tag:blogger.com,1999:blog-70941711950267768382024-03-19T04:10:15.780-07:00A Scientist's Love Affair with FoodUnknownnoreply@blogger.comBlogger118125tag:blogger.com,1999:blog-7094171195026776838.post-8455322934676647612019-10-04T01:06:00.001-07:002019-10-04T01:06:53.025-07:00French Baguette<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFWm-C4G2Vf49P_1PPjFWJ0hmOf-8we2ROnssUWznJQjGPyE3SceXNO791yN-_WIWgXRZ53hxXodZ63lDTsJ-bbgcUKmoP5b8sap7SrLEXO__9HAfW74uqPQ8oqIHtEaYi4RSID6Ju8A/s1600/IMG_8117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieFWm-C4G2Vf49P_1PPjFWJ0hmOf-8we2ROnssUWznJQjGPyE3SceXNO791yN-_WIWgXRZ53hxXodZ63lDTsJ-bbgcUKmoP5b8sap7SrLEXO__9HAfW74uqPQ8oqIHtEaYi4RSID6Ju8A/s640/IMG_8117.jpg" width="640" /></a><br />
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This is the recipe that I used and let me just say this....it is not as easy as following a recipe. It is difficult!<br />
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<a href="https://bakingamoment.com/crusty-french-baguette-recipe/">https://bakingamoment.com/crusty-french-baguette-recipe/</a><br />
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kneading the dough was difficult, the dough was very wet<br />
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molding it was difficult, as you can see in the pictures. The shape is weird.<br />
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The bread did not expand the way i expected<br />
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The crust was tough but it taste good<br />
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The crumb was okay<br />
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In other words, not good!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-85292085140756248932019-10-04T00:52:00.001-07:002019-10-04T00:52:03.339-07:00Carnitas Tacos<br />
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I made this a while ago and this is a repeat. The last adventure was documented here <a href="https://foodmolecule.blogspot.com/2017/01/pressure-cooked-deconstructed-carnitas.html">https://foodmolecule.blogspot.com/2017/01/pressure-cooked-deconstructed-carnitas.html</a><br />
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It is almost impossible to find soft taco wrap made with corn. The only corn tacos are the hard tacos which I was thankful for. I also bought some white cheese (paneer) to go with it. The closest thing to queso blanco<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-85035973704866217562019-10-04T00:34:00.003-07:002019-10-04T00:34:30.569-07:00Tres Leches Cake (3 milk cake)<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheadP7TTpIg9S6oZCw4TOEBMG0olDU4yPWffbxdsX4A95kwhPaFJNW_0QNRuWe8vba990dV8b2rH-m9I122ksP7x6DcvfpDRI4LQrJVAxfMyOHPbnWvR_25f41GHX7cYsLYf3rUHpIF14/s1600/IMG_8142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheadP7TTpIg9S6oZCw4TOEBMG0olDU4yPWffbxdsX4A95kwhPaFJNW_0QNRuWe8vba990dV8b2rH-m9I122ksP7x6DcvfpDRI4LQrJVAxfMyOHPbnWvR_25f41GHX7cYsLYf3rUHpIF14/s640/IMG_8142.jpg" width="640" /></a></div>
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Make a sponge or chiffon cake, soak it in 3 kinds of milk and you get this cake.<div>
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Rather than making the sponge cake, I bought one instead, to save time and effort.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ14_ZLBLOTbnlhpT9FbE2oJFR6HX0lEoiTMssi1Zc7-5nsOjPMhBzrhfs5wV2Ltl6GVJvxfY-OPPXY0V6AhY0C8MTE6gelKxLE0C8B55D4kReX8j5Xax4i0f8azK2tWoj9Ynjb3Uuxes/s1600/IMG_8123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ14_ZLBLOTbnlhpT9FbE2oJFR6HX0lEoiTMssi1Zc7-5nsOjPMhBzrhfs5wV2Ltl6GVJvxfY-OPPXY0V6AhY0C8MTE6gelKxLE0C8B55D4kReX8j5Xax4i0f8azK2tWoj9Ynjb3Uuxes/s640/IMG_8123.jpg" width="640" /></a></div>
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I mixed 1 can of evaporated milk, 1/2 can of sweetened condensed milk and 350ml of heavy cream and a splash of rum. Fast forward, I can actually reduce the amount of condensed milk to 1/4 can and it will still taste good. </div>
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For the cream topping, i whipped 470ml of cream with 2 tablespoon of granulated sugar. </div>
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I soaked the cake overnight; making sure I added enough milk mixture.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-88320862662900288922019-03-15T18:48:00.003-07:002019-03-15T18:48:59.959-07:00Ma Po Tou Fu 麻婆豆腐<div class="separator" style="clear: both; text-align: center;">
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I followed Fuchsia Dunlop's recipe found in her book titled "Every Grain of Rice". I followed the recipe very closely but, of course, introduced a bit of improvisation.<br />
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Since I can't find the internet link to her recipe, I will type it out here for those interested:<br />
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<b><u>Ingredients (5 generous servings, if you have meat)</u></b><br />
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500-600g plain white tofu (I think she is referring to the semi-firm tofu but I used soft tofu - two packets)<br />
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4 baby leeks or spring onions, green parts only (I find it a bit wasteful to use green parts only so I used the entire spring onion)<br />
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2 1/2 tbsp Sichuan chilli bean paste (this is a must-have but I did not use 2.5 tbsp. You'll need to adjust it according to your own taste)<br />
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1 tbsp fermented black beans (this falls under the optional but nice-to-have category)<br />
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2 tsp ground red chillies (optional, I did not use this)<br />
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1 tbsp finely chopped ginger, 1 tbsp finely chopped garlic (this is just a rough estimation, I think I used a little more than that)<br />
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1/2 cup vegetarian stock or water (I added half a piece of chicken stock cube to my water since I do not have any vegetarian stock)<br />
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1/4 tsp ground white pepper<br />
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2 tsp potato flour mixed with 2 tbsp water (I used corn starch and it is all an estimation)<br />
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1/4-1/2 tsp ground roasted Sichuan pepper (any purist would say this is a must-have but I did not have any in my dish)<br />
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200 g of ground pork<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4Ssr1CNuS5Dk_kqth98i7ro-ajmPC5QshvHn7DSF-y2UBzcgGduUu_9LxKNXPbm8_O8CQmr-SwgWh7kKTajtGW-yC2A8n0yQPFeSUZgK_7ilQ7f6KG_zW22Z_JRDlsMUWfB7LLosKsU/s1600/IMG_7304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4Ssr1CNuS5Dk_kqth98i7ro-ajmPC5QshvHn7DSF-y2UBzcgGduUu_9LxKNXPbm8_O8CQmr-SwgWh7kKTajtGW-yC2A8n0yQPFeSUZgK_7ilQ7f6KG_zW22Z_JRDlsMUWfB7LLosKsU/s640/IMG_7304.jpg" width="640" /></a><br />
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<b><u>Instructions:</u></b><br />
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1. The original recipe recommend to par-cooked the tofu but I did not since I am using soft tofu. I can see how that is necessary if you are using semi-hard tofu.<br />
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2. I browned the ground pork first then take it out of the pan.<br />
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3. In a clean pan, I fried the chilli bean paste until fragrant, then added garlic and ginger. Next I added the fermented black beans.<br />
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4. As Fuchsia warned in her cookbook "take care not to overheat the seasonings; you want a thick, fragrant sauce and the secret of this is to let them sizzle gently, allowing the oil to coax out their flavors and aromas".<br />
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5. Next I added the browned ground pork into the pan and stir fry it a few times. This is also when I added 90% of my chopped spring onion.<br />
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6. Finally, I added the soft tofu in the pan. I stir fried all of these very carefully. I broke apart the tofu but I dont want it to turn mushy, or as Fuchsia says it "dont damage the tofu".<br />
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7. Season with salt and pepper<br />
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8. Add the cornstarch water to thicken the sauce until your desired thickness.<br />
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9. Sprinkle the remaining scallion and serve. <br />
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I can't say I have tried the most authentic Ma Po Tofu in my life since I have not been to the motherland of Ma Po Tofu; but this dish is surprisingly delicious. All the flavors blended together seamlessly. The chilli bean paste brings the heat, which makes the dish especially appetising. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-49880620895012624042018-12-28T21:55:00.003-08:002018-12-28T21:55:44.329-08:00Lemon Tart Round Two<br />
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Having made deconstructed lemon tart, now is the time to make a proper lemon tart with...a tart base.<br />
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So good!<br />
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Biscuit crumbs cannot compare with a proper tart base.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-81470617935392519452018-12-28T21:47:00.002-08:002018-12-28T21:47:24.024-08:00Lemon Spongecake with Lemon Icing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzLvI8ymKD38uDGvXFTqeZPMqQEu_t1AdD4roMFeQYnbm0dAYchTtqwUDgJu-9hMkXAcQ6B1wfQEpikaVTdZtILAGfcnzbi_X23SSpcGS6Ov3omxH7VswWGqHSaw0376lF3KIb6Q7y9I/s1600/IMG_6557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTzLvI8ymKD38uDGvXFTqeZPMqQEu_t1AdD4roMFeQYnbm0dAYchTtqwUDgJu-9hMkXAcQ6B1wfQEpikaVTdZtILAGfcnzbi_X23SSpcGS6Ov3omxH7VswWGqHSaw0376lF3KIb6Q7y9I/s640/IMG_6557.jpg" width="640" /></a><br />
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Continuing with exploring desserts with lemon, we've decided to make a simple lemon spongecake. We followed this <a href="http://www.maryberry.co.uk/recipes/baking/lemon-drizzle-traybake" target="_blank">recipe</a> very closely to make the spongecake and kept a very close eye on the cake. I took the cake out after 35 minutes; I think I could have taken it out at the 30 minutes mark.<br />
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Next up, make the lemon icing. For that, I use this <a href="https://www.homesandproperty.co.uk/home-garden/food/mary-berrys-lemon-cupcakes-with-lemon-icing-32123.html" target="_blank">recipe</a>. The lemon that I used was big so I added too much lemon juice. The better way to do it is to drizzle in the lemon juice slowly while stirring until you get the consistency right. I saved the lemon icing by adding a bit more butter and a whole lot more icing.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-46894639686042900642018-10-14T01:28:00.001-07:002018-10-14T01:28:23.182-07:00Creame caramel<div class="separator" style="clear: both; text-align: center;">
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When you tried once and it is a success, what's more to tweak?<br />
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The recipe that I used was <a href="https://www.bbc.com/food/recipes/classic_crme_caramel_44792" target="_blank">this</a>.<br />
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There wasn't any real trick in making this if you follow the recipe closely. I cooked the caramel under low heat and it took a while for it to turn to this maple colour. I am not sure if I can cook it at higher heat but I am okay with taking more time to let the colour develop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2RJrSDkStpwbBS3ep4qosgKn4J87whXipHClLjnCG4B1OlzvU0qkDa7gzYYdhknoQQeH2Fb5eLuSbkcSjkLNjwnkAXY26Pl_6m-h5JUsrdsY6corrCEvVUbnwZxNNYIJPWfOsetlCIE/s1600/IMG_6364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2RJrSDkStpwbBS3ep4qosgKn4J87whXipHClLjnCG4B1OlzvU0qkDa7gzYYdhknoQQeH2Fb5eLuSbkcSjkLNjwnkAXY26Pl_6m-h5JUsrdsY6corrCEvVUbnwZxNNYIJPWfOsetlCIE/s640/IMG_6364.jpg" width="640" /></a><br />
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One thing to note, when the caramel colour began to develop, it comes fast so you need to pay really close attention at the first sign of change in colour.<br />
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The next trick is to determine the doneness. Again, I have to rely on these words "until the custard has set". I am not sure what that means so I relied on my instinct. The custard was, how should I say, slightly jiggly when I took it out after checking it a few times and setting the timer for another 2 minutes, another 2 minutes, a another 2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7Ho5TfKLNZVSGg6ncpNMaQxcsu-Hbho5m0HWJFhOfkDGE8WZBbMbe84sYyU1umsZX6zVgZJ9n5qK8bcM5z3HE8PCJ0IIUu7L_BHpLLI_ddccMtU2jc347xOvCIJFESYdWMKOqchfujg/s1600/IMG_6368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb7Ho5TfKLNZVSGg6ncpNMaQxcsu-Hbho5m0HWJFhOfkDGE8WZBbMbe84sYyU1umsZX6zVgZJ9n5qK8bcM5z3HE8PCJ0IIUu7L_BHpLLI_ddccMtU2jc347xOvCIJFESYdWMKOqchfujg/s640/IMG_6368.jpg" width="640" /></a><br />
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You would never know how it would turn out until you flip it over. The custard was smooth and the center was still custardy.<br />
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Now the real trick is to replicate this.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-60927387213487840142018-10-12T23:33:00.001-07:002018-10-12T23:33:52.999-07:00Lemon Tart (Tart Eu Citron)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzN9lK30Gh6xCZsvMWvsfU0yOMRsjDTDhMBOxfa_flO05cCsqhoofYlrTW2GN9stHjFSrORelOkyXK8cjjVq4ypWI1w7UeLhz8qDWhljquZ7kwz3ccPiT2sv4ySe-QURqApw-yYB6iD8/s1600/IMG_6347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzN9lK30Gh6xCZsvMWvsfU0yOMRsjDTDhMBOxfa_flO05cCsqhoofYlrTW2GN9stHjFSrORelOkyXK8cjjVq4ypWI1w7UeLhz8qDWhljquZ7kwz3ccPiT2sv4ySe-QURqApw-yYB6iD8/s640/IMG_6347.jpg" width="640" /></a><br />
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Deconstructed lemon tart to be precise.<br />
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I am scared of making a tart because of the complication so I decided to make a tart-less tart. Since I need the crunch, I decided to use digestive biscuits.<br />
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The recipe for the filling that I used is <a href="https://www.bbc.com/food/recipes/tarte_au_citron_94480" target="_blank">this</a>. <span id="goog_848739747"></span><br />
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I made three lemon tarts.<br />
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First tart: Make the digestive bottom based on <a href="https://www.dailymail.co.uk/home/you/article-2961472/Mary-Berry-s-Absolute-Favourites-Quickest-lemon-meringue-pie.html" target="_blank">this</a> recipe, which was not pre-baked. The tart was overbaked. I misjudged what "wobbly in the center" mean. The sourness and sweetness were balanced but I did not get the silky filling. The digestive biscuit bottom was completely soggy. Not crunch.<br />
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Second tart: Repeat the above. Baked the digestive biscuits on a side until crispy brown colour. I omitted the sugar from the digestive biscuits. Didn't need that much sugar in my diet. I also reduce the sugar from the filling. Bad mistake. I misjudged "wobbly in the center" again and this time I underbaked. The tart was too sour. I also over-zested.<br />
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Third tart: I cut the ingredients of the filling by half. I used 3 eggs and slightly more heavy cream. I didn't overzest, I used the right amount of sugar. Baked the digestive biscuits on the side. The tart was set at around 16 minutes point, which was when I took it out. I thought I overbaked because the center was quite set.<br />
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But this was what I got...<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-63246700473566933412017-08-20T19:07:00.002-07:002017-08-20T19:11:26.367-07:00Carbonara Pasta<div class="separator" style="clear: both; text-align: left;">
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I have always wanted to make carbonara pasta simply because it is a simple pasta to make. In pasta-lore, carbonara pasta is like a holy-grail and that is my own definition. I have not had real roman-esque carbonara pasta in my life so I can't say how authentic or good my pasta is compare to the real deal. Take on its own, this pasta is really delicious. It is creamy as it should be.</div>
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<span style="color: red; font-size: large;">Now that I know how easy it is to make carbonara pasta, may I make a plea to all restaurants around me that serve carbonara in cream to STOP. Just STOP doing what you are doing. If you want to keep doing it, fine, but don't call it carbonara pasta. </span></div>
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I will not spell out every step of how I made this dish. If you are interested, check out my main source of reference: <a href="http://www.epicurious.com/recipes/member/views/cooks-illustrated-spaghetti-carbonara-58393783" target="_blank">Cook's Illustrated</a>. Here, I will simply emphasise a few areas of note:</div>
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1 lb pasta (most websites say 1lb of pasta feeds 4 people. They must have been talking about feeding 4 giants. The way I see/eat it, 1 lb of pasta yields about 6-8 regular size servings)</div>
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3 cloves of garlic, minced</div>
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1 1/4 cup of cheese</div>
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3 eggs + 1 egg yolk</div>
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1 tsp pepper</div>
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1 tsp salt</div>
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6-8 strips of bacon</div>
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1 tablespoon of fat, I used ghee</div>
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I used cheddar cheese, not the fancy cheese (read: Pecorino-Romano). Before you cry "sacrilegious!", hear me out. It is not only expensive, it is also very difficult to find fancy cheese here in this part of my world. Invite me to cook for you, I will buy Pecorino but you pay! :)<br />
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Although I have heard of this way of cooking bacon, I have not done it before. The main problem this method solves is - oil splatter. I fully agree with the effectiveness of this method in creating crispy bacon with much much less oil splatter.<br />
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The carbonara sauce sans cheese. That will go in soon.<br />
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I toss my pasta over a double boiler.<br />
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The black bits that you see are not charred bacon. They are the brown bits of good stuff that caramelised on the pan. Millard reaction!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-10851344339683203042017-05-02T05:59:00.002-07:002017-05-02T05:59:16.069-07:00Potato Leek Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSucGZsxj-YRNsrNnsY-GMrcliRI20jixMTtEW8N_JDP8kv-jB_J44edpvISHjUSh64s8Wmp6b5RCmw1YCdoaYnj0rNn51x_GCNhuG0trD_mGtOax9lQub6qR_XxiOepFF0A39WpfMaNs/s1600/IMG_2515+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSucGZsxj-YRNsrNnsY-GMrcliRI20jixMTtEW8N_JDP8kv-jB_J44edpvISHjUSh64s8Wmp6b5RCmw1YCdoaYnj0rNn51x_GCNhuG0trD_mGtOax9lQub6qR_XxiOepFF0A39WpfMaNs/s640/IMG_2515+%25281%2529.jpg" width="640" /></a><br />
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For whatever weird reason, I'd always say to myself "I am going to make this dish" every time I come across this dish on the internet. I can't say for sure how long that has been going on. At least a few years.<br />
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So yesterday I decided to "just do it". I turn to Kenji Lopez's <a href="http://www.seriouseats.com/2015/01/potato-leek-soup-food-lab.html" target="_blank">Potato Leek Soup</a> for guidance and I thought I would share my own general thoughts on his recipe.<br />
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1. A mix of butter and corn oil instead of 2 tablespoons of butter<br />
2. 6 leeks instead of 2<br />
3. Store-bought chicken stock (more on that later)<br />
4. 3 large russet potatoes<br />
5. 1 bay leave<br />
6. no buttermilk (I don't have this laying around in my pantry)<br />
7. no cream (more on that later)<br />
8. no nutmeg (I don't have this laying around in my pantry)<br />
9. I flavoured my stock first (see below) before adding it to the leek and potato. I then cooked everything for 15 minutes in a pressure cooker.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1sHp6G4pkPt0nQrl0hDUDzynFVUabYoAu1xHlsQ5EBixa5FJS6VCKVXIkrq5uE6N_5vu3YnEN4amL9bwxAGVGAk0dp8NXFjZMJq4ZtrpyVvpWxVYqt-ppnN3_OW_27Cmh_awdEsiFx0/s1600/IMG_2506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1sHp6G4pkPt0nQrl0hDUDzynFVUabYoAu1xHlsQ5EBixa5FJS6VCKVXIkrq5uE6N_5vu3YnEN4amL9bwxAGVGAk0dp8NXFjZMJq4ZtrpyVvpWxVYqt-ppnN3_OW_27Cmh_awdEsiFx0/s640/IMG_2506.jpg" width="640" /></a><br />
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As with most cooking, there are a lot of "feel" that goes into it. In my opinion, whatever "timing" that was given is just for reference. I took me less than 10 minutes to soften the leeks.<br />
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Now, the stock. The stock is probably the most important ingredient of this dish. I didn't have the time to make my own chicken stock so I bought it from the store. The selection was minimal, more like, there was only 1 brand to choose from. I warmed the stock on a stock pot and tasted it. It tasted strange. There is a funny synthetic mushroom taste, like a can of you-know-what brand mushroom soup. The soup was thin and lacked flavour so I improvised by adding the following these two items - a fistful of dried anchovies and a chicken stock cube. Now before you scream at me, hear me out. I read somewhere that anchovies add umami flavour to any stock and I figured a fistful of anchovies can't hurt. It turned out to be the correct choice. Now chicken stock cube. I am not a purist. For something last minute and frill-free, I'll take it.<br />
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The surprising part of my soup is that it did not require any cream. The soup is already creamy after I blended it. Could be the extra potato in my soup. Anyway, I prefer it without the cream. I might lack some flavour but I can do without the extra fat in my diet.<br />
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<span id="goog_1486007913"></span><span id="goog_1486007914"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NTI3cc4DCZ-GsQ6WHvI8eAwp6ms2Txv_SZDN3qyZ0_Q3U8UZtX101wLu6ckHiMmaufT2HbaaKYE8JaOBNhXkh3Kee35n5NNmM79f_X8-1pSRaYIFMauJmG3bnS-3qGp0pcfdFngisOo/s1600/IMG_2521+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NTI3cc4DCZ-GsQ6WHvI8eAwp6ms2Txv_SZDN3qyZ0_Q3U8UZtX101wLu6ckHiMmaufT2HbaaKYE8JaOBNhXkh3Kee35n5NNmM79f_X8-1pSRaYIFMauJmG3bnS-3qGp0pcfdFngisOo/s640/IMG_2521+%25281%2529.jpg" width="640" /></a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-3969761996104524572017-02-02T02:03:00.001-08:002017-02-02T02:03:11.235-08:00Garlic Confit and Kale Chips<div class="separator" style="clear: both; text-align: center;">
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There isn't much in common between these two things. Funny that they should appear in the same post.</div>
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Oh wait, I do find one thing in common between garlic and kale. They both taste bad, to my own taste bud, when it is raw; but they taste amazing when roasted properly. There is also a fine line between toasted-yummy and toasted-not-so-yummy-anymore. </div>
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Garlic confit is nothing but whole garlic cooked in oil under low heat until the garlic turned golden brown. There is some weird chemistry inside that, if explained, can fill pages in a chemistry article. Maybe there is already one out there. Whether it is garlic cooked in oil, roasted in the oven or pan-grilled. there is only one outcome, when done right, and that is golden goodness. </div>
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Kale, was and probably still is, a "super food" according to organic-"foodista". The problem is, kale taste horrible when it is raw. Kale, when roasted, turns into something else. Again, this merits a chemistry textbook explanation.</div>
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The problem with kale chips is that it is very expensive. I have always wanted to make kale chips when I first had it many years ago. This was my first try and I learned two things - 1) the kale must be very fresh when you roast it, 2) don't over-roast it. When it turns a bit black-ish like mine, it taste bitter. </div>
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Kale is very expensive. I tried to make <a href="http://foodmolecule.blogspot.my/2013/06/lettuce-chips.html" target="_blank">lettuce chips</a> a while ago, which didn't turn out well. There must be some cheaper vegetable out there that would undergo similar transformation like kale. Let the hunt begins. Maybe I should start with vegetable that taste absolutely bad when raw. I know where I should start.</div>
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To many trials and failures!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-59976259553857790322017-01-14T00:22:00.003-08:002017-01-14T17:31:29.218-08:00Pressure Cooked-Deconstructed Carnitas Tacos with Salsa Verde and Guacamole<div class="separator" style="clear: both; text-align: left;">
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I am a big fan of Mexican food and tacos rank up there as one of my all-time favorite food. Not just any tacos but carnitas tacos served with fresh salsa on a piece of fresh tortilla. The best tacos have the most balanced flavor between the meatiness of the pork and the tanginess of the salsa. </div>
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For the basic recipe, I chose the recipe by Kenji Lopez (http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html)</div>
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As usual, I had to improvise. For one, I don't have fresh tortilla here. I also don't have 3.5 hours to spend. So whenever I see a recipe that requires 3.5 hours of cooking, I turn to my trusted kitchen equipment - pressure cooker. </div>
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This is Kenji's recipe. My note is highlighted. Kenji listed recipes for the carnitas and the salsa together. Below I separated it.</div>
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<b><u>For the carnitas (the way I served it, as a main dish in a meal, it yielded 5-6 generous servings. To put it into perspective, if this is a road-side Taco truck or Taco stand, this would yield about 12 Tacos, as Kenji has correctly estimated in his recipe)</u></b></div>
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Half medium onions (<span style="color: red;">I used yellow onion</span>)</div>
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3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes (<span style="color: red;">I used 1kg of pork shoulder. I separated the fatty layer from the meaty layer. Everything was cooked together but the fatty layer was thrown away at the end</span>)</div>
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Kosher salt</div>
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1 medium orange</div>
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6 cloves garlic, split in half</div>
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2 bay leaves</div>
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1 cinnamon stick, broken into three or four pieces (<span style="color: red;">I substituted with 1/2 teaspoon of ground cinnamon</span>)</div>
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1/4 cup vegetable oil (<span style="color: red;">this is crazy amount of oil. The meat itself is quite fatty so i just used a splash of oil)</span></div>
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2 jalapeño peppers, split in half lengthwise, stem removed (<span style="color: red;">I didn't use this</span>)</div>
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3 limes, cut into wedges (<span style="color: red;">for the carnitas i used 2 limes</span>)</div>
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1 cup crumbled queso fresco or feta (<span style="color: red;">I don't have this)</span></div>
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24 corn tortillas (<span style="color: red;">I don't have this)</span></div>
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<b><u>Salsa Verde</u></b></div>
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1/2 cup chopped cilantro (<span style="color: red;">I played by ear. I didn't use this much. It is all up to you</span>)</div>
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6 medium tomatillos (about 1 1/2 pounds), peeled and split in half (<span style="color: red;">I don't have tomatillos so i bought 3 under-ripped medium size tomatoes)</span></div>
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Salt</div>
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Garlic </div>
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Onion</div>
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<b><u>Guacomole</u></b></div>
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3 medium size avocados</div>
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chopped onion</div>
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salt</div>
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chopped under-ripped medium size tomato</div>
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garlic</div>
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<b><u>For the Carnitas</u></b></div>
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1. I mixed all the ingredients, according to the list above, in the pressure cooker.</div>
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2. Since I used a pressure cooker, I needed liquid so I added water until it barely covers the meat. </div>
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3. Cooked everything on high heat until the pressure has built up then turn the heat low and cooked for 20 minutes.</div>
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4. Depressurize the pressure cooker. Stir the meat. Add salt if needed. Return to the heat.</div>
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5. Cook in the pressure cooker for another 20 minutes. </div>
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6. Take the meat out and drain the juice. (keep all the juice)</div>
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7. Break the meat into small pieces.</div>
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8. Heat the cast iron pan until very hot then sear the meat until brown bits appeared. Don't over cook it.</div>
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9. Drizzle the meat juice and squeeze some lime juice to serve.</div>
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1. A lot of what I did was based on <i>feel</i>. I like tomato so i added more tomatoes. I don't like raw onion so I added less. Add cilantro, salt and lime juice to your preferred taste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wzlytZ9vlqP8Vj2nUaz45oIxGqX9fvStFTv4Kx50eRtkUbt8CCQIGR3JH5BBUsvS1X0E_gy_Kv97-GxFBoxEhV1Fb6KDkJU_sgW4hK5LJLrwUKCzWFNou_KQt7Nkz8BPM9trqArMzLs/s1600/IMG_2385+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wzlytZ9vlqP8Vj2nUaz45oIxGqX9fvStFTv4Kx50eRtkUbt8CCQIGR3JH5BBUsvS1X0E_gy_Kv97-GxFBoxEhV1Fb6KDkJU_sgW4hK5LJLrwUKCzWFNou_KQt7Nkz8BPM9trqArMzLs/s640/IMG_2385+%25281%2529.jpg" width="640" /></a></div>
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<b><u>For the guacamole</u></b></div>
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1. I used three avocados. Could have used two</div>
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2. Also a lot of it is based on <i>feel</i>. Add the tomatoes, cilantro, onion, salt and lime juice to your preferred taste. </div>
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In the end, I don't have tortilla bread so I ate it with rice. I must say, it is better with tortilla bread. It just does not feel right eating carnitas with rice. I think the sourness of the salsa does not go well with rice. </div>
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As a whole, I think this dish is great. Kenji's recipe (at least the ingredient) works. My method is different but it is a tried and tested method that I often use. I think that's how Mexican taquerias cook their carnitas - in a big pot of juice. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-16380925704289235512016-09-16T21:11:00.000-07:002016-09-16T21:11:34.326-07:00Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0RSxzjl1bDmZH11MQ4cGBoxMRPdQPueXVfEvRp8tV1y3MSbjafqwF9YENsGJpT6cgaqLGM6PP1h0PvpZZZcgMC_vwwGFeEc9kSaW1p122fq55ZbOYF5A_qGnKwl7JmQkj_iPw6pb6Ro/s1600/IMG_1312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu0RSxzjl1bDmZH11MQ4cGBoxMRPdQPueXVfEvRp8tV1y3MSbjafqwF9YENsGJpT6cgaqLGM6PP1h0PvpZZZcgMC_vwwGFeEc9kSaW1p122fq55ZbOYF5A_qGnKwl7JmQkj_iPw6pb6Ro/s640/IMG_1312.jpg" width="640" /></a></div>
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Can't believe it took me this long to make a lasagna. I made beef ragu/bolognese a few times for regular pasta and never for lasagna. </div>
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The recipe that I followed came from <a href="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html" target="_blank">The Food Lab</a> with my usual modifications, of which I will only mention a few. </div>
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Kenjis' recipe calls for three sets of ingredients - ragu, ricotta mixture, and besciamella. </div>
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Kenji's recipe for the ragu is long and usual reader of my blog knows that I like to keep things to a minimal whenever possible. His audience is different from mine. I didn't use lamb (can't find ground lamb), chicken livers, celery (not a fan of celery), sage, red white (too expensive), fish sauce (don't feel like getting another bottle of condiment), and heavy cream. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4azJ9oYAF9-D_EyTVUfrKSp75VJ5NuqJtpXM9Kcmyf_37PpzGvrcusOQgPa0mNF569NOhD0eG7jbb-cpN0RTiMj3TFcLJ8QybLJh94hyphenhyphentDgKEUYHuV9CwFY4J-Iak4r8a9vfmPhP4wAg/s1600/IMG_1300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4azJ9oYAF9-D_EyTVUfrKSp75VJ5NuqJtpXM9Kcmyf_37PpzGvrcusOQgPa0mNF569NOhD0eG7jbb-cpN0RTiMj3TFcLJ8QybLJh94hyphenhyphentDgKEUYHuV9CwFY4J-Iak4r8a9vfmPhP4wAg/s640/IMG_1300.jpg" width="640" /></a></div>
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I didn't make the ricotta mixture because ricotta cheese are expensive.</div>
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If I a chance, I would like to ask Kenji or any chef friends "what's the point of besciamella?" I am sure their answer is "flavor" but does it make a whole lot of difference? </div>
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I know the besciamella has a nutty flavor so I went ahead and made some but not with all the ingredients that Kenji used. Instead, mine consist of butter and flour, nothing more. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLvA1wKxIP0ApdFvB_5CedMzGUhoeIARGhTDiiMBaqqaOkJAhN25JhobOu7cOHca4HSBibYxFGj2A5_LtbKlLxmlUTHO_cinFjqDr5PnsXZaQaE7J6073MV_MjO5YVa5mk7PNyqNP9YA/s1600/IMG_1302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlLvA1wKxIP0ApdFvB_5CedMzGUhoeIARGhTDiiMBaqqaOkJAhN25JhobOu7cOHca4HSBibYxFGj2A5_LtbKlLxmlUTHO_cinFjqDr5PnsXZaQaE7J6073MV_MjO5YVa5mk7PNyqNP9YA/s640/IMG_1302.jpg" width="640" /></a></div>
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The pasta looks a bit rigid in this picture, doesn't it? Well, you would be right thinking so. I used this lasagna pasta brand and the instruction asked me to use the pasta straight out from the box into the lasagna pan (did I read it wrongly?). I was sceptical about the non-cook step so I cooked the pasta anyway but I didn't cook it long enough.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7APSGOQ7VvHuBnxA2GJA8EjQVxm4mkbtFnmOL7yPmRcKHxQS0xA0zdjK8d_GyKMlpkF-HUsQX0qxsCMp9hYDFSv1XjRtG9vyDVrJMYm-nUftm4_3D4fI6ANgUnMubSh4bIwmtG0pUFg/s1600/IMG_1307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7APSGOQ7VvHuBnxA2GJA8EjQVxm4mkbtFnmOL7yPmRcKHxQS0xA0zdjK8d_GyKMlpkF-HUsQX0qxsCMp9hYDFSv1XjRtG9vyDVrJMYm-nUftm4_3D4fI6ANgUnMubSh4bIwmtG0pUFg/s640/IMG_1307.jpg" width="640" /></a></div>
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I do not have a cheese grater or a microplane so my cheese came out in chunks!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AvfyMia9N5sg5K36aQifJVSf1LNOusvwjTuWTOHu5yRu1_aGp4CIjuhJTrRT88KmOvqAWa8TQUKBmkh0jlTWeqe1oRgy530LiiQIow_cJfZP_xWUhki97YNBc_FykivaP2NR4Nx4wQY/s1600/IMG_1309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6AvfyMia9N5sg5K36aQifJVSf1LNOusvwjTuWTOHu5yRu1_aGp4CIjuhJTrRT88KmOvqAWa8TQUKBmkh0jlTWeqe1oRgy530LiiQIow_cJfZP_xWUhki97YNBc_FykivaP2NR4Nx4wQY/s640/IMG_1309.jpg" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-8204011256004101282016-04-10T02:09:00.002-07:002016-04-10T02:09:55.702-07:00Crispy Skin Pan Seared Chicken<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUr_Hjmo2hydmzekZ4E72BMZ0ZeT-6Mi3tHiLucFy8tUOG_WamuRVd6M7_wUsQHpAXkd-comB6hFiddj-tiGWz9uXpx6HcOsa3eHpHzqjwncVuQ9OZMftOtb_5_ya2_eK6UZ9jVCC8Js/s1600/IMG_1253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUr_Hjmo2hydmzekZ4E72BMZ0ZeT-6Mi3tHiLucFy8tUOG_WamuRVd6M7_wUsQHpAXkd-comB6hFiddj-tiGWz9uXpx6HcOsa3eHpHzqjwncVuQ9OZMftOtb_5_ya2_eK6UZ9jVCC8Js/s640/IMG_1253.jpg" width="640" /></a></div>
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I learned a trick from The Food Lab of Seriouseats.com on how to make crispy-skinned chicken. The author of The Food Lab, Kenji, says "Once that's done (put the chicken skin side down on the pan), don't touch it, and I mean it! Don't try to lift that chicken until it's good and ready to be lifted".<br />
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I didn't bother transferring the chicken to the oven because I am not a fan of cooking one dish with two separate methods unless absolutely necessary (lasagna, I am looking at you).<br />
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I bought the freshest chicken I can buy to ensure excellent taste and kept the seasoning to minimum - salt and pepper. Some baby cherry tomatoes completes this dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6QdWYzVIyG5fbW08F9G3iBhss64foFbN34fdAcCA2HbF4DQb4OkOlBSRNpHA-7a07SyLOcw5XYzzogCkW_y6XuqzZkaT0qZAgcw7118EiCm-_N4I6B1ZyopMJPNl-A25CoV2_wOqfp8/s1600/IMG_1255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6QdWYzVIyG5fbW08F9G3iBhss64foFbN34fdAcCA2HbF4DQb4OkOlBSRNpHA-7a07SyLOcw5XYzzogCkW_y6XuqzZkaT0qZAgcw7118EiCm-_N4I6B1ZyopMJPNl-A25CoV2_wOqfp8/s640/IMG_1255.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-55838789300511222592016-01-25T00:26:00.000-08:002016-01-25T00:26:36.570-08:00Miso Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwJ3vBwb6nG0WLMKk-rUQasKSYtw7DKyEowUbOsH7UbiyJ9832xHGAcEhLsDBoShGtdhyphenhyphenCyVCAtfgUV9-W0OzwoH_Cp-rXIY3fvpDyg_W0YjTzKZv2FQzQIIgWSgsUm88fZ93IPeZbHc/s1600/IMG_1274.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwJ3vBwb6nG0WLMKk-rUQasKSYtw7DKyEowUbOsH7UbiyJ9832xHGAcEhLsDBoShGtdhyphenhyphenCyVCAtfgUV9-W0OzwoH_Cp-rXIY3fvpDyg_W0YjTzKZv2FQzQIIgWSgsUm88fZ93IPeZbHc/s640/IMG_1274.jpg" width="640" /></a><br />
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I am a fan of easy-to-make soup and none easier than miso soup. All you need is to source the ingredients and the rest will take care of itself.<br />
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You need to buy seaweed/kelp and a tub of miso paste.<br />
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Wash the kelp thoroughly to get ride of the fine sand. Remember, dried kelp will expand 5-6 times the size after it is rehydrated. I went overboard and ended up with a big bowl of kelp. Kelp snack, anyone?<br />
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Cook the kelp in a pot of water for 2-3 minutes and remove the kelp. Next, take 2-3 spoonful of miso paste and dissolve it in a few tablespoons of water. Then add the dissolved miso paste into the pot of kelp-stock. Feel free to add as much miso paste to your own taste.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg9zuEqs7xatZFsKgGLBzQ8jQO28d2vVe5j2gSDO5wTq6XglXPtFIRROiIIZBo9cRKBjdCKLNOi985fItM51JgZXFlLW11QdAO58YeQWud4H3PGb7Uteloxf3AkqX3msJGUfHXnPC6V8/s1600/IMG_1271.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYg9zuEqs7xatZFsKgGLBzQ8jQO28d2vVe5j2gSDO5wTq6XglXPtFIRROiIIZBo9cRKBjdCKLNOi985fItM51JgZXFlLW11QdAO58YeQWud4H3PGb7Uteloxf3AkqX3msJGUfHXnPC6V8/s640/IMG_1271.jpg" width="640" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-84026229096689282772016-01-16T19:08:00.001-08:002016-01-16T19:08:33.798-08:00Crostini (Toasted Bread)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloJ1_yn_xCqw_F2EHxlCqu2XXLmjJ6_VFgNIx6jRteFoFvTqevgwDT8yH1t7wKfnHxfPwx7EIy3tbsrrzztRkNjWDH0_h50z__I8G3givkzMADFFjjt343G2ZdvzwBvRhqdfCDmnEK6s/s1600/IMG_1247.jpg" imageanchor="1"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloJ1_yn_xCqw_F2EHxlCqu2XXLmjJ6_VFgNIx6jRteFoFvTqevgwDT8yH1t7wKfnHxfPwx7EIy3tbsrrzztRkNjWDH0_h50z__I8G3givkzMADFFjjt343G2ZdvzwBvRhqdfCDmnEK6s/s640/IMG_1247.jpg" width="640" /></a><br />
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I remember vividly the day I placed a piece of double cream Gouda cheese on a piece of crostini and then put it in my mouth. It was at a Christmas party and it was one of those special "food-moment" that I will always remember it. I could never imagine a piece of toasted bread can taste like this. Since then, Gouda cheese and crostini would be the staples at every party or gathering that I was invited to, whether it was picnic at the park or a house warming party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WTUx_kF62kMviovZRKdYWWOVKBWrZD2jj0gOOf-E9BOmjriZ18OkeAz4eAywWcCFxMLGoNHliLVpDCvGiOI-dLTr7KjcDqOXbnkJcEICH9sUA27N7_BwvEB4eeH7Zr77a7Ox_Bkx1-w/s1600/IMG_1219.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WTUx_kF62kMviovZRKdYWWOVKBWrZD2jj0gOOf-E9BOmjriZ18OkeAz4eAywWcCFxMLGoNHliLVpDCvGiOI-dLTr7KjcDqOXbnkJcEICH9sUA27N7_BwvEB4eeH7Zr77a7Ox_Bkx1-w/s640/IMG_1219.jpg" width="640" /></a><br />
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It has been a long long time since I had crostini so I decided to give it a try and I was surprised by how easy it was to make crostini. All you need is a loaf of baguette and olive oil. I repeat baguette and olive oil and you create magic with these two items.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T4_AKXvlKlApXRZtT315mhBJCawOBvlTCTOrLOl5rjeWj-TwYWmnQjttH6Rr5Rpzzuwlkpqfkwu9QaA3nv_tM8K1ejzv7ZYMMqyqvunNI_cP4ZOS3faEIFW4GjTarkHCEUDsiHhyGNw/s1600/IMG_1225.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5T4_AKXvlKlApXRZtT315mhBJCawOBvlTCTOrLOl5rjeWj-TwYWmnQjttH6Rr5Rpzzuwlkpqfkwu9QaA3nv_tM8K1ejzv7ZYMMqyqvunNI_cP4ZOS3faEIFW4GjTarkHCEUDsiHhyGNw/s640/IMG_1225.jpg" width="640" /></a><br />
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Pop the thing into an oven and toast it for 10 minutes and you will get these golden brown crostini.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgloJ1_yn_xCqw_F2EHxlCqu2XXLmjJ6_VFgNIx6jRteFoFvTqevgwDT8yH1t7wKfnHxfPwx7EIy3tbsrrzztRkNjWDH0_h50z__I8G3givkzMADFFjjt343G2ZdvzwBvRhqdfCDmnEK6s/s1600/IMG_1247.jpg" imageanchor="1"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHi9kbyTiBQyENA_Qq0ClxDATx2kKM56LkYJI2xTxJtVAoU1k-pqqshNVuVGwyolay2DbKNIvbvDSIZPwbNbj1IDgrZ0WZb2HBuN30OrIcZ7gyuLLbmC2peVpDYnZlHoVDHILC5p-ZaY/s1600/IMG_1240.jpg" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHi9kbyTiBQyENA_Qq0ClxDATx2kKM56LkYJI2xTxJtVAoU1k-pqqshNVuVGwyolay2DbKNIvbvDSIZPwbNbj1IDgrZ0WZb2HBuN30OrIcZ7gyuLLbmC2peVpDYnZlHoVDHILC5p-ZaY/s640/IMG_1240.jpg" width="640" /></a><br />
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I have since made a few batches and I learned that the quality of the baguette makes a lot of difference. Go for quality baguette and you will not regret it. You will be popping this by the mouthful and before you know it, you will be making another batch.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-75494449517436764072015-12-05T01:05:00.000-08:002015-12-05T01:05:11.052-08:00Fried Rice with Chinese Sausage and Quail Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjPjD1b5Z0dw6eIBmHi4XCdU6kdx3jt1e62Yf6HxjR1ZYnRY6wB80xIVSdqT-knS7nOtx_60hKZkgnw126x9HaFjmkKyTn6zxhE6xSrOX_ZafmryCs_NcqUwrbznlOl4aGGh5GH-vawI/s1600/IMG_1237.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjPjD1b5Z0dw6eIBmHi4XCdU6kdx3jt1e62Yf6HxjR1ZYnRY6wB80xIVSdqT-knS7nOtx_60hKZkgnw126x9HaFjmkKyTn6zxhE6xSrOX_ZafmryCs_NcqUwrbznlOl4aGGh5GH-vawI/s640/IMG_1237.JPG" width="640" /></a><br />
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With a big pot of leftover rice, I wasted no time in making fried rice. It has been a long time since I made fried rice and it brought back delightful memories of the past. With some chinese sausages in the freezer, what I need was something "different" and I chose quail eggs to be the difference maker.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2q4Uw8DWgBcqkSMNMWcanFT6b47taqsKGTG2vwcl-4rGzCe_W7Q5aOm6-uobaNRQmy93W0UNkyo5stloJkgLSAtx7zzq4mBdu3hJq0fxzYD9AmqVd8E9RrhKklfKlmnEs6pv5P02w9-k/s1600/IMG_1231.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2q4Uw8DWgBcqkSMNMWcanFT6b47taqsKGTG2vwcl-4rGzCe_W7Q5aOm6-uobaNRQmy93W0UNkyo5stloJkgLSAtx7zzq4mBdu3hJq0fxzYD9AmqVd8E9RrhKklfKlmnEs6pv5P02w9-k/s640/IMG_1231.JPG" width="640" /></a><br />
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I love the spots on the quail eggs. Each egg is like a piece of modern art. Pollock anyone?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1exAAVtCNL4yP_QhX3bLedtnvltprPfCKDRhG5G0hZoHT772WoL59GsZPfkuhBhu1t2SZ77bb0nYsPaXIVqI-sTHdEUkqzjmizXtXjNtPJPcraLXEiw-EFkWAlXl1kalFecOiLVboUE/s1600/IMG_1228.JPG" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1exAAVtCNL4yP_QhX3bLedtnvltprPfCKDRhG5G0hZoHT772WoL59GsZPfkuhBhu1t2SZ77bb0nYsPaXIVqI-sTHdEUkqzjmizXtXjNtPJPcraLXEiw-EFkWAlXl1kalFecOiLVboUE/s640/IMG_1228.JPG" width="426" /></a><br />
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It was my first time frying quail eggs so it took me a while to figure out how to crack and cook quail eggs properly. In this case, 50% failure, or 50% success, depending on how you see it. The biggest lesson I learned from cracking quail eggs is that the shell membrane is very thick so it takes more force than you would use to crack a chicken egg to break through that membrane. I was worried that the force may damage the yolk but fear not, quail egg yolk is quite "sturdy", which explains the very "yolky" consistency of quail egg, which also explains why some people really enjoy eating quail eggs. The money is in the yolk<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzyDJAtDCBbRK5lZga22Lfth_VM9nHmrpzSr6ZehibwX9uYGZxe2G9tWXxFGmruALAKEBe3eDTAnWj6FAXuLPVRXIp2Y-VzCnHM_htl-fK72ksp8pSXwiAfkDdN0y3d-dG5IJQ4v4vlY/s1600/IMG_1238.JPG" imageanchor="1"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzyDJAtDCBbRK5lZga22Lfth_VM9nHmrpzSr6ZehibwX9uYGZxe2G9tWXxFGmruALAKEBe3eDTAnWj6FAXuLPVRXIp2Y-VzCnHM_htl-fK72ksp8pSXwiAfkDdN0y3d-dG5IJQ4v4vlY/s640/IMG_1238.JPG" width="640" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-44825086410432346892015-11-09T22:35:00.002-08:002015-11-09T22:35:33.123-08:00Pork Rib Soup with Peanuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKh_exQF9GGX6MQRYkGYsNdl5XuqCe6F1kO45tBwkabDvFxbhnasxgWFAJF553BUoxVUgBPq6eAwwBCDnh8CPQnTHQ_x1zLflpqX_mWlsHwEpUQg0grGw9XZOdghgWw0k8yCKholkAoY/s1600/IMG_1023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKh_exQF9GGX6MQRYkGYsNdl5XuqCe6F1kO45tBwkabDvFxbhnasxgWFAJF553BUoxVUgBPq6eAwwBCDnh8CPQnTHQ_x1zLflpqX_mWlsHwEpUQg0grGw9XZOdghgWw0k8yCKholkAoY/s640/IMG_1023.JPG" width="640" /></a><br />
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I made this soup not too long ago. The ingredients were simple to get, the steps were easy and the result was delicious with a D.<br />
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In order to develop a deep flavor in the soup, I did two things that you normally don't see in traditional chinese soup cooking instruction - I browned the pork ribs and roasted the peanuts separately before mixing them both together with water. A few slices of "old" ginger, a few pinches of salt and a few splashes of soy sauce sealed the deal in a nice package of intensely flavored soup that warmed the heart and the stomach.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-68293282255153318792015-03-03T03:42:00.000-08:002015-03-03T03:42:12.508-08:00Tri-tip Steak<div class="separator" style="clear: both; text-align: center;">
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I bought a cast iron pan a year ago and I have been using it once a while to cook steak, lamb chop, and chicken chop. As many people have said, cast iron pan is perhaps the best thing one can use to cook a piece of steak. I bought a piece of tri-tip steak from a local grocery store. Not the best cut but it is at least affordable. </div>
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My preparation is very simple. Marinade the steak with Worcestershire sauce, dry thyme and dry parsley. </div>
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Did someone say BUTTER???</div>
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Deglaze the pan with some left over wine. Season the glaze with salt and pepper<br />
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Rest the meat for 10 minutes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjNAz_60ADWF5xYEXVUBelcXbDsLfmyUIL1ErZNREuf5MKqzsBURk0JlUdIpspYyZQJjgORL3046atPi0e_ex63qmEd_6Hkq67w5ZVJ5e8VjbJJaHH_18_Uq63XFSOWOdmKa-Cuhqs8/s1600/IMG_0278-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IjNAz_60ADWF5xYEXVUBelcXbDsLfmyUIL1ErZNREuf5MKqzsBURk0JlUdIpspYyZQJjgORL3046atPi0e_ex63qmEd_6Hkq67w5ZVJ5e8VjbJJaHH_18_Uq63XFSOWOdmKa-Cuhqs8/s1600/IMG_0278-2.jpg" height="360" width="640" /></a></div>
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Serve.<br />
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This steak was cooked to medium-well because my family prefers it that way. If it was entirely up to me, I will take the steak out 3 minutes earlier at the medium-rare stage.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-80468608632773063162015-01-24T02:31:00.001-08:002015-01-24T02:31:47.209-08:0010 Dishes Every Beginner Cook Should Master <p dir="ltr">10 Dishes Every Beginner Cook Should Master http://zite.to/1EbL33x </p>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-13330882370169100942015-01-03T20:41:00.003-08:002015-01-03T20:41:38.680-08:00Spaghetti with Bolognese Sauce <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zfVj5P9qxHVosXFtE9m4xk49kkpy9hgHgngxgMZcgbWmPHC4ZlPjoonwRM29rPueoR3zYihShytNEwyOs_c7G12NcueGa4HtZxbfcMoGQxb3oUwwt0CpzTJyni9BlSGXfcdrRH9Xy5s/s1600/IMG_0006-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6zfVj5P9qxHVosXFtE9m4xk49kkpy9hgHgngxgMZcgbWmPHC4ZlPjoonwRM29rPueoR3zYihShytNEwyOs_c7G12NcueGa4HtZxbfcMoGQxb3oUwwt0CpzTJyni9BlSGXfcdrRH9Xy5s/s1600/IMG_0006-2.jpg" height="426" width="640" /></a><br />
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This is one of my all-time favorite pasta dish and I am sure many of yours too. The recipe below was adapter from Jamie Oliver's, which is actually quite simple.<br />
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Jamie Oliver added bacon into his pasta sauce to create flavor but I took it one-step further by adding ground pork to increase the complexity of the meaty flavor<br />
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Star of the bolognese sauce. I used canned tomatoes imported from Italy. Save the canning juice! You need it......<br />
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My own secret ingredient. First person to guess the answer gets a small prize from me!! </div>
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The rest of the recipe is fairly standard. <a href="http://www.jamieoliver.com/recipes/beef-recipes/spaghetti-bolognese/" target="_blank">Jamie Oliver's Spaghetti Bolognese</a></div>
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<span style="text-align: left;">Cook the aromatics and the meat</span></div>
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<span style="text-align: left;">Add the tomatoes</span></div>
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Add the tomato sauce that you saved</div>
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Add some red wine</div>
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Add a few other aromatics such as bay leaves, rosemary leaves, oregano, etc.</div>
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Let this cook slowly for a few hours. Add water if the sauce becomes a bit dry</div>
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Season with salt and pepper</div>
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The only ingredient missing from this dish is the CHEESE</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-7094171195026776838.post-67197946136005344122014-10-25T20:53:00.000-07:002014-10-25T20:53:37.451-07:00Pork Schnitzel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMekaAqVdLN8Nx0LVykXg2hyAcAW_faYxcTe-2eNqXtGTGLBqePUkHhyphenhyphensaGYbJ-0OOmbEhTJ_w7Jxq8jGLHf7wpjUI2HHjie0LsdTBnTDL5mbK8JIoG2zrx56hL5V14k7fMVLdikrVZgk/s1600/IMG_9940-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMekaAqVdLN8Nx0LVykXg2hyAcAW_faYxcTe-2eNqXtGTGLBqePUkHhyphenhyphensaGYbJ-0OOmbEhTJ_w7Jxq8jGLHf7wpjUI2HHjie0LsdTBnTDL5mbK8JIoG2zrx56hL5V14k7fMVLdikrVZgk/s1600/IMG_9940-2.jpg" height="304" width="640" /></a><br />
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The original dish is called the Wiener schnitzel a.k.a. Viennese schnitzel. This is a traditional Austrian dish made up of a thinly sliced meat, pounded, breaded and deep fried. It is also traditionally made with veal (young calf).<br />
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I first came across this dish at a restaurant called <a href="http://www.ediandthewolf.com/" target="_blank">Edi & The Wolf</a> and it was one of the most memorable meals I ever had, for three reasons. This restaurant has the the "chillest" decor (see the pictures below for yourself), and the most amazing piece of fried meat - the schnitzel. What made that evening truly memorable was the atmosphere of that evening. It was one of those cool autumn evenings and I was with a group of buddies. We ate, we drank, we chatted, we laughed while the world passed by us in a slow motion. This is what life is all about - surrounded by friends, enjoying good food in a quirky place. </div>
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Image source: www.ediandthewolf.com</div>
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Now, back to the star of the evening - Wiener Schnitzel. Two things about this dish at Edi & The Wolf stood out - the crust is super crispy and puffy (more on this later) and the meat is super thin and tender. </div>
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Here is what the owner of this restaurant said on <a href="http://www.youtube.com/watch?v=nZAWw69nUUI" target="_blank">TV</a></div>
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Edi & The Wolf's Wiener Schnitzel (image source: CBS News)</div>
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"2/8th of an inch, pounded....perfectly fried....crisped and puffed."</div>
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There you go again, the word "puff" is used. Let me explain. When you bread and fry a piece of meat, the breading will stick to the meat like glue, but not the Wiener Schnitzel served at Edi & The Wolf. Their breading puffed up, which creates an air pocket between the crust and the meat. This creates two additional effects - the crust is very crispy and the meat feels tender on the teeth. </div>
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<a href="http://i1238.photobucket.com/albums/ff489/Culturesplosion/5399485607_d25c121da8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i1238.photobucket.com/albums/ff489/Culturesplosion/5399485607_d25c121da8.jpg" height="480" width="640" /></a></div>
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Edi & The Wolf's Wiener Schnitzel (image source: http://culturesplosion.wordpress.com/)</div>
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When asked how he created the puffed schnitzel, this was what he said:</div>
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The meat has to be "perfectly pounded, perfectly breaded....the flour has to be perfectly strained...and fried...."</div>
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I have two challenges to overcome - I don't know where to find veal and I don't like to fry stuff at home. My solution is to use pork loin and then "shallow fry" it on a skillet. </div>
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I sliced the pork loin to about half an inch thick before pounding it thinly then I seasoned the meat with salt, pepper, a bit of light soy sauce and a bit of dark soy sauce (schnitzel purist don't shoot me). Next, I dip the meat in flour, shook off excess flour, dipped it into the egg wash, shook off excess egg wash, then coated it with bread crumbs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2_tPOctboqA27aVbYlhQaxspsGF-dDzPOEU6aCoTa_vbEWQ5SM9piu8u-6mK3eLkV2nDupPSiV86UXXkeYeabI7LyNjiHEPBBV1dcK2L-Txf8N9qJcGatytQSt5iTL7zpqkOT0k8INY/s1600/IMG_9928-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2_tPOctboqA27aVbYlhQaxspsGF-dDzPOEU6aCoTa_vbEWQ5SM9piu8u-6mK3eLkV2nDupPSiV86UXXkeYeabI7LyNjiHEPBBV1dcK2L-Txf8N9qJcGatytQSt5iTL7zpqkOT0k8INY/s1600/IMG_9928-2.jpg" height="640" width="426" /></a><br />
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I bought a cast-iron skillet not too long ago and what I really like about a cast-iron skillet is that I can heat the oil to a very high temperature and it will not damage the skillet. This gives me the function of a faux-fryer. Not perfect, I know.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlxh-ao_zKbrBhwAL9iyD5XlAz8SiNmp3OkVKjb_AC48LWbo0L_NJL2u5k_ioV5rw1GwyW-eZEKqOYgxKW_huBoGrgUQb8FfHgoQHev-TI78OXBm1NI2vzrEK0hFXOLbDftvbRb7rJTI/s1600/IMG_9931-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlxh-ao_zKbrBhwAL9iyD5XlAz8SiNmp3OkVKjb_AC48LWbo0L_NJL2u5k_ioV5rw1GwyW-eZEKqOYgxKW_huBoGrgUQb8FfHgoQHev-TI78OXBm1NI2vzrEK0hFXOLbDftvbRb7rJTI/s1600/IMG_9931-2.jpg" height="290" width="640" /></a></div>
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I served my pork schnitzel with a quickly made hummus. </div>
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Did my crust puffed up? Clearly not. Was it crispy? Oh yes. The meat was tender, from the pounding, and the flavor was subtle yet flavorful. I am not here to create a replica dish but to cook something new and delicious. On that end, I think I have succeeded.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldZcmhi41HNw8BBMYmaNYMtFk3uYF2DbggN34gxozNicgVmz5D4m2B-aR12oXSmcPTwMtpL0aAh4VIkJEYhtAW5ddg5HVOKhI1Wyz_dygtL1nqrtUhWa_O800Ay7ytpjwzO9EWoqZbEU/s1600/IMG_9942-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldZcmhi41HNw8BBMYmaNYMtFk3uYF2DbggN34gxozNicgVmz5D4m2B-aR12oXSmcPTwMtpL0aAh4VIkJEYhtAW5ddg5HVOKhI1Wyz_dygtL1nqrtUhWa_O800Ay7ytpjwzO9EWoqZbEU/s1600/IMG_9942-2.jpg" height="566" width="640" /></a><br />
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7094171195026776838.post-31272236795677511122014-09-22T01:01:00.001-07:002014-09-22T01:01:09.448-07:00Second "My Burger Lab" review (official name is myBurgerLab)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTpYtGhvCraRts4zOiAQbwWxLeiHAPV2wgFgYODyXnO7y9GPRCB9Y4CnOsygggCimlPhJGuoQI5Me8LcOr4VQxlFzCSlcRfg-FDM3vK3KYRNU8L1h_UScq9qwoVyDurrliITkRpIZZ5s/s1600/20140918_194911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTpYtGhvCraRts4zOiAQbwWxLeiHAPV2wgFgYODyXnO7y9GPRCB9Y4CnOsygggCimlPhJGuoQI5Me8LcOr4VQxlFzCSlcRfg-FDM3vK3KYRNU8L1h_UScq9qwoVyDurrliITkRpIZZ5s/s1600/20140918_194911.jpg" height="400" width="300" /></a><br />
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If you missed my first review, you can read it here <a href="http://foodmolecule.blogspot.com/2013/06/restaurant-review-my-burger-lab.html" target="_blank">review</a>.<br />
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I went to myBurgerLab for the first time more than a year ago (too long!) and I went again recently (still thinking about it!).<br />
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For those who have little patience to read through this page, here is how I would describe the experience:<br />
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took the first bite..."this is so good"....took a second bite...."hmmmmm"....took a third bite....."this is amazing".....took a fourth bite......"look at the juice"...took a fifth bite......"I don't recall it being this good the last time"......took a sixth bite....ate in silence........and.....I am out of burger.<br />
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You get the gist.<br />
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My first review wasn't glowing because of two things - The QUEUE and The Nostalgic factor. You see, I was still too hung up on Shake Shack. It was only when I learned to let go that I learn to enjoy the new. On top of that, I went on a weeknight so the QUEUE was a breezy 5-8 minutes of waiting in-line and 5-8 minutes for the food. Compare to 45-50 minutes on a weekend. I feel blessed to have the option of going there on a weeknight.<br />
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A few things got this place going for me again - the burger was very juicy and the beefy flavour was very prominent. I also ordered the double-patty burger, which came with two slices of cheese. Double the meat juice and double the cheese made this a winner. The fries wasn't over-salted like last time and I would like to think that the managers read my first review.<br />
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Now, I am already plotting my 3rd visit.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7094171195026776838.post-20642784721011985382014-07-27T02:56:00.004-07:002014-07-27T02:58:03.865-07:00Roasted Vegetable Pasta (Pasta Oglio Olio)<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4xbobwJSy1HFiFCRz9h-uunpmnSoOnCnLPcFKyDVz-drVJJtNztfSXMHORBB1mjhWs9lWQnoKGklrAZoGunkba11OOEb3noTLBQ2C1Johh7pEPk1n17qokzNgsHKxNbGasX51gGaaSE/s1600/IMG_9882-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF4xbobwJSy1HFiFCRz9h-uunpmnSoOnCnLPcFKyDVz-drVJJtNztfSXMHORBB1mjhWs9lWQnoKGklrAZoGunkba11OOEb3noTLBQ2C1Johh7pEPk1n17qokzNgsHKxNbGasX51gGaaSE/s1600/IMG_9882-2.jpg" height="426" width="640" /></a></div>
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Has it really been 5 months since I last posted something? Wow!!<br />
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This is an uncomplicated dish that is easy to prepare and simple to make. It is as simple as saying A-B-C, or rather R-C-M.<br />
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R - roast the vegetable</div>
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C - cook the pasta</div>
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M - mix everything together</div>
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Right. Let's continue. </div>
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I have selected bell peppers and zucchini as the base of my pasta. Mushroom was added as an after thought. </div>
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Instructions:</div>
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1. Cut the vegetables to similar size.</div>
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2. Drizzle some olive oil, salt and pepper over the vegetable.</div>
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3. Place a few cloves of garlic.</div>
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4. Roast the vegetable at 200 degree celcius for 1 hour (remember to pre-heat the oven)</div>
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5. Cook the pasta (it is all about timing).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3306HVTdvYKat5_nciOgp5TaslSu78qgtrZbbq3UfXQT2u8rxdUvErRP2_qI9M5CuYqOPPLqSoxjqElgVFEt_t8mFLF4_45KrcyxN5rfuKF5cEu7gTRJV1O-9vSjgtJZKroEp-k4Mv0I/s1600/IMG_9872-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3306HVTdvYKat5_nciOgp5TaslSu78qgtrZbbq3UfXQT2u8rxdUvErRP2_qI9M5CuYqOPPLqSoxjqElgVFEt_t8mFLF4_45KrcyxN5rfuKF5cEu7gTRJV1O-9vSjgtJZKroEp-k4Mv0I/s1600/IMG_9872-2.jpg" height="348" width="640" /></a></div>
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6. Drain the pasta and mix the roasted vegetable with the pasta.</div>
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7. Add olive oil, salt and pepper to adjust the taste.</div>
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8. Garnish and serve.</div>
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I am not a big fan of bell peppers nor am I a big fan of raw garlic. Roasted bell peppers and garlic? Now that's something else. The roasting process mellows the taste, caramelizes the sugar and brings out the sweetness. With some good quality olive oil, just enough salt and black pepper, this dish is D.E.L.I.C.I.O.U.S. How much simpler can it go?<br />
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The only drawback? It takes a long time to roast the vegetable - 1 hour. It would have been better if this dish can be put together in 30 minutes. <br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7094171195026776838.post-43872139514493610052014-03-01T22:07:00.003-08:002014-03-01T22:07:32.270-08:00Vietnamese Sandwich (Bahn Mi) - My way<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEg41omUSHgk8Xtc4vBmIxSTj7YrX2jjuVSsRluHffkGkG3jyIN6VjCqFxjX6biwiiSAP48Zs0XBPB3ed-QL3SQLMzuUWaVgm_cOOt7s-vLxLZY_d2rr4BcxgX5jt3MiynEcZqpjCJ_m0/s1600/IMG_8891-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEg41omUSHgk8Xtc4vBmIxSTj7YrX2jjuVSsRluHffkGkG3jyIN6VjCqFxjX6biwiiSAP48Zs0XBPB3ed-QL3SQLMzuUWaVgm_cOOt7s-vLxLZY_d2rr4BcxgX5jt3MiynEcZqpjCJ_m0/s1600/IMG_8891-2.jpg" height="408" width="640" /></a></div>
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Bahn Mi, ladies and gentlemen, is one of my top top favorite food (note the repetition for emphasis). Vietnam was once colonized by the French and, as a result, Vietnamese cuisine is heavily influenced by the French cuisine. Bahn Mi, aka, Vietnamese Sandwich is a birth-child between the marriage of French and Vietnam cuisine.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8OzP8IB_sDhNdtN6dZJ2BrAINm0hA3XDHNsFKUW1qOWihfHRlE7CpDg0O8b5OtXejRCmRFONv8B1ECRKuSyhCVRiOy8xRarpeDN9w1882izCgIzEUvW7Fy3MjkJVbLysqBMUzOnru58/s1600/bahn+mi+zon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8OzP8IB_sDhNdtN6dZJ2BrAINm0hA3XDHNsFKUW1qOWihfHRlE7CpDg0O8b5OtXejRCmRFONv8B1ECRKuSyhCVRiOy8xRarpeDN9w1882izCgIzEUvW7Fy3MjkJVbLysqBMUzOnru58/s1600/bahn+mi+zon.png" height="530" width="640" /></a><br />
Banh Mi at Banh Mi Zon in Manhattan (picture: Banh Mi zon)<br />
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Here are the elements of Vietnam and French cuisine found in a Bahn Mi:<br />
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French - French Baguette, Pate<br />
Vietnam - meat and pickled vegetable.<br />
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I am not learned-student of either cuisine nor have I experienced the real deal in Vietnam. The experience that I had is based on the Anglo-American version, with each restaurant adding its own unique take. Have I tried an authentic Bahn Mi, probably not; did that take away my enjoyment of this sandwich? No.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrNsKAZKXfpHYBV79ytTxzgYD6Xfo1s74ocqdjOw4THrAZcoFPH39WCh4lsnyam-ip0ElXVMs4P_yP90wh8z8n99ChWvqhuzjgO0EI90JnMuvVGmKNWyisi5JtY2BLa0dyEap3Gw8Huc/s1600/hanco+louis+k.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrNsKAZKXfpHYBV79ytTxzgYD6Xfo1s74ocqdjOw4THrAZcoFPH39WCh4lsnyam-ip0ElXVMs4P_yP90wh8z8n99ChWvqhuzjgO0EI90JnMuvVGmKNWyisi5JtY2BLa0dyEap3Gw8Huc/s1600/hanco+louis+k.png" height="366" width="640" /></a><br />
One of my favorite Banh Mi restaurants in NYC (picture: yelp user Louis K)<br />
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I have seen many kinds of Bahn Mi, from Sloppy Bahn Mi (sloppy joe on a baguette) to Char Siu Bahn Mi (cantonese roast pork on a baguette), to minced pork on a baguette with mayonnaise sauce, to good old pate. For me, it does not really matter what they put on the sandwich as long as it meets the following criteria - a) fresh baguette, b) balance sweet and sour pickled vegetable, c) distinct flavorful meat.<br />
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Cut to the chase, I have been craving for Bahn Mi and I decided to take things into my own hands. To start, I need to make my own pickled vegetable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSbP49O6WgaUA10vGxEpEoZF0TyKmSOtCx6uTjNm6mxYHKyK7MCE6ZXjEthUKzpr0HTqpObqdtzTeKepiKrrmhDXeseU6LvJWVzDG5ARCr0KAAz5o1ptTRIWWljWZn8CbFHBvc-puRA8/s1600/IMG_8878-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSbP49O6WgaUA10vGxEpEoZF0TyKmSOtCx6uTjNm6mxYHKyK7MCE6ZXjEthUKzpr0HTqpObqdtzTeKepiKrrmhDXeseU6LvJWVzDG5ARCr0KAAz5o1ptTRIWWljWZn8CbFHBvc-puRA8/s1600/IMG_8878-2.jpg" height="328" width="640" /></a><br />
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<span style="color: red; font-size: large;"><b>Pickled vegetable</b></span><br />
1. Start with fresh carrot, cucumber, and radish<br />
2. Julien or slice the vegetable into fine strips with a mandoline<br />
3. Put the vegetable into an air-tight glass container<br />
4. Add asian rice vinegar and sugar to the vegetable<br />
5. Store the pickled vegetable overnight in the refrigerator<br />
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How much vinegar and sugar to add? you might ask. Well, that's where you got me. Honestly, I don't know because I didn't measure. I started with maybe a quarter cup of vinegar and a few tablespoons of sugar. Then I adjusted the amount of sugar and vinegar bit by bit until I found the right balance that I want. I was told by someone experience in pickling vegetable that the ratio of vinegar to sugar should be 1:1 (ie: 1 tablespoon of vinegar + 1 tablespoon of sugar).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEid8ql8PLuEDbohf2b66vQWexadkMiXNu3O8sDzWJaxwiRy5ZF8x6LziTgOJuoeYV79iLX6QjVObpBSbQA0lI0Iqp0T_ZCpFcfmP12NSa9WkKOoJ6OJ-1p-S53h7SIORink2t0_j6xk/s1600/IMG_8881-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaEid8ql8PLuEDbohf2b66vQWexadkMiXNu3O8sDzWJaxwiRy5ZF8x6LziTgOJuoeYV79iLX6QjVObpBSbQA0lI0Iqp0T_ZCpFcfmP12NSa9WkKOoJ6OJ-1p-S53h7SIORink2t0_j6xk/s1600/IMG_8881-2.jpg" height="420" width="640" /></a><br />
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<span style="color: red; font-size: large;"><b>Meat (In this case, pork, but it could be anything)</b></span><br />
1. I bought a piece of pork tenderloin then butterflied it, which I did poorly<br />
2. Then I pound the pork tenderloin until it became flat<br />
3. Transfer to an air-tight container and season with five-spice powder, salt, pepper and some soy sauce. (sorry, I wish I can give you a precious measurement)<br />
4. Season the meat overnight in the refrigerator<br />
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<span style="color: red; font-size: large;"><b>Putting all together the following day,</b></span><br />
1. I cooked the meat with my new toy - cast-iron skillet (AWESOME!)<br />
2. Toasted some baguettes (not as fresh as I want, fresh baguette is hard to come by in my area)<br />
3. Sliced the cooked pork and overlay it with the pickle vegetable<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZEwMnK5zzxXxWcpGimD3FiKd2ukkf5ImTkaDs6FN6UAE4RHTu6C19SXqcgAwaw1XTcMoz_40fiKjM4zoRJOhMTC_L3qEd53pz2-QeE4rPy4q1xteSIQqiZCnW4cWpfLLt23cMWFRKFA/s1600/IMG_8885-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZEwMnK5zzxXxWcpGimD3FiKd2ukkf5ImTkaDs6FN6UAE4RHTu6C19SXqcgAwaw1XTcMoz_40fiKjM4zoRJOhMTC_L3qEd53pz2-QeE4rPy4q1xteSIQqiZCnW4cWpfLLt23cMWFRKFA/s1600/IMG_8885-2.jpg" height="400" width="640" /></a><br />
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The result?<br />
Not as good as the "commercial" Bahn Mi, that is for sure but it is delicious no less. The deliciousness of Bahn Mi (mine and others) can only be described in one-bite. The harmony of the sweet and sour pickled vegetable, the crunch of the vegetable, the savory flavor of the meat and the softness of the fresh bread. This, ladies and gentlemen, is marriage made in heaven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgSn9JW53U7-8SQ5kyB3c-zNjhk4NB2OI8KRmPaehy3fP0TZCgFJWVr4rVssYDMHx1u24uhg7T2nkNwOziAEwZ17x__QK1LC7NMSFF37ah8DBCtYHG78xc22GBXDbPxHzFoF0EZrVmH8/s1600/christa+flickr.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgSn9JW53U7-8SQ5kyB3c-zNjhk4NB2OI8KRmPaehy3fP0TZCgFJWVr4rVssYDMHx1u24uhg7T2nkNwOziAEwZ17x__QK1LC7NMSFF37ah8DBCtYHG78xc22GBXDbPxHzFoF0EZrVmH8/s1600/christa+flickr.png" height="301" width="400" /></a><br />
Sloppy Bahn Mi at "Baoguette" in NY (picture: Flickr user Christa)<br />
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