Quick and Delicious Chicken Stir Fry Recipe

Have you ever taken a picture and then not realized until after wards that there was a detail totally off? I’ve taken pictures of my kids only to discover after I download them that there is a chocolate smudge on their face or stray hair in their eyes or a fly unzipped.
That is exactly what happened with the pictures of this Chicken Stir-Fry. I took the pictures, we ate dinner and when I downloaded from the camera onto the computer I noticed that big, glaring, piece of onion right in the middle of the plate. I can’t even begin to tell you how much that big hunk of onion gets on my nerves. So much that I almost didn’t post this recipe, but you know what? This is such a tasty and easy stir-fry recipe I just had to share it with you.
Excuse me if I never return to this post again… it is like forcing myself to listen to fingernails on a chalkboard. I do hope you can get past the hunk of onion and look at this recipe for what it is… a must have stir-fry recipe for a quick and simple weeknight dinner! Enjoy.
Chicken Stir-Fry (Adapted from Allrecipes)

4 (4 ounce) boneless skinless

chicken breast halves

3 tablespoons cornstarch

2 tablespoons soy sauce

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 tablespoons cooking oil, divided

2 cups broccoli florets

1 cup chicken broth

1.	Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2.	In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly.

Roast and smoked duck risotto recipe

Photo: Roast and smoked duck risotto

Whenever we find a free range duck on offer we squeeze it into the freezer for a really special meal. Last weekend Danny roasted a duck and served it with a blueberry and plum sauce. Superb. Incidentally we usually cook fruit with the duck to make a sort of instant sauce. This time he roasted the duck “plain” and made the sauce separately. The duckiness of the duck was so good that I think that we’ll cook duck this way from now on.
“We can make a duck risotto with the leftovers. Possibly two.” Danny chortled as he cut himself yet another slice. But there’s the rub, when I opened the pack of duck from the fridge it was just a carcass with a sprinkle of flesh. I struggle to cut just 100g of meat. Barely enough to add to a duck risotto for one.
Luckily when Seraphina and I visited the Norfolk coast I had bought some smoked duck as a treat. So I added 100g of this to the mix. The risotto was outstanding – it could have fed three or four with a pud but I was delighted that there were just the two of us. Instincts said lick the bowl clean but we both held back with regret the next day.
Smoked duck can be difficult to get hold of but you can cure and smoke (or not smoke) your own quite easily. This is the recipe that we use regularly when we are feeling lazy and don’t want to smoke the bacon. Our friend Tessa uses our basic bacon cure and then smokes her duck breasts in a chiminea with a long duct pipe as an extension. You can read my post – explaining the dynamics – and see a picture of it in action here. A lot of shops are selling off their chimineas quite cheaply now as it’s getting towards the end of the season. Why not snap one up and give home smoking a go? The money that you save will be paid back so quickly as commercially produced bacon is a huge rip off.
Risottos are a great way of making a little meat go a very long way. This tasted as if it was bursting with duck and would be a great alternative dinner party dish.
Roast and smoked duck risotto recipe (for 2-3 greedy people)
Ingredients:
2 tbsp of duck fat – saved from the roast
200g of Arborio rice
100g of roast duck meat – chopped into 1-2cm chunks
100g of smoked duck meat – chopped into 1-2cm chunks
1 medium red onion – chopped
1 chunky clove of garlic chopped fine (or a teaspoon of garlic granules)
I small Romano pepper and one red bell pepper (deseeded and chopped) ours weighed in total 250g
4g of fresh thyme leaves rubbed from the stems
450-500ml of vegetable stock (I used Marigold vegetable stock powder)
2 large pinches of smoked paprika
Method:
Heat the duck fat in a large heavy bottomed sauté pan.
Gently fry the chopped red onion until it becomes translucent.
Add the Arborio rice and stir to coat the rice with the oil.
Add the chopped garlic and stir.
Add the chopped peppers and herbs.
Add the hot stock about 200ml at a time and stir until it is absorbed.
When the rice is soft but still has a bite stir remove from the heat and stir in the chopped duck meat. Cover the pan for five minutes to allow the meat to heat through.
Sprinkle with grated parmesan cheese and serve on warm plates.

MIXED VEGETABLES AND SPROUTS KICHADI DIET SERIES #3

This is another lentil and whole grain combination I made for lunch one weekend. Since it was a Sunday, we wanted to have something spicy and filling and at the same time pertaining to our diet regimen. For me, kichadi is the best diet dish, very filling and tasty as well. This time I tried it make to healthier by substituting mung bean sprouts instead of lentils, and added lots of vegetables, and reducing the rice to one cup. I prepared chicken fry to go with this for me and for my husband I prepared oven-baked cauliflowers in tandoori style. This was a very comforting lunch for us.

INGREDIENTS:
1. Brown rice, 1 cup.
2. Mung bean sprouts, ½ cup.
3. Small onions, 2.
4. Mixed vegetables like cauliflower, carrots, and green beans all coming around 1 cup when chopped.
5. Peas, fresh or frozen, a handful
6. Cumin seeds, 1 teaspoon.
7. Cinnamon, 1 small stick.
8. Bay leaf, 1.
9. Cardamom, 2 cloves.
10. Cloves, 2.
11. Salt as per taste.
12. Curry leaves, a sprig.
123. Chopped cilantro, ½ cup.

PREPARATION:
Wash the rice well and soak it for 1 hour. Dice the onions and vegetables into small pieces. Dice the onion finely. Heat a pan or a pressure cooker pan with a tablespoon of oil. Add the spices and fry everything for one minute until good aroma comes from the spices. Add the onions now and sauté for a few minutes until they turn tender. Drain the water from the rice and add it to the pan. Add 3 cups of water, salt, chopped vegetables, sprouts, curry leaves and mix everything and cook everything until rice and dhal are cooked. A rice cooker also can also be used here. I used a pressure cooker for up to 3 whistles and cooked the rice. Garnish with chopped cilantro and serve hot with any spicy side dish.

Do check out some of my whole grains recipes, low in carb and calorie, which are ideal for dieting:

Oats sambar sadam

Oats pongal

Oats bisebelebath

Oats thayir sadam

Oats and cracked wheat rava idli

Cracked wheat rava pongal

Cracked wheat mint pulav

Quinoa pulav

Tomato soup with barley and pasta

Spinach and barley soup

TOFU IN HOT GARLIC SAUCE

We tried this dish in a local Chinese restaurant recently. This was served as a starter. I tried to remember all the ingredients in the sauce and make the exact dish later that week. We had it with noodles. This can be served with rice also and the tofu can be substituted with any type of meat and vegetables and broccoli.

INGREDIENTS:
1. Tofu, 1 packet, I have used silken tofu here.
2. Small onions, 2.
3. Garlic, 3 large cloves.
4. Chopped cilantro, ½ cup.
5. Green chili, 1.
6. Low-sodium soya sauce, 2 tablespoons.
7. Chili and garlic sauce, 1 teaspoon. (I used a less spicier version).
8. Corn flour, 1 teaspoon.

PREPARATION:
Mix the corn flour, soya sauce, and chili garlic sauce with half cup of water. Keep stirring until there are no lumps in the mixture and keep aside. Slice the small onions into thin even slices, slice the garlic into very thin slices, and dice the green chili finely. Cut the tofu into even bite-size pieces. Heat a pan with some sesame oil and add the sliced onions, garlic and chili and keep sautéing until the onions are transparent. Add the sauce mixture now along with chopped cilantro and let it cook for 5 minutes. Once the mixture starts to thicken, add the tofu and let it cook for a few more minutes. Serve hot over noodles or rice.

Note: I have not added salt here as there is enough salt in the soya sauce. If needed, some extra salt can be added according to taste

PASTA BRIYANI AND MASALA BREAD

Dear friends,
I am happy to announce that my peanut chikki recipe has been published in the BetterBody Foods and Nutrition website. Check out my recipe at here.


Coming on to today's post,



I make masala pasta or pasta briyani when I am tired of making Chinese style noodles or with any tomato sauce. We prefer spicier versions of pasta like this than adding pasta sauce or cheese. This is also an excellent lunch box menu and also an ideal evening snack for us. I have not used whole garam masala here except the fennel seeds since they tend to break the pasta. I have used some whole grain pasta, which we brought from Ikea recently. These are real cuties and they seem to absorb the masala well.

INGREDIENTS:
1. Whole grain pasta, 1 packet.
2. Ripe Roma tomatoes, medium-size, 3.
3. Red onions, medium-size, 3.
4. Ginger-garlic paste, 1teaspoon.
5. Green chilies, 1-2.
6. Chili powder, ½ teaspoon.
7. Coriander powder, 1 teaspoon.
8. Turmeric powder, ¼ teaspoon.
9. Garam masala, 1 teaspoon.
10. Fennel seeds, ¼ teaspoon.
11. Curry leaves and cilantro for garnishing.
12. Salt as per taste.
13. Fresh or frozen peas, 1/4 cup.

PREPARATION:
Cook the pasta according to package instructions and let it cool. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the fennel seeds and fry for 2 seconds. Add the curry leaves and onions and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, peas, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, garam masala, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes and the mixture turns into a saucy texture. Now add chopped cilantro and pasta and mix everything. Let is sit for 5 minutes and serve hot.





With the same recipe, substitute the pasta with any leftover crusty bread and you have spicy masala bread, an idea evening tiffin with tea.

KUMQUAT PICKLE SPICY

Looks like its kumquats season everywhere. I just couldn’t resist buying a big box of kumquats from the Chinese market where we do our weekly grocery purchase. Kumquats are very interesting fruits. The outer peel is edible and very sweet with the inside flesh a little bit sour. If something is sour, then there are chances that it could end up in a pickle ;) If you are a big fan of lemon pickles, you are sure to get crazy over these kumquats pickle. I have followed a very simple procedure here with some seasoning. I think this pickle can also be prepared the same way as usual Indian lemon pickles. The kumquats can also be left whole during pickling and pickle powder can also be added.

INGREDIENTS:
1. Kumquats, around 15.
2. Sesame oil, ¼ cup.
3. Mustard seeds, ¼ teaspoon,
4. Red chilies, 2.
5. Curry leaves, a few.
6. Chili powder, ½ teaspoon to 1 teaspoon depending upon preferred heat level.
7. Asafetida, a pinch.
8. Salt, ½ teaspoon.

PREPARATION:
Wash the kumquats well and cut them into halves or quarters (the halves can be soaked with another teaspoon of salt for an hour to two before pickling, we are cutting down on our salt intake, so I have omitted this step). Heat a pan with the sesame oil. Add the mustard seeds and let it splutter. Add the curry leaves and red chilies along with the asafetida and fry for a few seconds. Then add the chili powder and salt and let it fry in the oil for 203 seconds. Add the kumquats now and mix everything well. Keep cooking under low flame for 5-10 minutes until the kumquats are soft. Let it cool and transfer to an airtight container. This pickle stays fresh for up to 2 weeks in the refrigerator.

BOK CHOY KOOTU DHAL BOK CHOY WITH LENTILS

(Image source: Wikipedia)

I have been cooking with bok choy (Chinese cabbage) for quite some time. I usually add them to noodles and soups. This time I tried making a simple dhal with bok choy. Bok choy has a very mild taste and blends well with the lentils and the spices added in the dhal. I do not add tamarind for my dhal preparations since we usually have this kind of dhal with rice and rasam. Tamarind juice can be added according to preferences.

INGREDIENTS:
1. Moong dhal, 1 cup.
2. Bok choy, 2-3.
3. Small onions, 1 cup.
4. Tomatoes, small, 2.
5. Chili powder, 1 teaspoon.
6. Coriander powder, 1 teaspoon.
7. Sambar powder, ½ teaspoon.
8. Garlic, 3 cloves.
9. Mustard seeds, 1 teaspoon.
10. Cumin seeds, 1 teaspoon.
11. Asafetida, 1 pinch.
12. Salt as per taste.
13. Turmeric powder, ½ teaspoon.
14. Curry leaves, 1 sprig.
15. Chopped cilantro, ¼ cup.

PREPARATION:
Wash the moong dhal and bok choy well. Extract thick juice from the tamarind and keep aside. Chop the bok choy and tomatoes into small pieces. Peel the onions and crush the garlic coarsely. Take a pressure cooker or a pressure pan and add 1 tablespoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the cumin seeds and asafetida let them fry for 30 seconds. Now add the small onions and curry leaves and sauté for a few minutes until the onions are transparent. I have left the onions whole here; they can also be diced and added. Now add the diced tomatoes along with the crushed garlic and bok choy and keep sautéing for a few minutes until the tomatoes are well mashed. Add 2 cups of water along with the moong dhal, turmeric powder, and all the powders, salt as per taste and pressure cook for about 10-15 minutes up to 3 whistles. Once the pressure is released, garnish with chopped cilantro, mix everything well, and serve hot with idlis, dosas, rotis, or rice.

BAKED BEANS PRESSURE COOKER METHOD

I had my first try with baked beans at a nearby Peruvian restaurant. This was served with rice, salad, and roasted chicken. The one I had was a little bit spicy and tasted good when mixed with rice. I have been searching for baked beans recipes online and in TV ever since. There are so many versions available for this. The main idea of baked beans is to slow cook the beans with all the spices either in oven or slow cooker or on stove top for about an hour or two, so that the beans build up all the added flavors gradually. The only ingredient that was common in every baked bean recipe was molasses or brown sugar. I came out with my version here using tomato paste instead of ketchup and Xagave instead of molasses. I even added some chili powder to balance the sweetness from the Xagave and I have cooked the beans in a pressure cooker. Pressure cooker also concentrates all the flavors of the beans and we had this as a light dinner along with some baked baguette slices.

INGREDIENTS:
1. Any dried beans like fava beans, navy beans or white beans washed and soaked overnight in water, 2 cups.
2. Onion, medium-size, 1.
3. Garlic, 3 cloves.
4. Tomato paste or tomato sauce, 2 tablespoons.(Ketchup adds even more sweetness to the dish with the Xagave).
5. Xagave, ¼ cup.
6. Chili powder, 1 teaspoon. (optional).
7. A mixture of dry herbs of choice, 1 teaspoon.
8. Salt and pepper as per taste.
9. Vegetable or chicken broth, 1 medium-size can.

PREPARATION:
Dice the onion and garlic finely and sauté them in a pan with a little bit of oil until the onions turn translucent. Add these and the rest of the ingredients to a pressure cooker or pressure pan and mix everything well. There should be just enough broth or water to cover everything. This gives nice thick baked beans; too much of liquids give the baked beans a soupy texture. Pressure cook for 3-4 whistles. Once the pressure is released, garnish with chopped cilantro or any other herb and serve with rice, or any type of bread. (Note: I have crushed the beans a little bit with a spatula to give some texture to the beans.)

MUSHROOM AND PEAS MASALA GRAVY

MUSHROOM AND PEAS MASALA / GRAVY

Mushroom and peas masala is a simple gravy I make to go as a side dish for chapathis or idlis and dosas. The flavor builds up slowly as the ingredients are added by one slowly and gets cooked. To add some thickness to the gravy I usually add some ground small onions along with a few spices. A very spicy and tasty gravy ideal for weekend meals.

INGREDIENTS:
1. Onion, medium size, 1.
2. Roma tomatoes, 2.
3. Button mushrooms, 1 small packet.
4. Fresh or frozen peas, ½ cup.
5. Curry leaves, a few.
6. Cilantro, for garnishing.
7. Salt, as per taste.
8. Garam masala, ½ teaspoon.
9. Turmeric powder, ¼ teaspoon.
10. Chili powder, 1-1/2 teaspoons.
11. Coriander powder, 2 teaspoons.
12. Fennel seeds, ¼ teaspoon.

To grind:
1. Small onions, 2.
2. Ginger, a small piece.
3. Garlic 3 cloves.

PREPARATION:
Grind the required ingredients into a smooth paste and keep aside. Dice the onion and tomatoes into small pieces. The mushrooms can be thinly sliced or quartered. Heat a pan with a tablespoon of oil. Add the fennel seeds and fry for a few seconds. Then add the diced onions and curry leaves and sauté for a few minutes until the onions are translucent. Add the turmeric powder and diced tomatoes and keep sautéing until everything is blended. Add the ground paste now and keep frying until oil oozes out from the mixture. (Note that the ground paste must completely lose its raw flavor at this point). At this stage, add the chili powder, coriander powder, and garam masala along with the salt and keep frying everything under medium flame for 2 minutes until the spices lose their raw smell. Another teaspoon of oil can be added to fry the spices more quickly. Add the sliced mushrooms and peas and add enough water to cover everything, and let it simmer for 10 minutes until the mushrooms and peas are cooked. Garnish with chopped cilantro and serve with rice, chapathis, idlis, or dosas.

MUTTAI SADAM EGG RICE

This is my grandma’s take on egg fried rice. Growing up, this used to be a regular lunch box menu for me; a complete one-pot meal and simple preparation also, just scramble the eggs with the spices and add in the rice. These days, I spice it up a little bit by adding some extra green chilies and some whole peppercorns. This egg rice goes well with any spicy side dish. This time I have served this egg rice with cucumber raita and brinjal fry.

INGREDIENTS:
1. Cooked brown rice, 1 cup.
2. Medium-size red onions, 2.
3. Green chilies, 2-3 depending upon preferred heat level.
4. Whole pepper corns, ¼ teaspoon. This can be omitted if preparing for kids.
5. Fennel seeds, ½ teaspoon.
6. Curry leaves, a few leaves.
7. Chopped cilantro, for garnishing.
8. Eggs, 3. Substitutes like Egg Beaters also work well here.
9. Salt as per taste.
10. Ginger-garlic paste, 1 teaspoon.

PREPARATION:
Slice the onions thinly and slit the green chilies into two. Heat a pan with a tablespoon of oil. Add the fennel seeds and peppercorns once the oil is hot and fry them for a few seconds. Then add the sliced onions and curry leaves and sauté for a few minutes until the onions are tender. Next add the ginger-garlic paste along with the slit green chilies and salt and keep sautéing under medium flame until everything is well blended. Break in the eggs now and scramble the eggs until the eggs are cooked. Once the eggs are cooked, add the cooked rice, mix everything well, and let it sit under low flame for 5 minutes. Garnish with chopped cilantro and serve hot with any spicy side dish.

BROCCOLI PORIYAL/ STIR FRY,TANDOORI CHICKEN

Broccoli is a regular in my grocery shopping these days. I add them in almost everything from soups to salads and even dishes like dhals and variety rices. Sometimes I make this poriyal as a side dish with rice. I usually don’t add too much of masala or spices here. That imparts a bitter taste to the dish. I just add light seasoning and cook the broccoli until the they are tender but still have their color and crunch in them. The ideal combination for this poriyal are with rice and any spicy gravy like vatha kozumbu or rasam or even with plain curd rice.

INGREDIENTS:
1. Broccoli, 2 large heads.
2. Small onions, 3-4.
3. Dried red chilies, 1-2.
4. Mustard seeds, ¼ teaspoon.
5. Urad dhal, ½ teaspoon.
6. Ginger-garlic paste, ½ teaspoon, (optional).
7. Salt as per taste.
8. Curry leaves and cilantro for garnishing.

PREPARATION:
Cut the broccoli into small bite-size pieces including the stalks and dice the onion finely. Heat a pan with a teaspoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the urad dhal and the broken red chilies and fry for a few seconds until the urad dhal turns brown. Add the diced onions and curry leaves and sauté for a few minutes until the onions turn translucent. Then add ginger-garlic paste and the broccoli and mix everything well. Add 2-3 tablespoons of water along with salt and cook closed under low flame for 5 minutes until everything is cooked and the broccoli still retains its color. Garnish with curry leaves and cilantro and serve with rice or chapathis.

Recently I had an argument with my friend about white meat and red meat. According to her, white meat is not that much tasty compared to red meat, so she always prefers red meat, especially when she is preparing items like tandoori chicken, and we are still discussing about this :) I have been eating white meat chicken for the past 2 years and seriously I don’t find that much difference in the taste. White meat can also be equally tasty when cooked in the proper way. White meat chicken is usually from the breast and the fat percentage of this is very less compared to red meat, so this is ideal for people cutting down on the fat intake or for those on the lookout for heart-healthy foods. I usually check the label when I buy meat. The fat content of most of these products like white meat chicken or turkey will be around 0-1%, a little bit on the healthier side. In this recipe, I did not use oil for marinating the chicken. The only oil used here is to spray the baking dish. This is an almost fat-free chicken recipe if the yogurt is replaced with fat-free yogurt.

INGREDIENTS:
1. Chicken, I have used 3 white meat breast slices here.
2. Ginger-garlic paste, 1 teaspoon.
3. Garam masala or curry powder, 1 tablespoon.
4. Chili powder, 1 teaspoon.
5. Coriander powder, 1 teaspoon.
6. Paprika, 1 teaspoon (I have used Spanish paprika powder here, this gives a nice color and some sweetness) this can be substituted with a pinch of food color.
7. Thick yogurt, ½ cup.
8. Salt as per taste.
9. Dried mint leaves, 1/2 teaspoon, (optional).

PREPARATION:
Wash the chicken well. Mix all the ingredients except the chicken into a thick paste in a bowl. Apply the paste over the chicken coating each slice thickly. Let it marinade for over an hour inside the refrigerator. Grease a baking dish with any nonstick cooking spray and arrange the chicken slices on the dish leaving sufficient space between each slice. Bake at 450 degrees for 15-20 minutes until the chicken is fully cooked. Serve hot with lemon wedges and garnished with cilantro.

Mama's Fish Head Soup ("hee-tao tung")

[ts]
The story of...
Me and my fish head.
Me and my tantrum.

Our mother's fish head soup is quite popular with a lot of people. In fact, different individuals or families usually make a special request that she make this soup. One such day, I took the opportunity of shadowing her and finally acquiring her recipe.

Our mother uses ling cod head for her soup. She also always asks the fishmonger to clean/cut up the fish head for her. Hence, on the day of my shadowing, the fish head was already in undecipherable parts.

I took all the necessary photographs for this dish. However, I could not bring myself to post this without a picture of a COMPLETE fish head.

My plan: to go to the supermarket and take a photo of the head there.

Quite a number of days after our mother made the soup, JS and I walked into the supermarket. I saw one ling cod head remaining on display. I remembered the camera in the car, so I ran back to get it. Upon my return, JS was nowhere near the fish display. Hence, I walked around the store until I found her. I needed the moral support, see.

However, she refused to go with me to the fish display!

I finally worked my way back there (alone) and saw a couple of ladies ordering that final fish head, with the fishmonger proceeding to CHOP THAT HEAD UP!

I was too late!

We needed a few more things, so JS and I wandered around the store for a bit. Also, I was hoping that they would bring out more ling cod heads to replenish their display, thinking that perhaps they wanted to FIFO their fish heads (first in, first out); that is, they wanted that final one to be sold before bringing out the new ones.

As we passed by the fish display, I saw that they did indeed replenish the display with at least half a dozen heads!

Again, JS made her exit and refused to lend moral support. So I proceeded to ask the fishmonger to turn over one head (they were on the display "face down") and then asked if I could take a picture.

No.

"But we've bought several before!" -- I said softly, knowing that I had already been defeated.

I felt very dejected and walked out of the store limply.

[js]
In my defense, I was in the produce section, trying to remember items that we needed to pick up!

[ts]Exiting the store and entering the car, I called my mother and had a very fruitless and whiny conversation about when she thought she would make fish head soup again.

"Not very soon."

I was in a very pouty mood. Wait, let me emphasize this: I was very sullen, sulky and sour, crabby, cranky and crotchety.

I was in a very pouty mood.

JS took matters into her own hands and, like yielding to a toddler's temper tantrum, drove us to the supermarket beside this supermarket (which are both, oddly enough, owned by the same company!) with the intention of purchasing one ling cod head.

Initially, what stopped us from buying a ling cod head was the cost. That is, there's no justification for buying a fish head for the sole purpose of taking its photograph!

But that's what we ended up doing.

I won!
(Sheepish teehee.)

P.S.
We did make fish head soup again with this new head, but that's a post for another time.

So, ladies and gentlemen, without further ado, I present to you,
Mr. Ling Cod Head!

Warning: Gratuitous head shots up ahead.



He was HUGE!
This here container is a 9" by 13" pyrex baking pan.



This head was approximately 3.5 pounds.
Total cost: $21-something!

Nice gills


Mr. Ling Cod Head was actually just half a head. He was split down the middle, see!

OK, now that I've gotten that out of my system, let's proceed with the rest of the recipe!

(Well, I did have to get my money's worth in terms of photographs. I did spend $21 dollars!)

Mama's Fish Head Soup("hee-tao tung" in Fukien/Hokkien)

This recipe has a very large yield. My mother is used to making this soup for a large number of people.

Serves 10 to 20 people.
(Mind you, that's the number of people, not the number of servings. We assume that each person will have more than 1 serving, around 2 to 3.)

Ingredient quantities can be halved quite easily. Also, you can adjust each ingredient according to your taste.

INGREDIENTS

8 liters water (approximate)
1 ling cod head
6 ling cod steaks
The steaks aren't necessary. Mama likes the soup to have extra fish meat is all.

Here is the fish head in undecipherable parts. (And yes, it is wise to have the fishmonger cut up the head. Mr. Ling Cod Head and I had a little fight before I was able to chop him up and remove his gills.)

A note:
When our mother made her soup, the fish head she bought was EVEN LARGER THAN THE ONE I BOUGHT. She said the cost came to about $50!!!

ginger: 3-inch piece, sliced
garlic: 10-12 cloves
leeks: 3 (include the green part)
green onions: 5


Szechuan Vegetable: 1 cup
These are also called "preserved radish" (like the one used in Mama's giniling version 3).


Before using, Mama says to soak these in water for a few minutes (10 minutes, let's say) and then rinse. (More info here and here.)

satay: 6 tablespoons
The satay gives a certain je ne sais quoi flavor in the soup, so it shouldn't be too strong. Just a hint will do. This is the brand we have at home.


Tianjin Preserved Vegetable: 1/4 cup
These are a type of preserved cabbage, I believe. It comes in a cool little container like the one below. (More info here)


tofu (regular/medium firm): 2 packages of 700g each

Napa cabbage: 1 huge head (or 2 to 3 small heads)


Look at the yield of that napa!

METHOD

Put the water into a big pot and bring to a boil. When it has come up to the boil, turn heat down and keep water hot.

In the meantime, in a large saute pan, pan-fry the fish pieces. They don't have to be too brown. This is to add more flavor and also help the fish not to disintegrate too easily in the soup.
Remove fish pieces and set aside.

Next, saute the ginger until slightly browned, then add garlic. Next, add the leeks, green onions, rinsed Szechuan vegetable, satay and Tianjin preserved vegetable.

Remove ginger.
Our mother likes to remove the ginger so as not to have an overpowering ginger flavor in the soup. However, if you like ginger, feel free to leave the pieces in.

Put the sauteed aromatics and flavorings into the boiling/simmering water. Add the fish. Try to be gentle so as not to break apart the fish pieces.

Bring back up to a boil then turn down the heat to simmer, covered. Do not stir too much. Simmer for approximately 15-30 minutes.


The tofu and napa cabbage are added towards the end.

Mama likes the tofu to absorb the flavors, so she adds them first. Again, be gentle when placing the tofu into the soup. Simmer the soup, covered, for another 15 minutes.

Then, add the cabbage and cover once again, until the cabbage is the tenderness you desire.
(In this specific case, since our pot was very full, she braised the cabbage in a separate pot with some of the broth of the soup.)

Adjust seasoning.



And there you go, a fish soup just like Mama's. This soup is one of those Asian-types that are, in the words of those dubbed judges in the Japanese Iron Chef, "subtle, yet profound."

Korean Soybean Sprouts Pancake (Kongnamul Jeon)

[ts]
Reaction upon learning that the Weekend Wokking ingredient was to be SPROUTS:

"Sprouts? Sprouts?!! What can we do with sprouts?!"

Of course, what I pictured in my mind was those sprouts usually put into vegetarian sandwiches (alfalfa and whatnot). We were drawing a blank with those.

Then, we considered pea shoots. But, are they still considered sprouts? I mean, they seem to have gone beyond sprouts, being shoots.

It's been a crazy, tiring, weird week and I don't think JS and I could have mustered enough energy to think of and make a sprouty dish.

But, fortunately, not too long ago, we had soybean sprouts. We've been more or less having them as Korean-style kongnamul, or variations thereof. That time, we wanted to make something else, something we've never made before, something "fancier."

Enter the jeon.



[ts]
I was thumbing through The Best Recipes in the World and came across the recipe for "pajon" (Korean crispy vegetable pancake). I decided to make a soybean sprouts version.

I'm calling them Kongnamul Jeon, but if I am inadvertantly butchering the Korean language, please let me know!

http://en.wikipedia.org/wiki/Jeon_(food)
http://en.wikipedia.org/wiki/Kongnamul

Kongnamul Jeon Batter


[ts]The base of the batter was the mixture of flour, glutinous rice flour, eggs and water. I then added green onions, soybean sprouts and kimchi. I seasoned with salt and sesame oil.



[ts]
I cooked them like regular pancakes: pouring the batter onto the pan, then waiting until the bottom is golden brown and the pancake cooked halfway up the bottom before flipping. Mine were small palm-sized pancakes.

It was simple and easy!

Condiments


[ts]
Of course, we had additional kimchi.



[ts]
On the left is some sesame oil with coarse salt, and on the right is a soy sauce-based dipping sauce. That has soy sauce, a touch of rice wine vinegar, a little water and a pinch of sugar.



[ts]
I could have used more kimchi in the pancake itself for a punchier finish, but overall, this was something that was very nice indeed. The glutinous rice flour added nice "spring" and gumminess, which was a nice texture contrast with the crunchy soybean sprouts.

We erred on the side of caution with the seasonings, because we did not want it to be too spicy or salty. I figure each could make each pancake to his or her specifications, with the condiments available.

This is definitely another way to enjoy soybean sprouts (or any other vegetable, for that matter) for those times when we don't feel too lazy for batch-cookery.

eatingclub vancouver Korean
Korean Sprouts & Spicy Cold Cucumber Salad
Kimchi Fried Rice, an addiction
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Korean Pork Bulgogi (with Muu Namul, Kong Namul)
Korean Roast Salmon
Korean Fried Chicken
Korean Sweet Potatoes with Yangnyeom Sauce
Japchae / Jap Chae (Korean Glass Noodles with Vegetables)

eatingclub vancouver Weekend Wokking posts:
Ravioli "Caprese": Tomato, Basil, Bocconcini
Eggplant "Clafouti"
Bibingka
Pumpkin Congee w/ Pumpkin "Beignets" & Sesame-Roasted Pumpkin Seeds
Chicken, Broccoli and Cheese w/ Pipián Verde
Adobo Mushroom Tart
Duck and Orange Crêpes with Orange-White Wine Sauce
Almond Eggplant "Bisteeya" (Bastilla)
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Korean Soybean Sprouts Pancake (Kongnamul Jeon)
Lemon Chamomile Tiramisu
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Duck Enchiladas with Chipotle Peanut Salsa
Clear Oxtail Soup with Corn, Cabbage and Potatoes
Beijing Pickled Cabbage
Salsa Romesco ("Queen of the Catalan Sauces!")
Aguadito de Pollo (Peruvian Chicken Soup)
Bangus Belly à la Bistek (Milkfish Belly with Onions, Calamansi and Soy Sauce)
White Pork with Garlic Sauce, Two Ways (蒜泥白肉)
Mr. Zheng's Soupy Tomatoes and Eggs with Tofu (蕃茄雞蛋跟豆腐)
Steamed Fish and Tofu with Chinese Black Beans

Recipe

Korean Soybean Sprouts Pancake (Kongnamul Jeon)
adapted from the Pajon (Crisp Vegetable Pancake) recipe in The Best Recipes in the World
Serves 6 to 8, as a side dish

1 cup all-purpose flour
1 cup glutinous rice flour
2 eggs, beaten
1 Tbsp oil, plus more for frying
1 1/2 cups water
5 (or 1 bunch) green onions, sliced into thin strips
2 pounds soybean sprouts (between 1 to 2 pounds)
1 cup kimchi, chopped
sesame oil, to taste
salt, to taste

Mix the flours, eggs and oil with the water to form a smooth batter. Set aside while prepping the green onions, sprouts and kimchi. Combine the batter with the vegetables, kimchi, sesame oil and salt. The mixture will look chockful of sprouts, and that is all right.

Heat a large skillet over medium heat. Add oil to coat the pan and heat until hot. Ladle batter into the pan, spreading each pancake flat. Make the pancakes any size you wish. Let the pancakes cook until the bottom is golden brown and each pancake is cooked halfway up from the bottom. Flip each pancake and finish cooking on the second side.

Repeat as necessary until you've used up all the batter.

Serve with various condiments, such as Sesame Oil with Coarse Salt, Dipping Soy Sauce, or kimchi.

Sesame Oil with Coarse Salt
In your condiment dish, add a generous amount of coarse salt and pour sesame oil to cover.

Dipping Soy Sauce
In your condiment dish, add soy sauce, a splash of rice wine vinegar, a little water, and a pinch of sugar (not to make it sweet, but to balance the salt and acid). Adjust according to taste. Add chopped chile peppers or chile flakes, if desired.