My second attempt at a Vietnamese meal turned out so much better than the first. I made Bun Ca, a vermicelli noodle fish soup. I always thought Bun was a cold noodle salad-type dish, but this one has a delicious broth in the recipe that made it almost pho-esque. It's going to stay in my repertoire, whatever the case.
I used a nice white fish (which I thoughtfully didn't label when I put it in the freezer bag after catching it), something like mahi mahi, halibut, bass, etc.
Marinate fish steaks or chunks in 2-3 Tbsp fish sauce (the better quality, the better the flavor), 1/4-1/2 tsp of black pepper, 1/2 tsp sugar, and one thinly sliced shallot for at least 15 minutes. Longer is better, but I wouldn't leave it more than 30-40 minutes. While it is marinating, make your broth and noodles.
** just a note on the noodles, I already ate the leftovers and preferred the texture of the noodles the next day over the freshly boiled ones. If I make this again, I'll make the noodles the day before and keep them in portions in the fridge.
The broth called for fish balls, which I don't care for, so I removed them before eating the soup. If you don't have access to fish balls, you can boil a couple chunks of your fish meat in the broth to add flavor.
Broth:
3-4 pints chicken stock (or seafood stock if you have it)
10 fish balls (I took these out before serving the soup)
1 Tbsp salt, sugar
Bring to a boil for 10 minutes.
Reduce heat and add 1/8 tsp each of cinnamon and allspice (you can add 1-2 star anise if you like)
Add a scored jalapeno pepper, and a few sprigs of dill and thai basil. Steep the fresh ingredients for 5 - 10 minutes, then remove. Keep the broth boiling hot after this for serving!
Noodles:
I suggest you prepare them ahead of time, but you can just follow the directions on the packet. Use vermicelli rice noodles.
Fish:
While the fresh ingredients are steeping in the broth, heat a skillet to fairly high heat and sear your fish on all sides. You may allow the fish to finish cooking in the soup as the broth is boiling hot when you add it to the bowl.
Presentation:
Place a large handful of noodles in the bottom of a bowl (use one that is wider than it is deep) and arrange tomato slices, pineapple slices (delicious with the spiciness of the broth), cilantro, sliced fresh jalapeno, thai basil, bean sprouts, and a chunk of your seared fish. Add hot sauce (like Sriracha, if you can. Mexican sauces impart a lot of flavor that can mask the delicate broth you just made) if you wish. Ladle the hot hot broth over top and enjoy!
I like to serve a dipping sauce with these types of soups. This time I used Hoisin, Sriracha, and fish sauce.
I thoroughly enjoyed this trip to Vietnam and I can't wait to try my next Vietnamese fish recipe!
Saturday, January 26, 2013
Tuesday, January 22, 2013
Vietnam/China
It was only after I made this meal that I realized it was not originally a Vietnamese meal but Chinese-- nor is it a meal. It's a dessert, which explains a lot.
Black Sesame Coconut Soup
250 g black sesame seeds
300 g chinese rock sugar (brown sugar to substitute)
1 c water
200 g peanuts
400 mL coconut milk
Dissolve the sugar in 1 c water and bring it to a boil. Add ground sesame seeds and peanuts (best to use a food processor or spice grinder) and reduce heat. Stir the mixture thoroughly, it will be very thick. Add one can of coconut milk and stir, then heat for 3-4 minutes over medium heat. Do not boil!
I was ravenous when I made this and was pretty upset by how sugary it was. I guess I totally missed the part where I added equal parts sugar and water! Yikes. If you want a little bit of savory in your soup, add a large pinch of salt. I actually like this soup much better once it's cold.
I think this week I'm going to do Vietnam over again. I still have some fish in the freezer from this summer, so I'm going to use 2 Vietnamese recipes.
Last week was my first day back in the classroom and this week I'm beginning at my second campus (and next week, the third). My schedule will be pretty hectic, but I'm going to stick with my round-the-world experience.
Black Sesame Coconut Soup
250 g black sesame seeds
300 g chinese rock sugar (brown sugar to substitute)
1 c water
200 g peanuts
400 mL coconut milk
Dissolve the sugar in 1 c water and bring it to a boil. Add ground sesame seeds and peanuts (best to use a food processor or spice grinder) and reduce heat. Stir the mixture thoroughly, it will be very thick. Add one can of coconut milk and stir, then heat for 3-4 minutes over medium heat. Do not boil!
I was ravenous when I made this and was pretty upset by how sugary it was. I guess I totally missed the part where I added equal parts sugar and water! Yikes. If you want a little bit of savory in your soup, add a large pinch of salt. I actually like this soup much better once it's cold.
I think this week I'm going to do Vietnam over again. I still have some fish in the freezer from this summer, so I'm going to use 2 Vietnamese recipes.
Last week was my first day back in the classroom and this week I'm beginning at my second campus (and next week, the third). My schedule will be pretty hectic, but I'm going to stick with my round-the-world experience.
Thursday, January 10, 2013
a visit to Italy
But first, a note on the kimchee. Holy cow, let that recipe marinade for a week or so in the refrigerator and I'm eating it straight from the jar like it's candy.
Okay, so I fish a lot and I'm often faced with bags of fish in the freezer and only a couple tried and true recipes to cook it. I get bored eating it the same way, so when I heard about this Italian recipe I decided to give it a try. It was so good, wars could be prevented by serving it. The technique is called acqua pazza, or crazy water-- as in it's friggin' crazy that my fish could taste this good by poaching it in water!
There's a ton of different recipes for the actual poaching water, but I'll share the one I used. The fish you use is ultimately up to you, but I'd recommend a white, meaty fleshed fish such as halibut, tilapia, bass, etc. For crying out loud, do NOT use orange roughy or I will hunt you down and beat you with my tiny little fists. Tangent: Orange Roughy is a deeeeeeeep water fish and they don't reach reproductive maturity (ie. they can't get knocked up) until they're about 30-35 years old. When do humans reach reproductive maturity? Eleven? Anyway, there's literally no restrictions on the fishery (which is categorized as deep sea mining, wtf) which means we're catching and eating EVERYONE in the population whether they've been able to pop a couple kids out or not. This is NOT a sustainable fishery. Whew, back to the subject.
So originally, this recipe was used by Neopolitan fishermen who would poach their daily catch of white fish in seawater with tomatoes and olive oil, so as you can imagine the basic ingredients you would use for it today are salt, water, tomatoes, and olive oil. The addition of a few aromatics make this dish one of my top favorites and one I plan to use to seduce Mr. Right (or his mother, for that matter). On to the recipe!
Over medium heat, cook:
1/2 c diced carrot
1/2 c diced fennel bulb
2-3 cloves garlic, minced
After ~5 min add either 1 can diced tomatoes (14.5 oz) or 1 1/2 c diced fresh tomatoes
1 c water
1/2 c dry white wine (like a chardonnay or something)
1/4 c chopped/sliced kalamata olives
2 Tbsp capers
1 Tbsp lemon zest
1 Tbsp lemon juice
1/2 tsp red pepper flake
salt to taste (probably only about 1/2 tsp or so since lots of the ingredients are salty) and only add the salt once the rest of it has reduced.
Simmer until reduced by about half, then lay your fish in the mixture and cover for 8-10 minutes. Flip your fish halfway through. Serve in a shallow dish and garnish it with some of the pretty fennel fronds. Great when served with mashed potatoes and a simple green salad.
Enjoy your "trip" to Italy!
Okay, so I fish a lot and I'm often faced with bags of fish in the freezer and only a couple tried and true recipes to cook it. I get bored eating it the same way, so when I heard about this Italian recipe I decided to give it a try. It was so good, wars could be prevented by serving it. The technique is called acqua pazza, or crazy water-- as in it's friggin' crazy that my fish could taste this good by poaching it in water!
There's a ton of different recipes for the actual poaching water, but I'll share the one I used. The fish you use is ultimately up to you, but I'd recommend a white, meaty fleshed fish such as halibut, tilapia, bass, etc. For crying out loud, do NOT use orange roughy or I will hunt you down and beat you with my tiny little fists. Tangent: Orange Roughy is a deeeeeeeep water fish and they don't reach reproductive maturity (ie. they can't get knocked up) until they're about 30-35 years old. When do humans reach reproductive maturity? Eleven? Anyway, there's literally no restrictions on the fishery (which is categorized as deep sea mining, wtf) which means we're catching and eating EVERYONE in the population whether they've been able to pop a couple kids out or not. This is NOT a sustainable fishery. Whew, back to the subject.
So originally, this recipe was used by Neopolitan fishermen who would poach their daily catch of white fish in seawater with tomatoes and olive oil, so as you can imagine the basic ingredients you would use for it today are salt, water, tomatoes, and olive oil. The addition of a few aromatics make this dish one of my top favorites and one I plan to use to seduce Mr. Right (or his mother, for that matter). On to the recipe!
Over medium heat, cook:
1/2 c diced carrot
1/2 c diced fennel bulb
2-3 cloves garlic, minced
After ~5 min add either 1 can diced tomatoes (14.5 oz) or 1 1/2 c diced fresh tomatoes
1 c water
1/2 c dry white wine (like a chardonnay or something)
1/4 c chopped/sliced kalamata olives
2 Tbsp capers
1 Tbsp lemon zest
1 Tbsp lemon juice
1/2 tsp red pepper flake
salt to taste (probably only about 1/2 tsp or so since lots of the ingredients are salty) and only add the salt once the rest of it has reduced.
Simmer until reduced by about half, then lay your fish in the mixture and cover for 8-10 minutes. Flip your fish halfway through. Serve in a shallow dish and garnish it with some of the pretty fennel fronds. Great when served with mashed potatoes and a simple green salad.
Enjoy your "trip" to Italy!
Saturday, January 5, 2013
nostalgic writing
This is a short writing exercise I completed shortly after moving here. It holds a lot of memories and emotions for me, so I apologize if it's over the top for my readers. It's never been evaluated or pre-read, so again, apologies.
“Look at those two fighting! And here comes one from behind
and…. He’s got it!” Her laugh seemed to leap from her throat like the last
shreds of sunlight bouncing between tiny ripples on the lagoon surface.
“Oh, what a
little rascal,” Graceful fingers pushed the sunbleached hair behind her ear.
She looked expectantly at him, her mouth still open in a grin.
“Yeah,
they’re feisty little guys.” What an idiot, he thought. She would be gone in
one short night and all he could manage to do was soak up her presence, his
mind slipping into a sort of autopilot while his eyes strained to imprint the
last detail.
This wasn’t
the special evening he had imagined for them. He had been stuck with the chore
of the evening feeding because he had forgotten it earlier. As a result, they
were pretty much stuck on the island for the night. They had done this
countless times before. Tripping over the same tree trunks, stubbing toes on
pesky nubs of old coral that stuck up through the packed dirt. What had become
a mindless chore to him was an adventure for her, always.
“Christ,
why didn’t I slow down?” he continued in thought. Now I only have this one
memory. Always impatient to finish feeding and move on to the next task, he
rushed her with impatient sighs and restless shifting of weight. Even deserting
her mid-laugh at times. He cringed visibly.
“What?” she
asked.
“Just
thinking,” Thinking of how much I will miss your fascination with the mundane.
The mesmerizing way you can turn the ordinary into an adventure. How you can be
enthralled with shore crabs fighting over pieces of putrid sardine.
She
crouched down by the waters’ edge to peek at a crab-battle that had slipped
behind a rock. How can something so tiny occupy such a large part of my heart
and fill such a huge portion of my mind? He wanted to touch her. His arm raised
involuntarily a few inches, but he lowered it instantly. He wanted this scene
to play out without his interruptions.
Her
sunkissed cheeks beamed at him.
“Come here
and look,” she pointed slyly at the crabs darting in and out of the water. With
a small sigh that combined both heartache and resignation he did as she asked.
The sun
continued to slip behind the mangroves, leaving them in a still and quiet
warmth. The sky turned deeper blue and the first two stars winked on.
“Well,” she
said finally, “I guess I could use some dinner,”
“You got
it,”. Suave. Simply suave. I hope she doesn’t remember what an absolute moron I
was tonight. He touched her face, feeling her press the weight of her head
against him.
***
She always
pushed it. It was as though the dramas that played out along the waterline
cried out to be observed. As though the little crabbies would politely divvy up
the scraps and wave at each other in a neighborly manner if there were no one
to watch their antics.
Tonight was
different. He was absorbed in something she could almost understand, if she
allowed herself to. But she wasn’t ready for that. No, she thought, not ready
yet. She tore the scraps of fish into small ribbons and toyed with the tiny
warriors clambering over the rocks in front of her. A lone eel poked its head
from a hidey-hole to sniff at the aroma.
“Not for
you, my friend,” I can’t believe he’s letting me get away with this. I love it.
She looked up at him. His eyes were so searching that it nearly frightened her.
“Look at
those two fighting! And here comes one from behind and…. He’s got it!” she
laughed. He really loves me. Her stomach flipped. This was not what she had
envisioned when this tall handsome man had first asked her for a drink. She had
not planned on liking him so much. She had not expected that he should like her
in return.
“Oh, what a
little rascal,” she said. Though whether she was speaking for the crab or the
man beside her was uncertain. The water reflected his dark form like the barest
whisper of a shadow. This is what it will be like when I’m gone. All I will
have are the impressions of memories. Recollections of feelings.
“Yeah,
they’re feisty little guys.” She grinned down at the sand. He would never have
said something like that on any normal day. A normal day and he would be
halfway up the hill toward the apartments and I’d be sitting here by myself.
Not that it mattered. He never mocked her childlike interests, merely left her
to them. Her eyes traveled to his feet. Brown from the sun and freckled, just
like the rest of him.
She
absentmindedly picked apart a cube of fish and tossed the bits to the waving
claws of her tiny audience. Her heart ached and her eyes begged for release,
but she wouldn’t face the fact that she had elected to leave him the next day.
The thought both scared and excited her. What a man for me to have met now.
Now, when I am dead set against anyone standing in the way of my crazy dreams
and foolhardy ideas.
He had
stood next to her as she waded through the despair of divorce. He had held her
head in his hands when she thought she could withstand no more. He had shown
her the excitement of his interests. They shared the wonder of breathing
underwater. She remembered with a small shake of her head how he had guided her
to their first minor skirmish. How her stomach had been knotted! Bile rising in
her throat, her heart pounding wildly, adrenaline coursing like jolts of
lightning down her limbs. In the end the argument had been, well, relieving.
His embrace just as warm afterward as it had been before. And she was leaving
him.
“What?” she
asked after coming to her senses and finding him still staring at her, as
though trying to interpret her like a piece of intriguing art.
“Just thinking,” he replied. Yeah,
thinking of me naked. She gave a wan, one-sided smile. That was alright. He had
shown her the wonders of intimacy, too. And how. She squatted down to hide her
smile. Ah, I’m going to miss all this. I want to remember it all. The warmth,
the humid air like a warm blanket. The sound of a hundred tiny claws clicking
and clacking away. The splash of a fish, the rustle of the leaves. The smell,
oh the smell of the ocean and beach. The fruit on the trees on the hillside.
And my man. I’ll always remember how he did this for me.
“Come here and look,” a giggle
barely concealed itself behind her request. He’d never have done this if she
were staying. I wonder how far I can push this, she wondered. He obliged, not
without a small sigh that almost sounded like a plea. She pointed at the
armored battle before her. Please come get me, her heart cried. Tell me you
need me, you want me, tell me your heart feels as empty as mine. Her mind broke
in with clipped edges, arguing something about freedom and the open road. Oh
shut up, she thought. The sun had gone down and she was having difficulty
telling his shadow from the rest.
“Well,” she
said finally, “I guess I could use some dinner,” I’m not ready for this to end,
please let it continue. If this one night could last for eternity…
“You got it,” His hand reached out
for her and she smiled knowing she would never have to duck under it. Her heart
cried out in agony knowing she would never feel it again in this way.
Kimchee 2 and American
Well, it's not bad. It's not the best I've had either, but not bad for a white girl's first attempt at a Korean favorite. I'll throw down the recipe here in case you want to try it:
1 head Napa cabbage
1/2 c salt
1/4 c fish sauce
1/3 c Korean chili powder
3/4 c daikon radish (matchsticks)
1 Tbsp minced ginger
Korean salted shrimp (optional)
Roughly chop the cabbage and soak it in water in a large bowl with the salt on the counter for at least 24 hours and as much as 48. Don't loosely drape a rag over the bowl or you'll repeat my error of drowning your bills. Drain and rinse the cabbage. Combine the rest of the ingredients in a bowl and add the cabbage. Toss with your hands until the mixture evenly coats the cabbage. Stuff the mixture into a clean, sealable jar (I used a very clean old spaghetti jar) and leave it on the counter at least overnight, as much as 48 hours. Crack the lid every 8-12 hours to release any bubbling (that's the fermentation occurring!). Store in the fridge, it gets better with age!
I also had a very American dish this week and I wanted to share the recipe with you guys. I already had the ingredients on hand, so it was an easy meal-- thank goodness, because I was so sick this week I hardly had the energy to do anything at all!
Senate Bean Soup
White beans
quality ham hock (I prefer smoked)
1/2 c chopped carrot
1/2 c chopped celery
1/2 c chopped onion
1 bay leaf
salt to taste
Pre-soak your beans for a few hours (overnight is fine). Drain and rinse. Fill your bean pot appropriately (you can also use the slow-cooker for this) and nestle your ham hock so it is mostly submerged and isn't just sitting on top of the level of the beans. Bake at 300 for 2- 2 1/2 hours. Sautee your vegetables and bay leaf in whichever oil you prefer (I like a pat of butter). Introduce the veggies to your beans when there is about 40 minutes left in the cook time.Depending on your ham hock, you may be able to remove them at this time to shred the meat but you need to be the judge of when the ham is done. At any rate, try to get the meat off the bone and back into the beans.
Some recipes call for a little instant potatoes to be added at the end, but I prefer to serve mine runny over some nice cornbread. Cracked pepper on top seals the deal!
1 head Napa cabbage
1/2 c salt
1/4 c fish sauce
1/3 c Korean chili powder
3/4 c daikon radish (matchsticks)
1 Tbsp minced ginger
Korean salted shrimp (optional)
Roughly chop the cabbage and soak it in water in a large bowl with the salt on the counter for at least 24 hours and as much as 48. Don't loosely drape a rag over the bowl or you'll repeat my error of drowning your bills. Drain and rinse the cabbage. Combine the rest of the ingredients in a bowl and add the cabbage. Toss with your hands until the mixture evenly coats the cabbage. Stuff the mixture into a clean, sealable jar (I used a very clean old spaghetti jar) and leave it on the counter at least overnight, as much as 48 hours. Crack the lid every 8-12 hours to release any bubbling (that's the fermentation occurring!). Store in the fridge, it gets better with age!
I also had a very American dish this week and I wanted to share the recipe with you guys. I already had the ingredients on hand, so it was an easy meal-- thank goodness, because I was so sick this week I hardly had the energy to do anything at all!
Senate Bean Soup
White beans
quality ham hock (I prefer smoked)
1/2 c chopped carrot
1/2 c chopped celery
1/2 c chopped onion
1 bay leaf
salt to taste
Pre-soak your beans for a few hours (overnight is fine). Drain and rinse. Fill your bean pot appropriately (you can also use the slow-cooker for this) and nestle your ham hock so it is mostly submerged and isn't just sitting on top of the level of the beans. Bake at 300 for 2- 2 1/2 hours. Sautee your vegetables and bay leaf in whichever oil you prefer (I like a pat of butter). Introduce the veggies to your beans when there is about 40 minutes left in the cook time.Depending on your ham hock, you may be able to remove them at this time to shred the meat but you need to be the judge of when the ham is done. At any rate, try to get the meat off the bone and back into the beans.
Some recipes call for a little instant potatoes to be added at the end, but I prefer to serve mine runny over some nice cornbread. Cracked pepper on top seals the deal!
Wednesday, January 2, 2013
Kimchee, lesson 1
As you all remember from my last post, I'm making kimchee to help me experience other cultures since at this rate I won't be financially capable of walking down the street in the next 20 years. My Napa cabbage is resting in salted water, as instructed, for 48 hours. I also have some mangoes that I'm trying to ripen in a paper bag which produces a myriad of fruit flies and 4 unripened mangoes. My thought last night was that I should cover the bowl with a kitchen towel in case those pesky flies decided to take a dip. Well, I also have a cold so my brain isn't working at light speed. Twelve hours later I don't have any fruit flies in the bowl of cabbage, but about an inch of water wicked its way out of the bowl via the towel and spread all over my bills which had to be dried like delicate laundry next to my heater before I could mail them. Touche, Korea. Cleaning up was an adventure too, since I've lost my equilibrium and can barely stand up straight without feeling like I'm in the spin cycle of a washer. At least if my kimchee comes out horribly I won't be able to taste it because of my cold!
Tuesday, January 1, 2013
Travel and food
I decided I need to spice up my life with a little travel this year. Clearly I don't make much money as adjunct faculty so I needed to come up with a different, more economical way of traveling. Even though I don't venture too far into the city, I should take advantage of some of the great cultural markets nearby before I leave this bouncy house of fun called LA.
One of my New Year's resolutions is to branch out in my cooking. I already cook quite a bit of ethnic fare, thanks to my own heritage, but I love trying new foods when I go to exotic places. Instead of breaking the bank, becoming an expat, or marrying a sugar daddy, I've decided to cook at least one exotic meal a week from a different country. If I love the recipe, I'll share it with you. If I hate it, I might share it with you anyway.
This week is a little bit of Korea. I'm making Kimchee from scratch. Right now I have the Napa cabbage soaking in salt water and it'll stay on my countertop for 2 days, yum. I know, a bowl of Kimchee does not a meal make. Take it easy, I'm clearing out some holiday food before I go grocery shopping.
Happy New Year!
One of my New Year's resolutions is to branch out in my cooking. I already cook quite a bit of ethnic fare, thanks to my own heritage, but I love trying new foods when I go to exotic places. Instead of breaking the bank, becoming an expat, or marrying a sugar daddy, I've decided to cook at least one exotic meal a week from a different country. If I love the recipe, I'll share it with you. If I hate it, I might share it with you anyway.
This week is a little bit of Korea. I'm making Kimchee from scratch. Right now I have the Napa cabbage soaking in salt water and it'll stay on my countertop for 2 days, yum. I know, a bowl of Kimchee does not a meal make. Take it easy, I'm clearing out some holiday food before I go grocery shopping.
Happy New Year!
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