tag:blogger.com,1999:blog-31475215Fri, 17 May 2013 21:47:14 +0000burdock rootsoup and steweggplantcordycepsbean sproutsfishUS eatingasparaguscouscousceltuceHK eatingmatrimony leafspinachclamscrabsnoodleschestnutscollard greensTW eatingscallopsbitter melonsalmonbok choy/choy sumokravegetables and mushroomsmangoloofah/luffaarugulaeggs and tofucelerybarleyamaranthappetizers and snacksMacau eatinggreen beanssardinesbeans/peaszucchinichinese soupquinoaseaweed/nori/wakamericekalepotatoesrotiIndianbeetslotus rootone-dishfood reviewcabbageseafoodmelon/gourdcauliflowerLife in USAyamChrysanthemumHappyCall Pan (HCP)SG eatingporkbrussel sproutsmushroomsanchoviesbroccolileeksbone "healing"leaf mustard greenswatercressbeefpea shootsproductsdaikon/radishpoultry and meatchiveschayoteshrimps/prawnssmoothiesgrains/seedspastajicamatrouttempehcoconutVegetarianrice cookerbell peppersparchment-cookingchickenrice and noodles and pastamillethairy melonfruits and dessertssaladskrillpumpkin/squashhttp://teczcape.blogspot.com/noreply@blogger.com (tigerfish)Blogger1404125tag:blogger.com,1999:blog-31475215.post-5309557929731105798Fri, 17 May 2013 21:45:00 +00002013-05-17T14:47:14.460-07:00vegetables and mushroomsquinoarice and noodles and pastaVegetarianone-dishgrains/seedsSo how about pairing the <a href="http://teczcape.blogspot.com/2013/04/lemongrass-chicken-curry-assam-cabbage.html">kale and mushrooms</a> with <a href="http://teczcape.blogspot.com/2013/04/biryani-inspired-spiced-quinoa-pilaf.html">spiced quinoa</a>, topped with a fried egg?<br /> <br /> Would you fancy a rice plate like this?<br /> <img src="http://farm8.staticflickr.com/7122/8162715309_2fb08dafa6_z.jpg" /><br /> <br /> In some Chinese restaurants in the US, you find rice plate combinations in the menu. We have heard before that the Chinese themselves will not order rice plate items (usually rice combined with roast/BBQ meat) from the menu as we know how to order the each individual from the menu and always make sure all the dishes go well together.<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-7MOqBhJlYug/UJycrUd1_MI/AAAAAAAAB7g/uS1cQ4fyXDA/s1600/riceplates.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-7MOqBhJlYug/UJycrUd1_MI/AAAAAAAAB7g/uS1cQ4fyXDA/s320/riceplates.jpg" width="320" /></a></div> Also common in the Asian grocery stores (those with delis) in the US, the rice plate system works this way: fixed price and "buffet-style".<br /> <br /> For example, at USD7.99, as long as you are able to fill up the white Styrofoam meal box (without "overflowing" of food; make sure the box can be closed too!) with the food items you choose/want (e.g. meat, seafood, vegetables, and carbs selection of rice and/or noodles), you get to eat it! (photo on left)<br /> <br /> <img src="http://farm9.staticflickr.com/8481/8203417283_08c47af8d0_z.jpg" /><br /> <br /> <a name='more'></a><br /> <br /> It is much different back in Asia. Rice plate, more commonly known as "economy" rice is very popular in food centers and are charged based on the food item itself. For example, if you order two meat items + one vegetable item, it is usually more expensive than a rice plate with two vegetable items + one meat item. A combination of three side dishes is most popular with steamed rice and it usually comes to about SGD4-5, supposed to be economical (thus the name "economy" rice) in terms of filling us up when we are hungry.<br /> <img src="http://farm9.staticflickr.com/8066/8204508422_fb4514136c_z.jpg" /> <br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/quinoa+pilaf" rel="tag">quinoa pilaf</a>, <a href="http://www.technorati.com/tag/rice+plate" rel="tag">rice plate</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/kmhXObZhnZI/quinoa-pilaf-rice-plate.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/05/quinoa-pilaf-rice-plate.htmltag:blogger.com,1999:blog-31475215.post-7539796224716423376Tue, 14 May 2013 19:54:00 +00002013-05-14T12:54:56.051-07:00poultry and meatchickenWhen I see cucumbers and <a href="http://teczcape.blogspot.com/2013/03/gado-gado-peanut-sauce-vegetables-salad.html">peanut sauce</a>, there is usually one dish I think of. <a href="http://teczcape.blogspot.com/2012/01/roast-satay-chicken.html">Satay</a>! Spice-marinated chicken on skewers barbequed over charcoal fire! Grilling over charcoal fire is a dream, at least for now, until I get a charcoal grill.<br /> <br /> I do not have the patience for the "S"-actions:<br /> <br /> Soak the bamboo skewers;<br /> Start up the outdoor grill;<br /> Slice the meat;<br /> Skewer the meat.<br /> <img src="http://farm9.staticflickr.com/8466/8417356005_6a4c7741d9_z.jpg" /><br /> <br /> But THIS "S"-action is my forte.<br /> <br /> Shortcuts!<br /> <br /> So as I teach myself the shortcut to satisfying satay cravings, I hope you find it useful. Those of you who enjoy outdoor BBQ in summer can try this too.<br /> <br /> Make <b>Satay Chicken Chops</b>!<br /> <br /> <a name='more'></a><br /><br /> Get some beautiful pieces of chicken thigh meat or in this case, I use de-boned chicken drumsticks and marinate them in <a href="http://teczcape.blogspot.com/2012/01/roast-satay-chicken.html">satay </a><a href="http://teczcape.blogspot.com/2012/01/roast-satay-chicken.html">spices</a>. Marinate overnight.<br /> <img src="http://farm9.staticflickr.com/8096/8417356503_241b67102c_z.jpg" /><br /> <br /> Heat some oil on cast iron pan. Skin side down first, pan-fry the chicken about 8-10mins till skin crispy golden brown; flip over then continue pan-fry till chicken is cook through. After flipping, it should take about another 5-8 minutes.<br /> <img src="http://farm9.staticflickr.com/8043/8417356283_9183f1a54e.jpg" /><br /> <br /> Heat up <a href="http://teczcape.blogspot.com/2013/03/gado-gado-peanut-sauce-vegetables-salad.html">peanut sauce</a> (I used <a href="http://teczcape.blogspot.com/2013/03/gado-gado-peanut-sauce-vegetables-salad.html">bottled peanut sauce</a> here) and stir in one tablespoon creamy peanut butter. The bottled peanut sauce used here is authentic to South East Asian with shrimp paste mixed into it. I like that it has no added preservatives or coloring.<br /> <img src="http://farm9.staticflickr.com/8328/8417356399_d1f3926c8a_z.jpg" /><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/chicken+chop" rel="tag">chicken chop</a>, <a href="http://www.technorati.com/tag/satay+chicken+chop" rel="tag">satay chicken chop</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/0aYDECSR9kM/satay-spiced-chicken-chops.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/05/satay-spiced-chicken-chops.htmltag:blogger.com,1999:blog-31475215.post-234677581530695796Fri, 10 May 2013 17:58:00 +00002013-05-14T08:30:55.347-07:00noodlesvegetables and mushroomsVegetarianone-dishThis is a typical <a href="http://teczcape.blogspot.com/2012/12/vegetables-noodles-stir-fry.html">all-vegetable-and-mushroom noodle</a> that I cook at least once every week, and double-portioned to make sure there is enough for an additional meal in the same week.<br /> <img src="http://farm9.staticflickr.com/8232/8439554600_71576fc8b1_z.jpg" /><br /> <br /> I have since refused to order any vegetable noodles take-out that is always improperly balanced on the vegetables, noodles (always more noodles with few strands of vegetables) and high on the GREASE and SODIUM!!<br /> <br /> <i>Ahhh</i>...the beauty of simple home-cooked food that relies solely on fresh whole ingredients.<br /> <br /> Spot the vegetables! Can you see <a href="http://teczcape.blogspot.com/2007/09/steamed-napa-cabbage-its-so-flavor.html">Napa cabbage</a>, baby <a href="http://teczcape.blogspot.com/2009/11/bok-choy-with-carrots-and-shitake.html"><i>Bok Choy</i></a>, <a href="http://teczcape.blogspot.com/2011/10/long-beans-green-beans-egg-fritters.html">green beans</a>, carrots and a medley of fresh crimini, <a href="http://teczcape.blogspot.com/2012/04/clear-mushroom-shiitake-woodear-soup.html">shiitake </a>and <a href="http://teczcape.blogspot.com/2013/04/asparagus-with-organic-mushrooms.html">beech </a>mushrooms?<br /> <br /> <a name='more'></a><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B003L0ZODE" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>All-Vegetable-and-Mushroom Noodle&nbsp; 蔬菜蘑菇炒面</b><br /> Sweat 1 small red onions, thinly sliced, and 1tsp finely minced ginger till red onions turn slightly translucent. Add 1 medium carrot, thinly sliced, then 1tsp finely minced garlic and fry for about 10 minutes till the carrots soften. Add 12-16 green (French) beans, sliced to half-finger length, mushrooms (4oz bunashimeji, 6 fresh shiitake mushrooms thinly sliced, 6 crimini mushrooms thinly sliced) and saute for about 12-15 minutes till the mushrooms are cooked down. Add about 1/2-1 cup homemade chicken stock/soybean stock or water, then allow to simmer for about 10 minutes. Add Napa cabbage and baby <i>Bok Choy</i>, and fry till all the vegetables are cooked. Add in cooked noodles, mix up and toss really well in a deep wok. Salt and ground white pepper to taste.<br /> <br /> Sharing with <a href="http://premeditatedleftovers.com/">Hearth and Soul</a> and <a href="http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-15/">What Would You Do This Weekend</a><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"></span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/vegetable+noodles" rel="tag">vegetable noodles</a>, <a href="http://www.technorati.com/tag/vegetarian" rel="tag">vegetarian</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/qTSRJ0yu-Wg/vegetables-and-mushrooms-medley-noodles.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/05/vegetables-and-mushrooms-medley-noodles.htmltag:blogger.com,1999:blog-31475215.post-7769959349477833556Tue, 07 May 2013 04:55:00 +00002013-05-06T21:55:07.341-07:00vegetables and mushroomsone-dishricerice cookercabbageHow does this bowl of rice look? <br /> <img src="http://farm9.staticflickr.com/8359/8362281273_de546c95f9.jpg" /><br /> <br /> Basic? Simple? Strange? Unfamiliar? Well...<br /> <br /> Fragrant, delicious, homey, easy to prepare and cook.&nbsp; LOVEeeee!<br /> <img src="http://farm9.staticflickr.com/8474/8362245907_11c9207d1e_z.jpg" /> <br /> <br /> <a name='more'></a><br /><br /> <b>Krill (Dried Shrimps) Cabbage Rice 磷虾/虾皮菜饭</b><br /> Aromatize the dried krill and dried baby shrimps in hot oil, then dash(es) of ground black pepper, then add cabbage, fry and mix well. Set aside. Get the rice (already gently rinsed) ready in the electric cooker, add in required amount of water (2 cups of rice to about 2.5 cups of water), then add in cabbage mixture on top. Add about 2 cups of water to the outer pot, then set the <a href="http://www.amazon.com/gp/product/B004FWL3UA/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B004FWL3UA&amp;linkCode=as2&amp;tag=anestofo-20">Tatung Stainless Steel Rice Cooker</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=anestofo-20&amp;l=as2&amp;o=1&amp;a=B004FWL3UA" style="border: none !important; margin: 0px !important;" width="1" /> to cook. You can use any other rice cooker for this dish - but note that you may need to use less water than what you would normally use when you cook rice.<br /> <img src="http://farm9.staticflickr.com/8082/8363311390_6792aab210.jpg" /> <br /> <br /> All thanks to <a href="http://foodmakesmehappy.blogspot.com/2012/12/cabbage-and-dried-shrimp-skin-rice.html">Food Makes Me Happy</a> (and her Mom) for the inspiration. I adapted their dish (1)without the ground pork; (2) used a combination of <a href="http://teczcape.blogspot.com/2012/01/dried-krill-and-dried-shrimps.html">dried krill 磷虾</a> and <a href="http://teczcape.blogspot.com/2012/01/dried-krill-and-dried-shrimps.html">dried baby shrimps (<i>sakura ebi) </i>虾皮</a>; and (3) used multi-grains (a combination of brown rice, pearl barley, oat, lentils) as the "rice. <br /> <img src="http://farm9.staticflickr.com/8196/8362240571_ab2565fa57_z.jpg" /><br /> <br /> I am sure the rice will taste even better with the mince (ground meat). Next time, perhaps. Without doubt, this is a keeper for me! I will definitely cook it again. Time to head to the Japanese supermarket to get more <a href="http://teczcape.blogspot.com/2012/01/dried-krill-and-dried-shrimps.html">dried krill or <i>sakura ebi</i></a>!<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/cabbage+rice" rel="tag">cabbage rice</a>, <a href="http://www.technorati.com/tag/krill" rel="tag">krill</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/WB7nrWjlQgc/krill-dried-shrimps-cabbage-rice.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/05/krill-dried-shrimps-cabbage-rice.htmltag:blogger.com,1999:blog-31475215.post-675656447233946192Fri, 03 May 2013 03:50:00 +00002013-05-02T20:50:18.262-07:00salmonfishasparagusseafoodThis is another way to flavor up a <a href="http://teczcape.blogspot.com/2013/03/steamed-salmon-with-heirloom-tomatoes.html">steamed salmon</a> dish by using a lot of ginger and cilantro. Of course, steaming the salmon with <a href="http://www.teczcape.blogspot.com/search/label/asparagus">asparagus </a>and <a href="http://teczcape.blogspot.com/2013/03/steamed-salmon-with-heirloom-tomatoes.html">tomatoes</a> adds natural-tasting flavors too!<br /> <br /> Which is the star ingredient? They all are! <br /> <img src="http://farm9.staticflickr.com/8249/8469692434_e6c489ac7b_z.jpg" /><br /> <br /> <a name='more'></a><br /> <br /> The ginger and cilantro combination was inspired by <a href="http://belachan2.blogspot.com/2013/01/pan-fried-salmon-in-special-sauce.html#more">Little Corner of Mine blog</a>; however, I have done it without pan-frying the salmon. It may lack the pan-fried smoky flavors but that does not mean the steamed dish is bland in any way. An easy way to adapt the recipe is by using similar ingredients but choosing a different cooking method - steaming, that I most often like to do with fish.<br /> <img src="http://farm9.staticflickr.com/8508/8469692362_e476fef710.jpg" /><br /> <br /> The generous amount of fresh finely minced ginger and cilantro elevates this steamed dish with a warm zingy punch and I really enjoyed it!<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/steamed+salmon" rel="tag">steamed salmon</a>, <a href="http://www.technorati.com/tag/salmon+soup" rel="tag">salmon soup</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/hquKqLYSmN8/asparagus-tomatoes-ginger-cilantro.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/05/asparagus-tomatoes-ginger-cilantro.htmltag:blogger.com,1999:blog-31475215.post-8651307449855450491Tue, 30 Apr 2013 19:46:00 +00002013-04-30T12:46:24.899-07:00vegetables and mushroomsanchoviesone-dishseafoodpastaIt was no where near <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">puttanesca</a> but a very robust and delicious sauce that can be easily prepared - in the oven. <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">Heavenly sauce</a> made in the oven. Who could resist the easy route to explosive flavors? <br /> <br /> The Angel Hair pasta topped with "<a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">puttanesca</a>" sauce - intensely savory.<br /> <img src="http://farm8.staticflickr.com/7113/7797609734_a963c983f0_z.jpg" /><br /> <br /> and topped with roasted corn and bell peppers - bringing in a balance of sweet notes.<br /> <img src="http://farm9.staticflickr.com/8433/7797609382_3a22ae316d_z.jpg" /> <br /> <br /> <a name='more'></a><br /><br /> Then add freshness of spring onions (finely diced top green portions) to round up the whole dish<br /> <img src="http://farm9.staticflickr.com/8435/7797609046_93f6fc96df_z.jpg" />&nbsp; <br /> <br /> Find the <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">sauce</a> recipe <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">here</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/puttescana+sauce" rel="tag">puttescana sauce</a><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> </span><br /> <div style="font-size: 8px; padding-left: 2px;"> <span style="font-size: 85%;"><br /></span> <span style="font-size: 85%;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</span></div> <span style="font-size: 85%;"> </span>http://feedproxy.google.com/~r/tigerfish/~3/dAmnuFC9i2I/tomato-anchovy-sauce-pasta.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/tomato-anchovy-sauce-pasta.htmltag:blogger.com,1999:blog-31475215.post-6985505355982396118Fri, 26 Apr 2013 19:52:00 +00002013-04-26T12:52:51.533-07:00broccolivegetables and mushroomscouscousbell peppersVegetariansaladsone-dishCouscous does resemble <a href="http://www.teczcape.blogspot.com/search/label/quinoa">quinoa </a>when cooked, but it is a form of pasta, not a seed like quinoa and taste less earthy than <a href="http://www.teczcape.blogspot.com/search/label/quinoa">quinoa</a>. Best of all, couscous cooks instantly! I love the "instant" part of it. Really.<br /> <br /> These days when the weather gets too hot making me lose my appetite, such quick and light <a href="http://www.teczcape.blogspot.com/search/label/one-dish">one-dish</a> <a href="http://www.teczcape.blogspot.com/search/label/salads">salads </a>are easy to turn to.<br /> <img src="http://farm9.staticflickr.com/8079/8385002769_b14d82f35e_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B002SB8LQY" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe> Couscous derives from the whole grains of durum flour which is derived from durum wheat. Compared to couscous, whole wheat couscous is made from semolina flour, which is the rough-milled endosperms of durum wheat, retaining the the bran and germ of the wheat berry, making it more nutritious than couscous. Whole wheat couscous cooks just as quickly as the regular variety. Add about 1.5 cup boiling water to 1 cup of couscous or whole wheat couscous, cover tightly for about five minutes for it to swell and viola! Such "instant" couscous are typically pre-steamed and dried, so takes less time to cook than most dried pasta. (<i>Source</i>: <a href="http://healthyeating.sfgate.com/wholewheat-couscous-nutrition-1630.htmlwhile%20whole-wheat">Healthy Eating, SFGate.com</a>).<br /> <br /> <b>Broccoli, Red Bell Pepper Couscous Salad</b><br /> Blanch the broccoli, then roughly chop. Dice the red bell pepper. Cook the couscous (refer above). Toss in chopped broccoli and bell pepper into the couscous.<br /> <br /> <a name='more'></a><br /><br /> Sharing this salad with Dole National Salad Day on 1st May, and sharing with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a> and <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/couscous+salad" rel="tag">couscous salad</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/juQpPfmSGk8/couscous-broccoli-bell-pepper-salad.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/couscous-broccoli-bell-pepper-salad.htmltag:blogger.com,1999:blog-31475215.post-3247917324010848709Tue, 23 Apr 2013 20:23:00 +00002013-04-23T13:26:21.270-07:00appetizers and snacksfishseafoodFebruary is what I remember when I batter-coat something. Not the month so to speak but FEB as in the sequence of batter coating: first F (flour); then E (egg). last B (batter).<br /> <img src="http://farm9.staticflickr.com/8477/8165270586_bc0d9e9094_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B00164V4YU" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Biscuit-Crusted Mahi-Mahi </b><br /> <br /> Today, however, it is another batter or bread-like coating for this fish fillets with the use of <a href="http://teczcape.blogspot.com/2013/01/black-bean-potato-cakes-patties.html">soda crackers/biscuits</a>. Soda cracker is a thin, usually square cracker made from white flour, yeast, and baking soda. Perhaps it is what I grew up with that soda crackers are not usually salty; thus from my understanding, soda cracker and saltine cracker are different kinds of biscuit especially when taste is concerned.<br /> <br /> It is a simplification of F.E.B as only two ingredients are required. The two ingredients "breaded" coating for this pan-fried mahi-mahi fillets: egg white and soda crackers.<br /> <br /> <a name='more'></a><br /> <img src="http://farm8.staticflickr.com/7270/8165236309_9c619b4efe_z.jpg" /> <br /> <br /> Crush the soda crackers to turn to fine crumbs. With thin slices of fish fillet, dip (thoroughly coat) in egg white then coat with soda cracker crumbs then pan-fry at medium heat till fish is cooked.<br /> <br /> Golden delicious and fragrant!<br /> <img src="http://farm8.staticflickr.com/7277/8165270666_c37478d3fc_z.jpg" /> <br /> <br /> Enjoy these delightful small bites as snacks or appetizers.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/fried+fish" rel="tag">fried fish</a>, <a href="http://www.technorati.com/tag/mahi+mahi" rel="tag">mahi mahi</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/Pg6YyKdDynY/biscuit-crusted-fish-nuggets.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/biscuit-crusted-fish-nuggets.htmltag:blogger.com,1999:blog-31475215.post-3186665786923593229Sat, 20 Apr 2013 03:42:00 +00002013-04-22T21:34:10.699-07:00vegetables and mushroomschinese soupburdock rootVegetariansoup and stewThe first time I tried Burdock Root or <i>Gobo</i> (牛蒡) was a salad in a Japanese restaurant in Taiwan. The <i>Gobo </i>was sliced so razor-thin and fine (thinner than matchsticks!) and the salad was really refreshing good as appetizer.<br /> <br /> Though I usually see Burdock Root/<i>Gobo </i>in the Asian supermarkets here in California, I never have the urge to buy and cook it.<br /> <img src="http://farm8.staticflickr.com/7188/6801503734_71a9e531da_z.jpg" /><br /> <br /> Until I saw the Burdock Root Soup from <a href="http://belachan2.blogspot.com/2012/02/burdock-root-gobo-herbal-soup.html">Little Corner of Mine</a> and <a href="http://food-4tots.com/2011/09/18/burdock-root-soup">Food-4tots</a>, I decided that maybe I can try making a soup, a vegetarian soup. In Chinese food therapy, burdock root helps to reduce heat in the body. Thus it is beneficial in the warming temperature trend, spring to summer.<br /> <img src="http://farm8.staticflickr.com/7043/6947611107_78d5d254cb_z.jpg" /><br /> <br /> Personally I do not like the texture of burdock root as it was rather fibrous. Perhaps the quality of burdock root was sub-par in this supermarket or I did not cook it long enough. <br /> <img src="http://farm8.staticflickr.com/7070/6801534202_36271ac7e5_z.jpg" /><br /> <br /> One distinctive characteristic that I wish to highlight is the smell of ginseng when boiling the burdock root in this soup. Burdock root or <i> Gobo </i>is regarded as "Oriental <i>Ginseng</i>" for a reason - not only the smell but the nutrients and benefits too.<br /> <br /> <a name='more'></a><br /> <b>Burdock Root/Gobo Soup 牛蒡汤</b><br /> Burdock root, peeled, cleaned and sliced to bite-size; 1-2 carrots sliced to bite-size; 1tbsp sliced white onion; 3-4 thin slices ginger; 3 honey dates (Jujubes); 4-5 fresh shiitake mushrooms; 4-5 woodear mushrooms already re-hydrated in water; 1 tbsp gojiberry already re-hydrated.<br /> <br /> Let water, onions, carrots, burdock root, ginger, honey dates come to a boil and then turn down heat and allow it to simmer for about 20 minutes. Add the mushrooms and allow to simmer for another 15-20 minutes. <br /> <img src="http://farm8.staticflickr.com/7210/6947611727_3bb6cfde2a_z.jpg" /><br /> <br /> I am not sure if it is supposed to turn out savory or sweet as mine was on the sweet side when doing the taste-test while the soup was cooking. It was mildly sweet with earthiness from the burdock root and mushrooms. <br /> <br /> Sharing this with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a> and <a href="http://premeditatedleftovers.com/">Hearth and Soul</a><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/burdock+soup" rel="tag">burdock soup</a>, <a href="http://www.technorati.com/tag/oriental+ginseng" rel="tag">oriental ginseng</a>, <a href="http://www.technorati.com/tag/burdock" rel="tag">burdock</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/K6Th1pOGjR4/burdock-root-gobo-soup.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/burdock-root-gobo-soup.htmltag:blogger.com,1999:blog-31475215.post-2180735284530369363Tue, 16 Apr 2013 22:04:00 +00002013-04-16T15:09:52.285-07:00poultry and meatThe smell and taste of raw pungent onions are not alluring to me but I absolutely love onions that have been caramelized or "overcooked" to sweetness. Here's the deal. I recently learn a trick about onions, or rather, cooking onions. It can make magic delicious sauce and gravy even for Asian-inspired dishes. <img src="http://farm8.staticflickr.com/7101/7310950572_1eb4e1e769_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B00004SBID" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>If you are not into too much "bottled seasoning" cooking e.g. you look at some Asian-inspired recipe, see dark soy sauce/oyster sauce in the ingredient list, and then decide to skip the dish as you do not have those seasonings in the pantry. Skip it. Is that what you would do? Don't.<br /> <br /> You can make just as good a sauce/gravy if you only have that widely available naturally brewed light soy sauce in your pantry. Here's the trick. Use a lot of onions and cook them down till they thicken up and consequently sweeten up the soy-sauce based gravy. My <a href="http://teczcape.blogspot.com/2008/08/starting-up-my-kitchen-pantry.html">pantry is minimally stocked with Asian-type bottled seasonings</a>: light soy sauce, black vinegar, Chinese cooking wine and sesame oil are all I have, as I always try to look at fresh ingredients to flavor up the dish.<br /> <br /> <br /> <img src="http://farm8.staticflickr.com/7218/7310948014_e1553861b3.jpg" /><br /> <br /> This dish is not about caramelizing onions in a oiled heated pan (read: <a href="http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html">How to cook onions and why recipe Writers Lie about it</a>, however, message being: if you cook onions long enough (cook down till the onions almost dissolved into the gravy - using "eyeball" to judge and not mere ticking of the timer/clock), a natural deep sweetness can be achieved, and in this case, well-balanced by the saltiness of soy sauce.<br /> <img src="http://farm8.staticflickr.com/7103/7310948564_ef7ab6d4c1_z.jpg" /><br /> <br /> <a name='more'></a><br /> <b>Quick-Braised Onion Chicken 洋葱鸡</b><br /> <i>Ingredients</i>: <br /> <ul class="“ingredients”"> <li>1/2 medium onion, finely diced</li> <li>10 bite-size pieces chicken (<b style="color: blue;">Note</b>: the estimated ratio of onions to chicken for sweetness in the final dish) marinated* for at least an hour</li> <li>2-3 cloves garlic, smashed</li> <li>3 thin slices of ginger</li> <li>1 small carrot, sliced to bite-size</li> <li>1tbsp light soy-sauce</li> </ul> <br /> <i>Marinade</i>:<br /> <ul class="“ingredients”"> <li>1 tsp soy sauce</li> <li>1/2 tsp sesame oil</li> <li>1-2 tsp Chinese cooking wine</li> </ul> <br /> <i>Directions</i>: <br /> In a lightly oiled heated wok, add the onions and ginger and fry for about 5 minutes. Add carrots, then garlic, and fry for about 2-3 minutes at medium-high heat. Add the marinated chicken and fry for about 5 minutes till brown. Add soy sauce, then water to partially submerge the chicken. Cover the wok and cook for 25 minutes or more, at medium-high heat (<b style="color: blue;">Note</b>: medium-high heat is to achieve speed of developing flavors in a quick-braise) till gravy mixture reduced in volume and thickens up.<br /> <img src="http://farm8.staticflickr.com/7222/7310949168_0d7ded86e6_z.jpg" /><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/onion+chicken" rel="tag">onion chicken</a>, <a href="http://www.technorati.com/tag/braised+chicken" rel="tag">braised chicken</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/lErmNbWKubw/quick-braised-onion-chicken.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/quick-braised-onion-chicken.htmltag:blogger.com,1999:blog-31475215.post-216978119932745872Sun, 14 Apr 2013 03:33:00 +00002013-04-13T20:33:48.905-07:00noodlesvegetables and mushroomsrice and noodles and pastaVegetariansoup and stewone-dishKimchi noodles is supposed to be <a href="http://www.teczcape.blogspot.com/search/label/noodles">noodle </a>soup in my understanding. I may be wrong, so you tell me. But in a way, does it really matter? The dry-version can be really interesting as well. Imagine. It is like having <a href="http://teczcape.blogspot.com/2008/07/bibimbap-korean-stonepot-rice-in-rice.html"><i>bibimbap </i></a>but replacing the rice with cooked noodles, then the noodles tossed in a kimchi-based vegetable combo (of seaweed, daikon, <a href="http://www.teczcape.blogspot.com/search/label/mushrooms">mushrooms</a>, and kimchi of course). It can be very refreshing, light and delicious - and that matters.<br /> <img src="http://farm9.staticflickr.com/8248/8497114878_5265933f34_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B00004SBID" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Kimchi Noodles (Dry)</b><br /> First, set some water to boil, then add 2 tbsp kimchi, 1 cup thinly sliced daikon, 1/2 cup wakame seaweed, and 2 oz mushrooms to cook for about 8 minutes. With remaining broth and half of vegetables in the pot, remove half of the vegetables from the pot, and set aside these vegetables. Cook a pack of ramen noodles in the same broth, then add an egg while cooking the noodles, breaking up the egg in the pot while cooking the noodles in low heat. The noodles and egg will now absorb the flavors of the broth.<br /> <br /> Dish out the some (about half) noodles and egg mixture, top with set-aside vegetables, add more kimchi if you prefer to toss in with the noodles, garnish with more thinly sliced daikon and green onions.<br /> <br /> <img src="http://farm9.staticflickr.com/8238/8496010949_c092f09966_z.jpg" /><br /> <br /> Wait wait wait! You can still have kimchi noodle SOUP, if you have not forgotten what's left in the pot. Yes. Kimchi broth, vegetables, noodles and egg. <br /> <a name='more'></a><br /> <img src="http://farm9.staticflickr.com/8240/8497115346_167ea49e54_z.jpg" /><br /> <br /> Well, it is the correct equation if you are craving some soupy dish.<br /> <br /> Took out some (for dry kimchi noodles), and there's still some left in the pot of broth. So make the soup version at the same time too! Switch around the dry and soup versions for lunch and dinner or play around both versions in spring and summer.<br /> <img src="http://farm9.staticflickr.com/8231/8496010659_04114a2726_z.jpg" /> <br /> <br /> Sample of ingredients used.<br /> <img src="http://farm9.staticflickr.com/8239/8497115450_02aebd31f7_z.jpg" /><br /> <span style="font-size: x-small;"><i>Daikon, wakame seaweed, mushrooms, kimchi, green veggies</i></span><br /> <br /> Sharing this with <a href="http://premeditatedleftovers.com/">Hearth and Soul</a><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/kimchi+noodles" rel="tag">kimchi noodles</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/E4ERWV0KVjI/kimchi-noodles.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/kimchi-noodles.htmltag:blogger.com,1999:blog-31475215.post-4236214169441187762Thu, 11 Apr 2013 02:45:00 +00002013-04-10T19:46:57.729-07:00vegetables and mushroomsVegetarianeggs and tofukalemushroomscabbageThat's our dinner!<br /> <br /> <span style="font-size: large;">What's for your dinner today? </span><br /> <br /> Previously, I have shared a <a href="http://teczcape.blogspot.com/2012/12/vegetables-noodles-stir-fry.html">typical weekly meal routine</a> with you. Today is not the day for <a href="http://teczcape.blogspot.com/2012/12/vegetables-noodles-stir-fry.html">one-dish noodle stir-fry</a>. Rather, a day for <a href="http://teczcape.blogspot.com/2012/08/cook-for-family.html">side dishes with steamed plain rice or porridge</a>. It begins with my old-time favorite - <a href="http://teczcape.blogspot.com/2012/11/oyster-mushrooms-with-broccoli.html">greens</a> with <a href="http://teczcape.blogspot.com/2012/09/stir-fry-seasonal-greens-with-mushrooms.html">mushrooms</a>; specifically <b>Kale with Oyster Mushrooms Stir-Fry</b>.<br /> <img src="http://farm9.staticflickr.com/8059/8204508870_0303fa2492_z.jpg" /><br /> <br /> Then branching from my <a href="http://teczcape.blogspot.com/2011/12/cabbage-stir-fry-hardboiled-eggs.html">Spiced Cabbage Stir-Fry with Hard-boiled Eggs</a> dish, this <b>Cabbage with Eggs</b> dish was inspired from one of my favorite food blogs - <a href="http://www.noobcook.com/cabbage-with-eggs/">Noobcook</a>. <img src="http://farm9.staticflickr.com/8488/8204508752_214e75ae18_z.jpg" /> <br /> <br /> Finally, meat and spice is my other half's favorite. So here it is, <b>Lemongrass Chicken Curry <i>Assam</i></b>. Yes, this dish has elements of lemongrass and tamarind in the chicken curry base. <br /> <img src="http://farm9.staticflickr.com/8070/8204509060_47f171bd3b_z.jpg" /> <br /> <br /> <span style="font-size: small;">Enjoy!</span><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/kale" rel="tag">kale</a>, <a href="http://www.technorati.com/tag/mushrooms" rel="tag">mushrooms</a>, <a href="http://www.technorati.com/tag/cabbage" rel="tag">cabbage</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/c2RuafGpp_Q/lemongrass-chicken-curry-assam-cabbage.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/lemongrass-chicken-curry-assam-cabbage.htmltag:blogger.com,1999:blog-31475215.post-3803681287583479035Tue, 09 Apr 2013 01:34:00 +00002013-04-08T18:35:50.914-07:00vegetables and mushroomsVegetarianasparagusmushroomsOrganic bunashimeji <a href="http://www.teczcape.blogspot.com/search/label/mushrooms">mushrooms </a>is a frequent visitor in my kitchen. They are relatively inexpensive($1.50 for 4oz-pack) and with a mild earthy flavor, these beech mushrooms are also very easy to incorporate in a lot of dishes, be it soups or stir-fries. <br /> <img src="http://farm9.staticflickr.com/8372/8474159185_345af7ab34_z.jpg" /><br /> <br /> With <a href="http://www.teczcape.blogspot.com/search/label/asparagus">asparagus </a>in season, this is a dish that combines seasonal and all-year-round-available ingredients. This <b>Stir-Fry Asparagus with Organic Beech Mushrooms 清炒芦笋蟹味菇 </b>is fresh, nutritious, healthy and delicious <br /> <img src="http://farm9.staticflickr.com/8112/8475247372_1882410806.jpg" /> <br /> <br /> <a name='more'></a><b>Stir-Fry Asparagus with Organic </b><b>Beech </b><b>Mushrooms </b><b>清炒芦笋蟹味菇</b><br /> <i>Ingredients</i>:<br /> <ul class="“ingredients”"> <li>1tsp minced garlic</li> <li>3/4 lb asparagus, bottom-end peeled and sliced to match-sticks&nbsp;</li> <li>2oz mushroom&nbsp; </li> <li>2-3 tbsp of water&nbsp;</li> <li>1tsp of chili paste/sauce </li> <li>Salt and ground white pepper&nbsp;</li> </ul> <br /> Saute garlic and add asparagus, fry for about 3 minutes, then add mushrooms and fry for about 8 minutes, add water to moisten in the meantime, and fry till asparagus and mushrooms are cooked. If you enjoy a little spice, you can add in chili paste/sauce at the same time when you add in mushrooms. Salt and ground white pepper to taste, at the end.<br /> <img src="http://farm9.staticflickr.com/8236/8474159465_1b4606931e_z.jpg" /><br /> <br /> Sharing with&nbsp; <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/asparagus" rel="tag">asparagus</a>, <a href="http://www.technorati.com/tag/beech+mushrooms" rel="tag">beech mushrooms</a>, <a href="http://www.technorati.com/tag/mushrooms" rel="tag">mushrooms</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/pvIIUiHH7-E/asparagus-with-organic-mushrooms.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/asparagus-with-organic-mushrooms.htmltag:blogger.com,1999:blog-31475215.post-5191848243973886359Fri, 05 Apr 2013 17:47:00 +00002013-04-05T10:47:25.240-07:00appetizers and snackspoultry and meatriceWho can resist paper-thin fresh <a href="http://teczcape.blogspot.com/2013/01/happycall-pan-hcp-stir-fry-rice-rolls.html">rice rolls</a>? Shrimp-filled or <i>Char-Siew</i> (BBQ pork), sometimes even filled with fried dough sticks （<a href="http://zh.wikipedia.org/zh/%E7%82%B8%E5%85%A9">炸两</a>）! Steamed rice rolls can be one of the most popular dim-sum item when you visit a Chinese dim-sum restaurant. Even the plainest fresh steamed rice rolls can be so delicious, when simply drizzled with a soy-based sauce. <br /> <img src="http://farm9.staticflickr.com/8353/8252803959_848b059b62_z.jpg" /> <br /> <br /> How about those pre-packaged rice rolls that are available in the Asian supermarket? I will settle for that if (1) I do not make my own rice rolls and (2) do not have the luxury to be near any dim-sum restaurant/eatery that opens as early as 7am for breakfast.<br /> <br /> This is my second experiment to <a href="http://teczcape.blogspot.com/2013/01/happycall-pan-hcp-stir-fry-rice-rolls.html">turn pre-packaged rice rolls to breakfast</a>. <br /> <img src="http://farm9.staticflickr.com/8354/8253875748_165dde4546_z.jpg" /><br /> <br /> Personally I do not like to plainly steam those pre-packaged rice rolls for the simple reason that these pre-packaged rice rolls were not made fresh on the spot in the first place. Either I <a href="http://teczcape.blogspot.com/2013/01/happycall-pan-hcp-stir-fry-rice-rolls.html">fry</a> it or...<br /> <img src="http://farm9.staticflickr.com/8344/8252907145_640effd15c.jpg" /><br /> <br /> <a name='more'></a>have them steamed together in a sauce such as bolognese. Who would have thought a bolognese (leftover) sauce would come in handy for breakfast?<br /> <br /> Oh yeah, oh it is! Delicious.<br /> <img src="http://farm9.staticflickr.com/8210/8252804093_421918b7e0_z.jpg" /><br /> <br /> All you have to do is to prepare a steamer. Slice the rice rolls, place on a plate and top with bolognese sauce. When steamer is ready, steam the rolls with sauce for about 12-15 minutes. This is optional but if you have cucumber on hand, julienne the cucumber and garnish over the rice rolls bolognese. Then it becomes almost like <a href="http://teczcape.blogspot.com/2012/08/healthy-meat-sauce-with-edamame-tofu.html"><i>Zhajiang</i> </a>noodles.<br /> <img src="http://farm9.staticflickr.com/8076/8281161877_cbe15ee96a_z.jpg" /><br /> <br /> Who would have thought this can be so delicious and satisfying for breakfast? Well, lunch and dinner works too if you ask me. It is a personal preference.<br /> <br /> I am glad that Daphne from <a href="http://theduckquacking.blogspot.com/2013/03/panfried-rice-rolls.html">More than Words</a> was inspired by the <a href="http://teczcape.blogspot.com/2013/01/happycall-pan-hcp-stir-fry-rice-rolls.html">stir-frying/pan-frying</a> idea then pan-fried her version with Chinese sausage, dried shrimps and chives!<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/bolognese" rel="tag">bolognese</a>, <a href="http://www.technorati.com/tag/rice+rolls" rel="tag">rice rolls</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/qPAyEuXsuS0/bolognese-meat-sauce-rice-rolls.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/bolognese-meat-sauce-rice-rolls.htmltag:blogger.com,1999:blog-31475215.post-6411604178171153997Wed, 03 Apr 2013 04:29:00 +00002013-04-02T21:29:17.668-07:00vegetables and mushroomsquinoaVegetarianone-dishgrains/seedsIt has been months since I last cooked <a href="http://teczcape.blogspot.com/search/label/quinoa">quinoa</a>. I ran out of it and never had a chance to replenish it until I visited Costco where I would usually get a 3-4lb bag (<a href="http://www.amazon.com/gp/product/B002VLR9QY/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002VLR9QY&amp;linkCode=as2&amp;tag=anestofo-20">truRoots Organic Quinoa</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=anestofo-20&amp;l=as2&amp;o=1&amp;a=B002VLR9QY" style="border: none !important; margin: 0px !important;" width="1" />) for less than $10.<br /> <br /> Today, this quinoa dish is inspired by <a href="http://teczcape.blogspot.com/2011/11/vegetarian-biryani-with-chayote.html"><i>biryani</i></a>, with the use of spices:<br /> <ul class="“ingredients”"> <li>cloves</li> <li>star anise</li> <li>cardamon</li> <li>fennel</li> <li>cumin</li> <li>coriander&nbsp;</li> <li>turmeric</li> </ul> <img src="http://farm9.staticflickr.com/8342/8162714929_6b1f7c722a_z.jpg" /><br /> <br /> Other ingredients in this <b>Biryani-Inspired Spiced Quinoa</b> include roasted cashews, onions, carrots, raisins; then topped with green onions before serving.<br /> <img src="http://farm8.staticflickr.com/7127/8162715021_9f52fca362_z.jpg" /><br /> <br /> Whatever that can be done with rice, I have tried using <a href="http://teczcape.blogspot.com/search/label/quinoa">quinoa</a> as the replacement/alternative: <a href="http://teczcape.blogspot.com/search/label/quinoa">Fried rice,</a> <a href="http://teczcape.blogspot.com/2011/01/black-red-cream-quinoa-for-congee.html">rice congee</a>, <a href="http://teczcape.blogspot.com/2011/08/zucchini-wrapped-quinoa-sushi.html">sushi</a>, <a href="http://teczcape.blogspot.com/2012/02/savory-quinoa-patties-or-cakes.html">savory patties</a>, and now a pilaf-like dish.<br /> <br /> <br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/quinoa+pilaf" rel="tag">quinoa pilaf</a>, <a href="http://www.technorati.com/tag/quinoa" rel="tag">quinoa</a>, <a href="http://www.technorati.com/tag/pilaf" rel="tag">pilaf</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/_JBJIhxEyWQ/biryani-inspired-spiced-quinoa-pilaf.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/04/biryani-inspired-spiced-quinoa-pilaf.htmltag:blogger.com,1999:blog-31475215.post-4082712725277608206Fri, 29 Mar 2013 21:28:00 +00002013-04-02T17:50:36.124-07:00vegetables and mushroomsVegetariansoup and stewThis <a href="http://www.saveur.com/article/Recipes/Tuscan-Bean-Soup?cmpid=fb">Tuscan Bean Soup</a> recipe is adapted from Saveur.com and I enjoyed every part of it. I have actually cooked it many times, more frequently in the winter months of December, January and February when such a hearty and wholesome soup is called for. That said, it is suitable anytime if you are a "soup" person, like me. <br /> <img src="http://farm9.staticflickr.com/8084/8340250534_5d4b195d79_z.jpg" /><br /> <br /> Oh, beans and my "Smart" <a href="http://www.amazon.com/gp/product/B000EGA6QI/ref=as_li_ss_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000EGA6QI&amp;linkCode=as2&amp;tag=anestofo-20">hand blender</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=anestofo-20&amp;l=as2&amp;o=1&amp;a=B000EGA6QI" style="border: none !important; margin: 0px !important;" width="1" />&nbsp;surely thickens up this soup well, very well.<br /> <img src="http://farm9.staticflickr.com/8363/8340250184_6425ed8326.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B008EO65BM" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe> What you see on the left - the red Cuisinart hand-blender (also the #1 Best Sellers of Hand-Blenders in Amazon!) is the exact one that I have. I bought it around Thanksgiving/Christmas period last year and it has been my go-to gadget whenever quick and hassle-free comes to mind, making a pureed or stew-like soup. Every step can be achieved in the same pot without having to transfer the soup to a separate food blender/food processor. <br /> <br /> This soup is a one-pot, rightfully balanced with vegetables, beans (proteins) and carbs (potatoes). Thick and chunky but without the use of any cream!<br /> <br /> At the end of mellow-simmer, the soup is full of flavors! Mind you, I did not use vegetable stock, just water! So the amazing act of onion, celery, carrots, beans, <a href="http://www.teczcape.blogspot.com/search/label/pumpkin%2Fsquash">squash </a>and <a href="http://www.teczcape.blogspot.com/search/label/kale">kale</a>. Not forgetting the <a href="http://www.teczcape.blogspot.com/search/label/beans%2Fpeas">beans </a>which I adapted slightly to using <a href="http://www.teczcape.blogspot.com/2013/02/chickpea-garbanzo-beans-channa-curry.html">chickpeas/garbanzo</a>and <a href="http://www.teczcape.blogspot.com/2012/03/beans-and-barley-mix.html">black-eyed peas</a>.<br /> <br /> <a name='more'></a><br /> <br /> <img src="http://farm9.staticflickr.com/8071/8340250428_98091bf2ce_z.jpg" /><br /> <br /> Don't feel like adding potatoes? You can add some pasta too! Or in my case, get fresh oven-baked bread and start dipping!<br /> <img src="http://farm9.staticflickr.com/8355/8339193561_5eb98008a8_z.jpg" /><br /> <br /> Sharing this with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a> and <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/bean+soup" rel="tag">bean soup</a>, <a href="http://www.technorati.com/tag/Tuscan+bean+soup" rel="tag">Tuscan bean soup</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/CsTAlJ-cNA0/tuscan-bean-soup.htmlnoreply@blogger.com (tigerfish)1http://teczcape.blogspot.com/2013/03/tuscan-bean-soup.htmltag:blogger.com,1999:blog-31475215.post-779706025641229476Tue, 26 Mar 2013 18:00:00 +00002013-03-26T11:01:18.084-07:00vegetables and mushroomsbok choy/choy sumVegetarianOrganic <a href="http://teczcape.blogspot.com/2012/09/stir-fry-seasonal-greens-with-mushrooms.html">king oyster mushrooms</a> are easily available in the Asian (be it Chinese, Korean, Japanese) supermarkets around the Bay Area, and I am lucky to have all these Asian supermarkets within close proximity.<br /> <img src="http://farm9.staticflickr.com/8311/8068816448_7c7502c853_z.jpg" /><br /> <br /> Such a stir-fry of green vegetables and mushrooms is a regular at the dinner table, as it combines lots of vegetables and mushrooms (the protein) on a plate.<br /> <br /> Stir-fry is a technique not so much on recipe. Basically, the essential step is to have all the vegetables prepped. (cut, sliced, chopped, diced, etc.) and ready (<i>mise en place</i>); then fry them in a sequence that "does good" to the vegetables e.g. vegetables that cook the fastest should be added last; while aromatics - onions, ginger, should always be sauteed first to "aromatize" in order to subsequently flavor up the vegetables.<br /> <a name='more'></a><img src="http://farm9.staticflickr.com/8462/8068816584_41747a30b7_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B003L0ZODE" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>I am not going to go into details of <b>Stir-Fry Baby <i>Bok Choy</i> with Mushrooms</b>&nbsp; <b>清炒蚝菇,小白菜</b> but to go into details of what I meant above - aromatize the ginger, onions, first.<br /> <br /> Then add the carrots (which cooks relatively the longest compared to mushrooms and <i>Bok Choy</i>) and cooked till tender. Dish out this mixture. Fry up some garlic and saute the mushrooms. When mushrooms are cooked, return the carrots, onions mixture to the wok, add in the greens last (fastest to cook) and finish up cooking in medium-high heat, allow all the flavors to come together. A splash of cooking wine towards the end, then salt and ground white pepper to taste.<br /> <br /> Sharing with <a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html">Weekend Herb Blogging</a> hosted at <a href="http://cookalmostanything.blogspot.com/">Cook Almost Anything</a><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/stir+fry" rel="tag">stir-fry</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/woMWFFjhlyo/baby-bok-choy-with-oyster-mushrooms.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/baby-bok-choy-with-oyster-mushrooms.htmltag:blogger.com,1999:blog-31475215.post-6817390784832005906Fri, 22 Mar 2013 23:38:00 +00002013-03-25T15:41:27.066-07:00broccolivegetables and mushroomsVegetarianone-dishpastaOnce or twice during the weekdays, I cook extras so there are leftovers for weekend dinners, sparing myself some time during the weekends - to rest.<br /> <br /> <span style="font-size: large;">If you cook extras as leftovers, how often do you do that?</span> I am amazed by those who cook their meals fresh every day, three meals per day, seven days a week!<br /> <br /> In some cases, I also prepare extras of a <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">base sauce</a> - store as leftovers so that when it comes to save-me-some-time weekday dinner, what we can do is just: heat up the sauce, toss in pasta and add in fresh veggies (raw or gently blanched, depending on the type of vegetable) to freshen up the meal. <br /> <img src="http://farm9.staticflickr.com/8310/7885536910_7688b170c6_z.jpg" /><br /> <br /> A warm fusili salad tossed with <a href="http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.html">leftover "puttanesca sauce</a> and gently blanched <a href="http://teczcape.blogspot.com/2013/01/gai-lan-chinese-broccoli-soup.html"><i>Gai Lan</i></a> (<a href="http://teczcape.blogspot.com/2013/01/mushrooms-with-gai-lan-chinese-broccoli.html">Chinese Broccoli</a>) can be put together in minutes, for example.<br /> <br /> If you wish to use <i>Gai Lan</i> in such a dish, a good preparation tip is to blanch the <i>Gai Lan</i>, then thinly slice (or make thin shavings of) the blanched stems and leaves before tossing them into the salad.<br /> <img src="http://farm9.staticflickr.com/8303/7885606022_9b4ff53a7f_z.jpg" /><br /> <br /> This <b>Warm Fusili Salad with Chinese Broccoli and Tomatoes</b> is such a quickie to prepare. There are many other ingredients (including a sauce) to add - and layer the flavors. But not every pasta needs a sauce, right? Especially in spring when temperatures are still mildly cool, a warm and light pasta salad that is fuss-free to prepare can be very welcoming. <br /> <a name='more'></a><b>Warm Fusili Salad with Chinese Broccoli &amp; Tomatoes</b><br /> Heat 1-2 tbsp olive oil in a pan and saute some thin slices of garlic. Add in tomatoes and cook them lightly. Add in cooked pasta, 1-2tbsp of sauce (<b style="color: blue;">Note</b>: optional and can be omitted if there is no prepared sauce whatsoever) and give the mixture a good toss so that the garlic oil coat the pasta evenly. Add in blanched <i>Gai Lan</i> and mix well. Pinch of sea salt and ground pepper to taste.<br /> <br /> Sharing with with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a> and <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/chinese+broccoli" rel="tag">chinese broccoli</a>, <a href="http://www.technorati.com/tag/pasta+salad" rel="tag">pasta salad</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/TXRJRwI1Xhw/salad-fusili-gai-lan-chinese-broccoli.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/salad-fusili-gai-lan-chinese-broccoli.htmltag:blogger.com,1999:blog-31475215.post-4982843962193554982Thu, 21 Mar 2013 06:47:00 +00002013-03-21T18:00:17.356-07:00bok choy/choy sumsalmonseafoodAsk me if using fresh fish is better than frozen in this steamed fish dish, and without hesitation, I would say FRESH! However, frozen salmon was all I had on that day, so I settled for "second best". I could have gone with <a href="http://teczcape.blogspot.com/2012/06/salmon-zucchini-carrots-in-parchment-en.html"><i>en papillote</i></a> (<a href="http://teczcape.blogspot.com/2012/06/salmon-zucchini-carrots-in-parchment-en.html">parchment-baked salmon</a>) as I always do but the mind, heart and tummy was for a brothy soupy fish dish on this day. <br /> <img src="http://farm9.staticflickr.com/8194/8414339777_8940cfce06_z.jpg" /><br /> <br /> This <b>Steamed Ginger-Scallion Salmon Fillet with Heirloom Tomatoes and <i>Bok Choy</i></b> did not turn out as bad as one would have thought. It was also as easy to prepare as <a href="http://www.teczcape.blogspot.com/search/label/parchment-cooking">parchment-baked salmon</a>.<br /> <img src="http://farm9.staticflickr.com/8191/8414332533_83e76f4d41.jpg" /><br /> <br /> The gingery and savory broth was well-complemented by the sweet hint-of-tangy flavors from the heirloom tomatoes and <i>Bok Choy</i>. One thing for sure, I would not mind having it again. In fact, I can't wait for peak heirloom tomatoes season to try this dish again!<br /> <a name='more'></a><br /> <img src="http://farm9.staticflickr.com/8189/8414347295_906670b004_z.jpg" /> <br /> <br /> <b>Steamed Ginger-Scallions Salmon with Heirloom Tomatoes and <i>Bok Choy</i></b><br /> Assemble the (thawed) salmon fillet with 4-5 wedges of heirloom tomatoes at the side, and <i>Bok Choy </i>at the bottom. Add minced ginger and finely chopped scallions on the fish, and some of the sliced ginger on the tomatoes and veggies. In a separate bowl, mix 1 tsp soy sauce, 1tsp sesame oil with 6-8 tbsp of water then pour this mixture over the salmon. Steam for 12-15 mins (depending on thickness of fillet) till salmon is cooked. Dash of ground white pepper to taste and 2-3 more drops of sesame oil for aroma.<br /> <img src="http://farm9.staticflickr.com/8093/8415453226_653d01635f_z.jpg" /><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/steamed+salmon" rel="tag">steamed salmon</a>, <a href="http://www.technorati.com/tag/heirloom+tomatoes" rel="tag">heirloom tomatoes</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/2Hc2rUrgTBI/steamed-salmon-with-heirloom-tomatoes.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/steamed-salmon-with-heirloom-tomatoes.htmltag:blogger.com,1999:blog-31475215.post-1507723971390454608Mon, 18 Mar 2013 03:58:00 +00002013-03-17T20:58:52.870-07:00vegetables and mushroomsbell peppersVegetarianeggs and tofu<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B003L0ZODE" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>Pineapple is a good source of Vitamin C and aids digestion. We consume them as fruits most of the time. <br /> <br /> In Chinese food therapy, pineapples are considered "cooling" for the body. When consumed, they can alleviate inner body heat and reduce dehydration. With that, we can almost say that pineapples should be consumed in hot summer months and avoided in the cold winter days/nights. However, rather a complete abstinence, a reduced intake of "cooling" food especially for those with "cold" internal body system is more appropriate; as pineapples still do offer benefits of vitamins and minerals that are beneficial when it comes to building up our natural immunity against colds.<br /> <br /> We are almost into spring with warmer temperatures than winter, so having more "cooling" pineapples should be fine.<br /> <img src="http://farm9.staticflickr.com/8080/8292759334_1971cbda4e_z.jpg" /><br /> <br /> So yes, I bought two whole pineapples in the peak of winter, past two months ago. And yes, I had to think of how to make some dishes out of them instead of consuming them as fruits which in the cold winter days/nights might subject the inner "cold" body to even colder "<i>yin</i>" elements. Then yes, naively, I thought a light stir-fry with spice will introduce some (more) heat factor "<i>yang</i>" elements and balance it all. <br /> <img src="http://farm9.staticflickr.com/8357/8291705355_a08cefc80a.jpg" /><br /> <br /> Put logic aside, the pineapple does add sweetness to this otherwise spicy savory dish. So the pineapples have done great. Not me. What I did good was to get all the ingredients ready (<a href="http://teczcape.blogspot.com/2012/02/trio-of-vegetables-stir-fry-battle-of.html"><i>mise en place</i></a>) before cooking. Well, I made my own "job" easier. <br /> <a name='more'></a><br /> <img src="http://farm9.staticflickr.com/8073/8291705755_85f115b624_z.jpg" /><br /> <span style="font-size: x-small;"><i>Mise En Place: Firm tofu has been pan-fried; pineapples and bell peppers sliced to bite-sizes, aromatics - onions, garlic, ginger, green onions chopped</i></span><br /> <br /> While cooking this dish, I was already thinking of cooking it the second time, throw in some shrimps/prawns and make a non-vegetarian version. <i>Woo-hoo</i>!<br /> <img src="http://farm9.staticflickr.com/8222/8291705841_5e9188110c_z.jpg" /><br /> <br /> I adapted the recipe from <a href="http://www.keeplearningkeepsmiling.com/2010/03/24/pineapple-tofu-stir-fry-in-spicy-sauce/">Keep Learning Keep Smiling</a> blog. Thanks Mary, love this recipe lots!<br /> <img src="http://farm9.staticflickr.com/8503/8291705957_bc79cec475_z.jpg" /><br /> <br /> Sharing this with <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/pineaple" rel="tag">pineapple</a>, <a href="http://www.technorati.com/tag/pineapple+stir+fry" rel="tag">pineapple stir-fry</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/HxluScKxwrc/pineapple-tofu-bell-peppers-stir-fry.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/pineapple-tofu-bell-peppers-stir-fry.htmltag:blogger.com,1999:blog-31475215.post-7140363011243506015Thu, 14 Mar 2013 16:47:00 +00002013-03-21T19:43:03.138-07:00anchoviesseafoodAs a fan of <a href="http://www.teczcape.blogspot.com/search/label/sardines">sardines</a>, I have wanted to try anchovy fillets for a long time. Different fish; however both considered "small" fishes and belong to the champs of Omega-3s along with salmon, and smelt.<br /> <img src="http://farm9.staticflickr.com/8306/7797607774_848b1abfd0_z.jpg" /><br /> <br /> Roasting tomatoes with anchovies, garlic, olive oil, ground black peppers and green onions (the bottom white parts) could not be easier. This is pasta sauce/dressing cooked in the oven solely by slow roasting the combo. Roasting those not-rightfully-in-season tomatoes also helps to bring out the sweet <i>umami </i>flavors of tomatoes.<br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=000000&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B000EF3E54" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>I have used Trader Joes Anchovy Fillets in Olive Oil here (photo below, at end of post). Each can has six small fillets and I have used them all in this recipe. The resulting sauce is intense but not overpowering and not overly salty.<br /> <br /> There are many other products out there and if you have tried a good product, do leave me a note. I would love to hear your recommendations.<br /> <br /> Anchovy fillets in oil is a source of EPA <span class="st">(EicosaPentaenoic Acid)</span>, and DHA (<span class="st">DocosaHexaenoic Acid)</span>. They are relatively low in mercury, and are healthier EPA and DHA choices than high-mercury species, such as swordfish, and mackerel.<br /> <br /> <br /> <br /> Very intense sauce that I love! I am going to roast a bigger batch next time and keep it handy to toss into pasta whenever needed.<br /> <img height="300" src="http://farm9.staticflickr.com/8308/7797610556_7a9658232f_z.jpg" width="400" /><br /> <br /> <a name='more'></a><br /> <b>Sauce/Dressing of Roasted Anchovy Fillets, </b><b> Tomatoes, </b><b>Garlic, Green Onions</b><br /> <i>Ingredients</i>:<br /> <ul class="“ingredients”"> <li>4-5 tomatoes </li> <li>5-6 anchovy fillets</li> <li>4-5 cloves minced garlic </li> <li>4 green onion, bottom white parts finely chopped&nbsp;</li> <li>Pinch of ground pepper </li> </ul> <i>Directions</i>: Cut tomatoes (I have used a mixture of roma and cluster tomatoes-on-the-vine for this) into wedges and spread across a large flat pan/tray lined with baking paper. Lay the anchovies (about 6 small fillets in the can) on the tomatoes, then garnish evenly with minced garlic, green onions (bottom white parts finely chopped), drizzle of olive oil, pinch or two of freshly ground black pepper. Roast for about 30-45 mins in a 375F preheated oven; halfway into roasting, use a fork to gently move the tomatoes around on the roasting tray.<br /> <img src="http://farm9.staticflickr.com/8282/7797610782_c9cc43e1d7_z.jpg" /><br /> <br /> And believe it or not? It all started with this.<br /> <img src="http://farm9.staticflickr.com/8314/7951682424_d515d411bf.jpg" /><br /> <br /> It is no where near authentic puttanesca-style sauce without the capers and olives but to me, it is simply delicious!<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/puttanesca" rel="tag">puttanesca</a>, <a href="http://www.technorati.com/tag/anchovy+sauce" rel="tag">anchovy sauce</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/2pcV-LKbNTc/roasted-anchovy-fillets-tomatoes-la.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/roasted-anchovy-fillets-tomatoes-la.htmltag:blogger.com,1999:blog-31475215.post-902263603902955714Mon, 11 Mar 2013 23:20:00 +00002013-03-11T16:20:30.782-07:00noodlesvegetables and mushroomschinese soupVegetarianeggs and tofuI have seen it many times especially in the health grocery stores, but it never made its way into my grocery cart until today.<br /> <br /> Noodles! Huh? That's ordinary!<br /> <img src="http://farm9.staticflickr.com/8202/8167747187_510ef08566_z.jpg" /><br /> <br /> Well, not your ordinary wheat, rice or egg noodles but these tofu-based <a href="http://en.wikipedia.org/wiki/Shirataki_noodles">shirataki</a>-style noodles.<br /> <br /> Traditionally, <i>shirataki </i>noodles are made from the root of a plant, typically potato or yam. However, tofu-based <i>shirataki </i>noodles are becoming increasingly popular due to the added protein. <br /> <br /> This soup is just tonnes of flavors with the use of homemade organic chicken stock, <a href="http://teczcape.blogspot.com/2013/01/soybeans-ikan-bilis-stock-broth.html">homemade <i>ikan bilis</i> organic soy-bean stock</a>, and organic ground chicken/pork mix.<br /> <img src="http://farm9.staticflickr.com/8346/8167776302_9a416bb325.jpg" /> <br /> <br /> Oh, don't they look like flat rice noodles ？ or the Italian Fettuccine?<br /> <a name='more'></a><br /> <img src="http://farm8.staticflickr.com/7257/8167747389_033de50f42.jpg" /> <br /> <br /> The noodles are rather bland, so a flavorful broth or soup really helped to lift the taste of this dish.<br /> <img src="http://farm8.staticflickr.com/7107/8167776216_42bbd19e64_z.jpg" /><br /> <br /> Would I buy this tofu <i>shirataki </i>noodles again? No, as I still prefer the starchy chewy texture of traditional noodles.<br /> <br /> Sharing this with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a> and <a href="http://premeditatedleftovers.com/">Hearth and Soul</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/shirataki+noodles" rel="tag">shirataki noodles</a>, <a href="http://www.technorati.com/tag/tofu+noodles" rel="tag">tofu noodles</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/nUZx3ORqMEw/tofu-based-shirataki-noodles-soup.htmlnoreply@blogger.com (tigerfish)1http://teczcape.blogspot.com/2013/03/tofu-based-shirataki-noodles-soup.htmltag:blogger.com,1999:blog-31475215.post-8461030897583565064Thu, 07 Mar 2013 17:47:00 +00002013-03-07T09:52:03.354-08:00vegetables and mushroomsappetizers and snackseggs and tofusaladsWith cucumber, <a href="http://teczcape.blogspot.com/2011/10/jicama-stir-fry.html">turnip</a>, pineapples, <a href="http://teczcape.blogspot.com/2012/03/mung-bean-soybean-sprouts-stir-fry.html">bean sprouts</a> - think Asian-style salad and <a href="http://en.wikipedia.org/wiki/Rojak"><i>Rojak </i></a>comes to mind. With <a href="http://teczcape.blogspot.com/2012/06/garlic-long-green-beans-with-sesame.html">long beans</a>, <a href="http://teczcape.blogspot.com/search/label/cabbage">cabbage</a>, <a href="http://teczcape.blogspot.com/search/label/eggs%20and%20tofu">tofu </a>- think Asian-style salad and <i>Gado Gado</i> it is. Both are similarly salads yet distinctive in their own dressings: <i>Rojak </i>in a shrimp-paste-based dressing while <i>Gado Gado</i> in a peanut-based dressing<br /> <br /> I have not made <i><a href="http://teczcape.blogspot.com/2007/03/lets-party-lets-gado-gado-is-this.html%20">Gado Gado</a></i> for a long long, long long time (you can check when was the last time I prepared <i><a href="http://teczcape.blogspot.com/2007/03/lets-party-lets-gado-gado-is-this.html">Gado Gado</a></i> at home). Oh cravings, cravings, I blame it on you. Without a complete list of <i>Gado Gado</i> ingredients, stubbornness insistently played along. So I had to make it WORK, anyhow.<br /> <img src="http://farm9.staticflickr.com/8361/8285851906_98d1638a80_z.jpg" /><br /> <br /> Well, in my view, as long as you know how to make a delicious spicy peanut sauce - you are 90% to complete satisfaction. The remaining 10% is to steam/blanch the vegetables (long beans, cabbage), pan-fry the tofu and prepare hard-boiled eggs. <br /> <br /> This not only makes a balanced and mouth-watering side dish, it is also a tasty appetizer plate of vegetables.<br /> <a name='more'></a><br /> <img src="http://farm9.staticflickr.com/8213/8285842410_8da1300ae8_z.jpg" /><br /> <br /> To speed up the process, I used bottled spicy satay peanut sauce (<a href="http://www.gloryfood.com.sg/spread-condiment-snack.html#condiments">Glory Brand</a>, photo below). If you are lucky, you might be able to find this sauce from 99 Ranch supermarkets around California.<br /> <div class="separator" style="clear: both; text-align: center;"> <a href="http://1.bp.blogspot.com/-A0O4x3lq20g/UTZ96AfV4eI/AAAAAAAACAM/GDRBvaM-EFc/s1600/peanutsauce.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-A0O4x3lq20g/UTZ96AfV4eI/AAAAAAAACAM/GDRBvaM-EFc/s320/peanutsauce.JPG" width="240" /></a></div> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> Sharing this with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a>.<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/gado+gado" rel="tag">gado gado</a>, <a href="http://www.technorati.com/tag/indonesian++style+salad" rel="tag">indonesian-style salad</a>, <a href="http://www.technorati.com/tag/boiled+vegetables+salad" rel="tag">boiled vegetables salad</a> </span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/uzNTbpK3rVE/gado-gado-peanut-sauce-vegetables-salad.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/gado-gado-peanut-sauce-vegetables-salad.htmltag:blogger.com,1999:blog-31475215.post-6959062206973734282Mon, 04 Mar 2013 23:14:00 +00002013-03-04T15:14:08.554-08:00noodlesvegetables and mushroomsone-dishshrimps/prawnsseafoodThis is skillet noodles with served-by-the-sides pan-grilled shrimps, steamed/blanched <i>Bok Choy</i>, par-boiled <a href="http://www.teczcape.blogspot.com/search/label/eggs%20and%20tofu">eggs </a>and stir-fried <a href="http://www.teczcape.blogspot.com/search/label/kale">kale</a>. So now, where do I get this idea? True that I often cook <a href="http://www.teczcape.blogspot.com/search/label/one-dish">one-dish</a> meal; however, I don't think I have had one with the combination of egg, shrimps, meat and vegetables.<br /> <img src="http://farm8.staticflickr.com/7070/6807565982_85da7529d7_z.jpg" /><br /> <br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B004AE20CI" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe>Well, it was supposed to be claypot noodles, inspired by <a href="http://www.rotinrice.com/2012/02/clay-pot-noodles/">Roti n Rice</a>. When I saw the claypot noodles, I could somewhat identify with the flavors I'm gonna get.<br /> <br /> Shrimps, ground meat, egg - how can it not be delicious? Separately, each ingredient is going to make any noodle dish taste good but married together in a single noodle dish? Triple delicious!<br /> <br /> How did it become skillet noodles? Right. I don't own a claypot. I decided to adapt using the skillet, gave a slight tweak to the original claypot noodles recipe and it worked.<br /> <br /> So those who don't own any claypot, no excuse not to give this triple delicious dish a go.<br /> <img src="http://farm8.staticflickr.com/7061/6953677397_e14a696607.jpg" /><br /> <a name='more'></a><br /> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=B00008CM6F" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe> <iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&amp;bc1=FFFFFF&amp;IS2=1&amp;bg1=FFFFFF&amp;fc1=000000&amp;lc1=0000FF&amp;t=anestofo-20&amp;o=1&amp;p=8&amp;l=as4&amp;m=amazon&amp;f=ifr&amp;ref=ss_til&amp;asins=1401323987" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Skillet Noodles with Shrimps, Egg and Greens</b><br /> <i>Kale</i>: <br /> First, lightly oil the pan, add a little ginger, red onions, and garlic and <a href="http://teczcape.blogspot.com/2010/08/stir-fry-kale-with-garlic-and-mushrooms.html">saute the kale</a> (stems first, then leaves - all finely julienne to shreds) for about 5 minutes till the kale wilt slightly and cook. Set aside the sauteed kale. <br /> <br /> <i>Shrimps</i>:<br /> In the same heated pan, add a little more oil and when oil gets warm, place the shrimps (heads-on, shell-on, de-veined and cleaned) on the pan and let it "grill" each side for about 3 minutes. While waiting for the shrimps to cook, par-cook the noodles in a separate pot. Set aside the noodles when done. When shrimps are done, remove from skillet and set aside. <br /> <br /> <i>Meat, Bok Choy, Shrimps, Noodles, Egg</i>:<br /> In the same skillet, continue to fry 1tbsp finely diced onions, 2 thin slices of ginger and 1tsp finely sliced garlic, then add about 2tbsp ground meat (combination of organic pork and chicken used here) and fry in medium-heat, breaking up the meat to smaller bits while frying. Dash of cooking wine to sizzle, then a little light soy sauce and ground white pepper into the fried meat mixture. After about 2 minutes, add some water and continue to let the meat simmer. Add the <i>Bok Choy </i>and cover the skillet and allow the steam to gently cook the <i>Bok Cho</i>y. After about 5 minutes, add the shrimps back to the skillet, then add the par-cooked noodles to the skillet, and allow all the flavors of the shrimps, meat, <i>Bok Choy</i> to combine with the noodles. At this time, break an egg into the noodles, cover the skillet and allow the egg to par-cook in the steam of simmering liquid/sauce for about 5 minutes. Turn off heat when egg is cooked to your desire done-<i>ness</i>.<br /> <br /> Generously sprinkle stir-fried kale over the skillet noodles and serve!<br /> <img src="http://farm8.staticflickr.com/7045/6953676971_97481f4ef9_z.jpg" /><br /> <br /> Totally enjoyed this meal. Instant delicious gratification and satisfaction!<br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/kale" rel="tag">kale</a>, <a href="http://www.technorati.com/tag/skillet+noodles" rel="tag">skillet noodles</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/9594QILOInQ/skillet-noodles-with-shrimps-egg-kale.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/skillet-noodles-with-shrimps-egg-kale.htmltag:blogger.com,1999:blog-31475215.post-3800329108953192618Fri, 01 Mar 2013 22:16:00 +00002013-03-01T14:20:55.815-08:00sardinesappetizers and snacksseafoodThere were suggestions about making no-cook sardines when I cooked <a href="http://www.teczcape.blogspot.com/search/label/sardines">sardines </a>in this <a href="http://teczcape.blogspot.com/2012/12/sardines-in-tomato-onion-sauce.html">spicy tomato-onion sauce</a>. Thank you so much for the reminder! Absolutely love the no-cook part of it and of course, the spice and flavors that it brings.<br /> <br /> These <a href="http://teczcape.blogspot.com/2012/12/sardines-in-tomato-onion-sauce.html">canned tomato sardines</a> mashed with thinly sliced shallots, thinly sliced chili <i>padi </i>(bird's eye chili) and squirts of lime juice, made perfect sandwich fillings.<br /> <img src="http://farm9.staticflickr.com/8186/8351423428_1c73e53da2_z.jpg" /><br /> <br /> Added some thinly sliced green onions to the mix!<br /> <img src="http://farm9.staticflickr.com/8195/8351423292_8aee8dc8a2_z.jpg" /> <br /> <br /> <a name='more'></a><br /><br /> Also added thinly sliced organic romaine lettuce, organic cucumber, and hard-boiled eggs for a more substantial filling.<br /> <img src="http://farm9.staticflickr.com/8324/8350358667_2e52b9d0d8_z.jpg" /> <br /> <br /> I am definitely making this more often!<br /> <br /> Look! I also made some open-face sandwiches with this sardine pâté and enjoyed it very much with thinly sliced "matchsticks" apples which cuts through the otherwise savory pungent strong sardines taste and smell.<br /> <img src="http://farm9.staticflickr.com/8471/8420510655_28071c587b_z.jpg" /><br /> <br /> Sharing this with <a href="http://kahakaikitchen.blogspot.com/">Souper Sunday</a><br /> <br /> <span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/sardines+sandwiches" rel="tag">sardines sandwiches</a>, <a href="http://www.technorati.com/tag/sustainable+seafood" rel="tag">sustainable seafood</a></span><br /> <script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"> </script><script type="text/javascript"> FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /> <div style="font-size: 8px; padding-left: 2px;"> <br /> <a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div> http://feedproxy.google.com/~r/tigerfish/~3/lnzJBp5vJHM/no-cook-sardines-sandwiches.htmlnoreply@blogger.com (tigerfish)0http://teczcape.blogspot.com/2013/03/no-cook-sardines-sandwiches.html