Brought a book and tied to make bagels. First time out is a varying success. Got to work on it more but, hey, we have record snow outside and I don't have to go anywhere to get bagels.
This is BBQ ribs with ground bean paste, sesame paste, sugar, rice liquor, salt, light and dark soy sauce. It tasted a little off and it was not until I had almost finished one whole piece that I realized I forgot to glaze it with maltose. Oh, well, not so sweet but still eatable. Feels like a space cadet though.
The traditional combination is tendons and briskets so I make this this time. The flavouring is also tradition--chuhou sauce, luohanguo, sugar, shaoxing wine, dark and light soy sauce, ginger and garlic, dry orange peel and water. Done in a pressure cooker for an hour and then the sauce is reduced. The brisket melts in the mouth and the tendons still have a little of a bite to it. The feeling of home!
I know, this is not environmental friendly and downright cruel, but the fins here are over a decade old. Throwing them away seems to do no good for sharks now and making a good dish at least make the dead no so in vain. The stock is made with old hen, Jinhua ham bones and pork ribs, slowly simmered and heavily reduced. Hours is taken to steam the fins in a 'second' stock before finishing it in the 'top' stock with slices of ham.
I put three buns into the oven and they decided. The big guy on the left lost out. Three is usually an unhappy crowd.
I always like pepperoni on my pizza like most people. What I am not sure is if I like it so much because of the taste or the way the round slices look on a pizza. With pepperoni, pizza just looks fun, even funny. Pineapple just looks weird. Again, when it comes to pizza, I am old fashion.
The extra good thing about eating winter squash is the bonus of seeds. Just roast them and you have a great snack.
One of the best thing about this time of the year is winter squash. I love all the sweet ones--acorn, butternut, buttercup, and good old pumpkin. They are sweet and comforting, just what is best to combat the volatile weather. Here I have a quarter of a kabocha in the curry, made the same way as I have made before: ginger, garlic, onion, madras powder, Koon Yick's curry paste and water. The curry paste's slight sourness works perfectly with the sweet kobocha. This warms both body and soul.
I have been making thinner and smaller fish cakes for convenience but this time I decided to make a big thick one. Same dace paste but the thickness is very nice. I think I like this better.
This is a soup made with green papaya, lean port with bone, root of Solomon's seal 玉竹, Chinese yam 淮山 and barley. Chinese, particularly Cantonese, believes in the commonality of food and medicine so herbs used in medicine find its way into food very often. Here is an example. Quite tasty too.
The best thing about this type of Cantonese stews is that they do extremely well in noodle soups. Streets in Hong Kong and Guangzhou are lined with small restaurants and stalls selling them. And it is so easy to do at home too. The soup here is just the stew' s sauce deluded. And we can't have this without some good hot sauce, can we?
Here I have a fried rice that someone out in Malaysia may dig deep into his fridge and make. Half a Chinese sausage, a hand full of cooked shrimp, an egg, a few bean sprouts, a touch of sambal and a sprinkle of light soy sauce and chopped scallion are the seasonings. Not a classic but quite tasty.
Looks like a Korean dinner but the honeycomb tripe is made the same way as the tendons and shanks from a few days ago, just a little sweeter. I think both Chinese and Korean would like this though. The tripe is cooked in a pressure cooker till creamy. The good thing about richly flavoured food is that you need very little of it.
A little cold cut and bean sprouts in for a quick fry and then add a couple of eggs to make this. Not a great dish but quick for a snack with some rice or whatnot.
So, here is sort of the heat and serve result: grilled eel, mat kimchi, Kkac-du-ki, takkuan, mushroom miso soup with tofu. All six tastes are present.
Continuing on the nostalgic for summer theme, instead of rice noodles in soup I have it cold here with nuoc nam and sambal. Add some cold stewed beef and here it goes. Should have some cilantro, but I was out.
Needed a little sunshine in the gray so I brought out some of that tomato sauce from a couple months ago. Hit a spot, sweet sweet tomatoes!
It is cold windy and wet out these days and this is the very seasonal simple thing to eat. Just add a little dark soy sauce to the rice and it is good to eat. Best when lazy.
This is tofu with shrimp roe. I usually make it like most do: the tofu is soft and the sauce is wet. Here I wanted something crispy so I pan fried the tofu till brown with ginger and then added the dry shrimp roe to toast and finally some sugar, soy sauce and a touch of chicken stock. After a few second this is the result. I rather like it.
I usually make the winter melon soup with salted egg yolk, but it is cold now and I got these cauliflower mushroom so I make the soup with jinhua ham and the mushroom. Jinhua ham is just great with mushroom, particularly wild ones. Grilled some pork chops too, marinated with ginger, garlic, Shaoxing liquor, sugar, salt and sesame oil. Very simple, very good.
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