Tuesday, October 23, 2007

Braised Swiss Chard

How I wish I have all the time in my hands so I could focus more on writing my blogs. But I don't, so I just have to do with what I have.

Tonight's dinner was fried fish (my son cooked it) and Swiss Chard. I was not able to take a photo of the fish, they were eaten before I could grab the camera. My son and his girlfriend must be really so hungry. But here's a photo of the Swiss Chard which I sauteed in garlic, tomatoes, and ground beef.


Ingredients
4 cups Swiss chard
1 lb ground beef
1 tablespoon minced garlic
1 small onion, sliced 
1 big Roma tomatoes, chopped
3 tablespoon cooking oil
3 tablespoons fish sauce 

Procedure
Brown garlic, onion, and tomatoes in a wok. Add the ground beef. Cook until there's no more red meat or until done.  Add the chard and cook just until the leaves are wilted. 
Season with salt fish sauce 

*Serve Immediately
Kitchen Tested October 23, 2007

Lotus Beef Soup with Goji Berries






The weather is getting colder and I just want to cook comfort foods. Something that can soothe the throat and satisfy your cravings. Something simple, easy to cook, and yet comforting.

Yesterday, when I was at the Asian store on Hickey, I saw a rare kind of root (photo you can see above), a lotus root. There were three of the roots connected to each other (looked like a bannister) but I just took one root. It is enough to make my soup with my simple beef soup with lotus roots, lotus seeds and maybe I'll add some goji berries. I also picked up some beef neck bones (without fat) for my beef stock. It is very simple and yet very comforting. Good for a cold weather, especially if everyone at home is sniffling and nursing a cold. I miss the days when my mother-in-law (she was born in China) would make simple, delicious soup using herbs and some dried roots.


I will boil the beef neck bones with water for 30 minutes, then add the lotus roots, lotus seeds, goji berries, salt, and simmer for about 1 1/2 hours or more. The meat from the neck bones should easily separate from the bones when it's done. Discard the bones, top with cilantro, and serve the soup. I will try to post the recipe online, but first, I have to do some work. Will be back later.

Unfortunately, I was not able to take a photo of the cooked Lotus Soup. I became busy and by the time I was ready, the soup was gone. The above photo is the lotus root which I sliced to show the beauty of a lotus beside goji berries.

Thursday, October 18, 2007

Spice Cake


Ingredients
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1 3/4 cups dark brown sugar
1 1/4 cup butter (room temperature)
4 beaten eggs
1 1/4 cups milk
1 tablespoon vanilla extract


Procedure
Preheat oven to 350 degrees F.  Grease and flour a 13" X 9" pan. 

Mix all the dry ingredients together in a bowl. Add the milk, egg, and vanilla and  mix together in a separate bowl. Cream the butter and sugar until blended.  Add the milk and egg mixture alternately with the dry ingredients until smooth. Pour mixture into the baking  pan and bake in the oven for 45 minutes. Test with a toothpick in the middle of the pan. Toothpick should come out clean when done. Remove pan from oven and let cool before slicing.

* Kitchen Tested October 19, 2007

*Edited by author 01/27/2011

Wednesday, October 17, 2007

Sugar Snap Beans with Shrimps


Ingredients
4 cups Sugar Snap Peas - break and remove end tips

1 1/2 cups medium-sized shrimps - heads, shell, and veins in back removed
1 tablespoon minced garlic
2 tablespoons oyster sauce
1/2 teaspoon salt
2 tablespoons cooking oil

Procedure

Put your wok to high heat, add oil and lightly brown your garlic. Mix well quickly and cook for about 30 seconds. Add shrimps and snap peas and cook for about 1 minute. With oyster sauce and salt. Mix well quickly for about 30 seconds and transfer to a serving plate.

*Serves 2 to 4 persons

Tuesday, October 2, 2007

Temaki Sushi

Photo Taken by Christina Kho


Ingredients
Sheets of Nori seaweed 
Sushi rice (use Japanese rice)
Roasted sesame seeds
1/2 pound raw salmon (buy from a Japanese store)
Strips of avocado

Procedure

Cut a rectangular 1"wide X 3" long X 1/4" thick piece of salmon . Put the two wider ends together to shape like a cone.

Put one Nori on your left palm (make sure your hands are dry or any moisture will make the Nori soggy) and cover the left half with a thin layer of Sushi rice (dip your fingers in water first to make the sticky rice easier to handle).

Sprinkle Sushi rice with toasted sesame seeds.
Put the salmon on top of the sushi rice facing the top left corner of the Nori.
Add the avocado and roll your Temaki with your right hand into a cone.
Seal the Temaki by squashing one piece of rice and sticking it on the Nori at the bottom and folding it over to stick to the other side of the Nori.

Eat immediately while nori is crispy.

Kitchen Tested October 3, 2007
*Recreated Recipe

Miso Soup

Ingredients
3 teaspoons Wakame seaweed - soaked in water 6 minutes before cooking
1 package of silken tofu - diced 1/2"
6 cups water
6 tablespoons Dashi miso paste
2 medium spring onion stalks - chopped or sliced thinly 1/8"

Procedure

Bring the water to a strong boil and lower heat. Add the Dashi miso paste. Make sure you dissolve all of the Dashi miso paste in the boiling water.
Drain the Wakame and add to the soup.
Add the silken tofu.
Scoop into individual bowls and top with chopped spring onions.

Serve immediately.

Kitchen Tested October 3, 2007
*Recreated Recipe

Monday, October 1, 2007

Sushi Rice

Ingredients
3 cups Japanese rice
4 cups water
1/2 cup rice vinegar
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon concentrated Dashi

Procedure

Rinse the rice with your hands 4 to 5 times until water becomes clear.
Transfer the rice in a large saucepan (or rice cooker) and put 4 cups water and let soak for 30 minutes. Slowly heat 1/2 cup rice vinegar, 1/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon powdered Dashi. Do not boil. Make sure the sugar and salt are melted. Let cool and set aside.

Cook the rice. When it boils, simmer for 15 minutes. Turn off heat and let stand for another 15 minutes (You can also use a rice cooker). In a wooden flat bowl or a glass rectangular baking pan, put the rice and fluff while mixing the vinegar mixture a little at a time with a wooden or plastic spatula.

Make sure all the rice is covered with the vinegar mixture. Rice should look shiny. Cover with a damp cloth while you're making your Sushi (so it won't dry).

Use immediately to make your sushi.


Kitchen Tested October 3, 2007

*Recreated Recipe

Chicken Soup with Broccoli and Bean Thread Noodle

Ingredients
6 cups chicken stock 
Remaining chicken pieces (back, liver, heart, etc.) from the fryer for the Crunchy Fried Chicken, cut into pieces
2 cups Broccoli florettes
1 bundle of bean thread noodle
1 tablespoon salt

Procedure

Boil the chicken stock together with the chicken pieces for 25 to 30 minutes with the salt. Add the whole bunch of bean thread noodle (without cutting). Reduce heat to low and simmer for 10 minutes. Add the broccoli florettes and simmer for another 3 minutes.

Serves 4 to 6
Kitchen Tested October 1, 2007
*Created Recipe

Crunchy Fried Chicken

Ingredients
1 whole fryer chicken, cut into pieces
2 cups all-purpose flour
3 eggs, beaten
1 tablespoon salt
1 teaspoon pepper
3 to 4 cups cooking oil for frying

Procedure

Put 1 cup flour in a gallon Ziploc and put the chicken pieces in. Shake well making sure all chicken pieces get dredged in flour. 

Put the remaining 1 cup of flour in a bowl and add the salt and pepper. Mix well. 

Heat the frying pan or skillet to 350 degrees F. With a tong, get one piece of chicken from the Ziploc and soak in a bowl with the eggs beaten and then dredge with the other remaining 1 cup of flour in a bowl with the salt and pepper. 

Fry in a pan until golden brown or about 15 to 20 minutes. Repeat the process without overcrowding the frying pan.

* Use Catsup as a dip or make a brown sauce with the oil in the pan and adding 1/2 cup water and 1 tablespoon flour. Season with salt and pepper and add 1 tablespoon butter.


Serves 4 to 6

Kitchen Tested October 1, 2007
*Recreated Recipe

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