Food and Photography

Jerms Estrada invites you to use Boxbe

2010-07-14T13:13:00.000-07:00

Hi,

I use Boxbe to fight Email Overload. Boxbe prioritizes messages
from people in my social network.

Join Boxbe so I can grow my network to prioritize my emails.

-Jerms

This message was sent at the request of jerms.estrada@gmail.com. If you would like to opt-out of Boxbe invitations, click here.

Boxbe, Inc. | 2390 Chestnut Street #201 | San Francisco, CA 94123

Hamachi Kama - Yellowfin Tuna collar

2010-05-05T11:46:00.000-07:00

One of the most delightful dishes that one orders in a Japanese restaurant is virtually unknown to many. Once discarded in the past - as only few appreciated that unattractive part of the fish, it has risen as one of the food discoveries in the continual education or reeducation of the Western palate. It is so savory - rich in Omega 3 oils - another new discovery of the 20th century, many claiming positive health benefits if taken consistently. Grilled over hot coals with just a few sprinklings of salt and pepper brings about the savory goodness of this less known flesh.

To what is he referring to, one might ask..... Well its none other than the hamachi kama - the once unappreciated part of the tuna. Everyone knows that there are only two pieces of the collar which makes it much desired but most importantly because of its sweet delicate flavor....Splash some lemon juice and you're good to go...a nice bowl of steamed rice with go very well with this dish. Take note - steamed rice only - since fried rice will tend to reduce the impact of the taste of the fish.

Some Japanese menus will not show it but if you ask your sushi chef or server they will have one on reserve in the freezer - for that special customer that frequents the place. But you will never know until you ask - most often they will allow you to have it since you asked. Most will cost around $7 - $9 a piece but should one spot one on the menu and its $12 - dont order it. Why you might ask? While its a great tasting menu item - one shouldnt pay more than $10 for it. The meat while succulent is not plentiful - how much meat can one get from the collar? I think $9 is a good price to pay - that's it!

So if I have piqued your curiosity and your favorite sushi place does not offer it or has run out by the time you order one - since they get fish delivery once or twice a week and their share of the collar has long been consumed - what does a hungry sushi hunter do?

There are a few places to go in the San Francisco Bay Area - one of which is my favorite and located in downtown San Mateo. Why a favorite of mine - you might ask? Because of its reputation for freshness and for decades has served Japanese food lovers like yours truly.
Suruki Supermarket at 71 E 4th Ave San Mateo. This is where I can get ingredients for those impromptu parties, you know who you are , you know what I mean. There's alway fresh fresh fish for sushi - albacore, maguro, hamachi, mackarel, snapper and even octopus. Suruki also has angkimo - one of my favorite Japanese delicacy - monkfish liver and uni - sea urchin roe.
Hamachi kama is available fresh - usually two small parts in a package - costs around $6.
Call ahead and they can reserve them for you and they're open 7 days a week.

Japantown groceries stores located on Post Street will also carry the hamachi kama..call ahead.

How to cook it?
As I stated - salt and pepper grilled over coals - if you cant barbecue - use the oven but be prepared to fan your smoke alarm as it could generate smoke enough to trigger it.
Just long enough to form a light brown crust around the edges but dont over cook it. As with any kind of fish - it cooks quickly. Take off the heat and splash some fresh lemon juice and you're in hamachi heaven - hamachi kama heaven that is.

Noma - Chef Rene Redzepi

2010-05-01T14:05:00.000-07:00

Chef Rene Redzepi a renowned chef and now even more acclaimed since his restaurant NOMA was listed as the top restaurant among the 50 best in the world. Knocking off El Bulli from its prestigious position which it occupied for several years. This too was where Chef Redzepi trained to hone his culinary skills, plus training in French Laundry - considered one of the best in world. Which by the way is located in my neck of the woods. With those under his belt, Chef Redzepi is considered a culinary provocateur - a title coined by several prominent chefs and food writers.

Why provacateur?
He incorporates the culinary wizardry of Chef Adria with that of Thomas Keller and the result is Redzepi's own style of cuisine. Keller likes to bring the earth to the table while Adria likes the Star Wars futuristic approach. Combine it and you have a revolution of some sorts - extreme perhaps, one might say, but definitely difference. Simplistic but complex - confused? I was at first when I first encountered his cuisine. Yes, I was one of the few that was lucky enough to try his cooking.

Call it luck, divine providence perhaps but blessed none the less, it was a chance encounter with this wonderful chef's cooking. It was on a Thursday (two weeks ago) when I happen to check on my favorite food destination Mission Street Food (Thursdays and Saturdays) then spotted the menu. it was an homage to this great chef's cooking...their attempt to replicate the NOMA menu...hmmm I said, this is a good opportunity to show Erika my sweetie who has been told of MSF's offerings and gourmet chefs from all over the world.

Being the daughter of a chef that likes to experiment is not an easy life - Erika has been one of my testers, food critic and guinea pig of my cooking. So I said, lets try this chef's cooking tonight - unbeknownst to us what the chef's pedigree was at the time.

So off we went, parking was a breeze on Mission Street SF. Our last minute reservation was accepted (quite rarely due to the demand) I wondered why then it dawned on me - it was April 15 - you and I know what this drop dead date is. While folks were waiting in line to have their tax preparers complete their returns ( I spotted one across the street from the resto) we got seated right away.

A cursory glance of the menu and my mind went to engage lock and load - get ready taste buds, you're in for a treat tonight. I always encourage my daughter to make the decision on what she thinks might be good for the evening. Erika decided to go with the sea urchin, cucumber, frozen cream, dill granita appetizer ($9) over the other appetizer which was cod roe. (I thought whew thank God - good choice, I cant imagine anything more fishy than cod roe!) Second appetizer -mackerel crudo, grilled daikon, horseradish snow - $8

For the main course we went with spot prawn, seawater and parsley emulsion - ($13) and skate, ramps, vegetable stems, mussel sauce - ($13) - I ordered the gray album for my drink and Erika went with water. (Gray Album is a combination - 16 oz of Boddingtons, 16oz of Old English) yummo!

Oh I forgot to mention - while all this was happening, my youngest Alyssa was a silent observer and unwilling participant to all this. For her that night - heaven was burgers and fries and none of these.

Before I continue - ever wonder why the prices are so inexpensive? Proceeds are donated to charity, the organizers take over a Chinese Restaurant on Thursdays and Saturdays and convert it into a semi decent destination. But expect to be served on french fries containers and thick plates, paper cups - keep the costs down so Institutions like St Martin de Porres can get more $$.

I asked our very accommodating waiter and also of the hostess if I could take pictures. Not like they had a choice since I was going to sneak a photo or two if they declined. But gracious they were and even encouraged me by setting up the dishes for the right angle when they arrived.

The first appetizer - Sea urchin

speckles of cream - frozen ala El Bulli - with granita of dill - artfully scraped into small beads, emulsified black olives, cucumber slices and dill... this was a great presentation and an explosion of flavors when the frozen bits of cream and the cold dill granita melted by the heat of the tongue hit the tender sea urchin roe. Wow!

Next the Mackarel - one of my favorite sashimi choices - saba as the Japanese call it -

the cream was still present - frozen bits, very subtle, this time using horseradish, his version instead of the wasabe. Truly one of my favorite type of fusion cooking. East/West combination - who would have thought - mackarel sashimi in horseradish cream frozen ala El Bulli served with grilled daikon. The daikon was uncannily sweet, perhaps due to it being grilled then shaved thin. Fantastic, very simple presentation but complex taste. Delightful to say the least..... definitely an inspiration for my next recipe collection

Spot Prawn

This dish was served on a hot rock - not quite sizzling as I expected. It was more for aesthetic reasons that I could imagine and not to cook the prawns. But they were semi cooked - not overly done, enough heat was applied but still sweet-the meat tender and one can discern the sea from it. Yes, the head was sucked to enjoy the juices, as Anthony Bourdain likes it....the parsley sauce? I didnt get it but gave it a nice contrast to the prawns. Imagine the earthiness of the parsley reduction blending with the sea flavors...its okay but nothing spectacular to me... still a good dish

Skate
Now this is a revelation - Chef Rene likes to use Nordic ingredients in his cooking. While skate will always be one of the best kind of fish ever - the mussel reduction was a WOW factor... The emulsion gave the skate prominence, brought out the sweetness of the fish without overwhelming it. Accompanying the dish were earthy veggies, again a Thomas Keller influence one can assume - the ramps were fresh and the grilled young asparagus stalks were also very flavorful.

So that was my only encounter with the Chef's cuisine in this somewhat "guest" appearance and who is now #1 in the world.

Oh by the way, I promise to update my blog more frequently so hope you enjoy my upcoming reviews as this one.
Be well

The morning after - how to make turkey magic with leftovers

2009-11-27T16:54:00.000-08:00

What do you do the morning after? Nothing to do with what your think it is. I am referring to left over Thanksgiving turkey. If you were like me, we had almost half a turkey untouched, so this noon I was contemplating on how to turn this huge mass of meat into another feast. I checked the fridge - some red bell peppers were in the crisper, half a quart of half-half which I use for my coffee, and about half a chorizo - which was left over from the paella I made yesterday. Spotted in the freezer were some peas as well. Next destination was the pantry - aha - a can of cream of mushroom soup. When I turned I glanced over and saw a bottle of white wine. So put them all together and you have the makings of a pastel style dish.

So far this is what I had:
chorizo de bilbao
red bell pepper
onions
garlic
peas
white wine
half and half
cream of mushroom soup
leftover turkey of course

In a hot skillet use some good virgin oil olive, saute the garlic, onions and red bell pepper. When the vegetables were soft add the chorizo,some white wine and simmer for a few minutes to evaporate the alcohol. Slowly add the half and half along with the cream of mushroom soup.

Add enough water so the sauce is not thick. Simmer over low heat until the turkey is tender - about 12 minutes. Add more water if the sauce becomes too thick. A minute or so before the end of cooking add the peas - stir until incorporated into the dish.

Serve over a nice cup of hot rice or toast

Enjoy!!

Turducken - what is it

2009-11-25T15:51:00.000-08:00

This the season when most turkeys fear most - the day of Thanksgiving. I am speaking of the two legged feathered kind and not who you might be thinking of. Most Americans will have the bird as the main feature of attraction in their Thanksgiving table. Some offer suggestions on various ways of cooking the bird - most prefer the roasting and basting method, others have taken the more perilous route of deep frying while some have used the stuffing method. No not the bread stuffing chestnut and celery type of stuffing but one of Turducken.

What is a Turducken? It is a linguistic blend as Wikipedia would describe the word. It is a chicken stuffed inside a duck which is stuffed inside a turkey. Both chicken and duck are totally deboned while the turkey is prepared partially deboned - maybe to hold the two other birds without falling apart.

While unverified, Paul Prudhomme the creole chef claims to have originated this dish. One can tell from the ingredients commonly used that it could have its humble beginnings in the South. Quite similar to the Filipino's embutido but to proportions of the American way of food consumption.

Imagine stuffing a small hen inside a duck while sausage is the stuffing of the chicken. Quick tasty but beware should the dish be presented to you. Its high in caloric content and so is its fat/cholesterol.

One can order the bird already cooked ready to be served from various online stores. The average is roughly $85 for a 15 lb bird some served with sides that come as a welcome accompaniment to the dish.

As this Thanksgiving day approaches, I wish one and all a blessed holiday and Happy Thanksgiving to all

Spinach Banana Blossom Cheese Dip

2009-03-07T13:13:00.000-08:00

This recipe is a deviation from the more popular Spinach Artichoke Dip - made from artichoke hearts and spinach leaves blanched before it is used.
One day, I was enjoying a nice bowl of Kare-kare - a Filipino dish made of several types of meat in a sauce of peanut butter base. It is served with native vegetables like eggplant, string beans and banana blossom. While partaking of kare-kare one day, I took bite of banana blossom, then recognized a familiar texture and taste.
It didnt come to me immediately where I had experienced this flavor until I had an afternoon pika-pika in a resto one day after work. One of my buddies ordered a spinach artichoke dip to go with our favorite beer - Stella Artois- that it hit me. This was the texture!
So what I have done is replace the expensive and sometimes difficult to find (in Manila) ingredient - artichoke hearts. Instead, what I used is the canned variety of banana blossoms which come plentiful here in San Francisco and costs about a third of what it might cost ($0.99)if using artichoke. Canned banana blossoms come soaked in brine which seem to remove the bitter taste of the fresh variety and without the sap.
The vegetable also is very tender and the same (not almost but the same) texture as artichoke when chopped. If one is using the fresh vegetable, i suggest boiling it in acidulated water by adding a tablespoon of white vinegar. Replace the water at least twice to ensure that the blossoms come clean without the bitter taste.
I have used bechamel sauce to extend the recipe - using less of the cheese but still providing that great creamy sauce.
Ingredients:
Banana blossoms - cooked until tender and chopped
Bunch of spinach - cooked until wilted and chopped
1 1/2 cups parmesan cheese
1/2 block of cream cheese (room temperature) beaten
1/4 cup of sour cream
Dash of Worcestershire sauce
Bechamel sauce (recipe follows)
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
dash nutmeg - (optional)

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Taste the sauce, it should have a nice nutty flavor

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg if using, and set aside until ready to use.

Combine the vegetables, sour cream, with half of the parmesan cheese, then layer into a heat proof dish. Alternate the vegetables, cheese and bechamel ending with a layer of bechamel topped with parmesan. I would add a sparse spoonful of breadcrumbs and knobs of butter to give it a nice crust.
Bake in a 350 degree oven for 30 minutes but check at around 20 minutes. When a nice brown crust forms on top, the dish is done
Serve with crusty bread!
I guarantee that no one will know the difference if you used banana blossom in place of artichokes. In fact I found folks were delighted that banana blossoms were prepared in such a gourmet way.
Let me know how it goes by emailing me or adding a comment to the thread.

Chicken, Corn and Crab soup with Quail Eggs

2009-03-05T19:09:00.000-08:00

On cold rainy days, one looks to their favorite comfort foods. One of mine is the classic Chinese soup which can easily be prepared quite quickly. Start with a few slices of ginger, three or four green onions and one chicken thigh. Boil in water until the meat is tender - approximately 15-20 minutes. Then add cream style corn - preferably the unsweetened one. If one is not available, what I use are frozen whole kernels and chop the kernels finely while still frozen. I add this to the chicken while boiling it, giving the corn time to impart its flavor to the stock. When the chicken is tender, take off the bone and pull the meat into shreds. Add another half cup of corn, about two tablespoons of wanton soup powder,crab meat - I use the canned ones which have been picked of shells and comparable in quality, beaten egg,and quail eggs. To thicken the soup, I use 1/2 tsp corn starch dissolved in 1/4 cup of water. I add this to the boiling soup until slightly thickened. Splash with sesame oil before serving.
Total Cost to feed 5 adults with second servings - $5.00
Canned crab - Caravelle brand from Thailand - $0.99 which one can purchase from any Asian store

Great buys from Trader Joes

2009-03-03T21:19:00.000-08:00

Excellent salad dressing from Trader Joes - and Merlot from Sonoma Valley - both are great bargains but quality products. Champagne Pear Vinaigrette $2.50 and the Merlot $3.99

Intramuros - a new dining destination in South San Francisco

2009-02-24T16:32:00.000-08:00

I decided to give Intramuros a try for dinner. After learning that Barry Picazo is now part of this establishment, a couple of friends and I was curious what new creations he has on the menu.We met at the I Bar – which,coincidentally was being launched the same evening. My buddy and I had a glass of Stella - one of our favorite brews. A nice serving portion for $5 -not a bad deal. Served by a young, friendly bartender ably assisted by another bartender who seems to be taking the lead in the bar. Off to the front we went to inform Dinnie, the very friendly and accommodating hostess that we would start dinner and our other buddy will catch up later. He was just getting dressed coming from a golf game. Dinnie checked our reservations and left for a brief moment to spot a table for us. We spotted Barry who, in spite of his busy kitchen that night, kept that boyish smile on his face to give a warm welcome. Very touched and impressed. Then Dinnie comes back to lead us to our table. Our server - Bianca I think her name was, came -bubbly and enthusiastic and handed us menus.
My last visit the other Friday was for a surprise party for a friend and one appetizer served tha evening was the kuhol (snails) I suggested to my friend that we order one. The other appetizer we decided on was the sisig tofu - since we both are fond of sisig. The original dish made of pork cheeks grilled over hot coals, chopped and served mixed with some grilled liver and grilled onions with a splash of calamansi. This is the original Pampanga way of serving sisig.
So we were curious what this version of the original dish would taste.
Off to the kitchen our server went to plug in our appetizers and asked her to return in a few, since we were still deciding which main course to order.
Scoping the menu - we decided to go with one that we knew from another dining establishment - crispy binagoongan and the pinaputok na tilapia. Then told the server we wanted toast with it. She took it as a joke and thought our request was hilarious and knew right away these two fools were trying to crack a joke. Two bowls of steamed rice it was!
We got the kuhol appetizer which came in a four segment dish - two sections had the kuhols, one had cherry tomato halves, the last fried mung bean threads (vermicelli noodles or sotanghon). The kuhol was in a coconut cream reduction with a hint of curry along with toasted thai bird chilies. The half slices of cherry tomatoes came in a balsamic vinagrette dressing. The idea is to spoon a few pieces of snail into your plate and use the tomato slices as a palette cleanser - to balance the heavy coconut cream sauce. The sauce was great compliment to the meat but not overwhelming the characteristic flavor of the kuhol. Then follow it up with a tomato portion - yumm. What I am lost on is the purpose of the fried vermicelli noodle. If one is to use all three ingredients together, maybe include some neutral tasting vegetable leaves like lettuce to wrap the whole thing. Other than that this dish is great!
Then immediately after, the crispy binagoongan came- whoa what happened to the other appetizer? Anyway, we continued to enjoy the kuhol with which was already our second glass of Stella. We just love how the Stella compliments the kuhol and its coconut cream.
The crispy binagoongan had chopped mango - yellow - meaning its close to ripe but not quite yet but past its green state. This was mixed with chopped red roma tomatoes and a few green onions! The dish of course was made with good quality bagoong. This was not salty as one would expect if using this shrimp paste but each ingredient kept its flavor component and combined together to create that complex sensation on the palate. The tart sweet mango, combined with the sweet tomatoes, the distinct flavor of grilled eggplant - which was the base of the dish, along with the bagoong is one flavor explosion!
Cant have this without steamed rice - no way!
Immediately right after came the tilapia - steamed unpapillote style but in aluminum foil instead. The tilapia was topped with a rich cream and topped with crisp garlic slivers. They used fresh fillet, the meat was flaky and easily pulled apart with a fork. No lasang lupa as we Filipinos would describe a lesser quality tilapia. The dish was excellent, the only disappointing thing is that the size as a bit too small for its price. But it was another flavor experience for the way the fish was served.
But where was the sisig? Well, it came almost as soon as we were wondering where it was. As they say - it was well worth the wait. The taste was so divine, tasted like the original meat dish.
I rate the service 5 stars, overall food experience would be 4 - miscues on the sisig and the serving portion of the tilapia. But these are growing pains, nothing bad - just a few adjustments to make it perfect - its only been a few weeks - 5 to be exact that this fine.
My wandering eye keep scanning the scenery of the dining area, with a glimpse of the dining hall across the room. It just so happened that our table looked directly into that area. There were diners from every generation, some were foreigners but seemed to know which dish to order. Tables to the left and right of me, the family of 10 to my immediate right sampled quite a few dishes. They had the fried calamari appetizer, then the crispy binagoongan, another meat dish which I couldn’t tell and ended up with the famous bibingka soufflé. Yum was their favorite expression. The table directly in front of me were four Filipinos who seem to be critiquing the food since they would first photograph the dish, then take a sample spoonful while trying to decipher what the ingredients were. Sounds familiar, since my buddy and I were doing the exact same thing. Another long table was having a birthday party I presumed because they brought out a cake with candles on top. Then another long table had the same thing. No sound of displeasure just a whole lot of families and some romantic couples enjoying a night of fine dining.
The place was busy – but never did the staff waver with their smiles and service. Including Dinnie who tried her best to attend to everyone while balancing the front. Barry, Dinnie, Jamil, Zita and Mark kudos to your establishment, I was pleased with the service and the food.

Marinated Shrimp Barbecue/Asian Style Barbecued Shrimp

2009-02-17T15:12:00.000-08:00

Here is one great grilling marinate for shrimp on the shell. By cooking it this way, it ensures an even cooking while keeping the flesh moist. I love to combine all the fragrant herbs found in Asian groceries balancing it with other condiments to come up with that final product. The individual ingredients by themselves don't create that zing but if you combine them it magically creates that layer of flavor but not overpowering the taste of the shrimp or prawns.

Marinade
Coconut milk/cream
cilantro - leaves and stalk - chopped
Green onions - white and green parts chopped
Lemongrass - white part only - chopped
Paprika -
juice of 1 lime, then add the fruit into the marinade
Garlic - minced
Fish Sauce - the one I use is Thai brand - Tiparos
If using Philippine style fish sauce add a spoonful of brown sugar
Olive oil for basting
Put all the ingredients together with the exception of the olive oil. Then marinade the shrimp/prawns for no less than 30 minutes or longer than an hour

Before grilling - remove all the marinade and brush each prawn with olive oil.
Continue basting the shellfish with the marinade until the shells turn pink. Be careful not to overcook them or they will turn tough.
Use barbecue sticks if desired but I prefer to barbecue them individually to keep them intact when serving.
Serve with Coconut rice ( Recipe follows)

Rice
coconut milk
fish sauce
fried shallots

Cook the rice the regular way, but substitute one third of the liquid with coconut milk. Season with fish sauce. When tasting the liquid, ensure that enough seasoning is added. Right before serving top with crispy fried shallots.

Crepes with Chestnut Cream

2009-02-13T15:59:00.000-08:00

It has been quite hectic for me the past several weeks, had to cover some events, then I also decided to renew my real estate license. So I hit the books daily at the same time tending to the kitchen for the family for the evening meal. Oh, such is life in a busy metropolis like San Francisco. But keeps me occupied, more like distracted from the daily stresses of life.

One day a friend updated her Facebook status – that she was having crepes.
That reminded me of the wonderful crepes I would have at Ti Couz in the Valencia/Mission corridor of San Francisco. Authentic French crepes in a French resto – including the rudeness of the wait staff. The alternate place was Crepes A Go Go in the trendy area of Cow Hollow – along Union Street in San Francisco. One would have to decide from its extensive list of crepes which runs from tropical - coconut, banana and jam to the more common ones like sugar and butter (simple but excellent tasting) to chestnut spread and strawberries.
Then I had one of those AHA moments – while shopping in Asian stores (no longer called Oriental stores because its not politically correct) one will notice an abundance of cooked, peel chestnuts that come in tetra packs. All you have to do is to tear open the pack and devour those nice whole nuts. Plus, these are inexpensive - $0.99 cents for a 5 oz serving – some stores like Oceanview Asian store next to the DALY City BART station sell them for $1.50 for two. The catch is you have to get two, if you get one the price is still $0.99 cents.
So one night I tried making the crepes with the chestnut spread and it turned out great. I didn’t have my camera handy that time so no photos will be included in the recipe. Another friend advised me that next time I post a recipe I should include pictures, so I will do it next time I have a culinary inspiration.

Crepes with Chestnut cream:

Ingrédients (for 15 crepes):
- 2 cups of flour
- 2 eggs
- 1 oz of vanilla sugar (or 1 oz of granulated sugar + seeds scraped from a vanilla bean)
- 1 tsp of vanilla extract if vanilla bean is not available
- 1 small pinch of salt
- 3 cups of milk
- butter (for cooking)

Put the flour, both eggs, salt, sugar and vanilla extract in a bowl.
using a wire whisk mix while pouring in the milk slowly.
The mixture has to be very smooth.
Leave the mixture to settle and rest for 45 minutes to an hour. After which heat some butter in a non stick pan and some vegetable oil – adding oil will prevent the butter from burning

Proceed to put 1/4 cup of the mix in the pan and tilt the pan to spread the mix until all the pan is cover to make a thin disc. This is not pancake, so try to make it as thin as you can without breaking the crepe

Wait about 1 min, then turn it over and wait another min for the other side to cook
Serve with chestnut cream - recipe follows

Chestnut cream
400 grams of boiled chestnuts
1 cup milk
1 tsp vanilla extract
1 can sweetened condensed milk (please use the whole milk variety and not the filled milk)
1 cup water – not all will be used.

In a double boiler put the already boiled chestnuts with the milk until it turns mushy. The milk will not be absorbed so discard any liquids when the chestnuts have softened. Drain then run the chestnuts through a fine mesh strainer or use a potato masher. It might take two turns to get the smooth consistency. Combine the mashed chestnuts gradually with the can of condensed milk and vanilla extract. Use a blender if you need to - it has to have a slightly thicker consistency than condensed milk. Should you need to thin it, add some of the water.

NOTE: An excellent alternative is Nutella - which my friend Trish favors

.

Mozzarella/kesong puti and capers stuffed kalabasa/zucchini blossoms

2009-01-30T14:19:00.000-08:00

Once considered "poor man's food" the kabocha or kalabasa blossoms as we know it has evolved in the culinary world. The Italians have served the blossoms as part of the meal for centuries. Stuffed with anything that is available in the Italian garden, it varies from mushrooms to ground meats. In the Philippines, my introduction was in an Ilokano dish which I savor to this day which was "inabraw" style - boiled with several veggies and seasoned with fish bagoong.
Today, the humble zucchini is served stuffed and deep fried. This is one version of the dish that I have used incorporating native ingredients like kesong puti or buffalo mozzarella. The twist is the inclusion of capers in the recipe.

12 zucchini or pumpkin blossoms
1.75 oz buffalo mozzarella/kesong puti - soften
1.75 oz cream cheese softened
2 tbsp capers (small)
Sea salt
Black pepper (ground)

1 egg (yolk and white separated)
1 cup flour
¼ cup cornstarch
1 to 2 cups beer – pilsen

Combine the yolk, the mozzarella, cream cheese, capers, a touch of salt and pepper in a mixing bowl and mix until it is slightly pasty.
Depending on the length of the zucchini stem you may need to cut some off, leave approx 4 cm (2 inches) attached to the flower.
Careful not to tear the blossoms, gently open up the zucchini or kabocha flowers and gently spoon the cheese mixture into the flowers and fill 2/3rds full.
Gently push the remaining air out of the flowers and squeeze the tips of the petals back together

Batter:

Sift the flour and corn starch into a large mixing bowl, add a pinch of salt and pepper and make a well in the centre.
Slowly pour some of beer into the well and whisk as you add, slowly moving the whisk out from the well to incorporate more flour until the entire mixture is fluid and thick (it may not require all the beer, so add it slowly).
Whisk the egg white until frothy and fold into the batter mixture

Frying

Gently coat the flowers with the batter by dragging it in top of the mixture, after which turn the flowers down to allow the batter to seal it. Fry in vegetable oil which has been heated over medium high heat. Sprinkle sea salt immediately after and serve with lemon wedges on the side.

Sapodilla or Chico or Chiku - Asian Fruit Recipe

2009-01-26T12:50:00.000-08:00

Travelling in Southern California last year, I am always on the look-out for good places to photograph. I chanced upon a Mission - yes those set-up by the Spanish missionaries in California. This one had a fruit bearing tree in the yard, its fruit left to rot in the ground where they fell. Inspecting it closely, since the leaves looked quite familiar, I then realized that it was the sapodilla tree commonly known in the Philippines as chico or chiku in other parts of South Asia. What confirmed it was the distinctive scent of the flesh and its seed with its uncommon hook. Lest we forget, we were warned on numerous occassions by our grandmother to be careful when eating chico - or suffer a slashed throat should one swallow its seed unknowingly.
My introduction to the fruit was by my Grandmother - Dona Pilar Gregorio Castillo - the very person who inspired me to become a chef. Yes, she was and I know still is my guide. It was in our ancestral home on Northern Luzon - Pangasinan that I first encountered the chico fruit. My grandparent's home was surrounded by various fruit trees - star apple, mabolo, mango of course, the chico and one that I could not bare to eat - the chessa. We enjoyed fresh fruit - tree ripened - what a way to partake of nature's and God's blessings.
Few chefs use the chico or sapodilla as ingredients in their recipes so I thought I would start with a simple one. Use it in a supporting role for dessert.
So here it is, hope you take time to try the humble chico in dessert and enjoy its subtle but complex flavor.

Rum-Spiked Grilled Pineapple with Toasted Coconut over Sapodilla compote and Banana Chips.

Ingredients

For the Spiked Pineapple:

1/4 cup packed light brown sugar
1/4 cup dark rum
1 pineapple, peeled, cored, and sliced crosswise or use the canned variety to save energy
½ segment star anise
1 tablespoon butter
2 tablespoons sweetened coconut, toasted
Low-fat vanilla ice cream or coconut ice cream

Combine the star anise, sugar and rum in a pan. Over low heat let sugar dissolve and simmer for 1 1/2 minutes or until sugar dissolves. Brush rum mixture evenly over pineapple wedges.
Heat butter in a grill pan over medium-high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Set aside

Sapodilla compote:

1 ¼ cup good red wine
¾ cup brown sugar
1 cup diced ripe sapodilla flesh (skin removed)
Juice of 1 lemon
1 bay leaf
1 segment star anise
1 cinnamon stick or ¼ tsp powdered cinnamon

On a non reactive pan boil red wine, then add brown sugar, lemon juice, bay leaf, star anise and cinnamon. When the sugar is dissolved add the sapodilla. Simmer for about 15 minutes until the fruit is dissolved into the liquid. You might help it by using a fork to press the fruit. Strain through a fine sieve and keep warm.

Assembly:

Get a scoop of good vanilla ice cream or my favorite is coconut ice cream. Place in bowl, top with the pineapple slices and insert several banana chips. Drizzle the sapodilla compote over the ice cream. Sprinkle with sweet coconut flakes that have been lightly toasted.

Enjoy!

2009-01-25T14:19:00.000-08:00

The Original Chawan Mushi Recipe

2009-01-24T10:07:00.000-08:00

This original recipe was requested by a friend and she suggested that I posted it to follow-up on the original post of Green Onion Custard. I thought that it made sense should one be not too adventurous to try the Green Onion recipe. So here's the Chawan Mushi recipe

Ingredients:

3 eggs - large (4 if using small eggs)
1 2/3 cups bonito stock (you can use the instant bonito powder instead of real flakes)
1 Tbsp mirin (use 1 tsp salt if not available - this isnt so important)
1 Tbsp light shoyu (1/2 Tbsp if using regular shoyu)
2 tsp sake or sherry wine or white cooking wine

Nuggets you can use as filling:
sliced cooked shrimp
pumpkin - cooked and diced - to give it an earthy taste
crab chucks
shiitake mushrooms - thinly sliced
chicken breast fillet
Corn - yes I used sweet corn with a bit of everything above

Directions:
Break the eggs into the bowl, to minimize bubbles in the final product, do not beat the eggs but very gently stir them with a chopstick in a slicing action.
Add the rest of the custard ingredients to the egg mixture. When everything is incorporated, strain through a fine sieve. The next step is to your liking, place whatever ingredients you want to add into the custard - chicken, prawns, mushroom, etc. I tried using a sliver of salted duck egg and it was delish.

Pour the custard into cups or ramekins but do not top. Leave enough room for the custard to expand. Cover with lids or aluminum foil. Steam the cups over high heat then at 10 mins, check for doneness. To test, insert a bamboo stick into the custard, if a clear liquid flows it is done. Try not to overcook the chawanmushi or it will become bland and the broth will separate from the egg.

Enjoy

NEXT: Sapodilla Fruit Known in the Philippines as CHICO

Green Onion Custard with Bacon, fried spinach and Miso Broth

2009-01-23T23:54:00.000-08:00

This is a stunning recipe which is a riff on the tradional Japanese Egg Custard Chawan Mushi. Chawan Mushi is one of my favorite side dish when I crave for Japanese food. Its a cross between custard and soup - on the savory side. It is served both hot and cold, but I prefer it right out of the steamer - almost to burn your tongue. Chawan mushi roughly translated means "steamed in a teacup". I usually have it at Kamameshi House in Westborough South San Francisco. The dish is ordered 30 minutes ahead of time, much like their Kamameshi (rice dish). The custard is usually a combination of ingredients, tiny nuggets of poultry,seafood like shrimp or white fish, carrots, mushrooms and gingko nuts. Pleasant secret treasures hidden inside as you work your way through the custard and broth.
This is a kicked-up version of the custard - with a twist

Custard:
1/3 cup minced green onions (both white and green parts)
1 1/4 cup chicken stock
1 large egg
1/4 cup heavy cream
1/4 cup milk
pinch of grated nutmeg
fresh ground pepper
3 tablespoons creme fraiche or sour cream
1/3 cup bacon diced
5 tbsp cold butter
bunch of spinach leaves paper dried
1 tablespoon miso

In a small skillet cook the diced bacon until lightly browned - remove from the pan into paper towels to drain the fat. Set aside for later

In another skillet, combine two (2) tablespoons of the butter with the green onions. Cover and cook until softened over low heat, about 12 minutes. Transfer to a blender, add 1/4 cup of the chicken stock and then puree. In a bowl, whisk the egg, then whisk in the half and half, milk and onion puree. Ensure that no bubbles are formed otherwise, it will spoil the presentation of the custard. Season with 1/2 teaspoon salt, 1/8 pepper and the nutmeg.
Meanwhile butter four 8 ounce coffee mugs or ramekins. Slowly pour the onion mixture and cover with plastic wrap.

Using a rack in a large pot, add water to reach under the rack and bring to a boil. Set the ramekins on the rack and steam (covered) over low heat until the custards are barely set about 18 minutes. Try not to overcook the custard or it will be tasteless.
Chiffonade the spinach into strips, then fry them in small batches in hot vegetable oil until crispy. Drain in paper towels - set aside

Meanwhile, in a saucepan bring the 1 cup of the remaining chicken stock to a boil. Whisk in the creame fraiche or sour cream, miso and simmer over low heat for 3 minutes, stirring constantly to avoid the cream from separating. Turn off the heat then gradually incorporate the butter into the broth by using a whisk. check the seasoning, at this time not much salt is needed due to the miso.

When the custards are done, remove the plastic wrap. Scatter the bacon and spinach strips on top. Serve the custard and pour the miso soup.

Enjoy!!!

Soft Pretzel ala Auntie Anne's

2009-01-15T15:47:00.000-08:00

As a routine, I try to watch movies as a manner of relaxation. Its great, gets your mind of things plus you enjoy a couple of hours being entertained by either a cartoon movie or one of those spy thrillers. Last Sunday, the movie I chose was Bolt in 3D. When I entered the theatre strange looking glasses were handed to us, making us looking like Dexter the cartoon character. Technology is amazing – it really does the trick! The movie in 3D was great and so was the story. But this is a food blog. I will now reveal the reason for the introduction.
What is a movie without a snack? But now a days, these treats will cost you an arm and a leg. A snack and a drink will cost you close to $10 and they price it so that you are forced to order the large size – what with only $.25 cents difference, only a fool would order the medium size. But there are those who do, you know who you are!
One of the new ones that the theaters offer are those delectable pretzel bites!
Similar to those that are offered by the famous franchise Aunt Annie’s but in tiny two bite sizes. Dipped in melted cheese, yummmmm.
I love soft pretzels, but it too will cost you a fortune to have one with a drink. Of course, one is not enough to satisfy you which means you end up getting a savory and a sweet variety. Add to that the cost of a tall drink and whamo you are $11 poorer. So what did I do? Find a good recipe to at least replicate the one Auntie Anne’s offer.
Here’s my crack at it, tried it a few times and boy, it does work. Just don’t soak it in the baking soda bath for too long.
You will need:
1 ½ cups warm water
1 package active dry yeast (or 1 ¼ tsp)
1 tsp salt (not iodized)
2 tbsp brown sugar
3 cups ordinary flour
1 cup bread flour
2 cups warm water
½ cup baking soda
4 tbsp melted butter

Directions:
Sprinkle the yeast on the lukewarm water in a mixing bowl, stir with a wooden spoon then add the sugar and salt and stirring to dissolve further.
Wait at least two minutes before adding both flours and knead dough until smooth. Set in bowl, cover with a damp (not dripping) towel and rest for at least 40 minutes. Let the dough rise!!

Prepare the baking soda bath. Combine the 2 cups warm water and ½ cup baking soda. Ensure that the baking soda is almost completely dissolved. Cut pieces of the dough and roll into either bite sized pieces or the traditional pretzel forms. Its up to you. Dip the pretzel dough into the baking soda bath then dry the bottom of the dough in a towel before moving it into a greased baking sheet. Allow to rise for a few minutes before baking in a pre-heated 450 degree oven. This will take about 10 minutes or until its golden brown. Brush with the melted butter and enjoy!

I usually dip mine in Cheez Whiz or in Ranch Dressing or sprinkled with garlic powder. If you want it sweet, combine cinnamon and sugar and dip the pretzel in it.

Enjoy!

PS - right after baking brush with melted butter, sprinkle with garlic powder, then dip in cheez whiz - so yummy. The garlic powder gives the cheese that extra flavor layer. Try experimenting with onion powder in place of garlic. But garlic is good!

Tilapia - has risen the ranks

2009-01-12T11:14:00.000-08:00

The lowly tilapia - once considered commoner's food is now making the rounds of the gourment world. This fish is now served prominently alongside great dishes in menus of distinctive dining places throughout North America. It has finally been accepted by distinguished chefs including it in their offerings.
An excellent source of protein, this fish also has low mercury content unlike the farmed salmon or tuna or mackarel. (Yes, there are fish varieties out there that will provide your mercury poison if you are unaware. This is an upcoming topic in a future blog)
Here is a simple recipe for tilapia - but with a twist (a common theme in my recipes if you havent noticed) It is served with corn fondue - a deviation from serving it with tartar sauce - a sauce of the past!!!

Tilapia with Lemon and Capers

Tilapia fillets
Flour
Sea Salt
White pepper
Capers
Lemon – sliced thin (crosswise) about 5-8 pieces
Olive oil
Butter

Season the fillets with salt and pepper, leave in the refrigerator for at least an hour.
After allowing the fillets to absorb the seasonings, dredge the fillets in flour. Shake off the excess flour.
Fry the lemon slices in the olive oil for about 5 minutes, remove the lemon slices from the pan
Fry the fillets in olive oil that was used to fry the lemon slices. Cook until light brown but do not overcook or the fillet will turn out dry.
When all the fillets have been fried, remove from pan. In the same pan, return the fried lemons, add about 2-3 tablespoons of butter and about 1 tsp of capers. Allow the juices to evaporate but do not allow the butter to brown too much.
Remove from heat and spoon the sauce over the tilapia fillets. Top with the lemon slices.
Accompaniment –Traditionally, breaded fillets of fish are served with tartar sauce which is too boring. I prefer the sweet fondue that I have created. Adjust according to your taste. I dip the tilapia in the corn fondue – it gives it a different flavor accent.
Serve with a nice crusty baguette or buttered rice on the side.

Sweet Corn Fondue

Ingredients
1 cup cooked tender corn, slightly crushed
1 small red onion or shallot, chopped
1/4 red bell pepper, minced
2 level tablespoons plain flour
¼ cup milk
200 grams parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
salt and pepper to taste

Heat the olive oil in low-medium heat, then add the butter. Sweat the onion and bell pepper until fragrant. Add the tender corn – cook for about 3 minutes then gradually add the milk until it is heated through. Sprinkle the cheese – continuing to stir until incorporated. Slowly add the flour until the sauce is thickened. (You will not need all of the flour) Adjust the seasonings with salt and pepper.

Pasta Salad ala Jerms

2008-12-18T22:55:00.000-08:00

Its the holiday season, one is expected to prepare the traditional dishes which have been passed down from generations. Stuff like baked pies,Turkey, lechon - the succulent roast port dish Asians prefer to serve and to suffer through long lines to get your honey baked ham. Growing up in the Philippines - the Christmas season is steeped in tradition. Families members were expected or worse required to be present for Noche Buena, gather around the dinner table to partake of the feast lovingly prepared usually by Mom following recipes handed down to her. My family served arroz valencia, majestic ham and fruit salad on Christmas Eve. Of course we had castanas - chestnuts, grapes, apples or oranges. These could be had with what was then a short drive to San Andres Fruit Market or maybe from Quiapo Market.
In the United States, Filipino families still try to serve dishes as they did at home. The most prominent is Honey Baked Ham - similar in preparation to baked hams from the Philippines. One has observed long lines in the Honey Baked Ham stores most of whom are Filipinos.

To serve a new dish is the challenge each season for me. One Christmas in trying to keep some ingredients in tune with the holiday season but with a twist, I put together a pasta salad dish that now gets requested any time of the year. Its served cold after spending time in the fridge to marry all the ingredients. Forego the "blending" period, the dish will taste different. You have to give it a few hours to allow the spices and herbs to blend together. I use slices of honey baked ham but if you wish you can replace it with turkey ham which will also impart that smokey flavor to the pasta. A friend preferred turkey to pork so one time I used turkey and no one noticed the difference. I use fusilli pasta - that small, thick corkscrew shaped type. Fusilli means little spindles in Italian. Why this pasta you ask? Those spiral shaped pasta holds the sauce better than the smoother surfaced one like macaroni or shell pasta. Hey this is cooking, its not rigid, you do it as you like it. My preference is this pasta. Before I forget, when cooking the pasta add a chicken boullion cube in the boiling water to give it a flavor boost. In the final preparation before serving I have added salad shrimp to give it another twist. (small sized cooked shrimp)
Ingredients

1 package fusilli pasta
1 cup cubed ham
1 cup mayonnaise
1/2 cup green peas
onion powder
garlic powder
Parmesan cheese
sea salt (again stay away from the iodized type)
fresh thyme leaves - about two to three sprigs - leaves only - approximately 1 tablespoon
if using dried thyme use only 1 tsp
1-2 tbsp sour cream - depending to taste

Boil pasta until al dente. Immediately wash with cold water to stop it from cooking. Allow to cool in refrigerator and fully drained of water. Add the ham, peas to the pasta. Slowly incorporate the mayonnaise into the pasta, add more so each pasta is coated with dressing. Then add about 1 tsp of onion powder and a dash of garlic powder and about a handful of parmesan cheese. Taste the combination to your liking. Add more onion powder to the pasta and mayonnaise as needed, ensuring that the pasta doesn't get overwhelmed with it. Add salt as needed, then add the thyme leaves. Leave in the fridge for at least an hour to allow all the ingredients to marry. Add the salad shrimp if using. I add the sour cream right before serving. To add zing to the pasta salad, I get a packet of dry ranch dressing and add about a tsp to the salad.

I think this dish will be served in a friend's house on the 28th of December.

Enjoy!!!

The best brine recipe

2008-12-16T19:07:00.000-08:00

Folks have always wanted to know the best way to prepare meats like Turkey or Standing Rib Roast or Pork Chops or even the ever challenging Porkloin. Secret seasonings? they ask. What makes your dish stand out? Why is the turkey breast more moist than the others they've tried. What do you use for marinade? People have asked me these questions when I cook for them, after a class that I teach or immediately after a dinner I host for friends.

Brine versus marinade.

Brine can be a marinade but not necessarily is a marinade a brine. What's the diff? A brine is a saline solution - it permeates throughout the meat to impart flavor and its guaranteed to make whatever meat to be moist. On the other hand,a marinade is an acid based solution, its acidic solution can have a vinegar, citrus, oil solution. If you ask me, it tempers the meat, slightly cooks the fibers (breaks it down)because of the acid. The method I prefer most - BRINING, it almost always guarantees a successful dish.

One of the challenges a cook faces is presenting lean meats that are more difficult to flavor. Costco sells this elongated piece of porkloin at a reasonable price. It's packed in a solution that does little to the meat. But if the cook is not careful, could end up serving a tasteless,flavorless,dried piece of useless pork or worse. It could be a disaster! Dont be fooled by those meats that come marinated in plastic from your local grocery stores. Its that they're not good, its just because they use acid based marinade, the flavors stay on the surface and does not penetrate the meat. I also dont like the idea of marinating meat in plastic, I still dont know how safe marinating in plastic is. Remember, acid + meat+ plastic could be bad chemistry.You will notice that the external part of the meat is dry and the inside is flavorless.
What's the answer? Brine your meats! Simple, its a no brainer. Why? Over the brining period, the saline solution allows the flavor of the herbs and spices to penetrate the meat fibers.Brining will add moisture to the muscle fibers within the meat; the brine helps to dissolve the proteins in the fibers so they become liquid instead of solid mass. But a word of caution to the cook that wants to do it a second time after their initial attempt at brining. It will work the first time you try brining, but a word of caution. Some folks I know will try to prolong the brining period. It will have the opposite way, if the meat is brined too long - if the meat is allowed to soak in the solution. Remember - salt will extract moisture from the meat.
Here are the ingredients that I have used for years, which by the way San Francisco Chronicle rates as one of the best brine recipes for hard to flavor meats.
5 bays leaves
10-15 Juniper berries - crushed
5-6 garlic cloves - crushed
1 tsp Allspice berries - crushed
1 bunch of thyme leaves (if using dried thyme use about 1 tbsp or more)
juice of 1 lemon, plus the lemon fruit
1 cup sugar
1 cup kosher salt or sea salt (stay away from Iodized salt - it leaves a bitter after taste)

Place all ingredients in a stock pot with enough water to cover the meat. Store in the refrigerator overnight - no longer than 24 hours. I use this brine for roast chicken, my Thanksgiving turkey or those nice two inch thick pork chops. Sometimes I would use the lemon slices used for the brine in the cavity of the chicken while roasting, along with two sprigs of rosemary. But more often than not I never have to use other herbs when roasting the chicken or turkey, the brine takes care of it.

On a cold Saturday Night

2008-12-14T11:33:00.000-08:00

It was cold Saturday evening but one anticipating the start of rain the next day, I decided to shoot the city before the weather got ugly. One of my favorite spots to shoot the SF skyline is across the bay in Treasure Island. It was cold - around 44 degrees F add to that the wind chill factor. It was really cold. So out in the elements, all I could do was shoot and run. Here's one that didnt have camera shake. The second photo is of the Ferry Building - one good place to enjoy the local food offerings from a diverse city. Across the Ferry Building is the Embarcadero Building#4

Japanese Foie Gras - Ankimo

2008-12-11T22:48:00.000-08:00

One of the less known Japanese dishes is the Ankimo - the Monkfish or frogfish liver. Its an ugly looking fish but its meat packs a lot of flavor. The fish is a common ingredient in Japanese pot au feu - nabe. Meat from this fish is quite expensive, can be found in speciality gourmet grocery stores. Its one of my favorite appetizers when I go to a sushi bar. Dipped in ponzu sauce, this delicious delicacy has the same texture as duck liver pate - foie gras but the taste is not close. But the melt in your mouth ankimo which is pink - orange in color hardly has an oceanic taste as one would expect. The liver is steamed for about 30 minutes then chilled before it is served. Nobu the famous Japanese restaurant prepares it over a citric vinaigrette made from a base of miso, lemon juice, red wine vinegar. I like it with Ponzu sauce - the traditional Japanese style of serving ankimo. So next time you order sushi, try this alternate sushi appetizer, you will not be disappointed.

San Francisco on a Sunny Day

2008-12-10T23:48:00.000-08:00

Green Tea Mojito

2008-12-10T10:50:00.000-08:00

I was fascinated by this cocktail that was offered to me by a very friendly and knowledgeable bartender at Osha Thai at Embarcadero I in San Francisco. She was from Thailand, knew her cocktails and could spot someone who needed a drink to start the weekend. It was while I was awaiting my dinner partners at the bar that she inquired if I have tried a diversion from the original mojito concoction. You see, I ordered to try their mojito but she offered this alternative. Before I knew it, I had three of these. Its a very simple recipe with the addition of something that I learned about - Green Tea Liquor. The only one I found is the Zen Green Tea Liquor by Suntory – the famous Japanese Whiskey company. Beverages and More in the United States offers them at their stores. If you are from other places in the world a good alternative is to brew some strong green tea (sans the brown rice) and use about 1/2 cup of the liquid. If you use the green tea, add a bit more sugar to offset the bitter taste of the brew. There are powdered instant green tea drinks that are available in some Asian stores. The ones I buy can be found in Korean grocery stores - these are in sachets that are already sweetened. Just add enough water to make ¼ cup. This for me is the best alternative to the Zen Green Tea Liquor. But if you really want to have the full flavor (and buzz :)) use the liquor
Ingredients
juice of half a lime
6 large mint leaves
Suntory's Zen Green Tea Liquor– 2 oz
Bacardi white rum – 1.5 oz
Sugar (optional) 1 tsp
Club Soda
Instructions
Pour the lime juice into a highball glass. Add the mint and crush with a spoon. Fill a glass with ice and add the tea liquor and rum. Stir well and garnish with a mint leaf, if desired. I prefer using a bit of sugar to the cocktail, my preference is palm sugar. Add club soda to fill glass - Enjoy!

Osha Thai - Beef Wasabi Roll

2008-12-09T10:38:00.000-08:00

Osha Thai - a Thai restaurant catching the wave of Asian fusion trend burning the culinary world of the San Francisco Bay area. Its menu runs the gamut from typical Thai cuisine to a blend of various asian cooking ingredients and techniques. While it serves typical thai dishes like Pad Thai unhyped, meaning in the traditional manner of preparation, Thai Osha also attempts to tickle the diner's palate with dishes served with its own flair. Take for example one of its signature appetizers - the Beef Wasabi rolls. Served on a rectangular plate with deep wells that hold the wasabi sauce.The bitesize grilled beef steak encases sticks of pickled carrots, fresh celery matchsticks with mint leaves.A toothpick holds the appetizer together over a well holding the wasabi sauce. Another dish worth mentioning is the Pad Cha Scallops - fresh sea scallops served in a spicy coconut sauce made with basil, young ginger or galanga, eggplant, kaffir lime leaf with slivers of apple and green pepper

Recipe for Beef Wasabi Rolls
carrot and celery - cut into two inch length sticks
mint leaves
watercress leaves
beef thinly sliced - 4 inch in length
Salt pepper

Procedure:
Grill the steak to your liking, set aside. Lightly season the carrot and celery sticks with salt. Leave for at least 5 minutes. Wrap the beef slices over the carrot, celery sticks, add a mint leaf and some watercress leaves. Use a toothpick to tie the whole roll together. Serve with wasabi sauce.

Wasabi Sauce:
Juice of 1 lime
Fish sauce
wasabi powder dissolved in water
palm sugar or light brown sugar

Put all the ingredients together and mix well. I leave the proportions according to your taste
Tomorrow - I will share one of my favorite cocktails from Osha Thai - Green tea mojito

www.oshathai.com/