Amateur Food Porn 2016 [General]
2016 Feb 25
That was 4 full sized tenderloins with the ends tucked under so they cook evenly.
I used the recipe here: www.recipetineats.com
The only item I didn't have was the oyster sauce, and I don't think it would make a huge difference.
I've made this twice now, and think that the extra few days marinating made all the difference.
It was only in the heat so long because my oven seemed to turn off after the timer did. I must have hit timed cook instead of timer. By the time I figured that out, it had lost a lot of heat, so I cranked it back up to 400 for another 20 minutes until I hit the right internal temperature.
Next time I'm going to add more honey to the glaze before the last stage so it sticks better. Don't get me wrong, this has all the flavour I want. I just think I might be able to get it a bit stickier so it stays on when I baste so it'll caramelize.
I used the recipe here: www.recipetineats.com
The only item I didn't have was the oyster sauce, and I don't think it would make a huge difference.
I've made this twice now, and think that the extra few days marinating made all the difference.
It was only in the heat so long because my oven seemed to turn off after the timer did. I must have hit timed cook instead of timer. By the time I figured that out, it had lost a lot of heat, so I cranked it back up to 400 for another 20 minutes until I hit the right internal temperature.
Next time I'm going to add more honey to the glaze before the last stage so it sticks better. Don't get me wrong, this has all the flavour I want. I just think I might be able to get it a bit stickier so it stays on when I baste so it'll caramelize.
2016 Feb 25
Except for the Hoisin sauce which I don't know the nutritional value of, this would be a lot lower sodium and sugar then the regular version so will try it for my parents. I have bought the Chinese BBQ pork loin ready to cook packs at Loblaws before and it was okay but not truly authentic but it seemed to be less sodium than the traditional Char Siu..
Thanks Rizak, I will give this a try.
Thanks Rizak, I will give this a try.
2016 Feb 25
I've made this same recipe quite a few times but on the BBQ and using pork shoulder cut into tenderloin size strips. I like the char that is attainable on the BBQ, especially with the added fat in the shoulder. From what I recall I also omitted the sugar in lieu of all honey which turned out nice and sticky.
2016 Feb 28
BBQ pork - yum!!! And I like Stewtine's idea of using pork shoulder pieces and the bbq.
tonight's food porn: pizza with Indonesian chicken with a rich, dark satay sauce, caramelized onions, tomato, red peppers and mozzarella on a crust made using the recipe from "Flour Too" by Joanne Chang. It's a great crust, thin, crispy, bubbly and good, and has become my go-to since reading Laura Robin's article about it (ottawacitizen.com). It also makes a nice focaccia - I made one last month with preserved lemons, Berber spice and ricotta mounds - maybe it was more pizza-like, hmmm - I froze half the dough from that batch and used it today for the pizza.
tonight's food porn: pizza with Indonesian chicken with a rich, dark satay sauce, caramelized onions, tomato, red peppers and mozzarella on a crust made using the recipe from "Flour Too" by Joanne Chang. It's a great crust, thin, crispy, bubbly and good, and has become my go-to since reading Laura Robin's article about it (ottawacitizen.com). It also makes a nice focaccia - I made one last month with preserved lemons, Berber spice and ricotta mounds - maybe it was more pizza-like, hmmm - I froze half the dough from that batch and used it today for the pizza.
2016 Mar 1
Maamoul bi Ajwa (date cookies).
I've bought maamoul often in the past but decided to make some yesterday to take to our refugee committee meeting last night. These were much better than those I have bought, fresher, more date filling, better texture and with a lovely smell from the mahlab. They turned out really well and were well-liked. I used the recipe from www.syriancooking.com and subbed some whole wheat flour for some white flour and butter for the ghee. I kinda wish I had one of the traditional molds used for these cookies - they would look better, perhaps, but taste the same. Interestingly, this recipe uses yeast to leaven the dough.
Good with my cup of morning coffee.
I've bought maamoul often in the past but decided to make some yesterday to take to our refugee committee meeting last night. These were much better than those I have bought, fresher, more date filling, better texture and with a lovely smell from the mahlab. They turned out really well and were well-liked. I used the recipe from www.syriancooking.com and subbed some whole wheat flour for some white flour and butter for the ghee. I kinda wish I had one of the traditional molds used for these cookies - they would look better, perhaps, but taste the same. Interestingly, this recipe uses yeast to leaven the dough.
Good with my cup of morning coffee.
2016 Mar 1
Thanks felinefan. I cook the chicken cubes and add the sauce, and added extra sauce on the dough. Here's a pic of some chicken and asparagus in the sauce, and the recipe.
It is from “Put A Lid On It! Small-Batch Preserving for Every Season” by E. Topp & M. Howard, a delightful gem of a preserving book. My sisiter makes it and doesn’t can it and says it keeps weeks if not a couple of months in the fridge. I usually can it and make some changes - see notes .
Indonesian Satay Sauce
2 tsp vegetable oil
1 cup finely chopped onion
4 cloves garlic, minced
2/3 cup cider vinegar
1/2 cup molasses
1/2 cup soy sauce *see notes*
2 tsp hot pepper flakes
2 tsp minced peeled gingerroot
1/2 cup peanut butter
Heat oil in a non-stick saucepan over medium-high heat and sauté onion and garlic for 3 minutes or until tender, stirring frequently.
Add vinegar, molasses, soy sauce, hot pepper flakes and gingerroot. Bring to a boil, reduce heat and boil gently for 5 minutes. Blend in peanut butter; boil gently 1 minute.
Cool and store in the refrigerator, or can:
Remove hot jars from the canner and ladle hot sauce into jars to within 1/2 inch of rim. Process 20 minutes for 1/2 pint (250 ml) jars and for pint (500ml) jars.
Makes 2 cups.
Note: I usually quadruple the recipe and get closer to 10 cups (ie 10 x 250 ml jars). I use about 1/3 cup soy sauce per single recipe to reduce the saltiness and make it more palatable for my taste buds. I have added finely chopped hot and/or sweet red peppers with the onions to total 1 cup per single recipe.
Note: I usually quadruple the recipe and get 10 to 12 cups . I use about 1/3 cup soy sauce per single recipe to reduce the saltiness and make it more palatable for my taste buds; I replace the missing liquid with some OJ. I have added finely chopped hot and/or sweet red peppers with the onions to total 1 cup per single recipe.
New note: For the last 10 years or more I've replaced the cup of molasses/soy sauce with 1 cup of Indonesian Kecap Manis sweet soy sauce (a mixture of cane sugar and soy sauce that can be bought in bottles at Asian markets; it’s absolutely delicious on plain rice too).
It is from “Put A Lid On It! Small-Batch Preserving for Every Season” by E. Topp & M. Howard, a delightful gem of a preserving book. My sisiter makes it and doesn’t can it and says it keeps weeks if not a couple of months in the fridge. I usually can it and make some changes - see notes .
Indonesian Satay Sauce
2 tsp vegetable oil
1 cup finely chopped onion
4 cloves garlic, minced
2/3 cup cider vinegar
1/2 cup molasses
1/2 cup soy sauce *see notes*
2 tsp hot pepper flakes
2 tsp minced peeled gingerroot
1/2 cup peanut butter
Heat oil in a non-stick saucepan over medium-high heat and sauté onion and garlic for 3 minutes or until tender, stirring frequently.
Add vinegar, molasses, soy sauce, hot pepper flakes and gingerroot. Bring to a boil, reduce heat and boil gently for 5 minutes. Blend in peanut butter; boil gently 1 minute.
Cool and store in the refrigerator, or can:
Remove hot jars from the canner and ladle hot sauce into jars to within 1/2 inch of rim. Process 20 minutes for 1/2 pint (250 ml) jars and for pint (500ml) jars.
Makes 2 cups.
Note: I usually quadruple the recipe and get closer to 10 cups (ie 10 x 250 ml jars). I use about 1/3 cup soy sauce per single recipe to reduce the saltiness and make it more palatable for my taste buds. I have added finely chopped hot and/or sweet red peppers with the onions to total 1 cup per single recipe.
Note: I usually quadruple the recipe and get 10 to 12 cups . I use about 1/3 cup soy sauce per single recipe to reduce the saltiness and make it more palatable for my taste buds; I replace the missing liquid with some OJ. I have added finely chopped hot and/or sweet red peppers with the onions to total 1 cup per single recipe.
New note: For the last 10 years or more I've replaced the cup of molasses/soy sauce with 1 cup of Indonesian Kecap Manis sweet soy sauce (a mixture of cane sugar and soy sauce that can be bought in bottles at Asian markets; it’s absolutely delicious on plain rice too).
2016 May 13
Did a Duck Confit salad using King Cole duck Condit, Farm boy spring greens, yellow cherry tomatoes on vines, blackberries, Lebanese cucumber, avocado, cashew and fig balsamic dressing... King Cole duck confit is not as good as the canned duck confit I used to get from paris but considering the time it takes to do duck confit, does the job for a tasty salad.
2016 May 14
Did a Duck Confit salad using King Cole duck Condit, Farm boy spring greens, yellow cherry tomatoes on vines, blackberries, Lebanese cucumber, avocado, cashew and fig balsamic dressing... King Cole duck confit is not as good as the canned duck confit I used to get from paris but considering the time it takes to do duck confit, does the job for a tasty salad.
2017 May 16
I wish this were a food truck dish somewhere in Ottawa (but it isn't that I know of), it's (still) one of my favourite (quick) meals, balila, with warm chickpeas in a lemon-cumin vinaigrette with onions, peppers, cucumbers, tomatoes, sorrel leaves, and haloumi fried in olive oil with cumin seeds and a squashed clove of garlic. Yummy!
2017 Jun 6
Bangkok street vendor inspired fried marinated chicken breast with garlic chives and fermented hot pepper sauce.
Stir-fried green beans & onions with sliced almonds, pepitas and dried cranberries.
Smoke salted grape tomatoes.
Sushi rice with Seto Fumi Furikake.
Nuoc Cham slightly thickened with Xanthan & Guar gum.
Stir-fried green beans & onions with sliced almonds, pepitas and dried cranberries.
Smoke salted grape tomatoes.
Sushi rice with Seto Fumi Furikake.
Nuoc Cham slightly thickened with Xanthan & Guar gum.
Rizak
MMMMmmmmm. Chinese bbq pork tenderloin. This is 3 of the 4 pieces that I did. They marinated in the fridge for 3 days, then baked in the oven for an hour and 5 minutes under the broiler. No red dye, and a hell of a lot less sugar and salt. The Dragonlady calls it a major success. I have to agree.