SUE-ON'S KITCHEN
MAY I: 2013
www.hillmanweb.com/soos/food/64.html
Also featured in my Facebook Album
Bill and I spent April and May in Malysia, Singapore, Thailand, and China.
I did very little cooking during that time but we ate very well.
I photographed and documented many of the exotic dishes we ate.
Some of these dishes are shared on the April and May pages. . .
and many of the recipes are now in my favourite foods files section in my personal recipe book.
During our tour through China we were placed in 5-Star hotels at
every stop
and were treated to three super banquets every day.
We haven't had time to separate and share the actual dishes from
each day's itinerary yet.
Meanwhile, feel free to join us on our captioned photos from the
tour.
May: HOME
Back in the saddle again ;-)
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Rack of lamb: seared then finished off in 425F
oven.
Served with fresh mint sauce, basmati jeera rice,
asparagus and baby carrots.
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Spicy Black Bean Garlic Pork with sweet peppers,
serrano peppers,
ginger, garlic, green onion, shallots,
and shredded mint leaves served over pan fried
udon noodles
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Coffee Pork Ribs, Nasi Lemak, Spicy Soy Bean
Sprouts = Yum!
I actually used boneless pork shoulder.
Not quite as good as the ones we enjoyed in Singapore.
Maybe it was missing the company of Karen Lee
and Ang Lai Nguang,
who introduced this dish to us while visiting
in Singapore!
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Nyonya Fried Chicken: (Malaysian) Inche Kabin
Chicken pieces
marinated in spice paste overnight:
shallots, tumeric, cloves, coriander, cumin,
fennel,
cinnamon, pepper, salt, thick coconut milk.
Double deep fried until crispy.
The bits from the marinade are delicious and
crispy.
Sauce was not necessary!
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.The chicken was full of flavour, crispy. tender,
juicy.
Served with broccoslaw dressed with Mango Chipotle
dressing,
pumpkin seeds, dried cherries, flaked coconut.
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Hainanese Chicken and Rice - something a little
lighter for supper.
The chicken was simmered with lots of ginger
and
some of the stock was used to cook the rice.
The chicken is barely cooked, so the meat was
silky and moist.
Had various dips: chicken fat, salt, bit of sugar,
and finely chopped ginger "carmalized" over high
heat, sriracha and oyster sauce.
A small cup of the simmering stock to ease it
all down.
China-Li gave me that dish several years ago,
and a small side plate.
It's quite delicate so it doesn't get used too
often.
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Malaysian Beef Rendang:
Tender, spicy, richly flavoured with Thai chili
paste,
lemongrass, kaffir lime leaves, coconut milk.
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Ok... I admit it.
I eat congee (jook) just so I can have all the
fixings!
Pork floss, century egg, and Old Mother Chili
sauce with peanuts,
Chinese "donuts" when I got 'em
and full-bodied flavour from chicken thighs!
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1st rhubarb pie of the season!
You are so beautiful, to me.
You are so beautiful, to me...
Can't you see.....
You're everything that I hoped for.
Everything I need...
You are so beautiful...
to me.
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The flakiest crust EVER!
Keep the recipe ;-)
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Saddle of lamb: recipe as suggested by daughter
China:
Gordon Ramsey's Saddle of Lamb Stuffed with Spinach,
Mushrooms,
Sage, Mascarpone. Sauce was reduction of sherry
vinegar, red wine, and drippings.
Mmmmm...
A new way with lamb for us:-)
I've never bought a saddle before.
Superstore has just started bringing them in.
Got the centre bone in the freezer - Scotch broth
later!
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Reduction / glaze for the lamb!
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Ryan made his awesome ribs - 2 ways - last night
while Bill and I were out for dinner with the
Brandon University Lifetime Achievement Award
group.
I had my ribs today and they knocked my socks
off!
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