Chinese Shrimp and Asparagus Stir Fry

It's Tuesday...another busy workday.  With few ingredients and little patience, I made a quick dish for my husband for dinner tonight.  It only took me 5 minutes to cook, plus another 10 minutes for prep (less time if you get already peeled/deveined shrimp)--perfect for a weeknight :) 
Hope you enjoy!

Ingredients:

1 lb Large/Jumbo Shrimp, peeled & deveined

1 bunch of large asparagus, cut into 2 in pieces

1 tbsp, vegetable oil

3 cloves garlic, smashed or minced

3 tbsp Oyster Sauce

2 tsp Hoisen Sauce

1 tsp Shaoxing Cooking Wine (dry sherry or white wine also acceptable)

pinch of salt and pepper for shrimp

2 tbsp salt for blanching* asparagus

Directions:

In a medium saucepan, bring 2 quarts of water to a boil.  Once the water comes to a boil, add 2 tbsp of salt and the prepared asparagus.  Cook in boiling water for about 30 seconds; remove from water and set aside.  In a large skillet, on medium high heat, add the cooking oil.  Pat shrimp dry with a paper towel and season with a pinch of salt and pepper.  Add to the oil and cook for about 30 seconds on each side.  Add garlic and cook for another 30 seconds.  At this point, the shrimp will not be 100% cooked, but that's ok.  Add the asparagus to the skillet and saute for about 1 minute.  Add oyster sauce, hoisen sauce, and wine.  Stir to make sure all the sauce is well combined and coats all the shrimp and asparagus. Cook for another minute and remove from heat.  Be sure that shrimp is cooked through (shrimp should be pink and opaque and no longer translucent in color) but be careful not to over cook.  Plate and serve with steamed rice.

Makes 2 generous servings.

*Blanching is a cooking process where food is partially cooked by plunging into boiling water for a very short period of time. It is usually followed by plunging the food into ice cold water to stop the cooking process

Nuthin But Muffin

I remember the first time I attempted to make muffins.  It was from a cheap box mix, and it was AWFUL.  It's funny to think back at it now, but let me tell you, it was no laughing matter when I bit into that dry, cardboard-tasting muffin 6 years ago.  So, having failed miserably, I had to save myself and make a new batch of muffins....from scratch. 

Ok, so let me just mentinon why from scratch sounds so scary (to me), and why I even decided to make muffins from a box in the first place.  I cook.  Period.  I do not bake.  I'm not a big fan on measuring, and I like to improv.  Baking does not allow for those luxuries; therefore I do not bake.  I just don't understand the sciences.  Even though I do attempt to bake more today, I'm still not comfortable with baking.  I test and follow recipes to the letter and don't experiment much.

The only exception has been for this muffin recipe.  It did not come overnight, however, oh no...this recipe was about 2 years in the making.  I tried numerous recipes and experimented with different variations and ingredients before I finally settled on this easy, basic recipe.  This recipe is quick and simple and best of all, you can change out the blueberry component and put in anything you like (so long as you keep the measurment the same).  One of my more recent variations that I LOVE is replacing the 1 cup of bluberries with 1/2 cup of bananas and 1/2 cup of white chocolate chips....OH MY GOSH....it was fantanstic!  But today, I'm just going to give you my tried and true, simple and delicious BLUEBERRY MUFFIN.

Enjoy!

Ingredients:
3/4 C (1.5 sticks), unsalted butter at room temp
1 C, sugar
3/4 C, milk
1 egg
1 3/4 C, all purpose flour
2 1/2 tsp, baking powder
1/2 tsp, salt
1 C, bluberries (tossed with 1 tbsp of flour)

Preheat oven to 400 degrees F

Directions:
With an electric mixer or stand mixer, cream butter and sugar for about 2 minutes.  Add the milk and egg and mix together slowly  (so you don't get it all over you).  Sift flour, baking powder and salt and add to the wet ingredients in 2 batches.  Don't over mix - just mix until it is all combined.  With a spatual, gently fold in the blueberries*.  Use an icecream scoop to scoop into greased or lined cupcake tin (I like to use cupcake liner papers).  Place in the middle rack of the oven and bake for 20 minutes. Makes about 16 muffins.

*It's important to toss the blueberries, either fresh or frozen, with some flour because this will help the fruit stay "floated" throughout the muffin, and not sink to the bottom.  Do the same to any ingredient you decide to use other than blueberries.*

Smoked Salmon Cream Cheese

First of all, let me just say that despite the content of this recipe, I was never a big fan smoked salmon alone and still not a huge fan today.  I don't know...something about the texture, combined with its briney taste, just doesn't appeal to me.  BUT, having said that, I am a big fan of my smoked salmon cream cheese.  I know, I know...you're probably thinking, "well of course she likes smoked salmon cream cheese...this is her recipe!"  Well, yes, that is true a little bit, but mostly, I think that the texture of the cream cheese really makes it more palatable for me.  And of course...everything tastes better with cheese right??

Anyway, back to my smoked salmon cream cheese (henceforth SSCC because I'm too lazy to type the whole thing out).  I have to give a lot of credit to my previous job for getting me into SSCC.  I don't feel it necessary to name drop my previous employer, but thank you for all the potluck breakfasts and the (much needed) morale booster parties, for which without I would have never made this delectable, spreadable goodness.  It was by accident really...I'm pretty sure someone had requested it or perhaps someone had purchased a store version and being the competitive person that I am, I probably blurted out that I could make a better one than the store bought (hopefully, that foolish, pompous girl is no more).  So, having never made SSCC, my experimenting began.  My poor husband has had to endure many a nights eating only SSCC and bagels.  After going through a few version and a lot of trial and error, I finally settled on a specific recipe for my SSCC.  And to my surprise, people liked my SSCC.  My secret kicker?  GARLIC.  Raw garlic.  Oh yes...it's stinky, but hey, if you put it on an everything bagel, what's the dffierence, right? 
 

So,  for my faithful salmon lovers (MM and EJ), here ya go....thanks for remembering me through my SSCC and requesting this recipe. 

Ingredients:

8oz. package, cream cheese at room temp

8oz. container, whipped cream cheese

1/2 - 1 tsp finely minced/grated garlic (optional if you're not brave enough)

1 tsp prepared horseradish

2 tbsp chopped dill or chives (per your preference)

2 tbsp milk or heavy cream

4oz. smoked salmon, roughly chopped

2oz. smoked salmon for topping (optional)

Combine the cream cheeses, garlic, horseradish, chives (or dill) and milk and mix well together. The milk may seem like a weird ingredient but it helps to loosen up the cream cheese and combine better.  You could just used 2 containers of the whipped cream cheese but the texture is not the same.  I find that the combination of the regular and the whipped is more substantial. Once the cream cheese is well mixed, add the 4 ounces of chopped smoked salmon and gently combine.  Chill for 30 mins and serve on a bagel or use as a dip. 

Makes about 1 pint, packed tight.  Store in the fridge and enjoy!

Bun Rieu: Vietnamese Crab & Tomato Noodle Soup

There are a number of foods, both of Asian and American cuisine, that I have the guilty pleasure of calling my comfort food--a dish or meal that brings back warm memories of simpler days, happy thoughts and normal weather (can we say global warming??). One of those wonderful dishes just so happens to be my dad's favorite dish as well...considering we are of the same Chinese zodiac sign, we were bound to have at least one thing in common right?? And as you may have figured from the title of this post...the dish I'm talking about is Bun Rieu (pronounced boong rew --> like "view" with a "r").

So according to my research, there are many varieties of Bun Rieu. Of course, when you grow up eating only ONE version...you don't think that there could possibly be ANY other version except for the one your mom makes...I mean, that's the ONLY right one and the BEST, right?!?!?! Okay, so I may be a little biased but because I love food so much, I am going to be open and acknowledge that there are in fact many varieties and styles of preparing Bun Rieu. Being open to other foods and techniques is really important because you can learn so much! I know I have stolen a tip or two from other peoples recipes ;)

Anyway, back to my Bun Rieu, or Bun Rieu Cua to be exact (cua=crab in Vietnamese). Please know that the recipe below is just how I make it and is open for improvment or changes by anyone. This recipe alone has probably evolved at least three times already so don't feel bound by my recipe...feel free to explore and experiment, add or omit. Enjoy!!


Ingredients:
2 tbsp of dried prawns, roughly chopped
1 tbsp vegetable oil
1 lb., Pork Bones (for best results, blanche for 5 minutes in boiling water)
1 jar, Crab or shrimp Paste in soybean oil
6-8oz., Real lump crab meat (frozen or fresh)
½ lb. ground pork
4 eggs
2 Cups of tomatoes (super ripe), cut into large chunks (1 inch)
2 Green Onions (Scallions), cut into 2 inch pieces, separate the green and the whites
Fried Tofu, split in half (as much as you like)
Cha, sliced (Vietnamese Fish cake)
Pork Blood (optional)
1 tbsp Mam Ruoc (shrimp paste)
@ 1 tbsp each, Salt and Sugar (to taste)
2 tbsp, Nuoc Mam (fish sauce)
Thick Rice Vermicelli Noodles (coook according to pacakge)

Accompaniments:
Bean Sprouts
Shredded Lettuce
Mint
Fresh Chilies

Directions:
In a large stock pot on medium high heat, add oil and minced prawns. Cook for about 5 mins. Add bones to the pot with six quarts of water to make stock; boil for about 30 minutes, on medium heat, and skim soup regulary to keep the stock clear. While the soup is cooking, you can make the egg mixture. In a large bowl, combine the ground pork, crab*, eggs, crab or shrimp paste** and about ½ tsp of salt. Mix well so that everything is combined; set aside. If your pot is large enough, you can leave the bones in the soup to continue to cook; if not, you can remove after about 30 minutes. Season the soup with about 1 tbsp of salt, 1 tbsp of sugar, 1 tbsp of mam ruoc and 2 tablespoons of nuoc mam. Bring the soup back to a boil. It is very important that the soup is BOILING, otherwise, you will not get the little “egg dumplings”. Using a soup ladle, scoop the egg mixture, 1 ladle at a time, ON TOP OF THE BOILING STOCK (place the egg directly on top of the part of the soup that has bubbles). Continue to put the egg mixture into the soup. Be sure to wait for the soup to come back to a boil each time before adding more egg mixture. Once all the egg mixture has been added bring the soup back up to a boil, then the turn the fire down to a simmer. Add tomatoes***, tofu and scallion ends (any part that is white or light green). Gently, stir the soup and taste for flavor; add addtional salt or sugar depending on taste preferences. Once soup is well seasoned, serve with sliced cha and pork blood (optional) over cooked vermicilli noodles.

SERVES 4-6

* If you are on a tight budget or can't find fresh lump crab meat, you can use crab meat in the jar (as I did this time)

** These shrimp and crab pastes come in many different brands so pick whatever is available in your grocery store. I usually make double this recipe so I will use 2 jars, one crab and one shrimp. If you are
only making the recipe size above, I recommend using the crab paste to enhance the crab flavor.

***For extra color and convenience, I have also used a can (@14-15oz) of WHOLE TOMATOES (with juice) instead of fresh tomatoes. For optimal taste, I recommend using both fresh and canned--the fresh tomatoes add a tartness and the canned tomaotes add sweetness.

Here are examples of the crab, shrimp paste and crab pasted that I used.  Again, there are many varieties so don't get stuck on a particular brand...just get what is available at your Asian supermarket.

If At First You Don't Suceed...Blog Again

I am truly embarrassed to say that the last time I actually posted on my own blog was back in August of 2010. Well, I guess I should give this another shot. Who knew that I would treat my own blog (one that I was so proud of and excited to have) like the reoccurring gym commitment I make every January. Enough excuses and ranting now...time to get going.

The biggest thing going on right now is my little video project that I'm planning. I am currently researching different video recorders (well, at least my tech savvy brother is reasearching), and I am compiling differet recipes from my repetoire, so that I can make cooking videos!!! A lot of my friends and family often ask me for recipes and I end up sending these really long, detailed recipes because....well, just because. But, I was thinking, wouldn't it be better if I could make a cooking video so that they could watch me cook instead of having to read and interpret my recipes? So the project begins--wish me luck!! I will keep everyone posted on any updates on this new endeavor of mine ;) Until next time, Live, Love and EAT!!