Matelote d'anguilles (French eel chowder)

I read about this dish, eel stew, in one French cookbook.
The concept of eel stew intrigues me coz in Taiwan we normally cook eel either with Chinese herbal medicine or Japanese teriyaki sauce.
Then I've done some researching regarding different cooking methods.
Traditionally, such eel stew is made with a white sauce base (white wine is used) or a dark sauce base (red wine is used). A moderate amount of Brandy also involves.
Me... always try to make thing complicated and versatile.
Here is how I come out with my own version of eel stew.

Ingredients
1. fresh eel 1/2-1 kg (skin removed, dice to chunks)
2. 1/2 onion (slice or dice as you se fit)
3. 1/2 carrot (dice or cut into floral shape)
4. 1 stalk of celery (dice)
5. 2-3 rashers of bacon
6. 8-12 Button mushrooms
7. 2-3 clove of garlic (minced)
8. Fish stock (optional)
9. Pernod (you could use white wine)
10. Bouquet garni
11. Butter
12. Salt, pepper

Method
1. Turn on heat to melt butter (add some olive oil to prevent burning)
2. Once the butter is melted, then add bacon to release its smoky flavor and fat.
3. Add garlic paste, onion, celery, carrot. Stir for a few minutes.
4. Add Pernod and fish stock. Turn up the heat to burn off the alcohol. Add bouquet garni.
5. Add eel. Keep the liquid boiling for a few minutes and then simmer for 15-20minutes depending on how quick the eel is cooked through.
7. Use another pan to melt the butter. Brown the mushrooms for a few minutes. Then put the mushroom into the soup. Cook for another 5 minutes.
8. Use flour to thicken the soup.
9. Season and serve with chopped parsley on top as garnish.

The dish is ready to go!!!

Greek cinnamon chicken stew

Cinnamon stick is quite different from cinnamon powder.
It's not overpowering. It's much more delicate in cooking.
This dish is quite easy to prepare and it tastes good as well.

First, I marinate the chicken drumstick with 1-2 cinnamon stick, one pinch of fennel seed, one pinch of cumin, one small bottle of red wine. Marinate overnight.

Second, use kitchen paper to dry the chicken. Add oil to brown the chicken. Then put the juice back to the pot to bring to boiling.

Third: once it is boiled, turn to gentle low heat. Simmer for 45-60 minutes.

Last: to garnish, add fresh coriander leaves. Done!

Mongolian milky herby hot pot

"Hot pot" probably is the most common dish you can find on the menu at any restaurant here in Taiwan.
I once tried one rose milky hot pot at one vegetarian restaurant.
I can taste significant hint of cumin, five-spice sort of spices.
One day, I tried to recreate this dish but in my own way.
By saying that, I meant "my version".
I added handful of spices/herbs that I personally like.
Rose especially goes well with milk.
Here is my version:

Step 1: I add a tiny amount of oil to stir fry green onion, red chili, diced onion.

Step 2: Then I poured one jar of milk and simmered with gentle heat. Then, I added 1 bay leaf, 3-5 dried red date, 1 star anise, one clove, 1 teaspoon of cumin seeds, freshly-grated nutmeg, 1 teaspoon of five-spices, handful of dried roses.

Step 3: Simmer the base for 5-10 minutes. Then add any vegetables you like. This hot pot and lamb are absolutely great combinations.

Mexican spicy prawn-ball soup

The combination of Paprika, oregano, Tabasco sauce, cayenne is irresistible.
I am supposed to use meat mince instead of prawn.
But I happened to spot one pack of wild shrimp in the freezer.
I should have done something with it.
Then, it occurred to me "why not a bit of twist?"

Step 1: to make the prawn-ball. You mixed prawn, one stale bun (you could use store-bought breadcrumb), a few sprigs of coriander, one egg, salt, pepper, Mexican spice. Grind them until a consistent mixture is formed.

Step 2: dice all the veggies. The capsicum and tomatoes are skinned and diced. Also, dice carrot and onion.

Step 3: Heal oil in the saucepan and stir fry the veggies for a few minutes. Next, add stock and bring to boil.

Step 4: add prawn-ball into the broth. Add oregano leaves, tabasco, paprika, cayenne, salt and pepper. Lid back on and simmer for 10 minutes.

Step 5: add coriander leaves for final touch.

Indian Goa Seafood Curry

India Goa-style Seafood Curry


Indian curry is probably my 3rd favorite kind of cuisine.
Needless to say… 1st is Italian and Moroccan ranks the second.
I dare to say that I can 50% grasp the essence of Italian and Moroccan cuisines.
However, in terms of Indian curry, it’s totally like a gigantic wall reaching into the sky and darn difficult to climb over.
Recently I got hold of a cookbook written by a famous Indian-Japanese chef.
Among all of the recipes, I am attracted to one particular Goa prawn curry.
I did some researching on Goa curry and came out with my own version.
Here is how I make my Goa-style seafood curry.

Step 1: Add a bit of oil. Fry 1 teaspoon of mustard seeds with gentle heat until you hear the sound of popping. You would like the seeds popped not burnt.

Step 2: Grate 1 medium size white onion, one piece of ginger (3 cm), one clove of garlic. You can just finely chop them. I use grater for a quicker result.

Step 3: Add onion, ginger, garlic into the pan to join with mustard seeds. Stir fry the mixture until they are browned (still, not burnt).

Step 4: Add diced tomato (seeded, skin peeled). Here I use one can of tomato sauce for a richer flavor. Stir fry the mixture till all the excessive liquid is evaporated to form a consistent paste.

Step 5: Add the rest of dry ingredients (1-2 tbsp of coriander powder, 1-2 tbsp of cumin, 1 tsp of turmeric, 1 tsp of cayenne pepper). If you can’t get hold of cayenne pepper, you may use paprika or red chili pepper. Just for the kick of spiciness. Stir the mixture for couple minutes. If you do have the Kaffir lime leave or Curry leave, you may use it as well.

Step 6: Add water (100 ml), coconut milk/cream (200-300 ml), one 1tsp of sugar, a pinch of salt, a tbsp of vinegar (that’s the essence of Goa curry). Simmer for 10 minutes. Stir occasionally.

Step 7: Add chunk of fish (today i used squid) and cover up for 5-10 minutes (depends on how quick your fish is cooked through). Next add the prawn (shelled, black vein removed) and cook for further 3-5 minutes.

Step 8: Add coriander leaves. Serve with saffron basmatic rice.



How to prepare saffron basmatic rice

Step 1: Soak a pinch of saffron threads and one pinch of salt into boiling water.
Step 2: Rinse rice and pour in the saffron water. Place one cinnamon stick and one bay leaf on top.
Step 3: let the rice cooker do the rest.

Grenada cuisine - nutmeg caramelized chicken

I was watching Michael Smith's "Chef abroad".
That episode was shot in Grenada, one Caribbean island.

That country is famous for its rich production of spice,  Nutmeg in particular.
 Nutmeg is the seed of the tree.
You can see one symbol of nutmeg shown on the national flag.

Nutmeg is an intriguing spice.
Once you grate it, it loses its aroma very quickly.
I personally recommend a useful tool, Microplane grater.
Nutmeg perfectly goes well with milk, cheese, I think.
But today I make nutmeg the center of attention.

Besides nutmeg, there is one crucial ingredient "Rum" to complement Nutmeg.
Rum is a distilled alcoholic beverage, made from sugarcane.
The majority of Rum production occurs in Carribbean countries and Latin America.
You MUST add it to this dish, otherwise, it won't be authentic.

Here is how I make my nutmeg caramelized chicken wings/drumsticks

Step 1: Add oil to about medium high heat and then add brown sugar to wait for a caramelized process. This approach is a bit like the way we chinese people make our braised pork belly. It's called "get colored" literally.

Step 2: Add chicken which has been marinated overnight. I used a pinch of cinnamon (too much will be too overpowering) and generous amount of freshly-grated nutmge, a bit of sea salt.

Step 3: Once the chicken has been completely coated with caramelized, then add Rum (I only added 2 tablespoons. If you especially love nutmeg, you could grate extra at this stage. Above medium high heat, you wait until the alcohol to evaporate.

Step 4: Lid back on and simmer for 10-15 minutes. Check on it every 5 minutes in case the chicken may get burnt. I sprinkle some sesame seeds on top. Actually, sesame is not authentic. But it looks prettier!!!

The chicken is full of flavor of nutmeg and sweetness of Rum. You should try it at home.

Potato wadges with mustard & lavender honey

Last year I took my mom back to Australia for a 10-day reminiscent trip.
During most of our stay, we went to the shops, attractions, beaches I used to hang out while I were in Australia.
Among all the day-tours, I personally like winery & vineyard the best.
I won't deny that I love taking a sip now and then.
Kooroomba Vineary and Lavender Farm is one of my favorites.
It is located 2-hours driving from Brisbane city, Queensland.
I just love their ALBA (white) and Port (saliva drooping now...)
It was my mom's first visit.
I ordered us scalop with paprika sauce, truffle risotto and one big bowl of wadges.
I didn't know how they made the wadges so tasty. All I was sure about is that
they called it "mustard and lavender honey dip".
Sometime afternoon in Tainan, I tried to recreate this thought-lingering dish.
Here is how I do it:

Step 1: I stry fry two tablespoons of wholegrain mustard paste. Gentle heat in case you might burn the mustard seed.
Step 2: Add fresh citrus juice (I use yellow lemon coz green one is too tart)
Step 3: Add lavender honey to form a smooth but gooey paste.
Step 4: Coat the potato wadges with the sauce.

PS. If you look for lighter taste, you may boil the wadges and then roast them for a couple of minutes. If you look for much more crispy texture, you may deep fry the wadges.