Meat – My Golden Apron

RECIPE: Triple C Chowder: Cauliflower, Chicken and Corn Chowder

November 18, 2014Meat, Recipes, Stews and SoupsLeave a Comment

Late in October I was really thrilled when JJ and TT (many thanks again!) brought me some Hungarian paprika as souvenir from their European trip; I admit this is not the spice I use very often in my cooking, I had to give it some serious thought…

Rewind back to early October when I went for my haircut at Fab’s; my hair colouring session is the time when I catch up on my magazine reading; we are mostly digitized (twitter, Facebook, instagram) these days, so I rarely buy hard copies of any magazines unless it’s some special edition which I would like to keep. I was flipping through the October issue of Canadian Living magazine and came across their wonderful cauliflower corn chowder recipe; I love the idea of using cauliflower or potato in soups to add the texture without the need for whipping cream. As usual, I took a snapshot and “tuck” it away in my cookery files…

So here you go; here’s my own version – the end result? It’s a lighter and healthier chowder, and certainly makes a hearty weeknight meal. Please feel free to change things up anyway you like to suit your own taste and dietary needs.

There’s still paprika left in the pantry, so what’s next? Perhaps a Hungarian goulash for my dear friends? (OO)

Ingredients: (Serves 4-6, parts of the recipe adapted from Canadian Living’s Cauliflower Corn Chowder)

2 Tablespoon olive oil, 1 large yellow onion (diced), 4 cloves of garlic finely minced, 2 Tablespoon chopped fresh thyme, 1 1/2 Tablespoon smoked sweet paprika, 4 corn cobs (husked, kernels removed, save the cobs), 1 small head cauliflower (cut into bite size), 2 boneless chicken breast (skinned and cut into bite size), 3 cups low sodium chicken broth*, 1 to 1 1/2 cups unsweetened almond milk*, 1 large sweet pepper (seeded and cut to bite size), 2 Tablespoons lemon juice, sea salt for seasoning to taste and sliced green scallions (or chives) for garnish (optional).

*almond milk and using mostly organic produce is my own preference; I’ve used homemade chicken stock as the soup base. To add some heat – add 1 chili pepper to soup mixture or just use hot sauce in the end when ready to serve.

Preparation:

– In small bowl, prepare marinade for chicken; whisk together 1 Tablespoon olive oil, 1 Tablespoon lemon juice, 1/2 Tablespoon paprika and pinch of sea salt. Add chicken breast cubes to mixture and marinate for at least 20 minutes.

– In a small pot using medium low heat, add the cobs to the chicken stock, let mixture simmer for approximately 15 to 20 minutes. Turn off heat and set aside.

– In Dutch oven or large heavy pot, using medium high heat, saute the chicken breast until the meat is slightly browned and half-cooked, about 2 to 3 minutes. Remove chicken meat from pot.

– Using the same pot, heat remaining olive oil, add onion, garlic, chopped fresh thyme and remaining paprika; saute until onion is softened, this takes approximately 3 minutes. Stir in 1/2 the corn kernels, cauliflower, pre-heated chicken stock, sea salt and 1/2 cup water, bring mixture to boil. Reduce heat, cover and simmer until cauliflower is tender, approximately 10 minutes.

– Using an upright blender, working in small batches, process and puree the soup until smooth (be mindful to fill blender jar less than half way). To prevent the hot liquid from splattering: remember to allow heat to escape by removing the blender’s lid centre insert (cap), hold a kitchen towel over the top when blending.

– Return puree soup to pot, add remaining corn kernels, red pepper and half-cooked chicken breast cubes, bring soup to boil. Reduce to low heat, stir in almond milk, let it simmer and stir occasionally until red pepper is tender and chicken cubes are cooked through. Season with sea salt to taste. Turn off heat, stir in lemon juice.

– When ready to serve, ladle soup into bowls, add hot sauce (optional) and garnish with chopped green scallions or chives (optional).

RECIPE: Faux-Omurice (Japanese Omelet Rice “Omurice” -)

October 21, 2014November 18, 2014Japanese, Meat, Recipes, Vegetarian1 Comment

You must wonder what’s with the faux “Omurice” and Tomato Caramelized Onion “Jam-chup” (see other posting)?

Last month’s cauliflower “fried rice” was a food “jackpot”; I decided to continue to run with the idea and see what other variations I can come up with…

Over a dinner gathering with friends, we were talking about childhood comfort foods and our favours we love..my hubby Andy mentioned “Omelet Rice”….and voila!

I must give him full credit for coming up with this idea; It’s not a surprise at all as the Japanese “yoshoku” omelet is one of his all time favourite comfort foods! As an adult his tastes may have evolved in many ways but some things just never change – wonderful food memories and tastes just stay with us forever, we all have our own short list of “go-to” comfort foods.

As for the choice of vegetables: I picked carrots, corn and zucchini for their crunchy texture! Although we are treating the cauliflower as “fried rice”, overall the texture is still a bit soft, it needs the “crunch” to add textural interest. The onions adds a sweet flavour and the Canadian back bacon lends a subtle smoky flavor, it is also leaner and I added just enough to satisfy a meat lover’s (like my husband) craving.

Canadian back bacon is also one of Andy’s favourites; this dish actually celebrates who he is, and pays homage to both his Japanese and Canadian roots.

The Tomato caramelized onion jam “jam-chup” (Andy calls it as it’s a replacement for ketchup, just a play on words) is a very lucky find (Serious Eats), I’m so happy and proud that I “tweaked” the original recipe and made it work for my dish.

You may wonder how I came up with this Deconstructed version in a bowl? Aesthetically this works beautifully; it’s practical and easy to serve. The cauliflower “rice” is actually quite filling and since it’s in small bits, you need to put a lot to “stuff’ the omelet to make it “full”, I think the serving will become too big.

Besides…It’s time for me to practice flipping omelets!! Enjoy (OO)

Ingredients: (serves 2-4)

1 small head of organic cauliflower, 3-4 teaspoons grapeseed oil, 1 medium yellow onion (finely diced), 1 large carrot (peeled and finely diced), 2 ears of fresh corn (husked and kernels removed), 1 large zucchini (finely diced), 2 slices of Canadian back bacon (diced), organic eggs (1 for each serving), unsweetened almond milk (1 Tablespoon for each portion), 2 Tablespoons of stock (I’ve used homemade Japanese dashi stock, you can substitute with chicken broth or vegetable broth), organic Japanese soy sauce (season to taste), sea salt and ground black pepper, chives for garnish (optional).

**For a vegetarian version – omit the Canadian bacon, substitute the Japanese dashi stock (from kelp and bonito flakes) vegetable broth. I find the dashi adds a very nice flavor to this dish.

Preparation:

– Clean the cauliflower,core and trim the florets off the stems, cut off any blemishes (sometimes there are brown spots!). Process florets in the food processor until they resemble the texture and size of rice grains.

– Chop the onion finely, dice carrot and zucchini finely, husked and removed corn kernels, set aside.

– Slice and dice the Canadian back bacon into small bits separately, set aside.

– In a large pot (I used a 5 quart pot with lid) or wok/saute pan, using high heat, heat 2 teaspoons of grape seed oil; add 1/2 the diced onion and cook until they become soft and translucent. Add carrots, saute for 2 minutes; add corn and saute for another 2 minutes; add zucchini and 1 Tablespoon of dashi stock (you will hear a “sizzling” sound), saute and mix the vegetables well (takes approximately 2-3 minutes). The entire process takes less than 10 minutes; vegetables should be cooked yet crunchy in texture. Remove from pan and set aside.

– Using the same pot, adjust to medium low heat, add another teaspoon of oil, add the remaining diced onion, again cook until they become soft and translucent. Add cauliflower, stirring gently for 5 minutes until the oil is evenly distributed and each “grain” is coated.

– Add 1 Tablespoon of dashi stock, put the lid on, adjust to low heat (to avoid burning) and “steam” the cauliflower for 3 to 4 minutes. If you like it softer, cook a little longer.

– Remove the lid, readjust to medium high heat, add Canadian back bacon bits, saute for 2 minutes; return carrot/corn/zucchini mixture to pot. Using spatula, gently fold and stir fry ingredients until mixture is slightly browned, taste and season with soy sauce and black ground pepper, Turn off heat and set cooked mixture aside.

– Whisk the egg, add a pinch of sea salt and almond milk (1 Tablespoon to 1 egg) together in small bowl, you are preparing each portion individually.

– Lightly greased a small frying pan (I’ve used an 8 inch), coat the surface with a thin coat of grape seed oil.

– Heat the pan over medium high heat, when pan gets hot, pour the egg mixture and tilt to cover the pan evenly; once the egg has set, turn off and remove from heat.

– Gently remove “omelet” from frying pan and lay in a round bowl (find one that fits the omelet perfectly!), ladle the filling on top of “omelet”. (At this time you can decide whether you would like to make this version or a real omelet**).

– Garnish with chives (optional) and serve immediately with tomato caramelized onion jam “jam-up” (see separate recipe).

Notes:

– Namiko Chen’s website “Just One Cookbook” has an excellent “traditional” Japanese Omelet Rice Recipe with very clear instructions and excellent demonstration on how to assemble the omelet.

http://www.justonecookbook.com/recipes/omurice-japanese-omelette-rice/

– I always try to keep oil usage to minimum; you can always add a little more to adjust.

– In a regular omelet rice recipe, ketchup is added to rice directly. It’s my humble opinion that it will not work and make the cauliflower soggy and taste funny, besides we don’t use ketchup much these days and decided to look for a healthier option.

– This is an anything goes recipe; You can choose whatever vegetables you have or to your liking to substitute the corn, zucchini or carrots. I chose them because they add a crunchy texture. Feel free to use chicken (in regular recipe) instead of back bacon. Be creative!

– To all Moms: this may be a great option to encourage (or “fool”) your kids into eating more vegetables (OO). It makes a great bento box lunch and a wonderful one-dish dinner.

– I choose Canadian back bacon as it is leaner. If you are using regular bacon, render the fat and use it to saute the vegetables to add more flavor. As bacon is salty, adjust the seasoning as required.

– As always, remember to taste and season according to your liking and dietary needs!

RECIPE: KIMCHI JJIGAE (Kimchi Soup with pork)

October 21, 2014October 21, 2014Meat, Stews and Soups, VegetarianLeave a Comment

Korean Food Wave Revisited: Two weeks ago on the Thanksgiving long weekend, I went “work-clothes shopping” with my friend “Mui Mui”, a fairly level-headed “youngster” who recently got a new job and need a little assistance with wardrobe selections.

She can only have soup or congee (braces!!); we popped into H-Mart food court (on Robson Street) for a casual dinner (shopping is just about the only time I’m willing to forgo a proper “sit down” meal, taste is important still); it was great to revisit Wang Ga Ma food stand, where I had one of my all time favourite Korean dish, Kimchi jjigae. It was absolutely delicious, just “hit the spot”, perfect dinner on a rainy Friday night.

I like Jjigae for its simplicity and heartiness, it is what it is. Unlike SoonDuBu (Tofu soup), this dish is not readily available anywhere. Whenever I have a sudden craving, I must make my own at home. It’s my “go-to” dish during the gloomy Vancouver winter months.

The taste brought back many fond memories, the years (since 2005) of my absolute fascination with my third “adopted” culture (behind Japanese/French)…Korean language classes (at SFU Continuing Education)…My three trips to Seoul, especially travelling with my language class schoolmates (who remained in touch as good friends until this day)…dinner outings to different establishments with our wonderful teacher Anne…Korean cooking classes…

Upon returning home, I “dug out” an old cookbook – “Korean cooking” by Han Chung Hae; In 2005 and 2007, I was very fortunate to have had the opportunities (yes twice!) to attend her cooking school while I travelled to Seoul for leisure! I’ve learnt some interesting basic dishes – kimchi jjigae (by special request), Japchae, Bulgoogi (secret marinade), seafood pancake, just to name a few! The cookbook and a few copies of recipes written in Korean (yay have not forgotten everything entirely!) are prized souvenirs, I treasured most the experiences and friendships, they will always remain very dear to my heart.

Last night on the way home we made a quick stop at T & T (Asian supermarket) to pick up the pork and konnyaku (kimchi is always in our fridge!)…Here you go!

잘 먹겠습니다

!!! (OO)

Ingredients:

2 cups (packed) kimchi (readily available at most supermarkets, chopped in bite size), 150 grams organic pork shoulder (thinly sliced or bite size, trim excess fat), 1 small onion (thinly sliced), 3 teaspoons grated ginger, 1 teaspoon finely minced garlic (can always add a little more), 1/2 cup kimchi juice (squeezed from kimchi), 2 to 2 1/2 cups of anchovy stock (*similar to Japanese dashi made of dried kelp and dry anchovies boiled in water), 2-3 teaspoons of gochujang (Korean chili paste), 150 grams konnyaku, 2 scallions (thinly sliced for garnish), 2 teaspoon grapeseed oil, 1-2 teaspoon of soy sauce (preferably Korean, Japanese soy will work also) for marinade and season to taste; 2 teaspoon Japanese sake (rice wine).

*You can use water if you do not have any stock handy, the anchovy stock adds more depth and flavour to the soup. I always have Japanese dashi stock (kelp/bonito) ready at home and it works just as well.

It’s my personal preference to use mostly organic products, the pork shoulder (it’s less fatty) and konnyaku (a Japanese zero calorie product made of plant from taro family) instead of the usual tofu (OO). For other versions, skip the meat and add other vegetables for vegetarian, or use canned tuna for chamchi jjigae.

Preparation:

– Slice onions, grate ginger, mince garlic and chop scallions, set aside.

– Trim excess fat off pork shoulder, slice thinly or bite size; marinade with 1 teaspoon of soy sauce, 1 teaspoon rice wine, 1 teaspoon of Korean chilli paste (gochujang), 1 teaspoon grated ginger and a smidgen of garlic at least for 30 minutes.

– Prepare the kimchi juice: Remove 2 cups (fully packed) kimchi from jar, squeezed hard into a bowl to obtain “juice” (approximately 1/2 cup), set aside.

– Bring a small pot of water to boil, add the whole block of konnyaku to parboil for approximately 10 minutes. This will get rid of the “smell”, slice konnyaku into 1/2 inch thick.

– Using medium high heat, heat a hot-pot (nabe – remember to follow instructions if you using one) or 5 quart heavy bottom stock pot, heat 1 teaspoon of grapeseed oil, when hot add the pork slices. Saute for approximately 2 to 3 minutes (do not cook pork entirely) and allow the fat to render. Remove pork from pot.

– Using the same pot (add a little more oil only if necessary) over medium high heat, add the onions, saute for 2 to 3 minutes until translucent, add remaining ginger and garlic and 1 teaspoon of gochujang, saute until the mixture is very fragrant. Add the kimchi juice and a splash of Japanese sake to “deglaze” (you will hear it sizzling) and scrape off the little brown bits (don’t burn) from the bottom.

– Add kimchi, konnyaku and soup stock (or water) to the pot, stirring everything together to combine.

– Bring to a boil and taste for spiciness, adjust with gochujang (Korean chilli paste) if you want to increase the spiciness, season to taste with soy only if necessary.

– Turn the heat down to a low simmer and let the soup cook for at least 15 minutes. Let the flavours develop further.

– Return the half-cooked pork slices to the mixture, cook until meat is tender.

– Add the scallions and quickly stir to incorporate. Turn off and remove from heat, serve immediately straight out of the pot with rice. Enjoy!

Lemongrass Pork Meatball with Thai Green Curry

September 22, 2014Meat, Recipes, Stews and SoupsLeave a Comment

Fall is in “full swing” here in Vancouver and it’s the season when we crave for scrumptious and hearty meals; I decided to combine two of our favourite foods together: Meatballs and Thai Green Curry with Zucchini and eggplant.

Almost two years ago I took a cooking class at the Blue Elephant Cooking School in Bangkok, the green curry recipe is a combination of what I’ve learnt at Blue Elephant and a partial adaptation from Andy Ricker’s Green curry with fish and eggplant recipe (from POK POK, see also blogger “Lady and Pup”‘s great adaptation (also pork meatball), it’s a great interpretation and I love the photos!).

Instead of jasmine rice, I decided to serve this dish with a cauliflower “fried” rice, a wonderful recipe (see separate posting) from my friend “PPQ”; it is a great way to include more vegetables into your meals and a very good option for “carb” conscious individuals; the flavors all worked wonderfully together. Enjoy (OO)!

Ingredients for the Lemongrass Meatball:

500 grams organic lean ground pork, 2 garlic cloves (finely minced), 1 stalk finely chopped lemongrass, 1 Tablespoon fresh galangal (or ginger, peeled and finely grated), 3 green scallions (white and green part finely chopped), 1/4 cup chopped cilantro (roughly chopped), 1/4 (up to 1/2 cup) of Japanese panko (as required), unsweetened almond or coconut milk (as required, approximately 1/4 cup), 1 large egg, 2 Tablespoon fish sauce, 1 Tablespoon coconut nectar (optional), 1 teaspoon sea salt and 1 teaspoon white ground pepper (seasoning can be adjusted own taste).

Ingredients for the Green Curry:

1 Tablespoon olive oil, 1/2 cup Thai green curry paste (store-bought or you can prepare your own), 1/4 teaspoon cumin seeds (roasted and grounded), 1/4 teaspoon coriander seeds (ground roasted), 1 1/2 cup coconut milk, 1/2 cup unsweetened almond milk** , 1 medium Japanese eggplant (cut into 1 inch pieces), 2 medium zucchini (cut into 1 inch pieces), 1 (or 2) fresh Thai red chillies (sliced, seeds removed), 6 kaffir lime leaves (slightly torn by hand), sweet Thai basil leaves (1/4 – 1/2 cup for garnish), 1 Tablespoon fish sauce (more to adjust taste and seasoning) and 1 – 2 teaspoon grated palm sugar (for seasoning), coconut cream (for garnish), lime juice, chopped cilantro (for garnish).

**Almond milk is my own preference as I do not want the curry to be overly creamy. Andy Ricker’s recipe calls for 1/2 cup coconut cream and the preparation method is different.

To prepare the meatballs:

– In a large mixing bowl, using your hand, combine and gently mix ingredients (except panko and almond milk). Cover with wrap, marinade and refrigerate for at least one hour.

– Pre-heat oven to 375 degrees F.

– When ready to cook meatballs, add panko and almond milk (adjust the quantity pending the

– Lightly oil your hands, shape into 1 inch balls

– (**This step is optional – I “soaked” the meatballs in coconut milk for 20 minutes first, pat them dry then bake in the oven – see picture below).

– Lined your baking tray with foil and space them so they are not touching. Bake for approximately 20 to 25 minutes; then change to “broil” and “brown” for approximately 5 minutes, remove from the oven and set aside.

– Proceed to prepare the green curry once you place the meatballs in the oven.

To prepare the zucchini and eggplant green curry:

– In large 6 quart pan, heat olive oil over medium. Add the green curry paste, ground roasted coriander and cumin seeds, stir-fry until an aroma develops and ingredients are slightly browned.

– Add 1/2 cup of the coconut milk, cook and stir occasionally, allow it to simmer until oil is extracted

– Add the rest of coconut milk and almond milk. Bring to a boil, add eggplant then reduce the heat to medium low. Cook for 10 minutes, stirring occasionally, then add zucchini and pork meatballs, cook until all vegetables are tender. Adjust the thickness of curry with water if necessary.

– Stir in fish sauce, palm sugar, kaffir lime leaves and chillies. Taste the curry and adjust the seasoning if necessary.

– Remove from heat, stir in the basil leaves and a squeeze of fresh lime juice.

– Garnish with a drizzle of coconut cream, fresh sliced chillies (add more if you want more “heat”) and chopped cilantro. Serve immediately with rice on the side.

Additional notes:

– Omit the pork meatball and this becomes a great vegetarian dish.

***Here’s the recipe for Green Curry Paste from Blue Elephant Cooking School; the class was fun and informative, it’s worthwhile to attend if you happen to visit Bangkok.

10 pieces green birds eye chillies, 1 big green Serrano chilli, 1 coriander (or cilantro) root (omit if you are unable to find, use chopped coriander stems/leaf instead, approximately 1-2 tablespoon), 1/2 tablespoon kaffir lime zest (can use regular lime), 1/2 tablespoon finely sliced galangal (use ginger if you are unable to find), 1 Tablespoon lemon grass (finely sliced), 4 cloves of garlic (peeled), 3 shallots (peeled), 1 teaspoon salt, 1 teaspoon ground roasted cumin seed, 1/2 teaspoon ground roasted coriander seeds, 1/2 teaspoon white ground pepper, 1/2 teaspoon shrimp paste, 10 sweet Thai basil leaves.

To prepare the green curry paste: Dry roast the cumin seed and coriander seed in skillet until seeds begin to pop, let cool slightly and place them in spice grinder and grind finely. Using the mortar, apply a “pushing” motion and pound kaffir lime zest, coriander root, lemongrass, galangal (1/2 and all chillies together. Add the remaining ingredients (add basil leaves last) and continue to pound until everything is blended into a smooth paste. **If you find this too labour intensive, ready-made Thai green curry paste are available almost everywhere. Unused paste can be kept in an airtight container for two weeks in the refrigerator or last up to 1 month in the freezer.

Vietnamese Style Tomato Beef Stew

July 23, 2014September 8, 2014Meat, Recipes, Stews and SoupsLeave a Comment

I’ve cooked many different types of stews in the past and this is only the second time I’ve prepared the Vietnamese Tomato Beef Stew (Bo Kho), my nephew’s favourite and he has always enjoyed this dish at another of our local favourite eateries in Vancouver, Au Petit Cafe (at Main Street and E. 32nd Avenue). I am so happy that I actually prepared this dish for my family; a big thank you to nom nom paleo for her wonderful wonderful recipe, I’ve used it as a base, made some changes and incorporated my own cooking methods. Beef stews are always more flavourful when prepared ahead of time, it’s best to start the preparation two days ahead for this dish (OO).

Ingredients:

2 1/2 pounds of boneless short rib (trimmed and chopped into 1 1/2 inch chunks, pasture fed beef if possible), 2 large lemongrass stalk (bruised and chopped into 1 to 1 1/2 inch length), 3 Tablespoons fish sauce, 1 1/2 Tablespoon Madras Curry powder, 1/2 Tablespoon Five Spice powder, 3 Tablespoons peeled and finely grated ginger, 4 Tablespoons applesauce, 1 bay leaf, 1 Tablespoon organic butter and 2 Tablespoon grape seed oil, 1 finely chopped yellow onion, 2 cups diced fresh tomatoes (peeled, seeded and crushed), 3 cups organic beef broth (or homemade pasture beef stock), 1 pound carrots (cut into one inch slices), kosher salt, cane sugar (finely grated), 1/2 cup chopped cilantro, store-bought French baguette

Preparation:

– Two days ahead: Toss boneless short rib chunk, lemongrass, fish sauce, curry powder, five spice powder, ginger, bay leaf and 2 Tablespoons of applesauce in mixing bowl, mix everything well, sealed and marinade overnight in refrigerator.

– One day ahead: Let marinade beef mixture cool to room temperature; in Large Dutch Oven heat grape seed oil, using medium high heat, seared the short rib chunks in batches until they are browned all over. Place the seared beef aside; Reserve the lemongrass stalk and bay leaf from marinade.

– In the same Dutch Oven, using medium low heat, add butter and saute the chopped onions until they soften; add the crushed tomatoes and kosher salt to taste, stirred to combine. Simmer the mixture (approximately 15 minutes) until a thickened paste is formed.

– Add short rib chunks, lemongrass stalk and bay leaf to “thickened” paste, stir and mix everything well.

– Add beef stock and remaining applesauce to Dutch oven and bring mixture to a boil; lower heat to medium low and let stew simmer for approximately two hours or until short rib is really tender.

– Remove from heat; transfer beef/lemon grass to another large bowl, then strain the sauce in order to remove all residue

– Quickly clean the Dutch oven, return all ingredients and sauce, and add the carrots; simmer in medium low heat for approximately 30 to 45 minutes until carrots are softened. Season with fish sauce and cane sugar to taste. If you think the sauce is a little thick, add more water to dilute the mixture and adjust the seasoning with fish sauce and grated cane sugar.

– When stew has cooled down, skim any visible oil and refrigerate overnight.

– Serving on the day: Skimmed all the fat (if any) and reheat the stew in low heat and bring it to a simmer.

e- To serve: Top the stew with freshly chopped cilantro and serve with oven toasted French baguette!

–

“Lazy” Phnom Penh Dry Noodle

July 22, 2014July 22, 2014Meat, Pasta and Noodle, RecipesLeave a Comment

“Phnom Penh” is one of our favourite Vancouver eateries; my friend “PPQ” came up with this “lazy” version (without soup) and recently I have fine tuned this easy recipe. The ingredients are simple and easy to prepare, it is also fun to prepare this for a “buffet” or potluck party, all you have to do is prepare the toppings and everyone can assemble their own noodle dish and spark an interesting dinner conversation! Enjoy (OO).

Ingredients: (Serves 2 – 4 as light meal/appetizer)

1 package of fresh Chinese rice noodle “Cheong Fun” roll (650g, with scallions and dried shrimp) (available at most Asian supermarkets), Tiger prawns (approximately 3-4 each person for each serving, shelled, deveined, boiled), lean pasture raised ground pork (250g), fish sauce (for seasoning the pork), cilantro, fresh lime, 1 package of bean sprouts, green scallions (chopped), fried garlic and fried onion (you can make your own or purchase prepackaged product from Thailand), fresh Thai chilies (seeded and finely chopped, optional), Chinese “Tianjin” preserved cabbage (small handful)

For the sauce: Indonesian Sweet Soy Sauce, low sodium chicken stock, dark soy sauce (1-1-1 ratio)

Other condiments: Store bought Sambal Olek Chilli Sauce, chopped Thai chillies mixed with white vinegar (optional), Homemade prawn oil (optional)

Preparation:

– Cut the rice roll into bite size (approximately 1 inch lengthwise); then slice through the middle to make them thinner; sprinkle with cold water and reheat in rice cooker (leave them in rice cooker under “keep warm” mode”).

– To prepare the sauce: mix all ingredients and bring to boil, adjust sweetness and saltiness according to your liking

– Instead of oil, add a little water to skillet and saute the ground pork in high heat, add a little fish sauce for seasoning, set aside

– To prepare the prawns: shelled and deveined (with tail intact), add water to medium size pot (enough to cover the prawns), add a slice of lemon and a few black peppercorn and bring liquid to a boil; add prawns and cook until just opaque throughout. Have an “ice” bath ready; when prawns are cooked, pour the prawns into strainer and “shock” in ice bath immediately to stop the cooking process. Strained and set aside.

– Parboil the bean sprouts quickly, strain and set aside.

– Prepare the preserved cabbage – soaked in cold water for at least 15 to 20 minutes, squeezed dry and chopped finely; chop green scallions, cilantro, slice the limes.

– To serve, Place each ingredient in individual serving bowls, prepare a condiment tray and set up the self-serve noodle bar. Enjoy!

Notes:

You can adjust the meat/vegetable quantity and taste according to your taste and dietary needs. Steamed pork belly slices are also good addition to this dish.

Indonesian Sweet Soy Sauce – the brand which I’ve used is called “ABC”, it’s available at T & T Supermarket. When making the sauce, I diluted the sweet soy sauce with low sodium chicken broth to lessen the sweetness.

I used the prawn shells and prepared my own oil (It’s simple and easy to prepare).

RECIPE: Tomato glazed “meatloaves” with zucchini “noodles” and garlic mashed potatoes

January 14, 2014March 2, 2014Meat, RecipesLeave a Comment

The recipe is adapted from Deb Perelman’s Smitten Kitchen’s “Tomato glazed meatloaves with brown butter mashed potatoes“; I’ve changed things up a bit by mixing different meats for the meatballs, and served them with zucchini “noodles”; I’ve also doubled the quantity of the glaze. The results? A wholesome and hearty meal…a bit nostalgic..a perfect Sunday evening dinner.

Ingredients:

Glaze: 6 teaspoons olive oil, 1/2 cup tomato paste, 4 Tablespoons cider vinegar, 3 teaspoons honey, 4 teaspoons Worcestershire sauce, 2 Tablespoons Dijon mustard, kosher salt to taste (**I’ve doubled most of the ingredients from the original recipe, we love sauce!)

Meatballs:

2 slices sandwich bread (I’ve used approximately 2 ounces of organic bread crumbs), 2 garlic cloves (minced), 1 medium onion (finely chopped), 1 medium stalk celery (finely chopped), 1 medium carrot (peeled and finely chopped), olive oil (for cooking), 1 teaspoon kosher salt plus more for vegetables, freshly ground black pepper, 1 pound extra lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal, 1 to 2 tablespoon tomato paste, 2 teaspoon Dijon mustard, 2 Tablespoons Worcestershire sauce, 1/2 cup milk (I’ve used almond milk), 1/4 to 1/2 cup chopped fresh flat leaf parsley, 2 large eggs

Preparation:

To make the glaze: Combine glaze ingredients in a small saucepan, let it simmer and whisk constantly, for 2 to 3 minutes, set aside.

To make the meatballs:

– Pre-heat the oven to 350 degrees.

– Tear the bread into chunks then blend it, in a food processor, into breadcrumbs. Place breadcrumbs into large bowl.

– Add onion, garlic, celery and carrot to the food processor, pulse it until they are finely chopped.

– Heat a large skillet over medium heat. Once skillet is hot, coat the bottom with olive oil, heat for a minute then add the finely chopped vegetables. Season with kosher salt and pepper to taste, and cook, stirring frequently until they begin to brown (not burn), about 10 to 15 minutes.

– Add the cooked vegetables to large bowl with bread crumbs, then add the remaining ingredients. Hand mix the ingredients together, then form the mixture into twelve 3-inch meatballs, each will weigh about 4 ounces.

– Space the meatballs in a baking dish so they are not touching. Drizzle or brush each meatball with a teaspoon or so of the tomato glaze.

– Bake the meatballs until cooked through, for approximately 20 to 25 minutes. By using an instant thermometer inserted into the centre of the meatball, a cooked meatball will register 160 to 165 degrees.

– Adjust the oven temperature to 400 degrees and let the meatballs “brown” for approximately 5 minutes

– To serve: Serve with remaining glaze on a bed of garlic mashed potatoes and zucchini “noodles” on the side.

***Ms. Deb Perelman served the meatballs with her brown butter mashed potatoes; I’ve made my own version with way less butter, almond milk (instead of buttermilk) and added garlic. Recipe for the simple zucchini noodles posted separately.

Notes: Always remember to cook ground meats thoroughly! I opted to “brown” the meatballs for an extra 5 minutes and it was a perfect finish. Adjust the breadcrumbs and quantity of milk according to need, the meatloaf mixture should feel “moist”, not runny; adjust the seasoning according to your taste and dietary needs. Enjoy!

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