification zones are placed into the seat surfaces to control the expression of the seats for better comfort. The Bionic concept car offers both new natural aesthetics and functional values through its radical design for future commutation.

 

Chicken teriyaki 照り焼きチキン (Recipe)

Chicken teriyaki 照り焼きチキン is just about the standard item on most Japanese restaurants and takeout menus. If done right, it is a most savoury and delicious accompanient to plain rice. But it can sometimes be too sweet, or, worse still, have the strange tang of vinegar (don’t ask…) that often comes from using bottled sauces. Teriyaki sauce is amazingly simple to make, using only the essential condiments of most Japanese cooking: light soy sauce, mirin, sake and sugar (you can even omit the sake if you like).

You can of course use beef, chicken, prawns or firm tofu for this dish. Adding some vegetables like bean sprouts, thinly sliced carrots and snow peas will also make this a good one-dish meal on top of rice. If using beef, very thinly sliced beef is best for quick cooking on a pan or grill without drying out the meat. For chicken, I prefer to use chicken thighs for the same reason as opposed to chicken breast, which can get too dry. Most supermarkets have skinless and boneless chicken thighs available (or get them from your local butcher).

Ingredients (serves 2):

4 chicken thighs, skinless and boneless
3 tbsp light soy sauce
3 tbsp mirin
2 tbsp sake
3 tsp sugar
Some toasted sesame seeds for garnish (optional)

Method:

1. Trim the chicken thighs of skin and excess fat if needed. Place them in a bowl with the light soy sauce, sake, mirin and sugar. Mix well and leave to marinate in the fridge for at least 30 minutes or overnight.

2. Heat some oil in a frying pan on medium-high heat. Remove the chicken from the bowl, draining off excess marinade, and cook in the pan. Pan fry for about 2 minutes on each side until the chicken is nicely browned.

3. Add 5 tbsp water to te reserve marinade (whatever’s left in the bowl) and pour over the chicken. Cover and simmer on low heat until cooked through, about 2 minutes.

4. Uncover, increase the heat and reduce the sauce to a glaze to coat the chicken (be careful not to burn the sauce). Remove chicken and slice. Pour remaining teriyaki sauce over the chicken and garnish with toasted sesame seeds.

This dish is best served on top of rice so that the teriyaki sauce permeates into and flavours the plain rice. Yum.

 

Salad with Chicken Katsu (Recipe)

Katsu means cutlet, and chicken katsu is deep fried chicken with bread crumbs. But I tried this with salad and they make a great pair! SCRUMPTIOUS!!

Yield: 2 servings

Time: 20 minutes

Ingredients

• Two pieces of chicken breast (3/4 lb each)
• 1 cup of flour
• 1 beaten egg
• 1 cup Panko (or breadcrumbs)
• 3 cups of corn/vegetable oil (For deep-frying)

Directions:

1. Open each chicken breast and season both sides with salt and pepper.
2. Heat up corn/vegetable oil in a deep pan.
3. Sprinkle flour on both sides of each chicken breast then dredge in egg. Cover with Panko.
4. Deep-fry each katsu until golden brown, then drain excess oil out. (I lay them over paper-towels.)

Ingredients for Salad:

• 1/4 Red cabbage
• 1 meddium romaine lettuce
• 1 bell pepper
• 2 tomatoes
• 1/2 cucumber
• 1/2 onion
• 2 tbsp of dried cranberries
• 2 tbsp of dried unsalted sunflower seeds
• 1/2 cup of olives
• 2 tbsp of balsamic vinegar
• 1 tbsp of extra virgin olive oil
• 1/2 cup of feta cheese
• Sea salt, to taste
• Black pepper, to taste

Directions:

1. Rinse vegetables and slice them into slices.
2. Toss in olives, dried cranberries, dried sunflower seeds, balsamic vinegar and extra virgin olive oil.
3. Mix the salad well, and pinch in the feta cheese last.
4. Serve with sliced chicken katsu.

 

Tomato sauce meatballs (Recipe)

Tomato sauce and pork meatballs are wonderful partners. If you haven’t tried it before, do give it a go. You’ll know how fantastic the taste is. Making tomato sauce meatballs is quite simple.

Prep time: 10 mins
Cook time: 60 mins
Yield: 3 to 4 serves

Ingredients:

• 300 g ground pork
• 1 large egg
• 3 tsp of salt
• 3 tsp of oyster sauce
• 1 tsp of ground pepper
• 3 cups of corn/vegetable oil (for deep frying)
• 2 onions, sliced
• 2 bell peppers, sliced
• 4 tomatoes
• 1 tbsp of hard liquor (vodka)

Sauce:

• 1/2 can of tomato sauce or 3 tbsp of ketchup
• 1 tbsp of soy sauce
• 1 tbsp of oyster sauce
• 2 tsp of sugar
• 1 tbsp of hard liquor (vodka)
• 2 tbsp of water
• freshly grated black pepper, to taste

Thickening:

• 2 tsp cornflour/corn starch
• 2 tbsp water

Directions:

1. Season the ground pork with oyster sauce, salt, pepper, egg and soy sauce. Set aside for 15 minutes.
2. Cut the vegetables – slice onions, bell peppers and tomatoes.
3. Shape the seasoned ground pork into balls by cupping your hand. Set them aside.
4. Heat up corn/vegetable oil in a deep pan.
5. Put the meatballs into the heated oil and deep fry them until they turn brown.
6. Take them out and drain the oil out. (I like to keep used oil for a week for other cooking.)
7. Using the same pan, add the sliced onions in and wash off the stain on the base of the pan from the last deep frying with hard liquor – vodka.
8. Stir-fry the onions until they’re soft and brown, then add the bell peppers and tomatoes.
9. When the vegetables are cooked, add in the deep-fried meatballs, and continue cooking.
10. Add all the ingredients for the sauce in a bowl and stir them well before adding the sauce into the pan of meatballs and vegetables.
11. Cover with a lid and let it cook for 5 minutes.
12. Prepare thickening sauce and add it in.
13. Dish it out and serve with white rice.