Day 21, Black Pepper Prawns Stir-fry

oil for frying
flour mixed with salt and pepper
500     grams    prawns, peeled and deveined
steamed rice

For the black pepper sauce:

50     grams   butter
1       tsp        garlic,minced/paste
1       tbs        ginger,sliced thinly
2       pieces   onions, sliced
1       tbs        thai sweet chili sauce
2       tbs        cracked black peppercorns
1       tsp        oyster sauce
1       tsp        ketchup manis
3       tbs        chicken or beef stock
1       pc        red bell pepper, sliced
1       tbs        cornflour mixed with 3  tbs water

BLACK PEPPER PRAWN STIR-FRY

Heat the oil in a wok over high heat.  In a bowl, dredge the prawns in flour mix(flour,salt and pepper).  Quick fry half the dredge prawns quickly for about a minute.  Repeat the process with the remaining prawns.  They should be half cooked at this stage.

For the sauce: Wipe the wok clean and return to the heat.  Add the butter and melt until foaming.  Saute the garlic, ginger and onions until aromatic (about 2-3minutes).  Then add the sweet chili sauce and cracked black pepper and simmer for a minute.

Add the sauces and chicken stock,then bring to a boil until the sauce has reduced a bit.  Combine the corn flour and water to make a thin paste and whisk into the boiling sauce and thicken.  Then add the prawns and bell pepper to the sauce mixture.  Simmer for  about a minute.

Place in a serving platter and garnish with wedge lemon and chopped parsley. Serve with steamed rice or you can eat it with a sliced bread.

Day 20, Deo Inspired Adobo

Yesterday, went to one of the oldest butcher in town, Idsoe in Stavanger center and bought a few kilos of oxtail for a test kitchen with a partner on Monday. Got extra that I can cook for today´s meal.  wanted to do oxtail stew but I change my mind instead opt to try this recipe from a previous colleague at TGIF Ortigas.  Inspired with his Adobo recipe, and below is the final product.  Adobo is really good with a fatty pork but an oxtail is definite alternative since it is also fatty and when you cook it longer, it produces same gelatinous substance as a pork fat does. Which helps when you make adobo reduction.  According to Deo, the secret to his Adobo is loads of garlic, vinegar and fat.  Thank you to Deo for sharing his recipe in FB.  

DEO INSPIRED ADOBO

3     tablespoons    olive oil

2     bulbs              chinese garlic, minced

750  grams            oxtail

2     teaspoon         ground pepper

1      cup                vinegar 

1/2   cup                soy sauce

1      teaspoon        sugar

1      cup                chopped broccoli

1/2   cup                mushroom

Slow cook the oxtail in water for a few hours or until its fork tender.  If you have pressure cooker, you may cook the oxtail for about 30-45 minutes.

Once the oxtail is tender.  Take it out of the broth and set aside.  Saute garlic in olive oil until slightly golden brown.  Then add the oxtail and sear for a few minutes.  Pour in the vinegar in until about half of the meat is covered.  Add a generous amount of freshly grounded pepper.  Cover pan and simmer slowly under low heat.  Make sure not to stir the meat while vinegar is cooking.  In the process, the vinegar will simmer and reduce, once reduced to a quarter of its original volume.  Stir the meat and add soy sauce (amount depends on you, but as a guide, pour enough until vinegar and soy sauce mixture is brown in color).  Cover pan and increase the heat to medium and simmer until the adobo sauce has reduced or caramelized.  Added a few tablespoons of the broth from earlier to the mixture to lighten the saltiness from the soy sauce.  Also added sugar to balance the taste.  

Serve with steamed rice and garnish with blanch broccoli and mushrooms.

Day 19,Simple Caesar Salad w/ lobster

Needing a light dinner.  Here´s what you can make in a jiffy.  Easy to make and fast.  All you need is listed below.

3     pieces    eggs

1-2  cloves   garlic,chopped

3     pieces    anchovy filets

2     cups      olive oil or rapeseed oil

salt and pepper to taste

1     teaspoon  lemon juice

1     piece/bundle  romaine lettuce,chopped

1     pack     cherry tomatoes, sliced in 2 

1     piece whole cooked lobster, split in 2

Combine the eggs, garlic,anchovy filets and olive oil in a blender.  Blend it on slow or minimum cycle.

Continue to blend until the mixture has the consistency of a light mayonnaise.  If it is too thin, add a bit more oil slowly into the mixture while blending.  Once the dressing is in the right consistency, you may add lemon juice and season to taste. Blend for a second and put it on a container.  You may use the rest of the dressing for later use.

In a bowl, have the chopped lettuce, cherry tomatoes and pour about 2-3 tablespoons of the dressing.  Mix lightly until the dressing covers the lettuce.  You may season with salt and pepper according to your preference.  Serve it in a plate, you may add croutons and grated parmesan on top.  Serve the salad with the half lobster.  Optional items to serve with this salad is, grilled chicken fillet, prawns or just eat by itself.

SIMPLE CAESAR SALAD WITH HALF LOBSTER

Day 18, Rice Noodles with Prawns in oyster sauce

RICE NOODLES W/ PRAWNS IN OYSTER SAUCE

Was looking for something that is quick to make without too much fuss for a light dinner.And ended up with prawns in oyster sauce and wok vegetables.  Or you can use sauce or noodles that is in available your cupboard. Then you can start wokin'.

2  tablespoon oil
2  cloves garlic, minced
1  piece medium size onion, sliced
250 grams prawns,shelled and deveined
1/2 cup broccoli, sliced
1/4 cup cooked water chestnuts,sliced
slices of lotus flower(optional)
1/4 cup red bell pepper, sliced
1/8 cup oyster sauce
salt (optional)
ground pepper
300 grams flat rice noodles,blanched in boiled water until noodles are al dente)

Heat the oil in a wok, then saute the minced garlic and onions. Then add the prawns and cook it until the prawns turn pink. Try not to overcook the prawns. Pour over the oyster sauce and add the rest of ingredients except for the noodles. Simmer for a minute or two. You may add a bit of water if the sauce is too thick. Then add the flat rice noodles and mix. Or you may put the warm flat rice noodles in a bowl then top with the prawns in oyster sauce.

Day 17, Catfish with Tortellini pasta in Clam Sauce

250     grams     tortellini filled with paprika and cream cheese

300-400  grams     catfish filet or any white firm fish filet

6         pieces     bacon slices

1         tablespoon  olive oil

100     grams     broccoli florets, blanch in boiling water for 2 minutes

50       grams     carrots, sliced in sticks, blanch in boiling water for a minute

salt and pepper to taste

slice of lemon to garnish

Sauce:

3   tablespoon     butter

2   tablespoon     flour

1/4  cup              heavy cream

1/2  cup              chicken broth or water

1/4  cup              mussels or clams

2     tablespoon   chopped parsley

1     tablespoon   chopped dill

salt and pepper to taste

Boil water in a small casserole to blanch the vegetables and cook the tortellini pasta.  Slice the fish filet into 2 serving pieces of about 150-200 grams each.  Then wrap 3 slices of bacon on each fish. Pepper to taste the fish. Heat a griddle pan and baste the pan with 1 tablespoon olive oil.  Once the pan is hot, grill the fish until its cook and tender.

In a sauce pan, melt the butter and add the flour.  Stir until the flour and butter are well mixed.  Add the broth or water, heavy cream, mussels, parsley and dill.  Simmer in low medium heat until the sauce thickens.  Season to taste.  Get a hand held mixer and blitz the sauce until smooth.  Reduce to a low heat and set aside while you plate up.

To plate: layer the pasta, vegetables and the fish.  Spoon about 3-4 tablespoon of the white mussel or clam sauce over the pasta and fish.  Garnish with a slice lemon on top.

 

CATFISH WITH TORTELLINI PASTA IN CLAM SAUCE

Day 16, Thai Fish Cakes

A good way to use your left over steamed fish from the day before is to make thai fish cakes.  Last weekend, friends came over to visit and one of them is Thai, and she made the mildest and yet spicy sauce for the fish cake that they brought with them.  During work, we had a lot of fresh filet of pollack fish that was left, so we had to think of what we can do with the rest besides making a salad out of it.
And we ended up with thai fish cakes.  Below is a recipe that I used:

500     grams     pollock fillets, skinned and cut into chunks

THAI FISH CAKES

1         tbs          fish sauce
1         tsp          red curry paste
1         tbs          chopped coriander
1         tbs          chopped parsley
1         pc           egg
2         tbs          spring onions, chopped
1         tsp          cayenne pepper
oil for pan frying

Sweet and Sour Cucumber Dipping Sauce

25    ml    cane vinegar
5      tbs    thai sweet chili sauce
1      tbs    fish sauce (nom pia)
50    grams   finely chopped cucumber
2      pcs   bird´s eye chili, thinly sliced
1      pc    small onion, finely chopped

Place all the ingredients for the fish cakes in a food processor for 3 minutes.  Add some water if needed.
Take out the fish cake mix and place it in a bowl.  Mold the fish cakes into small patties and pan fry in  oil on a hot pan.

In a small bowl, mixed all the ingredients for the sauce except for the cucumber.  Mixed it well then add the cucumber.

Place the fried fish cakes on a serving platter and serve with sweet and sour cucumber dipping sauce.  This can be serve as an appetizer or eaten with a steamed rice.

Day 15, Kaldereta (Filipino Stew in Tomato Sauce)

Festive kaldereta is originally made of the meaty bones of the goat, like the ribs, bones and what is left from the thighs.  This popular Filipino dish is commonly serve during parties, special occasions and other festivities.  If goat meat is not available, people often use beef cuts instead. Another variation of this is to use mutton (more expensive but a healthy alternative) pork or chicken. This is a Spanish inspired dish which came from the word ´caldera´means cauldron.

1     kg         goat meat, chopped in 2-inch cubes
4     tbs         potato flour or cornstarch
6     cloves   garlic, crushed, peeled and minced
1     pieces   white onions, chopped
2     cans      chopped tomatoes or you may use 6 pieces tomatoes, chopped
3     pieces   fresh sausage like salsicce or 1 piece chorizo, chopped
1/2  kg         potatoes, quartered
1/4  kg         carrots, cut into 1/2 inch mini carrots
2     pieces   red bell pepper, cut into strips
5     tbs        olive oil
1     small can tomato paste
1     pack     liver spread
4     tbs        soy sauce
1/2  cup       kalamata olives or green olives,(pitted)
salt and coarsely ground pepper, to taste
1     piece    long chili pepper, sliced in 2

Dredge the meat in potato flour.  Set aside and heat 2 tablespoon of oil in a pan.  Once the pan is hot, sear or brown the dredge meat before stewing.  Then place the goat meat in a pot.  Add enough water to just cover the meat.  Just when the water is about to boil, immediately reduce the heat and simmer slowly until the goat meat is tender.  Remove meat  from stock and set aside.  Put aside some stock for making the sauce.

In a pre-heated pot, pour in the rest of the oil.  Saute garlic, onions, and tomatoes.  Add the sausages, tomato paste, liver spread, soy sauce, reserved stock, potatoes and carrots.  Simmer for about 5-10 minutes.  Then add in the  meat pieces and bell pepper.  Continue cooking until the potatoes are done.  But make sure not to over cooked the carrots and bell pepper.  Season with salt and pepper according to taste.

Make sure to serve it hot.  Add the olives just before serving.  If you have no problem with spicy food, then you may add one or two pieces of bird´s eye chili.

KALDERETANG KAMBING

Day 14, Lex Buffalo Wings

Buffalo Wings had always been my favourite.  I used to work at TGIF and this would always be on top of my list when i wanted to eat from the menu of TGIF.  I learned from a good friend that it is good to pair Wings with Caesar Salad.  According to Wiki and other recipes in the web, buffalo wings is normally prepared with a cayenne pepper sauce and melted butter or margarine are the basis of the sauce.  You may choose to have it mild, medium or hot.  The wings are usually deep-fried in oil, drained, mixed with the sauce and shaken to coat the wings.

1-BUFFALO WINGS with the basic sauce

                                                                                                                            

The recipe below is a recipe based upon the basic ingredients above and a bit asian inspired.  I made two variations yesterday of this dish. No doubt that this is the most requested wing recipe at home.  

2-LEX BUFFALO WINGS

1     kg      chicken wings
1     tsp     salt
oil for deep frying
1     tsp     paprika powder
1     tsp     cayenne pepper
1/4  cup    butter
1     bottle   tabasco sauce
1/4  cup     thai sweet chili sauce

Sauce:
3     tbs     mayonnaise
1/4  cup    sour cream
100 grams     bleu cheese, crumbled
1     tsp     lemon juice
1     tsp     worcestershire sauce (optional)
dash of garlic powder (optional)



Heat oil in a deep fryer to 190 degrees C (375F).  Salt the the chicken wings before frying.  Fry the salted wings in hot oil for 10-15 minutes or until the wings are done. Remove from heat and place wings in a bowl.  Set aside for a minute and prepare quickly the hot sauce.

In a small sauce pan, melt the butter, add the paprika and cayenne powder, tabasco sauce and the thai sweet chili sauce.  Pour the hot sauce over the chicken wings and mix very well until the wings are well coated.  Put the coated chicken wings in a serving platter and serve with celery sticks and bleu cheese dressing.

Combine all the ingredients of the sauce in a small bowl.  Mix well and pour over a ramekin.