Archive for Salad & Veggies

Kumquat Salsa Asian Style

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Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do I eat it? I tried peeling that firm oval skin once, only to find a slippery pulp inside. Maybe I should squeeze it, I wondered. Hey, nothing comes out. Only later after a thorough search on the internet, I understand that one should eat kumquat whole – skin, pulp and seeds.

Having been familiarized with unique flavours of kumquat, I toyed with many ideas how to make this an interesting dish. It has interesting flavours after all. One day I put them in my hot ginger tea with honey. The flavours is just beautiful. I love it. This would go great with pan fried fish steak. Hmmmm…. Mike’s gonna love it for his lunch today.


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Lucky me, the kitchen had some fresh fillet of weaver fish. Perfect! Can hardly wait to experiment with new menu. I went straight to work on the kumquat salsa. Then marinate the fish. By 1pm lunch is served. Just beautiful as I had in mind. The kumquat salsa complements the pan-fried fish fillet perfectly……



Pan Fried Weaver Fish
just marinate in salt, pepper & lemon. Leave about 1 hour.
Quickly pan fried in olive oil or butter until it turns nice brownish color. Ready to serve with the salsa


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Then I saw some recipes of candied kumquat (will make that next week), kumquat cheesecake – sounds interesting, must try soon – lamb tagine with kumquat (instead of that bitter taste dried lemon) – a definite YES!

I am submitting this recipe for BloggerAid Cookbook Cuisine
supporting their vision of alleviating world famine.
If you’re interested to find out more about this event, click here


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Winter Comfort: Red Beans & Green Chilies Soup

 

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The weather is getting chillier now in IM. Although I stay indoors most of the time and have the grocery shopping delivered to the room, I went outside yesterday for a quick stroll to a bakery next door. They have great pastry selections that are just perfect for morning coffee and afternoon tea.  Well, I got the pastries, but came back feeling horrible. Sniffles, heavy head and chest. I think I’m getting a bad flu. Can’t believe it, over a 20 minute stroll?

Good thing that I made the soup right before the flu hit hard. It was quite easy and quick to prepare, unlike the Indonesian “soto” or soup that would usually mess up my kitchen.  A nice change in the menu. I love the flavours of green chilies blend in nicely with red beans. A few pieces of pork ribs also brings out a nice rich flavour to the soup. Oh, I oven-roasted the rest of the pork ribs with minimum barbecue seasonings.  Some slices of corn bread on the side.

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CORNBREAD RECIPE
**Recipe from Mark Bittman – NYTimes

Ingredients:
* 4 tablespoons butter, olive oil, lard or bacon drippings
* 1 1/2 cups medium-grind cornmeal
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup sugar
* 2 eggs1
* 1/4 cups milk, more if needed

Cooking Directions:
1. Preheat oven to 180C. Put fat in an 8-inch square baking pan.
     Place pan in oven.
2. Meanwhile, combine dry ingredients in a bowl.
3. Mix eggs into milk, stir this mixture into dry ingredients, 
     If mixture seems dry, add a tablespoon or two of milk.
4. When fat and oven are hot, remove skillet or pan
      from oven, pour batter into it and smooth out top.
5. Return pan to oven. Bake about 30 minutes,
     until top is lightly browned
6. Serve warm

 

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RED BEANS & GREEN CHILIES SOUP

Ingredients:
* 2 cups of dried red kidney beans, soaked overnight
* 1/2 cup chopped green chili peppers
* 3 cloves minced garlic
* 1 pcs large onions, chopped
* 2 pcs bay leaves
* 3 pcs of pork ribs
* 1/2 cup diced carrots
*  3 tbs tomato pasta
*  1 stalk leeks – sliced
* some diced bacons
* 2 tbs Sherry
* salt, pepper & sugar to taste

Additional Seasoning:
* 3 tbs paprika  powder
* 2 tbs cayenne pepper powder
* dried leaf oregano
* dried thyme

Cooking Directions:

1.)  Cook chopped onions & garlic until transparent
2.)  Add chopped green chilies, bayleaves, bacon/pork, stir for 2 mnts
3.)  Add beans, water & additional seasonings.  Add tomato pasta
4.)  Let it cook until beans are tender. Add carrots
5.)  Remove about 1 cup of  beans & pureed. Add leeks
6.)  Add sherry & pureed beans. Simmer for about 5 mnts
7.)  Serve hot with corn bread

 

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Peking Cabbage Pillows

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I’m such a cabbage fan. I love it in my stir fries, stuffed, rolled, souped, ‘tongseng’ or simply served as fresh sundanese salad or ‘lalap’ dipped in fresh ground chilis. But you know what’s the best cabbage dish is? stuffed shumay with drizzles of spicy peanut sauce….  That, would take me back home instantly. Such effects food can do to people.

I was quite intrigued to experiment with Martin Yan’s version of stuffed cabbage though. After a three hour session of cooking class he hosted in Shenzhen last week, we were sent home smiling carrying two bulky cooking books he gave us. One of the recipe in his book is “Peking Cabbage Pillows” – another version of stuffed cabbage using tofu, carrots and ginger.

Although, instead of using vinegar chili dipping (chinese style) I use Indonesian spicy peanut sauce.

Verdict: Tofu can be a great subs instead of fish meat that is commonly used. It’s lighter and always works wonders when dipped in Indonesian peanut sauce.  *just a little note: Indonesian peanut sauce is less sweet and has more kicks than the Malaysian/Singaporean satay sauce.


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PEKING CABBAGE PILLOWS
Recipe by Chef Martin Yan

Ingredients:
*  2 shiitake mushrooms, thinly sliced
*  1 large napa cabbage (green cabbage)
(at least 6-7 cabbage leaves for wrapping)
*  1/4 cup chopped carrots
*  3 cloves minced garlic
*  1 cup minced chicken/prawns (skip for vegetarian)
*  2 tbs oyster sauce
*  2 tsp rice wine or dry sherry
*  1 tsp sesame oil
*  1 tsp minced ginger
*  1 tsp chopped cilantro

Yummy Peanut Sauce:
** For sauce recipe, click here

Directions:
1.)  Parboil cabbage in boiling water for 2-3 mnts
Drain & rinse. Shave thick ribs at stem ends
2.)  Mash tofu in a bowl, squeeze to extract moist
3.)  Cook garlic till fragrant, add minced chicken
4.)  Add mushrooms & garlic
5.)  Add oyster sauce, sesame oil, rice wine, carrot
6.)  Set aside, mix in mashed tofu. Add cilantro
7.)  Place 2 tbs of cooked tofu on cabbage leave
Roll the leave, tucked both sides in
8.)  Place ‘pillows’ in a steamer. Steam high for 10 mtns
Serve with dippings

Recipe from “Culinary Journey Through China” by Martin Yan

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I am submitting this posting to DMBLGIT January 2009.
For more information to participate please click ~  HERE

DMBLGIT - January 2009