tag:blogger.com,1999:blog-10862633251185603532024-03-12T16:50:30.072-07:00The Theoretical ChefMy food-related blog. Dedicated to living deep and scraping the bangus belly out of life.xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-1086263325118560353.post-51233425764713060002024-02-02T05:11:00.000-08:002024-02-02T05:11:50.342-08:00World of Food in World of Tanks Blitz<p>So I've been hooked on World of Tanks Blitz (WoT) lately, playing on the Nintendo Switch. For those familiar with the game, one aspect of improving tank performance is to purchase provisions which can improve characteristics like defensive capability, repair speed, or shooting/aiming speed. One of these provisions is food to give to the tank crew, and what makes it interesting is that the food for each nation reflects its cuisine. I really won't go into WoT details here -- iykyk -- but here is the list of nations and their corresponding culinary provisions (note that WoT features tanks from around the 1920s to the 70s, so there are some nations that do not exist anymore):</p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyufNabOHMAWNzbcSb4bh3Jlwlf07qtJFWfw_xeEjWUmg3Nbtu2IMU2JgCzm414G5JMLucJTzZzDmrHP9DbHMvv2pit2xmGOnn0MAs7iwL4Xe2C5-KE9zBVTzdS2PHTOVspt9AGPta3saip-NUr8WcA4dEfqbtWVYjiIyDMdPG2rBeK8sQqwo08QpMS0k/s1584/IMG-20240202-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1584" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyufNabOHMAWNzbcSb4bh3Jlwlf07qtJFWfw_xeEjWUmg3Nbtu2IMU2JgCzm414G5JMLucJTzZzDmrHP9DbHMvv2pit2xmGOnn0MAs7iwL4Xe2C5-KE9zBVTzdS2PHTOVspt9AGPta3saip-NUr8WcA4dEfqbtWVYjiIyDMdPG2rBeK8sQqwo08QpMS0k/s320/IMG-20240202-WA0001.jpg" width="218" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYkx5I98P5dZcvncNUVlsOOj9FYDoqCX6yF2T65N0rPVYI9aSiBAH2GILagQ3CHWBEZ6d8aXmGzbvc5ALtKaenzN1HxbRuGPaV3YFYoHIENUe6x1G5EhyphenhyphenoJi3Dk4uYQZqMGmRrhdNZxKaGvUBctQVmHSQy6Cw8eZVtxllMT891CRjDt-qM61PUB9IkLY/s1536/IMG-20240202-WA0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYkx5I98P5dZcvncNUVlsOOj9FYDoqCX6yF2T65N0rPVYI9aSiBAH2GILagQ3CHWBEZ6d8aXmGzbvc5ALtKaenzN1HxbRuGPaV3YFYoHIENUe6x1G5EhyphenhyphenoJi3Dk4uYQZqMGmRrhdNZxKaGvUBctQVmHSQy6Cw8eZVtxllMT891CRjDt-qM61PUB9IkLY/s320/IMG-20240202-WA0002.jpg" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some thoughts: </div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>I like the attention to cuisines. WoT could've just put anyonymous MREs for provisions, but they changed it by each nations' cuisines. </li><li>Especially interesting are the Eastern European ones where they featured very hearty stews and soups for premium provisions. It's not always I learn more about a cuisine through a shoot-em-up game. </li><li>Asian cuisine is well represented in China and Japan, although the practicality of having Peking duck -- delicious as it is -- on the battlefield is questionable. But the onigiri is spot on. </li><li>WoT was just lazy with Germany and the USA. I mean from cola to more cola, or from chocolate bar to better chocolate bar? Really? </li><li>WoT must hate the Italians. There was so much to choose from, and they went with cinnamon rolls -- a pastry one wouldn't necessarily associate with Italy -- and a whole wheel of what I think is Parmegiano Reggiano but called "Cheesehead."</li><li>The USSR selection was also disappointing. Condensed milk is fine -- I could imagine them actually having it in their tanks -- but Extra Field Rations? Soviet cuisine offers quite a lot. I'd have gone with Uzbek plov or Georgian khachapuri for premium provisions. </li><li>The food for the Brits and French was fine, if a bit stereotypical. Although I understand the Brits do have a hot water dispenser in their tanks for teatime.</li><li>Grilled salmon for the Swedes was a bit lazy too, but plus points for drawing the salmon very deliciously. </li><li>General "rations" for Hybrid Nation is practical. I mean, choosing any real dish would imply a source or cuisine and therefore a nation. </li><li>If the Philippines were a WoT nation, I'd go with kapeng barako (liberica beans coffee) for 3% and binalot (adobo, egg, tomatoes and rice wrapped in banana leaf) for 10%. They're morale boosters and practical on the field. Hey, if the Chinese could get Peking duck and the Czechs could get goulash, then adobo binalot is par for the course. </li></ul></div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-86528978210704235802023-03-05T19:02:00.003-08:002023-04-12T07:11:57.912-07:00Instant Pot Rogan Josh<div style="text-align: left;"><i>My Dear bought a Kashmiri rogan josh spice mix during her recent trip to Bengaluru. I'll be trying my hand at it mainly based on <a href="https://www.paintthekitchenred.com/instant-pot-lamb-curry-rogan-josh/" target="_blank">this recipe</a>. I purposefully looked for a recipe that doesn't include tomatoes, which is what the Kashmiri version is supposed to be like. Let's see if my slightly modified, theoretically sound version works out.</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo beef cubes for stewing (or lamb, which is more traditional)</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">1 garlic, chopped</div><div style="text-align: left;">2 cinnamon sticks</div><div style="text-align: left;">3-4 bay leaves</div><div style="text-align: left;">4-5 cardamom pods, smashed</div><div style="text-align: left;">6-7 cloves</div><div style="text-align: left;">4-5 tbsp Kashmiri rogan josh spice mix</div><div style="text-align: left;">150 mL beef stock</div><div style="text-align: left;">150 mL yoghurt</div><div style="text-align: left;">canola oil (and/or butter or ghee)</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. On Saute mode, heat up the oil/butter/ghee. Add the whole spices (bay leaves, cinnamon, cardamom, cloves, peppercorn) until fragrant then add the onions and garlic until translucent. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add the beef and powdered spices (spice mix, pepper) and brown the meat. Season with salt. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Deglaze bottom of the pot with a bit of the broth, then add all the broth and yogurt and stir. Continue until everything heats up. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Go into Stew mode and pressure cook on high for 50 minutes. Then NPR for about 20 mins before opening the pressure valve. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Go back into Saute mode and reduce sauce until desired thickness. Season with salt to desired taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Garnish with chopped cilantro or, if you're like my Dear who thinks cilantro tastes like soap, parsley. Serve with rice or naan. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-41531004648692929992022-04-16T03:25:00.003-07:002022-04-16T03:25:32.838-07:00Buta no kakuni<div style="text-align: left;"><a href="https://en.wikipedia.org/wiki/Kakuni" target="_blank">Buta no kakuni</a> (豚の角煮) is Japanese braised pork belly named after the shape of the cubed pork. I've had it a few times in restaurants and love its sweet flavour and unctuous texture. Here is my easy, one-pot version based loosely on <a href="https://sylviawakana.com/instant-pot-buta-no-kakuni/" target="_blank">this recipe</a>. </div><div style="text-align: left;"><br /><b>Ingredients</b><br /></div><div style="text-align: left;">1 kg pork belly skin-on, cubed</div><div style="text-align: left;">1/2 cup soy sauce</div><div style="text-align: left;">1/2 cup hon mirin</div><div style="text-align: left;">1/2 cup sake</div><div style="text-align: left;">300 mL dashi broth (or water, but add salt)</div><div style="text-align: left;">2 tbsp brown sugar</div><div style="text-align: left;">ginger, sliced</div><div style="text-align: left;">green onion stalks (white part)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Put everything except for the dashi broth in the Instant Pot and let it marinade for about 1 hour. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Pressure cook (or use Meat Stew function) on High for 45 minutes. Allow NPR for 15-20 minutes then release. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Press Saute and reduce the sauce to desired thickness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Garnish with chopped green onion and hard-boiled eggs. Serve with rice and greens. Best paired with Japanese sake, of course, but a dry red wine will do too. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-44392640267338973362021-05-22T00:46:00.001-07:002021-05-22T23:14:34.946-07:00Nikujaga, without the jaga<i>Nikujaga (肉じゃが), literally meat and potatoes, is a Japanese stew of beef, potatoes, and onions stewed in soy sauce and mirin. I was having nikujaga cravings after bingeing on Midnight Diner. However, we ran out of potatoes so this is nikujaga without the jagaimo (potato). </i><div><br /></div><div><b>Ingredients</b> </div><div>1 kg beef brisket, cubed</div><div>2 onions, chopped</div><div>175 mL soy sauce</div><div>175 mL mirin</div><div>150 mL water</div><div><br /></div><div>1. Put everything except the water in the Instant Pot and let it marinate for an hour or more. The longer the better. </div><div><br /></div><div>2. When ready to cook, pour in the water and Pressure Cook on high for 1.5 hours, then natural release. </div><div><br /></div><div>3. Cook on Saute until desired sauce thickness. </div><div><br /></div><div>Serve with steamed rice. Next time I should make this with potatoes. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-bfsivVOtBQU/YKnyjwkJazI/AAAAAAAAGhI/_alUgkouPIophKdeVMpmUINZm0PAD338QCLcBGAsYHQ/s2010/IMG_20210523_102049_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2010" data-original-width="2010" height="320" src="https://1.bp.blogspot.com/-bfsivVOtBQU/YKnyjwkJazI/AAAAAAAAGhI/_alUgkouPIophKdeVMpmUINZm0PAD338QCLcBGAsYHQ/s320/IMG_20210523_102049_600.jpg" /></a></div><br /><div><br /></div><div><br /></div><div>It turned into a kind of guytamagodon the next day. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EAfbTRS9-KE/YKnyxJJtbAI/AAAAAAAAGhM/6V-cwbVrsbEvCGppwFd35KJBK24Vx3y1gCLcBGAsYHQ/s1712/IMG_20210523_125949_190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1712" data-original-width="1712" height="320" src="https://1.bp.blogspot.com/-EAfbTRS9-KE/YKnyxJJtbAI/AAAAAAAAGhM/6V-cwbVrsbEvCGppwFd35KJBK24Vx3y1gCLcBGAsYHQ/s320/IMG_20210523_125949_190.jpg" /></a></div><br /><div><br /></div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-44672227398268297952021-03-13T04:51:00.004-08:002021-12-22T02:33:48.270-08:00Lechon Kawali without the Kawali<div style="text-align: left;"><i>Lechon kawali is traditionally boiled then fried in a </i>kawali<i>, which is a Filipino cooking vessel that is a bit like a large, heavy wok. This one uses an electric pressure cooker and oven instead.</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo pork belly, skin-on</div><div style="text-align: left;">salt</div><div style="text-align: left;">coarsely ground black pepper</div><div style="text-align: left;">laurel leaves</div><div style="text-align: left;">peppercorns, whole</div><div style="text-align: left;">lemongrass, smashed</div><div style="text-align: left;">canola oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Generously season the pork belly with salt and ground black pepper. You may also season with crushed garlic, chilli, or other spices as desired, but make sure not to put any wet ingredient like garlic or fresh chilli on the skin. Crisping up the skin requires taking moisture out, so avoid anything that will add to that moisture. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Put about about 150 mL of water in the Instant Pot and throw in the laurel leaves, whole peppercorns, and lemongrass. Put in the trivet and place seasoned pork belly on the trivet. Pressure cook on High for 50 minutes then NPR for 30 minutes. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. After pressure cooking, place belly on a rack to air dry for a few hours. You want the skin to be as dry as possible before broiling. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Pre-heat oven to 220C. While waiting, use a fork to make small pricks all over the skin. Use a tissue to wipe any moisture that comes up. Dab on a thin layer of oil on the pricked skin to help it crisp in the oven. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Broil at 220C for about 1.5 hours until desired brownness. The skin should usually crisp up by this point, but in my experience the crisp depends a lot on the quality of the pork belly. There are days when all possible methods for crisping just won't result in a satisfying crisp. </div><div style="text-align: left;">Update: in an air fryer, air fry for 30 mins at 190C.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Complement with a dipping sauce of spiced vinegar or Mang Tomas sauce. Serve with steamed rice and grilled eggplant or green salad. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-O_I_KKQBEBY/YEy00nrILCI/AAAAAAAAGfc/RghQBWoAym4Oq-QqZaqC6JKA46R_XY8SACLcBGAsYHQ/s1440/IMG_20210313_200112_408.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-O_I_KKQBEBY/YEy00nrILCI/AAAAAAAAGfc/RghQBWoAym4Oq-QqZaqC6JKA46R_XY8SACLcBGAsYHQ/s320/IMG_20210313_200112_408.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9uonFQNT9iU/YEy00i5SP7I/AAAAAAAAGfg/nd9OCkTbWqY27GE4Ki3NakzcJijT99B-gCLcBGAsYHQ/s1440/IMG_20210313_200112_447.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-9uonFQNT9iU/YEy00i5SP7I/AAAAAAAAGfg/nd9OCkTbWqY27GE4Ki3NakzcJijT99B-gCLcBGAsYHQ/s320/IMG_20210313_200112_447.jpeg" /></a></div><br /><div style="text-align: left;"><br /></div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-12852094272388272222021-02-23T21:29:00.004-08:002021-02-23T21:29:37.259-08:00Boy in the Galley: Microwave Mug Cake<div style="text-align: left;"><i>The Boy made a chocolate mug cake, recipe from <a href="https://www.allrecipes.com/recipe/241038/microwave-chocolate-mug-cake/" target="_blank">here</a>. It was for a school assignment to make an instructional video. </i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;"><a href="https://1.bp.blogspot.com/-osuxqenxhvo/YDXi3fpU95I/AAAAAAAAGeg/JI9PiQjE6EwKQyvQk_VPTjUarP7XgV6dwCLcBGAsYHQ/s1599/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1599" data-original-width="1599" height="320" src="https://1.bp.blogspot.com/-osuxqenxhvo/YDXi3fpU95I/AAAAAAAAGeg/JI9PiQjE6EwKQyvQk_VPTjUarP7XgV6dwCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09.jpeg" /></a></div><div class="separator" style="clear: both; text-align: left;">1. Mix everything in a mug, dry ingredients first then wet ingredients. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Microwave for 1 minute and 50 seconds. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We ate his homework. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-E_Z0h5hV7q4/YDXi3TcZEYI/AAAAAAAAGek/0cdM1dSXw8kpQMuvsLujT_34Gih-l3z-ACLcBGAsYHQ/s1456/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09%2B%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1456" data-original-width="1456" height="320" src="https://1.bp.blogspot.com/-E_Z0h5hV7q4/YDXi3TcZEYI/AAAAAAAAGek/0cdM1dSXw8kpQMuvsLujT_34Gih-l3z-ACLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09%2B%25281%2529.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-OnUXujaQVMc/YDXi3WQDeHI/AAAAAAAAGeo/nfjYkLjWQBwrpYmwjEySfZ2oNjEpsm6ZQCLcBGAsYHQ/s1548/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09%2B%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1548" data-original-width="1548" height="320" src="https://1.bp.blogspot.com/-OnUXujaQVMc/YDXi3WQDeHI/AAAAAAAAGeo/nfjYkLjWQBwrpYmwjEySfZ2oNjEpsm6ZQCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-02-23%2Bat%2B23.03.09%2B%25282%2529.jpeg" /></a><div class="separator" style="clear: both; text-align: center;"><br /></div></div><br /><br /><div style="text-align: left;"><br /></div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-69409901307144865452021-02-19T00:11:00.009-08:002021-02-22T19:57:29.617-08:00Beef short ribs "steak" v1<div style="text-align: left;"><i>So we had beef short ribs but I was asked not to turn it into a stew. Here's attempt number 1 at making a "steak" using a for-braising beef cut. I'm basically using the dry-rub technique more suitable to pork ribs, then pan-frying with butter to get a good crust.</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1/2 kilo beef short ribs, preferably in 1 large piece</div><div style="text-align: left;">smoked sea salt</div><div style="text-align: left;">paprika </div><div style="text-align: left;">peppercorns, ground and whole</div><div style="text-align: left;">3 bay leaves</div><div style="text-align: left;">1 clove garlic, crushed</div><div style="text-align: left;">butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Use salt, ground pepper, and paprika to make a dry rub around the beef. After about 30 minutes or so, put 1 cup of water in the Instant Pot and throw in the bay leaves and some whole peppercorns. Place beef inside the pot on a trivet and Pressure Cook on high for 45 minutes then NPR. You should have a clean-off-the-bone tender piece of beef that is devoid of crunchy texture. That comes in the next step</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Let the beef rest and cool down (do step 1 in advance). Heat up some butter in a pan, add garlic (and herbs if you have any), and brown the beef until you get a good crust on all sides (you can also try a peppercrust at this point). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Optional: After the beef is well-crusted, make a sauce out of the flavourful bits in the pan. Leave a few tablespoons of butter/oil on the pan and add some flour to make a roux. Deglaze with wine and add a bit of broth. Simmer until desired thickness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Yeah -- potatoes and parsnips whatever -- we'll have it with rice and maybe some coleslaw to keep it suitably Western. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Update: I now kind of get why the dry rub-pressure cook-fry/bake method doesn't really work for beef short ribs. The meat dried out too much, and was actually better before frying. So that wasn't a resounding success. But the gravy I made from the post-pressure cook liquid was awesome. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-2951935825053533762021-02-10T00:59:00.002-08:002021-02-10T00:59:16.974-08:00Thịt kho tàu 2.0<div style="text-align: left;"><i>I've been making this dish, or at least a version of it, since my bachelor days. In fact, I wrote a recipe on this blog about 13 years ago (see it <a href="http://bangusbelly.blogspot.com/2008/06/thit-heo-kho-vietnamese-braised.html" target="_blank">here</a>). I've since been told not to use that name, and I now have better tools than my old single-coil electric stove. This one is for the Instant Pot which, as you'll see if you read the recent posts on this blog, has been my galley gear of choice these days. It also borrows some elements from this recipe for </i><a href="https://www.thericelover.com/instant-pot-red-braised-pork/" target="_blank">红烧肉 (hong shao rou)</a><i>, which is another dish I want to try making.</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo pork belly, cubed</div><div style="text-align: left;">1 onion, chopped</div><div style="text-align: left;">1 garlic, chopped</div><div style="text-align: left;">3/4 cup brown sugar</div><div style="text-align: left;">1 1/4 cups coconut water</div><div style="text-align: left;">1/4 cup fish sauce</div><div style="text-align: left;">ground pepper</div><div style="text-align: left;">1 star anise</div><div style="text-align: left;">1 cinnamon stick</div><div style="text-align: left;">canola oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. On Saute, heat up a bit of oil then add the sugar. In my experience it started out a bit clumpy, but it eventually started to melt. When the hot oil-sugar mixture is mostly melted (with a few clumps) add a mixture of 1/4 cup fish sauce and 1/4 cup coconut water. Heat this up and use this to fully dissolve the sugar. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add chopped onion and garlic and simmer until you can smell the aromatics through the caramel and fish sauce. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add the pork and generously season with pepper. Simmer a bit until pork is a bit browned/denatured on all sides. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Add 1 cup coconut water, star anise, and cinnamon. Simmer for a while. Then, if you have time (I did), Slow Cook for 4 hours. This will help extract all the flavours. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">5. Check tenderness of meat. If needed, Pressure Cook on High for about 20 minutes and NPR until meat is very soft and fat is rendered. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">6. Continue simmering on Saute until desired sauce thickness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">You may add hardboiled eggs or tofu in step #6 for a more festive dish (they do serve this for Tet). Serve with steamed rice and greens. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-57057103548292770822021-02-04T23:56:00.002-08:002021-02-08T07:03:58.981-08:00Next in the Galley: Marosszéki Heránytokány<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-I6tuAXOH-z4/YBzrW5D8qsI/AAAAAAAAGdk/ksCTyoSESLwKBhfXx8tDOkPm0PAYnDkcACLcBGAsYHQ/s1299/8bdb2191-20b3-4f23-8a35-d6063ccda16e.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="974" data-original-width="1299" src="https://1.bp.blogspot.com/-I6tuAXOH-z4/YBzrW5D8qsI/AAAAAAAAGdk/ksCTyoSESLwKBhfXx8tDOkPm0PAYnDkcACLcBGAsYHQ/s320/8bdb2191-20b3-4f23-8a35-d6063ccda16e.jpg" width="320" /></a></div><br /><div><i>So I ordered 2 x 500g of beef brisket with the intention of making <a href="http://bangusbelly.blogspot.com/2018/02/next-in-galley-tass-kabab-e-aremaneh.html" target="_blank">Tass Kabab e Aremaneh</a>. Instead, what arrived as 500g of beef brisket and 500g of pork ribs. I'm pretty sure Iranian tass kabab will not be very authentic if I use pork, so I looked for a stew recipe that contained both beef and pork. I found this dish (recipe from <a href="https://www.thespicedlife.com/marosszeki-heranytokany-hungarianromanian-beef-pork-stew/" target="_blank">here</a> and <a href="https://www.epicurious.com/recipes/food/views/beef-and-pork-stew-marosszeki-heranytokany-14989" target="_blank">here</a>), which is apparently claimed by both Hungarian and Romanian cuisines. Seems the distinctive flavour will be coming from paprika (because Hungary, of course), marjoram, caraway, sautéed mushrooms, and sour cream. Interestingly, there is no garlic anywhere in this dish and wondered if a link with Transylvanian nobility of the literary kind is the Romanian side of the dish. Of course, I plan to make this using the Instant Pot. </i> </div><div><br /></div><div><b>Ingredients</b></div><div>500g beef brisket, cubed</div><div>500 pork ribs, cubed</div><div>bacon or Speck, chopped</div><div>1 onion, chopped</div><div>button mushrooms, sliced</div><div>a pinch of caraway (or fennel) seeds</div><div>1/2 teaspoon marjoram</div><div>1 tablespoon sweet paprika</div><div>1/2 cup water</div><div>1 cup white wine</div><div>sour cream</div><div>canola oil (something neutral-tasting)</div><div>salt and pepper to taste </div><div><br /></div><div>1. In the Instant Pot, press Saute and sauté bacon then onion in oil until brown and aromatic. Add paprika mixed with water and bring to a simmer for a few minutes. </div><div><br /></div><div>2. Add beef, pork, spices, and wine and Pressure Cook on high for about 50 minutes then NPR. While pressure cooking, in another pan sauté the bacon and mushrooms until mushrooms are browned and lose a bit of moisture. </div><div><br /></div><div>3. After pressure cooking and meat is nice and soft, press Saute and reduce the sauce until desired thickness. Stir in sautéed mushrooms and bacon. Simmer a bit. </div><div><br /></div><div>4. Before serving, fold in some sour cream to enrich the gravy. </div><div><br /></div><div>Usually served with a crusty bread or baked potatoes, but we will probably have this with steamed rice. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-88163122545884223342021-02-02T01:19:00.004-08:002021-02-08T01:22:02.637-08:00Next in the Galley: Cochinita Pibil<div style="text-align: left;"><i>Combined recipe from <a href="https://www.gimmesomeoven.com/cochinita-pibil/" target="_blank">here</a> and <a href="https://thekitchenbitch.wordpress.com/2012/01/12/a-mexican-classics-for-a-crowd-cochinita-pibil/" target="_blank">here</a>. See the fascinating history of the dish <a href="http://www.historicalcookingproject.com/2015/05/colonialism-pigs-and-hole-in-ground.html" target="_blank">here</a>.</i><br /><br /></div><div style="text-align: left;"><b>Ingredients</b><br /></div><div style="text-align: left;">1 kilo pork shoulder</div><div style="text-align: left;">achiote paste (Yucateco)</div><div style="text-align: left;">garlic, minced</div><div style="text-align: left;">juice from oranges and limes</div><div style="text-align: left;">cumin powder</div><div style="text-align: left;">peppercorns, whole and ground</div><div style="text-align: left;">salt</div><div style="text-align: left;">bay leaves</div><div style="text-align: left;">banana leaves</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Mix citrus juices, achiote paste, garlic, ground pepper, cumin, and salt into a marinade and rub over the pork. Let it marinate (ideally overnight). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add 1 cup of water to the Instant Pot and throw in bay leaves and peppercorns-- this will add aroma to the steam. Use the trivet. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Wrap marinated pork in banana leaves (season with extra salt, pepper, and cumin as desired) and place packages on the trivet. Pressure cook on high for 50-60 minutes then NPR. Pork should be falling apart tender. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">For a Mexican dinner, it should be served with corn tortillas, pickled red onions, and salsa. But we will probably have it with rice. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Update</b>: Made it, and we had it Mexican style with tortillas, cebollas curtidas, and salsa verde anyway. See the pictures <a href="https://www.instagram.com/p/CK81ySQnijz/" target="_blank">here</a> and <a href="https://www.instagram.com/p/CK_VoUrnY_E/" target="_blank">here</a>. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-77030475669426603292021-01-26T22:45:00.002-08:002021-02-08T01:23:06.719-08:00Estofado de ternera al vino tinto malbec<div style="text-align: left;"><i>My take on an Argentinian beef stew using short ribs and Malbec wine.</i> </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo beef short ribs, bone-in</div><div style="text-align: left;">2 carrots, diced</div><div style="text-align: left;">2 celery sticks, chopped</div><div style="text-align: left;">1 medium onion, chopped</div><div style="text-align: left;">2 garlic bulbs, smashed</div><div style="text-align: left;">3 sprigs fresh oregano, hand-crushed</div><div style="text-align: left;">3 large bay leaves</div><div style="text-align: left;">2 cups red wine (I used <a href="https://www.wine.com/product/argento-malbec-2016/391617#" target="_blank">Argento Malbec 2016</a>)</div><div style="text-align: left;">2 cups beef broth</div><div style="text-align: left;">knob of butter</div><div style="text-align: left;">olive oil</div><div style="text-align: left;">fennel seeds</div><div style="text-align: left;">peppercorn</div><div style="text-align: left;">ground black pepper</div><div style="text-align: left;">salt (I used <a href="https://maldonsalt.com/our-salt/" target="_blank">Maldon Smoked Sea Salt</a>)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Gently salt the beef. Heat the olive oil and butter in a pan. When it's smoking, sear both sides of the beef. Place beef inside the Instant Pot container. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kt1a2Aof9LM/YBEJvvdWp7I/AAAAAAAAGck/ro_u7mbIGAkVJejCvLgdUYjt-qKltDbkQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.35.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-kt1a2Aof9LM/YBEJvvdWp7I/AAAAAAAAGck/ro_u7mbIGAkVJejCvLgdUYjt-qKltDbkQCLcBGAsYHQ/w167-h200/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.35.jpeg" width="167" /></a></div><br /><div style="text-align: left;">2. In the same pan, fry some fennel seeds and ground pepper until you can smell them. Then sauté the onions and garlic until fragrant. Add in the celery. Then add in the carrots. When they are nice and fragrant, put them in the Instant Pot container with the beef. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-AmDDIPcIKQ4/YBEKOGIzyfI/AAAAAAAAGcs/kGf8rscii_85xJne8IUtZ8IMzBSyFoViACLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.36.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-AmDDIPcIKQ4/YBEKOGIzyfI/AAAAAAAAGcs/kGf8rscii_85xJne8IUtZ8IMzBSyFoViACLcBGAsYHQ/w150-h200/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.36.jpeg" width="150" /></a></div><br /><div style="text-align: left;">3. Put 3/4 cup of the wine and 3/4 cup of the broth in the pan and deglaze any oily, buttery browned bits on the bottom. Place in the Instant Pot container. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Pour the rest of the wine and broth. Add in the peppercorns, bay leaves, and sprigs of oregano. Slow Cook for 4 hours. This is to extract the most flavour from the ingredients. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jo1E8qWyhmM/YBEKa-pfTJI/AAAAAAAAGcw/5u09ns3EM50rmvE35Kp8o5dYTCvp6mVQQCLcBGAsYHQ/s1600/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.36%2B%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-jo1E8qWyhmM/YBEKa-pfTJI/AAAAAAAAGcw/5u09ns3EM50rmvE35Kp8o5dYTCvp6mVQQCLcBGAsYHQ/w150-h200/WhatsApp%2BImage%2B2021-01-27%2Bat%2B14.34.36%2B%25281%2529.jpeg" width="150" /></a></div><div><br /></div>5. After the slow cook, check softness of the beef and taste of the sauce/broth. Season the broth as needed and, if beef is not yet fork-tender, Pressure Cook as needed (maybe 30 minutes on high pressure). Afterwards, on the Saute function reduce the sauce to desired level of thickness; season as needed. <br /><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with potato puree or, to be truly Argentine, pasta. Of course, we had it with rice. See the dish <a href="https://www.instagram.com/p/CKjRc7fnMCs/" target="_blank">here</a>.</div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-49285365119775481472021-01-17T02:53:00.005-08:002021-01-17T06:34:04.774-08:00Teriyaki Pork Ribs 1.0<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_phGKNAS3Dk/YAQXHJotJ6I/AAAAAAAAGRE/_32Uqf_-M_4NtAdyAuYC5kNsJY29-oS1wCLcBGAsYHQ/s1280/WhatsApp%2BImage%2B2021-01-17%2Bat%2B18.51.52.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1280" height="303" src="https://1.bp.blogspot.com/-_phGKNAS3Dk/YAQXHJotJ6I/AAAAAAAAGRE/_32Uqf_-M_4NtAdyAuYC5kNsJY29-oS1wCLcBGAsYHQ/w400-h303/WhatsApp%2BImage%2B2021-01-17%2Bat%2B18.51.52.jpeg" width="400" /></a></div><i><br /></i></div><div style="text-align: left;"><i>Logging for notes. There are a few thinks I need to tweak-- texture is good (not too soft), but the meat's flavour apart from the sauce could be better. Not bad for a first try.</i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo baby back ribs</div><div style="text-align: left;">3/4 cup teriyaki sauce (I used Kikkoman Teriyaki Marinade)</div><div style="text-align: left;">3/4 cup hon mirin</div><div style="text-align: left;">knob of butter</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Season the ribs and marinate in teriyaki sauce and mirin, preferably overnight (I only did 2 hours, hence the lack of flavour). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Place ribs and marinade in the Instant Pot. If you have a trivet, rub salt and pepper on the ribs and place on the trivet. Pressure cook on high for 40 minutes, natural release for 10 minutes, then quick release. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Place ribs on a baking tray, keeping the now-watery marinade in the pot. Add a knob of butter and Saute on high to reduce the sauce until it can coat the back of a spoon. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Bake ribs at 220C until desired brownness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with rice (or course). </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-24356821034814146172021-01-13T01:52:00.005-08:002021-01-17T06:34:29.595-08:00Instant Pot Sanbeiji 三杯雞 (Three Cups Chicken)<div style="text-align: left;"><i>Well, not exactly 3 cups as I've changed the proportions of rice wine, sesame oil, and soy sauce. And because we used the Instant Pot, it's more a stew and not the Maillard reaction-browned version you'd get from a claypot or a wok. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1 kilo chicken (wings and drumettes)</div><div style="text-align: left;">1 garlic, peeled but not chopped</div><div style="text-align: left;">3-5 slices of ginger</div><div style="text-align: left;">1/2 cup Chinese rice wine (Shaoxing) </div><div style="text-align: left;">1/4 cup sesame oil</div><div style="text-align: left;">1/4 cup dark soy sauce</div><div style="text-align: left;">1/2 cup water</div><div style="text-align: left;">salt and pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. On Saute mode (high), sauté the garlic and ginger in sesame oil until the garlic starts to blister. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Add in the chicken and fry a bit-- no need to brown at this stage, just to get the temperature up again. Add in the rice wine, sesame oil, and dark soy sauce and let it simmer for a minute or so. Press Cancel to turn off Saute mode. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Place the pressure cooker lid on the instant pot and set Pressure Cook (or Poultry) for 25 minutes (high pressure). After pressure cooking, leave it on natural release for about 10 minutes then do a quick release to stop cooking. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Go back on Saute mode to evaporate all the liquid until you are left with a thick sauce (this could take a while on the Instant Pot; alternatively, transfer contents to a separate pan/wok and reduce sauce over a stove). Sauté/reduce until desired thickness. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve with rice and some stir-fried greens. Pickled greens would be good too. </div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-21678062128829487022021-01-08T01:08:00.003-08:002021-01-08T01:08:47.402-08:00De Re Coquinaria of Apicius<p> Saving for reference: <a href="https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html">https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/home.html</a></p><p>Might try Roman dishes some day. </p>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-10545321324164683332020-12-07T01:38:00.001-08:002021-01-17T06:34:43.044-08:00Instant Pot 40(ish)-clove garlic chicken<div style="text-align: left;"><i>Got the recipe from <a href="https://www.primalpalate.com/paleo-blog/whole30-friendly-chicken-with-40-cloves-of-garlic-in-your-instant-pot/" target="_blank">here</a>, with some embellishments. Items in parentheses are what I actually used. </i></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredients</b></div><div style="text-align: left;">1.2 kg chicken (wings and drumettes) </div><div style="text-align: left;">2 whole garlic bulbs, peeled</div><div style="text-align: left;">1 stick of butter (Paysan Breton demi-sel)</div><div style="text-align: left;">200 mL chicken broth (1/3 bouillon cube dissolved in hot water)</div><div style="text-align: left;">100 mL white wine (Ruffino Orvieto Classico)</div><div style="text-align: left;">bay leaves</div><div style="text-align: left;">herbs: thyme and rosemary</div><div style="text-align: left;">spices: paprika, garlic powder, black pepper </div><div style="text-align: left;">salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. Season chicken wings with salt and spices. Set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">2. Turn Instant Pot to sauté and brown chicken in butter. Set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">3. Add butter if needed and sauté the garlic until they're a bit browned and/or blistered. Add back the browned chicken. Add bay leaves, herbs, wine, and broth and bring the temperature back up. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">4. Turn Instant Pot to poultry and pressure cook on high, set for 22 minutes. When done, do a natural release. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Garnish with chopped parsley. Serve with rice or toast and white wine. </div><div style="text-align: left;">https://www.instagram.com/p/CIfs8zkHa4c/</div><div style="text-align: left;"><br /></div>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-54550748183582966902020-06-06T03:42:00.002-07:002020-10-28T19:11:06.294-07:00Pão de ló de Alfeizerão<i>This is a traditional Portuguese cake, which is basically a collapsed and eggy sponge cake. Legend says it was a failed sponge cake by nuns who suddenly found themselves hosting the King, but somehow the King loved the mistake more than the original and a new <a href="https://pt.wikipedia.org/wiki/Do%C3%A7aria_conventual" target="_blank">conventual sweet</a> was born. My first attempt was a <a href="https://www.instagram.com/p/CA0UJNqnqMG/" target="_blank">failure</a>, but by the second attempt I think I <a href="https://www.instagram.com/p/CBFq93cHPob/" target="_blank">nailed it</a>. This is the recipe I used based mainly on the <a href="https://claradesousa.pt/receita/pao-de-lo-de-alfeizerao/" target="_blank">recipe and video by Clara de Sousa</a>.</i><br />
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<b>Ingredients</b><br />
8 eggs (6 yolks, 2 whole), room temperature<br />
100 grammes (1/2 cup) sugar<br />
50 grammes (2/5 cup) self-raising flour, sifted<br />
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1. Line a 20-centimetre (8-inch) round cake tray with parchment paper. Pre-heat the oven at 220C.<br />
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2. Whisk eggs and sugar until mixture is more than double the volume and pale in colour. This usually takes about 10 minutes or so.<br />
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3. Fold in the flour until incorporated, careful not into overwork the batter.<br />
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4. Bake for 7-10 minutes (this one baked for precisely 9 minutes). The cake will be jiggly when you take it out-- bang it onto a surface to help it collapse (which is what this particular pao de lo is all about).<br />
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Don't eat it right out of the oven. Wait for it to cool down or, better yet, put it in the fridge and eat after a few hours or overnight. The texture and flavour will have matured better by then.<br />
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Here is what it looks like: <a href="https://www.instagram.com/p/CBFq93cHPob/">https://www.instagram.com/p/CBFq93cHPob/</a> xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-26219750640166478212020-02-04T23:15:00.000-08:002020-05-26T08:04:08.950-07:00Next in the Galley: Yema<i>Yema is one of those Filipino <a href="https://pt.wikipedia.org/wiki/Do%C3%A7aria_conventual" target="_blank">conventual sweets</a>, to use a term I recently picked up from Portugal. The name means egg yolk in Spanish and is the main ingredient in this dessert. Other Filipino conventual sweets are <a href="https://en.wikipedia.org/wiki/Brazo_de_Mercedes" target="_blank">brazo de Mercedes</a>, <a href="https://en.wikipedia.org/wiki/Pionono#Philippines" target="_blank">pianono</a>, and <a href="https://en.wikipedia.org/wiki/Cr%C3%A8me_caramel#Philippines" target="_blank">leche flan</a>: eggy and sugary desserts that were created to use leftover egg yolks after the whites have been used to make a cathedral or two. This recipe is how my Dad used to do it. </i><br />
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<b>Ingredients</b><br />
4 egg yolks<br />
1 can condensed milk<br />
1/2 bar of butter<br />
orange or lemon zest<br />
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Constantly stir egg yolks, condensed milk, and butter over low heat. Add zest towards the end.<br />
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Some recipes online call for 10 egg yolks for the same amount of condensed milk, but I'll try this tested recipe first.<br />
<br />
It's suggested to let the resulting paste cool down, form them into balls (or other shapes) and roll them on sugar so they don't stick. But whenever my Dad made these we'd just take spoons and eat them straight from the pot.<br />
<br />
<b>Update (21/05/2020):</b> It's been three months since I said I was gonna make yema but I haven't done it yet. Since then the world has gone upside down and we're just 2 weeks away from the end of a 2-month circuit breaker (SG's term for lockdown). But despite my lack of progress on yema, I am now setting my sights on the rather more challenging pão de ló de Alfeizerão. I see a fairly feasible recipe here: <a href="https://www.notquitenigella.com/2019/06/03/pao-de-lo-authentic-portuguese-sponge-cake/">https://www.notquitenigella.com/2019/06/03/pao-de-lo-authentic-portuguese-sponge-cake/</a> and <a href="https://claradesousa.pt/receita/pao-de-lo-de-alfeizerao/">https://claradesousa.pt/receita/pao-de-lo-de-alfeizerao/</a> and <a href="http://portuguesediner.com/tiamaria/pao-de-lo-de-alfeizerao/">http://portuguesediner.com/tiamaria/pao-de-lo-de-alfeizerao/</a><br />
<br />
Let's see what the next update will bring.xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-32850656035437941282020-01-10T00:25:00.003-08:002020-01-10T00:25:55.275-08:00sac içi<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-xu_1tIApDC8/RtKVCsNWB-I/AAAAAAAAAFo/pUgDw2T9RYoDO4tgVda5l0uCr3lGeimWQCPcBGAYYCw/s1600/PICT0190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-xu_1tIApDC8/RtKVCsNWB-I/AAAAAAAAAFo/pUgDw2T9RYoDO4tgVda5l0uCr3lGeimWQCPcBGAYYCw/s400/PICT0190.JPG" width="400" /></a></div>
<br />
So about a dozen years ago I had this deliciously memorable chicken dish in Baku called saciçi (sa-jee-chee). I <a href="http://bangusbelly.blogspot.com/2007/08/sacici-sa-ji-chee.html" target="_blank">blogged about it</a> (back when I was doing this more regularly and not as a repository of recipes) and added the recipe as recounted by my Azeri colleague. Of course I really had no idea how to make it, so my attempt was an <a href="http://bangusbelly.blogspot.com/2008/09/deep-fried-everything-and-azeri-cuisine.html" target="_blank">abysmal failure</a>, but at least it was edible.<br />
<br />
Today, thanks to killing time on the internet (and with a little help from those intrusive algorithms), I found a <a href="https://www.youtube.com/watch?v=mtc0rRX4X3Y" target="_blank">YouTube video</a> of how to make sac içi (apparently the dish's name has two words). Maybe it's time to have a second attempt at making the dish. xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-87021574130774762412019-12-10T20:02:00.001-08:002019-12-10T21:43:57.436-08:00El Auténtico Pato Manila, a misnomerSo I came a cross this restaurant from the post of a Mexican colleague. Of course, as a native of Metro Manila I got curious.<br />
<br />
El Auténtico Pato Manila (see their <a href="https://www.instagram.com/patomanila/" target="_blank">IG</a> and <a href="https://www.facebook.com/patomanila/" target="_blank">FB</a>) is a restaurant in Mexico City that specialises in duck tacos in a casual setting. From this <a href="https://travesiasdigital.com/mexico-travel/el-autentico-pato-manila-the-taqueria-with-all-duck-all-the-time" target="_blank">post</a> it seems the duck is done Peking-style and "tasted like China." The restaurant also seems to have a lot of Chinese imagery, including portraits and busts of Mao.<br />
<br />
Apart from the name, there seems to be nothing in the restaurant's concept or cuisine that is anywhere close to Manila or the Philippines. While I would love to have Peking duck tacos in Manila, I don't think this dish can be found even in the Chinese-Filipino districts of Binondo or Greenhills (although it should be because Peking duck tacos sound amazing). Moreover, Manila has been associated with many images, some better than others, but Mao has never been one of them.<br />
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A few questions ran across my mind with this restaurant. Can't they really distinguish between Manila and Beijing? Are Filipinos and Chinese (and Japanese and Malaysians and Lao and...) one and the same for them? Is this a gross misrepresentation of Filipino cuisine, which itself has Chinese and Mexican influences (Filipino tamales and champorado are already Chinese-Mexican fusion dishes)? As someone who is from Manila, how should I feel about this?<br />
<br />
Well, I wasn't offended. If anything I was amused. I found it funny to have so many misnomers on so many levels in a restaurant's name. I thought it was good for Manila to get credit for what looks like an awesome duck taco. But I was also concerned it would give Mexicans an inaccurate picture of what Filipino cuisine is and their contributions to it. I could also imagine some members of the Politburo taking offence at using Mao's name and image in vain.<br />
<br />
But, overall, if this restaurant helps increase Mexicans' curiosity about Filipino (and Chinese) cuisine, then more power to them. Hopefully it gets one or a few customers to search how Manileños do their duck tacos, and be bemused with the results. If the restaurant is interested, I'll be happy to give them tips on how to make things more Manila-authentic.xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-46761487835968342222019-11-17T21:52:00.000-08:002019-11-17T21:52:24.721-08:00Next in the Galley: La Carlota Rosa<i>A childhood favourite dessert. </i><i>Despite the name, it was actually closer to a <a href="https://www.goldilocks.com.ph/products/bakeshop/cakes/premium-cakes/cathedral-window/70" target="_blank">cathedral window</a> rather than the classic <a href="https://en.wikipedia.org/wiki/Charlotte_(cake)" target="_blank">charlotte russe</a>, although for colour we used diced sweetened fruits rather than coloured jelly cubes. The best part was the sweet, milky jelly that brought the dish together. We sometimes even skipped the sweetened fruits that were supposed to be the main part of the dish. This is literally how my mom made it. </i><br />
<br />
<b>Ingredients</b><br />
4 small envelopes powdered gelatin (we use Knox)<br />
2 cans evaporated milk<br />
1-2 cups sugar<br />
1 can fruit cocktail or peaches (or any fruit that works well with a milky jelly)<br />
<br />
Mix 4 envelopes in 1 cup water. Set aside.<br />
Heat 2 cans of evaporated milk in a pot, medium low heat and don't boil.<br />
Add in the gelatin, stirring until dissolved.<br />
Add 2 cups (I use just a cup OR 1 and a half cup) of sugar, stir until dissolved, too.<br />
Let cool just enough to transfer in a dish.<br />
You can add in drained fruit cocktail or canned peaches or canned pineapple or just nothing which your sisters prefer.<br />
Enjoy!<br />
<div>
<br /></div>
xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-62055125118715985562019-02-27T20:31:00.000-08:002019-03-01T17:24:17.259-08:00Next in the Galley: Mechado<b>MOM'S MECHADO</b><br />
<br />
<i>Literally how my mom used to make it. </i><br />
<br />
<b>Ingredients: </b><br />
<br />
1 kilo beef threaded with pork fat<br />
garlic, onions and tomatoes, minced<br />
1 small can of tomato sauce<br />
potatoes and carrots, cubed<br />
2 laurel leaves<br />
1/5 to 1/4 cup soy sauce<br />
ground pepper<br />
<br />
<b>Actual email: </b>You can get a 2 lb. (a kilo) slab of beef, insert pork fat in the middle (in Manila, i'd get it from Rustan's or SM supermarkets prepared that way). You can thickly slice it and put in a pot. Mince garlic, onions and tomatoes, then place on top of the meat. Add a small can of tomato sauce. Add water using the same small can. Add pepper and soy sauce, around 1/4 cup. See, am not into measurements so be careful in adding too much soy sauce at once. When beef is almost done, taste.<br />
Better to cook it slowly. Enjoy!<br />
<br />
<br />
<b><a href="http://www.positivelyfilipino.com/magazine/behind-the-names-of-those-spanish-recipes" target="_blank">NINANG ETANG'S MECHADO</a> (from <i><a href="http://www.positivelyfilipino.com/" target="_blank">Positively Filipino</a></i>)</b><br />
<br />
Ninang Etang's Mechado leaves required threading of the fat to the cook's imagination. From "Recipes of the Philippines" by Enriqueta David-Perez, pioneer food editor of Manila. The book was in its 19th print as of 1973.<br />
<br />
<b>Ingredients: </b><br />
<b><br /></b>
1 kilo beef, lean<br />
4 big onions, whole<br />
1/2 cup vinegar<br />
Strips of pork fat<br />
1 can tomato sauce (small)<br />
6 potatoes, cut in halves<br />
1/2 laurel leaf<br />
2 tbsps. fat<br />
1 tsp. pimenton<br />
Salt to taste<br />
<br />
1. Insert fat strips lengthwise in beef.<br />
<br />
2. In a deep pot or pan, place the meat, laurel, tomato sauce, vinegar, salt to taste and water to cover. Cover and simmer until tender.<br />
<br />
3. Add potatoes, onions and pimenton and continue cooking.<br />
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4. When most of the broth has evaporated and potatoes are cooked, add the fat and stir well.<br />
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Serve meat sliced crosswise.xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-59718908004971367242018-12-10T23:16:00.000-08:002018-12-16T18:51:28.180-08:00Next in the Galley: Cemita Poblana<i>I want to make this sandwich for the Boy. Ok, for myself, but the Boy will surely like it too. Recipe is from <a href="https://www.seriouseats.com/recipes/2015/04/pueblan-style-cemita-sanwiches-mexican-recipe.html">here</a>, but modified for my circumstances.</i><br />
<br />
<b>Ingredients</b><br />
<br />
beef, pork, or chicken cutlets (e.g., Taiwanese chicken chop or German Schnitzel)<br />
avocados, halved, pitted, and sliced<br />
cemita buns, sesame-seed buns, or brioche buns, halved<br />
string cheese, divided<br />
raw onion rings (about 1/4 inch thick)<br />
chioptle chiles or pickled jalapeños<br />
fresh cilantro leaves<br />
extra-virgin olive oil, for drizzling<br />
<br />
1. Spread avocado slices on bottom bun halves. Top with fried cutlets. Mound half of the cheese on the cutlets.<br />
<br />
2. Arrange onion rings on top of cheese. If using chipotles, tear into pieces and arrange on onion rings; alternatively, arrange pickled jalapeños on top of onion rings. Top with cilantro and mound the remaining cheese on top. Drizzle with olive oil.<br />
<br />
3. Close sandwiches and serve right away.<br />
<br />
Had to make do with what I could find at the neighbourhood FairPrice. No sesame seed buns or brioche buns, so used whole wheat burger buns instead. Replaced with Oaxaca cheese with <a href="https://bega.net.au/product-range/stringers.html" target="_blank">Bega Stringers</a> and the nopales with cilantro. The Boy loved it: <a href="https://www.instagram.com/p/BrZ6qC6BdnL/">https://www.instagram.com/p/BrZ6qC6BdnL/</a>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-90071656803005239872018-12-10T23:03:00.002-08:002018-12-10T23:05:11.184-08:00Back in the Galley: Bellychon<i>I've made this dish twice now, and the second one was better than the first. Still need to find my perfect technique for the skin though. </i><br />
<br />
<b>Ingredients:</b><br />
<br />
1 kilo pork belly, whole and skin-on<br />
insane amount of minced garlic<br />
smashed lemongrass stalks<br />
laurel leaves<br />
ground pepper<br />
salt<br />
spices, chilies, peppers, other accoutrements (optional)<br />
<br />
1. Prepare the pork belly. Ensure that there isn't too much hair on the skin; there's a scorched skin method to get rid of the hairs (see dong po rou recipe below for a video). Also better if the belly is sliced fairly evenly so it can roll up nicely.<br />
<br />
2. Generously rub salt and pepper onto the meat and skin. Lay the belly skin-side down and layer garlic, lemongrass, and bay leaves. You can also add other spices here, although I prefer to keep the flavourings simple.<br />
<br />
3. Roll up the belly and tie with twine. Cover with aluminium foil.<br />
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4. Preheat oven at 180C and roast for 1 hour or so for every kilo of meat. I use a rotisserie oven so I am not too concerned about heat distribution or repositioning of the meat: I set the oven to broil so the heat comes from the top.<br />
<br />
5. Raise heat to 200-220C. Remove aluminium foil and continue roasting until skin starts to brown. After about an hour you need to check in more often to make sure the skin is crisping evenly. You may need to regularly reposition the meat to make sure that the skin that needs the most attention is closest to the heat source. Some tips for helping the skin to crisp are to prick the skin pre-cooking, baste with oil, or baste with milk (to make it red). I used the pre-pricking method.<br />
<br />
6. When skin is done, or as crisp as it will ever get without burning, take out the roast from the oven and let it rest for at least 10 minutes before you start slicing.<br />
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Serve with <i>sinamak</i> (dipping sauce of spiced coconut vinegar), tomato/herb salad, and steamed rice. Goes well with a robust red wine.<br />
<br />
A few pictures:<br />
<a href="https://www.instagram.com/p/BrH9rvphZB2/">https://www.instagram.com/p/BrH9rvphZB2/</a><br />
<a href="https://www.instagram.com/p/BrIDVzghuEL/">https://www.instagram.com/p/BrIDVzghuEL/</a><br />
<a href="https://www.instagram.com/p/BlfXj5Fn7x0/">https://www.instagram.com/p/BlfXj5Fn7x0/</a> (first attempt)xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-76594915094159356642018-03-13T18:42:00.000-07:002018-03-13T18:43:20.907-07:00Next in the galley: Dong Po RouFrom: <a href="http://mb.ntd.tv/2018/03/07/braised-pork-belly-dong-po-rou/">http://mb.ntd.tv/2018/03/07/braised-pork-belly-dong-po-rou/</a><br />
<br />
Braised Pork Belly (Dong Po Rou)<br />
Ingredient:<br />
<br />
1000g (2.2lb) Pork Belly<br />
1000g (35 oz) Cooking Wine<br />
200g (7 oz) Soy Sauce<br />
150g (5 oz) Rock Sugar<br />
300g (10.5 oz) Green Onion<br />
300g (10.5 oz) Ginger<br />
300g (10.5 oz) Garlic<br />
1 Piece Bamboo net<br />
<br />
Directions:<br />
<br />
1. Removing hair on pork skin. Heat up wok, When it hot, put in pork belly with skin side down and push it against wok bottom to burn hair on it.<br />
<br />
2. Add water, let pork piece immersed in water, bring to boil for a few minute, turn it over keep boil for another a few minutes. This is to remove blood in meat. Take it out and drain water.<br />
<br />
3. Cut pork into smaller pieces.<br />
<br />
4. In a wok, layering bamboo net, green onion, ginger and pork pieces on top with skin side down. Then add in all other ingredients, cover and simmer for 90 minutes.<br />
<br />
5. Put meat and sauce in clay bowl, steam for 3 hours.<br />
<br />
6. Ready to serve .xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0tag:blogger.com,1999:blog-1086263325118560353.post-21373101756698199652018-02-17T20:24:00.001-08:002018-12-10T23:17:57.429-08:00Next in the galley: Tass Kabab e AremanehFrom: <a href="https://arianabundy.com/tass-kabab-e-aremaneh/">https://arianabundy.com/tass-kabab-e-aremaneh/</a><br />
<br />
TASS KABAB E AREMANEH<br />
AROMATIC LAMB CASSEROLE WITH TOMATOES, PRUNES AND CINNAMON<br />
<br />
My mum makes the best Tass Kabab. I don’t know what it is about hers. It is such a simple dish yet hers has all the juices and fragrance that can come out of cinnamon, meat, tomatoes and prunes. She would layer all the raw ingredients – including the meat, so no searing involved – then let it cook slowly while we did all sorts of things around the house. We knew the dish was done when the air was filled with the scent of caramelised onions, cinnamon and meat.<br />
<br />
Tass Kabab is similar to a Moroccan tagine with its sweet and sour combination. Serve with crusty bread to soak up the juices left on your plate and some sharp torshi (pickles, page 84).<br />
<br />
2 tbsp olive oil<br />
2 large onions, sliced in 1cm (1/2in) whole rings<br />
1kg (2lb) de-boned leg of lamb or stewing beef, cut into 5–7.5cm (2–3in) cubes<br />
3 garlic cloves, finely chopped<br />
3 large carrots, peeled and cut into 5cm (2in) discs<br />
3 medium potatoes, peeled and cut into 7.5cm (3in) pieces<br />
4 tomatoes, sliced<br />
1 tsp cinnamon<br />
1 tsp turmeric<br />
1 1/2 tsp salt<br />
few twists of pepper<br />
10–12 Persian unpitted golden dried plums or pitted prunes<br />
2 tbsp butter<br />
juice of 1 small lemon or 1 rounded tsp powdered Omani lime (or more, to taste)<br />
1/2 tsp saffron threads, pounded and dissolved in 2–3 tbsp hot water<br />
<br />
This recipe works best in a heavy cast-iron pot, but a regular casserole will do. Add 1 tbsp olive oil to the pan. Begin layering the ingredients. Start with the sliced onions: spread some out on the bottom of the pan. Then add a layer of meat, onions again, chopped garlic, carrots, potatoes and the tomatoes, sprinkling the layers with a little cinnamon powder, turmeric and salt and pepper and adding a few plums or prunes as you go.<br />
<br />
Once all the ingredients are used up, add the rest of the oil, the butter and the lemon juice or powdered lime.<br />
<br />
Cover, place on medium-high heat for about 5 minutes, then lower the heat to its lowest setting and let the casserole cook gently for about 45–60 minutes or until the meat is fork-tender. Add the saffron liquid 10 minutes before the end of cooking time.<br />
<br />
I like to put the pot on the table and let everyone help themselves. Serve with some bread – and watch out for the plum stones!<br />
<br />
TIP: If you don’t have any plums or prunes or want to try a variation, substitute fresh apples or quince (with their skins on). Cut them into large chunks or wedges so they keep their shape while they cook. They will become soft, aromatic and add a sweet tang to the dish.<br />
<br />
You can also substitute 1½ tbsp green advieh mixture (page 204) for the individual spices.<br />
<br />
My first (and so far only) attempt: <a href="https://www.instagram.com/p/BgJRwv3lAAQ/">https://www.instagram.com/p/BgJRwv3lAAQ/</a>xsaltirehttp://www.blogger.com/profile/01514795747926030087noreply@blogger.com0