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Light lunch with lot’s of flavor and some liquid goodness (Tsingtao).
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Har Gow, Siew Mai & Dipping Sauce
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Dipping sauce:
Soy sauce,rice wine vinegar, chili paste, sugar, garlic paste, scallion, sesame seeds.
Bon Appetit ! Life is Good !
“Har Gow” Recipe
“Siew Mai” Recipe
More Har Gow at ChefsOpinion
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Friday night’s dinner is one of these typical dishes that are only concocted when the hunger for a BIG dinner is already gnawing in our gut’s and nothing small and simple will satisfy the hunger disturbed imagination of what the next meal must be like. So here we go, a dinner that will satisfy even the biggest craving for hearty food 🙂
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Gorgonzola Gratinated Skirt Steak, Tomato & Aparagus On Naan
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Skirt steak, marinated overnight in soy sauce, sriracha, & garlic paste
Naan, (substitute with bread of your choice)
Asparagus spears, (white or green, depending on availability and your preference), buttered and seasoned with kosher salt and cayenne pepper
Tomatoes, sliced thick, seasoned with kosher salt and cayenne pepper
Scallions, buttered and seasoned with kosher salt and cayenne pepper
Asiago cheese, finely grated
Gorgonzola cheese, crumbled
Kosher salt,
Peanut oil,
Method :
Season steak with kosher salt, dust with a mixture of ap flour, cornstarch, cayene and garlic powder , saute in oil until bloody rare (or your preference. (See note below). Place naan on a baking rack. Top with steak. Sprinkle with asiago. Top with tomato. Sprinkle with asiago . Top with asparagus. Top with gorgonzola. Top with scallions. Broil until gorgonzola is melted and get’s a few golden spots. Remove from broiler, sprinkle with chili flakes. Enjoy a great meal ! 🙂
Note :
Remember the carry-over heat and the step of gratinating. Both will further cook your steak. Since I like most of my beef and lamb steaks to be medium rare, I removed it at bloody rare. By the time it was gratinated and ready to eat, it was a perfect medium rare.
Bon Appetit Life is Good !
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Today I read this article about healthy living. One of the main paths to a healthy life is supposedly to refrain from eating animal protein. But, as you all know, healthy or not, I just love animal protein once in a while. Chicken, pork, lamb,beef, seafood, duck, goose, I love it all.
But, tonight I had a strong craving for rice and vegetables. Since Bella is usually my only dinner guest, I mostly get to decide on the menu all by myself. So today’s dinner came along that ” healthy path ” .
“Despite” being healthy, it was delicious and a joy to eat. But tomorrow – Steak 🙂
Fan ( Chinese steamed rice ) recipe HERE
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Stir Fried Vegetables, Egg & Walnut
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Ingredient’s :
Broccoli, floretes, blanched
Bean sprouts,
Red radishes, quartered,
Shiitake mushrooms, sliced
Chili’s, seeded, quartered
Onion, julienned
Eggs, hardboiled, Quartered
Walnuts, candied
Ginger, grated
Garlic, paste
Scallions, sliced
Cilantro, chopped
Hoi sin sauce,
Soy sauce,
Sesame oil,
Peanut oil, to saute
Chicken stock,
Corn starch slurry,
Kosher salt,
Cayenne pepper,
Chili oil,
Sesame seeds, toasted
Fan,
Method :
Saute walnuts in sugar until sugar starts to brown, set aside. Saute onions until translucent, add ginger and garlic, saute until fragrant, Add broccoli, shiitake, radish, scallion and chili’s and saute until heated through. Add chicken stock, soy sauce, hoisin sauce, salt and pepper, bring to a simmer. Add slurry, simmer for a few seconds. Remove from heat, add bean sprouts. Adjust seasoning if necessary. Add eggs. To serve, top with walnuts, sprinkle with cilantro, drizzle with chili oil. Sprinkle fan with toasted sesame seeds.
Bon Appetit ! Life is Good !
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I wanted to prepare some chicken satay’s for some time now, but I just never got around to it. So on friday I bought chicken and other ingredients to finally get my satay fix. However, I also bought some pork rib’s, which got me thinking……. Peanut and pork is alway’s a great combination, so why not going that route. No reason not to ! So here we go, Pork ribs with an asian inspired peanut glace and peanut dipping sauce. Great success ! This will be one of my new standby’s for an informal dinner party 🙂
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Satay’s Meet Rib’s
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Pork rib’s,
Peanut butter,
Hoi sin sauce,
Oyster sauce,
Soy sauce,
Scotch bonnet sauce,
Ginger powder,
Garlic, granulated,
Coriander powder,
Turmeric,
Sour orange juice,
Lemon grass, dried, chopped
Brown sugar,
Method :
Heat peanut butter with all ingredients except ribs. Add water and whisk until you have a smooth, thick sauce. Simmer for a few minutes. Set aside most of it to marinade ribs for at least two days. Add some more water to the rest of the sauce to use as dipping sauce. Set aside. After two day’s, bake ribs on a water filled roasting tray, lightly covered with aluminum foil, at 180F for nine hours. Remove cover during the last hour to get a golden color.
(Best to put the rib’s in the oven in the morning, happily thinking about a great dinner to come during the whole day 🙂
The collagen will turn into gelatin, leaving the ribs tender and succulent. Add the juices from the roasting tray to the dipping sauce, simmer until the desired texture is reached. Strain. Serve with the dipping sauce, slices of raw onion, cucumber and tomato.
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Bon Appetit ! Life is Good !
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Who needs a side dish with this stuff ?
Not me, that’s for sure.
Prep time : 3 minutes
Cooking time : 50 – 70 minutes, depending on size of legs.
Season with kosher salt, sriracha sauce, granulated garlic and soy sauce.
Roast on rack at 390 ” until temperature on bone has reached 160 “.
Let rest for 10 minutes. Enjoy with a couple of cold beers while watching tv 🙂
Bon Appetit ! Life is Good !
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Roasted Chicken Legs
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Sexy Legs
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Although I tremendously enjoy Philippine style adobo served the traditional way with steamed rice, I enjoy my adobo even more with pasta and creamed spinach. Served seperate, then all mixed together on the plate, what a great, simple, tasty meal 🙂
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Bon Appetit ! Kainan na!
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Chicken Gizzard Adobo
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Chicken Gizzards,
Onions, large dice
Garlic, paste
Bay leaves,
Chicken stock,
Fish sauce, substitute with oystersauce if preferred
Soy sauce,
Sugar,
Beer,
Kosher salt,
Black Pepper, freshly ground
Peanut oil, to saute
Method :
Saute gizzards until nicely browned, add onions and garlic and saute until onions start to brown. Add all other ingredients and simmer until gizzards are tender. At this point, the sauce should be reduced so it covers the back of a spoon (nappe). Traditionally, adobo is served with steamed rice. However, in this version I served it with creamed spinach and pasta.
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Mabuhay ! Life is Good !
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Pig’s Feet. Patitas. Manos de cerdo.
Pigs Trotters. Schweine fuesse.
Prepared in a stew, pickled, boiled, in a aspic, hot, cold.
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You name it, I love it. On the weekend I have increased my repertoire by yet another version, this one being my new favorite. The preparation is minimal and the final outcome is easily controlled by your final adjustment (or lack thereof) of seasoning. Blanch trotters in salted water. In a good sized pot, add the trotters, water, soy sauce, sriracha, oyster sauce, fermented black bean sauce and sesame oil, diced chilis, diced onions. Bring to a boil, turn down to a simmer and cook until trotters are very soft but not falling apart. Remove trotters. The cooking liquid should have reduced and slightly thickened. If still too liquid, reduce further until desired texture is achieved. Strain. Add some more diced chilis for color and simmer for two minutes. Adjust seasoning to your liking. Return trotters to sauce and reheat. To serve, sprinkle with sliced scallions.
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Bon Appetit ! Life is Good !
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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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” Udon Noodles, Broccoli Rabe, Shrimp and Shiitake Mushrooms In Spicy Beef Broth ”
I still had some fresh udon noodles and the beef broth from a few days ago, so what better midnight snack (1.30 am actually), then a nice noodle soup. Obviously, this would be fine for any time of the day, breakfast, lunch, dinner or any time in between 🙂
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Beef stock, ( from beef ribs, see HERE )
Udon noodles,
Broccoli rabe, blanched
Shiitake mushrooms, soaked
Onion, sliced
Shrimp, peeled and deveined
Chilis, sliced
Garlic, paste
Ginger, grated
Cilantro, chopped
Chili flakes,
Lime, juiced
Kosher salt,
Soy sauce,
Sesame oil,
Sriracha sauce,
Method :
Saute onion, garlic, ginger, mushroom and shrimp.
Add all other ingredients except cilantro and sesame oil,
simmer for one minute. Remove from heat, adjust seasoning
if necessary. To serve, drizzle with sesame oil and sprinkle
with cilantro and chili flakes .
Bon Appetit ! Life is good !
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As far as I am concerned, all noodles could be udon noodles.
I just love them in any prep variation, be it with seafood, beef,
mushrooms, in a soup, sautéed, stir fried, any which way will do it for me 🙂
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Udon noodles, fresh, from your Asian market
Mixed seafood, any type you prefer
Baby bok choy,
Onion, sliced
Cilantro, coarsely chopped
Garlic, paste
Ginger, grated
Soy sauce,
Sherry,
Sriracha,
Oyster sauce,
Sesame oil,
Chili oil,
Lime juice,
Peanut oil, to saute
Method :
Saute seafood in very hot peanut oil, remove onto absorbent paper. Add onion, garlic and ginger and saute until translucent and fragrant. Add noodles, bok choy, soy sauce, oyster sayce, sriracha and a bit of sherry wine and saute until noodles are heated trough. Remove from heat, add seafood and sesame oil, mix well. To serve, drizzle with lime juice and chili oil, sprinkle with cilantro.
Note:
As you can see from the mis en place picture, I used inexpensive (but nevertheless good) mixed seafood since this was only a go-between snack. For a more elegant and important meal, use large prawns, scallops, lobster, mussels, etc. However, the taste of the dish and the texture of the noodles should be satisfying either way.
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Bon Appetit ! Life is Good !
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