Seasaltwithfood

Pistachio Macarons

2009-11-13T08:03:00.000-08:00

This is a great French Macarons recipe for pistachio lovers. I must admit, I did have more than 3 of these little cuties. So, do check out Canelle et Vanille’s blog for the full recipe.

Recipe adapted from Cannelle et Vanille

Pistachio Macarons
(Printable Recipe)

Ingredients

1 Recipe Pistachio Macarons

Filling

Pistachio Buttercream

50 g Egg Whites
100 g Sugar
150 g Unsalted Butter, softened
50 g Pistachio Paste

Method

Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.

Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn't feel hot anymore. About 3-5 minutes.

Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. It might look like it is curdling but don't worry, keep mixing. When is well mixed, add the pistachio paste.

Baked Penne With Chorizo

2009-11-11T11:03:00.000-08:00

This is a fantastic Baked Penne with Chorizo. I used some fresh chorizo which are full of flavors and they tastes really good with the penne. I added the penne with mozzarella cheese after cooking the meat mixture, and topped it with some freshly grated Parmigiano-Reggiano cheese. Hmmm…sounds like a good comfort food, doesn’t it?

Baked Penne With Chorizo
(Printable Recipe)

Ingredients

1 Box (500g) Penne
500 g Fresh Spicy (Hot) Pork Chorizo, casing removed
1 Small Yellow Onion, diced
1 Can 28oz Diced Tomato, drained
2 Cloves Garlic, chopped
½ tsp Dried Oregano
2 tsp Dried Basil
1 tsp Red Pepper Flakes
3 Tbsp Tomato Paste
½ Cup White Wine
300 g Mozzarella Cheese, grated
120 g Parmigiano-Reggiano Cheese, grated
5 Tbsp Olive Oil
Freshly Ground Black Pepper
Sea Salt to taste

Method

Preheat the oven to 400˚F.

Cook the penne as per manufacturer instructions. Drain the pasta and set aside.

In a large pan over moderate to high heat, cook the chorizo with olive oil. Break the meat apart with a spatula and reduce the heat to low. Then toss in the onion and garlic. Season the mixture with oregano, basil, pepper flakes, sea salt and some freshly ground black pepper.

Add diced tomato, tomato paste, and white wine and bring the mixture to a boil, reduce the heat and cook until the sauce is fairly thick.

Mix the meat mixture with pasta, mozzarella cheese and half of the Parmigiano- Reggiano cheese and stir until well combine. Transfer the mixture to baking dish and top with Parmigiano-Reggiano cheese and bake in the oven for about 20 minutes or until golden brown on top. Serve warm.

Yakitori

2009-11-09T08:48:00.000-08:00

Look, I made some Yakitori for dinner. As many of you probably know, Yakitori is grilled chicken on sticks. Basically, you skewer the chicken pieces and vegetables of your choice and start the usual grilling and basting process. I like to have my Yakitori with some steamed Japanese rice, sprinkle with some Japanese spices, and sometimes with roasted sesame seeds. This is a great comfort food for me.

Yakitori
(Printable Recipe)

Ingredients

2 Chicken Breast, boneless and skin-on, cubed about ¾ inch
2 Medium Leeks, sliced, about ¾ inch
2 Bell Peppers, cubed about ¾ inch
Shichimi (Japanese 7 spice mixture) Optional
Stainless Steel skewers

Sauce
½ Cup Soy Sauce
½ Cup Mirin
2 to 3 Tbsp Sugar

Method

In a medium pot, combine the sauce ingredients and cook over medium heat. Stir the mixture and continue to cook until the sauces reduce by half. Let cool.

Thread the chicken and vegetables onto the skewers and grill over the charcoals (if using gas grill, then grill over medium heat). Once the chicken turns white in color, baste it with the sauce and grill the other side. Repeat the grilling and basting process for about 3 times or until the chicken is fully cook.

Serve immediately with some Japanese 7 spice mixture, if desired.

Chocolate Macarons

2009-11-07T01:03:00.000-08:00

Earlier this year, I tried baking some Macarons which turned out pretty good; but, I felt there was room for improvement. Hence, recently I had another go at it, made them with different flavors as well this time. They turned out great this time, I thought. I had adapted all the recipes from Cannelle et Vanille. I discovered her beautiful Macarons pictures through Tastespotting and Foodgawker. The Macarons were very good; but, still a tad too sweet for me I have to admit. However, my kids thought they were just right and loved it. Today I am posting a recipe for Chocolate Macarons. I will post the recipes for another two different flavors next week.

Recipe adapted from Cannelle et Vanille

Chocolate Macarons
(Printable Recipe)

Ingredients

100 g Egg Whites, aged overnight at room temperature
25 g Caster Sugar
1/2 tsp Lemon Juice
225 g Icing/Confectioner Sugar
125 g Almond Meal
15 g Cocoa Powder
Pinch of Sea Salt

Filling
Milk Chocolate and Fruit Ganache

Method

Whip the egg whites and the lemon juice until they are almost fully whipped. Sprinkle in the sugar while still mixing. Continue to whip to a full meringue.

Sift the powdered sugar, salt, almond flour and cocoa powder into a bowl. Add the meringue into the dry ingredients and fold until a shiny mass is formed.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheet with parchment paper. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake them in a 300˚F for about 8 minutes. Rotate the baking sheet and bake for another 8 minutes. (Note: I need 15 minutes in total)

Remove macarons from the oven and transfer the parchment paper to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.

Grilled Lemongrass Pork

2009-11-06T10:18:00.000-08:00

This is my take of the Vietnamese Grilled Lemongrass Pork. A must order dish for me whenever I dine at my favorite Vietnamese Café here in Vancouver. Between the chicken and the pork version of this dish, I somehow prefer the latter version as I think it tastes much better. In any case, I tweaked the recipe from my previous post, the Lemongrass Roasted Chicken, and the result was fantastic. So, do give this recipe a try.

Grilled Lemongrass Pork
(Printable Recipe)

Ingredients

700 g Pork Shoulder, sliced thinly

Marinade
4 Stalk Lemongrass (75g) sliced and minced
2 Cloves Garlic, minced
2 (55-60g) Shallots, peeled, minced
2 Tbsp Sugar
2 Tbsp Dark Soy Sauce or Indonesian Kicap Manis
2 tsp Dried Chili Flakes
3 Tbsp Fish Sauce
3 Tbsp Cooking Oil
Sea Salt to taste

Accompaniments
1 Cucumber, shredded
Rice Vermicelli, cooked
Iceberg or Romaine Lettuce, shredded
½ Cup Toasted Peanuts, chopped
Mint leaves
Asian Basil
300g Bean Sprouts
1 Recipe Vietnamese Dipping Sauce

Method

Marinade the pork for about 3 hours.

Prepare the grill for direct cooking over high heat. (For best result, use a charcoal grill) Grill the pork slices until the meat is done and the edges are nicely charred on both sides. Remove the meat from the grill and cut into smaller slices, if desired. Serve immediately with the accompaniments.

Note: Vietnamese Dipping Sauce Recipe

Mix 6 chopped Thai bird-eye chilies, garlic, 6 Tbsp sugar, 1 cup warm water, 3 Tbsp lime juice, and 8 Tbsp Fish Sauce and 3 Tbsp shredded carrots.

Warm Chickpea Salad

2009-11-04T21:33:00.000-08:00

I made this delicious Warm Chickpea Salad yesterday. For convenience, I used canned chickpeas for this recipe. It is a faster and cheaper alternative. However, if you are not into chickpeas, you can substitute it with other canned beans instead. Just make sure the beans are firm and not the mushy type.

Warm Chickpea Salad
(Printable Recipe)

Ingredients

2 Can (540 ml/19 Fl oz) Chickpeas, drained and reserved about 2 Tbsp liquids
1 (220 g) Red Onion, diced
2 Cloves Garlic, chopped
A pinch of Sugar
1 Red Chili, minced
½ tsp Chili Flakes
300 g Cherry Tomatoes, halved
1 lemon, juiced
Sea Salt to taste
4 Tbsp Chopped Mint Leaves
Freshly Ground Black Pepper
2 Tbsp Olive Oil

Method

In a large pan, heat the oil over moderate heat. Cook the garlic and onion with a pinch of sugar for about 5 to 6 minutes or until fragrant and translucent.

Then mix in the minced chili, chili flakes, chickpeas, and the reserved liquid. Cook the mixture for about 8 to 10 minutes. Remove from the heat.

Toss in the tomatoes, mint leaves and season with lemon juice, sea salt and some freshly ground black pepper.

Char Kway Teow/Fried Flat Rice Noodle

2009-11-03T11:48:00.000-08:00

Char Kway Teow or Fried Flat Rice Noodle is another famous Malaysian hawker or street food. Similar to most Asian dishes, the secret to making a perfect plate of this noodle is to have all the ingredients at room temperature and fried quickly over some really big flames. Since most of us do not a high BTU stove top at home, just fry the noodles one serving at a time. That works too. Anyway, one of the must have ingredient for this dish is the Cockles, or also known as Blood Clams in most places. So, I came across some when I visited my Asian grocer here recently and had to have a go at frying this simple and yet additive dish. If you do not like cockles, you can always substitute with some prawns or slices of fish cakes.

Char Kway Teow/Fried Flat Rice Noodle
(Printable Recipe)

Ingredients

500 g Kway Teow/Flat Rice Noodle, loosen
150 – 200 g Bean Sprouts
4 - 5 Cloves Garlic, chopped
15 g Preserved Radish, chopped
15 g Chives, cut into 1-inch length
250 g Prawns, peeled
1 Lap Cheong/Chinese Sausage, casing removed and sliced
400 g Cockles/Blood Clams
4 Eggs
4 – 5 Tbsp Peanut Oil/Lard
Ground White pepper
Chili paste/Sriracha Chili Sauce to taste

Sauce
2 Tbsp Oyster Sauce
3 Tbsp Dark Caramel Sauce or 4 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce

Method

Note: Cook in two batches.

If using frozen Blood clams, defrost and wash. Pour in some boiling water onto the clams for about 40 seconds and drain. Then shell the clams and set aside.

Heat a large wok over high heat. Add 1 ½ Tbsp of oil and toss in the preserved radish and garlic. Give it a quick stir and mix in prawns and Chinese sausage. Stir and mix in the noodles. Then add in 2 Tbsp sauce, chili paste and give it another quick stir.

Push the noodles aside and add in another ½ Tbsp of the oil. Crack the eggs and let it cook until they are almost set and push the noodles back. Then toss in the bean sprouts and adjust the seasoning with extra sauce if necessary. Stir until well combine and add in the clams, chives and a few dashes of white pepper and cook until well combine. Serve immediately.

Stir-fry Clams With Roasted Chili Paste

2009-11-01T00:48:00.000-07:00

Stir-fry clams with roasted chili paste is one of my family’s favorite dishes. To make this dish, you will need to make the roasted chili paste first. I used a recipe that originated from Thailand, but, decided to omit the usual shrimp paste. The clams were so fresh and succulent, so, I did not want the shrimp paste to overpower it’s fresh natural flavors. The clams were just delightful!

Stir-Fry Clams With Roasted Chili Paste
(Printable Recipe)

Ingredients

500 g Clams
1 Tbsp Peanut or Cooking Oil
1 Clove Garlic, chopped
1 ½ Tbsp Roasted Chili Paste
1 Tbsp Fish Sauce
1 tsp Sugar or to taste
1 Red Chili, seeded and slice thickly
A Handful of Asian/Thai Basil
2 Scallions, cut into ½-inch lengthwise

Roasted Chili Paste
½ Cup (5) Sliced Shallots
½ Cup (10 cloves) Sliced Garlic
2 Tbsp Dried Shrimps, soaked and pat dry
6 Dried Chilies
4 to 5 Tbsp Palm Sugar
2 to 3 Lime Juice or Tamarind Juice
Oil for deep-frying

Method

Heat enough oil over moderate heat. Cook the garlic and shallots until they are golden in color. Remove and set aside. Then fry the dried shrimps and follow by dried chilies, remove and set aside. Let it cool for 5 minutes. Combine all the ingredients in a food processor. Process until all the ingredients become a paste. Adjust the seasoning with more sugar or lime juice, if necessary.

In a large wok, heat the oil over low heat. Cook the garlic until golden in color. Then turn the heat on high and toss in the clams. Give it a quick stir and mix in the roasted chili paste, fish sauce, sugar and chili. Give it another quick stir and add in the basil, scallions and cook until all the clams are open. Serve immediately.

Apple Crumble

2009-10-31T14:13:00.000-07:00

Apples are in season now, nicely priced and a great variety available to choose from here in Vancouver. I like the Ambrosia variety from British Columbia, it has just the right crisp and sweetness. I admit I do get carried away sometimes and add shredded apples into my salad and oatmeal too. :-) In any case, I am posting a simple Apple Crumble recipe today. This is one of my all time favorites. So, do try this recipe.

Apple Crumble
(Printable Recipe)

Ingredients

3 Large (4 cups) Ambrosia Apples (or any variety), peeled, cored and diced
½ tsp Ground Cinnamon
2 Tbsp Sugar
1 Tbsp Lemon Juice

Topping
¾ Cup All-Purpose Flour
¾ Cup Ground Almond
¼ Cup Sugar
A pinch of Sea Salt
1 Stick or ½ Cup Chilled Unsalted Butter, diced

Method

Preheat the oven to 400˚F.

In a mixing bowl, combine apples, cinnamon, sugar, and lemon juice and mix well. Transfer the apple mixtures into a 5 cups shallow baking dish or into a few smaller baking dish.

In a clean mixing bowl, combine the flour, almond, sugar, and sea salt and mix well. Add the chilled butter and rub into the flour mixtures until resembles coarse breadcrumbs or process the mixture in a food processor.

Sprinkle the flour mixtures on top of the apples. Bake in the oven for about 25 to 30 minutes or until golden brown in color.

Bread And Butter Pickles

2009-10-30T14:03:00.000-07:00

I was watching Tyler Florence's cooking show on TV a couple of weeks ago. He shared a recipe for Bread and Butter pickles, which was so easy to make that I had to try out the recipe at home. I made a small batch and had the pickles after 2 days in the brine. It tasted really good, I like the freshness and the crunchiness of the pickles. Try it.

Bread And Butter Pickles
(Printable Recipe)

Ingredients

6 Pickling Cucumbers, wash
1 Cup White Vinegar
1 Cup Sugar
2 Cups Water
2 Tbsp Pickling Spice
1 tsp Ground Turmeric
2 Cloves Garlic, peeled
1 Red Chili, halved (Optional)

Method

Slice the cucumber into ¼-inch thick rounds and place in a prepared jar together with the chili, if using.

In a large pot over moderate heat, add vinegar, sugar, water, pickling spice, turmeric and garlic. Bring the mixture to a boil and carefully pour into the jar of cucumbers. Seal the lid and allow cooling to a room temperature. Refrigerate overnight and can be serve the next day.

River Prawns With Sweet And Sour Chili Sauce

2009-10-28T07:28:00.000-07:00

Today, I am posting a River Prawns recipe using the sauce from my Sweet And Sour Chili Crabs. As some of you may know, that sweet and sour chili crab is probably the most popular crab dish in Malaysia and Singapore. So, do you know the key ingredients needed to make that fantastic sweet, sour, and spicy sauce? Well, it's the good old bottled tomato ketchup and chili sauce condiment you have in your kitchen, believe it or not.

If you can’t get hold of river prawns, then, you can consider using spot prawns instead. These two variety of prawns have a similar texture, the flesh is tender and juicier. Whichever type of prawns you opt to use, make sure you toast some bread or have some steamed rice to mop-up that delicious sauce. Enjoy!

River Prawns With Sweet And Sour Chili Sauce
(Printable Recipe)

Ingredients

1 lb River Prawns (8/12 per lb), washed and pat dry
3 cloves Garlic, chopped
1/2 inch Ginger, chopped
1 medium Yellow Onion, diced
8 Thai Birds-eye Chilies, finely chopped
2 Eggs, lightly beaten
Peanut oil for deep-frying

Sauce
2 Tbsp Rice Wine Vinegar
8 Tbsp Ketchup
3 Tbsp "Maggi" brand Chili Sauce  2 tsp Sugar
1 tsp Corn flour
1 Tbsp Soy Sauce
1 1/2 cup Water

Method

In a large wok over high heat, add enough oil and pan fry the prawns. Then set aside.

Remove the oil from the wok and reserve about 2 Tbsp. Turn the heat on medium and add the ginger, garlic, yellow onion and chilies. Cook the mixture until fragrant.

Then mix in the prepared sauce and bring it to a boil.

Add the prawns and stir briefly. Then add the beaten eggs and stir until all the eggs are cook and well combined. Serve immediately!

Spiced Mini Hasselback Potatoes

2009-10-27T00:03:00.000-07:00

Here is the mini hasselback potatoes recipe. The spices used for the potatoes were inspired from my previous post, the Dry Potatoes With Ginger and Garlic. I am using the Fingerling potato variety for this recipe. They are small, buttery, and is just the perfect compliment for my finger sandwiches. Using a clever suggestion from one of my readers, Marcus, I used a wooden spoon to facilitate cutting the potatoes to an even depth. It certainly made the cutting process easier, thanks Marcus.

Spiced Mini Hasselback Potatoes
(Printable Recipe)

Ingredients

1 Bag (800 g) Fingerling Potato, washed
½ tsp Ground Ginger
½ tsp Ground Turmeric
1 tsp Cayenne Pepper
1 tsp Fennel Seeds
1 tsp Sea Salt
3 Tbsp Peanut Oil
  
Method  

Preheat the oven to 400˚F.

Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

In a large mixing bowl, combine ground ginger, turmeric, cayenne pepper, fennel seeds, sea salt and oil. Toss in the potatoes and marinate for about 20 minutes.  

Arrange the potatoes in a baking tray and bake in the oven for about 25 to 30 minutes or until the potatoes turn slightly crispy on the outside and the flesh is soft. 

Tandoori Chicken Sandwich

2009-10-26T00:18:00.000-07:00

I’m going to share with you a lovely finger sandwich that I made over the weekend. It’s Tandoori Chicken Sandwich with mango salsa and spiced mini Hasselback Potatoes as a side dish. I am posting the Tandoori chicken recipe today. The salsa recipe is available here. Just make sure all the ingredients are diced smaller. The mini hasselback potatoes recipe will be on my next post.

Tandoori Chicken Sandwich
(Printable Recipe)

Ingredients

 Tandoori Chicken
12 to 16 French Rolls
1 Mango Salsa recipe
Spiced Mini Hasselback Potatoes
1 Packet (100g) Organic Sprouts  

Tandoori Chicken Recipe
 4 Pcs (about 780g) Chicken Breast, boneless and skin on
 1 Cup Plain Yogurt 
3 Tbsp Freshly Squeeze Lemon Juice
1 Clove of Garlic, minced
1 tsp Garam Masala
2 tsp Minced Ginger
1 tsp Sea Salt
½ tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
2 Tbsp Canola Oil

Method  

Spread the chicken pieces out and with skin side down, make a few slit on each breast.   Combine the yogurt, lemon juice, garlic, garam masala, ginger, sea salt, turmeric, coriander and cumin. Mix the mixture well and season with extra sea salt or lemon juice, if necessary.

Marinate the chicken for 4 to 6 hours in the refrigerator.

Preheat the oven to 400˚F.  

Take the chicken pieces out of the bowl, shaking off as much of the marinade as possible. In a large oven safe skillet, heat the oil on high heat. Sear the chicken pieces with skin side down until they are nicely brown. Turn the chicken pieces over and continue to sear for about 2 minutes.

Remove from heat and transfer the skillet into the oven. Continue to cook for about 25 to 30 minutes or until the chicken is fully cook. Remove from the oven and let cool for about 5 minutes.

To make the sandwich: Slice the chicken into smaller pieces. Fill the rolls with a few slices of chicken, some mango salsa and top with organic sprouts. Serve immediately with mini hasselback potatoes.

Curry Coconut Prawns

2009-10-24T07:23:00.000-07:00

Have you noticed the subtle appearance changes on my blog? What do you think of the new template and the layout? I would like to get your feedback. As for me, I personally like the new clean and organized layout. Well, for those who are interested to know, this template is the work of Ellie from Rainy Day Templates.

Anyway, I had fried some Curry Coconut Prawns a couple of days ago. They were scrumptious, lightly spicy, crunchy on the outside, and succulent inside. Make sure you have plenty of napkins, lots of beers ;) and some good friends around to enjoy these fantastic prawns. I think they are certainly a great bar/pub grub.

Curry Coconut Prawns
(Printable Recipe)

Ingredients  

1 lb (454 g) Peeled White Prawns (Preferably size 35/45 per lb), tail intact 
3 Large Eggs, Lightly Beaten 
1/2 Cup All Purpose Flour 
1/2 Japanese Breadcrumbs (Panko)
 1 ½ Cup Desiccated Coconut
3 ½ Tbsp Curry Powder
 ½ to 1 tsp Chili Powder
 1 1/2 tsp Sea Salt 
Lime Wedges (Optional)
 A small handful of Fresh Curry Leaves (Optional), deep-fried
Oil for deep-frying   

Method

  Clean the prawns, drain and pat dry.  In a large bowl, add the breadcrumbs, desiccated coconut, curry powder, chili powder and sea salt. Mix until well combined.  

To fry the prawns: Toss the shrimps into the flour and shake off the excess flour. Then dip the shrimp in the egg and then into the breadcrumbs mixture, making sure to cover the entire prawns.

  Fry the prawns in batches on medium heat until golden brown in color. To serve, top the prawns with some curry leaves and some lime wedges on the side, if desired.

Steamed Glutinous Rice With Chicken

2009-10-22T19:23:00.000-07:00

This is Steamed Glutinous Rice With Chicken, one of my favorite Dim Sum selection. Most Chinese Dim Sum restaurants usually serve them wrapped with lotus leaves. Depending on your preference, you can either use pork or chicken meat and maybe add a few slices of thinly cut Chinese sausages (Lap Cheong). I steamed the glutinous rice using a few ramekins and small stainless steel bowls, which is the traditional method. With the latter, just invert and empty the bowl after steaming and the rice will come out as shown in the picture above. My kids were not too bothered with the presentation, so they just enjoyed the ones steamed in the ramekins. Try it.

Steamed Glutinous Rice With Chicken
(Printable Recipe)

Ingredients

2 Cups Glutinous Rice, soaked overnight and drained
8 Dried Shitake Mushrooms, soaked and stem removed
1 1/2 Tbsp Peanut Oil
8 Small Ramekins or 4 stainless steel bowls (5” diameter)

Seasoning
2 tsp Oyster Sauce
1 Tbsp Light Soy Sauce
1 ½ tsp Dark Soy Sauce
½ tsp Sesame Oil
2 tsp Sugar
A few dashes of White Pepper

300 g Chicken Thigh, boneless and skinless
150 g Chicken Breast, boneless and skinless

Marinate
1 Tbsp Oyster Sauce
2 tsp Soy Sauce
2 tsp Dark Soy Sauce
½ tsp Minced Ginger
2 tsp Sugar
2 tsp Shaoxing Wine
½ tsp Sesame Oil
1 tsp Corn Flour
A few dashes of White Pepper

Method

Cut the chicken into small bite-size pieces and marinate for at least 30 minutes.

Place the soaked glutinous rice in a large tray and steam for 20 minutes. Remove the rice from the steamer and mix well with the seasoning. Set aside.

In a medium saucepan, add 1 ½ tbsp oil and cook the chicken on medium heat. Stir the chicken pieces for about 5 minutes and remove from the heat.

Lightly oil the ramekins or bowls and divide the chicken and mushrooms evenly. Then top with glutinous rice and press firmly. Cover the bowls with aluminum foil and steam on high heat for about 30 to 35 minutes. Remove from the heat and serve immediately.

Lime Soup With Chicken

2009-10-21T09:48:00.000-07:00

This Lime Soup With Chicken is healthy and very refreshing. If possible, consider using organic or free-range chicken to make the broth. Whole organic or free-range chicken is definitely more expensive; but, you can try to purchase just the carcasses for the broth, cheaper this way. So, do try making the soup and enjoy the rest of the week.

Lime Soup With Chicken
(Printable Recipe)

Ingredients 

2 (about 370 g) Chicken Breast, skinless and boneless
 8 Cups Chicken Broth
2 Lime, juiced
Sea Salt to taste
 
For the garnish
 ½ Cup Diced Tomatoes
½ Cup Diced Onion
½ Cup Diced Red Pepper or Yellow Bell Pepper
¼ Cup Diced Cucumber
2 Jalapeno Chilies, finely chopped
4 Tbsp Chopped Cilantro

Method

In a medium saucepan, place the chicken breast with enough water to cover. Bring it to a boil and reduce the heat and simmer the chicken for about 15 to 20 minutes or until fully cooked. Remove the chicken from the pan and let it cool, and shred.

To make the lime soup with chicken: Bring the chicken broth to a boil and season with sea salt if necessary. Place the diced tomatoes, onion, peppers, cucumber, chilies into each a bowls. Ladle the chicken broth into the prepared bowls and season with lime juice and top with some chopped cilantro. Serves 6.

Chocolate Souffle Cakes

2009-10-19T16:48:00.000-07:00

I had a chocolate craving over the weekend. So, I decided to bake a Chocolate Soufflé Cake from my latest cookbook addition, BAKING, by James Peterson. All the recipes seems doable and includes step-by-step picture guides for even the novice baker, like me, to succeed. I will attempt to bake more going forward using the recipes from this cookbook. Obviously, I will share my thoughts about the book with you as well, my valued readers!

Recipe adapted from BAKING by James Peterson

Chocolate Souffle Cakes
(Printable Recipe)

Ingredients

Room-temperature butter and unsweetened cocoa powder for coating thew ramekins
1/2 Cup Butter
8oz Bittersweet Chocolate, coarsely chopped
4 Eggs, at room temperature
1/3 Cup Granulated Sugar
3 Tbsp Flour
Confectioner's Sugar for sprinkling

Method

Brush six 5- or 6-ounce ramekins with butter and coat with cocoa powder.

Combine the butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Stir with a whisk or silicone spatula until smooth and melted. Remove from the heat.

Beat the eggs and sugar on high speed with a stand mixer for about 5 minutes or until the ribbon stage: when the beater is lifted, the mixture falls in a wide band onto the surface, forming a figure of eight that stays for 5 seconds before dissolving.

Pour the egg mixture over the chocolate mixture and fold with a rubber spatula while sifting the flour over the mixture. Alternate between adding flour-about one-fourth at a time-and folding until the flour is no longer visible.

Transfer the mixture to the prepared ramekins and smooth the tops. Cover with plastic wrap and freeze for at least 2 hours.

Preheat the oven to 425˚F. Bake the souffle cakes for 17 to 20 minutes, until risen almost by half.

Sprinkle with confectioners' sugar and serve. If you want to unmold the souffle cakes, run a knife around the inside edge of the ramekins. Turn the souffle cakes over onto plates, lift off the ramekins, and sprinkle with confectioners' sugar. Serve warm.

Boiled Peanuts

2009-10-17T00:08:00.000-07:00

Has anyone ever tried boiling fresh peanuts (aka groundnuts) at home? I recently bought a couple of bags of fresh peanuts and boiled them with some sea salt, star anise, and turmeric. Boiled peanuts are a great healthy snack. I like having the peanuts while they are still slightly warm and they can be very addictive once you get started!

Boiled Peanuts
(Printable Recipe)

Ingredients

1 lb Fresh Peanuts
3 Star Anise
1 tsp Turmeric Powder
3 – 4 Tbsp Sea Salt

Method

In a large pot, place all the ingredients and enough water to cover the peanuts. Bring it to a boil and reduce the heat. Simmer the peanuts for about 4 hours and season the peanuts with sea salt, if necessary. Continue to cook for another hour or until the peanuts are soft. Serve warm or at a room temperature.

Pasta Salad With Roasted Vegetables

2009-10-15T08:48:00.000-07:00

My local produce store had some fresh colorful baby peppers, zucchini, and squash that caught my attention. They looked so cute that I had to pick some up. Back at home, I decided to roast the vegetables with some olive oil and tossed them into a bowl of cooked mini pinwheel pasta. Seasoned with some lemon juice, sea salt, and pepper. Voilà, a simple and wonderful pasta salad created! :)

Pasta Salad With Roasted Vegetables
(Printable Recipe)

Ingredients

1 Box (1 lb) Dried Pasta 
400 g Sweet Baby/Mini Bell Peppers, seeded and halved
1 Pack (112 g) Baby/Mini Zucchini, cut into ¾ inch pieces
1 Pack (112 g) Baby/Mini Yellow Squash, halved
 4 Cloves Garlic, whole
1/2 Tbsp Olive Oil
1/2 Cup Chopped Basil 
1/2 Lemon (about 1 1/2 Tbsp) juice 
Sea Salt To Taste 
Freshly Ground Black Pepper  

Method  

Preheat the oven to 400˚F. In a large roasting pan, combine peppers, zucchini, squash, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.  

In a large pot, bring about 5 L of water to a boil and add 1 Tbsp of salt. Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes or according to the manufacturer directions. Drain and set aside in a large salad bowl.

  Remove the roasted garlic, peel the skin off and chop finely. Toss all the vegetables into the pasta, including the oil, garlic, basil and season well with lemon juice, sea salt and black pepper. Serve warm or at a room temperature.
 

Green Curry Chicken

2009-10-13T21:18:00.000-07:00

I made some Green Curry Chicken today. Together with some warm steamed rice, it's just the right fix for the cooler weather here in Vancouver these days. I used an authentic ready-made green curry paste imported from Thailand by my Asian grocer in Chinatown. Yummy!

Green Curry Chicken
(Printable Recipe)

Ingredients

2 Pcs Chicken Breast (about 400g) Boneless and Skinless 
3 Tbsp Green Curry Paste 
3 Fresh Kaffir Lime Leaves, torn
 1 Can (400 ml) Coconut Milk
2 Tbsp Fish Sauce
1 Tbsp Palm Sugar
200 g Small Eggplants, trimmed
1 Red Chilies, sliced
A handful of Thai Basil Leaves
2 Tbsp Of Peanut Oil or Corn Oil
 
Method

Cut the chicken into smaller pieces and set aside.
 
In a medium saucepan, heat the oil on a moderate heat and cook the green curry paste until fragrant.

 Then add in the chicken and cook for about 5 minutes. Stir in the coconut milk, fish sauce and palm sugar and bring it to a boil and reduce the heat to simmer.

Add the eggplants and cook for another 5 minutes or until the chicken is cooked. Toss in the chilies and basil leaves and adjust seasoning if necessary. Serve warm.

Home-Style Bean Curd With Black Bean Sauce

2009-10-12T15:48:00.000-07:00

This Home-Style Bean Curd with Black Bean Sauce is another simple and easy to prepare Chinese comfort food. The best way to enjoy it, serve with some warm steamed rice. Extremely satisfying! The ingredients for this dish are easily obtainable at most local grocers here in Vancouver. Try it!

Home-Style Bean Curd With Black Bean Sauce
(Printable Recipe)

Ingredients

1 Packet/Block (350 g) Firm Bean Curd/Tofu, drained, cut into ¾ or 1 inch cubed
½ Red Bell Pepper, diced
½ Green Bell Pepper, diced
½ Medium Yellow Onion, diced
2 to 3 Thai Bird’s Eye Chilies, chopped
2 Cloves Garlic, chopped
2 1/2 Tbsp Black Bean Sauce
2 Scallions, chopped

3 Tbsp Peanut or Corn Oil

Sauce
3/4 Cup Vegetable Stock or Water
1 tsp Dark Soy Sauce
2 tsp Soy Sauce
2 tsp Shaoxing Wine
3/4 tsp Corn Flour

Method

Heat the oil in a wok over a high heat. Fry the bean curd in batches until light golden in color. Drain the bean curd on paper towels and set aside.

Pour off the oil and reserve 1 Tbsp. Heat the oil on low heat. Cook the garlic until they are fragrant and golden in color.

Then turn the heat on high. Toss in the chilies, peppers and onions. Give it a quick stir, mix in the bean curd and add in the sauce. Bring it to a quick boil and season with sea salt if necessary. Serve immediately.

Roasted Potato Stacks

2009-10-10T08:23:00.000-07:00

These Roasted Potato Stacks looks beautiful, don’t they? This is one of my family’s favorites, in addition to the Hasselback Potatoes. These Potato Stacks can either be a great side dish or enjoyed as a snack. I used a mixed variety of small potatoes, finely sliced using a Japanese Mandoline. Of course, you can carefully slice the potatoes thinly using a sharp knife; but, using a mandoline makes it effortless and so much faster. So, consider giving the recipe a try and to all my Canadian readers, a very Happy Thanksgiving holiday to all! Enjoy!

Roasted Potato Stacks
(Printable Recipe)

Ingredients  

24 (1 kg) Small Mixed Color Potatoes, scrubbed  
¼ Cup Olive Oil
1 Tbsp Chopped Rosemary
1 ½ Tbsp Lemon Juice, or to taste
Sea Salt 
Freshly Ground Black Pepper

1 Regular-Size Muffin Pan  

Method

  Preheat the oven to 220˚C (425˚F).

Lightly oil the 12 molds in a regular-size muffin pan.

Peel the purple color potatoes, if using. Then slice the potatoes thinly with a Mandoline or a sharp knife. Wash the potatoes, drain well and pat dry with a paper towel.

In a large bowl, toss the potatoes with olive oil, rosemary, lemon juice and season with salt and pepper.

Stack the potatoes and lay them sideway in a muffin pan and bake for about 25 to 30 minutes or until the potatoes turn crispy on the outside and the flesh is soft.

Transfer the muffin pan to racks to cool for 2 to 3 minutes before carefully removing the potatoes. Serve warm.

Corn Chowder

2009-10-08T14:03:00.000-07:00

If you love corn like I do, then it’s recommend that you try making this great tasting Corn Chowder Soup. Whenever possible, try to use fresh summer corns instead of canned corns for this soup. The sweetness from the fresh corns certainly adds more flavor and natural sweetness to the chicken broth base which is thickened using potatoes. I served the soup with some tortillas chips, and it was just yummy! So, do try this easy recipe and enjoy!

Corn Chowder
(Printable Recipe)

Ingredients

6 Fresh Summer Corns
2 Large Yukon Gold Potatoes, skinned and cubed
1 Large Yellow Onion, finely chopped
2 Cloves Garlic, chopped
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
5 to 6 Cups Chicken Stock
½ tsp Dried Tarragon
Sea Salt to taste
Freshly Ground Black Pepper
Fresh Chives
Tortilla Chips

Method

Slice the kernels off the corn cobs and reserve the cobs.

In a large saucepan, melt the butter with oil on low heat. Cook the garlic and onions with a pinch of salt until soft and translucent but not brown.

Add 5 cups of chicken stock, corn kernels, the cobs, diced potatoes and tarragon. Bring it to a boil and reduce the heat low. Simmer the corn mixture for about 15 to 20 minutes or until the potatoes are tender. Remove from the heat and discard the cobs.

Allow the mixture to cool slightly, and then carefully puree the mixture. Adjust the thickness of the chowder with the rest of the chicken stock. Bring it to a boil again and reduce the heat and let simmer for another 5 minutes. Season the chowder with sea salt and freshly ground black pepper.

Serve the soup with some chopped chives and tortilla chips, if desired. 

Stir-Fry Pea Sprouts

2009-10-07T08:55:00.000-07:00

Recently, one of my readers asked me what’s the best way to cook pea sprouts. In my opinion, a quick stir-fry with minimum seasonings is the best way to enjoy them. Besides the pea sprouts, only a few other ingredients are needed, namely, garlic, oil, sea salt, and dried chilies. The result is fantastic. So, here is my Stir-Fry Pea Sprouts recipe. Try it.

Stir-Fry Pea Sprouts
(Printable Recipe)

Ingredients

450 g Pea Sprouts
3 Cloves Garlic, thinly sliced
 3 to 4 Dried Chilies 
1 1/2 Tbsp Peanut Oil 
Sea Salt to taste 

Method

  Wash the pea sprouts, discarding any wilted leaves and drain thoroughly. Cut the chilies in half or into 2 cm sections, discarding the seeds as much as possible.

  Heat the oil and cook the garlic in a low heat until translucent. Set the garlic aside.  Turn the heat on high and add the chilies and stir-fry for 10 - 20 seconds until the oil smells spicy and the chilies are just beginning to turn a darker red. Then add in the pea sprouts and the reserved garlic. Stir-fry for about 1 minute and season with sea salt. Serve immediately.

Tuna Puffs

2009-10-06T00:48:00.000-07:00

These Tuna Puffs makes great snacks. The tuna mixture here consists of onion, black olive, chilies, bell pepper, and some lemon juice. I had mixed in some Mexican crumbly cheese (Queso Fresco) in the tuna mixture as well. The cheese remained crumbly after baking and was just delicious. The recipe would yield about 18 puffs with 5” puff pastry shells. So, do give this simple recipe a try.

Tuna Puffs
(Printable Recipe)

Ingredients

18 pcs (5 inches Frozen Puff Pastry for Empanadas or Turnovers, thawed 
2 can (170 g x 2) Solid White Tuna In Water, drained and flaked
½ Green Bell Pepper, finely diced
1 Small White Onions, finely diced
2 Medium Tomatoes, seeded and finely diced
12 Black Olives, pitted and chopped
2 Red Chilies, finely chopped
A handful of Basil, chopped
1 Packet (250 g) Queso Fresco (Fresh Mexican Cheese) crumbled
Juice of 1 ½ Lemon or to taste
Sea Salt to taste
Freshly Ground Black Pepper to taste 
1 Egg + 1 Tbsp Of Water, lightly beaten  

Method  

Preheat the oven to 425˚F (220˚C).  In a large bowl, combine the tuna, bell pepper, onion, tomatoes, olives, chilies, basil and cheese. Mix well and season with lemon juice, sea salt and black pepper.

Divide the tuna mixture equally onto the center of the pastry. Brush all the edges of the pastry lightly with the egg-wash.  Then seal the edges and press the edges with your fingers. Brush the top of the turnovers with egg-wash.  

Bake the turnovers for 5 minutes, then reduce the heat to 375˚F and continue to bake for another 20 to 25 minutes or until the pastry is lightly golden in color. Allow the pastry to cool slightly before serving.