The Glutton Square

Stir Fry Pork with Apples

2011-12-10T19:59:00.001-08:00

Apples are wonderful in stir-fry dishes. The firm and crisp texture of apples stands up well in this dish. It compliments pork or chicken well. You can use any type of apples that you like but I especially enjoy Fuji and Honey Crisp.

Ingredients

1. ½ pound pork tenderloin or chicken thighs
(Skinless andboneless)

2 tsp. rice wine

½ Tbs. soy sauce

1 Tbs. water

1 tsp. cornstarch

2. 1 cup Fuji apples (peeled and sliced)

1 Tbs. lemon juice

1 Tbs. butter

2 tsp. brown sugar

½ cup green peppers or sweet apples

3. 2 Tbs. oil

2 slices ginger

1 tsp. mincedgarlic

4. Sauce

3 Tbs. apple juice

2 Tbs. water

½ Tbs. ketchup

1 tsp. Thai sweet chillisauce

2 tsp. sugar

1 tsp. sesame oil

Thickener : 1 tsp. cornstarch plus 1 Tbs.water

Salt to taste

5. Scallions and roasted sesame seeds forgarnishing

Cubed Pork & Honey Crisp Apples/Sweet Peppers

Instruction

1. Slice meat into 1/4" thin slices andseason with the

marinade.

2. Mix lemon juice with apple slices. Cut peppers into

bite size pieces. Heat butter in a wok/pan and fry

apples over medium high heat for a couple of

minutes until tender crisp and beginning to brown.

Add in sugar and continue to cook until sugar has

melted and started to caramelize. Dish out and set

aside.

3. Heat oil in wok. When oil is hot, add in ginger and

garlic andfry until it is fragrant. (Garlic should just

turn a pale gold color. Add in meat and fry until

cooked. Add green peppers and apple and mix well.

4. Pour in sauce and add inthickener. Turn off heat

when saucethickens and bubble.

5. Garnish with scallions and sesameseeds.

Sliced Pork & Fuji Apples/Green Peppers

Venison with Ginger & Scallions

2011-12-09T11:27:00.001-08:00

A friend was telling me that she has lots of venison and elk in her freezer as her husband is an avid hunter. She mentioned that she did not quite care for venison because of its strong flavor.

In Chinese Cooking, the usage of wine, scallions, ginger or sugar before or during cooking helps to counteract the flavors in game meats or meats that have stronger flavors like lamb, mutton and beef. With that understanding I think I may be ready to make venison good!

Ingredients

1 pound venison (I had a piece of round steak, any shoulder parts will work too)

2 tsp. baking soda

Marinade
2 Tbs. soy sauce
1 Tbs. oyster sauce
1/2 tsp. sugar
1 Tbs. rice wine (Shaoxing)
1 tsp. sesame oil

2 Tbs. cornstarch
1 Tbs. oil *

1/2 cup finely sliced (or julienned) ginger

1 1/2 cup scallions

1/2 cup oil

Sauce (mix together)

1 1/2 Tbs. Oyster sauce

1/2 tsp. salt

1/2 tsp. sugar

3 Tbs. water

Instructions

Slice the meat diagonally against the grain (1/4") thin slices. Sprinkle with baking soda, mix well and set aside for 20 minutes. Rinse meat with water, drain well in a colander and pat dry with paper towels. Season beef with marinade and finally mix in cornstarch and set aside for 20 minutes.

Wash, remove skin from ginger and slice into paper-thin slices or julienned.

Cut scallions diagonally into 2" lengths, separating the white and green parts.

Add 1 Tbs. oil into the marinated beef, separating the pieces as you do.

Heat oil in wok or heavy pan until it just starts to smoke. Separate beef into 2 portions to cook over high heat for 2-3 minutes each in the hot oil. Remove meat with a slotted spoon or 'spider', draining the excess oil as you do so and set aside.

Remove all but 2 Tbs. oil from wok. Add in the ginger and stir fry until it is fragrant. Add in the white parts of the scallion and stir fry briskly for 1 minute. Return meat to wok, add in sauce, mix well. Lastly, add in the green parts of the scallion. Give it a final toss, plate and serve hot with rice.

Shark's Fin Soup ?

2011-12-06T15:58:00.000-08:00

Shark's fin soup dates back to China's Ming Dynasty. The popularity of shark fin soup rose in the late 18th and early 19th centuries as standards of living began to improve. The delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation. Holding both culinary and symbolic significance, the dish is popular at important occasions such as weddings, banquets, and important business deals. It symbolizes wealth, power, prestige and honor. This staple of gourmet Chinese cuisine is a show of respect, honor, and appreciation to the guests. (Wikipedia)

I have always look forward to savoring Shark's fin soup at a wedding banquet. A bowl of superior shark's fin soup can cost USD100 and upwards in an upscale Hong Kong restaurant. There is so much talk/news in cruelty and extinction to sharks in the past few years. I hope this recipe will help us all each play our part to preserve wildlife and the environment.

This soup is very close to the original shark's fin soup both in taste and in texture and another bonus is that it is absolutely healthy! Squash is abundant and cheap at this time of the year and I hope you will give this soup a try. You will find it simply delicious and very affordable!

I want to take the opportunity to thank my wonderful friends (Kim and Dale Johnson) for blessing me with their homegrown spaghetti squash and a couple of their self-caught fresh sea bass of which I not only enjoyed the fresh fish but use the left over fish bones/remnants to make a wonderful rich fish broth that became the base stock for this soup. These wonderful ingredients has helped inspire me to create this soup.

Ingredients

5 quarts or 20 cups fish or chicken broth

1 '3 pound' Spaghetti Squash

2 cups crab meat (optional)

3 Tbs. cornstarch dissolved in 4 Tbs. water

2 eggs (slightly beaten)

1 tsp. white pepper

3-4 Tbs. Fish Sauce

3-4 Tbs. Chinkiang Vinegar or (Balsamic Vinegar)

With a heavy knife/cleaver split squash into 2 halves. Microwave on high for about 15-20 minutes or until the flesh is tender and you can scoop it out easily. You can also roast the squash in the oven, rind side up at 375F for about 30-40 minutes.

When squash is cooked, remove the seeds and pulp with a fork. Use fork to rake out the 'spaghetti-like' stringy flesh (all the way to the rind). Set it aside on a plate.

Bring broth to a boil and stir in squash. Bring broth back to a boil.

Add in cornstarch mixture and stir well until soup is thickened. Add in crab meat.

Season soup with fish sauce, white pepper and Chinkiang vinegar. Lower heat to simmer and add in beaten egg, stirring gently.

Remove soup from heat and serve hot. Drizzle more vinegar in soup before serving and a touch of liquor if so desire.

Chinese Mustard Cabbage with Riblets (Choy Geok)

2011-08-19T17:08:00.000-07:00

This dish is the ultimate comfort food with
sweet, salty, sour and spicy flavors.
The mustard cabbage just melts in your mouth!

The direct translation of "Choy Geok" is leftover food. This will probably be your best-tasting leftovers ever. This dish often makes its way to our dining table while I was growing up especially after every festival where there are plenty of leftovers from big dinner feasts. There is so much good food during a Chinese festival/celebration that most of us are so stuffed with such an assortment of rich meats especially roast duck and pork and etc.

Our normal everyday meal consists of fish, chicken, eggs/tofu, clear soup and a wide variety of flash-fried vegetables. I don't really know who invented this dish or how it came into being but I find it very appropriate in terms of cleansing the body and somehow removing the after-taste of rich foods, thus restoring a right balance. I don't think that I was real crazy about this dish, perhaps my palate was not fully developed. The mustard cabbage has a pungent, peppery bite and a slightly bitter flavor. These last 2 years I have grown to love it and now have frequent cravings for it. It must be good! My husband has since joined me in my cravings.

There is no exact measurements for this recipe as a lot depends on the individual taste. A thing to remember is that the mustard cabbage will shrink about half or a little more from its original volume after cooking so get lots of it. If you lived closed to a Chinatown you can buy roasted pig's feet and roasted duck necks at a Chinese BBQ shop for the meat portion. If you don't, then you can easily substitute with a smoked ham hog or turkey leg. In this recipe I pan-fried some riblets since that was the only thing I had and it turned out to be a good choice.

After searing about 1 pound of riblets in my big soup pot, I close to 10 cups of water. Bring water to a boil and lower to simmer for about 20 minutes. Add at least 3 dried chillies or as much as you want, 2-3 smashed lemon grass, 4-5 fresh tomatoes, 3 tamarind slices. Add in the mustard cabbage and make sure there is enough water to cover the vegetables. Let the cooking begin! Everything will soften in about an hour. Season and taste, it should be as salty, as it is as sour, as it is as spicy. Aim for perfect balance and enjoy with a bowl of hot rice.

Gai Choy is high in Vitamin A, C, B, iron, zinc, and fiber

Pan-Seared Riblets

Flavored By :

A Mustard Cabbage Farm in Hawaii

7th Day of Chinese New Year is Your Birthday

2011-02-09T15:08:00.000-08:00

The Seventh Day of the Chinese New Year is known as "everybody’s birthday" (Yan Yat in Cantonese) as everyone was considered one year older as of that date. Individual birthdays were not considered as important as the New Year’s date. Everyone adds a year to his age at New Year’s rather than at his/her birthday.

Steamed Whole Fish

Serving the fish whole is a symbol
of togetherness of the family.

Fish (whole) - The word 魚 (yú), meaning "fish", has the same pronunciation as the word 餘, which is "remain or surplus", 'having leftovers of money', an increase in prosperity.

A medium sized fish usually just takes about

10-12 minutes to cooked in a steamer over medium high heat

Fresh Green Onions, Ginger, Cilantro

- essential accompaniments to Steamed Fish

Smoking Hot Oil, Soy Sauce, Wine and Sesame Oil

is drizzled on the fish after it is steamed

Celebrating first day of Chinese New Year with "Jai" 新年快樂

2011-02-02T09:34:00.000-08:00

It is customary that the first meal of the Chinese New Year be completely vegetarian. Although Jai is traditionally vegetarian, most Southern Chinese family recipe contains dried oysters as, the Cantonese word for oyster is 'ho-see', which has the connotation of a good thing. Below is a diagram that shows all the ingredients that is in a traditional Jai and what each ingredients symbolizes.

Food plays an important role in the Chinese culture and therefore almost all foods eaten during Chinese New Year holds a special meaning.

Food Symbolism during Chinese New Year Celebrations

Chinese like playing with words and symbols. Often homonyms (words that share the same pronunciation but have different meanings) are used. Names of dishes and/or their ingredients which will be served sound similar to words and phrases referring to wishes expressed during the Chinese New Year, while other foods hold a symbolic meaning. ~ Nations Online

Jai is definitely one of my favorite Chinese New Year dishes. The intense rich aroma of Jai is what I waked up to in the morning of every first day of Chinese New Year growing up. The smell of the dried mushrooms and the fermented bean curd is very distinctive. The recipe below is very close to my mother's version which is 'Southern Chinese'. Writing this post is certainly bringing a sense of nostalgia to me since I am not there in my home country to celebrate Chinese New Year with my family; so this recipe is dedicated to my parents, brothers and their families, cousins and my whole extended family. I trust this recipe can be there for them whenever they want to cook this special dish for many years to come. I know we all have a mutual love for Jai. Here is to all of you "Happy Chinese New Year" !

新年快樂

Re-hydrating all the dry ingredients

1 ounce Chinese/Shitake Mushrooms )

1 ounce Cloud Ears ) Soak in warm water in separate bowls to re-hydrate

1 ounce Dried Lily Buds,knotted )

4 ounces dried oyster )

(optional, I used one 3.7 oz. can smoked canned oysters instead)

4 ounces bean curd sheets, deep fried

4 ounces firm tofu, drained and deep fried (or fried tofu puffs)

1 can (about 16 ounces) Gingko nuts (4 oz. for fresh gingko nuts)

4 ounces fried gluten balls, blanched in hot water to remove excess oil

1 whole Napa Cabbage, about 1 poung (cut in 3" pieces lengthwise)

3 Tbs. oil

1 Tbs. minced garlic

3 Tbs. fermented bean curd (mashed)

1-2 cups water

Seasonings:

2 Tbs. Mushroom Soy Sauce (or oyster sauce if preferred)

1 Tbs. Soy Sauce

pepper and salt, according to taste

1. In a wok or heavy pan, add in garlic and fry it turns a light gold. Add in mashed bean curd and fry until fragrant.

2. Add in mushrooms, oysters and napa cabbage until the cabbage gets a little more tender Add the rest of the ingredients and bring mixture to a boil. Turn heat to low to braise Jai for about 20 - 30 minutes. Add water if pan gets dry.

3. Add in seasonings according to taste, the finished dish should have a slight coating of sauce.

4. Serve hot with rice.

Dried Chinese/Shitake Mushrooms

Cloud Ears

Dried Lily Buds

Deep-fried bean curd sheets

Thai Kabocha Squash Bisque

2011-01-25T09:36:00.000-08:00

Secret Ingredient - The Kabocha Squash/Pumpkin

I was first introduced to this wonderful squash a few months ago at a cooking group. I stood amazed at how quickly it cooks as my friend was stir-frying it. When cut, It looks very like an ordinary pumpkin so I thought automatically that it will take sometime for the dish to be ready. I was a bit leery about its flavor at first. It was not the first dish I reached out to try when my friends all sat down to eat. In fact, I had to be prompted to try the dish.

I was hooked at first bite, it was so beyond my imagination. The flavor is nutty, sweet and rich, and the texture was that of chestnut (which I happen to love). Delicious! I could not stop eating it, it is addictive! Not only does it taste good but one of those super foods that is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins. Ever since then, I have used Kabocha in many dishes, from appetizer to dessert and then this bisque... I hope you will enjoy this as much as I did and still do. There is no milk or cream in this recipe yet it taste every bit as rich as if there is. It is amazing!
Watch out! now that the secret is out - I will know why if there is a sudden shortage of Kabocha squash in the stores. Get cooking and get addicted.

I formulated this recipe after experimenting and eating this squash quite a few times and have cooked it using different techniques so I quickly got acquainted with its texture and flavor. It was eye-opening to see how versatile the squash is as I surfed the net and read all kinds of recipes.
I have been stewing over what else I can do with this squash and everything came together when a good friend called to ask me to make a Thai Beef Salad for one of her business dinner meetings. To compliment the salad, it seems only appropriate to infuse some 'Thai Flavors' like lemon grass, kaffir lime leaves, ginger and coconut into the bisque.
I want the rich and nutty flavors of the squash to shine through so I decided to just add a touch of coconut milk before serving. The richness of the squash balanced well with the fresh citrus herbs. A new bisque is born... :) !

(Makes about 2 1/2 quarts)

Ingredients

1 medium kabocha squash, about 3 pounds, cut in half, seeds removed
1 tablespoon vegetable oil or olive oil
1/2 cup minced shallots

1 tablespoon minced garlic

3 stalks lemon grass, tough tops and outer leaves removed, finely chopped, about ⅓ cup

1 tablespoon grated ginger
3 Kaffir lime leaves

Salt and pepper

1 1/2 quarts, 6 cups of a good all natural unsalted vegetable stock (for vegetarian bisque)

or chicken stock

Coconut milk for drizzling

Instruction

1. Preheat the oven to 400º

2. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, 35 to 40 minutes. When the squash is cool enough to handle, scoop it out of the skin. You should have about 4 cups.

3. Heat the oil in a soup pot and add the shallots, with 1 teaspoon salt, and a pinch of pepper and cook until they begin to soften, about two minutes. Add the garlic, lemon grass and ginger and cook for 2 minutes. Add the squash, the stock, and the lime leaf and bring to a boil. Lower the heat and simmer, uncovered, about 30 minutes.

4. Remove the Kaffir lime leaves and puree the squash mixture in a blender until smooth (Run it through a food mill if you want a finer texture). Return to the pot over medium-low heat. Adjust the seasoning with salt and pepper to taste. Garnish each serving with a drizzle of coconut milk before serving.

Christmas Stollen

2010-12-23T15:44:00.000-08:00

Merry Christmas to you and your family!

The Stollen dough mixture

Roll into logs

Baked Stollen Loaves brushed with melted butter

and dust with powdered sugar

Interesting facts about Stollen ~

In Dresden, Germany, friends and associates have long exchanged stollen, a delicious sweet bread, to celebrate the holidays. Stollen is thought to have originated in Dresden in the 1400s. However, at that time the Catholic Church, as part of the fasting rules in preparation for Christmas, forbade the use of butter during Advent. Thus, the stollen of the middle ages was a somewhat tasteless pastry.

1650 - In 1650 Prince Ernst von Sachsen at the request of bakers in Dresden, successfully petitioned Pope Urban VIII to lift the restrictions on the use of butter during Advent. The restrictions were lifted only in Dresden and thus began a baking tradition that continues to this day.

I made Stollen last year for the first time for Christmas. My family and I enjoyed it so much that I decided to make them again this year, this is probably on the way of being one of our traditions. I read a few recipes and chose to adapt from (T.T.'s recipe from Playing with my Food Blog). I made mine without marzipan and I've replaced candied orange and lemon with fresh orange zest.

Ingredients

300 grams butter, cut butter into small cubes and set aside

200 ml. milk
20grams yeast
1 large egg

600grams bread flour )
7grams salt ) Mix all dry ingredients together in a bowl
80grams sugar )
1/2 teaspoon Cardamom )

50 ml rum )
125grams raisins ) Marinate dry fruits in rum

125 grams cranberries )

Zest from 1 orange )

150 grams roasted almonds/walnuts

Method

In a mixing bowl, dissolve yeast in milk, add egg.

Add flour mixture into the above liquid and mix until all of the moisture is absorbed.

Add the butter and mix until dough comes together. (You can do all this in a food processor or a Kitchen Aid with a paddle/dough hook)

Add in fruit/rum mixture and nuts. and mix until incorporated. The dough will be very sticky, cover with a towel or plastic wrap and rest for 30 minutes.

After resting, liberally dust a work surface with flour.

Place the dough on the work surface and divide the dough into roughly 4 equal portions

Shape the dough pieces into small logs.

Proof for another hour and bake at 350'F until golden.

Brush the cooled stollen with melted butter and when cool, dust with powdered sugar.

Allow the stollen to sit for a day or two for the flavors to mature before serving

Enjoy with a cup of coffee or tea on Christmas morning.

A Simple Christmas Appetizer with an Asian Twist

2010-12-17T10:24:00.000-08:00

Nothing devilish about these eggs !

Deviled Eggs is such a common dish in parties and that fact is proven when I took these eggs to a Christmas party, and mine turned out to be the 3rd plate of Deviled Eggs to be displayed! I thought, "IF ONLY THEY KNEW how tasty and different mine are, they might go for a 3rd round". Nevertheless, this is such a fun appetizer to make, especially these that I had to use all my artistic flair to suit the mood of Christmas. My husband was thrilled to see me make these as it is one of 'his kind' of food but is a seldom visitor in my kitchen.

The cooking term "devil" means 'to chop food finely and mix with hot seasoning or sauce, usually after cooking. First used in 1786!

Deviled Eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled Eggs are usually served cold. It is a common dish in the United States. They are commonly served as hors d'oeuvres or starter before a full meal is served, often during the summer months. It is also a very common Holiday and Party food. Deviled eggs are so popular in the United States that special plates and carrying trays are sold specifically for them. (Wikipedia)

INGREDIENTS:

4 hard boiled eggs, peeled, chilled and cut in half

Infusing oil with Scallions/Green onions:

2 Tablespoons oil

1/2 cup thinly sliced green onions
1 small clove minced garlic

1 teaspoon of grated fresh ginger
1 teaspoons sesame oil
salt and pepper to taste

Garnishing: Scallion/Green Onion Curls, Grated Beets and Roasted Black Sesame Seed

INSTRUCTION:

Heat oil in a small heavy pot over high heat. When the oil hot and just start to smoke, add the scallions, garlic and ginger.

Take caution, the water content in the green onions will cause the oil to bubble.

Remove the pot from the heat and stir in the sesame oil. Salt to taste.

Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly.

Add scallion-infused oil. Stir and season according to taste, adding more pepper and salt as needed.

Fill or pipe your egg yolk mixture into the white halves and top with freshly ground white pepper.

Garnish with freshly grated beets, green onion curls and sprinkle with toasted black/regular seeds.

Scallion/Green Onion Curls. Trim the root off the green onion and cut into about a 3-inch segments. Slice the green onion into small strips with a sharp pairing knife or snip it with a pair of kitchen shears. Put in ice water for a minute to let the ends curl.

TIPS for perfect hard-boils eggs :

Eggs must be at least 5 days old.

Place eggs in a single layer in a pan, covered by at least an inch or two of

cold water.

Cook over high heat just to boiling. Remove pan from burner and cover pan.

Let eggs stand in hot water for about 15 minutes.

Drain immediately and serve warm or cool completely under cold running water or in a bowl of ice water.

Japanese Cheesecake

2010-11-29T02:19:00.000-08:00

I fell in love with this light, wonderful and tasty cheesecake about four years ago while I was still living in Texas. I even introduced it to a few Texan friends who much to my surprise actually loved it more than the rich American (New York) version. I thought this cheesecake is more appealing to the Asian palate just because it is so much less sweet, dense, overall lighter but still creamy.

A couple of months ago my 2 cooking cyber buddies (Don and Lily) revisited this cake with me and got me excited all over again. We were blog hopping all over the world, goggling images, watching Youtubes and scrutinizing recipes of this infamous Japanese Cheesecake.
(Japanese-style cheesecake relies upon the emulsification of cornstarch and eggs to make a smooth flan-like texture and almost plasticine appearance ~ Wikipedia).
It is about time, we just have to quit sitting at the computer and start our quest in making the cake.

Ingredients :

A little over a cup (heaping cup) of Whole/Lowfat milk
3 ounces or 3 Tbs. butter
1 8-ounce packet of Cream Cheese (softened at room temperature)
1 1/2 ounces or 1/3 cup plus 1 tsp. of all-purpose flour
1.2 ounces or 3 1/2 Tbs. cornstarch
7 egg yolks
7 egg whites
3/4 teaspoon cream of tartar
4 1/2 ounces or a heaping 1/2 cup sugar
1 Tablespoon vanilla extract

1. Place milk and butter in a pan and heat up mixture over medium heat just
   before it comes to a boil.
2. Turn stove to low, use a whisk to add in the softened cream cheese. Stir
   mixture until it is smooth and creamy.
3. Mix flour and cornstarch together with a whisk. Add in the flour mixture and mix well.
4. Stir in lightly beaten egg yolks and vanilla. This mixture should be thick
   and creamy.
5. Transfer to a bowl and set aside to cool.
6. Pre-heat oven at 300 F.
7. Whisk egg whites in a Mixer or by hand until foamy. Add in cream of tartar
   and sugar and continue to whisk to `soft peak' stage.
8. Fold in the egg whites with a spatula in two batches to the cooled cream
   cheese mixture.
9. Pour cheesecake mixture to a lined 9" square cake pan or 2 loaf pans.
   Place pans in a water-bath/bain marie onto the lowest rack in the oven.
   Bake for about 1 hour 15 minutes.
     Note: (If there are hot spots in your oven and your cake turns brown too
   quickly after 30 minutes, use a piece of foil to loosely cover the cake pan).
10. Remove cake from oven and cool cake in pan on a wire rack.
11. To remove cake from pan, place a piece of cling wrap over the cake pan
   and invert cake tin. Cake should slide out without much problem.
12. Chill cake in the refrigerator before serving.

Cake baking in a steam bath/bain marie in oven

Baked Cheesecakes cooling on a wire rack.

It is normal to have a little shrinkage on the sides as cake cools.

A slice of chilled cheesecake ready to be devoured!

Sweet Potato Chiffon Tart

2010-11-25T07:37:00.000-08:00

A Happy & Sweet Thanksgiving to all!

I usually have my in-laws over every year to celebrate Thanksgiving. My mother-in-law grew up with Southern Cooking and her family always had Sweet Potato Pie for Thanksgiving. She does not cook very much now and I thought this tart will bless her and bring back lots of good memories ! Instead of making the traditional sweet potato pie I made small individual tarts this year. Add a new twist to it and make it lighter. I thought this will be a sweet light ending to a heavy turkey dinner. Here is to you Mom! Enjoy!

PIE CRUST :
8 ounces or 1 4/5 cup all-purpose flour
2 ounces or 1/4 cup sugar or powdered sugar
1/4 teaspoon salt
4 1/2 ounces (1 stick plus 1 Tbs. chilled butter or shortening)- cut into 1/2 inch cubes
1 large egg, lightly beaten
1/4 tsp vanilla extract

Place flour, sugar or powdered sugar and salt into the food processor bowl and pulse to mix.

Add in chilled cubed butter and pulse until it resembles fine breadcrumbs.

With the motor on, pour the beaten egg and vanilla mixture through the feed tube in a steady stream until the dough starts coming together. Do not over mixed.

Chill the dough for about 1/2 hour.

Remove chilled dough, and divide into small pieces to shape to 1½ inch balls. For the size of my tart pans, I weigh 1 ounce pieces of dough.

Shape the pieces of dough into balls and press it slightly to a 2” disks. Using your two thumbs, press the disks lightly into the tart molds. Let the pastry be slightly thicker all around the rim. Repeat until all the tart pans are filled with the crust.

Dock/prick the base of the tart with a fork. Use a piece of foil to cover the prepared crust, line the foil-covered tart pans with either ceramic pie weights, dried beans or loose change if you have neither of the first two.

Bake the crust at a pre-heated 375 degrees oven until it feels firm, but is still very pale in color (about 10 minutes). Remove the foil and weights and bake another 10 minutes until the bottom surface is lightly brown.

Cool the pie crusts on a wire rack for 5 minutes and the pie shell should slide out of the pans quite easily. Leave it to cool and start to prepare the filling.

FILLING :

3 ' Large' egg yolks

1 1/2 cups of half and half (or whole milk)

1 1/2 cups of sugar

1 envelope of Knox gelatine

2 cups of mashed sweet potatoes (preferably fresh)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

3 egg whites

2 Tablespoon sugar

In a pan add in 3 yolks, whisk it slightly and add in half and half, sugar and gelatine. Mix well and cook on medium heat. Stir constantly to bring it to a boil. Remove mixture from heat, add in mashed sweet potatoes and spices. Chill mixture until stiff and thick.

Beat egg white for a minute, add in sugar and whisk until stiff. Fold egg white into the cooled sweet potato mixture. Scoop or pipe filling into the prepared tart shells.

Chill overnight.

Hong Kong Egg Tarts (Lily-Inspired)

2010-11-19T07:19:00.000-08:00

Lily Ng from Lily Wai Sek Hong Blogspot is my 'Cooking Buddy'. Thanks to free SKYPE, we are able to chat with no reservations about our latest creations and food experiments and many times surf the net together for new inspiration and to do research. We can show each other our successes and failures that never made it to the blog. She is a great source of inspiration and mentor to many and definitely to me. She is like an older sister that I always wish I had.
It is a rare find to have someone who shares a similar passion in cooking and eating ! We always have great laughs and great food conversations. Hong Kong Egg Tart is a result of countless hours of surfing the net, watching You-tubes and discussion of the different pastries and the perfect custard filling. Sometimes we bemoan the fact that we are not proficient in Mandarin and frequent checking the dictionaries can drain one's enthusiasm. It can turn out to be a guessing game at times. Nevertheless, if there is a will, there is a way!

My first try of Hong Kong Egg Tart made in Ramekins

Unfortunately, I do not have the authentic egg tart pans. I was so motivated after she took the lead to make the tarts that I decided that I am going to make the tart with or without the right tart pans. Ramekins will have to work for now. Here is my tart and the recipe can be found in Lily's blog Hong Kong Egg Tarts or below.

It is not complicated to make especially with the help of a food processor for the pastry. You don't have an excuse now for not making it. My children and friends loved it and want more! I hope this will inspire you to make your own egg tarts. Happy Egg-Tart Making!

INGREDIENTS :

Crust:
8 ounces or 1 4/5 cups all-purpose flour
2 ounces or 1/4 cup sugar or powdered sugar
a pinch of salt
4 1/2 ounces (1 stick plus 1 Tbs. chilled butter - cut into 1/2 inch cubes
1 large egg, lightly beaten
1/4 tsp vanilla extract

Custard Filling:
3 large eggs
4 ounces or 1/2 cup sugar (take away 1 tbsp for lesser sweetness)
225 ml or 1 cup hot water
3 fluid ounces evaporated milk
1/2 tsp vanilla extract
2 drops of yellow yolk food coloring

Instruction

Crust :

Place flour, sugar or powdered sugar and salt into the food processor bowl and pulse to mix.

Add in chilled cubed butter and pulse until it resembles fine breadcrumb.

With the motor on, pour the beaten egg and vanilla mixture through the feed tube in a steady stream until the dough starts coming together. Do not over mixed.

Remove and wrap dough with plastic wrap and leave in the fridge for at least 30 minutes before using.

Filling :

Melt sugar in hot water and stir until sugar dissolves. Cool syrup to room temperature.

Add in evaporated milk, food coloring and vanilla, stir well.

Beat eggs lightly and add in to the above.

Strain egg mixture through a fine sieve. If there are any bubbles in the egg mixture, skim the bubbles by folding a piece of paper towel into a strip and then run it over the top of the egg mixture to remove the bubbles.

Set aside while you assemble the tarts.

To assemble tarts :

1. Grease the tart pans lightly. Remove chilled dough, and divide into small pieces to shape to 1½ inch balls.

2. First shape the dough balls to a 2” disks and using your two thumbs, press the disks lightly into the tart molds and comes up 1/8” higher than the sides. Let the pastry be slightly thicker all around the rim. Repeat until all the tart pans are filled with the crust.

Formed tart shells can be wrapped well and refrigerated well wrapped (up to 3 days or frozen for up to 1 month). Thaw tart shells for 30 minutes before filling them for baking.

3. Pre-heat oven to 450 F and put the rack to the lowest level of the oven.

4. Pour the custard filling into the tart shells just slightly lower than the rim, do not overfill.

5. Bake at 450 F for 10 minutes and then lower the lower the heat to 400 F for another 15 minutes. Baking time differs from the size of the tart pans, so visual monitoring is important. The crust has to be browned and the custard should not be overcooked. (A convection oven will really been asset to baking egg tarts, as it is so much more even).

The custard will puff slightly and that is a sign for doneness. You might have to remove some of the tarts which will cook faster than the rest as there will be hot spots in most ovens. If the custard puffs up and the crust is not brown enough, the oven door can be left ajar for a while to lower the temperature in the oven, then closed to finish the baking.

6. Cool the tarts for 5 minutes, use a knife or spatula to loosen the tarts, and transfer them to a wire rack to cool. Tarts are best served while they are warm or at room temperature if preferred.

Got myself some new tart pans at last! Looking more like the real thing!

Zuchinni Chocolate Sheet Cake

2010-11-05T10:23:00.000-07:00

I was looking for an easy-to-make and taste good dessert to make for my small group meeting. My good friend Lily pointed me to this recipe which I have slightly adapted to suit my own taste. The ingredients in this recipe are easy to find in your own pantry and refrigerator. Most of the time you can't go very wrong with chocolate. I still had some zuchinni left and it is another great way to put some vegetables into your cake, if you grate your zuchinni fine enough, nobody will even suspect they are in there. My daughter (not a lover of vegetables) even commented that it is scary thing that she even likes this cake after finding out that there is zuchinni in it! I wasn't trying to hide the zuchinni so I did a 'coarse-grate'. It was super moist and a hit in my group.

So this recipe is specially dedicated to all the ladies in my small group. Sit down with a cup of tea or coffee, have some cake and prepare for your next lesson !

Ingredients

1.2/3 cups sugar
1 cup oil (vegetable or grapeseed)
3 eggs
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2.1/4 cups shredded fresh zucchini
1 tablespoon Vanilla Extract
ICING:
1/2 cup butter
1/4 cup plus 2 tablespoons milk
3 tablespoons baking cocoa
3-3/4 cups confectioners' sugar
1 teaspoon Vanilla Extract

Directions
In a saucepan, melt butter; add milk and cocoa. Bring to a boil.

Remove from the heat. Whisk in confectioners' sugar and vanilla until smooth. Pour over warm cake. Cool completely on a wire rack.

In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Yield: 20 servings.

CUCUMBER AND PINEAPPLE SALAD

2010-11-01T07:30:00.000-07:00

I love this salad, it is such a crowd pleaser. It is so refreshing, appetizing, colorful and delicious. You can serve it as an appetizer, a salad and take out the onions and you can serve it as a sweet at the end of a heavy meal. It adds such a splash of color onto your dining table and the fresh pineapple just makes your mouth water.

Ingredients

½ English Cucumber, peeled and diced

½ Pineapple, peeled and diced

1 red hot pepper,(Thai bird chilli or jalapaeno finely diced)

1 small red onion, peeled and sliced

3 – 4 sprigs of mint

Dressing:

3 Tbs. lime juice

2 Tbs. sugar

½ tsp. salt (give it a Thai twist add 1-2 Tbs. of fish sauce instead of lime)

1-2 tsp. minced garlic (optional)

Dilute sugar and salt with a whisk in lime juice to make the dressing.

Method

Combine all ingredients in salad bowl and toss well.

Cutting a fresh pineapple

Pies

2010-10-29T12:30:00.000-07:00

I have known that my husband loves fruit pies but for some reason I've always let him buy his own pie. For the life of me I don't understand why I did not make him any. I've made him almost everything he enjoys but pie... maybe crust-making feels a bit too intimidating or maybe it is just my own love for baking cakes.

This last summer, I woke up from my 'pie slumber' and start experimenting with pies. I enjoy researching and experimenting pies and am so glad that my family had their fill. I found a good pie recipe in my research and hope that you too will enjoy making some pie for your family this Fall season.

PIE CRUST

2 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon salt

1 teaspoon baking powder

11 tablespoons cold unsalted butter, cut into small pieces

5-6 tablespoons ice water

2 pints fresh blueberries

3/4 cup granulated sugar

1/4 cup cornstarch

1 large egg

2 teaspoons milk or cream

To make the crust, in a large mixing bowl, stir together flour, 3 tablespoons sugar, salt and baking powder. Work the butter in, using a pastry blender or your fingers, until pea-sized lumps form. Sprinkle in the water, 1 tbsp. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

Using floured hands, pat the dough into two smooth, flattened discs. Wrap in plastic wrap and chill for 30 minutes in the refrigerator before rolling out.

Meanwhile, stir together blueberries 3/4 cup sugar and cornstarch until well combined.

Preheat oven to 375 degrees F.

Roll one dough disc out thinly on a floured surface, using a rolling pin, and fit into a 9-inch pie plate, place on a cookie sheet; fill pie shell with blueberry mixture. Roll out additional dough disc and top blueberry mixture; trim and flute edges. Slice some cuts in the center of pie. Whisk together egg and cream in a small bowl and brush evenly over pie dough.

Bake for 1 hour or until deep golden brown. Cool completely on a wire rack.

Makes 8 servings

Peach Pie

A Patch of Treasure in the Middle of Nowhere

2010-09-24T11:11:00.000-07:00

Last week my two good friends and I went to Dallas to attend a wedding. On our way back, we stopped by a small Texas town with a population of a little over 7,000. We decided unanimously that 1 hamburger on the way to Dallas is one too many for our Asian palate. So, we decided to brave our way into a little humble looking Thai restaurant. We had second thoughts once we were parked in front of the little parking lot, to go or not to go? Once we came to a conclusion that Fried Rice is hard to mess up, we took a deep breath and headed in.
At first glance, I saw that the little walk way to the main entrance was covered with very healthy looking plants. On closer examination and much to our delight, we discovered that they were Thai Bird's Chilie plants. That was one warm and spicy welcome indeed !

The little restaurant looked clean and smelled a little over sanitized, probably too generous an amount of bleach was added to the cleaning solution. We were the only customers there but at least we saw a few friendly and smiley Thai faces at the counter. That was encouraging! We inspected the menu which surprisingly had quite a few authentic Thai dishes. We were pleasantly surprised with the tasty food, probably a little too toned down for us, but perfect for the Texan palate. But all in all it beats the burger by far.

We started a conversation with the owner's daughter and I complimented her on the gorgeous Thai Bird's chilies up front and she told us that her mom planted them and has a garden behind the restaurant. She invited us to take a look at the garden and of course we accepted the offer enthusiastically We walked to the back garden with much anticipation.

It was a healthy garden with tons of Thai Bird's Chilies and Basil, Vietnamese Mint, Yard Beans, and different varieties of Eggplants. All these plants love the Texas summer heat. The couple asked us to picked all we want. It was like Christmas under the Texan sun! Not only did we enjoy a great lunch but we also walked away with a treasure trove of fresh herbs. We thanked them profusely and will definitely stop by to visit if we are in their neck of the woods.
Now, let me share some of this treasure with you especially you who loves Thai food !

Sun-dried Thai Bird chilies

Thai Basil

Vietnamese Mint

Eggplant

Zuchinni Fritters

2010-09-11T11:53:00.000-07:00

At this time of the year zuchinni is plentiful and everyone wants to give you some and I am blessed with 4 gigantic ones. Here is a good way to make use of those abundant Zuchinnis, instead of zuchinni bread turn them into a meal or a snack!

Ingredients

1 pound (about 2 medium) zucchini
1 teaspoon salt
2 - 3 Tbs. chopped flat leaf parsley
1 tsp. minced garlic
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil
1/2 cup panko (Japanese breadcrumbs) for extra crunch

Instruction
Grate (large hole) zucchini into a medium bowl. Add salt. chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan, sprinkle the panko on the fritters. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve hot.

I still have extra zuchinni even after the grated ones in batter is out so, for the rest, I just sliced them in thick pieces, salt and pepper them, coat them first with flour, immerse in some beaten eggs and finish off coating with some panko breadcrumbs and you have a meal !

A Delicious Fried Meal ~ Salmon Cakes

2010-09-11T07:56:00.000-07:00

I was going through my pantry and refrigerator yesterday evening and looking for something easy to prepare that can go with fried zuchinni fritters for dinner. I was frantically surfing the web and googling before dinner time gets too close and I found a wonderful dish that I so happen to have all the ingredients. It is one of those blessed day! I made a few small adjustments and end up having a great simple dinner. I don't have fresh salmon but I have a couple of canned ones. Once in a while, it is nice to have a change of pace and have an all-fried meal and have vegetables that your kids don't even know they are vegetables and therefore will consume it without much fret.

2 cans of salmon or 1 pound cooked salmon
1 slice white sandwich bread, crusts removed & finely chopped

1/4 c grated red onion
2 Tbsp fresh parsley leaves or 1 tsp. dill
2 Tbsp mayonnaise
1/2 tsp salt
1 Tbsp fresh lemon juice

1/2 c all-purpose flour
1 large egg
1/2 c panko (Japanese breadcrumbs)

3-4 Tbsp olive oil

Roughly mash the salmon into smaller pieces and mix with chopped bread, onion, parsley, mayonnaise, salt & lemon juice in medium bowl. Scoop a generous 1/4 cup portion and use your hands to form into a patty. Place on plate or baking sheet and repeat with remaining mixture, making about 8 patties.

Place flour, beaten egg and panko individually in 3 shallow dishes. Coat the salmon patties in the flour to cover and shake off the excess. Transfer to the beaten egg and with a slotted spatula, turn to coat; let the excess drip off. Transfer to the panko, shaking the dish to coat the patties completely. Return breaded patties to baking sheet.

Heat olive oil in large heavy skillet over medium-high heat until simmering, about 3 minutes. Add salmon patties and cook until medium golden brown on the bottoms. Flip cakes and cook until medium golden brown on the other side.

Transfer to a paper towel lined plate and allow to drain for a minute. Serve hot.

Baked Samosas with a Malaysian Crimp

2010-09-04T08:53:00.000-07:00

Filling

3 Tbs. oil
½ cup of finely chopped onions
2 tsp. curry powder
1 tsp. garam masala
½ tsp. turmeric powder (optional)
¾ pound (about 340g) of diced or ground lean meat
(omit meat and add more potatoes to make it vegetarian)
2 medium potatoes, boiled and finely diced or mashed
1/4 cup chopped cilantro
1½ tsp. salt
½ tsp. sugar

Prepare the filling first. Heat oil and saute the onion until transparent.

Add curry, turmeric and garam masala. Lower heat and fry until fragrant.

Add in meat and fry until meat is cooked.

Mix in potatoes, cilantro and seasonings or according to taste.

Cook another 5 minutes. Leave aside to cool.

For pastry :
2 cups all-purpose flour
1/2 cup buttermilk or sour cream
1/4 cup vegetable oil
1/4 teaspoon salt

Pastry
1. In large bowl, combine flours, buttermilk, oil, salt and ajwain seeds. Bring ingredients together into a dough. Knead for 5 minutes until it has softened a bit. Allow to rest, at room temperature, for 15 minutes. You can put this in the fridge too, but make sure you let it sit at room temperature for 20 minutes or so, in order for it to soften.

2. Preheat oven to 425 degrees F before rolling out the pastry. Roll dough into a short cylinder and roughly divide into about 8 pieces and more if you want it to be smaller.
Shape each piece of dough into a ball. Flatten ball into a disc, then, on floured surface, roll into a circle about 1/8″ thick. Cut into two semi-circles.

3. Place 2 teaspoons or so of filling in the center of one of the semi-circles. Arrange semi-circle so the flat side is facing away from you. Grab the left corner and fold it over dough in a triangular motion, so that this corner lands on the bottom right side of the filling. Do the same with the other corner. The pictures below are self-explanatory. Squeeze bottom shut, and fold over, sealing with water. If you like, seal using a fork or crimp.

4. Place on lightly greased baking sheet. Bake for 15 minutes at 425, then turn heat down to 375 and bake 10 more minutes. You can flip them over just before you turn the heat down if you like.

Enjoy Summer Harvests

2010-08-27T12:46:00.000-07:00

This is my big herb pot with just a few selected herbs that I love and enjoy.
I've been snipping at all these wonderful herbs all summer long
and using it for salads and cooking.

Italian Basil and Cilantro ~ both are a must for Italian

and Asian Cooking

Freshly-picked Arugula

For me, salad taste good but Arugula makes it FABULOUS !

It's taste nutty, slightly spicy and has an interesting flavor.

Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked. It is excellent sautéed lightly in olive oil or steamed and added to pasta dishes.Arugula can also be made into pesto and served with pasta or potatoes or as an accompaniment to roasted or grilled meats.

My idea of a great salad ~ Arugula, Romain Lettuce,

Red Onions and Cherry Tomatoes ~extra, extra special

when you grew them.

Top with some roasted pine nuts and drizzle with some

Extra Virgin Olive Oil & some good quality Balsamic Vinegar. Hmm....

Simple is good - Nothing like a freshly made salad.

A Simple Mediterranean Feast

2010-08-21T19:04:00.000-07:00

The Mediterranean culture celebrates friends and family around the table.

Pan -seared mini Tuna Steaks with a 'Mediterranean Salsa'

Today, my job is to create a Mediterranean-style entree (Tuna) and a salad for a lunch. I did my homework yesterday and read up just the basic essence of Mediterranean cuisine and here is what I came up with. I wanted to create a light, summery, refreshing and easy-to-eat dish.

I set out to create these two dishes equipped with a bottle of good olive oil, balsamic vinegar, a few lemons, fresh basil, fresh garlic, cherry tomatoes, kalamata olives and capers. Additionally, for the salad I had some romaine lettuce, red onions, cucumber and feta cheese. I was grateful that produce at this time of the year is plentiful, fresh and fairly inexpensive. I think it is important to get the best and freshest produce

for this meal so I went to two stores to check out for the best. I decided to get olives and capers from the olive bar instead of canned ones.

Coat tuna or fish of choice with some olive oil, thyme, freshly cracked pepper and some salt. I seared the steaks over high heat in an iron skillet with some olive oil to about medium well (feel free to choose your own preference of doneness for the fish). Dish meat to a platter and when ready to serve, pour the 'salsa' over fish.

My kitchen was full of the aroma of olive oil, fresh vegetables and herbs. I think I may have succeeded in capturing the Mediterranean flavors.

'Mediterranean Salsa' :
2 cups cherry tomatoes, cut into halves
1 cup kalamata olives
1/2 cup capers
1/2 cup fresh chiffonade basil or few sprigs of fresh oregano (tear or chopped into small pieces)
3 cloves garlic, finely minced
1/2 cup lemon juice, freshly squeezed
zest from 1 lemon
1/2 cup olive Oil
Salt to taste (optional as the olives and capers are already salty)

Greek Salad

1 head romaine salad (about 1 lb.), washed, dried and torn into bite-sized pieces
1 cup kalamata olives
1 seedless English cucumber, cut into 1" chunks
12 oz. vine-ripened cherry tomatoes, halved
1 small red onion, cut into thin wedges (for a milder flavor, soak in cold water for 5 mins. and drained)
1 cup Feta cheese (6 oz.)

Dressing:

1 cup olive oil
3 Tbs. freshly squeezed lemon juice
2 - 3 Tbs. balsamic vinegar
2 cloves minced garlic
1 tsp. dry oregano or 2 tsp. fresh
freshly cracked pepper
salt to taste

Whisk all the ingredients for the dressing in a small bowl and set aside.

When ready to serve, toss all the vegetables in a big bowl and add in the salad dressing.
Enjoy and bring some Mediterranean flavors to your dinning table !

1:1:2 Banana~Chocolate Cake

2010-08-10T18:06:00.000-07:00

I was talking to my friend Donna about needing to make a cake so that I can get rid of 4 over-riped bananas that has been starring at me for the past few days. She casually mentioned that she makes a banana chocolate cake all the time and it is in high demand by her family and friends but she does not have a recipe as she just put it all together . She rattled off a ratio 1:1:2. I pressed her to at least giving me a rough guideline as I don't do ratios :-) !
So here is Donna's recipe dedicated to her beloved family and friends so that they will have a supply of their favorite Banana Chocolate Cake for a long time to come. Now I know why this cake is in high demand! It is tasty, moist and tender!

Ingredients:

2 sticks unsalted butter (about 8 oz. or 250 grams)
1/2 to 2/3 cup sugar (about 150 grams)
1/4 teaspoon salt

4 large eggs
1 teaspoon vanilla extract
3 to 4 mashed bananas

2.1/4 cup all purpose flour ( 250 grams)
1 teaspoon baking powder
1 cup almond meal (100 grams)
1/2 to 2/3 cups chocolate chips (100-125 grams)

Adjust oven rack to center position and heat oven to 350 F/175 C degrees.
Cream softened butter, sugar and salt until light and fluffy and almost white (4-5 minutes).
Add in eggs one at a time followed by vanilla.
Add mashed bananas.
Sift flour and baking powder and mix in almond meal.
Fold in the mixture of sifted flour and almond meal gently.
Add chocolate chips.
Scrap batter into prepared pan (9" x 13" rectangular or a 8"x4" loaf pan),
smoothing top with a spatula.
Bake for about 35 minutes in cake pan or about an hour in loaf pan.
Insert cake skewer to test for doneness. Skewer should come out clean.
Let cake rest in pan for 5 minutes and invert onto wire rack.
Cool cake and enjoy with a cup of coffee or tea.

Aarti Paarti's Green Curry

2010-08-04T19:55:00.000-07:00

I've been enjoying watching and following the next Food Network Star (U.S.) religiously every week. Aarti's GREEN CURRY stirred up my curiosity and when Bobby Flay said "At last, some flavors!" it totally caught my attention. The color of the curry looks so vibrantly green and I happen to love cilantro and mint. So, I did a search and found that the recipe has been posted and I don't have much excuse not to make this dish as I have tons of mint and cilantro in my garden. I made this and the aroma that permeated my house is just amazing! I invited some friends over for dinner and it was a real hit. My husband who absolutely despise cilantro finds the flavor acceptable to his palate and was asking for seconds. The flavor of the cilantro and mint was somewhat muted through the cooking process and became very mellow and when the children asked for seconds, I know that this is definitely a keeper!

I did not have any yogurt at hand and substituted with some coconut milk instead and served it with some Basmati rice spiced with a little saffron, cinnamon and cloves instead of Naan bread. Enjoy ! Let me know how you like this dish.

Ingredients

2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups
1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups
1 red onion, chopped
6 cloves garlic
1 1/2-inch piece ginger, peeled and coarsely chopped
Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/2 cups
2 tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved
1/2 teaspoon malt vinegar
1/4 cup plain whole milk yogurt, whisked until smooth
Cooked Basmati rice or warm Naan bread, for serving

Directions

Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. "masala". Set aside.

In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.

Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the Masala (spice paste) will hold together as a cohesive mass.

Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the Masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.

Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm Naan bread.
Do not let missing a spice or two stop you from trying this dish, it will still turn out
wonderful!

Peanut Sauce (for Satay)

2010-07-27T08:35:00.000-07:00

Ingredients
Spice Paste:
½ cup chopped shallots or red onions
1 Tbs, grated lemon grass
1 tsp. grated fresh ginger, grated
2 tsp. grated galangal (Thai ginger)
1 tsp. Thai chilli powder

1/3 cup oil

2 Tbs. concentrated cooking tamarind

½ cup water

2 cups dry roasted peanuts, coarsely chopped

2/3 cups light brown sugar (for a more authentic taste use Palm Sugar [Gula Melaka/Java] )

1 tsp. salt

Instructions:

1. Blend all the ingredients for spice paste in a food processor into a smooth
paste.

2. Heat the oil in a large pan or wok over medium heat.

3. Add in spice paste and cook over medium heat until fragrant.

4. Add in tamarind, water, peanuts and sugar. Bring to a boil.

5. Simmer until the sauce thickens. Taste and adjust seasonings according to taste.
Serve warm or at room temperature.

You can use 1½ cups freshly ground crunchy peanut butter (usually available in Health Food or Gourmet Food Stores instead of peanuts). If you do not have any tamarind on hand you can substitute with some lime juice.

Satay (Malaysian Style)

2010-07-27T07:30:00.000-07:00

I have such good memories of Satay. When I was a kid the word Satay equals Kajang ('Satay town' - located about 13 miles away from the capital city Kuala Lumpur) where I used to live. It means an outing for my brothers and I. We look forward to it with great anticipation. It is a promise of delicious food and freshly squeezed sugar cane juice! Satay is definitely a favorite of my family and I hope it will become yours too!

Ingredients
1 lb. skinless chicken thigh meat or beef sirloin or flank
1/2 cup chopped shallots or red onion
1/4 cup grated fresh lemon grass
2 (1-inch) piece fresh ginger, grated
1 (1-inch) galangal (Thai ginger), grated

1/2 Tbs. ground coriander
1 tsp. ground cummin
1 tsp. ground turmeric
1/2 cup sugar
1 tsp. salt
1/4 cup oil

(About 20 bamboo skewers, soaked 1/2 hour before using)
Sliced cucumber and onion

Instructions

1. Cut the chicken or beef into 2-3 inch length strips (I find that this will make your job easier when you skewer the meat).

2. Grate (or use a mircroplane) lemon grass, ginger and galangal for the meat marinade and the peanut sauce. The reason you grate these 3 ingredients first is because you will end up with a smoother spice paste.

3. Grind shallots, grated lemon grass, ginger and galangal in a food processor to a smooth paste.

4. Place the chicken or beef slices in a mixing bowl and marinate meat with the spice paste, dry herbs and seasonings. Cover and marinate in the refrigerator for about 3 hours.

5. Heat a grill, preferably charcoal, to medium-high.

6. Meanwhile, thread meat on to soaked bamboo skewers.

7. Grill for 3 to 5 minutes or until cooked through, turning halfway through.

8. Serve with Peanut Sauce http://thegluttonsquare.blogspot.com/2010/07/peanut-sauce-for-satay.html and sliced cucumber and onion.

Galangal

Shallots

Thai Beef Salad

2010-07-18T12:44:00.000-07:00

Marinate 1/2 pound beef (Sirloin) for about 1 hour with:

1 Tablespoon fish sauce and 2 teaspoon finely minced garlic

Grill or pan fry or broil beef to medium well
(with just a slight hint of pink).
Cool meat and slice into thin pieces.

1 English cucumber,sliced

1 stick celery, sliced

3 green onions, or 1 small red onion , diced

4-5 sweet peppers (optional)

2-3 medium tomatoes, chopped coarsely or 6 cherry tomatoes, halved
4 cups of spring greens

Few sprigs of cilantro, mint and Thai Basil (available in the Asian Grocery store)

Cut vegetables into bite size pieces

Dressing:

1 1/2 Tbs. sugar dissolved in 3 Tbs.

of hot water

4 Tbs. fish sauce

4 Tbs. lime juice

2 teaspoon minced garlic

2 Thai chillies (minced)

Mix all ingredients together to form dressing.
Place the cut vegetables in a bowl or platter,add in beef, herbs and dressing.
Toss well to mix and serve.
(If you are taking this salad to a potluck, just bring the
dressing along and toss when ready to serve.)

The Unforgettable Vegetarian Sandwich

2010-07-08T22:17:00.000-07:00

Pesto

Mashed Avocados

Roasted Sweet peppers

Sun Dried Tomatoes in Olive Oil

Sliced English Cucumber

Aged Provolone Cheese

Alfafa sprouts

Bread: Olive Rosemary

Sandwiches are wonderful during hot summer days when you don't like feel like standing in front a hot stove or oven to prepare a meal.

As I was planning to make sandwiches, I recall the fabulous vegetarian sandwich I had years ago. My first bite into that sandwich ~ "Wow!" I could taste each vegetable, it is full of texture and was bursting with fresh flavors and was super delicious.
I felt so satisfied and it was an unforgettabe experience. I was trying to remember everything I tasted in that sandwich and tried my best to duplicate it. I am sure it is not exactly the same but it was close.... and after taking the first bite I was quite happy with the outcome.

The above ingredients I listed are just my own preference and you can certainly select your own favorite bread, cheese and vegetables. The pesto and sundried tomatoes give the sandwich lots of flavor and compensate the absence of meat and does what mayo does in sandwiches. I choose vegetables that will not easily get mushy and have a good crunch and yet will help keep the sandwich moist.

Tips on Sandwich Making

Use the Right Bread ~ Choose bread appropriate to the sandwich you’re making. Pair moist fillings with drier and denser bread. A thick crust helps.

Sandwich spreads add flavor and lend moisture and sometimes creaminess to sandwiches. Mustard and mayo are the familiar standbys, but experiment with vinaigrettes, pestos, BBQ sauces, chutneys, and salsas.

Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to create a seal against wet sandwich fillings. Pack high moisture ingredients, like tomatoes, pickles, and cucumbers, separately. Just add them to the sandwich when you’re ready to eat. Toasting the bread can help, too.

BBQ Brisket - Peng-Style

2010-07-01T17:46:00.000-07:00

HAPPY JULY 4TH!

My knowledge of Southern Style Barbecue is close to zero. That was the scary fact when I accepted the responsibility to cook about 28 pounds of brisket for 100 people. Typically I am not the bravest person but when it comes to cooking, I have quite a recklessly strong heart. As I am typing, I recalled another very similar situation years ago when I was around 17 years old. I innocently volunteered (at least was in charge of meals) to cook for about 60 people in a camp. Earlier, I had tagged along with my cousin (just to keep her company) to a cooking class. There I learned to make my first Sweet and Sour Pork and, if I remember correctly, I have not had the chance to even practice at home.

The very first chance for me to churn out Sweet & Sour Pork was at the camp. I don't think I revealed to anyone that I have not cooked it before. I think somehow that knowledge was tucked away in a very safe part of my brain waiting for the opportune time :) ! I have always loved to cooked and watch people cook, but I did not have much encouragement or opportunity to do so when I was growing up. Fortunately, I did well at the camp and no one was the wiser.

This time around I was quite up front and told them that this is my first round of barbecuing brisket and I am so thankful that they took the risk in good faith. I was thrilled that I have the opportunity to educate myself and research Barbecues. In this high-tech age that we live in I believe that if you can GOOGLE it you can learn to do just about anything! Sometimes it may take a few rounds to get it perfected but it can be done with some patience and a ton of enthusiasm. Here is my simple version of BBQ Brisket.

Selecting a good brisket (http://www.barbecuen.com/champ-brisket-pg2.htm read more in detail in selecting and trimming brisket here) and using a dry rub is the way to go. Two very important things to remember is cook on LOW heat and SLOWLY and you won't go wrong.

Ingredients

1 '8-pound' brisket, untrimmed and well-marbled (select a brisket that has at least 1/4" fat across the top)

3-4 Tablespoons of yellow mustard

1/2 cup (or enough to cover the brisket generously) dry rub of your choice or you can make a simple one (anatomy of the dry rub consists of a balance of sugar and salt, with paprika added for color, chili powder for flavor, and a touch of mustard "just because." From there, it's up to you.). I cheat, just bought mine from Costco (Kirkland Sweet Mesquite Seasoning),the flavor is robust, smoky and a bit spicy. Weber has quite a variety of dry rubs too.

Instruction

Rub yellow mustard all over brisket, follow by dry rub. Pay attention to the grain of the meat to help in the slicing later.

Heat grill to between 210-225 degrees F. Place brisket (fat cap facing top)on the grill surface using indirect heat.

Cook brisket for about 7 hours and until fork tender. A crust will formed about 2 - 3 hours of cooking.
The internal temperature of the cooked brisket should be between 180 - 195 degrees.

Wrap brisket in foil to rest once you removed it from the grill.

Slice meat thinly across the grain at about 30-45 degrees using a serrated knife. Trim burnt ends. Served sliced brisket on bread as sandwiches or with mashed potatoes and braised vegetable or anyway you prefer.

p.s. You will lose about 40% of the weight of the brisket through cooking, a little more, a little less. Estimate 4 ounce of meat per person. Allow at least 1hour of cooking per pound)

Memories of `Supper'

2010-06-30T15:11:00.000-07:00

"Supper" in many parts of Asia refers to the meal taken later in the evening after dinner, usually between 9 pm and midnight. Many times it can be the most exciting meal of the day! There is an endless choice of things to eat at supper time from the humble kaya toast and a cup of tea or coffee, local cakes, a variety of shaved ice desserts, hot dessert soups of all kinds, steamed buns with all kinds of fillings, rice and noodles of all sorts. An inexhaustible list ... you can find all these wonderful food on the streets, coffee shops, hawkers, passing street vendors and also at food courts and eateries in shopping malls.

Below are some of my personal favorite 'supper noodles dishes' when I use to lived in Malaysia . It is always special when I get to eat supper with family or friends as I am an early-to-bed-early-to-rise type of person. I have fond memories of my uncle (whom we used to stay at the same house with) bringing supper home to the family most nights as he had a night job. My brother got to partake supper lots of nights as he loves noodles and was much better at keeping awake. If I am lucky, I will get some left-overs the next morning! Now I can bring some of these dishes to my table to share with my family. These dishes still bring the same warmth to my heart every time I cook them.

Wat Tan Hor - A medley of meats/seafood

in creamy egg sauce

Cantonese Fried Noodles - Meat/Seafood & Vegetables

in Creamy White Gravy over Crispy Pan Fried Noodles

Char Kway Teow - Fried Flat Rice Noodles with Shrimp,

Garlic Chives and Bean Sprouts in Special Dark & Light Soy Sauce

Fried Rice Noodles (Chow Mei Fun)

A Lily-Inspired Dish (2) - Shrimp Fritters

2010-06-25T22:14:00.000-07:00

Sometimes it can even be a little overwhelming going into Lily's Blog, because it is so easy to go through one wonderful recipe after another and then reminising and salivating over all the foods that I grew up with! Before I know it, I am quite content with just browsing all the scrumptious food photographs, and the recipe you set out to look for becomes secondary. Enthralled in a world of good food and waking up to find that so much time has passed by--what did I go to her blog to look for anyways?? Do you find yourself doing this?

I have always wanted a good batter to coat shrimp for deep frying or for a coating meat for a sweet and sour dish. It must be light, crispy and yet have some staying power, able to stand well by itself or with a sauce over it. Lily has so many good recipes that this one is somehow hidden or one you could easily skipped right by. She led me to to this treasure when we were discussing about the different batters and every since then, it has been a keeper, one that goes right into my recipe box after the first try. Shrimp coated in this batter would wow your dinner guests over and over again and your family will love you for it. Another good thing is that it is extremely easy to put this batter together. A combination of the different flours does wonder to the batter and when cooked, it stays crispy for sometime.

Thanks Lily for another home run!

(Lily's Shrimp Fritters - Adapted by Peng)

Ingredients

1 pound raw shrimp, cleaned and deveined (with tail on)

Seasoning:
½ tsp. salt
1 tsp. sugar
½ tsp. white pepper
1 egg white
1 tsp. sesame oil

About ½ cup purpose flour for dusting shrimp

Batter:
½ cup all purpose flour
¼ cup corn starch
1 Tbs. rice flour
¼ tsp. salt
1¼ tsp baking powder
¾ cup water
1½ Tbs. oil

Oil for deep frying

Instructions

1. Dry shrimp thoroughly with paper towels. Add in seasonings.

2. Dust shrimp with flour and shake away any excess.

3. Heat oil to 350 degrees F. Dip floured shrimp into batter and fry until golden brown. Fry shrimp in small batches. Do not crowd pan or wok. Drain cooked shrimp on a plate lined with paper towels.

Hot & Sour Soup

2010-06-12T23:01:00.000-07:00

Hot & Sour Soup

This authentic soup is essentially an ancient doctor's curative that combines the healing magic of chicken broth, the circulation-enhancing qualities of tree fungus and lily buds, and the antiseptic properties of vinegar. The heat isn't from chiles — it's actually from freshly ground white pepper - Epicurious

Hot Sour Soup is very popular in Chinese restaurants all over the United States.  Being a Cantonese (South), I never grew up with this soup as it was originally from the Northern part of China. Over the years I have grown to love the robust flavor and interesting textures of this soup and have adapted from various recipes and came up with my very own version with a slight south-east-asian flair. Besides flavoring it with white pepper for the 'hot part', I like to add either fresh Thai (bird) chillies or ground dried roasted Thai pepper for extra kick. Black Chingkiang vinegar is a must for the earthy smooth vinegery flavor for the `sour part'.

HOT AND SOUR SOUP (6 – 7 servings)

Ingredients

1. ½ cup dried wood ears
    6 dried Chinese mushrooms
    1 pound tofu (soft/silken)
    1 cup bamboo shoots

2. ½ pound lean pork or chicken, julienned
   1Tbs. soy sauce
    1 tsp. sesame oil
    1 tsp. cornstarch

   1 Tbs. oil
   1 tsp. dried crushed peppers

3. 8 cups unsalted chicken broth
   1 tsp. sugar
   1 tsp. salt
   ¼ cup Chingkiang vinegar or according to taste
   ¼ cup soy sauce
   white pepper

Thickener : 4 Tbs. cornstarch + ¼ cup water

4. 2 eggs, lightly beaten
   1 tsp. sesame oil
   1/4 c. minced scallions

Instructions

1. Soak wood ears and Chinese mushrooms in warm/hot water for about 30 minutes in separate bowls. Cut wood ears, mushrooms, tofu and bamboo shoots intothin long strips (julienne).

2. Combine the pork with soy sauce, sesame oil, and cornstarch. Set aside for 15 minutes. Heat 1 Tbs. oil in a soup pot, sear the pork, stirring quickly and add the dry roasted chillies/peppers. Add in wood ears, mushrooms and bamboo shoots and cook for 1 minute.

Pour in the chicken broth, sugar and salt. Add vinegar, soy and pepper. Bring broth to a boil and add in tofu, cook another 3 – 4 minutes. Season according to taste.

3. Stir in thickener and cook until thickened. Drizzle in the egg to form ribbons. Garnish soup with a few drops of sesame oil and green onions.

Curry Puffs

2010-06-12T12:56:00.000-07:00

INGREDIENTS

Pastry:
4 cups all purpose flour
10 Tbs. fat (cold butter, margarine   or vegetable shorterning or a combination of any two)
½ teaspon salt
About ¾-1 cup cold water

Filling
3 Tbs. oil
½ cup of finely chopped onions
1 Tbs. curry powder or desired amount
½ tsp. turmeric powder (optional)
¾ pound (about 340g) of diced or ground lean meat
2 medium potatoes, boiled and finely diced
1½ tsp. salt
½ tsp. sugar

oil for deep frying

1.   Prepare the filling first. Heat oil and saute the onion until transparent.

2.   Add curry and turmeric powder and lower heat and fry until
      fragrant. Add in chicken and fry until cooked.

3. Add in potatoes and seasonings or according to taste. Cook another
      5 minutes. Leave aside to cool.

4.   Process the flour and salt together in a food processor until combines.
       Add in the fat (cut into smal pieces).

5.   Pulse until the mixture resembles coarse cornmeal. Continue to pulse,
       adding water through the feed tuble 1 Tbs. at a time, until the dough comes
       together and forms a ball.

6.  Cover the dough in a bowl and let it rest for at least ½ hour.

7.  Roll dough into a long log, cut it into about 30 even-size pieces.

8.   Lightly roll each piece between your hands into a ball, use the palm of
      your hand to flatten into a ¼-inch disk.

9.  Take a tablespoon of filing and place in center.

10. Fold pastry over to make a half circle and crimp at edges.
      (You can freeze some curry puffs at this point for a later snack or meal).

11. Deep fry in medium hot oil (300 degrees F) until golden.
      Drain, cool and serve.

The Breadman (Roti Man)

2010-05-30T06:39:00.000-07:00

This is the latest version of the Breadman on his 'more' modern motorbike (instead of a bicycle) riding through a neighborhood)

I look forward to seeing the breadman every afternoon at around four when he comes to my neighborhood. It is a normal site to have a group of women and children crowding around him as he parks his bicycle and opens up the big cone bread cover of a huge cylindrical container strapped to the back of his bicyle. I've often wondered how a seemingly small man can haul and balanced this huge load around. Besides that he has loaves of bread hung around the handles of his bicylce at every possible space he could find around the big bread container. He may be quite a hazard on the road but who could deny that his services are invaluable. He delivers bread right to your doorstep and in the good old days he even offer you to buy bread on credit as he scribbles in his little notebook the amount you owe him.

I can see the excitement on the faces of children surrounding him. There are sweet buns filled with coconut, cream horns, sweet braided bread and other big whole loaves. He cheefully keeps busy, slicing bread, making change and attending to each customer as fast as he can. I can still smell the aroma of the fresh baked goods as I stood there waiting for my turn. What is it going to be today (hard decision), cream horns, the scrumptions coconut-filled sweet buns or a buttery cookie. Oh, let me not forget the sandwich loaf that mother has asked me to buy.

The Curry-Puff/Doughnut Man

2010-03-27T10:42:00.000-07:00

Memories of the curry puff went back as far as when I was a 6 year old kid. The 'Curry Puff/Doughnut Man' was a friend of the family. It seems like my aunt who is an excellent cook was the one who helped him out when he first started his business. He is one of those diligent people who build his business one brick at a time, in this case one curry puff/doughnut at a time. He had his little vending food cart parked at the neighborhood square almost 7 days a week.

His place of operation was one of those favorite places that my brother and I like to hang out during school holidays. It was one of those simple joys of life ~ hanging around to watch him work, from deboning meat(he scrapped every tiny piece of meat off the bones until the bones literally shine!), dicing potatoes and then putting it all together for the filling to making the dough for the curry puff pastry. Cutting out the pastry, wrapping the puff and then frying it. Wow, did he worked hard!...now that I make my own curry puffs.

That is where I first learn how to crimp curry-puffs. I stared at him for hours on end, amazed at how he moves at lightning speed and still managed to produce very uniformed puffs. When he is in a good mood and he has too much to do, he will let me help him just a little but always under his watchful eye. He made all kinds of filling for the curry puffs, chicken, beef and mutton. Besides curry puffs he also makes doughnuts, hmm...coated with fine castor/fine granulated sugar that melts in your mouth.

A couple of years ago when I went back home to visit, he told me that he is now semi-retired and his son has inherited the business and has expanded the product line.

This memory will stay with me everytime I smell or bite into a curry puff! Food has a way to stimulate so many of our senses and thoughts.

(“Just one whiff of a scent from the past can bring forth a flood of feelings and vivid memories.” ~ The Smell & Taste Treatment and Research Foundation, Chicago)

This recipe is at http://thegluttonsquare.blogspot.com/2010/06/curry-puffs.html

These unforgettable melt-in-your mouth doughnuts!

KAYA

2010-03-05T17:26:00.000-08:00

I decided to make Kaya in my new Breville rice cooker and it just took a sweet 10-15 minutes. For green and slightly lumpy Kaya enthusiasts ~

1. Sieve 1 cup beaten eggs (about 5 large ones) in the rice cooker on COOK setting) with 1 - 1.25 cups of sugar. Stir until sugar is melted (mixture should start bubbling).

2. Meanwhile, in a blender mix in 1 cup of thick coconut milk and 5 to 6 pieces of pandan leaves. Blend until the pandan leaves are all chopped and well mixed into the coconut milk. This process really deepens the green color and flavor of pandan. (I used frozen pandan leaves and it still works great)

3. Sieve in the coconut/pandan mixture into the now bubbling egg and sugar mixture. Watch, if mixture is bubbling too much, switch the button to the KEEP WARM setting so that it does not get overly thick and lumpy. Cook until it bubbles again and to the desired texture. Note that the consistency of the Kaya will further thicken after it cools,make allowance for that.

NOTE: If you are a smooth, silky Kaya enthusiast, keep a more watchful eye on the kaya, stir it a little more consistently and used the WARM setting a little more often. Good news, if Kaya gets too lumpy for your liking just run it through the blender when mixture is cooked and you don't have to tell!

Have A Happy KAYA Day !

Pandan/Screwpine leaf - 'Vanilla of the East'

Popular in the cooking of South East Asian (particularly Indonesian, Malaysian and Thai), screwpine leaves have a floral aroma and are used most often to flavor rice dishes, puddings and desserts. Their intense green hue also makes them useful as a natural food coloring. Screwpine leaves are available in Asian markets — sometimes fresh, frozen or dried.

Today feels like a 'Nasi Lemak Day'

2009-06-15T21:38:00.000-07:00

Nasi Lemak is a Malay word that literally means 'rice in cream'.

I remember many mornings of waiting in line to buy a packet of Nasi Lemak while I was teenage schoolgirl. Most of the time my packed lunch are simple butter and jam sandwiches or leftovers from last night's dinner but there are days that my mother will give me some money to buy lunch. That is a real treat!

Before I walked to school in the morning I will go across the street to buy some Nasi Lemak. The owner of this food vendor is an elegant Malay lady. She is modestly dressed, always with an apron wrapped around her. Her long black hair is combed into a neat bun, she is soft spoken and pleasant. There was always a long line of people waiting to be served and I hope she will move a little faster so that I would not be late for school.

There are two big stacks of cut newspaper and banana leaves at her little wooden table and little metal containers/pots of condiments like sliced cucumber,sliced hard boiled eggs,fried anchovies, braised water convulvus,roasted peanuts and sambal anchovies. There was cuttlefish and chicken sambal if you are willing to pay for some special additions. She has a big wooden bucket of cooked steamed rice (rice is steamed in coconut milk and flavored with few pieces of knotted screwpine leaves).

She will scoop a little rice onto a piece of banana leaf lined with newspaper and will add a few slices of cucumbers, small spoonfuls of fried anchovies,roasted peanuts and sambal. Then, she will artfully wrapped it up into a neat little packet.

The sweet aroma of the freshly cooked rice and aromatic spices in the different sambals will always linger in my memory. There are cold winter mornings that I would wake up and feel like this is the perfect day for 'Nasi Lemak'. After 22 years of marriage my American husband is just now a new Nasi Lemak fan and now joins me to say 'Today feels like a Nasi Lemak Day'

Swallowing Clouds ~ The Essence of Won Tons

2009-01-18T14:24:00.000-08:00

I have fond memories of a 60 something silvered hair couple (they are probably the first generation of Chinese migrants to Malaysia). They run a little food stand in a coffee shop selling noodles with won tons and Chinese barbecue pork across the street from my house.
You can either get the noodles and won tons in soup or have the noodles "dry" mix with some oil, soy sauce, sesame oil. They served this with pickled sliced green chillies in light soy sauce.

The noodles are freshly made wheat ones, each serving is rolled into a ball and lined neatly in the display glass cabinet. I remembered that he was very particular with cooking the noodles in a big pot of boiling water and he has another big stainless steel basin of cold water in which he immersed the cooked noodles to remove any excess starch. He will then immersed it back in the hot water to just warmed it up before tossing it with sauce or serving it with soup. Fresh water is consistently added to the big pot so that the noodles can be cooked in lots of water "the best way to cook any pasta".

I always stood in line fascinated by their almost ritualistic way of preparing their dish, I found it most entertaining, there was never a dull moment watching the meticulous way they prepare the dish. I get the feeling that they do enjoy cooking and selling noodles and really took great pride in what they do.

Through the years of patronizing their small noodle store and time spent waiting for my turn - I feel like I have captured the art of cooking "Won ton Noodles". I have eaten numerous plates of their noodles and come to understand and appreciate the essence of what a good Won Ton noodles and Won Ton is all about.

Little did I know that years later, all the watching I've done will help me in preparing good Won Ton noodles of my own. They have been one my first cooking teachers as I grew up around a whole world of foods at the GLUTTON SQUARE.

Dry -Mixed Won Ton Noodles with Char Siew (BBQ Pork)

...hmmm just the way I remember it to be.

This photo is to give you a better idea of how the their food stand looks like.