Rain Or Shine

November 27, 2011 § 1 Comment

Soup I have moods for.  But if I have to choose, I almost always go for tomato soup.  Chorizo, however, I always have a mood for.   Scanning through Donna Hay’s cookbook, it did not surprise me that I couldn’t move pass the page, not because it has rained the past few days.  This soup I can and will have over and over, rain or shine, for a very long time.  Best of all, it being a 30-minute meal is such a come-on.  With a few pieces of bread, it makes a great lunch or dinner that is fuss-free.  In fact I like it better the next day when all the flavors melds into one hearty soup.

The chorizo adds an incredible depth to the soup, perfectly marrying salty and sour.  The crisp chorizo adds more texture to a soup that has already so much texture – from the tomato chunks, crisp green beans to even the al dente but creamy bite of the chickpeas.  I made it without the green beans.  I just add a few strips before serving and while re-heating to keep the freshness and crispness of the vegetable.

Spicy Tomato-Chorizo Soup

(adapted from “The Instant Cook”, by Donna Hay)

What you need:

  • 4 chorizo sausages, sliced (I use chorizo Pamplona)
  • 2 teaspoons canola oil
  • ½ teaspoon chili flakes
  • 2 x 400g (14 oz.) cans peeled tomatoes, crushed
  • 4 cups beef stock
  • 400g (14 0z.) can chickpeas (garbanzos), drained
  • 200g (7oz.) green beans, trimmed and chopped
  • Sea salt and cracked black pepper
  • 2 tablespoons chopped flat-leaf parsley (baby arugula works well too)

What you do:

  1. Place a deep saucepan over high heat.  Add the chorizo, oil and chili and cook for 4 minutes or until the chorizo are crisp.
  2. Remove from the pan and drain on absorbent paper.
  3. Place the tomatoes and stock in the saucepan over medium heat and bring to the boil.
  4. Add the chickpeas and beans and cook for 3 minutes.
  5. Stir through the salt, pepper parsley and cooked chorizo and serve.  Serves 4.

Just Can’t Get Enough

November 3, 2011 § 4 Comments

Do you ever order the same dish again and again?  At my gym’s cafe, I’d order a “Spinach Salad” almost every single time and the woman at the counter will give me a smile, already predicting the order.  Not that there’s nothing else that is worth ordering… I simply love this salad to pieces even if in most days, there really isn’t a single leaf of spinach on it.  Sometimes I’d get a plate of mixed greens or a mix of spinach and arugula… so I do get the variety in that sense.  But whatever the greens are, it has become a staple lunch order when I’m at the gym.

It’s really not the greens but what goes with it that I love.  Imagine… sweet caramelized apples and raisins with chunks of blue cheese and bits of bacon.  A winner through and through, don’t you think?  But because I can have that prepared for me once or twice a week, I thought to use this as inspiration instead.  I loosely adapted Donna Hay’s recipe and came up with this terrific salad.  It has the same sweet-savory combination that goes so well with the peppery taste of Arugula but with an added crunch from the walnuts.

Caramelized Apples and Arugula Salad

(adapted from Donna Hay’s The Instant Cook Cookbook)

Blue cheese and the sweet, buttery apple dressing contrasts well together, add in the peppery tang of the Arugula – perfect.  If walnut’s not your thing, almonds are great too.

What You Need:

  • 60 grams (2oz.) butter
  • 3 tablespoon red wine vinegar (apple cider should be good too)
  • 1 tablespoon brown sugar or 2 tablespoons coco sugar
  • 1 med size apple, peeled and thinly sliced
  • ¼ cup walnuts
  • Rocket (Arugula) leaves
  • Romaine lettuce
  • 25 grams soft blue cheese, cubed

What you do:

  1. Place the butter, vinegar and sugar in a frying pan over medium heat.
  2. Add the apple and walnuts and cook for 4 minutes or until apples are just soft.
  3. Place the leaves on serving plates and top with the apple and walnuts.
  4. Spoon over the pan juices and top with the blue cheese.

Enjoy!

A Master Sauce

October 22, 2011 § 1 Comment

XO Sauce that is.  It’s the sauce of all Chinese sauces; I call it a master sauce as it makes any dish extraordinary.  XO Sauce – it sounds opulent and it is but alcohol it has not, not a drop. It’s actually chopped dried seafood, usually scallops, fish and shrimps, cooked with chili, onions, garlic and oil.  Served once upon a time only in gourmet seafood restaurants, a few companies today produce it commercially – I love Lee Kum Kee’s XO Sauce and you can find it in selected high-end supermarkets.

Expensive yes but I love that it is made more available.

It is exquisite on its own but it adds oomph to noodles and pasta dishes, vegetable dishes and even on fried rice.  When I’m famished and feel like something succulent, or if I want to impress but don’t have time, XO Sauce saves the day – never fails.  Any vegetable available should suffice, really.  Here’s a favorite!

Stir Fried Broccoli and Mushroom with XO Sauce

What you need:

  •  200 grams Broccoli florets, rinsed and cut into bite-sized pieces
  • 100 grams mushrooms (shiitake or brown)
  • 2 tbsp. XO sauce
  • 1 clove garlic, minced
  • 1 tbsp. peanut or canola oil

 What you do:

  1. Blanch broccoli in boiling water. Drain.
  2. Stir-fry broccoli in oil.
  3. Add garlic and XO sauce.
  4. Stir well and serve with rice.

Sagada Good Eats

October 7, 2011 § 4 Comments

I love Sagada for many reasons but one that is high on the list is the food. Early on, this quaint, bucolic town already serves simple yet appetizing meals. Imagine a dish called Tuna Fried Rice, which is simply tuna (from the can) mixed with mountain rice and veggies. How simple is that?

St. Mary’s Episcopal

It could very well be the mountain town ambience but I remember downing that fried rice with so much gusto – amazed at how good it was. Many moons later, Sagada has transformed into a gustatory delight of sorts with several charming restaurants serving up delightful dishes, contradicting the bland cuisine known of the Cordilleras. Foreign and local tourists, artists, balikbayans (returning residents) have most definitely influenced this transformation. Highlighting some of my favorites:

Log Cabin

On one of my early travels in Sagada, I came across this charming log cabin by accident (but would have eventually found out about it as the town is pretty small). We were on our way back from Lake Danum when it started to rain and thought it best to wait it out in that charming cabin we passed on our way to the lake. With a good cup of coffee, we knew we found a gem that afternoon. They served simple yet great tasting dishes – definitely a notch higher (I dare say) than all the other restaurants there then.

Pretty soon, it became a place to hang and meet fellow travelers from different walks of life and culture. It was such a small community of travelers then and sharing travel tales over a plate of pasta was such a delightful experience. Even back then, reservations were preferred and encouraged ordering in advance as the owners, Dave and Janice Gulian would only market and prepare the food according to the orders made that day.

It is as famous, if not more sought after today especially on Saturday when French chef, Philip Aklay prepares the Saturday dinner buffet – reservations are now required.

Before his stint at the Log Cabin, he used to bake and sell breads out of his home and when I’m there, I would buy from him.

Regular days or Saturday buffets, the food is almost always impressive. A must try on their regular menu: Pork Tenderloin

Yoghurt House

Yoghurt is my best friend so gravitating to a place called Yoghurt House is not so far-fetched. They don’t only serve yoghurt but really good food too –

Homemade yoghurt with granola and fresh strawberries

but let it be known that their homemade yoghurt can give commercial yoghurt brands a run for their money. The service can be a bit slow even for Sagada standards but what comes out of the kitchen makes you turn a blind eye. A must try:

Roasted Eggplant with Basil Pasta – something unexpected in a simple café up in the mountains, that’s for sure!

A friend of mine consistently orders this Curry Chicken – I swear he goes up to Sagada just for this.

Also not to be missed is this tender, perfectly seasoned and fried Breaded Pork Chops.

Another great cozy place to while the time away.

The view from the balcony

I once spent an afternoon reading out in the balcony while my friends roughed it out at the cave. One of the best lazy day I’ve had.

Lemon Pie House

I swear… anywhere you go in Sagada exudes a sense of relaxation and Lemon Pie House is no exception. Another great place to lounge around and finish that book.

It doesn’t help that their Lemon Pie is so good and with mountain coffee, one slice is never enough. Try their egg pie too — also a winner.

Ganduyan Inn and Restaurant

The place is so plain that I ignored it for years. But as fate would have it, we decided a few years ago to try their breakfast and was pleasantly surprised.

Their crepes were light and thin while they impressed me with the bacon – cooked just the way I like ‘em, crispy but not burned.

Etag

Is not a restaurant, eatery nor a place. It is a smoked dried meat, a local delicacy that is often added to a local dish called Pinikpikan.

It also goes well with any dish with legumes – I like it in my monggo. Deep-fried and dipped in vinegar is supposedly good too. Etag is normally sold in the stores in town.

Scones and Backaches

September 7, 2011 § 2 Comments

A few months ago, I hurt my back that rendered me useless for a few days.  “Move around”, a friend suggested.  Good advice except that with my tiny studio loaded with all sorts of junk I couldn’t really move around much.  I had this crazy idea to bake – crazy because I could hardly stand up, much less bend.  I did it anyway as I had longed to make some scones with the dried mangoes and candied ginger I purchased a while back.  The scone recipe I learned from a high school friend, now a chef.  It produced scones that are crusty on the outside but light and soft (almost creamy) on the inside.

Quite a versatile piece of cake, bread, biscuit or whatever you might want to compare it with.  While some like it with tea as a snack or dessert, I prefer it with coffee for my breakfast.  Whichever way you have it, there are endless combination you can do with a basic scone recipe, truth be told.  I once combined dried cranberries and chocolate chips.  I have in mind to try it with bacon and cheese for a savory treat someday.

Mango and ginger however, is the best combination I’ve made so far.  Sweet, slightly sour from the mango, hot and spicy from the ginger – a wonderful union, I must say.  Great scones aside, it actually alleviated that nasty ache.

Mango and Ginger Mini Scones

What you need:

  • 2 cups flour
  • 1/4 cups sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1/4 cup dried mangoes, cut into small pieces
  • 1/4 cup candied ginger, cut into small pieces
  • 1-1/2 cups heavy cream
  • 2 tbsp butter, melted

What you do:

  1. Preheat oven to 200˚ C
  2. Mix all dry ingredients.
  3. Add the heavy cream to get a soft dough.
  4. Turn onto a lightly floured surface and knead very lightly.
  5. Flatten dough to ½-inch thick.
  6. Brush with melted butter. Sprinkle with some sugar.
  7. Cut into wedges and transfer to baking sheet lined with parchment paper.
  8. Bake for 10 minutes or until golden brown and crusty.

Roast Goose at Yung Kee

September 5, 2011 § Leave a comment

Planning a trip to Hong Kong?  Make sure to make your way to Yung Kee and feast on a scrumptious meal of Roast Goose.  You won’t regret it.  Since the day I tried their specialty, I don’t think I ever skipped a meal here when in Hong Kong.

And since it started as a humble shop in 1942, Yung Kee gained popularity through the years even earning multiple awards including a 1 Michelin Star from the Hong Kong and Macau Michelin Guide.

Their Roast Goose is to die for – tender, juicy meat that is so flavorful, the crispy skin that comes so mouthwateringly shiny… a dish that will leave you wanting for more.

Make sure to make reservations as the 4-storey building gets full every time – lunch or dinner.  Don’t forget to order their other specialty – century eggs and pickled ginger.

Both Roast Goose and century eggs (among other roast meats and noodle dishes) are available for take-out.

Yung Kee Restaurant
32-40 Wellington Street
Central, Hong Kong
+852 2533-1624 (for reservations)
+852 2523-2343 (for take-out)

To Satisfy A Craving

August 22, 2011 § 2 Comments

Korean Fried Chicken may not be the newest craze in the metro, it is a new addition in my neighborhood though — woohoo!.  The newly opened Chicken Bon Chon has cars queuing for parking that could cause a jam especially on weekends.  Though the long lines turn me off, so addicted to this crispy, garlicky sweet-coated tender juicy chicken, I find myself thinking of it day and night.  With this frustration comes a want to devour anything that is crunchy, sweet, spicy and garlicky just to satisfy this craving.  So when I came across this recipe by Trissa, I knew that I had to try it.

Although mine didn’t really come out sticky –too much flour perhaps —  it is a definite winner on the taste department.

Fried Pork Ribs Korean-Style

This marinade is sweet, garlicky and not too spicy because I used Ssamjang, a chili-bean paste for milder heat.

Ssamjang

Using Gochujang, a red chili paste will make it spicier, so the choice is yours.  The ribs were pan-fried as the recipe called for but I already imagine it to be exceptional too grilled or broiled.  That’s next on my agenda.

What You Need:

  • 3 cloves garlic
  • 3 cm ginger, peeled
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons ssamjang (chili-bean paste)
  • 1 tablespoon rice vinegar
  • ½ tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup flour
  • ½ tablespoon cornstarch
  • 750 grams pork ribs
  • Oil for pan-frying

What You Do:

  1. Using a food processor or a blender, process the garlic, ginger, soy sauce, chili-bean paste, vinegar, sesame oil and brown sugar in a bowl.
  2. Add the eggs and place the pork ribs in the mixture.  Marinate for 2 hours or overnight.
  3. Mix the flour and cornstarch together and dredge the marinated pork ribs in it.
  4. Heat the oil in a frying pan over med-high heat. Pan fry for around 5 minutes on each side.

Caviar In My Drink

August 15, 2011 § 2 Comments

Cassis caviar suspended in Chandon sparkling wine served with Amaretto dust – the caviar bursts in your mouth releasing the black currant flavored liqueur.

Alchemist Kir

Creamy egg yolks on buttered chunk of toast with a layer of arugula-raclette pesto sandwiched between – the yolk seemed runny but is actually solid inside.

Egg’Wich

Unconventional, outlandish…  my recent food adventure was something out of the ordinary.

Welcome to the surreal world of Molecular Gastronomy, a culinary movement that uses modern science to transform the preparation of food.  This includes the study of how different cooking temperature affect egg’s viscosity and how a culinary process shapes a liquid into spheres which visually and texturally resembles caviar.  This is new territory in my gastronomic realm.  Watching Marcel Vigneron and Richard Blais on Top Chef has introduced me to this new food trend.  Though my curiosity piqued, I never gave much thought to it, much less sampling it any time soon.

Enter Alchemist Cocktail Kitchen, a fairly new molecular gastro-lounge in a new neighborhood in Shanghai.

Prolific restaurateur Kelly Lee is the brainchild of this new cocktail kitchen (as she calls it) that features creative cocktails frozen with liquid nitrogen,

Yangtze River Tea

Baiyu, Corralejo Silver tequila, Captain Morgan gold rum and a citrus compote frozen with liquid nitrogen served with a side of spiced jasmine tea.  A spoonful of the frozen alcohol followed with a sip of the hot tea washes away  the taste of alcohol and leaves a subtle savor of pear.

exotic snacks like Popcorn Pig’s Brain fried in a lightly spiced batter and served with a side of Jalapeño Gribiche emulsion.

Popcorn Pig Brain

On my recent trip to Shanghai, we unwittingly stumbled upon what my friend thought was a “unique” bar that serves inventive cocktails and interesting bar food.   Molecular gastronomy or not, they served up an array of great tasting dishes:

Beetroot Carpaccio

Marinated roasted beetroot, goat cheese mousse, grapefruit frozen vinaigrette and basil.

Eggplant Caviar

Roast Eggplant purée, fresh mint, charred tomato salad, pomegranate molasses and crisp bread.

Fried Chicken

Red miso marinade, passionfruit mustard aioli

Grilled Octopus

with Bitter orange mojo and purple potatoes

Kanpachi Tartare

with avocado, yuzu, puffed wild rice, ponzu foam, kaffir lime wasabi and fog.  Not quite sure how the fog contributed to the dish though.
 
 
Alchemist Cocktail Kitchen
Sinan Mansions,
Block 32, 45 Sinan Lu (near Fuxing Zhang Lu)
Contact No:  +86(21) 6426 0660

Roast Sweet Potatoes

July 28, 2011 § 2 Comments

When I was growing up, I never really paid much attention to sweet potatoes or “camote” as they call it in my part of the world.  An occasional “camote-cue” during recess time in school sums up my bond with this root crop – and only if the “banana-cues” (my all-time comfort food) available are all dried up and yucky.  In recent years though, I’ve developed a deep affection for sweet potatoes that, despite its name, is not related to potatoes at all.

A highly nutritious vegetable, it has become a staple in my kitchen.  I particularly like the orange-colored variety as it has a more distinctive sweet flavor and having more beta-carotene than those with lighter colored flesh added to its appeal.  And as with all kinds of sweet potatoes, it is rich in complex carbohydrates, dietary fiber, vitamin C and B6.  How can you not love that?

I’ve always had it as a sweet treat but I recently discovered that its sweetness is a delicious contrast to savory ingredients.  I don’t remember anymore where I came across the idea but my favorite way to make this simple dish is to slice* the sweet potatoes as desired, sprinkle some sea salt, herbs and spices and blend with a bit of EVOO (extra virgin olive oil).  Roast until sweet potatoes are somewhat caramelized or tender.  If I’m in the mood for some heat, I add Paprika or a bit of Cayenne Pepper.

In the photo, I added flat leaf parsley, some rosemary and probably even some fresh thyme — giving it a slightly peppery / minty tang.  Either way I give my 2-thumbs up to this tasty side dish that sometimes suffices as a snack or even a quick meal.

Try it too with cumin, coriander and lemon or lime juice; how about your favorite cheese and bacon?  Or just plain salt and pepper… the possibilities are endless.

*  There is no need to peel but make sure it is scrubbed well to get rid of the soil.

Carbonara…

July 11, 2011 § 2 Comments

I’m not a fan of unless it’s this Carbonara.

The Carbonara I have known since I was a kid has cream on it and I don’t particularly like cream sauce on my pasta.  So I grew up not really caring for Carbonara.  Not even once did I attempt to order it when I visited Italy some years back.  During one regular potluck dinner, my friend talked about the Carbonara cooked for him by an Italian host on a recent trip to Italy (nope it was not even what he cooked that evening).  What got my attention was the simplicity of the dish that seemed extremely appetizing and best of all it didn’t require cream on it.  So one night I came home pretty tired but awfully hungry, I remembered that Carbonara.  I researched a bit to make sure I made it correctly and this was what I came up with.  It was simple, speedy and so satisfying I made it again the following evening.  It has since become a go to for quick and easy dishes.

What you need:

  • Pasta of your choice
  • Bacon (I used Tyrolean bacon, cut into small pieces but pancetta or regular bacon will suffice)
  • Egg
  • Parmesan Cheese, grated
  • A few cloves of garlic, minced
  • Olive Oil
  • Salt and pepper

What you do:

  1. Drop the pasta in a pot of salted boiling water.  Cook according to package direction.
  2. Fry the bacon in a little olive oil.
  3. Add the minced garlic, taking care not to burn it.
  4. Using pasta scooper, scoop the pasta straight from the pot without totally draining.  This way a bit of pasta water gets incorporated into the pan.
  5. Cook a bit until bacon and the oil coats the pasta.  Take off from heat.*
  6. In a small bowl, combine the slightly beaten egg with the cheese.  Toss and thoroughly mix this with the pasta.
  7. Season with salt and pepper.
  8. Serve with more cheese, if desired.

*Make sure when you add the egg mixture, it is away from the heat or the eggs will coagulate.  I suggest waiting a bit before tossing in the egg mixture.  Once I immediately tossed in the eggs, even if there was no direct heat, the eggs still coagulated because the pan was still very hot.  You can also transfer the pasta in a bowl and toss the eggs there.

This can be quite addicting and above all, it takes less than 30 mins to prepare.  Enjoy!

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