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Showing posts from July, 2010

Spicy Pork In Claypot

This is Spicy Pork in Claypot, thinly sliced pork that’s cooked with lots of dried and fresh chilies. The meat is spicy, but the sweetness from the dark soy sauce balanced the dish’s overall flavor. Feel free to substitute the pork with lamb meat, if you like, as lamb works very well with this recipe too. Just add about ½ teaspoon of cumin seeds to lessen some of the strong taste or “smell” of lamb meat. I enjoyed this flavorful meat dish with just some steamed rice. Try it. Spicy Pork In Claypot (Printable Recipe) Ingredients 500 – 550 g Pork Loin, thinly sliced 2 to 3 Tbsp Peanut Oil 1 Tbsp Dried Shrimps, washed and dried 2 Cloves Garlic, chopped 8 to 10 Dried Chilies, cut into ½-inch length 3 to 5 Thai Bird’s Eye Chilies, chopped ½ Red Onion, sliced Sea Salt to taste 3 Scallions, cut into ¾ inch length Sauce 1 Tbsp Oyster Sauce 1 Tbsp Soy Sauce 1 Tbsp Shaoxing Wine 3 Tbsp Dark Soy Sauce ¼ tsp Fresh Ground Black Pepper Method In a medium size claypot, heat the oil over high heat. Add

Mussels With Roasted Chili Paste

This is Thai style Mussels With Roasted Chili Paste. If you like mussels, you will love this recipe. The fresh mussels were just deliciously infused with all the flavors of Thailand, namely from the roasted chili paste, lemongrass, basil leaves, garlic, lime juice, and the spiciness of the bird’s eye chilies. I used bottled roasted chili paste (or Nam Prik Phoa ) which are imported from Thailand and is easily available at most Thai grocers over here in Vancouver. This is a really simple and super quick dish to make, best of all, goes so well with just some steamed rice. Try it! Mussels With Roasted Chili Paste (Printable Recipe) Ingredients 2 ½ lbs Mussels 3 Cloves Garlic, chopped 5 to 6 Thai Bird’s Eye Chilies, chopped 40 g Thai Basil Leaves 4 Tbsp Roasted Chili Paste (Nam Prik Phao) 2 Stalk Lemongrass, sliced ½ Lime, juiced 1 Tbsp Peanut Oil Sea Salt to taste Method Heat the peanut oil in a large wok or pan over moderate heat; cook the garlic and lemongrass until fragrant. Turn the h

Roasted Sweet Potatoes

Using the Hasselback potatoes preparation method, these little Japanese sweet potatoes have been transformed into something so beautiful and tasty. Lightly brush the potatoes with canola oil and top them with butter and some demerara sugar. Compared to whole potatoes, roasting these sweet potatoes only required half the time. The end result was fantastic! These sweet potatoes were crunchy on the outside, and the flesh remained soft, sweet with buttery goodness. Yum! Roasted Sweet Potatoes (Printable Recipe) Ingredients 6 Small Sweet Potatoes, any variety, peeled 1 Tbsp Canola Oil 20 g Unsalted Butter, divided into 6 portions 1- 1 ½ Tbsp Demerara Sugar, divided into 6 portions Method 

Preheat the oven to 205˚C (400˚F). Put the sweet potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

 Arrange the sweet potatoes in a baking tray. Lightly brush the sweet potatoes with canola oil. Then top the potato

Indian Butter Chicken-Murgh Makhani

Using a portion of the great tasting Tandoori Chicken which I had grilled earlier, I cooked up this popular Butter Chicken or Murgh Makhani dish. I had adapted this great recipe from The Moti Mahal’s cookbook. The Moti Mahal’s restaurant is reputedly very famous for it’s tandoori chicken, and incidentally, this famed butter chicken apparently originated from their restaurant in Old Delhi. Indian butter chicken is usually served with roti, naan, or basmati rice. Simple irresistible! Butter Chicken–Murgh Makhani (Printable Recipe) Ingredients 2 to 3 Pieces Tandoori Chicken (breast portion), cubed Makhani Gravy 2 Tbsp Ghee 1 Medium Red Onion, chopped 4 Medium Ripe Tomatoes, chopped 1 tsp Sea Salt 1 ½ tsp Garlic Paste 1 ½ tsp Ginger Paste 1 Tbsp Garam Masala Powder 1 tsp Cumin Powder 2 Tbsp Butter ½ Cup Fresh Cream Garnish 2 Green Chilies, seeded and chopped 1 Tbsp Fresh Coriander Leaves, chopped 1 Tbsp Fresh Cream Method In a large pan over moderate heat, add

Tandoori Chicken

When it comes to simple Northern Indian fare, I just love tucking into some Tandoori Chicken with some plain (or garlic) naan and dhal. As I did not have a Tandoori oven, I grilled these Tandoori Chicken using some nice portions of boneless chicken breast recently. The outcome was fantastic. Do revisit the naan and dhal recipes which were posted previously to complete this meal. So, for my Butter Chicken dish which I planned to cook, I had to quickly set aside some of the chicken tandoori before it all disappeared. :-) No surprises here, my next post tomorrow will be the Indian Butter Chicken recipe. Do come back to check it out! Recipe adapted from The Moti Mahal Cookbook by Monish Gujral Tandoori Chicken (Printable Recipe) Ingredients 6 Pcs (600-700 g) Chicken Breasts, skinless and boneless (whole or cubed) Vegetable Oil for basting ½ Red Onion, thinly sliced Lime Wedges First Marinade 1 ½ Tbsp Lime Juice 1 tsp Red Chili Powder 1 tsp Sea Salt Second Marinade ½

Whipped Cream Cake

Hi valued readers, I am on my summer vacation right now. So, please bear with seasaltwithfood as recipe postings will undoubtedly be a bit irregular over the next 2 months. Having said that, I will certainly try to update my blog with new recipes as and when I get the opportunity. Have a great summer everyone! This is a delicious Whipped Cream Cake recipe that I had adapted from the Rose’s Heavenly Cakes baking book by Rose Levy Beranbaum. Like all the cakes and desserts that I love, this cake is very light and it’s the perfect complement with a fresh cuppa coffee or tea. Enjoy! Recipe adapted from Rose's Heavenly Cakes by Rose Levy Beranbaum Whipped Cream Cake (Printable Recipe) Ingredients 225 g (8oz/2 Cups) Cake Flour, sifted 2 tsp Baking Powder ¾ tsp Sea Salt 348 g (12.3 oz/1 ½ Cups) Cold Heavy Cream 3 Large Eggs, at room temperature 1 tsp Vanilla Extract 225 g (8oz/ 1 Cup plus 2 Tbsp) Superfine Sugar Method Preheat the oven to 375˚F/190˚C. Coat a 10-cup fluted metal tube pan

Wine Chicken With Dark Soy Sauce

I have many versions of Chinese styled cooking with wine and chicken recipes. I love them all and I would like to share one of them with you today. This is Wine Chicken With Dark Soy Sauce. I used a combination of bone-in organic chicken drumsticks and breast meat for this recipe. The deep and rich dark color of this dish is a result of the thick dark soy sauce or also known as caramel sauce. If you are in Vancouver, the dark soy sauce is available at the Asian grocers in Chinatown. Wine Chicken With Dark Soy Sauce (Printable Recipe) Ingredients 450 g (4 pieces) Chicken Drumsticks, skinless, cut into bite size 450 g (2-3 pieces) Chicken Breasts, skinless, cut into bite size 1 Tbsp Shaoxing Wine 1 Tbsp Oyster Sauce 1 Tbsp Soy Sauce 1 Tbsp Corn Flour 3 Cloves Garlic, smashed 40 g Ginger, thinly sliced Cilantro Seasoning Sauce 3- 4 Tbsp Dark Soy Sauce 250 ml Shaoxing Wine 100 ml water 4 Tbsp Sesame Oil Method Marinate the chicken pieces with wine, oyster sauce,

Ginger Fried Rice

I had a craving for this traditional Chinese Ginger Fried Rice. I simply love dishes that have ginger in it! Incidentally, the Chinese belief that ginger helps to boost up the body’s energy and relieves the body of any excess “wind”. Well, I won’t go into detail about it because I am not an expert on this matter. Back to this fried rice recipe , I kicked it up a notch by adding some chopped chilies. The fried rice was gingery, a little spicy, and had a nice fragrant from the sesame oil. Ginger Fried Rice (Printable Recipe) Ingredients 6 to 7 Cups of Cooked Cooled Rice 100 g Ginger, peeled and julienned 5 Eggs, lightly beaten with a pinch of sea salt and white pepper 1 Tbsp Soy Sauce 3 – 4 Thai Bird’s Eye Chilies, chopped 5 Tbsp Sesame Oil Ground White Pepper Sea Salt to taste Method In a large wok over moderate heat, fry the ginger with 3 Tbsp of sesame oil. Cook until they are brown and crispy. Set aside. Then, cook the eggs until they are set and mashed them lightly with the spatula

Tex-Mex Potato Skins

These Tex-Mex Potato Skins are a crowd pleaser! I prepared this for a small gathering recently, and everyone just kept asking for more. Well, can’t blame my friends, who doesn’t love tatters with jalapeno jack cheese, topped with guacamole and fresh salsa, right? Super scrumptious I think! Try making it! Tex-Mex Potato Skins (Printable Recipe) Ingredients 6 Medium Russet Potatoes, scrubbed
 2 Tbsp Olive Oil
 200g Grated Jalapeno Jack Cheese Sea Salt Freshly Ground Black Pepper
 Guacamole Fresh Salsa Fresh Coriander Leaves, picked Pickled Jalapeno Peppers (optional) Method 

Preheat the oven to 400˚F.

 Place the potatoes on a large baking tray. Bake the potatoes for 45 to an hour, or until softened. Remove from the oven and let the potatoes cool slightly. 

Cut each potato in half and scoop out the flesh and leaving about ¼ inch of the potato skin.

 Brush the potato inside out with olive oil and season lightly with sea salt. Then bake in the oven for about 8 to 10 minutes on each side

Chocolate Crepes

This is another fantastic recipe that I have adapted from Pierre Herme’s Chocolate Desserts baking book. The Chocolate Crepes can be eaten as it is, but, I think they taste better with some simple filling such as the one I made for my kids here. I layered the crepes with chocolate and hazelnuts spread, sliced bananas, and topped-it off with some chocolate powder before serving. What do you think? Recipe adapted from Chocolate Desserts by Pierre Herme Chocolate Crepes (Printable Recipe) Ingredients 2/3 Cup (95 g) All-Purpose Flour, sifted 3 ½ Tbsp Dutch-Processed Cocoa Powder, sifted 1 ½ Tbsp Sugar 2 Large Eggs, preferably at room temperature 1 Cup (250 g) Whole Milk, at room temperature 3 Tbsp Beer, at room temperature 2 Tbsp (1 oz; 30 g) Unsalted Butter, melted Method Combine the flour and cocoa powder in a medium mixing bowl, then whisk in the sugar. In another bowl, whisk the eggs and milk together just to blend, then whisk in the beer and, finally, the melted butter. Pour the liqui