Archive for the ‘fruit’ Category

Yum. I love fresh chunky salsas, but all the cutting and dicing makes it super prohibitive to make at least for a lazy bum like me. I would buy the canned stuff, but well it tastes … canned, its just not the same. Sigh. Thus I’m forced to make my own. Generally when I do make salsas they’ve been pretty good, though there have been a few notable exceptions… but thats beside the point. I just got myself a new Tatung steam cooker (if you don’t know what it is click here or visit some traditional Taiwanese persons house) and I wanted to test out its steaming capabilities. I had a bunch of Tilapia fillets in the freezer so I just took one out and plopped it on a plate to steam. Tossed together a fruity salsa and presto dinner was done. This probably would have tasted better in taco form, but alas no tortillas or tortilla chips.

Steamed Cayenne Rubbed Tilapia
1 tilapia fillet
cayenne powder
red pepper flakes
black pepper

1. Rub the spices all over the front and back of the Tilapia
2. Steam the Tilapia till cooked through

Mango, Corn & Plum Salsa
1 diced large ripe mango
1 cup cooked corn kernels
1 diced small black plum

1. Toss everything together and season to taste


Strawberry Disaster

Posted: 2011/06/07 in dessert, fruit, Japanese, pork

So we went to a real gourmet ranch (facebook game) and did some strawberry picking. Had some frozen custard and awesome Irish Soda Bread ( I never realized how good this stuff was, mebbe it was a fluke, but the one I had on the farm was definitely worth getting again).  Then we came back and took a nap, cuz you know picking/eating strawberries is really hard work.  But anyways we decided to make something with the crap ton of strawberries we picked (-.- apparently to some people fresh strawberries cannot be eaten as is. its gotta be macerated and drowned in sugar). Lulled by a false sense of accomplishment by our string of cooking successes we decided to make strawberry tarts and strawberry mochi. Dumb idea. Individually the components of the tart were ok, together they were a disaster. The shell had a vaguely salty undertones, which totally did not fit with the sweetness of the custard or strawberries.

The mochi. OMG the mochi. (1) Cooking with dog made it look so bleeding simple (If you don’t know what cooking with dog is youtube it) (2) Val cannot be trusted to do anything in the kitchen without screwing it up (3) F*** mochi is hard to wrap. After the billionth try and several third degree burns later we finally got the mochi to the right consistency and taste. Then we tried to wrap the mochi around red bean paste and strawberries. Not only did the mochi not close , it was all lumpy and ugly. humph.

Moral of the story make pot pie and strawberries with custard. Everyone is happy, everything tastes good, and the cleanup is so much easier.

One of the coolest yet nastiest things ever. Shaved butter.

Stupid mochi.

Looks are so deceiving.

What we ended up actually eating.

Pork Pot Pie Filling
Serves: 4
1 lb diced pork shoulder
1 lb defrosted frozen vegetable mix (I was lazy and did not feel like cutting anything)
black pepper
chicken bouillon
Italian seasoning
2 tbsp corn starch
0.25 cup water
1. Sauté the pork in a bit of oil until approximately half cooked
2. Toss in the veggie mix and continue sautéing
3. Mix in black pepper, chicken bouillon and italian seasoning to taste
4. Mix the corn starch and water to get a thin slurry mixture in a separate cup
5. When the pork has been throughly cooked pour in the slurry and immediately stir
6. The entire thing should begin to thicken up. Continue stirring until most of the water has cooked off.

Strawberry Tart Shell
Serves: 6
Adapted from ??
Ingredients: ??
Directions: ??
Ask Alice if you really care.

Custard Filling
Serves: 6
Adapted from Køkken69
6 egg yolks
1.5 cup milk
0.25 cup brown sugar
4 tbsp butter
splash of vanilla extract
1. Cook milk, sugar, butter, and vanilla in a pot until just boiled
2. Turn the heat down low and whisk in the egg yolks
3. Continue whisking so the eggs do not scramble while cooking the custard at a low simmer
4. Simmer for about 15-20min until the mixture has thicken up a bit (it will still be a little runny)
5. Cool down and refrigerate until needed

イチゴ大福 (Strawberry Mochi)
Serves: ??
0.5 lb glutinous rice flour
2 cups cold water
1 tbsp of sugar
fresh strawberries
red bean paste
1. Mix the rice flour, water and sugar in a microwavable bowl till smooth (it should be fairly runny. add more water if its not)
2. Cover the bowl and microwave on high for approx 2 min
3. Stir the mochi and continue heating in increments of 60 sec until the mochi is slightly transparent and elastic
4. Let the mochi cool slightly, but not too much
5. Dust a board with powdered sugar and corn starch
6. Portion out the dough into little balls and roll them out
7. Stuff with red bean paste and a strawberry and then ball it up

I’ve always loved eating candied orange peels, but when they cost over $20 a pound and you are a chunky, fat asian girl you don’t really get to eat them all that often. I could have made it myself before this, I suppose, but cleanup is a bitch and sugar burns are no fun. Regardless, I finally became unlazy enough to try it myself. Taste pretty good if I might say so myself. My double chins are complaining though. The exact proportions are a bit iffy, but I approximated.

Chocolate Covered Candied Orange Peels
Serves ?? (Guess it depends on how fat you wanna get…)

3 large navel oranges
2 cups water
2 cups granulated sugar
0.5 lbs candy chocolate bark

1) Cut the top and bottom of the oranges and then peel the skin in large pieces.
2) Cut the peel into long thin strips (If your peel has a lot of pith, you can remove part of it)
3)  Blanch the orange peels twice to remove some of the bitterness and to open the orange pores
4) Combine the sugar and water over low/medium heat in a sauce pan
5) Simmer sugar water mixture until most of the water has boiled off and you are left with a thick syrupy liquid (If I had a working candy thermometer mebbe I’d have an exact temperature, but whatever)
6) Add the peels and simmer until the peels are translucent, approximately 90mins (make sure the sugar doesn’t burn or else its gonna taste crappy. don’t stir with anything or else crystals will form but you can swirl with the pot)
7) Drain the orange peels and allow them to dry, approximately 2 days. (I would have dried mine on a rack if I had one, but for broke college students parchment/foil works fine)
8 ) Prepare the candy bark as directed and dip the dried orange peels


Posted: 2011/01/06 in dessert, fruit

There was too much crap in the frig, so I decided to use some of it to make a dessert. Since I’m inept at baking and I don’t really like sweets too much I decided to make flan. Real flan takes a lot of effort, baking, and has a large chance for failure. Thus, J-ello flan to the rescue. I used a half and half combination of whipping cream and skim milk to make it creamier, cooked it and let in sit in ramekins till they set. When they were cooled, I added a spoonful of whipped cream and then topped it off with fresh blackberries and an orange slice. Simple, but still looks good.