Portion Perfect

Food Trends 2012

2011-11-30T20:26:00.000-08:00

Snow Ice from Taiwan, Indian Street Food, yummy Hungary, vegetarian dessert and more.

Check out the Food Trends for 2012 here.

Improving our world by improving animal welfare

2011-11-29T02:00:00.000-08:00

Improving our world by improving animal welfare

TigerTime

2011-11-24T21:46:00.000-08:00

TigerTime - Sign up to Save Tigger

Ikan Terubuk Nyonya

2011-11-15T01:16:00.001-08:00

A little time-consuming to prepare and eat what with all the minute bones but worth the effort.

Ikan Terubuk Nyonya (Longtail Scad Nyonya-style)

about 300g whole ikan terubuk (longtail scad), gutted but leave the scales on
1 kaffir lime leaf, finely shredded
1 tbsp oil

Grind into a paste:
3 shallots
1.5 cloves of garlic
1/2 a lemongrass
1/2 tsp turmeric powder

Mix the paste with the kaffir leaf.
Smear the paste all over the fish and set aside to marinade for 1 hour.

For the Sauce: (blend together)
2 red chillies
1 clove of garlic
1/2 tsp sugar
1/2 tsp kecap manis
1/2 tsp light soy sauce
Juice from 1 lime

Grill the fish on a piece of banana leaf, basting with oil until cooked.
Serve with sauce.

(Recipe from here)

Mchicha wa Nazi

2011-11-09T03:17:00.000-08:00

Time for some greens, Zanzibar-style.

Mchicha wa Nazi (Spinach in Coconut Milk)

200g spinach, bite size pieces
1 shallot, minced
1 tomato, chopped
2 tsp tomato paste
1/4 tsp curry powder
Salt to taste
3 tbsp coconut milk

Saute shallot in oil over medium heat until slightly brown.
Add tomato and cook till it breaks down a little.
Stir in the tomato paste, curry powder and salt.
Turn the heat down and add the spinach.
Stir fry until wilted.
Add coconut milk and simmer for about 5 mins.
Season with salt if needed.

(Recipe from here)

"Dog Bless You" for your Support

2011-10-13T05:21:00.000-07:00

The Cruelty of the Dog Meat Trade

2011-10-10T06:50:00.000-07:00

Snack Awards 2011: The 20 Best Low-Calorie Snacks

2011-10-06T19:48:00.000-07:00

Snack Awards 2011: The 20 Best Low-Calorie Snacks

iRIP

2011-10-05T21:16:00.000-07:00

RIP Steve Jobs. Bet he's working on a heaven-to-earth interface right now...

Smoked Falcon Legs

2011-10-04T04:16:00.000-07:00

I resorted to using a stovetop smoker to shorten the cooking time.

Smoked Falcon Legs

3 chicken drumsticks

Brine:

2 cups water
1/4 cup brown sugar
1/8 cup kosher salt
1/2 tbsp apple cider vinegar
1/4 orange, sliced
1/4 lemon, sliced
1/4 lime, sliced
1 medium bay leaf
2 small cloves of garlic, crushed
3/4 tsp whole coriander

1 tbsp hickory wood chips
Your favorite dry rub
BBQ Sauce

Bring brine ingredients to a boil and stir until sugar and salt dissolves.
Cool completely.
Add the chicken and brine for at least 6 hours.
Drain and pat dry.
Coat with dry rub and sit for 1 hour.
Smoke the chicken for 30 mins over medium heat or until the internal temperature reads 175 F.
Baste the chicken with BBQ sauce during the last 10 mins.

(Recipe from here)

Kuíhuā Nánguā zǐ Jiānghuáng Shālā

2011-10-02T05:54:00.000-07:00

I recently came into possession of some Brazil nuts and decided it would make a great ingredient for 'Meatless Sunday'. Replace the goji berries with raisins if liked.

Kuíhuā Nánguā zǐ Jiānghuáng Shālā

(Sunflower seed, Pumpkin seed and Turmeric Salad)

1 cup chopped yam bean

1/2 cup chopped cucumber

1/2 cup chopped celery

1/4 cup chopped sweet onion

1/4 cup goji berries

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

Salad Sauce:

1/4 cup Brazil nuts

1 dried black jujube

1/2 tbsp turmeric powder

1/8 cup water

Soak the seeds in water for 6 hours or overnight in the fridge.
Drain and coarsely chop.
Toss all the ingredients together.
For the sauce, soak the nuts and date for at least 3 hours.
Drain and place in a blender with the turmeric powder and water.
Blend until smooth.
Drizzle over salad and toss to combine.

(Recipe from here)

Ajedrez de Sepia

2011-09-21T04:21:00.000-07:00

Fork to e4...

Ajedrez de Sepia
(Cuttlefish Chess)

1 cuttlefish, cut into 3cm x 3cm cubes (12 cubes in total)

Vacuum seal the cubes in a bag.
Cook in steam at 70ºC for 3 and a half hours.
Remove and place in iced water to cool completely.

For the Sauce:

150ml chicken broth
25g terryaki sauce
10g soy sauce

Heat all the ingredients and reduce until 20g remains.

For the Squid Ink:

42g lemon juice

37.5g squid ink
2.5 tsp water

Combine all the ingredients and pass through a fine sieve.

To Assemble:

Japanese red seaweed (aka-tosaka-nori)
Roasted and chopped nuts (pine nuts, almonds, hazelnuts)
Green asparagus, sauteed until tender

Soak seaweed in cold water for 20-30 mins to reduce saltiness. Drain.

Nut oil: (mix together)

Toasted almond oil
Walnut oil
Roasted hazelnut oil
Toasted pine nut oil
Arbequina oil

Sauté half of the cuttlefish squares in a pan with a little olive oil.
Remove and paint one side of the sauteed cubes with squid ink.
Arrange the cuttlefish squares to resemble the tiles on a chess board.
Place the reduced sauce, nut oils and toasted nuts around the arrangement.
Garnish with drained red algae and asparagus tips. .

(Recipe from here)

Meatless Monday: Salata lawz dibas ruman

2011-08-30T22:16:00.000-07:00

Simple and quick dinner, perfect for Monday night.

Salata lawz dibas ruman
(Almond Salad with Pomegranate Molasses)

The Iraqi Cookbook

50g cremini mushrooms
50g blanched almonds
50g green peas, blanched
1 small tomato, seeded and chopped
1 tbsp pomegranate molasses
1 tbsp milk
Pinch of salt
Mint leaves for garnish
Flatbread

Drizzle the mushrooms with oil and season with salt and ground black pepper.
Bake at 200°C for about 10 mins or until just tender. Remove and chop.
Blend the almonds until smooth.
Combine with molasses, milk and salt.
Toss all the ingredients together.
Garnish and serve with flatbread.

(Recipe from here)

Madeira Jus

2011-08-29T04:04:00.000-07:00

Madeira Jus

250g beef bones (fat removed)
1 small onion
1 small carrot
1/2 celery stalk
1/4 leek
3/8 tsp tomato paste
500ml water
2 stalks of parsley
2 black peppercorns
50ml Madeira
3/8 tsp redcurrant jelly

Roast the bones at 200° C until brown.
Drain off the fat.
Saute the vegetables in oil for 4 mins before adding the tomato paste.
Place in a stockpot with water, bones, parsley and black peppercorns.
Bring to a boil and simmer, adding hot water if necessary.
Strain the stock.
Bring the madeira with the jelly to a boil then add in the stock.
Reduce until sauce consistency. Cool and keep chilled.

(Recipe from here)

Rotisserie Leg of Hogget with Roasted Vegetables & Chocolate Balsamic Jus

2011-08-28T02:26:00.000-07:00

I bought a leg of hogget at a bargain price and decided to use a portion of it in this recipe This makes about 3 servings. As for the chocolate balsamic jus, I just threw together 2 tsps of balsamic vinegar with a tsp of melted dark chocolate.

Simon Gault Cooks

Rotisserie Leg of Hogget with Roasted Vegetables & a Chocolate Balsamic Jus

Herb Oil: (mix together)

2 stalks of thyme, leaves only, minced
1 tender sprig of rosemary, minced
1 clove of garlic
1/4 cup extra-virgin olive oil
1/2 tsp cayenne pepper
1/2 tsp salt

Roasted Vegetables:

1.5 tbsp salted butter
1/2 clove of garlic, crushed
3 large portobello mushrooms
1/2 baby eggplant, cut into 3 strips lengthways
1 small courgette, quartered lengthwise
Salt and cracked black pepper
1/2 red capsicum, deseeded, chargrilled and skinned
3 vine ripened tomatoes, prick 3 times around the calyx
3 semi dried tomatoes

Melt the butter and add the garlic.
Place the mushrooms, eggplant and courgette on a baking pan.
Season with salt and pepper, brush with garlic butter and roast at 180° C for 10 minutes.
Remove from the oven and set aside.
Roast the capsicum at 220° C skin side up along with the vine ripened tomatoes.
Remove the capsicum after 10 mins and cool in a bowl covered in cling film.
Peel off the skin and cut into thirds lengthwise.
Remove the tomatoes after 15 mins.

About 500g portion of tunnel boned hogget leg
Salt and cracked pepper

Season the meat with salt and pepper.
Rub half the herb oil and roll up skin side out.
Truss with twine, season the exterior and insert a rotisserie skewer through the center.
Cook, basting occasionally with the remaining herb oil, until the internal temperature measured in the centre of the meat is 58°
Remove the meat from the rotisserie and rest under foil for 30 minutes.

Chocolate Balsamic Jus: (mix together)

90ml Madeira jus (recipe to follow)
1 tbsp chocolate balsamic vinegar

Assembly:

Slice the lamb and arrange over the roasted vegetables.
Top the lamb with semi-dried tomatoes and serve with chocolate balsamic jus.

(Recipe from here)

Les Chichinga et les Koliko

2011-08-20T02:11:00.000-07:00

Now that the glut of affordable durians has somewhat subsided, it's time to focus my attention back on home cooked meals.

Les Chichinga et les Koliko
(Skewered Beef with Yam Chips)

Flavors of Africa

100 g top blade steak, cut into 1 1/4 inch cubes and butterflied

Thread onto metal skewers and set aside.

For the tomato sauce:
1 ripe tomato, peeled and chopped
1 shallot, chopped
1 clove of garlic, sliced
1/2 hot red pepper, chopped
1/4 cm fresh ginger
1/4 tsp cumin powder
1/4 beef bouillon cube

Blend all the ingredients into a paste.
Cook the paste in oil for 2-3 mins.
Remove and keep chilled.

25g cornmeal
250 yam, peeled, thickly sliced
Salt to taste
Chopped cilantro for garnish

Dry fry the cornmeal with a small pinch of salt for 5-7 mins, stirring continuously.
Remove onto a plate.
Coat the skewered meat with tomato sauce then dredge with the toasted cornmeal.
Grill, giving a 1/4 turn every 2 mins.
Remove and sprinkle with chopped cilantro.

For the Koliko:

Double fry the sliced yam in hot oil.
Drain and season with salt to taste.

(Recipe from here)

Getting to know the durian

2011-07-31T21:55:00.000-07:00

Getting to know the durian

Nga Shik Kyaw (Stir-fried Eel)

2011-07-23T19:51:00.000-07:00

A jewel of a different sort from Mogok.

Nga Shik Kyaw (Stir-fried Eel)

A Taste of Shan

1 clove of garlic, peeled and crushed
1/2 a small eel, skinned, excess fat and bones removed, cut into 1.5cm pieces
1/2 a small head of cauliflower, cut into florets
1/8 tsp anise seed
1/8 tsp fish sauce
1.5 bird's eye chillies, finely chopped
Turmeric powderA Taste of Shan
Salt and pepper to taste
1 cup of bean sprouts, coarsely chopped
1 tbsp coriander leaves, chopped

Season the eel slices with turmeric powder, salt and pepper.
Heat some oil in a pan and fry the eel for about 2.5 mins per side.
Remove and set aside.
Fry garlic in oil over medium heat until fragrant.
Toss in the cauliflower and stir-fry for 5 mins.
Next, add the anise seed, fish sauce, chillies, a pinch of turmeric powder and salt to taste.
Pour in about 2-3 tbsp of water and cover the wok.
Cook until cauliflower is just tender.
Toss in the fried eel and bean sprouts and fry uncovered for 1-2 mins.
Remove from heat and garnish with cfilantro.

(Recipe from here)

Overpopulation: Perpetual growth is the creed of a cancer cell, not a sustainable human society - latimes.com

2011-07-21T14:53:00.000-07:00

Overpopulation: Perpetual growth is the creed of a cancer cell, not a sustainable human society - latimes.com

Fresh Shucked Oysters with Cucumber Foam & Verjus Shallot

2011-07-12T04:48:00.000-07:00

What can be better than chilled oysters and cucumber to counteract the sweltering heat? I used kyuri or Japanese cucumber instead of English cucumber for the cucumber foam.

Kusshi Oysters

Fresh shucked Oysters with Cucumber Foam & Verjus Shallot

3 fresh oysters, shucked and halved lengthwise
1/3 sprig of dill or fennel fronds

Cucumber Foam
1 kyuri (japanese cucumber), cut into chunks
3 tbsp water
1/2 tbsp plus 1/4 tsp powdered gelatin
2.5 tsp extra virgin olive oil
Salt

Verjus Shallot
1 shallot, peeled and left whole
2/3 cup verjus
1/3 sprig of thyme

For the Cucumber Foam:

Blend the cucumber with water.
Strain through a fine mesh strainer and measure out 2/3 cup of cucumber juice.
Reserve 3 tbsp of the juice and place the remainder in the freezer for 5-7 mins.
Soak gelatin in 1.5 tbsp of water.
Heat the reserved cucumber juice and pour over the gelatin.
Stir to dissolve the gelatin.
Use a mixer to whisk in the cooled cucumber juice. Mix for 3 mins.
Gradually whisk in the oil followed by the salt.
Continue whisking for 30 seconds.
Pour into a jelly mould and chill for 1 hour or until set.

For the Verjus Shallot:

Simmer all the ingredients in a covered pan until shallot is tender.

To serve:

Unmould the foam and place in the center of the serving plate.
Pour some cooked verjus liquid into the plate.
Lay the sliced oysters around the foam.
Slice the whole shallot in half and season with salt, pepper and dill or fennel fronds and place on top of the foam.

(Recipe from here)

Gebraden Eend met Saus van Watermeloen en een Bitterbal

2011-07-06T20:17:00.000-07:00

I deliberately left out the Potato Mousseline that goes along with this dish. The portion below is enough for 2 but I managed to polish this off in one sitting.

Gebraden Eend met Saus van Watermeloen en een Bitterbal
(Roast Duck with Watermelon Sauce and a Croquette)

1/2 a small duck
2 small cloves of garlic
A sprig of rosemary

Dutch & Belgian Food

75g asparagus, cut into sections
35g broad beans
35g snow peas

Bitterbal (croquettes):
1 tbsp butter
1.5 tbsp flour
15g chanterelles
2 tbsp olive oil
1/4 tsp gelatine powder, soaked in 1 tsp chicken stock
160ml chicken broth
Few candied nuts, chopped
Salt and pepper to taste
Flour
1 small egg, beaten
Breadcrumbs

Sauce:
75g chicken stock
60g watermelon, diced
Small knob of butter
Dash of Midori melon liqueur

Garnish:
1/4 cup pea shoots (the original recipe uses Affila Cress), lightly blanched

For the Bitterbal (croquettes):

Season the duck leg with salt and pepper.
Chill for 24 hours then rinse off excess seasoning.
Prick the skin with a fork and roast on a bed of garlic and rosemary at 190 C for 15 mins
Remove the skin, de-bone and chop the meat.
Make a roux with the butter and flour.
Gradually whisk in the broth.
Simmer until slightly thickened.
Add the chopped meat, chanterelles, candied nuts and season to taste.
Turn off the heat and mix in the gelatine.
Allow to cool before shaping into balls.
Dredge in flour, dip in egg and coat with bread crumbs.
Deep fry in oil at 175 C until golden.

For the Duck Breast:

Trim off excess fat and score the duck skin.
Season with salt and pepper.
Sear skin side down in a non-greased pan over medium heat until crisp.
Flip and sear the meat side briefly.
Flip skin side down and place in a 190 C oven for 8 mins.

For the Vegetables:

Blanch the broad beans and snow peas in boiling salted water.
Drain and cool in an ice bath.
Saute in melted butter and season with salt to taste.
Remove and set aside.
Saute the asparagus in melted butter, adding a little water and salt to taste.
Cook until just tender.

For the Sauce:

Puree half of the watermelon.
Heat together with the chicken stock and butter.
Add a splash of melon liqueur.

To Plate:

Slice the duck breast into 4-5 pieces.
Serve on a plate with croquette and vegetables.
Drizzle with sauce and garnish with pea shoots.

(Recipe from here)

Meatless Monday: Shikanja Paneer

2011-06-20T23:34:00.000-07:00

You won't miss the meat in this nutritious dish.

Shikanja Paneer

160 gm paneer malai

101 Paneer Recipes

Cut paneer into 40g cubes.
Make a slit on one side for the stuffing.

Filling:
20g dried figs, chopped
1 tbsp roughly chopped pine nuts
1 tsp toasted sesame seeds
10 coriander leaves
5g green chilli
Salt to taste
Lemon juice

Make a paste with the coriander leaves and green chilli.
Mix in the remaining ingredients.
Stuff the filling into each cube of paneer.

Marinade:
100g red onion
40ml fresh cream 40% fat
5g green chilli
5 gm fennel powder
5g garam masala

2g yellow chilli powder
Salt to taste

Kasoori methi
Black salt
Mint leaves for ganish

Make a paste with the red onion and green chilli.
Mix in the remaining ingredients for the marinade.
Place the stuffed panner into the marinade.
Set aside for 1 hour in a cool place.
Skewer the stuffed paneer and grill, turning to cook evenly.
Baste with vetiver or peanut oil if too dry.
Remove and sprinkle with kasoori methi and black salt.
Garnish with mint leaves before serving.

(Recipe from here)

A Proper 'Kangaroo' Dinner

2011-06-16T05:22:00.000-07:00

In this version, I fed my dog raw moo instead of raw 'roo. I also gently poached the egg (the original recipe uses raw egg).

A Proper 'Kangaroo' Dinner

250g beef or buffalo mince
25g grams raw pig's heart
25g celery
25g carrot
25g silver beet
12.5 grams rolled oats
1 small poached egg (grind the shells for extra calcium if liked)
110g small edible bones (I used chicken necks, chicken wings and pork ribs)

Slice the meat and offal into bite-sized chunks suitable for your dog.
Lightly steam the vegetables then place in a food processor.
Blitz the veggies until mushy.

Delicious, Nutritious Recipes

Mix all the ingredients together and serve raw.

NOTE:
If making in bulk, keep the leftovers chilled for 2-3 days or freeze up to 3 months.
Do feel free to include extra natural oils and supplements if serving on a regular basis.

(Recipe adapted from here)

Turmada

2011-06-14T19:23:00.000-07:00

Colombia and Venezuela

A fitting dish for bupper (supper + breakfast).

Turmada

1 large russet potato, peeled
1 large hard boiled egg, sliced
3 slices of whole grain bread, crust removed
3 tbsp chicken broth
1.5 tbsp milk
Pinch each of salt and pepper
45g Jamón (ham), sliced
25g sun-dried tomato, chopped
25g caramelized onion, sliced
3 tbsp Queso crema (I used Buko Provence cream cheese)
40g Queso tajado (sliced mozzarella cheese)
1.5 tbsp grated parmesan cheese

Cook the potato in water until tender.
Drain and thinly slice.
Moisten bread with broth and milk and season with salt and pepper.
Place a layer of bread at the bottom of a small buttered oven dish.
Top with a layer of onion followed by tomato.
Next, arrange a layer of sliced potato and hard boiled egg.
Spread cream cheese evenly over the top.
Lay sliced ham followed by bread.
Lastly, top with sliced mozzarella cheese and sprinkle over the parmesan cheese.
Bake at 180 C for 15-20 mins or until golden brown on top.

(Recipe from here)

Dubu Yeong-Yangbab

2011-06-10T00:18:00.000-07:00

This one-pot meal was quick and easy to prepare. I served this with a bunch of kailan steamed over the rice.

Dubu Yeong-Yangbab
(Boiled Tofu)

1/2 cup basmati rice, rinsed, soaked for 15 mins and drained
70g firm tofu, cubed
10g janmyeolchi (small dried anchovies)
1 medium fresh shiitake mushroom, sliced
10g grated carrot

Korean Vegetarian

1 tsp grape seed oil
1/2 cup water

Seasoning:
1 tsp sake
1 tsp katsuo sauce ( 가쓰오간장)
Pinch of pine pollen salt (I used sea salt)

Chopped spring onion for garnish

Fry the anchovies in oil.
Toss in the remaining ingredients along with the seasoning.
Pour the mixture into the rice cooker and cook until rice is done.
Garnish with chopped spring onion before serving.

(Recipe from here)