Cooking made easy

This orange peel chicken recipe is taken from the cookbook written in Chinese "Standard recipes for Sichuan dishes". I like the orange peel flavor in this dish and how the orange flavor is blended with sweet and spicy flavor. The chicken comes out very tender also. This dish can be served either hot or cold.


Serves 2

Prep time: 15 minutes
Cook time: 50 minutes

Ingredients:
Marinate:
1 teaspoon of salt
1 teaspoon of Chinese cooking wine or medium dried sherry
1 inch ginger, sliced
2 green onions, cut into 4 inch long sections, white part crushed
1 teaspoon of soy sauce
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1 pound of boneless chicken, cut into 1 inch cubes

Sauce:
2 teaspoon Chinese cooking wine or dried sherry
2 teaspoon salt
2 teaspoon soy sauce 1 teaspoon sugar
4 cup chicken broth
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1 teaspoon Chinese black vinegar or wine vinegar 1 tablespoon sesame oil

Other:
15 whole Sichuan peppercorn optional
5 dried orange peel, cut into 2 inch squares or zest from 1 medium sized orange
6 whole dried chili, seed taken out, cut into 1/2 inch wide strips or 1 teaspoon crushed red pepper flakes
1 inch ginger, sliced
4 cloves of garlic, sliced
4 green onion, cut into 2-inch length
1 cup peanut oil

Instruction:

1. Mix the marinate in a medium sized bowl then add the chicken cubes, marinate for 15 minutes
   
2. Meanwhile, prepare the other ingredients and sauces
   
3. When marinate is done, heat peanut oil in the wok till pretty hot but not smoking, put in the chicken cubes and fry till chicken pieces turns golden, use a mesh to scope out the chicken
4. Leave 1 tablespoon of the oil in the wok, put in Sichuan peppercorn if using and stir fry until the flavor comes out, discard the peppercorn. Put in the orange peel and dried pepper, cook until the oil turns red. Then add in ginger, green onion, and garlic, stir fry for a bit, then add in chicken, put in the sauces,cooking wine, salt, soy sauce, sugar and chicken broth, make sure the chicken broth will cover all the chicken pieces, use medium low heat to cook until all the sauces are evaporated and becomes thick, then add in vinegar and sesame oil
5. Transfer to a plate and serve either hot or let it completely cool and serves it cold
   

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We are back from our trip to Kualalumpur. It was my first time in Malaysia and I was impressed by the way the entire country is so geared up for tourism. It is no surprise that we find tourists from almost every place in the world, in the landmark Petronas Towers. The Tourism Malaysia festival being on currently, almost everything is on SALE, and the amount of mall-walking we did could easily make up for one week of abstainance from the gym!

I would highly recommend The hop-on hop-off bus tour, the KL Bird Park, the Orchid Garden, and ofcourse you cannot go to KL and not get onto the Skybridge of the Petronas. We also managed a day trip to Genting and another to Cameron Highlands, which is another must visit for its scenic charm and beauty. The Aquaria is sure to be a hit with kids. Though Petaling Street (China Town) and Central Market were high on our agenda, the rains spoilt our plans. The Bintang Walk, Sungei Wang Plaza, Lot 10 and KLCC Suria Mall will satisfy the highest degree of shopoholics. Here are some of the pictures.







Mangosteen, a fruit with a not-so-great appearance and a sweet, tart juicy interior, that will make you fall in love with it! Appearances are deceptive after all!

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Be sure to check out the full blog post on Average Betty, which includes recipes and lots more information! 

Chef Johns Chicken Marsala


See Chef Johns original Chicken Marsala post here, and get all the ingredients and more info.

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We watch a ton of Food Network and have always wanted to make fried ravioli. Giada has made them before, and were sure Emeril has, too. Theyre cheesy and crunchy, and divine when dipped in warm marinara sauce. This is the perfect finger food, great for a mid-day snack or served as a fancy hors doeuvre-- I can never spell that word right. Our version of fried ravioli is filled with fresh ricotta cheese, grated Parmesan, some beautiful ground venison, and then encased in what we call our secret, half-assed way of making ravioli: store-bought egg roll wrappers! No mess, no gadgets, no nothing. Just dip your ravioli in our mixture of Panko and breadcrumbs, fry and youve got yourself little pockets of goodness. You can just lie to people and tell the you made the dough from scratch. They will bow down at your feet. ;-) 

Did you know that the singular form of ravioli is raviolo? Ah, I love Wikipedia. 


Drain on paper towels.
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Blueberry Bannock (Indian Biscuits)

24 ounces of fresh blueberries
5 cups flour
1 cup maple sugar (available at food co-ops)
4 teaspoons baking powder
3-1/2 cups shortening
6 pcs eggs

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks, says Sharon Shuck of Duluth. This version offered by Shuck, a Fond du Lac tribal elder, is quite old and can be eaten as a dessert or as bread with a meal. Press the blueberries to obtain approximately 1/2 cup juice. Mix all the dry ingredients (flour, maple sugar and baking powder). Put shortening in a deep frying pan and heat. Beat the eggs with the blueberry juice to get a cream. Mix the cream with dry ingredients and add blueberries. Drop this dough in hot oil, one tablespoon at a time, and brown. Flip over and lightly brown the other side. When all sides are lightly browned, place on paper towel for a few minutes for oil to drain. Serve hot.
Yield: makes about 4 dz

Blueberry Chipotle Sauce

1/2 3/4 cup blueberry preserves
1 pc chipotle en adobo sauce one chile from the can
1 tbsp adobo sauce from chipotle can

Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired. Serve with grilled game meat. The remaining chipotles and adobo sauce may be frozen in a plastic container for future use.

Blueberry-Buffalo Stew

1 1/2-2 pounds buffalo stew meat
1 cup blueberries
4 cups chicken or beef stock
2 tablespoons canola oil (or bacon drippings)
1 1/2 tablespoons honey
3 tablespoons dry sherry (optional)
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste

Cut the meat into one inch chunks and season lightly with salt and pepper. Heat a large Dutch oven or stew pot. Drizzle in oil or bacon dripping to coat the bottom. Working in batches, brown the meat well on all sides. Add oil as necessary. Do not over crowd the pan. Remove browned meat to a clean dish and cover.
Once all the meat is browned, return it all to the pan with any juices that have accumulated on the plate. Add stock and bring to a boil. Lower the heat and skim off any froth that has collected on the surface until the broth is clear. Add the blueberries, honey, sherry, and cayenne pepper and bring back to a boil. Simmer for 2 hours or until the meat is very tender and the broth has
reduced. Stir occasionally. This helps to break up the blueberries and incorporate them into the liquid. By the end of the cooking time the blueberries should be completely incorporated.

Serve with fry bread and wild greens salad.

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Gluten-free gingersnaps- a classic holiday cookie.

This time of year simply begs for gingersnaps- the classic and humble cookie that tastes old fashioned and elegant and post new wave all at once. A subtle, spicy, gingery bite that snaps with a crunch to awaken satiated taste buds soaked in a holiday sea of egg nog, cheese logs and peanut butter balls. Fancy cookies, these are not. Slathered with green icing and star sprinkles? Not exactly. Though, you could, I suppose. Slather these. And sprinkle with abandon. If you're of a mindset that more is more, and nurture not the minimalist mantra of Less.

The choice is yours.

Go old fashioned and let the gingersnap goodness tingle on its own.

Or go wild.

And get your frosting on.

It's your party.


Read more + get the recipe >>

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Pasta Rambo was named for the chef who created it, it’s made with shrimp tossed with imported Italian linguine, spinach, mushrooms, and tomatoes sauteed in our basil lemon butter sauce. Lobster is available instead of shrimp for an additional cost at the restaurant

Carrabbas Pasta Rambo
Copycat Recipe

Serves 4

Pasta and Sauce
1 pound dried linguine
2 tablespoons olive oil
10 ounces white mushrooms, sliced
1 pound (21-25) medium shrimp, peeled, deveined
5 ounces spinach leaves, stemmed, washed, chopped
2 plum tomatoes, seeded, diced
2 tablespoons chopped fresh basil
Kosher salt and white pepper

Lemon butter sauce
12 tablespoons cold unsalted butter
2 tablespoons minced yellow onion
2 garlic cloves, minced
1/3 cup dry white wine
3 tablespoons lemon juice

For lemon sauce:  Melt 1 tablespoon butter in nonreactive skillet on medium. Stir in onion and garlic, 3 minutes. Add wine and lemon juice. Bring to boil. Cook until liquid reduces to 2 tablespoons, 3 minutes. Reduce heat to low. Whisk in remaining butter one piece at a time. The butter should soften into an emulsified sauce in 3 minutes. Season with salt and pepper. Remove from heat. Sauce can be stored at room temperature for up to 2 hours.

For the Sauce:  Cook pasta in boiling salted water until al dente. Heat 1 tablespoon oil in skillet on medium-high. Stir in mushrooms, 5 minutes. Transfer to bowl. Heat remaining oil in skillet. Stir shrimp until barely opaque around edges, 1 1/2 minutes. Stir in spinach, 1 minute. Stir in tomatoes, 1 minute. Return mushrooms to pan. Stir in lemon sauce and basil. Reduce heat to low. Stir until sauce 30 seconds. Season with salt and pepper.Drain pasta; return to pot. Stir in sauce. Serve.

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Its been raining! Weve had quite a lot of rain this week and yesterday it rained all day, the result being quite a lot of flooding in the fields. This is not an unusual occurance, and we have had much worse floods, as far as I know none of the roads are flooded, but I thought you might be interested to see it. The picture above is the field to the left of the house side of the house field, where we have a large pond and often have wild ducks visiting.

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