Spicy Kani Salad

Mymy Suajico – Santiago 蔡马安

 

Though the word ‘Kani’ means crab in Japanese, in a strict sense this salad never uses crab at all but rather ‘surimi’ or imitation crab. Surimi is a blend of fish, starch, sugar, and spices. This is formed into long rectangular shapes with red sides, known as kanikama. Resulting to a flaky, slightly sweet product that somewhat resembles crab in texture, appearance, and flavor.

 

Kani Salad is usually served chilled which makes it such a refreshing delight especially during summer. The cucumber component gives it a very refreshing note that cleanses the palate.

 

Easy to prepare but never fails to impress the tongue.

 

INGREDIENTS:

4 sticks               surimi (1/2 lb. imitation crab)-julienne
4 pcs.                       Kirby (Cucumber)-julienne thinly                      
2 stalks               spring onions-julienne thinly

 

DRESSING:
¼ cup                 mayonnaise
2 tbsp.                lime juice (lemon will do)
½ tsp.                 sugar
2 tsp.                 sriracha (Korean hot sauce)
1 tsp.                 freshly grated ginger
                               Salt to taste

 

GARNISH:
Herring Roe (any fish roe)

Shredded Nori

Black sesame seed

 

Procedure:

Simple as mixing all the dry ingredients, whip the dressing and top the salad, garnish and enjoy! How easy is that!

 

 

Honey Glazed Roast Pork “Char Siu” (蜜汁叉燒) and Buckwheat Noodles

Mymy Suajico – Santiago 蔡马安

"Char siu" literally means "fork burn/roast" (Char being fork (both noun and verb) and siu being burn/roast) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. Listed at #28 on World's 50 most delicious foods readers' poll compiled by CNN 2 years ago, Char Siu is a Cantonese roasted meat. In Hong Kong, char siu is usually bought from a siu mei setting, which specializes in meat dishes—char siu pork, soy sauce chicken, white cut chicken, roasted goose, roasted pork, etc. These shops usually display the goods by hanging them in the window.

Despite health concerns, eating pork has always been a part of Chinese heritage. It symbolizes opulence for celebrations and thanksgiving. It being a taboo in relation to one’s well-being, places pork in a culinary pedestal which is only to be availed as a “well-deserved indulgence.”Back at home, we used to procure this from Cantonese restaurants as “Hum Bao;” that is, Char Siu with Rice Bun on the side.

This is my take on Char Siu. I have chosen to have Buckwheat as an accompaniment. I love how lightness and the natural sweetness of the noodles compliments the richness of the dish.


l to r : Sesame Oil, Sriracha, 5 Spice, Honey, Soy Sauce, Anchovy Sauce

Ingredients: Char Siu
2 lbs                           pork butt, sliced
1/2 cup                       liquid honey
1/4 cup                       hoisin sauce, 海鮮醬
4 tbsp                         soy sauce, 老抽
2 tbsp.                        Anchovy Sauce (or any Fish Sauce)
2 tbsp                         black bean paste
¼ cup                         dry Red Wine
2 tsp                           five spice powder, 五香粉
2 tbsp.                        Sriracha
2 tbsp.                        Sesame Oil
1 tbsp                         black pepper

Procedure: Char Siu

Mix well all ingredients dry and wet into a bowl
Soak to marinate the pork for at least 4 hours or overnight
Arrange in a baking dish & set aside
Pre-heat oven @ 375 and roast the pork
Roast to cook until the liquid turns ‘syrupy’
Ensure that pork is cooked on both sides; flip the meat halfway thru roasting

Glaze with honey & sesame oil emulsion if it’s too dry
Take out from the oven and allow to rest in the baking dish to thicken caramel coat

Ingredients: Buckwheat Noodles

2 portions           fresh buckwheat noodles
2 tbsp.                canola Oil
¼ cup                 clam juice
1 tsp.                 anchovy sauce (fish sauce)

Procedure: Buckwheat Noodles

Boil 3 cups of water, remove from heat
Drop in buckwheat noodle, stir and immerse for 20 seconds
Run in cold water to stop cooking process
Toss in canola oil to loosen noodles
Flavor with clam juice and anchovy sauce

Garnish:
Chives & Century Eggs

 Eat & celebrate Life!...a full belly conquers all!

Arroz a la Valenciana with Garlic Poblano Allioli

Mymy Suajico – Santiago 蔡马安

Arroz a la Valenciana or Paella Valenciana, is a rice dish which hailed from Valencia, Spain. It has been savored by diners since the 1850s. This particular paella preparation has branched out extensively  and has traveled the world. Versions abound in Portugal in Europe, to the South in Chile & Nicaragua, in Central and South America, and in the Asian Philippines.

This dish takes me back to my maternal family ties (Mercurio-Britanico) in the Philippines where this Valencian Paella is never absent on our feast table. Always prepared by my Aunt, It was so good & comforting that each of us just had to take a portion home. 

This is my interpretation of the dish; fusing the old traditional Spanish way with the Asian notes of what brings me home.

Clockwise: Tomato, Onions, Green Peas, Saffron Threads, Green & Yellow Peppers, Garlic & Olives

L to R: Chorizo Picante, Bacon, Liver & Chicken Thighs

Ingredients: Arroz a la Valenciana

4 cups                Valencian rice (Pearl Rice, Sticky Rice or Jasmine)

4 pcs                  chicken thighs ,marinated in salt & Pepper, Browned

1 pack                Smoked turkey bacon, fried & cut (pork strips will do)

1/2 kilo               chicken liver, salt-peppered & half cooked in pan

1 portion             Spanish Chorizo Picante (or any sausage of preference)

1/2 cup               green peas

2 pcs                  bell peppers (red and green), cut into thin strips

2 small                tomato, chopped

1/2 can               tomato paste

1 large                onion, chopped

6 cloves              garlic, minced

½ cup                 Manzanilla Green Olives

1 tbsp                 Saffron threads

1 cup                  Coconut Milk

½ cup                 dry red wine (white, if preferred)

3 cups                clam juice (or chicken stock)

For Sautéing       Extra Virgin Olive Oil

For Garnish         2 hardboiled eggs, sliced to crecents
                         Cilantro, roughly chopped

Notes: No additional salt or pepper was added to flavor the dish, note that the meat incorporated were already pre-seasoned. The olives and clam juice are salty as well and the picante chorizos spicy enough to zest. Otherwise, flavor your Paella Valenciana to taste.

This recipe likewise is served alongside Garlic Pablano Allioli which covers the salt & spice element of the Paella.
Ingredients: Garlic Poblano Allioli
4 cloves              Garlic
2 pcs.                 Poblano Peppers
1 portion             Cilantro
½ Cup                Extra Virgin Olive Oil
To Taste              Salt
Procedure: Garlic Poblano Allioli
Drop all the ingredients in a food processor and chopped mix, keep in refrigerator

Procedure: Arroz a la Valenciana
Pour EVOO in a Paella Pan. Sautee/ fry turkey bacon & chorizo picante to extract fat. Remove fried bacon and chorizo, set aside.
Heat the oil & fat mix and drop in, Onions, Garlic, Green Peas, Tomato (in the given order), slow sautee for 10 minutes to a sofrito
Pour in 4 cups of Valencian Rice, fold in the sofrito to blend
Mix Chicken thighs, liver, bacon and Chorizo in, increase to low medium heat
Stir in wine, tomato paste, coconut milk and 2 cups of clam juice
Sprinkle saffron threads, olives & bell Peppers –Stir to mix and coat the ingredients
Cook on low until the rice soaks & softens, as the liquid reduces add remaining cup of clam stock when needed
Cover the Pan and Simmer until liquid is absorbed

Arrange Egg Crescents and garnish with Cilantro
Bake in oven for 10 minutes, remove.
allow to sit for at least 5 minutes & glaze with Allioli
savor with a good Shiraz...

Sabroso… Buena Comida!

Beer Braised Short Ribs with Plantains

Mymy Suajico – Santiago 蔡马安

If drinking beer brings out a person’s character and animates his personality, so does it goes the same when you cook with it. Its flavor component : Barley & Hops when blended in cooking delivers an earthy essence. So goes, the darker the beer, the richer the taste. For this recipe I chose Miller Chill, a light brew with a hint of lime to purposely avoid it from overpowering the natural full flavor of the short ribs.

Though short ribs are usually tender, they are best slow cooked to tenderize even more. Plantains in this case, makes a great accompaniment to counter the sourness of beer. Again, the Yin and Yang principle applied in cooking.

Ingredients:

2 pc.                       Plantains, sliced
1 whole                   white onions, chopped
½ pc                       Jalapeno (for heat)
½ cup                     Celery, chopped
1 pc.                       Red Bell Pepper, sliced
1 lb.                        Short Ribs
3 pcs                      Bay leaf
1 bottle                   Miller Chill (or any Beer)
½ can                     tomato Paste
1 cup                      Chicken or Beef stock

                              Salt & Pepper

                              Olive Oil (EVOO)
                              Parsley for garnish

Procedure:

Boil 4 cups of water, drop in short ribs and bay leaf
Cook in medium heat for 3 hours++ or until the meat is tender, discard liquid
Add in beer and braise the short ribs with all the rest of the ingredients. Pot braise until all of the flavors have blended in
Remove from heat, Season with salt & Pepper and stir in EVOO (at least 1 tbsp.)
Garnish with Parsley and serve with bread on the side

Don’t forget to couple with Beer!

                             

Salmon Avocado Tartare

Mymy Suajico – Santiago 蔡马安

 

Tartare is simply the preparation of raw chopped meat with seasonings and spices. The most common version of which is the steak tartare where in high grade is chopped and marinated into spirits, spiced, chilled & served.

For this recipe, I chose Pink Salmon for its buttery flavor, firm texture and it’s freshness – a quality which is most imperative for raw preparations.

Clockwise: chives, cucumber, olives,pink salmon,avocado, celery

Ingredients:

1 pound                skinless fresh salmon fillet, chopped
1/3 cup                 minced chives or green onions
5 tablespoons       chopped green olives
2 tbsp.                   Chopped celery
1 pc.                      Ripe but firm avocado
½ pc.                     Chopped cucumber
2 tablespoons       Dijon mustard
2 tbsp.                   light cream cheese
2 tablespoons       Extra Virgin olive oil
1/3 cup                 freshly squeezed lime juice (3 limes)
1 teaspoon            coarsely ground black pepper
1 teaspoon            red pepper flakes
Salt to taste

Procedure:

In a bowl, mix all first 6 ingredients
In a separate bowl, whisk the next following 4 ingredients
Drizzle and blend in gently with the chopped mix
Season with the black & red pepper, salt to taste
Keep chilled and serve as a salad appetizer or as canapés

Nice with Riesling or with Kirin Light!

Indian Fried Chicken Curry

Mymy Suajico – Santiago 蔡马安

Curry is a generic term employing a complex mixture of spices & herbs. It is thought to have originated in pre-historic times among the inhabitants of the Indus Valley Civilization where evidence suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food.

This recipe in Indian influenced, using a curry flavored with coriander powder, cumin seeds/powder, black pepper powder, red hot chili peppers/powder, asafetida, ghee, fenugreek seeds, curry leaves and turmeric. You may use your Curry of preference.

Clockwise: Onions, Garlic,Ginger, Cinamon Stick, Bay Leaf, Indian Curry, Lemon Juice, Paprika,Tomato Paste, Coconut milk

Ingredients:

8 Pcs.                     Chicken thighs
¼ cup                     lemon juice (Chicken marinade)
2 tbsp.                    Salt (Chicken Rub)
4 Tbsp.                   Canola Oil
Marinate the Chicken thighs in lemon & salt mix for 2 hrs. or longer
Pan fry in Canola until Golden brown, Set aside.

6 tbsp.                    Extra Virgin olive oil

1 small                    White onion, thinly sliced
4 cloves                  garlic, minced
5 tablespoons         curry powder
1 stick                     cinnamon
2 teaspoon              paprika
4 Pcs.                     bay leaf
1 tablespoon          Ginger, minced
1 tbsp.                    brown sugar
¼ cup                     Anchovies Sauce
½ can                     Tomato paste                             
1 cup                      plain yogurt
1 can                      coconut milk
1 tbsp.                    red pepper flakes ( for heat )
2 tbsp                     lemon juice
1 tbsp.                    Black Sesame Seeds
Heat EVOO in a sauce pan, sauté onions, garlic until brown
Add ginger, curry, paprika, bay leaf, brown sugar and cinnamon; continue to sauté until sugar caramelizes
Pour in Coconut milk, yogurt, tomato paste and blend in, cover and simmer for 15 minutes
Add pepper flakes, take from the heat and stir in lemon juice & salt with Anchovy sauce. Pour Curry over fried chicken, sprinkle with black sesame seeds

Serve with steamed rice or with Pita, don’t skip the ice cold beer.

Pan Fried Carp in Sweet & Sour Mango Sauce

Mymy Suajico – Santiago 蔡马安

Sweet and Sour is stereotypically an element of standard Chinese cooking. Said to have originated in the Chinese province of Hunan, Sweet & Sour sauce then was in the form of a dipping sauce ( mixture of vinegar & sugar ) rather than what resembles now as “sweet & sour” cooking in westernized chinese cuisine. The style of using sauces is popular amongst Chinese who tie certain sauces to particular meats such as chili-soy shrimp and vinegar-garlic goose.

The traditional Chinese sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. All of these, rooting from their concept of Yin-Yang as complementary forces interacting as one dynamic whole. Thus, the need for sweet to balance the sour giving rise to an exceptional flavor.

This recipe therefore is a fusion, following the way it is served in western Chinese restaurants with the meat battered & fried, the sauce poured over. I have added mango syrup as the ‘sweet’ element and to zest the sauce.

Ingredients:

1 whole           Carp (or any white fish) gutted, scaled & cleaned
1 teaspoon       Salt (for fish rub)
1 tbsp.            Ginger & Citrus mix (liquid or dry-for marinade/rub)
1 tbsp.            red pepper flakes (rub)
½ cup            Corn Flour (for dusting)
2 cups            Canola Oil (for Frying)

Scouring

Marinating

Dusting

Frying

Scour the carp and marinate/ rub in marinade –allow to sit for 1 hour or longer.

Dust with flour and fry well done –set aside

Clockwise L-R: Celery, Garlic, Onions, Jalapenos, Ginger, White Vinegar, Mango Nectar, Stewed Tomaotes Red & Green Bell Peppers, Chives (center)

4 cloves          garlic, minced
1 small           onion, thinly sliced
1 tbsp.            ginger, minced
2 stalks           celery, sliced
1 whole           green & red pepper, sliced in strips
2 large           tomato, quartered ( or canned stewed tomatoes)
1 pc.             Jalapeno, for heat (optional)
¼ cup            white vinegar
½ cup            mango nectar
1                 cup chicken broth
½ cup            chives (roughly cut)
1 tbsp.            dark sesame oil
Canola oil for sautéing
Salt & pepper to taste
For thickener: 2 Tablespoons cornstarch dispersed in 1/4 cup cold water

Sautee onions & garlic, cover and allow to sweat
Add celery ginger, jalapeno, tomatoes & bell peppers, cover and cook for 2 minutes
Add in white vinegar, mango nectar and chicken broth simmer until all flavors are blended
Salt & pepper & drizzle in sesame oil, stir lightly and pour over fried carp.

Garnish & top generously with chives
Serve over hot steamed rice