Name: Turkey Congee in the Instant Pot
Prep time: 10 min
Cook time: 90 min
Yield: 10 cups
Ingredients: 2 cups rice (long grain or jasmine); 10 cups water; 1 turkey carcass and neck (Some meat and fat left on is ideal.); 2 tbs sesame oil; 1 small piece ginger; 1 cup extra turkey meat (chopped or pulled into small pieces); salt to taste

September 24, 2018

Mi Noodle

I had a chance to go out to dinner with friends who liked to try different foods. We settled on Mi Noodle. I’ve had my eye on this place for a while, but wasn’t comfortable ordering it for a family meal. As I am a mom to picky kids and wife to a hubby with less adventurous tastes.

Calgary’s foodie scene has really evolved with the arrival of lesser known Chinese cuisines. Besides the well known Cantonese and Szechuan, there is Yunnan, various northern styles (I love Lanzhou La mian), and here, Taiwanese. I love the diversity of noodle shops that have popped up in town in the last few years.

We decided to eat family style as we could try the maximum number of dishes.

We started with the green onion pancake. It was delightfully thin and crisp served with a soy dipping sauce. Next up were the wonton in a chili sauce. The chili sauce tasted of chili oil in a thin sauce. It had flavour, with a touch of spicy.

The beef stew was delicious. Notes of five spice transcended the broth that carried deep, rich flavors. The beef stew was suitably tender. The noodles were the perfect bite; chewy and a little firm. It came with some Shanghai bok choy, carrot, daikon and green onion.

The variant on xiao long bao (soup dumpling), made with kimchi was interesting. The flavour was a bit subdued, due to broth, but still quite tasty. I just had to try their century egg and tofu dish. It seemed to be overpowered by the seaweed and bonito flakes, but still really good. I seem to recall the flavour of the century egg being more subtle than I remembered. But mine sit at home for a long time before I get around to using them all. It’s not a dish that I would recommend for not so adventurous eaters.

I was curious about the salted egg yolk custard buns. My mom introduced me to these while I was in Halifax earlier this summer. The filling had a nice salty sweet flavour. It’s a bit of an acquired taste, but I really liked it. Sort of like a spot of sunshine in a bao. Something that Calgary could really use these days.

On a side note, the washroom had an interesting sign. There was a note, both in Chinese and English, that the toilet was not for standing.

Service was good, the food arrived really fast. We could have easily finished in about half an hour if we didn’t go for the second round.

June 1, 2018

Calan Beef Noodle

I rarely get a chance to go to restaurants sans kids in Calgary, so I took advantage to go with a friend to Calan Beef Noodle. Hand pulled noodles are all the rage in Toronto at the moment. I saw something similar with the ramen trend when I last went to Toronto in 2014. It took a while before taking off in Calgary.

The first thing I noticed when I walked in was the “noodle-slinger”. He was pulling a large ball of dough, twisting it and thumping it occasionally on the counter. It was a lot of fun to watch.

This is northern Chinese food, which is not common in Calgary. The handmade noodles can be pulled into four different variations. Thick, thin, flat and narrow and flat and wide. I ordered the Hand-Pulled Noodles in Beef Soup with Pickled Sour Mustard with thick noodles. I ordered it in a combo which includes a tea boiled egg and beef tendon. The first thing I noticed was the flavour. The noodles had a nice springy, chewy texture. The broth had a nice beefy taste. Then I was slammed by the chilis. The soup came with bits of beef and I suspect possibly century egg. The pickled mustard greens added a nice tang. The tea egg and side of beef tendon brought back memories of childhood Chinese banquets and home cooking.

I would usually comment on my dining partner’s dish, but we both had the same thing. He thoroughly enjoyed his meal. Service was quick as we enjoyed a leisurely late lunch around 2pm.

The noodle soup was hugely satisfying and comforting on a cool rainy day.

Hand-Pulled Noodles in Beef Soup with Pickled Sour Mustard, tea egg and beef tendon

January 17, 2018January 17, 2018

Two Penny Chinese

It seems that going out to eat at a nice restaurant with friends is a rare occurrence these days. Let me clarify that. Nice, as in full service, not rushed, and finer dining. Not a compressed lunch date at a fast casual place, or a food court, or chain restaurant with my toddlers.

I was curious about Two Penny. My general perception of authentic Chinese restaurants is that the food is good, but the service is very subpar (read rude) if one doesn’t speak the language. Now before you get on your high horse and criticize me for my politically incorrect point of view, let me say this. I am Cantonese by heritage; and I do speak the language reasonably unwell enough to be spoken to in English when I was in Hong Kong. It’s refreshing to have good Chinese food with much better service.

I ordered jasmine tea to go with my meal. The tea service was quite fancy. It was steeped in a wine pitcher, strained into another wine pitcher and finally poured into a tea cup. I loved the hand selected tea as I could really taste the flavour of the jasmine flowers.

I’m not a fan of traditional dim sum. It’s mostly greasy with this its-still-sitting-in-my-bloated-stomach-hours-later-feeling. But I like the idea of dim sum, and the steamed dishes. We started off with a traditional soup dumpling and some char siu bao (steamed BBQ pork buns). I like traditional and I was happy that it was prepared that way. They were both very tasty.

Our next course was beef and broccoli. This is not your ho-hum Chinese takeout dish. The beef is Wagyu brisket. Melt in my mouth good.

The drunken fish was a nice twist on the traditional steamed fish. Less oily, but retaining the freshness of the spring onions with citrus undertones. Very elegant. The rice did a nice job of soaking up the sauce.

A little arm twisting was required to try an additional dim sum dish. The crispy mushroom dumplings had a subtle flavour which were perfect on their own. However, the accompanying truffle mayo was overwhelming. It might have been nice if it was paired with a stronger dumpling.

I found that all the dim sum options were portioned well for three people. I don’t know if that was intentional, but with three in our party it worked out really well.

Even more arm twisting was required to try the dessert course, a mandarin creamsicle as we were stuffed from the previous courses. It was built on three layers. I only had the one bite so I couldn’t truly appreciate all the tastes. I did however, enjoy the cardamom meringue.

I would love to try more of their dishes.

January 22, 2017January 22, 2017

Turkey Congee in the Instant Pot

After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.

Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.

It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.

My toddlers were begging for seconds. I knew then, it was a winner!

IMG_20161225_135408_907 — Roasted turkey

Turkey Congee in the Instant Pot

Prep Time

10 minutes

Cook Time

90 minutes

Passive Time

75 minutes

Servings

cups

Ingredients

2 cups rice long grain or jasmine
10 cups water
1 turkey carcass and neck Some meat and fat left on is ideal.
2 tbs sesame oil
1 small piece ginger
1 cup extra turkey meat chopped or pulled into small pieces
salt to taste

Prep Time

10 minutes

Cook Time

90 minutes

Passive Time

75 minutes

Servings

cups

Ingredients

2 cups rice long grain or jasmine
10 cups water
1 turkey carcass and neck Some meat and fat left on is ideal.
2 tbs sesame oil
1 small piece ginger
1 cup extra turkey meat chopped or pulled into small pieces
salt to taste

Instructions

Add rice to pot.
Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
Peel and julienne ginger. Add to pot.
Add water and sesame oil.
Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!

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May 27, 2015

Chinese Stuffed Eggplant (Yeung Nhi Gwa)

I’ve always wondered how to make this delicious recipe that is served at dim sum. Here is my take on my Mom’s recipe.

2 Japanese eggplants

1¼ lbs fish paste

1/4 C Cornstarch

1 green onion

Oil for frying

Slice the eggplant diagonally, about an inch thick. Then again in the middle, but not all the way to the edge. Smear inside of eggplant with cornstarch. Stuff with 1 tbs of fish paste. Finely chop green onion and set aside. Heat oil in a frying pan to cover ½ inch on the bottom. Brush eggplant with oil and fry until golden.

Gravy

200 ml water

2 tbs cornstarch

1 tsp soy sauce

1 tsp oyster sauce

¼ tsp sugar

¼ tsp salt

Combine all ingredients, mix well. Cook over medium low heat until mixture thickens. Pour over eggplant. Garnish with green onion.

March 25, 2015

303 Fusion Kitchen

I had a chance to go out with my family for lunch. Five of us went to 303 Fusion Kitchen. I’ve always been interested in trying the few Taiwanese restaurants in town. This one caught my attention as a friend seems to visit frequently. Chinese food isn’t just one thing; there are many different areas in China with a subculture. Taiwan is one of them. My parents had visited Taiwan long ago, and still hold fast to memories of being there.

First up was the yam fries. For the sauce, a plum sauce from Taiwan was used. Crsip and sweet, the sauce went with the fries quite well. Next came the calamari, equally crisp and with a nice change up: tentacles instead of rings.

I wondered what the crystal dumplings were. They were pork and ginger potstickers pan fried in a flour paste to make the bottoms look extra crisp.

The oyster pancake was soft and fluffy with a rich gravy over top. Mom recalled that the oyster pancakes in Taiwan weren’t sauced, so this must be the fusion aspect.

The fried tofu with salted pork was really nice. I love how tofu can be accented with the taste of anything. The pork belly rice was full of flavour too.

All of the above were their specials. Next time I come back, I’ll have to try the beef noodle soup.

March 10, 2015

Chinese New Year’s Eve Dinner

Chinese New Year was last month. It’s been a long time since I sat down to dinner cooked by my Mom. We always have had a special meal such as this on new year’s eve. The dishes often have a connection with Chinese traditions.

We started with a cream style corn egg drop soup. Not traditional, but it was easy. Then we had stir fry BBQ pork with assorted vegetables. In Cantonese, it’s called yew gor yuk ding. Roughly translated as cashews with diced meat cubes and vegetables.

The next dish is similar to shiitake mushroom with dried oyster and seaweed dish. This version has king mushrooms, shiitake mushrooms and bok choy. Traditionally it contains dried oysters and seaweed. In Cantonese, it’s called ho see fat choy. Ho see sounds like prosperous and fat choy sounds like hair and means healthy.

The last dish is a chicken, ham, and broccoli dish. It is called kum wah yuk shi kai. Kum sounds like gold in Cantonese. Kum wah (jinhua) is also a famous ham in China. Yuk shi means jade. Kai is chicken. It’s a homestyle Cantonese dish.

Oh and white rice, which we had, but not in the photos. In Cantonese, everything is about how it sounds and what it resembles.

Thanks Mom, for the food and the memories!

Chicken and cashews with assorted vegetables

Chinese New Year's Eve Dinner — Chinese New Year’s Eve Dinner

May 8, 2014

Singapore Style Noodles

I had the hankering to make these recently. I’m not sure why. Maybe the ramen craze is driving me to make noodles. Oh well, when I used to make this more often, it was a reliable, comfort food standby. Also good for potlucks.

(sing chou chow mei)

1 pkg (454g) rice vermicelli
1 ½ C sliced chicken or pork
½ C raw peeled, small shrimp
2-3 tbs soybean and sesame oil, or vegetable oil
1 small onion, cut in half and sliced
1 C sliced Chinese mushrooms (reconstituted from dried)
1 C grated carrot
1 small red pepper, sliced
2 C fresh bean sprouts
3 green onions, sliced diagonally
2 tsp salt
2 tbs madras curry
4 tbs soy sauce
dash, dried chili pepper flakes to taste
drizzle, sesame oil

Servings: Makes a lot, like 20 servings

Soak the vermicelli in hot water until soft (10 min). Drain and coat with 1 tbsp of oil. Grease a wok with oil. Turn heat to medium low. Cook meat until almost done. Add mushrooms, onion, shrimp and red pepper. Cook until done. Add vermicelli. Add salt, curry, soy sauce and chili pepper flakes to taste. Warning: this already makes a medium hot dish. Be careful with the chili pepper. Stir fry until seasonings are mixed through. If it starts to stick to the pan add more oil until it doesn’t. Add carrot, bean sprouts and green onion. Stir fry until heated through. Remove from heat and add sesame oil to taste before serving.

Additions: This dish traditionally contains sliced omelet if so inclined. Can also be vegetarian if meat is omitted.

April 20, 2014

Peanut Butter Chocolate Bao

After my visit to the St Laurent Cake House last week, I decided to make some adjustments to my bao recipe. I used the recipe from Honey and Spice Blog. This time, I actually followed the recipe to the letter, including the overnight proof.

The dough had a different consistency than my normal bao dough. Like what I saw at the bakery, it was soft, pliable, and stretchy. The dough was very easy to handle and naturally formed a uniform round shape. The water added to egg wash makes for a smoother topping.

The peanut butter paste was made with lentils to obtain the paste consistency texture so familiar with bao. Chocolate chips can be used, but I prefer the unsweetened, natural flavour of the cacao nib. These are heavy on the protein; great for a snack if you are active.

Peanut Butter Paste

½ C green lentils

2 C water, plus extra

¾ C creamy peanut butter, peanuts only

2 Tbs sugar

Soak lentils in water for an hour. Cook lentils until tender. Puree. Add peanut butter and mix by hand. Add a little more water if too thick to stir. Add sugar. Adjust seasoning to taste.

Bao

Follow Honey and Spice Blog’s recipe for the dough. For the second proofing in my oven at 100F with a pan of hot water. Add 1-2 tbs of the peanut butter paste. Throw on top a few chocolate chips or some cacao nibs. Add 1-2 tbs of water to egg wash to thin it out. Change baking temp to 360F and time to 16 minutes.