Tuesday, July 31, 2007
Sadly, Orchid is no more. They changed their name a few years ago and I'm not sure if the familiar faces are still there. But Orchid is and will always be part of my med school memories. And their "diced pork" will remain in my culinary consciousness forever.
This is my tribute to that dish...
400 g lean pork, diced
juice of 1 lemon
1/2 cup soy sauce
1 tsp. black pepper
1 tsp. Knorr liquid seasoning
2 tbsp. minced garlic
Marinate pork in the next 4 ingredients for 1-2 hours. In a large pan, fry the garlic and set aside. In the same pan, put 1/4 cup of oil and add the pork. Boil on high heat until almost all the marinade has evaporated. Turn the heat to med-high and fry the pork in the remaining oil until all the marinade is gone and the pork pieces become slightly crisp on the outside. Drain well. Put in a serving platter and top with the fried garlic. Serve with lemon/soy sauce/chili oil mixture and eat with copious amounts of rice.
I found a recipe for the banana pudding here and decided to make half a recipe. It was very good, but not mind-blowing. I think there was too much cream for my taste. So next time, I think I'm going to use half the cream/pudding mixture but make more layers of the banana and Nilla wafers.
I must say though, that the combination of pudding, bananas and softened cookies is a delicious mix. This recipe is extremely easy to make and I'm sure will make a repeat performance in our household :-)
For the sauce, stir the following together and set aside:
- 1/4 cup chicken broth
- 5 tbsp. oyster sauce
- 2 heaping tsp. crab paste in soya oil
Saute garlic in wok. Add snow pea shoots. Add sauce and stir fry until shoots are done but still crisp.
Wednesday, July 25, 2007
- In a shallow bowl, spread ginger pieces and put the pieces of fish on top. Steam for 10 minutes. Pour off the excess liquid which accumulates in the bowl after the fish is cooked. Set aside.
- Simmer ingredients together just until everything blends together. Set aside.
- Heat oils over medium heat. Add garlic and gently cook until garlic turns light brown. Watch carefully because garlic quickly turns from brown to burnt. Remove from heat.
Tuesday, July 24, 2007
Coconut milk is such a wonderful ingredient and it's too bad that many people will never be able to try cooking with freshly extracted gata. The canned version is passable, but it never really measures up. When coconut milk is simmered for a long time, it gives off this magnificent oil that gives dishes such wonderful depth of flavor.
Unfortunately, fresh coconut is hard to come by here in Canada. I doubt that the coconut is among their major agricultural products :-P
Ginataang Sitaw (Long Beans in Coconut Milk)
1 bunch long beans cut into 2 inch pieces
200 grams ground pork
1 medium onion, sliced
1 tsp chopped garlic
2 tsp. bagoong/shrimp paste
1 can coconut milk
3-4 tbsp fish sauce
1 tsp chili flakes or a couple of chilis, chopped (optional)
1. Saute garlic and onion until fragrant.
2. Add pork and saute until pork is no longer pink.
3. Add bagoong and mix with pork.
4. Add coconut milk and fish sauce. This would also be the time to add chili, if using.
5. Turn heat down and simmer uncovered for about 10 minutes, stirring occasionally.
6. When the coconut milk has reduced to about 2/3 its original volume, add beans.
7. Simmer for 5-7 minutes more until beans are done.
Monday, July 23, 2007
One of the bounties of summer is having fresh sweet corn for the ridiculously low price of $1.99/dozen. So we had 6 as corn-on-the-cob with pats of melted butter, and the rest I made into this corn soup.
Bacon and Corn Chowder
corn kernels, removed from 6 ears
200 g bacon, chopped into small pieces
1 medium onion, chopped
a pinch of smoked paprika
6 cups chicken broth
2 potatoes, peeled and cubed
salt and pepper
1/2 cup milk or cream
chives for garnish
1. In a heavy pot, render the bacon fat until bacon is crisp.
2. Remove bacon and most of fat, leaving about 2 tsp.
3. In the same pot, saute onions until soft.
4. Add corn and potatoes and paprika.
5. Pour in chicken broth.
6. Simmer until potatoes are soft.
7. Season with salt and pepper.
8. Turn off heat and add milk or cream.
9. Use immersion blender to partly puree the soup. I like to leave in some larger pieces of corn and potatoes.
10. Serve garnished with bacon pieces and chives.
Saturday, July 21, 2007
Friday, July 20, 2007
Thursday, July 19, 2007
Nothing brings back happy and warm memories of the Philippines like a hot, soothing bowl of mouth-puckering, saliva flow-inducing sinigang. Even here in The Great White North, sinigang remains one of our staple meals, making an appearance on our dinner table at least once a month.
It's so quick and easy, I even consider it "emergency food." The pressure cooker makes quick work of frozen pork bones and in half an hour, a perfect meal is ready. I also consider it "budget food." $2.70 for 3 pounds of neck bones, $1.29 for the kang kong, another few cents for the gabi, a couple of tomatoes, an onion, sinigang mix --- a nutritious, delicious dish that feeds all of us for less than $7.
I do use ready mix pang-sigang (gasp!!!) but I tweak it a little by adding tomatoes, onions, whole peppercorns and patis :-)
SHORT CUT SINIGANG
3 pounds pork neck bones
2 plum tomatoes, quartered
1 medium onion, quartered
1/4 cup fish sauce
3-4 pcs. gabi (or edo as it is known here), peeled
1 tsp. black peppercorns or siling pangsigang (if you have some on hand, which I usually don't)
1 bunch kang kong (look for tung choi in the chinese market) or spinach
1 to 1 1/2 packets of Knorr Sinigang Mix with Gabi (my preferred brand)
1. In a pressure cooker, cover pork bones with enough water.
2. Add in tomatoes, onion, fish sauce and pepper.
3. Seal pressure cooker and cook until pressure cooker whistles.
4. Lower heat to maintain whistling. Cook for 12-15 minutes.
5. Release pressure.
6. Skim off fat then add gabi/edo. Simmer for about 5-7 minutes, until gabi is almost done.
7. Add sinigang mix. Adjust seasoning according to taste.
8. Finally, add the green veggies.
Other vegetable options include sitaw/long beans, eggplants, radish, or any other green leafy veg. The possibilities are endless...
Wednesday, July 18, 2007
Tuesday, July 17, 2007
Monday, July 9, 2007
Sunday, July 8, 2007
So I used the broiler and the ribs still turned out very well. We just had to contend with the smoke detector. Hehe!
KOREAN BBQ BEEF RIBS
3 lbs beef ribs (Korean style cut)
1 cup light soy sauce
1/2 cup sugar (dark brown, preferably)
2 tbsp. vinegar
5 cloves garlic, minced
1/4 tsp. grated ginger
1/2 tsp. chili in oil (optional)
1 tsp. sesame oil
1. Marinate ribs for a few hours.
2. Grill or broil until charred in a few spots
3. Serve with rice, lettuce leaves and kimchi. The lettuce is used to wrap a small portion of rice topped with some beef, like so...
Now for the VIETNAMESE SPRING ROLLS
For 6 rolls, you will need:
- 6 rice paper wrappers
- 9 pcs. shrimp, boiled/steamed, shelled then cut in half (butterfly style)
- 1 cup shredded lettuce
- a handful of rice vermicelli, soaked in boiling water until soft
- 18 very thin cucumber slices
- 18 thai basil leaves
- Soak the rice paper wrapper in a bowl of water for several seconds until slightly soft.
- Wrap all the ingredients.
- Serve with dipping sauce.
For the dipping sauce, mix:
- 1/4 cup rice vinegar
- 1 tbsp. fish sauce
- 1 tbsp. water
- 1 tbsp. sugar
- 1 tsp. sweet chili sauce
- 3 thai basil leaves, sliced thinly
- 3 slices cucumber, sliced into thin strips