vampire pooh

folks, happy halloween.

well, halloween and pumpkin seem to go hand in hand... so here's a simple traditional japanese homestyle side dish. it is certainly simple food and (japanese) home cooking.

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KABOCHA simmered

1 small japanese pumpkin (kabocha)

1/3 cup of mirin

1/3 cup of sake

2TB of light soy sauce (japanese)

1 tsp of salt

2 tsp of raw sugar

water to cover

a piece of wax paper lid slightly smaller then the opening to float above the liquid

cut up the pumpkin in to 8 wedges then cut each piece in halves.

slightly shave/ cut 1/4 of the skin off randomly with a knife.

rinse the pumpkin pieces in water (is it always good to rinse of the starch slightly) and set aside.

bring the mirin, sake, soy sauce, salt and sugar to boil.

add the pumpkin to the liquid, and add enough water to ALMOST (just cover 90%) cover the pumpkin.

lay the paper over the liquid, and cook over medium heat for 8 - 12 mins or until can be easily pierced with a knife. set aside and let cool in the liquid, serve at room temperature.

traditional japanese pumpkin starter. keep in fridge for 2 - 3 days.

photo by vita at dee wa alley, taipei.

i wonder if the pooh bear has any copy right problems.

sunday lunch at wasabi's

my dear friend, wasabi, has been talking about his amazing beef noodle soup forever. so, he took the time last saturday afternoon to make this super wonder for our sunday lunch date. after a taste of it... i finally understood what he was yacking about all these time. the soup is so simple, full of flavor yet so elegant and classy. and the beef, is made of taiwan "yellow cow".... really simply the best... well, don't be envious everyone could have a taste of this amazing wonder at his new noodle shop opening soon in november.

i will sure keep you posted.

ps... wasabi oven roasted the fish with mirin and light soy sauce, perfect combination with the buttery aroma of the fish. it was a perfect sunday afternoon. thx...

TAIPEI eat: 大來小館

之前香港新假期來一口採訪
希望可以訪問一口老師們推薦的餐廳
於是Kris就帶他們到麗水街榮獲台北市滷肉飯節
老外最愛滷肉飯第一名的" 大來小館 "

自從聽了冶堂何老師介紹並吃過一次之後
每每到永康街附近就會想要到大來坐一坐
為了今天的採訪
我可是一早就打去跟老闆預定了魷魚螺肉鍋(要熬煮十小時的歐)
到現場之後又點了滷肉飯、冷菜拼盤(裡面有牛肚、大腸、雞捲、茄子、蚵仔)、蒜苔炒蝦干、鯊魚煙、酥炸花枝

攝影師一拍完馬上開動
歐~~~ 我最喜歡就是蒜苔炒蝦干和魷魚螺肉鍋了
Kris則是最喜歡蚵仔令Vita讚不絕口的是酥炸花枝,
他說阿~~ 花枝炸了之後還這麼Q的 ,真是少見囉

最後..老闆和老闆娘還請我們喝啤酒

聊聊他們家餐點的特色
老闆真的是很用心在經營

這一餐真是吃的心滿意足

聽說這本雜誌九月底就會出刊囉
真期待真期待~~

如果你也想去吃吃看~~
大來小館
地址:台北市麗水街13巷2號
電話:2356-7899

ps.別忘了鍋類的料理要提前電話預定歐~~

by Karen Chen

HUNGRY EYES: taiwan best

taiwan, really is famous for it's fruit agriculture. we are able to breed cross breed any combination of fruits one can imagine. here's a strand a mini bananas ada from nonzero gave me. each banana is only 5cm long!!! cute and delicious. thx ada for sharing.

TAIPEI eat: market sushi

everyone who shops at shidong market knows sushi master aji.

it is a standing sushi bar opens from tuesday to sunday starting 10 am until 3 or 4 pm.

as long as it's open it is always crowded with loyal chow hounds.

recipe for success?

freshness + quality + affordability

my lunch today = 500 NT and i was stuffed and happy.

aji shi

shidong market 1F stand #88

# 100, shidong road, tienmu, taipei

close on monday

10 am - 4 pm

no take away and cash only

SALAD du JOUR: a version of salad niçoise...

as i recall my usual/ favorite lunch while working at BDDW was the salad niçoise from balthazar bakery .

reminiscing over the weekend, i made a version of with the ingredients i have on hand.

been wanting to use the ortiz tuna and the home-made capers i got from the farmer's market in llucmajor... and i happen to have the wonderful olives hsu smuggled from paris... plus there are mixtures of salad leaves that needs to be eaten PLUS it's a great chance to use up the left over anchovies from dinner last night. wow... that was a long list.

it was really fantastic sald... and the warm crusty bread with the hot melting brie is the perfect balance with this full-flavor salad.

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a version of salad niçoise

serves 3 -4 as light lunch

150g mixture of leafy lettuce, washed and dried

2 tomatoes, seeds removed and roughly chopped and salted with a pinch of salt

1 bunch to basil, washed and dried

1/2 red onion, washed and soaked in ice bath then dried

1 tuna in olive oil (good quality tuna), drained

1/2 cup of olives

2 TB of capers

4 filets of anchovies chopped

1 large clove of garlic minced

3TB extra virgin olive oil

2TB of red wine vinegar

1TB of lemon juice

freshly ground black pepper

to make the dressing, in a bowl mix together the chopped anchovies and garlic with the vinegar and lemon juice, slowly pour in the olive oil while whisking made an emulsion.

in a large salad bowl toss all the ingredients together with half of the dressing. taste and adjust the amount of dressing.

taste with freshly ground black pepper.

note, once the salad is mixed it needs to be eaten immediately, otherwise the salad leaves will wilt quickly due to the acid in the dressing. i did not use salt here since many of the ingredients are salty but i LOVE black pepper in this dish... so i will use more pepper then usual. and lastly, don't over flake the tuna, it's better when it stays as large chunks.

bon appetit!

egg over GREEN RICE?

egg over rice... it's the ultimate comfort food for me. nothing better. earlier today i had one of those moments that i let go of all and go with ... whatever... and it was GOOD. as perfect as it tasted in my imagination. maybe i was inspired by Dr. Seuss', Green Eggs and Ham.

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EGG OVER GREEN RICE

1 bowl of cooked rice (day old rice)
2TB of homemade pesto
3 TB of extra virgin olive oil
1 tsp of lightly toasted pine nuts
a small dash of soy sauce
a light squeeze of lemon juice
2 small pieces of sun dried tomato thinly sliced
1 organic fresh egg
10 shavings of parmigiano reggiano

lightly heat up 1TB of olive oil and rice in a nonstick frying pan, fry until the rice is nicely coated with the oil. mix in the pesto and a small dash of soy sauce. set the rice aside in a bowl. wipe the pan clean and turn the heat up, add 2TB of olive oil. crack and drop in the egg in when the oil is HOT. fry the eggs sunny side up until the side turn crispy and the egg white sets. to serve... give the rice a light squeeze of lemon juice. sprinkle the toasted pine nuts over the rice. set the fried egg over the rice. place the parmigiano shavings over the egg and finally top it with the thinly sliced sun-dried tomato.

there you have it... egg over GREEN RICE. i hope you will like it and eat it in a box with a fox.

i will write about the pesto recipe next week. ps. today i did not have pine nuts, so i use white sesame instead.

good EATs

how to make proper plain rice without a rice cooker

mushroom chicken rice

farah ebrahimi making persian rice

apple pumpkin japanese chicken curry rice

新竹炒米粉

話說....

去年夏天我跟Kris還有袁師父
聽說新竹一家工廠有好吃的炒米粉
於是我們一早就從一口出發前往新竹
到了工廠後負責出餐的師父很開心地迎接我們

並現場示範如何製作好吃又道地的炒米粉

師父很熟練的加入調味料米粉肉絲等等

一盤香噴噴的炒米粉和貢丸湯就好囉

於是我跟Kris和袁師父就開動囉

米粉真的是很香,貢丸湯也很好喝

但美中不足的是吃完米粉後好想喝水歐

可能在一口無味精環境下生活了兩年的我們

舌頭和嘴巴都已經對味精之類的調味料非常敏感

於是我們就去問師父如何製作炒米粉與實際比例

師父開始為我們講解: 這個炒米粉歐 ~就是加入鹽和味精 ,比例是1:2 ......

蝦米~~鹽和味精 ,比例是1:2

當場我們三人對看了一眼.... 原來如此ㄚ~~

當天下午 Kris也到柑仔店去辦一場小型的課程

回程也去買了佛組牌米粉和海瑞貢丸帶回台北

今天也是個愉快的一天歐!!

by Karen Chen

work lunch

pack your lunch this week.

share it at work, your co-workers will do anything for you this week.

this potato salad will sure give you the energy to power through the afternoon.

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provencal potato salad

serves 6 - 8

1kg potatoes scrubbed and peeled

500g green beans

2TB dry white wine

2TB chicken stock

3TB white vinegar

2tsp dijon mustard

2tsp salt

1tsp freshly ground black pepper

2/3 cup extra virgin olive oil

2TB fresh dill roughly chopped

2TB flat-leaf parsley roughly chopped

2TB basil leaves chiffonade

1/2 cup caper, drained

1 6oz tuna in water drained

1 cup cherry tomatoes cut in halves and lightly salted it

1/2 cup red onion, diced small

1/2 cup pitted black olives roughly chopped

6 hard boiled eggs, peeled and quartered

12 anchovy fillets roughly chopped

drop the potatoes into a pot of salted boiling water, cook until done (do not over cook).

drain and place a dry clean towel over the potatoes and allow to steam for 10 minutes.

blanch the green beans.

when the potatoes are done steaming, cut the potatoes into large bit size pieces.

place the potatoes in a large bowl and toss gently with wine and chicken stock and allow the liquid to soak in.

to make the dressing, combine the vinegar, mustard, 1/2 of the salt and pepper and slowly whisk in the extra virgin olive oil to make an emulsion.

add the dressing to the potatoes. toss. add the rest of the ingredients along with the herbs, toss and taste with salt and pepper.

serve at room temperature.

life is sweet

candy good for you? why not? as long as you don't over dose on it... that goes for anything and everything. candy is magical thing, it not only sweetens the mouth but it also softens the toughest guy. it is a fact that chocolate and sugar promote euphoria, this might be the cure for that sluggish afternoon in the middle of a work week. i suppose we all have that inner child deep down that loves a colorful chocolate candy. well, happiness = health, and moderation is the key. nothing is absolute, live to take and give a little with a positive sense of humor. life is sweet like this multi-color chocolate wonder from my favorite chocolate bitter & zart in frankfurt germany.

fishing with chanel

since we are on the topic of fish... let's talk fishing...

when i thought luxury brand bicycle was over the top... here comes luxury fishing.

estimated at $13,000USD for the chanel fishing rod and carrying case.

fashion never fail to amaze and entertain.

flavor and drama of whole roasted fish

my fish monger introduced this great wild fish to me today....

"red chin fish" he called the fish, "it had an amazing buttery texture." he adds.

after eating, i get what he was so excited about... i think i will call him for more today.

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whole roasted rish

1 600g market fresh fish (have the fish monger clean it)

1 bunch of various fresh herbs such as parsley, dill, basil or similar

1/2 of lemon, thick slices

1 bay leaf

flaky sea salt and freshly ground pepper

good quality extra virgin olive oil

preheat the oven at 250C, set the rack in the middle of the oven.

season the fish inside out well with salt and pepper

stuff the fish with fresh herbs and lemon slices.

set the stuffed fish on a bed of fresh herbs in a cast iron roasting pan.

drizzle the fish generously with olive oil

roast for 12 - 16 minutes, or until the fish is just cooked, the flesh should flake easily when lightly pressed.

transfer the fish to a platter along with any juices from the pan and drizzle with olive oil before serving.

experience the flavor and drama of a whole roasted fish.

... mid night baking...

music, champagne and orange cranberry butter cookie

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Basic Butter Cookie Dough

455g unsalted butter, softened

1-1/3 cups sugar

3/4 tsp salt

4 egg yolks (or 3 large egg yolks)

2 tsp vanilla

4-2/3 cups all- purpose flour

in a large bowl of a standing mixer beat together butter, sugar and salt until light and fluffy.

beat in yolks, one at a time, and add vanilla and beat until smooth.

beat in flour gradually, beating dough until just combined.

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Orange Cranberry Oatmeal Cookie

makes about 44 cookies

2 cups of dry cranberries

1-1/2 cup rolled oats (lightly toasted until fragrant)

4 tsp of freshly grated orange zest

1/2 tsp of freshly grated young ginger

1 prepared basic butter cookie dough

some sugar for rolling

in a bowl soak cranberries in warm water to cover for 15 minutes.

drain and chop the cranberries.

set the oven at 350F/ 175C

mix the cranberries, oats, ginger and zest into the basic butter dough until just combined.

form dough into 3.5cm balls and roll balls in sugar to coat.

arrange the cookie dough 5cm apart on baking sheet and flatten to 5cm rounds with bottom of a glass.

coat it time to time with sugar to prevent from sticking.

bake the cookie in batches until pale golden about 12 - 15 minutes.

(original recipe adopted from Gourmet/ 12.1995)

lemongrass basil sorbet

my first attempt of homemade sorbet

intense and bursting with flavors

what a good way to end any meal

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lemongrass basil sorbet

serves 4 - 6

1-1/2 cups of sugar

2 cups of water

5 stalks of lemongrass smashed/ bashed (white part only)

1 tsp of strong english breakfast tea or similar

3 lime zest

4 lime juice

1 cup of basil, washed and dried and more for garnish

place sugar and water in a pan, bring to boil... simmer for 4 minutes with lemon zest and lemongrass.

remove from heat , add tea, basil and lemon juice and leave to infuse for 15 minutes.

pass it through a strainer and pour into a shallow dish to cool.

place the dish in the freezer.

after an house, break up the ice with a fork, return the sorbet back in the freezer.

the sorbet should set in about 2-3 hours.

serve it in a pre-frozen glass and garnish withe basil.

enjoy!!!