tag:blogger.com,1999:blog-48184744278507436952023-11-15T07:49:37.781-08:00The Curry PopA kind of funny food blogUncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4818474427850743695.post-25004642632089912352010-03-04T09:27:00.000-08:002010-03-04T10:02:51.701-08:00finally, a fruit salad to love about<a href="http://www.flickr.com/photos/unclebleu/4406126681/" title="DSC_0458 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2726/4406126681_6ed505569d.jpg" width="500" height="334" alt="DSC_0458" /></a><div><br /></div><div>Times are getting awesome, I snatched a great deal - a tray of<b> </b><a href="http://en.wikipedia.org/wiki/Actinidia_arguta"><b>kiwi berries</b></a> from New Zealand for three bucks. I don't know if that makes me stupid, but I still think it's a great deal compared to the silly tray of raspberries beside that goes for eight bucks. These little soldiers are sweeter and slightly more fibrous that their adult brothers. </div><div><a href="http://www.flickr.com/photos/unclebleu/4406126681/" title="DSC_0458 by uncle_bleu, on Flickr"></a><br /><div><a href="http://www.flickr.com/photos/unclebleu/4406126681/" title="DSC_0458 by uncle_bleu, on Flickr"></a><a href="http://www.flickr.com/photos/unclebleu/4406893380/" title="DSC_0460 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4067/4406893380_53188d5e57.jpg" width="500" height="334" alt="DSC_0460" /></a></div><div><br /></div><div>Due to the <b>bloody brilliant weather</b> in Singapore, I felt like I was about to get a <b>heat stroke</b> in an air conditioned room. But it's okay because I've decided to make a fruit salad for myself. Yep. It's one of those super classified survival tips many people fail to understand. <b>Fruit salad saves lives. </b></div><div><br /></div><div><a href="http://www.flickr.com/photos/unclebleu/4406893380/" title="DSC_0460 by uncle_bleu, on Flickr"></a><a href="http://www.flickr.com/photos/unclebleu/4406893752/" title="DSC_0461 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4064/4406893752_6abf984eb2.jpg" width="500" height="334" alt="DSC_0461" /></a></div><div><br /></div><div>I'm not going to post a recipe today, it's only going to be descriptions, because this is supposed to save lives. Let's get focused, alright? </div><div><br /></div><div>What you see above is<b> fresh passion fruit pulp</b>. Mine's a little on the ripe side, it's way too sweet. So I added some <b>extra virgin olive oil</b> and a <b>hint of salt</b>. The olive oil is for fun and the salt is for rehydration. I mixed them up good.</div><div><br /></div><div><a href="http://www.flickr.com/photos/unclebleu/4406893752/" title="DSC_0461 by uncle_bleu, on Flickr"></a><a href="http://www.flickr.com/photos/unclebleu/4406894392/" title="DSC_0468 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2691/4406894392_ae86728388.jpg" width="500" height="334" alt="DSC_0468" /></a></div><div><br /></div><div>Then I wanted to have some more fun. Survival should be all about fun, by the way. If you haven't already know, that is. So I made some <b>grilled banana scallops</b>!</div><div><br /></div><div>They just look right and taste right. If you're dying, well, they make you feel happier before you do, so this is essential I guess. </div><div><br /></div><div>I sliced them into nice little coins, drizzled a little <b>Grand Marnier</b> and because I don't have a blow torch, I popped it into a toaster. Works pretty damn good. </div><div><br /></div><div><a href="http://www.flickr.com/photos/unclebleu/4406894392/" title="DSC_0468 by uncle_bleu, on Flickr"></a><a href="http://www.flickr.com/photos/unclebleu/4406900184/" title="DSC_0478 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4008/4406900184_ca2817db46.jpg" width="500" height="334" alt="DSC_0478" /></a></div><div><br /></div><div>I chopped up some <b>apples</b> and added them with the <b>kiwi berries, grilled banana scallops, some toasted pine nuts</b>. It was finished with the p<b>assion fruit kinda vinaigrette</b>. Mmmmm.. Freakin' <b>awesome</b> =D</div></div>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-68855781822116649002010-03-02T08:32:00.000-08:002010-03-02T09:48:46.745-08:00special encounter: kitchen spartan of gung-ho tribe, jon lee<div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401749830/" title="DSC_0378 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4049/4401749830_469afea997.jpg" width="334" height="500" alt="DSC_0378" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401749830/" title="DSC_0378 by uncle_bleu, on Flickr"></a>We have a very special guest to present us a meal today. Armed with the formidable lost ancient art of <i>Chi Chopping</i>(chopping food with hands)<i>, </i>Jon Lee is here to contribute some of his ingenious recipes for theCurryPop. </div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401749586/" title="DSC_0386 by uncle_bleu, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/unclebleu/4401749586/" title="DSC_0386 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4063/4401749586_b4c0877917.jpg" width="334" height="500" alt="DSC_0386" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401749586/" title="DSC_0386 by uncle_bleu, on Flickr"></a>As you can see, there are no chopping boards or knives in the kitchen. All the food items are chopped with <i>Qi Gong. </i>Sometimes, <i>Chi Chopping</i> can be very dangerous as the powers are generated from the energy of deep refined thoughts. Jon Lee must wear a protective head gear at all times, just in case wrong thoughts are generated and things around get chopped up for nothing. </div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401748288/" title="DSC_0393 by uncle_bleu, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/unclebleu/4401748288/" title="DSC_0393 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2775/4401748288_1936aba536.jpg" width="500" height="334" alt="DSC_0393" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401748288/" title="DSC_0393 by uncle_bleu, on Flickr"></a>What you see above is a process called magical marinating. This involves marinating meat with a sacred concoction of condiments and spices. This here is chicken, it is marinated with <b>concoction theta</b>(revealed below) and then reinforced with <b>positive thoughts</b> for the greatest flavor. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">It is now time to reveal the sacred recipe.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b>Recipe:</b> <i>Flying Chicken Laughing Mongoose, The Epiphany of the Two Dragons, the Lotus Blossoms.</i> (chicken stewed in wine) </div><div style="text-align: center;"><br /></div><div style="text-align: center;">serves 4</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">5 cloves of Garlic, chopped</div><div style="text-align: center;">a thumb of Ginger, chopped</div><div style="text-align: center;">1 med Yellow Onion, sliced</div><div style="text-align: center;">1 med Potato, diced</div><div style="text-align: center;">500g boneless chicken leg, sliced</div><div style="text-align: center;">1 tbsp Cornstarch, mixed in a little cold water</div><div style="text-align: center;">1 tbsp Oyster Sauce</div></div><div style="text-align: center;">1 cup Shao Xing Wine</div><div><div style="text-align: center;">1 cup Chinese Rice Wine</div><div style="text-align: center;">1 tsp Light Soy</div></div><div><div style="text-align: center;">1 tbsp Dark Soy</div><div style="text-align: center;">1 tbsp Sugar</div><div style="text-align: center;">1 cup Chicken Broth</div><div style="text-align: center;">1 tbsp X.O sauce</div><div style="text-align: center;">1 tsp White Pepper</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;">1. Marinate the Chicken - "Concoction Theta." In a bowl add: chicken, cornstarch, oyster sauce, two wines, light and dark soy, sugar and white pepper. Marinate for at least 20 mins.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400983705/" title="DSC_0391 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4011/4400983705_8e5e197992.jpg" width="500" height="334" alt="DSC_0391" /></a></div><div style="text-align: center;"><br /></div><div><div style="text-align: center;">2. Saute garlic, ginger and onions until garlic turns golden brown.</div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400983705/" title="DSC_0391 by uncle_bleu, on Flickr"><br /></a></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401748818/" title="DSC_0392 by uncle_bleu, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/unclebleu/4401748818/" title="DSC_0392 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4031/4401748818_9c38ce0f86.jpg" width="334" height="500" alt="DSC_0392" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401748818/" title="DSC_0392 by uncle_bleu, on Flickr"></a>3. Add X.O sauce and saute for further 5 mins.</div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400982511/" title="DSC_0395 by uncle_bleu, on Flickr"><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "></span></a><a href="http://www.flickr.com/photos/unclebleu/4400982511/" title="DSC_0395 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2697/4400982511_0de6c84029.jpg" width="334" height="500" alt="DSC_0395" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400982511/" title="DSC_0395 by uncle_bleu, on Flickr"></a>4. Add in potatoes and chicken broth. Cook potatoes till tender. </div><div><div style="text-align: center;"><br /><a href="http://www.flickr.com/photos/unclebleu/4401747436/" title="DSC_0397 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2765/4401747436_44017b10e5.jpg" width="334" height="500" alt="DSC_0397" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4401747436/" title="DSC_0397 by uncle_bleu, on Flickr"></a>5. Add in marinated chicken and cook for 5 more minutes.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"> <a href="http://www.flickr.com/photos/unclebleu/4401747436/" title="DSC_0397 by uncle_bleu, on Flickr"></a><a href="http://www.flickr.com/photos/unclebleu/4400981641/" title="DSC_0402 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4012/4400981641_7013a7d83f.jpg" width="500" height="334" alt="DSC_0402" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400981641/" title="DSC_0402 by uncle_bleu, on Flickr"></a>6. Transfer to a pot and bring to boil. Simmer covered for 15-20 minutes. DO NOT PEEK!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4400981119/" title="DSC_0429 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4052/4400981119_bf8f80de55.jpg" width="500" height="334" alt="DSC_0429" /></a><i><br />It was time for "shek-fan" (eat rice), hence there is no time for a good photo.</i></div></div>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-35696332300952043302010-02-26T08:39:00.000-08:002010-02-26T10:34:35.912-08:00the way of the pastalord<div style="text-align: center;"><span style="font-weight: bold;">
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<br />Tip number one:</span>
<br /><span style="font-style: italic;">Use garlic like there are vampires in your house.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389562611/" title="garlic by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4026/4389562611_5a34f5ebe9.jpg" alt="garlic" height="474" width="500" /></a>
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<br />Don't hesitate. Just add some more garlic. On average, I add about 1-2 cloves of garlic per serving of tomato based sauce. Choose one: mince or crush. Mince them well so they melt into the sauce like eternal bliss. Crush them throw them into the sauce let the flavors all come out then throw it away before serving. Don't do roughly chopped garlic, it's a waste of time.
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<br /><span style="font-weight: bold;">Tip number two:</span>
<br /><span style="font-style: italic;">Pasta is cooked with love and not from impulsive urges of arousing inspiration.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389563221/" title="DSC_0351 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4066/4389563221_ae691b47d5.jpg" alt="DSC_0351" height="334" width="500" /></a>
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<br />Cook pasta in <span style="font-weight: bold;">boiling</span> water. <span style="font-weight: bold;">Boiling</span>. That means lots of excited bubbles and steam. If you throw in your pasta and the water stops boiling, you fail. Make sure your water is well <span style="font-weight: bold;">salted</span>. The water should taste almost like sea water. Cook your pasta for the amount of time indicated by the packet instructions <span style="font-weight: bold;">minus 3-4 mins</span>. Don't worry if it's under cooked, you will cook it again in sauce. Always allow pasta to <span style="font-weight: bold;">steam dry</span> before cooking in sauce. You want the sauce to coat it evenly.
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<br /><span style="font-weight: bold;">Tip number three:</span>
<br /><span style="font-style: italic;">Use some science.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389563669/" title="DSC_0354 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2691/4389563669_40860fd393.jpg" alt="DSC_0354" height="334" width="500" /></a>
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<br />What you want from a good pasta sauce is nothing but good flavor. The sauce I prepared is still diluted. Diluted = bland, because there is too much liquid. We need to get rid of the water! Always <span style="font-weight: bold;">reduce</span> your tomato based sauce.
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389564407/" title="DSC_0360 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4007/4389564407_cd06f555d2.jpg" alt="DSC_0360" height="334" width="500" /></a>
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<br />Here you see the very concentrated sauce. It is important you <span style="font-weight: bold;">do not season</span> the sauce until you are about to serve the pasta. Once we get the reduced sauce, it is time to maximize its flavor. We <span style="font-weight: bold;">add fat to emulsify</span>. The flavors intensify and become vibrant. I use <span style="font-weight: bold;">extra virgin olive oil</span> for the fat because it just tastes great.
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<br /><a href="http://www.flickr.com/photos/unclebleu/4390333198/" title="DSC_0361 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2720/4390333198_b2424e3b0c.jpg" alt="DSC_0361" height="334" width="500" /></a>
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<br />Mix the fat into the reduced sauce over medium heat and stir until they emulsify. Taste and now is the right time to season.
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<br /><span style="font-weight: bold;">Tip number four:</span>
<br /><span style="font-style: italic;">Keep your herbs alive.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389563921/" title="DSC_0356 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2767/4389563921_eca412d9db.jpg" alt="DSC_0356" height="334" width="500" /></a>
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<br />Most of the times, herbs are essential if you want to make a good sauce. Here I have some basil. <span style="font-weight: bold;">If you put your herbs into your sauce too early, they will wither and die.</span> This is not only to the appearance of the herb but also to the flavor.
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<br /><a href="http://www.flickr.com/photos/unclebleu/4390333686/" title="DSC_0367 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2761/4390333686_3f6c8b4be0.jpg" href="http://www.flickr.com/photos/unclebleu/4389565843/" title="DSC_0368 by uncle_bleu, on Flickr" width="<a" /></a>
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<br />Add in herbs the last minute and stir for a minute or two. Time to add your pasta. <span style="font-weight: bold;">Add herbs when you are about to finish your pasta in the sauce.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4389565843/" title="DSC_0368 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4048/4389565843_28edfec378.jpg" alt="DSC_0368" height="334" width="500" /></a>
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<br />When finishing the pasta in the sauce, make sure to cook the pasta well and ensure that it isn't over cooked. <span style="font-weight: bold;">The pasta should have a nice bite to it.</span> That is what it means by the silly over used term, "AL DENTE".
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<br /><span style="font-weight: bold;">Tip number five:</span>
<br /><span style="font-style: italic;">Chinese proverb: The cow's nipples are sore.</span>
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<br /><a href="http://www.flickr.com/photos/unclebleu/4390334652/" title="DSC_0369 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4011/4390334652_b094854076.jpg" alt="DSC_0369" height="334" width="500" /></a>
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<br />Sometimes, pasta is best appreciated without cheese. Never add cheese for the sake of adding cheese, because if so you're a pompous retard. =) Namaste.
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<br />Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-14879016131231894432010-02-25T10:45:00.000-08:002010-02-25T11:00:24.321-08:00the superman supper<a href="http://www.flickr.com/photos/unclebleu/4387275677/" title="DSC_0330 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4070/4387275677_690a338e2a.jpg" alt="DSC_0330" height="334" width="500" /></a><br /><br />This <span style="font-style: italic;">apple and tuna salad of epic leftovers</span> is a meal fit for a superman. This is because it's extremely fast to make and it contains protein, fiber, mono-saturated fats, vitamins and whole carbs - all the nice fancy things a superman would need.<br /><br />I made this salad because I am dieting and because I wanted to use up some leftovers. I was hungry and had to make something up really quick. Didn't want to buy food from the 24 hour food court downstairs, it's making me sick, urhlgh. Little did I know, something awesome has been created!<br /><br /><span style="font-style: italic;">apple and tuna salad of epic leftovers</span><br />- diced granny smith apple<br />- a can of tuna (I used ayam brand chilli tuna. It was in my cardboard)<br />- juice of 1/2 lemon<br />- 1/2 tbsp rice vinegar<br />- chopped cilantro<br />- chopped scallions<br />- a little extra virgin olive oil<br />- black pepper<br />- leftover rice<br /><br />Mix well and chill. Eat with<span style="font-weight: bold;"> gusto. </span>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-61566178042575726882010-01-08T00:33:00.000-08:002010-01-08T00:53:20.160-08:00apple soup for the soul<a href="http://www.flickr.com/photos/unclebleu/4255591225/" title="DSC_0029 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2724/4255591225_9f023cd01d.jpg" alt="DSC_0029" height="334" width="500" /></a><br /><br />If you're sick and tired of the notion that chicken soup will remedy your cold then you're on the right page. Sometimes, just sometimes, chicken soup won't just do the trick. I mean yes it probably would to a certain extent, but there is still something lacking. Ugh, you might find it hard to figure what the heck is lacking, but don't worry I have done the research for you. It's apple soup. Yes, it very well could do the trick and you won't know it until you try it.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4256354016/" title="DSC_0006 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2741/4256354016_2bfa5e11af.jpg" alt="DSC_0006" height="334" width="500" /></a><br /><br />It's no secret really, I used apples because I find them full of vitamins and minerals, a slice of lemon because it's always refreshing, ginger because I sense a warm healing property when I eat them, cinnamon and spices for a little bit of zany fun and rock sugar because my grandma once told me it's better than normal sugar.<br /><br />If you've ever watched the <span style="font-style: italic;">powerpuff girls</span>, they will always tell you they are invincible because they made of "sugar, spice and everything nice." This is exactly what is happening in this soup, so yeah you also call it the <span style="font-style: italic;">powerpuff</span> soup.<br /><br />Maybe its the placebo effect and maybe its a divine hippie secret uncovered, but hey, it tastes nice and it feels nice so who cares? It's damn easy. You ought to try it someday.<br /><br /><span style="font-weight: bold;">The Recipe</span><br /><a href="http://www.flickr.com/photos/unclebleu/4256354196/" title="DSC_0013 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4035/4256354196_df9d944a4c.jpg" alt="DSC_0013" height="334" width="500" /></a><br />Makes a liter.<br /><br />2 <span style="font-weight: bold;">Granny Smith Apples</span>, sliced<br />1 <span style="font-weight: bold;">cinnamon stick</span><br />1 thin slice of <span style="font-weight: bold;">lemon</span><br />1/3 cup of <span style="font-weight: bold;">rock sugar</span><br />1 tsp <span style="font-weight: bold;">all spice</span><br />2 slices of <span style="font-weight: bold;">ginger</span><br />1 liter of <span style="font-weight: bold;">water</span><br /><br />Dump them into a pot, bring to boil. Simmer covered for an hour. Strain and press out the juices from the apples. Serve hot or chilled.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4256353470/" title="DSC_0020 by uncle_bleu, on Flickr"><img src="http://farm5.static.flickr.com/4032/4256353470_55804efff0.jpg" alt="DSC_0020" height="334" width="500" /></a>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com2tag:blogger.com,1999:blog-4818474427850743695.post-2092653812067342262009-12-11T02:23:00.000-08:002009-12-11T03:06:11.521-08:00chick-ken marsala<a href="http://www.flickr.com/photos/unclebleu/4176440586/" title="DSC_0889 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2628/4176440586_15780a92a5.jpg" alt="DSC_0889" width="500" height="334" /></a><br /><br />One of my favorite things to eat for lunch on a sunny day is Chicken Marsala. Normally I'll have it with crispy salted fries because they bring me to another sexy universe when dipped in the Marsala sauce. But today, I can't be bothered to get messy frying potatoes, so I toasted some toast instead. Equally awesome, but really, who am I kidding, toasty toasts won't triumph sexy fries. Especially the crispy shoestring ones deep fried in duck fat. Fvck me. Could have gotten to Macdonald's to get some at least LOL. <br /><br /><a href="http://www.flickr.com/photos/unclebleu/4175682729/" title="DSC_0881 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2692/4175682729_157cd23cd0.jpg" alt="DSC_0881" width="500" height="334" /></a><br /><br />I used chicken boobs today, they were nice and juicy. I would prefer marinated chicken legs though. Chicken boobs are great, but they have to be thoroughly massaged to tenderness. Slow and steady. Chicken legs well, they are tender already, you'd just need to cook them properly. If you're attempting to make this, use the legs, unless you like massaging chicken boobs for some reason LOL.<br /><br /><span style="font-weight: bold;">The Recipe</span><br /><a href="http://www.flickr.com/photos/unclebleu/4176447388/" title="DSC_0885 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2531/4176447388_0804ae97ff.jpg" alt="DSC_0885" width="500" height="334" /></a><br />400g<span style="font-weight: bold;"> Chicken Breasts </span>or Legs, deboned<br />1 tbsp <span style="font-weight: bold;">Italian Seasoning</span><br />3 small <span style="font-weight: bold;">Shallots</span>, chopped<br />150g <span style="font-weight: bold;">White Button Mushrooms</span>, sliced<br />1 cup <span style="font-weight: bold;">Marsala/Sherry Wine</span><br />1.5 cups <span style="font-weight: bold;">Chicken Stock</span><br />3 tbsp <span style="font-weight: bold;">Cold Unsalted Butter</span><br /><span style="font-weight: bold;">Olive Oil</span><br /><span style="font-weight: bold;">Salt and Pepper</span><br /><br />1. Season your <span style="font-weight: bold;">chicken </span>really well. On a hot pan, add a little<span style="font-weight: bold;"> olive oil </span>and 1 tbsp of <span style="font-weight: bold;">butter</span>. Sear chicken for 5 mins and side, until nice and brown. Set aside on a plate.<br />2. In the same pan, saute <span style="font-weight: bold;">shallots</span>. Add a pinch of <span style="font-weight: bold;">salt</span> and <span style="font-weight: bold;">Italian seasoning</span>. Add <span style="font-weight: bold;">mushrooms</span> and another pinch of <span style="font-weight: bold;">salt</span>. Saute 5 mins until mushrooms starts to shrink.<br />3. Add <span style="font-weight: bold;">Marsala</span> and deglaze. Allow alcohol to evaporate. About 5-7 mins. Add<span style="font-weight: bold;"> chicken stock </span>and simmer for 10-15 mins until sauce thickens. If it's still too watery, mix 1 tbsp of <span style="font-weight: bold;">cornstarch </span>into 2 tbsp of water and add it in.<br />4. Add in <span style="font-weight: bold;">chicken</span> and coat with sauce. Simmer for a further 5 mins. Turn off the heat and add in the remaining 2 tbsp of <span style="font-weight: bold;">cold butter</span> and stir it into the sauce. Season and serve with toasty toast or fries :DUncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com2tag:blogger.com,1999:blog-4818474427850743695.post-34688450891113838972009-12-08T08:14:00.000-08:002009-12-08T08:52:33.313-08:00the best char siu fan<a href="http://www.flickr.com/photos/unclebleu/4169589164/" title="DSC_0875 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2669/4169589164_3286e74bdf.jpg" alt="DSC_0875" width="500" height="334" /></a><br /><br />I've been busy lately, but today I made a point to post the all amazing char siu recipe I made last week. I've had my fair share of char siu in Singapore, but something is always lacking. I cannot be bothered to search for the char siu that will satisfy what I want, that is why I made it myself.<br /><br />I am sharing with you this recipe now. You may love it, or you may not think it is the best, because opinions and tastebuds vary. But you will be surprised to find how easy this is to make, so hey, why not? Give it a try. If you like it, then stay tuned for more awesome recipes. Otherwise, stay tuned for new recipes that you might just like. It's a win win situation here, as long as you stay tuned :D.<br /><br />To me, this is the best char siu recipe ever. It is succulent, sweet, savoury, fresh and I absolutely can't have just one slice. I go with a plate of hot steaming rice to mop up the sauces.<br /><br />Without further ado,<br /><br /><span style="font-weight: bold;">The Recipe</span><br /><a href="http://www.flickr.com/photos/unclebleu/4169587278/" title="DSC_0870 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2786/4169587278_58b6f4a6b9.jpg" alt="DSC_0870" width="500" height="334" /></a><br />500g <span style="font-weight: bold;">Pork Tenderloin </span>or <span style="font-weight: bold;">Shoulder</span><br /><br /><span style="font-weight: bold;">Marinate:</span><br />1 clove of <span style="font-weight: bold;">Garlic</span>, crushed<br />2 slices of <span style="font-weight: bold;">Ginger</span><br />1 tbsp of <span style="font-weight: bold;">Chinese Rice Wine</span><br />3 tbsp <span style="font-weight: bold;">Hoisin Sauce</span><br />3 tsp <span style="font-weight: bold;">Kikoman Soy</span><br />3/4 cup of <span style="font-weight: bold;">Sugar</span><br />a pinch of 5 <span style="font-weight: bold;">Spice Powder</span><br />a pinch of <span style="font-weight: bold;">White Pepper</span><br /><br /><span style="font-weight: bold;">Shiny Glaze:</span><br />Equal portions of <span style="font-weight: bold;">Dark Sweet Soy Sauce</span>, <span style="font-weight: bold;">Honey</span> and <span style="font-weight: bold;">Vegetable Oil</span>. I make about <span style="font-weight: bold;">2 tbsps</span> of each.<br /><br />1. Combine marinate ingredients in a ziplock bag and toss in your pork cuts. Shake well and marinate in the fridge. Overnight if possible or at least a few hours.<br /><a href="http://www.flickr.com/photos/unclebleu/4169588002/" title="DSC_0873 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2787/4169588002_95d99ce020.jpg" alt="DSC_0873" width="500" height="334" /></a><br /><br />2. Wrap a baking tray with foil(unless you like it messy). Lay marinated pork cuts and bake in a 220C preheated oven for 15-20 mins. Remove from oven.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4168826931/" title="DSC_0874 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2735/4168826931_7dc23cb3a8.jpg" alt="DSC_0874" width="500" height="334" /></a><br /><br />3. Apply glaze on the pork cuts and finish it off in a hot grill, hot toaster oven or feel free to brulee for a further 10-15mins until shiny.<br /><br />4. Allow it to rest for 5-10mins, slice it up and serve with hot rice or noodles.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com2tag:blogger.com,1999:blog-4818474427850743695.post-39311061385166901332009-11-27T06:19:00.000-08:002009-11-27T06:49:12.296-08:00choke. jook. chook. congee. porridge.<a href="http://www.flickr.com/photos/unclebleu/4138497182/" title="DSC_0866 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2620/4138497182_f94af896e4.jpg" alt="DSC_0866" width="500" height="334" /></a><br /><span style="font-style: italic;">Fish Congee with a Salted Turnip and Black Bean Relish</span><br /><br />I have an affinity with Jook. Every time I make Jook it turns out perfect. Wait.. that means I have an affinity with steak, seafood, pasta.. oh uh.. nevermind. Anyways, I'm gonna reveal the technique for making fantastic Congee, ya know', Hong Kong style'(high pitch).<br /><br />I make Choke on rainy cold days and days I have constipation, because I think it works. Some people think eating Chook will lead to fat loss, and when they eat a lot of Porridge, they become fatter.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4137733173/" title="DSC_0860 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2556/4137733173_0a564d0ab2.jpg" alt="DSC_0860" width="500" height="334" /></a><br /><br />As you can see above, I added some <a href="http://thecurrypop.blogspot.com/2009/11/very-vegetarian-post-vegan-friendly-d.html">CANTON power</a> to my congee. You will find out more about it in the recipe list below. CANTON powah!!<br /><br /><span style="font-weight: bold;">The Recipe</span><br /><a href="http://www.flickr.com/photos/unclebleu/4138497906/" title="DSC_0858 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2723/4138497906_0b358deac2.jpg" alt="DSC_0858" width="500" height="334" /></a><br />1. Caramelize <span style="font-weight: bold;">shallots</span> on low heat with vegetable oil. When golden and crisp, set aside and leave to cool.<br />2. Wash <span style="font-weight: bold;">rice</span> with water until water runs clear. In a saucepan, saute<span style="font-weight: bold;"> ginger</span> and <span style="font-weight: bold;">spring onions</span> in oil(canton power), then turn off the heat for the oil to infuse. Cool for 15 mins. Add rice and coat with the ginger and spring onion oil. Leave to absorb. 15-30mins. Add 3 times the amount of water to rice and bring to boil. Simmer 20-30 mins until ready. Stir occasionally.<br />3. On a nonstick pan on medium heat, season <span style="font-weight: bold;">cod fillets</span> and sear them until white and flaky, about 3-4 mins a side. Remove fish from pan and set aside, flake into pieces when cooled. In the same pan, add a touch of oil and saute <span style="font-weight: bold;">chopped garlic</span> and <span style="font-weight: bold;">salted turnips</span>(chai poh). Add <span style="font-weight: bold;">salted black beans</span> and <span style="font-weight: bold;">dried chili flakes</span>. Add a little <span style="font-weight: bold;">water </span>and <span style="font-weight: bold;">sugar</span>. Add in caramelized shallots. Toss and set aside.<br />4. To serve, ladle the congee in a bowl, top with cod flakes and add salted turnip relish and spring onions.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-18976315620821717392009-11-26T08:58:00.000-08:002009-11-26T09:15:07.232-08:00if this doesn't make you hungry then i don't know what will<a href="http://www.flickr.com/photos/unclebleu/4136422848/" title="DSC_0855 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2550/4136422848_7ff498d5d3.jpg" alt="DSC_0855" width="500" height="334" /></a><br /><br />I present you:<br /><span style="font-style: italic;">Uncle Dee's Spicy Ginger Sweet and Sour Black Bean Minced Pork of Unsurpassed Awesomeness.</span><br /><br />Yes. It is that good. Especially with a bowl of hot rice and sauteed bak choy. I had this for dinner and I'm still watering in my mouth now. God almighty. That is how good it is. Lucky for you, I am going to share the recipe. Haha :D<br /><br /><span style="font-weight: bold;">The Recipe</span><br />1. Add <span style="font-weight: bold;">oil</span> in a hot wok. Add in <span style="font-weight: bold;">chopped garlic</span>, <span style="font-weight: bold;">dried chili</span> and <span style="font-weight: bold;">grated ginger</span>. Saute for 2-3 mins. Add <span style="font-weight: bold;">minced pork</span> and saute until they are cooked through.<br />2. Add <span style="font-weight: bold;">salted black beans</span>, <span style="font-weight: bold;">spicy bean paste</span>, <span style="font-weight: bold;">chicken stock</span>, <span style="font-weight: bold;">shaoxing wine</span>, a dash of <span style="font-weight: bold;">HP sauce</span>, <span style="font-weight: bold;">sugar</span>, <span style="font-weight: bold;">soy sauce</span> and <span style="font-weight: bold;">worchestershire</span>. Let the minced pork simmer in the mixture for 2-3mins.<br />3. Add a little <span style="font-weight: bold;">chinese black vinegar</span>. Mix <span style="font-weight: bold;">cornstarch</span> with water. Add in to thicken. Add in <span style="font-weight: bold;">beaten egg</span> and turn off the heat. Drizzle with <span style="font-weight: bold;">toasted sesame oil</span>.<br />4. Serve with <span style="font-weight: bold;">hot rice</span> and <span style="font-weight: bold;">bak choy</span>. Done!<br /><br />I don't measure the amount of ingredients I use for this. It all comes from my gut. I guess that is why it's called Uncle Dee's Spicy Ginger Sweet and Sour Black Bean Minced Pork of Unsurpassed Awesomeness.<br /><br />I hope you enjoyed it. Cheers.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-388584206307557412009-11-25T02:36:00.000-08:002009-11-25T03:09:09.265-08:00bangers and mash, a "proper" one<a href="http://www.flickr.com/photos/unclebleu/4132638705/" title="DSC_0853 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2561/4132638705_c8275a1d40.jpg" alt="DSC_0853" width="500" height="334" /></a><br /><br />The Brits will tell you, "if it's not proper, it's not good for you." I cannot agree more, so today I'm going to show you how to make bangers and mash, the 'proper' style.(Yeah! now that's what I'm talkin about')<br /><br />Rule #1, everything must be fresh. Fresh sausages. No instant mash potatoes. <span style="font-style: italic;">Proper</span> gravy. Fresh butter. Fresh herbs. Sea salt. Freshly cracked black pepper.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4132638511/" title="DSC_0844 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2524/4132638511_8beaecb48b.jpg" alt="DSC_0844" width="500" height="334" /></a><br /><br />Rule #2, serve piping hot. I served my potatoes straight from the pan, sausages nice and hot, in tribute to "<span style="font-style: italic;">proper-ness.</span>"<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4133398984/" title="DSC_0839 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2579/4133398984_1f8cd6f8e9.jpg" alt="DSC_0839" width="500" height="334" /></a><br /><br />Rule #3, make sauces and gravy from scratch. Use fresh herbs for better aroma.<br /><br />In the honor of the thirty-third degree of <span style="font-style: italic;">Proper-ness</span>, I present to you: <br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">The Recipe</span></span>.<br />serves 4<br /><br />12 medium <span style="font-weight: bold;">Spicy Fennel Sausages</span> or <span style="font-weight: bold;">Cumberland Sausages</span><br />2 tbsp <span style="font-weight: bold;">Canola Oil</span><br />6 medium <span style="font-weight: bold;">Red Onions</span>, sliced<br />4 sprigs of <span style="font-weight: bold;">Fresh Thyme</span>, leaves picked<br />2 cloves of <span style="font-weight: bold;">Garlic</span>, sliced<br />4 medium <span style="font-weight: bold;">Russet Potatoes</span><br /><span style="font-weight: bold;">Sea Salt</span><br /><span style="font-weight: bold;">Freshly Cracked Black Pepper</span><br /><span style="font-weight: bold;">Freshly Cracked White Pepper</span><br />1 stick of <span style="font-weight: bold;">Butter</span>, halved into 2 separate portions<br />1 cup of <span style="font-weight: bold;">Milk</span><br />1 cup <span style="font-weight: bold;">Chicken/Veal Stock</span><br />3 tbsp <span style="font-weight: bold;">Balsamic Vinegar</span><br />1/2 cup of <span style="font-weight: bold;">Roux</span> (optional)<br /><br /><span style="font-weight: bold;">Mash</span><br />1. Start off by baking the potatoes, whole in a 200 degree celcius preheated oven. 45mins to an hour. Set to cool when fork tender. Peel skin with a paring knife.<br />2. Mash potatoes with a fork or a ricer. Transfer to a saucepan, add milk and put it on low-medium heat. Stir continuously until most of the liquid have evaporated. Add in 1 portion of butter, salt and pepper. Stir until you get a creamy texture.<br />3. Serve hot.<br /><br /><span style="font-weight: bold;">Sausages</span><br />1. Get a pan on medium high heat. Drizzle canola oil. Sear sausages at about 5 mins a side. Set aside to rest for a further 2 mins before serving.<br /><br /><span style="font-weight: bold;">Onion Gravy</span><br />1. Saute onions and garlic on low heat until it's nice and soft, about 20 mins. Add in thyme and saute for another min. Add in chicken/veal stock, balsamic vinegar and let it simmer for 5 mins. Add in roux if you desire. Season to taste with sea salt and white pepper.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-55473777682504526332009-11-22T05:18:00.000-08:002009-11-22T08:00:53.467-08:00very vegetarian post, vegan friendly :D<a href="http://www.flickr.com/photos/unclebleu/4123961157/" title="DSC_0829 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2692/4123961157_07eb2874c8.jpg" alt="DSC_0829" width="500" height="334" /></a><br />This post is dedicated to vegetarian Buddhists, vegetarian hippies and hot vegan women, because I love you all. This is not my original recipe. I was reading <a href="http://www.amateurgourmet.com/2009/10/momofukus_ginge.html">amateur gourmet</a> and this recipe immediately gave me a boner(lovely huge one). So without the slightest thought I ran down(literally) to the market to buy the ingredients to make this. That was how emotional I felt.<br /><br />When you mix ginger and scallions, they give you CANTON power. Like in all Cantonese cuisine, the slightly sophisticated combination of ginger and scallions always never fail to impress. In this recipe, there is CANTON power. Also salty aroma from the soy sauce, woody caramel-y creaminess from the roasted cauliflower and tingly ting sensations from pickled cucumbers. CANTON power is basically what westerners will tell you, "Mm! 'tastes like Chinese." If you're living in the US and if you order Chinese takeout, don't be surprised to sense some CANTON power secretly lingering in most dishes.<br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">The Recipe</span><br /></span><a href="http://www.flickr.com/photos/unclebleu/4124730782/" title="DSC_0836 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2650/4124730782_cb37b440fa.jpg" alt="DSC_0836" width="500" height="334" /></a><br />1. Using a really sharp easy peeler, swipe <span style="font-weight: bold;">a medium cucumber</span> into strips. Put them all in a bowl and add <span style="font-weight: bold;">1 tbsp salt</span>,<span style="font-weight: bold;"> 3 tbsp sugar</span>. Let it pickle for about 15-30mins. Taste occasionally. If it's too salty, rinse it off and add more sugar.<br />2. Boil a pack of <span style="font-weight: bold;">Buckwheat Soba noodles</span>(<span style="font-weight: bold;">without the wrapper</span>) for 3 mins. Test for al dente. Drain off in a colander and submerge in ice water to stop cooking. Drain again and set aside.<br />Tip: To make ice water really cold, add a tbsp of salt.<br />3. Trim a <span style="font-weight: bold;">medium cauliflower</span>. Cut it out into nice pieces. On a hot pan, add grapeseed oil, sear cauliflower for 5 mins a side until well browned. Season and set aside.<br />4. Finely chop <span style="font-weight: bold;">3 large sprigs of scallions</span> and grate <span style="font-weight: bold;">1 thumb of ginger</span>. Transfer into a bowl. Add <span style="font-weight: bold;">1 tbsp Kikoman</span>, <span style="font-weight: bold;">1 tsp really good sesame oil</span>, <span style="font-weight: bold;">2 tsp chinese black vinegar</span> or sherry vinegar and <span style="font-weight: bold;">a touch of white pepper</span>.<br />5. Toss soba with scallion mixture. Rinse off salt and sugar from cucumber pickles. Serve soba in a bowl, top with pickles and roasted cauliflower.<br />6. <span style="font-weight: bold;">Eat with chopsticks</span> otherwise it won't be good.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-77107063412933409692009-11-21T05:57:00.000-08:002010-03-02T09:57:02.148-08:00truffled mushrooms, fresh mozzarella toast. a sexy post<a href="http://www.flickr.com/photos/unclebleu/4121374841/" title="DSC_0826 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2696/4121374841_20005b47da.jpg" alt="DSC_0826" height="334" width="500" /></a><br />This is very sexy. It is just very sexy. Very, very, very, sexy. To you, not me. I don't know if it's sexy or not, if you think its sexy, then I will feel sexy. Because I don't find food sexy. But some people(especially women) do find some food sexy, if they feel sexy, I feel sexy.<br /><br /><span style="font-weight: bold;">The Very Sexy Recipe</span><br /><a href="http://www.flickr.com/photos/unclebleu/4122146066/" title="DSC_0828 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2786/4122146066_1cbda07aef.jpg" alt="DSC_0828" height="334" width="500" /></a><br />1. Toast <span style="font-weight: bold;">4 slices of bread</span> and set it aside.<br />2. On a hot pan, add a <span style="font-weight: bold;">knob of butter</span>, <span style="font-weight: bold;">garlic </span>and <span style="font-weight: bold;">fresh thyme</span>. Saute for 5 mins.<br />3. Add about 400g of <span style="font-weight: bold;">sliced button mushrooms</span> and <span style="font-weight: bold;">a pinch of salt</span>. Cook out the water about 10 mins.<br />4. When the mushrooms are starting to color nicely, add another knob of butter. Toss and coat.<br />5. Remove from heat, transfer mushrooms into a bowl, drizzle <span style="font-weight: bold;">truffle oil</span> and season.<br />6. Peel off bits from a <span style="font-weight: bold;">mozzarella ball</span> and evenly spread over the 4 slices of toast.<br />7. Top with mushrooms, and grill on high for 5 mins.<br />8. Serve hot.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-31429144020270071872009-11-20T06:15:00.000-08:002009-11-20T06:19:39.236-08:00No cooking on FridaysToday is no cooking Friday. That means eating out and no picture tagging, because nothing matters. Chillaxxxah! ;) Have a good one. Cheers.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4119162199/" title="DSC_0823 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2681/4119162199_15d90b90de.jpg" alt="DSC_0823" width="500" height="334" /></a>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-50655723735050500562009-11-19T04:21:00.000-08:002009-11-21T06:25:00.151-08:00things I want to eat on a cold rainy day<a href="http://www.flickr.com/photos/unclebleu/4117375440/" title="DSC_0820 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2583/4117375440_bc647996c3.jpg" alt="DSC_0820" width="500" height="334" /></a><br />When the weather is cold, when my hands and feet are white and when it's air conditioning outside, I make soup. Not just any soup! But the kind of soup that gives you some sort of 'chi' feeling to your body. I don't know why, but somehow, someway, something tells me it's good for me.<br /><br />What you see in the picture above is what I call, the "Level 4 Chi Soup." In my world there are 10 levels of chi, level 1 being the type where its distinct enough for you to know there is a hint of "chi" and level 10, the type that makes blood spurt out from every hole in your body. Level 4 is perfect for the weather now, because it's just rain. If I'm somewhere that is snowing then I'd probably bring it up to a 7.<br /><br />In the soup I made, there are root vegetables, garbanzo beans and smoked ham. Don't ask me why ingredients like that produce "chi", because it is difficult for me to explain. The only thing I can tell you is that you will feel it when you eat it, unless you like lying to yourself.<br /><br /><a href="http://www.flickr.com/photos/unclebleu/4117375178/" title="DSC_0811 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2802/4117375178_5be6ae4a63.jpg" alt="DSC_0811" width="500" height="334" /></a><br />Besides the "chi" factor, boiling root vegetables will give you a better soup base. I used carrots, green radishes, onions and potatoes. The starch from the potatoes will work the soup, making it thicker as you simmer. Carrots for sweetness. Radishes for a mild peppery flavor and "chi"(don't ask why). Onions for flavor. Imagine how your taste buds will like a deliciously thick soup that has the sweet aroma of onions, peppery tones from the radish and sweetness from the onions.<br /><br />If you have taste buds like mine, you would have immediately spotted a missing element. Acidity. Yes, I got that covered too, it's just not shown in the picture. I added 2 medium tomatoes, quartered with seeds. Yep. It's perfect.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">The Recipe</span></span><br /><a href="http://www.flickr.com/photos/unclebleu/4116605423/" title="DSC_0797 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2765/4116605423_60f1d1956f.jpg" alt="DSC_0797" width="500" height="334" /></a><br />1. In a stock pop, boil <span style="font-weight: bold;">a slab of smoked ham</span> with water 4 times its weight. That means, if you have a 500g slab of smoked ham, you use <span style="font-weight: bold;">2 litres of water</span>. Simmer for 30 mins.<br />2. Add in carrots, radishes, onions, potatoes and tomatoes. For a 500g slab of smoked ham, I used <span style="font-weight: bold;">1 medium carrot, 1 white onion, 1 medium radish, 2 peeled russet poatoes</span> and <span style="font-weight: bold;">2 quartered tomatoes.</span><br />3. Add <span style="font-weight: bold;">1 tbsp of white peppercorns</span> and <span style="font-weight: bold;">1 tbsp of dried herbs</span>(I used rosemary, oregano and thyme). Simmer for 30 minutes.<br />4. Remove the smoked ham, dice it up and throw it back into the simmering stock. Then I add <span style="font-weight: bold;">1 can of chick peas</span>(garbanzo beans). Simmer for 5 mins then turn off the stove.<br />5. To serve, place the ingredients in a bowl, then ladle over hot stock. Drizzle with e<span style="font-weight: bold;">xtra virgin olive oil, crack black pepper</span> and sprinkle <span style="font-weight: bold;">a little salt</span>. Great with bread.Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0tag:blogger.com,1999:blog-4818474427850743695.post-4384238217725460682009-11-18T08:07:00.000-08:002009-11-19T05:31:28.615-08:00the art of instant noodle crafting<div style="text-align: center;"><a href="http://www.flickr.com/photos/unclebleu/4114523471/" title="DSC_0796 by uncle_bleu, on Flickr"><img src="http://farm3.static.flickr.com/2681/4114523471_d652437f59.jpg" alt="DSC_0796" width="500" height="334" /></a><br /><div style="text-align: left;"><br />When making instant noodles, I like to keep it simple. The soup base is readily prepared for us. If I wanted to mess around with it, I'd be better off making my own soup base. Underneath the unhealthy notion that MSG is bad for us, I cannot give a shit. In the middle of the night when I'm hungry and busy, I will make instant noodles. If it's two nights in a row, I'll make something else. Either way, you're going to find out, because I'll be posting it here.<br /><br />Especially on a rainy night. I don't see why I should spend money on food deliveries when I have instant noodles at home and I'm hungry and I can cook.<br /><br />Over the years, I have come up a list of things that can go well with a certain types of instant noodles. Give it a try if you like.<br /><br />For Chicken based Instant-Noodles(Ramen)(Maggi Mee), things you can add:<br />- Sesame Oil<br />- White Pepper<br />- Hua Tiao Jew (Rose Wine)<br />- Chicken Franks<br />- Beaten Egg<br />- Leafy Greens<br />- Leftover Roast Chicken<br />- Char Siew<br />- Celery<br />- Cabbage (yum)<br />- Chili Flakes, Padi, it's good with heat<br /><br />For Korean Kimichi based Ramen:<br />- Hard Boiled Egg<br />- Scallops<br />- Cabbage<br />- more Kimchi<br />- Bitter Greens<br />- Rice<br />- Tofu<br />- Rice Vinegar (just a touch)<br />- Ham<br />- Sancho Pepper<br />- Squid<br />- White fish fillets<br /><br />For the curry base:<br />- Beaten egg<br />- Roasted Chicken<br />- Chickpeas<br />- Cabbage<br />- Cauliflower<br />- Fish Fillets<br />- More curry powder<br />- Lime<br />- Curry Leaves<br /><br />For the Tom Yam base:<br />- Prawn<br />- Tofu<br />- Lemongrass<br />- Lime<br />- Radish<br />- Green Beans<br />- Soy Beans<span style="font-style: italic;"><br /></span></div></div>Uncle Deehttp://www.blogger.com/profile/01825751256563906597noreply@blogger.com0