It’s Friday night and it is also date night. What is more romantic than fresh little neck clams from Hooked Inc? Well… maybe chocolate, but for now, let’s say it’s clams with chorizo.
Enoki mushroom lamb roll
It’s leftover day again. I have enoki mushroom and sliced lamb meat in the fridge. And here is what I come up with…
Ingredients:
Sliced lamb meat – 1 package
Enoki mushroom – 1 package
Seafood sauce
Directions:
1. Cut away the roots of the mushroom. Rinse and dry.
2. Roll and wrap mushroom with 2-3 slices of lamb.
3. Pan fry the roll for 2 minutes. Turn and cook for 1 minute.
4. Drizzle with seafood sauce on top. Done!
Hainan Chicken
A classic Singaporean dish of delicately poached chicken + rice cooked in chicken stock + ginger and green onion sauce
Ingredients:
1 whole free range chicken
Salt
2-3 limes
Boiling water
Ginger
End and roots of 2 bunches of green onion
Onion
Stems and roots of 1 bunch coriander
Vegetable oil
Garlic
Rice
Coriander leaves
Directions:
To prepare the chicken, wash it, then rub it with lots of salt (inside and outside). Then cut the limes in half and rub the chicken while squeezing juice on it. Keep on rubbing then rinse it by carefully pouring boiling water on it.
Stuff it with roughly sliced Ginger, quartered peeled onion and the stems from the coriander and green onion.
Put in a large pot and cover with cold water. Add a good pinch of salt or two. Bring up to boil, let boil for 5 minutes and then turn the stove down to low. The lowest setting. Cover with lid and leave for 20 minutes. Skim the scum off the top as it cooks.
Meanwhile, prepare the sauce. Peel Ginger, grate finely (grate the ginger for the rice too). Slice green onion leaves thinly, mix together and season with salt. Heat oil in a pan until smoking and pour over mixture (make sure you have a heat proof bowl). It will sizzle everywhere so do it in the sink.
Check the chicken to see if it’s cooked – just cut part of the leg and if it looks cooked and juices run clear, then take it out of the water to rest.
Wash and strain rice. Mince garlic. Heat a frying pan and add oil. Once hot, sautee garlic til brown and add ginger- sautee for a further 3-5 minutes. Add washed rice and sautee for 6-8 minutes. Transfer to a pot with a lid or rice cooker. Then add the chicken broth that the chicken cooked in. Usually 1:1 ratio is enough. Taste the broth and add salt if you like. Cover and bring to boil then turn to low until cooked.
Butcher the chicken into legs, wings and breasts and cut the breast into small pieces.
Recipe from the lovely Lisa Lov. Follow her on twitter.
Five-spiced duck leg
Ingredients…
For the duck
Duck leg
Five-spice powder
Salt and peper
Garnish
Spring onion
Garlic
Carrot
Lemon twist
Cilantro
Frozen Chocolate Wind
Want to make chocolate wind that will melt in your mouth the moment it touches your tongue?
A month ago, I bought a molecular gastronomy kit from Molecule-R. The kit packed with tools and ingredients to create modern style cuisine as seen from Heston Blumenthal or Ferran Adria.
The first ingredient I play with is soy lecithin. Soy lecithin works as an emulsifier to keep the chocolate from separating. This recipe is to make foam from chocolate and it will turn into chocolate wind once it is frozen.
Apple Strudel Revisit
Made Apple Strudel last night. See recipe here.
mopiku noodle bar
udon + dumpling + pork + hard boil egg + seaweed + miso soup
Pork Tenderloin with Blueberry Sauce
Directions
1. Marinade pork tenderlion for 6 hours with soy sauce, Chinese five spices powder and honey.
2. Sear the tenderloin all sides for 3 minutes.
3. Cook it in the oven.
4. Prepare blueberry sauce. Combine 1 cup of fresh blueberry, 1 tbsp of ketchup, 1 tbsp of honey, 1 tbsp of brown sugar, 2 tbsp of balsamic vinegar and a pinch of salt. Blend it with a hand mixer until smooth. Bring the mixture to a sauce pan and cook until slightly boil.
5. Once the tenderloin reached internal temperature of 150F, take it out from the oven and rest for 5 minutes. Slice the loin into hearty portion and serve with blueberry sauce. Done.
Asian Lettuce Wrap
I have been reading a lot about Momofuku. Love Chef David Chang’s take on modernized Korean cuisine. One of his famous dish is Bo Ssam. It is a slow roasted pig shoulder wrapped in green with rice and kimchi. (If you wish to know more about this dish, New York Times posted two great articles here and here.)
I don’t have time to slow-roasted a pig today so I modify the recipe a little bit and make it my own with whatever in my fridge.
Directions
1. Stir fry beef strip with sliced button mushroom. Add Korean short rib marinade sauce (you can find this in most Asian supermarket)
2. Cook one cup of rice
3. Wash lettuce
4. Put kimchi and dry sesame seeds into individual serving bowls
The guest will combine their meal at the table. Start with the lettuce and put the rice on top, then the meat and mushroom. Lastly, top with kimchi and sesame seeds. Done.
Stuffed Pasta Shell
Pasta shell + Sausage meat + Spinach + Tomato + Tomato sauce + Goat Cheese
