tag:blogger.com,1999:blog-45317282001297013622024-03-04T23:22:58.086-05:00The Hungry Piglet... journey of a curious and hungry piglet.Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-4531728200129701362.post-54323951366918408402016-08-06T16:21:00.001-04:002016-08-06T16:21:29.878-04:00Chinese Style Pork JerkyChiese Style Pork Jerky.<br />
<br />
Hello everyone!<br />
<br />
I have to say, this Chinese style pork jerky is one of my favourite items to munch on. It's savoury, sweet, chewy, soft, and oh so good!<br />
<br />
I never realized how easy it was to make, until I started doing some research on it, found some recipes and did some slight modifications. Tested it and BAM, all of it was gone! Kids loved it, the hubs loved it - it was a done deal for a second batch!<br />
<br />
Chinese Style Pork Jerky<br />
<br />
2 pounds of regular ground pork (pork needs to have at least 20% fat for it to be juicy and soft)<br />
2/3 packed brown sugar<br />
1 tsp Five spice powder<br />
1 tbsp fish sauce<br />
3 tbsp light soy sauce<br />
1 tbsp rice wine<br />
3 tbsp maple syrup (or honey)<br />
1 tbsp vegetable oil<br />
1 tbsp sesame oil<br />
1 tsp dark soy sauce<br />
1 tsp cinnamon<br />
1 tsp black pepper<br />
1 tsp garlic powder<br />
<br />
1 tbsp honey<br />
1 tbsp water<br />
sea salt<br />
additional ground pepper<br />
<br />
How?<br />
<br />
Mix all ingredients together in a large bowl (add pork last). Mix for at least 5 minutes in a circular motion using your hands, so that the pork will start becoming sticky. The more you mix it, the more it will stick to itself.<br />
<br />
Refrigerate for 4 hours or over night.<br />
<br />
Preheat oven to 250 degrees Fahrenheit.<br />
<br />
Using a baking pan or a jelly pan, cover it with parchment paper. Place 1/4 of the pork mixture on the parchment paper, then place a piece of plastic wrap over it. Using a rolling pin, roll the pork to a flat sheet, approximately 4-5 mm thick. Remove plastic wrap. Continue with the remainder of the pork.<br />
<br />
Place flattened pork sheets in the oven for 15 minutes - you will notice that it will cook, look kinda greyish and not so pretty. Drain out excess liquids that come from the pork by tilting pan to the side and removing the liquids. Flip over and bake for another 5 minutes. Remove from oven, cut into 6 large squares.<br />
<br />
Preheat barbecue. Mix together 1 tbsp honey and 1 tbsp water in a bowl.<br />
Place jerky squares on the bbq, and brush lavishly with honey water mixture. Grill on medium heat until slightly charred. Continue brushing honey water on the jerky until desired level of "charred".<br />
<br />
Cool on a metal rack, sprinkle with some finely grated sea salt and enjoy.<br />
<br />
<br />
<br />
<br />
<ul style="border: 0px; color: #4a4949; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 12px; line-height: inherit; list-style: none; margin: 0px; padding: 7px 0px 7px 30px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1kg fatty Meat Mince - either Chicken, Beef or Pork (Fattier mince makes more tender, juicy bak kwa)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">120g Brown Sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 teaspoon <a href="http://www.amazon.com/gp/product/B0001M10VA/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0001M10VA&linkCode=as2&tag=juasde-20&linkId=WGH2H7WW5PCJ7FY6" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Chinese Five Spice Powder">Chinese Five Spice Powder</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 tablespoon <a href="http://www.amazon.com/gp/product/B00B617XK2/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B617XK2&linkCode=as2&tag=juasde-20&linkId=YVFV6UG76U2FNEAB" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Fish Sauce">Fish Sauce</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">3 tablespoon <a href="http://www.amazon.com/gp/product/B001FB6BA6/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001FB6BA6&linkCode=as2&tag=juasde-20" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Light Soy Sauce">Light Soy Sauce</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 tablespoon Rice Wine (Shao Tsing / <a href="http://www.amazon.com/gp/product/B006QYNLKU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B006QYNLKU&linkCode=as2&tag=juasde-20&linkId=WGWNW3CP7J44IDWX" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Chinese rice wine">Chinese rice wine</a>)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">3 tablespoon <a href="http://www.amazon.com/gp/product/B000Z93FQC/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000Z93FQC&linkCode=as2&tag=juasde-20" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Honey">Honey</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">15ml <a href="http://www.amazon.com/gp/product/B005GDUBEG/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005GDUBEG&linkCode=as2&tag=juasde-20&linkId=W6PYL6DNA5EA2U2F" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Vegetable Oil">Vegetable Oil</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">1 teaspoon <a href="http://www.amazon.com/gp/product/B0001EJ4CU/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0001EJ4CU&linkCode=as2&tag=juasde-20&linkId=EW5QCSBTYZSNCS5T" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Dark Soy Sauce">Dark Soy Sauce</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">A few drops of <a href="http://www.amazon.com/gp/product/B005PNMTEW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005PNMTEW&linkCode=as2&tag=juasde-20" style="border: 0px; color: rgb(0, 155, 194) !important; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" target="_blank" title="Sesame Oil">Sesame Oil</a></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px; vertical-align: baseline;">Red food colouring - optional (I did not use)</li>
</ul>
Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-67075248215262813032014-01-20T11:41:00.000-05:002014-01-20T11:41:13.607-05:00Braised Pork Belly<div style="border-bottom: dotted #CDA3A3 1.0pt; border: none; margin-left: -10.5pt; margin-right: 7.5pt; mso-border-bottom-alt: dotted #CDA3A3 .75pt; mso-element: para-border-div; padding: 0in 0in 5.0pt 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR4Z2JSS44b0diu7UHNOP6n0pDb-AtNdcfikE_vKhN0j9UR70WbOy4ux_oukhRRv-Ziraz53De2zsjtWp3d5ru6g_KvzOiyJjy-O0Id8tKo82f4YZOUY-bI0uzT4Pn722JSjzRhIldsg/s1600/braised+pork+belly.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbR4Z2JSS44b0diu7UHNOP6n0pDb-AtNdcfikE_vKhN0j9UR70WbOy4ux_oukhRRv-Ziraz53De2zsjtWp3d5ru6g_KvzOiyJjy-O0Id8tKo82f4YZOUY-bI0uzT4Pn722JSjzRhIldsg/s1600/braised+pork+belly.JPG" height="400" width="398" /></a></div>
<h4 style="border: none; line-height: 12.0pt; margin-bottom: 7.5pt; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-border-bottom-alt: dotted #CDA3A3 .75pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0in 0in 5.0pt 0in; padding: 0in; page-break-after: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h4>
<h4 style="border: none; line-height: 12.0pt; margin-bottom: 7.5pt; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-border-bottom-alt: dotted #CDA3A3 .75pt; mso-list: l0 level1 lfo1; mso-padding-alt: 0in 0in 5.0pt 0in; padding: 0in; page-break-after: auto; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></h4>
<div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>1 1/2 lb. pork belly meat cut in to two large 2 inch by 4 inch piece<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>3 tablespoons vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>2 tablespoons sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>3 cloves of garlic peeled<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>3 whole star anise<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o<span style="line-height: normal;"> </span><span style="line-height: normal;">1 teaspoon cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">1 teaspoon five spice powder</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">1/2 teaspoon of cracked black pepper</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>2 tablespoons dark soy sauce (老抽)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>1/4 cup Shaoxing wine (紹興酒)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span>1 1/2 cups chicken stock</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">2 teaspoon honey</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">1 teaspoon sugar to taste</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> Cooked lettuce, drained.</span></div>
<div class="MsoNormal" style="line-height: 12pt; margin: 0in 15pt 0.0001pt; text-indent: -0.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"><br /></span></div>
</div>
</div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 7.5pt; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 7.5pt; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Directions</b></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 7.5pt; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;">
</span><!--[endif]-->Melt
the sugar and the vegetable oil in a medium pot over medium high heat. Continue
heating until the sugar is slightly brown. About 3 - 5 minutes. Sear the pork
in the pot and brown it with the caramelized sugar, turning to ensure that all sides are browned and crusty. About 8 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;">
</span><!--[endif]-->Put
the garlic, star anise, cinnamon, five spice powder, black pepper, dark soy sauce, rice wine and clear stock into the pot.
Cover the pot and simmer over low heat. Cook for about 2 hours or until meat is tender. Turn the
meat every 10 - 15 minutes to make sure the bottom of the pot does not get burnt.</span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">Once the meat is tender, remove it from the sauce. </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 12pt; text-indent: -0.25in;">Remove the cover and turn the heat to medium high. Add in the hone and sugar to taste, cook until the sauce reduces to a smooth consistency and becomes thick.</span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: 'Trebuchet MS', sans-serif;">o</span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;"> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: normal;">Carefully cut the pork with a sharp knife. Lay over some drained cooked lettuce. Cover with the sauce.</span></div>
<br />
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> </span></span><span style="font-family: Trebuchet MS, sans-serif;">This
dish is better if left overnight in the fridge and reheated the next
day, as the flavour really comes out.</span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">o<span style="line-height: normal;"> G</span></span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 12pt; text-indent: -0.25in;">arnish with chopped spring onions and sesame seed before serving.</span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Source: modified recipe from redcook.net</span></div>
<div class="MsoNormal" style="line-height: 12.0pt; margin: 7.5pt; mso-list: l0 level2 lfo1; tab-stops: list 1.0in; text-indent: -.25in; vertical-align: baseline;">
<span style="font-size: 10pt;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-5048419385493127552012-08-23T22:55:00.000-04:002012-08-23T23:54:17.617-04:00Pickled peppers for a hot summer.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8X8-rH-OobkLNA7Xy80oZxSaO9x9QugIzlE4m4iO1KEnYa_HBMZNlj_RybETeVLTo4qwayKaKe5NAEl75ReqHLpgEMUHG-NPE_2Ycl0wu8eZMk9URN1tWSFRmttknD7XoN5LgnEZg54/s1600/peppers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8X8-rH-OobkLNA7Xy80oZxSaO9x9QugIzlE4m4iO1KEnYa_HBMZNlj_RybETeVLTo4qwayKaKe5NAEl75ReqHLpgEMUHG-NPE_2Ycl0wu8eZMk9URN1tWSFRmttknD7XoN5LgnEZg54/s640/peppers.jpg" width="640"></a></div>
<br>
<br>
Summer is quickly coming to an end as the Canadian National Exhibition is underway, and school will start in approximately 10 days. I recall being a student and always feeling mediocre about this time of the year. The only difference this time around will be my eldest son will be attending Montessori for the first time ever - I'm nervous for him and for myself.<br>
<br>
Since summer is quickly coming to an end, we shall welcome fall in a few weeks! What else but to prepare some pickled peppers for that last few BBQ meals, and to preserve them for the winter. These peppers will last a long time in the refrigerator, and are quite the delicate addition to any meal you please. <br>
<br>
I have used the recipe from a book my husband purchased on his trip to Louisiana. Who would've thought that pickled peppers were so popular among the fried chicken, southern biscuits, and sweetened ice tea?<br>
<br>
These jalapeño peppers are great with anything and are super easy to make. They go well with sandwiches, specialty dishes, with steak, or with your BBQ meal. The scotch bonnet peppers are great with noodles soups, fried rice, etc. The idea was to recreate the peppers you find at your local Vietnamese restaurant. Enjoy!<br>
<br>
<br>
<a href="http://thehungrypiglet.blogspot.com/2012/08/pickled-peppers-for-hot-summer.html#more">Read more »</a>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-24136659391715290322012-04-18T14:28:00.000-04:002012-04-18T14:50:10.345-04:00Japanese Noodles in Japanese Soup Stock with Soy Sauce.<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PYFcGgbOjI8/T48DV55nmKI/AAAAAAAAAIs/hA0tQZxXwXU/s1600/image-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PYFcGgbOjI8/T48DV55nmKI/AAAAAAAAAIs/hA0tQZxXwXU/s640/image-4.jpg" width="478"></a></div>
<br>
<br>
Smell the fresh spring air!<br>
<br>
It's been almost six month since the arrival of my second baby boy, and it's time to get back on the ball, and write about my adventures in cooking!<br>
<br>
The garden is getting primed and prepped for some new flowers and I'm excited to start my herb garden! Nothing is as nice as having fresh herbs for your dishes, cut minutes before they are to be used!<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ2BlRUJu8_HRuApJKByzCCOTPL0YIaOXu345WO_kf4ywJHA4zuKU-ynEd5mIOPSI1dHir3RaxroWh7nOaxhZ2zXNmtKUak_FR7YhHMZYRAleRu94c69A_BnuS2oVq3Qo3qwN9xMx7B8/s1600/herbs.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZ2BlRUJu8_HRuApJKByzCCOTPL0YIaOXu345WO_kf4ywJHA4zuKU-ynEd5mIOPSI1dHir3RaxroWh7nOaxhZ2zXNmtKUak_FR7YhHMZYRAleRu94c69A_BnuS2oVq3Qo3qwN9xMx7B8/s640/herbs.jpg" width="535"></a></div>
<br>
<div style="text-align: right;">
<span class="Apple-style-span" style="font-size: x-small;">Clockwise starting from top left: Thai Basil seeds sprouting inside a glass jar; basil leaves atop my almost bare basil plant; backyard patio garden with various herbs.</span></div>
<br>
Spring always inspire me to eat healthier and lighter meals. It must be the fresh colourful veggies and fruits that I know are to come over the next few months. <br>
<br>
I have always wanted to learn to make Japanese ramen soup base on my own. How can such a light clear broth carry so much flavour? With the help of my Iron Chef Morimoto cookbook, I was able to use some of his techniques and recipes, and fuse it with my own to create a flavourful and easy Japanese noodles with a Bonito and Kelp based soy sauce soup. This soup is very light, has very little fish flavours, and has wonderful Umami.<br>
<br>
You'll find most of the ingredients at a chinese supermarket, or one that would stock Japanese items, such as Bonito flakes and kelp.<br>
<br>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd1UChWMd_P-3x-KV1LYzf46NtdrrGjQaNRRsaOLnQQLSDHy4ygtoPCaU2JEw7_GAy488dPFeXOrlTqSF0M25Uxmjzyb1ZLxNGMxHlVNu4ZweNOrz2qrhWg2B5gwo26DZNTc5Gl8GerI/s1600/bonito+kelp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTd1UChWMd_P-3x-KV1LYzf46NtdrrGjQaNRRsaOLnQQLSDHy4ygtoPCaU2JEw7_GAy488dPFeXOrlTqSF0M25Uxmjzyb1ZLxNGMxHlVNu4ZweNOrz2qrhWg2B5gwo26DZNTc5Gl8GerI/s640/bonito+kelp.jpg" width="640"></a></div>
<div style="text-align: right;">
<span class="Apple-style-span" style="font-size: x-small;">Left to Right: Bonito Flakes; Morimoto - The New Art of Japanese Cooking cookbook; Dried Kelp.</span></div>
<br>
<br>
<a href="http://thehungrypiglet.blogspot.com/2012/04/japanese-noodles-in-japanese-soup-stock.html#more">Read more »</a>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-56735351025147319652011-10-17T12:14:00.003-04:002011-10-17T12:15:03.235-04:00Happy Early Birthday Kasey!<div class="separator" style="clear: both; text-align: center;">
Spent two hours making Angry Bird cupcake toppers.</div>
<div class="separator" style="clear: both; text-align: center;">
Cupcakes are Coconut cupcakes with a Maple frosting! YUM!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxH4YTyviN8kuiA2VIHV8ViK0y5CoKEOq-zSyMHbmelAsxm2rBkf6D0q65nVtg81N5hIEnyScUG5TZKH_Fp70KXnuLfcIHkTRGouJI3XmYB2cwABQEghNBGLr2wyDArq_Zhzwq2CZ2mA/s1600/photo.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHxH4YTyviN8kuiA2VIHV8ViK0y5CoKEOq-zSyMHbmelAsxm2rBkf6D0q65nVtg81N5hIEnyScUG5TZKH_Fp70KXnuLfcIHkTRGouJI3XmYB2cwABQEghNBGLr2wyDArq_Zhzwq2CZ2mA/s640/photo.PNG" width="425" /></a></div>
<br />Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com1tag:blogger.com,1999:blog-4531728200129701362.post-47798607569395001842011-07-10T11:11:00.004-04:002011-07-10T13:51:24.350-04:00Preview: My sister's wedding cake... and Yummy Spicy and Sweet BBQ Pork Spareribs!Congratulations to my sister and her new husband on getting married last weekend!!! I spent a good day making her wedding cake and cupcake ensemble. Her wedding cake is a Lemon cake with lemon fillings, covered with a lemon frosting and fondant. The cupcakes, were of two varieties: lemon cupcakes with lemon frosting, and Chocolate coffee cupcakes with coffee buttercream frosting. The Main cake was hand decorated and painted as you can see in the picture below into the wee hours of the night:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQGLIeK4miG4QmosyFzI8sMsGXpKY1NPTi8aSCgo_WgYB-Bp1SY1UmrQ_T8aWl5RIS-0YPOqtabiqJM9c-uRirkrUyX4TUB39s6Q1BJCaqoQ033lyqp3wwOB8l7j3NrzfZXn1WBN1bbk/s1600/hand+painting+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvQGLIeK4miG4QmosyFzI8sMsGXpKY1NPTi8aSCgo_WgYB-Bp1SY1UmrQ_T8aWl5RIS-0YPOqtabiqJM9c-uRirkrUyX4TUB39s6Q1BJCaqoQ033lyqp3wwOB8l7j3NrzfZXn1WBN1bbk/s400/hand+painting+cake.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: right;"><span class="Apple-style-span" style="color: #666666; font-size: x-small;">Photograph courtesy of Ian Cheung</span></div><br />
The final product will be displayed once I get a decent picture of it!<br />
<br />
In the meantime, I made a yummy Spicy and Sweet BBQ Pork ribs yesterday at a friend's place. You need not marinade the ribs for long as they were only marinated 2 hours before they were actually grilled! Of course, adjust the Chili powder to your spiciness level!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgNkDOq_5vHCe2-De0yZvqA1cenHahSssZTTVtgrI0eO6qlSuztUoupocOSSzVmCo-VTTEQ0vD4q0_SpcICini_B5qGYCYFJbRm-eVhN0dO4QITEZycuBFDt48zDyuU5Q0jSXix36Rbo/s1600/ribs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgNkDOq_5vHCe2-De0yZvqA1cenHahSssZTTVtgrI0eO6qlSuztUoupocOSSzVmCo-VTTEQ0vD4q0_SpcICini_B5qGYCYFJbRm-eVhN0dO4QITEZycuBFDt48zDyuU5Q0jSXix36Rbo/s400/ribs.JPG" width="298" /></a></div><br />
Please ignore the poor picture quality, as this was taken with my phone as well.<br />
<br />
<b><u>Spicy and Sweet BBQ Pork Spareribs:</u></b><br />
<br />
<u>Ingredients:</u><br />
<br />
4 lbs Pork Spareribs<br />
1 cup Brown sugar<br />
2 tbsp Chili powder<br />
2 tsp Salt<br />
2 tsp Garlic Powder<br />
1/4 tsp Ground Cloves<br />
1/2 tsp Ground Cinnamon<br />
1/2 tsp White pepper, grounded<br />
<span style="color: #222222; font-family: Tahoma; font-size: 8.5pt; letter-spacing: 0.75pt;"><br style="mso-special-character: line-break;" /> </span><br />
<u>Directions:</u><br />
1. Clean ribs and pat them dry using paper towel. Remove thin membrane on the underside of pork ribs.<br />
2. Mix together sugar and all spices in a bowl.<br />
3. Rub in spices mixture onto ribs. Refrigerate, and marinate for 1 or more hours. The ribs will have liquids coming out of them, so be sure to use a bowl with sides to catch the drippings.<br />
4. Slowly grill ribs over low heat until meat have shrunken from bones, approximately 25-30 minutes. Be careful of the heat as there is a high sugar content in the rub, high heat may burn the ribs without thoroughly cooking the ribs. Baste with liquids collected during marinating state.Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-55075698940034454182011-06-29T22:08:00.001-04:002011-06-29T22:10:29.266-04:00Cake toppers ready to roll!!!My customized, hand made, hand painted (with tooth picks and a small brush) edible fondant cake toppers for my sister's wedding!<br />
<br />
Please excuse the poor picture quality... I didn't have a decent camera on me, and this was from my phone!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8LbQPkjFefoNiKPCpsY6aIk8E7-UCDU5JTv3yTfvIbedotD2hNhZZfqbXpJaUmr8sWG8NLsfumk-3rSeJlfYnQuQUqapiPSoRMMaSVF5BskGqv65MLGIUTGWgX9Pjn5chtbQyhmu8ew/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8LbQPkjFefoNiKPCpsY6aIk8E7-UCDU5JTv3yTfvIbedotD2hNhZZfqbXpJaUmr8sWG8NLsfumk-3rSeJlfYnQuQUqapiPSoRMMaSVF5BskGqv65MLGIUTGWgX9Pjn5chtbQyhmu8ew/s400/photo.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Representing the Vancouver Canucks and the Montreal Canadiens!</div>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-55765996209019386912011-06-29T14:59:00.001-04:002011-06-29T22:21:47.030-04:00Operation Cupcake due this weekend!!! YIKES!<div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">So with operation cupcake due this weekend, I will regret that I won't have time to post a picture up this week. But here is a great recipe for the ground pork with shallots and garlic that you buy at Taiwanese bubble tea places also known as "Niu rou" rice or "Lo Yuk" rice in Cantonese.</span></span><br />
<span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span></span><br />
<span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Figurines for the cake are almost finished with the final design to be drawn on. Pictures will definitely be up later this week!</span></span><br />
<span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;"><br />
</span></span><br />
<strong><b><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Taiwanese style Ground Pork with Shallots and Garlic Recipe</span></span></b></strong><o:p></o:p></div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; outline-color: initial; outline-style: initial; outline-width: 0px; vertical-align: baseline;"><strong><b><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Ingredients:</span></span></b></strong><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;"><br />
1 lb ground pork (recommended fatty pork, but lean pork is good too)<br />
1 teaspoon vegetable oil<br />
4 tablespoons minced garlic<br />
4 tablespoon fresh shallots, finely diced<o:p></o:p></span></span></div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;">3 – 4 whole dried Chinese mushrooms, soaked, and finely diced<br />
2 cups water or beef broth (I even used chicken broth)<br />
1/3 - 1/2 cup soy sauce (less soy sauce if less salty – may use combination of dark and light soy sauce for colour but total 1/3 – 1/2 cups.)<br />
1 tablespoon sugar or rock sugar to taste<br />
¼ cup Chinese rice wine<br />
1 teaspoon five-spice powder<o:p></o:p></span></span></div><div style="line-height: 17.25pt; margin-bottom: 12pt; margin-left: 0in; margin-right: 0in; mso-margin-top-alt: 0in; vertical-align: baseline;"><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;">1 – 2 star anise<br />
1/2 teaspoon black pepper<br />
½ teaspoon cinnamon<o:p></o:p></span></span></div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;">steam rice<o:p></o:p></span></span></div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; outline-color: initial; outline-style: initial; outline-width: 0px; vertical-align: baseline;"><br />
</div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><strong><b><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="border-bottom-color: windowtext; border-bottom-style: initial; border-bottom-width: 1pt; border-left-color: windowtext; border-left-style: initial; border-left-width: 1pt; border-right-color: windowtext; border-right-style: initial; border-right-width: 1pt; border-top-color: windowtext; border-top-style: initial; border-top-width: 1pt; color: #333333; font-family: Georgia; font-size: 10.5pt; padding-bottom: 0in; padding-left: 0in; padding-right: 0in; padding-top: 0in;">Method:</span></span></b></strong><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;"><br />
Brown pork in skillet until cooked; drain off oil and set aside.<br />
Add vegetable oil in a pot over medium-high heat.<br />
Saute shallots and garlic for 1 minute.<br />
Add pork stir a few times.<br />
Add water/broth and the rest of the ingredients, bring to a boil. Adjust taste.<br />
Reduce heat, cover and simmer for 45 minutes, stirring a couple of times.<br />
Uncover and cook for 15 more minutes. Skim oil. <o:p></o:p></span></span></div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><br />
</div><div style="line-height: 17.25pt; margin: 0in 0in 0pt; vertical-align: baseline;"><span style="color: #333333; font-family: Georgia; font-size: x-small;"><span style="color: #333333; font-family: Georgia; font-size: 10.5pt;">To make the eggs, I soft boiled a few eggs, than removed the shell, and put it in to boil with the pork.</span></span><o:p></o:p></div>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-47439029804153551802011-06-19T11:37:00.006-04:002011-06-19T12:54:35.433-04:00Still in season: Asparagus! Also: Sweet and Savory Maple Bacon Cupcakes with Candied Bacon<span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="color: red;">Happy Father's day</span> to my beloved Dad, and also to my husband!</span><br>
<br>
<div class="separator" style="clear: both; text-align: center;"></div>So asparagus is still in season! Now is the best time to get those long stems of green goodness. Asparagus, as we know it at the supermarket, are actually the shoots of the plant as the stalk quickly grows woody making it too hard to eat as it matures. Asparagus is low in calories and sodium, and is a good source of vitamin B6, calcium, and magnesium. Asparagus is also an EXCELLENT source of fiber, protein, vitamins A, C, E, and K, among other vitamins. So why not load up on asparagus, throw them on the grill and get going?<br>
<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"></span><br>
<br>
Here is an easy recipe for asparagus, of which we had adopted from a good friend of ours in Ottawa: It's so good, that even Kasey can't resist! He loves those long green stalks (and the cheese of course)!<br>
<br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqeGv7lAwZGJJgRKv-Zy_X37o6_70AhZY55QnNJYJFBLdH332WC0kFg8H2iiHhLKdgicU2CNlMrGoboAm-eXMOwvhXtaMbAIZCcWYHo-HzxVaHvSo1e6_WER09tZ4FZhAal327G6rDT0/s1600/simple+asperagus2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghqeGv7lAwZGJJgRKv-Zy_X37o6_70AhZY55QnNJYJFBLdH332WC0kFg8H2iiHhLKdgicU2CNlMrGoboAm-eXMOwvhXtaMbAIZCcWYHo-HzxVaHvSo1e6_WER09tZ4FZhAal327G6rDT0/s640/simple+asperagus2.jpg" width="640"></a></div><div style="text-align: right;"><span class="Apple-style-span" style="color: #666666; font-size: x-small;">Photography by Ian Cheung</span></div><br>
<b>Dijon Mustard Asparagus:</b><br>
<br>
Ingredients:<br>
1 bunch of asparagus, thinner ones usually are easier to chew and less fibrous<br>
2 tbsp Dijon mustard<br>
1 tbsp Juice from a fresh lemon<br>
1 tbsp Olive oil<br>
salt and pepper<br>
1/4 cup sharp white cheddar cheese, grated<br>
<br>
Directions:<br>
1. Marinade asparagus with Dijon mustard, lemon juice, and olive oil for 10 minutes (can be prepared overnight, or in advance).<br>
2. Sprinkle on salt and pepper, grill over BBQ for 3 - 4 minutes or until desired tenderness. You may also cook these over the stove under medium heat for 4 - 5 minutes, or until desired tenderness. Save the Dijon mustard marinade as a sauce for the asparagus, no cooking required for the sauce.<br>
3. Sprinkle on cheddar cheese.<br>
<br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq83VhEkHf3L_wDQQN2sloP6fBFlYH-luKwZ6t0Wa8lPc4JNn5-UTty83dmEfwraAy2-fE7uT2zz0R-gbXPX91cXU36KvtMbSbp50ulFsE73vID20GppRoVq3P7n5fEg1TK6gwIzIZ3c4/s1600/maple+bacon+cupcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq83VhEkHf3L_wDQQN2sloP6fBFlYH-luKwZ6t0Wa8lPc4JNn5-UTty83dmEfwraAy2-fE7uT2zz0R-gbXPX91cXU36KvtMbSbp50ulFsE73vID20GppRoVq3P7n5fEg1TK6gwIzIZ3c4/s640/maple+bacon+cupcake2.jpg" width="640"></a></div><br>
<b>Maple Bacon Cupcakes with Candied Bacon</b><br>
<b></b><br>
<a href="http://thehungrypiglet.blogspot.com/2011/06/still-in-season-asparagus-also-sweet.html#more">Read more »</a>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com3tag:blogger.com,1999:blog-4531728200129701362.post-2242593493983836942011-06-18T16:18:00.000-04:002011-06-18T16:18:14.751-04:00Happy Early Father's DaySurprise lunch of the day for the father of my child(ren)... made at home with love:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwFt7oBZ1LC6OJdnQVm_Dw409piaWTGMdxGwZY5mElK3duVv4yAbpmqsYK-EiR54o2uDwoiftzYoYo8QvtrLbHXsDnFh4_vnaKmC1Y6C2s-Oe5KtpFPoxEO3BKVzT9D9oFVchyr52Cys/s1600/sushi+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwFt7oBZ1LC6OJdnQVm_Dw409piaWTGMdxGwZY5mElK3duVv4yAbpmqsYK-EiR54o2uDwoiftzYoYo8QvtrLbHXsDnFh4_vnaKmC1Y6C2s-Oe5KtpFPoxEO3BKVzT9D9oFVchyr52Cys/s640/sushi+photo.JPG" width="640" /></a></div><div style="text-align: right;"><span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-size: x-small;">Photography by Ian Cheung</span></span></div>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com0tag:blogger.com,1999:blog-4531728200129701362.post-67599811377398802892011-06-12T13:25:00.004-04:002011-06-12T16:00:29.666-04:00A free weekend...Finally, a free weekend!!! Not that I got anything for free this weekend, but my one-and-a-half year old son is in the beautiful city of Vancouver with grandma and his aunts, therefore, FREE weekend!<br>
<br>
So, that means: INTO THE KITCHEN I GO! YAI!<br>
<br>
There must be something in the raging hormones of the pregnant female body that has been enticing me to want to learn how to make everything now, before my schedule is over taken by two young kids at home. As for the sex of the latest addition, we really haven't a clue and plan on keeping it that way.<br>
<br>
As a child and even still, stepping into any Shanghainese restaurants my first order would be their Spicy Beef Noodle Soup. Having grown up in Canada and unable to read or write Chinese (yes, shame on me... and something I still want to pick up), it had never dawned on me that I should learn to make it myself in fears that I would not be able to find the proper ingredients. Well, believe it or not, the push of the raging hormones and having one too many mediocre beef noodle soups, it was TIME.<br>
<br>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfWCM2oKTPD7PiJDp1bkqb0euSbzZXrI34sIFsKGLG7_rq7XFFPR8N5guiCKsp_N_1_2gMJRBElwAuilnKfTG142jKuhi_d7PKw2LSNqIqdJspLb4EQ44pY2frvgpapVMab9NyW39-nM/s1600/spicybeefnoodlesoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfWCM2oKTPD7PiJDp1bkqb0euSbzZXrI34sIFsKGLG7_rq7XFFPR8N5guiCKsp_N_1_2gMJRBElwAuilnKfTG142jKuhi_d7PKw2LSNqIqdJspLb4EQ44pY2frvgpapVMab9NyW39-nM/s640/spicybeefnoodlesoup.jpg" width="640"></a></div><br>
<br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<b><u><span class="Apple-style-span" style="color: #0b5394;"><br>
</span></u></b><br>
<span class="Apple-style-span" style="color: #666666; font-size: x-small;"><br>
</span><br>
<div style="text-align: right;"><span class="Apple-style-span" style="color: #666666; font-size: x-small;">Photography courtesy of Ian Cheung.</span><span class="Apple-style-span" style="color: #666666; font-size: x-small;"> </span></div><span class="Apple-style-span" style="color: #666666; font-size: x-small;"></span><br>
Follow the jump to find the recipe!<br>
<a href="http://thehungrypiglet.blogspot.com/2011/06/free-weekend.html#more">Read more »</a>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com1tag:blogger.com,1999:blog-4531728200129701362.post-72619996332195201582011-06-01T10:59:00.002-04:002011-06-12T13:56:01.838-04:00Operation Cupcake full speed ahead!It's the first day of June, which means... this month is CRUNCH TIME!<br>
<br>
With my sister's wedding fast approaching in July, the test kitchen for <b>Operation Cupcake</b> should come in full bloom. The last two cupcakes tested, <i>Peanut Butter Chocolate Twist cupcakes</i>, and <i>Lemon Drop cupcakes</i> were met with success, however based on needs of the guests at the reception, peanut probably wouldn't be a good idea.<br>
<br>
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXONqWo46ZMKWxl3EuUEpt5tadAGttj8aFyDv4FQy5k1Z-jn8Bc_cM95SM8Ca9wjqBb2szUz_91Y4PqcY0uLV6R4IdJB00aMAU422uwWU6tV6BS7qqUvxIYyrG3Q0S8mjRJRHG1dOya3g/s1600/chocpb.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXONqWo46ZMKWxl3EuUEpt5tadAGttj8aFyDv4FQy5k1Z-jn8Bc_cM95SM8Ca9wjqBb2szUz_91Y4PqcY0uLV6R4IdJB00aMAU422uwWU6tV6BS7qqUvxIYyrG3Q0S8mjRJRHG1dOya3g/s320/chocpb.JPG" width="239"></a></div><br>
So... suggestions for the next cupcake challenge? Chocolate mint? Mocha? Hmm...<br>
<br>
<br>
<a href="http://thehungrypiglet.blogspot.com/2011/06/summer-has-begun-operation-cupcake-full.html#more">Read more »</a>Agz C.http://www.blogger.com/profile/18005405642790863285noreply@blogger.com2