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What are you cooking tonight?

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  1. #51

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    https://www.youtube.com/watch?v=hhqMiqJerTw
    Coolboy likes this.

  2. #52

    Join Date
    Jun 2010
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    Tri-State
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    I'm always down for Beijing Kao Ya.

    Coolboy likes this.

  3. #53

    Join Date
    Jun 2010
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    Quote Originally Posted by MABinPengChau:
    Me, day 12 of quarantine...

    @MABinPengChau . . . released into the wild yet?

  4. #54

    Join Date
    Oct 2012
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    6,531
    That's a terrible enchilada recipe.... or at the very least, terrible for Hong Kong.

    I made some from scratch the other day with a green sauce and they turned out amazing... happy to share my HK work arounds. What I discovered recently is that several places around the Central market stalls have jalapenos.

    I should make it again sometime soon so I don't forget...

    Actually, I'm going to write it out for my own reference...
    Boil chicken with diced onion, add bay leaf and some dried chilis. Set aside once cooked and keep broth.
    For the sauce, I had 3 jalapenos, 1 green bell pepper, and 1 onion and ~1 head of garlic -- roasted in the oven. Scrapped off skin, blended. Made a roux, and I added some garlic powder, cumin and coriander. Then added broth and roasted mixture.

    Filled each tortilla with shredded chicken, cheese, and sauce. Since I had sweet potato leaves and other greens, I sauteed them and mixed them in, too. Topped off with cheese and more sauce. Because I used the broth, I was able to make a lot of sauce and didn't run short.

    I think the key is roasting whatever peppers and onion you can get.
    Last edited by Elegiaque; 20-08-2020 at 11:40 PM.
    tf19 and Editor like this.

  5. #55

    Join Date
    Mar 2017
    Location
    Hong Kong
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    923
    Quote Originally Posted by Elegiaque:
    That's a terrible enchilada recipe.... or at the very least, terrible for Hong Kong.

    I made some from scratch the other day with a green sauce and they turned out amazing... happy to share my HK work arounds. What I discovered recently is that several places around the Central market stalls have jalapenos.

    I should make it again sometime soon so I don't forget...

    Actually, I'm going to write it out for my own reference...
    Boil chicken with diced onion, add bay leaf and some dried chilis. Set aside once cooked and keep broth.
    For the sauce, I had 3 jalapenos, 1 green bell pepper, and 1 onion and ~1 head of garlic -- roasted in the oven. Scrapped off skin, blended. Made a roux, and I added some garlic powder, cumin and coriander. Then added broth and roasted mixture.

    Filled each tortilla with shredded chicken, cheese, and sauce. Since I had sweet potato leaves and other greens, I sauteed them and mixed them in, too. Topped off with cheese and more sauce. Because I used the broth, I was able to make a lot of sauce and didn't run short.

    I think the key is roasting whatever peppers and onion you can get.
    agree. Layering flavors and aromatics is definitely key to getting good results, especially for Mexican food which is incredibly complex. I was lucky enough to be friend and friend with a commis at Cosme (Enrique Olvera's joint in NYC) who had an allegedly 100+ ingredient mole.

    I did inquire on the recipe and while I don't think the recipe was actually 100 ingredients, layering different aromatics, herbs, and charred peppers made it a very time consuming and tasty sauce.

    Serious Eats has a recent primer on the topic that I found relevant: https://www.seriouseats.com/2020/08/...re-flavor.html
    Elegiaque likes this.

  6. #56

    Join Date
    Aug 2010
    Location
    South of Sweden
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    4,028

    Tonight, leftover lunch from work yesterday. Every day the chefs are required to make us staff lunch. I'm a strict vegetarian, which makes every one I work with baulk in horror. Luckily, I work in a restaurant that sources all of their ingredients locally and within the gardens themselves. I cannot eat cream or drink a lot of milk. I can eat some cheese and a little yogurt. So, tonight after cycling 10 kms back home in the drizzle rain, I finished off some watermelon and feta salad plus tomato and cucumber salad and made my own puffy herbed tortilla bread " pizza" in the oven. In winter I am a soup person. When I first arrived in HKG Oct 2010, the first thing I made, apart from a veggie stir fry was pumpkin and sweet potato soup. Summer, I like to prepare and eat a lot of mediterranean, such as tabouli, fattoush, manakesh, babaganoush, hummus and the rest and make my own. Other than that, I sorely miss heading down the road to my local hawker centre in Singapore to buy a spicy hot veggie curry, or to little India for some naan and veggie dishes. smaller hole in the wall eateries for some really good, home cooked vegetarian Singapore food. I miss Lebanese food in Oz, sauerkraut , gruenkohl and the array of mustards I can find in Germany...In Sweden, winter is the longest season and the range of produce available is so small compared to what I have been spoilt for choice with in other countries. I am just so over boiled potatoes....


  7. #57

    Join Date
    Dec 2002
    Location
    Hong Kong
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    5,044
    Quote Originally Posted by Elegiaque:
    That's a terrible enchilada recipe.... or at the very least, terrible for Hong Kong.

    I made some from scratch the other day with a green sauce and they turned out amazing... happy to share my HK work arounds. What I discovered recently is that several places around the Central market stalls have jalapenos.

    I should make it again sometime soon so I don't forget...

    Actually, I'm going to write it out for my own reference...
    Boil chicken with diced onion, add bay leaf and some dried chilis. Set aside once cooked and keep broth.
    For the sauce, I had 3 jalapenos, 1 green bell pepper, and 1 onion and ~1 head of garlic -- roasted in the oven. Scrapped off skin, blended. Made a roux, and I added some garlic powder, cumin and coriander. Then added broth and roasted mixture.

    Filled each tortilla with shredded chicken, cheese, and sauce. Since I had sweet potato leaves and other greens, I sauteed them and mixed them in, too. Topped off with cheese and more sauce. Because I used the broth, I was able to make a lot of sauce and didn't run short.

    I think the key is roasting whatever peppers and onion you can get.
    Thanks for sharing am going to give this a try soon.

    I finished watching my first Korean Drama "Crash Landing on You" and am craving Korean Fried Chicken. Am going to find an Air Fryer recipe and make it this weekend.

    We recently got an InstaPot and have made this a couple times. It's super yum.

    https://fitmencook.com/chipotle-chicken-tortilla-soup/

  8. #58

    Join Date
    Jan 2018
    Location
    Taiwan and HK
    Posts
    6,158
    Quote Originally Posted by huja:
    @MABinPengChau . . . released into the wild yet?
    I've been sprung!! Got a haircut, maybe the worst one of my life...and a NEW emotional support hamster for the Taipei office...AND went to the American Institute (fake embassy), crazy, crazy week but Taiwan is just fantastic, people are so nice so easy to get around...
    huja and blandy62 like this.

  9. #59

    Join Date
    Jan 2019
    Posts
    1,237

    Fini's pizza night

    tf19 likes this.

  10. #60

    Join Date
    Jun 2019
    Posts
    7,463
    Quote Originally Posted by RMDNC:
    Now this is good Peking duck, Northern Beijing style with a bit of Southern Cantonese style:

    RMDNC likes this.

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