Monday, January 26, 2015
Tuesday, January 20, 2015
Tomatillo salsa is variation of the Salsa recipe that I published earlier. Tomatillos add, what I would describe as, a slight lemon flavor to the salsa. Tomatillos are also crunchy, so there’s also a texture contrast to the rest of the ingredients in the salsa. I made this salsa for my family’s 2014 Christmas dinner. Everyone got to snack on tortilla chips and tomatillo salsa before dinner.
Monday, January 19, 2015
Thursday, January 8, 2015
For the first recipe of 2015, I am posting a recipe that I’ve been making every year for my family’s Christmas dinners and has now has become a standard dish. Like the Chinese Sticky Rice (糯米飯, No6 Mai5 Faan6) recipe, the dish’s preparation starts a few days before cooking and some ingredients are stir fried before assembling the dish to add flavor.
I’ve been making this variant of the original Sourdough-Cranberry Stuffing Recipe at Epicurious.com for many family Christmas dinners. The most notable additions are linguica and dried oysters. Given the aversion of one of my family members to celery, that ingredient is left out of this recipe, but definitely should be included if you make this dish (use the same quantity as the carrots and onions – 1 cup/125 ml.). I was always intrigued by the use of cranberries in this dressing, which is probably why I keep making it year after year.
I’ve been fortunate to be able to get my linguica from the Goulart Sausage Company. They are a small family owned business and I’ve been buying from them for many years (they make other products besides linguica). You know that their products have to be good when you see hardwood, used to smoke their products, stacked at the front of the business and smelling their smoker at work. I keep telling them that I need to visit them more often! Hopefully you can find such a gem of a meat producer, but if you can’t, store bought linguica or Italian sausage are good substitutes in this dish.
Oysters in stuffing is nothing new, but the oysters used are usually fresh. In this case, I’ve added dried oysters, an Asian ingredient, to a traditional American dressing. The dried oysters are of course rehydrated and are much smaller than their fresh counterparts. The oysters are a fairly recent addition to this recipe. I’ve made this stuffing without oysters for many years, so feel free to omit them since I think you’ll still like the results.
The thing about stuffing that I like are that the quantities of ingredients can vary and the resulting dish still tastes good. The recipe is very forgiving if you use too much of one ingredient or not enough of another. Some years I’ve used more linguica because I bought more than I thought I needed. Sometimes the onion I used is just a little too big, so I use it all. I’ve used other root vegetables, like turnips and parsnips, and in the end the dish was still tasty. So what I’m saying, is that you should feel free to experiment with the ingredients and quantities, and after all, you’re only experimenting on your family. 8-)
Tuesday, December 30, 2014
Wednesday, December 17, 2014
This is a basic bean sauce chicken and green bean stir fry with an added ingredient: salted radish. Unfortunately I haven’t been able to decipher the Chinese characters for this ingredient, so there’s no entry (as of now) in the English-Cantonese Ingredient Names page. The degree of saltiness varies from manufacturer to manufacturer, so the amount to use in the dish depends upon the brand you buy and your preference for saltiness in a dish. In general, I’ve found that those manufactured in Thailand are much saltier than those made in China. You’ll have to experiment with the amount to determine the right quantity to use. The salted radish not only provides flavor to the dish, but also texture since it’s crunchy. Use too little and you’ll probably not notice the salted radish in the dish. Use too much and the dish will be too salty.