Crispy Bacon and Fingerling Potato Pizza

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!

Mango Chicken Lettuce Wraps

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.
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Chicken Satay with Peanut Sauce

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

Grilled Asparagus with Pancetta

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.
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Savory Herbed Glazed Nuts

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.
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Olive and Anchovies Tapenade

If you like anchovies, here's is a simple and easy tapenade to prepare for any occasion.
Ingredients:
1 cup pitted green or black olives
4 pieces of anchovies, rinsed well and drained
2 cloves garlic, minced
1 tsp. caper
2 Tbsp. chopped fresh basil
Juice of a fresh lime or lemon
3 Tbsp. extra-virgin olive oil
sea salt to taste
Method:
1. Rinse olives well under running water and drain. In a food processor, combine all the ingredients and pulse to a coarse paste. Scrape bowl with spatula to mix, season and adjust seasoning. Add enough olive oil to form a desired consistency. Serve with toasted bread or corn chips.
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Sun-Dried Tomato and Artichoke Tapenade

Tapenade is typically a dish of puréed, or finely chopped olives and blended with olive oil to form a paste. It is often flavored with other ingredients to give it an interesting taste, such as garlic, sun dried tomatoes, anchovies, artichokes, and capers. It is great served with toasted bread, crackers, or corn chips and eaten as a hors d'œuvre!
Ingredients:
1 cup sun-dried tomatoes (sold in loose or package)
1 cup artichoke hearts, chopped coarsely
2 cloves garlic, minced finely
1 tsp. capers
½ tsp sea salt
2 Tbsp. fresh basil, chopped finely
3 Tbsp. extra virgin olive oil
juice of a fresh lime or lemon
1 ¼ cups boiling water
Method:
1. Soak dried tomatoes with enough hot water in a bowl to soften for about 20 minutes. Drain and reserved half of the liquid. Chop coarsely and return to the bowl with the reserved liquid.
2. Add ingredients to a food processor and pulse until well combined, adding enough of the reserved water to form a desired consistency. Add in the chopped artichoke and pulse gently to mix. Scrape mixture and pour into serving jars or dish and serve with toasted bread, crackers, or chips.
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Fresh Vietnamese Spring Rolls

These fresh spring rolls are full of flavor and delicious as a snack or appetizer. The rice paper are made of tapioca and rice starch and it is softened with warm water and wrapped with fresh herbs, meat and serve with a sweet and sour dipping sauce. You can use other varieties of cooked meat, such as prawn, beef or pork. They can be made several hours in advance, and kept moist. I prefer to set out the ingredients on a platter and have my guests have fun picking up their choice of ingredients and rolling it on individual plates.

Ingredients:
1 pack Vietnamese rice paper (6", small)
4 oz dried vermicelli noodles (cooked, drained and cut into 2-inch lengths)
1 packet bean sprouts, washed and drained
½ lb tri-tip beef, cut thinly
¼ cup korean bulgogi sauce
lettuce, washed and drained
fresh mint leaves
fresh cilantro leaves
Dipping sauce:
2 gloves garlic, minced
4 Tbsp. sugar, honey, or Agave nectar
juice of 1 lime
2½ Tbsp. fish sauce
4 Tbsp. fried peanuts, chopped finely
¼ cup vinegar
Method:
1. Season meat with bulgogi sauce and set aside. Grill to cook on both sides and cut into 1-inch strips.
2. In a bowl mix the dipping sauce ingredients, season and adjust to your taste. It should be sweet and sour taste.
3. Heat a shallow pan with water and keep it warm. Assemble all the ingredients within reach on the table and fill a wide bowl with warm water.
4. Dip 1 piece of rice paper (with the rough side facing up) into the water for about 30 seconds, turning it around until it softened. Put on the plate and arrange lettuce, bean sprouts, vermicelli, mint and cilantro at the edge of the rice paper. Add a few pieces of beef about 2-inch below the top and roll from the bottom, tucking in the corners into a roll. Serve with dipping sauce. (Click below to watch video)
 
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Five-Spice Beancurd Rolls/Lobak

I love anything prepared with bean curd and this dish is using the by-product of soybeans. Bean curd skin is a thin film and/or skin on the surface of the cooked bean curd mixture. The thin films are collected and dried on bamboo pole into yellowish sheets known as tofu skin or bean curd skin. This is a traditional dish that can be found in most hawker stalls and open air night markets in Malaysia.
Ingredients:
1 lb pork butt, cut into ½ inch strips
1 package dry bean curd skin, soaked in water to soften
oil for deep frying
Spices:
1 medium red onion, chopped finely
1 tsp. five-spice powder (ng heong fun)
1 tsp. sugar
1 tsp. cornflour
salt and pepper to taste
Dipping Sauce:
¾ cup rich meat stock
2 tsp. cornflour
2 tsp. tapioca flour/starch
¼ tsp. five spice powder (ng heong fun)
2 tsp. water
2 Tbsp. dark soy sauce
1 large egg white
salt and sugar to taste

Method:
1. Marinate meat strips with spices for at least half a day. Remove beancurd sheets and cut into 5" X 7" and gently pat dry with paper towels.
2. Spread the meat fillings on the beancurd sheet. Wrap into a roll and seal with flour paste (some flour mix with a little water). Do the same with the rest of the meat.
3. In a deep pot, heat enough oil on high. Fry in rolls in small batches until crispy and golden, about 10-15 minutes. Drain on paper towels.
4. In a small saucepan, bring stock to a boil. Mix the flours with a little water into a smooth paste, add to the stock to thicken. Add sugar, five spice powder, soy sauce, sugar and mix into sauce. Simmer over low and cook until sauce has thicken. Adjust seasonings to taste and stir until sauce turns smooth. Add in egg white and stir with a fork to form thin strands. Remove from heat.
5. Cut rolls into slices and serve with dipping sauce.
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Tri-Colored Vegetable Terrine

This is a light and flavorful appetizer that is wonderful to serve on any occasion.
Ingredients:
2 cups tomato juice
1 large red pepper, quartered, cored and seeds removed
1 large yellow pepper, quartered, cored and seeds removed
1 large eggplant, sliced lengthwise
3 zucchini, sliced lengthwise
1 red onion, thinly sliced
¼ cup raisins
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
2 Tbsp. powdered gelatin
5 Tbsp. olive oil
Method:
1. Broil red and yellow peppers until skins are slighty blackened. Remove and set aside.
2. Arrange eggplant and zuchinni slices on a baking tray. Brush them with a little oil on both sides and cook under the broiler until tender and golden.
3. Heat the remaining olive oil in a frying pan and add onion, raisins and vinegar. Stir and cook gently until onions are soft and raisins has absorbed most of the juices. Remove and let mixture cool.
4. Brush inside of terrrine (or a glass loaf pan) lightly with some oil. Line with plastic wrap and leave a little of wrap hanging over the sides of the terrine.
5. In a saucepan over low heat, add tomato juice and gelatine. Stir to dissolve and remove from heat.
6. Place a layer of peppers in the bottom of the terrine and pour some tomato juice over to cover. Arrange the terrine with a layer of eggplant, zucchini, tomato and raisins mixture, and peppers. Pour a layer of tomato/gelatine mixture after each layer of vegetables. Add the remaining gelatine mixture on top and give the terrine a sharp tap on the table to help settle the juice and compact the vegetables. Cover the terrine and chill well to set.

7. Turn out the terrine, remove the plastic wrap. Cut into thick slices and drizzled with a simple olive oil and vinegar dressing.
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Savory Meat Pies

I have some leftovers from making the savory rice dumplings. This gave me an idea for a quick and easy snack.
Ingredients: (makes about 10 pies)
400 gms. chicken thigh meat, cut into small cubes
200 gms. roasted peanuts, grinded finely
100 gms. dried shrimps, presoaked and chopped finely
5-6 dried mushrooms, presoaked and chopped finely
2 tsp. coriander powder
2 medium-sized shallots, minced
2 cloves garlic, minced
1 Tbsp. dark soy sauce
2 tsp. sugar
salt and pepper to taste
1 beaten egg mixed with some milk
1 box Pillsbury Pie crust, thaw at room temperature
Non-stick baking tray
Method:
1. Heat oil in pan and fry garlic and shallots until soft. Add in mushrooms and dried shrimps and fry until fragrant. Then add the chicken meat and seasonings and stir until cooked. Season to taste with salt and/or sugar. Remove from heat and let cool. When completely cool, add in the peanuts.
2. Preheat oven to 450°F. Roll out pastry and cut into rounds. Put a tablespoon of filling in middle, moisten edges with some water to seal. Brush with egg wash and sprinkle with sesame seeds on top. Bake for about 10-15 minutes till golden brown. Serve warm.
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Crispy Top Hats with Savory Fillings/Kueh Pi Tee

This dish is a Peranakan or Nyonya snack, popular in Penang and Singapore. Kueh pi tee or top hats are crispy pastry cases in the shape of a hat. The cases can be made ahead of time and makes great hors d'oeuvres. The mold is a hand fluted truncated cone made of bronze, its tapered shape allows the top hats to slide off the mold once they are cooked. Making this is no small feat as it requires patience, time and the right batter mixture. The trick is to get the mold seasoned with the hot oil before dipping into the batter.
Ingredients:(makes about 3 dozens)
150 gm rice flour
50 gm cornflour
50 gm all-purpose flour
1 egg, beaten
¼ tsp. baking powder
1 cup water
pinch of salt and pepper
oil for deep frying
Pi tee mold
Filling:
1 medium sized jicama, peeled and julienned
1 carrot, julienned
2 tsp. minced garlic
2 shallots, minced
3 eggs, beaten
1/4 cup cooked prawns, chopped in small pieces
2 tsps. oyster sauce cilantro for garnishing
fried shallots for garnishing
lettuce, shredded in small pieces
chilli sauce for dipping
Method:
1. Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk until mixture is free from lumps. The batter is done, when it coats the wooden spoon or your finger with a light creamy layer thick enough to hold. Strain batter into a clean bowl and let stand for at least an hour.
2. Heat enough oil to a deep saucepan on high. When oil is hot, immersed the pi tee mold into the oil briefly for about 2 seconds. Lower the heat to medium. Dip the heated mold into the batter, until it come up to the rim of the mold, coated with the batter. Let the excess batter to drip off, then dip the mold into the hot oil.
3.To separate the batter, jiggle and move the mold up and down to loosen the edges around the top. The batter should come loose by poking gently with a fork or long bamboo skewer on the edges. Allow the casing to cook in the oil until it is light brown. Remove and drain on paper towels. When cool, store in air-tight containers.

4. In a wok, add some oil and fry the garlic and shallots till soft and fragrant. Add the jicama and carrot and cook for about 10-15 minutes until the jicama is soft. Add cooked prawns and season to taste with oyster sauce, salt and pepper. Remove and set aside.
5. In a clean work, add some oil and fry egg into a thin omelet. Remove and cut into thin strips.
6. To assemble: Put a piece of lettuce inside the pi tee case, then add a spoonsful of jicama mixture and garnish the top with eggs, fried shallots, and cilantro. Serve immediately with chilli sauce.
(Click arrow to watch video clip)

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Steamed Artichokes with Lemony Mustard Sauce

There are many ways to cook an artichoke. I've seen it baked, stuffed, grilled, or deep-fried. The most common method is steaming it with water and served with butter. This is just how I like mine, steamed and peels each overlapping leaf and dipping in a tangy lemon sauce. The best part is the heart at the bottom of the artichoke. It is covered with inedible fuzzy hairs (called the choke). After removing the "choke" with a spoon or a knife is the best part of this vegetable. Here is my version of a simple and elegant way to serve artichokes.
Ingredients:
4 large to medium artichokes
4 cloves garlic, minced
2 lemons, cut in wedges
¼ tsp. sugar
¼ salt
Lemon Sauce Dip:
3 stalks scallion, thinly sliced
3 cloves garlic, minced
¼ cup lemon juice
4 Tbsps. brown rice vinegar (white will do)
½ cup olive oil
1 tsp. dried basil
1 tsp. thyme
2 Tbsps. Dijon mustard
salt and pepper to taste
Method:

1. Soak artichokes in water for about 10 minutes to remove any bugs (just in case). Using a sharp knife cut an inch from the top and remove the base of the stem. Remove any tough outer leaves, and snip the tip end of each leaf evenly. Rub each end of the leaves with lemon wedges.

2. In a large stainless steel pot, add the artichokes, half of the lemon wedges, sugar, salt and garlic. Add water to completely cover the artichokes. Cover and bring to a fast boil, reduce heat to simmer for about 30-35 minutes until tender. Turn off heat, drain artichokes upside-down to remove excess water. Refrigerate for about 30 minutes (or serve it warm).

3. In a medium sized bowl, add all of dipping ingredients and whisk well to incorporate. Season to taste. Serve artichokes on a large platter with lemon wedges and sauce in separate smaller bowls.

Notes: Artichokes will discolor if cooked in a cast iron or an aluminum pot. Another good idea is to include lots of napkins or place little bowls of water to wash your hands.

My artichoke plant.

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Pork Meat Balls with Dipping Sauce

This dish is perfect for an informal or a cocktail party. You can substitute the pork with chicken or turkey and use small sweet peppers if you want a milder sauce. 

Ingredients:
1½ lbs lean ground pork
1 egg, beaten
5 stalks Chinese long beans, finely diced
1 small red chili, finely diced
2 tsp. lemon grass powder
1 tsp. galangal powder
4 garlic cloves, crushed
1 small bunch cilantro, finely chopped
2 Tbsp. brown sugar
1½ Tbsp. fish sauce (nam pla)
oil for frying
salt and pepper to taste
Chili Dipping Sauce
1 Tbsp. fish sauce
1¼ cups vinegar
1 medium size shallot, finely sliced
2 Tbsp. brown sugar
pinch of salt
3 red chilies, thinly sliced
Cucumber Relish
1 Tbsp. fish sauce
1/4 cup vinegar
1 small cucumber, center removed and sliced finely
2 Tbsp. brown sugar
2 Tbsp. pineapple, thinly sliced
2 tsp. sesame seeds
pinch of salt
Method:
1. In a mixing bowl add pork, egg, vegetables, spices and sugar and mix till all the ingredients are incorporated to a smooth texture.

2. In separate bowls, mix all the ingredients for the cucumber and chili dipping sauces together. Stir well to dissolve the sugar. Add a little more vinegar or sugar according to your taste. Cover and chill in refrigerator.

3. Take about 2 tablespoons of mixture and roll into the size of a golf ball. Repeat with the remaining mixture and put the balls on a plate. Chill for about 30 minutes.

4. Fill a deep wok or saucepan one-third full of oil and heat on high or until a piece of bread browns in 30 seconds. (this is a test that my cookery teacher used on us at school). Carefully place the balls and deep fry in small batches over medium heat until golden brown. Remove with a slotted spoon and drain well on paper towels.
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Steamed Spiced Duck

A dear friend of mine shared this recipe with me. It's perfect for an appetizer or a "cold platter" in Chinese.

Ingredients:

1 duck (3-4 lbs)

3 Tbsp. salt

1 Tbsp. Szechuan peppercorns

2 star anise

1 tsp. cinnamon

3 slices ginger root, sliced thinly

2 stalks spring onion, sliced thinly

2 pieces of Chinese bacon

1½ cups Chinese cooking wine

Steamer (can be purchased in Chinese grocery store)

1 cheese cloth bag(big enough for duck)

Plum sauce

Method:
1. Clean duck, remove giblets and neck. Poke holes in duck meat. Wipe dry and leave aside. In a clean pan without oil, fry salt, peppercorns, star anise, ginger root and spring onions till fragrant. Grind or pound mixture finely.
2. Rub this spiced mixture inside and outside of duck thoroughly. Place duck in a pan and cover with plastic wrap, refrigerate overnight.
3. Remove plastic wrap from duck, rinse duck in cold water to remove seasoning spices. Drip dry, place duck in the cheescloth and secure tightly.
4. Place duck a deep dish, add half of the cooking wine to duck. Put water in the bottom layer of steamer and bring to boil, then place duck in the top tray, cover and steam for an hour.
5. Remove the duck, pour any juice to a bowl for later use. Replace the duck to the dish and add remaining wine, with bacon slices on the top of duck. Return duck to the steamer. Check to see if water is needed in the bottom tray. If water is low, add warm water. Steam duck for another hour.
6. Remove bacon and cheesecloth from duck when cool, and refrigerate duck an hour or two before serving. To serve, debone duck and slice meat thinly and serve with plum sauce. Separate excess oil from juice, heat slightly and serve over duck if desired. For added color, serve with pickled seaweeds.
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Smoked Salmon with Endives

Endives or Chicory is an European salad vegetable. It is crisp and with a delicate flavor, perfect if you want to serve an elegant and festive dish during the holidays. Here's another recipe adapted from "Sunset Potluck Cookbook".

Ingredients:

8 Endives

1 8 oz cream cheese, room temperature

¼ cup (4 oz) sour cream

½ cup smoked salmon, minced

1 Tbsp. lime juice

1 Tbsp. onion, minced finely

3 Tbsp. fresh dill, chopped

Method:
1. Rinse endive with cold water, drain and wrap with paper towels and keep in refrigerator.

2. In a bowl combine cream cheese, sour cream, salmon, lime juice, and onions. Beat until with an electic mixer until well blended and fuffly. Mix in dill. Cover and refrigerator (can be made a day ahead)

3.To serve, place spread on a tray. Break endive spears from core of each head. Surround bowl with endive spears, tips pointing outward.

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