Squash for all seasons! A raw/Asian take on the golden, lucious, butternut squash....

Hearty yet refreshing seems to be an odd flavour combination, but with the humble butternut squash in its most simplistic state, Mark Bittman has successfully translated this flavour profile with zero stove/oven time!


As this golden fleshed squash made its rare entry into my kitchen, I timidly approached with a vegetable peeler. Their first tough encounter gave me doubts on the prospects of this dish, but one snap-sounding bite was enough to shatter my hesitations. The distinct flavour and strong personality of this squash was well balanced by its natural sweetness; its pillow-tender interior was smartly enclosed by a refreshing crunchy coat. I was inspired to inject an Asian twist to this not-so-Asian vegetable.



~ Fresh Butternut Squash Salad with Israeli Couscous ~

1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated (I made ribbons with a vegetable peeler)

2 tbs sesame seed oil

2 tbs pomegranate syrup (this can be replaced with balsamic vinegar)

1 lb package Israeli couscous - cooked with water or chicken stock

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 black pepper.

Toasted pumpkin seeds and candied pecan for decoration


1. Gently toss the butternut squash ribbons in 2 tbs of toasted sesame oil and pomegranate syrup. Set it aside in a large salad bowl.


2. In a 4-6 quart pot, heat the toasted sesame seed oil in medium heat, 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 (water or chicken stock). Cover and allow it to come to a rapid boil.

3. 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.

4. Stir in the marinate sauce and chili bean paste and allow the couscous to absorb the sauce for about 1-2 minutes.

5. Remove from heat and stir in the toasted sesame seeds. Allow the couscous to cool completely to room temperature.

6. Lay the cooled couscous over the butternut squash ribbons, and dress with toasted pumpkin seeds and candied pecans.

Bon Appetit~!

A Little Omega-3 to Celebrate the First Home-cooked Meal of the Palindromic 2011....

In celebrating the arrival of the palindromic 2011, I have decided to give myself an omega-3 boost by making a Thai Tom Yum sesame-crusted Ahi tuna, with stir-fried napa.


No supplements involved! I don't think there is a greater pleasure to nurture both your taste buds and your body than a simple and savoury dish..the keys to the simple part are a non-stick, and sesame seeds!

..leaving the benefits of omega-3 in the next entry =)


~ Thai Tom Yum Sesame-crusted Ahi Tuna ~

2 tbs Sesame seeds
1 tsp Ground ginger (ground galangal was used here)
1 pinch of sugar
~6 oz Tuna steak (best to be sushi grade)
1 tbs Thai Tom Yum paste (this can be replaced with other flavours to your taste, such as curry or chili bean paste)
1 tbs Canola oil
1 tbs Sesame oil
salt and fresh grounded pepper to taste


1. Towel-dried the tuna steak (at room temperature), and rub the paste on all sides
2. Combine the sesame seeds, ground ginger, few grinds of pepper and sugar in a plate
3. Firmly press the sesame seeds mixture onto all sides of tuna
4. Place the oils in a non-stick pan over medium-high heat, sear the tuna for 2 minutes per side, to create a nice crust, but still reddish pink in the centre
5. Serve with stir-fried napa cabbage (here I simply placed chopped napa into the same pan used to cook the tuna, so the vegetable could pick up all the residual sucs, similar to deglazing the pan with wine)

Bon Appetit~!

The Vietnamese Xoi Chien Phong..a fried "sesame ball" with one BOLD statement~!

From the north-eastern corner of China, to the southern parts of Canton, it was the Vietnamese version of the fried rice balls (known to most as sesame balls) that challenged the stretch of my irises for my macula to absorb it all!


Speaking of indulgence during Thanksgiving, the fried sesame balls are the Asian version with a festive origin, though similar to the perfectly roasted turkey, these fried treats have also managed to trickled into the repertoire of the daily menu. From the corner congee shop to an extravagance dim sum parlour, these fragrant jewels with a unique mochi-chewy texture are here to stay, and sometimes with a hidden luscious molten surprise.


As simple and innocent as this golden gem appears, the making itself is a perfect marriage of science and art. The gleaming hot oil transfer the kinetic energy into the pocketed air within a dense glutinous dough. As the air expands in a discordance manner, this is where the artist comes in. Exercising his/her craftsmanship, the chef is able to engineer a uniform sphere with the precise thickness that brings forth the perfect union of texture, flavour, and scent. The delicate architecture of the crust comprised of a thin crispy armor, layered with a chewy comforting interior to showcased the aroma of sweet rice, without carrying the heaviness from the fried nature.


The Vietnamese version, Xoi chien phong just bring this art to a whole new horizon. It was hard to imagine with a wok filled with fragrant oil and two long utensils, the magician has managed to transform a dough of less than 5 ingredients, into a steaming alluring sculpture that is the size of a watermelon. I hope that this art will not be lost in translation, but growing enthusiastic crowd of unique dines, my fears should be nothing but a misty veil..







~ Traditional Chinese Sesame Balls ~

500g Glutinous flour
100g Water
100g Sugar
~2L Vegetable Oil
Filling is optional, but can use Adzuki paste, Black Sesame paste, Mung Bean paste, or to be more adventurous, you can try to incorporate Western ingredients like pumpkin or sweet potato puree!

1) Mix 100g of glutinous flour with 100g of water, and knead it to form a dough.
2) Cook the dough in boiling water until it floats and cooked through. It will turn slightly transparent.
3) Place the cooked dough in a mixing bowl and knead in the remaining flour and sugar, until it comes to a doughy consistancy.
4) Form dough balls with 1.5 inches in diameter. Flatten the dough and use it to encase the filling.
5) Heat the oil in a deep pot to 325oF, and using the double fried method, fry the dough balls to till it is light golden in colour. The balls should double in size. Remove them from the pot and increase the temperature of the oil to 375oF. Fry the partially cooked balls till it is golden amber.

Bon Appetit~!

The Thread of Luster Gold....Foi Thong showcases the humble duck egg....

Mesmerised by the gleaming golden yarns, accompanied with the intense scent from the richness of duck egg yolks, my friend Lin has expanded my scope in Thai desserts, and the uniqueness in texture tempted me to explore further..a dessert originated from Portugal that brings prosperity and happiness..


Foi thong means gold fibres, and these miniature "skeins" of delicacies are the perfect demonstration of the art of simplicity. Immersed in modern cuisines are that often praised for the intricate balance of complex flavours and texture, it is almost refreshing to learn that this dessert consists of only three ingredients, duck eggs, sugar, and water.


To achieve the desired stringy texture, the duck egg yolks mixed with a small amount of egg-dew, the light egg white remaining in the egg shells, is lightly stirred unidirectional until a smooth consistency is reached. A fine string of the batter is then allowed to flow annularly from a small hole at the tip of a cone held 1-2 feet above a vessel of bubbling heavy syrup. When cooked (I am assuming when it floats..this require the experimental heart!), each skein is waved gently with a wooden chopstick through the syrup to give it a shimmering, silky look. The skeins are then rested on top of another vessel and allowed to drain. and refolded into smaller pillows.


With this new adventure ahead of making my own version, I look forward to dazzle up savoury and sweet dishes with this new favourite treat of mine..


~ Ingredients ~
10 Duck Egg Yolks
3 cups of sugar
2 cups of water (can be scented to the liking)
paper cone with fine tip made from folding a baking sheet