Crispy Fried Tofu

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No, thank you. I don't like tofu you said?

Maybe it's because you never had tofu that's cooked right. 

Cooking tofu is not difficult, and if you follow the steps necessary, you might see them more often on your dining table. After all, it's delicious and it's a great protein that can be enjoyed by everybody.

1. Use the right kind of tofu for the recipe.  Depends greatly on what I'm cooking, most of the time I'm using firm to extra-firm tofu because they're easier to handle, hold their shape better, and don't crumble in your hand. You can also diced, sliced, and transform into whatever shape you want. Soft tofu is great for scrambles and stir-fries, while silken tofu is great for baking (try tofu pancakes!), creamy sauce, and whenever the recipe calls for it (a lot of Chinese and Japanese food use silken tofu).

2. Always, I mean always, press the moisture out of your tofu before cooking. When you buy a package of tofu, it is normally soaked in water. Not pressing the moisture out of them will add extra water to your food, that might result in soggy and watery food. You don't want that!

Line a plate with several layers of paper towel, place a block of tofu on top of the paper towels and put a few layers of ore paper towels on top of tofu. Place a plate on top of it, weigh it down with a can or other heavy object. Leave the tofu for a couple of hours, drain the excess water every 30 minutes.

3. Always season your tofu, as tofu sold here is naturally bland. The seasoning part can be done either before or after you paper towel drain the tofu, depending on what your cooking. In this recipe below, the tofu is marinated so it absorbs the flavor, then pressed to dry. Or you can also use seasoning rub, or dip into seasoned batter before frying. But nevertheless, add flavors to your tofu, because nobody likes bland food.

Good luck trying and let me know how yours turn out :)

Ingredients:

• 1 block of firm tofu
• 2 garlic cloves, minced
• 1 tablespoon salt
• 2 cups warm water
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 2 tablespoons toasted sesame seeds
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander (optional)
• Salt and pepper
• Oil for frying

Directions:

• Pour warm water in a large glass bowl, add salt and minced garlic into the water, mix until the salt is completely diluted. Add tofu into the brine, making sure that the block is completely submerged. Cover with plastic wrap, store in the refrigerator for 8 hours to overnight. 
• Take the tofu out of the salt water, rinse with cold water. Place tofu on a plate lined with paper towels, and put a few layers of paper towels on top of it. Place another plate on top, weigh it down with a can or a heavy bowl. Let the tofu sit for an hour or more, drain the excess water every half an hour. Pat dry and cut into about 16 squares, 1/2-inch in thickness. 
• Heat the oil in a skillet over medium-high heat until it reaches 350 F. Meanwhile whisk the eggs in a bowl and set aside. In another bowl, mix flour, baking soda, sesame seeds, chili powder, coriander, salt and pepper until well combined.
• Dip tofu squares in egg, dust with seasoned flour, fry until golden brown and crispy. Transfer fried tofu to a plate lined with paper towel to absorb excess grease. Serve hot with sweet and sour dipping sauce, if preferred.

Potato Bacon Cheddar Scallion Pierogi

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I always love Pierogi, but never felt inspired to whip up a batch and make them myself. 

Until today.

And I'm wondering what took me so long to finally do it. 

Because I could have been in Pierogi heaven sooner. Way way sooner.

Because nothing's more comforting that sitting in front of the TV while it's raining outside, with a plate full of these delicious potato pockets drizzled with sour cream.

Because they're that good!

Ingredients:

For the dough:

• 1 egg, beaten
• 4 tablespoons (1/2 stick) butter, softened
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• Salt

For the filling:

• 1 pound Yukon potatoes
• 6 strips of Bacon
• 1 cup grated aged Cheddar
• 1/2 cup chopped scallion
• 4 tablespoons butter
• 4 tablespoons sour cream
• Salt and pepper to taste

Other:

• Pot of salted water for boiling
• 1/2 cup (1 stick) butter for frying
• 2 tablespoons chopped scallion for garnish
• Sour cream for dipping

Directions:

• To make the dough: In a large mixing bowl combine flour and salt, add sour cream, egg and salted butter and mix together. Knead the dough for about 5-10 minutes, until the dough is elastic and pulls away from the bowl. Wrap with plastic and store in the refrigerator for 30 minutes to overnight. 
• Boil the potatoes in the pot until tender. When the potatoes are cool enough to handle, peel the skin and mash until smooth. Cook the bacon until crispy, then crumble and add to the bowl of mashed potatoes. Add the rest of the ingredients into the bowl and mix thoroughly until well combined. Allow the filling to cool completely, then roll the filling into 1-inch balls.
• Roll out the dough on a floured surface to about 1/8-inch thick. Using a round cookie cutter (about 5-inch in diameter), cut the dough into circles. Place a ball of filling in the center of each dough circle. Using your finger or pastry brush, wet the outer half of the circle, fold the dough in half and preset the edges to seal. Repeat with the remaining ingredients.
• Bring a pot of salted water to a boil. Boil the dumpling in small batches until they float to the top. Remove from the water with a slotted spoon and let dry. 
• In a meanwhile, melt a stick of butter in a large frying skillet. Fry the dumpling until brown and crispy on each side. Serve with sour cream and chopped scallion while they're still warm.

Makes about 20 Pierogi

Sichuan Pork Wontons in Chili Oil Sauce (Hong You Chao Shou)

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I've been told that 'chao shou' in Shicuan dialect means 'folded arms', this refers to square wonton wrapper folded into 2 points, one crossed over the other.

Any way you fold the wontons, this xiao chi (little dish) packs a lot of flavors. Savory pork filled dumpling are boiled, then mixed with spicy tangy sauce.

Serve as appetizer or snack in small portions, about 4-5 wontons per plate. 

Ingredients:

• 1 1/2 pounds ground pork (with about 20% fat. Do not use lean pork)
• 1 egg
• 1 inch fresh ginger, finely minced
• 8 garlic cloves, finely minced
• 2 tablespoons chinese rice wine, or dry sherry
• 1 tablespoon sesame oil
• 1 teaspoon chicken bouillon (optional)
• Salt and white pepper
• 40 wonton wrappers (3 1/2-inch or 4-inch square)
• 4 tablespoons soy sauce
• 1/4 cup Sichuan chili oil (Hong You)
• 4 tablespoons chinese black rice vinegar (also called Chinkiang/Zenjiang vinegar)
• 2 scallions, chopped

Directions:

• In a large bowl, mix pork, egg, ginger, half of minced garlic, rice wine, sesame oil, chicken bouillon, salt and pepper until well blended. Lay out one wonton wrapper on a plate, place one heaping teaspoon of pork filling in the center of the wrapper. Brush the edges with water, fold the wrapper diagonally so it forms a triangle. Take 2 opposite corner and overlap each other, using a little bit of water to help them adhere. Place wonton on a lightly floured cookie sheet, repeat the process with the remaining wrappers and pork filling. 
• In a mixing bowl, combine chili oil, soy sauce, black vinegar, and the remaining of minced garlic. Set aside.
• Bring salted water to boil in a large pot. Working in batch, boil wontons for about 5 minutes, or until the wontons are cooked through and start floating to the surface. Transfer wontons to a large strainer to drain. Add wontons to chili sauce and mix thoroughly. Sprinkle with chopped onion and serve immediately.

Szechuan Chicken Wings with Explosive Chile

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Spices 3 in Oakland, is one of the very few places we like to go to enjoy some spicy Szechuan food in Bay Area. One of the dishes that we order almost religiously there is chicken wings with explosive chile. 

Crispy fried chicken wings dusted with spice and smothered in dried chile peppers is out-of-this-world delicious and we just can't get enough of this.

Last week we went to this restaurant and after seeing my kids cleaned 2 orders of chicken wings in 10 minutes (and still begged for more!), I decided that maybe it's time for me to make an attempt to replicate the dish. I don't want to dip into our retirement account only to satisfy my family's need for chicken wings!

What do I know, I found this recipe from Chef Danny Bowien of San Francisco's Mission Chinese Food online and I thought I hit the jackpot!

So today was the perfect day to do this.

Rugby Sevens was playing and my family seemed to to have their eyes glued to the TV. A bucket full of spicy chicken wings, and everybody's as happy as clams.

Ingredients:

• About 2 quarts of canola oil
• 3 pounds chicken wings, separated into drumettes and midsections (or flats), wings tips discarded
• Kosher salt
• 1 star anise pod
• 2 tablespoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons Sichuan peppercorns
• 1 cup dried red Chinese chiles, or dried Arbol chiles
• 1 (1/2-inch) piece fresh ginger, peeled. very thinly sliced, then thinly sliced into matchsticks
• 2 tablespoons coarsely chopped fresh cilantro

Directions:

• Pour 2 inches of the oil into a Dutch oven or large, heavy bottomed pot. Heat over medium-high heat until the oil reaches 300 F on a deep-frying/candy thermometer.
• Working in batches of 6 to 7 pieces, fry the chicken wings in oil, adjusting the heat as needed to maintain the temperature of 300 F, until the skin is opaque but not browned, about 3 to 5 minutes (the wings will not be cooked though). Using a slotted spoon, transfer the wings to a large bowl and toss with generous amount of salt. Place in a single layer on a baking sheet.
• When all of the wings are fried, let them cool completely. Cover the baking sheet and place in the freezer for at least 3 hours or overnight. Set the oil aside to use later.
• Meanwhile, heat the oven to 400 F and arrange the rack int he middle. Place the star anise, red pepper flakes, cumin, and peppercorns in a single layer on a baking sheet, and toast until fragrant, about 3 to 5 minutes. Let cool completely. Using the spice grinder or clean coffee grinder, grind into fine powder; set aside.
• Place the chiles in a single layer on a baking sheet and toast until slightly darkened and fragrant, about 3 to 5 minutes; set aside to cool.
• When ready to serve, set the reserved frying oil over medium-high heat and bring to 350 F on a deep-frying/candy thermometer. Working in batches of 6 to 7 frozen wing pieces, fry, turning the wings occasionally, and adjusting the heat as needed to maintain a temperature of 350 F, until the wings are cooked through, golden brown, and crispy, about 6 minutes.
• Immediately transfer each batch to a large bowl, season with salt and 1 teaspoon of the spice blend, and toss to coat. Place on a serving dish and repeat with the remaining wings.
• When all the wings are cooked, place the reserved chiles, ginger, 1 teaspoon of the spice blend, and 1 tablespoon of cooking oil in the large bowl and toss to combine. Scatter the mixture over the chicken wings and sprinkle with cilantro. Serve immediately.

Baked Chicken Flautas

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Ingredients:

• 3 cups shredded cooked chicken (your leftover rotisserie chicken works wonderfully in this recipe)
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and pepper
• 1/2 cup shredded cheddar/Monterey Jack
• 20 corn tortillas
• Cilantro sprigs
• Lime wedges
• Salsa, Guacamole, sour cream, and hot sauce for serving (optional)

Directions:

• In a large skillet, heat the oil over medium heat. Add onion and garlic, cook, stirring occasionally until onion turns translucent and fragrant. Add shredded chicken into the skillet, season with cumin, cayenne, salt and pepper. Toss to combine. Turn off the heat and remove the skillet from the stove and cool down
• Preheat the oven to 400 degrees. Place some very warm water in a large bowl. Dip one corn tortilla into warm water a few second until it turns pliable (don't skip this step as your tortilla will be brittle and will crack when you roll it). Transfer the tortilla to a work plate, place about one heaping tablespoon of chicken on the lower half of the tortilla. Sprinkle about 1/2 tablespoon of cheese on top of the chicken, and roll the tortilla all the way up. Place rolled tortilla on a lined baking sheet, seam-side down. Repeat the process with the remaining ingredients.
• Bake in the oven for about 20 minutes, until brown and crispy. Garnish with cilantro and lime wedges. Serve warm with condiment of your choice (salsa, Guacamole, sour cream, hot sauce).

Herbed Focaccia

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Ingredients:

For the bread:

• 1 to 1/4 cup warm water (100 - 110 degreeF)
• 2 teaspoon dry yeast
• 1 teaspoon sugar
• 3 cups bread flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 tablespoons olive oil

For the topping:

• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon cornmeal
• 3 cloves of garlic, finely minced
• 3 tablespoons grated parmesan 
• 1/2 teaspoon salt

Directions:

• Mix water, yeast and sugar in a large mixing bowl until well blended. Let stand for about 10 minutes, or until it turns foamy. Add flour, salt, oil, and oregano into the bowl, and knead the dough until all of the ingredients are combined. Continue kneading until the dough is elastic and comes apart from the sides of the bowl. Shape the dough into a ball and transfer to floured countertop, cover and let sit for about 10 minutes.
• Mix all of the ingredients for topping (except oil) in a small bowl and toss to combine. Set aside.
• Grease a baking sheet, line with parchment paper and grease the paper. Stretch the dough and shape it into a large rectangle, transfer to baking sheet, and press the dough evenly to fit the sheet.
• Drizzle with olive oil, then sprinkle topping evenly over the dough. Cover with towel, let rise in warm place for about 40 minutes to 1 hour, or until doubled.
• Bake in a 400 degree F oven for 20-25 minutes, or until golden brown.
• Remove from pan, cut in sections, and serve warm.

Gingery Sweet Potato Soup

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Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 inch fresh ginger, minced
• 3 medium sized sweet potatoes
• 3 cups milk
• Salt and pepper
• 1/4 cup crumbled feta cheese
• cilantro sprigs for garnish

Directions:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using a fork, prick a few holes on sweet potatoes to prevent bursting. Place sweet potatoes on the baking sheet and roast for about 45-60 minutes, or until potatoes are tender but not mushy. Remove sweet potatoes from baking sheet and cool down.
• In a saucepan, heat oil over medium heat. Add onion, garlic and ginger, cook until tender and translucent. Remove from the saucepan and transfer to a food processor. 
• Peel the skin off the potatoes, cut into smaller pieces and transfer to the food processor. Pulse until smooth, return sweet potato puree into the saucepan. Add milk, season with salt and pepper, simmer for about 5-10 minutes, stirring occasionally until well mixed. Transfer to individual bowls, sprinkle with crumbled feta and garnish with cilantro leaves. 

Happy New Year 2013!

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2012 flew by so fast. Lots of fun and exciting things happened to us in 2012. 

A new addition to our family (puppy), summer vacation (Puerto Rico), J's new job, and my short trip to Jakarta to see family and friends. We took bread making classes in San Francisco, watched a couple of touring Broadway shows, and shared some wonderful and memorable meals with family and friends.

All in all, 2012 was a great year.

So, on this first day of 2013, please allow me to wish you all a joyous and happy new year. May this new year brings immense happiness in all you do, the creativity and passion to cook and to try new things, and may we will never gain weight from all the cooking and eating we'll do in upcoming year.

Artichoke Lemon Pesto

Ingredients:

• 1 can quartered artichoke hearts
• 1/2 cup olive oil
• 6 cloves garlic, peeled
• 1/4 cup fresh flat leaf Italian Parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon freshly grated lemon rind
• Salt and pepper to taste

Directions:

Put all of the ingredients in a food processor and pulse until smooth. Store in airtight container in refrigerator.

Note: Artichoke lemon pesto is great for dip, or spread, or mix with pasta (mix hot cooked pasta with some pesto, sprinkle with grated parmesan cheese)

Pear, Caramelized Onion, and Feta Flatbread

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Ingredients for flatbread:

• 1 1/4 cup warm water (105-110 degrees F)
• 1 (1/4 ounce) package active dry yeast
• 1 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 cup olive oil
• 3 1/2 cups bread flour
• cornmeal for dusting

Ingredients for toppings:

• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 2 large pears, cored and thinly sliced
• 1 teaspoon chopped fresh rosemary
• 4 tablespoons crumbled feta cheese

Directions:

• Whisk the warm water, sugar and yeast together in a bowl. Let stand in a warm place for about 10 minutes, or until the yeast is foamy.
• Combine the flour and salt in a bowl of a stand mixer fitted with dough hook and mix well. Add the yeast mixture and oil, mix well. Continue to mix, until the dough is smooth and elastic. Transfer dough to a floured surface and give it a few turns by hand to finish kneading it. Transfer the dough to a large oiled bowl, tuning to coat. Cover with kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
• Heat 1 tablespoon of oil in a skillet. Add sliced onion and cook over medium heat for about 10 minutes. Add balsamic vinegar, mix well with the onion. Continue cooking for another 5 minutes, stirring occasionally, until the onion is caramelized. Transfer to a bowl and set aside.
• Add sliced pears onto the same skillet and cook until they are tender. Remove from heat.
• Preheat the oven to 500 degrees F. Punch down the dough and transfer it to a floured surface. Stretch dough into 2 rectangles, as thin as possible. Sprinkle cornmeal onto baking sheet (or pizza stone) and place stretched dough on the sheet. Brush the dough with the remaining olive oil, spread the onions, followed by sliced pears. Spread feta cheese over the flatbread, and sprinkle with chopped rosemary. Bake flatbread in the oven for about 10 minutes, or until the crust turns golden brown. Remove from the oven and slice into sections. Serve warm.

Swiss Chard, Potato, and Smoked Andouille Empanadas

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Ingredients for the pastry:

• 3 cups all-purpose flour, plus more for kneading and shaping
• 1 teaspoon salt
• 1/2 cup cold water
• 1 large egg, plus 1 egg for egg wash
• 1 teaspoon vinegar
• 3 tablespoons butter

Ingredients for the filling:

• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 smoked andouille, cubed
• 1/2 pound rainbow (or fingerling) potatoes, cubed
• 1 tablespoon fresh thyme
• 1/2 cup chicken stock
• 1/2 teaspoon chili powder
• salt and pepper
• 1 bunch swiss chard, stems removed

To make empanada dough:

• In a bowl, blend together egg, water and vinegar until well mixed.
• In a food processor, pulse flour and salt together. Add butter, one tablespoon at a time, pulse until the flour became crumbly. Add egg mixture into the flour, continue pulsing until the all of the ingredients is well combined.
• Take the dough out of the food processor. On a floured surface, knead the dough until smooth. Wrap the dough with a plastic wrap and refrigerate for about 1 hour. 

To make the filling:

• In a large skillet, heat the oil over medium heat. Add onion and garlic, sauté until translucent and fragrant. Add potato cubes, smoked andouille, thyme and chili powder, toss to combine. Add chicken stock into the skillet. Continue cooking until potatoes are tender (but not mushy), about 10 minutes. Season with salt and pepper
• Remove skillet from the stove, set aside to cool down completely.
• Boil some water in a saucepan with a little bit of salt. Dip swiss chard, one leaf at a time, into boiling water for about 5 seconds, then dip in a cold water to stop cooking. Set aside.

To make the empanadas:

• Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
• Take one chard leaf and lay it flat on a cutting board. Place a heaping tablespoon of the filling in the center of the leaf. Fold left and right side of the leaf inwards, then take the top part of the leaf and roll it down to form a pouch. Repeat the process with the remaining leaves and filling. Set aside.
• On a floured surface, roll out the empanada dough into a thin sheet (about 1/8" thick), cut out round disc shapes using 6" cookie cutter.
• Place one chard pouch in the middle of round dough. Fold the dough over the filling, seal the edges by pinching and pressing (or you can use fork to do this). Transfer empanadas onto lined baking sheet. Brush the surface with beaten egg. Bake in the oven for about 20 minutes, or until they turn golden brown. 

Garlicky Buffalo Chicken Wings

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The recipe for this classic dish is really a combination of the wing recipe from Saveur magazine and Alton Brown's buffalo wing cooking method. We love the flavors, and love the fact that these chicken wings are steamed and baked. Not deep fried. 

Ingredients:

• 4 pounds chicken wings, separated into 2 pieces, wing tips removed, rinsed
• 12 tablespoons butter
• 3 garlic cloves, minced
• 1 cup hot sauce (I use Frank's Red Hot Buffalo Wing Sauce)
• 1 1/3 cups chunky blue cheese dressing
• 4 ribs celery, halved length-wise, then cut crosswise into 3" sticks

Directions:

• Place a 6-quart saucepan with a steamer basket and 1-inch of the water in the bottom, over high heat, cover and bring to boil. Place the wings into steamer basket, cover, reduce the heat to medium and steam for 15 minutes. Remove the wings from the basket, pat dry. Lay the wings out on the cooling racks set in a half sheet pan lined with paper towel and place in the refrigerator for 1 hour.
• Preheat the oven to 425 degrees F. Replace the paper towel with parchment paper. Roast on the middle rack of the oven for 25 minutes. Turn the wings over and continue roasting for another 20 minutes, or until the meat is cooked through and the skin is golden brown. 
• While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with the hot sauce into a bowl large enough to hold all of the chicken and stir to combine. 
• Remove the wings from the oven, transfer to the bowl and toss with the sauce. Serve warm with the dressing and celeries.

Sweet Soy and Ginger Glazed Chicken Wings

Ingredients:

For the chicken:

• 3 pounds chicken wings, separate into 2 pieces, wing tips removed
• Juice from 1 large lemon
• 1 teaspoon salt
• 3 garlic cloves, finely minced

For the sauce:

• 1/4 cup dark soy sauce
• 1/4 cup packed brown sugar
• 2 garlic cloves, finely minced
• 1/2 tablespoon finely minced fresh ginger
• 2 tablespoons sherry
• 1 tablespoon butter
• salt to taste
• 1 tablespoon toasted sesame seeds

Directions:

• Put wings, lemon juice, salt and garlic in a resealable plastic bag. Toss the ingredients together to combine and coat the chicken completely. Seal the plastic bag, pressing the excess air out. Keep in the refrigerator for at least 2 hours to overnight, turning the bag occasionally.
• Boil some water in a steamer over high heat. Place the chicken wings in the steamer basket, cover and reduce the heat to medium. Steam for 10-15 minutes. Remove the wings from the steamer basket, place them single layer on a baking pan lined with paper towel. Place in the refrigerator for 1 hour.
• Preheat the oven to 425 degree F. Replace the paper towel with parchment paper. Roast the wings in the oven for 15 minutes. Turn the wings over, and continue cooking for another 15 minutes, until the wings turn golden brown and are cooked through.
• While the wings are roasting, place all the ingredients for the sauce (except sesame seeds) in a small saucepan and stir to combine. Bring to boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, until the sauce is reduced to about 1/2 cup. Transfer to a large heatproof bowl.
• Add chicken wings to the bowl and toss to combine. Place wings on a serving plate and sprinkle with sesame seeds. Serve immediately.

Frisee Salad with Papaya and Candied Walnuts

Ingredients:

• 1 1/2 cups raw walnut, shelled
• 1/4 cup sugar
• 1/2 teaspoon red chile flakes
• 2 papayas, slightly firm
• 1 big bunch of frisee (curly endive)

Dressing:

• 1 clove garlic, minced
• 2 tablespoons minced fresh cilantro
• 2 tablespoons minced green onion
• 1 tablespoon minced ginger
• 1/4 cup Japanese rice vinegar, unseasoned
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dark sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon Sriracha or Sambal Oelek

Directions:

• Preheat the oven to 350 degrees F. Bring 1 quart of water to a boil. Add the walnuts and boil for 5 minutes. Drain. Return the saucepan to the stove and add sugar, 2 tablespoons of water, and the chile flakes. Stir the nuts until all the liquid disappears. Spread the nuts on a lined baking sheet, and place it in the preheated oven. Roast for about 15 minutes, turning them over after 7 minutes. Remove from the oven and cool down. Transfer to a airtight container or plastic bag.
• Using vegetable peeler, peel the papayas, scrape off the seeds, and cut the papayas lengthwise into a 1/4-inch thick slices. Refrigerate.
• Cut off the bottom of frisee, wash and separate the leaves. In a small bowl, combine all of the ingredients for the dressing. Stir until well mixed.
• On 4 salad plates, place the frisee in the center. Arrange papaya slices on top of the leaves. Stir and drizzle the dressing over the frisee and papaya. Top the salad with some candied walnuts. Serve immediately.

Note: Recipe is adapted from Hugh Carpenter and Teri Sandison's Hot Vegetables cookbook.

Otak-Otak - [Indonesian] Grilled Fish Cakes

Ingredients:

For the fish cakes:

• 1 pound white fish fillet (preferably spanish mackerel), cubed
• 1/3 cup coconut milk
• 4 tablespoons tapioca starch (substitute with corn starch if not available)
• 1 egg white
• 1 teaspoon sugar
• 2 tablespoons chopped green onions
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper 
• Banana leaves, washed and wiped, cut into 4x6 for wrapping
• Toothpicks

For the spicy peanut sauce:

• 1/2 cup fried peanuts
• 2-3 red Thai chili peppers
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2/3 to 1 cup water
• 2-3 tablespoons lime juice, or rice vinegar

Directions:

• To make fish cakes: In a food processor, pulse the fish until it forms a paste. Transfer fish paste into a large glass mixing bowl. Add coconut milk, tapioca starch, egg white, sugar, green onions, salt and pepper. Mix all the ingredients until well blended.
• Take about 2 tablespoons of fish mixture and place it in the center of a banana leaf. Wrap the fish mixture by rolling the leaf tightly, and secure both ends with toothpicks. Trim the ends with scissors if necessary. Repeat the process with the remaining fish mixture. Place the fish packets onto the preheated grill and cook for about 15 minutes, turning them over after 6 minutes for even cooking. (If using the oven, place the packets in a single layer on a baking sheet, and bake in the top third of the 450 degree oven).
• To make spicy peanut sauce: Place fried peanut and chili peppers in a food processor and pulse until smooth. Transfer to a bowl. Add water, sugar, lime juice/vinegar, water and salt. Mix all the ingredients together until well blended.
• Serve the fish cakes warm with the dipping sauce.

Gougères Filled With Goat Cheese and Smoked Salmon

Ingredients:

For the gougères:

• 1 cup water
• 1 stick (1/2 cup) unsalted butter, cut into tablespoon pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup grated sharp cheddar
• 1/2 cup grated pecorino-romano

For the filling:

• 4 ounces soft goat cheese, beat with electric mixer to make it creamy
• 35-40 1-inch square pieces of smoked salmon
• 35-40 1 1/2-inch pieces of fresh chives

Directions:

• To make the gougères: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour and keep stirring until the dough dries up and pulls away from the side of the saucepan. Immediately transfer the dough to the mixing bowl. Mix with the electric mixer, adding one egg at the time, until well incorporated. Fold in the grated cheese. Pour the dough into the piping bag with half-inch tip and pipe the dough onto the prepared baking sheets (about 1 to 1 1/2-inch in diameter), an inch apart between them (Alternatively, you can drop a teaspoon full of dough onto the baking sheet). Bake in the oven until golden brown, about 20 minutes. Remove form the baking sheet and cool down completely.
• With a pastry knife, make a slit on the side of the gougères. Spoon about half of a teaspoon of goat cheese into the pastry, add a piece of smoked salmon and a chive. Repeat the process with the remaining pastry. 

Makes about 35-40 gougères.

Cheese Wontons with Honey, Lime and Mint Dressing

What to do with leftover wonton wrappers.

Ingredients:

• 40 wonton wrappers
• 1 cup grated sharp Cheddar cheese
• 1 cup grated  Pecorino Romano
• Cooking oil for frying
• 1/2 cup honey
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon minced mint leaves

Directions:

• To make the wontons: Mix the cheese thoroughly in a large bowl. Place a teaspoon of cheese in the center of a wonton wrapper. Brush the edges with some water, fold the wonton in half, and press the edges firmly to seal. Repeat the process with the remaining of the wrappers and cheese. Arrange the wontons, single layer, on a baking sheet.
• In a frying pan, heat the oil over medium heat. Make sure you have enough oil to cover about 2 inches from the bottom of the frying pan. When the oil is hot, fry the wontons, a few at a time, until golden brown. Transfer immediately to baking sheet lined with paper towel. 
• To make the dressing: Mix honey, lime juice and minced mint leaves in a medium bowl until well incorporated. Chill in the refrigerator until ready to serve. 
• To serve, place 2 or 3 wontons on a serving plate, and drizzle with the dressing.

[Dutch] Bitterballen - Deep Fried Beef Balls

Ingredients:

For the meat balls:

• 1 stick (1/2 cup) unsalted butter
• 1/2 cup all-purpose flour
• 1 cup beef stock
• 1/2 medium onion, minced
• 2 garlic cloves, minced
• 1 pound ground beef
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• Cooking oil for frying (make sure you have enough oil to completely submerge the beef balls while frying)

For the breading:

• 1/2 cup all purpose flour
• 2 large eggs, add 2 tablespoons of milk or water, beaten
• 1 1/2 cups breadcrumbs (I used panko for extra crunch)

Directions:

• In a large skillet, cook the ground beef until done and no longer pink. Drain the liquid and set aside to cool completely. In a different skillet, melt the butter over medium heat, add the flour gradually and stir into thick paste. Slowly add the beef stock, make sure that the roux absorbs the liquid completely. Add onion, garlic, beef, parsley, nutmeg, salt and pepper, mix well and continue cooking for a few more minutes. Remove from heat and transfer to a glass bowl to cool down. Store covered in the refrigerator for a couple of hours until the mixture firms up.
• Heat the cooking oil in a frying pan. Place beaten eggs, flour and breadcrumbs into 3 separate bowls. Take a heaping tablespoon of cold beef mixture and roll it into a ball. Roll lightly into the flour, then egg and lastly the breadcrumbs. Place the beef ball onto a plate. Repeat with the remaining beef mixture. 
• When the oil is hot enough, fry the beef balls, 6 at a time, until they turn golden brown. Serve warm with some mustard. 

Roasted Sunchokes

Because they're in season now! :)

Ingredients:

• 1 1/2 pounds Sunchokes/Jerusalem Artichokes
• 1 tablespoon lime juice
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery powder
• 1/2 teaspoon crushed dry oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon chopped fresh parsley
• lime wedges

Directions:

• Wash the sunchokes, cut them up so that the pieces are matched for size, otherwise they will cook unevenly. Drop the pieces immediately into water mixed with lime juice, to prevent them from browning.
• Preheat the oven to 350 degrees F. Bring a pot of salted water to boil. drain the sunchokes from the lime water and boil them for 3 minutes, or until slightly tender. Remove chokes from the pot and drain. 
• Mix the flour with salt and pepper, garlic and onion powder, celery powder, oregano and cayenne pepper in a plastic gallon bag. Shake the bag until all the ingredients is well combined. Melt the butter in a roasting pan, coat the sunchokes in the seasoned flour and roll them around in the butter in the pan. Cook the butter and flour coated sunchokes in the oven for 20-30 mints, or until golden brown. Sprinkle with chopped parsley and squeeze some lime juice over the sunchokes, if desired. Serve immediately.

Recipe is loosely adapted from Irish Food & Cooking cookbook authored by Biddy White Lennon and Georgina Campbell

Grilled Shrimp with Charmoula

One delicious recipe from my old Williams-Sonoma 'Mediterranean cooking' cookbook. This simple dish is one of many favorite dishes that often show up on our family dinner table and so far has not failed to please the crowd. They work as appetizer by themselves, or as main course together with rice pilaf and steamed vegetables.

Ingredients:

• 24-32 large shrimp
• 1/4 cup fresh lemon juice
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 3 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 1/4 cup chopped fresh cilantro
• 1/2 cup extra virgin olive oil
• salt and freshly ground pepper

Directions:

• Peel and devein the shrimp, leaving the last segment of the tail fin intact. Set aside.
• In a large bowl, whisk together lightly the lemon juice, paprika, cayenne, cumin, garlic, parsley, cilantro, olive oil, salt and pepper. Add the shrimp into the bowl, mix with the marinade to coat evenly. Cover and refrigerate for 2-4 hours. 
• Prepare a fire in a charcoal grill or preheat the broiler (griller). Slip the shrimp onto bamboo or metal skewers (6-8 shrimp on each skewer). Grill the shrimp, turning once, until pink, about 3-4 minutes on each side. Brush with the remaining marinade if desired. Serve immediately.

Meatballs - Two Ways

Old fashioned meatballs dressed in Spicy Chipotle Sauce (Mexican) and Saffron Wine Sauce (Spanish).

For the meatballs:

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 large egg
• 3 cloves garlic, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• salt and pepper
• 1/2 cup bread crumbs

Directions:

• Preheat the oven to 400 degree F. In a large mixing bowl, mix together all the ingredients using your hands (or wooden spoon) until well incorporated. Refrigerate for at least 1 hour.
• Using your hands, shape the meatballs into rounds, about 1-inch in diameter each. Place meatballs on the baking sheet (or individual mini muffin pan) and bake for about 20 minutes or until cooked through. Remove meatballs from the pan and cool down. 

For the Spicy Chipotle Sauce:

Ingredients:

• 1 (28 ounces) can whole peeled tomatoes in juice
• 1 or 2 chipotle chilies in Adobo sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt and pepper
• 1 tablespoon chopped fresh cilantro, for garnish

Directions:

• In a blender, process tomatoes and chipotle chilies until smooth. Transfer the sauce to large saucepan, heat over medium heat and bring to boil. Reduce the heat to simmer, add spices to the chipotle sauce, stirring occasionally.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped cilantro, if desired.

For Saffron Wine Sauce:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crumbles saffron, soaked in about 2 tablespoons of water
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1/2 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon chopped parsley, for garnish

Directions:

• In a large saucepan, heat the oil over medium heat. Sauté the onion and garlic until translucent. Add wine and continue cooking until the wine starts to evaporate. Pour in chicken stock, saffron water and spices. Reduce the heat to simmer.
• Add meatballs to the sauce, cover and simmer for another 30 minutes, or until the sauce thickens. Transfer to plates. Sprinkle with chopped parsley, if desired.