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Saturday, April 26, 2008

SHRIMP AND CRAB

3 Servings

Ingredients:
4 oz shrimp
4 oz crab
1 medium shallot, minced
1 clove of garlic, crushed
1/2 cup diced tomato
1/2 cup white wine
Squeezed lemon juice
Chopped parsley
2 tbs butter


Directions:
  • Saute garlic and shallots
  • Add seafood and sautee for 2-3 minutes
  • De-glaze with white wine and reduce heat until wine is half of the original
  • Add tomatoes, parsley, lemon juice, salt and pepper
  • Add butter and mount (keep adding the butter after the flame is off until the mixture thicken)
  • Serve as crepe filling or over garlic sourdough

SPINACH AND CHEESE ON SOURDOUGH

3 Servings

Ingredients:

2 tsp minced garlic
1 medium shallot, minced
9 oz baby spinach
2 oz cream (heavy cream/cream cheese spread)
1 tbs butter
2 oz grated parmesan cheese
Salt
Pepper


Directions:

  • Saute shallot and garlic until clear
  • Add cream, butter, and half of cheese
  • Reduce heat until mixture thicken. Season with salt and pepper if needed
  • Add spinach
  • Cook 2-3 minutes until spinach is wilted
  • Add remaining cheese and salt and pepper
  • Serve as crepe filling or over garlic sourdough

CREPES A LA SUZETTE

Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
1 tsp lemon zest
2 tsp orange zest
1 tbs sugar


Sauce:
1 tsp lemon zest (long cut)
2 tsp orange zest (long cut)
2 tbs butter
1.5 oz Grand Marnier
1 squeezed orange
Sugar


Directions:
  • Combine all together and blend for 20 seconds with a blender
  • Let it stand for 1 hour
  • Heat up Teflon with butter/cooking spray on medium-high
  • Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
  • Heat for 2-3 minutes on 1 side. Then flip
  • Cook for another 1 minute and fold twice
  • To make the sauce, saute zests in butter. Add Grand Marnier and flambe (optional). Add orange juice and 1 tbs butter. Mount (keep adding butter after the flame is off to thicken the mixture)
  • Pour sauce over the crepe and serve

BASIC CREPE

Ingredients:
4 eggs
1 cup flour
1/2 cup milk
1/2 cup water
1/2 tsp salt
2 tbs melted butter
Nutella


Directions:

  • Combine all together and blend for 20 seconds with a blender
  • Let it stand for 1 hour
  • Heat up Teflon with butter/cooking spray on medium-high
  • Spread crepes mixture over the Teflon. Start from the center, make a continuous circle going outwardly. Then shake the Teflon to make thin crepe
  • Heat for 2-3 minutes on 1 side. Then flip
  • Cook for another 1 minute and add Nutella as the filling. Then fold into 3

Note: be creative with the filling and topping. You can always add something to the mixture to spice up the basic crepe. For example, add 1 tbs of cocoa powder to create chocolate crepe.

GARLIC SOURDOUGH

Ingredients:
1 loaf sourdough, cut thick
3 cloves garlic, minced
1/2 cup mayonnaise
2 tsp truffle oil (you can substitute with olive oil)
1/4 cup grated parmesan cheese
1 tbs minced Italian parsley
1/2 tsp chile flake


Directions:

  • Heat the broiler on high and slice the bread lengthwise
  • Stir together all ingredients with a pinch of salt and pepper. Spread the mixture over the bread
  • Broil about 6 inches from the heat until browned and bubbled
  • Serve with white bean stew

BEEF SAUSAGE

Ingredients:
1 lbs ground beef
1 tsp fennel seed, ground
2 tsp minced fresh rosemary
2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
3 cloves garlic, minced
1/2 tsp red chile flake
1 tsp dried lemon zest


Directions:
  • Thoroughly mix all ingredients together in a bowl. Cover with plastic and let it sit for 2 hours or overnight
  • Heat pot over medium high heat and add oil
  • Round mixture into bite sizes and brown them

WHITE BEAN STEW



6 Servings

Ingredients:
1/2 lbs beef sausage or beef (cut in bite sizes)
1/2 onion, diced
3 small red potatoes, diced
1 cup celery
1 cup carrot
3 cloves garlic, chopped
1 can Great Northern white beans, drained and rinsed
1 bay leave
1/2 cup white wine
1 quart chicken broth
2 tsp fresh chopped thyme
3 tbs Italian parsley


Directions:

  • Saute onion until translucent
  • Add in potato, celery, carrot and garlic. Saute for 2 minutes
  • Add bay leave and the wine. When wine reduces by half, add the beans and broth along with some salt and pepper. For a thicker stew, puree 1/2 of mixture, then add back to the pot
  • Add sausage/beef into the stew to cook for 10 minutes. Then add thyme and parsley to cook another 10 minutes
  • Serve with garlic sourdough

TAIWANESE PORK RIBS A LA EVELYN (EPE)

4 Servings

Ingredients:
2 lbs pork ribs, cut
2 green onions
1 cup black vinegar
1 cup soy sauce
1/2 cup Mirin
Sugar
4 boiled eggs, remove the shell
3 chili peppers
Water, to cover the ribs


Direction:

  • Boil water and remove from heat. Insert the pork ribs for 10 seconds until they change color and strain
  • Put the ribs back into the pot, insert soy sauce, black vinegar, and mirin until ribs are covered
  • Put green onion and chili peppers
  • Cook in low heat (pot covered) until sauce is half of the original
  • Put sugar until the desired taste
  • Put eggs
  • Continue to cook in low heat (pot covered) until only a little bit of sauce remains but not too dry

FRIED CHICKEN IN MARGARINE SAUCE



6 Servings

Ingredients:
1 lbs chicken
1 tsp salt
4 tsp margarine
2 tsp soy sauce
2 tsp Worcestershire sauce
1 tsp BANGO sweet soy sauce
2 limes


Ground Ingredients:
2 tsp ground ginger root
2 cloves garlic
1/2 tsp ground pepper


Directions:

  • Marinade chicken in ground ingredients for 15 minutes
  • Fried chicken till cooked and golden brown and then set aside
  • Mix soy sauce, Worcestershire sauce, BANGO sweet soy sauce, and stir fry with margarine till it boils
  • Stir in cooked chicken until coated
  • Serve with limes

TERASI/BELACAN

TALIWANG CHICKEN

8 Servings


Ingredients:
4 lbs chicken
2 tbs lime juice
1/2 tsp salt
200 ml water
1 tbs oil


Ground Ingredients:
7 shallots
4 cloves garlic
4 red chili pepper
2 cm galanga (can be substituted with ginger root or powdered galanga with 1 tsp powdered = 2 tsp minced fresh galanga conversion)
1 tsp terasi/shrimp paste/belacan
1 medium tomato
1 tsp salt


Directions:

  • Marinade chicken with lime juice and salt and let it sit for 30 minutes
  • Stir fry ground ingredients until fragrant
  • Stir in chicken and cook until it changes color. Pour in water and cook over low heat until chicken is almost cooked (like 3/4 cooked)
  • Preheat oven to 375 degree Fahrenheit
  • Place the 3/4-cooked chicken on baking sheet and bake till fully cooked

FRIED SHRIMP IN MARGARINE SAUCE



4 Servings

Ingredients:
1 lbs shrimp
50 gr margarine
7 tbs soy sauce
7 tbs Worcestershire sauce
2 tbs BANGO sweet soy sauce
1/2 tsp ground pepper
2 cloves garlic, minced


Directions:

  • Remove shrimp's head and devein
  • Fry shrimps till cooked in high heat with oil and set aside
  • Stir fry garlic with margarine
  • Stir in soy sauce, BANGO sweet soy sauce, and Worcestershire sauce
  • Add ground pepper
  • Once it bubbles up, stir in cooked shrimps
  • Keep stirring until all shrimps are coated with sauce

GARLIC FRIED RICE



4 Servings

Ingredients:
6 cloves of garlic, minced
3 cups of cooked rice
Salt
Pepper
1 tbs oil
3 tbs fish sauce


Directions:

  • In medium heat, saute garlic in oil until fragrant and lightly golden
  • Stir in cooked rice, add fish sauce a little bit at a time, and cook on medium-high until slightly crunchy bottom is achieved
  • Add salt and pepper if needed

PORK RIBS WITH PICKLED MUSTARD GREEN SOUP

4 Servings

Ingredients:
1 pack of pickled mustard green, cut them into bite-size and reserve the water
1 lbs pork ribs
3 cloves garlic, minced
1 tbs oil
water, for the soup


Directions:

  • Heat oil and stir-fry garlic until it smells good
  • Put the pork ribs in until they change color
  • Pour in water till it covers the ribs
  • Turn the heat to medium and cook for 1 hour till ribs are soft (pot covered). Please be sure to check the water level. Don't let it dry out. Keep adding the water as needed.
  • Put the pickled mustard green in and bring back to boil
  • Put pickled water a little bit at a time until the desired level of sourness
  • Serve hot with steamed rice

LEMON CURD PASTRY

12 individual pieces

Ingredients:
1 sheet Trader Joe's puff pastry
Trader Joe's Lemon Curd
1 egg


Directions:

  • Defrost puff pastry to the room temperature for 10 minutes
  • Cut the pastry into 12 and place them on baking sheet that has been lightly buttered
  • Preheat oven to 400 degree Fahrenheit
  • Beat egg and then egg-wash each of the 12 sections with pastry brush
  • Place Lemon Curd at the center of each (not too much for it will overflow)
  • Bake for 15 minutes
  • Cool for 10 minutes before serving

TRADER JOE'S PUFF PASTRY

TRADER JOE'S LEMON CURD


Monday, April 7, 2008

STEAMED FISH A LA NANA TJAHJA

Use any type of white fish: bass, red snapper, yellowtail snapper, rock fish, tilapia, trout, halibut -- or salmon.


A Modern Technique for Restaurant Quality Steamed Fish

  • After steaming, discard the cooked herbs and cooking juices in the pan.
  • In a microwave-safe bowl, add cilantro, chilli, soy, sugar, wine, sesame oil, salt & pepper. Microwave for 30 seconds to warm it up and release its flavors. Pour this on top of the cooked, steamed fish.
  • In a small pan or wok, heat up some cooking oil until smoking hot. Add scallion and ginger to the hot oil and fry for 10 seconds to "pop" the flavors. Pour this hot oil over the fish just seconds before serving.
  • Another secret to restaurant-quality steamed fish is to steam on medium heat. You want to delicately steam the fish. A high rolling harsh boil will tear apart the delicate flesh of the fish and finished dish will not look as pretty (plus you run the risk of over cooking the fish)

————
Ingredients:
1 pound whole fish (or fillets 1" or thicker) yields the best results

(A)
  • 4 stalks, scallions - cut into 3" lengths
  • 3" piece of ginger - slice into "coins"
  • small bunch of cilantro
  • 1 1/2 tablespoons Shaoxing wine to pour on fish prior to steaming (or any cooking wine like dry sherry)
  • salt & pepper

(B)
  • 2 tablespoons rough chopped cilantro
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt + 1/4 teaspoon white pepper (or black pepper if you don't have white)
  • fresh chilli - thinly sliced (optional)

(C)
  • 2 stalks, scallions - cut into 3" lengths
  • 2" piece of ginger - finely julienned to the skinniest, thinnest strips you can possibly manage without a microscope
  • 2 tablespoons cooking oil

Equipment:
Shallow pan to hold fish & large pot or wok for steaming. If you don't have a fancy steamer or steamer insert, take a shallow-ish bowl and invert to use as a stand. Or, use 3 shot glasses inverted.


Direction:
1. Clean & Stuff: Clean your fish, pat dry. Season generously inside and out with salt and pepper. Take half of (A) and stuff inside the fish. If you are using fillets, skip this.

2. Make your bed: Take the other half of (A) and lay it in a shallow pan. If using fillets, just use all of (A) for the bed. Lay the fish on top of the bed. If fish is too long, cut in half. Pour 1 1/2 tablespoons Shaoxing wine on top of the fish.

3. Steam: Add 2" of water to your large pot, cover and boil. When it is boiling, uncover and wipe the inside of the cover clean of any condensation (all this condensation will drip back down on your fish, diluting the flavor). Put your fish pan inside, propped up with a small inverted bowl. Steam the fish on medium (see below for cooking times).

  • Whole fish 1 lb: check at 12 minutes, add 2 minutes for every 1/2 lb
  • Fillets 1" and thicker: check at 10 minutes, add 2 minutes for every 1/2" more thickness
  • Fillets less than 1": check at 7 minutes
  • Super thin fillets: check at 5 minutes
Check to see if its done at the times indicated. Poke your chopstick at the flesh near the top fin. If flesh flakes easily near the top fin, then its done. If flesh sticks together still, then add 1-2 more minutes to cooking time. For fillets, just gently poke at the flesh in the middle. Timing really depends on the thickness of your fish. Also check to make sure you haven't run out of steaming water.

4. Aromatics: Towards the end of the steaming process, you'll want to start preparing the aromatics that garnish the finished dish. Take a microwave-safe bowl, add (B) and microwave for 30 seconds. Set aside. When fish is done steaming, carefully lift the fish out onto a serving platter, discarding all of the cooked cilantro/ginger/scallions and the fish juice in the pan. Pour the hot (B) over fish.

Now we'll work with (C): In a separate pan or wok, heat up cooking oil until you see smoke. Add the ginger and scallions, fry for 10 seconds to "pop" the flavors. Pour this cooking oil + herbs over the fish. You'll hear a very satisfying sizzle!