Chinese cabbage

Asian Inspired Duck & Udon Soup

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This soup is my “to go to” soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit ! Life is Good !
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Asian Inspired Duck & Udon Soup

: Mise En Place

: Simmer Stock

: Strain Stock

: blanch vegetables

: Asian Inspired Duck & Udon Soup

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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Usually I prefer rice sticks or mung bean noodles in this kind of soup,
but last night rice seemed to tickle my fancy even more.
Quick and easy to prepare and oh so delicious 🙂

Bon Appetit ! Life is Good !
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Ingredient’s :

Chicken Drumsticks, (use any part of chicken you prefer)
Chicken stock,
Bok choy, blanched
Coconut milk,
Chili flakes,
Rice, cooked
Lemon grass, pounded
Scallions, finely sliced
Ginger, grated
Garlic, paste
Kosher salt,

Method :

Simmer chicken, garlic, ginger, lemongrass, chili and salt in chicken stock until tender but not falling appart. Remove chicken, set aside. Strain broth, add coconut milk and simmer for an additional 5 minutes. add bock choy and rice to heat through. Adjust seasoning if necessary.
To serve, add chicken to serving bowl, ladle sou on top. Sprinkle with and sliced scallions and more chili.
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Chicken, Bok Choy & Rice In Spicy Coconut Broth

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Chinese Pickled Cucumber

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Chinese cucumber salad. 涼拌黃瓜 (liáng bàn huáng guā)
This is a dish I make often at home. It is easy to prepare, economical , (say cheap if you want :-). It holds up well in the fridge for a few day’s and I use it as appetizer, side dish or snack during any time of the day, but mostly late at night when I want something tasty, fresh and spicy.

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Ingredients :

Cucumbers, cut into batons
White rice vinegar,
Garlic, paste
Ginger, grated
Chili , diced (substitute peper flakes if you must)
Soy sauce, just a small amount, so as not to discolor cucumbers
Sesame oil,
Kosher salt,
Sugar,

Method :

Salt the cucumbers, cover and let stand for 30 minutes. Discard the salty juices which have collected. Ad all other ingredients, adjust seasoning if necessary.

Note: For a variation add a teaspoon of finely diced ginger. You can substitute the cucumber with another vegetable such as radish, jicama, cabbage or Chinese cabbage.
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” Bok Choy, Gnocchi & Spicy Italian Sausage “

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Today’s fusion confusion dinner 🙂
Whatever you want to call it, this is a wonderful concoction, worthy of an original name.
How about ” Boknocchi ” or ” Gnocchibok “? Gnocchoy ? 🙂
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Ingredient’s :

Bok Choy
Gnochi
Spicy italian sausage
Scallion
Oregano
Red bell pepper
Onion
Garlic paste
Olive oil
White wine
Cayenne pepper
Salt

Method :

Sautee sausage in oil until starting to brown, add onion and garlic,
sautee until translucent, add peppers and bok choy, saute one minute,
add gnocchi, wine and seasoning and – Voila !

This recipe lends itself for you to be creative !

Asian style : Substitute gnocchi with rice or egg noodles and
add asian seasoning such as soy, sesame oil, ginger, etc.

Indian style : Substitute gnocchi with diced potatoes and
add indian seasoning such as garam masala, lots of fresh coriander etc.
Use your imagination !

Bon Appetit ! Life is Good !

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