MzTasty's Kitchen: food's the universal language to friendship!

Grilled Tuna Steak with Mango Salsa and Sweet Potato Sticks

2012-02-02T12:56:00.000-08:00

Today it's my day off and my car's in the workshop. I have all the time to pick up on my knitting and prepare a nice lunch for John. I have some lemons that I picked from an abandoned office lot. The tree is no taller than me and it's abundant with fruits all year round--it puts my gardening skills to shame. Well, so much for the lemon story.
Tuna steak is a meaty seafood that has a good source of protein and Omega-3 fatty acids. It is delicious if cooked properly, however one should limit eating too much of this fish. The FDA has identified that this fish is high in mercury and should be avoided by pregnant women and young children. Sorry, I don't mean to sway you from eating this fish too often. My motto is "Everything in Moderation." For this recipe, I want to bring out the flavor of the tuna with a tangy salsa and fried sweet potato sticks. This reminds me of an American meal of fries and steak. Bon Appétit.
Ingredients:
6-7 oz fresh tuna
1 small sweet potato, peeled and juliened
oil for deep frying
Seasoning:
1 Tbsp. thin soy sauce
½ tsp. sesame seed oil
1 tsp. sugar or honey
½ tsp. good quality fish sauce (3 crabs brand)
Juice of 1 lemon
2 tsp. sesame seeds
1 tsp. black pepper
Salsa:
1 small red onion, chopped finely
1 small semi-ripe mango, peeled and chopped finely
1 small green apple, peeled, cored and chopped finely
bunch of cilantro, chopped
1 large lemon, juiced
salt and pepper to taste
½ tsp. sugar or honey
Method:
1. In a bowl, mix the seasoning ingredients together. Marinate the fish on both sides for about an hour in the refrigerator. Add all the salsa ingredients into a bowl and season to taste accordingly, keep refrigerated for later use.
2. Heat enough oil in a deep pot over high heat. Lightly dust the potato sticks with some salt. Add a small batch into the oil and cook until brown and golden in color. Remove and drain on paper towels.
3. Preheat grill and lightly oiled the grill to prevent fish from sticking. Place the tuna steaks on the grill, baste with marinade. Cook for 3-5 minutes on each side, depending on the thickness of the steaks. The steaks are done when the it flesh flakes easily with a fork. Serve warm with salsa and fried sweet potato.
Printable Recipe

Grilled Sardines with Caramelized Onions

2012-02-01T06:00:00.000-08:00

When one think of sardines, the canned version often comes to mind. They are the ones in oblong or round tin cans flavored in oil or tomato sauce. Sardine or Pilchards are small oily fish. They have high levels of Omega-3 and a good source of healthy nutrients, such as vitamin D and calcium. When I was a teenager, we used to make sardine sandwiches for our school lunch. Today, I am going to grill them and serve on caramelized onions with a twist of lemon.

Ingredients:
4 sardines
½ tsp. sea salt
½ tsp. black pepper
¼ tsp. tumeric
juice of half lemon or lime
1 small red onions, sliced
wedges of lemons
2 wooden skewers, pre-soaked in water
Method: Mix salt, pepper, turmeric, and lemon juice in a bowl. Season fish well with the mixture. Gently pierce skewers into each fish. Preheat and lightly oil the grill. Grilled the fish until cooked, about 5-8 minutes on each side. While the fish is cooking, caramelized the onions in a pan with some oil until onions. Lightly brown the lemons on both sides. Remove and serve with sardines.
Printable Recipe

Baked Savory Mushroom Clafouti

2012-01-29T23:07:00.000-08:00

Well it's Sunday and I am inspired to cook this exciting recipe. The recipe calls for a medley of mushrooms cooked in a rich and flavorful cream sauce. The cream is infused with an aromatic and earthy fragrance from the mushrooms with a Clafouti batter for the crust.

Clafouti is a classic French custard with a berry or cherry filling. It is easy to prepare and it has an elegant presentation, which makes it a perfect choice for any occasion.
So after brunch with Kwan and Steven, we drove over to Berkeley Bowl to get some fresh mushrooms. The recipe called for Portobello mushrooms, but I've decided to use fresh shitake, dried chanterelles and porcini. Hmmm, this dish will be perfect paired with a glass of cabernet or pinot noir--life is good!

Top: shitake, bottom (L-R): chanterelles, porcini

Ingredients: (Adapted from Savory Baking)
8 ozs fresh shitake mushrooms, stemmed and cut into 1-inch slices
1 Tbsp. shallots, finely minced
1 clove garlic, finely minced
1 tsp. fresh rosemary, finely chopped
1 tsp. fresh tarragon, finely chopped
1¼ cups heavy whipping cream
salt and blacke pepper to taste
1½ Tbsp. extra virgin olive oil
1 tsp. black or white truffle oil
Baking dish or individual ramekins
Batter:
½ cup dried mushrooms (mixed variety of chanterelles, porcini, or morel)
¾ cup boiling water
½ cup all-purpose flour
2 eggs, beaten
pinch of salt
Method:
1. Add boiling water to the dried mushrooms in a bowl and cover with dish towel. Soak mushrooms for about 20 minutes. Squeezed and drained most of the liquid from the mushrooms into the bowl. Reserve half of the mushroom liquid. Chop the hydrated mushooms into small bite-sized pieces.
2. In a mixing bowl, add flour and pour the reserved mushroom liquid into the flour. Beat with a wooden spoon until mixture is smooth. Add salt, pepper, beaten eggs, and chopped mushrooms pieces. Continue to mix into a smooth batter. Set aside for later use.
3. Preheat oven to 400°F. Lightly butter baking dishes or ramekins.
4. In a large skillet, heat olive oil over medium heat. Add the fresh mushrooms and sauté until most of the liquid evaporates from the mushrooms. Continue stirring until the mushrooms lightly browned on both sides, giving an aromatic and earthy fragrance. Add shallots, garlic, and spices and continue to sauté until the shallots are translucent.
5. Stir in the heavy cream and season to taste with salt and pepper. Bring mixture to a rapid boil and cook the cream until it reduce by half. The mixture is ready when it thickly coats a spoon. Remove and stir in the truffle oil. Remove and divide mushroom mixture into prepared baking dishes. Place prepared dishes on a baking sheet.
5. Pour the Clafouti batter evenly on top of the mushroom mixture and bake in the center of the oven. Bake for 15-20 minutes until the crust begins to puffed up and and mushrooms are bubbling. Remove from oven and serve warm with or without toast.

Printable Recipe

Curried Vegetable with Dried Figs Potpies

2012-01-28T19:55:00.000-08:00

I love making potpies as they are perfect for this wintry weather. This recipe is full of flavor with root vegetables and spices to make a satisfying meal. Jean gave me a set of Le Creuset's enamaled cast iron Gratin baking dishes in sea blue and orange. I just love the pretty colors. Thank you Jean!

Ingredients: (Adapted from Savory Baking)
2 stalks of celery, sliced
2 carrots, peeled and cubed
1 red or yellow pepper, cut in small pieces
1 cup cauliflower, cut into florets
1 small turnip, peeled and cubed
1 small sweet potato, peeled and cubed
1 small red onion, dice into rough pieces
10 dried figs, cut into small pieces
3 cloves garlic, sliced
2 cups vegetable stock (or water)
½ tsp. ground ginger or freshly minced
½ tsp. ground Allspice powder
1 tsp. thyme
3 tsp. cornstarch
1 Tbsp. curry powder (increase to your liking)
1 Tbsp. freshly squeezed lemon juice
1 egg, beaten
1 Tbsp. olive oil
salt and pepper to taste
1 box Pillsbury pie crust
Method:
1. Heat oil in a large pot over medium high heat. Add onions and fry for a minute until softened. Add in carrots, turnips, sweet potato, and season with salt and pepper. Sauté the vegetables to cook for about 5 minutes. Add in the spices and garlic and fry for another minute. Add the vegetable stock and the rest of vegetables. Bring the mixture to a simmer and partially cover the pot with a lid--continue to simmer over medium heat until the turnip and sweet potatos are tender, about 15-20 minutes.
2. Dissolve the cornstarch with one teaspoon of water to mak a smooth paste. Stir into the vegetables to combine. Simmer for about 3-5 minutes to thicken the liquid, then add in the lemon juice. Season to taste with salt and pepper. Remove from heat to cool slightly.
3. Preheat oven to 400°F. Spoon generous scoops of curried vegetables into the baking dishes. Roll out and cut dough out to fit on top of the dishes and push the crust to the edges of the dish. Lightly score the top and brush with beaten egg. Bake in the center of the oven until crust is golden brown about 20-25 minutes. Serve warm.
Printable Recipe

Chinese New Year Dishes

2012-01-23T08:07:00.000-08:00

Gong Hay Fat Choy! Here are some Chinese New Year dishes that I've cooked for my family over the years. It is good luck to prepare an even number of dishes, such as 8 which means prosperity in Chinese.

Here is a compilation of festive dishes to help you celebrate this Lunar New Year of the Dragon. May we all be blessed with good health and prosperity for 2012! (Mouse over picture to view recipe).

Main Courses:

Sweet/Desserts:

Sizzling Vietnamese Crêpe/Bánh Xèo

2012-01-21T17:57:00.000-08:00

Bánh Xèo (ban say-oh) is a light and appetizing rice crêpe with meat and vegetables fillings. It is served with the nuoc cham, a spicy and piquant fish sauce, along with a side dish of various types of aromatic herbs and lettuce. To eat it, you would wrap a small piece of crêpe with lettuce and herbs into a bundle and dip into the sauce.

Ingredients:
Batter:
2 cups rice flour
1½ cups coconut milk
1 cup water
1½ tsp. ground turmeric
½ tsp. curry powder (optional)
½ tsp. salt
4 scallions, thinly sliced
Oil for frying
Fillings:
½ lb shrimp, shelled, deveined and cut into slices
1 medium onion, sliced thinly
2 red chilies, sliced thinly
½ cup mushrooms, sliced thinly
2-3 cups bean sprouts
Salt and pepper to taste
A good amount of lettuce and aromatic herbs: perilla leaves, mint leaves, basil, & cilantro
Dipping Sauce:
¼ cup good quality fish sauce (3 crabs or flying horse brand)
½ cup sugar
½ cup boiled water
3-4 Tbsp. fresh lime juice
3 cloves garlic, minced finely
1 red chili, sliced thinly (optional)
2 tsp. Ma Ploy chili sauce
Method:
1. Add rice flour, turmeric powder and salt in to a large mixing bowl. Stir to mix and then add water and coconut milk. Whisk the mixture until smooth and free from lumps. Strain mixture through a fine sieve. The consistency of the batter should be such that it thinly coats a spoon. Leave the batter to rest while you prepare the rest of the ingredients, about 25-30 minutes.
2.To make dipping sauce: In a bowl, add sugar and water and stir to dissolve sugar. Add fish sauce, lime juice, followed with garlic and chilies.
3.To make Crêpe: Heat a 10-inch non-stick pan with a tablespoon of oil over medium high heat. Add a small equal amount of onions, shrimp, mushrooms, and scallions. Stir fry until shrimp are half done. Spoon half a cup of batter into the pan. Swirl pan to coat the batter evenly. Add the bean sprouts on one side of the crepe, drizzle some oil around the outside edges of crepe. Turn heat to medium low and cover pan to cook the crepe completely for about a minute. Remove cover and continue to cook until the batter sets and begins to brown on the sides. Loosen on one side (without the bean sprouts) and gently fold crepe over the bean sprouts. Turn it over to a plate and serve immediately with salad and dipping sauce.
Printable Recipe

Blueberry Clafouti

2012-01-16T18:00:00.000-08:00

I am glad to find blueberries in the store today, so I picked up a pound of it to make this recipe for a clafouti. Clafouti is a soft and custard-like baked French dessert that is made with fresh seasonal berries. Depending on the sweetness of the berries, you should adjust the sugar accordingly, unless if you have a sweet-tooth it didn't really matter.

Ingredients:
1 cup all-purpose flour
2 cups fresh blueberries, rinsed and drained
3 medium sized eggs
1 cup milk
2 tsp. vanilla extract
1½ tsp. lemon zest
a pinch of salt
butter for greasing baking dish
Confectioner's sugar for dusting (optional)
Method:
1. Preheat oven to 350°F. Grease bottom and sides of baking dish. Spread a layer of blueberries in the dish evenly.
2. In a mixing bowl, beat eggs until it is light, fluffy, and foamy. Add in sugar a little at a time and continue whisking until well mixed. Add in milk, vanilla extract, lemon zest one at time, while continuing mixing. Add in the flour, a little at a time and mix until the mixture is well combined.
3. Pour cake mixture over the blueberries to cover the dish evenly. Bake in the center of the oven until surface is set and golden (it should springs back when lightly touch). This should take about 35-40 minutes.
4. Remove from oven to cool slightly. Sprinkle with confectioner's sugar, if used. Cut into wedges and serve warm.
Printable Recipe

Crispy Bacon and Fingerling Potato Pizza

2012-01-15T14:37:00.000-08:00

John and I made this wonderful recipe for brunch today. Instead of using the regular pizza dough, it uses Phyllo dough for a crisp and delicate crust. You can use any of your favorite topping ingredients to make it your own signature pizza. I called this recipe taking pizza to a higher level, as it is not only a satisfying meal; it is wonderful to serve on any occasion!

Ingredients: (Adapted from Savory Baking, by Mary Cech)

10 fingerling potatoes
4 Tbsp. fresh thyme, finely chopped
3 Tbsp. red onion, minced
6-10 slices bacon, cooked crisp, drained and chopped (I used only the lean part)
¼ cup Asiago cheese, grated
¼ cup Parmesan cheese, grated
½ cup unsalted butter, melted
1 package Phyllo dough, thawed at room temperature
Salt and pepper to taste
Non-stick baking sheet
Method:
1. Cook potatoes in a small saucepan with enough water to cover. Add in a pinch of salt to the water. Bring to a boil and cook unitl they are tender when pierced with a fork. Remove and drain to cool. When cool enough to handle, slice into thin slices and set aside.
2. Unwrap and unroll the phyllo dough gently on a clean work surface. Using a 6-inch plate on top of the dough and cut around the plate pressing hard to cut through the stack of dough. Continue to cut until all the dough is cut into circles and remove the scraps. Stack them together and place a lightly dampened cloth over the top to keep it moist (but not soggy).
3. Preheat oven to 400°F. Line baking sheets with parchment papper (if not using nonstick ones). Place slices of phyllo dough on the baking tray. Lightly brush each layer with melted butter and place another circle of phyllo dough on to of each of buttered phyllo circles. Contine to do this until you get 6 buttered layered phyllo circles.
4. To assemble: season lightly with salt and pepper. Put slices of potato on top of each pizza stack. Sprinkle evenly with thyme, onions, and bacon over the slices of potato. Top with the two cheeses. Bake in until the top and bottom of crust are golden brown, about 12-15 minutes. Transfer to a serving board and cut into wedges and serve immediately.
Tips:
Fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. They are fully mature when harvested and are not to be confused with new potatoes. Popular fingerling potatoes include the yellow-skinned Russian Banana, the orange-skinned French, and the Purple Peruvian. Due to their size and greater expense compared to other potatoes, fingerlings are commonly either halved and roasted as a side dish or used in salads. Asiago cheese is an Italian cow's milk cheese with a flavor that is reminiscent of Parmesan.
Printable Recipe

Roast Chicken with Olives/Chicken Mhammar

2012-01-14T21:14:00.000-08:00

One of my favorite cuisines is Mediterranean--it is the food from the different cultures adjacent to the Mediterranean Sea. Mediterranean cuisine is not Spanish, French, or Italian food--because of the complexity of its history, cultures, religions, and geography. Mediterranean food has developed not as national cuisines but as a variety of regional cuisines based on an extreme geography.

One of the regions is Morocco and its cuisine is extremely diverse due to its interaction with other cultures and nation over the centuries. Their food is colorful, and tastefully seasoned with herbs and spices to create a rich and flavorful aroma. I stumbled upon this recipe online while searching for Argan oil (more about this wonderful oil in my next post).

Ingredients: (adapted from Zamourispices.com)
1 small free-range chicken, giblets removed
2 Tbsp. unsalted butter, melted
¼ cup preserved black or green olives
10 small shallots, peeled
Seasonings:
1 cup fresh tomatoes, chopped finely
½ cup onions, minced finely
3 bay leaves
2 tsp. paprika
2 tsp. grounded ginger
1 tsp. turmeric powder
1 tsp. ground black pepper
½ cup chopped cilantro
½ cup chopped parsley
2 preserved lemons, chopped
2 tsp. minced garlic
½ tsp Saffron, soaked in a little lukewarm water.
1 tsp. salt and pepper
Method:
1. Preheat oven to 420°F. In a large pot, combine all the seasonings and mix well. Rub the inside and out of the chicken with this mixture. Marinate the chicken for about an hour.
2. Cook chicken with its seasonings on medium high for half an hour. Add the shallots in the last half hour through cooking. When chicken is done, remove most of the juice out to the pot and leave chicken to drain on a colander. Add olives to the sauce and simmer on low to thicken sauce.
3. Put chicken on baking pan and bake breast-side up until golden brown. Remove and carve chicken when cool enough to handle. Serve chicken with sauce, along with other side dishes, such as couscous with nuts and vegetables.
Printable Recipe

Classic Pear and Almond Tart

2012-01-11T15:59:00.000-08:00

This is a classic French tart to make. It is easy to prepare and looks elegant for a special Sunday dinner. I've made this some weeks ago and quite forgotten to post it. I'd used two adaptations for the recipe and the credits are listed below. Bon Appetit!

Ingredients: (Adapted from Bon Appetit, February 2005)
4 firm and ripe Bosc pears, peeled, cored and cut into halves
1 cup sugar
3½ cups water
½ Tbsp. lemon juice
Almond Filling:
2/3 cup blanced slivered almonds
1 Tbsp. all-purpose flour
6 Tbsp. sugar
6 Tbsp. unsalted butter, at room temperature
1 large egg, beaten
½ tsp. almond extract (optional)
Sweet Tart Crust: (Adapted from Dorie Greenspan)
9-inch tart pan with removable bottom
1½ cups all-purpose flour
½ cup confectioner's sugar
¼ tsp. salt
9 Tbsp. unsalted butter, cut into small pieces
1 large ege yolk
Method:
1. For pears: In a medium pot add water, sugar and lemon juice to a boil over medium heat. Stir until sugar dissolves, then add the pears. Reduce heat to medium low heat and simmer until the pears are tender. Turn them over occasionally, about 15-20 minutes. Remove from heat and let pears cool in the syrup.
2. For almond filling: Grind almonds and flour in a food processor until well mixed. Add in sugar, then buttern and almond extract, if using. Pulse until mixture is smooth, add in egg yolk to blend. Remove mixture into a bowl. Cover with plastic wrap and chill in the refrigerator for at least 3 hours.
3. For Tart Crust: Add flour, sugar, and salt into a food processor and pulse to combine. Add in the butter and pulse further until mixture resembles bread crumbs. Stir in the egg yolk a little at a time, pulsing after each addition. Pulse for another 10 minutes until the mixture begins to clump to a dough. Tum the dough out onto a floured work surface. Knead the dough lightly to just incorporated any missed dry ingredients on the surface. From into a ball, wrap in plastic wrap and chill for 2 hours before rolling.
4. Preheat oven to 375°F. Butter bottom and sides of a 9-inch fluted tart pan. Place a piece of parchment paper on work surface and gently dust over with flour. Roll dough to form a large round, about 12-inch. Using the parchment paper as aid, turn dough into the pan. Remove paper. Seal any cracks in dough, trim overhand to ½ inch. Fold overhang in, making double-thick sides. Pierce bottom of crust with folk.
5. Line crust with buttered foil side down, then fill with pie weights or dried beans. Bake crust in the middle of the oven until sides ar set about 20 minutes. Remove foil and pie weights. Bake further for another 8-10 minutes until golden and bottom is set. Remove and cool crust in pan for later. Reduce oven to 350°F.
6. Let almond filling thaw at room temperature. Spread filling evenly in crust. Cut pears in slices and gently press pear slices in filling, overlapping them. (You can be creative at this point)
7. Bake tart in middle of oven until golden and when inserted with a toothpick into the center comes out clean, about 50-60 minutes. Cool tart in pan on rack. To serve push pan bottom up to release the tart. Place on serving plate and cut into wedges.
Printable Recipe

Apple and Pear Soup

2012-01-09T22:00:00.000-08:00

I've have been feeling under the weather since the middle of December. I got the chills, cough, and congestion during the holidays. John was away visiting his parents back east and I spend the holidays with the boys in SF instead. Just like myself, they were both sick with the cold. Instead of the regular festive spread on Christmas Eve, I made onion soup with crusty bread. It was wonderful that we had the entire weekend off, so we could all stayed home to rest.
This is the time of the year where the summer heat evaporates into dry fall weather--people develop colds and cough. Besides taking lots of rest and decongestion medicine to ease the symptoms, another remedy is Chinese soup. I like to share this appetizing soup that is believed to nourish and strengthens the lungs. It is a perfect soup for all seasons.
Ingredients:
2 unpeeled apples (red of green)
2 unpeeled Ya Li pears, or Korean pears
4 Chinese dried figs
30 gms sweet almonds
30 gms bitter almonds
½ lb lean pork
6 cups water
salt to taste
Method:
1. Rinse and ingredients well with water. Core and cut fruits into quarters. Cut lean pork into small chunks.
2. Add enough water into a pot and scald the pork to remove scums and impurities. Remove from heat and pour away the water and rinse the meat with some water.
3. In a clean pot, bring the 6 cups of water to a boil (the water should be enough to cover the ingredients, add more if necessary). When water comes to a fast boil, add in all the ingredients, except the salt. Cook over high heat for 20-25 minutes. Cover the pot and reduce the heat to low and simmer to cook for another hour.
3. Remove from heat and season with salt. Remove meat and serve the soup with the cooked fruits.
Tips: You can purchase the almonds and Chinese dried figs in most Chinese medicine shops.
Printable Recipe

Candied Pork Ribs

2012-01-08T22:58:00.000-08:00

I simply love this dish because the cane sugar and the vinegar gives it a sweet and sour taste with a rich caramelized brown syrupy aroma. It is a colorful dish for any occasion.
Ingredients:
5 strips of baby pork ribs, cut into bite sized (between the bones)
1 egg yolk
All-purpose flour for coating
salt and pepper
1 piece of brown candy (cane sugar imported from China)
¼ cup brown rice vinegar or apple cider vinegar
Oil for deep frying
Method:
1. Pat ribs dry, season with salt and pepper and egg yolk. Set aside. Add enough flour in a bowl to coat the meat.
2. In a deep pan, heat enough oil for deep fry. Turn heat on high. Using a long chopsticks or tong, pick a piece of meat and coat with flour, shake off access flour and gently put into pan. Fry till golden brown. Drain on paper towels. Note: Do not add too much meat to cook at one time and discard used oil.

3. Remove oil from pan, reheat pan on low heat. Break the cane sugar and let it melt in the pan, stirring to prevent burning. Warm the vinegar slighty and add to the sugar mixture slowly, stirring to prevent sugar from crystalizing. Adjust to your taste, add a little more cane sugar or vinegar to balance the sweet and sour taste. Next toss in the ribs and give it a quick stir to mix well with the sauce. Serve hot with rice.
Note: A friend suggest that I submit this dish to "Aspiring Bakers #15-Auspicious Dishes for CNY, hosted by Wen's Delight.
Printable Recipe

Savory Fennel, Onion, & Orange Zest Upside-Down Shortcake

2012-01-07T18:49:00.000-08:00

Last night John and I had dinner at Coconut, a Caribbean restaurant in downtown Palo Alto. After the meal, we walked down a couple of blocks to Bell's, an independent bookstore (you don't find many around these days). It is a two story historic building with over 300,000 volumes of used and rare books. This place is definately for a voracious reader. We joked that this will be a perfect place for anyone in exile or retired.
I picked up a wonderful recipe book on savory baking by Mary Cech. It has quite a few of warm and inspiring recipes that I like to bake. This one is my favorite with caramelized onions baked upside-down--great for brunch or as a side dish. The recipe asked for fennel seeds, but I opted for fresh fennel, and I've added some plum dried tomatoes to enhanced the flavor of the balsamic vinegar. The onion fillings are wonderful paired with roasted lamb chops!

Ingredients: (adapted from Savory Baking, by Mary Cech)
2 large onions, peeled and sliced thinly
1 medium fennel bulb, stalks removed and slice thinly
1 large red bell pepper, roasted, peeled and chopped
2½ Tbsp. brown sugar
3-4 moist sun-dried tomatoes, chopped finely
2 Tbsp. extra-virgin olive oil
½ cup balsamic vinegar
¼ cup dry sherry (I used a semi-dry wine wine)
¼ cup water
salt and pepper to taste
Shortcake:
2 cups all-purpose flour, sifted
1 Tbsp. baking powder
6 Tbsp. unsalted butter, cut into small cubes
zest of 1 orange
1 cup milk
½ tsp. salt
9-inch round cake pan
Method:

1. In a large skillet, add olive oil and sauté the onions and fennel until softened. Add the wine, brown sugar, vinegar, alst and pepper. Stir well to mix, cover and cook for 25-30 minutes on medium heat. Stir the bottom to prevent onions from sticking. Add the roasted pepper, sun dried tomatoes, water and simmer for another 15 minutes until liquid has reduced by half. Remove from heat to cool.
2. Preheat oven to 350°F. Cut an aluminum foil larger than the baking pan. Line the bottom of the pan with the rest of the edges hanging over the edge of the pan. Brush generously with oil on the sdies and bottom of pan. Using a spatula spread the fillings evenly into the pan.
3. Put the flour, baking powder, salt and orange zest into a food processor. Pulse it to mix and add in butter and pulse for another 8-10 seconds until it resembles fine breadcrumbs. Add the milk and pulse until the mixture starts to form into a dough. Remove and carefully spread the dough over the fillings. making sure the dough fill up the sides and cover the fillings completely. Gently tap the pan on the table to make sure the mixture are evenly spreaded.
4. Put the pan in the middle of the oven for about 25-30 minutes until the top of cake feels firm and comes out clean when poke with a toothpick. The cake should not be be brown on top. Remove and transfer to a rack to cool before serving.
5. To serve, run a knife around the sides of the pan. Place a large serving plate over the top of the pan and invert the cake onto the plate. Remove the pan and foil carefully, scraping any fillings on top. Cut into generously wedges and serve warm.
Printable Recipe

Apple and Raisins Scones

2011-11-06T12:03:00.000-08:00

Autumn is apple season! A friend who knows that I love apples shared this recipe with me. It is great served plain or with jam or crème fraîche. I am making this for a tea party and it isn't complete without a serving of scones. Enjoy with a freshly brewed cup of tea---how delightful!

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
½ cup unsalted butter, room temperature
2 apples, peeled, cored and diced finely
2 eggs, beaten
½ cup sugar
¼ cup of raisins
½ tsp. ground nutmeg
1 tablespoon granulated brown sugar
Crème fraîche, optional
Method:
1. Preheat oven to 350°F. Grease a baking tray.
2. Sift flour and baking powder together into a large mixing bowl. Place the butter into the middle, cut butter into flour with a pastry cutter until it resembles coarse crumbs.
3. Stir in the diced apples, nutmeg, sugar and raisins. Mix in the beaten egg until it forms into a dough. If mixture appears too soft, stir in another ¼ cup of flour (approximately) until dough reaches desired consistency.
4. Dust some flour on a wooden surface and gently roll dough into a round shaped disk. Cut into equal sized triangles (like a pizza). Lay each slice onto the baking sheet, sprinkle brown sugar on top of scones.
5. Bake in oven for about 20-30 minutes until risen and golden brown. Remove from oven and let cool. Serve plain or with crème fraîche.
Tips: You can cut the dough into rounds using a cookie cutter.
Printable Recipe

Apple and Cheese Open Face Sandwich

2011-11-06T07:00:00.000-08:00

Hello everyone, and a big welcome to fall--a season for apples! This recipe is simple and easy to prepare. I used plain Boursin cheese for the spread. Boursin is an authentic brand of Gournay cheese. It is a soft creamy cheese available in a variety of flavors in your local supermarkets. Use any soft cream cheese if you are unable to find this particular brand.
Ingredients: (serves 4)
1 apple, peeled, cored, and cut into thin slices
Juice of one small lemon
4 slices of walnut or raisin bread
¼ cup plain Boursin cheese, room temperature
Method:
1. Soak apple slices with lemon juice for 1 minute. Remove and lay between paper towels.
2. Remove crusts of from bread and cut into 3 bite-sized pieces. Spread a layer of cheese on top of bread slices. Lay apple slices on top of cheese.
Printable Recipe

Walnut Chicken Tea Sandwich

2011-11-05T21:32:00.000-07:00

Another delicious tea sandwich recipe that I would like to share with you. You can use any leftover roasted chicken instead of canned ones. Enjoy!

Ingredients: (serves 4)
Filling:
1 can chicken breast, drained well
½ cup mayonnaise
½ cup walnuts, chopped finely
2 Tbsp. chopped raisins
salt and pepper to taste
8 slices quality whole wheat or nut bread
Herbed butter:
1 stick soft unsalted butter
2 tsp. minced fresh herbs of your choice (parsley, dill, chives, or chervil)
1 tsp. lemon juice
2 tsp. grated lemon zest
salt and pepper to taste
Method:
Herbed Butter: Place butter, and the rest of the ingredients into the bowl. Mix and blend well with a wooden spoon until smooth. (I used a hand held electric mixer). Store in the refrigerator until ready to use.
Walnut Chicken: Place chicken into a bowl. Add mayonnaise and mix well to blend. Season with salt and pepper. Stir in the walnuts and raisins and mix until well incorporated with the chicken.
How to assemble:
1. Spread each 8 slices of bread with a layer of the herbed butter. Top each slice of bread with the chicken mixture. Cover with the remaining 4 slices of buttered bread.
2. Using a sharp knife cut off the crusts and into 4 equal bite-sized pieces.

Printable Recipe

Cucumber Tea Sandwich

2011-11-05T21:31:00.000-07:00

Last week I bought a 22-piece English china tea set for $20. Even though a number of the pieces were missing it was quite a bargain. This will be perfect for a small afternoon tea party that I've been planning for awhile. Afternoon tea, is a light meal served between lunch and dinner, usually between 2pm and 5pm. A variety of teas are served with delicate sandwiches, baked cakes, scones, with jam and spread. I am planning to serve three kinds of sandwiches: chicken walnut; apple open faced, baked scones, and Panna Cotta with fruits. For starters, I shall start off with this popular recipe.
Ingredients: (serves 4)
1 English cucumber, peeled and sliced thinly
1 Tbsp. soft unsalted butter
2 Tbsp. cream cheese
½ loaf of quality white or whole wheat bread
a handful of dried dill (McCormick, It's a Dilly is best)
salt to taste
Method:
1. Using a fork, scored lines along the cucumber before slicing. Place cucumber slices between layers of paper towels to remove excess moisture.
2. In a small bowl, combine butter and cream cheese to a smooth mixture. Spread on one slice of the bread. Lay slices cucumber onto the buttered bread. Lightly sprinkle the cucumbers with salt and dill. Next cover the top with the other buttered side down. Do the same with the rest of the bread.
3. With a sharp knife cut off the crusts from each sandwich. Cut in half diagonally and then cut again in halves. You can cut into decorative shapes with cookie cutters.
4. Serve immediately.
Tips: I find that freezing the bread ahead of time makes it easier for handling.
Printable Recipe

Panna Cotta with Fresh Berries

2011-10-23T13:21:00.000-07:00

This is a traditional and simple Italian custard that is light and easy to prepare. You can make it ahead of time and serve it with fresh berries. I served mine with homemade mixed berries sauce flavored with a dash of raspberry wine. Yummy!

Ingredients: (Adapted from Secrets From My Tuscan Kitchen by Judy Witts)
1 quart half (4 cups) half and half (or heavy cream)
1/3 cup sugar (½ for sweeter)
1 tsp. vanilla extract or paste
6 Tbsp. iced cold water
2 envelopes gelatin (4 ½ tsp)
8 custard or ramekins (lightly oiled with vegetable oil)
Method:
1. Add sugar and cream in a saucepan and cook over medium heat to dissolve the sugar. Once the sugar has dissolved, remove from heat and add the vanilla extract (paste).\
2. Sprinkle gelatin over the cold water in a large bowl and let stand for 5 minutes.
3. Pour the warm milk mixture over the gelatin and stir until the gelatin is completely dissolved. Spoon and divide the into ramekins. Chill in the refrigerator for at least 4 hours until firm.
4. To serve: run a small knife around the edge of custard and unmold onto serving plate and garnish as desired.
Tips: Another alternative idea is to pour Panna Cotta mixture into dainty teacups or fluted wine glasses. This allows you to serve them in glasses without unmolding. You can add color to the mixture before pouring it into molds. Decorate with fruits.
Printable Recipe

Root Cellar Soup with Smoked Ham

2011-10-09T21:23:00.000-07:00

Fall is nearly here and this reminds me of Halloween, the spooky month of October. The neighbors had already started with the Halloween decorations of scary ghouls, spiders, and carved pumpkins. It also means that it's time to put away the summer clothing’s and think about warm hearty soups. This brings to mind a soup that is my family’s favorite. It is made with root vegetables: turnips, carrots, leeks, onions, and rutabagas. I've added another root vegetable, rutabaga. If you like turnips you'll love rutabagas is it has a mild bitterness that is balanced with a sweet earthiness. Hope this coming fall brings you much warm and a season of joy.
Ingredients: (adapted from Bon Appetit, Dec-94 issue)

¼ lb smoked ham, cut into small cubes

½ stick butter (¼ cup)

3 chopped leeks (use white and pale green parts only)

½ white onion, chopped

3 medium sized turnips (peeled and chopped)

1 rutabaga (peeled and chopped)

5-6 cups low-salt chicken broth

3 bay leaves

3 sprigs fresh thyme (or ½ tsp. dried)

Method:

1. Melt butter in a heavy saucepan over medium heat. Add chopped ham and saute until it beginning to brown. Remove with a slotted spoon and drained off any excess fat into a bowl.

2. Add carrots, leek, onion, thyme and bay leaf and stir until onion and leeks are translucent. Add in broth, turnips and rutabaga and bring to a simmer. Cook until vegetables are tender about 30-35 minutes.

3. Remove bay leaves, and thyme if using fresh ones. Puree soup in small batches in a blender when it is cool enough to handle. Stir in the ham. (Soup can be made a day ahead and chill in the refrigerator)

4. Bring soup to a simmer, thinning with more broth if necessary. Season with salt and pepper. Ladle soup into warmed tureen or bowls and serve with toast or freshly made bread.
Printable Recipe

Lemon Chiffon Pie with Cookie Crust

2011-09-24T18:11:00.000-07:00

This is a light dessert of soft and silky lemon mousse filling in gingersnap cookie crust. A very nice pie for any occasion--what's great it's simple enough to prepare.
Ingredients: (adapted from epicurious.com, I cut back on the sugar)
1½ cups gingersnap cookie (about 25 cookies, finely ground in food processor)
2 Tbsp. sugar (instead of 2 tbsp.)
5 Tbsp. unsalted melted butter
9-inch glass pie dish (as it heat evenly)
Filling:
2 cups ice cubes
¼ cup water
1 envelope unflavored gelatin
¾ cup sugar (instead of ¾ cup plus 2 tbsp.)
¾ cup freshly sqeezed lemon juice, strained
4 large egg yolks
2 tsp. finely grated lemon peel
a pinch of salt
1¼ cups whipping cream
¼ cup powdered sugar
Method:
1. Preheat oven to 350°F. In a large bowl, mix cookie crumbs, sugar together. Add in the melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to pie dish and press firmly with fingers the crumb mixture to the bottom and sides of dish. Bake in the center of overn until crust is firm and turn a darker color--about 8 minutes. Remove from oven and cool crust completely (you can make this ahead of time)
2. In medium sized bowl, pour enough water to fill halfway up sides; add in ice cubes. In another small bowl, add ¼ cup of water and sprinkle gelatin over. Let this stand until gelatin softens.
3. Whisk sugar, lemon juices, egg yolks, grated lemon peepl and salt in a saucepan to mix completely over medium low heat. Stir until mixture has thickens slightly or until the mixture coat surface of spoon. The mixture should not curd, when test with thermometer it should registers 160°F. Add gelatin and continue whisking until gelatin dissolves and mixture is smooth and silky. Remove from heat and place saucepan in bowl of ice water, until the filling is cool enough to touch. Continue whisking for another 5-8 minutes.
4. When mixture is cool enough, transfer lemon filling to a large bowl. Beat whipping cream and powder sugar with an electric beater in another bowl. Beat until peaks form and firm. Gently fold in a small portion of the whipped cream into the lemon filling until incorporated. Fold in the remaining cream in three additions.
5. Transfer filling to cooled down crust, moulding the mixture in the center. Keep pie refrigerated until filling is set about 4-5 hour.
Printable Recipe

Bouillabaisse

2011-09-10T19:43:00.000-07:00

Bouillabaisse is a French seafood stew made with various kinds of cooked fish, shellfish and vegetables. It is flavored with different herbs and spices, and is served with crusty bread. I served mine with lightly fried polenta and basil. You can use any types of non-oily and firm-flesh fish for this wonderful stew.

Ingredients: (serves 4)
2-3 lbs fresh fish
1 lb clams
1 lb mussels, rinse well
½ lb large prawns, shelled with tail intact
½ lb calamari (cut into bite-sized)
5 ripe tomatoes, skinned removed and chopped
5 cloves of garlic, sliced
1 large red onions, chopped
1 bunch of bouquet garni (sage, bay leaf, thyme)
1 fennel, sliced thinly (leave the stems for soup base)
¼ cup olive oil
6-8 pistils of saffron
½ tsp. orange peel
1 crusty bread, sliced and toasted
a dash of Cayenne pepper (optional)
a handful of parsley, chopped for garnishing
pepper and sea salt
2 cups fish or chicken stock
2 Tbsp. white wine (optional)
Method:
1. Clean and scaled the fish and rinse well. Fillet the fish and cut into large slices, leaving the bones and heads for stock.
2. In a large pot add some oil and fry half of the onions and garlic until fragrant and soft. Add the fish trimmings, bay leaf, some parsley, and fennel stems. Fry for about 5 minutes until the bones are lightly brown. Pour this mixture into a muslin bag and secure with strings. Return it to the pot and add the stock. Simmer on medium heat for about 20 minutes.
3. Remove stock to cool enough to handle. Squeeze and press the muslin bag to obtain as much of the fish juices as possible into a bowl. Strain the rest of the stock in the pot. Remove the excess fish mixture in the muslin bag.
4. In the same pot, add remaining oil and heat over medium heat. Add the leftover onions and garlic and fry until soft and fragrant. Add the fennel and tomatoes and fry for another 8-10 minutes until the vegetables are cooked through. Add in the fish stock, orange peel, Cayenne pepper (if used) and bring to a boil.
5. Add the pieces of fish, cuttlefish and bring to a boil. Reduce heat to simmer and the rest of the shellfish. for about 10 minutes. Add saffron strands and season with salt and pepper and wine (if used). Cook for another 5 minutes.
6. Serve warm with slices of crusty bread pepper. Add clam juice, lemon juice, and white wine. Bring to a simmer again and cook about 5 minutes longer. Remove and serve with toasted bread.
Printable Recipe

Baked Egg Custard

2011-09-01T08:44:00.000-07:00

This recipe is one of my family's favorite dessert. It is nutritious and easy to prepare. I am glad my daughter asked me for the recipe, which reminds me that I don't have a post for it. So here it is, enjoy this comfort dessert using the simple ingredients of eggs and milk.
Ingredients:
4 large eggs
½ cup sugar (¾ cup for sweeter)
1 tsp. ground nutmeg
pinch of salt
1 tsp. vanilla extract
2½ cups milk, (scalded and allow to cool)
4 custard bowls
Method:
1. Preheat oven to 400°F.
2. In a large bowl, mix eggs, sugar, salt and vanilla extract together. Beat well to mix and blend in the scalded milk.
3. Pour into custard bowls and set it in a larger and deep pan or baking tray. Fill with water until it comes up halfway to the custard bowls. Sprinkle top with nutmeg.
4. Bake in the center of the oven and reduce temperature to 350°F. Continue to bake for about 35-40 minutes until a clean skewer inserted in the center comes out clean. Remove from oven and cool on rack.
Printable Recipe

Ginger Candied Kumquats

2011-08-21T17:38:00.000-07:00

A restaurant friend gave me a bag of freshly picked kumquats in exchange for some of my homegrown Kaffir lime leaves. Kumquats are small citrus fruits that look like miniature oranges. You can eat it whole with the skin and it has a tart and bittersweet flavor. It is popular to the Chinese as the word, Kumquat in Cantonese means, "golden orange", as it is a symbol of prosperity and is popular during the Chinese New Year to give as gift or displayed around the house. It is great as a spread on toast--it's marmalade with a nice twist!

Ingredients:
1 lb kumquats
1-inch fresh ginger, minced (or 1 tsp. ground ginger)
1 cup water
1½ cups sugar
a pinch of salt
Method:
1. Wash and dry the fruits well. Using a small knife cut into halves and remove seeds with the tip of knife or toothpick.
2. In a heavy saucepan, add water and sugar and bring to boil to dissolve the sugar. Stir in the ginger, salt followed by the kumquats. Let this cook for another 5 minutes, then reduce heat to low to simmer. Let this cook uncovered until the liquid has reduce down until it barely covers the fruit, and the fruit is covered with the sugar syrup.
3. Remove from heat and transfer fruit and syrup into tightly sealed glass jar and store in the refrigerator. They are ready to serve with your favorite toppings on dessert.
Printable Recipe

Fragrant Claypot Chicken Rice

2011-08-19T20:23:00.000-07:00

This is a simple rice dish to make if you want something quick and nutritious--all it takes is a rice cooker! This dish reminds me of the famous Kampar claypot chicken rice in Kuala Lumpur. It is cooked in small earthen claypots. The other specialty to this dish is the crispy fried salted fish served on top of the rice.

Ingredients:
1 measuring cup of rice, washed and drained
5 chicken thigh meat, cut into pieces
10 dried Shitake mushrooms, presoaked
¾ cup chicken stock, or water
2 tsp. minced fresh ginger
3 small shallots, sliced
2 cloves of garlic, minced
some fresh cilantro, chopped
1 tsp. Chinese wine
1 tsp. black pepper
2 Tbsp. oil
Marinade:
2 Tbsp. soy paste
1 tsp. soy sauce
1 Tbsp. oyster sauce
½ tsp. sesame oil
1 tsp. cornstarch
Method:
1. Marinade chicken with wine and pepper in a bowl. In a separate bowl mix the marinade ingredients and set aside.
2. Heat a tablespoon of oil in a frying pan and fry the ginger, shallots and garlic until fragrant and lightly brown. Lower heat to medium and add in drained rice and fry until the rice is fragrant and has absorbed most of the oil. Pour rice mixture into the rice cooker.
3. Replace pan to stove and add remaining oil and fry the mushroom for about 5-8 minutes, add in the chicken and stir to mix with the mushrooms and fry over medium heat for another 10 minutes. Remove from heat and add in the marinade sauce and mix well to coat chicken pieces completely.
4. Arrange chicken mixture on top of rice and pour in the chicken stock or water. Turn on the rice cooker to cook the rice and chicken, about 10-15 minutes. Serve warm with fresh cilantro and chilli sauce.

Printable Recipe

Mango Chicken Lettuce Wraps

2011-08-13T16:55:00.000-07:00

This is my 200^th post since I’ve started this blog two years ago. To celebrate the occasion, I made this dish. This appetizer is a savory and refreshing dish found in most Chinese restaurants. It also makes a wonderful light main course as the lettuce is cool and crisp--great for a delicious hands-on summer fare! It takes very little time to prepare and it is perfect for any occasion. This is my version of it, hope you like it.

Ingredients:

4 pieces of chicken thigh meat, cut into small pieces
1 can (8oz) whole Chinese water chestnut, chopped
1 medium mango (ones from Mexico are yellow skin and crunchy)
small bunch of cilantro, chopped
1 head of butter lettuce or iceberg (washed and drained dry)
1 small shallot, minced
1 Tbsp. oil
Marinate:
2 tsp. minced ginger
2 tsp. Hoisin sauce
1 tsp. Sesame seed paste
1 tsp. cumin powder
1½ tsp. cornstarch
salt and pepper to taste
Garnish:
black and white sesame seeds
hoisin sauce
Method:
1. Mix marinade in a bowl and season chicken, leave in the fridge for an hour. Heat oil in a pan over medium-high heat. Add in minced shallots and fry until it is translucent, stir in the marinated meat and fry over medium heat until meat is not longer red and cooked.
2. Add in the chopped mangoes and water chestnuts and give it a good stir. Cook further for another 10 minutes and season to taste with salt and pepper.
3. To serve, lightly spread hoisin sauce on a piece of lettuce and mound a spoonful of the chicken in the center. Garnish with sesame seeds. Serve immediately.
Cook's Tip: Substitute water chestnut with jicama if not available.
Printable Recipe

Legendary Engagement Roast Chicken

2011-08-08T20:19:00.000-07:00

One afternoon, I met an old friend from my meet-up group at our local cafe. Over a cup of coffee, we got to catch up with what's going on in one another's lives and sharing cooking ideas and recipes. She was sharing some of her secrets about how to roast a perfect and moist chicken. A lady in the next table overheard our discussion and told us this amazing story about the legendary Engagement Chicken. It is a home-roasted chicken dish, which appear to cause boyfriends to propose marriage. The recipe was developed by Kim Bonnell, a fashion editor at Glamour Magazine. In 1982, Bonnell gave the recipe to her co-worker, Kathy Suder to prepare for her boyfriend and soon afterwards, the couple was engaged. The recipe made the rounds in the office and soon three other women in the office were offered marriage proposals soon after making the dish for their boyfriends (Excerpt from Wikipedia)

Wow! This must be a magical and charming dish to present to your future suitor. First come chicken, then comes a marriage proposal--how cool is that! Well, our mother's was right---the way to a man's heart is really through his stomach. I am sure this is only true for some people.

Ingredients:
1 fresh organic chicken, (5 lbs)
3 fresh lemons, cut into wedges
2 onions, sliced in into thick chunks
2-3 pre-cooked small red potatoes, quartered
1 whole garlic, cut into halves (skin intact)
some fresh rosemary and thyme
¼ cup olive oil
1-2 Tbsp. all-purpose flour
4 Tbsp. dry white wine
1 cup good quality chicken stock
Roasting pan
salt and pepper
Method:
1. Preheat oven to 425°F. Pat chicken dry chicken with paper towel (this will give a crisp skin when roasting). Rub the cavity with salt and pepper, and add four lemon wedges, fresh herbs, and garlic into the chicken cavity.
2. Tie the legs with strings and tuck in both the wings. Pour half of the olive oil over the chicken, rub all over with salt and sprinkle pepper on the surface.
3. In a separate bowl, add the leftover lemons, onions, potatoes. Toss well with the rest of the olive oil. Sprinkle with salt and pepper. Arrange this mixture around the roasting pan. Bake in the oven for 1 hour 45 minutes. Test for doneness with thermometer (190°F) or when juice runs clear when cut between the leg and a thigh. Remove the cooked chicken onto a serving platter, cover with aluminum foil and allow it to rest for 15 minutes.
4. Return the roasting pan on top of the stove over medium heat. Pour in the wine and scrape with a spoon to remove any browning on the bottom of the pan. Add the stock and flour, stirring to mix the flour with the liquid until the sauce thickens. Pour the sauce into a gravy saucer and add any juices that collect under the chicken. Remove the herbs from the cavity and carve the chicken onto a platter and serve with the onions, and lemons on the side.
Printable Recipe

Steamed Fuzzy Melon, Dried Scallops with White Sauce

2011-08-07T16:40:00.000-07:00

My dear friend, Wendy brought me a lovely gift box of Chinese dried scallops from Hong Kong. Dried scallop is a type of dried seafood product made from the adductor muscle of scallops. It is rich in calcium and minerals, and it is used in Chinese cuisine for soups, congee, or braised with other meats and vegetables. This is one of my favorite dish using dried scallops and fuzzy melon. Fuzzy melon or "mo qua" is a sweet and mild squash that has a fuzzy feel on the surface.

Ingredients:
1 fuzzy melon, scrape skin lightly with spoon
6 whole dried scallops, soak for at least an hour
1 egg white, lightly beaten
¼ cup chicken stock
1 tsp. cornstarch, mix with a little water
Steaming tray
Method:
1. Cut fuzzy melon into 1¼-inch thickness across in rounds. Use a teaspoon and gently scoop the surface in the middle to remove the seeds. It should be deep enough for the whole scallops to sit on top.
2. Heat a steamer rack with water to a rolling boil. Remove the dried scallops and place in a bowl and place in the steaming tray. Do the same with the melon rounds. Steam for 20-25 minutes to cook the dried scallops and melons. Remove and set aside.
3. Arrange the cooked melon on the dish and place each rounds with a cooked scallop.
3. Heat a frying pan with a teaspoon of oil over medium heat. Add the cornstarch and enough chicken stock to make a white sauce. Bring to a light boil and stir in the egg white and cook for 1 minute. Remove and spoon sauce over melon. Serve immediately with rice.
Printable Recipe

Mee Rebus

2011-08-05T12:11:00.000-07:00

Mee Rebus is a Malay-Indian (Mamak) style noodle with a spicy potato-based gravy. It is another popular hawker's delight in Malaysia. The term, "Mamak", is an expression used in Malaysia to describe the Indian Tamil Muslim community and culture.

Ingredients: (serve 4-6)
500 gm fresh yellow noodles, blanched (substitute for spaghetti if not available)
1 lb prawns, shelled (keep the shells for stock)
Curry spice: (grind together)
1 medium red onion, chopped
1-inch piece of ginger
2-inch piece of galanger (or 2 tsp. galangal powder)
5 cloves garlic
1 Tbsp. coriander powder
1-2 Tbsp. chili powder (adjust to your taste)
2 tsp. cumin powder
2 tsp. turmeric powder
3 sprigs Indian curry leaves
1 Tbsp. tamarind paste (or Sinigang tamarind mix powder)
salt and sugar to taste
4 Tbsp. oil
Gravy:
2 medium sized sweet potatoes (peeled, boiled and mashed)
6 cups prawn stock (made by boiling unshelled prawns)
1 8oz can tomato sauce
1 cup coconut milk
1 stalk lemon grass, cut in halves
Garnishing:
Bean sprouts, scalded
4 eggs, hard boiled and sliced
2 small potatoes, boiled with skin on and quartered)
Fried tofu, fried and sliced
Spring onions, chopped
3 lemon or limes, sliced
20 shallots, sliced and deep fried
2 red chillies, sliced
Method:
1. In a saucepan, heat a tablespoon of oil and cook shelled prawns. Remove and slice into halves when cool enough to handle. Return pan to the stove and add another tablespoon of oil and fry prawn shells until fragrant. Add in 6 cups of water and simmer over medium heat for about 15 minutes. Remove stock and set aside for later.
2. Heat a tablespoon oil in a frying pan over medium heat. Stir fry the curry ingredients, curry leaves, and lemon grass until fragrant about 10-15 minutes.
3. Drain prawn stock into a larger pot and bring to a boil. Add in the curry paste, mashed potatoes, tomato sauce, tamarind paste, and coconut milk. Stir well to mix. Lower heat to simmer on low for another 15 minutes until gravy is smooth without lumps. Add a little more water or chicken stock if it is too thick, but not too much. Season to taste with with salt and a pinch of sugar. (The taste is should be spicy and lightly sour)
4. To serve, place blanched noodles and bean sprouts into individual bowls. Pour hot gravy on top and garnish with tofu, eggs, potatoes, and lime. Note: Serve with sambal chili on the side for added spiciness.
Printable Recipe

Turmeric Chicken

2011-08-05T10:17:00.000-07:00

Tumeric or kunyit is a rhizome that is much favored for its healing properties. It is a native plant found in tropical areas in South Asia and only the root and leaf are used as a spice in curries and other Middle Eastern cuisine. The root has a deep-orange yellow color and is often sold fresh or in powdered form. Sometimes, you can use as an alternative to saffron spice, which is an expensive spice.
When I was pregnant with my son, an older Indian neighbor gave me this recipe. It is believed that a mother after giving birth is significantly weak during the labor process where a great deal of blood is lost. Thus, besides having to eat nourishing foods, rest is crucial to a speedy and healthy recovery for the mother. Hence, this is one of the recipes that she recommends and to this day, I sometimes cook it as a regular dish.
Ingredients: (serve 2)
4-5 pieces of skinless chicken thigh meat (or 1 small organic chicken)
10 shallots, peeled
4-5 stalks lemon grass, cut into 2-inch
8 fresh turmeric or 2 Tbsp. tumeric powder
10 peppercorns, crushed
1 tsp. sugar
Salt to taste
Oil for cooking
Method:
1. Cut chicken into serving portions and wipe dry with paper towels. Season with some salt and pepper and set aside.
2. Pound or blend lemon grass, shallots, and peppercorns into a fine paste. Add sugar and season chicken pieces. Wrap in plastic paper and leave it in the refrigerator for about 4-6 hours or overnight.
3. Heat oil in a frying pan over medium heat and fry on both sides until crispy and cooked inside. You can also grill or bake in the oven if you prefer.
Printable Recipe

Stir Fried Bitter Melons with Prawns

2011-08-01T21:45:00.000-07:00

Occasionaly, I have craving for bitter melons or bitter gourds in English. I must admit, bitter melons are not for culinary cowards as not everyone will have a palate for it. Most people are put off by the name and those who have tried it probably find it to be quite unpleasant. If it is cooked right it is quite delicious as it is a matter of acquired taste. Speaking of tastes, bitterness is one of the five basic tastes (sweet, sour, bitter, spicy, and salty). In fact, bitter melon is a fruit and not a vegetable, and is perhaps the most bitter of all Asian vegetables. It is an oblong shape, with a light to medium green in color. The surface has irregular ridges and bumps that looks like warts. It is commonly cooked with beef or chicken, with strongly flavored ingredients such as black bean sauce, and other spices to neutralize the bitterness. Surprisingly, the bitterness does not impart on other ingredients, but rather give it a savory after-taste. My mother used to make a soup with meat as she believed to cleanse the blood and help lower cholesterol. Go ahead, and try this unusual healthy food---you might just like it!

Ingredients:
1 medium sized bitter melon
¼ lb medium prawns
2 tsp. black bean sauce paste
2 tsp. oyster sauce
1 tsp. garlic, minced
1 tsp cornstarch mixed with a little water
1 tsp salt
pinch of sugar
Method:
1. Cut bitter melon in half and use a spoon to remove the seeds and white rind in the middle. Slice into ¼-inch thick. Put in a bowl and rub the bitter melons with the salt. Le it sit for about 5-8 minutes. Gently squeeze the salt out and rinse off with water. Drained well.
2. Heat about 1 tablespoon of oil in a frying pan over high heat. Add in the bitter melon and fry for about 8-10 minutes. Remove to a plate, return pan and heat 1 teaspoon of oil and fry the garlic, followed by the prawns.
3. When the prawns are almost cooked, stir in the sauces and bitter melons, continue to fry until the sauce has incorporate with the prawns and bitter melons. Season and adjust seasonings to your taste. Add in the cornstarch mixture to thicken. Cover and simmer on medium heat for 5-8 minutes (add some more liquid if you like more sauce).
Printable Recipe

Minty Lemon-Lime Basil Sorbet

2011-07-21T17:10:00.001-07:00

Ever since we bought an ice-cream maker, we've been making our own ice-cream and trying out new recipes. Whenever I passed by the ice-cream freezer in the grocery stores, John probably heard the same phrase, "Why don't they make ice-cream with less sugar". So, last week, he made a bitter sweet chocolate with just the right amount of sweetness and it was great!
The other day, a friend brought over a grocery bag of freshly picked lemons and some Key limes. Key lime is a smaller fruit and has a higher acidity. It has a distinctive aroma and flavor compared to other limes. The name comes from its association with the Florida Keys, where it is best known as a flavoring ingredient in Key lime pie. Today, being my day off work, I've decided to combine these two citrus fruits with basil and mint from the garden. I love the cool and refreshing taste of these two herbs! How wonderful to have the simple things in life!

Ingredients:
2 cups sugar
2½ cup water
2 Tbsp. lemon zest
1½-2 cups packed fresh basil
1 bunch of fresh mint, rinsed
2½ cups lemon juice (3 cups if not using Key limes)
½ cup Key lime juice
a pinch of salt
Method:
1. Add water, sugar and half of the lemon zest to a saucepan and heat over medium fire until sugar has fully dissolved. Remove from heat.
2. Add in the herbs and salt. Cover and let mixture steep for half an hour. Add in the lemon juices, cover and refrigerated for at least 3 hours or overnight (the mixture has to be well-chilled)
3.Strain chilled mixture through a strainer. Turn on the ice-cream maker (per instructions), pour the mixture into the freezer bowl and let it mix until thickened, about 15-25 minutes. When the sorbet is almost done, add the leftover lemon zest and let it churn to combine. Transfer the sorbet into airtight container and freeze until firm, about 2 hours. Remove from freezer for about 15 minutes before serving.
Cook's Tip: Save the lemons halves and freezed them to make pretty containers for the sorbet.
Printable Recipe

Mango Sorbet

2011-07-10T17:50:00.000-07:00

Yesterday we have been driving to several stores looking for a decent ice-cream maker. We finally found one and it is an automatic frozen yogurt-ice cream & sorbet maker. I remembered making ice cream the old-fashioned way with the bucket-style ice cream maker, where you had to keep adding ice cubes and rock salt to keep it well chilled. Adding salt to the water causes the temperature to drop and slows the melting process and therefore, increases the freezing rate. With this new gadget, I am inspired to make our own ice-cream! For starters, I’ll try this recipe using ripe Philippines. I prefer these mangoes over the ones imported from Mexican as they have a sweeter and smooth texture. I hope you enjoy this yummy treat.

Ingredients:
3-4 firm and ripe mangos
½ cup sugar (use ¾ if you like it sweeter)
½ cup water
2 Tbsp. lemon zest

Method:
1. In a small saucepan add lemon zest, sugar, and water and heat over medium to melt the sugar. Remove and set aside to cool.
2. Peel, remove seeds and cut mangoes into cubes. Puree the mangoes in a food processor, slowly adding the syrup water and puree until smooth. Pour mixture into a container and chill in the refrigerator.
3. Pour the ingredients into the pre-freeze ice-cream container (per instructions on the booklet). When ready, pour sorbet into an airtight container and freeze.
Printable Recipe

Steamed Egg with Fish Paste

2011-07-02T19:41:00.000-07:00

Beside rice, egg is another practical ingredient in most Chinese household. Whenever we have an extra guest for dinner, we'd fried some eggs to add to the meal. This is another of my favorite dish that my mother used to make for us. She would prepare this quite often for us whenever a particular fish (ikan kurau) is in season to make fish paste. She would filet the fish and then minced the flesh on a wooden chopping board until the paste is smooth and bouncy to touch. This dish is easy enough to make nowadays, as fish paste is readily available in Asian supermarkets.
Ingredients:
2 eggs, beaten
½ lb fish paste
1 stalk spring onions, chopped
salt and pepper to taste
oil for frying
Method:
1. Season eggs with salt and pepper. Heat a shallow pan with some oil, and make 2 thin omelettes and cooked on both sides. Remove and set aside to cool.
2. In a bowl, mix fish paste with spring onions, and season with salt and pepper. Spread paste evenly on cooked omelettes and roll up to form a log.
3. Bring a steamer with water to a boil and steam and cook fish rolls for about 8-10 minutes. Remove from heat and let it cool before slicing. Serve with rice and chilli sauce.
Printable Recipe

Seafood Noodle Soup with Pickled Sour Mustard

2011-06-30T18:47:00.000-07:00

This is one of my favorite dish to make whenever I have the craving for something sour and appetizing.
Ingredients:
4-5 calamari, sliced
1 piece fish fillet, sliced
Rice vermicelli noodles, pre-soaked in water
1 piece 2-inch ginger, julliened
1 package pickled sour mustard
3-4 cups chicken broth
1 stalk spring onions, chopped
2 ripe tomatoes, sliced
1-2 Tbsp. tamarind powder (Sinigang)
Method:
1. Rinse the sour mustard greens well and squeezed off excess water. In a frying pan heat some oil and fry it with some ginger until fragrant for about 8-10 minutes. Remove and set aside.
2. Bring a pot of water to a boil and cook vermicelli according to package instruction. Drain and set aside.
3. Heat chicken broth with rest of ginger and bring to a boil. Add tomatoes, spring onions and tamarind powder. Season to according to your taste. Bring the soup to a fast boil again and add in the fish and cuttlefish to cook.
4. To serve, add noodles into individual bowls and scoop hot broth along with vegetables and seafood on top. Serve warm.
Printable Recipe

Baked Apple Tarte Normande

2011-06-26T18:28:00.000-07:00

Tarte Normande is unique of Normandy due to the prolific of apples in that area in the region in France. The tart is made with a sweet crust with thinly sliced applies on top. For an impressive and dramatic touch to the tart, you can flambé with brandy before serving.
Ingredients:
5-6 apples (golden delicous or any tart variety)
2 ozs sugar
4 ozs unsalted butter (softened)
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. brandy
½ tsp. vanilla
1 Tbsp. lemon juice
1 tsp. flour
4-5 small cubes of butter
3 oz brandy for flambé (optional)
Crust:
10½ oz all purpose flour
4½ oz sugar
4½ oz unsalted butter, softened
2 medium eggs
Method:
1. Make the pastry by mixing the butter and sugar with a wooden spoon. Add eggs and mix together with your fingertips, followed by flour and mix until the dough is a smooth dough. Wrap dough with plastic wrap and refrigerate for about 45 minutes until dough is firm enough to handle.
2. In a bowl, mix the sugar with all the dry spices. Peel and cored the apples and sliced thinly. Add to a bowl with lemon juice to prevent it from turning brown.
3. Chop 1/3 of the apples into small cubes and cook them down into a compote in a heavy saucepan with softened butter, half of the spiced sugar, vanilla and brandy. Cook over medium heat and stir to mix with the apples. Reduce heat to simmer for about 30 minutes until apples have softened and fragrant. Remove from heat to cool. Add a tsp. of flour to apple mixture.
4. Preheat oven to 350°F. Roll out dough and press to tart pan. Pour compote to the bottom of pan and arrange sliced apples in a rosette. Sprinkle the rest of the sugar evenly on top of apples. Dot top with butter.
5. Bake in oven for about 40 minutes until apples and crust are golden brown. Remove and set aside to cool.
6. Serve with whipped cream or ice-cream if you want it simple or flambé. Tips on how to flambé
Printable Recipe

Pork Nuggets in Fragrant Sauce

2011-06-05T13:08:00.000-07:00

I love to serve this appetizing dish with its spicy and piquant sauce. The pork are deep fried to a crispy brown golden color and serve with the sauce.
Ingredients:
½ lb pork tenderlion or pork shoulder
2 shallots, chopped
some cornstarch, mixed with water
¾ cup all-purpose flour
Oil for frying
Sauce:
¾ cup good quality black vinegar
2-3 Tbsp. brown sugar (3 if maltose sugar not available)
1 Tbsp. maltose sugar (optional)
¾ cup water
¼ cup Chinese hua diao wine
2 tsp. butter
1 tsp. Dijon or English mustard
Marinade:
2 tsp. light soy sauce
2 tsp. oyster sauce
1 egg
1 tsp. rice vinegar
some constarch, mixed with a little water

Method:
1. Wash meat and pat dry. Cut meat into bite-size cubes and put into a bowl. Mix the marinade ingredients and add to meat to season for at least half an hour.
2. Gently heat sauce ingredients, except the wine in a saucepan over medium heat. Whisk until sugar dissolve and add some constarch to thicken. Season to taste according to your taste. When the sauce has thicken slightly add wine and stir for another minute. Remove and set aside.
3. Heat enough oil in a deep pan for frying. Coat a few pieces of meat in the flour, shaking off excess flour. When oil is hot and sizzling, drop meat carefully into the hot oil. Fry until meat turns golden brown and crispy. Remove and drain on paper towels. Repeat the same with the rest of the meat.
4. In another clean pan, some oil and fry shallots until soft and fragrant. Add in the sauce, followed with fried pork. Thicken with cornstarch mixture if needed and stir-fry briefly.
5. Remove and transfer to plate, sprinkle with sesame seeds and serve immediately.
Cook's Tip: When deep frying, the oil should cover ingredients and oil should be heat in high temperature (190°C/375°F). When adding ingredients to the oil, be sure to use a long chopstick or tong and gently add along the pan or wok side. Do not overcrowd when deep frying.
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Steamed Layered Cake/Kueh Lapis

2011-05-13T13:59:00.000-07:00

This steamed layered rice cake is a favorite hawker food in Malaysia and it's one of my favorite. I remembered fondly how I would gingerly peel each layer off and eating it with small bites. I've tried several attempts making this over the years and the cake ended up in the trash. My friends told me that it requires some skills in adjusting the batter mixture and steaming each layers. I am not going to give up without another try at it. I stumbled upon Madam Kwong's recipe and it seems to work. I made some adjustment to the recipe and it turns out quite beautiful--but not quite as perfect to the ones back home.

Ingredients: (adapted from Mdm. Kwong's)
450 gm rice flour

150 gm tapioca flour
3 cups sugar
1 can (400ml) coconut milk
½ tsp. salt
2½ cups water
2 screwpine leaves (pandan)
A 9-inch round pan (greased thinly with cooking oil)
Steamer with rack and lid
food coloring (red, green)
¼ tsp. pandan paste
Method:
1.Combine water, pandan leaves and sugar in a saucepan and bring to boil over medium heat. Stir until sugar dissolved completely. Remove from heat and allow to cool. Discard the pandan leaves.
2. Mix the the 2 types of flours, salt and coconut together. Beat or mix until the mixture is free from lumps. Then stir in the sugar mixture whisk well to mix. The mixture should not be too thick and runny, but just enough to coat the back of the ladle or spoon. Add and adjust water if necessary to make a total of mixture to measure about 4 cups. Strain through a sieve and allow mixture to sit for about 15 minutes.

3. Divide the mixture into 3 portions: ½ cup for red coloring; 1½ cups for green coloring and a tsp. of pandan paste; 2¼ cups, no coloring
4. Add enough water to the bottom tray of the steamer and bring to a boil. Put the baking pan in the top layer and allow to heat up the pan.
5. Measure ½ cup of the white mixture and pour into the pan and cover lid to steam for 3 minutes. When the first layer begins to thicken and set on top, remove lid and pour in ½ cup of the green layer. Cover lid and steam for 3 minutes. When the third layer begins to thicken and set on top, add ½ cup of mixture with no coloring. Repeat the steps and procedure, alternating green and white mixture until all the batter is used up. The final and the last layer is red.
6. After the final layer is set, steam further for another 15 minutes. Remove the lid and wipe excess moisture and cover again to finish steaming.
7. Remove from heat and allow to cool completely before cutting into squares or diamond-shaped pieces.
Printable Recipe

Shaker Lemon Pie

2011-05-01T21:52:00.000-07:00

I did some research and found the origin of this pie, it was invented in the early 1800’s by the Shakers. The Shakers are a religious group who believes in pacifism and the simplicity of communal living. They believe in giving up all their worldly goods and take up the cross of celibacy. There was an article about this pie by Sue Hubbell who traveled the country back roads with her dog. Her quest is to search for pies and write about them in her book, "From Here to There and Back Again". Here's an excerpt about this pie:
“The Shakers invented this pie back in the early eighteen-hundreds when they began trading goods they grew or manufactured for the few necessities they couldn’t produce. Lemons, which they considered an important item in a healthy diet, were one of the ‘world’s goods’ they needed. Their lemons came all the way from New Orleans and were so dear that the Shakers believed it a sin to waste any part of them, so they devised a recipe that would use the whole lemon.”
I had this tasty and delightful pie at Camino restaurant in Oakland. It has a nicely baked shell made from buckwheat and the inside is a custard-like filling with thinly sliced whole lemons. I am surprised that the lemon rinds didn’t taste bitter at all; instead it is has a tantalizing sweetness with a note of tartness and almost melts in your mouth. I asked the waitress how they make the lemons tastes so good and they told me the trick is to macerate the lemons with sugar overnight. This process allows the lemons to absorb the flavor and the sugar helps breaks down some of the tartness.

The recipe calls for Meyer lemons because they are less acidic and have a milder and thinner-skin than the regular lemons you find in the supermarkets. The Meyer lemon is a reasonably hardy plant and they do relatively well in California's sunny and warm climate. I enjoyed the pie so much as Camino. I thought I would try making this at home. I wasn't able to get some buckwheat flour, so I just have to settle for the basic crust recipe. If you want a gluten-free crust, substitute the flour with buckwheat instead. Enjoy!

Ingredients: (inspired and adapted from Fannie Farmer Cookbook)
3 large Meyer lemons
2 cups sugar
4 eggs, beaten
1 Tbsp. all-purpose flour
1 Tbsp. melted butter
8-inch pie dish
Dough: (8-inch pie)
2 cups all-purpose flour (or buckwheat)
½ cup shortening
6 Tbsp. ice cold water
½ tsp. salt
some flour for rolling
Method:
1. Wash and scrub lemons thoroughly, dry with paper towels. Slice lemons thinly and discard seeds. Add the slices of lemons in a bowl and add sugar. Gently mix to incorporate the sugar with the lemons, cover and leave to mascerate for at least a day in the refrigerator.
2. After a day's of mascerating, the lemons are now ready. In a bowl, mix together egg, melted butter and flour until mixture is free from lumps. Pour this into the lemon mixture. Combined gently to mix and set aside.
3. Preheat oven to 450 °F. In a large mixing bowl, add flour, shortening and salt. Cut shortening with a pastry cutter until it resembles fine breadcrumbs. Add water a litte at a time until mixture begins to stick together. Note: It is ready when dough holds together when pinch with fingers. Add more water if the dough doesn't hold together. Gently knead dough to form into a ball, remove and place on a lightly floured surface.
4. Divide dough into 2 equal portions. Cover and let it sit at room temperature for about 5-8 minutes. Dust rolling pin with some flour and roll dough into 10-inch circle. Carefully place onto a 9-inch pie plate. Trim the extra dough around the pie dish. Pour the lemon-sugar mixture onto the pie dish, spreading out the lemons evenly.
5. Roll out the second dough, as before. Place this over the top of the lemon filling in the pie. Pinch top and bottom of pie rounds firmly to seal around the edges. Flute and decorate the edge of the crusts. Using a fork poke some holes on the top to allow steam from the cooking to escape.
6. Brush pie surface with egg wash, sprinkle some sugar lightly on top. Bake in the center of the oven for 25 minutes. Reduce temperature to 375°F (350° if using glass dish) and bake further for another 25-30 minutes until crust is golden brown. Remove from oven and set out to cool completely before serving.
Cooks tips: I left my lemons in the fridge for two days and it's still okay. I took a small teaspoon of the mixture and add some water and ice to it and I have a refreshing lemonade.
Printable Recipe

Almond Jelly

2011-04-24T16:45:00.000-07:00

Over the weekends, while cleaning in the garage where most of my cooking and blog supplies are stored. In the process of doing that, I found a couple packets of almond flavored agar mix. Agar agar is a vegetarian gelatin substitute produced from a variety of seaweeds. This brought to my mind of the new molds I bought at an antique store.

This is one of the simplest and EASY things to make or should I say a no-brainer dessert. You can serve it with chilled fruit cocktail. I serve mine with some green jelly to resemble grass in the meadows. It would be fun to present it to a fellow who likes cow--might I need to say who?
Ingredients:
1 packet Almond jelly mix (Golden Coins brand is my favorite)
food coloring (if prefer)
1 can fruit cocktail for garnishing
All you need to do is open the box, pour the contents into water. Bring to a boil and pour into rinsed jelly molds. Chill in refrigerator to set and unmold to serve with canned fruits.
Chef's tips: I used a cup less water to get a firmer jelly.

Pasta with Wild Fennel and Sausage

2011-04-19T20:27:00.000-07:00

This afternoon, I took a walk down to the creek near my house to pick some wild fennel fronds. Wild fennel are different from the ones you buy at the supermarket or farmer's market, as they do not produce a large edible white bulb and the fronds have a distinctive flavor of anise. Note: Be sure to pick them away from the roadside and in areas that are not expose to traffic, smog, or dogs. For my sanity, I steep the fronds in water mixed with a teaspoon of salt for about 5 minutes and rinse it well.

Ingredients:
½ lb penne rigatoni
A good handful of wild fennel fronds
½ lb fresh Italian sausage (hot or sweet)
4 Tbsp. olive oil
salt and pepper to taste
Method:
1. Rinse and drain fennel fronds well. Bring a large pot of water to a fast boil with enough water to cover the fennel. Add the fronds and boil for about 10 minutes to remove any insects. Remove and drain into a colander. When cool enough to handle, chop and mince the cooked fennel. Reserve the water to cook the pasta.
2. With a knife slice open the sausage casing and break the meat into small clumps. Heat olive oil in a large frying pan and fry garlic and sausage meat over moderate heat. Cook the meat until it is no longer pink and begins to brown on the sides. Break into smaller chunks with a wooden spoon, add fennel greens and stir well to mix with the oil. Season with salt and pepper and keep warm.
3. Add a tsp of salt into the strained fennel water and cook pasta according to the instructions on the package. Drain pasta and add it to the pan with the sausage and fennel. Continue to cook over low heat for about 2 minutes to allow the pasta to absorb the flavor of the sauce. Add some pasta water if you prefer more sauce. Serve warm.
Printable Recipe

Grilled Salmon with Mango Salsa

2011-04-10T15:16:00.000-07:00

I love to make this dish when mangoes are in season. Enjoy!

Ingredients:

3-4 slices of Snapper or Salmon

Salsa:

1 can black bean, washed and drained

1 large semi-ripe mango, peeled, seeded and chopped finely

1 cup chopped tomato, skin removed

½ cup finely chopped onions

½ cup finely chopped red pepper (optional)

1 jalapeno (optional)

A handful of fresh cilantro, chopped
1 tsp. minced fresh ginger
Juice of 2 lemons
2 teaspoons oil
2 tsp. sugar
Latke:
2 russet potatoes (peeled, coarsely grated with hand grater)
1 egg, beaten
1 Tbsp. flour
salt and pepper
Oil for frying
Method:
1. Combine potatoes and salt and let stand for 10 minutes stirring occasionally. Press firmly on solids to remove as much liquid as possible. Discard any accumulated liquid. Transfer potato mixture to large bowl. Mix in egg, flour and pepper.
2. Position rack in center of oven and preheat to 250°F. Heat oil in large skillet over medium heat. Working in batches, drop 2 tablespoonfuls of potato mixture into hot, flattening slightly into 3 inch diameter cakes. Cook until crisp and golden, about 5-8 minutes on each side. Transfer and drain on paper towel and keep warm in oven Note: Can be prepared a day ahead and reheat.
3. Mix all the above ingredients for the salsa and season to taste. Put in fridge for later use.
4. Season fish with salt and pepper. Heat oil in pan and fry fish until cooked on both sides.
5. Serve warm with potato cakes and salsa on top.

Printable Recipe

Tandoori Chicken

2011-04-09T14:58:00.000-07:00

This is an Indian recipe for chicken that makes your hands glow nuclear orange. It is an easy dish to prepare especially when you have a party or you need something spicy and versatile. Yogurt, one of the main ingredient is mildly acidic and is a great tenderizer in this dish.
Ingredients:
20 chicken drumsticks or any cuts of chicken meat
2 pips minced garlic
1 box tandoori paste (easily bought from Indian grocery stores)
½ cup plain yogurt
¼ cup lemon juice
2 tsp oil
salt and pepper to taste
Method:
1. Washed and pat dried the drumsticks. Mix the rest of ingredients in a bowl.
2. Add the drumsticks to marinate for 4-6 hours in the refrigerator.
3. BBQ on the grill on both sides until meat is no longer pink. Serve with rice or salad.
Printable Recipe

All Foods White and Tempting!

2011-03-30T18:46:00.000-07:00

When we think of the color white, we think of weddings, fragrant paper white blossoms of lilies, and white icing on cakes. In western cultures the color White is associated with purity, goodness, and innocence. However, in Asian cultures white is more often associated with the more somber aspects of life. When it comes to food, however, these cultural associations rarely apply. White food like milk, rice, and flour are bland and thus sugar and other seasonings are added to create different tastes and flavors to fit the mood of the occasion. I thought it would be fun to showcase some of the recipes in MzTasty's Kitchen using a new theme: by color. This compilation features a selection of sweets and snacks to whet one's appetite. (Mouseover picture to view recipe).

Shanghai Noodles Soup in Brown Meat Sauce

2011-03-27T09:51:00.000-07:00

When I have a craving for noodles, I usually cook a bowl of this Shanghainese noodle soup. It is a simple dish of meat and pickled mustard greens in brown sauce. I had this many years ago at a friend's house and I remembered how she would make her own noodles and spend hours washing the fresh mustard greens and pickle them in salt. Nowadays, you can easily purchase these plastic wrapped pickled mustard greens in Chinese supermarkets. I loved mine served with sambal belachan, a spicy hot chili sauce with shrimp paste) on the side.
Ingredients:
1 lb Shanghai noodles (or fresh or packaged Udon noodles)
½ lb lean grounded pork, or beef
2 (12 oz.) pickled fresh mustard greens (washed and drained well)
2 slices of ginger, minced
5 cups low salt chicken broth
1 Tbsp. cooking oil
2 eggs, beaten (for garnishing)
Fried minced garlic (optional)
Sauce:
1 Tbsp. dark black soy sauce
1 Tbsp. dark sweet sauce
2 tsp. soy paste
1 Tbsp. oyster sauce
1 tsp. light soy sauce
2 tsp. Shaoxing wine (Chinese rice wine)
3 tsp. cornstarch
Method:
1. Mixed the sauce ingredients in a bowl and set aside. Heat some oil in a pan pour half of the egg mixture to form a thin omelet. Flip over and brown both sides of omelette. Remove and cook the rest of the egg mixture to make 2 omelettes. When cooled enough to handle, roll omelettes and cut into thin strips.
2. Heat oil in large saucepan and fry ginger until fragrant but not brown. Fry the mustard greens for about 10 minutes until fragrant. Add the grounded pork and fry until pork is no longer pink and cooked evenly, then add in the sauce ingredients, followed by the 4 cups of the broth. Stir to mix well and turn heat to low and simmer for about 15 minutes until greens are soft and sauce has thickened slightly. Add more broth to the mixture if you like it more soupy. Adjust seasonings to your taste.
3. Divide noodles into individual bowls and pour meat sauce gravy on top. Garnish with egg strips and fried garlic.
Printable Recipe

Chicken Satay with Peanut Sauce

2011-03-22T09:42:00.000-07:00

Satay or "Sate" was originated from Java, Indonesia. It is also popular in other Southeast Asian countries: Malaysia, Singapore, and Thailand. It is an authentic and a popular dish consisting of richly spiced meat (chicken, pork, beef) on bamboo skewers. The meat is grilled over a wood or charcoal fire and served with a spicy peanut sauce, onions, cucumbers and ketupat (pressed rice cubes.) When I was a kid growing up in Malaysia, my friends and I would wait anxiously for our regular satay vendor. On his shoulder he had a long wooden stick to carry two hugh rattan baskets--a hot charcoal stove on one, and the other basket his famous satay. We would squat near his hot stove and watched hungrily while he cooked our satay. Hmmm..it was the best Satay I've tasted!

Ingredients:

2-3 lbs chicken thigh meat
2 stalks lemon grass, crushed
bamboo skewers, soak overnight with a few drops of oil
oil for basting
Seasonings/Marinade:

3 tsp. cumin powder
2 tsp. cinnamon powder
5-6 shallots, diced finely

2 tsp. coriander powder

2 tsp. tumeric powder
1-2 Tbsp. curry powder
2 Tbsp. sugar

2 Tbsps. oil

1 tsp. salt
1 Tbsp. brown sugar

Peanut Sauce:

300 gms raw skinless peanuts, roasted
2 Tbsp. coriander powder
2 tsp. turmeric powder

2 tsp. ginger powder

2 tsp. galangal powder
2 tsp. cumin powder
1 onion, cut in chunks
3 cloves garlic
2 stalks lemon grass, grind finely

4 Tbsp. chilli paste

½ cup brown sugar
½ cup tamarind paste (or 3-4 Tbsp. tamarind, mix with water to get about ½ cup)

3 Tbsp. oil

Method:

1. Cut meat into 1-inch strips, drain and set aside. In a bowl mix the seasoning ingredients together to form a smooth paste. Taste and test the marinade--it should be spicy, salty and sweet, adjust to your taste. Add more chili if you want a spicier satay. Marinate the meat well with this mixture at least 4 hours or overnight. Pierce meat on bamboo skewers. Set aside in refrigerator while you prepare the dipping sauce.

2. To make peanut sauce: In a pan on medium heat, pan roast raw peanuts till golden brown. Cool, and grind peanuts to resembles like breadcrumbs. Set aside.

3. Mix all the spices, brown sugar and chilli to a paste. Heat 1 Tbsp. oil and fry mixture until fragrant until a thin layer of oil forms on top of mixture. Lower heat and add tamarind juice and let it simmer for about 5 minutes. Add sugar and 3/4 of the peanuts. If mixture is too thick, add a little more tamarind juce and a little more sugar if you like it sweeter. The taste should be spicy hot with a balance of sweet and sour taste.

4. Prepare charcoals for grilling. Grill meat over burning coal, constantly basting with cooking oil over the meat using the crushed lemon grass as a brush. Turn chicken over and baste with oil. Grilled till cooked on both sides.

5. To serve, arrange a few sticks of satay on a plate, accompanied with peanut sauce, sliced cucumber, onions, and compressed rice (ketupat)
Printable Recipe

White Chocolate Tart

2011-03-21T16:38:00.000-07:00

White Chocolate--what's there not to love about this exquisite ingredient? It's rich and full of flavor. This delicate and decadent tart is simply delicious for any occasion. Who can resist a slice?
Ingredients:
1 pack frozen short crust pastry, thawed
1 egg white, beaten
Tart pan(s) with removable bottom
aluminum foil
pastry weights or beans
Filling:
200 gm. white baking chocolate
450 gm. mascarpone cheese
5/8 cup whipping cream (150 ml)

Method:
1. Preheat oven to 350°F.
2. Roll out pastry crust to about 1-inch thick, and carefully place onto tart pan. Trim excess pastry. Line pastry surface with aluminum foil and spread pastry weights on top.
3. Bake in oven for about 20 minutes until slightly brown. Remove paper weights and brush over the pastry and continue baking for another 10-15 minutes until golden brown. Remove from oven set aside to cool.
4. To make the filling, break chocolate into small chunks. Place chocolate and half of the mascarpone cheese in a metal bowl over a pot of water simmering on medium low heat. Be sure that the water does not touch the bottom of the bowl. Stir the chocolate mixture with a wooden spoon until it is melted and smooth. Remove from heat and set aside to cool.
5. Pour the remaining mascarpone into the chocolate mixture. Beat with an electric beater on low speed until smooth. Fold and mix in the whipping cream.
6. Spoon mixture into the baked pastry shell. Chill for 5-6 hours until sets. Serve with fresh fruits if preferred.

Printable Recipe

Kheer

2011-03-20T18:08:00.000-07:00

Kheer is Indian for rice pudding and is quite similar to the western rice pudding. It is a traditional Indian dessert made with rice, sugar and cream. It is often flavored with cardamon and other delicate spices. This creamy rice pudding makes a great dessert served either warm or chilled.
Ingredients:
½ cup Basmati rice
4¼ cups of milk
4 cardamons, crushed
4 Tbsp. sugar
some chopped nuts for garnishing
some raisins (optional)
Method:
1. Wash and drain rice well. Bring milk, rice and spices to a boil over medium heat. Lower heat and simmer until rice becomes soft and translucent like porridge. Stir occasionally to prevent rice sticking to the bottom of the pot. Add more water or milk if mixture is too dry.
2. Add sugar and raisins (if used). Stir until sugar has dissolved. Remove cardamons before serving. Serve warm and sprinkle chopped nuts on top.
Printable Recipes

White HoneyComb Cake/Pak Tong Gou

2011-03-19T19:31:00.000-07:00

"Pak Tong Gou" is basically White Sugar Cake in Cantonese. It is a popular and classic street food in Malaysia. It is a steamed white spongy cake that is springy and the texture resembles a honeycomb when sliced. This is one of the many simple joys of my favorite childhood snack.
Ingredients:
1 cup sugar
2¼ cups rice flour
2 cups water
2 stalks of pandan leaves, knotted
1 tsp. pandan essense (if pandan leaves not available)
1½ tsp. instant yeast
2 Tbsp. lukewarm water
1 Tbsp. oil
A greased pan
Method:
1. Add rice flour into a mixing bowl, stir in half of the water and mix well.
2. Add sugar, pandan leaves or pandan essense and rest of water. Bring to a boil to dissolve the sugar. Remove from stove and let it sit to cool down slightly. Pour into the flour mixture and stir with well until a thick, gooey texture is achieved. Strain through a sieve and set aside.
3. Prepare yeast by adding water into a small bowl and sprinkle yeast on top. Let it sit undisturbed for about two minutes, then stir to dissolve the yeast. Set aside until the mixture becomes frothy. Note: If it does not bubble after five minutes, the yeast is no good as the water is either too hot or too cold. Discard and do it again.
4. Add the yeast mixture into the flour mixture and stir well to mix. Cover with a clean towel and keep in a warm place to allow the mixture to ferment between 5-8 hours. The mixture should be double in volumne and bubbly on the surface.
5. Add oil to the mixture and stir well. Pour into prepared tray and steam over high heat for 20-25 minutes. Allow cake to cook before slicing.
Printable Recipe

Indian Flatbread with Potato/Aloo Naan

2011-03-13T11:02:00.000-07:00

Naan is a popular leavened flat bread that is served by itself or with any curry sauce. The word, "Aloo" is potato and Aloo Naan is basically bread stuffed with potatoes and spices. It is easy to make at home and you can freeze them for up to a month.
Ingredients:
(Adapted by manjulaskitchen.com)
Potato Filling:
3 medium potatoes, peeled
1 chopped green pepper, seeds removed
1 tsp. cumin powder
½ tsp. mango powder (amchur)
1 tsp. garam masala
½ tsp. chili powder
½ cup cilantro, chopped
salt and pepper to taste
Dough:
2 cups all-purpose flour
1 tsp. active dry yeast
1 tsp. salt
1 tsp. sugar
2½ Tbsp. oil
2 Tbsp. plain yogurt
¼ tsp. baking soda
¾ cups lukewarm water
Others
¼ cup flour for rolling and dusting
2 tsp. ghee or clarified butter
some oil
a baking or pizza stone for baking
Method:
1. Preheat oven to 500°F with the baking stone on the middle shelf.
2. Add two tablespoon of lukewarm water into a small bowl and sprinkle dry yeast on top. Let it sit undisturbed for about two minutes, then stir to dissolve the yeast. Set aside until the mixture becomes frothy. Note: If it does not bubble after five minutes, the yeast is no good as the water is either too hot or too cold. Discard and do it again.
3. In a mixing bowl add sugar, salt, and baking soda to the flour and stir to mix well. Add oil and yogurt and mix to a crumbly dough (the mixture tends to be sticky). Add in the prepared yeast and water (only as needed to form the dough)
4. Knead the dough with your fingers until smooth in texture. Cover with a warm towel and keep in a warm place for 3-4 hours. The dough should double in size and volume.
5. Cut potatoes in halves and steamed them until they are tender and cooked. Remove and let it cool in a bowl. Once potatoes have cooled down, mash it to a fine texture without lumps. Add the rest of the fillings ingredients and season to taste.
6. Gently dust the rolling pin and counter top. Knead the dough for about two minutes and divide the dough into six portions. Divide the fillings into six smaller portions.
7. Roll the dough into a circle and place the potato filling ball in the center. Pull the edges of the dough to wrap the potato filling, pinching the edges to seal. Do the same to the rest of the dough and fillings. Set aside for about 3-4 minutes. Lightly dust one ball and roll it flat to a 5-inch circle. Do the same for the rest of the balls.
8. Turn oven to a high broil. Before putting the bread into the oven, oil the palms of your hands and flip naan between your palms to oil both sides of the bread. Place naan on the baking stone (2-3 at a time depending on the size of the baking stone) Bake for 2-3 minutes until the naan is puffy and golden in color. Remove and brush with ghee or clarified butter. Let the oven heat for another 3 minutes before baking the rest of the bread.
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Cook's Note: Be sure to check the expiration date on the yeast packet as dead yeast will not activate or bubble. The temperature of the water is also important for the yeast to activate. It should be lukewarm (between 110°-115°F), when tested with a thermometer. The water should be just warm to touch, like the temperature you would prepare a baby bottle.

Spicy Curry Noodles/Curry Laksa

2011-03-12T20:00:00.000-08:00

Curry Laksa, is a popular hawker’s food in Malaysia and Singapore. It goes by many names--Curry Laksa, Curry Mee or Laksa Lemak. It is a spicy noodle dish with a rich flavor of fragrant spices infused in coconut milk. What does the word, Laksa means? Literally, it is the Indonesian word for “ten thousand” perhaps inspired by the many different ingredients that can be placed on top of this noodle dish. There are two types of laksa: a coconut based soup and the tamarind based Assam Laksa. I’ve had many versions--the basic is a rich and spicy coconut gravy with fried tofu, bean sprouts, fish cake, hard boiled egg and cockles (a saltwater clam), accompanied with a hot chili paste. For this post, I will be making the coconut version which I will be prepare with chicken pieces and prawns. For you noodle lovers—shall I tempt you with a bowl of curry laksa?

Ingredients:
1 package cooked yellow or spaghetti noodles
½ lb. fresh prawns, pan fried and shelled
Fried tofu cubes (halved and quartered)
Cockles, scaled and remove meat (optional)
8 chicken thighs, cut into bite sized
1 canned coconut cream
1 ½ cans coconut milk
2 stalks Indian curry leaves
Cooking oil
Spices:
4 stalks lemon grass, chopped in 2-inch lengths
5 candlenuts (buah keras)
10 dried chilies, (pre-soaked in water)
1 piece belachan (2-inch)
1 red onion, chopped
5 shallots, sliced
2 cloves garlic
¾ cup dried shrimps, presoaked
2 tsp. turmeric
2 tsp. coriander powder (ketumbar)
Garnishing:
A handful of daun kesom and mint leaves
2 hard boiled eggs, sliced
Bean sprouts, scalded
Cucumber, julienned
Method:
1. Blend spices and pre-soaked dried shrimps to a smooth texture and set aside. Cook noodles according to instruction on package.

2. Heat 4 tablespoon of oil in frying pan over high heat. Add in curry leaves and blended spices. Reduce heat and cooked over medium heat, stirring constantly until mixture is fragrant and most of the liquid has evaporated, with a thin layer of oil on the surface.
3. Add in the chicken meat and fry until the meat is coated with the chili paste. Add in half of the coconut milk and bring to a boil for about 20 minutes or until the full flavor of the spices has impregnated the gravy. Then add in the coconut cream and bring to a boil before turning off heat. Season to taste and add more water or coconut milk if you prefer thinner gravy. Remove from heat and set in a cool place.
4. To serve, simply put a handful of scalded bean sprouts into individual serving bowl and top with cooked noodles. Scoop hot gravy over noodles and garnish with fried prawns, cucumber, daun kesom, mint leaves, eggs and chilli paste.
Cook’s note: You can cook the spice paste ahead of time and keep in the refrigerator. To remove the oily smell from fried tofu cubes, heat some hot boiling water in a pot and add in tofu. Cover and let steep for about 5-8 minutes. Squeeze out excess water from tofu when water has cooled down.
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Pork in Chinese Herbal Tea/Bak Kut Teh

2011-03-12T19:32:00.000-08:00

Bak Kut Teh, literary means "Meat Bones Herbal Tea" and it is a dish that is popular in Malaysia and Singapore. It is basically a hearty meal of various cuts of pork simmered in an assortment of Chinese medicinal herbs that is nourishing and healthy for the body. Legend has it that this soup originated with the Chinese migrants who worked as hard laborers in Southeast Asia during the 19th century. In order to have enough energy to cope with the demanding nature of their job, they needed a hearty breakfast and hence, this soup was conceived. My mother would usually make this from scratch and would get the herbal concoction from the Chinese medicine shop. A friend mailed me a few packages of these pre-mix Bak Kut Teh Herbs and I am going to give it a try.

Ingredients:
2 ½ lbs. pork bones
1 ½ lbs. pork spare ribs, cut into 2-inch length
1 ½ lbs. fresh side belly pork, cut into 2-inch length
Fried tofu puffs, halved and quartered
12 dried shitake mushrooms, pre-soaked with water
2 packets Bak Kut Teh
1 piece Dong Quai root, cut into pieces (Chinese angelica sinensis)
1 stick cinnamon
6 pieces star anise
2 whole garlic, unpeeled (pre-roast in oven)
5-10 peppercorns
½ cup soy sauce (good quality)
5 Tbsp. dark soy sauce
Butter Rice:
3 shallots, sliced thinly
rice
2 Tbsp. melted butter

Method:
1. Bring a pot of water to boil and add scald pork bones and meat for about 5-8 minutes. Remove from heat when there is a layer of scum or impurities floating on top. Rinse the meat and bones under running water and return to a clean pot.
2. Bring to a boil on high for about 20 minutes, add in mushrooms and roasted garlic. Reduce heat to low and simmer for about an hour until meat is tender. Remove the pork belly and spare ribs, leaving the bones, mushrooms and spices in the pot. Add soy sauces, fried tofu puffs and simmer for another hour. Season to taste if needed.
3. Fry shallots in one tablespoon of oil until crispy and brown. Remove and drain on paper towel. Wash rice and cook in rice cooker. Before the rice cooker's warm button comes up, quickly mix in melted butter and shallots into the cooked rice. Stir to mix well, and press warm button to keep rice warm.
4. To serve, spoon meat and tofu in a pot and pour in hot soup. Serve with steamed rice or butter rice.
Cook's note: If you want to make this soup from scratch, the ingredients are translated verbatim from the package. 20 g each of Chinese angelica sinensis root, 5 pieces licorice root, 10 gm chuan xiong, 2 cinnamon sticks, 30 gm. yu zu, 40 gm. dang shen, dried tangerine peel, dried cukor, and cloves.
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Samosas

2011-03-06T19:15:00.000-08:00

A samosa is a deep fried conical shaped turnover filled with potatoes, (peas) and spices. It is a Northern India specialty and is popular as an apertizer or an afternoon snack. Samosas are typically served with freshly made mint sauce and a sweet tamarind-date sauce. It really brings out the full flavor of this wonderful snack. Enjoy!
Ingredients: (Makes about 12)
Adapted and inspired by Manjula'skitchen)
1 cup all-purpose flour
2 tsp. soji or semolina flour
2 Tbsp. oil
pinch of salt
½ cup lukewarm water
Oil for deep frying (about 48 fl. oz)
Fillings:
4 medium sized red potatoes
½ red onion, minced
½ cup peas
3 Tbsp. oil
1 tsp. cumin powder
1 tsp. mustard seeds
½ tsp. red chili powder
2 tsp. coriander powder
2 tsp. garam masala
2 tsp. Amchur powder (dehydrated mango powder)
2 green chilies, chopped and seeds removed
Method:
1. Peel and pre-cooked potatoes until just tender but firm. Chop into small pieces.
2. In a mixing bowl, add flour, soji, oil and salt and mix well until it resembles fine crumbs. Add in water and knead to form a smooth dough for about 8-10 minutes. Leave in bowl to sit for about 20 minutes.
3. Heat oil in frying pan over medium heat. sauté onion and chilies until soft for about 2 minutes, followed by the rest of the spices. Fry until fragrant, add peas and potatoes. Season to taste with salt and pepper. Remove from heat.

4. Roll dough into a log and divide into six equal portions. Take a portion of the dough and roll into a 5-inch round and cut into half. Take a piece of the half circle and gently moisten with some water around the edges. Take the two corners and shape into a cone. Use your fingers to pinch to seal the edges. Hold the cone between your thumb and fingers (like holding an ice cream cone) and stuff the inside with samosa filling. Pinch and seal the top openings to close the edges and make sure no fillings is poking through the dough. Do the same to the rest of the dough.

5. Heat oil in deep frying pan on high until bubbling, reduce to medium heat. Using a ladle slowly drop 2-3 samosas into the oil and fry until golden brown. Remove and drain on paper towels. Serve with sauce.Tips: The oil is hot enough when you insert a dry chopstick and it is bubbling at the chopstick tip. It should register between 350 and 375 F. Always add enough oil to submerge the food to be deep-fried, making sure there is enough space at the top of the pot or wok for the oil level to rise when the food is dropped in.

Cook's note: You can freeze uncooked samosas for at least a week. Simply heat oil and fry them.

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Tangy Mint Sauce

2011-03-06T19:11:00.000-08:00

This is another delightful sauce to serve with Samosas. It is made with cilantro, mint and jazz up with lemon juice. It is easy and simple to make.

Ingredients:
1 big bunch of cilantro, washed
½ cup mint leaves, washed
1 green serrano chili, chopped and seeds removed
½ tsp. cumin powder
1 small piece of ginger
juice from 3 lemons
3 Tbsp. sugar
3-4 Tbsp. warm water
1 tsp. oil
salt to taste
Method:
1. Blend all the above ingredients, except the cilantro and mint leaves into a fine paste. Add the cilantro and mint in batches and blend. Add some more water if needed. Season and adjust taste with lemon juice and sugar. Remove and store in refrigerator or freeze them immediately to retain it's green color.
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Tamarind and Date Sauce

2011-03-05T18:58:00.000-08:00

This is a tangy and sweet sauce to serve with Samosas. It is made with concentrated tamarind paste and dried dates. You can easily get the tamarind paste in Indian grocery stores.
Ingredients:
½ cup tamarind paste
½ cup chopped dried dates
2 Tbsp. sugar
¼ cup water
Method:

1. Blend the above ingredients to a smooth texture. Remove and pour mixture into a small saucepan cook on medium heat to dissolve sugar. Season to taste with more sugar or add enough water if mixture is too thick.
2. Remove from heat and store in refrigerator for up to a week.
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Couscous with Spinach & Sundried Tomatoes

2011-03-03T18:18:00.000-08:00

Couscous is pasta made from semolina (the hard part of wheat) and shape into pellets that resembles tiny grains of pasta. There are a few variety of couscous: Moroccan, Israeli and Lebanese. The former is the most common and cooks quickly, while the latter two are larger in size and take longer to cook. To complement and enhance the flavor you can add an endless selection of ingredients. One of my favorites is chopped nuts, cheese and dried fruits to give it an exotic flair. Here’s my recipe for this Mediterranean-inspired dish. You can also serve this as a side dish with your meat dishes. Enjoy!

Israeli couscous

Ingredients:
1 cup Israeli couscous or Moroccan couscous
1 ½ cups vegetable or chicken broth
1 bunch baby spinach
1 small onion, finely chopped
½ cup dried tomatoes, chopped
½ cup raisins
½ cup toasted pine nuts or almonds
1 Tbsp. butter or olive oil
1 tsp. garlic, chopped
1 tsp. oregano
1 tsp. thyme
1 Tbsp. lemon zest
a pinch of salt
dash of paprika
crumbled feta cheese (optional)
Method:
1. In a saucepan, add a tablespoon of olive oil and sauté couscous over medium heat until it is light browned about 5 minutes. Slowly add in the vegetable or chicken broth (if used) and bring to a boil. Reduce heat to medium low and cover. Simmer for about 10-12 minutes until liquid is absorbed. Remove from heat and keep warm while you prepared the rest of the ingredients. Note: If using Moroccan couscous, bring water or broth to a boil and add couscous. Cover and remove from heat and set aside.
2. In a skillet, sauté onions and garlic in some oil until tender. Stir in dried spices, tomatoes, and raisins. Fry until well mixed and fragrant. Add in spinach to cook until slightly wilted, then add in the pine nuts.
3. Using a fork to fluff the cooked couscous and mix it with the spinach mixture. Season to taste and sprinkle lemon zest or feta cheese (if used) on top. You can serve this as a side dish for those of you who love
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Chinese Herbal Soup

2011-03-01T17:40:00.001-08:00

Soups are important in most traditional Chinese household. This is one of my favorite as it is nutritious and easy to prepare. It is good to have this soup any day of the week as it is energizes the Qi and nourishes the body. The herbs can be found in Chinese medicinal halls or Chinese supermarkets.

Ingredients: (serves 2-4)
10 pieces "Tong Sum" (codonopsis pilosula)
10 pieces "Wai San" (rhizoma dioscoreae)
10 pieces "Park Kei" (astragulus root)
½ cup "Kei chi" or wolfberries (fructus lycii)
10 dried red dates
2 lbs pork bones
1-2 lbs lean pork

Method:
1. Rinse pork bones and cut meat into thick chunks. Add meat and enough water to a big pot and bring to a rolling boil. Remove and rinse off the scums and impurities until water runs clear.
2. Add enough water to cover the meat and return to stove and bring to a boil. Cut dried herbs in short lengths and add into the soup. Cook on high heat uncover for about 10 minutes. Return lid to the pot and simmer on low for about 3 hours or until meat is soft and soup is fragrant from the herbs. Season with salt.
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Steamed Happy Prawns with Bean Sauce

2011-02-27T14:04:00.000-08:00

One of my favorite ingredient is tofu as it is rich in protein and low in calories. Tofu is soft and bland, and has very little flavor, therefore it is often marinated and seasoned well to paired with other savory or sweet dishes. There are many types of tofu that you find in most supermarkets. This recipe illustrate a savory version of the serving tofu. Enjoy!

Ingredients: (serve 3)
4-6 large prawns
1 soft tofu
cilantro for garnishing
Sauce:
2 pips of garlic, minced
1 tsp. minced ginger
1 tsp. lemon peel, minced
1 Tbsp. red pepper, cut in small cubes
½ tsp. fermented soy bean or bean paste
½ tsp. oyster sauce
1 tsp. dark soy paste
1 tsp. honey
½ tsp. sesame seed oil
½ tsp. Chinese cooking wine
1 tsp. cornstarch, mixed with a little water
dash of pepper
Method:
1. Wash and remove heads and shells from prawns, leaving the tail intact. Using a small knife, slit along the back and remove the black thread, rinse well and wipe dry. Poke a small opening in the front part of the prawn and pull the tail and insert into the hole. Set aside.

2. Cut tofu in 4-6 squares and carefully place on steaming tray or individual small dish. Set aside.
3. Mix the sauce ingredients: soy sauce, bean sauce, wine, honey, sesame oil, oyster sauce, and cornstarch in a bowl. Heat pan with some oil and fry ginger and garlic until soft but not brown. Add in the tangerine peel if used, red pepper, followed by the sauce mixture. The mixture will thickens, add warm water and adjust seasonings accordingly to your taste. Remove from heat. Place the prawns on top of the tofu and pour sauce on top.
4. Heat water in a steamer and steam for 5-6 minutes. Remove and sprinkle with cilantro and serve warm.
Cook's Note: Another option of serving is to cook the prawns with the sauce and add in half of the tofu. Use the frying ladle to break the tofu and stir to mix with the prawns and sauce. Remove and serve.

Tips: Tofu are best consumed within a day or and is bad when it starts to look slimy and develops a stale smell.

Baked Stuffed Sombreroni

2011-02-26T22:37:00.000-08:00

I found this adorable pasta over the holidays at a specialty shop in Palo Alto. They have a good selection on display of the different type’s of pasta in shapes of flowers, bow ties, and much more. I was fascinated by this particular one in lovely stripes of yellow, red, orange and green. Sombreroni, or large Mexican hats are little fun-shaped pasta. Made by Pozzo del Re, this colorful pasta is hand crafted in

Italy

. The hues of green, red, orange, and yellow stem from natural and dehydrated ingredients that are added to the flour mix. Green is from spinach, yellow is turmeric, red is tomato or beet root. Bon Appétit!
Ingredients:
10 Sombreroni shells
¾ lb lean ground beef
½ onion, finely chopped
2 cups spinach, chopped
2 clove garlic, minced
1 egg, beaten
1 tsp. ground nutmeg
½ cup bread crumbs
½ cup Parmesan cheese, grated
½ cup cheddar chesese, grated
1 jar good quality spaghetti sauce
1 Tbsp. olive oil
salt and pepper to taste
cilantro for garnishing
Method:
1. Preheat oven to 375°F. Cook pasta shells according to directions on package.
2. Heat oil in skillet and sauté onion and garlic until soft. Add ground beef and fry for about 5 minutes, then the chopped spinach. Stir to mix well and remove from heat. Drain off excess oil.
3. Mix in the breadcrumbs, nutmeg, only half of the cheeses, and then followed by the egg mixture. When mixture is cool enough to handle, stuff cooked shells with the mixture.

4. In a baking tray, spread half of the spaghetti sauce. Arrange stuffed shells side by side into baking dish. Spoon remaining sauce over shells and sprinkle with the rest of the cheeses. Cover with aluminum foil and bake for 30-35 minutes until sauce and cheese are bubbly and cooked through. Remove from oven and sprinkle the top with the rest of cheeses and cilantro. Serve warm.
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Pan Fried Sticky Rice Cake/Nian Gao

2011-02-25T16:41:00.000-08:00

After the Chinese New Year, one of the festive goodies to enjoy is Fried Nian Gao. It is a round sticky brown cake made from glutinous rice and sugar. You can find them on display weeks before the Chinese New Year. It is auspicious to eat this cake during this time of the year as the word, "nian gao" signifies "every year higher" in Chinese. In other words, eating this will bring much prosperity and wealth for the year. You can steam it to soften the cake and coat with fresh coconut, or pan fried it with batter. Whichever way you decide to cook this, it is simply delicious with tea.

Ingredients:
6-8 pieces sticky rice cake, (sliced into ¼ inch thickness)
1 small yam or sweet potato, (sliced into ¼ inch thickness)
½ cup all-purpose flour
Method:
1. Mix flour, egg and water in a bowl until smooth and free from lumps. The mixture should be thick enough to coat the mixing spoon. Adjust water if necessary.
2. Arrange one slice of sticky rice cake between 2 slices of yam or sweet potato. Heat enough oil in pan on medium high. Dip slices of cakes into the batter to coat all sides evenly and fry in oil on both sides until golden brown. Drain on paper towels and serve warm.
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Pandan Jelly

2011-02-13T07:58:00.000-08:00

This jelly is made with agar-agar powder and flavored with pandan essence. Pandan, or screwpine is a fragrant green leafy plant that is a widely grown in Malaysia. The leaves are used in cooking rice and the juice is extracted from the leaves to enhance the flavor in desserts and cakes.
Ingredients:
1/2 cup sugar
5 cups water (6 cups if you like a softer jelly)
1 can coconut cream (400 ml)
1 box Agar Agar Powder (6 ozs)
1 tsp. pandan paste
a pinch of salt
jelly mold or stainless trays
Method:
1. Rinse molds and set aside. In a medium saucepan over medium heat, bring water, salt, pandan paste and sugar to a boil. Pour in Agar Agar powder and stir to mix until it dissolve completely. Reduce heat to a simmer for another minute.
2. Pour half of this mixture into jelly molds leaving room for the second layer. Set aside to cool.
3. Mix coconut cream until it is free from lumps and stir into the jelly mixture that is on the stove. Reheat over medium heat. Remove and gently pour this gently over the 1st layer. Chill and leave to set in the refrigerator. Unmold and serve cold.
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Water Chestnuts Jelly/Ma Ti Gao

2011-02-11T06:06:00.000-08:00

Water chestnuts is a brown knobby vegetable that resembles a small bulb. Don't be mistaken by its name--as it is not a nut but an aquatic vegetable that grows in wet muddy marshes. You can buy it fresh or canned in most Chinese supermarkets. It has a crunchy texture with a delicate and nutty flavor. This dessert is another treat to prepare for the Chinese New Year.
Ingredients:
3/4 cup sugar
1 cup water chestnut flour
1/4 cup dried chrysanthemum flower
2 1/2 cups water
10-12 wolfberries or goji berries (pre-soaked some water to soften)
10 water chestnuts, peeled and chopped finely
Method:
1. In a medium saucepan, heat water, chrysanthemum flowers and sugar. Stir until sugar has dissolves and lower heat and cook for another 5-8 minutes. Remove from heat and filter away the chrysanthemum.
2. Return liquid to saucepan and add wolfberries, water chestnuts and cook and bring to a boil over medium heat. Stir in water chestnut flour slowly and whisk briskly to dissolve. Remove from heat and pour into a bowl or jelly mould to cool and chill overnight in the refrigerator. Unmould and serve or cut into thick slices and pan-fried with a little oil.
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Three Precious Gem Noodles

2011-02-06T08:35:00.000-08:00

Here's a simple dish using what's leftover from the roast duck meat I've made yesterday. You can use any variety of noodles and vegetables of your choice.
Ingredients:
1 cup cooked noodles
½-1 cup cooked duck meat (shredded)
1 piece ginger, julienned
1 cup bok choy, chopped
2 leaves cabbage, cut thinly
1 Tbsp. soy paste
1 Tbsp. duck oil (from duck fat, optional)
pepper to taste
Method:
1. In a frying pan over medium heat oil and fry ginger until fragrant. Add in the duck meat, then cabbage. Fry until the cabbage has just turn soft, then add in the bok choy to cook.
2. Stir in the soy paste and mix with the vegetables. Lastly toss in noodles, stir and season to taste. Serve warm.
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Crispy Roast Duck

2011-02-05T17:38:00.000-08:00

Whenever I have a craving for duck, I would drive to Chinatown and bring home a roast duck. They are the ones that you see hanging in the shop window. I love to eat it while it is still warm as the skin is crispy and the meat is succulent and delicious. It is great serve over rice or noodles. For years, I am intimidated by the thought of roasting a duck as someone told me that it takes hours of skillful preparation and roasting. Well, I figured it is worth giving it a try. You can buy frozen duck in the freezer compartment in most supermarket, or pre-order a fresh one in some Chinese supermarket.

frozen duck

gently score skin surface

after an hour of roasting

poke skin all over

follow steps to roasting and final glaze

Ingredients:
1 whole duck (4-5 lbs)
Glaze:
½ cup honey
¼ cup orange juce
2 tsp. plum sauce
1 tsp. orange flavored water
2 Tbsp. soy sauce
Method:
1. Preheat oven to 350°F. Wash duck and remove giblets and fat, remove and quills by pulling it out with a tweezer. Pat dry with paper towel. Use a knife and gently score the surface of the skin by slicing through the skin and fat (this process remove excess fat when cooking). Rub inside and outside with salt and truss with cooking twine.
2. Place breast side-up in a baking rack and roast for an hour. Pull out, poke skin all over and roast further for another hour breast-side down.
3. Repeat Step 2 and turn duck each time reversing positions (breast-side up or down) for the next hour of roasting.
4. Mix the glaze ingredients in a small saucepan and bring to a simmer. Season to taste. (This recipe makes a substantial amount, but you can vary the quantities according to your needs)
3. At the final 3rd hour, increase heat to 400°F. Turn duck breast-side up brush duck with glaze and roast further for another 10 minutes until duck has a nice mahogany color and golden. Insert a meat thermometer into the thickest part of the duck until the temperature is 165°F. Remove and cool duck completely before carving. 5. Drain pan drippings and strain into remaining glaze. Reheat and thicken slightly with some cornstarch and serve with duck on the side.
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Soba Noodles in Homemade Broth

2011-01-22T23:06:00.000-08:00

Noodle is my all-time favorite comfort food. I can have it any day of the week. The different types of noodles come in various shapes and texture--to name a few: soba, udon, ramen, egg noodles, vermicelli. The variation of cooking them is endless, as it can be stir-fry, used in soups or made into dumplings. This is my humble oodles of noodles, perfect of this wintry weather. Enjoy!
Ingredients:
3 cups of homemade broth
10 dried shitake mushrooms, soaked in water to soften
2 slices of fresh ginger
1 cup baby spinach (or any fresh vegetable of your choice)
1/2 lb cooked shrimp
1 tsp. Furikake (Japanese gourmet topping. I used the one with a combination of sesame seeds, nori & bonita flakes)
Cooked udon or soba noodles
Method:
1. In a large saucepan, add broth, ginger and bring to a boil. Sqeezed out most of the ater from the mushrooms and add to the soup. Turn heat to medium low and simmer for about 20 minutes.
2. Cook noodles according to the instructions on the packet. Drain and keep warm. Heat water in a saucepan and scald vegetables. Remove and drain vegetables, add in the shrimps to cook.
3. Serve noodles with hot soup, arrange vegetables, shrimps and sprinkle Furikake seasoning on top.
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Sesame Balls/Jin Dui

2011-01-21T14:01:00.000-08:00

"Jin Dui" are deep-fried balls stuffed with a sweet paste and coated with sesame seeds. It is sweet with a chewy texture. You can make it with or without the filling--it is equally enjoyable. Because of its round shape and golden color, it resembles gold coins signifying a symbol of wealth and good fortune. I'll be sure to have it this Chinese New Year in hope to increase my fortune.
Ingredients:
3 cups glutinous rice flour
½ cup sugar
1 cup water
1 cup white raw sesame seeds
1 cup lotus seed paste or red bean
oil for deep frying
Method:
1. In a bowl, add sugar, water and stir until dissolved. Add in the flour and mix until mixture forms a ball. Dust hands with some flour and knead into a smooth dough. Roll out the dough on a flour board into a long roll and cut into 2-inches pieces. Pour sesame seeds into wide bowl and set aside another bowl of water.
2. Flatten each piece into a round and place a spoonful of fillings (red bean or lotus seed paste) into the center and gather and pinch the edges to seal completely. Roll the filled dough into smooth ball; dip lightly in water quickly and coat with the sesame seeds. Do the same with the rest of the dough.
3. Heat enough oil in a deep pan; reduce heat to medium high and fry a few dough balls until it expands and golden in color, about 5 minutes. Remove and drain on paper towels. Serve warm.
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Peaceful Peas with Béchamel Sauce

2011-01-20T18:13:00.000-08:00

This installment is inspired by my daughter, who responded to one of my recent posts. Here's an excerpt of her message. "Are you going to start adding modifiers to all of your recipe titles? Will the next one perhaps be peaceful peas in white sauce? (I hope you realize I'm just teasing you!) smile you are loved and appreciated by your family - Miska." So here you go Melissa, just enjoy it for the word play, fun and I love you :)
Ingredients:
2 Tbsp. all-purpose flour
2 Tbsp. butter
1 cup warm milk
salt and pepper
cooked peas
Method:
1. In a saucepan over medium heat melt butter and add in flour. Stir to mix until mixture is free from lumps. Gradually stir in warmed milk and whisk vigorously as it will thickens. Add more milk depending on desired consistency. Season with salt and pepper and serve warm with cooked peas.
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Tapioca Cake/Kuih Bengka Ubi Kayu

2011-01-15T10:26:00.000-08:00

Tapioca or cassava is a tuberous root vegetable that is widely grown in the tropical and subtropical countries. The root has a thick skin and it is peeled and cooked before eating. I used to just steamed them and eat with sugar. This is another simple to prepare Malaysian snack that I love to share.
Ingredients:
2 lbs tapioca, shredded
250 gm. thick coconut milk
50 gm. grated coconut
2 ¼ cups sugar
3 eggs, beaten
2 tsp. sago flour (optional)
pinch of salt
baking pan
Method:
1. Preheat oven to 350°F. Lightly greased baking pan.
2. Put tapioca in a muslin bag and sqeezed out most of the water. Add this into a large bowl and mix in the rest of the ingredients.
3. Pour mixture in prepared pan and bake in oven for about half and hour until most of the liquid has evaporate. Reduce temperature to 300°F and bake for another hour until cooked. Test doneness by inserting a toothpick at the center of the cake. If it comes out clen, it is cooked.
4. Remove from oven and allow to cool completely before unmolding the cake. Allow the cake to cool before cutting. (I let mine cool in the refrigerator)
Printable Recipe

Three Grains Hopeful Porridge

2011-01-02T13:24:00.000-08:00

These days, I am inspired to cooking healthy meals with whole grains that I buy in bulk. Grains are wholesome and nutritious—they are high in carbohydrates and fiber which provide energy to your brain and muscles. They are great with soup and stews or as a side dish. I was thinking of someone dear when making this porridge. I've added his favorite ingredients (corn and carrots) to give the porridge a natural sweetness and color.

Top: barley, millet, wheat

Ingredients:
2 cups organic chicken broth
1/4 cup millet
1/4 cup whole wheat
1/4 cup barley
1/2 cup corn
1/4 cup carrots
salt and pepper to taste
1 bay leaf
1 tsp. dry herbs (marjoram, thyme, rosemary)
1 egg, beaten
Method:
1. Wash grains and soaked in water with a pinch of salt overnight. Rinse under running water and set aside.
2. In a large pot add chicken broth, grains, corn, carrots, bay leaf and herbs. Bring to a fast boil for about 10 minutes uncovered. Remove any foam on top with spoon. Turn heat down to simmer and cook until water has reduced and grains are soft not grainy. Stir in beaten egg and let it cook for another minute, season with salt and pepper. Dish out into individual bowls and serve warm.
Printable Recipe

Tri-color Wishful Prawns

2011-01-01T16:06:00.000-08:00

Hello, I sincerely hope you all had a nice holiday with your loved ones. The year 2010 was a busy and eventful one for me. Many things happened--some good and some not so well. Anyway, isn't what life is all about? With a positive outlook and faith that all bad things will come to an end--I shall celebrate this day with a simple dish using some of my favorite ingredients. To start off the New Year with good tidings and blessing, I've decided to post a few dishes with inspirational wordings.
Ingredients:
8 whole prawns, shelled intact and deveined
1 cup baby spinach
6-8 dried shitake mushrooms, soaked with water
1/2 cup corn
1/2 cup canned kidney beans
1 pip garlic, minced
2 slices ginger, minced
1/4 cup chicken stock
2 Tbsp. oil
salt and pepper
Method:
1. Pat prawns dried and season with a dash of pepper and salt. Squeeze out most of the water from the mushrooms and slice into strips.
2. Heat frying pan with oil and fry garlic and ginger until fragrant and not brown. Add in mushrooms and some of the chicken stock and fry until mushrooms has absorbed most of the liquid. Remove and set aside.
3. Reheat pan over medium high and cook shrimps until the shells turn red in color. Add in the corn, kidney beans, spinach and chicken stock. Simmer for about 5 minutes and stir in the mushrooms and prawns to mix. Season with salt and pepper and serve warm.
Printable Recipe

Pan-Fried Garlic Noodles

2010-12-11T09:43:00.000-08:00

I had this noodles at a restaurant in Palo Alto and am impressed on this easy to prepare dish. The ingredient is garlic and butter and oodles of noodles. I loved how the butter and garlic compliment each other to create a simple and light meal. Needless to say, this dish will keep the vampires at bay!

Ingredients:
1 packet fresh Chinese egg noodles (15 oz)
1 whole garlic, peeled and minced finely
1 tsp. chicken bouillon
2 Tbsp. butter
1 Tbsp. vegetable oil
salt and pepper to taste

Method:
1. Cook fresh noodles accordingly to the instructions on the packet.
2. In a frying pan, heat oil on high and toss in noodles. Toss and stir noodles in the hot oil for about 8 minutes. Remove from heat and keep warm.
3. In the same pan, heat butter on medium until butter has melted. Add in minced garlic and chicken bouillon. Fry for about 8-10 minutes until garlic has turned soft but not brown. Remove from heat and add noodles to mix completely with the garlic oil. Season to taste with salt and pepper.
4. Serve immediately.
Printable Recipe

Springerle

2010-12-04T10:11:00.000-08:00

Springerle is a white anise-flavored German cookie with an embossed design made by pressing into a special mold onto rolled-out dough. The cookies are then left out to dry before baking. This is a hard cookie and stores well for weeks. You can easily find the rolling pin or molds in specialty baking stores. I found mine in an antique store.

Ingredients: (makes about 50 cookies)
4 eggs
2 cups sugar
2 tsp. anise extract or oil
4½ cups Pillsbury Softasilk cake flour
Greased baking sheets
Method:
1. In a mixing bowl, beat eggs until fluffy and light. Mix in the anise extract into the egg mixture. Add in sugar gradually and beat in to mix. Fold in the flour and extract. Mix until it forms into a dough.
2. Roll out dough onto a floured surface to about ½ inch thickness. Dust the Springerle rolling pin with some flour, remove excess flour and press the design frimly onto the dough.
3. Cut cookies apart with a pizza cutter between the guide lines and cut each piece out carefully. Place them on lightly greased baking sheets. Cover and leave out to sit in a cool place overnight to dry.
4. Preheat the oven to 375°F. Place cookies in oven and quickly reduce to 300°F. Bake until cookies turn from pale to light yellow. This takes about 8-10 minutes. Do not let it turn brown.
5. Remove and let cool on wire rack. Store in airtight containers.
Printable Recipe

Grilled Asparagus with Pancetta

2010-12-02T07:32:00.001-08:00

This is a simple and light dish for a weekend brunch. I love the flavor of pancetta with the asparagus spears. It also taste great with Holandaise sauce.
Ingredients: (serves 2)
12 asparagus spears
2 ozs. thinly sliced pancetta
2 slices bread (whole wheat or rye)
2 eggs
1 Tbsp. unsalted butter, softened
1 egg yolk
sea salt and pepper
Method:
1. Preheat grill or broiler. Bring a pot of water to boil and prepare a bowl of ice water on the side.
2. Cook eggs for 8 minutes (longer if you don't want a soft center) in boiling water, remove and place in ice water to cool. When cool enough to handle, peel shells and cut into half or chop in small pieces.
3. Discard any tough ends of the asparagus spears, wrap a slice of pancetta around middle of a pair of spears. Grill wrapped asparagus until pancetta is crispy.
4. Cut two pieces of bread with a round biscuit cutter, remove the middle and discard edges. Brush both sides of bread with softened butter. Grill bread on each side and set aside.
5. Mix olive oil with lemon juice and season with salt and pepper. Place a slice of bread on serving plate, drizzle with lemon/olive oil dressing; top with grilled asparagus and cooked egg.
Printable Recipe

Lentil Soup

2010-11-26T14:07:00.000-08:00

Here's to an ultimate soul food to warm the holidays. Lentil soup is nutritious and wholesome and full of flavor. It is low in saturated fats and high in protein, iron and a good source in dietary fiber. It is great served with toasted crusty bread.

Ingredients:
1 cup French lentils (packaged from Trader Joes)
1 small red onion, chopped finely
1 carrot, chopped finely
1 stalk celery, choped finely
2 cloves garlic, chopped
2-3 tsp. curry powder
1 tsp. cumin
1 tsp. thyme
3 cups organic chicken stock
1 Tbsp. olive oil
1 green scallion, sliced
1 lemon, cut into wedges
Method:
1. Heat oil in a large pot over medium heat. Add onion, carrot, celery and fry until onion is translucent, stirring to prevent sticking. Add garlic, cumin and thyme and fry for another 5 minutes. Stir in curry powder and fry for another minute, stir in stock (add more water/stock to thin to desired consistency)
2. Stir in curry powder, cumin and thyme and fry until fragrant. Add in the lentil and stock, salt and pepper to pot. Increase heat and bring to a boil, then simmer until lentils are tender. Season to taste with salt and pepper.
3.Serve warm with scallions onions, lemon wedges and crusty bread.
Printable Recipe

Creamy Pumpkin Pie

2010-11-25T18:44:00.000-08:00

What is Thanksgiving without this traditional dessert--it is the highlight of the occasion. This pie is my all-time favorite as it delicious and easy to prepare. An interesting article that I read while waiting in line for my appointment, was the smell of pumpkin increase sexual arousal in some men faster than in perfume. I am not sure what scientific evidence is it based upon--but it is really interesting to know how some food has certain characteristics to human behavior. So, readers any comments?

Ingredients: (adapted from Paula Deen's)
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
¼ cup melted butter
1 teaspoon vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground ginger, optional
¼ tsp. ground allspice
1 piece pre-made pie dough
Method:
1. Preheat the oven to 350 degrees F.
2. Put the thawed pie crust onto the pie pan and pinch the edges to form a decorative pattern. Put the pie shell into the freezer for an hour to firm up. Remove and put a piece of aluminum foil to cover the inside of the shell and fill up with dried beans or pie weights.
3. Bake for 10 minutes, remove foil and pie weights and return to bake for another 10 minutes until crust is dried out and turn slightly brown.
4. In a large bowl, beat cream cheese until soft. Add the pumpkin and beat until combined, then add sugar and beat until mixture is combined. Add the eggs, half-and-half, and melted butter, and beat until well. Lastly add in the vanilla, cinnamon, allspice and ginger, if using, and beat until incorporated.
5. Pour the filling into the warm prepared pie crust and bake for about an hour, or until the center is set and not wobbly. Place pie on a wire rack and cool to room temperature. Cut into slices and serve with whipped cream.
Printable Recipe

Chestnut and Fennel Corn Bread Stuffing

2010-11-25T17:43:00.000-08:00

What is Thanksgiving without it's stuffing! A friend sent me this recipe years ago and I've decided to give it a try. You can easily substitute chestnuts with these ones that I found in the Asian grocery market. It is quite good and convenient.

Ingredients:

1 medium fennel bulb, trimmed and cut into cubes

1 apple, cored and chopped into cubes
3 sticks celery, chopped into cubes
1 cloves garlic, minced finely

1 small red onion, minced finely

½ cup dried cranberries

½ cup raisins

½ stick of butter

1 cup chestnuts, chopped

1 cup organic chicken broth

1 package corn bread stuffing mix

2-3 uncooked sausage, chopped

some melted butter for greasing

salt and pepper
Method:
1. Preheat oven to 350°F. Grease a casserole dish or baking pan with melted butter. In a large skillet, brown sausage meat until cooked through and starts to brown. Drain excess fat and transfer sausage to a bowl.
2. Melt butter in skillet over medium heat, add onions and garlic, fennel, celery and cook in butter until tender, stirring occasionally. Add in apples and cook for another minute, then add in the cranberries, chestnuts, raisins and bread stuffing and stir to mix. Stir in sausage, broth and season to taste with salt and pepper. (add more water or broth if you like a moister stuffing)

3. Transfer to baking dish, cover with lid or tent with aluminum foil. Bake for about 20-35 minutes. Remove lids or foil and bake for another 15 minutes until thermometer reads 165°F and is lighty browned.

Printable Recipe

Cornish Game Hen with Cumberland Sauce

2010-11-22T20:10:00.000-08:00

Cornish Game Hen, or Poussin is a very young chicken. The meat is tender and juicy and takes less time to cook. This dish will be festive for any occasion!
Ingredients: (4 servings)
2 Cornish Game hens, cut into halves
2 large orange
¾ cup Port
4 Tbsps. red currant jelly
3 tsp. Dijon mustard
3 tsp. red wine vinegar
salt and pepper
1 baking tray

Method:
1. Preheat oven to 450°F. Slice enough peel from one orange with a vegetable peeler. Slice the other orange into half and slice into thin slices. Squeeze juice from remaining oranges to measure ½ cup, set aside.
2. In a small saucepan, combine Port, jelly and orange juice and peel. Bring mixture to a boil over medium-heat, stirring with a wooden spoon until jelly melts. Reduce heat to low and simmer for about 5-8 minutes. Remove from heat and whisk in mustard and vinegar. Set aside to cool.
3. Wash and pat hen dry and insert slices of orange under the skin of each halves of hen. Season with salt and pepper on both sides. Arrange on baking tray and roast for about 15-20 minutes.
4. Brush the hen pieces with half of the sauce and continue to roast until the hen are cooked through and the skin is golden brown for another 20-30 minutes Note: Juice should run clear when pierced with a small knife and/or test with a cooking thermometer)
5. Remove and cover to keep warm. When cool enough to handle, cut into quarters and transfer pieces to individual warmed plates. Scrape drippings from pan and add into remaining sauce. Gently reheat sauce and spoon over hen pieces. Serve with fresh orange slices and other complimentary side dishes for the occasion.

Printable Recipe

Brussels Sprouts, Squash with Vinaigrette Dressing

2010-11-21T17:54:00.001-08:00

Brussels sprouts is a cultivar of the cruciferous family, which includes cabbage, collard greens, and kale. The leafy green buds, resembles miniature cabbages that offshoot from a single thick stalk is an interesting vegetable! It has a slightly bitter taste when it is overcooked. Instead of steaming or boiling it, I am going to pan roast them and serve it with a medley of fruits and vegetables for color.

Ingredients: (serves 2)
¾ lb Brussels sprouts, trimmed and cut in half
1 small squash, cubed
½ cup sliced pancetta or bacon, diced
1 small red onion, sliced
½ cup dried cranberries
pepper to taste
2 Tbsp. olive oil
¼ cup Vinaigrette dressing of your choice
Method:
1. Preheat oven to 425°F.
2. In a skillet, heat some oil over medium heat and fry pancetta or bacon until crisp and golden brown. Drain on kitchen towel. Add some more oil, and fry the onions until soft and slightly brown. Toss in Brussels sprouts and mix to combine for about 5 minutes, then add in the squash. Stir to mix.
3. Roast the vegetables until they are cooked through and golden.

4. Remove and toss in cranberries. Transfer to platter and dress the top with remaining pancetta or bacon. Serve warm with dressing on the side.

Printable Recipe

Savory Herbed Glazed Nuts

2010-11-20T15:28:00.000-08:00

During the holidays I like to prepare this snack as special treat for family and friends. It is crunchy with a sweet and peppery flavor. The ingredient, egg white coats the nuts beautifully and gives it a nice shine. You can use any variety of raw nuts and serve with some dried fruits for color. Better yet--share the joy with this heartfelt gift from the kitchen to your love ones. Bon Appétit!

Ingredients:
4 cups whole nuts (pecans, walnuts, cashew or almonds)
1 egg whites, mix with 2 tsp. water
1/2 cup sugar (or maple syrup)
1 tsp. chili powder (½ tsp. for less spicy)
2 tsp. thyme
2 tsp. tarragon
1 tsp. ground allspice
1 tsp. cumin
Method:
1. Preheat oven to 350°F. Beat egg whites until white and frothy. Mix sugar, rest of spices ingredients in a large mixing bowl. Stir in egg white and nuts, mix well to coat nuts. Spread nuts evenly on a baking sheet(s).

2. Bake for 15 minutes, remove and stir to separate nuts to bake evenly. Return baking sheet to oven, reduce oven to 250°F. Bake for another 15 minutes until nuts are golden brown.

3. Remove from oven to cool completely. Store in airtight containers for up to a week.
Printable Recipe

Rugelach

2010-11-14T20:15:00.000-08:00

November is the perfect time for baking as the weather is getting cooler and the fall is fully upon us. The heat from the oven keeps the house warm and toasty and fills the room with the wonderful aroma of baking. This reminds me of making these delicious goodies for the holiday season. Rugelach means "little twist" in Yiddish. It is a Jewish pastry that is filled with nuts and rolled to resemble a crescent, like a croissant. A friend's mother who also shared my joy in these pastries gave me this recipe. Thank you, Rhonda!
Ingredients: (makes about 50)
6 oz cream cheese, soften at room temperature
2 sticks or 1 cup unsalted butter, soften
2½ cups all-purpose flour
¼ cup raspberry preserve (or any of your favorite preserve)
1 cup raisins or currants
½ cup ground walnuts or pecans

¾ cup sugar, mixed with 2 tsp. ground cinnamon, 1 tsp. ground nutmeg

baking sheet

parchment paper

Method:

1) Preheat oven to 350°F. Line cookie sheets with parchment paper.

2) Beat butter and cream cheese with a mixer on medium speed unitl smooth. Gently add in flour, fold until mixture forms into a dough. Divide into 3 portions and flatten and to disk-shaped. Wrap in plastic and refrigerated for about 1 hour or until it is firm enough to roll. (Dough can be prepared weeks ahead)

3) Take one portion of the dough out on a floured board or work surface. Dust hands with flour and knead dough and lightly dust with flour on all sides. Dust rolling pin with some flour and roll dough out into a 13 to 14-inch circle.

4) Brush circle thinly with preserve leaving about ¼-inch border around. Sprinkle with cinnamon sugar, raisins, and nuts.

5) Cut circle into 16 wedges using a pizza cutter. Separate each segment carefully and roll up from the wide end to the point, tucking point under (resembles the shape of a croissant). Note: I noticed that it is rather messy to handle the dough after it is cut into 16 wedges. The trick to not making a mess is to cut into 8 wedges and work each wedge individually, leaving the raisins to the last step. Remove wedge away from the circle, and cut into half with pizza cutter. Arrange raisins on top and roll up from the wide end to the point.

6) Sprinkle each rugelach with cinnamon sugar. Repeat with the remaining dough filling. Place them at least 2-inch apart on prepared cookie sheet.

7) Bake for 20-25 minutes until bottoms are lightly brown and tops golden. Remove to cool on wire racks. Store in airtight container or can be freeze for up to a month.

Printable Recipe

Chocolate Biscotti

2010-11-13T19:37:00.000-08:00

This cookie keeps well and is great with a cup of hot coffee or cocoa. You can use any variety of nuts of your choice or dipped ends with melted chocolate. It is delicious to the last crumb!
Ingredients:
1½ tsp. vanilla extract
1½ tsp. orange extract
1 stick unsalted butter, softened
¾ cup sugar
3 eggs, beaten
1 egg white, beaten
2 Tbsp. light corn syrup
3 cups flour
1½ cup walnuts, or pistachios (toasted and chop coarsely)
2 Tbsp. instant coffee powder
¾ cup unsweetened cocoa powder
2½ tsp. baking powder
pinch of salt
handful of chocolate chips
Method:
1) Preheat oven to 350°F. Lightly coat cookie sheet with non-stick cooking spray if not using a non-stick cookie sheet.
2) Dissolve coffee in vanilla extracts. Beat butter and sugar in a mixing bowl until fluffy. Stir in eggs and egg white gently one at a time, beating on medium speed. Add in coffee mixture and corn syrup. Fold in the flour, cocoa, baking powder and salt on low speed until mixture is well mixed, stir in the nuts and chocolate chips.
3) Divide dough into quarters on a clean floured board. Roll each portion into a log about 8-10" long and about 1½ inches wide. Place them on cookie sheet 2-inch. apart. Bake for ½ hour. Remove and transfer to cool on wire rack. When it is cool enough to handle, cut each log crosswise and diagonally in ½-inch thickness. Lay each slices flat on cookie sheet.
4) Return to oven to bake further for another 10-15 minutes until the pieces is firm when pressed. Remove and cool completely on wire racks. Store in airtight containers or freeze for up to 2 months.

Printable Recipe

Mulligatawny Soup

2010-11-13T19:31:00.000-08:00

Mulligatawny is an Indian-inspired curry flavoured soup, which literally means "pepper water" in Tamil. This is my version of a hearty soup, Enjoy!
Ingredients:
2 skinless chicken breast, cut into cubes
½ fennel bulb, diced
3 stalks celery, diced
1 small red onion, diced
1 carrot, diced
¼ cup butter
1¾ tsp. curry powder (2 Tbsp. for spicy)
5 cups chicken broth
1 apple, cored and diced
¼ cup barley, or ¼ cup white rice (rinse with water and drain)
1 bay leaf
pinch of thyme, tarragon
1 tsp. cumin
½ tsp. turmeric
1 tsp. cumin
salt and pepper
Method:
1. In a large pan, melt butter over medium heat. Saute onions until soft, add in carrots, celery, fennel and fry for about 5 minutes. Add in curry powder, bay leaf, thyme, tarragon, dried spices, barley or rice, chicken and stock. Stir to and bring to a boil for about 5 minutes. Lower heat and simmer for about ½ hour.
2. Add in apples and continue to simmer for another 20-25 minutes until rice or barley is cooked. Serve warm.
Printable Recipe

Roasted Spicy Sweet Potatoes

2010-11-13T19:28:00.000-08:00

This is a great dish to serve over the Thanksgiving holiday dinner. You can use garnet yams or sweet potatoes, but I prefer the Japanese sweet potatoes. Enjoy!
Ingredients:
2-3 lbs sweet potatoes or yam, scrubbed clean
2 tsp. coriander seeds
1 tsp. fennel seeds
1 tsp. dried oregano
1-2 tsp. paprika (use 1 tsp. for less spicy)
1½ tsp. sea salt
pepper to taste
3½ Tbsp. olive oil
Baking tray
Method:
1. Preheat oven to 425°F. Coarsely grind corander and fennel seeds in a coffee grinder. Pour into a bowl and mix in the rest of the spices.
3. Dry the potatoes and cut them lengthwise into 1-inch wedges. Put into a large baking tray and toss potatoes wedges with oil and spices until well mixed.
4. Roast in the middle of the oven for about 15-20 minutes. Remove and turn wedges once or twice to cook through for another 15-20 minutes until tender and golden in color. Remove and serve warm.

Printable Recipe

Chicken and Pear Sandwich

2010-11-07T15:00:00.000-08:00

If you like pears, you will like this simple and quick meal with leftovers chicken. You can use either red or green pears, but I prefer Bartlett pear.
Ingredients:

1 pear, washed and thinly sliced

Baguette bread, toasted

A handful of arugula greens

5-6 Tbsp. balsamic vinaigrette (store bought)

Cooked or roasted chicken breast meat, sliced

Method:

1. In a bowl, mix arugula greens with half of the vinaigrette dressing. Season to taste and toss to mix. Split baguette lengthwise and toast bread with flat side down for about 4-5 minutes. Remove and drizzle both sides with vinaigrette dressing.

2. Layer greens on bottom half of baguette, followed with chicken and pear slices over chicken. Drizzle with remaining dressing and cover top with the other half of baguette. If using a long baguette bread, cut into 4 sandwiches. Serve immediately.

Printable Recipe

Poached Fruits

2010-11-07T14:30:00.000-08:00

I was at the local farmer's market and brought home enough fruits to last us for a week. Hence this simple recipe that is a great pairing with other dessert, such as ice cream or your favorite fruitcake.

Ingredients:

1 apple, washed and thinly sliced lengthwise
1 pear, washed and thinly sliced lengthwise

Juice of an orange

handful of dried cranberries or raisins (optional)

1 cup apple juice

¼ cup sugar

1 cinnamon stick

1 tsp. ground cloves

Method:

1. In a meduium saucepan combine apple and orange juice, sugar and spices to a boil.

2. Add in the dried cranberries or raisins (if used) and boil for another 2 minutes, then add in the sliced fruits. Covered and reduce simmer for about 2-3 minutes.

3. Remove from heat and let fruits steep in saucepan for about 5 minutes. The fruits should be just soft and not overcooked. Remove and cool at room temperature before serving.

Printable Recipe

Spiced Ginger Cake with Poached Pear and Caramel Sauce

2010-10-31T11:18:00.000-07:00

I stumbled upon this delicious dessert at one of our favorite restaurants. We used to dine there on special occasions with families and close friends. The food is wonderful and the service is outstanding. This dessert recipe is adapted from Wente Vineyard. I've made some adjustments to the recipe based upon my preference. The cake is rich and moist and full of flavor. This will be a delightful dessert for the holidays!

Ingredients: Poached Pears
4 oranges
3 cinnamon sticks
2 whole cloves
7 cups water
1½ cups sugar
4 firm, slightly ripe Pears
Instructions:
1. Peel orange zest thinly with a vegetable peeler. Cut into half and squeeze juice from oranges and add to a large pot. Add water, spices, sugar and zest and halves of oranges.
2. Peel pears, sliced in half and remove the center and seeds. Add to pot and simmer on low for about 25-30 minutes, or until tender but not too soft. Remove and let cool. When cooled, slice them into 4-5 slices leaving the stem on the top.
Ingredients: Caramel Sauce
¾ cup sugar
¼ cup water
¼ cup Port or Riesling (room temperature)
Instructions:
1. Combine sugar, water in a small saucepan. Stir over medium-heat until sugar dissolves. Increase heat and let it come to a boil until it resembles a rich amber color. Gently add in the wine as the mixture will bubbles. 2. Continue to stir over low heat until mixture is dissolved and smooth. Remove from pan to cool. (This can be prepared the day before.
Ingredients: Ginger Cake
2½ cups flour
1½ tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground nutmeg
2 tsp. ground ginger
1 cup light molasses
½ cup unsalted butter, softened
½ cup packed light brown sugar
2 medium-sized egg, lightly beaten
1 cup hot boiling water
pinch of salt
9x5 baking pan, greased pan or individual cake rings
Instruction:
1. Preheat oven to 350°F. In a bowl, combine flour, baking soda, dried spices, and salt. Whisk together molasses and hot water to mix in a separate bowl.
2. Mix butter, brown sugar, and egg with an electric mixer on medium speed until mixture is creamy. Mix in the flour mixture and molasses at low spped until it is smooth without lumps.
3. Pour batter into a greased pan. Bake in oven for about 35-40 minutes until a skewer inserted into the middle of the cake comes out clean. Allow cake to cool for about 10 minutes and then remove from pan. Cut into squares if you are making it in a cake pan.
4. Serve ginger cake warm. Place caramel sauce on the plate and then the cake, and top with fanned poached pear. Place a dollop of cream or ice-cream. Drizzled more caramel sauce on top if desired.
Printable Recipe

Apple Spiced Cake

2010-10-17T16:17:00.000-07:00

A friend mentioned that I don't have many cake recipes. I am not much of a baker, but I can make a decent cake occasionally. This cake is easy to prepare and it is great served warm with whipped cream or just plain. I love this with golden delicious or granny smith apples. It is a moist cake that has a tangy lemon taste and a twist of my favorite spices: ginger and nutmeg--wonderfully delicious!
Ingredients:
1½ lbs apples, peeled and cored
¾ cups sugar
4 eggs
juice of 1 lemon
2 tsp. grated lemon rind
1¼ cups self-rising flour (or plain flour with 1 tsp. baking powder)
4 oz. melted butter
pinch of salt
1 tsp nutmeg
2 tsp. ground ginger
9" springform cake pan
1 Tbsp. melted butter
1 springform baking pan
Method:
1. Preheat oven to 350°F. Brush baking pan with melted butter and line the base with paper.
2. Slice the apples thinly and add to a bowl, pour lemon juice and ginger on top. Mix well and set aside.
3. In a bowl, beat egg, sugar until it is thick and creamy. In another bowl, mix flour and salt together.
3. Add in half the flour into the egg mixture and fold in gently with a metal spoon. Drizzled in the melted butter from the side and fold into with the flour mixture. Add in the rest of the flour to mix, then add in the apples and fold gently to mix. Use a spatula to level the top surface and sprinkle nutmeg on top. (This works well if you have a nutmeg grater)
4. Pour into prepared pan and bake in center of oven for about 45-50 minutes until skewer comes out clean. Remove and let it cool down for about 10 minutes and then invert on to a wire rack. Turn the cake onto a plate and sprinkle with powdered sugar if you desired.

Printable Recipe

Grilled Fish with Turmeric

2010-10-10T20:41:00.000-07:00

What a wonderful treat! A dear friend gave us a freshly caught fish yesterday. It was a rod cod and it's flesh is white and meaty. I have some left over banana leaves and I am going grill it outdoors.

I am sure for the most part, most of you know how to tell if a fish if fresh. Here's a few tips: a fresh fish should not smell fishy; the eyes should be clear with no cloudiness, and not sunken; the gills should be pink/red and wet and not slimy.

Ingredients:
1 fresh fish, clean and gutts removed
1 Tbsp. turmeric powder
1 Tbsp. curry powder
1 Tbsp. lemon grass powder
1 small chilli, sliced
1 Tbsp. light soy sauce
juice of 2 medium lime/lemon
oil
1 piece banana leaf, soften (you can use aluminum foil)
Method:
1) Mix all the dried spices and lemon juice in a bowl. Slit the fish on both sides. Marinade the fish and leave for about 2 hours in the refrigerator.
2) Spread a thin layer of oil on the banana leaf or aluminium foil. Put the fish on top and wrap and seal corners with tooth picks

3) Grilled on stove on medium for about 30 minutes until fish is cooked. The eyes of the fish should be white in color. Remove and serve with extra lime if desired.

Fresh Figs with Mixed Greens

2010-10-03T20:00:00.000-07:00

Figs is one of my favorite summer fruits as it is full of flavor and nutritious. It is rich in potassium, calcium and fiber. It is great eaten fresh, dried or cooked like a sauce to flavor other meats. I like mine served with a simple dressing. You can tossed in your favorite cheese and nuts of your choice. Enjoy!
Ingredients:
1 pack of fresh mixed greens or arugula
3-4 fresh figs
Feta cheese (optional)
chopped walnuts (optional)
1 Tbsp. balsamic vinegar
2 Tbsp. extra virgin oil
2 tsp. orange juice
pepper to taste
Method:
1) Washed and wipe figs clean, remove stem and sliced lengthwise. Mix vinegar, oil, and orange juice, season to taste.
2) Place a handful of greens on plate, arrange figs and drizzle with dressing. Toss some feta cheese and walnuts on top and serve.

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Taiyaki

2010-10-02T14:43:00.000-07:00

I remember fondly the first time we had this snack was in a cherry blossom festival at Japan town in San Francisco. The entire square was so alive with exciting colors, music, and traditional Japanese festivities. There were artwork and dance demonstration for audiences young and old.
Taiyaki is Japanese for baked sea bream, it is a fish-shaped pancake-like cake with a sweet filling, generally red bean paste. It is made with a special mold that opens on both sides and batter is pour on the bottom and cooked on both sides until golden brown.
Ingredients: (make about 8-10)
1 cup cake flour
1 tsp. baking soda
2 small egg, beaten
200 ml. water
18 oz. red bean paste (rinse lightly to remove sugar and drain)
Method:
1) Sift flour and baking soda in a bowl. Pour in the egg, water and mix till batter is smooth. Leave to sit for about 5 minutes.
2) Season pan with some oil and remove any excess oil. Spoon some batter into the mold and fill with red bean paste, cover the top with another spoonful of batter. Bring the top lid to cover and cook on medium heat for 5 minutes. Turn pan over to cook on the other side until both sides are golden brown. Unmold and serve.

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Cold Soba Noodles/Buckwheat Noodles

2010-10-01T10:22:00.000-07:00

During the hot summer the heat can be quite unbearable at time and you want cold to eat. This reminds me of a dish--cold soba (buckwheat) noodles with dipping sauce and condiments. Eating it is fun as you pick a small amount of of each condiments and mix it into your dipping sauce bowl. Then you pick up the noodles and dip it in the sauce and eats it. It is light and refreshing and sure to whet your appetite! Most of the items can be purchased at any Asian or Japanese grocery stores.
Ingredients:
350 gms buckwheat noodles
Condiments: (of your choice and/or availability)
finely grated fresh ginger
finely chopped shiso leaves
finely julienned myoga (Japanese ginger)
finely chopped green onions
finely shredded nori seaweed
toasted sesame seeds (black/white)
Nanami togarashi (flavored pepper)
a dollop of wasabi
Kaeshi:
½ cup Kikomann soya sauce
½ cup mirin, with alcohol base
¼ cup brown sugar
Dashi Stock:
A piece of 4-5 inch dried kombu seaweed
2 packets of bonita flakes
3 cups water
Dipping Sauce:
1 cup of kaeshi
1-2 cups dashi stock
Method:
Kaeshi:
1) Heat the mirin sauce over low heat, then add in soya sauce and sugar. Cook until sugar has melted and remove any scum off the top. Strain and set aside.
Dashi Stock:
2) Presoak the kombu in 3 cups of water for about 15-20 minutes to soften. Bring the water a fast boil and drop in bonita flakes. Turn off heat and cover to let it cool. Strain liquid through a sieve and use your fingers and sqeeze out most of the flavor. Set is aside for later.
Dipping Sauce:
3) In a saucepan simmer kaeshi and dashi stocks over medium heat. Let it simmer for about 5-8 minutes, remove and let cool. Season to taste. You can easily prepare this ahead of time.
Cook the noodles:
1) Add enough water to a large pot and bring to a fast boil. Add the noodles a little at a time. Stir to make sure the noodles are completey covered in water. Turn heat to simmer and cook for about 8 minutes depending on the thickness of the noodles or follow directions on the package.
2) Test the noodle, it should be cooked through but not soft or mushy. Pour the noodles into a colander and reserve some of the water. Run cold water to cool down the noodles. When the noodles are cool enough to handle, take a handful of noodles and wash it under the water until the water is clear. This helps removes any traces of starch on the noodles. Drain well and set aside.
3) Arrange noodles in individual plates and set out dipping bowls for the sauce, and condiments. Fill each dipping bowls halfway with dipping sauce.

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Stir Fried Beef with Ginger and Scallions

2010-09-26T15:01:00.000-07:00

This is one of my mother's signature dish and it is delicious in any language!
Ingredients:
½ lb beef tenderlion
10 slices fresh ginger root, sliced thinly (use more if you like)
5-6 stalks scallions, cut into ½-inch lengths
some dried vermicelli noodle, for garnishing
1 cup cooking oil, for deep frying
Marinade:
2 tsp. soy paste
1 tsp. soy sauce
2 tsp. Chinese wine (or sherry)
½ tsp. baking soda
1 Tbsp. water
2 tsp. cornstarch
1 tsp. oil
Sauce:
1 Tbsp. oyster sauce (good quality)
1 tsp. sesame oil
5 Tbsp. water
2 tsp. constarch
salt and pepper to taste

Method:
1.Cut meat across grain (diagonally) into thin, bite-size pieces. Mix marinade ingredients in a bowl, add in beef and mix well. Cover and set aside in the refrigerator for at least an hour.
2. In a saucepan, heat oil on high. When oil is hot add in the dried noodles in small batches to the oil. The noodles will sizzle and turn white and expand in size, remove immediately with a slotted spoon and drain on paper towel and set aside.
2.Mix the sauce ingredients in a bowl, set aside. In a heavy skillet or wok, heat about 2 Tbsp. of oil on high heat. When oil is smoking, add in the meat, a few drops of Chinese wine. Stir fry until the color changes, remove into a plate and keep warm.
3.In the same wok, add another tablespoon of oil and fry ginger roots for about 2 minutes, then add the scallions. Toss and fry until the they impart their aroma. Add sauce and once it begins to thicken slightly, add beef. Toss and mix all the ingredients together (a little warm stock or water can be added if you prefer a little more sauce). Dish out and serve on top of fried noodles and serve immediately.
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Fresh Tomato Basil Soup

2010-09-06T21:36:00.000-07:00

A simple soup made with freshly picked tomatoes from our garden.
Ingredients:
3 cups chopped tomatoes
1 cup chicken broth
5 stalks fresh basil leaves
½ cup butter
whipping cream for garnishing
shredded parmesan cheese for garnishing
salt and pepper to taste
Method:
1.In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10-15 minutes. Add basil and season to taste. Reduce heat to low and stir in butter, stir until butter is melted. Remove and let cool.
2. Blend soup in small batches until smooth. Serve warm with cream and parmesan cheese.
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Black Sesame Soup

2010-09-02T17:34:00.000-07:00

Yesterday my daughter showed me a box of pre-mixed black sesame soup that she bought in a Chinese grocery store. I find it rather amusing as I used to serve this sweet soup as a snack when they were young. This sweet dessert is made with black sesame seeds that is rumored to help prevent gray hair. It is a popular Chinese dessert in Hong Kong and many parts of Asia. It can be served warm or cold.
Ingredients:
1 cup toasted black sesame seeds
1 cup long or short grain rice, rinsed and soaked for at least 2 hrs.
6-8 cups of water
3/4 cup brown sugar
2 Tbsp. butter
2 pieces screwpine/pandan leaves

Method:
1. In a non-stick frying pan, fry the sesame seeds on medium low heat for about 10 minutes, until fragrant and pan begins to smoke. Remove and cool completely.
2. Drain the rice and blend with enough water until mixture is smooth. Remove and clean blender. Repeat this process with the black sesame seeds until mixture is a grayish paste and free from lumps.
3. In a large pot, add the grinded ingredients, pandan leaves and sugar. Stir to mix and bring to a boil on high heat. Lower heat to medium, stirring the mixture until it thickens slightly.
4. Add in sugar and butter to mixture and more water if mixture get to thick. Simmer for another 15 minutes until mixture is smooth, season to taste with sugar if needed. Remove pandan leaves before serving.
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