tag:blogger.com,1999:blog-53527999732479817442024-02-19T07:52:18.866-08:00I Just Love My Apron..When someone lives to eat, not eat to live..Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-5352799973247981744.post-48245931083934564832012-11-09T02:00:00.000-08:002012-11-09T02:00:12.017-08:00An Edible Mosaic - Middle Eastern Fare with Extraordinary Flair<span style="color: #666666; font-family: inherit;">
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</o:lock></v:path></v:stroke></span></span></v:shapetype></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="color: #666666; font-family: inherit;"> </span></o:p><span style="color: #666666; font-family: inherit;"></span></span></div>
<span style="color: #666666; font-family: inherit;"></span><br />
<span style="color: #666666; font-family: inherit;"><a name='more'></a></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: #666666; font-family: inherit;">I have a very special post for you today. My friend Faith Gorsky
from </span></span><a href="http://www.anediblemosaic.com/"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">An Edible
Mosaic</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: #666666; font-family: inherit;"> just had her first cookbook released: <i>An Edible Mosaic: Middle
Eastern Fare with Extraordinary Flair</i>. I’m excited to be participating in
her </span></span><a href="http://www.anediblemosaic.com/?p=10444"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">virtual
book launch party</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;"> and sharing a recipe from the book! Please be sure to check her blog tomorrow. She also has a $1200 worth of prizes awaiting for you!</span></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;"></span></span></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">Faith's recipes always wow me with her creativity, presentation, and of course combination of flavors. Her cookbook won't disappoint you. I can tell you that!</span></span></span><br />
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recipes, with a focus mainly on dishes from the Levant, but also a few recipes
from other areas of the Middle East. Faith has a pretty unique story…after
getting married Faith spent six months living in the Middle East, where she
fell in love with the culture and cuisine. Subsequently, she returned four more
times for visits, each time delving deeper into the cuisine and deepening her
passion for and appreciation of the region. Recipes in her book are authentic
Middle Eastern (taught to Faith mostly by her mother-in-law, Sahar), but <em><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">streamlined</span></em>
just a bit for the way we cook today, with unique ingredients demystified and
cooking techniques anyone can follow. If you didn’t grow up eating Middle
Eastern food, it can be a difficult art to master; Faith understands that, and
explains complicated dishes in an approachable, easy-to-follow way</span>.</span> The
book is available to order on </span></span><a href="http://www.amazon.com/An-Edible-Mosaic-Eastern-Extraordinary/dp/0804842760/ref=sr_1_1?ie=UTF8&qid=1333475299&sr=8-1"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">Amazon</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: #666666; font-family: inherit;"><span style="color: orange;"> </span>and
</span></span><a href="http://www.barnesandnoble.com/w/an-edible-mosaic-faith-gorsky/1110912770"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">Barnes
& Noble</span></span></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">!<o:p></o:p></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: #666666; font-family: inherit;">After you check out the recipe below, please head over to Faith’s
blog to check out her </span></span><a href="http://www.anediblemosaic.com/?p=10444"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">virtual
book launch party</span></span></a><span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> to</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> see the other bloggers who are participating. Also, as part of her
virtual book launch, Faith is hosting a giveaway of a fabulous set of prizes.
Be sure to head over and enter!<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"></span></span></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">The recipe from the book that I’m sharing with you today is for
Saffron Rice with Golden Raisins and Pine Nuts, along with a variation for
Mixed White and Yellow Rice. The recipe is actually vegan so you won’t have any
trouble incorporating it into a vegan or vegetarian meal, but it is just as
delicious served with chicken, beef, lamb, or seafood, and it would be really
fantastic with just about any curry dish. (In the cookbook, Faith recommends
pairing Shrimp in Aromatic Tomato Sauce with this rice dish.)<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAjQcQnS0eAlf6AT-_bluARnIk2Rjj48Bk4O6ApQ9T-NK87TJG9q2vBL1McL_-B1mkrr4AAKA6uuOB47tQiAOJj7gq0rT1_rPpq5JcpQ0mnCmmSJDe-k86XJMgcpz1ygAJSa2RolV/s1600/Saffron+Rice+with+Golden+Raisins+and+Pine+Nuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: inherit;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAjQcQnS0eAlf6AT-_bluARnIk2Rjj48Bk4O6ApQ9T-NK87TJG9q2vBL1McL_-B1mkrr4AAKA6uuOB47tQiAOJj7gq0rT1_rPpq5JcpQ0mnCmmSJDe-k86XJMgcpz1ygAJSa2RolV/s640/Saffron+Rice+with+Golden+Raisins+and+Pine+Nuts.JPG" width="640" /></span></a></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="color: #666666; font-family: inherit;"> </span></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Saffron Rice with Golden Raisins and Pine
Nuts, Pictured with Shrimp in Aromatic Tomato Sauce, another recipe from </span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">An Edible Mosaic: Middle Eastern Fare with
Extraordinary Flair<i>.<o:p></o:p></i></span></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="text-decoration: none;"><span style="font-family: inherit;"></span></span></o:p></span></u></b><br /></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">Saffron Rice with Golden Raisins and Pine Nuts</span></span></u></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">ROZ MLOW’WAN<o:p></o:p></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Recipe courtesy
of </span></span></span><a href="http://www.amazon.com/An-Edible-Mosaic-Eastern-Extraordinary/dp/0804842760/ref=sr_1_1?ie=UTF8&qid=1333475299&sr=8-1"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="color: orange; font-family: inherit;">An
Edible Mosaic:<span style="mso-spacerun: yes;"> </span>Middle Eastern Fare with
Extraordinary Flair</span></span></i></a><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;"> by Faith Gorsky (Tuttle Publishing;
Nov. 2012); reprinted with permission.<o:p></o:p></span></span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Serves</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> 4 to 6 <o:p></o:p></span></i></span></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Preparation Time:</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> 10 minutes <o:p></o:p></span></i></span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Cooking Time</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">: 20 minutes, plus 15 minutes to let the rice sit after cooking</span></i></span></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"></span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></span></span> </div>
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<strong><em><span style="color: orange; font-family: inherit;">Ingredients:</span></em></strong></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="color: #666666; font-family: inherit;"> </span></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1½ cups (325 g) basmati rice, rinsed <o:p></o:p></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">2 tablespoons olive oil <o:p></o:p></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">3 tablespoons pine nuts <o:p></o:p></span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1 onion, finely diced <o:p></o:p></span></span></span></div>
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</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">4 tablespoons sultanas (golden raisins) <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1¾ cups (425 ml) boiling water <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">¾ teaspoon salt <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">½ teaspoon saffron threads (or ½ teaspoon turmeric)</span></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></span></span> </div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p> </o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><em><strong><span style="color: orange; font-family: inherit;">Directions:</span></strong></em></o:p></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Soak the rice in tepid water for 10 minutes; drain. While the rice
is soaking, put half a kettle of water on to boil.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Add the oil to a medium, thick-bottomed lidded saucepan over medium
heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes,
stirring constantly. Transfer the pine nuts to a small bowl and set aside.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Add the onion to the saucepan you cooked the pine nuts in, and cook
until softened and just starting to brown, about 5 to 7 minutes, stirring
occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the
sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to
high, and bring it to a rolling boil.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Give the rice a stir, then cover the saucepan, turn the heat down
to very low, and cook until tender, about 10 minutes (do not open the lid
during this time). Turn the heat off and let the rice sit (covered) 15 minutes,
then fluff with a fork.<o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Transfer to a serving dish and sprinkle the toasted pine nuts on
top; serve.</span></span></span><br />
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></span></span> </div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p> </o:p></span></i><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><u><span style="color: orange;">OPTIONAL</span></u></span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> Add
two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon
stick at the same time that you add the rice. <o:p></o:p></span></span></span></div>
<span style="color: #666666; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="color: #666666; font-family: inherit;"> </span></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVNOqWq63fI2j12JpooGroa0OkqpTRNXdumDTGkoVpBTmYboC37bOG79a-FClI6qRntlyXoaI_AJ24A6x1nzSi9xkdinOeAo995B322LeQNfaGINUMGr2jPpVm9KKOiu59ROFOoNy/s1600/Mixed+White+and+Yellow+Rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #666666; font-family: inherit;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVNOqWq63fI2j12JpooGroa0OkqpTRNXdumDTGkoVpBTmYboC37bOG79a-FClI6qRntlyXoaI_AJ24A6x1nzSi9xkdinOeAo995B322LeQNfaGINUMGr2jPpVm9KKOiu59ROFOoNy/s640/Mixed+White+and+Yellow+Rice.JPG" width="640" /></span></a></div>
<span style="color: #666666; font-family: inherit;">
</span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: center;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">Mixed White and Yellow Rice<o:p></o:p></span></span></span></i></div>
<span style="color: #666666; font-family: inherit;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="color: #666666; font-family: inherit;"> </span></o:p></span></i></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: inherit;"><span style="color: #666666;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">VARIATION
</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: orange;">Mixed White and Yellow Rice<o:p></o:p></span></span></span></u></b></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p> </o:p></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Serves</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> 4 to 6<o:p></o:p></span></i></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Preparation Time:</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> 10 minutes <o:p></o:p></span></i></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Cooking Time:</span><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"> 20 minutes, plus 15 minutes to let the rice sit after cooking</span></i></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: inherit;"><span style="color: #666666;"><i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"></span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></span></span> </div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="font-family: inherit;"><span style="color: #666666;"> </span><span style="color: orange;"><strong><em>Ingredients:</em></strong></span></span></o:p></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1½ cups (325 g) uncooked basmati rice, rinsed <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">2 tablespoons oil <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1 onion, finely diced <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1 bay leaf <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">2 whole cloves <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">2 pods cardamom, cracked open <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">2 whole peppercorns <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">¾ teaspoon salt <o:p></o:p></span></span></span></div>
<div style="text-align: justify;">
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</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1¾ cups (425 ml) boiling water <o:p></o:p></span></span></span></div>
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</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none; text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;">1-2 pinches saffron threads or ½ teaspoon turmeric dissolved in 1
tablespoon hot water</span></span></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-font-weight: bold; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="font-family: inherit;"><span style="color: #666666;"><o:p></o:p></span></span></span> </div>
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</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><o:p><span style="font-family: inherit;"><span style="color: #666666;"> </span><span style="color: orange;"><strong><em>Directions:</em></strong></span></span></o:p></span></div>
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</span></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Soak the rice in tepid water for 10 minutes; drain. While the rice
is soaking, put half a kettle of water on to boil.<o:p></o:p></span></span></span></div>
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<span style="color: #666666; font-family: inherit;">
</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Add the oil to a medium, thick-bottomed lidded saucepan, cover and
place over moderately high heat. Once hot, add the onion and cook until
softened, about 5 minutes, stirring occasionally. <o:p></o:p></span></span></span></div>
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</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Add the rice, bay leaf, cloves, cardamom pods, peppercorns, and
salt, and cook until fragrant, about 2 minutes, stirring frequently. Add the
boiling water to the rice, turn heat up to high, and bring it to a rolling
boil. Give it a stir, cover the pot, turn heat down to very low, and cook 10
minutes (don’t open the lid during this time). <o:p></o:p></span></span></span></div>
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</span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">After the rice is cooked, let the pot sit with the lid on for 15
minutes, then fluff the rice with a fork. Transfer 1/3 of the rice to a separate
bowl.<o:p></o:p></span></span></span></div>
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</span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0pt 0.5in; mso-add-space: auto; mso-layout-grid-align: none; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -0.25in;">
<span style="font-family: inherit;"><span style="color: #666666;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ascii-theme-font: major-bidi; mso-bidi-theme-font: major-bidi; mso-hansi-theme-font: major-bidi;">Stir the saffron or turmeric-colored water into 1/3 of the rice
(the rice will turn yellow). Mix together the yellow rice and white rice;
serve.</span></span></span><br />
<span style="color: #666666;"></span><br />
<span style="color: #666666;"></span><br />
<span style="color: #666666;">I kid you not the provided recipes above are bomb!</span></div>
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</span>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com76tag:blogger.com,1999:blog-5352799973247981744.post-80849626120691875282012-07-26T14:38:00.002-07:002012-07-26T14:38:56.434-07:00Apple Fritter, Greek Yogurt Ice Cream, and Caramel Sauce<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A5qp3zyNXu4llNjrR6LX5D9qiF8RX1i7WHJQyAXRZ9MGQeNGfNecKg8JuRvnundCITXmukkHSPt8wLqGdwhxl-PQCW9u6HpgEQCtWL0aveq2sUCfw8kgZZXjaUhG5Oyj_sG2ig2x/s1600/DSC_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9A5qp3zyNXu4llNjrR6LX5D9qiF8RX1i7WHJQyAXRZ9MGQeNGfNecKg8JuRvnundCITXmukkHSPt8wLqGdwhxl-PQCW9u6HpgEQCtWL0aveq2sUCfw8kgZZXjaUhG5Oyj_sG2ig2x/s640/DSC_0712.JPG" width="640" /></a></div>
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Yep. It's 5 star challenge again. This month theme is Greek Meze! <a href="http://www.fivestarfoodie.com/" target="_blank">Natasha</a> and <a href="http://www.lazarocooks.blogspot.com/" target="_blank">Lazaro</a> decided this month we wouldn't do the same dish but each presented different dish in a Greek Meze theme so we had a variety and food for the eyes. You can see from hummus to Keftedakia at the round-up on Friday on Natasha's and Lazaro's blog. </div>
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<img src="http://5starfoodie.com/images/makeover0712.jpg" width="200" /></div>
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hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></div>
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Greek cuisine and I are like strangers. We've "met" but haven't had deep friendship. I'm eager to get to know the Greek better from the round-up!</div>
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<br />
For me, I decided to have my take on fritters but in a sweet way. I first wasn't sure if it was Greek until Natasha mentioned it. I admitted that I googled if apple fritters were Greek haha. I hope my research is correct! I wanted to do apple because I've developed my fond toward apples these days and they are in season. I also made Greek yogurt ice cream with my newly ice cream maker! Whoohoo! Oh yes, a little caramel sauce goes on there to tie it up. A combination of cispy puffy fritters, smooth ice cream, and caramel sauce go really well together in one bite. These fritters are so easy and you easily change to your favorite ingredient as you wish. </div>
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I'm opt for Granny Smith type due to its tartness. You can use any type of apples you like really.</div>
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<b><span class="Apple-style-span" style="color: orange;">Apple Fritter, Greek Yogurt Ice Cream, and Caramel Sauce</span></b><br />
<br />
<i><span class="Apple-style-span" style="color: orange;">Ingredients for fritters:</span></i><br />
1 Granny Smith apples, peeled, cored, and diced<br />
1 cup AP flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/2 tsp vanilla extract<br />
1 TBS butter, melted<br />
1 egg, beaten<br />
1/2 cup milk or more if needed<br />
<br />
Oil for frying<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pK6WRT9esEo/UBDSB2JKbOI/AAAAAAAAHvs/_jsS1qNKIKM/s1600/DSC_0709.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-pK6WRT9esEo/UBDSB2JKbOI/AAAAAAAAHvs/_jsS1qNKIKM/s400/DSC_0709.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fritter mixture</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: orange;"><i>Directions:</i></span><br />
<ul>
<li>Mix flour, baking powder, salt, cinnamon, and nutmeg in a bowl.</li>
<li>Mix wet ingredients --egg, vanilla, butter, and milk.</li>
<li>Slowly add the wet mixture into a dry mixture and mix until combined. If it's too thick, you can more milk. Then, add the chopped apple. The consistency should be of a light cake mixture.</li>
<li>Heat up oil in a medium pot. When the oil is ready, use an ice cream scoop to scoop the dough into a hot oil. Don't over crowd them. Flip if needed. When the dough balls are golden brown, place them on a paper towel. Set aside.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHpce0wbgR6QVZZhTpgXNFFg2pPG4BqURXj2OgSKoElEE7ufVfeUgDZi5_pMl9bkxDzuMdSuafwHFjXoCMplcl7GHqJE1Q1S8JbnszRRM6Ej5MH3rnMv_7SVoJOG-civdkFOQv4cb/s1600/DSC_0711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHpce0wbgR6QVZZhTpgXNFFg2pPG4BqURXj2OgSKoElEE7ufVfeUgDZi5_pMl9bkxDzuMdSuafwHFjXoCMplcl7GHqJE1Q1S8JbnszRRM6Ej5MH3rnMv_7SVoJOG-civdkFOQv4cb/s400/DSC_0711.JPG" width="400" /></a></div>
<span class="Apple-style-span" style="color: orange;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: orange;"><i>Ingredients for Ice cream:</i></span><br />
8 oz. Mascarpone cheese<br />
1.5 cups Greek yogurt<br />
1/2 heavy cream<br />
1/2-2/3 cup of fined sugar<br />
<br />
<span class="Apple-style-span" style="color: orange;"><i>Directions:</i></span><br />
<ul>
<li>Mix everything together until it's smooth. Put the mixture in an ice cream maker and follow its instruction.</li>
</ul>
<span class="Apple-style-span" style="color: orange;"><i><br /></i></span><br />
<span class="Apple-style-span" style="color: orange;"><i>Ingredients for caramel sauce:</i></span><br />
3/4 cup sugar<br />
1/2 tsp salt<br />
1/4 cup water<br />
1 Tbs light corn syrup<br />
1/3 cup heavy cream<br />
3 Tbs butter, cubed<br />
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<span class="Apple-style-span" style="color: orange;"><i>Directions:</i></span><br />
<br />
<ul>
<li>Mix sugar, water, salt, and corn syrup in a pot over medium low heat. Cook until the sugar mixture turns a light amber color (about 15 mins). Be careful not to burn it! Otherwise you will get a burnt and bitter flavor. </li>
<li>Once it turns amber color, remove from stove. Add cream and butter. Whisk to emulsify.</li>
</ul>
<div>
<span class="Apple-style-span" style="color: orange;"><i><br /></i></span></div>
<div>
<span class="Apple-style-span" style="color: orange;"><i>Serving:</i></span></div>
<div>
<ul>
<li>Serve fritters and ice cream, and drizzle with caramel sauce.</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIitU-NUfU4g_o9yGAnrw6lWA3vKm0Wzn6xx_xXhEvT561f_uSvTgu_WE_OjPcYAEzBd5INJRQ1-XZ71M3CzRSlVtN0ZIVscw8Ar6dMH5-enH2it62Psi0sCIV9n8XhZVE90_UZXHs/s1600/DSC_0722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIitU-NUfU4g_o9yGAnrw6lWA3vKm0Wzn6xx_xXhEvT561f_uSvTgu_WE_OjPcYAEzBd5INJRQ1-XZ71M3CzRSlVtN0ZIVscw8Ar6dMH5-enH2it62Psi0sCIV9n8XhZVE90_UZXHs/s400/DSC_0722.JPG" width="400" /></a></div>
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<br />Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com20tag:blogger.com,1999:blog-5352799973247981744.post-7150774988556436282012-07-10T13:52:00.003-07:002012-07-10T13:52:56.562-07:00Yum Woon Sen with Pork Loaf (Thai Spicy Salad)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFa72eh6bSbUaun_6jiDeJgSvBK4oFEYkREQRNMo__nB35UYYq0WryvWsa7ejVShVoccVEeNaEuZu9lRFmZbhw6OF82l-kZQmDJHXpkXL3co5F4Ts0oyC_kv9zWAEuBId0OQfBOZmr/s1600/DSC_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFa72eh6bSbUaun_6jiDeJgSvBK4oFEYkREQRNMo__nB35UYYq0WryvWsa7ejVShVoccVEeNaEuZu9lRFmZbhw6OF82l-kZQmDJHXpkXL3co5F4Ts0oyC_kv9zWAEuBId0OQfBOZmr/s640/DSC_0705.JPG" width="470" /></a></div>
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<a name='more'></a>Summer is finally here in Seattle. We have such a nice and warm weather since past weekend. You know it's something that will make Satellites happy including me. I enjoy it very much that I get sun burn. Let me tell you; it's worth it. I'm crossing my fingers for this weather to stay on for a little while. Dear Sun God, please don't go any where just yet!<br />
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<br />This past weekend, my friends and I got together for a BBQ to celebrate a nice weather. It's kinda lame that we have to do that here . hahaha. Since it was like 80s degrees, a cool light salad would be a perfect side dish. This dish in Thai called Yum Wood Sen (Bean thread Salad). Yum (ยำ) means an action of mixing ingredients. This always accompanied by seasoned liquid that Thais called Nam Yum (น้ำยำ). Bean thread is commonly used in Thai salad. I think that's because it's light, easy to cook, and fulfilling. You can add anything from seafood to meat in the salad.</div>
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<br />I went with cooked pork loaf (หมูยอ) and fish balls. For vegetables, anything can go in there seriously. The common ones would be red onion, tomato, and cilantro. Some also add roasted peanuts. This time I used what I had on hands. The color might not be colorful but the flavor is there.</div>
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<br />We start with bean thread. It needs to be soaked in water for about an hour to soften it. Then, you randomly cut it to make it shorter (about 5" long) for easy eating. It doesn't have to be all the same length. In a mean time, we will make seasoned liquid (Nam Yum). It should have sour taste, followed by salty, and sweet combination. The secret ingredient for the liquid is pickled garlic liquid or brine liquid (น้ำกระเทียมดอง). It comes in a jar with garlic but we will use only the liquid. It will make your "Yum" taste better!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsXvDps6VeGu2hwIIm4XDJXwEeh0lxF2wpBKVyG9mQF6A-wXLKD0h4v-2MAcj0Llhm-PiqsShTsDehY3bcQ9tEzRZkqJ0hvHmGp2me8bwsZ8dUWCB_mxMmGULjTH9sHhtvHU8PrIn/s1600/DSC_0698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsXvDps6VeGu2hwIIm4XDJXwEeh0lxF2wpBKVyG9mQF6A-wXLKD0h4v-2MAcj0Llhm-PiqsShTsDehY3bcQ9tEzRZkqJ0hvHmGp2me8bwsZ8dUWCB_mxMmGULjTH9sHhtvHU8PrIn/s400/DSC_0698.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pickled garlic in Brine. We will use only brine.</td></tr>
</tbody></table>
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When you have everything ready, you just have to mix it up. Make sure the sauce mixed in all the ingredients. Valla. You have a Thai Yum. Best is to mix it right before serving otherwise noodles will absorb all the liquid.</div>
<br /><strong><span style="color: orange;">Yum Woon Sen with Pork Loaf and Fish Balls (Thai Spicy Salad)</span></strong><br />
<br /><span style="color: orange;">Ingredients:</span><br />
2 bundles dried bean thread; soaked in water<br />
1/2 red onion, thinly sliced<br />
Cooked pork loaf, sliced, or any kind of meat you like<br />
Cooked fish balls, sliced<br />
2 Tbs chopped cilantro<br />
2 Tbs roasted peanuts (optional)<br />
Chopped tomato (optional)<br />
<br /><span style="color: orange;">Seasoned liquid (Nam Yum) ingredients:</span><br />
2 Tbs raw sugar or regular sugar<br />
3 Tbs chicken stock or liquid from cooking noodles and meat<br />
3 Tbs fish sauce<br />
4 limes, juiced, or more<br />
2 Tbs pickled garlic liquid<br />
Finely chopped Thai chilies. I put 4 chilies. Please adjust it based on your spicy tolerance.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xXCP2xCvsko/T_kkk4zEhyI/AAAAAAAAHuQ/bqSNN-Nc980/s1600/DSC_0697.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-xXCP2xCvsko/T_kkk4zEhyI/AAAAAAAAHuQ/bqSNN-Nc980/s400/DSC_0697.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nam Yum</td></tr>
</tbody></table>
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>To make Nam Yum, mix chicken stock and sugar until sugar dissolves. You can heat up stock a bit so that sugar can dissolve faster.</li>
<li>Mix in fish sauce, lime juice, pickled garlic brine, and chilies. Adjust the taste. It should have sour flavor followed by salty and sweet combination.</li>
<li>In a pot, bring water to boil. Cook any meat if needed and bean thread. The bean thread won't take long. It will be cooked in a minute. Remove noodles in a bowl. Set aside until it starts to cool.</li>
<li>Pour Nam Yum over the noodles. Mix well. This will prevent noodles from being sticky together. Add the rest of the components: meat, red onion, tomato (if using), chopped peanuts (if using). Mix well or Yum well.</li>
<li>Serve cold.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6N1P3Q5EsPvdIpJQo_k0JxADAoeDmSYVEXtAr6pWR3IfD_d_OMBkgkmIBUQ2KKWMy-YCwAhTrslfkWVXBmNAWFFOncfOOtz6eww8IngOABYGdHu_G2niDkRI0b6KLfyd9MKaCtzAz/s1600/DSC_0701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6N1P3Q5EsPvdIpJQo_k0JxADAoeDmSYVEXtAr6pWR3IfD_d_OMBkgkmIBUQ2KKWMy-YCwAhTrslfkWVXBmNAWFFOncfOOtz6eww8IngOABYGdHu_G2niDkRI0b6KLfyd9MKaCtzAz/s400/DSC_0701.JPG" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-bc3gQL6HNc0/T_kknzNjd8I/AAAAAAAAHvU/4kmSMrtZqi4/s1600/DSC_0705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-bc3gQL6HNc0/T_kknzNjd8I/AAAAAAAAHvU/4kmSMrtZqi4/s400/DSC_0705.JPG" width="293" /></a></div>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com7tag:blogger.com,1999:blog-5352799973247981744.post-77658477041124409792012-06-27T11:57:00.001-07:002012-07-10T10:20:22.877-07:00Edamame Basil Soup<div class="separator" style="clear: both; text-align: center;">
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It's that time of month again with 5 star makeover hosted by <a href="http://www.fivestarfoodie.com/" target="_blank">Natasha</a> and <a href="http://www.lazarocooks.blogspot.com/" target="_blank">Lazaro</a>. Last month, they had a virtual restaurant war that I missed participating due to travelling. If you haven't checked it out, you should! The cooking group provided scrumptious menu and mouth watering food.<br />
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<a href="http://5starfoodie.com/images/makeover0612.jpg" imageanchor="1"><img border="0" height="198" src="http://5starfoodie.com/images/makeover0612.jpg" width="320" /></a></div>
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<span style="font-size: x-small;">hosted by </span><a href="http://fivestarfoodie.com/"><span style="font-size: x-small;">5 Star Foodie</span></a><span style="font-size: x-small;"> & </span><a href="http://lazarocooks.blogspot.com/"><span style="font-size: x-small;">Lazaro Cooks!</span></a></div>
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This month, the theme is "Chilled Soup". You could make your favorite soup and add your own spin on it. So, the soup I made can be eaten warm or cold depending on your mood or preference of the day. I used edamame (soy beans), yokon gold potato, basil, mint, and greek yogurt. I decided to add curry powder. It adds a complexity of flavor to the soup and Asian flair! It's very simple, full with nutrition, yet delicious!</div>
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Edamame is full with protein, high in fiber, a source of essential omega 3 fat, and rich in calcium, iron, zinc, and vitamin B. So, it's one of the super foods recommending eating.</div>
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I like to put yokon gold potato in this kinda soup. It adds sweetness, starcyness, and thickness to the soup. Basil and mint add a fresh flavor to it. You can add any seafood or seasoned meat to the soup as "topping". This time I like to go for a simplicity. Chilled soup woule be best in warm weather but unfortunately the town I live in, Seattle, is still cold, cloudy, and rainny. Boo. I'm not really a big fan of chilled soup. In fact, I never intend to make chilled soup. I do make warm soup and put leftover in a fridge then it's chilled and I sometimes get lazy and eat it cold. Ha. </div>
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In Asian culture, we don't eat cold soup eventhough the weather is piping hot. One of the reasons is that warm food helps your blood circulation works better especially for women. Until I come to the US and experience gapazcho-- a popular cold soup. Sipping...hmm..sipping one more time..hmmm. It's not bad! I could work with this. Please look out for a beuatiful delicious cold soup round-up on Friday from <a href="http://www.fivestarfoodie.com/" target="_blank">Natasha</a>'s blog and <a href="http://www.lazarocooks.blogspot.com/" target="_blank">Lazaro's</a> blog. You will be surprised how many variation chilled soup can be!</div>
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<strong><span style="color: orange;">Edamame Basil Soup</span></strong><br />
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<em><span style="color: orange;">Ingredients:</span></em><br />
1 medium yukon gold potato, peeled, diced or quartered<br />
1 full cup frozen edamame<br />
1/2 sweet onion, diced<br />
Chicken or vegetable stock for a vegetarian version<br />
Salt and pepper<br />
1 tsp curry powder<br />
1 tsp smoked paprika<br />
pinch of cayanne pepper<br />
3 Tbs chopped basil<br />
2 Tbs chopped mint<br />
1/4 cup greek yogurt<br />
Walnut oil for drizzling (optional)<br />
2 Tbs butter<br />
1 Tbs oilve oil<br />
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<em><span style="color: orange;">Directions:</span></em><br />
<ul>
<li>Heat up medium sauce pan with olive oil and butter. When it's hot, add onion. Cook until translucent. Add potato. Season with salt and pepper. Cook for about 10 mins.</li>
<li>Add edamame. Season with curry powder, smoked paprika, and cayanne pepper. Cook until it's getting soft. </li>
<li>Add stock just to cover vegetable in the pot. When it evaporates, keep adding stock until it's cover vegetable. Bring to boil. Then simmer until potato is cooked through. Adjust seasoning.</li>
<li>Let's stand until it's not too cold to put in a blender.</li>
<li>Put in a blender. Add mint, basil, yogurt. Puree until it's smooth and liquidfy. Adjust flavor. If you need to add more basil, mint, or yogurt, please do so.</li>
<li>You can eat it warm at this point or put it in a fridge to chill it, and eat it.</li>
<li>I serve with crackers or toasted baguette.</li>
</ul>
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<br />Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com50tag:blogger.com,1999:blog-5352799973247981744.post-65498085032943002602012-04-11T15:26:00.000-07:002012-04-11T15:29:06.830-07:00Caramelized Onion Bacon Quiche<div style="text-align: justify;">
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<a name='more'></a>My buddy gave me a 4-hour French cooking class for my birthday a while back. I went in and got excited what we would be making - something wine and stew. Disappointed. The instructor went for quiche --a classic French dish after all. Yeah, I was a little disappointed by the dish but it wasn't too bad, tho, because I had never made quiche. Yeah. How lame. I know.</div>
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Quiche (<small>pronouced keesh)</small> is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat, and vegetables.</div>
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I got the recipe from the instructor but I really thought the crust was a little salty. I reduced the salt amount to suite my preference. The dough was buttery and flaky. I decided to re-visit this quiche for my mother in-law birthday brunch. You basically can add any "topping" for the quiche and I decided to go with bacon and caramelized onion, a salty-sweet combination. I also used a mix of mozzarella and white cheddar (nothing too crazy for the in-laws hehe) If you add vegetable, it should be cooked prior to adding it in your quiche to prevent runny filling. </div>
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Making quiche is less complicated than I thought. It's just time-consuming. You have to let the dough rest because it will rechill the butter and make the dough elastic, bake the dough, make filling, and bake it again. However, the outcome is worth making. It came out beautifully and you could make it ahead of time! I served this quiche with pea soup and my sister in-law's cinnamon buns. We were full and happy.</div>
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I made quiche cupcakes from the leftover dough. I loved it. It's adorable and very convenient to have it as a breakfast. So far, I've enjoyed this recipe and will probably make several variations.</div>
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<strong><span style="color: orange;">Caramelized Onion Bacon Quiche</span></strong><br />
<em>Courtesy recipe of Edge of Seattle cooking class</em><br />
<span style="color: orange;">Yield:</span> 1-9" quiche, or 8" quiche with some leftover for cupcake quiche<br />
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<span style="color: orange;">Quiche dough:</span><br />
2 cups AP flour<br />
1/2 tsp kosher salt (original recipe is 1 tsp)<br />
8 oz. unsalted butter, chilled, cubed<br />
1/4 cup ice cold water<br />
Olive oil as needed<br />
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>Mix flour and salt in a food processor with a dough blade. Add butter small handful at a time. When incorporated, add remaining flour and mist just until incorporated.</li>
<li>Add water and mix until incorporated. Check to make sure there are no pockets of butter visible in the dough.</li>
<li>Pat into a round shape, wrap tightly in plastic wrap and rest in the fridge for one hour or up to a day. You can wrap and freeze the dough for future use.</li>
<li>Pre heat oven to 375 F.</li>
<li>After dough has been resting, roll it out on a lightly flour surface to about 1/4 inch thick. Lightly oil the inside quiche pan. </li>
<li>Using a rolling pin to help roll the dough and place on the pan. Allow the dough to hang over the sides to prevent it from shrinking back inside the shell. Use a sharp knife trim accessed dough and seal any cracks with cut dough.</li>
<li>Place parchment paper on top of the dough and add pie weights or beans on it. Bake for about 30-40 mins until lightly browned but the bottm is light in color.</li>
<li>Remove pie weights and parchment paper. If there are any cracks, seal with more dough. Make sure there's no crack! otherwise the batter will leak.</li>
<li>Return shell to oven for another 15 mins until bottom is golden brown. Remove and allow to cool.</li>
</ul>
<span style="color: orange;">Quiche batter:</span><br />
1 cup whole milk<br />
1 cup heavy cream<br />
3 whole eggs<br />
1 tsp kosher salt (original recipe is 1.5 tsp). I reduced it because I added bacon.<br />
White pepper to taste<br />
Freshly grated nutmeg to taste<br />
Cayenne pepper (optional)<br />
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<span style="color: orange;">Toppings:</span><br />
Cooked bacon, cut into small pieces<br />
Cameralized onion<br />
Grated white cheddar and mozzarella<br />
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>Reduce oven to 325 F.</li>
<li>Combine milk and cream in a saucepot. Heating milk to just below its boiling point. </li>
<li>Whip eggs and seasonings in another bowl until very well combined. Temper eggs with hot milk mixture and combine all ingredients. </li>
<li>Whisk the mixture until light and frothy.</li>
<li>Place baked quiche shell on a baking sheet for easy transfer to the oven. Pour half of batter into quiche shell. Sprinkle in any toppings. Pour on remaining quiche batter until almost full. Don't pour too full because you will have to move the quiche to the oven.</li>
<li>Transfer to the oven. Bake for about 15 mins or until it's done. It wil jiggles uniformly.</li>
</ul>
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This month Five Star Cooking Group's Challenge is Junk Food. Na ah, we don't recreate junk food but incorporate it in our gourmet food. It sounds simple at first but as the time goes by it doesn't sound easy after all. Why? Because there are too many junk food to choose from! <br />
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<span class="Apple-style-span" style="font-size: x-small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span></div>
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I ended up going with Asian flair as normal and went with instant noodles for my junk food. "Mama" brand is the most popular brand for instant noodle in Thailand. I remember growing up having this noodle every now and then - cooked or raw. Late night dinner or afternoon snack; you can't beat instant noodle. The best part is to eat it raw and mix with its seasoning powder and oil. Crush. Mix. Shake. Eat. Yum. It's so bad for you, tho. . As referring to its name, it's cooked instantly and anything tastes good when you're hungry haha. I sometimes crave for it. I know. You gotta spoil yourself sometimes.</div>
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Fun fact: I used to work for this instant noodle company when I lived in Thailand. I heard they were sold out during Thailand flood last year because people stocked up dry food!<br />
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I made roasted cauliflower soup with scallop and shrimp. It's really simple and can have variations to suite your taste buds. I couldn't resist myself to throw in garlic in a roasting pan for a garlicy flavor. In an instant noodle package, it contains raw noodles, seasoning powder, chili powder, and seasoned oil for soup base packed in an individual small package. I used all of the ingredients contained in the package.</div>
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I added oil soup base in cauliflower soup and used the seasoning powder on shrimp and scallop. Snugged in raw noodles beneath the soup and sprinkle some on top for texture. Shrimp and Scallop taste surprisingly great. The seasoning powder is a bomb. </div>
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<strong><span style="color: orange;">Roasted Cauliflower Soup with Shrimp and Scallop and Instant Noodle</span></strong><br />
Yield: 4<br />
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<span style="color: orange;">Ingredients:</span><br />
1 head cauliflower, cut into florets<br />
1/2 leek, thinly sliced<br />
1/2 yellow onion, diced<br />
2 cloves garlic, peeled. Keep whole.<br />
2 Tbs butter<br />
2 Tbs olive oil<br />
1/4 cup sake<br />
pinch of cayenne pepper and nutmeg<br />
Salt and white pepper<br />
1/2 QT chicken stock or more, or any stock you have on hands<br />
Heavy cream<br />
1 Tbs chopped cilantro<br />
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>Pre-heat oven to 450 F.</li>
<li>Season cauliflower and garlic with salt, pepper, and 1 Tbs olive oil. Roast in the oven for about 30 mins or until tender.</li>
<li>Heat a big pot over high heat. Add butter and the remaining olive oil. Add leek and onion. Cook until it's translucent.</li>
<li>Add sake. Cook until it evaporates.</li>
<li>Add cauliflower and chicken stock. Bring it to boil. Add cayenne pepper and cilantro. Turn off the heat. Pour it into a blender. Blend it until smooth. Lighten the soup with cream and stock to your preference. If you like it chucky, you can pulse it.</li>
</ul>
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<span style="color: orange;"><em>Shrimp and Scallop Ingredients:</em></span><br />
1/2 lb 16/20 count shrimp, peeled, deveined.<br />
1/2 lb sea scallop, clean and pat dry.<br />
"Mama" instant noodle seasoning powder<br />
Olive oil<br />
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>Season shrimp and scallop with the seasoning powder.</li>
<li>Heat up pan over medium high heat. Add oil. Wait until the pan is hot. Place shrimp and scallop. You should hear a sizzling sound. Cook for a min. Flip shrimp and scallop. Turn off heat. The heat will continue cooking seafood. Don't overcook it otherwise it will become rubbery.</li>
</ul>
<span style="color: orange;">Serving:</span><br />
<ul>
<li>Crumble raw instant noodle and place some at the bottom of your serving bowl.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add soup. Sprinkle with crumbled noodle. Place shrimp or scallop on top. Drizzle with garlic olive oil or chili olive oil (optional).</li>
</ul>
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<iframe allowtransparency="allowtransparency" frameborder="0" scrolling="no" src="http://www.facebook.com/plugins/like.php?href=http%3A%2F%2Fwww.facebook.com%2Fhome.php%3F%23%21%2Fpages%2FI-Just-Love-My-Apron%2F132039610152515%3Fv%3Dwall%26ref%3Dts&layout=standard&show_faces=false&width=450&action=like&colorscheme=light&height=35" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 35px; overflow: hidden; width: 450px;"></iframe><a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com17tag:blogger.com,1999:blog-5352799973247981744.post-4052921674667608832012-03-22T11:12:00.001-07:002012-03-22T11:12:20.269-07:00A Chef Coat by Happy Chef Uniform - Review<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-VUbcW3FCbWs/T2qv7jakq-I/AAAAAAAAG0Q/nA1ozwU7twQ/s1600/DSC_0418.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://3.bp.blogspot.com/-VUbcW3FCbWs/T2qv7jakq-I/AAAAAAAAG0Q/nA1ozwU7twQ/s640/DSC_0418.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Am I hot? :-) Me wearing a chef coat in my new kitchen!</td></tr>
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<a name='more'></a><a href="http://www.happychefuniforms.com/">Happy Chef Uniforms</a> is kind enough to offer me anything on their catalog. They offer a wide range of culinary products from <a href="http://www.happychefuniforms.com/800-347-0288/order.cfm?ProductID=3320&Ref=Category">a travel-size chef knife set</a> to <a href="http://www.happychefuniforms.com/800-347-0288/order.cfm?ProductID=1670&Ref=Category">kid's chef coat</a>. Oh hey, they have a <a href="http://www.happychefuniforms.com/800-347-0288/order.cfm?ProductID=1650&Ref=Also">chef hat</a> for kiddo too! They are a New Jersey based company specializing in chef coats, pants, hats, and accessories like kitchen knives. I had an opportunity to pick anything on the list. What do you think I would pick? An apron? Ha. That was my first thought too because I just love an apron! After thinking twice, I'm going with different option. I've been wanting to have a <a href="http://www.happychefuniforms.com/800-347-0288/order.cfm?ProductID=4100&Ref=Category">chef coat</a>. It's like my secret wish.<br />
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Now my wish is granted. I'm planing to wear it when I cater at events. Yes, I do catering on the side, so if you are in greater Seattle area and need gourmet food for you party, please let me know! :-)</div>
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When the package arrived, I was worried that it might be too big. I ordered an extra small size. You know, sometimes extra small isn't really "extra small". It turns out that the coat fits me perfectly! I'm happy about that. It's not easy for me to find clothes that fit me perfectly. The material I believe is made from cotton. It's very soft. I thought it was going to be crisp and hard fabric but it wasn't. It's comfortable to wear. I also like the lower side pockets and sleeve pocket. They will become handy when you cook outside of your own kitchen. On the back, there's a tab you can adjust the tightness for more feminine look!</div>
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<a href="http://2.bp.blogspot.com/-KlyZZhkPrDQ/T2qv_BMN3vI/AAAAAAAAG0Y/AzDkrteGN0U/s1600/109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-KlyZZhkPrDQ/T2qv_BMN3vI/AAAAAAAAG0Y/AzDkrteGN0U/s640/109.jpg" width="640" /></a>The only think I don't like about is the front cloth knot buttons. Although they are called "Executive Cloth Knot buttons", I feel it's a burden to button these knots one by one. It is not that easy to button it at least for me.</div>
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Overall I love it! It's my first chef coat ever. Thank you <a href="http://www.happychefuniforms.com/">Happy Chef Uniform</a>!</div>
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I won't leave the post without food related photos! I hosted a birthday brunch for the in-laws at our new place this past weekend, and this is the table setting I had. I served quinch, salad, pea soup, and butternut squash puree. Of course, I wouldn't miss provide OJ and coffee! They enjoyed the food and I enjoyed cooking for them.</div>
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<tr><td class="tr-caption" style="text-align: center;">Bacon, camerlized onion quinch. Recipe is coming soon.</td></tr>
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<iframe allowtransparency="allowtransparency" frameborder="0" scrolling="no" src="http://www.facebook.com/plugins/like.php?href=http%3A%2F%2Fwww.facebook.com%2Fhome.php%3F%23%21%2Fpages%2FI-Just-Love-My-Apron%2F132039610152515%3Fv%3Dwall%26ref%3Dts&layout=standard&show_faces=false&width=450&action=like&colorscheme=light&height=35" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 35px; overflow: hidden; width: 450px;"></iframe><a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com29tag:blogger.com,1999:blog-5352799973247981744.post-56763571556814234882012-03-11T10:21:00.000-07:002012-03-11T10:29:12.875-07:00Panko Fried Cod, Lime Red Curry served on herbed Basmati Rice and sake spinach<div style="text-align: justify;">
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Yee hao! I'm still alive!</div>
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"Life is tough" is my friend's favorite phrase. It puts a smile on my face every time thinking of it. Life is indeed tough but it has its beauty. We've been super busy with houses - house inspection, moving, getting the old house ready for rent, and the list goes on and on. As of today, it marks day 6 that we stay in our new house. I haven't even talked about tax season and our Thailand upcoming trip! Yeah, life is tough. Tee hee.</div>
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Packing/unpacking isn't fun. We have so much crap. I shouldn't come to a surprise to see how much we accumulate "stuff". Anyone wants to help me unpack?</div>
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Now to the food, curry is probably the most common Thai dish you know after Phad Tai. I spiced up and tweaked a common known red curry and, served with herbed rice and panko fried cod. A creamy of curry paired well with crunchiness of panko coated fried cod. Basmati rice and saute spinach brought the dish together. </div>
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Lime adds more flavor to the curry sauce and also to the fish. I squeezed lime juice onto the fish and let it sit for half hour before coating it with egg, flour, and panko. This dish has different texture from crunchiness (from fish), creamy (from sauce), and tenderness (from saute spinach and rice). I won't miss adding alcohol into the dish. Sake was chosen to add in spinach! Believe me alcohol makes anything tastes better.</div>
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<strong><span style="color: orange;">Panko fried Cod, Lime Red curry, and Herbed Basbati rice</span></strong><br />
Yield: 6<br />
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<em><span style="color: orange;"><strong>Panko fried Cod ingredients:</strong></span></em><br />
1 lbs cod fillets, cut into 6 equal pieces<br />
1 lime<br />
6 tsp salt (1 tsp per fillet)<br />
3 tsp black pepper (1/2 tsp per fillet)<br />
3 eggs, lightly beaten<br />
Flour<br />
Panko<br />
Canola or vegetable oil for frying<br />
<br />
<span style="color: orange;"><em>Directions:</em></span><br />
<ul>
<li>Squeeze lime juice over cod fillets and let it sit for about half hour in the fridge.</li>
<li>Season fillets with salt and pepper</li>
<li>In 3 separated wide bowls, prepare one for flour, one for beaten egg, and one for panko</li>
<li>Dip each fillet in flour. Shake out excessed flour. One at a time.</li>
<li>Dip the fillet into beaten egg, then onto panko. Set aside.</li>
<li>Repeat this for 6 fillets.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Heat oil to 375 F and fry each fillet until golden brown.</li>
</ul>
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<span style="color: orange;"><em><strong>Lime Red Curry Sauce ingredients:</strong></em></span></div>
</div>
<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 Tbs red curry paste</div>
</div>
<div>
1 can coconut milk</div>
<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 cup chopped red onion</div>
</div>
<div>
2-3 tsp grated fresh ginger</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 Tbs fish sauce</div>
</div>
<div>
1/2 lime, juiced</div>
<div>
1/2 cup chopped red bell pepper</div>
<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/2 cup red basil</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
2 pods palm sugar (or about 1 Tbs)</div>
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<span style="color: orange;"><em>Directions:</em></span></div>
<ul>
<li>On a hot pot, add 2 Tbs coconut milk and curry paste. Stir it together to get a flavor and smell out off curry paste. Add ginger and red onion. Cook for a min or so. Add the rest of coconut cream and palm sugar. Cook until sugar has dissolved. Add bell pepper. Turn off the heat. Add lime juice and basil. Adjust to taste. </li>
</ul>
PS: Palm sugar adds a sweet smooth flavor.<br />
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<em><span style="color: orange;"><strong>Sake Spinach</strong></span></em></div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 lb fresh spinach</div>
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1 splash sake</div>
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2 cloves garlic, minced</div>
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<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1/4 cup minced red onion</div>
1 Tbs olive oil</div>
Salt and pepper<br />
<ul>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">On a hot pan, stir in red onion. Cook until it's translucent. Add garlic and cook for a min. Add sake. Cook until it's reduced. Add spinach, salt, and pepper. Turn off the heat. Stir everything together.</li>
</ul>
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<a href="http://2.bp.blogspot.com/-scDZ6MDkwig/Tz3-LKMDWOI/AAAAAAAAGmM/jTFfuiS9NBk/s1600/DSC_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="267" src="http://2.bp.blogspot.com/-scDZ6MDkwig/Tz3-LKMDWOI/AAAAAAAAGmM/jTFfuiS9NBk/s400/DSC_0125.JPG" width="400" /></a></div>
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<span style="color: orange;"><em><strong>Basmati Rice</strong></em></span></div>
<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 cup basmati rice</div>
</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 cup water</div>
</div>
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1.5 cups chicken stock</div>
</div>
<div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
1 Tbs olive oil<br />
Chopped green onion and minced red basil</div>
</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<ul>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Let the rice rest 15 mins in water before cooking. Add oil and chicken stock. Bring it boil. Then simmer with a lid on for 35 mins or follow package instruction. After it's done, sitr in green onion and basil to mix.</li>
</ul>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<span style="color: orange;"><em><strong>Assemble:</strong></em></span></div>
<ul>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Plate rice on a plate. Add curry around it. Place spinach over rice and top with fried cod. Garnish with lime zest and minced basil.</li>
</ul>
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<span style="font-size: x-small;">hosted by </span><a href="http://fivestarfoodie.com/"><span style="font-size: x-small;">5 Star Foodie</span></a><span style="font-size: x-small;"> & </span><a href="http://lazarocooks.blogspot.com/"><span style="font-size: x-small;">Lazaro Cooks!</span></a></div>
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Just a quick note that I missed the 5 star cooking group challenge last month due to moving. I'd like to include a quick photo of what I made for the challenge here. I encourage everyone to check out the round-up on Natasha's website at <a href="http://www.fivestarfoodie.com/">Five Star Foodie</a>. Every dish is absolutely stunning and creative!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-IegLxTJ0HTY/T1cByvMDUDI/AAAAAAAAGp4/EBmyJXx2OVI/s1600/103.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-IegLxTJ0HTY/T1cByvMDUDI/AAAAAAAAGp4/EBmyJXx2OVI/s640/103.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mochiko Beet Pudding<br /></td></tr>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com10tag:blogger.com,1999:blog-5352799973247981744.post-50900293770618218542012-01-26T10:53:00.000-08:002012-03-11T10:20:28.332-07:00Thai-Inspired Meatballs with Vinegar Pickled Cucumbers<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6X8VwwsOfEc/TyCZQKU5oyI/AAAAAAAAGio/JF2DP33iV-k/s1600/DSC_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-6X8VwwsOfEc/TyCZQKU5oyI/AAAAAAAAGio/JF2DP33iV-k/s640/DSC_0215.JPG" width="640" /></a></div>
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<a name='more'></a>A 5 star makeover cooking group is back! After taking a break for 2 months due to holidays, we're back to share our food passion again. I'm not going to lie. I like it. Year end and holidays are the busy time of work, family, and celebration. However, the brake gives us time to recharge ourselves and to welcome a year of Dragon.<br />
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<span style="font-size: x-small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span></div>
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On 23rd of January this year, in Asian culture it is considered a Lunar New Year. This year is a year of Dragon which most Asians believe that it's a good and powerful year. To me, the Lunar New Year is similar to Christmas here. Well, first - it's a time of family gathering. Second, there's lot of good food!. Thrid, red is a symbolic color for this holiday, and lastly, there's a thing called a red envelope with lucky money inside; just like a holiday gift.</div>
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Since I live here and not be able to celebrate this holiday with my family, what I miss the most is family time. A tradition of how to do things on this Lunar New Year brings back my good old memory. A certain way to arrange a food table, red color, certained must-have food, fire crackers, food spread, and a red envelope are my childhood memory.</div>
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Although, I didn't get a chance to help my mom make food, I got to make these meatballs in an honor of Lunar New Year! When I knew about this month theme, I was thrilled. Meatballs are fun to make and have several variations depending on your taste buds. I'm sure you can see the fun from the round-up of our cooking group on Friday from <a href="http://www.fivestarfoodie.com/">Natasha</a> at Five Star Foodie and<a href="http://www.lazarocooks.com/"> Lazaro</a> at Lazaro Cooks.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-518AGQCnwxw/Tx5TqKuQ8QI/AAAAAAAAGhA/r2MGuWQMoCg/s1600/DSC_0181.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-518AGQCnwxw/Tx5TqKuQ8QI/AAAAAAAAGhA/r2MGuWQMoCg/s400/DSC_0181.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">before going into oven</td></tr>
</tbody></table>
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My meatballs are a combination of ground pork, ground chicken, diced pork belly, cooked brown rice, minced cilantro, minced red basil, minced garlic, soy sauce, fish sauce, brown sugar, pepper, sesame oil, and canola oil. I found out that my good friend, Lazaro, also added pork belly to his meat mixture too! As you know, we both love pork belly. There's no surpised we don't forget to include it to our meatballs.</div>
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They are filling because of rice in meatballs. You can serve as dinner or small appetizer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ates-XDC7rWdIcCBI4GhbAv5I-YxrcQC8nSVvzdtq1cOPbAyvfNcCpk235OSm_I8Ua0kEoZUNMvMqdUnPASjCpMggSph7BsKwsV2hawHT5-VIo5rt-NqKXcjj9Z9TPYcn8dwl9CI/s1600/DSC_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ates-XDC7rWdIcCBI4GhbAv5I-YxrcQC8nSVvzdtq1cOPbAyvfNcCpk235OSm_I8Ua0kEoZUNMvMqdUnPASjCpMggSph7BsKwsV2hawHT5-VIo5rt-NqKXcjj9Z9TPYcn8dwl9CI/s400/DSC_0203.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="color: orange;"><b><i>Thai-inspired Meatballs with Vinegar Pickled Cucumbers and Carrots</i></b></span><br />
Yield: 27-30 meatballs<br />
<br />
<span class="Apple-style-span" style="color: orange;">Ingredients for meatballs:</span><br />
1 lb ground pork<br />
1 lb ground chicken breast<br />
1/2 lb sliced pork belly, small diced<br />
3/4 cups cooked brown rice<br />
1 egg<br />
1/2 cup minced cilantro<br />
1/2 cup minced red basil<br />
3 Tbs fish sauce<br />
4 Tbs soy sauce<br />
3 garlic cloves, minced<br />
3 Tbs brown sugar<br />
1 tsp white pepper<br />
3 Tbs sesame oil<br />
1 Tbs canola oil<br />
<br />
<span class="Apple-style-span" style="color: orange;">Directions:</span><br />
<ul>
<li>Mix everything together until they are combined. Let it sit in a fridge for half hour for flavor to develop.</li>
<li>Pre heat oven to 400 F </li>
<li>Form the meat mixture into a 2 "ball.</li>
<li>Bake meatballs for about 30-35 mins until golden brown and cooked through.</li>
<li>You can keep baked meatballs in a refrigerator. Heat them up in a microwave until hot before serving or under oven at 350 F for 10-15 mins.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kRTy_KyUpwM/Tx5Tz6iBJhI/AAAAAAAAGiQ/j3Lv5jG3F7U/s1600/DSC_0174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-kRTy_KyUpwM/Tx5Tz6iBJhI/AAAAAAAAGiQ/j3Lv5jG3F7U/s400/DSC_0174.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vinegar pickled cucumber and carrot</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="color: orange;"><b><i>Ingredients for vinegar pickled cucumber and carrots</i></b></span><br />
Yield: 1 quart<br />
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<span class="Apple-style-span" style="color: orange;">Ingredients:</span><br />
<br />
<ul>
<li>1 English cucumber, thingly sliced crosswise</li>
<li>1/2 cup carrots, cut into sticks</li>
<li>2 garlic cloves, minced</li>
<li>1 Tbs garlic chili paste</li>
<li>1 cup rice vinegar</li>
<li>3/4 cup water</li>
<li>2 Tbs sugar</li>
<li>1/2 tsp salt</li>
</ul>
<div>
<span class="Apple-style-span" style="color: orange;">Directions:</span></div>
<div>
Mix everything except cucumber and carrotstogether and microwave at high for about 2 mins. Whisk well and until sugar has dissolved. Pour the vinegar mixture over cucumber and carrots. Keep in a refrigirator for at least 4 hours. This can be kept for a few days.</div>
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<div>
<span class="Apple-style-span" style="color: orange;">Serving:</span></div>
<div>
Serve meatballs with pickled cucumber and carrots or over some salad. Drizzle about 1/2 Tbs or more over meatballs.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-lloNdxFIH1g/Tx5T0ipoWzI/AAAAAAAAGiY/aR7CrS_BHe0/s1600/DSC_0176.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-lloNdxFIH1g/Tx5T0ipoWzI/AAAAAAAAGiY/aR7CrS_BHe0/s400/DSC_0176.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatball mixture</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AZIbZ799lz0/Tx5Tqf0sN-I/AAAAAAAAGhI/JtgqjK-zACs/s1600/DSC_0182.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-AZIbZ799lz0/Tx5Tqf0sN-I/AAAAAAAAGhI/JtgqjK-zACs/s400/DSC_0182.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right off the oven</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Bd4NUekgQuI/Tx5TtXDIFxI/AAAAAAAAGiA/-z7SJYISlu4/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-Bd4NUekgQuI/Tx5TtXDIFxI/AAAAAAAAGiA/-z7SJYISlu4/s400/DSC_0217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with pickled vegetable</td></tr>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com15tag:blogger.com,1999:blog-5352799973247981744.post-75379961572891830102012-01-18T22:20:00.000-08:002012-01-26T10:53:13.687-08:00Matcha Green Tea Pudding with Sweet Red Bean Paste<div style="text-align: justify;">
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<a name='more'></a>Blurrrr..</div>
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It's so cold here. We had snowstorm this week and I was snowed in on Monday and today. We had 5" of snow in our area. Did I like it? Definitly hahaha but it wasn't convenient to access work database which kinda annoyed me. Well, can't say much. You can't get it all. </div>
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Fun trivale: Other than the observance of Martin Luther King Day's on Monday, do you know January 16th is also an International Hot & Spicy Food Day?! Yep. You heard me.</div>
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It's so beautiful in Winter. I love it. I must say this past weekend was productive for me. I got all emails done, made some food, yoga, meditation, dinner with friends, and got to make this matcha pudding. It's really easy to make and tastes so good. Green tea and sweet red bean paste (Azuki) are a good combination in any dessert, and so is this pudding. Soy milk is a great altenative to skim or whole milk. You can use any kind of milk you have on hands. I first made it in a dessert martini-like glass but we like it better when serving with a shot glass. It's adorable and you won't feel you intake too much dessert.</div>
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Shot glass is also great for party. With easy directions and a few ingredients, I definitely add this to my party food list next time! Please feel free to bump up measurements.</div>
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<a href="http://3.bp.blogspot.com/-oI3eFub_uRc/TxS8SA8pg4I/AAAAAAAAGcc/XqxwjpHz_0Q/s1600/DSC_0107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://3.bp.blogspot.com/-oI3eFub_uRc/TxS8SA8pg4I/AAAAAAAAGcc/XqxwjpHz_0Q/s400/DSC_0107.JPG" width="400" /></a></div>
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I like to share another easy appetizer for a party - pear and goat cheese mini cups - which I made for New Year's Eve party. It's a little time consuming with making cups but I guarantee this will add a wow factor to your party. I brushed gyoza wrappers with melted butter. The original post with ingredients is <a href="http://ijustlovemyapron.blogspot.com/2011/01/pear-and-goat-cheese-pouches.html">here</a>.</div>
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<span class="Apple-style-span" style="color: orange;"><b><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-weight: normal;"><br /></span></span></b></span><br />
<span class="Apple-style-span" style="color: orange;"><b>Matcha Green Tea Pudding</b></span><br />
Yield" 1.5 cup<br />
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<span class="Apple-style-span" style="color: orange;">Ingredients:</span><br />
1 envelope unflavored gelatin package<br />
1/2 cup water<br />
1/2 cup heavy cream<br />
1 cup soy milk<br />
2 Tbs caster sugar or regular sugar<br />
2-3 tsp good quality matcha powder<br />
Sweet red bean paste (Azuki)<br />
<br />
Shot glasses<br />
Strainer<br />
<br />
<span class="Apple-style-span" style="color: orange;">Directions:</span><br />
<ul>
<li>Boil water. Then mix in gelatin powder. Mix well and set aside.</li>
<li>Heat up milks (heavy cream and soy milk). Add matcha powder. Whisk well.</li>
<li>Use a strainer to strain crumbed or excessed matcha powder.</li>
<li>While the milks are still hot, gradually add sugar. Whisk well.</li>
<li>Strain milk mixture again.</li>
<li>Pour gelatin mixture into milk mixture. Whisk well.</li>
<li>Add about 1 tsp red bean paste into bottom of glasses.</li>
<li>Pour green tea mixture into a glass.</li>
<li>Chill for sbout an hour or until gelatin has set.</li>
<li>Serve chill. It can be save in a fridge for a few days.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--lSUth4a4GA/TxS8Om43HtI/AAAAAAAAGaw/fOb01XvaRZs/s1600/DSC_0089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="292" src="http://4.bp.blogspot.com/--lSUth4a4GA/TxS8Om43HtI/AAAAAAAAGaw/fOb01XvaRZs/s400/DSC_0089.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strain matcha from milk mixture</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3ckNwayIHEc/TxS8PKebA4I/AAAAAAAAGa0/hobXSQdSlLc/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-3ckNwayIHEc/TxS8PKebA4I/AAAAAAAAGa0/hobXSQdSlLc/s400/DSC_0092.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding sweet red bean past at the bottom</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BGfF0b2sokg/TxS8SvG8rWI/AAAAAAAAGbQ/Ym1n2ujlZS8/s1600/DSC_0109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BGfF0b2sokg/TxS8SvG8rWI/AAAAAAAAGbQ/Ym1n2ujlZS8/s400/DSC_0109.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy and jelly-like</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RYiAL1r6rCw/TxS8U8YNjEI/AAAAAAAAGbg/g6g7107Y2JU/s1600/DSC_0123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-RYiAL1r6rCw/TxS8U8YNjEI/AAAAAAAAGbg/g6g7107Y2JU/s400/DSC_0123.JPG" width="400" /></a></div>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com18tag:blogger.com,1999:blog-5352799973247981744.post-49063471692821585002012-01-03T14:00:00.000-08:002012-01-18T14:11:34.662-08:00Happy Holidays and Brioche Rolls<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9KuRCJJTNk8KTw0PcFU-6yirzYU1DDEK6DMhAJVAe9iyr6Kq6-xVhkSgS3ljZzlBW_bT8y745YAEizHEymJwnSwEUizYV7SFAzGaXt9X-fbkTRe8eG_MiFwN5HRrJ-xn9H0UVPaU/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9KuRCJJTNk8KTw0PcFU-6yirzYU1DDEK6DMhAJVAe9iyr6Kq6-xVhkSgS3ljZzlBW_bT8y745YAEizHEymJwnSwEUizYV7SFAzGaXt9X-fbkTRe8eG_MiFwN5HRrJ-xn9H0UVPaU/s640/DSC_0092.JPG" width="504" /></a></div>
<a name='more'></a>Happy New Year of 2012!</div>
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I hope everyone got your belly full with happiness, joy, and prosperity. I know some of you're already thinking or have New Year resolutions in place. I personally like to have resolutions. It's something you will look forward to and motivates you to meet your end goals. To be able to accomplish those or not, is a different story hahaha. For me, I will continue "reading more books" as one of my resolutions from last year. It's great to get off computer every now and then.</div>
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Can't believe it's already a new year. I remembered when I started my blog in 2010. I had a lot of energy and ambition. Although it has faded away, one thing to remain is my passion on food. Balancing work, life, and hobby can be very challenging. I'm trying my best to balance them. If I have been MIA-ed once in a while,(don't worry) I'm still around and waiting to check in your post occasionally! Nonetheless, I'm grateful to have met great people in this blogosphere and have special relationship with them. I don't take things for granted and will embrace every moment in my life. Thank you everyone for your support, encouragement, and compliment. All these things keep me going and I hope it shines through my work and food.<br />
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I actually cooked quite a bit during the holidays but didn't get to post any. Below are some of the pictures I took before they were gone!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3CvN4U6M1W3GO1h-Am5XYGEePQQgEwrlq6nAh1LF9jNPx5WPHGgSaxoyHuIa-n3B6i2TgrG-kHQcXs9WccGBfscQ7_cI9SfSt-YsR1qcZizrZh2vOqrtQDnX0yZs5cw3p50uCCY8/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX3CvN4U6M1W3GO1h-Am5XYGEePQQgEwrlq6nAh1LF9jNPx5WPHGgSaxoyHuIa-n3B6i2TgrG-kHQcXs9WccGBfscQ7_cI9SfSt-YsR1qcZizrZh2vOqrtQDnX0yZs5cw3p50uCCY8/s400/DSC_0066.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made these Christmas cookies for friends. These are before decoration. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NNKiAsyzmTw/Twj0mdnl7qI/AAAAAAAAGaI/Pa0tp81RdHQ/s1600/094.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-NNKiAsyzmTw/Twj0mdnl7qI/AAAAAAAAGaI/Pa0tp81RdHQ/s640/094.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I also hosted simple Christmas dinner for close friends on a Friday night</td></tr>
</tbody></table>
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I made these brioche rolls right before Christmas. I know I know I'm super behind! I got the recipe from a Cooking Light Magazine - Holiday issue last year. It wasn't an easy task for me when it came to bread making. Some was a success while some was epic fail -- just like this time. The first time I had a difficulty with yeasts. After checking with my blogger friend, Roxana at <a href="http://www.roxanagreengirl.com/">A little bit of everything</a>, I'm pretty sure I killed the yeasts with too hot milk! Yikes. Roxana is a talented baker. She shared her post <a href="http://www.roxanagreengirl.com/2011/04/lets-talk-yeast.html">"Let's Talk Yeasts</a>" to me and that was very helpful. Thanks Roxana!</div>
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<a href="http://3.bp.blogspot.com/-FWS6DAtq7nw/TwKzgp08CQI/AAAAAAAAGX8/SiArNCFmvXY/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-FWS6DAtq7nw/TwKzgp08CQI/AAAAAAAAGX8/SiArNCFmvXY/s400/DSC_0084.JPG" width="400" /></a></div>
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So, I was on a second attempt. This time I tried to have a "luke warm" milk (about 100-110 degrees). Your skin would feel just a little but warm when touched luke warm water/milk. It seemed to work this time. I covered my dough in a fridge overnight. Used muffin pan instead of brioche pan. The recipe called for 4 equal dough portion, then 6 equal pieces. However, I did 3 equal pieces which was double in size and also tried the bigger pieces (about 4 equal pieces). It might be that my dough didn't rise as much as a recipe called for. I also had problem with butter. I probably added butter too late (the dough was already formed) and butter made the dough slipped right off the hook and didn't mix butter well with the dough. On the second attempt, I added right after the dough started to form. It worked.<br />
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At the end, it turned out great - not too dense but fluffy! It wasn't perfect but good enough. I think I'm going to give myself a pass this time.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvbWlWjLXJkiKhwbLkLq64LYxHN325TmFw0Lbw1UMagP0SqUWiQwt8CmMGX49u_MB4mo4xrksbibc-EorrX9wqJHbQFcW3tCyzKrekLxw_RH6wa9tmM7w3_nyZFemFIoAfRMh5wwS/s1600/0941.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYvbWlWjLXJkiKhwbLkLq64LYxHN325TmFw0Lbw1UMagP0SqUWiQwt8CmMGX49u_MB4mo4xrksbibc-EorrX9wqJHbQFcW3tCyzKrekLxw_RH6wa9tmM7w3_nyZFemFIoAfRMh5wwS/s640/0941.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I'm not sure if my yeast works right. If you have any comment, please feel free to let me know</td></tr>
</tbody></table>
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<b>Brioche Rolls</b></div>
<i style="color: orange;">Adapted from Cooking Light Magazine </i><br />
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Yield: 24 rolls</div>
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<span style="color: orange;">Ingredients:</span><br />
1 package dry yeast (about 2 1/4 tsp)<br />
1/3 cup warm milk (100-110 F). I used soy milk.<br />
3 1/2 cups AP flour<br />
1/3 cup sugar<br />
1/2 tsp salt<br />
4 eggs, lightly beaten<br />
8 1/2 Tbs butter, softened and divided<br />
1 Tbs olive oil<br />
1 Tbs water<br />
1 egg white<br />
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<span style="color: orange;">Directions:</span><br />
<ul>
<li>Dissolve yeast in warm milk in the bowl of a stand mixer. Let stand 5 mins until you see bubble.</li>
<li>Weigh or lightly spoon flour into dry measuring cups. Add flour, sugar, salt, and eggs to milk mixture. Beat with a stand mixer at low speed. When it starts to form or pull away from the side, stop and change to a dough hook.</li>
<li>Add butter. Beat it at low speed then medium speed until incorporated and the dough is soft and elastic about 4-5 mins. </li>
<li>Place dough in a large bowl coated with olive oil; turning to coat top. Cover and let rise in warm place (I put in an off oven) for 1 hr or until doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough). Punch dough down into a ball. </li>
<li>Return dough to bowl; cover with plastic wrap and refrigerate 8 hrs or overnight.</li>
<li>Uncover dough and let stand about 90 mins or until dough is at room temperature. </li>
<li>Divide dough into 4 equal portions, cut dough into 6 equal pieces. Roll each piece into a 1.5 inch ball.</li>
<li>Repeat procedure with remaining. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 45 mins or until almost doubled in size.</li>
<li>Preheat oven to 350 F</li>
<li>Combine water and egg white. Stir with a whisk. Gently brush rolls with egg mixture.</li>
<li>Bake for 14 mins or until golden.</li>
<li>Before serving, brush melted butter onto rolls.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-pIxp-UL9upM/TwKze7XbaII/AAAAAAAAGXs/Rv-KJ-voEZI/s1600/DSC_0072.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-pIxp-UL9upM/TwKze7XbaII/AAAAAAAAGXs/Rv-KJ-voEZI/s400/DSC_0072.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before getting in an oven</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-R5KSLZhbhfU/TwKzflZ6EvI/AAAAAAAAGaA/QZVo5PZCRSY/s1600/DSC_0076.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" src="http://4.bp.blogspot.com/-R5KSLZhbhfU/TwKzflZ6EvI/AAAAAAAAGaA/QZVo5PZCRSY/s400/DSC_0076.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-p55AXnykgTo/TwKzgGttdHI/AAAAAAAAGX4/nV1KrJFFF-E/s1600/DSC_0077.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-p55AXnykgTo/TwKzgGttdHI/AAAAAAAAGX4/nV1KrJFFF-E/s400/DSC_0077.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Resting on a rack</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLILD4bQ3pM7AmQOCqqFN8Uw6zbbJIvGFA5XtYaSujvVIkqihyphenhyphenHeMM7NqMZzl6BhMeiEVpOX4bDgHfqp6wNRQWL_REXa39Kp-eW7Zg5xAnZhx1cCvvx27ah1LRvvvU-02dWxLXqL51/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLILD4bQ3pM7AmQOCqqFN8Uw6zbbJIvGFA5XtYaSujvVIkqihyphenhyphenHeMM7NqMZzl6BhMeiEVpOX4bDgHfqp6wNRQWL_REXa39Kp-eW7Zg5xAnZhx1cCvvx27ah1LRvvvU-02dWxLXqL51/s400/DSC_0087.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat me!</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv7t0hVTxeOWzwkdJIvbSXQoda1k41yP4jqju6vF8DzKiwj0OD5Hun-6_ld09h3XzZVdj0h3_cRaf6x2MlGBIDBwHPvb4FKEDlN8trWkhLLLh78Zc4jCoUjOez8lUO-i1TL0DtFrm/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKv7t0hVTxeOWzwkdJIvbSXQoda1k41yP4jqju6vF8DzKiwj0OD5Hun-6_ld09h3XzZVdj0h3_cRaf6x2MlGBIDBwHPvb4FKEDlN8trWkhLLLh78Zc4jCoUjOez8lUO-i1TL0DtFrm/s400/DSC_0088.JPG" width="400" /></a></div>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com19tag:blogger.com,1999:blog-5352799973247981744.post-79760065364009703932011-12-20T23:23:00.001-08:002012-01-16T17:51:32.682-08:00Slow Cooked Pork Spareribs Noodle Soup (Kluay Teaw Moo Toon)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-NYhPYJUVhxs/TvO1SavUJRI/AAAAAAAAGT4/KeAWjPRfdwQ/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-NYhPYJUVhxs/TvO1SavUJRI/AAAAAAAAGT4/KeAWjPRfdwQ/s640/DSC_0061.JPG" width="640" /></a></div>
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<a name='more'></a>Christmas is just around the corner! I love this time of year. It's beautiful. An anticipation for "wishes" to come and a new resolution to look forward to keep us alive. Merry Christmas everyone! I wish you and yours a joyous holiday season and a New Year filled with peace and happiness.<br />
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Too bad I only get Monday off while the hubs get 5 days off! With limited weekend I have and all the parties keep me really busy. That's when a slow cooker comes handy. It's easy and convenient. I don't get to use it as often as I should have. I left it on in the morning and came home to tender meat and savory soup. Hmm..Yum!</div>
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This pork spareribs noodle soup is what Thais call "Kloy teaw moo toon". It's basically herbed soup with tender spareribs. Cinnamon and star anise add deep flavor to the soup. It's actually easy to make; just requires long cooking time. My desire for this dish happened when I craved for it so much. There's only one restaurant I know have this dish. However, I would need to drive 40-45 mins to get there. Not a chance on weekdays to happen!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj-txfmywKrDWTG4oeOKHfn9FASUXDU4a2XMh8k7FfFUObnAA1m-rAy1_82FmyGI9Aas5zcbp93l1xxxofLfv-aT1LFbJCBpxu0aFE5e_3EQOK9UcN95dk6HjgMON_uWqVGIxx9Ty/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBj-txfmywKrDWTG4oeOKHfn9FASUXDU4a2XMh8k7FfFUObnAA1m-rAy1_82FmyGI9Aas5zcbp93l1xxxofLfv-aT1LFbJCBpxu0aFE5e_3EQOK9UcN95dk6HjgMON_uWqVGIxx9Ty/s400/DSC_0005.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
So, I decided to make my own. The authentic style will need to add pork blood in a soup but I omitted it for mine. I cooked it on high for 8 hours and switched to simmer for 2 hours. I even used water but still got a savory soup. My favorite part for this dish is soft bones. They are tender and crunchy. Bella and I shared the dish- tee hee. It's pretty good! You can serve it with rice instead of noodle.</div>
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Without further ado, let's get cooking.<br />
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<b><span class="Apple-style-span" style="color: orange;">Slow Cooked Pork Spareribs Soup</span></b><br />
<i><span class="Apple-style-span" style="color: orange;">Yield: 4-6 people</span></i><br />
<i><span class="Apple-style-span" style="color: orange;">Cooking time: 10 hrs</span></i><b><span class="Apple-style-span" style="color: orange;"></span></b><br />
<b><span class="Apple-style-span" style="color: orange;"><br /></span></b><br />
<span class="Apple-style-span" style="color: orange;">Ingredients:</span><br />
1 lb pork spareribs, cut to 2 inches<br />
1 cinnamon stick. Mine was about 4" long.<br />
2 star anise<br />
4 cloves garlic<br />
1 tsp whole coriander<br />
3 Tbs cilantro stem. Thais normally use cilantro root but it's not accessible here.<br />
3 Tbs cilantro, chopped<br />
3 Tbs soy sauce<br />
3 Tbs black soy sauce<br />
1 Tbs seasoning sauce. I used brand Golden Mountain.<br />
1 Tbs sugar<br />
1/2 cup sake<br />
2 tsp white pepper<br />
1 onion, peeled, quartered<br />
2 inches fresg ginger, peeled, sliced<br />
Water (about 6 cups)<br />
1 Tbs vegetable oil<br />
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<span class="Apple-style-span" style="color: orange;">Condiments:</span><br />
White vinegar<br />
Fried garlic<br />
Garlic chili sauce<br />
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Slow cooker<br />
Cooked noodle<br />
Bean sprouts<br />
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<a href="http://2.bp.blogspot.com/-OoPHJ9nYv_s/Tu7jszAip9I/AAAAAAAAGTg/AUXa0E_K--o/s1600/093.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-OoPHJ9nYv_s/Tu7jszAip9I/AAAAAAAAGTg/AUXa0E_K--o/s640/093.jpg" width="640" /></a></div>
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<br />
<b><span class="Apple-style-span" style="color: orange;">Directions:</span></b><br />
<br />
<ul>
<li>Grind garlic, coriander, and cilantro stem until coarsely chopped. Put in a small bowl.</li>
<li>Heat up big pot over high heat; add oil. Swirl to coat. Sear ribs on all sides but no need to cook through.</li>
<li>Transfer ribs to a slow cooker. Add prepared garlic cilantro mixture, and everything else in except water. </li>
<li>Add water just to cover the ribs. Cover a cooker with a lid and put on high for 8 hours. </li>
<li>After 8 hrs, stir the soup. Taste and correct seasoning. Switch it to simmer for another 2 hrs.</li>
<li>Remove cinnamon stick and star anise if possible. If you won't finish all in one day, you can leave those in the pot.</li>
<li>To get rid of excessed fat, chil the soup in the fridge. You will see all solid fat on top of the soup. Use spoon to scoop it out. Reheat.</li>
<li>Serve it with cooked noodle and bean sprouts. For bean sprout, blanch them in a soup and transfer to prepared bowl. Add condiments about 1 tsp of each on each bowl. However, this is optional.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-uXA_HEHNuKI/Tu7gsi1mdWI/AAAAAAAAGTA/EK6kv5IkZU8/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="296" src="http://4.bp.blogspot.com/-uXA_HEHNuKI/Tu7gsi1mdWI/AAAAAAAAGTA/EK6kv5IkZU8/s400/DSC_0034.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add garlic chili paste, white vinegar, and fried garlic for more flavor </td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VZS1XAbtTQA/Tu7gt2A9hyI/AAAAAAAAGTI/OA-v5xJTHOM/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-VZS1XAbtTQA/Tu7gt2A9hyI/AAAAAAAAGTI/OA-v5xJTHOM/s400/DSC_0036.JPG" width="400" /></a></div>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com6tag:blogger.com,1999:blog-5352799973247981744.post-49283176779670028162011-11-29T15:15:00.001-08:002011-12-20T23:27:50.978-08:00Seasoned Sea Bass and Roasted Pork Belly with SE Asian sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EusnQt-GiV0/TtbI5V9bEnI/AAAAAAAAGMs/Q0rTYw-Jk_s/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="394" src="http://1.bp.blogspot.com/-EusnQt-GiV0/TtbI5V9bEnI/AAAAAAAAGMs/Q0rTYw-Jk_s/s640/DSC_0027.JPG" width="640" /></a></div>
<br />
<a name='more'></a>...It's the most wonderful time of the year<br />
It's the hap-happiest season of all<br />
With those holiday greetings and great happy meetings...<br />
<br />
<div style="text-align: justify;">
Oops, it's not Christmas yet. This song is playing over and over again in my head. The year 2011 is almost over. Can you believe it?! I hope you had a great Thanksgiving and are going to have a fabulous Christmas! </div>
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<br /></div>
<div style="text-align: justify;">
My inspiration for this dish is from <a href="http://www.joulerestaurant.com/">Joule</a>, a modern with Korean influenced restaurant in Seattle, WA. I had been wanting to come here. My wish was granted on my birthday. I ordered pork belly clam rice as a main dish. I was excited when I saw pork belly on the menu. I had to say I was disappointed. The pork belly wasn't roasted but steamed and cooked in a rice. It wasn't what I wanted. However, I ordered grilled beef tongue as an appetizer. Man, this was money! The beef tongue cooked perfectly and has a charred flavor from grilling. It was served with Asian pesto and some sauce. I'm not sure what's in the pesto or sauce but I got the idea.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
As shown in my <a href="http://www.ijustlovemyapron.blogspot.com/2011/09/pork-belly-rolls-with-mint-dressing.html">past post</a> a way to cook pork belly that Lazaro from <a href="http://www.lazarocooks.blogspot.com/">Lazaro Cooks</a> suggested - slow cook and a low temperature, I've come to realize that my mom has cooked it by roasting it too! The difference is that my mom cooks in a really high temperature in a shorter period of time. I decided to try her way for this dish. I roasted at 450 F for about 45 mins or so. The skin turned out to be somewhat crispy and the meat was perfect. If you leave out skin, please adjust shorter time accordingly. So, I think it's up to you which way you like better. I encourage you to try both and let me know or you can suggest a new way for me to try!</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiX7lTeU80cLYzFz9x8Luv7T5zJmFGtCCEPJk9TsvF5NKgj_-AEKiysDNjjtczXAnExFlPgcJGs7yWgbuF2KWnPyMdgZHsM9y9ypuGdS3aUhGYFQdBSzx7soTwTnMtwDGaNy1vKP6/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuiX7lTeU80cLYzFz9x8Luv7T5zJmFGtCCEPJk9TsvF5NKgj_-AEKiysDNjjtczXAnExFlPgcJGs7yWgbuF2KWnPyMdgZHsM9y9ypuGdS3aUhGYFQdBSzx7soTwTnMtwDGaNy1vKP6/s400/DSC_0006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Espresso salt, black pepper, chopped garlic, and truffle oil</td></tr>
</tbody></table>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aq6rhRIwkIE/TtKw2ixvzHI/AAAAAAAAGLQ/5vc_zQ-PDmY/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-aq6rhRIwkIE/TtKw2ixvzHI/AAAAAAAAGLQ/5vc_zQ-PDmY/s400/DSC_0007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear marinade.</td></tr>
</tbody></table>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
I also made 2 marinades to see which one I like better. The first one is salt (I used espresso salt), pepper, chopped garlic, and truffle oil. The second marinade is a mix of pear puree, soy sauce, pepper, chopped garlic, seseme oil, Siracha, sugar, and vegetable oil. Yeah, the second is a winner. My friends who got to try confirmed that too. It has a sweetness from pear but not too much and has more flavor.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For Asian pesto, my version has cilantro, green onion, salt, lime juice, pepper, chili flakes, garlic, and olive oil. The secret sauce has lime juice, fish sauce, sugar, and olive oil. I also served it with sea bass too. You can serve with either meat or seafood or both. I like variety and I am greedy so I want both - hahahaha.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5qs1Q1Mko3WybHUjn5IHIOrHdpDBuvdyYz867zbqYXgffzu11On3dYypYiCe8Pd4pKFE-8uiL-EBeauhwXxIl_vLHC5MZyQWml4iinZcpBVgfINajlrrnIfjcK61JZH0YKPsknJm/s1600/DSC_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5qs1Q1Mko3WybHUjn5IHIOrHdpDBuvdyYz867zbqYXgffzu11On3dYypYiCe8Pd4pKFE-8uiL-EBeauhwXxIl_vLHC5MZyQWml4iinZcpBVgfINajlrrnIfjcK61JZH0YKPsknJm/s400/DSC_0019.JPG" width="400" /></a></div>
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<br />
<div style="color: orange;">
<b>Seasoned Sea Bass and Roasted Pork Belly with South East Asian sauce</b></div>
<br />
<div style="color: orange;">
Ingredients for Pear marinade:</div>
1 riped pear, peeled, pureed<br />
1 Tbs soy sauce<br />
1/2 Tbs seasoning sauce (Golden mountain brand). If you don't have it, you can use only soy sauce.<br />
1 Tbs sugar<br />
1 Tbs sesame oil<br />
1 splash Siracha hot sauce<br />
2 garlic cloves, peeled, chopped<br />
<br />
<div style="color: orange;">
Directions:</div>
Blend or mix everything together. Pour over pork belly. Let it marinade for at least 2 hrs or more.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xamvhUV-p5Y/TtKw1sM2ujI/AAAAAAAAGLI/R5qcKqQJdeo/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-xamvhUV-p5Y/TtKw1sM2ujI/AAAAAAAAGLI/R5qcKqQJdeo/s400/DSC_0005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian pesto</td></tr>
</tbody></table>
<br />
<br />
<div style="color: orange;">
Ingredients for Asian pesto:</div>
1/2 cup chopped cilantro<br />
1/2 cup chopped green onion<br />
1 tsp salt<br />
1/2 tsp black pepper<br />
1 lime, juiced<br />
1 tsp chili flakes<br />
1 garlic, peeled<br />
<br />
<div style="color: orange;">
Directions:</div>
Put everything in a food processor. While it's processing, add olive oil until it becomes like a paste and to your desire of thickness. Adjust seasonings.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-gMcp2iMPKmw/TtKw3OlMPlI/AAAAAAAAGLU/TR8dYadIH5o/s1600/DSC_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gMcp2iMPKmw/TtKw3OlMPlI/AAAAAAAAGLU/TR8dYadIH5o/s400/DSC_0008.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I call it secret sauce - SE Asian style</td></tr>
</tbody></table>
<br />
<div style="color: orange;">
Ingredients for Secreat Sauce:</div>
1 lime juice<br />
1 Tbs sugar<br />
1 Tbs fish sauce<br />
<br />
<div style="color: orange;">
Directions:</div>
Mix eveything together and put in a microwave for 15 secs for sugar to dissolve. Adjust flavor.<br />
<br />
<div style="color: orange;">
<i>Cooking Seabass and Pork Belly:</i></div>
<div style="color: orange;">
For Seabass,</div>
<br />
Season with salt and pepper. Heat up a pan and add 2 Tbs butter and 1 Tbs olive oil. When butter melts and oil is hot, place seabass in a pan. Spoon melted butter over the fish repeatedly. Finish it in an oven. Cook until the fish becomes flaky.<br />
<br />
<div style="color: orange;">
For Pork belly,</div>
After marinade for at least 2 hours, discard marinade. Roast it on the oven at 450 F for 45 mins or so. If using thermometer, it should read 160 F. Let it sit for about 10 mins. Slice it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZi_6TM4TybYvR0oikYBpPBRJrwat5RVTacB8HtTzVG3im2ihfCX0awTyBv2wIU__Wq-tQQLAU-HliHvhjp5TA_1CxQLfqIr07GQ5iuwkyCblNlJua5vo0Xk5-RJMq-HSO56WD4Xn/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZi_6TM4TybYvR0oikYBpPBRJrwat5RVTacB8HtTzVG3im2ihfCX0awTyBv2wIU__Wq-tQQLAU-HliHvhjp5TA_1CxQLfqIr07GQ5iuwkyCblNlJua5vo0Xk5-RJMq-HSO56WD4Xn/s400/DSC_0026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking sea bass before finishing them in the oven</td></tr>
</tbody></table>
<br />
<div style="color: orange;">
Assemble:</div>
<br />
Spread the pesto on a plate. Place pork belly and Sea bass on top. Drizzle with the secret sauce on pork and fish and also on the side. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HR16IoK1Rx4/TtKw4G7P_vI/AAAAAAAAGLc/gb57L8w1Otw/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-HR16IoK1Rx4/TtKw4G7P_vI/AAAAAAAAGLc/gb57L8w1Otw/s400/DSC_0016.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pZx8YY1p21c/TtKw5mnLAPI/AAAAAAAAGLo/DKKpf-049bw/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="http://4.bp.blogspot.com/-pZx8YY1p21c/TtKw5mnLAPI/AAAAAAAAGLo/DKKpf-049bw/s400/DSC_0027.JPG" width="400" /></a></div>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com12tag:blogger.com,1999:blog-5352799973247981744.post-28700737139033752052011-11-18T12:46:00.001-08:002011-12-22T15:08:35.619-08:00Kao Mun Gai (Hainan Chicken)<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-h9He8Uxf20A/TsblgOn_ETI/AAAAAAAAGHc/piJTmx54LB8/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-h9He8Uxf20A/TsblgOn_ETI/AAAAAAAAGHc/piJTmx54LB8/s640/DSC_0015.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
</div>
<a name='more'></a>Kao mun gai is what Thais call this dish, while Hainan chicken is what Chinese call it. It's steamed chicken with oiled rice served with dipping sauce. In my opinion, the difference between Thai and Chinese is a dipping sauce. I might be wrong! I've neither had it cooked in Chinese style, nor do I really know about the recipe. Every time I go back to Thailand, I always have this dish as I hardly find it here. In Thailand, it's considered street food. As you walk on a street, you will see street vendors selling this dish.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Not too long ago my friend gave me the recipe. It wasn't as hard as I expected. It was just time-consuming. It yields quite a good amount that will last for a few days or even a week. I normally use whole chicken, bone-in. I've come to realize that we use every single thing from the chicken. We boil whole chicken with veggies and water to make a stock. Use oil from the chicken to cook rice. Shred chicken meat and throw the bone back into the stock. Ah- ha, I know, I know. I got everything done the night before, and was planning to take pictures of the finished dish the next day during dinner. Too bad, I kept forgetting and didn't get to take any. Boo. I hope you will forgive me!</div>
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<div style="text-align: justify;">
I don't have a recipe of turkey to share for Thanksgiving. I would have hoped this chicken could slip in the theme (tee-hee). What are you cooking for Thanksgiving? It's only a few days away! Time sure files. For me, luckily, I don't have to be in charge of cooking turkey as my mother-in-laws does it. I will be making egg rolls - 2 styles for appetizer. In fact, I've been making egg rolls for a few Thanksgivings now. I think I'm going to have it as a tradition :)</div>
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<div style="text-align: justify;">
I've been away from blogging a few weeks as I got busy at work and volunteerism. But now, I'm sick. My fingers and brain are still working so here I am blogging again! Take care everyone. The weather is getting nasty.</div>
<br />
On another note, if you have time, please check out <a href="http://www.iexaminer.org/recipes/food-for-thought/">my contribution to International Examiner</a> (a local newspaper in Asian community here in Seattle), the latest issue - Holiday Entertainment Issue.<br />
<br />
<b><span class="Apple-style-span" style="color: orange;">Kao Mun Gai</span></b><br />
Cooking time: 3 hours<br />
<br />
<span class="Apple-style-span" style="color: orange;"><i><b>Cooking chicken:</b></i></span><br />
1 whole chicken, cleaned inside, bone-in.<br />
1 dikon, peeled, cut to 1.5 " long<br />
1 cup chopped carrot<br />
1 onion, quartered<br />
water<br />
<br />
<i><span class="Apple-style-span" style="color: orange;">Directions:</span></i><br />
<br />
<ul>
<li>Wash chicken and put it in a big pot. Add water to just cover the chicken. Turn on the heat to high. Add carrots, onion, and diakon. Cover with a lid. Bring it to boil. When it boils for about 10 mins, turn off the heat with the lid on. Let it sit on a stove for <b>an hour</b>. <u>Do not open the lid</u>.</li>
<li>When the soup and chicken is cooled down, remove the chicken carefully. It will be very tender. Keep the soup to make stock. </li>
<li>When the chicken is cool enough to handle, slice/cut it and put on a big plate.</li>
</ul>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKZfD1DNmulT1sEvYlr-9dgHFwzhYkV-Y8ZITavhV0_QgQUeI3cogQ2ojb1XZM752j_7ckvmPq2lHZluT3sjXMuPOd9uGXqyb00qW0A0RQqjcwIQUOhU6Cw15-HFvwcX-wdCzoHxK/s1600/091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEKZfD1DNmulT1sEvYlr-9dgHFwzhYkV-Y8ZITavhV0_QgQUeI3cogQ2ojb1XZM752j_7ckvmPq2lHZluT3sjXMuPOd9uGXqyb00qW0A0RQqjcwIQUOhU6Cw15-HFvwcX-wdCzoHxK/s640/091.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to cook a chicken</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: orange;"><b><i></i></b></span><br />
<span class="Apple-style-span" style="color: orange;"><b><i>Cooking rice:</i></b></span><br />
3 cups Jansmine rice or brown rice. White rice works better than brown. In the picture, I used brown.<br />
2-3 inches gresh ginger, peeled, sliced<br />
4 garlic cloves, peeled, crushed but still in a form of cloves.<br />
3 Tbs vegetble oil<br />
<br />
<i><span class="Apple-style-span" style="color: orange;">Directions:</span></i><br />
<br />
<ul>
<li>Heat up a wok. Add oil. Swirl to coat.</li>
<li>Add rice. Stir fry the rice and oil. Add ginger and garlic. Stir to cook until ginger and garlic create aroma scent.</li>
<li>Cook rice in a rice cooker. We will use water and oil from cooking chicken. The ratio of rice-to-water is 1:1.</li>
<li>Put rice in a rice cooker, scoop oil and soup on a surface from the pot that we cooked chicken. Try to get as much as oil as you can.</li>
<li>Cook rice as instructed on its directions.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CNPS1Bk7TMs/Tsa5P9OGTlI/AAAAAAAAGHI/KOAlFjUB2Qo/s1600/DSC_0010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-CNPS1Bk7TMs/Tsa5P9OGTlI/AAAAAAAAGHI/KOAlFjUB2Qo/s400/DSC_0010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry rice with oil, ginger, and garlic</td></tr>
</tbody></table>
<div>
<br /></div>
<div>
<i><span class="Apple-style-span" style="color: orange;"><b>Making sauce:</b></span></i></div>
<div>
2 Tbs fermented bean paste (เต้่้าเจี้ยว)</div>
<div>
1/2 Tbs soy sauce</div>
<div>
1 Tbs sugar</div>
<div>
1 garlic cove</div>
<div>
2 Tbs cilantro stems</div>
<div>
2 Tbs chicken stock or water</div>
<div>
3-4 Thai chili (optional)</div>
<div>
2 inches fresh ginger, peeled, chopped</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: orange;"><i>Directions:</i></span></div>
<div>
<ul>
<li>Blend everything in a food processor. Adust the taste.</li>
<li>Garnish with cilantro.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YapPgEZ0WyQ/Tsa5Qe3xTrI/AAAAAAAAGHM/4hT6v0eJazA/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-YapPgEZ0WyQ/Tsa5Qe3xTrI/AAAAAAAAGHM/4hT6v0eJazA/s400/DSC_0013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dipping sauce</td></tr>
</tbody></table>
<div>
<b><i><span class="Apple-style-span" style="color: orange;"></span></i></b></div>
<div>
<b><i><span class="Apple-style-span" style="color: orange;">Making stock:</span></i></b></div>
</div>
<div>
Soup from cooking chicken</div>
<div>
1 Tbs sea salt</div>
<div>
2 tsp white pepper</div>
<div>
Leftover bone from chicken</div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="color: orange;"><i>Directions:</i></span></div>
<div>
<ul>
<li>Continue cooking the soup to make stock. Season with salt and pepper. Throw in the bone after you shred chicken. Simmer for about half hour or so. Adjust seasoning. It shouldn't have full flavor. We will serve it as a side dish.</li>
</ul>
<div>
<b><i><span class="Apple-style-span" style="color: orange;">Serving:</span></i></b></div>
</div>
<div>
Scoop cooked rice on a plate. Top with chicken and fresh cucumber. Garnish with cilantro. Serve with soup and dipping sauce on the side.</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yoMvhpfPCgI/Tsa5Q0bxe0I/AAAAAAAAGHQ/xglnPlGks-Q/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-yoMvhpfPCgI/Tsa5Q0bxe0I/AAAAAAAAGHQ/xglnPlGks-Q/s400/DSC_0015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrange cooked chicken on a serving plate</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfmrieJ4HVafn0gGch4GnbDhQj84rHO5enQbOowo7qXm9o3WX9v8z0DkGy4YVJ6ZkNNG1lwo3xWi6MEC8_TDiIyh2EP1cPH1uAwBpBgSoesFvRvIyUsStUjmziCdyKCVfw0PCk-4m/s1600/kao+mun+gai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfmrieJ4HVafn0gGch4GnbDhQj84rHO5enQbOowo7qXm9o3WX9v8z0DkGy4YVJ6ZkNNG1lwo3xWi6MEC8_TDiIyh2EP1cPH1uAwBpBgSoesFvRvIyUsStUjmziCdyKCVfw0PCk-4m/s400/kao+mun+gai.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I apologize for a poor quality of the picture. It was taken on my cellphone. Yep, at least I remembered to capture it with my phone!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com8tag:blogger.com,1999:blog-5352799973247981744.post-31997469599242451032011-10-26T16:34:00.000-07:002011-10-26T16:34:43.562-07:00Thai Style Salmon Fritters with Siracha Sour Cream<a href="http://2.bp.blogspot.com/-k9g-292_SkY/TqdEzlstJ9I/AAAAAAAAGA4/m891T6vgszc/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://2.bp.blogspot.com/-k9g-292_SkY/TqdEzlstJ9I/AAAAAAAAGA4/m891T6vgszc/s640/DSC_0064.JPG" width="640" /></a><br />
<a name='more'></a> It's football season! Well, I'm not a big fan. I know it's in season because all the guys and Facebook friends are talking about it. Five Star Makeover challenge is in trend. They're hosting a virtual tail gate party! This month's theme is tailgate food. I was actually excited about this even though I'm not a football or any sport fan in particular. The idea of having a party, finger food, beer, and going wild blows me away (tee hee).<br />
<br />
<div style="text-align: center;">
<img height="196" src="http://5starfoodie.com/images/makeover1011.jpg" width="320" /></div>
<div style="text-align: center;">
<span style="font-size: small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span></div>
<br />
I cordially invite you to join our virtual tailgate party this Friday at our host's home - Natasha @ <a href="http://www.fivestarfoodie.com/">Five Star Foodie</a> and Lazaro @ <a href="http://www.lazarocooks.blogspot.com/">Lazaro Cooks</a>.<br />
<br />
I had been thinking for a while what I should make. I wanted finger food. Asian BBQ chicken wings, grilled pork with sticky rice, Asian meatballs, blah blah blah.... They all pop into my head but it doesn't "click". You know, it's like chemistry when you're on a date. That is until I thought of a Thai fish cake; I can incorporate this into classic fritters. Fried food is always a hit. Anything fried is good, don't you think?!<br />
<br />
Red curry paste and kaffir leaves are mysterious ingredients in this recipe. You will get the what-is-that flavor while eating it and continuing to keep eating more! Salmon chuck and green beans are a nice touch, and topping with fried basil is just sexy. I can gaurantee these fritters will be a crowd pleaser at your tailgate party! Whether your team wins or loses; this dish will always be a winner.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSTXaLGEASmRfPgHaPhDUHZc93PBD1NwNmST805e4Y-5YlKxxTIQt7Q74H0CEzi5W_RvPlLX0_R1wg-4zTtuCLR6W25fg1P8rVxFsubPXcEouwe7y6g-UKr_IUmdFgXmHR7SyWd-p/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSTXaLGEASmRfPgHaPhDUHZc93PBD1NwNmST805e4Y-5YlKxxTIQt7Q74H0CEzi5W_RvPlLX0_R1wg-4zTtuCLR6W25fg1P8rVxFsubPXcEouwe7y6g-UKr_IUmdFgXmHR7SyWd-p/s400/DSC_0046.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh diced coho salmon</td></tr>
</tbody></table>
<br />
<div style="color: orange;">
<b>Thai Style Salmon Fritters</b></div>
Yield: 45-50<br />
<br />
<i><span style="color: orange;">Ingredients:</span></i><br />
1 Tbs red curry paste<br />
1/2 Tbs fish sauce<br />
1 cup chopped fresh green bean<br />
1 lb fresh salom. I used Coho salmon, wild caught<br />
2 whole eggs<br />
3/4 cup whole milk or heavy cream<br />
1 1/4 cups AP flour<br />
2 tsp baking powder<br />
1 Tbs minced fresh kaffir leaves<br />
1/4 cup green onion (white part)<br />
1/2 lime, juiced<br />
1 tsp white pepper<br />
Oil for frying<br />
1 cup fresh basil<br />
Salt and Cayenne pepper for dusting <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tT71Aikl6r8/TqOkAnT5FVI/AAAAAAAAGAQ/9PwPu16uqEk/s1600/DSC_0047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-tT71Aikl6r8/TqOkAnT5FVI/AAAAAAAAGAQ/9PwPu16uqEk/s400/DSC_0047.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red curry paste</td></tr>
</tbody></table>
<br />
<div style="color: orange;">
Directions:</div>
<ul>
<li>Beat eggs, milk, lime juice, fish sauce, and red curry paste in a bowl or stand mixer just until everything is incorporated and curry paste is dissolved.</li>
<li>Change the speed to stir or low speed and add flour, baking powder, and white pepper. Stir until mixed.</li>
<li>Add green beans, green onion, minced kaffir leaves, and salmon to the batter. At low speed, stir to mix. You can use spatula or wooden spoon to mix the ingredients. </li>
<li>Add oil to a sauce pan and heat it up to 375 F. Lay paper towel on a baking sheet.</li>
<li>Scoop a spoon full of mixture in a hot oil. Don't overcrowd. Fry them until brown. Use a slotted spoon to scoop up and transfer to prepared tray.</li>
<li>Keep doing until the mixture is out.</li>
<li>Sprinkle salt and cayenne pepper to fried fritters.</li>
<li>Use same oil to fry fresh basil until it's crispy.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-igPwJAUlBFg/TqOkBrn_RsI/AAAAAAAAGAU/wNxLbMJVk-c/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="326" src="http://1.bp.blogspot.com/-igPwJAUlBFg/TqOkBrn_RsI/AAAAAAAAGAU/wNxLbMJVk-c/s400/DSC_0049.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mixture</td></tr>
</tbody></table>
<br />
<div style="color: orange;">
<i>Siracha Sour Cream Sauce:</i></div>
Sour cream<br />
Lime juice<br />
Chopped green onion<br />
Splash of Siracha<br />
<br />
<div style="color: orange;">
Directions:</div>
Mix everything together to suit your taste buds. For Siracha, if you like spicy, you can add more. If you don't like spicy, you can leave out this.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZJ4qeTCInSE/TqOkCeo7eJI/AAAAAAAAGAY/IAzhrDasjfc/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-ZJ4qeTCInSE/TqOkCeo7eJI/AAAAAAAAGAY/IAzhrDasjfc/s400/DSC_0050.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They are hot tubing</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-eVcYJsFdbYI/TqOkC9kD4fI/AAAAAAAAGAc/OYqidqZF3A0/s1600/DSC_0052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-eVcYJsFdbYI/TqOkC9kD4fI/AAAAAAAAGAc/OYqidqZF3A0/s400/DSC_0052.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprinkle with cayenne pepper and salt</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOmF42OnbyZa5mKIwcQ1pj0QQ8D6IYEZ1W_8qKchPLRfnaJ1ma-WGaqao3yspBs8oVYUTUOLub38P2iErwUuttuEC0139D51sQL5ZqliiM51dq7hIpxMYbhQevxZUySkc8N2td_zf/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvOmF42OnbyZa5mKIwcQ1pj0QQ8D6IYEZ1W_8qKchPLRfnaJ1ma-WGaqao3yspBs8oVYUTUOLub38P2iErwUuttuEC0139D51sQL5ZqliiM51dq7hIpxMYbhQevxZUySkc8N2td_zf/s400/DSC_0060.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve with fried basil and Siracha sour cream</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-kb1Ea_fAnw4/TqOkHdBtzTI/AAAAAAAAGA0/rwYID6Nqpa8/s1600/DSC_0071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-kb1Ea_fAnw4/TqOkHdBtzTI/AAAAAAAAGA0/rwYID6Nqpa8/s400/DSC_0071.JPG" width="338" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Want a bite?</td></tr>
</tbody></table>
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<br />
<ul>
</ul>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com29tag:blogger.com,1999:blog-5352799973247981744.post-34024790091840069512011-10-16T23:53:00.000-07:002011-10-16T23:53:35.973-07:00Leek and Celery Root Soup - A comfort food on a cold day<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HCbtaplAveppj3bVXNOEni1Y-w9f6zFMClNQ5D-V27armSH8Euku15PcdMiMSexvDQo8oTQ4RzrGR6tcucH5scmyhLa-exLuaJI9m7VAWIVCuFdMAgqXdU4eXmZl09Q8-ldjrbqg/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-HCbtaplAveppj3bVXNOEni1Y-w9f6zFMClNQ5D-V27armSH8Euku15PcdMiMSexvDQo8oTQ4RzrGR6tcucH5scmyhLa-exLuaJI9m7VAWIVCuFdMAgqXdU4eXmZl09Q8-ldjrbqg/s640/DSC_0028.JPG" width="428" /></a></div>
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<a name='more'></a>It's my first time making smooth silky soup and with this ugly beast -celery root. I know I'm lame. With chilly weather, warm soup comes first on the dinner menu list at my house. The weather sucks and I need something to comfort me. I've been wanting to make smooth soup and work with root produce. I guess this is the time - (just do it, T!). With busy schedules that took all my time and energy away from cooking, I finally overcame it and realized how much I missed cooking. It's worth it. I love it. The soup is surprisingly flavorful with a few ingredients. Nothing is new in this recipe but a classic is a good comfort food.</div>
<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZDwIsZUjn0DYN_vFkoACXn7YuwZ6wsVqW0zdgTS9ZitIBqzbQrb319TTnVpsjqvUsAYhSKy3PE79crZB3MIpPzlT-sEFvZuGyjZWeR3UrX2eYZP5qDsu227eh5W7rSk9F0RQdVuD/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZDwIsZUjn0DYN_vFkoACXn7YuwZ6wsVqW0zdgTS9ZitIBqzbQrb319TTnVpsjqvUsAYhSKy3PE79crZB3MIpPzlT-sEFvZuGyjZWeR3UrX2eYZP5qDsu227eh5W7rSk9F0RQdVuD/s400/DSC_0001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Celery Root</td></tr>
</tbody></table>
<br /></div>
<a href="http://celeriac%20has%20a%20celery%20flavour,%20and%20is%20often%20used%20as%20a%20flavouring%20in%20soups%20and%20stews/;%20it%20can%20also%20be%20used%20on%20its%20own">Celery root </a>has a celery flavor, and is often used as a flavoring in soups and stews; it can also be used on its own. The appearance is ugly but the inside is white or off-white - like apple mixed with potato.<br />
<br />
<a href="http://en.wikipedia.org/wiki/Leek">Leek </a>has a mild onion-like taste, and is less bitter than <a href="http://en.wikipedia.org/wiki/Scallion" title="Scallion">scallion</a>.
The taste might be described as a mixture of mild onion and cucumber,
with a fresh smell similar to scallion. In its raw state, the vegetable
is crunchy and firm.<br />
<br />
I changed and added a few ingredients. Feel free to tweak this to suit your taste buds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uI4kyc7X0A4/TptD4EwjMvI/AAAAAAAAF_4/ErQuodHErv0/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-uI4kyc7X0A4/TptD4EwjMvI/AAAAAAAAF_4/ErQuodHErv0/s400/DSC_0029.JPG" width="400" /></a></div>
<br />
<br />
<b style="color: orange;">Leek and Celery Root Soup</b><br />
Yield: 6 cups<br />
<br />
<span style="color: orange;">Ingredients:</span><br />
2 leeks, (use only white and light green part) halved, cleaned, and thinly sliced crosswise.<br />
2 medium celery roots, peeled, cubed<br />
1/2 yellow onion, thinly sliced<br />
3 Tbs butter<br />
1 Tbs olive oil<br />
1 tsp cayenne pepper<br />
2 cups chicken stock<br />
2 cups water<br />
Salt and pepper<br />
Heavy cream<br />
Creme fraiche or sour cream<br />
Chopped chive<br />
White truffle oil (optional)<br />
<br />
Blender and big pot<br />
<br />
<div style="color: orange;">
Directions:</div>
<ul>
<li>Heat up large sauce pan over high heat. Add butter and oil.</li>
<li>Add leeks and onion. Cook until onion is translucent and leeks are getting brown.</li>
<li>Add chopped celery root. Cook for a few mins. Add 1 cup of chicken stock. Cover and cook for about 20-30 mins until celery root is cooked through. During this process, if the liquid is evaporated, keeps adding stock or water.</li>
<li>Season with salt and pepper</li>
<li>Let it cool a bit before transferring to blender</li>
<li>When it's not too hot, blend it in a blender and adding cream to your desire of thickness until the soup is smooth.</li>
<li>Correct seasonings</li>
<li>Pour in prepared bowls or glasses. Drop a spoonful of creme fraiche and chives on top. If using truffle oil, drop a few on soup before serving.</li>
</ul>
<i style="color: orange;">Note:</i> This can be served hot or cold. It can be kept in the fridge for a few days. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UoIrw1M-xPs/TptD0luRXUI/AAAAAAAAF_k/-BxxBkLeSDg/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-UoIrw1M-xPs/TptD0luRXUI/AAAAAAAAF_k/-BxxBkLeSDg/s400/DSC_0011.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The soup after some has already transferred to a blender</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-U5QE1SiHcMY/TptD1ZolETI/AAAAAAAAF_o/wkmcNctq5sk/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-U5QE1SiHcMY/TptD1ZolETI/AAAAAAAAF_o/wkmcNctq5sk/s400/DSC_0016.JPG" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can serve it as dinner with toasts</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uN7YySG66AA/TptD2vgJr5I/AAAAAAAAF_w/E49pC4uS0i4/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-uN7YySG66AA/TptD2vgJr5I/AAAAAAAAF_w/E49pC4uS0i4/s400/DSC_0027.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or serve it in a glass shot for appetizer</td></tr>
</tbody></table>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com11tag:blogger.com,1999:blog-5352799973247981744.post-69063127715489528042011-10-06T11:15:00.000-07:002011-10-06T11:15:42.349-07:00Espresso Salt Seared Scallop with Lime Grapefruit Dressing Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-vt5sxXCaNT4/TozuUcFcjYI/AAAAAAAAF9M/EgBEXi4bU5w/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="http://4.bp.blogspot.com/-vt5sxXCaNT4/TozuUcFcjYI/AAAAAAAAF9M/EgBEXi4bU5w/s640/DSC_0045.JPG" width="640" /></a></div>
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<a name='more'></a>I'm just into seafood recently because I intook too much meat - all kind of meat. Don't get me wrong. I like pork belly, good steak, chicken tender and stuff. However, my body can't handle it very well when I intake too much. Do you have the same problem? Rotating meatless and seafood meal occasionally is good for your digestion and health!<br />
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Okay, enough of talking seafood. I chose to cook with scallops because <b>1)</b> I want it. <b>2)</b> I haven't cooked them for a while and I don't care if the hubs isn't a big fan. <b>3)</b> I can't resist seared scallops with brown Brit. <b>4)</b> I have espresso salt that I'd like to experiment with. <b>5)</b> All of the above. I think I have enough reasons to justify with the hubs (wink). </div>
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I used Alaskan scallops in this recipe. I also wanted to incorporate espresso salt, herbs, grapefruit, and lime for the dressing. This dressing went well with seafood-any kind of seafood, baby arugula, and fennel. The espresso salt was redeemed at <a href="http://www.marxfoods.com/">Marx Foods </a>for the credit I won on the <a href="http://ijustlovemyapron.blogspot.com/2010/08/organic-reishi-pomegranate-iced-tea.html">Reishi mushroom challenge</a>. It has an interesting flavor. Well yeah, salt and espresso in one bite.</div>
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I marinaded scallops with lime juice for half hour to get more flavor, pat dry, and seasoned with espresso salt and pepper. Seared them in a hot pan to get a good color and texture. For the dressing, I sneaked white truffle oil in it; just to have a what-is-that-taste in the background.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-8DZQvlaSYgw/Toqd2KJ3kkI/AAAAAAAAF84/GZMuF5vg4fw/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-8DZQvlaSYgw/Toqd2KJ3kkI/AAAAAAAAF84/GZMuF5vg4fw/s400/DSC_0040.JPG" width="270" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can plate as appetizer - a bite size</td></tr>
</tbody></table>
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<div style="color: orange;">
<b>Espresso Salt Seared Scallop with Lime Grapefruit Dressing Salad</b></div>
Yield: 4 entrees or 8 appetizers<br />
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<div style="color: orange;">
Ingredients</div>
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<i><span style="color: orange;">For dressing: </span></i><br />
2 limes, juiced <br />
1/4 cup grapefruit juice<br />
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1 tsp espresso salt or more<br />
1/4 tsp black pepper<br />
1 Tbs minced parsley<br />
1 Tbs minced mint<br />
1 tsp dried tarragon<br />
1 tsp <a href="http://www.amazon.com/gp/product/B0006SKCVI/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000Z4JISQ&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0JYQH7HBVGJN2WY39A09">garlic chili sauce </a><br />
1 Tbs truffle oil (or you can leave this out and drizzle on the salad as a finish-touch)<br />
Olive oil<br />
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<div style="color: orange;">
<i>For scallops:</i></div>
1 lb fresh Alaskan scallops<br />
1 lime, juiced <br />
1 Tbs Walnut oil<br />
Espresso salt and black pepper<br />
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<div style="color: orange;">
<i>For salad:</i></div>
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1 package baby arugula<br />
2 grapefruits, segmented <br />
1 cup or more chopped celery<br />
Cherry tomatoes, halved<br />
1 fennel, trimmed, thinly sliced<br />
1/4 cup, toasted Walnut or pine nuts (optional)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmj05lguDcjduKF-iZESgOIMpYi76c58Np3h8HHmLSim4KS0n7lfrL37pXQ03gMpg4At-J4T3PQl79lRPws_O7fgf9AH_s-gN7qqF-RYbl6T0LPPTru-nwUoj8zvayxYbkz21O_WLd/s1600/DSC_0050.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmj05lguDcjduKF-iZESgOIMpYi76c58Np3h8HHmLSim4KS0n7lfrL37pXQ03gMpg4At-J4T3PQl79lRPws_O7fgf9AH_s-gN7qqF-RYbl6T0LPPTru-nwUoj8zvayxYbkz21O_WLd/s400/DSC_0050.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Espresso salt I got. I have a long way to go with this container!</td></tr>
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Directions:</div>
<ul>
<li>Marinade scallops in lime juice that you get from 1 lime for half hour. After half hour, pat dry. Season with espresso salt and pepper.</li>
<li>While waiting for scallops to get marinaded, in a small bowl, mix parsley, mint, tarragon, 2 limes juice, grapefruit juice, 1 tsp espresso salt, pepper, garlic chili sauce, truffle oil (if using), and olive oil. I didn't put much olive oil but you can adjust to your preference.</li>
<li>In a hot pan, add 1 Tbs of Walnut oil; swirl to coat. Sear scallops until brown. When scallops are done, they will be easy to flip. If they're still stick to the pan, they're not done yet. DO NOT overcook scallops otherwise they will become rubbery.</li>
<li>Mix all the green -arugula, tomatoes, fennel, celery, grapefruit, and nuts (if using). Pour the dressing over and mix well. Be careful not to over mix otherwise arugula will get bruised.</li>
<li>Plate it and top with seared scallop(s). Drizzle remaining dressing on a scallop and finish with truffle oil. </li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-B9vFpP2ipwo/Toqdxq_-BxI/AAAAAAAAF8c/sb5625aJfFY/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-B9vFpP2ipwo/Toqdxq_-BxI/AAAAAAAAF8c/sb5625aJfFY/s400/DSC_0026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dressing</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2hqKxdwu_pI/ToqdzoLVmFI/AAAAAAAAF8o/vsCI2DOeejw/s1600/DSC_0034.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-2hqKxdwu_pI/ToqdzoLVmFI/AAAAAAAAF8o/vsCI2DOeejw/s400/DSC_0034.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another idea of plating</td></tr>
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<a href="http://1.bp.blogspot.com/-wNigdT75R34/Toqd0PCizQI/AAAAAAAAF8s/qC-0w_udaWU/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://1.bp.blogspot.com/-wNigdT75R34/Toqd0PCizQI/AAAAAAAAF8s/qC-0w_udaWU/s400/DSC_0036.JPG" width="400" /></a></div>
<br />Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com7tag:blogger.com,1999:blog-5352799973247981744.post-37717586950090611622011-09-29T10:01:00.000-07:002011-09-29T11:48:19.363-07:00Manila Clams with Chinese White Wine Chili Paste Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5O2TfpRmLuA/ToOEmnq2q5I/AAAAAAAAF8M/3lwwwqa0foY/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5O2TfpRmLuA/ToOEmnq2q5I/AAAAAAAAF8M/3lwwwqa0foY/s640/DSC_0011.JPG" width="428" /></a></div>
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<a name='more'></a>Time flies when you're having fun.<br />
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I'm having fun with my life and it's already September! In a heartbeat, we will talk Thanksgiving soon and celebrate for 2012. It's hard to believe the year is almost over. I feel the same way with this cooking group. I don't remember how many months it has been but it feels so great to be in the group. That's right; it's that time of month again. This month is cooking with wine! Don't tell me this doesn't excite you. Who doesn't like wine!? Although you may not be a drinker, believe me alcohol makes food taste much better!</div>
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<img height="198" src="http://5starfoodie.com/images/makeover0911.jpg" width="320" /></div>
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<span style="font-size: x-small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span></div>
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I'm a lightweight; however, when it comes to cooking, I pour wholeheartedly in and sink myself in aroma. This dish is a simple dish but with my take on the sauce. I was originally going to use Sake as a substitute for the wine ingredient but I realized I had Chinese wine- Dragon's Hollow- I won from Trix at <a href="http://tastytrix.blogspot.com/">Tasty Trix</a> for her giveaway. They claim that they're the first premium wines produced in China. I got an un-oaked Chardonnay. I'm not a wine expert so I'm not able to tell you much about flavor. All I know is it tastes good. Feel free to use any wine you like or Sake.</div>
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Thai chili paste is a key ingredient here. Its flavor is bold. It's used in cashew nut chicken and spicy noodle (Pad Kee Mao) if you've ordered it at a Thai restaurant. I think it would be interesting to make a sauce out of it and with wine!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-1dflmuQf6ZI/ToFq7d79ujI/AAAAAAAAF7Y/s_ZE1wG9k3A/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-1dflmuQf6ZI/ToFq7d79ujI/AAAAAAAAF7Y/s_ZE1wG9k3A/s400/DSC_0023.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thai Chili Paste</td></tr>
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This sauce has a kick. If you have low spicy-tolerance, sorry, this dish isn't for you.</div>
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I used red basil instead of regular basil because it has a licorice flavor and goes well with Asian cuisine. You can serve over cooked noodles, rice, or bread.</div>
<div style="color: orange;">
<b>Manila Clams with Chinese White Wine Chili Paste Sauce</b></div>
Yield: 6 servings<br />
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<div style="color: orange;">
Ingredients:</div>
3 lbs Manila clams<br />
3 Tbs Thai chili paste<br />
1/2 cup Chinese wine or Sake<br />
1/4 cup Chicken stock<br />
1 Tbs sugar<br />
1/2 yellow onion, thinly sliced<br />
3 garlic cloves, minced<br />
1/2 Tbs fish sauce<br />
1 packed cup red basil<br />
Cooked noodle<br />
1 Tbs walnut oil<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cSwQKCfpDSU/ToFq3UwI6MI/AAAAAAAAF68/0D5nMd2vLLM/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-cSwQKCfpDSU/ToFq3UwI6MI/AAAAAAAAF68/0D5nMd2vLLM/s400/DSC_0001.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauté onions, garlic, and chili paste</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-V-a1hjobZOw/ToFq4Lr-T5I/AAAAAAAAF7A/BbUgrzsZLvM/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-V-a1hjobZOw/ToFq4Lr-T5I/AAAAAAAAF7A/BbUgrzsZLvM/s400/DSC_0004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reduced wine and chicken stock</td></tr>
</tbody></table>
<div style="color: orange;">
Directions:</div>
<ul>
<li>Heat up large sauce pan. Add oil. Swirl to coat.</li>
<li>Add onion and saute until it's translucent. Add garlic. Cook until brown.</li>
<li>Add chili paste. Stir a few times. Add wine. Simmer until it's reduced by half.</li>
<li>Add chicken stock, sugar, and fish sauce. Gently simmer until it's reduced by a quarter.</li>
<li>Add clams. Close lid and shake occasionally. Cook until all clams are open. Discard ones that are close. Adjust seasoning.</li>
<li>Turn off the heat. Add basil and stir a few times.</li>
<li>Serve with cooked noodle or serve as appetizer.</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJzQFNFdJXH9Wdtk2n0XenIKZNPLYnD2jqI2xtCUDz5FaMtPJD06CCeFa3kdvJGQ8q8I10mvKCjF20mnTlvTxVJgIHyVZ13pbV6WI7YDqiaJhTTbqA99DdUjCbcGYR2x6OuU-O4Je/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJzQFNFdJXH9Wdtk2n0XenIKZNPLYnD2jqI2xtCUDz5FaMtPJD06CCeFa3kdvJGQ8q8I10mvKCjF20mnTlvTxVJgIHyVZ13pbV6WI7YDqiaJhTTbqA99DdUjCbcGYR2x6OuU-O4Je/s400/DSC_0005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn off the heat and add basil to finish</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-j5xdoBAI9Ek/ToFq63BCElI/AAAAAAAAF7U/sJXxHPWp25o/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-j5xdoBAI9Ek/ToFq63BCElI/AAAAAAAAF7U/sJXxHPWp25o/s400/DSC_0020.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve it as appetizer or meal with bread or noodles</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XPf4-TUg3L0/ToFq6HBBWxI/AAAAAAAAF7Q/cXzXZDdtM98/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-XPf4-TUg3L0/ToFq6HBBWxI/AAAAAAAAF7Q/cXzXZDdtM98/s400/DSC_0016.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or serve it over cooked noodles</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb3YO3jM2ZJgjdXwR5SY01Cml-JcazJoNQNt7sO2GHheQhPR0dB3HIZO8ESpGDLFVx9qEoifjHrX90J7FTHhEOglYs5hJ-21NFmwmg9FULFJRVc0mxl6TptTjdqgiy51LcLmkTVa6/s1600/DSC_0049.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb3YO3jM2ZJgjdXwR5SY01Cml-JcazJoNQNt7sO2GHheQhPR0dB3HIZO8ESpGDLFVx9qEoifjHrX90J7FTHhEOglYs5hJ-21NFmwmg9FULFJRVc0mxl6TptTjdqgiy51LcLmkTVa6/s400/DSC_0049.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have you tried a Blue Marlin fillet? Man, this fish is meaty and it almost tastes like chicken!</td></tr>
</tbody></table>
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Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com20tag:blogger.com,1999:blog-5352799973247981744.post-66790708339541494102011-09-22T09:50:00.000-07:002011-09-29T10:01:21.576-07:00Asian Grilled Pork Skewer<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKavOhkn19pob_-Xka6BOsTI9DiIWV4iRg_SM8tr6FppE1YsBSHzl6KJPF9JachSJiqD8e7oLkyBs-rFth-7oEhmTeZr7HhQtApzaT-MVTegCSmMWA0zkro1lBe0bry2etcOaPTxfS/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKavOhkn19pob_-Xka6BOsTI9DiIWV4iRg_SM8tr6FppE1YsBSHzl6KJPF9JachSJiqD8e7oLkyBs-rFth-7oEhmTeZr7HhQtApzaT-MVTegCSmMWA0zkro1lBe0bry2etcOaPTxfS/s640/DSC_0009.JPG" width="640" /></a></div>
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<a name='more'></a>This grilled pork is a bomb. No, I'm not lying or exaggerating but it is; even my pastor confirmed! I got this recipe from my good friend, Jay, who is a chef at a Thai restaurant. He created several menu to several restaurants. He didn't give me measurement as he adjusted the taste as he went. I tweaked the recipe and used my own measurement. The result is delish with a kick from Korean hot pepper paste (<a href="http://en.wikipedia.org/wiki/Gochujang">Gochujang)</a>. </div>
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The original recipe calls for apple and pear puree but I think apple and papaya puree would make the pork more tender. The papaya enzyme called papain, is used as a meat tenderizer. It
breaks down tough meat fibers. Plus, I had it in my fridge! The pork turned out super tender. I mixed seasoning sauce with light soy sauce instead of using just one. The color is reddish because of Korean hot pepper paste and papaya puree. So, don't be scared when you see the sauce. </div>
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<div style="text-align: justify;">
My note would be if you use papaya puree, please cut your pork a bit thicker and bigger. The enzyme from papaya really breaks down fiber in meat. It will make grilling easier too.</div>
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If you use pear puree, you can cut your meat thinner and smaller.</div>
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I called this "Asian" because I'm not sure if it's Korean or Thai or something else. I know Thai uses seasoning sauce (<a href="http://www.amazon.com/Golden-Mountain-Seasoning-Sauce-Net/dp/B002URCRNO/ref=sr_1_6?s=grocery&ie=UTF8&qid=1316649585&sr=1-6">Golden Mountain</a>) while Korean uses soy sauce and hot pepper paste (<a href="http://en.wikipedia.org/wiki/Gochujang">Gochujang</a>), and Thai and Chinese use oyster sauce. To cover all of the above, Asian would be the suitable word to be used- tee hee.</div>
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This dish is also perfect for BBQ outing or appetizer. <br />
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<a href="http://3.bp.blogspot.com/-hPOiGXu2ltg/TnWBIP1zsKI/AAAAAAAAF3o/pJpZ7_S_BRo/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/-hPOiGXu2ltg/TnWBIP1zsKI/AAAAAAAAF3o/pJpZ7_S_BRo/s400/DSC_0003.JPG" width="400" /></a></div>
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<div style="color: orange;">
<b>Asian Grilled Pork</b></div>
Yield: a lot (75-90 skewers)<br />
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<div style="color: orange;">
Ingredients:</div>
3 lbs pork shoulder or butt<br />
2 Tbs oyster sauce<br />
3 Tbs light soy sauce<br />
3 Tbs <a href="http://www.amazon.com/Golden-Mountain-Seasoning-Sauce-Net/dp/B002URCRNO/ref=sr_1_6?s=grocery&ie=UTF8&qid=1316649585&sr=1-6">seasoning sauce</a>.I used Golden mountain brand.<br />
1 Tbs sugar<br />
1 apple, peeled, cored, cubed, and pureed<br />
1 full cup papaya, peeled, cubed, and puree<br />
3 Tbs Korean hot pepper paste (<a href="http://www.amazon.com/Haechandle-Level-Medium-Hot-45-75/dp/B004JPW9TC">Gochujang</a>). This is spicy so please be careful. You can decrease the amount for less spicy<br />
1 Tbs sesame oil<br />
1/4 cup toasted sesame seeds<br />
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Bamboo skewers<br />
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<div style="color: orange;">
Directions:</div>
<ul>
<li> Soak bamboo skewer in water overnight or at least 6 hours (until they are fully submerged with water)</li>
<li>Add everything except pork and sesame seeds in a blender. Blend until mixed well.</li>
<li>Cut pork into slice or small cube. Pour in the sauce. Marinate it overnight. If using apple and pear, marinating it a few days works best to get all the flavor.</li>
<li>Thread each piece of pork with a skewer. Leave about 1/4 of skewer left for grilling and handling.</li>
<li>Grill on medium high heat or about 375 F until it's cooked through.</li>
<li>Serve with couscous or fresh lettuce and other fresh vegetable.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUc_-QAk8F4h7sZaezvOKdFgtiw0qaRKXkL1YSbnIppLwlhx9uD9ugcf3soHkAKQntnLicPACc0qAn8-Gy5ZIaa2lPacTb__aRccb8NDxxn0dHQFSQG18SUXB0EsgppJCsXYoxX7A/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzUc_-QAk8F4h7sZaezvOKdFgtiw0qaRKXkL1YSbnIppLwlhx9uD9ugcf3soHkAKQntnLicPACc0qAn8-Gy5ZIaa2lPacTb__aRccb8NDxxn0dHQFSQG18SUXB0EsgppJCsXYoxX7A/s400/DSC_0002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After marinating overnight</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DvkiLDpexaE/TnWBJPuuiUI/AAAAAAAAF3s/z7CY-HLUrY0/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-DvkiLDpexaE/TnWBJPuuiUI/AAAAAAAAF3s/z7CY-HLUrY0/s400/DSC_0006.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These bad boys are ready to go on a grill</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYuIX97NT0cxtUm5G4C2ERWf_XhyeSmPNqwXsH7scT_MI9qf9xCFOqqK_0CgIfxUs3sdgm5ObunjXjTbxwZxU9i1q-1YQ5cDXqHwFjllO9i1yJtzGoGY6y1beG4ybYGkCaywmKWYB/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhYuIX97NT0cxtUm5G4C2ERWf_XhyeSmPNqwXsH7scT_MI9qf9xCFOqqK_0CgIfxUs3sdgm5ObunjXjTbxwZxU9i1q-1YQ5cDXqHwFjllO9i1yJtzGoGY6y1beG4ybYGkCaywmKWYB/s400/DSC_0012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum!</td></tr>
</tbody></table>
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<a href="http://www.twitter.com/tananthap"><img alt="Follow tananthap on Twitter" src="http://twitter-badges.s3.amazonaws.com/t_logo-b.png" /></a>Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com10tag:blogger.com,1999:blog-5352799973247981744.post-10800299683531769622011-09-14T23:51:00.000-07:002011-09-14T23:51:10.977-07:00Pork Belly Rolls with Mint Dressing - Guest Post<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppRHccVaX2A7-KCFk0VQ-MOZwZBWyFv85fBrTajdf_Vj3953MIvfPBZjgwXfMaiAzn6Mw4dz9160b0Z8q-YoKjjbUx-oXJKoPNJ3O-BAMqasHhzlvrsEGT3C9UOvTHQE8na7JvOCm/s1600/DSC_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppRHccVaX2A7-KCFk0VQ-MOZwZBWyFv85fBrTajdf_Vj3953MIvfPBZjgwXfMaiAzn6Mw4dz9160b0Z8q-YoKjjbUx-oXJKoPNJ3O-BAMqasHhzlvrsEGT3C9UOvTHQE8na7JvOCm/s640/DSC_0079.JPG" width="640" /></a>
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<a name='more'></a><br />
It's guest post time!<br />
It's my honor to be guest posting for one of my buddies - Lazaro at<a href="http://www.lazarocooks.blogspot.com/"> Lazaro Cooks</a>- to be a part of his returning guest post spotlight. Lazaro has so many nicknames that we made up for him such as Rock'N'Roll DJ for food, angry dude, seafood King, etc. The one thing we all agree with is he's a talented cook with a real passion. No fake!<br />
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I learned this cooking method on pork belly from him and I would love to use the same tactic on my guest post. He loves pork belly and I love roll. Therefore, this pork belly roll is perfect for the guest post.<br />
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To check out more rolls, you can click<a href="http://ijustlovemyapron.blogspot.com/2011/03/salmon-larb-fresh-rolls.html"> here</a> and <a href="http://ijustlovemyapron.blogspot.com/2011/02/bacon-and-egg-maki-sushi-bacon-and-eggs.html">there</a>.<br />
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Please come over to check out this post at <a href="http://www.lazarocooks.com/2011/09/guest-post-spotlight-pork-belly-rolls.html">Lazaro Cooks</a>!<br />
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Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com5tag:blogger.com,1999:blog-5352799973247981744.post-26128478103267777942011-09-02T16:24:00.000-07:002011-09-06T15:48:55.059-07:00Gingery Plum Cake -Happy Labor Day Weekend!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZwL0e6EIGyg/TmFbTpG0IiI/AAAAAAAAFyc/bOg17VSpgh0/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-ZwL0e6EIGyg/TmFbTpG0IiI/AAAAAAAAFyc/bOg17VSpgh0/s640/DSC_0037.JPG" width="640" /></a></div>
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<a name='more'></a> I can't wait for the 3-day weekend! Hope everybody gets to relax, enjoy, or travel with your beloved ones!<br />
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It's not often that you will see baked goodies on I Just Love My Apron's lab. This time is an exception! Why? Because I found a great recipe from a cookbook I checked out at the public library. Yes, I know. I'm an old-fashioned girl who still get books from the library. However, it's convenient, cost-effective, and free of charge! I was first going to skim and scan through appetizer and party ideas until I ran into this recipe. The cake is very moist and fluffy. Plus, ginger and plum sound very Asian to me and I've seen this combination in many food recipes. <br />
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Plums make me think of one of my favorite bloggers - Patty from <a href="http://www.pattysfood.blogspot.com/">Patty's food</a>. She's a talented baker and a great grandma! I have to say her grand-kids are lucky to get to taste her food and baked goodies so often.<br />
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I scanned through the recipe and I almost had everything on hand except plums. That's an easy part; they are in season now. You can keep the cake in a fridge and when you're ready to eat, you just pop it in a microwave for 30 secs. It's also good when serving it with whip cream or a scoop of ice cream!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX1lN1RehSi2lAndzSt81Yu0aXwx66h1jdQ7bNxDOIyV48SDMh1RDHYRmhyFkkrtuJPJ-41ufhoegKt5A0XJlbSZ6lGmYIQblcGxd-QzBXCuT6Gk0zCn9MIkxIGhY1baEfcOnuvBV/s1600/DSC_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnX1lN1RehSi2lAndzSt81Yu0aXwx66h1jdQ7bNxDOIyV48SDMh1RDHYRmhyFkkrtuJPJ-41ufhoegKt5A0XJlbSZ6lGmYIQblcGxd-QzBXCuT6Gk0zCn9MIkxIGhY1baEfcOnuvBV/s400/DSC_0016.JPG" width="400" /></a></div>
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<div style="color: orange;">
<b>Gingery Plum Cake</b></div>
<i>Recipe courtesy of Fine Cooking appetizers</i><br />
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<div style="color: orange;">
Ingredients for the cake:</div>
1 1/3 cups AP flour<br />
1 tsp ground ginger<br />
3/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
6 Tbs unsalted butter at room temperature<br />
1 cup packed light brown sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
2/3 cup sour cream<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgOWmqmjlVqbW0dxO1M8xhFXoRyrCSkCfAMpvJ_gnJQ41-X2aJCkjtRi3I7HewH-TyuMGzJhyphenhyphenHqLuep72Uh84ME9XzoxOw03lxIEuudczAy3XSHNosQruc0bn7-V57hw1fiRVNdmp/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFgOWmqmjlVqbW0dxO1M8xhFXoRyrCSkCfAMpvJ_gnJQ41-X2aJCkjtRi3I7HewH-TyuMGzJhyphenhyphenHqLuep72Uh84ME9XzoxOw03lxIEuudczAy3XSHNosQruc0bn7-V57hw1fiRVNdmp/s400/DSC_0003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake batter before going in an oven</td></tr>
</tbody></table>
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<div style="color: orange;">
Directions for cake:</div>
<ul>
<li>Preheat oven to 350 F </li>
<li>Lightly butter or use butter spray on a 9x2-inch round cake pan. Line the bottom with parchment paper that is cut to fit the pan. Lightly flour the sides and tap out the excess. I used the pan that you can lift up the side from the bottom of and that really made the lifting-the-cake part easy.</li>
<li>In a bowl, mix flour, ginger, baking powder, baking soda, and salt.</li>
<li>In another bowl, beat butter and sugar on medium high speed until fluffy for about 3 mins.</li>
<li>Add eggs one at a time. Beat on medium speed until just blended.</li>
<li>Add vanilla extract and beat.</li>
<li>Adjust speed to low or stir, gradually add dry ingredients to the wet mixture. Stop half way and add sour cream, then the remaining dry mixture. Mix until it's blended.</li>
<li>Scrape the batter into a pan and spread evenly. Bake for 15 mins.</li>
</ul>
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<div style="color: orange;">
Ingredients for Topping:</div>
1 plum, halved, pitted, and cut into 1/8-1/4 inch slices<br />
2 tsp finely grate fresh ginger<br />
3 Tbs firmly packed light brown sugar<br />
1 Tbs AP flour<br />
Whipped cream or ice cream for garnish<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-dOpDRlmN_0A/TmB1kUVIFwI/AAAAAAAAFyU/b5Tpi0jcXJ4/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-dOpDRlmN_0A/TmB1kUVIFwI/AAAAAAAAFyU/b5Tpi0jcXJ4/s400/DSC_0007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arrange sliced plums on the cake</td></tr>
</tbody></table>
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<div style="color: orange;">
Directions for topping:</div>
<ul>
<li>While cake is baked, combine sliced plums and ginger in a small bowl. Toss until the ginger is well distributed.</li>
<li>Add sugar and flour. Use a fork to mix ingredients to coat the fruit evenly.</li>
<li>After the cake has baked for 15 mins, arrange sliced plums on top of the cake.</li>
<li>Continue baking for another 35-40 mins. Test it by inserting a toothpick. It should come out clean.</li>
<li>Let the cake cool on a rack for 15 mins. Run a knife around the edge of the pan. Lay a rack on top of the cake pan and holding onto both pan and rack, invert the cake.</li>
<li>Peel away the parchment paper.</li>
<li>Serve with whipped cream or ice cream.</li>
<li>Store in a fridge. When ready to eat, heat it in a microwave for 30 secs. Enjoy!</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslfvUGnwstGYSpP1i7F0sVk1vxZxKTnefaiWJvfFF9hTMC96R6-Yz_mUUqXwYsCpE0doCS2LtBmbUOBIu-fSMbz1cLpSY8WYnXyhOqMje89kviw0ziCNm3CRWVyCgcZYajXoaHN3d/s1600/DSC_0033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslfvUGnwstGYSpP1i7F0sVk1vxZxKTnefaiWJvfFF9hTMC96R6-Yz_mUUqXwYsCpE0doCS2LtBmbUOBIu-fSMbz1cLpSY8WYnXyhOqMje89kviw0ziCNm3CRWVyCgcZYajXoaHN3d/s400/DSC_0033.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxaktKntc2Huk3y2baaSWzgMgc5xT9wUhTOS57d1QKEYUtrfGsW3glCxWiMaGCpYpR0bcdoyD2rz5kHB6yxIa4s-gHUf0I2A7P8icC_t50TbPcqHRkPHQr3A5VZiQPyuRWJIki3bP/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpxaktKntc2Huk3y2baaSWzgMgc5xT9wUhTOS57d1QKEYUtrfGsW3glCxWiMaGCpYpR0bcdoyD2rz5kHB6yxIa4s-gHUf0I2A7P8icC_t50TbPcqHRkPHQr3A5VZiQPyuRWJIki3bP/s400/DSC_0036.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve it with whipped cream or ice cream</td></tr>
</tbody></table>
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<ul>
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Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com12tag:blogger.com,1999:blog-5352799973247981744.post-70027953758239254232011-08-23T14:02:00.000-07:002011-08-23T14:10:25.704-07:00Chicken Satay Pizza and the Winner<div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-2-7Z2W0JPvA/TlPzkY0AQeI/AAAAAAAAFu8/7NBQGZaY6Is/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-2-7Z2W0JPvA/TlPzkY0AQeI/AAAAAAAAFu8/7NBQGZaY6Is/s640/DSC_0042.JPG" width="640" /></a></div>
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<a name='more'></a>It's that time of the month again with the 5 star makeover hosted by Natasha from <a href="http://www.fivestarfoodie.com/">5 star foodie</a> and Lazaro from <a href="http://www.lazarocooks.blogspot.com/">Lazaro Cooks</a>. This month them is pizza!!</div>
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Does the word pizza make you excited? Oh yeah, it does with me! My love is with Asian food but I have a crush on pizza. Believe it or not, pizza - a type of flat bread - originated from Middle East and Mediterranean cuisine. However, it made its appearance in the US when Italian immigrated here. Tomato sauce, basil, and cheese also made its appearance on a pizza (source: <a href="http://en.wikipedia.org/wiki/History_of_pizza">wiki</a>). I had a very good and light pizza in Rome, Italy. It's thin and had a charred flavor. It was basic ingredients like tomato sauce, basil, and cheese but somehow it tasted so good! I know everyone in a cooking group got excited for this month theme and I can't wait to see everyone's delicious dish! Please stop by our cooking group if you have time. The list is on the side bar on this blog. I've realized that pizza can have so many variations. Let your creative
juice begin! I guarantee after checking out the cooking group's pizza,
you won't look at pizza the same way.</div>
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<img height="198" src="http://5starfoodie.com/images/makeover0811.jpg" width="320" /></div>
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<span style="font-size: x-small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span> </div>
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As mentioned earlier about my love and the crush. It's always nice to see an incorporation between any 2 or more cuisines. I made a <a href="http://ijustlovemyapron.blogspot.com/2011/03/green-curry-chicken-pizza-new-way-to.html">green curry pizza</a> before and it was a bomb at the party. This time I decided to make a chicken satay pizza. Yep, you heard me right. Chicken satay can be done in so many ways. I made it on a wonton cup, burrito, taco, skewer, and this pizza. On any kind, it's a crowd pleaser I can tell you that. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrVlqoBlcpN_WToEKFuOXSU68WokNTYtJ2JvacBLwoKnAIzrQMQ5qsQmEfBfQpEPgh3urdcNJdWjD5IcGsjEqE_RCTef_voHtgdP5mwZxesQUn2tfmeEMkr8mPyGzUXhw2i3n3035/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVrVlqoBlcpN_WToEKFuOXSU68WokNTYtJ2JvacBLwoKnAIzrQMQ5qsQmEfBfQpEPgh3urdcNJdWjD5IcGsjEqE_RCTef_voHtgdP5mwZxesQUn2tfmeEMkr8mPyGzUXhw2i3n3035/s400/DSC_0017.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken satay wonton cup</td></tr>
</tbody></table>
I cut chicken breast into little cubes for more flavor and easy to bite on and marinated overnight. The dough has a very mild curry and turmeric flavor from curry and turmeric powder. The kick is a clear sauce that Thais call "Ah-Jad". It's sweet and sour liquid that some serve on the side with cucumber and red onion for another dipping sauce other than peanut sauce. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4xwmC5XtbqclJC4X_ncpQ8AVm20f13EFNPARdGkFWW8YUdS0k9F3iOF97SGfq93XsHFtDquks3S__GmBGzhF_FaXd87A2dctQtyij6k_jWSMeQC_2peXwFfqKU5Kvp96wvhjaWG_/s1600/random+number.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk4xwmC5XtbqclJC4X_ncpQ8AVm20f13EFNPARdGkFWW8YUdS0k9F3iOF97SGfq93XsHFtDquks3S__GmBGzhF_FaXd87A2dctQtyij6k_jWSMeQC_2peXwFfqKU5Kvp96wvhjaWG_/s1600/random+number.JPG" /></a></div>
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Last but not least, we have a winner from the giveaway last week!! Congratulations to Natasha at <a href="http://www.fivestarfoodie.com/">5 stat foodie</a>. It's such a coincident that Natasha won and she's also a co-host for the challenge. Thanks to <a href="http://random.org/">random.org</a> for the winner!</div>
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<b>Chicken Satay Pizza</b></div>
Field: 2 - 14" pizzas<br />
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<div style="color: orange;">
<u>What you will need:</u></div>
Chicken Sate (recipe below)<br />
Peanut sauce (recipe below)<br />
Ah Jad sauce (recipe below)<br />
Pizza dough (recipe <a href="http://ijustlovemyapron.blogspot.com/2011/01/best-pizza-dough-ever.html">here</a>)<br />
Thinly sliced red onions<br />
Quarter sliced cucumber<br />
2 cups grated pepper jack cheese<br />
2 Tbs corn meal<br />
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<div style="color: orange;">
<i>Dough recipe:</i></div>
Please click<a href="http://ijustlovemyapron.blogspot.com/2011/01/best-pizza-dough-ever.html"> here </a>for the best pizza dough ever! I added 2 tsp curry powder and 1 tsp tumeric powder in the dough. If you do, please add it with flour (before adding water and oil). This will yield 3 - 14" pizza dough.<br />
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<i>Chicken Satay:</i></div>
1 cup canned coconut milk<br />
1/4 cup yellow curry paste. I used Mae Ploy brand.<br />
1 Tbs fish sauce<br />
1 Tbs vegetable oil<br />
1 Tbs minced garlic<br />
1.5 lbs diced chicken<br />
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<a href="http://3.bp.blogspot.com/-3E1TBTbVaXo/TkyupBEgHzI/AAAAAAAAFuA/tk_KCB36FYk/s1600/082.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3E1TBTbVaXo/TkyupBEgHzI/AAAAAAAAFuA/tk_KCB36FYk/s640/082.jpg" width="640" /></a><i>Directions:</i></div>
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<ul>
<li>Put medium sauce pan on medium high heat. Add oil. Swirl to coat. Add garlic and cook just until brown. This will add more flavor to the marinate. </li>
<li>Add half coconut milk, followed by curry paste. Stir occasionally to prevent from sticking. Add the remaining of coconut milk.</li>
<li>Season with fish sauce. Cook until it's all mixed. Let cool.</li>
<li>When it's cool, marinate chicken in ceramic container and refregirate overnight.</li>
<li>When ready to cook, heat up wok. When it's about to smoke, add marinated chicken. Wok until cooked through and has charred bits. Set aside</li>
</ul>
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<i>Peanut sauce:</i></div>
1 cup organic crunchy peanut butter<br />
1 Tbs grated fresh ginger<br />
1/4 cup soy sauce<br />
1/4 cup coconut milk<br />
1/3 cup chicken stock<br />
3 Tbs brown sugar or more to taste<br />
1 Tbs sesame oil<br />
1 tsp chili oil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTizUR4mVOmPcNR2-fwSNXVlMd6_hq-z7Ce8mTAZT6Lfgt43skjqayki1sJM5_priIm2mJFzAqBy1hF8PSEQuu8Mt7RUtu5roIEOCtw6rbltYdRWeyP75Y06YqSwZmMT1-g53yxkn/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTizUR4mVOmPcNR2-fwSNXVlMd6_hq-z7Ce8mTAZT6Lfgt43skjqayki1sJM5_priIm2mJFzAqBy1hF8PSEQuu8Mt7RUtu5roIEOCtw6rbltYdRWeyP75Y06YqSwZmMT1-g53yxkn/s400/DSC_0013.JPG" width="400" /></a></div>
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<div style="color: orange;">
<i>Directions: </i></div>
<ul>
<li>Heat up a sauce pan over medium heat. Add peanut butter and coconut milk. Stir to mix.</li>
<li>Add ginger, soy sauce, sugar, oils. Stir to mix. Add chicken stock to dilute to your desire of consistency. Correct seasoning.</li>
</ul>
<div style="color: orange;">
<i>Ah-Jad sauce:</i></div>
3 Tbs white vinegar<br />
1/4 cup sugar<br />
2 Tbs water<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Yex4UMm5F5AFypms4gfGV973OqalFT7wfdkgxYeF7CtRSVib6IrnOL9Z-4hS9mZG8ZTv-XZIm_ydJYHySkWjoiNRk_v2adqVwiPGEBTklgsvo2VuxV0e7g8LkUYIwlWiVcONAxVE/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Yex4UMm5F5AFypms4gfGV973OqalFT7wfdkgxYeF7CtRSVib6IrnOL9Z-4hS9mZG8ZTv-XZIm_ydJYHySkWjoiNRk_v2adqVwiPGEBTklgsvo2VuxV0e7g8LkUYIwlWiVcONAxVE/s400/DSC_0029.JPG" width="400" /></a></div>
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<div style="color: orange;">
<i>Directions:</i></div>
<ul>
<li>Mix sugar and water. Put in a microwave and heat for 15 secs (until sugar melts). Add white vinegar. It should have sour flavor first then sweet flavor.</li>
</ul>
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<u><i>To assemble:</i></u></div>
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<ul>
<li> Heat oven to 500 F. Place an iron cast pizza pan in the oven at the beginning.</li>
<li>Roll out the dough on a lightly floured area. Use a rolling pin or spin it by hand to your desire of thickness. My preference is thin crust so I rolled out very thin.</li>
<li>Sprinkle corn meal over the pizza pan. Place the dough on the pan. Be careful, this can be very hot.</li>
<li>Use oil from peanut sauce to brush the dough. It will stay at the top of the sauce since oil will separate itself from solid. </li>
<li>Spread peanut sauce all over the dough. Spread cheese over, then chicken and red onion. Bake for about 10-12 mins.</li>
<li>After it's done, place sliced cucumber and drizzle with the ah-jad sauce. Cut and serve.</li>
<li>Enjoy the Thai style pizza!</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-X7nakPe8uYg/TkyuM4QdrsI/AAAAAAAAFtA/qsXSFA2fugg/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-X7nakPe8uYg/TkyuM4QdrsI/AAAAAAAAFtA/qsXSFA2fugg/s400/DSC_0015.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wok those chicken!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-9LFUF3Uqd-4/TkyuqVHYbzI/AAAAAAAAFuE/nRGaN1ZLUrA/s1600/0821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-9LFUF3Uqd-4/TkyuqVHYbzI/AAAAAAAAFuE/nRGaN1ZLUrA/s640/0821.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to assemble chicken satay pizza..hmmm..</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLG0D2Myi0-QZgBNX5ijlHE-EcitRGErA-9OWnNwZ5pAuwI-Rodggnqb-guRkQ3J1lvxRmUtj0YYVIGFAF1mXlu8Y3bP84f7FBV3NuvDOu5nyRV2VkHUWMTAhKEEt6E9JE41GwErK/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLLG0D2Myi0-QZgBNX5ijlHE-EcitRGErA-9OWnNwZ5pAuwI-Rodggnqb-guRkQ3J1lvxRmUtj0YYVIGFAF1mXlu8Y3bP84f7FBV3NuvDOu5nyRV2VkHUWMTAhKEEt6E9JE41GwErK/s400/DSC_0040.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can slice it any way you like</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-LjRDbaOyW14/TkyuP-Id33I/AAAAAAAAFtQ/8p5LcpcrPt8/s1600/DSC_0032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-LjRDbaOyW14/TkyuP-Id33I/AAAAAAAAFtQ/8p5LcpcrPt8/s400/DSC_0032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or serve on a bamboo board</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VJ2nPU_h9dGwmBoTWj9pcRydL6ue5dn0I0lpt4cr9APIxIjDXgzmTd33CR_vq6dVuzR1V6LG9AGNFnvb8UEGGeTmFyt1VWDMmOxle0k4vOHvA4QCk-BFx_v_ovfWAbVj1Eenvs3T/s1600/DSC_0051.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VJ2nPU_h9dGwmBoTWj9pcRydL6ue5dn0I0lpt4cr9APIxIjDXgzmTd33CR_vq6dVuzR1V6LG9AGNFnvb8UEGGeTmFyt1VWDMmOxle0k4vOHvA4QCk-BFx_v_ovfWAbVj1Eenvs3T/s400/DSC_0051.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM</td></tr>
</tbody></table>
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Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com24tag:blogger.com,1999:blog-5352799973247981744.post-9286897448562329712011-08-12T11:25:00.000-07:002011-08-12T22:54:07.773-07:00Jamba Juice Matcha Smoothie & Customized Postcards Giveaway<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60n9jAh9fJfGppG9FdAbQMULasG62eZ76PmhFlQaZ4qtbzSg2v6sXxejly4IPP_HcxvC_r5gFgL8-CdL9FlaAVYoMq7DCSzy0mzaBTFvLreV4MmftKWNhprPB-nZLux5A1ots0MQ_/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60n9jAh9fJfGppG9FdAbQMULasG62eZ76PmhFlQaZ4qtbzSg2v6sXxejly4IPP_HcxvC_r5gFgL8-CdL9FlaAVYoMq7DCSzy0mzaBTFvLreV4MmftKWNhprPB-nZLux5A1ots0MQ_/s640/DSC_0001.JPG" width="444" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Those calla lilies are from my garden!</td></tr>
</tbody></table>
<a name='more'></a>A girl is sitting in a sun and feeling an air breeze in a farm while writing about a sustainable food. It sounds awesome right? You think it's me? I wish! A friend of mine, she was living in a farm for a time being, learning about a sustainable food, and writing about food. I imagined the atmosphere and pictured myself on an open field while receiving tweets from her. It's heaven on a ground. I know. If you're a tweeter handler, feel free to find me at www.twitter.com/tananthap or at tweet tag #ijustlovemyapron. We'll be connected in an instant!</div>
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<div style="text-align: justify;">
I figure I should post a refreshing beverage before the Summer is gone. This matcha drink is real simple. I got an inspiration from Jamba Juice. The only beverage I drink at Jamba Juice is Matcha Blast Smoothie. It's creamy, not too sweet, and you can taste a matcha flavor. However, to spend almost $4 a day isn't an ideal at this downturn economy and stock crash market. So, I mimic the drink and I think it's pretty close! Jamba Juice uses frozen yogurt but I opted to vanilla yogurt which makes it easier. I sometimes freeze it before using to make this drink.<br />
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I also used soy milk green tea flavor I found at my favorite grocery. It added more green tea flavor without ruining the taste. If you can't find it, vanilla soy milk works just fine.<br />
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Before I leave you with this refreshing smoothie, I have a giveaway to share! They are 100 customized postcards from <a href="http://www.uprinting.com/postcards.html">UPrinting</a>. These are really cool products that you can customize however you'd like. You can design a postcard and send love to your readers, family, and friends, or even letting them know your upcoming project with your personalized design. If your blog anniversary is coming up, this is a great opportunity to spread the word and send your love. How cool is that!? Let's spread your message!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;">
<a href="http://draft.blogger.com/goog_1954916929"><br /></a></div>
<a href="http://www.uprinting.com/postcards.html"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyeLTXsspwgbG5wqwKEqUoEBprG0k_AWM3n8mzvgbDI2IO4dBzTV5EDwOPaX3anMq_fIcBjioEUTJHQbxrcNm6zTrAh-7f5Jl-0_8_Toqg3QJVZ_c2iXCUi62vj6Pv5xlvwTj_1F4/s400/UPrinting.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></a></td></tr>
</tbody></table>
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Here are some of the postcard samples on UPrinting website.<br />
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<span id="goog_29032073"></span><span id="goog_29032077"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://draft.blogger.com/goog_29032076" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2em9JUld12WZ7cdu1y1_ryxNOuF0b4JKxgeLwxLUkXlgbofE9hss67VvKZkkjLNdndDjO81d31gY64ws6c6Y4gHUxulcUvkI9zI4p_K6SdKrG8NRUY0qEp1mCnZAByNPObIX4b_C/s320/postcard-design-products-03.jpg" width="232" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample postcard design from UPrintin<span id="goog_29032084"></span><span id="goog_29032085"></span>g website</td></tr>
</tbody></table>
<span id="goog_29032078"></span><span id="goog_29032074"></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: justify;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95k7G_W9TGiKTCZsYmXjFwyqWbP3TDbj_NpbDPZmSgfnOEZ-SGG6WJkdNzMV-rgjv5SY4xb6wdWkCDUt5oCb1HVCjrIUx4hdUfdIqNmDUdz67adZU9wSuPW7UGGGXQF26gmeZ6Dfe/s1600/postcard-design-greetings-03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95k7G_W9TGiKTCZsYmXjFwyqWbP3TDbj_NpbDPZmSgfnOEZ-SGG6WJkdNzMV-rgjv5SY4xb6wdWkCDUt5oCb1HVCjrIUx4hdUfdIqNmDUdz67adZU9wSuPW7UGGGXQF26gmeZ6Dfe/s320/postcard-design-greetings-03.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sample postcard design from UPrinting website</td></tr>
</tbody></table>
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<br />
<div class="MsoNormal" style="color: orange; font-family: inherit;">
<i><b><span style="font-size: 11pt;">Prize Details:</span></b></i></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">100 <a href="http://www.uprinting.com/postcards.html">Postcards</a> for One (1) Winner</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<a href="http://www.uprinting.com/standard-postcard-size.html"><span style="color: black; font-size: 11pt;"></span></a><span style="color: black; font-size: 11pt;"><a href="http://www.uprinting.com/standard-postcard-size.html">5" x 7"</a></span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">14pt Cardstock Gloss</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">No Folding</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">Front Only Printing</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">2 Business Days Print Turnaround Time</span></div>
<div class="MsoNormal" style="font-family: inherit;">
<span style="color: black; font-size: 11pt;">Postcard Design, please click on the link <a href="http://www.uprinting.com/postcard-design.html">here</a></span><br />
<br />
<ul>
<li><a href="http://www.uprinting.com/postcards.html">Postcard printing</a></li>
<li><a href="http://www.uprinting.com/standard-postcard-size.html">Postcard size</a></li>
<li><a href="http://www.uprinting.com/postcard-design.html">Postcard design</a></li>
</ul>
</div>
<div style="font-family: inherit;">
<span style="font-size: small;"><b><span style="color: orange;"><i>Restriction:</i></span></b></span></div>
</div>
<div style="font-family: inherit; text-align: justify;">
<ul>
<li><span style="color: black; font-size: small;"><i> </i>Limited to US residents 18 years old and above only <i>(Sorry International readers!)</i></span></li>
<li><div>
<span style="font-size: small;">Winners are allowed to win only once over a six-month period</span><span style="font-size: small;">. <i>If you already won a UPrinting giveaway in the last 6 months, you're not eligible. I'm sorry. </i></span></div>
</li>
</ul>
</div>
<div style="color: orange; font-family: inherit;">
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<a href="http://2.bp.blogspot.com/-g5tlFFuSsak/TkN9Z4NJJcI/AAAAAAAAFq8/L-_cs5zQIbo/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-g5tlFFuSsak/TkN9Z4NJJcI/AAAAAAAAFq8/L-_cs5zQIbo/s400/DSC_0009.JPG" width="267" /></a></div>
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<b>Matcha Green Tea Smoothie</b></div>
Yield: 1-2<br />
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<div style="color: orange;">
Ingredients:</div>
2 tsp good quality matcha powder<br />
1/2 cup vanilla yogurt, frozen<br />
7 ice cubes<br />
1/2 cup organic green tea soy milk<br />
1/4 cup orange juice<br />
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<div style="color: orange;">
Directions:</div>
<ul>
<li>Blend everything together in a blender until smooth. Serve chill.</li>
</ul>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9MNglG3Bf64/TkTOhwjzyGI/AAAAAAAAFr0/ARil0zYNjtg/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-9MNglG3Bf64/TkTOhwjzyGI/AAAAAAAAFr0/ARil0zYNjtg/s400/DSC_0002.JPG" width="267" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">organic green tea soy milk</td></tr>
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Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com20tag:blogger.com,1999:blog-5352799973247981744.post-34329418948635323012011-08-06T17:21:00.000-07:002011-08-06T21:15:16.254-07:00Clam Linguine with Garlic White Wine Sauce<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdqdDLpZYOWbMzDS4MEybrdAqng82oxYatYQ-82JxqKF5fneTIYiHrb764f6vfVQw5zTgI8XqG07VJjlz8rLN-4YXDFTX8MglauSqSn60hmXpY-7_DKoNrJsHSRWzeaqTLIvmtcVF/s1600/DSC_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxdqdDLpZYOWbMzDS4MEybrdAqng82oxYatYQ-82JxqKF5fneTIYiHrb764f6vfVQw5zTgI8XqG07VJjlz8rLN-4YXDFTX8MglauSqSn60hmXpY-7_DKoNrJsHSRWzeaqTLIvmtcVF/s640/DSC_0041.JPG" width="640" /></a></div>
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<a name='more'></a>Happy Saturday!<br />
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I went camping and clam digging this past weekend. We had a lot of clams. Most weren't from me. I was bad. I got less than 10 clams. I swear, I dug 5 holes and I got nothing. They were either dead, broken, or too small. It was hot and Bella was on my back. I was tired so I gave up--whining--. I went collecting oysters for my friends to shuck instead. I did contribute to the group, tho, by cooking for them! Ha. Well, it was more like "delegating" tasks. I know. I'm smart *wink*</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RCjMeyNVks8/TjXnMxGczZI/AAAAAAAAFlw/RtjUGHqjQ9w/s1600/IMG_20110730_123042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-RCjMeyNVks8/TjXnMxGczZI/AAAAAAAAFlw/RtjUGHqjQ9w/s400/IMG_20110730_123042.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bella was such a good girl. She was on my back for almost 3 hrs!</td></tr>
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I now appreciate the work of people selling clams. Man, it's hard work. You need not only skill but also luck!</div>
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Before the camping trip, I craved clams and had been eating them quite a good amount. However, after this past weekend, I won't be eating them for a while. That shows how many we got!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-l9zhzEtqDcM/TjXnJ8DIF6I/AAAAAAAAFls/bONgKgclGtc/s1600/IMG_20110730_123107.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-l9zhzEtqDcM/TjXnJ8DIF6I/AAAAAAAAFls/bONgKgclGtc/s320/IMG_20110730_123107.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">some of the clams we got</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfF7lw9JFzxXLTjyshhgriX3mXuWny7U2UbFyMPa3DX_3ShhzKhZajxOFtIFNapXS7Q8tdbYzXDpnReItCvUGe1cBpbNfMF4xtr_FtR7UGzKgtuar7-bhQpHDwyQtdgFxTjSTbL-R/s1600/camping.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfF7lw9JFzxXLTjyshhgriX3mXuWny7U2UbFyMPa3DX_3ShhzKhZajxOFtIFNapXS7Q8tdbYzXDpnReItCvUGe1cBpbNfMF4xtr_FtR7UGzKgtuar7-bhQpHDwyQtdgFxTjSTbL-R/s320/camping.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">that's how much stuff we brought hahaha</td></tr>
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This dish was inspired by the picky taste buds of mine. I don't really cook shellfish so I seek out when dining. I don't know if it's luck or what but the clam linguine I had been having wasn't savory enough. It either needed more flavor, more tartness, or fresher clams. This really annoyed me. While visiting my favorite market, I spotted live manila clams in a tank. After thinking, I decided to make it myself -with pouty face-. Fine, I will show you what it's supposed to taste like! Therefore, I had to break the cuisine style for once.</div>
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Clams are in season so the price is really affordable and they are a sustainable seafood. If you are trying to decide whether you should try to cook them or not, don't ponder any longer. It's time to get your hands-on, on! :) I was able to customize the dish based on my preference which was plenty of clams and savory flavor. The guideline for the recipe is from my past post --<a href="http://ijustlovemyapron.blogspot.com/2011/02/inked-spaghettie-with-seafood.html">Ink spaghetti seafood</a>. The dish is simple. You need fresh clams, good wine, and fresh herbs. As <a href="http://www.lazarocooks.blogspot.com/">Lazaro</a> says, you cook with the wine you're drinking otherwise you might spit it out. This dish is nothing new but it's new on I Just Love My Apron!</div>
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I'm proud to tell you that I used parsley from my little garden! This is the first time my herbs didn't die on me.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxcRaqqHjHCtwU_UOe19NXcxQCushoAcbx2he_toWMvcW91pbLgUeoq8MrWCeQVns9eN9vVeG3zP062_hZaqwiR1D6ebH55h3E0EEIHKzhRGjjNrLP0eGSgWo1Q8bvdxX04k4ha-G/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzxcRaqqHjHCtwU_UOe19NXcxQCushoAcbx2he_toWMvcW91pbLgUeoq8MrWCeQVns9eN9vVeG3zP062_hZaqwiR1D6ebH55h3E0EEIHKzhRGjjNrLP0eGSgWo1Q8bvdxX04k4ha-G/s400/DSC_0021.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsley from my little garden</td></tr>
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<i><span class="Apple-style-span" style="color: #e06666;">Fun fact about Clams:</span></i> <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;">The clam has no head, and usually has no </span><span class="Apple-style-span" style="line-height: 19px;"><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Mollusc_eyes" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Mollusc eyes">eyes</a> </span><span class="Apple-style-span" style="line-height: 19px;">(</span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Scallop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Scallop">scallops</a></span><span class="Apple-style-span" style="line-height: 19px;"> are a notable exception), but a clam does have kidneys, a heart, mouth, anus, and pearls. <i>Source: Wikipedia.</i></span></span></div>
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<a href="http://4.bp.blogspot.com/-HdUzxwiV8v8/TikJd5jE5KI/AAAAAAAAFis/2zmgKpzy3iI/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/-HdUzxwiV8v8/TikJd5jE5KI/AAAAAAAAFis/2zmgKpzy3iI/s400/DSC_0038.JPG" width="400" /></a></div>
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<div style="color: orange;">
<b>Clam Linguine with Garlic White Wine Sauce</b></div>
Yield: 4-6 people<br />
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<div style="color: orange;">
Ingredients:</div>
3 lbs manila clams - clean and rub dirt from shell<br />
1 lb linguine pasta<br />
1 cup good dry white wine<br />
1/2 cup thinly sliced shallots (about 8 shallots)<br />
8 cloves garlic, minced<br />
2 packages of pancetta<br />
1/4 cup minced parsley<br />
1/4 cup chopped dill<br />
3 lemons<br />
Olive oil - about 2 Tbs<br />
1 Tbs chili flakes<br />
2 Tbs butter<br />
1 cup reserved pasta water<br />
Salt and pepper<br />
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<div style="color: orange;">
Directions:</div>
<ul>
<li>Soak live clams in fresh water. Put either cornmeal or about 2-3 tsp of white vinegar and leave it for about half hour. Vinegar will help clams spit out dirt.</li>
<li>Bring water to boil. Season with salt. Boil pasta as directed on its package.</li>
<li>In the meantime, bring large saucepan to medium high heat. Heat up oil and add pancetta. Fry pancetta until crispy. Remove them and reserve oil.</li>
<li>And butter. Then, add shallots. Saute until shallots start turning brown. Add garlic. </li>
<li>Add clams, salt, pepper, and white wine. Close the lid and shake the pot occasionally.</li>
<li>Cook until all clams are open. Discard the ones that aren't open.</li>
<li>Add reserved pasta water, squeeze lemons in, add 1/2 of the herbs, and chili flakes. Correct taste with salt and pepper.</li>
<li>Pour cooked liquid over cooked pasta. Add remaining 1/2 herbs. Mix well.</li>
<li>Place clams over pasta and mix well. Sprinkle with crispy pancetta.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-XBIzdxISchM/TikJaYnRgPI/AAAAAAAAFic/rg1Wd3x1sew/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-XBIzdxISchM/TikJaYnRgPI/AAAAAAAAFic/rg1Wd3x1sew/s400/DSC_0022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown shallot and garlic in butter and oil. Oops, it's a little burnt!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyE1dZdIurKRbttzem_4nTt8S9T2Q24Iu-n6M8uYyTow87TsYCab0qB3U1gBf9JnJEpJD31m1XjG90awjRvWKkbVfgQ0jHPOse0tY4O64ECKkdODpoy3kwCyByj8kiGXZXO8xGFT2/s1600/DSC_0024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyE1dZdIurKRbttzem_4nTt8S9T2Q24Iu-n6M8uYyTow87TsYCab0qB3U1gBf9JnJEpJD31m1XjG90awjRvWKkbVfgQ0jHPOse0tY4O64ECKkdODpoy3kwCyByj8kiGXZXO8xGFT2/s400/DSC_0024.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steam clams</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwHvd0_h7-maUw-PcSoRTuQf30hI2cZOMdAJSxFtHM6IhxV6rtns9OkdeON7-moA86YICWbZs9NVgbkRWoX0SflYS7BtdJHHA9gKp_GhTrrhDU4hghXZR-XzgoFfciAdMLlDUmYxt/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwHvd0_h7-maUw-PcSoRTuQf30hI2cZOMdAJSxFtHM6IhxV6rtns9OkdeON7-moA86YICWbZs9NVgbkRWoX0SflYS7BtdJHHA9gKp_GhTrrhDU4hghXZR-XzgoFfciAdMLlDUmYxt/s400/DSC_0026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix in herbs, lemon juice, salt, pepper and stir well</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Qg1IUZU-sVA/TikJdOR114I/AAAAAAAAFio/quN7FEUr2ug/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-Qg1IUZU-sVA/TikJdOR114I/AAAAAAAAFio/quN7FEUr2ug/s400/DSC_0027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour liquid over cooked pasta, mix in herbs, and mix well</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-psVyj-bRLxY/TikJiC5WTRI/AAAAAAAAFi4/goRjGrOCJ3I/s1600/DSC_0043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-psVyj-bRLxY/TikJiC5WTRI/AAAAAAAAFi4/goRjGrOCJ3I/s400/DSC_0043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savory clam linguine --my kinda dish!</td></tr>
</tbody></table>
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<br />Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com13tag:blogger.com,1999:blog-5352799973247981744.post-18043639015592936752011-07-26T23:37:00.000-07:002011-07-26T23:37:49.155-07:005 Star Makeover: Black Plum Sauce, Nectarine Whole Wheat Couscous, and Oven Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fu_LpjGhZNA/Ti-jo3KEXII/AAAAAAAAFk8/gNFUUJm8dDc/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-fu_LpjGhZNA/Ti-jo3KEXII/AAAAAAAAFk8/gNFUUJm8dDc/s640/DSC_0037.JPG" width="640" /></a></div>
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I'm not going to talk about my busy schedule but instead about the nice weather this past weekend. It reached 88 F! It wouldn't be exciting if it wasn't for the fact that Seattle rarely has nice weather. Everyone was out and about<strike> and we appreciated the sunshine more</strike>. (okay, this part sounds depressing). Outdoor activities are huge in the Pacific Northwest. No matter what season it is we are able to find stuff to do outside. Although we have a short summer, the activities are packed in. Keith just bought a jet ski so we took it out but it died on us twice! Yeah, I was on the marine patrol boat twice and people looked at us like we were arrested on some sort of drug crime. hush.</div>
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<img height="198" src="http://5starfoodie.com/images/makeover0611.jpg" width="320" /></div>
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<span class="Apple-style-span" style="font-size: x-small;">hosted by <a href="http://fivestarfoodie.com/">5 Star Foodie</a> & <a href="http://lazarocooks.blogspot.com/">Lazaro Cooks!</a></span></div>
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It's that time of month again with the 5 star makeover with Natasha @<a href="http://www.fivestarfoodie.com/">5 Star Foodie </a>and a co-host Lazaro at <a href="http://www.lazarocooks.com/">Lazaro Cooks</a>. This month theme is farmers' market. When they announced the theme, everyone got so excited except me. Why? That's a good question...First, I didn't know what I wanted to make. It didn't ring a bell. Second, what was I going to do with peaches, plums, nectarines, cherries, and summer vegetables. I mostly eat them fresh and I couldn't make up my mind to pick those as a main ingredient. I admit shamelessly I was a little stressed. You know, It's like when you were in school and you didn't quite know what to do with a school project while your friends were enthusiastic and moved by the project. </div>
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"Crap" I thought to myself. C'mon, you just have to go find inspiration at any market or maybe go dine at a hole-in-the-wall restaurant that's the kind of thing to motivate yourself. So, I went to my favorite market and saw tons of nectarines and peaches so I bought some. The other time I went again I got black plums. I still didn't know what to with those yet. So, I started eating nectarines fresh and cut them into a container for snacking. After upon thinking for some time, plum sauce that is served with a fresh roll came to mind. I can do something with those plums!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-lLgIs5FiiF0/Ti5k4Zr7bMI/AAAAAAAAFjo/mGoGxpzdjZM/s1600/DSC_0021.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-lLgIs5FiiF0/Ti5k4Zr7bMI/AAAAAAAAFjo/mGoGxpzdjZM/s400/DSC_0021.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Black plums and cherry tomatoes</td></tr>
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I don't know how you create your concoctions but for me here's how it works:<br />
<ul>
<li>Pick a main ingredient</li>
<li>Pick a cuisine style. This will help you narrow down other ingredients and seasonings to go with.</li>
<li>Pick a side dish and look for what you have on-hand.</li>
</ul>
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So, I chose black plums and wanted to keep my style for Asian--Japanese/Chinese. Other ingredients started lining up like picking candidates for a job interview. This one looks good, keep it; that looks bad, pass.</div>
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That's how I got cinnamon stick, star anise, soy sauce, ginger, rice vinegar, mirin and such in the sauce. </div>
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For chicken, I preferred skin-on, bone-in chicken since I chose to roast it in the oven for the juicer meat -and you can't say no to crispy skin! C'mon, it's Summer. That means it's time to get messy. Shredding meat from the bone by hand is the classic art of eating chicken! (okay, you can use fork and knife *wink*)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBAozM6xxf8ZcNut66OUlB1sCNAnFc9C9lg_ydByUriTzA8gEbqSpuYwNV0EhEzFMYaWKizPrFYmesSkKm2Lb5pZYXc6EqyzBVXYiQuxf0swckcDNvakQllZjXaUbQNVaoQl0T4nF/s1600/DSC_0022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBAozM6xxf8ZcNut66OUlB1sCNAnFc9C9lg_ydByUriTzA8gEbqSpuYwNV0EhEzFMYaWKizPrFYmesSkKm2Lb5pZYXc6EqyzBVXYiQuxf0swckcDNvakQllZjXaUbQNVaoQl0T4nF/s400/DSC_0022.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peeled, diced plums</td></tr>
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Here comes the side dish. I was lucky to find this whole wheat couscous at <a href="http://www.traderjoes.com/index.asp">Trader Joe's</a> a few days earlier. Man, I don't go to Trader Joe's that often due to location and accessibility. They have good stuff with good deals. If they happen to read this, please open more locations specifically in Renton, WA!</div>
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Since I also have nectarines, it wouldn't hurt to put some in the couscous. Oh yeah, I have homegrown mint in my backyard that needs to be used. So, I added mint. I've realized that when you get your act together (from not knowing what to do with those plums), everything flows out from your brain. You just need to get started. That's why they say the beginning is the hardest, huh?</div>
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This plum sauce works well with all kinds of meat. I tested with chicken, beef, and pork. They were scrumptious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ub4OAVVoCPR-UdCrRuA3dFn0w6B10AUGyYfMUaF7xyEjimbyGUavJXjlvBcVNcibFvHFU3OBuQzxslI8oWk-LzD_2F-qthqPmxq5JLWy-tK8UqxoCQIUCKl6W6zRXKzzA7HGsmB-/s1600/DSC_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ub4OAVVoCPR-UdCrRuA3dFn0w6B10AUGyYfMUaF7xyEjimbyGUavJXjlvBcVNcibFvHFU3OBuQzxslI8oWk-LzD_2F-qthqPmxq5JLWy-tK8UqxoCQIUCKl6W6zRXKzzA7HGsmB-/s400/DSC_0048.JPG" width="400" /></a></div>
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<b><span class="Apple-style-span" style="color: orange;">Black Plum Sauce, Nectarines Whole Wheat Couscous, and Oven Roasted Chicken</span></b><br />
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<span class="Apple-style-span" style="color: orange;"><i>Ingredients for Plum Sauce:</i></span><br />
4 black plums, peeled, diced<br />
1 cup light soy sauce<br />
1/2 cup brown sugar<br />
1/2 cup sugar<br />
3 Tbs black soy sauce<br />
3 Tbs mirin<br />
1 Tbs rice vinegar<br />
1 cinnamon stick<br />
1 star anise<br />
2 Tbs grated fresh ginger<br />
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<span class="Apple-style-span" style="color: orange;"><i>Directions for Plum sauce:</i></span><br />
<ul>
<li>Heat up small sauce pan over high heat. Add everything in a sauce pan. Bring it to boil, then lower heat to simmer for 20-30 mins until the sauce is reduced by half and thicker. Use wooden spoon to mash plum if needed.</li>
<li>Remove cinnamon stick and star anise.</li>
<li>This will make about 2 cups. It was enough for my chicken, beef, and pork. The sauce can be kept in a refrigerator for a week.</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0x4wlevd2puaViWJxVyw5uBkfWPz49WFlRNo2JrAa-PxuWuxIimOGFw3GBUeQKGa_Pkww8DXjBpKjr4szpYVAJBN8H_X_hDRQGH95_b7dSUMNdpV6YRPH7bTyRf03N41jd7r__6l/s1600/DSC_0025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA0x4wlevd2puaViWJxVyw5uBkfWPz49WFlRNo2JrAa-PxuWuxIimOGFw3GBUeQKGa_Pkww8DXjBpKjr4szpYVAJBN8H_X_hDRQGH95_b7dSUMNdpV6YRPH7bTyRf03N41jd7r__6l/s400/DSC_0025.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plum sauce</td></tr>
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<span class="Apple-style-span" style="color: orange;"><i>Ingredients for Nectarine Whole Wheat Couscous:</i></span></div>
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1 cup chopped nectarine</div>
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1/2 cup minced red onion</div>
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1/2 cup chiffoned mint</div>
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1/2 cup halved cherry tomatoes</div>
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1 cup whole wheat couscous</div>
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2 Tbs butter</div>
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1 cup chicken stock</div>
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<i><span class="Apple-style-span" style="color: orange;">Directions for Nectarine whole wheat couscous:</span></i></div>
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<ul>
<li>Cook couscous by package instruction. For this recipe, I brought stock and butter to boil. Turn off the heat and removed pot from the heat. Poured couscous. Mixed well. Covered for 5 mins. </li>
<li>Use fork to fluff the couscous. Mix in red onion, mints, tomatoes, and nectarine.</li>
</ul>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UsDI_8hqLp4/Ti5k7YEWyjI/AAAAAAAAFj4/Dsx1csOqmbk/s1600/DSC_0027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://2.bp.blogspot.com/-UsDI_8hqLp4/Ti5k7YEWyjI/AAAAAAAAFj4/Dsx1csOqmbk/s400/DSC_0027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nectarine couscous</td></tr>
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<span class="Apple-style-span" style="color: orange;"><i>Ingredients for Roasted Chicken:</i></span></div>
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4 quarters skin-on, bone-in chicken</div>
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Salt, pepper, and five spice powder</div>
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olive oil</div>
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<span class="Apple-style-span" style="color: orange;"><i>Directions for Chicken:</i></span></div>
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<ul>
<li>Preheat oven to 450 F.</li>
<li>Season chicken with salt, pepper, and five spice powder. Go easy with salt. Don't sprinkle too much as the sauce will add more flavor to it later.</li>
<li>Drizzle olive oil over. Bake skin side-up for 40 mins.</li>
<li>Brush chicken with the plum sauce half way through and when the chicken is done.</li>
<li>When the chicken is done, turn off the oven and brush with plum sauce. Put it back in the oven and close. Leave it there for another 5-10 mins.</li>
</ul>
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<span class="Apple-style-span" style="color: orange;"><i>Assemble:</i></span></div>
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<ul>
<li>Spoon couscous on the side of the dish. Place chicken on another side and drizzle the sauce over or serve on the side.</li>
</ul>
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<a href="http://3.bp.blogspot.com/-2nDs4Jx-Nfw/Ti5k-xUAgrI/AAAAAAAAFkI/zjc245q-W8c/s1600/DSC_0038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="http://3.bp.blogspot.com/-2nDs4Jx-Nfw/Ti5k-xUAgrI/AAAAAAAAFkI/zjc245q-W8c/s400/DSC_0038.JPG" width="400" /></a></div>
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Here's when it's done with beef kalbi and pork belly</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZJBoTqh1Q9l-BdfhkaASXtjvyAf0bhVOw-lczfsg-gZZih8tNYi-6m7sZ098jSmZi59lVIsR1ES3feGWk_gvpJSMMyE12uCf41DQcvpTrnL1hzpVltHD1sNRZBn1rhWKt6Bazap3/s1600/DSC_0066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZJBoTqh1Q9l-BdfhkaASXtjvyAf0bhVOw-lczfsg-gZZih8tNYi-6m7sZ098jSmZi59lVIsR1ES3feGWk_gvpJSMMyE12uCf41DQcvpTrnL1hzpVltHD1sNRZBn1rhWKt6Bazap3/s400/DSC_0066.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nectarine couscous was served with plum sauce glazed boneless kalbi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVIgh7sd3ukQSbvMS1248v_Ak6NSkIe1GV-B0WNdqA5_QCalj-c8-2fV8fE_zV0eF5ABokXE2XtpWdpS7JwRcg7seGpe83HCYHvxtBnudWDeFe6rJttnniSvy4mBUgvbKmpYiRVBY/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVIgh7sd3ukQSbvMS1248v_Ak6NSkIe1GV-B0WNdqA5_QCalj-c8-2fV8fE_zV0eF5ABokXE2XtpWdpS7JwRcg7seGpe83HCYHvxtBnudWDeFe6rJttnniSvy4mBUgvbKmpYiRVBY/s400/DSC_0067.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pork belly that I cooked by following instruction from Lazaro --230 F for 2.5 hrs</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3RJ2p4i8xmY/Ti-nQrXgwlI/AAAAAAAAFlI/O3HlITxqVq4/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="http://4.bp.blogspot.com/-3RJ2p4i8xmY/Ti-nQrXgwlI/AAAAAAAAFlI/O3HlITxqVq4/s400/DSC_0003.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh boy, those pork were scrumptious and melted in your mouth!</td></tr>
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<br />Tanantha P.http://www.blogger.com/profile/06120868301240437052noreply@blogger.com24