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Having Nanzan Giro Giro as the last meal we had at Hawaii, really made each dish linger in my mind. A few dishes I want to recreate such as abalone with cauliflower cream, lobster with uni and lobster bisque, green bean sesame tofu.. Having the long weekend, we decided to try making our own Kaiseki.
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Bite in…chew…OH MY GOD… Honestly I wanted to make Ebi/Shrimp Katsu only because the frozen shrimp I bought this time, tastes like PLASTIC.. I was hoping smashing it up will eliminate the plastic texture, hence I tried to make Ebi Katsu out of it. As usual, the food scientist nerdiness gets to me to compare air-frying Katsu vs deep-frying katsu, air-frying bread vs pan-frying bread vs toaster bread. Result is, air-frying katsu is not that different honestly.. The sauce learning from Chef Masa is very, super, surprisingly, confusingly delicious. This is my first time making the Ebi/Shrimp Katsu Burger, but I am going to add it to my permanent menu for guests!!
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Stir-fried Snails with Shiso 紫蘇炒田螺 is a common street food in alleyways of hot summer nights back at hometown Guangzhou, but does shiso also go well other than snail and duck? I tried pairing shiso with shrimp, another seafood I LOVEEEEE, results turned out amazing.. the unique fragrance of shiso leaves match so well with shrimps’ ocean taste, their juicy texture and “sweetness”!
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In my mom’s hometown Shantou, Guangdong 廣東汕頭 in Southern China, fall is the season to make stir-fried short neck clam with Thai basil (金不換炒薄殼，金不換=九層塔，薄殼=海瓜子). There is no short neck clam, or its next substitute Manila clams 花蛤/花甲 (the one with specific pattern has thinner shell, bigger and sweeter meat), so I use Littleneck clams to stir fry with Thai basil this time. Still very, very, very delicious!! Seriously, as a Cantonese, it is weird that I do not like fish, but it’s no surprise I LOVEEEEE all other seafoods…
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ven rice is one of the most representative, common ingredients in Chinese, Japanese, Korean and other Asian cuisines, Asian countries are NOT the only ones that enjoy rice dishes. There are Indian biriyani (one of my favorite Indian cuisines), Italian risotto, Spanish paella, etc. Here we explore Italian risotto for the first time!
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Having 1/2 pumpkin left after making pumpkin salted egg yolk Basque Cheesecake and was looking for recipe; on internet, this recipe for pumpkin, salted egg yolk pasta popped up, using the SAME ingredients! Even doubtful, this pasta turned out wayyyy better than expectation. Pumpkin and potato did make it taste healthy and smooth, but salted egg yolk and garlic shrimp gave an extra flavorful kick, indeed an unexpected yet delicious pasta!
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First time making paella was at the virtual team bonding event. I was surprised at how straightforward the process is to complete the dish and how tasty it is. Closing to the holidays with friends gathering and might have different preference over chicken, pork, beef, lamb, seafood, etc., paella is actually a great dish to include diverse ingredients, cook in bulk and share with friends!
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Quarantine gave me the opportunity to cook for 4 people in total everyday, as a science researcher, my nerd side came out and thanks to my friends, I was able to do “control experiments” on different sauces for seafood pasta. I want to share with your my report on amount of half and half and Parmesan sprinkle to add for seafood pasta! For seafood, I have shrimp, clams and scallop marinated with salt and pepper.
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Good wonton noodle soup is hard to find, with a good combination of shrimp wonton, pork bone broth and chewy jook-sing noodle 竹升面. The best wonton noodle soup in memory was still the one of a small shop beneath bridge near home. Either in steaming, humid hot summer or chilly, cold winter, sitting on small standing stools with red paddings, rubbing neighbors’ shoulders in the crowded restaurants and having one bowl of wonton noodle soup with my parents will always chill the summer nights, brighten the winter darkness. Wonton noodle soup is another taste of home for me.
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Last time making lobster was a mess as we were too scared to clean the lobster when they waved their claws at us!! This time the lobsters were quieter when we cooked them, better cleaning, slicing enabled us to cook lobsters in three different ways this time: Cantonese style ginger scallion stir-fried lobsters 薑葱炒龍蝦, Steamed garlic lobster tail 蒜蓉蒸龍蝦尾, Steamed lobster claws 清蒸龍蝦爪
