Lau’s Hong Kong style Noodles

12 oz Hong Kong style pan fried noodles (egg noodles, raw / unsteamed)

4 oz chicken

6 oz shrimp (peeled, deveined)

8 oz bok choy

3 oz white mushroom, halved

1 oz carrot

2 slices of ginger

1 piece green onion (we're only using the white part), cut diagonally

2 tbsp corn oil

Chicken Marinade

0.25 tsp salt

1 tsp cornstarch

1 tsp water

Sauce

0.50 tsp salt

0.75 tsp sugar

1 tsp chicken bouillon

1.5 tbsp cornstarch (sauce)

1 tbsp water

12 oz water

1 tsp sesame oil

1 tbsp oyster sauce

We’ll be using fresh, unsteamed Hong Kong Style Pan Fried noodles.

These are Chinese egg noodles, and there are many, many different types. For

simplicity’s sake, here are 3 of the most common Chinese egg noodles: Wonton Mein, Lo Mein, and Chow Mein.

We’ll want to use Chow Mein, also known as Hong Kong Style Pan Fried Noodles. Chow Mein is the ideal type of noodle for the traditional flavor and texture profile we’re going for. They’re thinner than Lo Mein and have less egg content than Wonton Mein.

We'll need to cook the noodles by steaming them, which is one of the main keys to nailing the perfect texture.

Here's what you do:

• Place your steamer rack in a wok on high heat. Pour enough water so that the top of the rack isn't submerged, and start boiling water.
• Take the rack out, separate, and lay out the noodles (12 oz) on top of the rack.
• Once boiling, set the steamer rack + noodles back in the wok and cover for 10 minutes. Leave the stove on high heat.
• If you're using a steamer rack without holes (i.e. steaming on a plate where the steam can't easily access the bottom, steam for 2-3 extra minutes.)
• Once the 10 minutes is up, quickly dump the noodles in the room temperature water for 15-30 seconds.
• Drain the noodles through a colander, and spend about 1-2 minutes fluffing and separating the noodles with chopsticks.
• Let it cool for 3-5 minutes.

We'll be washing and cutting our vegetables:

• bok choy (8 oz): cut into quarters for bigger pieces, halves for smaller pieces. We don't need to cut off the stem.
• white mushroom (3 oz): cut away the stem, and cut in half
• carrot (1 oz): cut into about thin slices.
• ginger (2 slice): cut into about thin slices, and cut into little triangles.
• green onion (1 piece): cut only the whites into about 1-inch pieces.

The amounts are very flexible! If you make more than you can fit on your eventual noodle pancake, then you can also eat it separately.

For the chicken (4 oz), we'll cut it into slices against the grain. Marinate it with cornstarch (1 tsp), water (1 tsp), and salt (0.25 tsp) and a egg white. (This step is known as velveting.) Stir the cornstarch slurry , egg white, and chicken for about 30 seconds until the chicken is evenly coated.

Assuming you bought peeled, deveined shrimp, you don't need to do anything extra to them. ( Else, devein the shrimp).

Step 3: Pan fry noodles

Next, we'll heat our wok on high heat for about 2-3 minutes. Then, we'll add corn oil (1 tbsp). Swirl it around the pan and let the oil heat up until it's shimmering, or forming ripples across the surface.

Add the noodles to the wok.

For the noodles, we want each side to become a crispy golden brown. We'll cook each side for about 7 minutes, occasionally turning the noodles but not stirring or breaking into the layers.

After flipping, we'll add more corn oil (1 tbsp) to the rim of the noodles, so that this new side also gets a nice crisp.

After the second side has turned golden & crispy, transfer the noodles onto a plate.

Turning helps ensure that the entire surface of the noodles gets evenly crispy.

Typically, restaurants use a ton of oil, even deep-frying the noodles. The cooking time is much quicker at restaurants with more oil and roaring stoves. 

At home, we can make a healthier version with less oil and longer cooking 

times, since we're not rushed to serve a ton of customers.

Step 4: Cook meats & aromatics

Add the chicken, and cook for about 1 minute before adding the other ingredients.

Scoot the chicken off to one side, and add the ginger and green onions. Let the ginger and green onions cook for about 45-60 seconds before adding the shrimp.

Add the shrimp, and cook for about a minute until it starts turning orange. For this step, the chicken and shrimp don't yet need to be fully cooked, because we'll still be cooking everything more later.

Transfer everything into a bowl to be mixed back later.

Step 5: Cook veggies

We don't need to add additional oil, since there's already some in the wok.

Place the bok choy, mushrooms, and carrots into the pan, along with boiling water (12 oz).

Cover the pan and let the vegetables cook for about 4 minutes. Drain.

Step 6: Add meats & create sauce

We'll add the shrimp, chicken, and aromatics back into the pan. Mix everything for a bit.

Then, we'll be adding salt (0.50 tsp), sugar (0.75 tsp), chicken bouillon (1 tsp), and oyster sauce (1 tbsp) to the pan. We'll also mix cornstarch (1.5 tbsp) and water (1 tbsp) in a bowl until it's an even slurry, and add it to the wok as a thickener.

Finally, add sesame oil (1 tsp).

Step 7: Plate

Transfer the vegetables, meats, and gravy onto the noodles! It's time to eat.

It's best to eat this as soon as possible since the sauce will inevitably make the noodles soggy over time.

Meyer Lemon and Poppy Seed Cupcakes

Preheat oven to 350F.

½ cup butter

1 ¾ cup all-purpose flour

2 teaspoon poppy seeds 

1 ½ teaspoon baking powder

1 cup sugar

1 ½ teaspoon lemon extract

½ teaspoon vanilla 

⅔ cup butter-milk

3 tablespoon lemon juice

2 teaspoons of Ripe Meyer Lemon zest, graded.

Lastly, ½ teaspoon salt or to taste

Then add  2 eggs + a yolk *

Sweet butter for greasing muffins tins

Asterisks (*) before adding the eggs, taste the salt level is to taste.

Grease muffin cups with sweet butter while allowing batter to rest before cooking.

Preheat oven to 350 degrees F. 

Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 

Bake for 10 to 12 minutes for 1-3/4-inch cupcakes (16 to 18 minutes for 2-1/2-inch cupcakes) or until a toothpick inserted in centers comes out clean. 

Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups cooling on wire racks. 

Didiole’s Ivory Coast: spicy Jollof Rice With Beef (not a Nigeria version)

Prep: 15 mins

Cook: 75 mins

Total: 90 mins

Servings:  6 servings

Ingredients:

3 medium fresh plum tomatoes, or Roma tomatoes, coarsely chopped

1 medium red bell pepper, sliced

3 small red onions, 1 thinly sliced, 2 coarsely chopped, divided

1/4 Scotch bonnet pepper, optional

2 1/2 to 3 cups vegetable stock, chicken or beef stock, or water, divided

10 ounces (300 grams) stewing beef

2 teaspoons curry powder, preferably a Caribbean blend, divided

2 teaspoons dried thyme, divided

Salt, to taste

Freshly ground white pepper, to taste

Freshly ground black pepper, to taste

1/4 cup neutral oil, divided

3 small to medium dried bay leaves

2 tablespoons tomato paste

2 teaspoons unsalted butter, divided

2 cups converted long-grain rice, rinsed

1/2 medium red onion, sliced, for garnish

1 plum tomato, sliced, for garnish

How to cook?

In a blender, combine the tomatoes, red bell pepper, chopped onions, and Scotch bonnet (if using) with 1 1/2 cups of stock or water.

Blend until smooth, about 1 or 2 minutes. You should have roughly 4 to 5 cups of blended mix.

Transfer this mix to a large pot. Bring to a boil, then reduce the heat to a simmer for 15 to 20 minutes, stirring occasionally, or until the mixture is reduced by half. Remove from the heat and set aside.

Prepare the beef by seasoning with 1 teaspoon curry powder, 1 teaspoon dried thyme, and a generous pinch of salt and pepper.

Set a separate large pot over medium heat, then add half of the oil. Once warm, add the beef and pan-fry for about 5 minutes, turning so all the sides brown evenly. 

Remove the pieces of beef, and set aside.

In the same pot you cooked the beef in, add the remaining oil. Once hot, add the sliced onions, 1 teaspoon curry powder, 1 teaspoon dried thyme, and a pinch each of salt and pepper. Cook, stirring, over medium heat for 3 to 4 minutes.

Add the tomato paste and 1 teaspoon butter, stirring for another 2 to 3 minutes.

Add the reduced tomato-pepper mixture to the pot, then cover with a lid and cook over medium heat for 8 to 10 minutes or until reduced by half.

Add the remaining 1 1/2 cups of stock or water to the cooked tomato sauce. Bring to boil for 1 to 2 minutes. Taste for seasoning and adjust to your liking—salt and curry powder should be the most forward taste elements. 

Add the rinsed rice and stir well so each grain is coated.

Add the beef and stir to combine. Cover with a double piece of foil or parchment paper. Place the lid on the pot—this will seal in the steam and lock in the flavor—then, reduce the heat to low and allow it to cook for 35 minutes.

Open the pot, stir the rice, and taste for seasoning. The rice should be cooked through and flavorful. If it isn’t, allow to cook for another 5 minutes or until it is ready.

You can stir in sliced onions, tomatoes, and the remaining teaspoon of butter for additional flavor elements, if desired. Remove from heat and serve hot.

Enjoy it! 😃 

Notes:

1. You can add anything you want. Suggestions include shrimp and lamp.

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Didiole’s Spicy Moroccan Rice with Tomatoes and Peppers

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 servings

Ingredients:

1 cup uncooked long-grain rice, or medium-grain rice

2 tablespoons olive oil, or a little more if desired

1 medium onion, coarsely chopped

1 green pepper, coarsely chopped

1/2 yellow pepper, coarsely chopped

1/2 red pepper, coarsely chopped

3 cloves garlic, or more, pressed or very finely chopped

1 large tomato, , peeled, seeded, and chopped

1 large tomato, grated

2 1/3 cups chicken broth, or beef or vegetable broth

1 to 2 tablespoons tomato paste

2 to 3 tablespoons chopped cilantro, or parsley

1/2 teaspoon salt, or to taste

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground pepper, optional

1/4 teaspoon turmeric

1 pinch saffron threads, optional

1 small stick cinnamon stick, optional

How to cook:

Heat the broth to nearly boiling, then hold warm over low heat.

In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.

Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.

Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

Et Bon appétit!

Garnish with tomatoes, scallion, and black olives.

 

F

Pork meatballs with Pasta

 

• 1 lb. of ground pork
• breadcrumbs, fresh
• 2 smoked bacon  fatty and finely diced
• 1 tsp Dijohn mustard 
• 1 egg yolk
• 1/4 onion, finely diced
• 1 tbsp of sage 
• 1 tsp thyme
• Salt and pepper
• olive oil

Jacques Pepin Lobster served in a Artichoke Heart

YouTube video

Dan Dan Noodles

This is my variation of these noodles, but highly unauthentic.

Oil for cooking

6 oz ground pork

2 cloves garlic, sliced thinly 

1 tablespoon fresh ginger, minced

2 tablespoons Shaoxing wine

Splash of fish sauce

1 tablespoon dark soy

2 tsp. Black vinegar

2 scallions, sliced diagonally, as garnish

1/3 cup Mung bean sprouts

A few mushrooms, sliced

1 baby bok choy, halved, and lightly blanched

10 oz angle hair noodles

Peanut Butter

Peanuts, chopped

Chile paste 

Cook, then drain the noodles. Add  dark soy, vinegar, fish sauce, peanut butter, water from cooking noodles and retain.

Heat the wok over high heat. Add oil when the wok begins to smoke. Add the pork. break up the pork into smaller pieces and cook until browned.

Add the garlic and ginger and cook until fragrant, 30 seconds more. Add mushrooms and bean sprouts and 30 seconds more.

Deglaze with the cooking wine, scraping any brown bits from the bottom of the wok. Reduce the heat to medium. 

Add the vegetable of choice. When cooked, add back the retained seasoned noodles.

Garnish with the Chile paste, chopped peanuts, and scallions.

HOT POT SAUCE

Use any combination of Sacha sauce, soy, Chinese Black vinegar, chili oil, garlic, ginger, scallion, cilantro, and peanut. Those listed are only a suggestion.

Notes:

Sacha sauce is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. 

Chinese Brill has a medium flavour which is slightly sweeter than the flavour of turbot.

Chiles Toreados And a cooling bowl of tomatoes

Chiles Toreados have an amazing flavor! These are a great addition to any Mexican meal, but if you planning to feast on these, serve with a bowl of cut up salted tomatoes.

Olive oil

10 jalapeño pepper
Salt
Sweet summer tomatoes
Chopped cilantro

Place the peppers to roast on a shallow sheet in a hot oven til they blacken. Turn 1/2 through while blackening. Take fry oven to cool while you prepare the tomatoes.

Chop medium or large tomatoes to bite size bit. Salt.  Drizzle with a good oil. Garnish with cilantro.

Serve both in bowels

Saveur’s Sumac Roast Chicken with Lemon and Garlic

 Cookbook author Suzanne Zeidy cooks this juicy chicken—rubbed all over in bracing, floral sumac—in a rotisserie, although an oven yields equally delicious results. Allow at least 24 hours for brining the chicken.

½ cup kosher salt, plus more

½ cup sugar

2 Tbsp. black peppercorns

10 rosemary sprigs, divided

10 thyme sprigs, divided

2 medium heads of garlic, papery skins discarded, plus 5 cloves (4 smashed, 1 finely chopped)

4 medium lemons, thinly sliced, divided

1 whole chicken (about 3½ lb.)

2 Tbsp. ground sumac

1 Tbsp. finely grated lemon zest

Freshly ground black pepper

¼ cup olive oil, divided

Marinate the chicken: In a small pot, bring 4 cups of water to a boil. Remove from the heat and stir in ½ cup kosher salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of the thyme sprigs, the smashed garlic, and the slices from 3 of the lemons. Pour into a large bowl, add 8 cups of cold water, then submerge the chicken in the brine, cover with plastic wrap, and refrigerate for 12–36 hours.

Position a rack in the center of the oven and preheat to 400°F. 

On a sheet of foil, place one of the heads of garlic, then drizzle with 1½ teaspoons of the olive oil and wrap to enclose; repeat with the remaining head of garlic and transfer to a roasting pan or large rimmed baking sheet.

In a small bowl, stir together the sumac and lemon zest. 

Drain the chicken, discard the brine, and use paper towels to pat the chicken dry inside and out. Using your fingers, gently separate the skin from the flesh and rub the sumac mixture under the skin beneath the breasts, thighs, and drumsticks. Transfer breast-side up to the roasting pan with the garlic bundles.

In a bowl, stir together the chopped garlic and remaining rosemary, thyme, lemon slices, and olive oil. Stuff the cavity with the rosemary, thyme, and lemon, then rub the outside of the chicken all over with the oil mixture and season with salt and black pepper to taste. Bake until golden brown and a thermometer inserted into the thigh reads 160°F, about 1 hour 10 minutes. Transfer the chicken to a cutting board (do not discard the pan juices) and let stand for 10 minutes.

To serve, carve the chicken and transfer the meat to a platter, then tent with foil.

 Unwrap the garlic, cut the heads in half crosswise, and squeeze the cloves into the roasting pan. Whisk the garlic into the pan juices, then pour the sauce into a bowl and serve alongside the chicken.

Bay Scallop Ceviche

This is a Mexican favorite. Once the fresh scallops turn opaque from lime or lemon juice, Bay Scallop Ceviche are essentially cooked. Usually takes 1/2 hour.

Bay Scallop Ceviche with red onion, radish, cilantro, lime and poblano peppers blistered a peeled. they are essentially cooked. 

Optionally, you can add fresh pineapple and chives.

Chanterelles with thyme, garlic, and olive oil

 Simply one of the worlds best mushroom.

As a matter of preference, this mushroom can also be cooked in butter but extra virgin olive oil is more flavorful. A few sprigs of thyme and a hint of garlic.

Italian artichokes and white sardines, capers, and a chiffonade of sorrel

4 large purple artichokes#

1 shallots, minced

Black pepper

Salt

3 tsp extra virgin olive oil

2 garlic cloves, minced

1/4 cup Castelvetrano* olives 

Chiffonade of sorrel

1 Tbls of Italian capers

White sardines &

1 tbsp Italian parsley, finely chopped

Notes:

* Sicilian Green olives

# Boil these in water, using only the hearts. Acidulate the chokes with lemon before cooking. Clean chokes, the quarter.

Mirasol Chile Pepper Salsa

The Mirasol Chile Pepper is one of the main chiles used in traditional mole sauces. It is also common in Peruvian cooking. The Mirasol can vary in size and appearance, but it is conical in shape, and commonly 4-5 inches long, and about 2 inches wide. It is red to dark red, or copper in color. 

The name translates to "looking at the sun" in Spanish, taken from how the peppers grow upright on the plant, literally "looking" at the sun as they grow on the plant. You may know mirasol peppers by their dried variety, the w, which is much more common and hugely popular in Mexican cuisine.

TASTE: The flavor of the Mirasol is fruity and berry-like, and is described as full-bodied, distinct, and delicate.

Scoville Heat Units: 2,500-5,000 SHU

Salsa

Juice from one lime

2 large tomatoes

1/2 cup chopped onion

1 tomatillo, roasted until slightly blackened
1 -2 cloves of garlic
1 cup hot peppers

Cilantro, chopped

Pepper and salt to taste

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