Papaya - muhk-gwâa - 木瓜

This is the papaya season in Hong Kong and I bought a large unripe fruit when I visited e-farm last week to make a soup  (to view my post on the visit- click here>>>.)

A good news: if you want to try to make this soup or another variation you don't have to go to the New-Territories as many local farmers are selling their organic produce at Island East Markets (IEM) on Sunday in Quarry Bay.

Teresa – owner of e-farm (an organic farm) at IEM

Wax Gourd 冬瓜, Straw Mushrooms & Pork Soup

Squashes are in season now. In my previous post on the members of the melon (gwâa - 瓜) family I said that I would write a post on wax gourd and would give the recipe of the soup I love to make with it.

Sliced wax gourd/winter melon

Chinese box thorn / Chinese wolfberry soup

Have you ever seen bunches of long thorny stems with small round leaves at the wet markets’ vegetable stalls? These are Chinese box thorm or Chinese wolfberry, or gáu-géi-choi in Cantonese (枸杞菜). They can be found year-round.

Chinese box thorn

Watercress, Duck Gizzards and Pork Soup

Watercress is in season!

Watercress is one of the many members of the cabbage family so it is not surprising that it also has a similar peppery and strong taste.  This leaf vegetable is said to be rich in vitamins and have many health benefits.

Cantonese people usually make soups with watercress and cook it with diverse dried ingredients for additional flavour (and health benefits). Another way is to stir-fry it. This is very different from the Western style.  I remember my Mum’s cream of watercress soup (made with potatoes and a dollop of fresh butter or crème fraîche!) and her watercress and hard boiled eggs salad (prepared with the young and tender leaves).  

Lotus Root, Dried Octopus and Pork Soup

Dried Octopus

Whenever I prepare lotus root, dried octopus and pork soup I cannot help but think of Tai O and its stores displaying dried products: octopus, fish maws, shrimps, scallops, etc under rows of bright red lights. I already wrote about Tai O village in a previous post.  At week-ends tourists and locals alike packed the former fishing and salt-making village to enjoy its charm and fresh seafood.

Street hawkers selling live fish in plastic buckets from carts

Tangerine peel and fish hung up in the sun to dry

 

Summer Veggies & Ratatouille

During my week-long stay at my parents’ place (in France) we did not have to buy vegetables. My parents have a vegetable garden and there was an abundance of tomatoes, green beans, eggplants and zucchini.

Like most French people in July we started our lunch with the traditional tomato salad. Either topped with olive oil, crushed garlic and chopped basil, or mixed with white onion & green bean and Italian dressing. I never got tired of eating these refreshing appetizers made with our home-grown veggies.

Veggies picked from the garden

Tomato with garlic and basil salad

Preparation of tomato salad with white onion and green beans

Cooked green beans (in colander)

As a main dish we had zucchini almost every day. We had them stuffed (courgettes farcies), baked, stir-fried, and also in stew. Without forgetting the most popular dish made with courgette which is (I think) the ratatouille. (See below my recipe). Although I make it here in Hong Kong it never tastes the same as my Mum’s. Must be the quality of the veggies, or is it the family atmosphere, the French environment, or the fact that I am on holiday and have more time to enjoy food? Maybe each one of these reasons makes the ratatouille in France taste better.

My ratatouille (in Hong Kong)

My Mum knows that I love soups even in summer and one evening she made a zucchini potage that I have never had before (recipe recently given by one of her girlfriends). On that evening I looked at my Mum making the quick and creamy soup. Here is how she proceeded:

She cut a large courgette freshly picked from her vegetable garden in large chunks, placed the pieces in salted boiling water and cooked them until tender. Afterwards she added 4 cream cheese wedges (Vache Qui Rit – The Laughing Cow) and blended the mixture until it became smooth and creamy. Et voilà! I really enjoyed her soup.  

Big chunks of zucchini

...in boiling water

My Mum blending the mixture (zucchini & VQR)

Et voilà!

This time I did not have the chance to enjoy one of my paternal grand-mother’s dishes: zucchini alla scapece. My grand-mother was born in France from Italian parents and used to make it in summer. This is a Neapolitan specialty. Scapece means pickling. This recipe (which has been adapted to suit her cooking) is made with deep-fried sliced courgettes, red-wine vinegar, onion, garlic and sage.

This dish is best prepared one day in advance and served at room temperature. It is an excellent summer entrée.  If the oil temperature is right the veggies should not absorb too much oil and the salad will not be greasy. Furthermore it is said that vinegar breaks down fat so we should not feel guilty (or unhealthy) for eating more of it. But let me tell you a secret: “This dish is delicious and most often I have to restrain myself from taking a second helping”. Why not having another portion? Because this is only the starter and more dishes are coming! Ah, and sorry I don’t have any picture to show you here as my Mum did not have time to make it for me this time… and I never tried to make it myself in Hong Kong (not yet!).

Ratatouille   

Ratatouille is very popular especially in the south of France. It is made during the summer when it is the zucchini’s season. Ratatouille is often served hot as main dish or an accompaniment to meats. It can also be eaten as an appetizer. Simply put a dollop of chilled ratatouille on a slice of toasted bread (as you know I love bread!), cracker or bruschetta.

Ratatouille on my home-made bread

Ratatouille on bruschetta

Ingredients:

• 60 ml olive oil
• 4 cloves of garlic, minced
• 1 onion, diced
• 2 courgettes/zucchini/jade melon, cut into pieces
• 2 eggplants, sliced
• 400 g (1 can) chopped tomatoes (or fresh ripe tomatoes)
• 1 sprig of thyme
• 1 bay leaf
• Fresh basil leaves, thinly chopped
• Salt and ground black pepper

Steps:

1.      Heat about 20 ml of olive oil in a large skillet

2.      Add the garlic, onion and a pinch of salt. Cook over a low heat until the onion is transparent.

3.      Add the courgettes and cook until it is slightly softened. Discard the vegetables.

4.      Heat about 40 ml of olive oil in the skillet.

5.      Add the eggplants and cook, stirring often, for about 5 minutes.

6.      Return the vegetables (onion, garlic, and courgettes) to the skillet and stir.

7.      Add in the tomatoes, thyme and bay leaf. Lower the heat and cook, stirring often, until the vegetables are tender, or about 40-45 minutes.

8.      Add salt and pepper to taste. 

9.      Allow to cool and reheat for 15 minutes just before serving. Remove bay leaf and thyme.

10. Garnish with basil leaves on top of dish.

Ratatouille (mine!)

Don’t let the appearance of the dish fool you. The flavour won’t disappoint you!  Stews often taste even better reheated then when first cooked.

Bon appétit!

      

About my menus

The quantity of ingredients used in my recipes is usually for 3-4 persons.

Each dinner-menu consists of 3 courses: 1 soup  + 1 main dish + 1 vegetable

For health reason (my husband's cholesterol level is marginally high) I avoid dairy products and eggs and only use olive oil.

I never use artificial broth. If a recipe needs broth (chicken or beef) and I have no time to make my own, I replace it with water.

I try to use as much as possible fresh vegetables instead of tin/can ones. However, sometimes for practical reasons (to gain time) I would buy pulses (kidney beans, butter beans, garbanzo, etc) in can.

Soups:

Amount of water required: 6 rice bowls (see photo below) which makes about 4-5 serving bowls.

I recommend scalding meat in boiled water for a few minutes (to remove grease) before preparing the soup.

Rice bowl (250 ml)

Main dishes:

We have a vegeterain main dish at least twice a week and a vegetarian meal once a week.

Vegetables:

I order organic vegetables from Hong Chi Homestead (a Social Enterprise which is run by Hong Chi Association) and I also buy from wet markets and supermarkets. I prefer to buy seasonal vegetables rather than those which are not in season. Our vegetables are either parboiled and pan-fried or stir-fried (in a wok - Chinese style) with ginger and garlic.

Steamed-Rice:

I alternate brown rice and white rice. I add 1 whole clove of garlic in the rice cooker to give flavour.

Fruit / Desserts: It is said and I believe it that fruit are best eaten between meals (or at least 1 hour before).   We usually don't have cakes/dessert in the evening (unless special occasion).

  

Bread:

I make my own bread. Clik here for recipe.

Beetroot Soup



I recently made a salad with grated raw-beetroot: it was delicious!




Beetroot or redbeet leaves

 
Beetroots (root and leaves) are said to be full of vitamins A and betaine (good for cardiovascular health -wikipedia source).

My Mum usually makes salad with redbeet (with the root and discard the leaves).
Quick recipe: Wash the root and cook it in boiling water* until tender; let it cool down, peel and slice it into big chunks. In a salad bowl prepare dressing**, and toss the root cut into pieces in; mix well.  

* The water used for boiling the beetroot in can be later used as a dye to colour clothes in pink.

* My Mum's vinaigrette - salad dressing: Mix one by one the following ingredients in this order:
- 1 tbsp Dijon mustard (whole grain or ground seeds), - 1 pinch salt, - freshly ground black pepper (to taste), - 1 tbsp red wine vinegar, - 3 tbsp olive oil. If you like a strong pungent flavour add 1 clove of crushed garlic in.  Mix well.

Here in Hong Kong I learnt to use both the leaves and the root of this vegetable and make a delicious soup together with pork and ginger. 

Below is the adapted recipe given to me by Hong Chi Homestead (a social enterprise from whom I order organic vegetables each week).

Ingredients:

• 2 slices of ginger, gèung
• ½ catty (300g) of lean pork, sau-jyù-yuhk
• 1 beet root (root and leaves), hùhng-choi-tàuh or tìhm-choi-tàuh (which in Chinese literally mean red-vegetable-head and sweet-vegetable-head respectively)
• 6 bowls of water

Steps:

1. Peel, wash, and cut into large chunks the red beet root.
2. Wash and cut the leaves into 10cm pieces.
3. Wash and scald pork.
4. Bring 6 bowls of water to a boil. Put in pork, root and ginger and bring to the boil again.
5. Cook over high-flame for 15 minutes. Then reduce heat.
6. Cook over low-flame for another 45 minutes.
7. Add the red beet leaves in.
8. Cook for another 15 minutes (until the leaves are tender)
9. Bon appétit!

Menu 2

Chinese White Cabbage with Tofu Soup

Sautéed Eggplants

Vegetables of the Day 

1) Chinese White Cabbage with Tofu Soup

Ingredients:

• 1/2 catty (300 g) spareribs or lean pork
• 1 block of solid bean curd, ngaahng (hard) dauh-fuh*
• 300 g Chinese white cabbage, baahk-choi**
• 6 bowls of water
• 1 slice ginger
• ½ tsp salt

* photo on post 4/06/11
** photo on Vegetables Page

Steps:

1. Wash the bean curd clean.
2. Wash pork ribs clean, cut them into small pieces, scald them in boiling water and drain.
3. Wash Chinese white cabbage and cut into short lengths.
4. Bringing water to a boil, put spareribs and ginger slice in to boil over medium heat for ½ hour.
5. Put the bean curd in to boil for 15 minutes
6. Add the Chinese white cabbage in and boil for another 10-15 minutes.
7. Add salt to taste before serving.

2) Sautéed Eggplants

Ingredients:

• 500 g eggplants sliced thickly
• 2 tbsp rice wine (Shaoxing)
• 2 tbsp fermented bean paste, dauh-báan-jeung*
• 2 tbsp sugar
• 1 tbsp white wine
• 1 cup + 1 tbsp of vegetable oil
• 1 green bell pepper, cut into bite-size pieces
• 1 tsp ground white sesame seeds, roasted
• ½ tsp sesame oil

 * see photo on post 4/6/11

Steps:

1. Soak the eggplant in a bowl of water for a few minutes. Drain water and wipe thoroughly the eggplants with paper towels.
2. Heat the oil in a frying pan over medium heat. When oil is hot drop the eggplants into the pan. Fry for about 3 minutes on both sides or until the flesh is soft.
3. Transfer the eggplants onto a rack lined with paper towels (cut side down) to drain. Discard oil.
4. Heat 1 tbsp oil in the pan over medium-high heat and add the green bell pepper. Stir-fry for 20 minutes or until the pepper is bright green.
5. Add the eggplants, and the fermented bean paste combined with rice wine, white wine, and sugar. Gently toss the vegetables to coat with the sauce. Transfer to a serving dish. 
6. Roast the ground sesame seeds and garnish the dish.  Pour sesame oil on top.

 3) Shanghai white cabbage (siú-tòhng-choi) 

Ingredients:

• 1 catty of Shanghai white cabbage, siú-tòhng-choi
• 2-3 cloves of garlic
• 1 tbsp vegetable oil
• 1/2 tsp salt 

Steps:

1. Wash vegetables clean.
2. In a large saucepan, bring water with salt, garlic and vegetable oil to a boil. Add vegetables in and boil for a few minutes until tender but still bright green.
3. Drain and serve in a plate.

Menu 1

Pork with Chinese Yam and Wolfberries Soup

*

Greens, Mushrooms and Vegetarian Chicken

*

Indian lettuce

  

1) Pork with Chinese Yam and Wolfberries Soup

Ingredients: 

• 20 slices (about 100g) of Chinese Yam (wàaih-sâan)*
• 20 g (about 3 tbsp) dried wolfberries (géi-jí)*  also called Goji berries
• 10 dried longan pulp (lùhng-ngáahn-yuhk or yùhn-yuhk )* [literally means: dragon-eye-meat]. 
• 1 tbsp black fungus (wàhn-yíh)*  [literally means: cloud ear]
• 5 dried Chinese mushrooms
• 250 g lean pork
• ¼ dried tangerine peel, (cháhn-pèih)**
• 4 slices of fresh ginger
• Salt to taste

* Photos of dried products on blog posted on March 18.

** Photo of tangering peel on blog posted on Feb. 19.

Steps:

1. Wash the Chinese yam, dried longan pulp and wolfberries clean.
2. Soak black mushrooms and black fungus until soft and wash them clean.
3. Wash the pork clean, scald it in boiling water.
4. Soak dried tangerine peel until soft.
5. In a large pot bring 6 bowls of water to a boil; put all the ingredients in.
6. Bring to a boil again; cook over high heat for ½ hour.
7. Reduce the fire to medium heat and boil for ½ hour more. Reduce the fire to mild heat and boil for another 1 hour.
8. Add salt to taste before serving.

2) Greens, Mushrooms and Vegetarian chicken 

 Ingredients: 

• 150 g straw mushrooms chóu-gû
• 100 g sweet peas
• 100 g long beans
• 1 small carrot
• 1 shallot, finely sliced
• 1 clove garlic, minced
• 1 roll vegetarian chicken sò-gâi*, sliced thickly
• 1 tbsp rice wine
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp cornstarch
• 1 tsp of sesame oil
• 1 tbsp boiling water
• Salt and ground black pepper

* see photo in posts dated April 21 & April 30,2011

Steps:

1. Blanch long beans and mushrooms separately. Drain.
2. Heat oil in frying pan; stir fry shallots and garlic golden brown.
3. Add vegetarian chicken. Stir in for a while. Remove from pan and put aside.
4. In the same pan stir-fry sweet peas and carrots for 10 minutes; then add mushrooms and long beans in. Add salt.
5. Cook over low heat for a few minutes or until tender.  Sizzle in wine. Return vegetarian chicken mixture. Simmer over low heat 2-3 minutes longer.  
6. Add sauces and cornstarch blended with sesame oil and water, salt and pepper. 

Note: I buy excellent sò-gâi at "Syuh-gei" a specialist shop located on Yu Chau Street in Sham Shui Po (friend's recommendation).  Vegetarian chicken can also be bought at the wet market and the supermarket.

3) Indian lettuce - yaùh-mahk-choi

Ingredients:

• 300g Indian lettuce*
• 2-3 cloves of garlic
• 2 tbsp vegetable oil
• Salt  

* see photo of fresh Indian lettuce on Vegetables Page.

Steps:

1. Wash lettuce well; drain.
2. Heat oil in frying pan.
3. Add Indian lettuce; stir-fry with garlic until soft but still bright green.
4. Add salt to taste.
5. Transfer to a dish and serve hot.