Monday, June 6, 2011

Beef and Beans Burrito

Spent a very lazy day cooking and play boardgames with my family. I woke up pretty late today so I decided to make brunch for my family. I like Mexican food, and this burrito is not difficult to make!

Due to limited time, I just bought the ready-made Tortilla. I heard that one could make good tortillas from scratch with corn flour, plain flour and lard etc. I will try that later and let you know how it goes. Below are the ingredients. Tortillas, diced onions, cheddar cheese, minced garlic, minced beef and refried beans (yumm!!).

Added spices, cumin and paprika. Smelled sooo good. And of course, Mexican tomato sauce too!

I am taking off for my long Europe trip tonight so this will most probably be the last June post. Will be back in July and will share with you my European culinary experience then, so Ciao!

Friday, June 3, 2011

Coq Au Vin

I have always wanted to make coq au vin. It is a classic french dish, made either with white or red wine. But as Julia Child pointed it out, the red is more characteristic.

I did not follow Julia Child's recipe word by word and I skipped the bacon. I know the bacon grease would make the dish more dense and aromatic but for the sake of healthy eating, I skipped the bacon. Instead of bacon grease, I added a tiny bit of butter, fry the ingredients separately and let the red wine cook and simmer with the chicken fat.

The red wine is good enough. I never knew le vin rouge works so so well with chicken. Serving this dish with buttered green peas and potatoes will be perfect.

Wednesday, June 1, 2011

Green Papaya Salad

Quick update. I made green papaya salad for lunch today. Loved it. 

Bought the green papaya in Sai Kung, didn't really know how to cook it, so I asked the owner of the groceries for some tips, and recalling the taste of the green papaya salads I had at the thai restaurants, I made this. I don't have a shredder so I had a hard time cutting the papaya myself. I was hungry so I cut it roughly. Would have made it more fine if I had the time, but good that the thickness did give the salad a bit more crunchiness. Nice. 

I first prepared the vermicelli, set aside and let cool. Then I stir-fried the minced garlic with the chinese dried shrimps and pork with the seasoning. Once done, I started mixing everything in the big big bowl. Added fish sauce (yum!), a squeeze of lime juice, minced chilli and some more garlic. Gave it a final touch with a generous splash of some homemade thai sour and hot sauce.