I am baccccccck!!!

Thanks to my wonderful mother and sister who have been pushing and encouraging me to start my food blog again.  The time is now!  I am pursuing my dream of a career as a recipe and product developer by working with the Best Food Truck of 2015 -- Eva’s Original Chimneys. I am creating fillings and toppings for their unique, bread-like freshly baked Hungarian pastries. Eva’s brings traditional-style, open rotisserie grill to baking chimney cakes or chimney cones.  I have developed a mixed berry compote and apple pie jam for them and look forward to doing more.

Stay tuned for a weekly recipe using seasonal ingredients and my signature Asian twist on all things foodie. Of course, I will also post something western and from other cultures for your cooking pleasure.

These are the pictures of the apple pie jam and compote I made for the Eva's Original Chimneys

 

 

Chicken and Egg on Rice

This is a classic Japanese comfort food dish, I love the combine of rice, chicken and egg . There is something about the way the egg gives flavor and texture to the rice.  At the same time it thickens the seasoned chicken broth in the dish so that is clings to the rice, making a hot and comforting meal. It is an easy meal to make but adding eggs to the broth can be a bit tricky because when you look at the pan it will seem it is still runny when it is not.  Actually, it’s better if it’s still a little runny. I like to cook this dish with chicken but you can make it with any meat, eel, beef, lamb and for vegan you can use firm tofu in exchange of the meat. I used onion and scallions but you can use various vegetables and even mushroom, as long as they don’t give out lot of liquid.  For fresh mushrooms you should cook them first to reduce the liquid. This is for two people and it keeps well for leftovers.

3 cups hot cooked rice, about 1 lb (450 g)

1 tbsp chicken broth (can use other broth)

4 tbsp water

2 tbsp soy sauce

1 tbsp plus 2 tsp sugar

1 chicken breast, cut into bite-sized pieces.

½ onion, thinly sliced

2 scallions cut half inch

6 eggs, beaten

2 scallions, chopped for topping

crushed chili pepper (or shichimi spice powder) for topping if you like.

1.     Make sure you finish cooking the rice first.

2.     Combine the broth, water, soy sauce and sugar in a medium saucepan or frying pan.

3.     Add the chicken, onion and scallions and bring to a simmer over high heat. Simmer until the chicken is just cooked through.

4.     Immediately pour in the beaten egg slowly around the pan. Reduce the heat to low, and cook the eggs to desired doneness by shaking the pan without stirring. Make sure it is still little runny.

5.     Take off the heat, arrange the rice in individual bowls and spoon the mixture over the top. Garish with chopped scallions and crushed chili pepper.

Spinach with Peanut Sauce

This is great for a dinner side. I love make this dish because it is easy to prepare ahead of the time.  It is very pleasant to eat.

There are two ways make the peanut sauce – the fast and the slow way. The slow way involves grinding  peanuts into a paste with mortar and pestle.  It is better if you use a big mortar because it can overflow if you use the small size. I like to make this way when I have chance cuz it tastes fresh and fantastic!

With the fast way, you simply only need to use the peanut butter. It is better if you use the natural peanut butter, not sweetened. It is already sweet in the natural way.

Peanut Sauce:

Slow way

1/3 cup unsalted shelled peanuts

2 tbsp soy sauce

1 ½ tsp superfine sugar

1 tbsp vegetable stock

1 tbsp mirin

Grind the peanut in a mortar and pestle, continue grinding until it is well crushed and almost a paste (it can still be a bit crunchy if you leave some bits).

Transfer the crushed nuts to a small bowl and stir in the soy, sugar and stock. When it is thoroughly mixed, the sauce will look like runny peanut butter.

Fast way

4 tbsp peanut butter (smooth or crunchy)

1 ½ tbsp soy sauce

1 ½ - 2 tbsp mirin

Combine all three in a bowl, mixing until smooth. You can add soy or mirin to increase the flavor if you like.

Cooking the Spinach:

You can either blanche or cook the spinach straight in a stir fry pan or wok.

Blanch the spinach for 30 seconds in the boiling water until the leaves wilted. Or

Put a bit of water in a wok.  Just as you see the water boiling add the spinach, toss until it is wilted about 30 seconds.

Drain and cool under the running water.

Drain again and squeeze out the excess water. Add the peanut sauce to the spinach in a bowl and mix gently but thoroughly.

Double Chocolate Chip Brownies

I love chocolate! Honestly it is hard for me to imagine a world without chocolate! I do buy brownies from the store occasionally but I prefer to make them. Especially when I can eat them still warm!

When I make chocolate desserts, I like to use chocolate chips or squares. I use powder sometimes when the recipe calls for it. For this recipe I used semi-sweet chocolate chips, I like it to be a bit bitter because there is sugar added.

There are three methods I know of when it comes to melting chocolate, the best way is melting it in a metal bowl over a saucepan of hot water.

You can also microwave but only a little time at a time. Stir in between.

Some people do melt chocolate straight in the saucepan, but there is higher risk of separation and burning.

2 cups (12 ounce package) semi-sweet chocolate chips, Divided

½ cup (1 stick) unsalted butter, cut into pieces

3 large eggs

1 ¼ cups all-purpose flour

1 cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon baking soda

Preheat the oven to 350 F. Grease 13 x 9 inch baking pan.

Melt 1 cup chocolate and butter in a metal bowl over hot water on medium heat.

Remove from heat, stir in eggs. When mixed add flour, sugar, vanilla and baking soda. Stir in remaining chocolate.

Spread evenly in prepared baking pan.

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in the pan on wire rack. (You don’t have to follow this rule since I always break it)

Enjoy!

Focaccia

This is my mother’s recipe for Focaccia. It is always perfect and easy to make. I am proud to share her recipe with my readers.

Focaccia is a fun food for me to make because I can add whatever topping I want. It is great for a crowd as well since the dough can be prepared ahead of time.

There are two ways you can knead the dough, you can either do it by hand or the stand mixer.

I have listed a few suggested toppings.  My favorites are fresh tomatoes, basil and bocconcini cheese (mozzarella cheese).

Remember, fresh salad and herbs shrink down to half size so go with plenty. If you want them to stay green, add them 5 minutes before the cooking time ends.

Oven 450 to start.  Turn down to 425 after 5 minutes of cooking

1 cup warm water

pinch sugar

1 1/2 tsp regular yeast

2-3 cups of unbleached all purpose flour

extra olive oil

·      Stir the sugar and yeast into warm water and leave it to foam, about 5 minutes.  Stir again.

·      Add the flour 1/2 cup or so at a time and beat in well until the dough can be kneaded.  

·      Start kneading the dough and adding flour just enough to keep it from getting sticky.  You can do this right in the bowl or turn the dough out onto the counter.  

·      Knead for 5 minutes.  Return dough to the bowl or leave it in the bowl.  You might have to wash it out if there is lots of dough on the edges.  Otherwise it will rise fine even if the bowl isn't pristine.

·      Brush top of the dough with extra olive oil. Cover bowl with plastic wrap and cloth towel.

·      Let rise 30 minutes to 1.5 hours.  The longer the dough rises the thicker and softer the crust will be.  If you like a thinner, chewy crust let it rise less time. 

·      Cover your hands with olive oil.

·      Turn dough out onto pizza pan, cookie sheet or something similar and press into a round.  The thinner the dough is spread the thinner the crust will be.  If you want it nice and thick just make a smaller round. 

·      Push thumb or finger into the dough all over to make depressions.  Spread a thin layer of olive oil.

·      Top with whatever you like. Below are few ideas you can try.

·      Bake for 15 to 18 minutes total.  Turn pan around after 10 minutes.

·      You can either eat as it is or dip it with something.

Suggested toppings:

·      Olive oil

·      Olive oil mixed with pesto and or Dijon mustard

·      Salt and pepper

·      Herbs such as basil, savory, thyme, oregano (fresh or dry)

·      Sun dried tomatoes

·      Tomatoes (seeded and diced)

·      Fresh pepper

·      Anchovies

·      Fresh bocconcini cheese (mozzarella cheese)

·      Swiss cheese

Or anything else you can think of.  

Dip

·      A bit of olive oil in a dish then add kind of vinegar such as balsamic or raspberry.

Udon Noodles with Ground Turkey and Miso Sauce

I love Udon Noodles! They are one of my favourites there is something delicious about the thick white noodle. For some reason I always become excited when I decide to make something udon. For this recipe you can either use dried or fresh udon noodle.

I am using ground Turkey because it doesn’t give out as much fat as other ground meat. I wanted the flavor of the miso sauce to come through. However you can use other ground meat if you like.

I used Awase miso paste for this recipe, it is mix of white and red miso. You can find it in any Asian grocery. You can also use white or red miso paste.  This is a very tasty and healthy dish.

1 leek

1/2 oz fresh ginger, peeled

canola oil

13 oz ground turkey

1/2 cups vegetable stock

1 tablespoon sake

2 tablespoons soy sauce

2 tablespoons mirin

1- 1 1/2 tablespoons superfine sugar

4 tablespoons Awase miso

1 leek – to garnish (optional)

small cucumber – to garnish (optional)

fresh or dried udon noodle

·      Finely chop the leek and ginger. (you can either cut by hand or use a food processor).

·      Add a little oil to a skillet and heat. Then fry the leeks and ginger until they release an aroma. Add the ground turkey and brown.

·      Mix the stock, sake, soy sauce, mirin, sugar and miso paste together and add to the ground turkey, gently cooking until it thickens.

·      Chop the leek for the garnish into fine 2 inch-long julienne and leave to soak in water for a few minutes, then drain thoroughly and set aside.

·      Cut cucumber in half lengthwise, remove the seeds and cut first into 2 inch-wide pieces, then into fine strips.

·      Cook the udon noodles according to the instructions on the package.

·      When cooked, drain and rinse under cold water to remove any stickiness. Drain thoroughly.

·      Place the noodles on the plates, and pour the sauce on top. Garnish with the strips of leeks and cucumber.