Sunday, December 28, 2008

Persimmon Sorbet 柿子冰


2 cups hychiya persimmon pulp
1/3 - 1/2 cup sugar
1 tbsp lemon juice
Pinch of salt

1. Put the above ingredients into a sauce pan
cook until sugar dissolves.
2. Remove persimmon mixture from heat,
cool in a container and freeze.
3. Serve frozen as is
or serve with persimmon ginger tea.

Persimmon Ginger Tea
Dried persimmon, brown sugar, ginger, water.

Winter Experiment 雪菜

Brussels sprouts 小椰菜

Forgot which kind of peas I planted,
it's growing slowly, some has flower bud on them,
There's not bees and butterflies to pollinate them now.


Black cherry toms picked green after November hail storm,
They were left in this wire basket in the shed under skylight
window, and they all turned red without paper wrapping.


There are more snow covered veggies in the garden which are
not presented here --- beauty heart daikon, mustard greens,
beets, bok choy, and kale.

This Winter is quite mild for us here,
none of the veggetables are protected from cold,
I just want to see how far they can be pushed,
so far so good. The big test comes in January-February,
the coldest time of the year in our area.

Saturday, December 20, 2008

Tomato Sauce Prawns 茄汁蝦

1 lb tiger prawns with shell**

2 cloves garlic---minced

2 slices ginger---minced

4 tbsp tomato puree (or sauce)

1 1/2 tbsp tomato paste

1 1/2 tsp sugar (adjust to your taste)

2 tsp sake (or any cooking wine)

Pinch of hot pepper flakes (opt)

Salt to taste, green onions

1. Pan fry prawns with some oil until they turn red but barely cooked, remove from heat.

2. Fry garlic and ginger in some oil until fragrant --- add tomato puree, tomato paste, sugar, salt, and sake to make a thick sauce; taste and adjust salt/sugar; bring the sauce to boil.

3. Add prawns to the sauce and cook on high until the sauce is reduced to barely coating the prawns, (careful here, do not overcooked) add green onions and toss to mix.

**This dish taste best if using large prawns with SHELL ON --- There are two layers of taste in this dish; the prawn shells are seasoned with tomato sauce, but the prawn retains its own natural sweetness; smaller shrimps and peeled shrimps would not offer the same taste.

Saturday, December 13, 2008

Cauliflower Water Kimchi 水泡花菜

Seasonings: hot chili powder, green onions, garlic
sweet red pepper, and pine nuts.
(Not shown in the photo are salt and sugar)

Cauliflower Water Kimchi

1. Cauliflower --- soak in salt water for 1-2 hours, drain.

2. Kimchi broth --- 5 cups of water + 1 tbsp sugar
and 1 tbsp + 1/2 tsp of kosher salt.
Use some water and dissolve chili power into the broth.

3. Put cauliflower into the broth and toss in
all the fresh seasoning ingredients.

Let the kimchi ferment overnight at room temperature.
It can be kept in the refrigerator up to one week.

Friday, December 12, 2008

Korean Seafood Pot 韓式海鮮煲

Fish stock ingredients: kelp, dried fish, onion
(I ran out of dried anchovies so I use 柴魚 instead)

Vegetables: onion, daikon, squash, tofu, mushroom, noodles

Seafood: shrimp & rock cod

Seasonings: homemade bean paste, green onions, hot chili
(4 cloves of minced garlic which is not shown in the photo)

Putting the seafood pot together

1. Make fish stock --- drain and discard all solids.
(Fish stock can be made ahead, or make more for future use.)

2. Bring stock to boil, cook daikon first,
then add onion, squash, noodles, tofu.

3. Bring the stock to boil, add fish,
cover and cook 2-3 minutes til it's almost done.

4. Add shrimp to the pot and bring the soup to boil,
cook until the fish and shrimp are done.

5. Dissolve bean paste in the boiling soup,
toss in minced garlic and hot chili.

6. Bring the pot back to boil again,
drizzle soup with few drops of sesame oil,
garnish with green onions and serve hot.


Wednesday, December 3, 2008

Drying Persimmons (Hoshigaki) 學做柿餅

Top: Hychiya persimmons
Bottom: Fuyu persimmons

Click here to see how to make hoshigaki


謝謝dd提供的網站 Otow Orchard
我試跟著做了, 聽說要 4-6 星期﹐