Feeds:
Posts
Comments

Archive for July, 2011

I am naming this dish after my sister Alice as she taught me this delicious appetizing noodle dish. The ingredients are very simple. If you can’t find canned fried mackerel you can use fresh poached seafood (shrimps, squid) instead. Clear noodles are made of mung bean or sweet potatoes, both types can be easily found in Asian grocery stores. The one made of sweet potatoes is greyish/brownish color when it is dry but will turn clear after cooking; it takes longer time to cook though.

Alice's Thai Style Clear Noodles

Alice's Thai Style Clear Noodles

Alice’s Thai Style Clear Noodles

Ingredients:
2 small bunches dry clear noodles
1 small can fried mackerels in chili sauce (Smiling Fish Brand preferred)
1 Persian cucumber/mini cucumber
1/2 stick of carrot
1/2 medium onion

Marinade (mix together):
1/3 cup Thai style sweet chili sauce for chicken
3 limes
5 tbsp sugar
1 tbsp fish sauce (Three Crab Brand preferred)
2 cloves garlic– finely chopped
2 hot red pepper– finely chopped

Method:

  1. Boil noodles until they turn clear (if sweet potato clear noodles is used, the cooking time will be longer). Drain and let it sit in ice or cold water bath until the noodles is completely cool down. Drain.
  2. Break up canned mackerels with a fork to small pieces. Remove the seedy core of cucumber. Julienne cucumber and carrot. Finely shred onion.
  3. Put all ingredients in a big bowl and pour in marinade, toss to combine. Marinate for 10 minutes before serving (since carrot is harder than other ingredients, I like to marinate carrot 30 minutes ahead, then add in remaining ingredients and marinate for 10 minutes before serving).
Fried mackerel in sweet chili sauce

Fried mackerel in sweet chili sauce

Shredded carrots soaked in Thai dressing, shredded cucumber and red onion.

Shredded carrots soaked in Thai dressing, shredded cucumber and red onion.

Alice's Thai style clear noodles

Alice's Thai style clear noodles

Advertisements

Read Full Post »

Thanks to my good friend Tina for sharing this waffle recipe. I don’t buy frozen waffles anymore, nor do I buy the premix stuff. These waffles are easy to make. The original makes fluffy waffles already. I change the method to egg yolk and egg white separation, which is a little more work, but makes even fluffier waffles. Try both methods and see which one you prefer.

Fluffy Belgian Waffles

Fluffy Belgian Waffles

Fluffy Belgian Waffles (makes 6-7 round 8-inch waffles)

Ingredients for Method #1 (same amount as for Method #2, just makes ingredient list easier to read):
2 eggs
2 cups all purpose flour
1 3/4 cups milk or buttermilk
1/2 cup vegetable oil
1 tbsp sugar
4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract

Method #1 (original method):

  1. Beat eggs in a mixer or with a hand mixer until they are fluffy.(I think this step is what makes them so good so don’t skip it!)
  2. Mix the dry ingredients in a bowl
  3. Beat the dry ingredients, milk, oil and vanilla into your eggs.(I usually alternate with the liquid and dry)
  4. Spray preheated waffle iron with non-stick spray and pour mix onto waffle iron. Cook until golden brown.

Ingredients for Method #2 (same amount as for Method #1, just makes ingredient list easier to read):
2 cups flour
4 tsp baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cup milk
1/2 cup cooking oil
1/2 tsp vanilla extract
2 egg whites
1 tbsp sugar

Method #2 (egg yolk and egg white separation):

  1. Sift flour, baking powder and salt into a big mixing bowl.
  2. In a small bowl, whisk egg yolks, milk, cooking oil and vanilla extract to blend well. Pour yolk mixture to flour mixture all at once. Use a hand whisk to mix until no dry flour remains. The batter will be lumpy.
  3. Whip egg whites and sugar until the peak forms. Fold in whipped egg whites into the batter in 2 batches. Cook on waffle iron as directed in the instructions. Extras can be frozen for quick breakfast.

Read Full Post »

We have Chinese chicken soup quite often in our household. This time, I decided to twist the flavor a little– substitute ginger with dried herbs and garlic, and also adding some vegetables, and here comes a western soup that won everyone’s (well, except Ethan) heart. Thanks to Ruey for the inspiration.

Vegetable Chicken Soup-- I like to serve it with toasted pugliese bread.

Vegetable Chicken Soup-- I like to serve it with toasted pugliese bread.

Vegetable Chicken Soup Recipe

Ingredients:
8 chicken drumsticks
1 small onion– diced
5 medium Yukon potatoes– skin intact, cut into small chunks
2 carrots– cut into small chunks
2 stalks celery– remove strings, cut into small chunks
3 medium tomatoes– cut into small chunks
1 can chicken broth
8 cups water
1/2 tsp dried Italian herbs
2 cloves chopped garlic
salt and pepper to taste

Method:

  1. Boil chicken broth and water in a deep pot. Add in drumsticks, uncovered and cook on high heat until it boils again. Turn down to medium heat to maintain a soft boiling stage. Cook until drumsticks float up.
  2. Remove drumsticks and let cool slightly. When the meat is cool to touch, roughly hand shred the meat. Throw away the skin but keep the bones.
  3. Return chicken bones to the soup and bring to a rapid boil. Cover and boil for another 30 minutes for the flavor to come out. Remove chicken bones. Add in garlic, onion, potatoes, carrots and celery. Cover and cook for about 1 hour on medium heat.
  4. Return shredded meat and tomatoes to the soup. Add more water if liquid is low. Covered, cook for another 15 minutes. Add salt and pepper to taste. Serve with a loaf of artisan bread.

Read Full Post »

My neighbor gave me some lemons, and I just happened to have a little sour cream leftover, so I decided to make a lemon tart. This is by far one of my best tart crust recipe (actually it’s same ingredients as in my Tarte aux Noix II). The crust has a much flakier/crumbly crunchy texture (even eaten the next day) than traditional pastry recipes that call for cold butter and cold water. Tips: don’t fork the dough too hard, or the filling will leak through the crust and the tart will stick to the pan. Also, always place a baking tray under the tart while baking to prevent leaked filling dripping down to the bottom of the oven.

Lemon Tart

Lemon Tart

Lemon Tart

Lemon Tart

Lemon Tart Recipe (makes one 9.5 inch tart)

Ingredients:

for Crust:
1 stick (4 oz) unsalted butter– softened
3 tbsp sugar
3 tbsp beaten egg
1/2 cup toasted ground almond
1 1/4 cup all purpose flour
1/4 tsp salt

for Filling:
2/3 cup fresh lemon juice
1/2 cup sugar
3 tbsp sour cream
4 eggs– beaten

powder sugar for dusting

Method:

Prepare crust:

  1. Whisk butter with a hand whisk until smooth and creamy, add sugar and continue whisking until fluffy. Add beaten eggs, one tbsp at a time, and mix well. Sift in 1/3 of combined dry ingredients (flour, ground almond and salt). Use a spatula to gently mix to combine. Sift in remaining dry ingredients in 2 batches, but use the spatula to gently stir and press down so the dough will stick together to form a dough.
  2. Transfer dough onto a work surface cover with large sheet of plastic wrap. Pat dough into a disc of 1 inch thick, then place another large sheet of plastic wrap on top of the dough (this is to keep work surface cleaner, see picture 1). Use a rolling pin, roll out the dough large enough to cover the bottom of tart pan, plus extra 1.5 inch extra around the bottom tart pan for the side of tart shell (place the removable tart pan bottom on top of roll out dough– plastic wrap will keep the pan clean).
  3. Remove the top plastic wrap and carefully flip the dough into greased tart pan (at this point the bottom plastic wrap will end up on the top, see picture 2). Peel away the remaining plastic wrap and tuck in/trim the over hang dough (picture 3 & 4).
  4. Prick the bottom with a fork. Blind bake in preheated 350°F oven for 25-30 minutes until lightly golden, piercing with fork if crust bubbles. Cool crust on rack for 15 minutes before adding filling.

Prepare filling:

  1. Add lemon juice and sugar in a bowl and whisk to combine. Whisk in sour cream. Slowly pour in beaten eggs and whisk to blend well. Strain the mixture into the cooled crust.
  2. Bake in preheated 350°F oven for 30-35 minutes until the filling is set. Cover the crust edge with foil if it browns too quickly. Cool tart completely in the pan on a rack then chill in the fridge. Dust with powder sugar before serving.

Regina’s Note:

  • For the pastry, make the side of the tart slightly taller than the rim since it will shrink after baking.
  • To prevent lemon tart from sticking to the tart pan, always grease the tart pan, and don’t prick the dough too hard, or the filling will leak through the crust.
  • Always place a baking tray under the tart pan while baking, this will help transporting the tart and also to prevent leaked filling dripping down onto the oven racks.
Making almond tart shell-- picture 1.

Making almond tart shell-- picture 1

Making almond tart shell-- picture 2

Making almond tart shell-- picture 2

Making almond tart shell-- picture 3

Making almond tart shell-- picture 3

Making almond tart shell-- picture 4

Making almond tart shell-- picture 4

Read Full Post »