One of the many many things that had happened in 2012 - I am now a self-declared big fan of the Bon Appétit magazine, the very first food magazine that I have subscribed to. An elegant entrée showcasing the generous lobster meat in a soul-satisfying stew, this recipe by Scott DeSimon comes from this very magazine of the December 2012 issue. A serving of soup comes loaded with chunks of lobster meat with the row and/or tomalley adding a deeper richness to the stew, the presence of milk, butter and especially the reserved liquid from par-cooking the lobsters together with a gentle touch of natural herb and a swig of sherry had done nothing but only a superb work in harmoniously enhancing the general flavor of the stew.
The name and the idea of dealing with live lobsters may be rather intimidating a picture to take in; while I probably would have agreed that it does take a little more effort and time in its making, it really is not a hard one to make. With just a little patience and putting aside enough time to spare, making this lobster stew may be one that you can breeze through, creating an especially comforting bowl of stew within your very own comfort zone at home. And the best thing of all - this is one that you can and really should make way in advance of serving time in which the taste greatly intensifies especially when left to chill overnight. The end result? A milky broth appearing to be slightly orange in color, so genuinely infused with the flavor from the lobsters and other subtle seasonings in the making - a flavor truly defined with time.
Japchae was one of the first few dishes that was introduced to me when I had my very first exposure to the Korean cuisine years ago. Despite its pure simplicity without anything really fancy in its making, this was one that had surprisingly left me with an exceptionally good impression - healthy, plain tasty, pleasant to the palate and very appealing to the eyes in fact. The delicate strands of sweet potato noodles come tender but not overly so, retaining its springy nature just so perfectly well. Tossed with a myriad of ingredients and some simple seasonings, the noodles adopt the richness of flavor coming from this whole combination. The end result - a plate of stir fried noodles with a distinctive pleasing texture and a touch of crunch plus the exotic combination of different tastes and colors, all in one. A light and nourishing dish to my personal definition, this is one in which a spoonful will always leave you wanting for more.
A different version closely related to baby bok choy, this baby white bok choy is yet another member of the cabbage family. Dwarf and compact with curled, glossy and
broad dark green leaves with short creamy white petioles, these are
generally sweeter than the baby bok choy, the one with smoother, non-wrinkled leaves with a lighter hue of green. The thing about this white bok choy - their glossiness gets more prominent post cooking leaving the dish with a natural appealing and inviting look. This is one of the few vegetables that I would always prefer cooking them with the most basic way - stir fried with some crushed garlic, ginger and pinch or two of salt to taste. Done over high heat, this is certainly a case where less is more. Minimal add-ons, maximum flavor retention.
My first time having this fried rice with salted fish and chicken was just a little less than two years back, shortly after I moved here. It was then when I learned that this is a common and a very much sought-after one indeed, commonly served in Chinese restaurants here. And at some points I started wondering if it simply is a specialty made popular here or has it all the while been an option that I might have overlooked during the many years of dining out in Malaysia, one of which I have yet to clarify to-date. As simple as it seems and sounds, this is one that I soon found myself personally labeling it as a hidden gem among the many other items in a typical extensive menu in any Chinese restaurants.
As humble as it may get, making this dish shine really does need not more than just a few ingredients. Salted fish, once a poor man's food and obviously no longer so these days, is probably the very key to defining this fried rice giving it its unique pungency. Preserved over time, a small piece really does go a long way with its salty nature and yet surprisingly not overpoweringly so when incorporated into the dish - one that you either really adore or simply hate. A good plate of this rice will be one that comes with a balance of all - saltiness from the salted fish of a good quality but not to overwhelming in general, sweetness from the bits of chicken and peas, refreshing crunchiness from the shreds of lettuces leaves complete with the natural aroma coming from the eggs. If you are one that does not particularly despise the salted fish, then this is one that you have to try for yourself to see how appetizing this really can be and how it may even easily be the one that wins your heart hands down thereon.
Day 10 into my battle against the seasonal flu, and I finally am getting the first slightest hint that the bugs will be gone real soon. Having a sweet tooth just the night before, we had this to the close the night with - the blueberry pomegranate smoothie, a complete boost to my immune system! Inspired by the very same version of smoothie hubby had at McDonald's, I started getting the idea of making our own at home especially considering that hubby seemed to have fallen in love with that smoothie right after his first try. As good as that can ever be (oh yes, it indeed was very good! lol), I guess we know just too well that once you get past their marketing part and actually bother stealing a
second glance at the nutritional information behind the making, they can
never be quite on par with those made from real fresh fruits,
probably not even close. So make my own I shall!
Unknown to me all the while until I have tried it for myself, blueberry
and pomegranate are the refreshing flavor duo that together they make a winning combination,
so much so that I would even think that they actually taste better
complementing one another compared to having them on their own separately. A combination of two antioxidant superstars that packs a hefty nutritional punch, this smoothie makes a lovely and refreshing beverage that could make you easily over indulge probably without having to have the slightest guilt. With fresh blueberries and the POM 100% pomegranate juice being the two main ingredients, here's a link to the POM Wonderful website that nicely tells all the benefits these pomegranates have. As with the blueberries, here's a quick peek into some of the many health benefits they offer, briefly summarizes from a couple of reference sites.
- Antioxidant Rich in vitamins and wonderful elements they boost your immunity keeping free-radicals in check.
- Brain booster Restoring the general health of the central nervous system, the nutrients in blueberries improve brain functions and hinder the onset to many age related cognitive problems.
- Low glycaemic index In between 40 to 53, their low-in-sugar and high-in-fiber properties keep you full for longer with less sugar level crashes or disturbances and thus a more stable blood sugar level.
- Heart healthy Thanks to the antioxidant within each little berry, they strengthens cardiac muscles and regulates the cholesterol level, increasing the good ones, bringing down the bad.
- Cancer fighter Anthocyanin - a big word yea lol - a rich source of antioxidants that work in harmony with the other nutrients to pack a punch of cancer combatting properties.
- Healthy vision Again the anthocyanin together with many other various vitamins, minerals and lutein - they work miraculously in maintaining ocular health, easing eye fatigue and simply promoting a healthy vision.
