You would be hard-pressed to find a Japanese restaurant that does not have a miso soup somewhere on the menu, and any aficionado of Japanese cuisine will have tried it at one time or another. Strictly speaking, a miso soup could be any soup given an umami boost with the addition of the Japanese fermented soy-bean paste known as ‘miso’ but generally, the soup base is the rich sea-stock called Dashi. There are countless other additions that can be made, of course, but a traditional favorite version simply includes a little tofu, along with scallions and Wakame seaweed. This is the type I will be making for you today… Read more
When I grill or fry Salmon or Arctic Char, I usually leave the skin on and cook it so it gets nice and crispy. A few times, I have even cooked the skin separately from the rest of the fish as it makes a lovely snack but, until I found this package at Kowloon Market in Ottawa I had no idea that a commercially packaged variety was available … Read more
Today’s recipe is a very Chinese sort of preparation you can use for leftover duck. In many Chinese restaurants specializing in Peking duck, one often gets the skin and some of the meat served as a first course with Mandarin pancakes, the carcass is used to make soup, while the leftover meat is typically shredded and made into a stir-fry.
The meat I am using today actually came from a regular roast duck but it will do nicely here in this typical sort of stir-fry used for Peking Duck leftovers. Since my dish will use julienned celery, carrot and spring onion I am giving it a Chinese name that reflects the preparation. There are three shredded ingredients in addition to the duck, so it will be: 三絲鴨肉, or ‘three shred duck’ …. Read more
This very simple little preparation is an example of a Japanese Sunomono, or ‘vinegared’ dish. There are all sorts of variations on the general theme but this is about as basic as it gets. You can, if you like, simply use plain rice vinegar for the dressing but, today, we will be using a prepared nihaizu seasoned vinegar preparation… Read more
A good Basic Chicken Stock is essential in the Chinese kitchen but for very special soups and other banquet-quality dishes (Shark’s –fin soup, for instance), a very rich broth known as ‘Superior Stock’, or 上湯 (shàng tāng), is required. Basically, a Superior Stock is prepared using chicken, pork and ham, very often the prized Chinese ham known as ‘Jinhua ham’. A select few other ingredients are used, ginger and scallion usually, but not much else in the way of other vegetables are added. It is a very rich and complex preparation and a good stock can make all the difference between a mediocre dish and one that is truly special… Read more
We have been getting whole, rind-on pork belly pieces quite regularly in our store lately and I very much wanted to roast a nice chunk for supper one night. Apple and sage always make a great pairing with pork in all forms and I decided to prepare the roast ahead of time in a way that the meat would be infused with the fragrances while cooking… Read more
My wife confessed to a hankering for ribs and I was happy to oblige her. I was feeling a little adventurous though and so, instead of one of my standard preparations I decided to play around with a vaguely Indian blend involving of Cumin, Coriander, and the maple-warmth of Fenugreek Seed . I am calling the result ‘Indian Rubs’ and, though it needs a little work, perhaps some of you might like to play with the basic theme… Read more