SUE-ON'S KITCHEN
April II: 2012
www.hillmanweb.com/soos/food34.html
Also featured in my Facebook Album
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Hungarian Mushroom soup per Moosewood:
Topped with a dollop of Greek fat-free yogurt, lemon slices for squeezing,
and loads of fresh dill...
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Mise en place for the soup
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Musrooms and onions all snug
simmering in chicken stock, hot papricka, tamari soy, dried dill
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Mushroom onion mixture added to
rue made with butter, flour, milk, and chicken stock.
Fresh chopped dill stalks and fronds added just before devouring...
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Cantonese Beef and Tomato
with egg and Jasmine rice.
A family favourite comfort food.
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Mise en place for Cantonese style Beef and Tomato Stir-fry:
tomato wedges, onion wedges, green onion, ginger slices, egg,
beef marinating (velvetizing?) in salt, MSG, veg. oil ,and cornstarch.
Not pictured: 1/2 cup vinegar, sugar, salt, ketsup sauce base.
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All vegetables stir-fried in vegetable oil, salt,
until tomatoes give up their juices and onions are gently soft :-)
Stir in the sauce mixture and mix well.
Bring to a gentle boil and set aside.
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Eggs were beaten with salt then fried fluffy in the wok, set aside then diced.
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Beef tri-tip sliced thinly, hand-massaged with salt, MSG (optional)
before oil is added followed by 1 tbsp. cornstarch.
Once the cleaned wok is hot, add vegetable oil followed by beef.
Let the meat "set" in the heat, THEN stir or flip over.
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When the beef is half cooked, add the cooked vegetables and mix well.
The cornstarch in the beef will thicken the juices from the vegetables,
creating a smooth sauce that is perfect over rice!
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Taste and adjust if needed for balance of tart and sweet.
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Fixings for pho: bean sprouts, BBQ duck skin, basil ( no Thai, unfortunately),
mint, lime wedges and shirracha on the side.
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BBQ duck pho:
Store-bought Chinese BBQ duck, rice noodles, duck broth, star anise, choy sum.
Hit the spot for lunch!..
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