After seeing many pictures of her creations on Instagram, I finally met Keiko-san and tried her cute creations: the cutest and softest Mini cream filled bread which you can order through her website, she also sells her products at Farmers Market or Special events.
Geng Shi Ji is part of a restaurant group based in Hunan, China. Located at Union Square (Capstan Way in Richmond), service is available in Mandarin and English, our server was very courteous. I asked for recommendations when I was making reservations, we ordered in advance the most popular dish is the Clay Pot Chicken with Pig Trotters; we enjoyed the dish with their Shanghai vegetable rice, the fried tofu was very crispy and overall the seasoning were spot on. I was advised their menu changes according to seasonality and availability.
New Tea house from Taiwan: I’ve tried their Xin Yi Green Plum Green Tea and really like the combination: It is tart and sweet mixed in a flavorful green tea. Have yet to try their specialty drinks. I figure green tea is good for you (OO)
A little HOMECOOKING: Kaeshi for Shiso Plum Duck Udon
Kaeshi is the salt sweet sauce which is added as flavoring to noodle soup stock, mostly eaten with soba noodles.
I adapted the kaeshi recipe from Japanese soul Cooking (by Tadashi Ono and Harris Salat): 2 cups of soy sauce, 1/2 cup mirin and 2 to 2.5 Tablespoons sugar. (I have reduced the sugar from the original recipe which calls for 3 Tablespoons; I used Oshawa’s Nama shoyu (unpasteurized soy sauce), Eden’s mirin (no additives) and cane sugar).
My Shiso Plum Duck Breast Udon is a twist on Kamo Nanban soba, combined with my old duck breast recipe . The kaeshi was prepared the sauce 48 hours before, dashi base was made in the morning on the day; I also used the kaeshi to marinade the duck breast (kaeshi, plus green onion, shiso plums) for 24 hours, before pan searing them on my cast iron pan. The basic soup stock was skimmed and strained before I added the kaeshi, I then added King mushroom and Korean Singo pear for natural sweetness (that’s why I reduced the sugar in the kaeshi), bring it to a boil and adjust to low heat and let it simmer. The udon and garnishes (leek and radish shoots) prepared separately; The ratio is 6 cups of dashi to 1/4 cup of kaeshi for flavoring; I will post the detail recipe very soon.
Small plates for sharing, cozy atmosphere; they use in-season atypical ingredients (for example fiddle heads) from Farmer’s market and prepare in traditional Japanese cooking methods; taste and flavors are very clean and subtle, a really wonderful first visit!
Here are some of the dishes which I have been cooking at home in September! Autumn is definitely my favourite cooking season (OO)
This month I am featuring three recipes which you may have seen on my Instagram account @mygoldenapron
Follow me for more recent updates; remember always adjust the seasoning and ingredients according to you and your loved ones dietary needs, and the most important ingredient, COOK with LOTS of LOVE and PATIENCE (OO).
Italian style Tomato, Green beans and Potato Salad (Adapted from September 2016 edition of Food and Wine)
I have adapted this simple and nutritious recipe from last September’s Food and Wine magazine; every six months when my dear friend James return from Italy to Canada for a visit, I always go through an Italian cooking phase!
Ingredients and preparation: You can change the produce according to seasonality; I find the balsamic vinaigrette works very well with savoy cabbage and brussels sprouts, so use your imagination and work with the flavours.
1/2 pound baby potatoes: In medium saucepan, covered with cold water and bring to a boil, add a pinch of sea salt and simmer over medium low heat until potatoes are tender. Drain and let cool, then slice in half.
1/2 pound green beans (or any other colourful beans you can find at your local market) – trim the ends; bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Add the beans and a pinch of sea salt and blanch until the beans are crisp yet tender, under 2 minutes. Drain and transfer beans to ice bath to cool. Drain again and dry thoroughly.
1 whole shallot – thinly sliced, you can use red onions or add more shallots
1 -2 ears of fresh corn: remove the husk (you can freeze and save it for later use to make vegetable broth) and silk, bring a medium saucepan of water to a boil, add corn , cover the saucepan and return it to a boil. Cook until corn is tender; drain and let cool. Place the corn on a clean cutting board, trim one end of the corn so it stands flat, use a knife to slice the kernels off the cob.
1 Tablespoon capers, drained and rinsed
1/4 cup chiffonade (thin strips) of fresh basil and 1/4 cup chiffonade (thin strips) of fresh parsley
1 pint mixed cherry tomatoes, halved
In a large mixing bowl, whisk 1/4 cup extra virgin olive oil, 2 Tablespoon balsamic vinegar and a drizzle of honey (optional). Add the potatoes, beans, tomatoes, corn, shallots and capers and toss gently. Fold in the basil and parsley, season with salt and pepper.
*To increase our vegetable intake, I added some mixed greens to the dish. When making a vinaigrette, use a good quality extra virgin olive oil.
A Healthier Baked Pork Chop “Rice” (with cauliflower, carrot, rice) with homemade tomato sauce with onions, red and green pepper:
Baked pork chop rice is one of my favorite childhood dish, I made a version of this Hong Kong style dish using boneless pork loin (from one of my favourite butcher shop Petes Meats crusted in toasted panko (panko precooked before breading the pork, method adapted from Ms. Namiko Chen’s Just One Cookbook method)
Prepare the Panko Crusted Pork:
Preheat the oven to 350 F (place oven rack on top).
I have chosen a good quality pork and pound it evenly, prepare the toasted panko (1 cup panko and 1 Tablespoon extra virgin olive oil (enough to coat two pork loins) – Combine the oil and panko in a frying pan, and toast the panko over medium heat, stir once in a while to ensure all panko bits are toasted until golden brown and evenly. Set aside and let cool down, keep 1 to 2 teaspoons aside and use as “sprinkle” when ready to bake the dish.
Let the toasted panko cool before you start coating the pork loins. Coat the pork loin one at a time: dip pork loin into beaten egg mixture, make sure you get rid of the excess egg mixture.
Using your dry hand, coat the loins with toasted panko. Lightly brush the flakes to cover the pork loin, then lightly press the panko flakes, make sure they adhere and the fillet is coated evenly. Place the coated pork loins on the baking sheet. Baked the pork loins until 3/4 ways cooked through (approximately 8 – 9 minutes). Remove from the oven.
Prepare the cauliflower, carrot and rice combination: I do not have specific measurements for this recipe, however for the two of us, I have prepared one cup of cooked rice (I used Japanese Haiga rice), 1 cup of finely chopped cauliflower, 1 small carrot (finely chopped) – First I cooked the rice in the rice cooker, when it is ready, remove from rice cooker and let it cool (you can use “overnight rice”). In a frying pan, add 1/2 to 1 Tablespoon olive oil (or vegetable oil), sautéed the cauliflower (you will need to add a little water otherwise it will burn, you will need to cover pan for a short time to “steam” and soften the cauliflower), add carrot when cauliflower is half-cooked, add the cooked rice and a pinch of sea salt (season to taste), mix “cauliflower rice” and rice very well, when vegetables are cooked through, remove from heat and set aside.
Prepare the Tomato sauce: You can use canned tomato sauce and add onions, red and green pepper. For my sauce, I used 1/2 teaspoon extra virgin olive oil to sautéed three medium size San Marzano tomatoes (I got from the Farmer’s Market, they are so flavorful: chopped and seeded), you can use more tomatoes if you want to make more sauce), 1/2 to 1 cup filtered water and a clove of finely chopped garlic. Using medium low heat, cook the mixture until tomatoes are soft. Turn off heat, working in small batches, spoon mixture into blender, remove the centre cap from the lid of the blender. Cover the lid with a folded clean dishcloth and hold it down when you are blending. Repeat until you are done.
Using the same sauce pan, add another 1/2 teaspoon of extra virgin olive oil to sautéed one chopped (bite size) onion until slightly caramelized. Add one chopped red pepper (thin sliced) and one chopped green pepper (thin sliced), cook for 1 minute, return puree tomato sauce to pan, mix well and using low heat, simmer until sauce is thickened (20 to 25 minutes), season with sea salt to taste.
Preheat the oven to 300 F. Using an oven proof casserole or baking dish, spoon the “rice” in the bottom, then add a layer of the tomato and pepper sauce, place the panko crusted pork loin, then spoon more sauce and cover the pork loin, make sure you have some onions on top, and sprinkle the remaining toasted panko. Baked in the oven for 8 to 12 minutes, or longer if you want the sauce to brown nicely, remember the pork loin must cook through.
***You can use the “broil” feature to really brown the sauce, cheese can be added to achieve a “bubbling” effect.
***The Extra Virgin Olive oil which I use for sauteed or stir fry dishes is suitable for everyday cooking usage.
Shiso Lemon Water: Recipe from YouTube “Food Video”
Since last year I started watching the “Food Video” channel on YouTube; this channel is based in Shanghai, China and feature some professional and home chefs.This channel is so much fun to watch: the videos are short and stylish; the cooking demonstrations and instructions are simple to understand.
Do you like shiso (perilla leaves)? It is commonly used in Taiwanese and Japanese cooking, particularly used to flavor and pickled plums, and often it will appear on your sashimi order. If you have read my other posting (August 2017: Cheesecake and Salad Rolls with Cooking Buddies), my friend Phung has shown us to add shiso leaves to homemade salad rolls; I have also used shiso in my duck breast dish (September 2014 posting).
Shiso has its medicinal benefits and two recipes are featured on this video: the one I have tried is a very refreshing drink, a great digestive aid and helps to reduce the “dampness” (Chinese medicine term) in your body. The flavor is very subtle and drizzle of honey is used to sweeten the drink. When the lemon juice is added to the purple shiso water, it changes into a very pretty pink colour.
I have made this drink a few times and I really enjoyed it! You only need three ingredients: fresh purple shiso leaves, lemon juice and a little honey (I used a drizzle of manuka honey).
Below is a translation of the recipe:
In a large sauce pan, add 80 grams of chopped purple shiso leaves to 1 litre of filtered cold water, bring to a boil and simmer for 10 to 15 minutes.
Set aside and let it cool.
Add 50 ml freshly squeezed lemon juice, the shiso water will start to turn “pink”.
Add a drizzle of honey as sweetener.
You can drink as is or add ice / ice water if you prefer the drink to be slightly diluted. Enjoy (OO)
When I returned to Vancouver…we enjoyed an Italian meal with my friends, Peter (@pastaboypeter on twitter) and James (house historian) who now lives in Italy and came back for a visit..
Stringozzi (shoestring fresh handmade pasta at home), bruschetta with concord grape compote/ricotta/pancetta bits and mozzarella di buffala with cherry tomatoes, salt baked sea bass, Avonlea cheese from PEI, warm savoy cabbage salad
Warm Savoy Cabbage and radicchio salad, with toasted pine nuts, dried cranberries, fried pancetta bits (optional for non-vegetarians), shavings of Parmesan Reggiano with home made Manuka honey balsamic vinaigrette, I took the main elements from the salad I had at the Bicycle Thief (Halifax Bishop’s Landing) and added my own touches, recipe coming!
More than two weeks ago, my friend “PPQ” was over at our place for mid-Autumn Festival Dinner and she made her simple version of cauliflower fried “rice” which paired surprisingly well with our semi traditional (Chinese steamed fish, roast pork belly, sautéed pea sprouts, sake steamed clams, duck breast lettuce wrap) dinner. She actually has modified the recipe based on the original posted on the award-winning site Nom Nom Paleo!
We added garlic stems (I’ve seen them at our local Farmer’s market during early Fall season and readily available at most Asian Supermarkets); it adds a very delicate flavour and a nice crunch to the fried “rice”.
I made this again the other day and added shallots to the recipe. “PPQ”, thank you very much for your garlic stem idea! I’ve served the “rice” with Thai Green Curry, we didn’t miss the jasmine rice at all! Basically anything goes with this excellent low carb option, same as any other recipes, feel free to modify and make it your own, Enjoy (OO)!
1 small head of organic cauliflower, 1-2 Tablespoons olive oil, 1 small yellow onion (finely diced), 2 small shallots (finely diced), bunch of garlic stems – 1/2 to 1 cup (finely chopped), kosher salt and fresh ground pepper.
– Clean the cauliflower, core and trim the florets off the stems, cut off any blemishes (sometimes you see little brown spots). Place florets in the food processor and process until they resemble the texture and size of rice grains.
– Prepare garlic stems: wash thoroughly in cold water, pat dry, cut off end of stems and chop them finely
– In a large skillet, heat 1/2 Tablespoon of olive oil over medium high heat, add onions and cook until they become soft and translucent, add shallots and garlic stems; mix ingredients well and cook for another 3-4 minutes to bring out the flavours and aroma. Remove mixture from skillet and set aside.
– Adjust to medium low heat, using the same pan heat remaining olive oil, add cauliflower, season lightly with salt and pepper, stirring gently for approximately 5 to 10 minutes until the oil is evenly distributed and each “grain” is coated.
– Put the lid on the skillet, adjust to low heat (to avoid burning) and cook the cauliflower “covered” for another 5 minutes (to 10 minutes) until they become tender.
– Remove the lid, readjust to medium high heat, return onion/garlic stem/shallot mixture to skillet, using a spatula, gently stir fry all ingredients until mixture is slightly browned.
– Taste and season with salt and pepper as required.