Thursday, July 21, 2022


Abruzzese Bucatini alla Amatriciana

This dish is named after Amatrice, a mountainous town on the border between Lazio and Abruzzi, 2 hours northeast of Rome. On the Sunday after Fer Agosto, August 15 (Market Day), Bucatini alla Amatriciana is the corner stone dish for local celebrations and uses the long, hollow Italian pasta (bucatini, literally means small hole.) No self-respecting Roman restaurant would dare leave this dish off the menu, but it is often made with other types of pasta, including rigatoni or spaghetti.

"Fair August" is one of the most observed Italian public holidays when practically all of Italy grinds to a halt. For some reason, unknown to me, around the coliseum in Rome is a favorite hangout at this time.

1 medium onion, finely chopped
4 ounces of guanciale (cured hog's jowl), finely diced (substitute ½ pancetta, ½ salt pork)
3 Tablespoons sweet butter or 50-50 with olive oil
1 1/2 pounds fresh tomatoes, peeled, seeded and chopped
½ teaspoon or more crushed red peppers to taste
Salt and freshly ground black pepper
1/2 cup Romano pecorino cheese
1 pound bucatini pasta 
A little chopped basil

Heat a large covered pot of lightly salted water to a boil. Taste the water to insure salt level. Initially, under salt as the cured pork product is very salty and so is the pecorino cheese.

Sauté the onions in melted butter until limp and nearly transparent. Add the peppers and guanciale and sauté until onion is golden about 8 to 10 minutes. Add chopped tomatoes and cook over medium-high heat stirring occasionally. Make sure sauce does not burn, cook about 15 minutes. Correct seasonings

Cook the bucatini in rapidly boiling water until “al dente.”

Drain pasta well, and combine with sauce. Toss well for at least a minute. Turn out on a warmed serving platter, top with cheese, garnished with fresh chopped basil.

  1. Normally, in August, we are at the height of the tomato growing season when fresh tomatoes are at their best. The San Marzano region near Naples is considered one of the best tomato growing regions in the world, and cans stamped with the DOP seal signifies that it contains only those tomatoes grown in the province of Salerno, vine-ripened, peeled an

Tuesday, April 6, 2021

Oxtail, soup, Cantonese

 Oxtails, cut in quarters, 6 pounds
Water chestnuts
Chinese sweet wine ( Shauxing wine)

This is a sweeten Chinese soup that get its flavor from a long braise and careful use of savory spices and soy sauce.


Sunday, April 26, 2020

Fried Rice any style

You can make any type you want but the salient facts remain the same. 

You need day old white long grain rice. The best results come from using long grain and jasmine rice. The jasmine enhances the flavor and aroma of the cooked rice. Use oyster sauce for most of the salt. Use a good portion of Chinese cooking wine for aroma and flavor. Use tofu to add more protein.I prefer extra firm tofu for frying cut into small pieces. Ginger, garlic, bean sprouts, finely shredded cabbage like Napa, shallots, scallion, carrots, peas, chicken or pork or shrimp or a mixture of one or more of these, Marin and sugar for sweetness, white pepper. Some chefs use turmeric to add color, but there is plenty of things that have color. Each of these must be quickly stir fried in a hot wok, the set aside to be added once everything is added. All ingredients must be ready to be used. The rice needs to be separated from big chunks into free kernels. The best tool is slightly wet hands. Whip the eggs. Add liquid ingredients to a bowl. Fish sauce and sesame oil (hot) are often used for extra flavor. To the oyster sauce, add rice wine so it’s not forgotten, Marin, Fisk sauce, sesame oil. It’s okay to add the sugar to the liquid!

2 cups Day old rice ( jasmine and long grain)t
3 Shallots
4 scallions
1/2 cups finely chopped carrots
1/3 cup frozen baby peas (can’t get fresh)
1/2 cup mung bean shoots
1/2 cup very fine chopped cabbage
Shaoxing wine
Fish sauce
Sesame oil, hot
Oyster sauce (about 1/4 cup to start, use more for added salt)
A few fermented black beans
Eggs, farm fresh, scrambled, three or more
Pepper, white
Tamari( for saltiness)
Pork, chicken or shrimp (protein) pork should be pork butt, chicken prefer dark meat like thigh, shrimp should be peeled, can use small octopus, small clams shelled, lobster, or scallops or some combination of one or more of them. If using a combination of these, cook them separately, so each cooks at their own rate which will be different!

Cook each in a hot wok, and set aside

Cook eggs in a bit oil (hot the better)
Cook meat or shellfish, one at a time
Cook shallots
Cook ginger, garlic, black beans then add carrots, mung bean, cabbage
Cook rice then add all liquids including all sauces and hot oil

Combine all cooked ingredients. Adding in all, eggs, shallots, meat, shellfish, vegetables mixture, rice with all liquids. Add pepper, scallions. Correct the seasonings!Toss to combine all ingredients and serve.

Saturday, April 25, 2020

Sweet & Sour Pork Belly

This dish is loved by Americans even if it’s not really from China.. This is inspired by Marion.

Green Bell pepper, cut uniform 1 1/2 by 1 inch
Red Bell pepper, cut uniform 1 1/2 by 1 inch
White onion, cut uniform 1 1/2 by 1 inch
Fresh pineapple
2 scallions, cut 1 inch 
1 thumb of ginger, cut up super fine
1 garlic clove, cut up super fine
Pepper and salt as required
Peanut oil

1 cup  Dole pineapple juice 
3/4 cup light brown sugar (packed)
1/3 cup rice vinegar 
3 tablespoons ketchup
2 tablespoons soy sauce (or tamari)
3 drops red food coloring 

Soak the skinless pork belly for 15 minutes.  Add the pork to a bowel of corn starch to coat. Shake all pork belly to remove excess corn starch. Cook well until crisp. Do multiple batches to avoid crowding. 

Then cook it in a hot wok, cook the pineapple til browned a bit. Next cook the onion and bell pepper til done. Add all the pork belly, vegetables, ginger and garlic, and prepared sauce. Cook 1 minute, add scallions and serve. If you do not like raw scallions, cook I minute more. Correct seasoning before serving.

Best Sweet & Sour Sauce

1 cup  Dole pineapple juice 
3/4 cup light brown sugar (packed)
1/3 cup rice vinegar
As needed, corn starch
3 tablespoons ketchup
2 tablespoons soy sauce (or tamari)
3 drops red food coloring 

Egg Fu yung

This is basic goodness.

  • 1 shallot, minced
  • 2 garlics, minced
  • 1/2 green bell pepper, diced
  • 1 celery stalk, chopped
  • 1 cup bean sprouts
  • 10 medium shrimps, peeled and deveined
  • 4 eggs
  • 3/4 cup home made chicken stock
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Chinese rice wine
  • 1 teaspoon sugar
  • 2 teaspoon corn starch

Friday, April 24, 2020

Pastilla Leaves from Moroccan Cusine

Pastilla leaves

A glass and a quarter of flour
A glass of water
2 pinches of salt
Make the slurry free of lumps.

Put in blender,a make  a slurry. 

Cook with a pastry brush  a Teflon pan  over boiling water until the pancake begins to lift from the edges. This will keep them supple and easy to peel.

Before layering , Coat these with a brush with a brushing. These Mini pastillas with fish and seafood by wrapping the later around the food.

of oil.
Pastilla (Moroccan Arabicبسطيلة‎, romanized: basṭīla) is a traditional Moroccan dish in the form of a sweet, savory meat pie or spicy seafood pie with werqa (ورقة), leaves of dough similar to phyllo. It is said to be of Andalusi origin and is historically documented to be consumed in Morocco, and more recently introduced to Algeria, and Tunisia.[1][2] It has more recently been spread by Moroccan emigrants to FranceIsrael, and North America. Pastilla is said to be "uniquely Moroccan, intricate and grand, fabulously rich and fantastical