Friday, March 30, 2007
Wednesday, March 28, 2007
1 tbs olive oil
1/2 c chopped shallots
2 cloves garlic, minced (used 3)
2 tsp curry powder (used madras curry powder)
1 tsp cumin (omitted)
8 lamb loin chops, trimmed off fat
salt and freshly ground black pepper
1/2 c reduced-sodium chicken broth
In a large skillet, heat oil and add shallots and garlic. Cook till softened. Add curry powder and cumin and cook til fragrant. Dish out and set aside.
Season both sides of chops with salt and pepper and place them in the hot pan. Cook till golden brown. Add broth and simmer till lamb is slightly pink on the inside, about 3 mins.
Served with rice, and steamed gai lan with garlic oil.
Tuesday, March 27, 2007
I love pesto, and this is an easy recipe to make. I steamed the tofu, and added a few ingredients to the orginal recipe from Wholefoods.
1 lb tofu
3 TB pine seeds
1 c fresh basil
1 c fresh spinach
1/2 c fresh cilantro
4 TB organic extra virgin olive oil
3 cloves garlic, minced
4 tsp mellow barley miso
freshly ground pepper
1 tsp chilli paste (optional)
Bring water to a boil in a sauce pan. Add tofu and simmer 20 minutes. Roast nuts in a pan over medium heat for about 5 minutes until they just begin to brown. Chop basil and combine with oil, garlic and miso in a food processor until a paste is formed. Add tofu and seeds. Chill at least 30 minutes. Serve with pasta, whole grains, bread, or baquettes.
Recipe adapted from Wholefoods Market
Monday, March 26, 2007
Friday, March 23, 2007
6 cups homemade chicken stock
1/2 lb. pork tenderloin
1 tbsp. vegetable oil
Dodo fish balls
1/2 lb. large shrimp, peeled, deveined, and split lengthwise
1/4 lb. fresh kway teow rice noodles
Salt and pepper to taste
Heat up stock in a pot. Add pork and simmer 20 minutes or till cooked. Remove pork and set aside. Keep stock hot.
Add shrimp to stock; cook over very low heat for 1 minute. Transfer shrimp to serving bowl. Slice pork thinly and add to serving bowl.
Recipe adapted from Saveur.
Thursday, March 22, 2007
I was looking for a new way to make char siew with the lean pork tenderloin that will result in a moist piece of meat and was fortunate enough to find this recipe at a fellow blogger's site. She has many wonderful recipes from my motherland, and I can't wait to try more of her recipes. Made this version of char siew (red roasted bbq pork usually found in asian markets), instead of the traditional way of baking it in the oven. It turned out tender, moist, and had a lovely glaze on top of it. Omitted the red coloring and oil in my haste, and it turned out fine. The kids enjoyed most of it! This recipe can be found here. Thanks Baking mom! Served it with black rice vermicelli, sauted diced red peppers and garnished with toasted sesame seeds. Here's a picture of the black rice noodles made in China that I found at the asian market.
Wednesday, March 21, 2007
6 chicken breasts
Grated parmesan cheese
Toasted sesame seeds
Mrs Dash seasoning
Freshly ground black pepper
2 eggs, beaten
Preheat the oven to 450°F. Coat a baking sheet with cooking spray and set it aside. Slice the chicken into strips. In a shallow bowl combine the oats, parmesan, sesame seeds, oregano, Mrs. Dash, and pepper. Roll each chicken strips in the egg, then into the oat mixture. Roll the chicken 3 or 4 times in the coating until completely covered. Place onto baking sheet. Coat chicken with cooking spray. Bake about 25-30 minutes, or till golden browned. Serve with shells with cheese and steamed broccoli.
Another beautiful, sunny day in this part of the state, and we spend the morning playing outside. Since I had some fresh strawberries in the fridge, it seemed like a great idea for strawberry milkshakes. Used 1 cup of beautiful fresh, ripe, hulled strawberries, 1 cup of whole milk, 1 cup of vanilla yogurt ice cream, and 1 ripe banana. Mix it in a blender and serve in a chilled tall glass with a large straw and a spoon. Kid friendly and mother approved! LOL! An early spring treat on a nice day.
Tuesday, March 20, 2007
Rub roast with spice and brown well in a skillet. Transfer to crockpot. Add the rest of the ingredients, close lid, and cook for 4-5 hours.
Monday, March 19, 2007
Came across this poem, and couldn't resist posting it here:
GOOD GRIEF - NOT BEEF!
I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.
If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.
Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.
This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.
So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.
I remembered fondly the trips to Ireland some years back. The people were delightful with a wicked sense of humor, the countryside spectacular with their shades of green, and the drive from Dublin to Galway through many towns like Kilkenny, Limerick, Cork, (to name a few), and even an overnight stay and dinner at the famous Darina Allen's Ballymaloe House in the countryside. I thoroughly enjoyed the bed and breakfast places along the way, and the irish breakfast with rashers, eggs, potatoes, and black puddings. Oh, and the soda breads. Not to mention the Guinness plant in Dublin. It was one of my more memorable trips.
I know that this is not the traditional irish meal for St. Patrick's Day, but I love corned beef and cabbage anyway, and made it instead of a Guinesss Stew. It also brought back memories of cravings for corned beef during my second trimester, and it got to the point when I had rebens for breakfast at a New York deli in town. But that's another story... But maybe that's where the irish yankees got the idea for corned beef and cabbage? I'm kidding, of course, but it sure is a tasty treat!
The corned beef came with a packet of spices, and I added extra garlic and bay leaves to the pot. Used a pressure cooker, and it was ready in 40 mins. Used red cabbage instead as a personal preference. Served with boiled finger potatoes.
Sunday, March 18, 2007
Went out of town for a short trip to visit my wonderful in-laws, and to spend a long weekend for MIL's birthday. The kids had a fun visit with grandpa and grandma, and we got to do christmas, birthdays and they even received early easter bunnies on this trip! However, I left my camera behind, and all I took of this trip was these wonderful grapefruits that MIL gave us from uncle Bill, aunt Kathy, uncle Bob and aunt Linda backyards. It was the first time the kids met Cher, uncle Bill and aunt Kathy, and everyone had a great time. Unfortunately we missed aunt Linda on this trip. The kids also got to meet Paul and Connie, and Paul and Maggie this time, and we had the grand tour of the different Arizona homes. We had a great visit, and a calm, scenic, and fast return trip as the kids were ready to be home in the end.
Wednesday, March 07, 2007
I have not had this for a long time, and had read about it recently. So I decided to try making it. There are various version of this, and some had minced meat as part of the ingredients. I added oyster sauce, sesame oil and soy sauce to the original recipe. It was delicious and the purple yams lend a sweet texture to the rice. The shallot oil gave the rice added fragrance and the the mini dried shrimps provided a depth of saltiness. Beware that the kitchen/house will smell of dried shrimp even with the exhaust fan working! :) Next time I'll do the hae bee (dried shrimp) part on the deck!
1 part purple yam, peeled and cubed
1 part white jasmine rice
1/2 part dried shrimp
vegetable cooking oil
homemade chicken broth
mushroom flavored soy sauce
salt and pepper
Wash and rinse rice till water runs clear. Drain in a sieve and set aside. In a hot non-stick pot, add cooking oil and deep fry yams till mostly cooked, about 5-10 mins. Remove yams and drain on paper towel. In the same oil, put in shallots and deep fry to brown. Watch carefully as it will burn easily. Remove and drain. Remove all but 1/4 of the oil, and set aside. Add the unwashed dried shrimp and cook for 5-10 mins. Add more oil if neccessary. Add rice to the pot and saute for 5 mins. Add homemade chicken broth, oyster sauce and sesame oil to the pot and stir. Return yam to the pot and cover with lid. Simmer for 10-20 mins or until cooked. Season with soy sauce, salt and pepper to taste. Garnish with fried shallots and serve hot.
Note: If you want to have the crispy burnt rice at the bottom, continue cooking with rice in the non-stick pot longer.
Recipe adapted from KC.
Tuesday, March 06, 2007
Fairly easy to make, and the brandy was a nice addition to the dish. Just be careful as the flame may get a little out of control. I substituted the fresh tomatoes for 1/2 c. of organic diced tomatoes, added carrots, and increased the garlic quantity. Almost all of the alcohol were cooked off the dish when the sauce was reduced by half, but the flavor remained and it was wonderful with some warm, crusty french bread.
Recipe by D. Baker
1 Tbs. butter
1 Tbs. canola oil
1/2 cup diced bacon
2 bone-in chicken breasts and 2 legs (2 to 2-1/2 lb. total), trimmed of excess fat
1/3 cup brandy
2 cloves garlic, minced
1 bay leaf
1/4 tsp. dried thyme
1 medium tomato, peeled, seeded, and chopped
2 cups dry red wine
2 cups homemade chicken stock
3 cups trimmed, quartered button mushrooms
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
For the beurre manié:
3 Tbs. butter
3 Tbs. flour
Heat a large saucepan over medium-high heat and add the butter and oil. Add the bacon and sauté until crisp. Remove the bacon with a slotted spoon and set aside. Add the chicken to the hot pan and brown on all sides. Pour off the fat from the pan into a heatproof container and reserve.
Pour the brandy over the chicken in the pan. The brandy should flame; if it doesn’t, hold a lit match over the pan. When the flames die out, scrape up the browned bits and add the garlic, bay leaf, thyme, tomato, wine, stock, and bacon. Cover the pot, reduce the heat to medium low, and simmer until the chicken feels firm and its juices run clear when pierced, about 30 min. Remove the chicken from the pan, reserving the cooking liquid.
Meanwhile, in a medium sauté pan over medium-high heat, heat the reserved bacon fat. Sauté the mushrooms until lightly browned, about 10 min. Set aside.
Make the beurre manié—With a fork or in a food processor, cream the butter. Add the flour to make a smooth paste. Set aside.
Bring the liquid in the pan to a simmer and skim the surface. Continue to simmer until the liquid is reduced by half. Whisk in the beurre manié 1 Tbs. at a time until the liquid is the consistency of light cream (you may not need all the beurre manié). Add the mushrooms and simmer for 5 min. Taste and add salt and pepper if needed. To serve, ladle the sauce over the chicken.
Monday, March 05, 2007
Made this variation of an earlier recipe here over the weekend, and it turned out beautifully sweet and spicy. The aroma of the lemongrass and freshly torned kaffir lime leaves seemed to shine through brightly with with the sweetness of the kicap manis and the spiciness of the rempah of garlic, ginger, shallots, onions, bird-eye chilies and dried chilies. An outstanding dish from PG at IK.
Sunday, March 04, 2007
Saturday, March 03, 2007
A handful of dried longans
1 preserved persimmon (soaked in hot water for 5 mins, and rinsed)
A handful of dried red dates
1 piece of rock sugar
1 thin slice of ginger
3-4 cups of water
Add all the ingredients to a pot. I usually double the recipe and use the crockpot. Bring to boil and simmer for 1-2 hours. Stir the tea.
Pour tea into cup and allow to cool slightly before drinking.
Friday, March 02, 2007
Make this often, and sometimes I add ground turkey or crab meat in for added nutrition and texture. One of my kids' favorite soup.
3 c homemade chicken stock
1/4 c sweet yellow onion, cubed
1 can cream style corn
1 can sweet corn
salt and pepper
Bring chicken stock to boil. Add in onions and corn. Bring to another boil. Add in cornstarch mixture. Cook till thickened and add salt and pepper to taste
Thursday, March 01, 2007
Had some pork tenderloin in the fridge, and made this simple dish for the kids. It's a home recipe that my girlfriend in Singapore used to make and I estimated the quantity of the ingredients. Usually cookied with tofu and hard-boiled eggs in the soy sauce mixture, and I did everything in the slow-cooker. 5 hours later and it's ready. It's a little salty, so I'll probably decrease the soy sauce. But great with rice, and the kids loved it.
1/4 c. thick, dark soy sauce
2 c. water
1 whole garlic, unpeeled
1 tsp five-spice powder
1 1/2 lb. pork tenderloin, cut into quarters
firm tofu (optional)
Place everything into slow-cooker, and cook for 3-4 hours on high. Add whole eggs about 30mins to 1 hour before serving.
Serve with rice.