baby it's cold outside

Chinese Hotpot Basics

serves 8-10

Utensils:

- chopsticks/hotpot strainer scoop/bowl/condiment dish/Chinese soup spoon -> per person

- serving chopsticks

- ladle

- hotpot & burner

- hot water kettle

Snacks:

- seaweed

- rice crackers

- fried salmon skin

- chips

- nuts

Soup Base:

- Sichuan mala

- tomato beef broth

- carrot daikon chicken or pork broth

Condiment Tray:

- light soya sauce

- sweet soya sauce

- black vinegar

- red vinegar

- sesame oil

- Chinese sesame paste (not tahini)

- spicy bean paste

- chili crunch

- chili flakes

- cilantro

- green onion

- garlic

- sesame seeds

- furikake seasoning

Proteins:

- beef/chicken/lamb

- shrimp/fish

- dumplings

- meatballs

- fish balls/cakes

- mini sausages

- soft tofu

- firm tofu

- tofu puffs

- tofu skin

Vegetables & Greens:

- daikon

- lotus root

- kabocha squash

- mushrooms (enoki/oyster/shiitaki/shimeji/wood ear)

- tong ho choy

- Taiwanese A choy

- watercress

Noodles:

- shirataki (konnyaku/konjac) noodles

- fresh udon

- dry ramen

- cooked wheat noodles

no beets or sour cream

Cantonese Borscht

serves 8-10

INGREDIENTS:

1.5 lbs pork ribs or oxtails

2 tsp salt

1/2 tsp ground pepper

2 cups chicken broth + 6 cups water

2 tbsp avocado oil

2" piece of ginger, smashed

1/2 head garlic, smashed

1 onion, chopped

6 Roma tomatoes, quartered

2 carrots, chopped

2 potatoes, chopped

2 stalks celery, chopped

1/4 cup ketchup

2 tsp sugar

1 lbs cabbage, chopped

2 bay leaves

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and pepper, and set aside. Discard water.

2. Ready a large stock pot, add water and bring to a boil.

3. While your water is boiling - In a large wok, add oil and heat over medium heat. Add ginger and garlic and stir-fry until fragrant, about 2-3 minutes.

3. Add onions, tomatoes, carrots, potatoes and celery. Continue to stir-fry for another 5-10 minutes until everything has softened. Mix in ketchup and sugar. Turn off heat.

4. Add your parboiled meat to the stock pot, and then add stir-fry mixture, cabbage and bay leaves. Add chicken stock and simmer for 2 hours.

5. Taste and adjust season as desired. Serve hot.

fit for a wedding

Italian Wedding Soup
serves 6

INGREDIENTS

Meatballs:

1 small onion, minced

2 garlic cloves, minced

1 tsp oregano

1 tsp salt

1/2 tsp pepper

1/3 cup breadcrumbs

1/3 cup grated parmesan cheese, plus extra for serving

1 lbs ground chicken or pork

1 egg

Soup:

2 tbsp olive oil

1 large onion, chopped

4 carrots, sliced

8 cups chicken broth

1/2 cup, Italian or curly parsley, chopped

3/4 cups Israeli or pearl couscous

2 cups swiss chard or spinach

METHOD:

1. In a medium bowl, add meatball ingredients and mix well. Form into 1" balls and set aside.

2. In a large pot, heat olive oil over medium high heat.

3. Add meatballs and cook for 8-10 minutes until browned. Remove meatballs to a plate and set aside. It's okay if any browned bits remain in the pot.

4. Add onions, carrots, and cook for 5-10 minutes until soft. You can add a bit of broth to help scrape up any of the fond, just make sure nothing is sticking to the bottom of the pot. Add remaining broth, parsley, and bring to a boil.

3. Add meatballs and all its juices back to the pot. Lower heat and simmer for an hour.

4. Increase heat and add couscous, cook for 10 minutes until soft. Add swiss chard/spinach and cook for another 2 minutes until soft. Adjust seasoning and serve hot. Garnish with extra parsley and freshly grated parmesan.

tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef chuck, shank or heel muscle, boneless

kosher salt

2 tbsp avocado oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

2 tbsp spicy bean paste (douban jiang)

1 tbsp tomato paste

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 packet Chinese aromatic herbs/spices

fresh wheat (white) noodles
Bok choy or other Chinese leafy green
cilantro, chopped

green onions, chopped

METHOD:

1. Parboil Meat (optional) - Place meat into a medium pot, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove and set aside. Discard water. 

2. Cut meat into 2" pieces. Season with kosher salt, set aside.

3. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

4. Add spicy bean paste, tomato paste, sugar, soy sauce, and Shaoxing wine, and stir to combine. Add the 8 cups of water and spice packet and bring to a boil. Add meat, lower heat and simmer for 1.5 to 2 hours until tender. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally, about 2 hours.

5. Set aside. Once meat is tender, use a ladle to skim and defat the broth.

6. Prepare the noodles and bok choy. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.

lotus root 2 ways

Fried Lotus Root Cake
makes about 12-14 patties

INGREDIENTS:
1/2 lbs (500g) minced pork
4-5 cups grated lotus root, about 3 sections
1/2 cup cilantro, chopped
1/4 cup green onion, finely sliced
1 tbsp minced ginger (optional)
3 tbsp corn starch
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
2 tsp salt
a few dashes of white pepper

METHOD:
1. In a large bowl, combine all ingredients and mix well.

2. Using a large spoon, form patties that are about 1 inch thick and 2 inches wide. Place in a single layer on a tray or plate. Chill patties for at least 30 minutes before cooking or do ahead and chill overnight.

3. In a large non-stick skillet, heat 2-3 tbsp of grape seed or canola oil. Using a spatula, gently place each patty in the skillet and press down to flatten to less than 1/4 inch thick. Cook 3-4 minutes per side until crispy golden brown.

4. Drain patties on some paper towels. Garnish with extra cilantro and serve with Worcestershire sauce or sriracha on the side.

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Cantonese Lotus Root Soup
serves 8-10

INGREDIENTS:
1.5 lbs pork bones
1 lbs lotus root, peeled and cut in 1/2 inch rounds
1 inch piece of ginger

8 dried shitake mushrooms, rehydrated

6 dried red dates, rinsed
2 tbsp dried longan, rinsed
2 tbsp dried goji berries (wolfberries)
salt

METHOD:
1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt, and set aside. Discard water.

2. In a large stock pot, bring 3 litres (12 cups) water to a boil. Add pork bones and skim off any scum.

3. Once the boiling liquid is clear, add lotus root, ginger, mushrooms with its soaking liquid, and remaining dried ingredients. Lower heat and simmer for 3 hours. Taste and adjust seasoning if desired. Serve hot.

cooking badge

Brownie Sixer Sophie and newly minted Brownie Emily, attempt to complete the requirements for their Cooking badge.

BROWNIES COOKING BADGE MENU
serves 6 adults + 6 kids

• Roasted Butternut Squash and Carrot Soup
• Terriyaki Chicken Drumsticks
• Broccoli
• Chicken Fried Rice
• Green Tea

INGREDIENTS & COST:

1 butternut squash - $3.99

3 carrots - $.50

1/2 head garlic - $.50

2 tbsp olive oil

4 cups of chicken broth - $1.99

2 cups of milk - $.99

3.5 lbs chicken drumsticks - $9.99

1 tbsp vegetable oil

2 tbsp flour

2 tbsp sugar

2 tsp salt

1/2 cup soy sauce

2 tbsp mirin

3-5 dashes of sesame oil

3-5 cloves garlic, minced - $.50

2 broccoli crowns, chopped - $2.99

6 cups cooked white and brown rice, cold - $1.99

3 eggs - $.75

2 cups chicken breast, diced - $2.99

1 cup broccoli stems, trimmed and diced

2 green tea bags - $.10

TOTAL COST = $27.28 USD ($218 HKD)
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HOW TO USE STOVES SAFELY:

- always operate under adult supervision

- no loose clothing or hair

- use protective gear such as pot holders and oven mitts

- gas stove - must be ventilated (eg. fan on) and have baking soda handy to put out any grease fires

- do not leave stove or oven unattended

perfect with grilled cheese

Tomato Soup

serves 6-8

INGREDIENTS:

1 stick (1/2 cup or 113g) butter

1 onion, chopped

2 garlic cloves, chopped

2 tbsp flour

4 cans 15oz tomatoes (whole, diced or crushed)

1 tbsp orange juice

2 bay leaves

coarse salt

heavy cream (optional)

METHOD:

1. In a large pot over medium heat, add butter, onions, garlic and some salt. Cook for 10 minutes until soft and golden.

2. Add flour and cook for another 1-2 minutes while continuously stirring.

3. Add tomatoes and scrape up any browned bits. Add a bit of water to the empty cans to rinse out any remaining tomato juices and add to the pot.

5. Remove from heat and purée the soup with an immersion blender. If the soup is too thick, add some water to thin to the desired consistency.

6. Return to heat and add orange juce and bay leaves. Simmer for 20-30 minutes. Adjust seasoning as desired.

7. Serve hot and garnish with a dash of heavy cream if desired.

white soup

White Asparagus Soup

recipe adapted from TheSpruce

serves 6-8

INGREDIENTS:

2 tbsp butter

1/2 onion, chopped

2 lbs white asparagus, peeled and cut into 2 inch pieces, heads reserved

1 quart homemade chicken stock

1/4 cup cream

1/4 cup milk

salt and pepper

white wine

chopped parsley

METHOD:

1. In a large pot over medium heat, add butter and onion. Cook for 5 minutes until soft.

2. Lower heat and add white asparagus (minus the heads) and cook for 5 minutes.

3. Add stock and simmer gently for 15 minutes. Once the asparagus are tender, turn off heat and purée the soup with an immersion blender. Add additional stock to thin the soup to desired consistency.

4. Return to a simmer and add reserved asparagus heads. Simmer gently for 5 minutes. Turn off heat and add cream and milk. Do not boil or else the cream will curdle. Adjust seasoning and add a splash of white wine (optional). Serve hot and garnish with parsley.

one hearty soup

Italian Sausage and Kale Soup

serves 10-12

INGREDIENTS:

1 tbsp olive oil

3-4 links of Johnsonville Mild Italian Sausage

1 onion, diced

1 carrot, diced

1 celery stalk, diced

1 red bell pepper, diced

3-4 garlic cloves, minced

6-8 new potatoes, cubed (skin on)

5-6 cups chicken stock

1 cup milk

1/2 cup cream

1 bunch curly kale, chopped

coarse salt and pepper

METHOD:

1. In a large stock pot, heat olive oil over medium. Brown sausages and set aside to let cool.

2. Add onion, carrot, celery and cook for for 5-10 minutes until soft and brown. While that is cooking, slice sausages on a bias into 1/4 inch rounds, set aside. Add bell pepper and garlic to pot and sauté for 1-2 minutes longer.

3. Add potatoes, chicken stock, milk, cream, and sausage. Simmer until potatoes are tender, about 10-15 minutes.

4. Stir in kale and cook for 1-2 minutes longer. Adjust seasoning as desired. Serve hot.

pasta and beans

Pasta e Fagioli

serves 6-8

INGREDIENTS:

2 tbsp olive oil

1 onion, diced

1 carrot, diced

1/2 head garlic, minced

2 tbsp chopped flat leaf parsley

1 15oz can whole plum tomatoes

1 15oz can white cannellini beans, drained

1 quart chicken stock (homemade if available)

1 inch piece of Parmigiano-Reggiano rind

1 cup cooked elbow pasta or shells (optional)

METHOD:

1. In a large pot, heat olive oil over medium high heat.

2. Add onions and carrots and cook for 5-10 minutes until soft and golden. Add garlic and cook for 2 minutes longer until fragrant.

3. Add parsley and tomatoes. Use the back of a wooden spoon to roughly crush the tomatoes into smaller pieces. Scrape up any browned bits on the bottom of the pot.

4. Increase heat and add chicken stock. Bring to a boil and while stirring, add white cannellini beans and Parmigiano-Reggiano rind. Lower heat and simmer for 1 hour. Stir every 20-30 minutes. Add more stock if the consistency is too thick. Adjust seasoning if necessary.

5. Place cooked pasta, if using, in bowls and ladle hot soup over. Garnish with extra parsley and freshly grated Parmigiano-Reggiano. Serve hot.

TIP: this soup can be made up to 3 days in advance. Just store in the fridge in an airtight container. This recipe can also be doubled and frozen up to 6 months. Just defrost, reheat and serve hot.

elegant and easy starter

Parsnip Soup
recipe adapted from Epicurious
serves 8-10

INGREDIENTS:
1 tbsp olive oil
4 tbsp butter
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
3-4 slices of ginger, slivered
4-6 cups homemade beef or chicken stock
6 parsnips, chopped
1 tsp dried thyme
freshly grated nutmeg to taste
thyme or flat leaf parsley for garnish

METHOD:
1. In a large pot over medium high heat, add olive oil and butter.

2. Add onion, carrot, celery and cook for 10 minutes until soft and golden. Add garlic and ginger and cook for 2-3 minutes longer.

3. Slowly pour in 4 cups of homemade stock while stirring and scraping up any browned bits. Add parsnips and dried thyme and bring to a boil. Lower heat and simmer for 20 minutes.

4. Once the vegetables are tender, purée the soup with an immersion blender. Add remaining stock to thin the soup to desired consistency. Stir in the nutmeg and season if necessary. Serve hot and garnish with a sprig of thyme or chopped parsley (optional).

chicken soup for the soul

Coconut Ginger Chicken Soup

serves 10-12

Ingredients:

1 large chicken

1 copra coconut

3 inch piece of fresh ginger, sliced

kosher salt

Method:

1. Ask your butcher to remove the skin from your chicken, separate the breasts from the bone and cut the chicken in half lengthwise. Season all generously with salt.

2. Scrub and rinse your copra coconut. Cut the coconut into 1/2 inch thick slices.

3. Fill your stock pot 3/4 full with filtered water and bring to a boil.

4. Add chicken and bring to a boil for 3-5 minutes. Skim off any scum or fat.

5. Add coconut and ginger. Continue skimming if necessary, but careful not to remove any coconut oil. Lower heat and simmer for 15 minutes longer before removing the chicken breasts. Save for another use.

6. Continue to simmer for 3-4 hours. Adjust seasoning if necessary. Scoop up some chicken meat and coconut and place in serving bowls (optional). Ladle soup on top and serve hot.

autumn holidays

This holiday time of year in HK showcases some uniquely American autumn produce on supermarket shelves like these Halloween-themed black grapes.

Sugar or baking pumpkins.

Great for making pumpkin pie of course.

Also soups and stews.

And nothing is wasted with the seeds being roasted with a little olive oil and coarse salt.

This year for Thanksgiving, we were very fortunate to try 2 new types of turkey. This one's from Framani and it comes pre-brined and seasoned:

It's oven ready so there's nothing to prepare. Just unwrap and roast.

 This is a Mary's Heritage Turkey:

 Brussel sprouts sauteed with Oscar Mayer bacon:

Corn bread and oyster stuffing:

 

Baked garnet yams. Recipe courtesy of nigella.com:

And another pumpkin pie to end the meal.