Giving the gluten-free grain "keen-wah" an Asian flare....Chinese Five Spice Quinoa Pilaf!

Apart from the ambiance and the company, I find that a memorable dining experience often brings a certain something unexpected. A Mediterranean sampling plate was served, as I was catching up with a friend over dinner at a local "Tavern". Apart from the usual trio of hummus (that itself was surprisingly unusual, with one carrying a green hue of edamame), I was inspired by a salad made with quinoa, a grain I love, but it has been a long while since its last escape from my pantry.


Quinoa is a relative newcomer to the American pantry. The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is closer related to leafy green vegetables like spinach or beets than to a grain.


Quinoa is as versatile as rice but it has a protein content that is superior to that of most grains. Unlike wheat or rice (which are low in lysine), quinoa is a complete protein source containing a balanced set of essential amino acids for humans. Distinguished from most grain, quinoa is also gluten-free, making it an excellent alternative for individuals with gluten-sensitive enteropathy. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Its high iron content makes quinoa a favourable ingredient to be incorporated into diets of vegetarians and vegans.

Quinoa in its natural state has a coating of saponins, a bitter substance that protects them against birds and other predators, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating but it is important to rinse the seeds well prior cooking.


With a cooking time of 15 minutes, plus an internally integrated cooking timer (seeds display a little white thread that curls around them when cooked), there is no reason not to replace the bland quick-cooked white rice, with this light and fluffy super "grain"!


~ Chinese Five Spice Quinoa Pilaf ~

*The fragrant yet savoury Chinese Five Spiced powder, along with sweetness from the Hoisin sauce, complement the mild bitterness of quinoa.


Serves 4-6

1 cup quinoa
3 cups water
1 tsp salt
2 tablespoons canola or grapeseed oil
4 garlic cloves, minced
2 tsp Chinese five spiced powder
2 tbs Toasted sesame seeds
2 tbs Toasted sesame seed oil
1 medium onion, chopped
1 tsp sugar
1 lb Asparagus, blanched and cut into 2-inch pieces
4 tbs Chinese Hoisin sauce
salt and freshly ground pepper to taste
Serve with Szechuan Chili Bean Paste

1. Place the quinoa in a strainer and rinse until the water runs clear.
2. Bring the water to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes, or until the quinoa is tender and translucent, and each grain displays a little thread.
3. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes. Fluff gently with a fork.
4. Heat a large, heavy frying pan over medium heat add oils, Chinese Five Spiced Powder and sesame seeds. Add the diced onion and garlic after the five spiced powder becomes fragrant, stirring often, until tender, about 5 minutes.
5. Stir in the cooked quinoa, and asparagus over medium heat to heat through, several minutes.
6. Mix in the Hoisin sauce, and add salt and pepper to taste.

Bon Appetit~!

Turn the deflated toasting bubbly into a refreshing dessert....Gelée de Champagne Lychee

No matter how much you imbibe on New Year’s Eve, chances are you’ll have some already-opened bubbly still left over on the morning, or the week after.


While mimosas, bellinis and other champagne cocktails are always an option on New Year’s Day, a more healthier method can utilise the corked bubbly in creative home cooking. Here I combine one of my favourite tropical fruits to create this refreshing yet simple dessert....

*This recipe can be made into a vegetarian/vegan version with Konnayaku powder or Agar replacing gelatin.

~ Gelée de Champagne Lychee ~


1 tb gelatin = 2 cups liquid *This recipe can be made into a vegetarian/vegan version with Konnayaku powder or Agar
1 Can of Lychee in light syrup
Leftover Champagne
Sugar to taste

1. Combine the leftover champagne with the light syrup from the canned lychee, and measure out the amount of gelatin required for the corresponding volume of liquid.
2. Place the liquid in a saucepan, and sprinkle the gelatin. Allow the gelatin to bloom in the liquid at room temperature for 20 mintues.
3. Heat the champagne mixture with gelatin over medium heat. Constantly stir until all the gelatin is dissolved.
4. Stir and dissolve sugar to your taste. Remove from heat.
5. Place 2 lychee in each champagne glass, and gently pour the champagne mixture into each glass to avoid bubbles.
6. Allow it to cool to room temperature and refrigerate for 4 hours or until the jello sets.

Bon Appetit!

Recipe: Szechuan Spiced Israeli Couscous with Infused with Dried Shiitake

~ Szechuan Spiced Israeli Couscous with Infused with Dried Shiitake ~

An Asian flavoured vegan side dish that is a perfect addition to your holiday dinner!


This recipe is an extension to a previous post:
Where a mushroom intertwines with the receptor of the fifth taste....the Dried Shiitake and the Mysterious Umami....


1 lb package Israeli couscous
1 lb Frozen edamame, defrosted and shelled
8-10 Dried whole shiitake
4 cloves garlic, smashed
2 tbs Toasted sesame seeds
2 tbs Toasted sesame seed oil
2-3 tbs Szechuan Chili Bean Paste
1 tsp Szechuan peppercorn
3-4 tbs Chinese chicken marinate sauce (this is vegan)
1 tsp sugar
salt and freshly ground pepper to taste
12 Sweet roasted chestnut - optional


1. Soak the dried shiitake in ~1 cup of COLD water overnight, then squeeze out the excess liquid from the reconstituted shiitake and slice thinly.
*Do not discard the soaking liquid, as it has now been infused with the luring aroma of the shiitake, which will be used later to cook the Israeli couscous
2. In a 4-6 quart pot, heat the Toasted sesame seed oil in medium heat, then add the sliced shiitake.
3. Stir fry the shiitake till lightly golden, then add the smashed garlic and Szechuan peppercorn and toast them until golden.
4. Stir in the Israeli couscous and allow it to toast for 2 minutes, turn the heat to high then add the amount of liquid as instructed on the package (use the shiitake soaking liquid plus water). Cover and allow it to come to a rapid boil.
5. Reduce heat so the mixture returns to a simmer. Stir occasionally with spoon and cook until the Israeli couscous has absorbed all the cooking liquid and has become al-dente.
6. Mix in the defrosted shelled edamame and allow it to heat with couscous for 2 minutes.
7. Stir in the marinate sauce and chili bean paste and allow the couscous to absorb the sauce for about 1-2 minutes.
8. Remove from heat and stir in the toasted sesame seeds and sweet roasted chestnuts.
* I think the sweetness and the chewy texture from the luscious chestnuts give this side dish a special touch and an unique sensory experience!

Bon Appetit!

Where a mushroom intertwines with the receptor of the fifth taste....the Dried Shiitake and the Mysterious Umami....

As I ponder for a savoury non-Asian side dish that is vegetarian/vegan friendly for a Thanksgiving potluck, the heavenly aroma of the dried shiitake somehow found its way from my Tupperware into my imagination. A rare find in western cuisines, the dried shiitake with a feathery weight packs a hefty umami punch that is common to savoury products such as meat and cheese; it is the perfect item that complements vegan dishes.


The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. Shiitake is native to China but have been grown in both Japan and China since prehistoric times. It has long been considered a delicacy as well as a medicinal mushroom. They have been cultivated for over 1,000 years; the first written record of shiitake cultivation can be traced to Wu Sang Guang, born during the Song Dynasty (AD 960–1127). However, some documents record the uncultivated mushroom being eaten as early as AD 199.


In China, it is called xiānggū "fragrant mushroom". Two Chinese variant names for high grades of shiitake are dōnggū "winter mushroom" and huāgū "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface); both are produced at colder temperatures.

Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Like most Asians, I prefer the dried shiitake to fresh; the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of shiitake are rarely used in Japanese and other cuisines, but they are excellent in flavouring stocks and broths.


Apart from its unique texture and the intoxicating aroma and flavour that continuously excite your sensory neurons, nutrients found in the shiitake mushroom has been suggested to possess anti-bacterial and anti-viral properties. It has been shown to carry the ability to stimulate the immune system, and consists of a compound known as eritadenine that could potentially lower blood cholesterol.

With all that put into words, I hope I have erase any of your doubts to introduce this dried delicacy into your kitchen cabinet!

Recipe: la bruschetta du marché des agriculteurs....

A recipe that is dedicated to the hardworking individuals at the farmer's market, and an extension to a previous post "For the Love of Figs":

http://lafleuraucacao.blogspot.com/2009/11/for-love-of-figs.html


This simple recipe is basically a collusion of flavours from the freshest ingredients selected at the local farmer's market, further enhanced with a homemade Black Mission Figs infused balsamic vinaigrette!

I love how the beams of the Sun glaze over this dish....it gives the relaxing sensation of a lazy Sunday afternoon....

1 loaf of rustic bread, sliced into 3/4 inch in thickness
6-8 heirloom tomatoes, sliced into 1/2 inch in thickness
3 cloves garic, minced
1 lb fresh mozzarella, sliced into 1/2 inch in thickness
Coarse salt
freshly grounded 4 blended peppercorns
good extra virgin olive oil
Black Mission Figs infused Balsamic vinegar - see below for recipe


1. Marinate the sliced tomatoes and half of the garlic with just enough olive oil to coat them, set them aside for 15 minutes
2. Lightly drizzle the sliced bread with olive oil, and sprinkle with the remaining minced garlic
3. Place the bread slices evenly on a baking sheet lined with aluminum foil, and toast them in a 400oF oven for 5 minutes, or just till golden
4. Place the sliced mozzarella over the bread and return it to the oven to toast just till the cheese is gently melted
5. Place the bread slices on a serving plate, and decorate them with the marinated tomatoes
6. Sprinkle them with salt and freshly grounded pepper, and drizzle generously with the Black Mission Figs infused balsamic vinegar


Black Mission Figs Infused Balsamic Vinegar

8oz Dried Mission Figs, remove the stem and quarter each fig
750mL Balsamic Vinegar of Modena
1 pinch of salt
Sugar to taste

1. Place the Balsamic vinegar in a saucier over high heat until it reaches a simmer
2. Reduce the heat to medium and add the Dried Mission Figs
3. Allow the figs to simmer in the balsamic vinegar until the vinegar has reduced to half its original volume
4. Remove from heat and using a hand blender, blend until figs are completely incorporated into the vinegar. I leave this un-strained, as I think the grittiness of the seeds from figs gives the vinegar its character

Bon Appetit!

Recipe: Vegan Delight Spring Rolls!

This recipe is dedicated to my vegetarian and vegan friends!

....and the extension of a previously published article:
http://lafleuraucacao.blogspot.com/2009/11/veganism-can-be-delightful-with-tofu_03.html

Serves 4-6

1 package of fresh Tofu Skins (cut into 8" x 8" pieces)
4 cups of shredded vegetables of your choice (Enoki mushroom, King Trumpet mushroom, and the stems of Chinese Broccoli were used)
Sugar
* For those who are not vegetarian or vegan, you can also add shredded meat

Sauce (can be used to marinate the sauteed shredded vegetables or served as a sauce):
6 tbs Lee Kum Kee Chicken Marinade - Teriyaki
1-2 tbs Lee Kum Kee Chili Bean Sauce (Toban Djan)
2 slices Ginger (1/4" thick)
4 cloves Garlic


1. Sautee each of the shredded vegetables individually in oil (grapeseed was used) in frying pan or wok on high and sprinkle with little sugar. Sautee until golden brown.
2. Set all sauteed vegetable aside in a bowl and mix well.
3. To make the sauce, sautee both garlic and ginger with a little oil on medium heat. Add the Chili Bean Sauce and sautee with garlic and ginger to release the aroma. Stir in the Chicken Marinade and remove sauce from heat.
4. For Crispy version of the Spring Rolls, add enough sauce to the sauteed vegetables to your liking. For a softer texture, the Spring Rolls can be braised in the sauce after pan frying.


5. Place the sauteed vegetables in the centre of each the Tofu Skin pieces. Fold and wrap the Tofu Skin around the sauteed vegetables to form the Spring roll. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.


6. Pan fry Spring Rolls in a wok or a non-stick frying pan with a little oil, seal-side down first for about 1 minute on each side or till they turn light to medium golden-brown.


7. For the braising version, reheat the previously made sauce in frying pan with 4 tbs of water. When the sauce begins to simmer, add all the Spring Rolls into the pan and allow them to simmer in the sauce for minute.
8. Serve both version on steamed vegetables and/or rice.

Bon Appetit!

Veganism can be delightful with Tofu Skin!

As conscious as I am in health and nutrition, I very much enjoy the occasional helping of meat protein. But when it comes to tofu, or any of its related members, I almost have an obsession, one of my weaknesses in craving for something that is actually healthy for you!


Strolling along the aisles in the local Chinese market, I spotted the item that I have always had the urge to use it as part of my experimental creations, the "Tofu Skin", or known as "Yuba" in a Japanese dictionary of gastronomy. The name of it almost sounds distasteful, but for those who dim sum often, this should not come across as a cosmic matter, if it is not already among the items on your favourite list.


Tofu Skin a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, it can be used as part of a lazy trick to homemade soy milk!

Carrying a rich scent from soybeans, Tofu Skins also carry a nutritional property that no other soy product does. Due to its high density, 100 grams of it consists of 14 grams of fat (mostly polyunsaturated), 50 grams of carbohydrate and over 25 grams of protein, providing all the essential amino acids. Along with other micronutrients, Tofu Skins and other soy products have gradually become important protein sources for vegetarians and vegans.

Tofu skin may be purchased in fresh or dried form, in the latter case, the tofu skin is rehydrated in water before use. Its uses in the U.S. is very much limited, but a trip to China has enlightened my knowledge on the versatility of this flavourful ingredient, from stir-frying to braising, as a textual component of a soup to the sculptural centre of a hors d'oeuvres, the possibilities are endless.



Apart from the versatility of the product itself, I was intrigued to learn that Tofu Skins can be made with the darker cousin of the pale yellow soybean, the black soybean which is often found fermented in the making of black bean and garlic sauce. Its mysteriously dark hilum is to disguise its youthful green flesh. The black tofu skin is one item that I must try during my next visit to the Mainland China.



The innocent looking yet flavourful tofu skin, is the masterpiece of the experimental yet skillful artist:

Soaked beans are cooked in boiling water.

Soaked beans are sent to the the traditional stone grinder fixed with an electric motor to break apart the cooked beans and extract the nectar from within.

The fresh soy milk is poured into specially designed shallow woks.

Temperature of the soy milk is kept at 95oC within the woks, and the temperature difference between the milk and the exposed interface with the surrounding air will promote Tofu Skin formation.


The freshly made Tofu Skin is gently released from the sides of the woks, and hanged over a wooden rod to dry

With this ingredient comes my vegan invention. Please visit my blog again as the recipe will be posted shortly!