Regional Recipes Brazil Round-up

If you've been anxiously waiting for the Brazil round-up, I'm sorry it's late. There is a good reason, which you'll read about shortly, but first I want to get to the submissions. Let's get started!

Picadinho de porco (minced pork) submitted by Marisa of The Creative Pot. It has chorizo! Need I say more?




Brazilian-style salmon fish stew submitted by Joanne of Eats Well with Others. If you're looking for a fish stew with bold flavors and vibrant colors, look no further!




Brazilian-style empanadas submitted by me. Succulent shredded chicken, green olives and hearts of palm in a butter crust. Yum!



Thank you to Joanne and Marisa. They are such terrifically reliable participants and all around good people.

Before revealing the next region, I want to make a quick announcement about the future of Regional Recipes. I was worried that with my increasingly busy schedule, I would have to end the event, but I am happy to announce that Joanne of Eats Well with Others has agreed to take over as host and administrator. At some point, the event main page and round-ups will be available on her site. Until then, information is still available at the RR link above. I'm glad the event will continue and it will be in good hands. Thank you, Joanne!

WOW! This may be the last time I choose the region. I better make it good, huh? Let's do the Middle East. Joanne is going to be hosting. Send your submissions to her at jhbruno87(at)gmail(dot)com by 11:59 on February 28.

Brazilian-style Empanadas

Happy New Year!! Better late than never, right?

Did you all start your diets yet? I keep thinking about it, but then I run across recipes like this one for Brazilian-style empanadas and it's just another excuse to delay. The (tentative) deadline is now January 15th...unless I find another excuse. ☺



As you can see, these empanadas are more like a pot pie, however the filling is quite different. It's not soupy but rather dense and savory on account of green olives. The crust is very buttery and flaky. The result is a hearty meat pie that is perfect served with a side salad. If you have a mini-muffin pan (and the patience) you could make a bunch of these to share at a gathering.




Brazilian-style empanadas
Adapted from Cookbrazil.com
Makes about 6 to 8 single serving (3 to 4 inch) pies

For the crust:
2 cups all-purpose flour
5 1/2 oz cold butter, cut into pieces
2 eggs, divided (1 whole egg + 1 yolk for crust and white for egg wash)
1/2 tsp baking powder
1/2 tsp kosher salt
cold water, as needed

For the filling:
12 oz cooked, shredded chicken
1/3 cup finely chopped green olives
1/3 cup finely chopped hearts of palm or artichoke hearts (fresh or in water, not marinated)
1/2 onion, finely chopped
2 tbs all-purpose flour
2 tbs tomato paste
about 1/2 cup to 1 cup chicken broth
salt, to taste

The easiest way to make the crust is with a food processor. If you don't have a food processor, this can be done by hand using a fork.

Combine the dry ingredients with the butter and pulse until the butter is cut into the flour. Add one whole egg and the yolk of the other and pulse until they are incorporated. Pulse while adding enough cold water to just bring the dough together. Transfer to a clean surface and bring the dough together into a clump. If it's too sticky add a little more flour. If it's too dry, add a little more liquid, but do not knead it. Wrap the clump in plastic wrap and chill it in the fridge while you make the filling.

For the filling, I used left over chicken. Use dark or white meat or a combination of both.

In a skillet, sautee the onions until soft. Add the olives, hearts of palm or artichokes and tomato paste. Mix well. Sprinkle the flour on top and stir to incorporate it. Add the broth slowly in increments. Mix well after each addition. Use just enough liquid to get a pasty filling. Heat through and season with salt. Now it's ready to use.

To assemble the pies, roll out the dough to fit into the mini-pie pans so there is a little overhang. You'll also need a top. The dough is not very sticky, but you may need to lightly sprinkle flour on it every few passes. Roll out the dough as thin as you want, but not so thin that it breaks apart when you try to lift it or lay it in the mold. For the best results, use enough of the meat mixture to fill a little over the level of the mold, being sure to press down gently to compact the filling. Place the top on and pinch the top and bottom crusts together. To keep the pies from popping open, roll the seam inward (see photo). Alternatively, you could go for the traditional half circle shape. Be sure to pinch and roll the seam shut. If you just pinch the seam the empanada will come open during baking. Brush lightly with egg white and bake in 375F oven until golden, about 25 to 30 minutes. Serve warm or at room temperature.

This is my submission to Regional Recipes. The spotlight region is Brazil. If you'd like to participate, please send your submissions to blazinghotwok(at)gmail(dot)com by January 15th. Also, if you have participated in the past and would like to host, just let me know and I'll put you on the list.

Regional Recipes South Pacific Round-up!

Anyone else feeling the stress of the holidays? I got a late start this year and feel like I'm short on time. There are still a bunch of last-minute things to do. I suspect that you all are pretty busy too, so I want to send out an extra special Thank You! to the bloggers who were able to submit to Regional Recipes. Brevity is the theme here, so I'm going to just get to it!


Guamanian Red Rice submitted by Wandering Chopsticks. Rice flavored with roasted "chicken base" paste and colored with annatto seed powder. Oh, and there's bacon in it! What's not to like?




Macadamia Nut Pie by Joanne of Eats Well With Others. A new twist on an old favorite. This would make a great ending to any holiday meal!



Hawaiian Chicken Curry submitted by me. A delicious and festive curry that's easy enough for a weeknight meal.




Short but sweet. Thanks again to Joanne and Wandering Chopsticks for their submissions.

The next region/country: BRAZIL!

If you'd like to participate, please send submissions by January 15th to blazinghotwok(at)gmail(dot)com. For more information on the rules, click here.

Hawaiian Chicken Curry

The quarter is finally over!! Hooray!! Now to get back to all the stuff I've been neglecting. Like laundry and housecleaning and Christmas. But first and foremost, I need to give my poor, neglected blog a little attention.



As you can see this is not a typical holiday dish. In fact, it's got nothing to do with the holidays whatsoever, but it is festive looking, no? That must count for something. It's also got a lot of contrasting textures going on, but somehow they all work together: succulent chicken, crunchy toasted cashews, fresh pineapple, and dried mango. And of course there's the creamy macaroni salad. Yes, I know it sounds strange to serve macaroni salad with a curry, but I was once told by a Hawaii native that no plate would be complete without macaroni salad. And rice, of course. Makes perfect sense, doesn't it?

I found the recipe for this chicken curry at Epicurious.com. Rather than following their method, I used my pressure cooker to get the chicken fork tender but I didn't otherwise change the recipe. It turned out well and the whole family loved it. Plus it can be put on the table in about an hour (by their method). So if you're looking for something a little different, this might fit the bill.


This is my submission to Regional Recipes. The spotlight region is the South Pacific. I'm hosting this round, so if you've got a regional recipe to share, post it and shoot me the info to include in the round-up. blazinghotwok(at)gmail(dot)com. And be sure to check back in a few days for the round-up.

Regional Recipes Cuba Round-up!

I know you all have been eagerly awaiting the Cuba round-up. Well, wait no longer! There may only be a handful of submissions, but they do a great job showcasing Cuban cuisine. Prepare for an appetite whetting! (Or is it to have your appetite whetted? Maybe I should just stick to plain old whet your appetite? Whichever you prefer, you get the point.)

Let's begin:

Arroz con salchichas submitted by [eatingclub]vancouver. Did you think Vienna sausages were only eaten in Vienna? Haha! The Cubans, like many other cultures, have taken these humble cocktail weenies and turned them into something delicious.



Pastelitos de guayaba y queso also submitted by [eatingclub]vancouver. Need a sweet finish for your Cuban-themed meal? (Or any other meal, for that matter?) Why not try these ultra simple pastries stuffed with guava and cheese? Careful though, they can be quite addictive.



Picadillo submitted by Eats Well with Others. Cubans sure seem to have the comfort food down! Ground beef sauteed with bell pepper, onions, tomatoes, garlic, olives and spices severed over quinoa. How simple but satisfying does that sound?



Ropa vieja submitted by The Creative Pot. Beef slow cooked with bell pepper, onions, tomatoes and spices. Again, amazing how the Cubans have perfected hearty comfort foods despite the tropical climate. I suppose having a pitcher of cool, minty mojitos to wash it all down with helps :-)



Black bean soup submitted by me. Okay, maybe this is more of a stew. Add more liquid and it's a soup. Either way, don't forget the ham hock. It's a tasty, filling meal served over rice.



A big thanks to the bloggers who participated!

Now, I know that the end of the year is crunch time for everyone, what with the holidays, end of the fiscal year for some, end of the term for teachers and students, etc. So in choosing the next region, I asked myself where I'd want to go for a little R & R if I could escape the end of the year chaos. And that would be Hawaii or any of the other islands of the South Pacific for that matter. Basically I'm talking the little islands between the Americas and Asia, including New Zealand (but let's leave out Australia and Japan this time). Here's a map, if you're interested.

Can't wait to see what people come up with! I'm hosting next time. Send your submissions to me at blazinghotwok(at)gmail(dot)com by December 15th. Hope you will participate!

Cuban Black Bean Soup

What is Cuban food? That’s the question I’ve been trying to answer these last 3 weeks and I’m still not sure I have it down. There’s the popular Cubano sandwich with so many variations that I’m not sure which is the original. (And should I care when they all sound so good?) Cubans seem to be fond of roasted pork, which they marinate in citrus, garlic, and cumin. I’ve done that, but I didn’t know it was Cuban. It was vaguely labeled “Carribean-inspired pork.” Mojo and sofrito are also words associated with Cuban cuisine, but they’re different from the Spanish versions. And despite popular belief, chilies and cilantro are not typically used in Cuban cuisine, although they are ingredients commonly found in other cuisines of the region. So how’s a girl supposed to sort it all out?

I did say soup, right? Well, it is a soup but I just ladled it over rice!

Overwhelmed (and underwhelmed) with all the information on the Interwebs, I just decided to "wing it", as they say, and cobbled together a recipe for black bean soup. It's got all the necessary components, like sofrito, cumin and bay leaf. It's also quite tasty, if I do say so myself.

Cuban Black Bean Soup

• 1 green bell pepper, roughly chopped
• 1 onion, roughly chopped
• 1/2 head garlic (approx 5 cloves), crushed
• approx 1/2 to 1 tbs cumin seed
• approx 1 tbs chopped oregano (thyme will also work)
• 2 to 3 bay leaves
• 2 cups black beans, soaked overnight
• 1 large ham hock (optional)

Make a sofrito by throwing the bell pepper, onion and garlic into a food processor and pulsing until you get a uniform mixture. In a large pot, add a couple of healthy glugs of olive oil (approx 3 tbs). When it’s hot, add the cumin seed followed by the sofrito. Cook until the sofrito gets soft and most of the moisture has evaporated, about 10 minutes or so. Add the oregano and bay leaf. Add the beans (rinsed), ham hock (if using) and about 6 cups of water or chicken stock. The beans should be covered by the water. Bring to a boil, then reduce heat to medium-low and allow to simmer until the beans are tender. Once the beans are tender, add salt to taste.

I used a pressure cooker, which took 20 minutes once it got up to pressure (15 psi) and allowed the pressure to release naturally. The beans came out perfectly tender as did the ham hock. I served the beans and shredded ham hock over long grain rice. It may not look like much, but I’ll tell you, this was a very delicious and comforting meal.

This is my submission to Regional Recipes. The spotlight's on Cuba. If you've got a Cuban recipe you're dying to share, I'm hosting and will accept submissions until Thursday. And definitely check back for the roundup at the end of the week.

Fried Pork Belly and Potatoes with Parsley Sauce

I think people are surprised when they learn that I am (semi) fluent in the Danish language and I am pretty familiar with traditional Danish cuisine. It's my Thainess that throws them off and I completely understand. I would probably be pretty surprised if I met a 6'3" Dane who could speak fairly fluent Thai and cook a mean green curry from scratch.

Anyhow, I purposely chose Scandinavia as the spotlight region for Regional Recipes because whenever cold weather sets in, I get an itching for Danish food. It's stick-to-your-ribs-warm-you-to-the-bone-comfort food. Besides, I'm a sweet and loving wife who likes to give Hubby a little taste of home every once in a while.

Originally I planned to make a traditional Danish-style pork roast with pork belly served with pickled red cabbage and potatoes but MIL assured me that fried pork belly with potatoes and parsley sauce was as Danish as it gets. And not only did she suggest this dish, she cooked it! All I had to do was snap a couple of pictures and dig in. So a big, fat TAK FOR MAD! goes out to my awesome MIL!

Apparently all Danes can make this with their eyes closed, it's that easy. In other words, if Hubby can do this without a recipe, anyone can! Simply cut the pork belly (remove the skin if you wish) into 1/4 to 1/3 inch slices, season generously with salt, and fry until wonderfully crisp. Drain on a plate lined with paper towels. In the mean time, boil some small, cute potatoes (skins removed) until tender. Just before you're about to serve, make the sauce by melting a couple tablespoons of butter and adding about 1 tablespoon of all-purpose flour to make a roux. Don't let it cook get dark. Add warm milk (about a cup to start with) while whisking vigorously to eliminate clumps. Turn up the heat a little bit. The sauce will be thin at first but will start to thicken up once it begins to simmer. If it gets too thick, add more milk. If it's too thin after it has been simmering for a few minutes, sprinkle in a little more flour while whisking vigorously. Once it reaches the desired consistency (see photo above), add salt and a healthy handful of finely chopped Italian parsley. Drizzle over the boiled potatoes and serve immediately.

Craving more Danish food? Try these:

karry sild (curried pickled herring)

leverpostej (Danish-style liver pate)

frikadeller (Danish meatballs)

lakridsis (licorice ice cream)

napoleanshatte (marzipan cookies dipped in chocolate)

This is my submission to Regional Recipes, where the spotlight region is Scandinavia. The host this month is Joanne of Eats Well with Others. Be sure to check her site on the 20th (or there abouts) for the round-up and she'll be announcing the next spotlight region.

Regional Recipes: Spain!

I remember reading a few years ago that Spain was the new France in terms of culinary prowess. Then Anthony Bourdain visited Spain and said it was “the very best place in the world to eat.” Well shoot, then it must be true!

I, for one, am in love with Spanish cuisine. I’ve always found the flavors are big, bold and so satisfying. The submissions for this month’s Regional Recipes are excellent examples. So let’s get to it!

Pimentos Relleños submitted by The Creative Pot. It’s Spanish stuffed peppers filled with brown rice, almonds, raisins and herbs and spices. A healthy and delicious alternative to peppers stuffed with minced meat.

Flamenco Eggs also submitted by The Creative Pot. A casserole made with chorizo, peppers, onions, tomatoes and eggs. Sounds like perfect brunch fare to me!

Patatas Bravas submitted by forkbootsandapalette. Potatoes in a spicy tomato sauce. Traditionally served as a tapa, it’s hearty enough to be a filling meal.

Chickpeas Romesco submitted by Eats Well with Others. Chickpeas in a flavorful sauce made of tomatoes, peppers, vinegar and nuts. And it’s vegan too!

Fingerling potatoes with Allioli submitted by Kits Chow. Can’t go wrong with the simplicity of delicious fingerlings and a creamy, garlicky dipping sauce.

Sangria with White Wine submitted by Wandering Chopsticks. There’s no fuss with this easy and refreshing sangria. Use your favorite white wine and whatever fruit you have on hand.

Philippine Beef Salpicao submitted by [eatingclub]vancouver. Yes, it’s from the Philippines, but they’ve suggested a Spanish version, substituting a combination of hot and sweet smoked paprika for Hungarian paprika.

Grilled vegetables with Garlic Sauce submitted by Erbe in Cucina. Don’t have a grill, you say? No problem, if you’ve got a broiler. Then serve the vegetables with garlic sauce!

Tomato soup seasoned with smoked paprika, crispy Serrano ham and manchego submitted by Blazing Hot Wok (that’s me!). The secret to tomato soup with big, bold flavor? Smoked paprika! The Spanish swear by it and I agree.

Thanks to all the bloggers who submitted! It’s awesome to get such a wide variety of dishes.

For the next region, we’re heading to Scandinavia! Home of pickled herring, Ikea and Alexander Skarsgaard! Just to clarify, we’re talking Denmark, Sweden, Norway and Finland. I’m anxious to see what you all come up with. The host will be Eats Well with Others. Please send submissions (with a photo) to jhbruno87(at)gmail(dot)com by 11:59 on Oct. 15th. The round-up should be up around the 20th. Please note that late entries are accepted at the discretion of the host.

An easy Spanish-themed meal

The tomatoes are still going around here. I harvested enough to make a big batch of tomato soup dressed up with smoked paprika and toasts topped with crispy serrano ham and manchego.


Don't worry, I'm not going to post another recipe for tomato soup. I've already posted one using fresh tomatoes and one using canned tomatoes. You'll also be able to find a gazillion other versions on the Interwebs. But I will say the thing that makes this soup special is the smoked paprika. The Spanish swear by it and I would have to agree that it's pretty awesome. Regular old paprika just can't compare to its smoky flavor. So next time you make tomato soup, try using the smoked paprika to spice it up.

Serrano ham is like the Spanish equivalent of prosciutto. I like it best thinly sliced atop a piece of crusty bread, but if you're going to cook it, it needs to get crispy. Anything short of crisp and it can taste "gamey." I crisped the ham by putting the slices on a rack in a warm oven (250F) for about 10 minutes then adding the shredded manchego on top for about 5 minutes. That all gets layered above a toasted piece of crusty bread. Serve with marinated olives and a tossed salad with a nice vinaigrette and you've got an easy Spanish-themed meal.

I'm submitting this post to Regional Recipes. We're visiting Spain and I've already got a bunch of delicious entries. It's going to be a good round-up. I'll accept submissions until the 20th of September. Send them to blazinghotwok(at)gmail(dot)com. Check back here on the 20th for the round-up as well as the next region.

Regional Recipes China Round-up!

Can you believe the summer is almost over? Seems like I closed my eyes in June and then poof! it’s suddenly the tail end of August. Maybe it’s because this summer has been jammed packed with stuff. Between vacations, visitors and school, time has just flown. But the one thing I haven’t been able to fit in is the blogging. I was hoping to participate in more events, but every time I got around to it, deadlines were passed or some other excuse came up. I’m hoping that with the new school year there will be a little more routine so I can get a better handle on dividing my time and fit some more blogging in. For now, here’s the round-up for Regional Recipes: China. Enjoy!

Broccoli beef submitted by gaga in the kitchen. Broccoli is one of the vegetables my son will actually eat without complaining so this dish appears on our table fairly regularly. And as gaga says, it’s easy. Tasty and easy? Can't beat that!

Lobster congee submitted by [eatingclub]vancouver. I love love love congee and using lobster sounds so decadent. Doesn’t it look delicious? The only thing missing is a dollop of chili oil on the top :-)

Pork jowl with brown sugar rub submitted by [eatingclub]vancouver. Pork jowl is a wonderfully flavorful yet inexpensive cut of meat. I don't know why it's not more widely available. I can only imagine how delicious it was after two days in their brown sugar rub.

Crispy noodle cake with saucy stir-fry submitted by me. The contrasting texture of the crispy noodles and saucy stir-fry go very well together. And it tasted good too! :-)

Thanks so much to the participants. After the long break, I was afraid I might be the lone participant, but these ladies came through beautifully.

For the next region, let’s do SPAIN! I've been perusing through José Andrés’ book Made in Spain. The pictures are so inspiringly beautiful and I am determined to learn how to make a proper paella.

You can find out more about Regional Recipes here. Send your submissions to me by September 15th at blazinghotwok(at)gmail(dot)com. I hope you'll participate!

Crispy Noodle Cake with Saucy Stir-fry

Did I mention I'm going back to school? No? I must have forgotten.

In case you're wondering, I'm getting my teaching credential to be a science educator. So far it's been swell. The instructors are awesome. My classmates are awesome. Everything's awesome except for the damned reading. Lord save me from the reading. If I'm not reading something as exciting as say, The Bourne Identity or The DaVinci Code, I'll be lucky to make it through a paragraph before nodding off. As you can imagine, reading about pedagogy has been slow going.

Anyhow, I decided to put the schoolwork aside for a day and concentrate on stuff I've been neglecting. Like the laundry. Paying the bills. My garden. My poor, neglected blog. Especially my poor, neglected blog. Working on it has always been an outlet, and with all that I've been cramming into my head lately, it's nice to be able let some stuff out.

The inspiration for this recipe came from Martin Yan's China. I was flipping through and I saw the noodle "cake" recipe and I remembered trying something similar at my neighbor's house. The combination of crispy noodles with a saucy stir-fry was great.

It's a pretty easy dish, but there was a fair amount of prep work because you have to boil the noodles and prepare stuff for the stir-fry. The actual cooking was the quick part. I think it took me about 45 minutes to put this on the table.

To flavor the stir-fry, I used fermented tofu with soy beans. I doubt you'll find this at your local supermarket, so a trip to your favorite Asian market is probably in your future. Otherwise, you can use fermented (yellow) soy beans, which your local market might carry. If you're not in the mood to track either down, then by all means, use your favorite stir-fry. I only recommend a very saucy one so the noodles can soak in the sauce.

Crispy Noodles with Saucy Stir-fry

Serves about 4

For the noodles:

• 8 or 9 oz dried wheat noodles (I use a Thai brand) or 1 lb fresh Chinese egg noodle
• 1/2 cup broth (I used a beef broth but chicken or even vegetable is fine)
• a few tbs oil for frying

For the stir-fry

• 2 tbs fermented tofu with soy bean (or just fermented yellow soy beans)
• 2 Chinese cooking wine, divided
• 1 tbs thin soy sauce (or oyster sauce)
• 1 cup rich chicken or beef broth (use a good quality--it makes or breaks the dish)
• 1/2 tsp sugar
• 4 tsp cornstarch, divided
• 12 oz chicken, sliced for stir-frying
• 1 large zucchini, sliced
• 1 red or yellow bell pepper, sliced
• thumb-sized knob ginger, sliced into matchsticks
• 3 cloves garlic, finely chopped

Start by cooking the noodles. Drain and rinse well with cold water and drain again. Toss with a little oil to prevent them from sticking. Set aside until you're ready to fry them. If you can set them in the fridge, even better. They fry better the colder they start.

While the water for the noodles gets going, prepare the chicken by combining 2 tsp cornstarch with 1 tbs cooking wine. Turn the sliced chicken in the slurry and set side.

Make the sauce for the stir-fry by mashing the fermented tofu and soybeans until you get a paste. Don't worry if you don't mash every single soybean. Add 1 tbs cooking wine, the broth, thin soy sauce (or oyster sauce) and sugar. Mix until well blended. Stir in 2 tsp cornstarch. Set aside.

It's best to fry the noodles in two batches. If you try to do it all in one go, you'll probably get a fat cake with a large amount of soft noodle in the middle. Trust me, you'll want to maximize the crispiness. In a non-stick pan (or well-seasoned cast iron skillet), heat a couple of tbs oil over medium heat. Add about half the cooled noodles, distributing them into an even layer. Add half the broth and cook until a nice crispy crust forms and the broth has evaporated. Watch the heat! You wouldn't want your noodles to burn. You may want to move the pan around every so often to distribute the heat better. Flip or carefully turn the noodle cake over and allow a crust to form on the opposite side. When you're satisfied slide the noodle cake onto a plate and keep warm until you're ready to serve.

When you cook the second cake, start heating your wok for the stir-fry. Once it's nice and hot, add some oil and fry the chicken. When the chicken is just about done, remove it and set aside. Add more oil if necessary, then add the garlic, ginger and bell pepper. Stir-fry for a minute, then add the zucchini. After another minute add the chicken back in. Toss well then slowly add your sauce by drizzling it down the side of your wok. Hopefully it will begin to thicken on contact. If it doesn't, no worries. It will once it begins to heat through. Adjust flavor with more soy sauce if necessary. When the sauce has thickened, you're done! Divide the stir-fry over the two noodle cakes and serve immediately. I like to put out chili-garlic sauce as well, for those who like it spicy.

This is my submission for Regional Recipes. We're in China! If you'd like to participate, I'll take submissions until the 20th. C'mon, you know you want to! Send your submission to me at blazinghotwok(at)gmail(dot)com. Be sure to include a photo (about 200x200) so I can include it in the round-up!

Regional Recipes Roud-up: Turkey!!

I think this was the best round of Regional Recipes yet. The participants did such a great job at showcasing the flavors and textures of Turkish cuisine. Every one of these submissions have been added to my must-try-soon list. I think you'll enjoy them too.

Hamsi Tava (crispy fried anchovies) submitted by Momgateway. I love anchovies in all forms, but fried anchovies are icing on the cake!





Cerez Tavugu (Circassian chicken) submitted by Mary of One Perfect Bite. Mary says Circassian chicken is like a western chicken salad, only more flavorful and nutritious. It’s a dish everyone should make at least once before they die. Now that's a strong endorsement!





Nohut salatasi (Turkish chickpea salad) submitted by Wandering Chopsticks. All our favorite ingredients—chickpeas, olives, onions, tomatoes—tossed with a zingy lemon dressing.





Lamb Kebab submitted by yours truly. Grilled lamb patties rolled in flatbread with a cool yogurt sauce. Hits the spot at 3AM after a night of merrymaking.





Hunkar Begendi (beef stew with eggplant puree) submitted by Joanne of Eats Well with Others. The surprise in this dish is the eggplant puree. It’s made by combining roasted, mashed eggplant with a smooth béchamel. That’s a new combination I’ll definitely be trying soon.




And last, but definitely not least, [eatingclub]vancouver showed their culinary prowess by submitting not one, but 5 dishes! Talk about Turkish extravaganza!

Let’s start with the borek with beef filling. Phyllo dough stuffed with ground beef and baked to a golden brown. They get bonus points for the beautiful, rustic presenation ☺



Etli biber dolmasi (stuffed peppers with groundmeat). A filling, familiar favorite.




Turkish bulgur kofte. Dense dumplings served with a garlicky yogurt sauce.




Mualle (eggplant and lentil stew with pomegranate molasses). Creamy eggplant, earthy lentils and a subtle punch courtesy of pomegranate molasses—an exotically delicious dish!



Kisir (Turkish bulgur tabbouleh). Take note guys, this is a dish that can cause a little excitement with the ladies.




Now aren't these submissions impressive? I hope you'll click through and check out the posts. You may learn something. I certainly did!

For our next region, I choose Korea!

Wandering Chopsticks will be hosting the next round. If you'd like to participate, please read the guidelines, then send submissions, with a photo, to wanderingchopsticks(at)gmail(dot)com. by June 15th.

Go check it out!

The Regional Recipes Mexico round-up is now up and you should check it out. Really you should. There's lots of inspiration to be had.

Thanks to Wandering Chopsticks for hosting and to all the participants for their submissions. It's the best RR round-up yet.

WC has chosen America as the next region. This should be interesting. I'm particularly interested to see what our overseas friends come up with. If you'd like to participate, check out the guidelines and send submissions to [eatingclub] vancouver at email(at)eatingclubvancouver(dot)com by April 15th.

BTW, if you've participated in past RR and would like to host, please let me know!

Mexican Adobo Braised Beef

If there’s one thing I miss about living in California it’s the Mexican food. And the Indian food. And the Chinese food. And the sunny weather. Okay, that’s 4 things, but other than those, I love it here in Portland!

May not look fancy, but it's totally satisfying!

In San Francisco, our apartment was only a couple of blocks from the vibrant Mission district (where it was ALWAYS sunny, even if the rest of the city was cloudy or covered in fog). Whenever we had a hankering for Mexican, we’d just walk down the street and pick up anything our hearts desired. Like a plate of chicken mole with rice. Or a fat juicy burrito stuffed with carnitas, beans and extra hot salsa. If we weren’t in the mood for the 2-block walk, we could just go across the street to the taco truck and score $1.50 pork al pastor tacos. Those were the days!

It’s not like there isn’t Mexican food here in the Portland metro area. It’s just not anything to write home about. I’d just as soon make it myself and one ingredient I love using are the Mexican dried chilies. For years I walked past them at the grocery store, never really noticing they where even there. But now that we regularly make Mexican food, various dried chilies have become a staple in my pantry.

A simple and straightforward way to use Mexican dried chilies is to make an adobo sauce, which I like to use for stewing or braising meat. Mexican-style adobo is easy to make and will impart a complex flavor to the meat, especially if a combination of chilies are used. I always throw in chipotles, because I love the subtle smoky flavor they impart. Feel free to use your favorite type of chili and tailor the flavor after your own tastes.




Basic adobo:
Makes about 2 cups

• 2 oz dried Mexican dried chilies (if possible use a combination, including chipotle)
• 1 onion, diced
• 5 cloves garlic, roughly chopped
• ½ can tomato paste (about 3 oz)
• 2 tsp cumin seeds, toasted
• 2 to 3 tbs cider vinegar or lime juice
• 1 tsp kosher salt

To make the adobo, remove the seeds from the chilies if less heat is desired, and rehydrate the chilies by letting them steep in boiled water until soft. Once the chilies are soft enough, add them to a blender or food processor with the other ingredients and about ½ cup of water. I don’t like to use the chili soaking liquid because it’s sometimes too bitter. Process until you get a smooth mixture. It’s always nice to let the paste sit for a little time to allow the flavors to meld, but it’s not necessary. If you taste the mixture, it will taste raw. Don’t worry, it changes during the cooking process.


Mexican adobo braised beef
Serves 3

• 1.5 to 2 lbs beef chuck, cut for stewing
• half portion basic adobo (about 1 cup, freezer the remainder for another time!)
• 1 cinnamon stick
• 2 bay leaves
• a few springs fresh oregano
• salt, pepper and sugar (or agave nectar) to taste

Season the beef well with salt and pepper. In a heavy bottom pot with a lid, brown the beef, in batches if necessary. Remove and set aside. Add the adobo to the pot and cook for about 5 minutes, stirring frequently to prevent the paste from sticking to the pot (lower the heat a bit if necessary). Add the beef back in and turn to coat. Add about 1 ½ cups of water to thin it out a bit (like the consistency of spaghetti sauce). Add the cinnamon stick, bay leaves and oregano. Bring it up to a boil, lower the heat to barely a simmer, cover and cook until the beef is tender. This is probably a good time to taste it and add some salt and sugar, if desired. It may still taste a bit weak, but the flavor will enhance once it’s cooked with the beef. Alternatively, you could braise in the oven at 300° until tender.

Depending on my mood, I will shred the beef or leave it in chunks to serve. Either way, I like fish the beef out of the braising liquid and reduce the liquid to concentrate the flavors a bit and adjust the seasonings. I really recommend this step. It doesn’t take more than 15 extra minutes. Sometimes, if I’m feeling particularly ambitious, I’ll fry the beef in my cast-iron skillet to get bits of crispiness (a la carnitas) before returning it to the sauce. Serve with rice, tortillas, or tortilla chips, a healthy serving of beans and whatever other accompaniments you’d like.

If you like this dish, you may also like chicken mole, made with a combination of Mexican dried chilies and chocolate.

This is my submission to Regional Recipes, the blogging event that spotlights a regional/national cuisine. We've gone to Mexico this time. There's still time to get in on the action! Send your submissions to Wandering Chopsticks at wanderingchopsticks(at)gmail(dot)com by March 15th.

Regional Recipes India Round-up!

We are fans of Indian food in this house, so when Susan of Open Mouth, Insert Fork announced India as the next stop for Regional Recipes, I got excited. Really excited.

I distinctly remember my first encounter with Indian food. During my sophmore year in high school, a friend and I spent spring break with my crazy cousin, who lived in Santa Monica. One evening she took us to dinner at a shabby Indian-Irish pub near UCLA called McGinty’s. I recall my friend and I were not enthused since we'd never had Indian food before, but Mom raised me not to complain when someone is being hospitable. And Crazy Cousin convinced us there’d be a lot of cute college boys there. That sealed the deal.

Since I had no idea what the heck to order, I left that to Crazy Cousin. She ordered saag paneer and eggplant curry. My friend ordered a French fry sandwich (for reals--French fries on white bread with ketchup!). When the food came, I was still feeling unsure, especially because it looked like nothing I'd ever eaten before, but that dissipated pretty quickly after tasting it. I have been a believer since that first time and McGinty's became a tradition. Whenever I was in LA, I ate at McGinty’s.

Shortly after Hubby and I were married we visited Crazy Cousin. I was so excited to take him to McGinty’s. I talked it up, built up the anticipation. And guess what? It had closed down! Oh, the disappointment! Years later and I still get a pang of disappointment thinking about it. I've had a lot of good Indian food over the years, but nothing will ever beat McGinty's.

Enough nostalgia. On to the submissions. Shall we start with a drink?


Chai Black Tea submitted by Wandering Chopsticks. Why bother buying Chai teabags or the premixed concentrate when you can make a superb one yourself? It’s as simple as using a good quality black tea and adding your own cardamom and cinnamon.






Chicken Biryani submitted by Sidewalk Shoes. You know what I love? When people put their doubts aside and try something new. Pam decided to give Indian food another try and found something she loved! Yay! If you’re having doubts about Indian cuisine, perhaps her chicken biryani will make you a believer.

Samosa Cups with Mango Chutney submitted by sauced. Love samosas? Hate standing over a pot of hot oil frying them? Then these little lovelies are the perfect thing. Samosa filling inside baked wonton cups. I might need to throw a cocktail party just to serve these!





Pasanda Kabab (aka Beef Ribbon Kebab) with Cilantro Chutney submitted by [eatingclub] vancouver. Tender beef grilled on a stick served with cool cilantro chutney? Yes, please! Man, I can’t wait until the weather warms up here because this is at the top of my list! Click on the link to see more food porn!




Malwani Chicken Hirwa Masala (aka Chicken in fresh green masala) submitted by Kits Chow. I love love love (love!) cilantro and this fresh green masala is made with a cup of it! Now that is my kind of seasoning!



Indian Beet Salad submitted by Open Mouth, Insert Fork. Beets are one of my favorite vegetables, not only for their wonderful earthy taste, but who doesn’t like the vibrant red color? Seasoned with fennel, cilantro and chilies then tossed with yogurt, this sounds like a wonderfully spicy-cool side dish.



Goan-style Shrimp Curry submitted by Eat.Drink.Think. Looking for a weeknight dinner packed with fiery flavor? Look no further. This shrimp curry can be done in one pot and it’s fast and flavorful. I’m all over this one.



Fried Egg Curry submitted by yours truly. Once upon a time, Hubby and I used to actually cooked together. We weren't particularly good at it, but we enjoyed trying out new things and this is the first Indian recipe we ever tried out of the first cookbook we bought together. Sweet, no?



Thank you to all the participants! They made this a great round-up. There is a nice variety so I’m sure there’s something here for everyone. If you aren’t sure how you feel about Indian food, I encourage you to give any of these entries a try. I know you won't be disappointed.


I have to announce the next region, don’t I? Where to go? Where to go? I think it needs to be somewhere warm because I AM SO OVER WINTER! A place where I can sit on a beach, with a cocktail in hand. Pack your swimsuits and sandals (or shorts and hiking shoes), we’re going to MEXICO!

Interested in participating? Read the guidelines here. The host next time will be Wandering Chopsticks. Please send submissions (with a photo approx 200x200 pixels) to wanderingchopsticks(at)gmail(dot)com by March 15th.

Showing My Sentimental Side with Fried Egg Curry

It’s funny to see people in new relationships. They do everything together. Things like grocery shopping or cooking dinner or laundry at the laundromat or working out. They hold hands everywhere they go and kiss on the bus or cuddle while waiting on the corner for the signal to change or play Scrabble in the park. Yes, I love seeing young couples in love. They remind me of Hubby and myself back when we were young and foolishly in love.

One of the things we used to do together was cook. We were both pretty inexperienced in the kitchen, but we enjoyed trying out new recipes. I remember the first cookbook we bought together, The Complete Hot & Spicy Cookbook. Guess how long ago that was? Twelve years!

As far as cookbooks go, Hot & Spicy is pretty good. It’s one of those compilation cookbooks with recipes from several different cuisines. The Indian recipes were our favorites and we learned a lot about Indian food, mostly through trial and error. For instance, did you know that feta cheese is not a suitable substitute for paneer.? We didn’t, until we tried to fry it. And did you know there are two kinds of mustard oil? One is used as a moisturizer and the other for cooking. The food grade oil is nearly impossible to find, but we didn’t know that until we had used half a bottle of the body oil. (Note to self: if labels are written in a foreign language, ask for help translating!) And speaking of body oil, did you know that ghee can also be used as a moisturizer? If you don’t mind smelling like buttered popcorn.

I haven’t touched Hot & Spicy in a while, but since Regional Recipes is going to India, I thought it would be a hoot to revisit the first Indian dish we ever made together (fried egg curry) out of the first cookbook we ever purchased together. Sweet, huh? You thought I was all logic and practicality, but I do have a sentimental, romantic side!

I should mention that we weren’t really impressed with the results the first time around, and we thought it was just a bad recipe because we followed the recipe to the T (including hand chopping 3 onion into a paste and frying 8 eggs to split between the two of us!). In retrospect, it was a perfectly good recipe but we were just too inexperienced to work with it. This time around, it turned out great. It really helps that I now own a food processor and we halved the recipe. Also added the tomatoes for a little more depth. It definitely won’t take 12 years for me to make this again. More like 12 hours. That's how much we liked it.

Fried egg curry
adapted from The Complete Hot and Spicy Cookbook

• 3 cardamom pods
• 1 stick cinnamon
• 2 bay leaves
• 1 knob ginger, about the size of an adult thumb, chopped
• 1 onion, chopped
• 3 cloves garlic, roughly chopped
• chilies, to taste
• 1 tbs vinegar
• ½ tsp ground tumeric
• 1 tsp chili powder
• a pinch sugar (probably about ¼ tsp)
• 1/3 to 1/2 cup chopped tomatoes (from a can works perfectly well)
• salt to taste
• 4 eggs

Using a food processor, make a paste with the ginger, onion, garlic, chilies and vinegar.

In a small frying pan, heat about 2 to 3 tbs oil with the cardamom, cinnamon and bay leaves. When the oil is hot, add the paste and fry until the oil looks like it’s separating back out from the paste, probably 8 to 10 minutes. Be sure to control the heat, because if it’s too high, the paste will burn. Add in the tumeric, chili powder, and sugar and continue to fry for about another minute. Finally, add in the tomatoes and cook a bit longer (until they soften, if using fresh ones). If the mixture gets too dry, add a little water. Season with salt and remove from heat, but keep warm.

In another frying pan, heat up a little oil to fry the eggs. I just fried them all at once and spooned the curry mixture over the eggs as they were cooking. This method leaves the yolks creamy while the whites cook. Alternatively, you could cook the eggs one at a time and remove them to a plate. Once they are all fried, put the curry mixture back over low heat and carefully turn the eggs in it. This is the method given in the book, but I’m too scared to break the yolks or overcook them this way.

Garnish with chopped cilantro (something I forgot to do) and serve with naan. Be sure to break the yolks, mix everything around and use the naan to sop it all up!



This is my submission to Regional Recipes, the blogging event that takes us around the world to spotlight different regional cuisines. This time we're in India and I'm hosting. The deadline is officially Feb 15th, but if you're really nice, I'll take submissions up until the 20th, which is when the round-up goes up.

Here are some other Indian inspired dishes you may enjoy:
Creamy chicken curry
Indian spiced lamb shank
Saag paneer or gosht
Vegetable smash (curried vegetable)

Cassoulet

To me, there seems to be two types of French food. There are the refined, sophisticated foods I associate with fine French restaurants. Then there’s the other, more rustic side, and to be honest, that’s the kind of food I prefer. Rustic food is so humble while at the same time being bold and hearty. It’s food friends and family can gather around. Comfort food made for sharing.

The one thing French food is not, however, is fast.  This may be why more people don’t attempt it at home. Luckily, the ounce of patience I do have shows up in the kitchen. Call me crazy, but I actually enjoy a process if I know that I will have something spectacular in the end. That’s not to say I like standing in the kitchen all day. If I’m faced with a lengthy preparation, I will break it down into manageable tasks that can be accomplished over the course of 2 to 3 days.

Perfect example is cassoulet. This meaty casserole is not something that can be whipped up one evening. It’s got multiple ingredients that need to be cooked separately, then put together in the end. Even if you have the one uncommon ingredient, duck confit, on hand, it would take you a good part of the day to get this casserole on the table in time for dinner. But if you break it down into 2 or 3 days of work, it is easy going. Another advantage is that each stage has a chance to develop in flavor. Over the course of 7 days, I casually worked on this cassoulet, starting with the duck confit. An hour here and there, but probably no more than 4 hours total prep time.  Cooking was mostly passive, so that doesn't really count.

Muscovy duck legs cured in kosher salt, cinnamon, clove and a copious amount of garlic.  You could make a cassoulet without the duck confit, but I don't think the result would be as good.  

Enough jibber jabber! You want the recipe? I used the recipe in the latest issue of Saveur as a guideline. I left out the pancetta and used olive oil instead of the duck fat in a feeble attempt to cut down on the saturated fat.  Kate Hill has a recipe and interesting post about her weekend at Camp Cassoulet. David Lebovitz was also there and wrote an entertaining post as well. If you’re interested in a more cultural perspective, here is an entertaining article I found in Time.

This is my submission to Regional Recipes: France.  The host this time is Susan of Open mouth, insert fork.  If you'd like to submit a post, check out the rules and find out who's hosting by clicking on the RR link.  And definitely check out the roundup at her site sometime early next week.  There are sure to be wonderful entries and Susan will be announcing the next region!

Regional Recipes Round-up #3: T'is the season for Thai food!

I was really excited when Wandering Chopsticks picked Thailand for this round of Regional Recipes. People always say they love Thai food but confess they rarely make it at home, so I hoped this would encourage them to try.

Even though I grew up eating Thai food, preparing it has been a learning process for me. Two reasons: 1) I grew up on Isaan food, which is a cuisine from the northeastern region of Thailand. It's nothing like the food found in most Thai restaurants here in the US, although I've seen more Isaan dishes being offered than in the past. 2) I wasn't very good at paying attention when mom cooked. It wasn't until I was married and living far from my parents that I realized I should have paid more attention. Luckily, I can call mom up whenever I need to and get tips and advice.

Thai green curry is one of my favorite foods. It's the first thing I learned to make after I left my mom's house. It took many (many!) tries, but I think it's almost as good as mom's. Almost.

You certainly don't have to grow up eating Thai food to be good at preparing it. You just have to practice. Sure some of the ingredients can be hard to find, but why not start simple? Hells, at my local Safeway, I can find fish sauce, coconut milk, curry pastes, lemongrass, fresh mint and peanut sauce. With these basic ingredients, you could bang out half of the submissions in this round of Regional Recipes!

Of course, I encourage you to visit your local Asian market for a larger selection. Most big cities have supermarkets that sell ingredients from several SE Asian countries, so you're sure to find fresh Thai herbs and sauces. For the basic Thai pantry I recommend red and green curry pastes, fish sauce, naam prik pao, Thai oyster sauce, palm sugar, coconut milk, tamarind paste (or block, my preference) and thin soy sauce. If you live away from a major city, then the Internet is probably your best bet.

Thai eggplant is usually available at Asian markets that sell SE Asian ingredients.

Thai food is highly aromatic due to the use of fresh herbs. You'll have to visit a store that sells SE Asian herbs, but it's well worth the visit. I recommend you pick up kaffir lime leaves (can be used in place of the zest), galangal, lemongrass, chili and Thai basil (there are 2 varieties, but the sweet basil is usually what's available). If you're worried about the perishability of the herbs, I wrote a post on how to store them. The only one you won't be able to keep more than a few days is the basil. It has to be used fresh.

I highly recommend getting yourself a large mortar for making spice pastes and som tom. Mom gave me this one years ago.

Enough rambling. Shall we get on to the submissions?

Gai Hor Bai Toey (chicken in pandan leaves) from Thip of Bonbini! Pandan is a wonderful flavor often used in Thai desserts. As Thip says, pandan is as important to Asians as vanilla is to Westerners. It can also be used in savory dishes. Unfortunately it can be difficult to find, and that's probably why this dish isn't seen more in Thai restaurants in the US. Too bad really, because this chicken is awesome! It's marinated overnight in a flavorful mix, steamed in the leaves and finally fried to a golden color. The picture speaks for itself!



There are two dishes that bring back memories of home. The first is green curry and the second is laab. This "meat" salad is the perfect example of Isaan-style Thai food. The basic ingredients include ground meat, mint, lime, chili, fish sauce and toasted rice powder. Other herbs, such as cilantro, lemongrass, kaffir lime leaves, scallions and garlic can be added to taste. It's really quite simple, but yet so flavorful. People must agree, because I got two submissions for this dish.

Laap from Kits Chow. KC has used ground pork and added kaffir lime leaves, cilantro and shallots.


Larb from Wandering Chopsticks. Here WC has used ground turkey and garlic in the sauce. The crunchy, sweet cabbage leaves are a perfect textural and flavor accompaniment for this salad. I also like it with Thai sticky rice.




Pla phad phrik khing from Mark of No Special Effects. Red curry is a must in any Thai pantry. Not only is it used in the popular Thai red curry, but as a main seasoning component in a wide variety of dishes. Here it's used to spice up fried fish and green beans, and I can tell you this is a wonderful combination.



Gai Hor Bai Toey (chicken in pandan leaves) also from No Special Effects. Mark's on a roll! He also made chicken in pandan leaves. His version is a little different from Thip's, but I'm positive it's just as tasty. I mean, just look at it! And not a bad wrapping job for a first timer :-).



Gai pad grapow (Thai chicken and basil stir-fry) from Heart and Hearth. Whenever I go out to eat with people who are unfamiliar with Thai food (are there any left??), I always recommend this dish. It can be as spicy or as mild as you like and the Thai basil just shines. It also turns out to be quite simple to make at home with very little fuss. I guarantee it will be a hit!




Boo-jah (crab cakes) from Mary of One Perfect Bite. It's crab season and what better way to use fresh crab than to make these crab cakes? These tasty treats are made with crab and pork seasoned with cilantro and garlic. Served with a spicy dipping sauce, they make the perfect appetizer for any holiday get together.



Thai fried chicken from [eating club] Vancouver. Colonel Sanders has got nothing on this chicken! It's marinated in garlic, cilantro, oyster sauce and fish sauce then fried to a golden crisp. Now tell me, who could resist that?

Spicy Pork Stir-fry (pad phet muu) from me. Didn't I say red curry paste was indispensable in the Thai pantry? Here it's used with Thai chili paste (naam prik pao, another Thai pantry must!) and/or fresh chilies. Again it's the Thai basil that really stands out. If you're a fan of Thai flavors and you like it spicy, this is the dish for you!



Thank you to all who participated in this round of Regional Recipes! I think we were able to show that delicious Thai food can be made at home.

Where do we go from here? I know you're dying to know.

Bust out your beret because we're going to FRANCE!

The host this next round is Susan of Open mouth, insert fork. Please read the Regional Recipes guidelines and be sure to send submissions to Susan at susancarrier(at)sbcglobal(dot)net by January 15th. If you have participated in the past and would like to host a future round, please let me know and I will add you to the list.

Regional Recipes Thailand: Spicy Pork Stir-fry

Without my wok, I might starve.

Okay, so that may be a bit of an exaggeration, but I really do use my wok a lot.

I know I've already used this picture, but I really do love my wok and take every opportunity to show it off.

People probably think I learned the art of stir-frying (yes, it is an art!) from my mom. It’s a nice thought—culinary traditions being passed down from mother to daughter, preservation of traditional foodways and all that quaint stuff.

The truth is mom didn’t do much stir-frying. She’s from the northeastern part of Thailand, where the regional food (Isaan food) doesn’t rely heavily on the technique. Isaan food is really nothing like what you’d find at Thai restaurants in the US. It’s saltier, more sour and less sweet than other Thai food. It’s more about grilled meats and fish, sticky rice, and spicy dipping sauces. We ate a lot of meat and fish salads, fried eggs and omelets, simple soups and curries (usually without coconut milk). And let’s not forget the infamous pla ra, which is fermented fish, the juice of which is used to flavor just about everything. Mom always had a jar of it in a plastic bag, ripening, hidden way in the back of a cabinet. It’s quite an acquired taste, and if you didn’t grow up eating it, you may never acquire the taste for it. Of course Mom would occasionally make the more well known stir-fries, but I never really paid much attention when she did the actual cooking.

If I didn’t learn the art of wokking from my mother, then where?

I've been cooking for my own family for a few years, and I would do the occasional stir-fry, but it wasn't something I did often. That changed about 3 years ago, when a friend gave me a cast iron wok. That single event changed my life. Okay, another exaggeration, but it did change the way I cook. Being able to work with a well-seasoned cast iron wok was a real pleasure, so I used it often. Practice, practice, practice—that’s how I learned the art of stir-fry.

So I guess the moral of this story is that it doesn't matter how late you learn to cook or use a particular technique. With the right equipment and enough practice, anybody can become a good cook. I truly believe it!

Spicy pork with Thai eggplant

Pad phet (pronounced like pet) is a typical Thai stir-fry that’s fairly easy to make and the flavor is fantastic. It’s spicy (Hubby says I really need to emphasize this point, although I didn't think it was that spicy), due to red curry paste and either chili paste (naam prik pao) or fresh chilies. The chili paste is sweet-spicy. If you decide to use it, cut down on the sugar a bit. Mom prefers it with just the fresh chilies. In any case, the difference is minor and both will give tasty results.

A very delicious version of pad phet is made with deep fried catfish nuggets, but I wasn’t in the mood for deep frying this time. Instead I used pork, which is also very common, but chicken, or even tofu will do. My preferred vegetable is Thai eggplant, but green beans, bamboo shoots, green bell peppers, cabbage, and zucchini are also good choices.

This time I used bamboo shoots and cabbage.

Spicy Pork Stir-fry (Pad phet muu)
serves 3

• 12 oz pork (see note)
• 1 ½ tbs red curry paste
• 6 cloves garlic
• 1 tbs naam prik pao and/or fresh Thai chilies to taste
  
• 1 tbs palm sugar (light brown sugar is okay), more to taste
• fish sauce, to taste
• 8 to 10 Thai eggplants, quartered (or vegetable of your choice)
• leaves from one bunch Thai basil

Note: Pork belly is commonly used for this type of dish, but I prefer to use pork butt. It has just enough fat without feeling too fatty. If you’re more health conscious, then you’ll probably want to use something like sirloin or tenderloin.

Whenever I stir-fry with pork butt, I like to tenderize it in one of two ways. I slice it into approximately ½ inch steaks, use the tenderizing side of a meat mallet to pound it down by half, then slice it for stir-frying. The pounding helps break down the meat fibers a little so it’s not so tough. Another trick, when appropriate, is to roughly mince the pork by hand. Start by dicing it into very small cubes, then use a sharp knife to mince it roughly. This also works to tenderize the meat. Either of these methods is good for this dish.

In a mortar, pound the garlic, a handful of the basil leaves and chilies (if using) until you get a rough paste. If you don’t have a mortar, do it in a food processor or mince by hand. Mix this paste with the red curry paste in a small bowl. If you are using naam prik pao, mix that in too. Set aside until needed.

Get your wok nice and hot over high heat. Add about 2 tbs oil. When it’s hot, quickly fry the meat until it’s seared, but not cooked through. Remove it to a bowl, leaving as much oil in the wok as possible. If you are using pork butt, some of the oil should have rendered, and you probably don’t need to add more oil. If you don’t have any oil left, add about another tablespoon or two then add the Thai eggplants (or whatever vegetable you're using). Stir-fry them for about 1 minute, then add the spice mix. Continue cooking for about 1 minute, turning the vegetable to coat in the spice mix, then add about ½ cup water. Cover the wok and allow the eggplant to cook for about 5 minutes or until the eggplant is softened a bit (adjust time according to the vegetable you’re using). Add the sugar (if you used naam prik pao, add only about ½ of the sugar, as the chili paste already adds sweetness). Adjust the flavor with fish sauce and more sugar, if necessary. Add the meat back in and the rest of the basil. Cook just until the meat is cooked through, about another minute or two. Serve with steamed jasmine rice.

For other Thai or stir-fry recipes, check out the category links in the right side bar.

This is my submission to Regional Recipes, a blogging event that celebrates national/regional cuisine. This time we’re spotlighting Thailand. There's still time if you want to participate. I'm hosting this month and will accept entries until the 20th, which is when the round-up will be posted (sometime that evening). Send your entries to blazinghotwok(at)gmail(dot)com.

Better-Than-Any-Restaurant Chicken Katsu

I know I should be studying. I have a comprehensive, test-how-well-you-can-remember-everything-from-your-undergraduate-career type of exam coming up in less than 2 weeks. For me that was years ago (guess how long that was?!). But what am I doing instead? Finding things to distract me. It has become absolutely imperative I clean the grout in my bathroom. And the moss from between the cracks on our front steps. And sort out our junk drawers (yes, we have more than one!). But as you can tell from my lack of posts, cooking and blogging have not been part of those distractions. Those would be fun activities, and if I’m going to waste time doing anything but what I’m supposed to be doing, then I shouldn’t enjoy it, right? Like my logic?

And who could really concentrate with the election drama these last two weeks? Even before Tuesday, I realized how emotionally invested I was in this election. Tuesday was the climax, with all that stress and anxiety building up. Wednesday saw the gradual release of all that tension and a sense of exhilaration. Friends and relatives from overseas have emailed me to congratulate us. People I didn’t even think were paying attention! Finally today, I’m getting a sense of “back to real life and work.” My tile grout might look sparkling clean, but the dishes and unpaid bills need to be addressed! Not to mention that test. Gaaah!

But lest you think I’ve been feeding my family microwave dinners these past weeks (okay, only occasionally), I have come with proof otherwise. In essence it’s chicken katsu, but really that doesn’t say anything but chicken and panko. This is more than that because I’ve added miso paste before dredging the chicken. Still, that doesn’t really describe how good this is. It’s not just dipped in miso, but miso that has been spiked with ginger, garlic, and tamari. Then the pieces are dredged in flour, egg, and panko and pan-fried till golden brown, sealing in that awesome punch of flavor.

I know this picture just doesn't do this dish justice. All the good stuff is underneath that crispy panko coating. And the dipping sauce is a slightly sweet, yet very savory compliment.

If you haven’t used miso before, this is the perfect time to try. I know buying special ingredients can be annoying because you may use it for one dish. And if you end up not even liking that one dish, then it's a real waste of money. But no worries here. This dish will be a hit and you’ll want to make it over and over again. And miso lasts just about forever stored in your fridge, so you don’t have to make this over again and again all in the same week.☺





Miso-dipped Chicken Katsu
Serves 4 to 5

• 2 tbs white miso
• 1.5 tbs sugar
• 2 tbs tamari (regular soy sauce if fine)
• 1 tbs mirin (optional)
• 1 large clove garlic, minced
• 1 knob ginger, minced or grated (about ½ to 1 tbs minced)
• 4 boneless, skinless chicken breasts (or pork loin chops), pounded to a thin, uniform thickness
• 2 eggs, lightly beaten for coating
• All purpose flour for dredging
• panko crumbs for coating

For the dipping sauce:

• 3 tbs mirin
• 3 tbs tamari
• 1 tbs sugar (more or less to taste)
• 1 small clove garlic, minced
• 1/2 tsp minced ginger
• dash of toasted sesame oil
• toasted sesame seeds (to taste)
• pinch of Japanese or Korean chili powder (to taste, optional)

Start by combining the miso, sugar, tamari, mirin, garlic, and ginger to make a paste. Rub all over the chicken or combine with the chicken in a large bowl and allow it to rest for a little while you prepare the sauce, the dredging ingredients and get your rice (or whatever you want to serve with this) going.

To make the sauce, just combine everything in a small bowl and stir to dissolve the sugar. Set it aside until ready to serve. You may want to give it a quick stir every now and then to make sure the sugar goes into solution.

Put the flour, beaten eggs and panko crumbs into 3 separate deep plates (or whatever setup you like to use for dredging) close to where you are going to do the frying. In a skillet, heat about a half inch or so of oil for shallow pan-frying over medium-high heat. Deep-frying is another alternative, but I find no advantage doing it that way. It’s just a waste of oil. When the oil is hot (test by adding dry panko crumbs; they should sizzle right away), quickly dredge the chicken in flour (shake off excess), then egg, then panko. Add to the hot oil and allow to fry until golden on one side. Turn and do it on the other side. Don’t crowd the chicken; you may need to fry in batches, depending on how large your skillet is. And here’s where you need to watch the heat. If the panko is browning too fast, turn down the heat a little. Cooking time will depend on how thick the pieces are. I think it took anywhere from 6 to 8 minutes. Remove and allow to rest on paper towels or on a rack (my preferred method).

Serve with Japanese sticky rice, dipping sauce and whatever other tasty side dishes you’d like. I’ve done a carrot-ginger stir-fry and a cabbage-celery stir-fry. Even steamed broccoli will do.

Did I mention this works beautifully with boneless pork loin chops? Be sure to pound them thin as well if they are too thick.


I’m submitting this recipe to Regional Recipes, a blogging event celebrating world foods! The region this time is Japan and the host is Wandering Chopsticks. If you have a tasty recipe, please do share! Deadline for submissions is November 15th and you can send them to wanderingchopsticks(at)gmail(dot)com. Check out the rules on the Regional Recipes main page. And be sure to check out the round-up around the 20th to see the other submissions and find out the next region. Wanna host a future event? Let me know and I’ll put you on the list.


Other Japanese-inspired dishes you may like:
pan-fried udon noodles with shiitakes and beef

Regional Recipes Round-up #1: Greece!

It's round-up time and we're going to Greece!

As I’ve said, Greece is at the top of my list of vacation destinations. I imagine warm weather, relaxing days at the beach, dining al fresco. If your imagination needs a little help, check out Wandering Chopsticks' posts about her travels to Corfu and neighboring islands. The pictures alone are enough to take you there.

Of course there’s also the food! Why Greek food is so under represented here in the States is baffling. We love Italian food and Middle Eastern food, but some how Greece got lost. It’s a wonderful cuisine, showing the influence of its neighbors yet distinct in its own right. Take a look at the submissions:

Giouvarlakia from [eatingclub] vancouver. A classic Greek meatball soup seasoned with fresh parsley and dill and finished off with a lemon and egg mixture to thicken the soup. Just give me a piece of crusty bread for dipping, and I’m set. Perfect for taking the chill off these cold autumn days.



Pastitsio from Wandering Chopsticks. A layered, baked pasta topped with béchamel. This is ultimate comfort food, no matter where you’re from. Also check out WC’s other great use for béchamel. Trust me, your family will love it.



Greek lamb burgers from Columbus Foodie. Move over beef! This is lamb seasoned with fresh mint and oregano, then topped with tzatziki and black olive mayonnaise. If you're not yet a fan of lamb, this is sure to convert you!



Little shoes from me. Eggplant “shoes” stuffed with lamb, seasoned with fresh parsley, mint and garlic, then topped with creamy béchamel. A delicious and fun presentation!



I think you’ll agree, these were great entries. Thank you so much to all who participated! And did you notice a theme (besides being Greek :-)? Each one of these dishes is a hearty, family-friendly meal. The perfect way to introduce your family (and yourself) to Greek cuisine.

Now, I’m sure you’re all dying to know where we’re going next, right? It was a hard choice. I mean, there are a million places I’d love to visit and to have to narrow it down to just one? In the end, I chose JAPAN, land of the rising sun.

I hope you’ll join in! Read more about the rules here. Don’t worry, it’s a very short list! Wandering Chopsticks will be hosting this time. Please send submissions to her by midnight, November 15th at wanderingchopsticks(at)gmail(dot)com. If you would like to host in the future, please contact me and I'll put you on the list.

Regional Recipes: Little Shoes!

I want to remind everyone that I’m hosting Regional Recipes this month, and the region is Greece! If you want to join in, you still have a few more days. The deadline for submissions is October 15th and I’ll post the round-up on the 20th. You can read more about it, including the rules, here.

My submission is Greek stuffed eggplant, also known as “little shoes,” because they look like shoes (surprise!). This is probably my favorite of all the Greek dishes I have tried. Well, this and moussaka, which are basically the same thing.



My favorite part of this dish is the bechamel sauce on top. If you are familiar with it, you probably agree it’s one of those standard sauces everyone should know. It’s perfect for topping so many different casseroles. It's got a mild, buttery flavor, but once you get the basic recipe down, you can begin to incorporate different flavors. In fact, I did a version with chopped spinach that was very delicious. I'll try to get a recipe up in the near future. In the meantime, enjoy the "little shoes".

Little shoes

Inspired and adapted from The Best Traditional Recipes of Greek Cooking (1995 version)

• 2 medium-large eggplants
• 1 pound ground lamb or beef
• ½ onion, chopped
• 1 bunch parsley, chopped (mint, oregano, and basil also work well)
• 2 cloves garlic, chopped
• 2 cups crushed tomatoes
• 1 tbs tomato paste
• Salt and pepper to taste
• 4 tbs crumbled feta cheese

For the béchamel:

• 6 tbs all purpose flour
• 2 tbs olive oil
• 3 tbs butter
• 2 ½ cups hot milk (low-fat is fine, but no nonfat)
• 2 eggs, beaten
• salt (I used about 1 tsp kosher salt, could have used more)
• fresh ground black pepper
• pinch of nutmeg (about ¼ tsp)

Some people prefer to hollow out the eggplants before cooking them, but I find it easier to do when they are softened. Whether you do it before or after cooking, it’s going to take some patience to scrape out the pulp without tearing into the skin. You want to end up with a nice “boat” with about ½ inch of pulp still attached to the skin. If you do decide to do it before, you’ll still need to bake the boats before filling them to ensure the eggplant is sufficiently softened at the end.

Here’s how I do it:
Cut the eggplants in half lengthwise and sprinkle each face liberally with salt to draw out some of the bitter juices. Let the eggplant halves sit for at least 15 minutes. After that time, rinse off the salt and pat dry. Rub a little oil on the faces and roast them skin side up in a 350F oven until tender but still able to hold it’s shape, about 30 to 45 minutes. If the skins start to burn, tent with foil. Once the eggplant is cool enough to touch, scrape out most of the pulp (keep a little attached to the delicate skin) and reserve it. Try not to rip the skin! It needs to be able to hold the filling.

In a large skillet over high heat, add a little olive oil and brown the lamb with the onions. Before adding the remaining ingredients, you may wish to drain off some of the fat, if there seems to be an excessive amount. Add the reserved eggplant pulp, garlic and tomato and tomato paste. Allow the filling to simmer until some of the moisture is evaporated. Don’t let it get too dry, though! Add salt and pepper to taste. Don’t be shy with the salt, I think I used at least 1 tsp of kosher salt and I think I should have used more. When you turn off the heat, add the chopped herbs. Adding them at the end preserves their flavor so you’ll actually taste it in the filling.

Arrange the eggplant in a baking dish and fill them. Set aside while you prepare the béchamel sauce.

To make the béchamel sauce, melt the butter with the olive oil in a medium saucepan over low heat. Add the flour and whisk to make a roux. Cook the roux for 1-2 minutes, but don’t let it brown. Then slowly add the hot milk while whisking vigorously. The mixture will clump, but keep whisking and it will end up smooth. Add the salt, pepper and nutmeg. Remove from the heat briefly and whisk in the eggs. Put it back on the heat and cook over low for maybe another 5 minutes, stirring frequently. Watch that the bottom doesn’t burn. The sauce should be thick, like a pudding. Adjust flavor with salt. Another option is to add 1/4 cup grated Parmesan cheese. When the sauce is done, spread it over the filled eggplant. If you can’t use the béchamel immediately, transfer it to a heat-proof container and press some plastic wrap on top to keep a skin from forming. Don’t wait too long to use it either. When it cools it will be quite thick and gelatinous and difficult to work with.

Sprinkle 1 tbs of the crumbled feta on top each “shoe” and bake in a 350F to 375F oven until heated through and starting to brown on top, about 30 minutes or so. Allow to cool for 10 or 15 minutes before serving. It’s best warm, not piping hot.

Depending on the size of your little shoes and the side dishes you serve (salad, roasted potatoes or bread are perfect), one half will probably be enough for each person.

Regional Recipes

My two favorite hobbies are food and traveling. When I’m preparing for a trip abroad, I’ll research the region to death. I want to know what I should see, but more importantly, what I should eat or what special ingredients I should try to get my hands on. The problem is, I don’t have the time or the resources to visit all the places on my list. And so, Regional Recipes is born*!



What's Regional Recipes?

It's a blogging event that celebrates food from all over the world! Each month a region will be selected and people should post a recipe originating from that area. Submissions should be for a particular dish or should spotlight a particular ingredient that is widely used and somewhat unique to that region. To make it really interesting, I think participants should give some background about the dish or ingredient. By background, I’m not thinking just facts, but maybe a little story. Give us some context. Why is this dish great? How did you come upon it? During your travels? Did a friend make it for you? Your mom taught it to you? That type of stuff.

All right then, let’s get started! For the Regional Recipes kick-off, I’ll start with a place that is a popular vacation and food destination: Greece!

Greece has been at the top of my list for as long as I can remember. I’m attracted by the rich history, the mythology, the promise of warm days and blue waters. And of course, there’s the food. If my family is reading this, they know where I think we should go on our next family vacation.

What do you think? Sound fun and challenging? Already have a dish in mind? Grand! Read the rules below to find out how to participate. I’m not very good at following rules myself, so I’ll keep it short. If things need to change, we can do it as we go. Please feel free to leave comments or advice. This is my first time starting an event, so any help is always appreciated.

*Thank you to Wandering Chopsticks for coming up with the name and for answering all of my *dumb* questions. Thanks also to my Hubby for helping me with the logo and other computer shit I don't know how to do.

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The Rules:
1. Make a dish, write it up and include a picture. I really think pictures give people an idea of what the dish should look like and convince them why they should try it.

2. In your write-up, make sure you link to this page so other people can find the information on this event. As a courtesy, please include a link to the current host. Hosting a blogging event can be a time consuming task, so let’s give the hosts some recognition.

If you want a logo to include in your post you may use this one:



Simply copy and paste the following HTML

<a href="http://www.blazinghotwok.com/2008/09/regional-recipes.html"><img src="http://www.blazinghotwok.com/uploaded_images/rr5_151-788635.jpg" border="0" alt="Blazing Hot Wok" align="" /></a>
(If you are viewing this in a feed reader, you may not see the code. To get the code, you'll have to come to my site)

3. Submit your entry to the host. Include your name (or handle), your location, your blog’s name and URL, the permalink to the post and a picture that is about 200x200 pixels (give or take), unless a different size is requested by the host.

4. Entries should be submitted by the 15th of the month so the round-up can be posted on the 20th.

I'll be hosting the inaugural event. Send your entries to blazinghotwok(at)gmail(dot)com by midnight on the 15th of October. If you’re interested in hosting future events, please let me know and I’ll get a list started.

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Who's Hosting Regional Recipes?

#1 Greece Blazing Hot Wok, deadline October 15
email: blazinghotwok(at)gmail(dot)com

#2 Japan Wandering Chopsticks, deadline November 15
email: wanderingchopsticks(at)gmail(dot)com

#3 Thailand Blazing Hot Wok deadline December 15
email: blazinghotwok(at)gmail(dot)com

#4 France Open mouth, insert fork deadline January 15
email: susancarrier(at)sbcglobal(dot)net

#5 India Blazing Hot Wok deadline February 15

email: blazinghotwok(at)gmail(dot)com

#6 Mexico Wandering Chopsticks deadline March 15
email: wanderingchopsticks(at)gmail(dot)com

#7 America [eatingclub] vancouver deadline April 15
email: email(at)eatingclubvancouver(dot)com

#8 Turkey Blazing Hot Wok deadline May 15
email: blazinghotwok(at)gmail(dot)com

#9 Korea Wandering Chopsticks deadline June 15
email: wanderingchopsticks(at)gmail(dot)com

#10 China Blazing Hot Wok deadline August 15
email: blazinghotwok(at)gmail(dot)com

#11 Spain Blazing Hot Wok deadline September 15
email: blazinghotwok(at)gmail(dot)com

#12 Scandinavia Eats Well with Others deadline October 15th
email: jhbruno87(at)gmail(dot)com

#13 Cuba Blazing Hot Wok deadline Nov. 15th

email: blazinghotwok(at)gmail(dot)com

#14 Pacific Islands Blazing Hot Wok deadline Dec 15th

email: blazinghotwok(at)gmail(dot)com

#15 Brazil Blazing Hot Wok deadline Jan 15th

email: blazinghotwok(at)gmail(dot)com

#16 Middle East Eats Well with Others deadline Feb 28, 2010
email: jhbruno87(at)gmail(dot)com

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Regional Recipes Round-ups

#1 Greece

#2 Japan

#3 Thailand

#4 France

#5 India

#6 Mexico

#7 America

#8 Turkey

#9 Korea

#10 China

#11 Spain

#12 Scandinavia

#13 Cuba

#14 South Pacific

#15 Brazil