Poultry

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KHAO SOI NEUA/BEEF

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KHAO SOI HAPPENS TO HAVE THE RIGHT BALANCE OF BOTH EXOTICISM AND SAFETY IN THE EYE OF A CAUTIOUSLY CURIOUS BACKPACKER.

Scad has been said about khao soi on the internet — some well-informed and some, not so much — so I think I will not bother. It’s possibly the most famous dish from Northern Thailand, a somehow debatable status in my view. Being back from a quick trip in Chiangmai Thailand, the capital of khao soi, I’m attempted to assume that its popularity among foreigners is contributed to its relatively benign characteristics if compared to the other more “adventurous” yet far more stunning dishes the region has to offer. Khao soi, being chicken or beef in coconut curry with egg noodles, happens to have the right balance of both exoticism and safety in the eye of a cautiously curious backpacker. It certainly isn’t, by far, the best thing we’ve tasted on this trip. But I’ve always wanted to formulate a khao soi recipe after I’ve actually tried it at its source, so here it is.

Pushing it further on its muslim Chinese origin, I’m replacing dried chilis with Sichuan douban chili paste for a more complexed flavor, as well as inviting the mild tinge of numbness and floral quality from Sichuan peppercorns. Another trick is to dial down on the amount of coconut milk in the broth itself so it can be reintroduced again right before serving, increasing depth and layers of flavors as how it is done in some of the better khao soi restaurants we’ve encountered. In a bit of a disagreement with the blunt, under-processed pickled mustard greens that are often mindlessly chopped and scattered in the noodle as a failing contrasting agent, I’m replacing it with pan-fried pickled caperberries that provides sharp pops of sourness and complexity. Then last but not least, a reminder of Sichuan peppercorns in the topical chili paste to bring it all together.

Enjoy.

September 5, 2018

In All recipes, Condiments, Noodle/Pasta/Rice, Poultry, Seafood

Singapore hawker marathon: Coconut rice part two, lemongrass fried chicken and fragrant salmon cake

THE CRUST IS THE HERBS, THE HERBS ARE THE CRUST, ONE AND INSEPARABLE, CRUNCHING TOWARDS A COMMON, GLORIOUS PURPOSE

WHAT: The overkill toppings for my nasi lemak, none other than the jacked up lemongrass fried chickens, and a salmon shrimp mousse fused with herb pastes and grilled inside aromatic leaves.

WHY: Nasi lemak wants toppings.

HOW: I was once floored by a fried chicken I came across in Kuala Lumpur during the Ramadan, and it took me several years and at least six attempts to get it as close to what I remembered as possible. Instead of heavy flour-based breadings, these chickens are suited in a delicate, crispy, nest-like formation of blazing lemongrass, ginger and spices. The crust is the herbs, and the herbs are the crust, one and inseparable, crunching towards a common, glorious purpose. And that is to be the best damn fried chicken you’ll ever taste. A few of my past mistakes that you should take note from, is that the chicken needs to be marinated inside the herb-puree for at least six hours in order to reach its true calling. Then instead of a breading, a minimal amount of potato starch or cornstarch is added at the end to form a very loose, very watery “batter”, which acts more as threading than breading, pulling all these dispersed pomace of aromatics into a thin weaving of crispy crust.

Then let’s talk about this thing called otah. Truth is I’ve only had it once at the airport of Singapore, hardly a credential that qualifies me to speak on its behalf. But that single encounter was more than enough persuasion to make me believe that my life is no longer complete without it. It is essentially a fish mousse, made predominantly of mackerels, that is heavily seasoned with a condensation of southeast Asian herbs, nut butter (most likely candlenuts, but you could use cashew, walnuts or macadamia nuts) and coconut milk. The mousse itself is relatively easy to make. And I made concessions where I can bear, replacing the act of deboning and skinning mackerels with easily accessible skinless salmon fillets and shrimps. But the laborious part, like a Mexican tamale, is stuffing it individually inside aromatic leaves which gives the fish cake a significant boost of aroma once it’s grilled. I’d love to tell you that you can simply cook the mousse inside one big ramekin and call it a home kitchen-friendly rendition, but that would be a sore mistake as you miss out on a simple, best-kept secret. That nowadays, just because an ingredient is unfamiliar, doesn’t mean it’s hard to come by. Aromatic leaves such as banana leaves can be easily purchased online. And once you’ve worked with it, overcoming the fear of the unknown, you’d be wondering where it has been all your life.

FRAGRANT SALMON SHRIMP CAKE 1

FRAGRANT SALMON SHRIMP CAKE 2

FRAGRANT SALMON SHRIMP CAKE 3

FRAGRANT SALMON SHRIMP CAKE 4

FRAGRANT SALMON SHRIP CAKE 5

LEMONGRASS FRIED CHICKEN 1

LEMONGRASS FRIED CHICKEN 2

LEMONGRASS FRIED CHICKEN 3

April 23, 2018

In All recipes, Condiments, Noodle/Pasta/Rice, Poultry, Seafood

Singapore hawker marathon: Coconut rice part one, tomato chili sambal and lemongrass ricotta

An incredibly fragrant coconut rice cooked in pandan extraction, a tomato-based chili sambal boosted with Italian anchovies, and a lemongrass-infused coconut milk ricotta crumbled with thinly sliced shallots and bird’s eye chili marinated in fish sauce

WHAT: Nasi Lemak, Malay’s signature fragrant coconut rice cooked in coconut milk and served with a spicy and sweet chili sambal.

WHY: You haven’t really had rice until you’ve tasted nasi lemak. And if you have tasted nasi lemak and consider this statement grossly exaggerated – as I once was – then it’s highly probable that it’s because you haven’t had this nasi lemak. Best yet, most components can be made days ahead of time.

HOW: Let’s face it. There are a lot of underwhelming nasi lemak out there. And I say this with the full acknowledgement that it’s an explicitly personal opinion resulting from my deeply rooted disagreement with more than one of its traditional, possibly beloved, practices. The coconut rice, without any dispute, is the heroine of the entire dish. We should all agree that if this part isn’t done right, then none of the others shall matter. But in my three to four encounters of nasi lemak in Malaysia and Singapore, more often than not, the rice appears fragrance-less and purpose-defeating, a crime that even if I could overlook, is sentenced to death with an aggressively sweet chili sambal slapped over the top where the scattered insult of dried anchovies and roasted peanuts lurks nearby. I don’t care for whole dried anchovies and/or roasted peanuts. Two ingredients that, in its entirely intact, crude and un-manipulated form, is only acceptable as cat snacks and dive bar nuts.

So here I’m setting out, if for no one else but myself, to make things right. In order to inject my desired level of fragrance into what is truly coconut rice in my mind, the cooking liquid is blended with pandan leaf and lemongrass before brewing for a short while over heat. The result is a jade-like green extraction that in conjunction with coconut milk and coconut oil, nursed the most incredibly fragrant pot of jasmine rice that I’d be happy eating with just a sprinkle of sea salt. Then in exchange of the overdue removal of whole dried anchovies, I went for a tomato-based chili sambal flavored with Italian anchovies in olive oil and dried shrimps, which provide a deeply nutty, seafood-y backdrop as the tangy sweetness of tomatoes and apricot jam forms an addictive conflict with fiery and condensed red chilis. It is a general wisdom – and happens to be true – that amongst two rich and intently juggernauts, a refreshing and preferably sharp medium is duly warranted. In rejection of the common trifling of sliced cucumbers, I say a lemongrass-infused coconut milk ricotta crumbled with thinly sliced shallots and bird’s eye chili marinated in fish sauce, is just the creamy yet laser-sharp liaison to bring this epic coalition to focus.

These few components without much else (or at least how they are traditionally made), together inside cleverly folded wrappers, are little pouches of portable delights grabbed on the go by busy Malaysians and Singaporeans alike. But for the most insatiable amongst us all, there are also some much available overkills. For lemongrass fried chickens, and fragrant fish cake they call otah, please proceed to Part Two.

TOMATO CHILI SAMBAL 1

TOMATO CHILI SAMBAL 2

TOMATO CHILI SAMBAL 3

COCONUT RICOTTA 1

COCONUT RICOTTA 2

COCONUT RICE 1

COCONUT RICE 2

COCONUT RICE 3

COCONUT RICE 4

April 23, 2018

In All recipes, Poultry

THE PHYSICALLY AND FLAVOR-MASSIVE, BEIJING SUPERMARKET FRIED CHICKEN

SAVORY JUICES GREASED WITH RENDERED FAT RUSHED ARDENTLY OUT OF THE MEAT… A NOSTRIL FULL OF AROMA AS A MIXTURE OF CUMIN, CHILI, GARLIC, AND THE IRRESISTABLE SMELL OF CRISPED CHICKEN SKINS SENT ME INTO AN ANGRY SPIRAL OF REGRETS AND RESENTMENTS

In AA they say, there are twelve steps to recovery. Well, this fried chicken is my Step Nine.

Specifically, if you (hopefully) aren’t familiar, this is a stage where the recoveree make direct amends to people whom they had harmed, wherever possible, as a part of the process to obtain emotional balance and closure.

So here I stand, almost two years into my recovery from six traumatic years in Beijing, I am ready to talk about this fried chicken.

To start from the beginning, I first saw these fried chickens inside a supermarket a few blocks away from our apartment in Beijing. Calling that place a supermarket is a gross exaggeration whereas a glorified convenience store would be more appropriate, but for six long years, I passed by that supermarket about once a week on a conservative average, and I consistently dismissed the peculiar stall that was tucked in a dingy corner by the entrance with a sign that read, “Meixiang Fried Chicken“.

Peculiar indeed, not because there was a random fried chicken stall inside a suspicious convenience store, but that as ambiguous as it was, almost everyday around 3pm, there would be a line cued up at its greasy window, as long and meandering as my bafflement. Typically, a line exceeding 15% of the total crowd-size stretching the entire block, is a mathematic proof good enough to send me into investigation, but feeling prejudice towards this entire city in general, I thought either this fried chicken was an understated treasure, or these people were out of their minds.

For six years, I went firmly with the latter.

January 26, 2018

In All recipes, Poultry

THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF

TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!! WHAT IS THIS WIZARDRY, DANNY?!

Holy shit, did you watch Season Six of Mind of a Chef with Danny Bowien from Mission Chinese Food?

Did you see where his mentor Yu Bo, in episode two, turned a puddle of pink chicken-slush into pillows of fluffy-looking curds, something they call, chicken tofu?!

Did you gush outloud, tender edible clouds made with chicken breasts?!! No special curd-forming acid or salt required, virtually fat-free, and answers the prayers of millions of suffering souls of how to triple the volume of two pieces of chicken breasts without adding much more calories, but more importantly, transforming its woodsy nature into custardy, melt-in-your-mouth, weightless pillows of savory delights?!!!

Did you close your eyes and imagine exhaustively of what it’s like to cuddle the impossibly light and quilted bodies in between your tongues, a dream that feels unreal but known to be true?!!

Did you marvel?!

Did you cry?!

Did you say oh please baby Jesus dear Lordy, can someone please tell me how this wizardry is performed?!!

Well, guess what, you’re welcome.

And the spicy version drenched in chili oil, you’re double welcome.

December 27, 2017

In All recipes, Poultry, updated recipe

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE. AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY

I’d like to introduce you to world peace curry.

Why? Because curries are better than humans. Curries know how to coexist in unity. Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief. Don’t believe me? I put it to the test. An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?! It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang. It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements. And also, perhaps most importantly, the best you’ll ever put in your mouth.

September 13, 2017

In All recipes, Poultry

BUFFALO WINGS SOUP DUMPLING W/ SKIN CRACKLING

YOU’RE TRYING TO TELL ME THAT YOU DON’T WANT THIS?

You’re probably looking at this and asking yourself three questions.

A). Isn’t dim sum month over?

B). Why do we need a soup dumpling that tastes just like buffalo wings?

C). Are we making soup dumplings at home now? Is that what it’s come to?

Look, all very legit questions, deserving very responsible and adult-like responses. But I’m afraid that in the absence of an adult in this room, I will have to assume the task of answering them myself. In my best effort to be thorough to Question A), I guess, I lied. OK, next question.

Why do we need a soup dumpling that tastes like buffalo wings? Okay, who’s being the baby now? Grow up. Adulthood is not about needing things. It’s all about wanting things. And you’re trying to tell me that you don’t want a delicate pouch of dumpling filled with melty minced chicken and a sudden explosion of red-hot and tangy stream of sticky juice and spicy, garlicky butter? Where everything is so carefully contained within a subtly yeasty wrapper so thin that one could almost see through its sinister intent, resting on top of a shard of chicken skin cracker that shatters into intense poultry-ness, only to be cooled down by a dollop of sour cream twinkling with crumbled blue cheese? All is one. One is all. Spicy, tangy, juicy, fatty, crispy, creamy, delicate, intense… all in an ecstatic dance of all the best stimulating senses. You don’t want that? I think you need that. OK, next question.

Are we making soup dumplings at home now? Yes we are.

Because? See answer to Question B. Plus, it’s easier than you think.

April 11, 2017

In All recipes, Poultry, Snacks

CHICKEN CONFIT GRILLED CHEESE SANDWICH

IF LIKE ME, YOU’RE TURKEY-LESS OR DUCK-LESS, DON’T LET THAT STOP’YA
GRAB YOUR NEAREST LIMBS OF ANY SORTS AND GO TO TOWN!

Life is going through some dramatic, if not crazy, changes. And I’m mastering the art of adaptation. I know I threw a bomb out last post without any proper context, and perhaps have gotten some friends worried. I thank you all for the comfort, support, and unrelenting kindness that you gave this stranger who talks on the screen. It is a compassion that I may even lack in comparison, embarrassingly, and such realization has helped pulling myself away from my emotional blackhole in a strange way, shown me perspectives. If that makes any sense. Still a bunch of gibberish, I know.

I promise I will explain everything next week.

Meanwhile, holy shit, Thanksgiving was last week? Where have I been…

Well, this recipe was a whiff of fairy dust springing out of the ashes of post-Thanksgiving conversations. Being genetically anti-turkey, I was dissing Thanksgiving leftover sandwiches on Instagram when this guy, rightly so, shut me up with these three little words – “turkey legs confit”. OK, you win, and for the first time in my life, I’ve never felt so empty in my turkey-less habitat. If you were like me, turkey-less, duck-less, goose-less or any fancy two-legged-less, don’t let it stop’ya. Grab your nearest limbs of any sorts and go to town! Chickens, why not! In fact, any bone-in meats cured in ground bay leaf-salt then melted down slowly inside its own grease, is one of those things that guarantee to not suck .

Keep in mind that recipes of this sort is a vehicle-recipe, meaning it’s more like a tool, and it’s up to you where you want to be taken. For me, I like to stay pure, especially when it comes to a dish whose glory lies within its singular yet complex, condensed, unadulterated poultry-ness. Drowning it out with an avalanche of insecurity would mean wasting all those hours to get them to be independently fantastic. Crisped up real good in some thyme-infused grease, then tossed together with a brightening note of Dijon mustard and white pepper, these chicken-bombs will take nothing more to sing other than some creamy cheese and crispy sourdough breads. Soaked and pan-fried inside that confit-grease of course I don’t know why you ask.

It’s getting cold. Keep your lips moistened with that precious grease. Next week, we talk.

CHICKEN CONFIT GRILLED CHEESE SANDWICH

Yield: approx 6 sandwiches

Ingredients

CHICKEN CONFIT:

4 whole chicken legs (hopefully from good flavorful chickens)
5 tbsp (71 grams) coarse sea salt
5 fresh bay leaves
5 cloves garlic, smashed
enough chicken fat or olive oil to cover
4 sprigs fresh thyme
2 tbsp Dijon mustard
1/2 tsp ground white pepper

SANDWICH:

slices of sourdough bread
soft/mild cheeses such as brillat savarin, or brie
finely diced scallion

Instructions

MAKE CHICKEN CONFIT: Place coarse sea salt and fresh bay leaves in a food-processor, and run util evenly ground together into "green salt". Rub the salt evenly over the chicken legs, with just enough to generously cover the surface, then let cure for 2 hours.
Preheat the oven on 285 F/140 C. Rinse the chicken legs to remove the green salt then pat dry with a clean towel. Place them inside a baking container that will fit the legs snuggly and tightly (the less empty space there is, the less oil you'll need), then fill with enough chicken fat or olive oil to cover the legs. Scatter the garlics around, cover, then place on a sheet-pan and bake for 3:30 hours. Let cool completely inside the fridge. Can be made a few days ahead.
To serve, carefully remove the legs from the oil, then place them skin-side down first in a large non-stick skillet. Heat over medium-high heat and cook until the skin-sides are golden browned, then turn and scatter the fresh thyme inside the skillet to infuse the oil, and slightly brown the meat-sides as well. Transfer the legs into a large plate (keep the oil inside the skillet). Remove all the skins and meats, and discard the bones. Toss the meats with Dijon mustard, ground white pepper, and 1 tbsp of the fat. Set aside.
MAKE SANDWICH: Generously smear both sides of the breads with brillat savarin (or brie), scatter the scallions around, then a good pile of chicken confit. Inside the same skillet, leave enough confit-fat to generously coat both sides of the sandwiches, add the sandwich, and toast over medium-high heat until golden browned and crispy on both sides. Serve immediately.

https://ladyandpups.com/2016/11/30/chicken-confit-grilled-cheese-sandwich/

November 30, 2016

Poultry

KHAO SOI NEUA/BEEF

KHAO SOI HAPPENS TO HAVE THE RIGHT BALANCE OF BOTH EXOTICISM AND SAFETY IN THE EYE OF A CAUTIOUSLY CURIOUS BACKPACKER.

Singapore hawker marathon: Coconut rice part two, lemongrass fried chicken and fragrant salmon cake

THE CRUST IS THE HERBS, THE HERBS ARE THE CRUST, ONE AND INSEPARABLE, CRUNCHING TOWARDS A COMMON, GLORIOUS PURPOSE

Singapore hawker marathon: Coconut rice part one, tomato chili sambal and lemongrass ricotta

An incredibly fragrant coconut rice cooked in pandan extraction, a tomato-based chili sambal boosted with Italian anchovies, and a lemongrass-infused coconut milk ricotta crumbled with thinly sliced shallots and bird’s eye chili marinated in fish sauce

THE PHYSICALLY AND FLAVOR-MASSIVE, BEIJING SUPERMARKET FRIED CHICKEN

SAVORY JUICES GREASED WITH RENDERED FAT RUSHED ARDENTLY OUT OF THE MEAT… A NOSTRIL FULL OF AROMA AS A MIXTURE OF CUMIN, CHILI, GARLIC, AND THE IRRESISTABLE SMELL OF CRISPED CHICKEN SKINS SENT ME INTO AN ANGRY SPIRAL OF REGRETS AND RESENTMENTS

THE INCREDIBLE CHICKEN TOFU – FROM THE MIND OF A CHEF

TENDER EDIBLE CLOUDS MADE WITH CHICKEN BREASTS?!! WHAT IS THIS WIZARDRY, DANNY?!

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE. AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY

BUFFALO WINGS SOUP DUMPLING W/ SKIN CRACKLING

YOU’RE TRYING TO TELL ME THAT YOU DON’T WANT THIS?

CHICKEN CONFIT GRILLED CHEESE SANDWICH

IF LIKE ME, YOU’RE TURKEY-LESS OR DUCK-LESS, DON’T LET THAT STOP’YA

GRAB YOUR NEAREST LIMBS OF ANY SORTS AND GO TO TOWN!

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