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Food  / Recipes  / Syrian
Kunafeh – Shredded fillo dough, cheese, and oh, so much butter
Posted On October 10, 2017

I know, I know it’s been a while. Sorry guys and gals.

Summer is the busiest time of year at my job, so I’m finally starting to catch up. If you’re lucky enough to follow my insta, @food_hopping, you’ll see that I’m still cooking and taking photos each week, just behind on blog posts. Insta-stories are too easy.

Back in May, my friend Rima invited me over to her apartment to make a Syrian dessert. She sent me a list of ingredients, and I met her at her place, completely unaware of what she had planned.

Kunafeh or Kunafa is a middle-eastern dessert made with shredded fillo dough, cheese, and a sweet, sugar syrup. It’s super simple to make, rich, and tastes like home for many Arabs. Below is her dad’s recipe, here’s what you’ll need:

 

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Ingredients: serves 12-20

1 16oz Pack Shredded Fillo Dough
16oz Ricotta Cheese (You can substitute unsalted haloumi, but it’s quite expensive)
2 sticks or 1 cup unsalted butter
1/2 cup water
3/4 cup granulated sugar
1/2 Tablespoon lemon juice
1 Tablespoon Orange Blossom Water or Rose Water to taste

 

Step One: Preheat your oven to 400 degrees Fahrenheit and grease a large baking dish (around 9″x13″) with butter. You’ll need a dish with some depth, a cookie sheet will be too thin.

Step Two: Open up your fillo dough and divide the strands into two equal parts. If it feels weird, it’s probably because you’ve never done this before.

Step Three: Place one half of the dough into the bottom of the baking dish, pressing down firmly to pack it down. I would recommend using a small cutting board or coaster to flatten it.

Step Four: Spread the ricotta cheese on top of the dough with a spoon or spatula, spreading it in an even layer without getting too close to the edges. We’re going to seal it in, so leave at least a half inch around the edges.

Step Five: Place the remaining dough on top of the ricotta, again pressing down hard with a small cutting board or coaster to flatten and remove any air pockets.

Step Six: Cut the sticks of butter into about a Tablespoon or thinner slices and arrange them evenly on top of the dough.

Step Seven: Bake it for 40 minutes until beautifully browned.

Step Eight: Moving quickly, carefully remove the pan from the oven and flip the entire fillo-ricotta sandwich upside down. It will be extremely hot, so be careful! Once flipped, place it back in the oven for about 30 minutes or until the entire thing is golden brown and crisp.

Step Nine: While it’s baking, bring the water and sugar to a boil in a small saucepan while constantly stirring. When it starts to thicken, add the lemon juice and orange blossom or rose water to combine. Once it’s a slightly syrupy texture, remove it from the heat. It should still be pretty viscous and not too thick.

Step Ten: When the baked fillo is completely golden brown, remove it from the oven and pour the syrup over the entire thing. Then admire your creation as the dough eats up that sweet, sweet syrup.

Ooh, aah

Step Eleven: Let it cool for five minutes, slice, and serve!

Oddly satisfying.


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Filipino  / Food  / Recipes
Filipino Lumpia – Deep-Fried Spring Rolls
Posted On April 16, 2017

Spring rolls, egg rolls, summer rolls…

Seems like every asian cuisine has a version of these savory little rolls served with a sauce you can’t get enough of. Lumpia LOOM-PIA is the Filipino version. (Think Oompah Loompah, but not.)

Lumpia are deep-fried spring rolls tightly rolled in a thin crispy wrapper, filled with a mixture of ground meat and vegetables and served with sweet and sour sauce.

Wrapping and frying lumpia can turn into an all-day affair, so my mom didn’t make them too much when I was younger. When she did decide to make some for a special occasion or party, my brother and I kept a close watch on the first batch, so we could steal a piece (or two, maybe three), still hot from the frying pan.

If you’re not making these for a party or get-together, I’d recommend making a big batch ahead of time and freezing them. You can then fry them up as you go straight from the freezer.

 

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Ingredients

For the Rolls

2 cloves garlic
1 small carrot
2-3 stalks green onion
2lbs ground pork or turkey
1 large egg
1Tbsp oyster sauce
1 pack spring roll wrappers (I use Spring Home TYJ Spring Roll Pastry), see below

For the Sweet and Sour Sauce

1/4 cup white vinegar
1/4 cup white sugar
1/2 cup water
1/4 tsp salt
2 tsp cornstarch mixed with 1 Tbsp cold water
2 Tbsp ketchup

 

Step One: Finely chop your garlic, carrot, and green onion.

Step Two: Mix your chopped vegetables with the ground meat, egg, and oyster sauce. You can add a pinch of salt and pepper if you like. I use my hands to mix it, it’s more fun that way.

Step Three: Time to get rolling, this part may take a little practice. I’ve tried my best to describe each step in detail.

Gently peel one wrapper from the pack and place it so that the corners run vertically and horizontally, you should be looking at a diamond.

Place a heaping tablespoon of the mixture in the center of the wrapper and spread it horizontally towards the left and right corners. Think long and thin, slightly larger than a pencil. If you feel like it’s not enough filling, it’s probably the right amount. You don’t want too much or it won’t cook thoroughly while frying. Leave about an inch at each edge so you can seal everything in.

Rub any excess that has stuck to your fingers onto the wrapper and grab the corner closest to you at the bottom. Fold it up as if you’re trying to meet the corner at the top (it won’t make it that far).

Push down on the filling with the wrapper to squeeze out any air bubbles, then roll it up one time, making sure it’s kept tight.

Now seal up the left and right sides like a burrito, still holding your roll tightly, fold the left and right corners in towards the center and continue rolling up until you reach the end.

Lay the lumpia on the end flap to keep it from rolling open. You can also use a dab of cold water on the wrapper edge to seal up if you’d like. My mom skips that step.

Repeat and roll until you’re out of wrappers or out of filling.

TIP: If you run out of wrappers, roll the remaining filling into meatballs and fry in the same oil below until brown. Mmm…meatballs.

 

Here’s a clip of my mom in action if you’re feeling lost.

 

Step Four: Heat an inch or two of oil in a large flat pan on medium-high heat. You can also use a deep-fryer if you have one. Ideally, the lumpia should be fully submerged, but you can also fry them one side at a time, flipping halfway.

Once the oil is hot, carefully lay the lumpia in the oil (end flap down to keep them from rolling open as they fry). Fry in batches until golden brown. Try not to overcrowd the pan.

Step Five: Once browned, place them on a paper towel or cooling rack to absorb or drip off any excess oil.

Step Six: While you’re frying, make the sweet and sour sauce. Whisk together the vinegar, water, sugar, salt, cornstarch, and ketchup in a small saucepan. The cornstarch is to thicken; the ketchup is for color. Cook on medium heat until the sauce has thickened, stirring constantly.

 

Serve warm. Double dip if you dare.

On a separate note, I’ve decided to start including ingredient prep in my steps.

Too many times have I ventured into a recipe to later realize I hadn’t chopped something, and ended up frantically doing it in hopes that whatever else was cooking didn’t burn or overcook.

I hate that.

I also hate having to go back and forth between the ingredients and the steps. Is this coming from restaurant chefs that need all their ingredients prepped ahead of time? Is this something people have adopted from watching cooking shows? I realize watching people chop stuff may not be good tv (is it good blog content?) and whichever celebrity chef is cooking isn’t there to chop onions, but prep’s a big part of the process. Sometimes prep takes more time than cooking. What do you guys think? What format do you like best for recipes?

Aime out.

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Filipino  / Food  / Recipes
Filipino Pork Adobo – It’s All About the Sauce
Posted On April 6, 2017

My mom could make this recipe with her eyes closed.

Ah, adobo, tender chunks of pork or chicken and salty, but slightly sweet sauce. This was one of the first recipes I asked for before I left for college. It’s without a doubt one of my favorites.

Adobo ‘AH-DOUGH-BO’ is a popular Filipino dish made by marinating meat and/or vegetables, then simmering them in the same marinade until tender. There are countless ways to make adobo, every family has their own variation, and all versions are well-loved. The name comes from the Spanish word ‘adobar,’ which means ‘marinade.’ Filipino adobo is not actually Spanish, but it was named so by the Spanish colonists that saw the native dish as similar to their own adobo. Both have marinades (same same?). WRONG.

Okay okay, I’ve never actually had Spanish adobo (foreshadowing?), but the ingredients in comparison are quite different. Here’s what you’ll need for my mom’s Filipino adobo:

 

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Ingredients

1.5lbs cubed pork
1.5 tsp chopped garlic
4 Tbsp soy sauce (Filipino Silver Swan or Lauriet)
1/2 star anise
6 peppercorns
2 bay leaves
2 Tbsp white vinegar
1.5 Tbsp all-purpose flour
1 Tbsp canola or vegetable oil
1 shallots or 1/2 medium yellow onion, diced
1 Tbsp sugar
1 cup water

TIP You can use chicken (thighs, wings, drumsticks, bone-in of course) instead of pork. Follow the recipe as is and add in a 1-inch piece of fresh ginger with the onions while sautéing.

Step One: Combine pork, garlic, soy sauce, star anise, peppercorns, bay leaves, and vinegar in a large bowl. Stir until the pork is evenly coated, cover, and let marinate in the fridge for 30 minutes to 1 day. If marinating for 1 day, rotate the meat midday, so no piece feels left out. #NoFOMO

Step Two: Heat the oil in a large wok or pot and sauté the shallots (or onions) until translucent. Then, add your sugar and stir until dissolved.

Step Three: Strain the pork from the marinade (SAVE THE MARINADE) and dust it with the flour before adding it to the wok. Add the pork to your pot and let it brown.

Step Four: Once browned, add your precious marinade juices and water to the pot. Let everything come to a boil and simmer on medium heat until meat is tender (approx. 45 minutes). If the sauce starts looking scarce, add 1 cup water at a time to keep it from drying up and at a simmer.

Step Five: Serve hot with jasmine rice.

TIP: Leftover adobo is ALWAYS better the next day. Pop ’em in the fridge and let the marinade work its magic.

Happy hopping!

 

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Chinese  / Food  / Recipes
How to Cook Misua – Chinese/Fujianese Birthday Noodles
Posted On March 1, 2017

Born and raised in the Philippines, my mom had less than a handful of authentic Chinese/Fujianese recipes to give me. One dish she does remember my great-grandmother making for birthdays is called misua (mee-swa).

Misua is a thin, wheat-based vermicelli noodle originating from the Fujian province in China (where my family’s originally from). The noodles represent longevity and are sometimes labeled as ‘long-life’ noodles, hoping to bring long life to the recipient. Giving someone broken noodles is considered bad luck, so they must be boiled delicately.

 

February is (was) my mom’s birthday month, so it’s only fitting.

Misua can be made as a soup or a stir-fry. This style of misua is somewhere in the middle, it’s not soupy, but it’s not fried. The key to this recipe is caramelized shallots. Mixed into the noodles after boiling, they give them a wonderfully sweet onion flavor. Top it off with your choice of meat and veggies, mix it all together, and eat your way to a longer life.

 

Let’s start off with the noodles.

You’re looking for long, thin noodles made with wheat, not rice (rice vermicelli will fall apart). They can be found dried or fresh. The dried ones can get super long and are often tied up into bundles. The fresh (below right) are slightly shorter, but better quality (in my mom’s opinion).

 

Next choose your toppings. Meat? Vegetables?

You can top your misua with whatever you like as long as there’s some variety. Choose a few different meats and lots of veggies. The more colors the better. I used chicken, pork belly, tripe, shrimp, carrots, napa cabbage, baby corn, shiitake mushrooms, and scallions.

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Ingredients

Broth

  • 1 whole chicken
  • 1/2 lb tripe
  • 1 inch fresh ginger (sliced)
  • 6-10 black peppercorns
  • 3 cloves garlic (sliced) Optional
  • 1 small yellow onion (quartered) Optional
  • 8-10 cups water
  • 1 lb pork belly
  • salt to taste

Toppings

  • 1/2 cup canola or vegetable oil
  • 10 shallots (thinly sliced)
  • 2 Tbsp canola or vegetable oil
  • 2 carrots (julienned)
  • 10 dried shiitake mushrooms (rehydrated, stems removed, and thinly sliced)
  • 1/2 head napa cabbage (chopped fine)
  • 1 can baby corn (thinly sliced)
  • eggs (hard-boiled) One per person/serving
  • 1 cup raw peanuts (shelled with the skin still on) Optional
  • 1/2 lb whole shrimp (unpeeled) Optional
  • scallions (chopped)

And Don’t Forget

  • 1 pack misua (long-life noodles)

 

Step One: Cut up your chicken, separating the wings, legs, thighs, and breasts. Remove the giblets (heart, liver, gizzard) if included.

Step Two: Place your chicken pieces, in a large pot with the tripe, ginger, peppercorns, garlic, and onion. Cover with water, bring to a boil, then lower to a simmer.

Step Three: Meanwhile, toast your peanuts. I put mine in a dry frying pan and stirred until browned. Set aside.

Optional: Brown your pork belly in a frying pan and render as much of the fat out as you can. Reserve the grease and add the meat to the pot of chicken.

Step Four: In pork belly fat and/or oil, fry your shallots on medium heat until they caramelize. This step is crucial for the main flavor of the misua. Once browned, set aside and let cool.

Step Five: In a wok or large frying pan, add a couple tablespoons of vegetable or canola oil and stir-fry your vegetables. I did mine separately, which was more work in the end. (Don’t be me) Lightly salt your veggies and set aside.

Step 6: Remove your chicken from the broth when done and shred the meat. Remove the pork belly and slice. Remove the tripe and cut it into long, thin strips. Do not over salt the broth! Misua noodles are already salty and will add flavor to the end dish. Keep your broth on low heat, covered.

Step 7: If you have shrimp, stir-fry them until done. Set aside.

Step 8: Bring a separate pot of water to boil. We’re going to boil the misua separately first, so the starch doesn’t change the flavor of our homemade chicken broth. Follow the directions on your package if in English. My fresh misua had to be boiled for one minute.

Using chopsticks, gently stir the strands, being careful not to break them. If your strands break apart, you’ve boiled the noodles too long.

Once boiled, strain them into a colander and rinse with cold water.

Step 9: In a separate pot, boil just enough broth for the amount of servings you’re making (about 1/2 cup per serving). The misua will absorb the majority of this broth, so don’t add too much. We’re not looking to make a soup here. Add a tablespoon of your shallot oil for each serving on the noodles and gently stir.

Step 10: Once the broth is mostly absorbed (should only take a few minutes), place the noodles on a serving dish or in individual serving bowls. Add your toppings and garnish with chopped scallions.


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Chinese  / Food  / Recipes
Congee – The Oatmeal of the East
Posted On February 25, 2017

Ahh, congee, we go way back.

I’ve had it at a street-stall in Cambodia, topped with a heap of white pepper.

I’ve had it piping hot, from a cart in a dim sum restaurant, dotted with shredded pork, century eggs, and scallions.

I’ve had it for breakfast at practically every hotel in Asia I’ve ever stayed at. Watery, thick, plain, salty, the varieties are endless.

Congee, also known as ‘jook’ in some parts of China, is a rice porridge commonly eaten for breakfast. Much like oatmeal here in the States, it’s boiled in water. It can be eaten plain, but is most often enjoyed with a variety of toppings. While oatmeal is generally sweet, topped with fruit, sugar, or nuts, congee is savory, dotted with chunks of meat or seafood, eggs, scallions, and sometimes white pepper.

This recipe is for a classic Chinese congee, made with diced pork and century eggs, then topped with ginger, scallions, and sesame oil. I add a dash of white pepper because that bowl of congee in Cambodia changed me, not sure if it’s Chinese or not.

 

Wait, what’s a century egg?

A century egg is a cured egg (usually duck) preserved in a mixture of ash, clay, and salt. No, it’s not a hundred years old. Over weeks or months the egg changes in color, texture, and flavor.

Once peeled they appear black and take on a distinct umami flavor. The yolks become super creamy, while the whites turn almost jelly like.

They can be eaten as is, with soy sauce, or cooked in various dishes, like congee.

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Ingredients

  • 1 cup jasmine rice
  • 8 cups water (or equal parts broth)
  • 1 dash fish sauce Optional
  • 1/2 cup shredded or diced meat (cooked previously, I used diced salted pork)
  • 2 century eggs (diced)
  • 1 inch peeled fresh ginger (cut into miniature matchsticks) Optional
  • 1 scallion (chopped thin) Optional
  • 1 dash white pepper Optional
  • sesame oil (for topping)

 

Step One: Rinse your rice two to three times with water. Most recommend rinsing until the water runs clear, but I’m generally too lazy to do that. Two to three times is fine.

Step Two: Add your rice and water to a large pot.

I like my congee thick, so my preferred ratio is one part rice to eight parts water, adjust to your liking if you like it thinner. Bring it to a boil, cover and lower to a simmer. Let it simmer for 30-45 minutes, stirring occasionally.

Step Three: When your rice is cooked, the grains start breaking apart, and it reaches a consistency you like, add your fish sauce, meat, and century eggs. If it’s thick, continue stirring to ensure the bottom doesn’t burn. Turn off the heat and salt to taste.

Step Four: Serve hot and top it with whatever your heart desires. I chose ginger, scallions, white pepper, and sesame oil.


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Food  / German  / Recipes
Spaetzle – The Best German Noodles
Posted On January 27, 2017

This is my comfort food.

I have so many memories of this dish. As a kid, I would help my mom mix the dough and help fill the spaetzle maker. My brother and I would sneak hot noodles before dinner, right after my mom scooped them from the boiling water and topped them with butter. We’d have spaetzle for holidays and special occasions. It was a treat that always required a second serving.

I’m sorry I didn’t post this recipe sooner. Spaetzle is near and dear to my heart, so I figured I’d make something special. Hard to believe this month’s almost over.

NOTE: I would encourage you to double, even triple the following recipe, simply because one batch is never enough. Spaetzle keeps well in the fridge or freezer, and can be microwaved, so I encourage you to make leftovers. As easy as this recipe sounds, it does take a bit of effort.

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Ingredients

  • 4 cups all-purpose flour
  • 1 tsp salt
  • 4 eggs
  • 1 1/3 cups water

TIP You may need more or less water depending on the humidity in your kitchen and your ingredients. You’re looking for a thick, sticky dough. Adjust accordingly.

 

Step One: In a large bowl, mix the flour and salt. Form a well in the center for the wet ingredients.

Step Two: Add the eggs and most of the water, mix until combined. You’re looking for a thick, sticky consistency. (If you’re using a collander, you’ll want it to be thinner, see Step Four B). You can add more flour or water if it’s too wet or too dry. If your dough sticks to your spoon and doesn’t drip right off, you’re good. (Warning: it may be lumpy, don’t panic)

Step Three: OPTIONAL: Let the dough sit at room temperature for 30 minutes, this will let the gluten develop, giving you a firm, chewy noodle. Meanwhile, boil a large pot of salted water.

Step Four A: If using a spaetzle maker, set it over the boiling water and fill it with dough. Press the dough through the spaetzle maker one batch at a time. Once you press the dough through you can clean the excess off the bottom by either dunking it in the water or scraping it with a butter knife.

Step Four B: If using a colander, your dough should be thin enough to drip through the holes in the bottom. Put a cup or two of dough into your colander and press the dough through with the back of a spoon.

Step Four C: If using a wooden cutting board and the back of a knife, wet the cutting board and knife in the boiling water. Place some dough on the cutting board and flatten it out with the knife. If the dough sticks to the knife, wet it in the boiling water. Using the back of the knife, cut thin strips of the dough into the water. They should slip right off into the pot.

Step Five: When the noodles float, they’re done; fish them out onto a plate or into a bowl and top with butter. (Supposedly, the butter keeps the noodles from sticking together, I think otherwise).

Serve with a roast and gravy, top with cheese, caramelized onions, or parsley.

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Food  / German  / Recipes
Grandma’s German Pot Roast
Posted On January 6, 2017

First things first, Grandma’s pot roast. As I said in a previous post, I have fond memories growing up eating my grandma’s pot roast for New Year’s Eve dinner. Without fail, my family consistently comes back to this recipe for holidays and special occasions. It’s the recipe my grandma taught my mom, and my mom taught me. Here’s what you’ll need:

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Ingredients

  • 3-4lb Boneless Pork Roast
  • 1 Bulb Garlic, peeled
  • Salt & Pepper
  • 1-2Tbsp All-Purpose Flour
  • 1-2Tbsp Oil
  • 1 Yellow Onion, chopped
  • 2Tbsp Ketchup
  • 4 Cups Water
  • 0.5-1 Cup Red Wine, Optional

TIP You can sub tomato paste for ketchup if you’re anti-ketchup. Tomato paste is also more authentic.

 

If you’re like me, you’re guilty of cooking along with a recipe without prepping all your ingredients first. Don’t be me.

Step One:  If you’re still peeling garlic and reading ahead, get outta here! You’re not ready for this.

Step Two:  With a sharp chef’s knife, stick your roast with the pointy end and insert the garlic cloves. Do this on all sides.

If it starts to look a bit alien, you’re doing it right.

Step Three:  Season your roast generously with salt and pepper then let it rest for 5 minutes. While you’re waiting, get the flour ready.

Step Four:  Dust the roast on all sides with flour. The flour will absorb any excess moisture on the roast, give it a nice crust, and help to thicken the eventual gravy.

Don’t forget the sides!

Step Five:  Heat a dutch oven on medium-high heat and add a tablespoon or two of oil. When your oil’s nice and hot, add your roast and brown it on all sides.

Step Six:  When your roast is brown (or you’re getting impatient), add the onion, and cook for a few minutes until softened slightly.

Step Seven:  Add your ketchup (or tomato paste) and cook for a few more minutes. The ketchup will give it some color and add a slight sweetness to the gravy. Stir it all up!

Step Eight:  Add the water. At this point, it’s going to look pretty gross, which is why I don’t have a pretty picture for you. Just trust me. Bring it to a boil and lower the heat to a simmer. Simmer for 1-2 hours until done. If the top of your roast sits above the water, you’re going to want to flip it halfway during cooking. Otherwise, your garlic at the top may not cook.

TIP The key here is to cook the roast slow, just until done. Ignore the voice in your head that says, “The longer I cook it, the more tender it will be, right?” WRONG. If you overcook it, it will dry out. 

Step Nine:  When done, remove your roast from the pot and let it rest.

BONUS ROUND:  While you’re waiting,  add a half cup to one cup of red wine to the pot and let the gravy reduce. To speed up the process you can thicken it with some flour mixed in cold water. If you’re lazy, skip this step, it will still be delicious.

Once rested, slice. Serve with spaetzle and german red cabbage. Spaetzle recipe coming soon.

What does your family make for holidays?

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    This is a food blog about expanding your culinary horizons by learning cooking techniques from around the world.