Category: Uncategorized

Hakka soy-glazed black pepper chicken

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Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken

Vietnamese chicken back and celery rice 

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Recipe from Andrea Nguyen, one of my favorite cookbook authors, who shared this soulful dish from her childhood:  http://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html.  The chicken fat rendered from the soup permeates every aspect of this dish.  Absolutely delicious, although a bit time-consuming (see Note 2 below).  She called for fish sauce to taste; we used about 1 ½ tsp… Continue reading Vietnamese chicken back and celery rice 

Omelette with caponata

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I decided to try something with last night’s Italian caponata (that recipe is here: piglettedc.wordpress.com/2015/03/27/italian-caponata-in-a-wide-high-walled-and/).  Heat olive oil and butter in a skillet. Scramble eggs (I use half whole eggs, half egg whites) with some milk, then pour into skillet.  Cook on medium-low, pulling in sides and spreading liquidy egg to the edges.  When nearly… Continue reading Omelette with caponata

Vietnamese caramelized catfish

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Daniel and I recently enjoyed this dish at a restaurant, so I wanted to recreate it at home.  Marinate catfish in brown sugar, freshly ground black pepper, homemade Vietnamese bittersweet caramel sauce, fish sauce, and a dash of salt for 15 minutes.  In the mean time, sauté scallions (whites only, cut into 1 1/2inch straws) and freshly sliced… Continue reading Vietnamese caramelized catfish

Afghan stewed pumpkin with yogurt and mint (kudu bourani)

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This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home.  I used the remaining half of my pumpkin (from the Aruban soup) for this.  Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)

Burmese sour soup (chin-yay hin)

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I learned this homestyle Burmese recipe from Waimar's family. Saute 1 chopped medium onion, 4 minced garlic cloves, ¾ tsp microplaned ginger, 1 chopped tomato, 5 oz white albacore tuna (drained from a can), ½ tsp turmeric, and 2 tsp paprika in a pot with a little oil.  When wilted, add about 6 cups water, bring to… Continue reading Burmese sour soup (chin-yay hin)

Colombian chicken and root vegetable soup (ajiaco), version 1

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This is a multi-step recipe that took over 4 hours to make. First, make the chicken stock: place a whole chicken in a stock pot, cover with 12-14 cups water, and bring to a boil. Reduce to a simmer, then skim scum off the top. Add carrot chunks, celery chunks, 2 bay leaves, an onion… Continue reading Colombian chicken and root vegetable soup (ajiaco), version 1

Colombian chicken and potato soup with whole corn (ajiaco), version 2

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I thought of my Colombian friend Laura while making this. Place a whole chicken in a stock pot with 12 cups water, 2/3 of a bunch of cilantro (tied with kitchen string), and 1 piece celery tied to 2 whole scallions (tops cleaned off) with kitchen string. Bring to a boil, then reduce to medium-low… Continue reading Colombian chicken and potato soup with whole corn (ajiaco), version 2