Category: Recipes

Fish Maw Stir-Fried with Shrimp

Fish Maw Stir-Fried with Shrimp 01

Not long ago, I introduce you to the Asian foodstuff widely known as Fish Maw. In both the commercially available forms, plain-dried, or deep-fried, it occurs most frequently as a component of soups and braised dishes. It is also used, however, in stir-fried preparations, and, today, I am doing such a dish using shrimp and button mushrooms. The permutations, of course, are endless, but this particular pairing is very nice … Continue reading “Fish Maw Stir-Fried with Shrimp”

Miso-Grilled Char

Miso-Grilled Char 1

A while back, I featured Miso in a ‘Foodstuff’ post, but, though I have used the product in several previously posted recipes, this is the first since then. I mentioned, in that post, that Miso can be used as a marinade, and the Japanese often use it that way, especially with salmon. Here I am using Arctic Char, which, for those unfamiliar, is a pink-fleshed fish that is very similar to Pacific Salmon. If you wish to try this recipe, you can use either without fundamentally changing the result … Continue reading “Miso-Grilled Char”

Madrasi Grilled Beef

Madrasi Grilled Beef 01

A while ago, I posted a recipe for my homemade Madras Curry Paste and I wanted to try using it in something other than a ‘curry’ style dish. I came up with the idea of doing something along the lines of a Satay, but with the flavors of India and made the dish you see pictured abve. I made it is an appetizer but you could make larger (and more) skewers and serve them over rice for a more substantial course. Here, I served mine on a bed of finely shredded cabbage and Jalapeno peppers that were macerated in a little garlic salt before being tossed with some oil and lemon juice… Continue reading “Madrasi Grilled Beef”

Salted Char

Salted Char 1

The picture above shows my first attempt at salting fish for preservation. To date, my only experience with salted, dried fish is salt-cod, which I have purchased and used but never prepared for myself. In these of almost universal freezer-ownership, salting and drying fish in order to keep it is not really necessary but the process changes the texture in pleasing ways and intensifies the flavor. I didn’t have cod, which is a bit rare these days, but I had just purchased two large Arctic Char from a guy selling them door to door and I kept back a couple of fillets for this experiment… Continue reading “Salted Char”

Split-Pea Soup

Split-Pea Soup 01

When I was a kid, my mother would often make split-pea soup using the bones and scraps leftover from a ham roast. It was a dish I could take or leave back then but I grew to like it more and more and have made it many times as an adult. A few days before writing this post, I came across some smoke-pork shoulders going at half-price and, though they were larger than I would usually buy, the price was too good to pass up and I bought one with a view to making split pea soup for the first time in eons… Continue reading “Split-Pea Soup”

Bagoong Ribs

Bagoong Ribs 1

Some time ago, I did a post featuring a particular brand of  Filipino Bagoong (a fermented shrimp based paste). I still have quite a bit of it left (it keeps almost indefinitely), and I decided to use some in a little appetizer dish using pork ribs. Now, for some, the idea of pairing a very strong ferment shrimp paste with pork might sound a little odd, but the combination is not uncommon in China and south-east Asia, and actually works very nicely. If the product I used is not available to you, almost any sort of shrimp paste will work just as well… Continue reading “Bagoong Ribs”

Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers 1

The filling for these Jalapeño peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really. It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a little chilli oil, and the sweetness of the primary ingredient is just right without needing any added sugar… Continue reading “Stuffed Jalapeño Peppers”

Parsnip and Red Pepper in Lemon Butter

Parsnip and Red Pepper in Lemon Butter 01

The above pictured preparation was a side dish I put together as a side for steak. I most commonly roast parsnips and glaze them with a little butter but, on this occasion, I decided to use parsnip batons in a melange with red bell pepper and some onion. I would have liked to use a splash of sherry here but I didn’t have any and the improvisation with lemon butter worked very nicely… Continue reading “Parsnip and Red Pepper in Lemon Butter”