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Lunch! What'd ya have? (2012–2014)


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#121 huiray

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Posted 26 January 2013 - 08:30 PM

"Pak Cham Kai" [白切雞] ("white cut chicken"), small chicken poached in salted & heavily gingered water.
Cabbage soup, using the poaching water.
Rice (Hitomebore), cooked with the poaching stock with additional chicken fat.
Garlic-soy sauce: 1 head of garlic, chopped, sautéed, quenched w/ light soy sauce & MRT ryori-shu.
Chicken livers & shallots sauce: done a little differently than before.

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#122 Paul Bacino

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Posted 29 January 2013 - 04:21 PM

My "ABC" Sandwich-- Sometimes a fairly good good result can be achieved even in the winter!!

This is " Arugala-Bacon( shoulder/local cure)-Charub Tomatoes "

The charub cherry tomato is rather sweet
The bacon I stock up on when I can
The arugala-- was a baby variety-- quite mild in flavor
The Bread-TJ's Sprout Bread
Dukes Meyo

I had a side of my home-made Olive salad and Flax seed chips!!

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#123 huiray

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Posted 29 January 2013 - 08:41 PM

Paul Bacino, how interesting! Charub tomatoes - hmm, I looked them up. Is it possible you mean Cherub tomatoes?



#124 huiray

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Posted 29 January 2013 - 08:48 PM

Lunch today:

Pork ribs & veggie soup, eaten w/ soba noodles.

[Short-cut pork ribs, sautéed w/ smashed garlic, simmered w/ water + chicken stock; then carrots, parsnips, shallots, trimmed innermost celery heart, sliced ordinary mushrooms, parsley. Salting adjusted.]

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#125 Paul Bacino

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Posted 30 January 2013 - 05:42 AM

Paul Bacino, how interesting! Charub tomatoes - hmm, I looked them up. Is it possible you mean Cherub tomatoes?



You are correct..I miss spelled it. I live in Nebraska..and getting any fresh type tomato with any flavor ..is tough! I find these to have a consistent sweetness. We use them occasionally for salad, I was really wanting a bacon sandwich...worked pretty well. I had some tomato jam..but wife is not a fan...Yikes
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#126 huiray

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Posted 31 January 2013 - 05:50 PM

Lunch today:

• Thinly-sliced beef sirloin slices** stir-fried w/ chopped smashed garlic and trimmed & opened brussels sprouts. Served over fresh "rat tail noodles" [老鼠粉] a.k.a. "silver needle noodles" [銀針粉] .
• Pickled sour mustard soup - with chopped chicken legs, quartered tomatoes, sliced fresh ginger, some sea salt, some rice vinegar, and sliced soft tofu at the end.

**Premarinated w/ sesame oil, Red Boat fish sauce, light soy sauce, generous ground white pepper, Shaohsing wine, and some cornflour.

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#127 huiray

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Posted 02 February 2013 - 08:03 PM

Sort-of Cantonese-style steamed big-mouth bass.**
Soup of fresh bunapi-shimeji (white beech) & oyster mushrooms w/ Chinese celery in chicken stock.
White rice (Hitomebore).

** Cleaned gutted fish briefly marinated w/ sesame oil, Shaohsing wine, some light soy sauce, scallions, ginger, a bit of ground white pepper. Steamed till just done. Fish only retrieved from steaming dish (discarding liquids and other stuff), replated, fresh julienned scallions, ginger & cilantro scattered over it and the ensemble dressed w/ a sauce of [veggie oil sautéed julienned ginger & a little chopped garlic; quenched w/ light soy sauce (Pearl River Superior), MRT ryori-shu & Honteri mirin]

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Edited by huiray, 02 February 2013 - 08:13 PM.


#128 liuzhou

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Posted 03 February 2013 - 06:36 AM

Spaghetti with a fresh tomato sauce with garlic, bacon, green chilli pepper and black olives. Finished off with some grated Grana Padano cheese. Served with a rather good wine, then back to work.

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#129 huiray

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Posted 05 February 2013 - 03:57 PM

Tuesday's lunch:

• "Chow Mei Fun". Prawns & chopped de-boned chicken thigh meat stir-fried w/ julienned ginger, chopped Napa cabbage ("Wong Nga Pak"), 1-2 inch chopped scallions, chopped semi-ripe long hot chile, a few chopped red Thai chiles; then the precooked/softened "Mei Fun" (skinny rice noodles) and chopped plai egg omelet** folded in and tossed in the hot pan on the fire.
• Winter melon & beef short ribs soup, w/ rehydrated dried thick-cap shiitake mushrooms ("Far Koo"/"Tung Koo"). About 1 1/2 heads of garlic (smashed, sautéed) also went into the soup; short ribs browned in the garlic oil,before simmering/braising.

** Eggs beaten w/ a little veggie oil, a little water, a dash of salt; poured into a pretty hot well-oiled pan; the omelet is allowed to form and "bubble", browing slightly, then flipped/turned over for a few seconds and transferred to a plate. Cooking process takes about 2 minutes or less.

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#130 Steve Irby

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Posted 06 February 2013 - 11:24 AM

I not sure what it is called but it's tasty. Chicken thighs seasoned with alaea salt and pepper, browned in grapeseed oil, then finished with lemon grass, ginger, green onion and garlic. Added a splash of chicken stock and fish sauce followed by savoy cabbage and mushrooms to heat through in the pan juices. Served with yesterdays Israeli couscous salad.

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#131 huiray

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Posted 07 February 2013 - 12:25 AM

"Shui Gow Ngap Tong Meen". Skinny wonton noodles w/ the rest of the Chinese roast duck (store bought) from the other day; w/ pork-cabbage-XO sauce dumplings ("Shui Gow") [Prime Food] and fried soybean curd [the type which is "puffy" inside, sort-of "flat" pieces; a Korean brand, pretty good, as good as my usual Japanese brand and much cheaper too]. All served in chicken stock simmered w/ a little sautéed garlic. Accompanied w/ "Gai Lan" blanched in oiled hot/boiling water.

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#132 Paul Bacino

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Posted 07 February 2013 - 05:33 AM

huiray


I want your food..seriously. Nice work!!

Paul
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#133 rotuts

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Posted 07 February 2013 - 05:48 AM

Shui Gow Ngap Tong Meen

now thats for me!

#134 naguere

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Posted 07 February 2013 - 08:07 AM

huiray


I want your food..seriously. Nice work!!

Paul

Just using you Paul B, I must get prawns to add to my chicken fixins. , Nice work indeed huiray.
Who cares how time progresses..

Today I am drinking ale.

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#135 Kerry Beal

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Posted 07 February 2013 - 10:24 AM

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Thai red curry mussels.

Had some high oxygen packed mussels in the fridge - on their last day - decided I'd better have them for lunch. Had probably 8 out of a kilo that wouldn't close and another half dozen that didn't open. Should have used them a little sooner I suspect - but the ones that were suitable were quite delicious.

#136 CindyMarshall

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Posted 07 February 2013 - 11:47 AM

Sweet Italian turkey sausage. delicious and a simple lunch. Turkey sausages were order form Topchopmarket.com DSC_0108a.jpg

#137 huiray

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Posted 07 February 2013 - 06:49 PM

Thanks, Paul B, rotuts, naguere. Very kind of you all.

Nice save, Kerry Beal.

Looks good, CindyMarshall, Steve Irby.

Edited by huiray, 07 February 2013 - 07:24 PM.


#138 huiray

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Posted 07 February 2013 - 06:54 PM

Lunch today:
• Spaghetti carbonara - using cured pork jowl (not quite guanciale), two egg yolks + 1 egg, Pecorino Romano, generous ground black pepper. That's it. No cream, etc etc. I did stray by using chopped parsley as a dressing.
• Plus a clear seasoned broth w/ just chopped Lacinato kale, simmered for a short while. (not pictured)

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#139 rotuts

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Posted 08 February 2013 - 05:55 AM

that spaghetti look perfect for a Stormy Day!

#140 Paul Bacino

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Posted 08 February 2013 - 08:46 AM

that spaghetti look perfect for a Stormy Day!


You bet !! I wish I had um both!!

:)

Stay well Rotuts
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#141 huiray

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Posted 08 February 2013 - 04:53 PM

Glad you both liked it. :-)

Edited by huiray, 08 February 2013 - 04:53 PM.


#142 huiray

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Posted 08 February 2013 - 05:34 PM

Late lunch today: homemade phở.

Stock from about 7-8 lbs somewhat meaty beef shin bones/mixed bones,** charred onion & charred ginger, star anise, cinnamon, cloves, coriander seeds, black cardamom (thảo quả; 草果), sugar (I used "gula melaka" today), good fish sauce (nước mắm), some salt.

**all parboiled for a few minutes, each bone rinsed/washed briefly, all added to fresh cold water in a fresh clean pot and brought to a simmer etc.

Beef tendon simmered along with the stock, removed after ~6 hrs simmer and before further processing/filtering of the stock. Omasum tripe simmered separately in salted water + a few scoops of the stock + a few splashes of fish sauce. Both sliced before final assembly in the eating bowl. Thinly sliced nice ribeye beef used as thye main beef component. Accompaniments were Thai basil (húng quế), culantro (ngò gai), lime wedges (cut SE Asian style), sliced hot long green chilli, finely sliced Napa cabbage ("Wong Nga Pak") (substitute for beansprouts); and chopped cilantro & scallions in the bowl. Some of the marrow recovered from some of the shin bones after stock preparation - in the small bowl nestled besides the chopped Napa. Fish sauce [Red Boat] alongside for adding as needed. Dragonfly brand Bánh Phở (dry), individual bundles wrapped w/ bamboo cord.

More stock added as eating progressed, with continuous additions of herbs etc. :-)

I also include a pic of the tendon bundle and the tripe (cut into a few large pieces) after cooking; and a pic of the stock during prep while simmering away.

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Edited by huiray, 08 February 2013 - 05:42 PM.


#143 Paul Bacino

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Posted 09 February 2013 - 09:29 AM

I'm making that Broth.. thanks for writing that.
Huiray
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#144 huiray

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Posted 09 February 2013 - 09:45 AM

:-))) Do tell, when you make it and how you used it.

#145 Dejah

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Posted 09 February 2013 - 07:43 PM

Love braised tendons!
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#146 huiray

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Posted 09 February 2013 - 10:07 PM

Had another bowl of phở today.
Shredded cabbage instead of Napa; omitted the cilantro.

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This is the brand of dried bánh phở I like to use:

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#147 Dejah

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Posted 10 February 2013 - 01:15 PM

New Year's Day lunch: Savoury Tong Yuen - traditional in the Choy household when my Mom was alive. She'd make the sweet version for late night New Year's Eve. I ate minimum requirement on the sweet version. This one...I love! My Mom would also make this whenever she has a hankering.

Glutinous rice flour dumplings, julienne daikon, dried shrimp, fresh shrimp, sliced pork tenderloin, lap cheong, sesame oil, ground pepper, cilantro. I always have a small dish of soy sauce with white pepper and chili oil to dip my dumplings. Most people don't know how to tackle these sticky blobs. Just chew a couple of times then let it slip down the gullet !!!. :laugh: They're guaranteed to stick to your ribs...

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#148 rotuts

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Posted 10 February 2013 - 01:20 PM

is the Glutinous rice flour dumplings the roundish white item lower L screen? do you make them or buy them?

looks sooooooo delicious, perfect after a Big Storm Clean Up if bet!

#149 Dejah

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Posted 10 February 2013 - 02:46 PM

rotuts: yes. That glob is the glutinous rice flour dumpling. I make them - just glutinous rice flour, a bit of salt, and small amount of hot water to make a dough. The dumplings are dropped into boiling water (broth in my soup) and are cooked when they float to the surface. It's all the other ingredients that make it delicious.
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#150 huiray

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Posted 11 February 2013 - 09:01 AM

Interesting, Dejah. I don't recall (or believe) I've ever had these glutinous rice flour dumplings in soup as a CNY dish. Not in my childhood or later and not in adulthood. Doesn't even ring a bell, sorry. :-(