Wonton Skin Canapés

October 16, 2011 § Leave a comment

Does this sound familiar?

You bought a pack of wonton wrappers and made boatloads of dumplings and siew mai, but you still have half a pack of wrappers and cannot bear to face yet another steamed/deep fried ball of minced pork. What do you do now?

Why, invite a bunch of friends over for a canape party, of course!

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Mushrooms & Lentils

October 12, 2011 § Leave a comment

I wasn’t sure what to call it.

But I’ve found another recipe to add to the slow carb collection.

Waking up peckish, I scoffed down 2 hardboiled eggs and thought about making a little something more. Since I had all of the ingredients on hand, I decided to make up a batch and save the extra for work lunches. I’ll probably pair this with sliced beef steak and salsa verde or chimichurri sauce.

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Butter Bean & Beef Frittata

October 7, 2011 § Leave a comment

Deceptively filling…

…Is what a beneficiary of a portion of the frittata called it. And in truth, it was.

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4-Bean Chili Con Carne

September 6, 2011 § Leave a comment

Bear likes beans.

I’ve recently discovered how yummy beans are. Since I’ve started trying to decrease my carbohydrate intake and increasing protein, I’ve begun experimenting with a variety of canned beans. Being a bean virgin, I’m sticking to canned for now, but will venture on to dried beans once I figure out an easy way to prepare them.

It’s bean (hehe) commonly said that there are as many chili recipes as there are cooks. This recipe is my take on the ubiquitous Spanish stew.

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Seafood Feast (Part 3): Steamed Prawns with Ginger Sauce

September 3, 2011 § 1 Comment

I swear I’m not a heartless fiend, but…

…when prawns are so fresh that their babies have only been orphaned 5 seconds ago, their flesh is firm and not powdery, with a natural sweetness. The best way to appreciate the freshness is to steam or boil them in their shells. I opted for steaming to retain all that prawny goodness. I actually feel a little guilty calling this a recipe since it’s so simple, but damn it’s so good!

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Seafood Feast (Part 2): Simple Pan-seared Salmon

September 3, 2011 § 1 Comment

Fat is good.

To best enjoy the buttery texture of cooked salmon, it needs to be cooked until JUST done, where the middle is still slightly translucent. At this doneness, the fats between the muscle have melted down enough so that the fish easily falls apart in the mouth with the gentlest of pressure, yet has not melted away and out, leaving a dry, sad slab of concrete. « Read the rest of this entry »

Seafood Feast (Part 1): Poached Snakehead Fish, Thai-Style

September 3, 2011 § Leave a comment

I’ll admit right off the bat; I’m a lazy cook.

So anything that can help to shorten the time it takes to whip up dinner without compromising on flavor, quality and healthfulness is fair game, which brings me to those wonderful pre-filleted slabs of fish sold in supermarkets these days. Chide me if you will about the tragic waste of fishbones for stock-making; I’m immune because I have no plans to make fish soup anytime in the near future. For busy working folk like us, “fish slabs” are a godsend.

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