20110513 A Palette For My Palate

A palette for my palate
When hands can't paint
Let photos say;
When words can't tell;
Let pictures speak.
Daunting in articulacy
when it comes to this delicacy.


Let me know
if it is not easy as one-two-three:

Fry dried fish with ginger pieces in olive oil

Cut into small pieces and set aside,

Cook shrimps,

Set aside,

Add a little olive oil, and lots of garlic

 Add squash and beans,

Add the dried fish,

A can of coconut milk,
Simmer,

and the cooked shrimp.

Serve.

20110316 Of Mushrooms and Bamboo Shoots

What shall I call thee?
You would be gone before I can think of a name.
The next one will not be exactly as you are.
I know, because you came up unexpectedly.

Yummy combination of the following:

Bamboo shoots
Dried Mushroom
Ground Pork
Onion
Scallion

Just simmer, easy to prepare, great with rice.

20110227 Spring Onion Crisp

Ask and it shall be given you.
I mean questions related to the making of this yummy, crispy, Taiwanese delicacy.

20110211 臘肉

My friend Ruth's home-made preserved pork.
Not at all salty as the name Salted Preserved Pork connotes.
Thank you dear friend for sharing 2 pcs of it with us.
Everyone said it is THE BEST!

Radish Adobo with Fish

     I'm not a radish fan except for spare ribs soup with radish.
The soup and spare ribs would be gone before the radish.
The radish in this dish did surprise me.

        Tania, my four-year-old student harvested them.
She said the radish were all picked out before she even finished singing the radish song.
I should tell her the radish were gone before the fish in this recipe.

I have never thought of fish with radish but waking up at 11:30 in this cold weather
sure made me creative.  I just love one dish meals.

Here's how:

Slice

Saute in olive oil, ginger and soy sauce.
Add water and let it boil and then simmer in low heat
until the radish is tender.

Meanwhile, in another skillet,
brown fish fillet on both sides with ginger, then add the garlic.

Pour in the radish stew and let simmer until water is almost dry.

Serve garnished with spring onions.
Regretted why I didn't have any supply.

Fritter Away!

Sab-a banana is now to me
what a canned abalone imported from Hong Kong
was to my father years ago.

Plantain banana is the closest to it in variety
according to friends who can easily
get them whenever they crave for cooked bananas
away from home.

Here are some photos of the variety, an English name
of which I do not yet know.

This is how it looks when boiled.

It is typically cooked when green,
best eaten with forage fish pickled in brine.
(guinamos ba, sa ato pa )
It could be cooked when ripened for its faint sweet flavor
and soft, slightly glutinous texture.

Boiled with peelings, boiled unpeeled,
bar-b-qued in charcoal, candied or glaceed;
Countless ways for home-made fare,
can't be frivolous now when rare.

Sliced in half or a thin quarter,
deep fried ones, my heart hold dear.

As of now, three bags of three I see,
neatly piled in my freezer for the miser.

Not  today, fritters, there you shall stay.
Till I hear a phone call from dear friend, May.

Cooked the sago,
bought a taro,
diced them on my chopping board,
amused by my personal hoard.

Frozen slices of uncooked bananas.
Which is now...

"Init Nga Binignit"
 西米露香蕉粥 

                                       

CHOW!

20101014 As If Someone Is Interested

iation:

Bowls 

My hubby's favorite Lan Hwa Kan needs to go with a duck,so

off to the bigger market I went.

I have not found the English name for this relative to the tokwa stuff

so I took this photo to show you.

As of now, I am going to call it "accordion"

because it is better than calling it in its local name, "chie thi" or stairs.

These are the stuff before they get into the wok. 

Heat the wok and put the duck, chicken and lots of ginger in.

The purpose is to let the fat out of them.

That is a lot of fat as you can see, no cooking oil needed.

Added soy sauce and rice wine enough to cover

the meat stuff and then added the accordion,

which is in itself, tasteless.

Since  the accordion is a  fried stuff,

 I washed off some oil by boiling them in a pan of water

before putting them into the wok with the meat.

Let them simmer till the liquid is soaked up but not dry.

I can't tell you the measurement, but the color says it is right.

Here is a var

of noodle.

Scallop Rice

What's for lunch?
No more meat stuff this meal for a change.
There's leftover cooked rice,
fresh scallops,
fresh eggs,
spring onions from my windowsill that need 
to be harvested
cabbage...

In a very hot skillet, 
sear scallops with lots of garlic
in olive oil.
take them out and set aside.

Baste cooked rice in scallop drippings.

In another pan, 
make an egg omelet
with lots of spring onions.

Mix the egg omelet and the rice
in the skillet.

Sautee cabbage.


Arrange scallop slices at the bottom 
of a bowl,
followed by sauteed cabbage
and fill the bowl with the rice mixture,
pressing them firmly to form.
Turn upside down to a platter