Sunday, February 19, 2017

EMP Granola


2 3/4 cups rolled oats
1 cup pistachios (or whole almonds)
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1/4 tbsp salt
1/2 cup brown sugar
1/3 cup maple syrup
1/3 cup olive oil
3/4 cup dried cherries (or cranberries)

1. Preheat oven to 300
2. Mix oats, nuts and salt in big bowl
3. Heat sugar, oil and syrup in pan until sugar dissolved, mix into dry ingredients
4. Bake in single layer on baking pan for 35-40 minutes (until golden), mixing several times
5. Remove from oven and mix in cherries. Let cool completely 

Sunday, January 29, 2017

Vietnamese Pomelo Bean Thread Salad

Ingredients
- 1 ripe pomelo
- protein (sous-vide pork)
- 2 portions bean thread vermicelli
- 1 medium carrot julienne
- 1 cucumber julienne
- 1 bunch mint
- 1 bunch cilantro

- 2 tbsp lime juice
- 2 1/2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp water
- 1 minced clove garlic
- chili/sambal olek

Directions
- combine salad ingredients
- combine dressing ingredients and pour over salad

Sous Vide Boneless Pork Loin

Ingredients
- boneless pork loin
- dry rub (five spice powder, salt, pepper, sugar, chili etc.)

Directions
1. generously season pork loin with dry rub
2. set sous vide for 137F
3. cook for 4-6 hours
4. remove from water bath, pat dry with paper towel, sear on all sides

Sunday, December 11, 2016

Aloo Gobi

- 1 cauliflower cut into florets
- 300g potato in pieces
- 1/2 head garlic
- 1 inch knob ginger
- 1 tbsp coriander ground
- 1/2 tsp tumeric
- 1 tsp cumin seeds
- 1 tsp kalojni seeds
- 2 tsp garam masala
- 1/2 tin diced tomatoes
- salt
- cayenne pepper

Directions
- using food processor, make ginger and garlic paste (adding oil if necessary)
- add paste to ground coriander, kalojni seeds and tumeric
- heat oil, fry cumin seeds and chili for few minutes until aromatic
- add masala paste and fry for another few minutes
- add tomato, potato and cauliflower
- cook covered for 5 minutes, then uncover and cook until vegetables done and liquid is dried up
- salt to taste

Green Onion pancake

Stolen from Serious Eats

Ingredients

2 Cups of flour (284 g)
3/4 Cup of boiling water (hot water)
Sesame oil
2 cups of sliced green onions (~ 1 bunch)

Instructions:

Using the food processor, add flour, then start processor and add 3/4 Cups of hot water.  If the dough doesn't come together, add more hot water 1 Tbsp at a time until dough comes together.  Stop processor, dump dough out and knead into a ball.  Then let rest for 30 mins covered with damp cloth or cling wrap.

Separate dough into 4 pieces.  Roll out dough on slightly floured surface until ~ 20 cm circle, using brush, paint with sesame oil, then roll up and then coil and roll out again to same size.  Again paint with sesame oil and 1/4 of the green onions.  Roll up and coil then roll out to 7 cm disc and fry in med to high heat pan (non stick or cast iron).  Sprinkle with salt.

Pressure cooker Congee with chicken mushroom, dried scallops, chinese mushroom and Ginger

Ingredients

1/2 chinese cup brown rice
1/2 Chinese cup white rice
6 cups of water
3 chicken thighs
4 dried scallops
6 Chinese mushrooms
chunk of Ginger peeled

Wash rice, throw everything into the pressure cooker.  Cook for 30 minutes.  Pull out the chicken, take skin off and pull the meat of the bones and add back to the congee.  Season with salt, white pepper.

Top with green onions that have been sliced, or radishes or peanuts.

Congee in a hurry !

Wednesday, November 16, 2016

Fast Pressure Cooker ribs

Ingredients

2 racks of ribs - each rack cut into 4 pieces (after removing the silver skin)
dry rub
bbq sauce
1/2 cup of stock or water or beer
1 tbs of liquid smoke (I didn't use this b/c I didn't have it)

Directions

Preheat oven to 450 degrees.

Coat the ribs in the dry rub, getting it into every nook and cranny.  Place liquid in bottom of pressure cooker.  Stack ribs on top.  Cook in pressure cooker for 30 mins.

Place the ribs onto a silpat cover baking sheet (or tinfoil) and then cover with bbq sauce.  Cook for 8 - 10 mins, then flip and cook for another 8 - 10 mins.