SUE-ON'S KITCHEN
March I: 2012
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Chicken fillets coated with coconut and lime zest.
Pan fried in olive oil. Served with roasted yam and asparagus.
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Ground turkey and vegetables chili over fettuccini noodles.
Topped with parmasan and crushed chili peppers.
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Ground turkey and veg chili with konyaku noodles and broccoslaw.
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Appetizer: Manila clams steamed in coconut cream,
chicken stock, cilantro, lemongrass, lime zest, and cilantro.
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Steamed pickerel fillets with fermented soy beans, ginger,
Tamari soy sauce, cooking wine and spring onions.
A couple of tablespoons of smoking hot oil was poured over the fish just before serving.
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Stir-fried sugar snaps, bell peppers, onion, ginger, garlic.
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Butter chicken, jasmine rice for early supper
before we went to the opening night at Empire Theatre in Brandon.
I made it a one pot dishy by adding blanched cauliflower and green beans
to the butter chicken during the simmer stage.
Smooth, silky, spicy...wish we had naan!
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Platted Thai Sambal shrimp, Lemongrass-scented Coconut Rice,
Stir-fried cabbage and beansprouts, pickled mini-cukes.
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Long grain jasmine rice was cooked in coconut milk and lemongrass.
Delicious aroma and flavour.
Sprinkled with toasted black and white sesame seeds.
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Simple stir-fry of cabbage and beanspouts.
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Stir-fried sambal shrimp - deep flavours with the fish sauce, lemongrass, galengal, red chilis, etc.
Used large shrimp; without shells for Bill - shell on for me :-)
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Thai-style BBQ back ribs: definitely a change from the usual sweeter, saucier version of BBQ ribs.
These were marinated for 8 hours in fish sauce, soy sauce,sesame oil, lime juice, garlic,
chopped cilantro, minced ginger and Thai chili, and oil.
They were then baked in a 375 oven for an hour, with basting for the first 40 minutes.
I also made a dipping sauce with lime juice, Sushi seasoning in place of rice wine vinegar
(which I didn't have) and sugar, soy sauce, hot chili sauce, garlic and sesame oil.
Nice tangy salty flavours.
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Pickled brocoslaw, julienne carrots and radishes.
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Lemongrass-scented coconut rice re-do.
This time I used lemongrass from a tube (chopped lemongrass and oil).
I prefer fresh lemongrass as it was more aromatic.
This will work when I can't get fresh stalks.
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Simply Bok Choy - stir-fried in chicken stock with garlic and ginger.
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Beef Shortribs stew:
Found some split shortribs with lean but well marbled meat.
Made a stew with carrots, onion, celery and potatoes for Bill.
Not really stew weather with +10 temps in March, but I just couldn't leave those ribs in the store.
Didn't braise them in the oven.
They were simmered on the stove for about 3 hours.
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Found turkey fillets on sale today @ $4.69 / lb!
That's half the regular price.
I made turkey stew - low fat and low carbs for myself with lots of celery, onion, and carrots.
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