[What Are You Preserving, and How Are You Doing It? (2016–)]

4 hours ago, Wayne said:

 

@Wild_Yeast

Here are the daikon and watermelon radish pickles. The recipe is the same as the daikon and carrot pickle recipe from Andrea Nguyen's 'Into the Vietnamese Kitchen'. This is about a 1:1 ratio since I'm thinning the radish plants but is illustrative of how the colour bleeds into pickling liquid.

 

 

 

 

Nice! I'm sowing my own icicle radishes at the end of summer. So I can add an "organic" line to my products. Does the color stain all the radishes?

[Dinner 2016 (Part 8)]

Family dinner at my home again, pasta aglio e olio, baked pesto salmon, pesto chicken for husband(hates fish), and kale salad with cranberries, roasted pep it's and creamy poppy seed dressing. 

 

[Dinner 2016 (Part 8)]

Hubby, visiting houseguest and I just got back from the bars and got peckish. I guess you can consider this dinner again lol. Pork and cabbage dumplings(above), Chiuchow style dumplings, pork, peanuts, mushroom and Chinese celery. 

[Dinner 2016 (Part 8)]

I'm keepin it simple tonight, no pots and pans were harmed in tonight's dinner lol. A little antipasti, mixed olives and honeycrisp apples wrapped in prosciutto and the fragrance of a bruised sprig of rosemary to complete the assault on all 5 senses. 

 

[Foraging for favorites]

I'm jealous of everyone not living in a full blown desert region. Such bountiful harvests! I grew up in tropical Asia, I can confidently survive in the jungle foraging wild edibles and hunting wild game including reptiles and amphibs. Then fast forward 16 years I'm here in Las Vegas, all I can forage for are Stone Pine pinenuts. The surrounding open dessert are protected habitats so you can't just go in and help yourself to cactus fruits. There's no foliage to hide you from the Rangers patrolling all over lol

[Dinner 2016 (Part 8)]

Sister and Sis-in-law was over, Hokkien-style longevity noodles/Cha Mee Sua and Chicken and vegetable stir fry. And snowy moon cake (quite disappointing) from Maxims HK with Tie Kwan Yin Oolong for dessert. 

[Dinner 2016 (Part 8)]

I get one cheat day a week, went to a Korean BBQ for dinner, had a decent amount of protein and salad, still skipped the rice. I didn't stuff my face like I used to Lol, went home and had dessert, normally on non-cheat days it's a fruit, but today I traded it for Tangyuen, its Mochi filled with ground black sesame seeds and sugar, boiled in a tangerine peel infusion slightly sweetened with rock sugar. Totally hit the spot for my sweet cravings. 

[HEY!]

Welcome Lisa!

[Unidentified Root in Chinatown?]

It's messy business making these at home so normally we walk out to the street hawker and let him deal with the cleanin up lol 

[Unidentified Root in Chinatown?]

Those look like regular sweet potato with white flesh. In the Philippines we have a snack called Kamote-Q, we use that type of sweet potato, peeled, sliced an inch thick then skewered in bbq sticks. They're deep fried, and when they're halfway cooked you sprinkle brown sugar all over it and back into the deep fryer it goes till it's fully cooked and the sugar is melted and is coating the sweet potato in a thin brown sugar shell. 

[Dinner 2016 (Part 8)]

13 hours ago, huiray said:

 

Looks good.

I know it more as Loh Bak or Lor Bak (with Ngoh Hiang as an alternative which I would have to blink a bit about before summoning the image of the dish)(Technically, Ngoh Hiang literally means "five fragrance", alluding to the five spice powder used; while Loh/Lor Bak means "stewed (or braised) meat")

Have you done this with the more traditional (Penang Nyonya) thin narrow strips of loin pork rather than minced pork?

Thank huiray, I've made it both ways. The strips of pork loin was the original recipe, but the lack of fat in the loin sometimes makes it seem dry. So I've tweaked it using lean pork shoulder butt that I've chopped into small cubes while semi frozen and ground fatty pork with a ratio of 2:1 respectively. My customers prefer this over the original recipe, since then I've stuck to this recipe.  I pack them in rolls of 6, but there's always extra, so that becomes a quick dinner. 

[Dinner 2016 (Part 8)]

5 spice pork medallions, minced pork scented with Chinese five spice then wrapped in beancurd skin, steamed and then fried. Also called Ngo Hiong or Kikiam in SE Asia depending on which country you're at lol.  Traditionally accompanied by sweet chili dipping sauce and pickled radish and carrots. 

[What Are You Preserving, and How Are You Doing It? (2016–)]

2 hours ago, kayb said:

Picked up some very green (no red at all) mangoes today. Will try @Wild_Yeast's  mango pickles. Something in me wants to spice the sugar syrup, but I'll go straight by his description/rx for this first go-round.

 

I have a batch of sauerkraut fermenting that'll be ready next weekend. 

The green mangoes are showing up at the markets here too, must be a harvest somewhere recently. Good luck on the pickled mangoes @kayb ! I just tested mine today, it's only day 6, and it's not ready yet, I can tell its gonna be 3-4 more days, because of my house temperature. 

[Dinner 2016 (Part 8)]

Hiyayakko and yakisoba tonight. Only the Hiyayakko made the pics. It was hot and muggy today, the cold tofu was refreshing, the dressing is tamari, mirin, sugar and sesame oil. I dabbed just a little bit of my homemade chili garlic oil (dimsum chili garlic oil) for an extra kick. 

[Kimchi Problem? Question]

7 hours ago, HungryChris said:

I have also seen jars of kimchi in which the liquid was way down to the point that the product did not look good. Further inspection (this was from Kimchi Pride, which has a sell by date on the bottom) showed it to be almost 4 months past that date.

HC

This is one of the reasons I make my own kimchi, you don't know how old the kimchi is. By the time you buy it at the store, all you see is best/sell by date. There's a certain crunch that only a young kimchi, no older than a week, can offer.  

[Lunch! What'd ya have? (May 2016–Oct 2016)]

Late lunch, clearing out the fridge and got most of the leftovers from the previous evenings and made kimchi fried rice. 

[Dinner 2016 (Part 8)]

14 minutes ago, HungryChris said:

Nice looking meal. I would like to know how you did the mussels.

HC

Thanks! I bought a pound frozen cooked mussels in a half shell, defrosted, pulled it off the shell and cut in half, patted dry to get rid of excess liquid. Rinse the shells and set aside to drain and dry. In a bowl mix a cup of mayo, a tablespoon of sugar, half a tablespoon of Sriracha and two teaspoons Masago(salted capelin roe), adjust sugar and Sriracha to your preference. Toss the mussel halves in and coat well. Return mussels back to shells bake 350 for 20 min. 

[Dinner 2016 (Part 8)]

Had company over last night, Japanese theme, baked green mussels, gyoza, takana chahan and buta no shogayaki/ginger pork. Didn't get to take a solo of the gyoza. 

[What Are You Preserving, and How Are You Doing It? (2016–)]

@Wayne that's a great idea, I'm testing a new product, the spicy version. Maybe I'll try some watermelon radishes with it to make a distinction between the two types. Tae pics of the results, I'd love to see how it looks.

[Dinner 2016 (Part 8)]

I ate leftovers, but the hubby doesn't care for it when it was freshly made (ChickenMarsala ) lol so I made him Doenjjang Jjigae/ Korean Beanpaste stew, potatoes, squash, mushrooms, cabbage, pork, carrots, chili flakes and the most important ingredient: fermented bean paste.  

[Create my meal – the game]

18 hours ago, ProfessionalHobbit said:

I prefer no rules anyway.

 

 

 

Roasted grapes (toss with olive oil, salt and black pepper; roast at 350 F for 45 minutes)

Potage crécy

Broiled chicken, Fuji apple salsa (diced apples, shallot, ginger, salt, chile pepper)

 

The potage has 1 tablespoon uncooked rice which is not significant for your purposes, but I suppose you could omit that and sub diced potato although the texture will be different.

Thanks Hobbit! That Potage Crécy looks so simple but delicious. I might give that a go one of these days.

[What Are You Preserving, and How Are You Doing It? (2016–)]

I made a new batch of Pickled Radish and Carrots today. One of the homemade items I sell out of my home. They go pretty quick, but it's fairly easy to make it and requires little time to cure. This is 9lbs of daikon radish and 4 lbs of carrots, but after you salt it and get rid of the excess liquid, almost half of the total weight of the veggies go bye bye. 

[Hatch Chili Peppers (Merged Topic)]

I just started seeing fresh Hatch Chiles for sale here in Las Vegas at Sprouts

[What Are You Preserving, and How Are You Doing It? (2016–)]

Just transferred the mangoes in sugar solution, now comes the waiting game. Setting it next to my Kombucha brew. I'm not that of a health nut.... I just like drinking it. Buying it all the time is just getting expensive.

[What Are You Preserving, and How Are You Doing It? (2016–)]

@kayb the mangoes I got were store bought, I do not use mangoes that turn red skinned when ripe, American grocery chains normally only carry those variety, they tend to have a medicinal taste when they ferment. That said, Asian grocers, specially ones that carry Cambodian,  Indian, Thai or Vietnamese herbs and vegetables would have those type that you would want to use for pickling.