tag:blogger.com,1999:blog-36874116508996636972024-03-13T23:06:12.983-07:00Domestic FelicityFelicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-3687411650899663697.post-43671830500738343472012-06-23T00:19:00.004-07:002012-06-23T00:19:59.017-07:00Thit Ga Luoc -- Vietnamese style boiled chickenMany people think that boiling a chicken is as simple as throwing a chicken in some water and cooking till done. While this will yield something edible, rarely will it result in something worth savoring.<br />
<br />
Often the simplest dishes are the most difficult. <br />
<br />
Done right, boiled chicken, Vietnamese style, should result in perfectly cooked, moist chicken that has only an evanescent whisper of ginger. The muscle fibers should have a firm, toothsome texture; the skin should be pleasantly chewy but soft, and the only garnish needed are some green onions and and finely sliced ginger.<br />
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Done wrong, boiled chicken results in meat with a stringy texture, and flaccid, jiggly skin, and mushy dry meat. Most of the simmered/boiled/roasted/cooked chicken I eat have this characteristic, and I am usually unimpressed.<br />
<br />
I will be experimenting with a few methods over the next few weeks. <br />
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06/22/12 Method 1<br />
The first time I made it happened to be the best so far. I did not soak the chicken in a brine. I rinsed it off a bit, nestled it in a pot that was barely big enough and poured hot water from the kettle over it. This is a tip I got from some Vietnamese forums, which is to make the skin "tighten." I used my larger gas burner on high, covered the chicken with water (a bit of the breast was not submerged), and quickly brought it to a boil. I then dumped out the contents along with the scum. I then placed the chicken back in the pot, covered with hot water from the kettle again, and brought the chicken to a boil as quickly as possible along with a pinch of salt and a few fresh ginger coins that I smashed. Because the chicken was not completely submerged (about the top 1/2 inch of breast was sticking out), I turned the chicken around a couple times. I let the chicken actively be simmered for about 15 minutes, covered it, shut off the stove, and let ambient water temperature continue to cook the chicken for about 30 minutes. When 30 minutes was up, I promptly removed the chicken from the pot to let it cool. The broth I was left with was beautiful clear, flavorful, and had some nice body.<br />
<br />
This chicken was, in a word, almost perfect. The texture and flavor were on par with what this dish quintessentially should be.<br />
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06/23/2012 Method 2<br />
Today's chicken was made with a chicken that had sat in a salt brine overnight. I nestled this chicken in a larger pot than from Method 1 with hot water already in it so that the chicken could be completely submerged. I spent a considerable amount of time pulling the scum from the top, and I used the smaller gas burner. It took a while for the water to boil, and when it did, I let it boil quite vigorously for about 10 minutes, covered it, shut off the stove, and let the ambient water temperature continue to cook the chicken for about 30 minutes.<br />
<br />
Method 2's version yielded a disappointing chicken. The first thing I noticed when I pulled the chicken out of the pot was that it was waterlogged, bloated, and while it sat and cooled, it lost a lot of juice. The texture of the chicken was unfortunate as well -- it had the stringy, mushy texture that most mediocre boiled chicken has. In addition, the meat was dry and the skin was a greasy, flaccid mess. The broth had little flavor and did not smell nice -- it smelled like a chicken had taken a dive into the pot, swam around and I was drinking its bath water.<br />
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NOTES: I think Method 2 was a failure for several reasons which I hope to have corrected for my 3rd go-around. One is that I think it was a mistake to use the smaller gas burner. The larger gas burner was needed to bring the water to boiling temperatures as quickly as possible. The second mistake is that while the chicken is "boiling," the water should not actually be at a rolling boil -- it should be a gentle simmer. The third mistake is that I should not have skipped the step of initially pouring boiling water over the chicken to "tighten" its skin.<br />
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For Method 3 I will do the following: brine the chicken overnight, use a large stock pot, pour boiling water over the chicken to tighten the skin, throw out the first boiled water, and use the larger burner to bring water to temperature as quickly as possible.<br />
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<br />
<br />"Recipe"<br />
1 chicken<br />
salt<br />
ginger<br />
water<br />
<br />
Because this dish is so simple and has so few ingredients, the quality of each respective ingredient is very important. <br />
<br />
Sauces to accompany:<br />
<br />
Coconut aminos sauce<br />
ginger, thinly sliced<br />
cilantro, minced <br />
<br />
Fish sauce<br />
Red Boat fish sauce, or other high-quality virgin pressing<br />
squeeze of lime juice<br />
ginger, thinly sliced<br />
cilantro, minced <br />
<br />
Soy sauce, naturally brewed<br />
ginger, thinly sliced<br />
<br />
cilantro, mincedFelicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-16261988139495698712012-04-14T08:40:00.000-07:002012-04-14T08:40:00.093-07:00Pomelo Fruit Salad, GAPS friendlyPomelo is one of my favorite fruits. It has a lovely, sweet taste balanced with a slight bitterness that I really enjoy. My family eats this fruit with salt mixed with chili garlic sauce. Unfortunately, the commercial chili garlic sauce we usually use is not GAPS-friendly, so I prepared a variation of it.<br />
<br />
<br />
There was no measuring involved on my part. Just eyeball the colors so they look beautiful and balanced, and taste everything to your preference. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl3ppadLq5HxqYPqn3rowS701090Hc8guD_SJAJ4rb3z1y5aFf4uh5tX-hVi0OyjRd66ZyQV4fy48Z2Pr3tzdS0aamaH3i8l6GBcYThX_M2wvrq91bofEWb4vj4XwZKkeh9kSgcZ2TGQ/s1600/Fruit+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicl3ppadLq5HxqYPqn3rowS701090Hc8guD_SJAJ4rb3z1y5aFf4uh5tX-hVi0OyjRd66ZyQV4fy48Z2Pr3tzdS0aamaH3i8l6GBcYThX_M2wvrq91bofEWb4vj4XwZKkeh9kSgcZ2TGQ/s320/Fruit+Salad.JPG" width="320" /></a></div>Ingredients:<br />
Pomelo, peeled and sectioned (remove the white membranes)<br />
Cucumber, peeled and chopped<br />
Pineapple, peeled and chopped<br />
Orange, peeled and sectioned<br />
<br />
Dressing:<br />
Lime juice<br />
Salt<br />
Red pepper flakesFelicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-88146943477687036192012-03-19T10:53:00.000-07:002012-03-19T10:53:04.572-07:00GAPS pork ribs3 T beef fat<br />
3 garlic cloves<br />
1 T cumin<br />
red pepper flakes<br />
3 T paprika<br />
oregano<br />
garlic and herb seasoning<br />
2 T apple cider vinegar<br />
3 T fermented carrot and daikon water<br />
<br />
slow cooker for 8 hours.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com1tag:blogger.com,1999:blog-3687411650899663697.post-1041124929889958842012-02-19T13:21:00.000-08:002012-02-19T13:26:43.346-08:00Flax seed crackersOne thing I miss about going grain free is crunchy stuff. These flax seed crackers were delicious with my GAPS-friendly lima bean hummus.<br />
<br />
Recipe:<br />
1 part ground flax seeds<br />
1 part water<br />
salt to taste<br />
optional: herbs, spices. <br />
<br />
Mix ingredients together, spread on a sheet, and bake at 350 degrees until dry.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-30670497780979680282012-02-19T13:18:00.001-08:002012-04-14T08:44:19.430-07:00Blood Orange Carrot Cake -- GAPS friendly!I'm slowly getting the hang of experimenting with making foods that are allergen-friendly and GAPS-approved. Here is a blood orange carrot cake recipe that I made this morning. <br />
<br />
Recipe<br />
1/4 cup carrots<br />
1/4 cup almonds, soaked overnight<br />
1/2 cup walnuts, soaked overnight<br />
1/8 cup ground flax seeds<br />
2 pitted dried plums <br />
<br />
1 tsp blood orange zest<br />
Juice from one small blood orange <br />
1/4 cup shredded coconut, lightly toasted<br />
1 T honey<br />
<br />
Frosting<br />
1 T ghee<br />
1/4 tsp honey<br />
1/2 tsp blood orange juice<br />
<br />
In a food processor, combine carrots, almonds, walnuts, and dried plums. Transfer mixture to a bowl and add the ground flax seeds, zest, blood orange juice, shredded coconut, and honey. Transfer mixture to two ramekins. Top with frosting and serve.<br />
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Optional: Bake the ramekins at 350 degrees for about 30 minutes. Remove from oven, let cool, top with frosting and serve.<br />
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This was not one of my more delicious experiments. The "cake" portion tasted good when it was fresh, but adding the frosting and serving it the next day was not a good idea. For the future, I may make "snack bars" out of this.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-78690660309085382642012-01-14T22:01:00.000-08:002012-01-14T22:01:25.614-08:00Com ChayCom Chay is one of my favorite foods, and I made this a while back and hadn't gotten the chance to post it yet. While I'm on the GAPS diet, I won't be able to enjoy this, and Dr. Shanahan's Deep Nutrition book has convinced me to banish vegetable oil from my diet forever, so from now on when I make this in the future, I will be using chicken fat to crisp the rice and a natural-pressed oil for the onions.<br />
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Com chay literally means "burnt rice." <br />
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Start with fat in a non stick skillet and heat it: <br />
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Add cooked rice to the skillet. Stir it around a bit so the rice is coated<br />
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Cook the rice without disturbing it so that bottom crisps. This takes a while, and you can shake the rice to the side and peek to see how it's doing. You need a lot of fat for this so that nothing sticks, and you want it to be a saturated fat because those are more stable when you heat them. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRzz6rdJlFtNitANDUPKx5vX5bf9_sPXfl6V1y3BUIHpN9WeO1-3VfECGDfpaVeTHr7JcHexA9JunIZiM-22oSMrnHmYqYuZTjETTvwpfDmfX7aBspwY0YeeI9ysdBZZQN9yQ_Uk4lbI/s1600/Rice+starts+to+crisp+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTRzz6rdJlFtNitANDUPKx5vX5bf9_sPXfl6V1y3BUIHpN9WeO1-3VfECGDfpaVeTHr7JcHexA9JunIZiM-22oSMrnHmYqYuZTjETTvwpfDmfX7aBspwY0YeeI9ysdBZZQN9yQ_Uk4lbI/s320/Rice+starts+to+crisp+1.JPG" width="320" /></a></div><br />
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Keep peeking until the crust develops to the desired amount. The more golden-brown it is, the more delicious. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l4pISVlBK-b_9agUEnsj39pjDngJ-T6X6VfydeT82CzXRqDcHquT4PgWd9E3HmDfLr5ln7e7wCDNdNK7KEkSbGRtuvxA_SjY5GOWZXRx4i8-Y5wTlRvXRMYFIgQrjyClVWq86AEfRgE/s1600/Rice+starts+to+crisp3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5l4pISVlBK-b_9agUEnsj39pjDngJ-T6X6VfydeT82CzXRqDcHquT4PgWd9E3HmDfLr5ln7e7wCDNdNK7KEkSbGRtuvxA_SjY5GOWZXRx4i8-Y5wTlRvXRMYFIgQrjyClVWq86AEfRgE/s320/Rice+starts+to+crisp3.JPG" width="320" /></a></div><br />
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Meanwhile, in between checking the crust of the rice, slice some green onions: <br />
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Mix the green onions with oil, and slightly mash them to release their flavors into the oil.<br />
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Add the onion and onion oil to the com chay and serve. Mmmmmm! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSjxnoae5Z7zt7DagVcFKlduC8zSKNhHgRhbSktte1EXrIN3rc28Mq8qIVPmJqPTBd_PG-O-sE7fDKdmerPfO9nVrhmgGTRdvQXccOFXUY4_FbPe7jl52FFQ1P9ejd1UewiWnks3ZEG4/s1600/Rice+crisps.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSjxnoae5Z7zt7DagVcFKlduC8zSKNhHgRhbSktte1EXrIN3rc28Mq8qIVPmJqPTBd_PG-O-sE7fDKdmerPfO9nVrhmgGTRdvQXccOFXUY4_FbPe7jl52FFQ1P9ejd1UewiWnks3ZEG4/s320/Rice+crisps.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-833553661059142852012-01-14T21:45:00.000-08:002012-01-14T21:45:04.892-08:00Chicken Broth<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI43WK1YNDrGaA8J7B5JOU6OoQ_s6FGUTaKzs3k-1rxem36qHl9xpOcB52hOPmB5kzYYb1BOjmgN1_OCUBUDrrfYzxILy6ovLjiVm77bg_HsN8OiV8X9WyLCShHyMkUbzBoa6JidlNYo4/s1600/Chicken+Broth.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI43WK1YNDrGaA8J7B5JOU6OoQ_s6FGUTaKzs3k-1rxem36qHl9xpOcB52hOPmB5kzYYb1BOjmgN1_OCUBUDrrfYzxILy6ovLjiVm77bg_HsN8OiV8X9WyLCShHyMkUbzBoa6JidlNYo4/s320/Chicken+Broth.JPG" width="320" /></a></div><br />
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Chicken broth is so comforting to me. I buy chicken bones from Lunardi's, make stock, strip the chicken from the bone, skim off the fat, and try not to let anything go to waste. My chicken broth includes bones, an onion, some ginger, and a handful of cilantro if I have it on hand. If I'm going to make it pho style, I'll throw in some pho spices (star anise, cardamom, cinnamon, coriander). Broth needs to be crystal clear, so all that scum on top will need to be skimmed off. It takes time, but there is something beautifully comforting about standing over a stock pot and fussing over it, tasting it, and skimming it.<br />
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The fat is delicious, and when I'm lucky, there's a lot of it. When the broth cools, I pull off the disk of fat that floats to the top and keep a jar of it for cooking.<br />
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The meat I strip off the bone is tender, and I pull off all the cartilage with it, then put the bones back in with the broth to continue extracting flavor and nutrients. With the chicken meat, I make chicken pancakes to freeze for snacks. Some of the shredded chicken I just freeze plain for future use.<br />
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I'm very busy these days, and since my diet is so restrictive, I need to have a food stash available so I can eat even when I don't have time to cook.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-16137864137608731642012-01-14T21:33:00.000-08:002012-01-14T21:33:10.489-08:00Liver Terrine -- the offal bitsDr. Catherine Shanahan's Deep Nutrition has convinced me to incorporate more organ meats into my diet. Her book discusses the four pillars of world cuisine and how the wisdom of traditional cuisines results in optimal gene expression by way of influencing epigenetic markers.<br />
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As I'm eating foods to heal my gut and eliminate my food allergies, I've been doing a lot of reading on optimal nutrition through food. A common theme I'm finding is the magic of bone broth. I'm so grateful that my mom made us fresh broths throughout my childhood even though my dad thought it was a waste of time when broth can be had from a can. I also ate a lot of cultured vegetables throughout my childhood. My mom made delicious cultured mustard cabbage and cultured Thai eggplants (using brines of 3 tablespoons salt to 2 liters of water). <br />
<br />
This evening I made a terrine that included chicken liver. My friend also gave me some beautiful lamb and beef fat that she had rendered, which I included in the dish as well.<br />
<br />
The recipe I used is adapted from Gourmet Magazine (April 2009). I made modifications to make it GAPS-friendly, and I have included my notes for the next time I make this.<br />
<br />
<ul class="ingredientsList"><li class="ingredient">1 zucchini squash, pureed</li>
<li class="ingredient">3/4 cup finely chopped onion </li>
<li class="ingredient">3 large garlic cloves, minced</li>
<li class="ingredient">3 tablespoons pork fat/lamb fat</li>
<li class="ingredient">1/2 pound chicken livers, separated into lobes, trimmed, and rinsed</li>
<ul><li class="ingredient">soak them for a few hours in brine to clean them </li>
</ul><li class="ingredient">1 1/2 pounds ground beef</li>
<li class="ingredient">1/4 cup chopped prunes </li>
<li class="ingredient">1/4 cup shelled pistachios </li>
<li class="ingredient">2 teaspoons thyme leaves</li>
<li class="ingredient">2 large eggs, lightly beaten</li>
</ul><div class="instruction"> Preheat oven to 475°F with rack in middle. </div><div class="instruction"> Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in fat in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly. </div><div class="instruction"><br />
</div><div class="instruction"> Purée livers in a food processor, then transfer to a large bowl. Add beef, prunes, pistachios, thyme, eggs, zucchini, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined. </div><div class="instruction"><br />
</div><div class="instruction"> Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing. </div><div class="instruction"><br />
</div><div class="instruction">NOTES: This terrine was very tasty. I served it with cultured vegetables I had on hand-- a red cabbage/cilantro/garlic and a turnip/green onion/garlic mixture with a bit of Dijon mustard to top it off.</div><div class="instruction">The pistachios did not add much in terms of flavor, and the texture they added was not interesting enough to be worth the trouble of shelling those pistachios. Next time, I will add an extra minced raw onion to the mixture to give it some texture as well as 3 cloves or so of minced garlic. I will also double/triple the chopped prunes since their flavors paired very well with the earthy flavor of liver. This recipe is also in serious want of bacon. Pork is a sweeter meat than beef and would showcase the flavor of liver very nicely.</div><div class="instruction"><br />
</div><div class="instruction"><br />
</div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-42888735904988579362011-10-03T17:17:00.000-07:002011-10-03T17:17:22.026-07:00Lemongrass chicken with thai basilWith the exception of convenience food and baked goods, I've found that a lot of the foods I eat are already allergen-free since most of my meals revolve around rice.<br />
<br />
Here is a lemongrass chicken with thai basil that my mom made. It was simple, tasty, and quick. My mom used chicken breast which she diced and sauteed with lemongrass and fish sauce. Thai basil was added off the heat so that it didn't wilt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT83AcNsEjPxgkkDMKBTvwluYCjjeQTSCZUaQh3J8LxF5lxOiIDIFKS398UsOFtcQeXVxqTax2qgKE5CqMO8ziCh_3qNt7jUagvu5AmRq16OgPDRHRRoCuZh6KEBE-xb3ITJKBTNPz6j4/s1600/Lemongrass+chicken+with+thai+basil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT83AcNsEjPxgkkDMKBTvwluYCjjeQTSCZUaQh3J8LxF5lxOiIDIFKS398UsOFtcQeXVxqTax2qgKE5CqMO8ziCh_3qNt7jUagvu5AmRq16OgPDRHRRoCuZh6KEBE-xb3ITJKBTNPz6j4/s320/Lemongrass+chicken+with+thai+basil.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-87654052756689070912011-10-03T17:13:00.000-07:002011-10-03T17:13:19.709-07:00Red Boat Fish SauceI discovered <a href="http://redboatfishsauce.com/">Red Boat</a> fish sauce because I found out I was allergic to the fish sauce brands we had at home. Red Boat is an extra-virgin fish sauce with only two ingredients: anchovy fish and sea salt.<br />
<br />
It has a beautiful, clear amber color and has a wonderful flavor. It's pungent, umami, salty-sweet, and not fishy at all. I've been putting it in all my savory dishes, Vietnamese or not.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB0d7wcrzk2xyaAKKnwA5h7DjaQ7eE9tG36GLhQcIhku3V3RDJ1b7q1LFRK9tp3zWlxwrRX7njiIx2zl-bX1P9_K1SgjsavLJhJfFKV6lxAdQJGGFgUn6cPfTAtQZOuuyCrVUaV2W29g/s1600/P1030069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB0d7wcrzk2xyaAKKnwA5h7DjaQ7eE9tG36GLhQcIhku3V3RDJ1b7q1LFRK9tp3zWlxwrRX7njiIx2zl-bX1P9_K1SgjsavLJhJfFKV6lxAdQJGGFgUn6cPfTAtQZOuuyCrVUaV2W29g/s320/P1030069.JPG" width="240" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-32615638838904879852011-10-03T17:04:00.000-07:002011-10-03T17:04:37.915-07:00Bob's Red Mill Gluten Free Pizza MixI was disappointed after trying King Arthur's gluten free pizza mix. The dough was difficult to work with, and it gave me a funny feeling in my throat. I suspect xanthan gum or guar gum thickening the saliva in my mouth.<br />
<br />
My doctor recommended Bob's Red Mill gluten free pizza mix, and even though that contains the gums, I decided to try it. The dough was easier to work with than King Arthur's, and even though it doesn't taste like good gluten pizza (it tastes like school cafeteria pizza), it'll do for when I am having a pizza craving. <br />
<br />
Today I made a red onion and thai basil pizza. I also used a fake cheese since I'm allergic to dairy and soy. The fake cheese is a little creepy, but it did melt and stretch as promised on the label.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq7wkpC6bOjICMFM8PHDl6Z7G1xRXafIJUbmi7l9po3nuoV1IMtbLBl0Zw2JTc3YLj8uAbgOzShWlUz03uwGZczfcVGpfd74WP3IrBivqxsmKPPpwk5wOOeNKuPAj-IEA2SgaDSvA8Og/s1600/dairy+free+soy+free+mozzerella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpq7wkpC6bOjICMFM8PHDl6Z7G1xRXafIJUbmi7l9po3nuoV1IMtbLBl0Zw2JTc3YLj8uAbgOzShWlUz03uwGZczfcVGpfd74WP3IrBivqxsmKPPpwk5wOOeNKuPAj-IEA2SgaDSvA8Og/s320/dairy+free+soy+free+mozzerella.JPG" width="320" /></a></div>Here is my pizza before baking:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MSsj6JAwsMDNmHkNf1TLDxI1h2PebnqqB5BBe0xV_iorC3bJ16jrjujqedZgRr1psFy02Nr2OqmffGAZbRcQ3y2wj_n1cdhyb1PvEth9gAbp757u7gQJbre88dgR7wIezFGKOqC1Qz0/s1600/Red+onion+and+thai+basil+pizza+before.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MSsj6JAwsMDNmHkNf1TLDxI1h2PebnqqB5BBe0xV_iorC3bJ16jrjujqedZgRr1psFy02Nr2OqmffGAZbRcQ3y2wj_n1cdhyb1PvEth9gAbp757u7gQJbre88dgR7wIezFGKOqC1Qz0/s320/Red+onion+and+thai+basil+pizza+before.JPG" width="320" /></a></div><br />
<br />
And here it is after it's baked:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPiO-vSUz6WzXSAJmzWb6lK-n0x9UMU0c0oAS4DDTk2IKzNb8mZUAYMVuvxX2Nb-0PiVhtcDnPKNirqslUr4YGShKT81gaLQ0gR6mLldy2hN5M9_D_3EqJgSQa5rgCPWouHy7wNySeXQ/s1600/Red+onion+and+thai+basil+pizza+cooked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPiO-vSUz6WzXSAJmzWb6lK-n0x9UMU0c0oAS4DDTk2IKzNb8mZUAYMVuvxX2Nb-0PiVhtcDnPKNirqslUr4YGShKT81gaLQ0gR6mLldy2hN5M9_D_3EqJgSQa5rgCPWouHy7wNySeXQ/s320/Red+onion+and+thai+basil+pizza+cooked.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-37411853961796300592011-10-03T16:53:00.000-07:002011-10-03T17:05:50.807-07:00Banh Khuc -- Mung bean, mochi, and sticky riceBanh khuc are among my favorite snacks. The center is a savory mix of mung bean, pork, fish sauce, and <a href="http://domestic-felicity.blogspot.com/2010/01/deep-fried-shallots.html">deep fried shallot</a> followed by a layer of white rice and sticky rice flour dough and then an outer layer of sticky rice.<br />
<br />
According to my uncle Chu Nghia,, there is a La Khuc -- a type of leaf -- from which these were originally made. Nowadays, most people use pureed spinach to get the green color of the dough. I decided to go with simplicity and leave the dough white.<br />
<br />
My recipe comes from my aunt Bac Lan.<br />
<br />
<br />
First the mung beans need to be soaked in water overnight <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDxh_KOlKks7SeKrKvxP0v7gDklWyC_Utik-rt_uQ9PI6gGh7_YoEUZcfSFTBhtA_im9-cuIr6Ku5q6P2xtZYxAwYB8_0qMfFosI4VQxDCx1diINd3_xEPWuKHlEOgi6nZT-TFI-7A9I/s1600/Mung+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDxh_KOlKks7SeKrKvxP0v7gDklWyC_Utik-rt_uQ9PI6gGh7_YoEUZcfSFTBhtA_im9-cuIr6Ku5q6P2xtZYxAwYB8_0qMfFosI4VQxDCx1diINd3_xEPWuKHlEOgi6nZT-TFI-7A9I/s320/Mung+beans.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w6OG7P_lKXvtbxnmdQJ7N5hAJzOx0mJxdATa2hGXYB7fpJ1QXQ_XZIFSvIBf1dmKXX7Q3sY71nP-Ien8C27C2ULBfFIof5P4MMIkDoWxdNK-r8YfgFKy-elL1de_JnFQEjBzqXZ3qMI/s1600/Mung+beans+soaking+in+water.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0w6OG7P_lKXvtbxnmdQJ7N5hAJzOx0mJxdATa2hGXYB7fpJ1QXQ_XZIFSvIBf1dmKXX7Q3sY71nP-Ien8C27C2ULBfFIof5P4MMIkDoWxdNK-r8YfgFKy-elL1de_JnFQEjBzqXZ3qMI/s320/Mung+beans+soaking+in+water.JPG" width="320" /></a></div>After soaking, the mung beans should be rinsed and then cooked. I cooked it in a rice cooker on the "brown rice" setting, but basically, you just cook them till they're tender to whip into a fluffy mound. Then add salt, deep fried shallot, fish sauce, and sauteed pork until tasty. Divide this into about 40 balls about 1 inch around.<br />
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Making the dough was easier than I thought it'd be: <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2VRz6Ljq9SpkpIv0m6NQRoqGQROxwL10_aitrYnDMfQ8_APof9MzmchRP7hBsGuiTO1ShkmypE_lAi_Xll62vyl-TKJ9Nt9EX4bf15dm3JYOZRfv-sGJMY-uD6SOJQFDrrGuYvqVT2U/s1600/Dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA2VRz6Ljq9SpkpIv0m6NQRoqGQROxwL10_aitrYnDMfQ8_APof9MzmchRP7hBsGuiTO1ShkmypE_lAi_Xll62vyl-TKJ9Nt9EX4bf15dm3JYOZRfv-sGJMY-uD6SOJQFDrrGuYvqVT2U/s320/Dough.JPG" width="320" /></a></div><br />
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Then wrap pieces of the dough around the mung bean balls.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2ey3pwtbpy5m_jvZgQcL2pBF3AeqcDhV5sedSSk-ShRwlisPwKHy2P0JaDakORw5XuJV0GWlE_bQXoJIro3FicDMf30PVKKwNsW9Bpf1q3FD-zp0gOYURbEdm4Nw17SXVDwf6ilqgoU/s1600/Dough+over+mung+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN2ey3pwtbpy5m_jvZgQcL2pBF3AeqcDhV5sedSSk-ShRwlisPwKHy2P0JaDakORw5XuJV0GWlE_bQXoJIro3FicDMf30PVKKwNsW9Bpf1q3FD-zp0gOYURbEdm4Nw17SXVDwf6ilqgoU/s320/Dough+over+mung+beans.JPG" width="320" /></a></div><br />
<br />
<br />
Mom says round sticky rice is better than the elongated sticky rice. I simply steamed the rice with pinches of kosher salt.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdh_G3Qf7etGVeukhYfIfX3S89E5q5hkwG-oC53jTlP6bKyBW3OHhVDDwR05CJecZO12WmHqP0Wh6_dMrpNxbwbiWxWuObY0rf2ALr9-3XT0bU4goe8arEsn1DVelaz2oPbQ_34jgAUS0/s1600/Round+sticky+rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdh_G3Qf7etGVeukhYfIfX3S89E5q5hkwG-oC53jTlP6bKyBW3OHhVDDwR05CJecZO12WmHqP0Wh6_dMrpNxbwbiWxWuObY0rf2ALr9-3XT0bU4goe8arEsn1DVelaz2oPbQ_34jgAUS0/s320/Round+sticky+rice.JPG" width="320" /></a></div><br />
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Then cover with steamed sticky rice, let cool, then enjoy!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrLmCDeH9xtfMydL1Ky5hiBnW36BNwGD0_n8YDCb2us9I-xZtKnowm23x_vikGgNWxEJE6LPK8-CJ6dowxNrhq6iVn55IcPoqYvZ6BhjEG_viqlyr8909P84Bqu7KyJpOHGlelVYioD8/s1600/Finished+banh+Khuc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrLmCDeH9xtfMydL1Ky5hiBnW36BNwGD0_n8YDCb2us9I-xZtKnowm23x_vikGgNWxEJE6LPK8-CJ6dowxNrhq6iVn55IcPoqYvZ6BhjEG_viqlyr8909P84Bqu7KyJpOHGlelVYioD8/s320/Finished+banh+Khuc.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-72554080271969592952011-10-03T16:41:00.000-07:002011-10-03T16:41:55.992-07:00Gluten Free Banana and Blueberry Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIUZco-YpCwBIeQ3D5GIJ55HgKEZMfOwUPxqaSWiDlu_mvzzdWfID4OC8nYDF-11-l3d_Za5_5VLqkgViTq7XvfJjZLXuNWoVEWnAUI1tMeL1geBHglBf5-fYMiJHSLucScmrHhgEwJQ/s1600/Muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIUZco-YpCwBIeQ3D5GIJ55HgKEZMfOwUPxqaSWiDlu_mvzzdWfID4OC8nYDF-11-l3d_Za5_5VLqkgViTq7XvfJjZLXuNWoVEWnAUI1tMeL1geBHglBf5-fYMiJHSLucScmrHhgEwJQ/s320/Muffin.JPG" width="320" /></a></div><br />
<br />
After reading GlutenFreeGirl's post about gluten free muffins, I've had ambivalent feelings about making my own batch. On the one hand, I was excited to try making a batch of gluten-free muffins because most gluten muffin recipes warn bakers to not overmix the batter to avoid the development of gluten. On the other hand, I'm still deeply suspicious of gluten-free versions of gluten food. GlutenFreeGirl's post about how easy muffins are and how you don't need xanthan gum, guar gum, or any other weird, non-wholesome sounding ingredient seemed too good to be true.<br />
<br />
I took the plunge anyway and tried. I had purchased millet flour and sorghum flour yesterday, but didn't use them in today's muffins because I was too nervous about using these flours. Instead I used almond meal and white rice flour since I had used them to make a flourless chocolate cake that turned out very good. (Not just very good for gluten free; very good, period).<br />
<br />
12 regular muffins and a loaf<br />
<br />
110 grams white sugar<br />
175 grams white rice flour<br />
50 grams almond meal (I bought almonds and pulverized them in a food processor)<br />
1 tsp baking powder<br />
1 tsp kosher salt<br />
110 grams applesauce<br />
2 eggs<br />
3 very ripe bananas<br />
1 cup frozen blueberries <br />
Turbinado sugar<br />
<br />
<br />
1. Mix the sugar, rice flour, almond meal, baking powder and salt together. Set aside <br />
2. In another mixing bowl, beat the eggs with applesauce and then add the bananas and mash.<br />
3. Add the wet ingredients to the dry ingredients, mix thoroughly and then add blueberries.<br />
4. Pour batter into loaf pans or muffin tins, sprinkle turbinado sugar on top, and bake till done.<br />
<br />
400 degrees Fahrenheit for about 25 -30 minutes<br />
<br />
These actually came out pretty good. They didn't rise as much as gluten muffins usually do, but they were very light and tender rather than dense and heavy. I think they were a bit too moist, but better too moist than too dry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyF5ct7fppVsdv-0wweXTqRV6LHGyo-S8IRajreHjliw7QYCTGkXEL_YZysTxycEJi5mThVwVRq7glrVBbhGfObLQKTibI-pmTtSGKNELSIhnxwj-X2f9jXxM8LaX9nZBBPKkyRoZ17M/s1600/Muffin+bitten.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyF5ct7fppVsdv-0wweXTqRV6LHGyo-S8IRajreHjliw7QYCTGkXEL_YZysTxycEJi5mThVwVRq7glrVBbhGfObLQKTibI-pmTtSGKNELSIhnxwj-X2f9jXxM8LaX9nZBBPKkyRoZ17M/s320/Muffin+bitten.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-39847519899780930632011-08-23T14:51:00.000-07:002011-10-03T17:09:20.141-07:00AllergiesI found out a few weeks ago that I have allergies to several foods (wheat, soy, and peanuts). While I am relieved to have an explanation for why my skin has been acting up, I am quite saddened that I won't be able to enjoy so many of my favorite foods for a while. One thing I was particularly sad about is my allergy to soy, which apparently is in many prepared food items, including many chocolates!<br />
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On the other hand, there are plenty of delicious foods that don't have wheat, gluten, soy, dairy, and peanuts; so I will focus on all the foods I still can eat.<br />
<br />
<br />
pad thai without peanuts<br />
alcohol<br />
mango, pomelo and strawberries with chili-salt <br />
pho<br />
tamarind soup<br />
fruit with lime, salt, and chili<br />
Cesar's paella <br />
In-N-Out hamburger, protein style, mustard only<br />
Com Tam -- broken rice<br />
banh xeo at Thanh's Restaurant in Fremont<br />
potato chips<br />
tortilla chips<br />
cornbread<br />
bun bo hue at My Khe in San Jose<br />
tamales<br />
tacos at El Titanic<br />
<br />
I've also made my share of mistakes. Among them include using the wrong fish sauces.<br />
Many fish sauce brands have allergens including: <br />
<blockquote>Tiparos Ingredients: anchovy fish, water, salt.<br />
Three Crabs Ingredients: anchovy extract, water, salt, fructose & hydrolyzed wheat protein.<br />
Squid Ingredients: water, anchovy extract, salt, sugar.<br />
Golden Boy Ingredients: anchovy extract, salt, sugar.</blockquote><br />
It looks like Tra Chang and Red Boat may be allergen free:<br />
Tra Chang Ingredients: Ingredients: anchovy fish, salt, sugar.<br />
Red Boat Ingredients: Anchovy fish, salt.<br />
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I am on the lookout for other brands that are allergen free.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-8024446237232105132011-08-23T14:25:00.000-07:002011-08-23T14:25:09.462-07:00Nocino July 2010<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnktM9zwpN3RNDTrbaCNyQ5sWIblEoMQ0A4Lg7yQFBC2-mw5stIKONETeOaiDElphXKmityLe2xYA3-Yy9rO4YtPWbfw5k_LehDy4cnFaCUjYaCHJecV9rWQQjADC6DV6Eu20S9JFhZ9s/s1600/P1000855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnktM9zwpN3RNDTrbaCNyQ5sWIblEoMQ0A4Lg7yQFBC2-mw5stIKONETeOaiDElphXKmityLe2xYA3-Yy9rO4YtPWbfw5k_LehDy4cnFaCUjYaCHJecV9rWQQjADC6DV6Eu20S9JFhZ9s/s320/P1000855.JPG" width="320" /></a></div><br />
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I'm making nocino again this year with the green walnuts that are now in season. I picked these a couple of days ago and have just mixed them with vodka. Here is the recipe I used this year:<br />
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20 green walnuts cut in half<br />
1 L Sobieski Vodka<br />
1 orange peel<br />
3 cinnamon sticks<br />
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I put them all in a jar and will be checking on them periodically.<br />
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Update August 2011. My second batch of nocino is fantastic. It has really mellowed out now, and now I'm going through an allergy phase, I'm so glad I am still able to enjoy thisFelicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-12110979165732252252010-07-11T12:40:00.000-07:002010-07-12T12:02:16.312-07:00GumboA while back I saw Alton Brown make gumbo on an episode of Good Eats and decided to put it on my to-do list of things to try since I was in a food rut and wanted to try some new flavors. Unfortunately, I've never had the pleasure of visiting the area of the country around New Orleans, and none of the local restaurants in my part of the country has decent gumbo. I'm not quite sure what gumbo is supposed to taste like, but all specimens I've had have been flavorless and boring. I believe California's "let's try to make everything more healthful" mentality is a contributing factor. So other than buying a plain ticket to New Orleans, my other option was to try making it myself.<br />
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My boyfriend had spent many Mardi Gras's in New Orleans in his youth and has more experience in eating gumbo than I or anyone I knew, and I wanted his help. Unfortunately, all the help he gave me was that I should find a good recipe and follow that. For soups and stews, I usually don't like following recipes and can't judge a good one just from reading it anyway, so I decided to wing it. The goal was for the gumbo to taste "good," and I think it came out pretty good. When my boyfriend tried it, he was quite annoyed that I had nailed the flavor without knowing what gumbo is supposed to taste like nor following a recipe so that was a bonus because I wasn't really aiming for authenticity of flavor.<br />
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In any case, here is a rough description of what I did:<br />
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Ingredients:<br />
1 pound of thick cut applewood smoked bacon, cut into small pieces<br />
About 1 pound of shell-on shrimp, peeled and de-veined.<br />
About a haf cup of all-purpose flour<br />
Two chicken breasts cubed (I happened to have these on hand)<br />
2 green bell peppers, chopped<br />
1 large onion diced<br />
2 garlic cloves<br />
Some okra <br />
Sassafras<br />
Toasted garlic and toasted garlic oil<br />
Fish Sauce<br />
Bay leaf<br />
Salt<br />
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1. Crisp the bacon in a dutch oven and remove it. Leave the drippings in the dutch oven and mix in the all purpose flour. Yes, you need ALL those drippings; don't remove ANY of it. The mixture of fat and oil is called a roux. I also added in a couple cloves of garlic to infuse into the roux. I removed it when it started to turn golden brown. I mashed the garlic cloves and set them aside.<br />
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2. Cook the roux over low heat until it changes color. According to Alton Brown, it's supposed to be brick red and gives gumbo its characteristic flavor. I had never done this before, and chickened out when it got pretty dark brown. Next time I'll be more brave in letting it go darker.<br />
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3. While the roux is darkening, make a broth with the shrimp shells. Heat about a quart of water in a saucepan until boiling and add the shrimp shells. For those of you who don't know me, I'm fanatical about "clean" broths and stocks so I skimmed off all the scum, foam and other smelly things that float to the top. I let this simmer for about 20 minutes, skimming off the scrum the whole time to make sure that it doesn't redesolve back into the broth and make it cloudy and smelly. Don't forget to stir and watch the roux. When the shrimp broth is done, drain out the shells and return the broth back to the saucepan. Heat it to a boil, add a pinch of salt and fish sauce and add the shrimp a bit at a time to cook. Cooking the shrimp in the shrimp broth will make both items more flavorful. Don't overcook the shrimp -- remove them and set aside as they finish cooking. Remember to remove all scum that forms in the broth while the shrimp are cooking. <br />
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4. After all the shrimp are cooked, add the cubed chicken to the broth to cook a bit at a time in the shrimp broth. Again, take out all the scum that floats to the top of the broth as the chicken cooks since it will release its own protein impurities. Cooking the chicken in the shrimp broth will make the chicken flavorful and the broth more flavorful as well. Remove the chicken cubes as they finish cooking and set aside.<br />
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5. When the roux is finished, add the chopped bell peppers and onions, cook for a bit over med/high heat and then add the shrimp/chicken broth. When heated through, add the bacon, mashed garlic, shrimp, chicken, crispy fried shallots, and toasted garlic and garlic oil and let simmer for a few minutes.<br />
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6. To serve, ladle into bowls and top with toasted garlic oil and sassafras to taste. <br />
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Crispy bacon:<br />
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Bacon drippings:<br />
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Bacon drippings and flour<br />
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Roux starting to develop color<br />
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More color<br />
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</div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-51203353894562819542010-07-11T11:23:00.000-07:002010-07-11T11:23:28.872-07:00Hotel Chocolate. The Purist. Milke 52% With Vanilla and Cocoa Nibs. Menevava Plantation. Madagascar<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6t5XAAhgtraPfYhYfkFj3-QyyrxSyLCaoSkqCANr9T8K9hmkbRgovDDHcuWFEyibsLECc51zxE54Xu8-MwtBhVGahbNXDTIuJ-JIJIK18FJhx78RRD95qW_OwXJVpURj7pAzvcvnAH4/s1600/First+in+months.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG6t5XAAhgtraPfYhYfkFj3-QyyrxSyLCaoSkqCANr9T8K9hmkbRgovDDHcuWFEyibsLECc51zxE54Xu8-MwtBhVGahbNXDTIuJ-JIJIK18FJhx78RRD95qW_OwXJVpURj7pAzvcvnAH4/s320/First+in+months.JPG" /></a></div><br />
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After months and months of not eating any chocolate (I was getting an allergic reaction) I had my first taste of it again a few days ago. I picked a good one to start the habit again -- Hotel Chocolate's "The Purist" a 52% milk with cocoa from the Menavava Plantation in Madagascar.<br />
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This is a milk chocolate bar that I absolutely love, which quite surprised me since I have tried many milk chocolate bars only to hate them. Until I tried this bar, the only other milk chocolate bar I liked was the Amedei milk. I think I may like this more than the Amedei milk. This chocolate smells like cocoa butter and vanilla which perfectly foiled with the darker scent of cocoa solids. The flavor was amazing. It was quite rich, creamy with delightfully bitter cocoa nibs that acted as the perfect foil to sweet milk chocolate. <br />
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Am I just over-excited because it's been more than 6 months since I've eaten chocolate? Perhaps . . . . But I've heard the feedback from people whose taste I trust that this is, indeed, a very delightful bar.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-47643165426444334462010-07-10T19:51:00.000-07:002010-07-12T13:05:58.843-07:00Nocino 2010It's that time of year again when green walnuts are in season. I am making nocino again this year. Here is this year's recipe:<br />
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1 liter Sobieski Vodka<br />
20 green walnuts cut in half<br />
1 orange peel, most of the pith removed<br />
3 cinnamon sticks<br />
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Freshly picked, beautiful green walnuts washed and ready to go:<br />
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Everything just mixed:<br />
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Here is the mixture on day 2. It's starting to turn green. By day 4 it looks completely black and there's little point in taking a picture. It smells divine, though.<br />
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Tamarind fruit is a delicious sour/sweet fruit common in southeast Asian cooking. You may recognize its flavor from certain Asian candies and pad thai. <br />
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For canh chua, I suggest you buy a block of seedless tamarind pulp. Despite its name, seedless tamarind pulp is not seedless and often has bits of tamarind shell. To prepare it, mix the tamarind pulp with about a cup of boiling water. Stir it around, break up the pieces, and let it sit for at least an hour.<br />
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Then strain out the seeds, shells, and any large pieces of fiber. You'll want to press through the strainer with a spoon to get as much liquid and pulp extracted as possible.<br />
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You'll be left with real seedless tamarind pulp. <br />
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Ingredients in the soup:<br />
Fresh chicken broth (nuoc ga tui)<br />
Tamarind Pulp (bot me)<br />
Tomatoes (ca chua)<br />
Chayote (trai su su) <br />
Bean sprouts (gia)<br />
Catfish<br />
Toasted garlic -- very important!<br />
Optional -- bamboo, greens, etc.<br />
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</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-57975104343032192012010-07-10T18:54:00.000-07:002010-07-10T18:54:08.072-07:00Bamboo and TofuMy mom made this dish when we had dinner with my uncle's vegetarian girlfriend. Bamboo is one of my favorite vegetables -- it has a fantastic texture and a slightly bitter/neutral flavor which I love. This is by far one of my favorite vegetarian dishes.<br />
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Start with shallots and oil:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAnfBj7yIhohtcQ7oE8bN_QSx5ixLa8u1hhgJDbtxKRfmgUNnHrsTw8-3w1foAqUDURVuzskRGFt_AcFUtkCPUori-OEd5wR8PZ3FZ3iGXye8Qpk8kFPTtN8A2rTDTeq78Ds9rv88PUw/s1600/Start+with+shallots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAnfBj7yIhohtcQ7oE8bN_QSx5ixLa8u1hhgJDbtxKRfmgUNnHrsTw8-3w1foAqUDURVuzskRGFt_AcFUtkCPUori-OEd5wR8PZ3FZ3iGXye8Qpk8kFPTtN8A2rTDTeq78Ds9rv88PUw/s320/Start+with+shallots.JPG" width="320" /></a></div><br />
Once the shallots are aromatic, add shredded bamboo:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4pmn3qfALqCbLuoTQ6YkDwqHOAB3OTmx3pY0KPmA95ZDAaHaJhySkzgG8CtQagj8M8S6nYPAHbdKvVgA6SViHGQogacDoSYNfMOK1kSCZ1cps3XOy9s5c_4TY1VKcB-oqhda3xNB2Gc/s1600/shredded+bamboo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4pmn3qfALqCbLuoTQ6YkDwqHOAB3OTmx3pY0KPmA95ZDAaHaJhySkzgG8CtQagj8M8S6nYPAHbdKvVgA6SViHGQogacDoSYNfMOK1kSCZ1cps3XOy9s5c_4TY1VKcB-oqhda3xNB2Gc/s320/shredded+bamboo.JPG" /></a></div>Once the bamboo are heated through, add julienne deep fried tofu (see my post on bi chay for the technique), some chopped garlic, soy sauce, and sliced red onion and turn off the heat once everything is heated through.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjN9wPmACduv4CtwLV4XsTfUuW4gi-vWG9J_otMHyzzDQC-jML2qJfRNpc-dR9Glif2cGlsRlT83l87h8_d7mqmdur7XS3LzmC-X9y2Y-i3oNwpR_-N7kp5d9PKXkWWheKFU0u5AO2O4c/s1600/finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjN9wPmACduv4CtwLV4XsTfUuW4gi-vWG9J_otMHyzzDQC-jML2qJfRNpc-dR9Glif2cGlsRlT83l87h8_d7mqmdur7XS3LzmC-X9y2Y-i3oNwpR_-N7kp5d9PKXkWWheKFU0u5AO2O4c/s320/finished.JPG" /></a></div><br />
Finally, fold in some bean sprouts which will slightly cook from the residual heat. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsArogYfrQE0tStElA1DcfVNI6Dptgl1YTzDULEqoUS9UmtcEWOzWaD57PjGRgPJhme7rVn14epOlmsTZCQYnn4sTLl74HygiPNpFk3gLnt-k8uuKkX9FrgUekd7ISn-4_lk5JoKvW-9c/s1600/Last+step.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsArogYfrQE0tStElA1DcfVNI6Dptgl1YTzDULEqoUS9UmtcEWOzWaD57PjGRgPJhme7rVn14epOlmsTZCQYnn4sTLl74HygiPNpFk3gLnt-k8uuKkX9FrgUekd7ISn-4_lk5JoKvW-9c/s320/Last+step.JPG" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-88958383577210826992010-07-10T18:37:00.000-07:002010-07-10T18:37:30.917-07:00Bi ChayBi chay is the vegetarian version of a Vietnamese mixture of shredded pork, pork skin, and toasted powdered rice. I am not a fan of the meat version, but I do love the vegetarian version which I first tried when my Aunt Bac Chi made vegetarian spring rolls in honor of my uncle's new girlfriend, a Buddhist vegetarian. Toasted rice powder gives this its distinctive flavor. I use bi chay as a filling for spring rolls and sandwiches.<br />
<br />
Take firm tofu, slice it thinly and microwave it for about a minute or so until it's hot. Then deep fry it until golden brown and delicious. Microwaving the tofu first is a trick that my Aunt Bac Lan taught my mom -- it makes the tofu puff up beautifully when being deep fried so that the texture doesn't get all heavy and greasy. After the tofu is fried, drain it and cut into long thin strips. Add in some shredded jicama and toss while the tofu is still warm and add toasted rice powder to taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uVSe7JZ-Xwj_Oh2hI6pddCeIkZnDUH01GRqa655llsSJ_KhVRAZkOFOEC2TAIpoMx1_NFfuTXGRzNswbwVhR1uTDaLJkCgmm6Sjgl0aQujQR52vRnki7yVVht2k37rj6p_WjE-ueLpY/s1600/Fried+tofu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4uVSe7JZ-Xwj_Oh2hI6pddCeIkZnDUH01GRqa655llsSJ_KhVRAZkOFOEC2TAIpoMx1_NFfuTXGRzNswbwVhR1uTDaLJkCgmm6Sjgl0aQujQR52vRnki7yVVht2k37rj6p_WjE-ueLpY/s320/Fried+tofu.JPG" width="320" /></a></div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-84953361851705171742010-03-02T17:58:00.000-08:002010-03-02T18:14:29.624-08:00Green Garlic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmmL3bKrkp6DcYDhPHurSZ3DRiXcOKr75VW6GGTW9C8rcizqmaqoGa2GGWo3W1MtPH28KcQNphXa_5l_HgDooSYER5A_QX2rGMsBsA2KBnlWqo4errUoWmtgVGCzzcZLea4BEhpGxmgs/s1600-h/Green+Garlic.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmmL3bKrkp6DcYDhPHurSZ3DRiXcOKr75VW6GGTW9C8rcizqmaqoGa2GGWo3W1MtPH28KcQNphXa_5l_HgDooSYER5A_QX2rGMsBsA2KBnlWqo4errUoWmtgVGCzzcZLea4BEhpGxmgs/s320/Green+Garlic.JPG" /></a></div><br />
<br />
In mid-October last year, the first rain of the fall season had arrived. I remember waking up early to get ready for work, but decided that I would much rather curl up with a blanket, drink hot chocolate, and stay home.<br />
<br />
A dear friend of mine had informed me that it was time to plant garlic. Her directions were simple: place a clove of garlic (don't remove the paper) into the ground. Cover the garlic with just a bit of soil -- don't bury it too deeply<br />
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Now it's March, and the rain hasn't let up yet, but my garlic have sprouted! I can't wait to eat them all.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-42240595049974249342010-03-02T17:39:00.000-08:002010-03-02T17:40:45.489-08:00Amedei Tasting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg973pNngwyKjk3J8nf-bnowhHrXjJJsS3hrFjUQPYD4Akz1AP43C-Houl-s1pthrQvjrMH8J9JaVDodjf8PYjWaX9excRstYoi7-M2lB9JHJUXYhwprqu6u8r_rZ3Jt__Gy64yIluYUIY/s1600-h/Amedei+Tasting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg973pNngwyKjk3J8nf-bnowhHrXjJJsS3hrFjUQPYD4Akz1AP43C-Houl-s1pthrQvjrMH8J9JaVDodjf8PYjWaX9excRstYoi7-M2lB9JHJUXYhwprqu6u8r_rZ3Jt__Gy64yIluYUIY/s320/Amedei+Tasting.JPG" /></a></div><br />
<br />
I bought this assortment of Amedei chocolates at Cardullo's when I was in Boston last year. Each package came with four tasting squares. Here are the package notes and my (very brief) notes<br />
<br />
Ecuador 70 % -- <i>Intense aroma of forest undergrowth and cacao. A chocolate to surprise you as its immense aromatic flavour develops</i><br />
My notes: Very pleasant clean earthy scent with red fruit aromas. Flavor is well balanced though finish falls a bit short.<br />
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Venezuela 70% -- <i>Flora aroma with dried fruit sensations. A balanced chocolate with a pleasant aromatic richness</i><br />
My notes: Smells a bit sharp -- like cheese and tart red fruit. Flavor is mellow and coffee-like <br />
<br />
Trinidad 70% -- <i>Aroma of toasted cacao and tobacco. A classic chocolate with a hint of walnut</i><br />
My notes: Aroma is similar to Venezuala but brighter and fruitier. Flavor is creamy and rich. Nice finish of caramel and coffee.<br />
<br />
Grenada 70% -- <i>Aroma of exotic spices. A creamy and pleasantly balanced chocolate.</i><br />
My notes: Scent reminds me of pho (star anise, and coriander). Flavor starts out a bit weak and ends a bit chalky-tasting.<br />
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Jamaica 70% -- <i>Intense aroma, mediterranean fruit flavours. A highly captivating, decise, and powerful chocolate</i><br />
My notes: Scent is smoky and minty and reminds me a bit of sauvignon blanc. Flavor is caramel-ly, smoky, and a little flat.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-71074338124262809322010-03-02T16:39:00.000-08:002010-03-02T17:46:35.621-08:00Roti Canai<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikC5vbAql2r3T3MS3qqgxCwwg4JTbuN5FYnF-knYBm1ATYbHOpn7RNZGt0Q-G4rPdvwrV_TALe8CR76439Is5dV4jizSwE7UKSSMsT0fPnUYpV4JfbNUzoAcwx9O85lJr2g9s7DqzwQYo/s1600-h/Flaky+Roti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikC5vbAql2r3T3MS3qqgxCwwg4JTbuN5FYnF-knYBm1ATYbHOpn7RNZGt0Q-G4rPdvwrV_TALe8CR76439Is5dV4jizSwE7UKSSMsT0fPnUYpV4JfbNUzoAcwx9O85lJr2g9s7DqzwQYo/s320/Flaky+Roti.JPG" /></a></div><br />
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<br />
I have been obsessed with making roti canai ever since I first tried it at Layang Layang, a Malaysian restaurant in San Jose, CA. I experimented with many recipes but could not duplicate the flaky-but-tender layers of this Malaysian flat bread. I tried using buter, canola oil, and clarified butter to no avail. Finally, I succumbed to using margarine (Yech!) which has produced the best results so far. Next time I will try this recipe using ghee and report how it turns out.<br />
<o:p><br />
The recipe below comes from Shiok, a book by Terry Tan and Christopher Tan</o:p><br />
<o:p><br />
</o:p><br />
Ingredients:<br />
500 grams (1 lb 2 oz) plain flour, sifted<br />
1 tsp salt<br />
1 tsp sugar<br />
125 mL (1/2 cup) lukewarm water<br />
4 T lukewarm milk<br />
150 grams (5 and 1/4 ounces) vegetable ghee or melted margarine<br />
Makes 12-14 roti canai<br />
Cooking time: 4 minutes per roti canai<br />
Prep time 40 min plus 45 min standing time<br />
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1. Combine flour salt and sugar in mixing bowl. Mix water, milk, and 2 T of margarine with hands and knead gently but constantly for about 7 minutes adding more water or flour as necessary for a soft coherent dough. Pinch off pieces the size of large plums and shape into balls. Roll balls in remaining margarine to coat and place on plate. Cover with plastic wrap and let stand in cool place for 45 minutes<br />
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2.Have a frying pan set at ready over medium high heat<br />
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3. Lightly grease work surface or large chopping board. Place dough ball on it and dab with more melted margarine. Flatten and stretch dough outwards.<br />
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4. Fold two opposite edges to center and then other two edges to make square.<br />
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My notes:<br />
I took “plain” flour to mean “all purpose” flour <br />
Stretch dough out by putting it on a greased surface and massaging it out<br />
Let dough rest after stretching and shaping before you cook it.<br />
This recipe produced decent layers and flakiness, but the flavor wasn't particularly interesting. Perhaps using ghee will improve the flavor<br />
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<div style="text-align: center;">Roti Dough Balls</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6HnkE69Ggldu3-95yRHZbJGAOSawmi0JuNaSDBy_jYpnntZ_0Jcam4sk-9gQ1xcVZtKHss_65c6aFXGL65VyAH57dt6UPVT2DijQw9rxQNEBlKBLf_aHr-RwNVZdi1uxiTUS9LFBOc8/s1600-h/Roti+Dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY6HnkE69Ggldu3-95yRHZbJGAOSawmi0JuNaSDBy_jYpnntZ_0Jcam4sk-9gQ1xcVZtKHss_65c6aFXGL65VyAH57dt6UPVT2DijQw9rxQNEBlKBLf_aHr-RwNVZdi1uxiTUS9LFBOc8/s320/Roti+Dough.JPG" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Stretching the dough out</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqB8d688Nr9YA93ut5GR8ZPoCUwxW6ikumt9TtW4kJ2j6AEaNNmLe30IRaDNez6ywmYpXHVp7-naE2DsG4hSo29OF54yTYAlkAJXgyyutnzDCWDXzMX3xjIUSKfmZ01xjEjoQpedHEbE/s1600-h/Roti+Dough+Flat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisqB8d688Nr9YA93ut5GR8ZPoCUwxW6ikumt9TtW4kJ2j6AEaNNmLe30IRaDNez6ywmYpXHVp7-naE2DsG4hSo29OF54yTYAlkAJXgyyutnzDCWDXzMX3xjIUSKfmZ01xjEjoQpedHEbE/s320/Roti+Dough+Flat.JPG" /></a></div><br />
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</div><div style="text-align: center;">Folding</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-JjKBwHywIL8GffE64g9NoXjUttIgmJKBNRxBXARScQJIlPZ1AR8sSbDY96BhkSyfMpWPDf2mmrLNBmwLqg71IDJUIs0ZNCdc_sK-Z-YHxt-nJYevXBL9PLF7lkr8cDlx3giVnEE8Hk/s1600-h/Roti+Dough+Folded+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-JjKBwHywIL8GffE64g9NoXjUttIgmJKBNRxBXARScQJIlPZ1AR8sSbDY96BhkSyfMpWPDf2mmrLNBmwLqg71IDJUIs0ZNCdc_sK-Z-YHxt-nJYevXBL9PLF7lkr8cDlx3giVnEE8Hk/s320/Roti+Dough+Folded+1.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6k8oaCN72vHSe7NhJLefOUpuTCqeHmB7KVgx_p9qiyFS8Y_4cuSUGoKx6uvVbfSK77iTXcFHwJg7eFCxELoL01PoLk4Bo-iq_LU3gHbwFlksWB4hidgtPAW_aatFoW02HF2G6zR5IEo/s1600-h/Roti+Dough+Folded+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6k8oaCN72vHSe7NhJLefOUpuTCqeHmB7KVgx_p9qiyFS8Y_4cuSUGoKx6uvVbfSK77iTXcFHwJg7eFCxELoL01PoLk4Bo-iq_LU3gHbwFlksWB4hidgtPAW_aatFoW02HF2G6zR5IEo/s320/Roti+Dough+Folded+2.JPG" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Cooking</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf87-KFt91jg4EuXhclX7KbaeL1QLbu-cqINHSlyLL6Fi0Sf5HSs4F-sVCwsYb2VKk3APZhQ1IAwWvHt5OmzsuFtrjh-D0-eV5Zccyqunq2seGCs-3jjNemzsQ68jNgEJU2_BhgQTW4lA/s1600-h/Roti+Cooking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf87-KFt91jg4EuXhclX7KbaeL1QLbu-cqINHSlyLL6Fi0Sf5HSs4F-sVCwsYb2VKk3APZhQ1IAwWvHt5OmzsuFtrjh-D0-eV5Zccyqunq2seGCs-3jjNemzsQ68jNgEJU2_BhgQTW4lA/s320/Roti+Cooking.JPG" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Served with a curry dipping sauce </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLBDwlSxntZ-FFMjO1WD4wxDZS82vQmqMSaGZG-MjbpQYT_-wpfqw0IdF4ljOFYHrSFJD60c8n9ccVA6COWzsEwF8aF5pDhFecAOMEQ_xkAE_qCjDIhAFKHI-5d-WEmJDnzcLcON1tDE/s1600-h/Roti+and+Curry+dipping+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLBDwlSxntZ-FFMjO1WD4wxDZS82vQmqMSaGZG-MjbpQYT_-wpfqw0IdF4ljOFYHrSFJD60c8n9ccVA6COWzsEwF8aF5pDhFecAOMEQ_xkAE_qCjDIhAFKHI-5d-WEmJDnzcLcON1tDE/s320/Roti+and+Curry+dipping+sauce.JPG" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div>Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0tag:blogger.com,1999:blog-3687411650899663697.post-20060529504018508362010-03-02T16:13:00.000-08:002010-03-02T17:46:20.464-08:00Salt Preserved CitrusI came across a bounty of meyer lemons and oranges and decided to preserve some with salt using a Moroccan recipe. It's fantastic with chicken, tuna salad, and tomato sauce. I also added some to a ratatouille dish I made. My mom also says that there are Vietnamese drinks that use salt-preserved citrus for flavor but I haven't tried that yet.<br />
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<div style="text-align: center;">Preserved Lemon</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bwrSwkyAW2bQNguNgKrJsnQ6yWc_Kc3YGH3i5vNZXmsJy2ALgMwIDSbw2PULk97pKGDiYq8bK17_XOBpAuAbDami0xKhH6jc_UsfLXaCz2EWtjmVgOLlRaTVUdDQTzTL8ZhIvHt3d28/s1600-h/Preserved+Lemon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bwrSwkyAW2bQNguNgKrJsnQ6yWc_Kc3YGH3i5vNZXmsJy2ALgMwIDSbw2PULk97pKGDiYq8bK17_XOBpAuAbDami0xKhH6jc_UsfLXaCz2EWtjmVgOLlRaTVUdDQTzTL8ZhIvHt3d28/s320/Preserved+Lemon.JPG" /></a></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Preserved Orange</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HQvBuxuzFyABZK8LYDtjFKJTOg0BgZQUu-5tNfoajkwY8LSy6DD4l2HRLPkQOf-rHsXQm-mg8ZnbbJ1tVjIkVIcvQUZS5PuYbZnOk-mc32R-_4IPxi5DL_QKB3DZ7u37VgPJxEXK3hM/s1600-h/Preserved+Orange.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0HQvBuxuzFyABZK8LYDtjFKJTOg0BgZQUu-5tNfoajkwY8LSy6DD4l2HRLPkQOf-rHsXQm-mg8ZnbbJ1tVjIkVIcvQUZS5PuYbZnOk-mc32R-_4IPxi5DL_QKB3DZ7u37VgPJxEXK3hM/s320/Preserved+Orange.JPG" /></a></div><br />
Ingredients:<br />
10 meyer lemons<br />
1/2 cup kosher salt<br />
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Directions<br />
1. Quarter the meyer lemons but don't cut all the way through so they remain attached at base.<br />
2. Take a quartered meyer lemon and squeeze its juice into a jar and rub kosher salt into the flesh. <br />
3. Place the salted lemon into the jar with the lemon juice.<br />
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4. Repeat with remaining lemons and salt being sure to squish the lemons into the jar so they're packed tightly. Ideally, the jar would have no airspace when you're finished. If airspace remains, fill it up with more lemon juice or try to squeeze in another lemon or two.<br />
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5. Let jar sit for a few weeks before using.<br />
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For the preserved oranges, I followed the same steps but used oranges instead.Felicityhttp://www.blogger.com/profile/13324851585881312578noreply@blogger.com0