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.

Roast duck noodle with balsamic vinegar sauce

I am pretty good at turning leftover into a brand new dish.
Like this noodle... it just occurred to me one night.
Peking Roast Duck is one of the most common street food you can find across Taiwan.
You can buy one whole duck (price ranging from NT$350-450) or a half.
It comes with a platter of tastily-greasy breast skin nicely displayed and one bowl of stir-fry bony duck with veggie.
Normally the portion of a whole duck is big enough for a family of four for two nights' meal.
I save some pieces for my 'fusion dish'.
Here is how I make it:

Step 1: Place the skin side down to extract the excessive fat. Then set aside.
Step 2: Use the duck fat to stir fry the veggie you like. I used bean sprouts and onion. You may shred the duck breast to a mouth-bite size.
Step 3: I use fettuccine noodles. You know the drill to cook pasta.
Step 4: Add the noodles into the pan for a good stir. Add 1-2 tbsp of korean chili paste, splash balsamic vinegar to your liking of sourness, brown sugar, a bit wine if you happen to have some.
Step 5: To finish, garnish with coriander leaf.

Fion's version of Paella

The authentic variety of rice for Paella is called Calasparra.
Unfortunately it costs much more and difficult to find here in Taiwan.
Some people may use Itailan risotto rice, Aborio, to replace with Calasparra.
I found Aborio takes longer to cook through coz it is just like a sponage.
Today I use Taiwanese rice instead coz it will shorten the cooking time.
I couldn't get hold of the Spanish sausage (Chorizo) here in my hometown so I use spicy German sausage instead.
Here is how I prepared the Paella.

Step 1: Mix the chicken stock, whie wine, bay leaf along with saffron, paprika. No need to heat the liquid to boiling. You may cook the clam at this stage. Take out the clam and set them aside for later.

Step 2: Heat the pan to brown the chicken drumstick which I've marinated overnight. No need to cook through the chicken coz they will join the rice shortly.

Step 3: Set the chicken aside. Use the same pan to stry fry the sofrito paste with the rice and sausage. Then add the stock with the chicken arranging in the way you like.

Step 4: Put the lid back on and simmer for 10-15 minutes.

Step 5: Add the squids. Simmer for another 5 minutes.
Step 6: Add the prawn and the yellow lemons. Simmer for 3 minutes.
Step 7: Add the clams which have been pre-cooked in the stock.
Step 8: Sprinkle chopped parsley over the paella.

Sofrito - the base for Paella

I plan to cook for my sis and her family tomorrow evening.
While making Paella, most people just sauté the vegetables and then add the rest (meat, seafood, wine, stock, rice, etc).
Me... don't mind going through all the trouble to make the paella base 'sofrito'.
The making of sofrito takes time! Say... half an hour, at least.
But it adds sophisticated flavor to paella dish.
Sofrito is a combination of aromatic ingredients diced and sautéed at low heat for 30-60 minutes to form a 'jam-like' paste.
Sofrito normally consists of garlic, onion, capsicum, tomato, thyme and olive oil.

Here is how I do it:
Step 1: dice the vegetables
Step 2: sauté the veggies to release their sweetness and flavor
Step 3: add herbs such as thyme, parsley, rosemary and etc
Step 4: simmer at low heat and check up on them every 5-10 minutes with gentle stir in case it gets burnt.
Step 5: fridge and it will be good for 3-5 days

I also marinate the chicken overnight (spices like garlic, paprika, saffron, tomato powder, olive oil)

Munches that goes well with DVD time

I admit that savory snack is my weakness!
I just can't say NO to potato chip, cracker, nachos, cookies, etc.
Not a huge fan for chick pea, actually
Sometimes my inner longing for middle-east treat is calling me
Moments like these, I made moroccan food like lamb tagine and chicken with preserved lemon.
There's only can of chick pea left in the pantry...
Okay... Let's make the chickpea paste with toco corn cracker.
On top, add a pinch of paprika and drizzle over good quality olive oil
My DVD viewing on Saturday afternoon had never been better!

My Weekend Tortilla Breakie

I should have used store-bought tortilla sheet.
Yesterday afternoon I made my own tortilla.
There must be something wrong with the shortening I used.
They didn't turn out quite well as I expected.
Anyway...it's all about the "fun part" not the "perfectness"
It still tasted great but I should get the dipping sauce done more properly next time.
Here you have my own mini chicken wrap!

Walnut sweet potato milkshake

I didn't sleep well last night
I can barely muster up all my strength
My hunger led me to the kitchen
Then I came out with the soup just like that.
1. Crack some fresh walnut
2. Sprinkle paprika and drizzle olive oil over the sweet potato
3. Roast the sweet potato for 10-15 minutes or until they are soft
4. Blend the sweet potato with cream, milk and the walnut
5. Add some honey to your liking
6. Turn the mixture back to the stove
7. Heat it and sieve out the lumps
8. Pour it unto your favorite bowl

Enjoy!!!

Red wine braised duck leg

It occurred to me one day that "why beef has always to be the center of the attention?" Why not a chance granted to duck? Why not give it a try with pork's knuckle?
There it is!
My different versions of bourguignon dance with all sorts of red meat!!!
For duck's leg, I rubbed it with quite a lot of smoky paprika for giving it a bit of kick.
Instead of bacon, I used prosciutto as the base fat. Its aged flavor added the depth.
A bottle of red wine at a fair price will do the rest.
Here we have a red wine braised duck's leg with the crispy-like skin.

Nachos with salsa and guacamole

It was a breezy afternoon.
A sudden longing for nachos surged.
At the next minute, I enjoyed attacking these fatty munchies!!!

Home-made ricotta with prawn ravioli

I strongly recommend that one should try home-made pasta!!!
It's fun. It's easy. It's fresh. It's healthy! It's just fulfilling.
Once in a while, I will spare one afternoon and roll up my sleeves. Get every gadget ready.
I made this prawn ravioli with spinach and ricotta long time ago.
I match this ravioli with red pepper creamy sauce.
My niece Mia just can't get enough of them!!!

Milanese Osso buco

In my opinion, Italian cuisine is just like a next-door sweetheart without any fancy makeup on while French cuisine is like a elegant lady with all sorts of luxurious stuff.
You definitely love to see that Italian girl on a daily basis but not the French lady. French lady only comes to you once in a long time!
Hahaha...
I make red wine beef stew quite often coz it is so popular among my friends and family.
A bottle of nice Italian red wine, a big chunk of veal shank and lots of veggies can bring you a satisfied stomach.

Spicy braised beef noodle soup

Funny part is that I don't eat beef!
I haven't intentionally had beef in my life except being tricked to have a sip by my evil-hearted roommate.
But I do admit the smell while cooking beef is kinda irresistible.
Spicy braised beef noodle soup is considered a must-learn dish for every single wife-would-be!!!

Japanese flower sushi

Thanks to Eslite bookstore, TLC Channel and my good old times back in Australia.
Because the nutrient I acquired from them, I get to appreciate exotic food and foreign cultures.
This dish is my own version of Japanese mixed sushi.
It's only prepared for special celebration such as graduation, great success in exam, good luck with new job, etc.
I prepared it for a picnic held earlier in March back in Tainan.
We had a great time and a big laugh!

Japanese pork stew with potato and carrot

I am SO NOT a rice person.
Yes! I say it out loud!
A piece of bread always lifts me up, not a bowl of rice.
Until last year, I don't lay one eye on dish that goes well with rice.
Why a sudden change?
I guess some Japanese movies on cooking ushered me to the temple of rice.
Pork stew with potato and carrot is indeed an iconic Japanese dish.
The crucial factor lies in the perfect meeting of nice soy sauce, mirin, sake and sugar.
It is really yummy!!