When I knew this week's FFWD dish is Navarin Printanier....I quickly look it up to see what Navarin Printanier is. It is lamb stew ( navarin ) with freshly dug spring vegetable ( printanier ). It is a classic and a staple of the Easter season and it is one of those slowly braised dishes that make French cooking timelessly appealing. I am glad I did not give this dish a miss. This recipe came to Dorie fourth-hand. It was her friend Betty Rosbottom, a cookbook author who gave it to her and who had gotten it from her friend Catherine Lafarge , who had begged the recipe from her mother and Dorie in turn shared with us in her book " Around My French Table " . Wow...thanks for their generosity, we get to savor such a delicious one dish meal !
Friday, April 27, 2012
Wednesday, April 18, 2012
This is my first time cooking a piece of tuna, and really when I bought the tuna chunk , I had no idea what to do with it. In the end , I just pan seared it simply with the spicy teriyaki sauce and lemon thyme. You won't believe it, the lemon thyme really smell like lemon. I love it ! I lightly crushed it and pan seared it together with the piece of tuna steak...lovely ! And do you believe it, I chomp down the lemon thyme like a goat. Read that it is good for health and has some medicinal value to it. Well..the herb is expensive , so better chomp it all down like a goat LOL! So fragrant and great for the tuna fish. I love fresh herbs so it is no problem to me taking in fresh herbs like thymes and dill. I used to grow thymes but they all died on me :(
Monday, April 9, 2012
I received a tub of 'Masak Hitam ' paste from our famous Sibu blogger , Arthur aka as STP of Still Crazy After All These Years .....and Claire my buddy lugged it back for me when she went over to Sibu for her holidays. A big THANK YOU to Arthur for the ' Masak Hitam 'paste and a big HUG for Claire for lugging it back for me :) I waited until last Saturday to cook it with beef. This dish ' Daging Masak Hitam Sarawak ' is a famous dish in Sarawak. It was so delicious that Piggy Josh ate two big plates of Barios Rice At the same time I would like to take this opportunity to thank Mrs.Leong for the Bario Rice. She is Elaine's mommy. And Elaine is Piggy Josh's friend :)) I will talk about this Bario Rice further down the post ! ' Daging Masak Hitam Sarawak ' with Bario Rice....now you tell me...is this a great combo? Ask Josh, I am sure he is still thinking of the tender , juicy and well flavored beef and the wonderful texture of the Bario Rice ! Arthur...I finally did justice to your tub of Masak Hitam :)))) it was delicious!
Friday, April 6, 2012
Wow, I just realized how much I miss FFWD :) and today it is FFWD again. I love asparagus with bits of bacons ...yea, I know I have put in more of those artery clogging goodness than what the recipe calls for :p No way I am going to skip this recipe. I made this for dinner last night and whoa....it was one fabulous dinner. Asparagus with bits of bacon, poached egg, pan seared salmon steak....let me tell you something, it does sounds a simple dish but the addition of walnut or hazelnut oil and lemon juice gives you the sophisticated flavor, texture and looks. To all my Doritas friends, I forgo the hazelnut oil and used toasted crushed almonds instead to give it a nutty taste and texture. It was really good...every bite of it ! This is a make-and-eat recipe .
Monday, April 2, 2012
I have tried making this dish using deep frying method. And I managed to get it 90% as near as the one sold at the night market. Sad to say , they are not selling anymore. A great disappointment each time I visit the night market to find the stall no longer there. A taiwanese street food...the tofu is specially made with some spices...meaning the tofu is a flavored tofu. I replicate by buying the ' bunga lawang' flavored firm tofu from Jusco, Ipoh and cut them into cubes and coat them with corn flour for crispness. This time, I just pan fried the flour coated tofu cubes with grapeseed oil and I find it tasted just as good and healthier too. I still get the same crispness and same flavor as those sold at the night market.