Archive for the ‘Kitchen Scrapz (recipes)’ Category

Wild Honey Egg Eggplant

Here’s my recipe for the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition mentioned in the previous post. This is a variation of Chinese eggplant chili garlic sauce using ingredients from the Downtown San Leandro Farmers’ Market. Except for the rice and soy sauce, all ingredients in this dish are regularly available when the market runs from April to October. Cremini mushrooms were used to add earthiness. Araucana chicken eggs, which are smaller and with a blue-green tinge not seen with most store-bought eggs, were used for protein since beef is the only occasional meat at the San Leandro market. Plus my girlfriend wants to eat less animals, especially pork. Wild honey from local beekeepers was the sweetener instead of the sugar seen in most similar recipes. For those who want meat, I suggest adding two Chinese sausages (lap chong), or ground pork, at around the same time the initial ingredients go into the pan. This recipe also allows for different amounts of gravy, depending on preference. 

Ingredients

1 onion

Half a garlic bulb

20 red Thai chili peppers

2 tablespoons ginger

4 Chinese eggplant

10 Cremini Mushrooms

3 tablespoons soy sauce

5 Araucana chicken eggs

3 tablespoons honey

3 sprigs basil

5 cups rice

2-4 cups water

*Feeds four

Directions

Wild Honey Egg Eggplant

Start cooking the rice in a rice cooker, simmering in a pot or whatever your preference.

Chop the onion, garlic, chili peppers, and ginger. Leave a handful of chilis on the side for garnish.

Heat a large pan with oil to high heat and add those ingredients, adding half to three-quarter cups of water at a time to prevent burning. 

After a few minutes, add the eggplant, mushrooms and soy sauce. Cover the pan and lower the heat to medium so they simmer together. Continue adding water as needed.

Wild Honey Egg Eggplant

When mushrooms and eggplant are half to three-quarters done to your liking, add eggs and scramble them. This will thicken the liquid. Continue adding water to your liking, making a sauce for the rice.

Wild Honey Egg Eggplant

Just before serving, chop and sprinkle basil, add the honey and turn off the heat. Leave some leaves aside for garnish.

Serve over rice, garnishing with remaining basil leaves and whole chili.

 

Advertisements

maceratedstrawberrycustard

 

I often go to the Downtown San Leandro Farmers’ Market with my girlfriend Jenny, making a date out of a grocery shopping trip. It’s not large, but there’s been a good variety of items we wouldn’t regularly see.

In hopes of winning dinners, an overnight stay or even some grocery money we entered the Pacific Coast Farmers’ Market Association’s first #myPCFMAplate recipe competition. Plus, it would be cool to be recognized. This was her’s. I’ll write an update if we win, but for now enjoy it for what it is.

3-5 fresh organic strawberries
1-2 calamansi
2 tbs wildflower honey
1 duck egg
1/2 c whole milk
2 tbs unsalted butter, softened
pinch of salt
sprig of mint
  1. Prepare the strawberries the night before. Start by cutting each strawberry into quarters. Put the strawberries into a container and squeeze all of the calamansi onto the strawberries. Leave it covered in the fridge overnight.
  2. Remove the unsalted butter from the fridge to soften at room temperature. Crack the duck egg into a bowl and set aside. Gently steam the milk and honey in a small saucepan. Whisk quickly as it gets heated. Remove from the stove.
  3. Begin to whisk the duck egg, while pouring all of the milk and honey in a little at a time. Pour this mixture back into the saucepan and whisk constantly for about 2 min until it starts to thicken. Take the saucepan off the heat.
  4. Add the unsalted butter and salt. Whisk throughly into the custard. Refrigerate until chilled.
  5. Assemble custard with strawberries on top and garnish with mint sprig. Serves 2.

Yellow Curry Chicken

Curry chicken was a staple growing up. Besides its spicy comfort, especially with potatoes over rice, ga-lee gai makes the perfect at-home leftovers for enjoying the whole week. In fact, I suggest waiting at least a day for the flavors to soak in before making fresh rice. So when the Golden State Warriors won their first NBA title in 40 years, with star player Steph Curry, it was time to share the recipe. This dish is paired with blue margaritas to also honor the team’s colors, and add sweet and sour to an already complex mix of flavors. This also goes well with darker beers to draw out the richness.

Ingredients

* One whole chicken (or enough parts to serve four to five people)

* Three onions

* Six to eight potatoes

* Six to eight carrots

* One-half to three-quarters cup curry powder

* Two habaneros or other peppers

* Three-quarter teaspoon salt, or to taste

* Water

Directions

Cut chicken into parts and chop onions. Heat pot with some oil and put in onions. Put in chicken. Peel carrots and potatoes. Cut into pieces, chop peppers and put in pot. Add curry powder, salt and water. After 45 minutes the dish will be done, but I suggest letting it cool, even overnight, before reheating and making rice to put it over. It’ll let the flavors soak into the chicken and potatoes.

Blue Margaritas

Fill shaker with ice.
Add 2 oz. tequila, 1 oz. lime juice, 1 oz. blue curacao, 2 tsp. sugar.
Shake hard and pour into glass of choice.

Filipino Chicken Adobo

Adobo is considered by many to be the national dish of the Philippines. Generally there’s chicken or chunks of pork. When I lived in Stockton I would go to Gil’s Cafe, a one-man shop on East Washington Street bordering the Crosstown Freeway in the then-deserted downtown Stockton. He served a lot of the old timers of the area. Many customers were from the Franco Center low-income housing building the cafe was in. He also got business from the gambling cardrooms next door. Like many downtown businesses, he was only open during the day. I always got the chicken and pork combo, which was way more than one person could eat. Sometimes he would even have a special pig’s feet version. Even though I was with a girl who made adobo at home, I would still go there, and she understood. The only other thing I would get there was the oxtails, which he often ran out of, and complained were expensive.

Gil closed somewhere in the mid-2000s. His daughter had a kid and he was always saying business was slow. So I guess I’m not spoiling anything when I learned one of the key ingredients was Chinese fermented bean sauce, which is made of soybeans. It adds that edge of concentrated saltiness. Everyone has their own adobo recipe, some even using Coca-Cola. But when I make mine I usually try and make it like Gil’s.

Ingredients

*Five pounds of chicken (about one whole one or pieces)

* Two bulbs of garlic

* Handful of bay leaves

* Splash of peppercorns

* Tablespoon of fermented (soy)bean sauce

*Rice for five

Directions

Chop your garlic, turn on the pot and put it in. Add the chicken, bay leaves and peppercorn. Add the soy sauce and bean sauce. Cook at least 45 minutes. Turn on your rice. Rice will take about 20 minutes, and another 10 to sit. Spoon chicken over rice and serve.

This video was also an audition for the ABC reality TV show “Taste.” To skip all the boring stuff about me, go to 1:09 to start the recipe.

KOFY's "The Big Dish" by eric.louie
KOFY’s “The Big Dish”, a photo by eric.louie on Flickr.

Here’s my appearance on the KOFY-TV20/Cable 13 show “The Big Dish.” Watch the video here! I make a seafood chowder in hopes of having it served at Pacific Catch in San Francisco. If I lose then I just have to make it for you myself.

 

century.egg by eric.louie
century.egg, a photo by eric.louie on Flickr.

Duck egg crostini

This is my own idea, inspired by my girlfriend at 18. She grew up in Taiwan and liked to mix preserved Chinese duck eggs, which also go by names like pei daan and century eggs, with tofu, soy sauce and sesame seed oil. I don’t remember what we put it on originally, but I added the crostini and green onions part. The idea is to mix tastes like salt, the nuttiness of the sesame oil and freshness of green onions, along with textures like soft tofu and crunchy toasted bread.

The eggs, widely available at Asian stores, are traditionally preserved by being covered with alkaline clay. Today there’s new methods.

Ingredients

  • Two century eggs
  • One package soft tofu
  • Three teaspoons soy sauce (adjust to taste)
  • One teaspoon sesame seed oil (adjust to taste)
  • A couple green onions for topping
  • Two to three rustic French baguettes. This makes a lot.
  • A bit of olive oil

 

Directions

  • Crack and peel the eggs. Chop them into small pieces and put in a bowl. The preserving process makes the whites turn black and gel. It may have a slight sulphur smell, but that’s normal, and they didn’t go bad. Remember, they’re preserved.
  • Mix in soft tofu.
  • Add sesame seed oil.
  • Add soy sauce.
  • Mix together and let sit.
  • Chop the green onions.
  • Slice the baguettes. Coat with olive oil and toast.
  • After toasted, put on the egg mixture.
  • Top with green onions and serve.

     

Peach-Plum Bread Pudding by eric.louie
Peach-Plum Bread Pudding, a photo by eric.louie on Flickr.

Peach-Plum Bread Pudding

Bread can get old quick. Either unintentionally unused, bought on markdown or given away to the community, coming across a not-so-bakery-fresh loaf happens. Here’s an easy recipe that turns old sourdough and readily-available fruits to a hearty, hot dessert paired against plain vanilla ice cream.

Ingredients

  • 1 loaf old sourdough bread
  • 1 quart milk
  • 3 eggs
  • 1 cup sugar
  • 1 can peaches
  • Three-quarters pound of plums
  • Half teaspoon nutmeg
  • 2 teaspoons cinnamon
  • Vanilla ice cream

 

Directions

  • Cut bread into small pieces. Mix with milk and let sit one hour.
  • Mix everything else but the ice cream (eggs, sugar, peaches, plums, nutmeg and cinnamon).
  • Grease a pan and set oven and 325 F.
  • Put mix into pan. Put pan into over one hour.
  • After one hour, heat to 370 F for 15 to 20 minutes to develop crusty parts.
  • When done, turn off oven and take ice cream out to thaw.
  • Cut pieces and serve hot with a scoop of ice cream on the side.