Shrimp Stew

From Fusion Meals

Peeled Shrimp ~ 1/2 lb - 1lb

From Fusion Meals

Thinly sliced turnip ~ 1 cup

From Fusion Meals

Making the stock by boiling the shrimp heads, shells, salt, sugar and roughly chopped lemongrass stalk in 6-8 cups of water

From Fusion Meals

Tomato puree (1/4 cup), minced ginger (3 thick slices) and minced garlic (2 cloves)

From Fusion Meals

Tofu (1 package) - diced

From Fusion Meals

Stew sans shrimp

From Fusion Meals

Cornstarch mixture

From Fusion Meals

Stew with shrimp and scallion garnish

From Fusion Meals

Stew - ready to serve

From Fusion Meals

Bok Choy Side

Background:  

It's a cold day today ~ 25 deg. F and a savory shrimp stew seemed to be just the remedy.  

Prep:

• 3 thick slices of ginger
• 2 cloves of garlic
• 1/2 - 1lb of whole shrimp (head and shell on)
• 1 cup of thinly diced  turnip
• 1 stalk lemongrass
• 2-4 stalks of scallion
• 2 pods of dried chili
• 2 TB cornstarch
• 1/4 cup of tomato puree
• 1 package of tofu
• 6-8 cups of water
• 1 TB salt - add more if necessary
• 1 TS sugar

Note:  You can add or vary ingredients by adding baby corn, bamboo, straw or enoki mushrooms...etc.

Cooking:

• Shell and de-vein whole shrimp (this is important - the shrimp heads and shell will go towards making the stock)
• Mince 3 thick slices of ginger and 2 cloves of garlic - set aside
• Roughly chop up 1 stalk of lemongrass and add to stock
• Prepare stock by boiling shrimp heads and shells in pot with 6-8 cups of water, salt, sugar and roughly chopped lemongrass.  Boil for min. of 15 min to extract flavor.
• Remove shrimp shell and lemongrass
• Thinly chop 1 cup of turnip and add to stock
• Dice tofu and add to stock
• In separate pan, sautee minced ginger, garlic and tomato puree until slightly reduced and add to stock - continue boiling for an additional 15 min.
• Add additional salt as necessary
• Add cornstarch mixture to ~ 1/4 cup cold water, mix thoroughly and add to boiling stock (it's important that the stock be at a good boil in order to cook the cornstarch properly)
• Add peeled shrimp and cook for 1 min. or until just curled and pink
• Add chopped scallions as garnish and serve

Soy Braised Ham Hocks and Lily Bulb

From Fusion Meals

Raw ham hocks prior to cooking

From Fusion Meals

Ham hocks with braising liquid and ingredients

From Fusion Meals

Delicious ham hocks ready to serve

From Fusion Meals

Side of stir-fried zucchini and carrots

Background:

It's Friday night, and I decided to spring for something a bit more special (though still simple to prepare).  I bought some ham hocks at the Korean market (H-Mart) this past weekend and decided to cook a dish that's near and dear to me -- soy braised ham hocks.

Prep:

• 2 ham hocks at room temperature
• 2 generous slices of ginger
• 2 pods of star anise
• 3 pods of dried chili
• 1 small handful of dried lily bulb (optional - may be found in some Asian markets)
• 1 TB brown sugar
• 1/4 cup of soy
• 1 TB vinegar
• 2 TB of rice wine
• 1 and 1/2 cup of water

Cooking:

• Combine all ingredients in pot (yes you can do so all at once - how easy is that?)
• Bring liquid to a boil
• Once boiling, turn down heat to low simmer
• Season liquid with additional salt as necessary
  
• Cook for 1.5-2 hours while turning every 20 min to 1/2 hour to make sure all sides of the ham hocks get a good soak in that braising liquid
• Note: Resist the urge to add too much water to braising liquid.  All you need is ~ 1/2" of liquid (measured from bottom to side of pot) to keep the ham hocks nice and moist.
• Note2: Towards the end of the cooking process, the combination of reduced liquid and fat from the ham hocks will create a nice glaze.  At this point, you'll need to watch the pot carefully to avoid burning the dish.  The trick is to get to this step in sync with the meat being done (e.g. tender and nearly falling off the bones) and the liquid coming to a glaze.  

Easy Fried Chicken

Raw drumsticks

Flour coated chicken

Fried chicken cooking in the pan

Side of Yu Choy

Background:

Quick and easy fried chicken with a side of Yu Choy.  I was in the mood for wings tonight, but I guess this is a simple (and relatively healthier) alternative to satisfy that fried chicken craving...

Prep:

• 1 Package of chicken drumsticks at room temperature - approximately 6 (can obviously substitute with other parts such as breasts, thighs...etc.)
• 1 cup of flour
• 1 TB salt
• 1 TS paprika
• 1 TS cumin
• Fresh ground pepper
• 1/2 cup milk

Cooking:

• Combine dry ingredients and flour and set aside
• Lightly salt & pepper the chicken
• Coat chicken in flour mixture and set aside
• Dip chicken in dish of milk
• Apply 2nd coat of flour mixture to chicken and set aside
• Heat oil in pan (oil should be ~ 1/4 in deep) until hot but not smooking
• Gently pace chicken in the pan (do not crowd pan or temperature will drop too much in pan resulting in uneven fry)
• Cook ~ 2-3 min on each side on high heat to sear chicken (4-6 min total)
• Turn heat down to medium (to avoid burning chicken) and cook an additional 2-3 min on each side (4-6 min total)
• Cool on paper towel for 15 min and serve

Pork and Vege Stir Fry and Baby Bok Choy

Pork and Vege Stir Fry

Baby Bok Choy

Background:

Quick and healthy stir fry meal. From prep to plating, the meal takes roughly 1/2 hour.

Prep (Pork and Vege Stir Fry):

Part I

• 6-8 oz. of pork center loin thinly sliced
• 1 TS sugar
• 1 TB soy sauce
• 1/2 TS "5 spice powder"
• 1 TB rice wine
• 1 TS corn starch
• Combine ingredients (except chili)  and marinade for ~ minimum of 15 min. prior to cooking

Part II

• 2-3 dry chili pods
  
• 1 Potato - sliced into long 1/4" slices
• 1 carrot - sliced into thin slices
• 1 onion - halved then thinly sliced
• 2 sprigs of scallion chopped into 3" segments

Cooking (Pork and Vege Stir Fry):

• Heat ~ 1 TB oil in large wok or pan to "medium high"
• Sear the pork slices in pan ~ 1/2 min on each side or until just cooked through
• Remove from pan and set aside
• Add chili pods, potatoes and carrots to the pan and stir fry until cooked through but "al dente"
• Add onions and scallions and stir fry until onion is translucent
• Add ~ 1 TS salt to vegetables and stir fry for additional ~ 1 min
• Add the pork back into the pan and stir fry for ~ 1 min until heated through
• If the pan is dry and sticky due to the corn starch, add ~1/4 cup of water to pan to dissolve caramelized bits and create a light "sauce"

Prep (Baby Bok Choy):

• Cut off bottoms of the bok choy ~ 1/2" from base
• Peel off leaves and wash thoroughly to get rid of residual sand

Cooking (Baby Bok Choy Stir Fry):

• Add 1 TB oil to pan and turn heat on high
• Add Bok Choy to pan and stir fry until softened
• Add 1 TS salt
• Remove from pan and serve

"Scallion" Omelet

Egg mixture 

Cooking

Done

Background:

Today is a "snow day" for many in the Northeast region of the US as we're being hit by a winter storm bringing snow and sleet.  I cooked this dish for a late breakfast for Flora and myself.

Prep:

• 4 eggs lightly beaten
• 1 sprig of scallion/green onion finely chopped
• 1/2 TS of sesame oil
• 1 TS of soy sauce
• 1/2 TS of salt

Cooking:

• Add oil and heat pan on "medium heat" - make sure you wait until pan has reached desired temperature prior to adding the egg mixture to pan
• Combine ingredients into eggs and pour into pan
• Allow for bottom of egg mixture to "set"
• Gently lift the edges with your spatula and allow the excess egg mixture to flow underneath to create another "layer"
• Once most of the liquid has set on one side, flip the omelet over and cook very briefly until barely set
• Turn off heat and remove from pan immediately (do not let the omelet sit in the pan otherwise the residual heat will over-cook the omelet)

Thanksgiving Turkey

Plated turkey - closeup

Plated turkey - with side dishes (shredded brussel sprouts with carrots and pine nuts, candied yam and gravy)

Turkey - resting

Background:

Thanksgiving 2008.  Brined turkey - moist, tender and delicious...

Recipe:

Brine

• 1 cup salt
• 1 cup sugar
• 4-5 thick slices of ginger root 
• 3 tablespoons of whole peppercorn
• 2 bay leaves
• 6 quart of water (bring to boil)
• 1 bag of ice or another 2-4 quarts of cold water depending on size of turkey

Process - Brine:

• Bring water to boil
• Add all ingredients and boil for minimum of 15 minutes
• Cool by adding ice or cold water (depends on how soon you need to add turkey to brine)

Other Ingredients (for stuffing in the turkey)

• Aromatic vegetables such as onions, celery and carrots
• Fruits such as apples and/or oranges

Process - Turkey:

• Thaw turkey in fridge at least 1 day before Turkey Day (If fresh turkey is used, ignore step)
• Remove thawed turkey from wrapper
• Trim away excess fat and unwanted parts
• Remove packaged turkey parts from turkey cavity
• Prepare container and combine brining liquid with turkey
• Leave turkey in brining liquid overnight in cool location (<40>

Cooking:

• Preheat oven to 450 deg. F
• Remove turkey from brine and pat dry
• Stuff turkey with aromatic vegetables or fruits (make sure to section fruits prior to stuffing)
• Place in roasting pan and on rack
• Pour a cup of water in the pan to prevent turkey drippings from burning
• Place pan into oven and bake for 1 hour at 450 deg. F
• After the hour has passed, the turkey should be browned on the outside
• Lower heat to 375 deg. F
• Check to see if you need to add additional cold water to the pan at this point
• Cover the turkey breast with foil to prevent it from cooking too quickly
• Cook for an additional 1-2 hours depending on size of turkey
• Turkey is done with the legs are loose when "wiggled" or when meat thermometer registers 165 deg. F
• Remove from oven and let rest for at least 15 min to 1/2 hour prior to serving

Zha Jiang Mian (炸酱面)

Background: 

Cooked this while Flora was away on a business trip to Denver in early January 2009. 

Recipe: 

• 1 package ground pork (1lb.) 
• 2-3 cloves garlic, chopped 
• 1 large onion, diced 
• 2-3 tablespoons of black bean paste 
• 2-3 pods dried chili 
• 1 TB sugar 
• Salt to taste ~ 1-2 TS
• 1/4 cup soy sauce 
• 1 tablespoon Chinese "black" vinegar (in a pinch, any will do) 
• 1/2 cup water 
• 1 TS "5 spice" powder 
• 1 TB corn starch 
• 1-2 stalks of green onion/scallion as garnish (optional) 

Cooking: 

• Heat oil in pot until hot but not smoking 
• Add pork and brown 
• Break up any clumps as you go 
• Season with salt (go easy and account for salt in soy sauce) 
• Add 5 spice powder -Add onion, garlic and dried chili's and saute until onion is translucent/softened 
• Add remaining wet ingredients and bring heat up to medium boil 
• Cook for 1/2 hour and stir occasionally to prevent clumping or burning 
• Add corn starch to a bit of cold water, stir mixture until thoroughly incorporated and add to meat 
• Turn heat up until mixture is boiling again and starts to visibly thicken 
• Serve over noodles (preferably the fresh Asian variety that may be found in the freezer sections of the local ethnic grocer or Chinese store)
• Garnish with chopped scallions and enjoy 

Simple meals - Kickoff and Curry Chicken with Cucumber Salad

Flora's portion of Curry chicken

Served and ready to eat

I'm kicking off a new blog that will focus on simple, home-cooked meals that combine Asian as well as Western influences.  My aim is to capture meals that I cook or those that I've had as a unique gastronomic moment that will help me pinpoint memorable moments in life.  In addition, I hope that the posts may also provide some residual benefit to the reader in terms of practical tips, recipes as well as inspiration for their own meals.

~~~~~~~~~~~

Background:

I cooked this curry chicken in FL while I was there with Flora and her mom.  This chicken is relatively simple to make and actually tastes better during subsequent meals.  I believe it took the 3 of us a total of 3-4 meals to finish this pot of curry.

Recipe for curry chicken:

Prep:

• 1 whole chicken cut up into pieces* 
  
• 2-3 potatoes peeled and cubed into 1/2" chunks (Potatoes are deliberate cut a bit larger to account for "shrinkage" during the cooking process.  The starch from the potatoes will contribute to a thick, rich broth.)
  
• 3-4 thick slices (~ 1/4") of ginger root depending on taste
• 4-5 cloves of garlic, roughly chopped
• 1 large onion peeled and diced into medium chunks
• 2 large carrots, diced or sliced into 1/4" pieces
• 3 tomatoes or 8 oz. canned tomato (can be any variety since it will ultimately cook down)
• 2-3 tablespoons of Garam Masala (can be found at your local ethnic market - may substitute with Madras curry powder for a different flavor)
• 2-3 pods of dried chili (may vary based personal tolerance/preference)
• 1 can of coconut milk
• 1 bunch of cilantro (optional)

Cooking:

• Season the chicken liberally with salt and pepper
• Liberally coat bottom of large pot with oil (I use canola)
• Heat large pot to the point of smoking (but just short of it)
• Sear chicken on both sides until golden brown
• Remove chicken and set aside in container/plate
• Pour off excess oil/fat from pot if desired (though I would caution the reader not to be too zealous in this regard as the oil will be used to pre-cook the curry powder)
• Lower Heat to medium and add curry powder into pot while stirring to remove any lumps
• Add onions, garlic, ginger and dried chili (break up before adding) to pot and sautee until onion is translucent and softened - the reader may wish to add additional salt to this mixture at this point (be careful though as you can always add more and cannot easily remove the effects of excess seasoning)
• Add potatoes and carrots and tomato
• Introduce "enough" water ~ 2 cups (varies based on preference) to the pot
• Turn heat on high until soup boils
• Lower heat until soup is on low boil and cook for ~ 1 hour
• Add coconut milk (1/3 to 1/2 of 16 oz. can) to curry and cook for an additional 5-10 minutes
• Check the seasoning and add more salt if desired
• Turn off heat and serve with chopped cilantro as garnish if desired

*I usually start by cutting out the back, sectioning the chicken into 2 halves, then quartering the chicken. Make sure to trim any fat or appendages (such as the "butt" of the chicken) that you are not going to cook.  Next, separate the legs from thighs as well as separate the breast from the wings.  Finally, I would separate the breast into 2-3 pieces depending on the size of the chicken.