I told Kristal that she should make something like this awesome looking cake for Kim's birthday. I was surprised when she actually said she would, and she did! I think we upped the ante for any future birthday cakes with this one.
Tuesday, July 5, 2011
Matcha Green Tea Mousse Cake
I told Kristal that she should make something like this awesome looking cake for Kim's birthday. I was surprised when she actually said she would, and she did! I think we upped the ante for any future birthday cakes with this one.
Wednesday, April 6, 2011
Nem Nuong - Vietnamese Pork Kebabs
Ingredients
Nem Nuong
1 pound ground pork
1 inch ground ginger
1 tsp five spice powder
4 cloves minced garlic
1/2 teaspoon baking powder
1 1/2 tbs water
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon white pepper
1 tablespoons roasted rice powder
1/2 tablespoon oil
10 wooden skewers (soaked in water for 20 minutes)
Sides
lettuce
mint
cilantro
basil
shredded carrot and cucumber
vermicelli
rice/rice paper (optional)
Fish Sauce
1/8 cup fish sauce
1/2 cup warm water
2 tbsp sugar
1/2 tsp white vinegar
1/2 lime juice
1 clove minced garlic
1 red chili
Method
1. Mix all ingredients well and let sit for 2 hours. Soak wooden skewers (or chopsticks, since we were out of skewers - I think they might even have worked better).
2. Rub oil into palms so that meat doesn't stick when forming skewers.
3. Grill on high heat
4. Mix fish sauce ingredients in a jar. Shake to dissolve sugar
6. Serve with vermicelli and veggies with fish sauce. Alternatively can be served over rice, or wrapped in rice paper (but it got a little messy)
Nem Nuong
1 pound ground pork
1 inch ground ginger
1 tsp five spice powder
4 cloves minced garlic
1/2 teaspoon baking powder
1 1/2 tbs water
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1/2 teaspoon white pepper
1 tablespoons roasted rice powder
1/2 tablespoon oil
10 wooden skewers (soaked in water for 20 minutes)
Sides
lettuce
mint
cilantro
basil
shredded carrot and cucumber
vermicelli
rice/rice paper (optional)
Fish Sauce
1/8 cup fish sauce
1/2 cup warm water
2 tbsp sugar
1/2 tsp white vinegar
1/2 lime juice
1 clove minced garlic
1 red chili
Method
1. Mix all ingredients well and let sit for 2 hours. Soak wooden skewers (or chopsticks, since we were out of skewers - I think they might even have worked better).
2. Rub oil into palms so that meat doesn't stick when forming skewers.
3. Grill on high heat
4. Mix fish sauce ingredients in a jar. Shake to dissolve sugar
6. Serve with vermicelli and veggies with fish sauce. Alternatively can be served over rice, or wrapped in rice paper (but it got a little messy)
Thursday, March 17, 2011
Sake Steamed Chicken with Dipping Sauce
No picture today because we were too hungry.
Taken from the New York Times... Kim was a doubter, but it was really good. Even she said so after.
Chicken
1 whole chicken
2 cups sake
2 cups water
salt
Dipping Sauce
3 tbs soy sauce
2 tsp mirin
2 tsp rice vinegar
1/2 tsp sesame oil
2 tsp lemon juice
1/4 lemon zest
1 minced garlic clove
1 tbs minced ginger
chopped cilantro
sliced scallion
Instructions
1. Salt inside and outside of chicken (more than you think you'd need).
2. Pour water and sake into steamer. Steam chicken for 45 minutes or until juices run clear. Leave to cool in pot for at least 20 minutes after turning off heat.
3. Combine ingredients for dipping sauce.
Enjoy.
Taken from the New York Times... Kim was a doubter, but it was really good. Even she said so after.
Chicken
1 whole chicken
2 cups sake
2 cups water
salt
Dipping Sauce
3 tbs soy sauce
2 tsp mirin
2 tsp rice vinegar
1/2 tsp sesame oil
2 tsp lemon juice
1/4 lemon zest
1 minced garlic clove
1 tbs minced ginger
chopped cilantro
sliced scallion
Instructions
1. Salt inside and outside of chicken (more than you think you'd need).
2. Pour water and sake into steamer. Steam chicken for 45 minutes or until juices run clear. Leave to cool in pot for at least 20 minutes after turning off heat.
3. Combine ingredients for dipping sauce.
Enjoy.
Monday, January 31, 2011
Green Papaya Salad with grilled 5 spice chicken
Ingredients:
Grilled 5 spice chicken
Chicken thighs
soy sauce
sesame oil
5 spice powder
white pepper
sugar
left over spices in spice grinder
Salad
1 green papya - shredded with awesome vietnamese shredder
1 carrot or 2 depending on its size - shredded w/ above shredder
cilantro a bunch chopped
basil, thai if you can find it , chiffonaded
Mint too, but we forgot
green onions aka scallions sliced
1 thai red chili sliced and seeded
crushed roasted peanuts
Dressing
3 tablespoons of fish sauce
Juice from 1 and 1/2 limes
Zest from 1 and 1/2 limes (kim's idea)
3 tablespoons white sugar
2 cloves minced garlic
Instructions:!!
Mix together the ingredients for the grilled chicken and let it marinate, better if it marinates for at least half an hour to overnight. Grill over medium high heat. Let rest, then shred or slice
Mix together the salad and the dressing and adjust for seasoning.
Make rice. Top salad with roasted peanuts.
Serve together and enjoy!
Grilled 5 spice chicken
Chicken thighs
soy sauce
sesame oil
5 spice powder
white pepper
sugar
left over spices in spice grinder
Salad
1 green papya - shredded with awesome vietnamese shredder
1 carrot or 2 depending on its size - shredded w/ above shredder
cilantro a bunch chopped
basil, thai if you can find it , chiffonaded
Mint too, but we forgot
green onions aka scallions sliced
1 thai red chili sliced and seeded
crushed roasted peanuts
Dressing
3 tablespoons of fish sauce
Juice from 1 and 1/2 limes
Zest from 1 and 1/2 limes (kim's idea)
3 tablespoons white sugar
2 cloves minced garlic
Instructions:!!
Mix together the ingredients for the grilled chicken and let it marinate, better if it marinates for at least half an hour to overnight. Grill over medium high heat. Let rest, then shred or slice
Mix together the salad and the dressing and adjust for seasoning.
Make rice. Top salad with roasted peanuts.
Serve together and enjoy!
Thursday, January 13, 2011
Lima beans, squash and sausage stew~
Ingredients:
1 handfull Lima beans aka butter beans
50 gm of panchetta or bacon, or whatever salted pork is on sale
1 medium carrot, chopped in large pieces
1 onion
5 cloves of garlic
1/2 of a small kabocha squash (or favourite squash of your choosing)
1 bunch of kale
fresh rosemary
7 whole black
peppercorns
5 bay leaves
1 bottle of bean of your choosing
1/2 can of chicken stock
salt and pepper to taste
4 oyama sausages for eating!
Preparation:
1. If you remember, you can soak the beans overnight.... if you're like me you don't have the foresight to do that so you soak them while you prepare the rest of the ingredients.
2. Have you butcher slice the panchetta nice and thin like proscuitto, then roll up and slice into thin chiffonade like pieces. Heat up the pressure cooker on medium heat and add 1 tablespoon of olive oil and fry up the panchetta until it is nice and crispy. Remove the panchetta from the pressure cooker with chopsticks so that the oil remains in the pot and reserve for garnish later (and snacking).
3. Skin and quarter the onion and skin and smash the garlic and add to the pot. Add the 6 sprigs of fresh rosemary. Saute until aromatic and slightly browned.
4. Add the beer and stock and deglaze the pot. Drain the beans and add to the cooking liquid. Add approximately 1 cup of water, or until there is about 2 cm of liquid over the beans. Place the bay leaves and peppercorns in a large tea infuser and place into the pot. Put the pressure cooker lid on and cook for 1 hour.
5. After checking the doneness of the beans, season the beans. If the beans are not done yet, cook for a little longer. Add the salt and pepper to taste. Also add the squash that has been peeled and sliced into large pieces and the carrot. Pressure cook for 10 - 15 minutes or until desired texture is achieved.
6. Slice and fry up the sausage, drain.
7. Add kale to the pressure cooker and allow to come up to pressure. Release pressure ,the steam should have cooked the kale.
8. Serve up the beans and squash and kale on a plate, top with sausage and garnish with delicious panchetta. Enjoy!
1 handfull Lima beans aka butter beans
50 gm of panchetta or bacon, or whatever salted pork is on sale
1 medium carrot, chopped in large pieces
1 onion
5 cloves of garlic
1/2 of a small kabocha squash (or favourite squash of your choosing)
1 bunch of kale
fresh rosemary
7 whole black
peppercorns
5 bay leaves
1 bottle of bean of your choosing
1/2 can of chicken stock
salt and pepper to taste
4 oyama sausages for eating!
Preparation:
1. If you remember, you can soak the beans overnight.... if you're like me you don't have the foresight to do that so you soak them while you prepare the rest of the ingredients.
2. Have you butcher slice the panchetta nice and thin like proscuitto, then roll up and slice into thin chiffonade like pieces. Heat up the pressure cooker on medium heat and add 1 tablespoon of olive oil and fry up the panchetta until it is nice and crispy. Remove the panchetta from the pressure cooker with chopsticks so that the oil remains in the pot and reserve for garnish later (and snacking).
3. Skin and quarter the onion and skin and smash the garlic and add to the pot. Add the 6 sprigs of fresh rosemary. Saute until aromatic and slightly browned.
4. Add the beer and stock and deglaze the pot. Drain the beans and add to the cooking liquid. Add approximately 1 cup of water, or until there is about 2 cm of liquid over the beans. Place the bay leaves and peppercorns in a large tea infuser and place into the pot. Put the pressure cooker lid on and cook for 1 hour.
5. After checking the doneness of the beans, season the beans. If the beans are not done yet, cook for a little longer. Add the salt and pepper to taste. Also add the squash that has been peeled and sliced into large pieces and the carrot. Pressure cook for 10 - 15 minutes or until desired texture is achieved.
6. Slice and fry up the sausage, drain.
7. Add kale to the pressure cooker and allow to come up to pressure. Release pressure ,the steam should have cooked the kale.
8. Serve up the beans and squash and kale on a plate, top with sausage and garnish with delicious panchetta. Enjoy!
Okonomiyaki 2.0
Okonomiyaki 1.0 didn't go quite as planned, so we had to give it a second try, with some advice Vicky. This makes about 3 medium or 5 small pancakes
Ingredients:
Okonomiyaki flour 180g
Water + dashi ~1 cup
Shredded cabbage (we used napa coz we had leftovers)
Shredded small zucchini
Shredded small carrot
Chopped green onion
Bonito flakes
Okonomiyaki sauce
Soba noodles (cooked)
Eggs 3
Bacon
1. Prep the vegetables. I got this sweet vegetable shredded from Vietnam so it only took a few minutes rather than hours to julienne the zucchini and carrot
2. Crisp the soba noodles. Apparently the addition of soba noodles is unique to some part of Japan and not the traditional way. But it was so good - so it's a keeper. Mix soba noodles with some okonomiyaki sauce and dashi. Heat a skillet with oil and form noodle patties about the size of your planned okoniyaki. We had some problems getting it to stick together so we added a little egg in the pan to stick them all together. Make sure the noodles get nice and crispy. Set aside.
3. Make the batter. Combine flour, water, dashi, 2 eggs and veggies. Add enough water to get the right consistency (should be quite thin). Add enough veggies so that everything is coated and there is still some loose batter in the bowl. Add the bacon to the bowl so that it is coated with batter as well (will help it stick to the okonomiyaki when you flip it over).
4. Fry it up. In the hot skillet, flatten out about 1 ladleful of batter. Place bacon over top. When bottom has browned, flip over (using 2 spatulas or Kim's crazy pan flipping) to brown the other side. Then remove from pan.
5. Combining the soba. Spread thin layer of batter over top of soba patty. Put back in pan and top with okonomiyaki with bacon on top. This ensures that the soba gets crispy and some bacon-y goodness too.
6. Topping. Remove from pan. Top with sauce, green onion and bonito flakes. Japanese mayo optional. Enjoy.
Ingredients:
Okonomiyaki flour 180g
Water + dashi ~1 cup
Shredded cabbage (we used napa coz we had leftovers)
Shredded small zucchini
Shredded small carrot
Chopped green onion
Bonito flakes
Okonomiyaki sauce
Soba noodles (cooked)
Eggs 3
Bacon
1. Prep the vegetables. I got this sweet vegetable shredded from Vietnam so it only took a few minutes rather than hours to julienne the zucchini and carrot
2. Crisp the soba noodles. Apparently the addition of soba noodles is unique to some part of Japan and not the traditional way. But it was so good - so it's a keeper. Mix soba noodles with some okonomiyaki sauce and dashi. Heat a skillet with oil and form noodle patties about the size of your planned okoniyaki. We had some problems getting it to stick together so we added a little egg in the pan to stick them all together. Make sure the noodles get nice and crispy. Set aside.
3. Make the batter. Combine flour, water, dashi, 2 eggs and veggies. Add enough water to get the right consistency (should be quite thin). Add enough veggies so that everything is coated and there is still some loose batter in the bowl. Add the bacon to the bowl so that it is coated with batter as well (will help it stick to the okonomiyaki when you flip it over).
4. Fry it up. In the hot skillet, flatten out about 1 ladleful of batter. Place bacon over top. When bottom has browned, flip over (using 2 spatulas or Kim's crazy pan flipping) to brown the other side. Then remove from pan.
5. Combining the soba. Spread thin layer of batter over top of soba patty. Put back in pan and top with okonomiyaki with bacon on top. This ensures that the soba gets crispy and some bacon-y goodness too.
6. Topping. Remove from pan. Top with sauce, green onion and bonito flakes. Japanese mayo optional. Enjoy.
Tuesday, November 30, 2010
Pot Roast Pork Ragu pasta
After multiple attempts with Thomas Kellar's pasta recipe I decided to give an Italian recipe a try. Mario Batali's recipe for fresh pasta was used here. Essentially it is 3 cups of flour and 5 eggs.
3 cups of flour
5 large eggs
Make a well in the flour. Break the eggs up and pour into the well. Incorporate into flour until a dough forms. Knead until smooth, about 10 minutes, then let the dough rest for 30 minutes. Roll out the dough and cut into pasta shapes, in this case I used our hand crank pasta maker to make fettucine.
The Pot Roast Pork Ragu, you need your dad to make it for you! This was already made and all I had to do was add spinach to it. The pork ragu was made from pork shoulder and had delicious parsnips, onions and carrots in it. Cook the fresh pasta in lots of boiling salted water, and in the meantime heat up the pork ragu in a sauce pan and add the gravy from the pot roast. Once the pasta is cooked add to the sauce pan and toss with pork ragu. Add spinach and allow to wilt. Season to taste with salt and pepper.
Then you eat it.
3 cups of flour
5 large eggs
Make a well in the flour. Break the eggs up and pour into the well. Incorporate into flour until a dough forms. Knead until smooth, about 10 minutes, then let the dough rest for 30 minutes. Roll out the dough and cut into pasta shapes, in this case I used our hand crank pasta maker to make fettucine.
The Pot Roast Pork Ragu, you need your dad to make it for you! This was already made and all I had to do was add spinach to it. The pork ragu was made from pork shoulder and had delicious parsnips, onions and carrots in it. Cook the fresh pasta in lots of boiling salted water, and in the meantime heat up the pork ragu in a sauce pan and add the gravy from the pot roast. Once the pasta is cooked add to the sauce pan and toss with pork ragu. Add spinach and allow to wilt. Season to taste with salt and pepper.
Then you eat it.
Subscribe to:
Posts (Atom)
