Pad Thai Gai

Pad Thai Gai with steamed Chinese long beans

The Ingredients (for 4 to 5 servings):

• 300 g (or 12 oz) of extra-firm tofu
• 4 lime leaves
• 45 ml (or 3 tablespoons) of tamarind paste
•  stevia equivalent of 30 g (or 2 tablespoons) of sugar
• 30 ml (or 2 tablespoons) of fish sauce
• 2 g (or 1 teaspoon) of ground Cayenne pepper
• 680 g (or 1½ lb) of boneless chicken
• 6 cloves of garlic, weighing approximately 30 g (or 1 oz)
•  2 shallots, weighing approximately 120 g (or 4 oz)
• 50 g (or ⅓ cup) of sweet preserved radish. (I used a local, Korean-inspired pickled daikon.)
• 4 eggs
  
• 50 g (or ⅓ cup) of unsalted, dry-roasted peanuts
• 1 large or 2 smaller scallions weighing approximately 40 g (or 1½ oz), or the equivalent amount of Chinese chives
• 225 g (or 8 oz) of brown rice noodles
• 4 cups of mung or soybean sprouts weighing approximately 275 g (or 10 oz)
• salt
• white pepper
• cooking grade olive oil

The Method:

1. Three to four hours before you intend to serve this dish, press the tofu by placing it between two flat plates next to a sink, and putting a weight on top.
   
   (I used a full water pitcher for the weight.)
2. About half an hour before serving time, wash the lime leaves and slice them finely. 
   
3. Mix together the tamarind paste, stevia, fish sauce, Cayenne pepper, and lime leaves in a large bowl.
4. Cut the chicken into bite-size pieces and place them in the bowl with the tamarind marinade.
5. Mix the marinade thoroughly into the chicken and place the bowl into the refrigerator.
   
6. Grind or smash the garlic cloves with a small amount of salt until the mixture becomes shiny or foamy.
7. Chop the shallots finely.
8. Chop the preserved radish into small slivers.
9. Crack the eggs into a small bowl and whisk them with a fork until yolks and whites are thoroughly mixed.
10. Chop the peanuts into small pieces and set them aside.
    
11. Chop the chives or scallions finely.
12. Discard the water that has been pressed out of the tofu, wipe the tofu dry, and cut it into 20 or 25 cubes.
    
13. Heat a wok or skillet over high heat and add olive oil to a depth sufficient to fry the tofu cubes.
14. Place the tofu cubes into the oil and stir-fry them until they turn a light tan color, then set them aside in a small bowl.
    
15. Place the dry rice noodles into a bowl that will hold them easily and place a colander on top of the bowl.
16. Fill a medium saucepan with water and bring it to boiling point.
17. Blanch the bean sprouts for 1 minute in the boiling water then drain them in a colander set over the bowl of noodles. Add cold water to the bowl until the noodles are completely submersed.
18. Rinse the bean sprouts with cold water, then set them aside in the colander.
19. Meanwhile, allow the noodles to soak for a few minutes in the hot water while stir-frying the aromatics.
20. Reheat the wok or skillet over high heat, using only enough of the olive oil to coat the bottom and sides generously.
21. Add the shallot, garlic, and preserved radish and stir-fry until some pieces are starting to turn brown.
    
22. Immediately drain the noodles in a colander and add them to the wok, stir-frying to coat them with a thin film of olive oil.
    
23. Add the chicken pieces, setting aside excess marinade.
24. Stir-fry until the chicken is lightly browned on all sides.
    
25. Turn the heat to low, and push the noodle mixture to one side of the wok or skillet.
26. Pour the beaten egg into the cleared part of the skillet and stir-fry it vigorously until it is completely cooked.
    
27. Chop the cooked egg into small pieces with the thin edge of the cooking spatula.
28. Continue stir-frying to mix the egg into the noodle mixture. 
29. Taste the noodle mixture and add some of the reserved marinade, if necessary, to enhance taste or noodle texture. (I used all of it.)
30. Turn the heat to low, add the tofu, bean sprouts, and scallions or chives, and sprinkle with white pepper. 
31. Mix well, and turn the pad thai gai out onto a serving dish.
32. Sprinkle the chopped peanuts on top or serve them separately in a bowl.

The Story:

With whole-grain, brown rice noodles and a sauce slightly sweetened with stevia, this pad thai is an excellent choice for an Asian meal with a low glycemic index. I based it on a recipe found on the Taste of Asian Food web site.

Asean Arugula au Pear

The Ingredients (for 2 servings):

• 80 ml (or ⅓ cup) of rice vinegar
• 22 ml (or 1½ tablespoons) of sherry
• stevia equivalent of  35 g (or 2 tablespoons) of sugar
• 12 g (or 1½ teaspoons) of salt
• 5 g (or 1½ teaspoons) of ground white pepper
• 60 ml (or ¼ cup) of toasted sesame oil
• 180 ml (or ¾ cup) of grapeseed oil

• 30 g (or  ¼ cup) of pecans
• 1 bunch of arugula, weighing approximately 115 g (or 4 oz)
• 1 Asian pear, weighing approximately 225 g (or 8 oz)
• 55 g (or 2 oz) of blue cheese
  

The Method:

Salad Dressing

1. Place the rice vinegar, the sherry, the stevia, and the salt into a cruet or similar vessel.
2. Swirl to dissolve the salt.
3. Add the pepper and swirl again to distribute it evenly.
4. Add the sesame oil and the grapeseed oil.
   
5. Shake the cruet vigorously to form an emulsion.
   

Salad Assembly

1. Toast the pecans in an oven at 175°C (or 350°F) for 5 minutes. Allow them to cool.
2. Wash and trim the arugula and place it in a bowl sufficiently large to toss it in.
3. Wash the pear, core it, and slice it into thin wedges.
4. Toss the arugula and pear with a little of the salad dressing, to taste. (The remainder can be stored in the refrigerator and used for more or different salads.)
5. Crumble the blue cheese and sprinkle it over the arugula and pear.
6. Finally, sprinkle the pecans over the salad.

   

   Asean Arugula au Pear complements Sichuan spiced rack of lamb

   
   

Riced and Spiced Cauliflower

Riced and Spiced Cauliflower with lamb and vegetable kebab

The Ingredients (for 6 servings):

• 5 sprigs of basil
• 1 bunch of cilantro
• 110 g (or 4 oz) of onion
• 0.7 kg (or 1½ lb) of cauliflower florets
• 30 ml (or 2 tablespoons) of sesame oil
• 60 g (or ½ cup) of raw sesame seeds
• 15 ml (or 1 tablespoon) of rice wine vinegar
• 15 ml (or 1 tablespoon) of Asian fish sauce
• 2 small cans of coconut cream, approximately 320 ml (or 11 oz)
• 8 g (or 1 tablespoon) of no-salt lemon pepper such as Lawry's
• 3 g (or ½ tablespoon) of powdered cardamom
• 3 eggs
• 15 ml (or 1 tablespoon) of Tabasco
• 80 g (or 2½ oz) of frozen peas

The Method:

1. Remove the basil leaves from the stems and put them aside. Chop the tender part of the basil stems finely.
2. Chop the cilantro finely and put it aside.
3. Dice the onion finely.
4. Roughly slice the cauliflower florets and tender stalks then place them in a food processor or similar machine, using more than one batch if necessary.
5. Pulse the food processor so as to chop the cauliflower into rice-like pieces.
6. Heat the sesame oil in a skillet over high heat and stir-fry the riced cauliflower with the basil stems and onion for approximately 6 minutes, until the cauliflower releases most of its moisture and starts to turn slightly brown.
7. Reduce the heat to medium and add the sesame seeds, stir-frying for another 3 minutes.
8. Reduce the heat to medium-low and stir in first the rice wine vinegar and then the fish sauce so that both are thoroughly mixed with the cauliflower.
9. Stir in the coconut cream, cilantro, lemon pepper, and cardamom, stir-frying until almost all of the liquid is absorbed and/or evaporated.
10. Whisk the eggs together with the Tabasco sauce in a bowl.
11. Return the skillet to high heat, and add the egg mixture, reserved basil leaves, and frozen peas, stirring constantly and swiftly until the egg is incorporated and cooked thoroughly in approximately rice-size morsels.
    

The Story:

This recipe was inspired by Jackie Alper's recipe for Thai Cauliflower 'Fried Rice' with Coconut on her website. Many ingredients and amounts have been changed in my version but I did retain the coconut.

*PC Veri Teri Short Ribs

*Pressure Cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 8.)


The Ingredients (for 4 servings):

• 1 kg (or 2.2 lb) of beef short ribs, Korean cut
• 45 g (or 1½ oz) of ginger
• 60 ml (or 4 tablespoons) of dark soy sauce
  
• 60 ml (or 4 tablespoons) of white wine or sake
• 30 ml (or 2 tablespoons) of rice vinegar
• 30 ml (or 2 tablespoons) of sesame oil
• stevia equivalent of 20 g (or 1½ tablespoons) of sugar
• 4 g (or ½ tablespoon) of freshly ground black pepper
• 120 ml (or ½ cup) of beef broth
• cooking grade olive oil

The Method:

1. Rinse and pat dry the ribs, then cut them into pieces between the cross-cut rib bones.
   
2. Peel the ginger and grate or grind it into very small pieces.
3. Mix together the ginger, soy, wine, vinegar, sesame oil, stevia, and pepper. (I do steps 2 and 3 at the same time by using a small food processor.)
4. Coat the bottom of the pressure cooker with olive oil and heat it to medium-high.
5. Brown the pieces of short rib in the oil, turning often so they do not burn or stick to the pan.
6. Add the ginger-soy mixture to the pressure cooker and turn the ribs in the mixture to coat them evenly.
   
7. Add the beef broth and mix again.
8. Following the manufacturer's instructions, bring the pressure cooker to high (100 kPa, or 15 psi) and cook the ribs at this setting for 25 minutes.
9. Remove the pressure cooker from the burner and allow the pressure to recede.
10. Pour off any fat from the ribs and turn them over a few times in the veri teri sauce before serving.
    

Roasted Broccolette

The Ingredients (for 5 to 6 servings):

• 450 g (or 1 lb) of broccolette (also called broccolini)
• 5 g (or 2 teaspoons) of freshly ground black pepper
• 30 ml (or 2 tablespoons) of cooking grade olive oil
• 5 ml (or 1 teaspoon) of sesame oil
• 15 ml (or 1 tablespoon) of soy sauce
• 15 ml (or 1 tablespoon) of oyster sauce
• 15 ml (or 1 tablespoon) of rice vinegar

The Method:

1. Set the oven to a temperature of 200°C (or 400°F).
2. Wash the broccolette stalks and dry them in a towel.
   
3. Lay the broccolette stalks in a shallow baking tray and sprinkle the pepper on them.
4. Drizzle the olive oil over the broccolette stalks, then mix them around until each piece is lightly coated.
   
5. Roast the broccolette for 15 minutes, then turn the pieces over and roast for a further 10 minutes. The florets should be brown and slightly crisped.
6. Remove the broccolette from the oven and allow them to cool slightly.
7. Whisk together the sesame oil and oyster sauce until they are thoroughly mixed, then add the soy sauce and rice vinegar, whisk again. Drizzle this dressing all over the broccolette.
   

The Story:

Roasted Broccolette with Yummy Umami Pork,
also on this blog

This is my current favorite vegetable dish. Broccoli is too densely flowered for me to really enjoy the texture and I have searched long and hard for ways to make it more palatable, as in Broccoli Bouquet on this blog. Chinese broccoli, which in China and in Chinatown is known as 'gai lan', is mostly all stalk, and that stalk is often very tough and fibrous. Broccolette, a hybrid from these two, has softer, sweeter stalks than gai lan, and fewer, looser buds on top. Roasting enhances the flavor, and the dressing provides piquancy.

*PC Muchi Chicken Curry

*PC Muchi Chicken Curry with Smashing Cauliflower, mango chutney, and curd

* Pressure cooker. (You can prepare this dish without pressure by simmering at boiling point for about three times as long as the pressure cooker in step 14.)

The Ingredients (for 6 servings):

• 200 g (or 1 cup) of chana dal
• 4 large cloves of garlic, weighing approximately 20 g (or ¾ oz)
• a piece of ginger root weighing approximately 20 g (or ¾ oz)
• a piece of turmeric root weighing approximately 15 g (or ½ oz)
• 8 g (or 1 teaspoon) of salt
• 1.5 g (or ½ teaspoon) of Cayenne pepper
• 2 g (or 1 teaspoon) of paprika
• 1 lb of curly kale
• 450 g (or 1 lb) of medium size carrots
• 2 onions, weighing approximately 550 g (or 1¼ lb)
• 5 g (or ½ tablespoon) of whole cumin seed
• 12 g (or 2 tablespoons) of curry powder (my current favorite is muchi style)
• 6 g (or 2 tablespoons) of ground coriander seed
• 1.3 kg (or 3 lb) of chicken drumsticks
• a 400-g (or 14-oz) can of diced tomatoes, or the equivalent prepared from fresh tomatoes
• cooking grade olive oil

The Method:

1. At least 5 hours before serving the curry, place the chana dal in a medium mixing bowl and pour in water to cover the dal by 3 inches.
2. When you are ready to start cooking, first grind together (or grate and mix together) the garlic, ginger, turmeric, and salt to make a pungent paste.
   
3. Next, in a small bowl or saucer, mix together the Cayenne, the paprika, and 30 ml (or 2 tablespoons) of water to make a spicy paste. (Ground chili may be substituted for Cayenne pepper if you prefer it.)
4. Wash the kale and cut the stem out of each leaf. Discard the stems and put the kale aside.
   
5. Peel the carrots, wash them, and chop them into bite-size pieces
6. Peel the onions and cut them into thin slices or small cubes.
7. Heat a small amount of olive oil in the bottom of the pressure cooker.
8. Add the onions and cumin seeds, and sauté them over medium-high heat until the onions start to brown.
9. Add the pungent paste from Step 2, spicy paste from Step 3, curry powder, and coriander powder and stir vigorously for 1 minute.
   
10. Add the chicken drumsticks and continue to stir until they are coated with the spices and the skin is beginning to look seared.
11. Add the tomatoes, kale, and carrot to the cooker, and 250 ml (or 1 cup) of water.
12. Drain the dal, rinse it in the sieve, then add it to the mixture in the pan.
    
13. Stir everything together, scraping up any spices that may be sticking on the bottom of the pan.
14. Place the lid on the pressure cooker and, following the manufacturer's instructions, cook the curry at high pressure for 15 minutes (100 kPa, or 15 psi).

3G Chinese Hamburger

Fong family comfort food: "Chinese hamburger", "yummy rice", and 
stir-fried vegetables

The Ingredients (for 4 to  6 servings):

• 550 g (or 1¼ lb) of ground bison meat
• 450 g (or 1 lb) of ground pork
• 35 g (or ¼ cup) of Chinese salted black beans
• 15 g (or 5 to 6 cloves) of garlic
• 15 g (or a 1-inch piece) of ginger
• 1 bunch of scallions weighing approximately 175 g (or 6 oz)
• 30 ml (or 2 tablespoons) of sesame oil
• 60 ml (or ¼ cup) of  soy sauce

The Method:

1. Place the ground meats on a medium-size, sturdy chopping board.
2. On a smaller board or in a food processor, finely chop the garlic and ginger together.
3. Add the black beans and chop them roughly.
4. Finely chop the scallions.
5. Add the black bean mixture and the scallions to the meat on the chopping board.
   
    
6. Using a large knife or (preferably) a cleaver, chop through the meats and aromatics systematically, frequently turning and folding the mixture over on itself until it is thoroughly chopped and mixed together.
7. Finally, turn the meat mixture with the cleaver and pat it down at the same time to form a large hamburger-like patty.
   
8. Place water in a large steamer on the stove and bring it to a boil.
9. Place the sesame oil in a shallow bowl that will hold the hamburger and will also fit into the top of the steamer.
   
   
   
10. Place the hamburger into the bowl.
11. Drizzle the soy sauce over the hamburger.
12. Off-heat, place the hamburger into the top tier of the steamer, place it into the lower tier, and cover it.
13. Steam the hamburger for 30 minutes, basting with the soy-sesame mixture every 10 minutes.
    

The Story:

1G: My mother-in-law used to make "Chinese hamburger" quite regularly when her children were growing up and also when our children were growing up. It was a great family favorite. She used a mixture of pork and shrimp, which gave it a very different taste from that of the recipe above. 

2G: When my sister-in-law and my daughter Megan (whose hands you see in some of the photos here) became allergic to shrimp they got together and figured out a beef-and-pork version that Megan has been making for her boyfriend-fiance-husband for several years. He always looks forward to Chinese hamburger meals. 

3G: For this most recent version, Megan decided to use bison instead of beef and the new taste and texture were immediate favorites for all of us.