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From the monthly archives: May 2005
Another Asian recipe, posted at my Asian Cuisine Blog at AboutWeblogs.com.
This recipe reminded me much of our Filipino tapa, albeit with ginger as the dominant flavor. A hit with the whole family, even my mom and dad (who don’t eat red meat as much as they used to) and my brother, another foodie.
The day after this was shot, SOMETHING ate it. I’m still fuming.
Link to information on romaine lettuce, including nutritional facts.
While I was cleaning the flower bed at the end of summer last year, I saw a plant marker for these pansies, and wondered whether they had died. We had moved into the house in April and never saw these babies. In July I had dug up the irises and daylilies to separate them and trade, so I never realized that there were pansies in there — the previous owners had let the iris/daylily bed go so thick that you couldn’t see underneath the mass of leaves. What a pleasant surprise this year to see that there were pansies in there. The lovely purple is just breathtaking, especially since it’s 3-yo Yena’s favorite color. I’m glad they survived my brutal digging and uprooting. After they bloom I’ll move them to a nicer spot this year; hopefully they’ll reseed again (or I’ll save some) for next year’s garden, in a place where they can shine better.
came with the house, got some blossoms last year. pruned heavily last fall to let some sun. beautiful this year, and realized that these things are fragrant — didn’t notice that last year as i was focusing on how scraggly-looking the plant looked! it’s faintly reminiscent of jasmine, but subtler. love the combination of color and smell that speaks softly of femininity.
I hesitate to call this dish by anything but its generic English name “fried rice”, because fried rice is so ubiquitous in Asian cuisine. They are all variations on the same theme, the Chinese fried rice, “chow fan”, give or take a few ingredients. In Cambodia, it is called Bai Laen Saik Krok, in the Philippines it’s Morisqueta Tostada, in Korea it’s Bokumbap, the Vietnamese call it Com Chien Thap Cam and Thai call it Kao Pad Kon Jon. It’s a very simple dish, ideally made with chilled cooked rice, either leftovers or cooked specifically for this purpose. Use fragrant jasmine rice if it’s available in your area.
Fried Rice with Chinese Pork Sausage (lap xuong or lap chuong)
For 4-6 servings
2 Chinese sausages, sliced crosswise into 1/8-inch thick pieces (can be found at Asian stores in the meat department)
3 tablespoons vegetable oil, divided use
3 large eggs, lightly beaten
2 tablespoons minced garlic
1 teaspoon salt, or to taste
6 cups cooked rice
1/4 cup finely chopped green onions/scallions
Steam the Chinese sausage for 5 minutes and set aside. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. When hot but not smoking, add the eggs; quickly tilt the pan all around to spread the eggs, and when set (about 30 seconds) remove to a platter, shred/slice and set aside. Add the remaining 2 tablespoons oil into the wok or skillet, and set over medium-high heat. When hot but not smoking, add garlic and steamed sausage slices, stir-frying until garlic is just beginning to turn color, 1-2 minutes. Add rice and sprinkle with the salt. Stir and fold rice, pressing gently on any clumps to separate the rice grains. Cook, stirring/folding frequently until rice is hot. Adjust seasoning. You may leave the rice at this point for a few minutes if you want the bottom to develop a crust. (This crust is highly prized in some Asian cuisines.) Fold in the egg shreds and chopped scallions. Serve immediately.
going eastward (left) from the raspberries
1) chrysanthemum maximum alaska
2) thymus serpyllum/thymus vulgaris
3)
4)
5) chrysanthemum parthenium
beside strawberries, going eastward
1) lycopersicon esculentum – mortgage lifter
garage wall
1) evening primrose
2) sedum
3) sedum autumn joy
4) bachelor’s buttons
5) lupinus hartwegii “biancaneve”
6)
7) alcea rosea “Indian Spring”
red heart calendula
9) dianthus barbatus(?)
10) __
11) __
12)
13)
14) thymus serpyllum/vulgaris
by deck stairs:
1)
2) catananche caerulea
spinach, hyssop, Mortgage lifter tomatoes.
raining on and off today — more like drizzling actually.
strawberries are doing great! who woulda thunk i’d inherited my mom’s green thumb? papa’s too.
someone/something is eating my sunflowers! and corn! and cabbages! these american deer/rabbits/whatever aren’t eating the Chinese cabbages though, thank goodness. perhaps they don’t like exotic cuisine? heheheeeehh…
Hi gals! Sorry late ako. Had to feed the family first. Stel, thanks for organizing this! Hello to everyone….
kain na!
Sisig! I didn’t have a whole pig’s head, so this is made just from the ears and a chopped up chicken liver. Boil/tenderize the ears (with some aromatics if you like), grill, then saute over high heat with traditional flavorings — salt, pepper, garlic, onions, a dash of soy sauce, a dash of pineapple juice, a dash of vinegar, chopped up Thai peppers.
Quickie Tira – Misu to the Rescue
“Tira” (leftovers)-misu because this is a “cake mistake” reincarnation — I made a fudge layer cake for my daughter’s confirmation party Monday, but in my haste I forgot to put the parchment paper in, so the cake stuck to the bottom of the pan and it broke — too ugly to be served at a party, so we had to settle for store-bought. However, I was left with the broken cake. So today I whipped up some zabaglione, added a bit of marsala, folded in some mascarpone, dipped sliced-up cake pieces in some strong Illy coffee and made this tiramisu.
Happy Birthday, Stel!!!
Karen, Schatzli, CeliaK, great to see you at the party! and how fascinating (and educating!) to meet everyone else. awesome party stel!
A friend was asking for wheat-free alternatives to breading for cutlets so I’m posting this here:
you can use a mixture of rice flour and cornmeal. i blend this in a blender with seasonings until the cornmeal is ground finely, unless you like the coarse texture of regular cornmeal. you can also use an eggless dip of rice flour/cornstarch/water/baking powder/baking soda/salt (proportions would be 1/4 cup each of flour and cornstarch, 1/2 teaspoon baking powder and 1/4 teaspoon each baking soda and salt, mixed with water to consistency you desire, thicker if you’re planning to use just the dip (like batter), thinner if you plan to “bread” it afterwards) — dip your cutlet into that then into the seasoned cornmeal/flour.
if you want to try a lighter coating, you can use rice flour and/or cornstarch. it doesn’t have the same effect as breading but it does a good deal of crispiness to anything that’s coated and deep-fried or pan-fried.
1/2 cup julienned celery root
1/2 cup julienned carrots
2 tablespoons red wine vinegar
1/4 teaspoon salt
pinch of sugar
Toss everything in a bowl. Fast, easy, and healthy, you can serve this as a salad or a light craving-food-in-between-meals snack. You can also just run the celery root and carrots using the shredder attachment of your food processor. What could be simpler?
You can have this plain, or if you want to try some Cambodian flavors, be my guest!
black truffle
tuber melanosporum
parsnips
pastinaca sativa
celery root or celeriac
apium graveolens
Black Truffle Soup
Zuppa di Tartufo Nero
Black Truffle Soup
2 tablespoons unsalted butter
1 cup chopped peeled celery root
1/4 cup sliced leeks (rinsed well)
3/4 cup parsnips, chopped roughly
1 lb. boiling potatoes, peeled and chopped roughly
1 thyme sprig
1/4 teaspoon salt
1 cup water
1 cup chicken broth, preferably homemade
1 1/2 oz. black truffle
1/2 cup heavy cream
salt and freshly ground black pepper
Melt butter in saucepan over medium heat. Add celery root, leek, parsnips, potatoes, thyme sprig, salt and water. Simmer, covered, for 10 to 15 minutes or until almost all the liquid is gone. Stir in the broth and simmer, covered, for 15 minutes. Puree mixture in a blender until smooth, or use a handheld blender. Clean and peel truffle(s). Mash in a bowl and add to the soup along with the heavy cream. Adjust seasonings to taste with salt and freshly ground black pepper.
[The thyme garnish shown here is thymus serpyllum, a creeping thyme I wintersowed this year and is growing very nicely in the garden.]
just wanted to add that 14-yo aisa, when she was 5, wrote a song about Jell-O. it goes
J-E-L-L-O
is my favorite!
J-E-L-L-O
especially when mom makes it!
you gotta hear it to appreciate it.
