Parpadelle with homemade ragu sauce - Pasta 3Bs - Beef, Booze, Bolognese

One day, I decided to reach out for that pack of dried pasta parpadelle (pronounced pa-par-DAY-lay) on the shelves of Trader Joes. Compared to the usual pasta (rotini, penne, linguine, spaghetti) that I usually buy and use, this egg parpadelle looks visually different. The flat ribbon pasta is so wide...about 0.8-1 inch width. My right brain(random) took over the left(logical, rational), and "psycho" me for something different. My taste buds need to get exposed to other food and ingredients besides the routine, common and usual; so that they learn, the brain learn, and I learn.

Now the pack of dried parpadelle is sitting in my pantry cabinet, what sauce shall I make ? Parpadelle is normally served with hearty sauces. I decided to make my own ragu sauce with a special ingredient: BEER. Beef and beer is like the "bull" boosted by the booze.

Beer Beef Bolognese Parpadelle (serves 4)
Ingredients:
-1pack parpadelle(8oz for 2 servings, 16oz for 4 servings)
-1tbsp olive oil
-1 large onion, chopped
-1tbsp pancetta, cubed
-1lb ground beef
- 3 cloves of garlic, crushed
-14oz of whole tomatoes from a 28oz can (keep the rest in the fridge in air tight container)
- few dashes of Worcestershire sauce
- some dried oregano
- some red chili powder
- black pepper, to taste
-3/4 bottle of dark lager/ale, adjust accordingly to your alcohol threshold (Note: remaining lager/beer, drink it up. Just don't get drunk in the kitchen and make cooking blunders. There is no "If you Drink, don't Drive Cook" sign in the kitchen but that does not mean you can abuse the right,ya?)

Method:
1. Heat pan with some olive oil and fry the pancetta, then adding the onion, saute until the onion becomes transparent
2. Add ground minced beef, garlic, and worcestershire sauce, then fry until beef is lightly browned, and then add the lager and cooked until reduced by about half
3. Then add rest of the ingredients, mash the tomatoes in the pan, and allow sauce/gravy to simmer on low heat for 45mins


4. While gravy is simmering, start boiling water and cook the pasta according to instructions.
5. When pasta is cooked, add into the ragu sauce and mix well. Serve immediately.

This is my entry for Presto Pasta Night.

The egg parpadelle pasta has a chewy texture, more chewy than linguine, spaghetti

Am drunk now with so much booze in the gravy *burp*

Tag: homemade ragu sauce, parpadelle, bolognese

Green onions and minced ginger condiment

If you find stalks of green onions/spring onions/scallions, wilting away in the chiller section of your fridge, you can make this condiment and store it in the fridge for a longer duration, and use as dips or dressings, when in need. Similar to chickpeas, scallions also masked themselves with other names in different parts of the world.

Using such a simple ingredient, I've decided to do something real simple for Weekend Herb Blogging at Kalyn's Kitchen. Yes...scallions. Yes...green onions. Yes...spring onions. Keep it basic. Another condiment out of it. Green onion is such a simple ingredient that, have you wondered what's their nutrition value ? In addition to being used as garnishes here and here, green onions add a perfect finishing touch for salads, casseroles and many Asian dishes such as stir fries and soups.

Green onions and minced ginger condiment (姜蓉)

How to: You would need lots of green onions(about 2-3 bunches) and ginger (2-3 tsps minced or freshly grated ginger). Mince or blend them finely in a food processor/blender. Add some olive oil to the green onions and ginger mixture. Store in air-tight container in the fridge.

This is a condiment you don't find in many Chinese restaurants (in the US, and even in Singapore) because it's neither preserved green chilli nor light soy sauce. This is some condiment you MIGHT find... if you are eating plain boiled/steamed chicken in some Chinese specialty/seafood restaurants eg. Jade Palace Seafood, Singapore, or a place like Soup Restaurant (三盅两件) that is famous for its Samsui Chicken.

I made another condiment here - Thai style. Looks almost similar (being greenish-looking) but they are entirely different in terms of flavor, and the heat.

My other WHB entries:
Baby spinach to make Pesto
Lily buds to make Nyonya Chap Chai - Mixed Vegetables Stew
Cilantro in Pork Omelette
Lemongrass in Stir Fry Tofu
Cilantro in Potato Patties

Tag: sauce, homemade dressing, chinese condiment, homemade condiment

Thai-style chili condiment - a homemade condiment or sauce from leftover green chili

Serrano: I'm that leftover serrano chili from egg masala.

"We came in a pack of so many; there are still at least eight of us left a plenty
Though it's cold in the chiller, I do not feel lonely; as I have the rest for company,
But I'm turning from bad to worse black; please do something about it me behind my back


Me: You are green and not as tiny as a chili padi but you are so fiery! It's NOT in the size, NOT in the color, it's just in YOU. I don't know what to do with YOU!!!??? So I say:

"Give me some serrano chili
and give me time to think;
with ginger and garlic
can it do the trick ? "

Homemade chili sauce -Thai Style
Ingredients:
- 6-9 serrano chili depending on your heat level, threshold
- 2-3 tsp crushed ginger
- 1-2tsp crushed garlic
- 3-4tsp cane sugar
- sprinkle of paprika
- 1-2tbsp lime juice
- dashes of fish sauce (I did not have this, but if you do, definitely give a dash)

How to: Rinse the chili and remove seeds if you want the chili sauce mild. Slice up the chili, and with the other ingredients (except the lime juice), mix/blend/puree in a small food processor. Add in the lime juice, then blend quickly for 3 secs. You could taste the sauce and if too spicy, add more sugar.


Serrano: I can now "live" happily in the fridge ever after (at least longer than in the raw form)


Me: And now, I can sleep in peace and not hear serrano's ramblings

This condiment should go well with seafood that has not been heavily seasoned or flavored before and during the process of cooking eg. as a dip for the fish slices in a fish soup, or for steamed prawns etc.

I'm entering this condiment made from leftover green chilis, for Leftover Tuesdays at Project Foodie.

Tag: sauce, homemade chili sauce, thai chili condiment, thai condiment, spicy

Steaming frozen fillets - halibut and cod, but others ?

If you ask me if you could steam a frozen fillet, I would say "Yes" (*terms and conditions apply), and it can turn out unexpectedly delicious, what you would not have imagined. Well, you don't always have to pan-fry a previously-frozen fillet. Pan-frying and sauteeing is easy and imparts a lightly-fried fragrance to the fish, but steaming is easy too, and you taste the full flavor of the fish! If a slow-cooker or crock pot is a "one-pot wonder"; steaming, in my opinion, will be a "one-plate wonder". So Mr. Hali But, since you promised that you are the "premium" of fish, the "steak" of seafood, I decided to put you to the steam-test, after pan-frying you the other time. Only in this test, your true-self (muddy, stale or fresh, sweet) can be unveiled.

Snow white halibut and the seven dwarfs (tofu, mushrooms, spring onions, red chili, cilantro, fried shallots, and the light sweet-savory gravy juices)

Steamed halibut/cod fillets (serve 2)
Ingredients:
- one medium size halibut (can use cod fillets too...as good)
-1 block silken/soft tofu, cut to thin square or rectangles
-1 pack buna shimeji mushrooms
-2 stalks spring onions, slice to small pieces; 1tbsp for seasoning, the remaining for garnish
-handful of cilantro leaves, chopped finely
-2 red chili (remove seeds if you prefer mild spicy), sliced to small pieces
-fried shallots

Marinade/seasoning (for fish):
-2tsps cooking wine
-2tsp crushed ginger
-dashes of sesame oil
-1tsp dark soy sauce
-1tbsp of the chopped spring onions above

Method:
1. Mix the seasoning and smear them on the fish fillet before steaming
2.Follow this: Layer tofu on bottom of plate; top with mushrooms and some spring onions, place seasoned fish on top of tofu and mushrooms, and steam for abt 10-15mins (depending on thickness of fish)
Note: Steam the fish, with the plate covered over, with a saran wrap or a cover to prevent excess condensation of the steam on the fish. The fish dish will not dry out. On the contrary, you will be surprised to find hint of sweet-savory gravy juices being produced in the steaming process - moisture for the the gravy probably came from partially, the fish; and substantially, the tofu.
3. Garnish with red chili, remaining spring onions, cilantro, fried shallots. All these add to the flavors too.

Snow white halibut and the seven dwarfs (tofu, mushrooms, spring onions, red chili, cilantro, fried shallots, and the light sweet-savory gravy juices)!

A good fish substitute is cod fillet. I like this dish so much that I tried it with Alaskan cod fillets and it worked just as well, if not better. Cod could be better(personal preference) because the flesh is not as firm as halibut and gives a softer-flakier texture.
(I did not take pictures of the steamed cod though since there are already halibut pictures to show, and both the fishes look exactly the same on photos!)


Pure white, snow white - even the gravy juice is crystal clear. Yep, I called it juice because it's the combination of juices from the mushrooms, tofu and fish.



*Terms and conditions:
(1) Delicious, only limited to halibut and cod fillets
(2) Halibut and cod fillets to be wild-caught
(3) Halibut and cod fillets to be frozen (once) at source
(4) Halibut and cod fillets to be Alaskan
(5) Halibut, preferable but not limited to Trident Seafood's Alaskan Halibut; Cod, preferable but not limited to Trader Joes's Alaskan Cod.

(P.S. If you were just squinching your eyes, I'm sorry but terms and conditions usually needs to be in fine-print, right?)

Limited to terms and conditions, else warranty for delicious steamed fillets not guaranteed. As you know, it's a fish after all, and the term "fishy business" does not come from no where. So, where steaming a fish is concerned, and if you wish to try this recipe, better be rigid and stick to the terms of the "contract". Sign on dotted line....NOW!!!

But if you lucky enough to be able to get fresh fish (by fresh, meaning fishes swimming in a tank), have the helper at the supermarket catch one by the net for you, and kill it right in front of you eyes, you can try Simcooks or MeltingWok, who have procured their fish live from the tank.

Related posts:
Halibut-Pan fried
Salmon - Grilled/baked
Tilapia - in a curry
Fish fillet - in pesto
Fish paste - grilled in banana leaves


Tag: fish, halibut, steamed fillet, steamed halibut, seafood

Egg masala - spicy eggs and tomatoes

To my Indian trials-n-collection here and here, I also tried this recipe from Hooked on Heat, but omitted the mustard seeds (not on purpose) and kicked it up a notch using red chili, in addition to the green. The lycopene in tomatoes are raised up many levels if you cook your tomatoes longer whilst the heat during cooking also allows more desirable antioxidants in tomatoes to be made available to the body.

Masala is a term used in Indian cuisine to describe a mixture of many spices. Garam masala is a blend of ground spices common in the Indian cuisine, whose literal meaning is "hot (or warm) spice". There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. Garam masala can be used during cooking, but unlike many spices, it is often added at the end of cooking, so that the full aroma is not lost. Garam masala is not "hot" as compared to chilis, but is fairly pungent.


Frying the onion. Appeared yellowish after adding turmeric powder.


Simmering the tomatoes with onions - I used canned whole tomatoes


Do not judge a book by its cover - Do not be deceived by the innocent look of the tomatoes gravy, this is VERY VERY SPICY (Note: due to the green serrano chili I added)


Ate it with naan. Yumz....

Other ways to deal with eggs:
Humpty Dumpty Sambal Eggs
As egg gravy in Wat Dan Hor ~ Rice noodles in seafood and egg gravy
Frittata, omelette or cookie ?

Tag: egg, tomatoes, masala, garam masala, curry

Cauliflower, cabbage and pea curry

Little Miss Bad Chickpeas,...Little Miss Greedy Me searched high and low for you, every nook and corner, not knowing you were masked in identity as garbanzo beans. Now I find you, I have to cook you, not in a hurry but in a curry.

Vegetable Curry - Cauliflower, Cabbage and Pea Curry (serves 4)
Ingredients:
-1 tablespoon olive oil
-1 onion, chopped
-2 cloves garlic, peeled and crushed
-2 tsps curry powder
-2tsp chili pasta
-1 tsp ground turmeric
-1 tsp ground coriander
-1 small head of cabbage
-1/2 head cauliflower, chopped into small florets
-1 cup frozen peas
-1 can garbanzo beans/chickpeas
-~1cup coconut milk, adjust according, in ratio with broth or water
-~1cup broth

Method:
1. Heat the oil in a saucepan over a medium heat and cook onion, garlic, curry powder, turmeric, chilli paste, and coriander together until onion is soft and the mixture is fragrant - about 2mins. Add the peas, and garbanzo beans and coconut milk and broth/stock.

2. Reduce heat and simmer for 8-10mins. Add the cauliflower and cabbage and simmer further until sauce has reduced or cabbage and cauliflower soften, then season to taste.
3. Serve with cooked rice, or any Indian oven-baked breads such as naan


Eat the Right Stuff is celebrating UK's National Vegetarian Week. I'm dedicating this vegetable curry as a vegetarian dish for this event.



Other posts:
Indonesian curry - Sayur Lodeh - Vegetables in coconut-based curry gravy
Thai-based- Tom yum glass noodles
S'pore curry - Prata, pratha and curry
Indian fish curry
Japanese curry don

Tag: vegetables, vegetarian, cauliflower, garbanzo, curry, cauliflower curry, masala

Crayfish and Mussels in New Zealand, my favorite vacation food memory

My favorite vacation food memory has got to be traced back to New Zealand in 2005, and specifically the South Island in New Zealand. New Zealand consists of North Island (the smaller island, where almost 80% of the population lives) and South Island (the larger island, but less populous).

The rustic beauty and fresh seafood aplenty...each place you stop by to savour the scenery and food, is almost as unique as the island itself. Always a pleasant surprise.

A relatively easy drive round the entire island in 12-14 days gets you all the magnificent scenery you could get - from city-like Christchurch, to the vineyards in Marlborough, the remote West Coast that is the gateway to the Glaciers, and to adventureland Queenstown.

The Maori name Kaikoura translates to 'meal of crayfish' (Kai - food, koura - crayfish), and it is crayfish for which the region has traditionally been famous. Kaikoura is about
2 hrs (115miles) drive up north from Christchurch. Even on the road, there is always the opportunity of a surprising gourmet food, like tasting fresh crayfish from roadside stalls at Kaikoura. We stopped by at Cay's Crays along the highway and digged into the real taste of fresh crayfish. Simply boiled and eaten cold, that's real, unpretentious taste of fresh seafood. I just came to know that the crayfish I'm so familiar with is also known as crawfish/crawdads. Why are there so many different names for the same food/ingredient ?

Further north from Kaikoura, comes to Marlborough region and Havelock - a small humble coastal village in the Marlborough region. Small, and humble it might be... but it is the center for much of New Zealand's Mussel industry. We had a wonderfully delicious mussel-pot meal at Mussels Boys, Havelock. This was as good as mussels in Brussels, also served the same way - in a pot. Almost like the crayfish, the best way to savour fresh mussels is not to overpower them with lots of ingredients and seasoning. Simply cooked in
white wine and garlic, the mussels tasted as real as the little town itself. Again...unpretentious, and delicious.

Thanks Chelsea, for hosting such a wonderful Meals Abroad event. Because of food, I was brought back to one of the best vacations I've had so far. Because of food, I see more. Because of travel, I taste far.



Tag: seafood, crayfish, mussels, New Zealand

Strawberries U-Pick

"Live each season as it passes - breathe the air, drink the drink, taste the fruit"

Organic Strawberry U-pick 2010: Certified organic strawberry u-pick will likely be happening at  Swanton Farmstand and Coastways Ranch by May 1st. Check the site and call to avoid disappointment.
 
The strawberry season(officially summer) will be here soon. Although, you could get strawberries all year round and do not have to wait till summer, the summer strawberry crops are usually at their peak sweetness.

I became a "sniffer" just last week - not sniffing for strawberries in the grocer's or farmer's market, but sniffing for strawberries to pick, U-pick.

We picked Swanton Berry Farm as our U-pick destination, a morning getaway. I want my organic strawberries. I want it NOW! I want it CHEAP! And I want it SWEET! Swanton Berry Farm has it all. You just have to turn laborious , do some legwork and you can have it NOW, CHEAP, and SWEET. Organic too! Nothing is free in this world, right? If you want it, work for it!

More photos here.

1. Carton boxes and baskets ready, but empty


2. Took a nice breezy stroll to the fields


3.After about an hour of work, nine baskets filled as our "harvest"! 6.5lbs worth!


4. Ready to stuff myself silly with strawberries

More photos here.

My goodness! All the strawberries are so sweet, AND... so fresh. And other than sweetness, the flavor itself is better because the plant and the soil are more healthy. Trust me, I have tasted store-bought strawberries - even those organics from supermarkets, and they just don't match up to these strawberries that are freshly picked directly from the field. Were we just plain lucky to be at the right farm at the right time? It's a steal, in my opinion, at $2/lb (latest for 2010: The organic strawberry u-pick price is $2.50 per pound!) for these organic strawberries picked at Swanton Berry Farm.

Are you ready to join the fun ? Find a nearby U-pick location near you. Just make sure to call any location you have chosen to make sure the fields are ready for U-pick.

More about Swanton Berry Farm:
Swanton Berry Farm has two ranches that are open seasonally to the public. The Farm Stand is open year round selling baked goods and organic strawberries. It is also the site of our u-pick strawberry fields. Located approximately 1.5hrs south of San Francisco. The Farm Stand is approximately 10mins north of Santa Cruz.

More photos here.

Getting fruity:
No guilt pleasures
Mirror mirror on the wall
Alphabets & fruits

Tag: strawberries, U pick, bay area food

San Francisco's New Hai Ky 新海记 - cheap and good eats right at the heart of San Francisco

I was recommended to this place while searching for a good ol' bowl of noodle soup. By who ? ...wait, wait, let me check my comment box....oh, Rasa Malaysia. Her words "...The best noodles soup in the bay area is in Sunset, on Irving...." and "....新海记...Very very ho liao (好料)..." was like a "virus" infecting my memory drive (brand:BRAIN) ...threatening to zap away and corrupt all other information, and a "virus" that cannot be "killed" by the usual anti-virus ware. It just refused to go away.

Now, I need to find some reason and excuse to go to 新海记 -New Hai Ky(Ky pronounced as Kee), since it's almost 50mins-drive to SF from our place, EXcluding the time and stress (yes, stress) required, to look for street-parking. Let's go to Alcatraz Island and Golden Gate Park. It's along the way to 新海记 -New Hai Ky. I'm not really keen to visit this jail house but for the sake of food...er...errr...ok. While others visit landmark attractions, then search for good food in the vicinity, I'm doing the unorthodox way - sniffing for food, and looking out for some attractions to visit. I'm a foodie - didn't you notice my blog description ? For the sake of food, I will even GO TO JAIL!

Ordered additional two bowls of noodle soup to go along with the meat. So many ingredients (料) in that bowl of noodles - wonton, fishcake, fishball, lean meat etc. The noodles have a chewy texture or very Q (as I always hear the Taiwanese say it - QQ, means chewy?). In Hokkien, think, QQ also means "springy". Anyway, it's a yummy noodle soup!

On top of that, the entire meal - 1 plate of combination roast + 2 bowls of noodles is just $15+ bucks(including tips). For a plate of roasts + noodles that I could have in Milpitas - it would have cost $25+ with tips and the food would have been more inferior in the face of 新海记 -New Hai Ky.

新海记 -New Hai Ky
Neighborhood: Outer Sunset
2191 Irving Street
(between 22nd Ave & 23rd Ave)
San Francisco, CA 94122
Price:$
Taste index:

Answer to the game:
Alright, this is not one of those brain teasers/puzzles that you have to circle out a missing button on a shirt, or a bunch of flowers in one picture (not found in another one). These two pictures of roasted meat are indeed different because we went there twice!!! *lol* Did you read... I said Alcatraz Island AND Golden Gate Park? Two different trips, but same place to eat!!! Told you I have to find excuses to go 新海记 -New Hai Ky!!

Tag: roasted meat, noodles, bay area food

Tom Yum glass noodles

I made Tom Yum Fried Rice before, and am now attempting Tom Yum noodles. Part of the inspiration came from MamaBok who made Tom Yum soup, and added some beef balls, tofu, and noodles. I made mine on the drier side, with intent - just like dried mee siam, and added extra ingredients such as enoki mushrooms and prawns/shrimps.

Tom Yum Glass Noodles (serves 2)
Ingredients:
-4-5 oz bean thread glass noodles/mung bean vermicelli
-8-10 medium size prawns/shrimps
-1 block firm tofu
-1 pack enoki mushrooms
-1-2tbsp tom yum paste
-1 stalk lemongrass, use bottom part only, slightly "bruised" to release the flavor
-ground pork (option - I added some since I have leftovers)

Method:
1. Soak the glass noodles in warm water for ~15mins, till soften
2. Heat some oil in the pan, add lemongrass and fry till aromatic. Then add Tom Yum paste, tofu and fry for 2-3 mins (Note: I also added my leftover pork in this step)
3. Add some water(adjust according)
4. Add in prawns into the Tom Yum soup mixture, then add in glass noodles into the Tom Yum mixture and allow the entire Tom Yum mixture to come to simmer
6. Serve immediately, with some vegetables


This is my entry for Presto Pasta Night. Thanks, Ruth...for hosting such a great event.

Other posts:
Tom Yum or Tom Yam rice
Baked/grilled salmon kebab
Pan-fried fish with homemade pesto sauce
Linguine vongole
Teppanyaki style stir fry udon

Tag: tom yum, prawns, glass noodles

BBQ barbecued pork or char siew pastry, aka char siew sou

There are many regional variations of barbecue. There is the chinese barbecued pork - pork typically marinated with hoisin sauce and other spices/sauces, then fork(叉, cha ~ sound alike)roasted(烧, shao) over fire. There is also the western wild wild west version of barbecued meat - beef or pork ribs usually marinated with a mix of sauces (worcestershire, molasses, and other "secret" ingredients etc), then grilled or slowly smoked over wood fire (sometimes even over flavored-wood eg. apple wood) that gives the meat an exotic flavor.

I'm turning the traditional good ol' barbecued pork into an appetizer snack. What is it? This is it.


Basically, this appetizer snack (also seen in dim-sum eateries, known as char siew sou-叉烧酥) can be made using any leftover barbecued meat (preferably pork), or pulled pork of the wild wild west.

BBQ or barbecued pork pastry, 叉烧酥 (makes about 3-5)
Ingredients:
-1/2 to 2/3 of a rectangular sheet of puff pastry -PepperRidge Farm. (Yes, I still have leftover puff pastry after making mini chicken pie, curry puffs, chicken strudel, and puff pastry mushroom soup. Indefinite supply of puff pastry? I bought 2 boxes at one go the other time, what were you thinking? )
-~1-1.5 cups barbecued pork, or char siew; cut into tiny cubes (I got store-bought ones from the "hot-food" station in the Asian supermarket). If you've got pulled pork, it should do.
-1tsp minced garlic
-1/2-1 cup chopped onions
-1tbsp oyster sauce
-pinches black pepper
-2tsp cane sugar
- water, amount adjust accordingly
- 1/2tsp cornflour
- some butter, for browning of the pastry crust

Method:
1. Thaw the puff pastry according to package instructions
2. Meanwhile, heat some oil in frying pan low-medium heat, add all ingredients , except the cornflour and water, lightly fry for ~3-4mins. If mixture to dry, add some water. Let simmer for ~3mins.
3. Add in the cornflour to thicken the pork mixture. The final "product" or intended filling will look like this -
4. Let the pork mixture cool and at this time, prepare the puff pastry for "action" - sprinkle some flour on a flat surface, roll out and flatten the pastry sheets and cut into rectangular sections (about 10x3 cm)
5.Add the pork filling, wrap them into shape of a rectangular roll, remember to seal the edges
6. Bake 395F for 20-25mins. Butter the top of the pastry before baking, for the golden crust.

Warmly baked BBQ pork pastry

Other snacks:
Stir fried chee cheong fun or rice rolls
Pita pizza
Spicy fried chicken wings


Barbecued meat or pulled pork turned into finger friendly appetizer snacks to bring to Blog Party -Wild Wild West.

With the savory BBQ pork pastry, let's sweeten and refreshen up by having some mango slushy - made with mango (coarsely pureed), crushed ice and adding some pomelo/grapefruit sacs. Make sure to bring the largest straw available (the widest opening you can find!) to suck out those tiny bits of fruits as you drink. You can drink your fruits! My mango slushy cocktail! A great hot-weather pick-me-up!


Other snacks:
Mini burgers
Curry cuties
Begedil -Potato and meat patties


Tag: BBQ, BBQ pork, pulled pork, barbecued, appetizer, snacks

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Thinker blogger award
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E for Excellent Blog

Rice roll, chee cheong fun - steamed or fried ?

A lady with a push-cart comes out from the dim-sum kitchen and shouts out "cheong fun...cheong fun" in Cantonese. Would you wave your hand at her just to get a steaming hot plate of chee cheong fun (aka rice rolls)? Do you like yours with roasted pork(char siew, in cantonese) filling or shrimp/prawn (har, in cantonese) filling, or just plain?

The below venture is not from outer space. I'm just not sure how common it is. I only could get this back in the wet-market/hawker center breakfast stalls back in Singapore. My dad used to tapow (打包, meaning as take-away, or to-go) from Marine Parade wet market.

From memory, this is a very simple dish - chee cheong fun stir fried with preserved turnips (菜脯, aka chai por, in hokkien), dried shrimps, and green onions. The "road less travelled" to eat rice rolls, chee cheong fun. But I tell you, it's delicious!


Stir fry rice rolls, chee cheong fun (serves 2)
Ingredients:
-1 pack ready-made rice rolls, chee cheong fun (already cooked but cold), cut them to bite size
-2tsp dried shrimps, pre-soaked in water
-2tsp dried anchovies, pre-soaked in water
-2tsp preserved turnips (菜脯, aka chai por , in hokkien)- you see it most commonly used in egg with preserved turnips- 菜脯蛋)
-some dark soy sauce (option)
-4 stalks spring onions, cut into 0.5cm lengths for frying and garnish
-1tbsp fried shallots
-1-2 eggs, whisked

Method:
1. Heat oil in frying pan and fry the dried shrimps, anchovies and preserved turnips till aromatic and slightly crisp
2.Add in rice rolls and half the quantity of spring onions, fry and mix well, about 3-5mins
3.Add in whisked egg, then fry and mix well with the rice rolls, about 2mins
4. Garnish with remaining spring onions and fried shallots, and serve warm, as breakfast or lunch. Some preserved green chili will be the best condiment. Yummy!

Related noodles posts:
Teppanyaki style stir fry udon
Wat dan hor - rice noodles with seafood and egg gravy sauce
Beef kway teow - fried rice noodles with beef

Tag: chee cheong fun, rice rolls, stir fry

Mango Slushy - A great hot-weather pick-me-up !

It was unseasonally warm this week. I want something cold! Please give me something icy cold! Of course, I had a tub of italian chocolate gelato in my freezer but I did not want to finish the gelato so soon. I am the "chipmunk" in the house, known for keeping and storing food, especially snacks, not because I don't want to eat them, just because I can't stand the feeling of running out of something snacks.

Okie. I decided to make a icy-cold mango slushy as a hot-weather pick-me-up! Lots of crushed ice, a mangoe and a small pomelo/grapefruit.

Mango slushy, mango drink/dessert (serve 2)
How to: Blend/puree half the quantity of mangoes slices, and keep the rest in slices. Mix the crushed ice with the mango puree, add in remaining mango slices, and drop in few slices of sweet pomelo/grapefruit. Serve icy-cold in cocktail glass or a dessert bowl.

My ARF/5-a-day entry for Sweet Nicks.

How I cut a mango:


Other posts:
Strawberries and kiwis edible flowers
Strawberries coated in deep dark, with chocolate stacks
Snow fungus, ginkgo and barley dessert

Tag: mangoes, mangoes, mango slusy, antioxidant, grapefruit, pomelo, desserts

Spicy italian sausage with pasta - letting the brain decode the taste sensory

I enjoyed the Conchiglie Salsiccia here - combination of italian sausage with shelled pasta, and tried replicating it at home. After oinking all over here, I did remember to allow my taste buds send some taste signals to my brain, and then let the brain decipher and decode the main ingredients that will go into this dish. Tomato-based sauce, italian sausages, and green leafy vegetables - YES! Thanks, brain. You go to "screen saver" mode now, and let my taste sensory and my hands take over.

Substituted shelled pasta(aka conchiglie) with rotini (the curly whirly- rotini, fusilli, spirali, they're all in the same gang), and used some spicy italian sausage (store-bought, of course). And you thought I was challenged enough to make my own sausage with casings ? Nah...my brain did not ask me to do that. My brain says...I'm not up to the challenge.

This is my entry for Presto Pasta Night.

Pasta with Spicy Italian Sausage (serve 2)
Ingredients:
-1/2lb pasta, cooked according to instructions (I used rotini)
-~4 cooked italian chicken sausages, cubed
-handfuls of baby spinach
-2cups marinara sauce, adjust amount accordingly while cooking
-red chilli pepper flakes, to taste
-black pepper, to taste

Method:
1.Heat some olive oil in frying pan and saute the sausages, about 3mins to warm them up since they are already cooked
2.Add the marinara sauce, and stir well
3.Add baby spinach, and mix well
4. As soon as mixture starts to simmer, add in the cooked pasta and mix well. Do not overcook the spinach
5. Serve immediately with sprinkle of parmigiano-reggiano


Other posts:
Lemon linguine
Teppanyaki style stir-fry udon
Linguine vongole
Beef and mushroom bolognese
Pasta ala Bak Chor Mee

Tag: pasta, italian sausage, marinara sauce

Pasta Pomodoro - How to save on your next meal

Simple, tasty pasta dishes are relatively easy to whip up, explaining why we seldom pig-out for pasta. *oink oink* We were here, once for dinner; and more than once for lunch. Why the return, was the food THAT good? *oink oink*
I'm talking about the restaurant, not the dish. Read on...

Dinner at Pasta Pomodoro - Spaghetti Polpette and Special of the Day- Baked Ravioli.

I forgot what was the dinner bill. What I could only remember on the bill was this "...do a survey(there was a link provided)...receive $8 off the next visit..." WHY NOT ? Survey done!

That was why we were back the second time, to use the $8 discount We chose lunch because the lunch menu is generally cheaper than dinner, so the $8 will be a better discount, right? What's better...their lunch express menu offers some value-for-money meals (soup or salads with a pasta dish, for about $8 depending on your choice of pasta). They even serve you some warm focaccia bread to dip in pesto sauce. *oink oink* With the $8 discount, it's almost like a "Buy -ONE - get -ONE-FREE" lunch! Plus, I love their Conchiglie Salsiccia - whatever that means, I saw shelled pasta with Italian sausage, caramelized onions, tomato sauce and cheese in the dish. *oink oink* I can't remember the exact lunch bill again. It' about $8+ (after tax, after discount) for 2 persons...and what I could clearly remember on the bill was this...yet another "...sign up for the email club...$5 off the next visit..." WHY NOT ? Email sign-up done! Printed out my $5-off email.

One person's bill using the $5 off is a better discount, right ? So and then again, I (alone) went back the 3rd time, for lunch. I felt iffy, before ordering my food since had to show them the email discount before placing the order. I thought they were going to "discount" (and forego) the warm bread and soup by just giving me my plate of Conchiglie Salsiccia. In the end, everything turned out fine. I did not get "discounted" on my food portions, and got my $5 discount off the bill. In the end, the final bill came up to be about $3+ ...and that's for the focaccia with pesto, minestrone soup and the hearty pasta! *oink oink* I was happy and gave them a bigger tip (definitely more than "15% x $3+" worth of tips).

Do you realized how many times I've oinked at food? *oink oink*

I'm not sure if the survey offer and the email discount are still going on. The lunch portions are just right, not as huge as the dinner portions(pictures posted here are all for dinner). I'm also not sure if the service is consistent throughout their locations, but the one at Sunnyvale was great!

Pasta Pomodoro
Several locations
300 W. El Camino Real
Sunnyvale, CA 94087
Price: $ (with discounts), $$ (lunch w/o discounts)
Taste index:

Well, the food is good and worth going with the discount. Ok, ok...call me a cheapskate.

Tag: pasta pomodoro, pasta, bay area food

Szechuan hot and sour soup

The last time I've had hot and sour soup was the soup drenched over noodles. After a recent visit to Ginger Cafe, my taste buds and the hot-sour flavor "rekindled" their love. The Szechuan hot sour soup -四川酸辣汤 in Ginger Cafe was not the best I've eaten. I've had better ones. I did mention Szechuan hot sour soup -四川酸辣汤, is one of my favorite soups, didn't I? So, in order to let this love linger on, I was tempted to make my own Szechuan hot sour soup (四川酸辣汤), and so I did.

Chinese /Szechuan Hot and Sour Soup (serves 3-4)
Ingredients:
-1/4-1/3 lbs ground pork (option: use shredded pork)
-1 pack silken tofu
-1 small can of bamboo shoots
-6-8 pieces of shitake mushrooms, stems removed, wipe caps with damp paper towel, julienned
-1 small pack of enoki mushrooms, bottom 2-3cm cut and removed
-handful of black fungus, julienned
-2-3tbsp of hot bean paste -辣豆瓣酱
-1 egg, whisked
-2tsp cornflour, mixed with 2-3tbsp warm water
-2cups chicken broth
-black vinegar, to taste
-spring onions, for garnish

Seasoning for pork:
-1tsp cornflour
-1tbsp cooking wine
-pinch of pepper, and salt

Before adding the hot bean paste, you would not know Szechuan hot sour soup is brewing

That' more like it, after adding the hot bean paste

Method:
1. Mix pork seasoning with pork
2. Boil in a soup pot - the chicken broth, mix with 1-2 cup water (adjust accordingly)
3. When boiling, add in black fungus, mushrooms, bamboo shoots, pork and tofu, cook for 5-6mins
4. Add in hot bean paste, stir lightly, cook further 2-3mins; then add in cornflour+water to thicken the soup
5. After soup thickens, lower the heat, add in egg and black vinegar, then turn off heat
6. Garnish with spring onions and serve
Note: The color does not tell you it's spicy. It's mild spicy. Add some chili oil for the extra heat and oomph!

Goes really well with steamed rice. Another plate of minced pork fried with french beans, Szechuan style
-干煸四季豆 , will make it my meal!

Other posts:
Bittergourd soup
Doubled boiled soup
Tofu soup

We are both in love with tomatoes. When I made pita bread pizza, she made French bread pizza. Not limited to these two events. There are more "in-sync" and spooky(yes...to this extent) incidents - just that I've lost count. Take another recent example in her mango salsa. What's amazing, we are foodies alike, who knew each other from our blogs but have not seen each other in person. To do yet another objective "test", I did a search on her site after I made this soup, and this was what I found. See what we meant? Wandering Chopsticks, did you order this soup when you had Szechuan food recently?

Tag: szechuan, hot sour soup, szechuan hot sour soup, soup

Yam rice, Taro rice - Taro rice, Yam Rice

What would you eat Yam Rice (芋头饭) with ? In some Singapore eateries, or even hawker centers, yam rice is usually served with braised duck, salted vegetable (mustard greens) soup or with turtle soup. Yam and Taro, what is the difference ? In Singapore/Malaysia and other Southeast Asia countries, yam and taro mean the same thing; but here in the United States, it is taro here and yam is sweet potato.

Yam/Taro Rice (serve 4)
Ingredients:
-2.5 cups rice, washed
-1 piece of medium-sized peeled and cooked yam/taro, diced
-1tbsp dried shrimps, soaked for 5mins, chopped to small pieces
-300gpork belly, seasoned (can be an option)
-salt & pepper to taste
-fried shallots

Marinade/seasoning (for pork); similar to pork belly
-1tsp dark soya sauce
-1/2 tsp oyster sauce
-1tsp cane sugar
-1/2 tsp tomato ketchup
-1/2 tsp white peppercorns
-1 pinch five spice powder (if no five-spice, some all-spice will do)
-1/2 tsp salt
-1tsp chinese cooking wine
-1tsp crushed garlic
(leave marinated pork in fridge for 1hr)

Note: If you want to omit the meat, you could. Just increase the quantity of dried shrimps - add half or one, more tbsp dried shrimps - from 1tbsp to ~2tbsps, to increase the aroma and flavor; and seasoned with pinches of five-spice powder(or allspice) and 1tsp dark soy sauce while frying the yam/dried shrimps mixture.

Method:
1. Cooked rice as per normal in rice cooker
2. Heat some oil in a saucepan
3. Saute dried shrimps until fragrant
4. Add in pork and fry for 8-10mins (if not adding meat, skip this and go to 5.)
5. Toss in yam to fry for about 3-5mins
6. Add in a bit of water, salt and pepper to taste and let yam simmer about 5min. Set aside (if meat not added, season with five-spice powder and soy sauce)
7. When rice is cooked, add in yam mixture, fried shallots and mix it thoroughly
8. Garnish with spring onions/cilantro & more fried shallots before serving

Other posts:
Nasi Lemak
Tom Yum or Tom Yam rice
Cabbage fried rice
Japanese curry rice - tonkatsu curry don
Braised chicken rice

Tag: yam, taro, yam rice

Pan-fried hallibut with mango salsa - Let's sing "Under the Sea" salsa style!

Lychee for this chicken dish, pineapples for the assam prawns and pizza, and now....mangoes, for this mango-salsa pan-fried halibut. Fruits, especially those with a slight acidic tang, can add a refreshing taste to savory dishes.

This salsa is made from the perfect chrome-yellow mango, and is dedicated to A Taste of Yellow.

Ate the mango as a fruit, biting the yellow cubes of flesh off the skin. So sweet...this mango is.

Homemade Mango Salsa (serves 2-3)
Ingredients:
Mango, cut into small cubes; kiwis, cut into small pieces; some water chestnuts, cut into small cubes; handful of cilantro leaves, chopped finely; some sliced almonds and lime juice.

Method:
1. Easy- Just mix all the ingredients and set aside in fridge.
2. The mango salsa looks like this:

For the mango salsa, I've used it to top over halibut fillets.
Other than salmon, halibut is another nutrient-dense fish (a very good source of high quality protein, and rich in significant amounts of nutrients including the minerals selenium, magnesium, phosphorous and potassium).

Known as the "steak" of seafood, halibut is naturally lean, has a delicately sweet flavor (definitely no muddy taste even in frozen form), has snow white flesh and a firm texture. It really pairs well with the light and zesty tangy mango salsa.

Pan-fried/Sauteed Halibut with Mango Salsa (serves 2-3)
Ingredients: 2 halibut fillets, some salt and pepper, and mango salsa prepared earlier
Method:
1. With the thawed halibut fillets, dab dry and season with some salt and pepper
2. Heat some olive oil in saute pan at low-medium heat
3. Pan-fry one side of the halibut for about 5-6mins (Note: DO NOT turn the fillet while sauteing one side)
4. After 5-6mins, turn the fillet over and pan-fry for another 4-5mins
5. While pan-frying the other side, spoon the mango salsa on the already cooked top-side
6. Use a aluminum foil to cover top-side of fillet that is topped over with salsa, while pan-frying the other side.
Note: The salsa - which is basically a fruit medley need not be cooked. Covering with the foil circulates the heat of frying within the fillets while frying and warms the mango salsa simultaneously, so that the entire dish - fish and salsa, is served warm.
7. Serve immediately

Another nice summer dish, do you think so ?

Other posts:
Baked/grilled salmon kebab
Pan-fried fish with homemade pesto sauce
Linguine vongole


Look at that snow white flesh of halibut and the colorful salsa - what a contrast of colors.

Tag: fish, halibut, mango salsa, salsa, seafood

Spinach Pesto Scallop - scallopwiches

Baby spinach. Quite easily available in local grocery stores, and usually comes in a pack, stems already trimmed off and leaves are cleaned. With a tender and sweet flavor, you can eat baby spinach raw (make sure you give them a light rinse before eating, or get the organic variety); add them to salads, or cook them very briefly in pasta dishes.
The nutritional benefits are enormous! High levels of vitamins A and C and an excellent source of vitamins B2, B6, K , manganese, folate, magnesium, iron, calcium, and potassium. It is also a good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium. Need I say more?

I made pesto before. This time, I've used spinach, instead of basil; and almonds instead of pistachios, to make some pesto for Weekend Herb Blogging taking place at Kalyn's Kitchen.
This pesto has more of that sweet (due to baby spinach) and tangy (due to some orange juice) flavors. Pairing them with some lightly seared savory scallops, was just great.

Scallopwiches - Scallops stuffed with spinach pesto (appetizer servings ~2)
Ingredients:
- 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned
-handful of baby spinach
-drizzle of olive oil
-2tsps orange juice
-2-3tbsp sliced almonds, adjust accordingly to amount of spinach used

Method:
1. Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds
2. With the seared scallops, make an incision cut from the edge to the center but do not cut through
3. Stuff the pesto into the scallops
4. Serve

Related posts:
Spinach frittata
Pistachios pesto
Mini sausage burgers

Tag: vegetables, baby spinach, seafood, scallops, pesto, weekend herb blogging