asia

Black Mushrooms, Seafood Mushrooms, & Bok Choy In Oyster Sauce

>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>
>
When I was a child, (many decades ago  🙂 , I, like most kids, hated nearly all vegetables with a passion. Later, grown up and being a professional cook, I realized early on that this was no fault of the poor veggies, but entirely the fault of our mothers, who usually cooked the crap out of vegetables, did not season them properly and mostly looked at them as a sideshow who did not deserve the respect the protein served in a meal deserved.
I was lucky to visit, live and work in Asia, South East Asia, India and the Orient early in my professional life, at which point my negative attitude towards vegetables was changed to an attitude of love, respect and admiration.
Meanwhile, in Europe, with the advent of novelle cuisine in the 70’s, the approach to vegetables had changed and we are now lucky to see, eat and enjoy vegetables in a completely new light. Compared to before,  this changed to include vegetables in prettier, lighter, tastier and healthier food preparations, either on their own or as part of a meal.
Since then, while the average home cook (mostly) still does not understand the beauty of fresh vegetables and herbs, at least many professional chefs have seen the light and pay the simple veggie the respect, attention and love they deserve.
Nowadays, everybody and their sister touts the health benefits of fresh vegetables, fruits and herbs. Unfortunately, most home cooks and professional cooks do not pay enough respect to cook them properly, so that they are not only healthy, but also delicious and beautiful to look at.
.
Today’s featured dish is a typical example how ordinary vegetables and fungi can easily and without much culinary finesse be transformed into a wonderful, beautiful and delicious dish fit for a king/queen.  🙂

>
>
P.S.
Chinese black mushrooms  (shiitake), Chinese seafood mushrooms  (enokitake), Bok Choy  (bak choy, bakchoi), etc, etc…….. 🙂 

>
P.P.S.
The only rice I had in my cupboard was Arborio. If you look closely at the cooked rice, you will see the difference of the short grain used here and the long grain typically used in Chinese restaurants.

>
>
Bon Appétit !   Life is Good !
>
>
Click here for  Chinese Steamed Rice Recipe  (Fan)  on  ChefsOpinion
>
Click here to find out about Which Type Of Rice Is Used In Chinese Cooking   

(Hint – short-, medium-, and long-grain is used)
>
Click here for  Rice Varieties From Around The World
>
>
>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>

Black Mushrooms, Seafood Mushrooms And Bok Choy In Oyster Sauce

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

>
>
>
>

Advertisements

Bayrisches Kraut, Geräucherte Schweinehaxen Und Petersilien – Kartoffeln

>
>
Cabbage  is one of the most used vegetables, yet these day’s it has a less than stellar reputation. In my opinion the reason for this is that most cooks in this part of the world have no clue what to do with it, except maybe coleslaw or the crappy so called “Sauerkraut” they put on even crappier hot dogs. ( However, a  properly prepared sauerkraut can be culinary heaven.
On the other hand, in Asia and Europe, all types of cabbage are highly valued players in a myriad of recipes were cabbage is either the main ingredient or one of many ingredients in a dish.
One of my favorite cabbage dishes is “Bayerishes Kraut”, (cabbage bavarian style).
It is very simple to prepare, yet it’s very tasty and unusual in its texture and flavors. The secret is to plan ahead and cook the cabbage one day before consumption, then reheating it after one day in the fridge. (Same goes for sauerkraut)
Served with smoked pork knuckles and sauteed parsley potatoes – aaaahhhhhh 🙂

Bon Appetit !   Life is Good !
>
>

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien – Kartoffeln

>

simmer smoked pork knuckles inwater seasoned with kosher salt and plenty of garlic, chili flakes

simmer smoked pork knuckles in water seasoned with kosher salt and plenty of garlic and chili flakes

>

Saute peanut oil and sugaruntil sugar  turns light brown. Add salami (or bacon) and onions, deglace with white wine

Saute peanut oil and sugar until sugar turns light brown. Add salami (or bacon) and onions, deglaze with white wine

>

add white vinegar of your choice,

add white vinegar of your choice,


.

 

add some of the stock from the knuckles

add some of the stock from the knuckles


>

add finely sliced white cabbage, bay leaves and caraway seeds

add finely sliced white cabbage, bay leaves and caraway seeds

>

mix well, let simmer for approximately 20 minutes

mix well, let simmer for approximately 20 minutes

after 20 minutes there should be very little liquid left. Add a small amount of corn starch slurry, simmer one more minutes

after 20 minutes there should be very little liquid left. Add a small amount of corn starch slurry, simmer one more minutes

>

Once the pork knuckles are very tender without falling apart, remove from stock and bury in the cabbage. Let cool and store overnight in fridge. Next day, reheat and serve with sauteed parsley potatoes. Serve with mustard and horseradish

Once the pork knuckles are very tender without falling apart, remove from stock and bury in the cabbage. Let cool and store overnight in fridge. Next day, reheat and serve with sauteed parsley potatoes. Serve with mustard and horseradish

>

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilie- Kartoffeln

Bayerisches Kraut, Geraucherte Schweinehaxen Und Petersilien- Kartoffeln

>

>

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & sautéed Parsley Potatoes

>

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

Smoked Pork Knuckles, Bavarian Style Cabbage & Sauteed Parsley Potatoes

>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
?
>
>
>
>

Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

>
>
Lettuce cups are widely used in Asia and are usually filled with plain, sesame oil coated rice-, egg- or cellophane- noodles amongst other goodies such as duck, shrimp, tofu, etc. I like my noodles to have a bit more taste and substance, so I usually use a stir fried mixture of noodles and other “stuff”. Here I used dirty rice sticks, along with spicy chicken and a wonderful tasty hoi sin dressing. The result was both eye-pleasing and tasty 🙂

Click here for Dirty Rice Sticks recipe
>

Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

Lettuce Cups With Spicy Chicken And Dirty Rice Sticks

>

Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

Lettuce Cup With Spicy Chicken And Dirty Rice Sticks

>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
>
>
>
>
>

 

” Japan’s Epic Fast Food War Inspired These Crazy Menu Items “

,
,
Excerpt from “Yahoo Finance”  :

There’s a marketing war going on in Japan‘s fast food industry. Everyone’s trying to one-up each other amid intense competition.
In 2010, McDonald’s and KFC had an all-out advertising war to win chicken-lovers across the nation. Wendy‘s couldn’t handle the heat in 2009 and was forced to pull out. It didn’t re-enter the market until the very end of 2011. International fast food titans have to deal with each other, plus, they have to compete with the many local chains, some of which are quite powerful.
Japan has had a recent interest in more sophisticated items, and as the chains keep pushing the envelope, you end up getting some pretty bizarre things on the menus.
.
Read all about it  HERE
,

Screenshot TheLeong.com
Denny’s Japan is dishing out New Zealand beef topped with foie gras and sliced truffles, served with a red wine reduction for about $15.

<
.

” Asian Garlic Noodles “

.        

Although
when we hear  Asia  we don’t automatically think of
Parmesan Cheese  and  Maggi Seasoning, you would be surprised
how 
many of our western ingredient’s have found their way to Asia
for the asian version of fusion cooking.
Especially  Malaysia  and the  Philippines  have become culinary melting
pot’s, not only in restaurants in business and tourist areas, but also
in ordinary homes. You can omit the cheese and maggi in this dish to
be more authentic asian, but you will miss out on a lot of flavor and texture.
There are a million variations of this dish, this is one of my favorites  🙂

It’s your call, maggi & parmesan, or not   🙂
 .
.

Ingredient’s :

  • Salt
  • Chili pepper,  flakes or ground
  • Garlic  (2 heaping tablespoons)
  • Fish sauce  (1 tablespoon)
  • Maggie sauce  (1 tablespoon)
  • Oyster sauce  (1 tablespoon)
  • Sugar  (1 tablespoon)
  • Pasta,  your favorite type (20 oz)
  • Water,  reserved from cooking pasta
  • Butter,  unsalted (1 stick)
  • Parmesan cheese, grated  (1 heaping tablespoon)
    .
    >
    Method :Boil pasta i salted water, strain, reserving some of the pasta water.
    Melt butter, sautee chili flakes, add pasta, add all other seasoning and cheese.
    If texture is too dry, add pasta water ’til you reach the proper consistency
    >
    >
    Bon Appetit !   Life is Good !
    .
    .
    .

” Spicy Yee Mee Soup, Pork & Vegetables “

.
.
Yesterday I simmered some pork belly and used half of it to make ” Pork Belly Tacos ”
I saved the other half of the belly and the stock for today’s Dinner.
The result was just  as delicious as I expected. In must fine dining in Europe and
the United States we usually don’t use pork stock. In Asia on the other hand, it is a
common soup base  and widely appreciated for its richness and debt.
.
.


.

Life is Good !   Bon Appetit !
.