Showing posts with label International Cuisine Nights. Show all posts
Showing posts with label International Cuisine Nights. Show all posts
Wednesday, June 19, 2013
Turón Bites ~ A Spin on a Filipino Street Food Fave
As a little girl, I remember my Mom, grandmother, and aunts sitting around the kitchen table, telling stories, laughing and wrapping Turón. The ladies would expertly wrap sliced up plantain, jack fruit and sugar in spring roll wrapper, and fry them.
It was always a special treat and a family favourite.
Whenever I have this Filipino treat, I think of my family and my childhood.
I was so shocked to see the local Foodland had plantain! I promised myself I'd only cook with local produce in my attempt to tread lighter on the earth, and also help support local farmers. I couldn't resist though. I had picked up a few cans of jack fruit when I was in Ottawa recently and had Turon on the brain.
My aunt's original recipe calls for large spring roll wrappers. Our local grocery store only carries the small wonton and egg roll wrappers. From experience, I know that the egg roll wrappers get bubbly when fried. That would be a definite no-no. I settled on the wonton wrappers. After all, we use what we have or have access to, right?
Ingredients:
1 large plantain, sliced
1 can jack fruit (slice the jack fruit into strips)
sugar to dust (white or brown sugar)
1 pkg spring roll wrappers (in this case, 2 pkgs wonton wrappers)
oil for frying
Instructions:
1. Slice plantain into small, thin slices. I did them about 3 inches long and 1/2 inch thick.
2. Drain jack fruit and slice 3/4 cm in thickness.
3. Take one won ton or spring roll wrapper and place 1 slice of plantain and 1 slice of jack fruit in centre. Dust with sugar. Brown sugar works best for this treat. The caramelized brown sugar is lovely with the banana.
4. Wrap and form a "roll" by folding ends over the banana and jack fruit, using water to seal.
5. Repeat process until you have used up all the spring roll wrappers.
6. Heat a skillet or pan and add cooking oil. Add a few rolls, but be careful not to overcrowd pan. Cook until golden on med heat, then turn over. Keep cooking until other side is golden. It doesn't take too long to cook.
7. Remove from pan and either place on plate with paper towel. Sprinkle sugar over top while still hot.
These are smaller than the original Turon. Perfect bite-sized treats for entertaining and also perfect for little ones, as I've noticed that the original size Turon can be a bit too much for little kids to eat. Hubby, on the other hand, can eat his fair share of the original-sized Turon!
Enjoy! This is best when eaten hot!
Friday, June 07, 2013
Filipino Bistek (Beef Steak) @CanadianBeef #LoveCDNBeef
With May being the month my Lola (grandmother) passed away last year, I've found myself making a lot of Filipino dishes. We're now into the beginning of June and I find I'm still cooking a lot of Filipino food. This has totally been done unintentionally. I think it's perhaps because I really, really miss my grandmother right now. I've also been missing her cooking and by me cooking up some of the food that remind me of her, it also brings me back to my roots.
My husband and four year old daughter certainly don't mind. We had Filipino Bistek for supper tonight and it was a hit.
This is a family recipe that has been tweaked. I didn't have *calamansi (citrus fruit native to the Philippines - looks like a little lime/lemon). Since I can't get calamansi where I live, I use regular lemons. It doesn't taste quite the same as the Bistek in the Philippines, but it does the trick!
My husband and four year old daughter certainly don't mind. We had Filipino Bistek for supper tonight and it was a hit.
This is a family recipe that has been tweaked. I didn't have *calamansi (citrus fruit native to the Philippines - looks like a little lime/lemon). Since I can't get calamansi where I live, I use regular lemons. It doesn't taste quite the same as the Bistek in the Philippines, but it does the trick!
Filipino Bistek
Ingredients:
1 lb of beef sirloin, sliced thinly (about a quarter inch in thickness)
*the juice of 1 lemon, freshly squeezed
2 tbsp minced garlic (I like a lot of garlic, so I actually put in 4-5 cloves, minced)
2 large onions, cut into rings
1/2 c soy sauce
black pepper, freshly ground
cooking oil
Instructions:
- Slice beef into thin strips. Season beef with freshly ground black pepper.
- In a large bowl, mix together the garlic, soy sauce, and lemon juice.
- Marinate meat in soy/garlic/lemon juice mixture. Overnight is best, but if you're short on time, at least 30 minutes.
- In a skillet, heat cooking oil (enough to cover the bottom of the skillet) and stir fry the onion 'rings' until slightly soft and slightly golden. Make sure not to overcook them. Remove from skillet and set aside.
- Using the same skillet you cooked the onions in, pan fry the strips of beef. It's best to cook in small batches.
- Once all the meat has been cooked, return to skillet. Let cook for a few minutes in the sauce. If you need to add more soy or lemon juice, add according to your taste. I don't like my Bistek too salty and prefer it on the sour/lemony side.
- Place beef slices on a serving plate with onion rings arranged on top of meat.
- Pour remaining sauce over Bistek and serve with rice (and whatever vegetables you'd like on the side). In true Filipino style, spoon sauce over rice and eat!
Monday, April 08, 2013
Filipino BBQ #Recipe
My Mom's BBQ has always been a favourite in our family. Friends who have tried my Mom's Filipino BBQ have always wanted her to bottle the recipe and sell it! Mom never gave out her recipe, but would tell them what the ingredients were.
I used to think she never gave out her recipe because she didn't want anyone to know it or be able to reproduce it, but I've come to realize that there is no real recipe. She just goes by taste.
I've tried out a few recipes and have come up with one that is a hit! My husband and four year old daughter pretty much inhale this Filipino pork BBQ!
Filipino BBQ
Ingredients:
2 lbs pork
1 c. soy sauce
1 whole garlic, peeled, smashed, and minced
1 onion, minced
2 lemons
1/2 c. 7-Up
1 tsp freshly ground black pepper
5 tbsp brown sugar
1 c. Mafran filipino banana sauce (Jufran or UFC are okay, but I prefer Mafran) *If you can't get filipino banana sauce, you can use ketchup
1/2 c smooth peanut butter (optional)
Instructions:
Cut pork into bite sized cubes (about 2 inches)
In a large container or tupperware, add soy sauce, garlic, onion, juice of 2 lemons, ground pepper, brown sugar, 7-Up, Mafran and peanut butter. Mix marinade well.
Add pork to the marinade, seal container and refrigerate overnight. The longer you marinate it, the better the flavour!
Soak bamboo skewers in water.
I actually used 1 lb pork and 1 lb beef because that's what I had handy. I have to admit that I though the BBQ tastes amazing with either choice of meat, I love the pork version best. I've even tried this with venison. The marinade is what makes it! Clearly, the secret is in the sauce!
After you have marinated your meat, take a bamboo skewer and "tuhog" the meat. Tuhog means skewer/BBQ stick in Cebuano (a Filipino dialect). I remember as a kid, my mom would always ask me to "tuhog" the meat when we had parties. To this day, every time I make Filipino BBQ, I remember all the family parties and it brings back fond memories. It's kind of like a rite of passage. My 4 year old wanted to help me, but I was worried she'd get splinters or pierce her fingers with the skewers. She assisted me in the kitchen by adding the ingredients to the marinade after I minced, cut, chopped, and measured.
Once you've put all the meat onto skewers, cook them on the BBQ until fully cooked.
Enjoy! This is one of our favourites!
Sunday, March 17, 2013
An Unusual St. Paddy's Day Dinner @CanadianBeef #loveCDNbeef
We love creating new traditions with our friends. This year, our Swiss friend invited us (and another family) over for an unusual St. Paddy's Day dinner! A beef tongue dinner!
Our friend was really excited about cooking beef tongue for us and sharing a meal together. It just so happened that it was on St. Patrick's Day.
I have to say that beef tongue is not something have enjoyed the past. Perhaps it's the texture, the appearance, and just the idea and image of beef tongue that has made it unappealing to me.
In all fairness, as a child, I enjoyed the Filipino dish my grandfather made with beef tongue. However, when I learned what it was, it turned me off completely. My grandfather's Lengua Estofada was such a tasty dish. It was flavourful and the meat was so tender.
After that, I was vegetarian for most of my adult life. As chance would have it, I married a beef farmer. When I married a beef farmer, I was reintroduced to beef tongue by my mother-in-law. A "family favourite" was cold beef tongue sandwiches on my mother-in-law's homemade bread with her homemade relish.
If I have to be honest, it was not something I would choose to eat. My mother-in-law is a fabulous cook, but a cold beef tongue sandwich is not something I find particularly appetizing. I remember not wanting to be impolite, but really not wanting to eat it. It was basically a boiled beef tongue, sliced and served cold.
When our Swiss friend invited us to his family's home for a beef tongue party, I had some reservations. We went, the kids had a blast, the adults engaged in fun conversation, and the meal was amazing!
Yes, I said it. The Swiss beef tongue dinner was amazing. He cooked it in a pressure cooker and made a lovely sauce with capers. He served his famous mashed potatoes and green beans with it as well. No one gets mashed potatoes as light and fluffy as he does!
For dessert, his wife made a gluten/dairy-free chocolate tart with an almond crust, topped with raspberry.
The dinner party was a hit and our group of friends decided we'd do a Swiss beef tongue dinner every St. Patrick's Day. I know it sounds highly unusual, but it was actually really good! My four year old daughter had two helpings of beef tongue and mashed potatoes. I cannot believe that my little girl asked for more beef tongue! Unreal!
At the dinner party, we had one Swiss person, one Irish person, one English-Canadian person, one Hungarian person, one French-Canadian person, one Filipina-Spanish-Caribbean-Chinese person (me!), and all our kids. I will not tell you what other "delicacies" from all of our cultures we talked about! One thing is for sure...I will NEVER try "Alpen balls" or "Prairie Oysters". I will not eat "Head Cheese" either.
Have you ever had beef tongue? What is something you absolutely WILL NOT eat? Are you an adventurous eater or a picky eater?
Happy St. Paddy's Day!
I have to say that beef tongue is not something have enjoyed the past. Perhaps it's the texture, the appearance, and just the idea and image of beef tongue that has made it unappealing to me.
In all fairness, as a child, I enjoyed the Filipino dish my grandfather made with beef tongue. However, when I learned what it was, it turned me off completely. My grandfather's Lengua Estofada was such a tasty dish. It was flavourful and the meat was so tender.
After that, I was vegetarian for most of my adult life. As chance would have it, I married a beef farmer. When I married a beef farmer, I was reintroduced to beef tongue by my mother-in-law. A "family favourite" was cold beef tongue sandwiches on my mother-in-law's homemade bread with her homemade relish.
If I have to be honest, it was not something I would choose to eat. My mother-in-law is a fabulous cook, but a cold beef tongue sandwich is not something I find particularly appetizing. I remember not wanting to be impolite, but really not wanting to eat it. It was basically a boiled beef tongue, sliced and served cold.
When our Swiss friend invited us to his family's home for a beef tongue party, I had some reservations. We went, the kids had a blast, the adults engaged in fun conversation, and the meal was amazing!
Yes, I said it. The Swiss beef tongue dinner was amazing. He cooked it in a pressure cooker and made a lovely sauce with capers. He served his famous mashed potatoes and green beans with it as well. No one gets mashed potatoes as light and fluffy as he does!
For dessert, his wife made a gluten/dairy-free chocolate tart with an almond crust, topped with raspberry.
The dinner party was a hit and our group of friends decided we'd do a Swiss beef tongue dinner every St. Patrick's Day. I know it sounds highly unusual, but it was actually really good! My four year old daughter had two helpings of beef tongue and mashed potatoes. I cannot believe that my little girl asked for more beef tongue! Unreal!
At the dinner party, we had one Swiss person, one Irish person, one English-Canadian person, one Hungarian person, one French-Canadian person, one Filipina-Spanish-Caribbean-Chinese person (me!), and all our kids. I will not tell you what other "delicacies" from all of our cultures we talked about! One thing is for sure...I will NEVER try "Alpen balls" or "Prairie Oysters". I will not eat "Head Cheese" either.
Have you ever had beef tongue? What is something you absolutely WILL NOT eat? Are you an adventurous eater or a picky eater?
Happy St. Paddy's Day!
Wednesday, March 06, 2013
Homemade Wonton Soup
Every now and then, I get a hankering for some good 'ol wonton soup. My Dad taught me how to make wontons, and a few nights ago, I taught Hubby and Little One how!
I have to say that I sounded like a nag because they were doing the "Oh, we don't want to help. Can't you just make them?"
I actually pulled out the "Haven't you heard about the chicks who didn't want to help their mom bake bread? If you don't help, you don't eat!" Oh, I can't remember if that's how the story even went. My memory is fuzzy, but I remember hearing a story similar to that. My grandma and grandpa used to tell us that story.
I may have also pulled the "Many hands make light work" proverb too.
Anyway, I thought it was an opportune time to spend quality family time together. I also thought that if Hubby knew how to make this dish, he could make it on his own sometime!
{ HOMEMADE WONTON SOUP }
Ingredients:
Original recipe
1/2 lb ground pork
2 oz shrimp, chopped
1 tbsp rice wine
1 tbsp soy sauce
green onion, chopped
3-4 c chicken stock
1 pkg of 24 wonton wrappers (3.5 in squares)
sesame oil
grated ginger
My version:
I didn't have shrimp or pork, so I substituted with ground beef. I know, not the same. We live on a beef farm, so I used what we had!
1 lb ground beef
1 tbsp rice wine
1 tbsp soy sauce
2 cloves garlic, finely chopped
1 small onion, finely chopped
4 c homemade chicken stock
1 pkg of wonton wrappers
sesame oil
*I completely forgot about the ginger!
Instructions:
Little One was so excited to eat her wonton soup because she made it!
Do your kids help out in dinner preparation and cooking?
I have to say that I sounded like a nag because they were doing the "Oh, we don't want to help. Can't you just make them?"
I actually pulled out the "Haven't you heard about the chicks who didn't want to help their mom bake bread? If you don't help, you don't eat!" Oh, I can't remember if that's how the story even went. My memory is fuzzy, but I remember hearing a story similar to that. My grandma and grandpa used to tell us that story.
I may have also pulled the "Many hands make light work" proverb too.
Anyway, I thought it was an opportune time to spend quality family time together. I also thought that if Hubby knew how to make this dish, he could make it on his own sometime!
{ HOMEMADE WONTON SOUP }
Ingredients:
Original recipe
1/2 lb ground pork
2 oz shrimp, chopped
1 tbsp rice wine
1 tbsp soy sauce
green onion, chopped
3-4 c chicken stock
1 pkg of 24 wonton wrappers (3.5 in squares)
sesame oil
grated ginger
My version:
I didn't have shrimp or pork, so I substituted with ground beef. I know, not the same. We live on a beef farm, so I used what we had!
1 lb ground beef
1 tbsp rice wine
1 tbsp soy sauce
2 cloves garlic, finely chopped
1 small onion, finely chopped
4 c homemade chicken stock
1 pkg of wonton wrappers
sesame oil
*I completely forgot about the ginger!
Instructions:
- In large bowl, combine pork, shrimp, rice wine, soy sauce, green onion, and mix well. I didn't have those, so I combined the ground beef, garlic, onion, rice wine, soy, and sesame oil.
- Separate wonton wrappers and in the centre of each wonton, place 1/2 to 1 tsp of meat mixture.
- Moisten the edges with water and fold in half (like a triangle). Bring corners together, press and pinch sealed.
- Continue the above steps until you've finished wrapping all your wontons.
- Bring chicken stock to a boil.
- In a separate pot, bring about 5 to 6 cups of water to a rolling boil. Carefully drop wontons in and cook until wontons float to the top. This should take approx. 5 minutes.
- Remove wontons and place into broth.
- Garnish with chopped scallions/green onion (I didn't have any) and you can drizzle a bit of soy and sesame if you want to adjust the taste.
We had a little assembly line going. We had a "Meat Dropper", an "Edge of the Wrapper Wetter" and a "Purse Folder".
It was a lot of fun!
With everyone involved in the making of our dinner, it tasted even better!
Little One was so excited to eat her wonton soup because she made it!
Do your kids help out in dinner preparation and cooking?
Sunday, February 24, 2013
Butter Chicken Pasta ~ @SummerFresh Sauces @foodbloggersCA
Remember the post where I said I was trying out the new Summer Fresh Sauces and trying to come up with some great new recipes to make with those sauces? The Thai Beef Curry was a hit, and the next recipe equally as impressive!
I'm a lover of Butter Chicken. I knew I was going to love the Summer Fresh Butter Chicken sauce. The only thing was, Little One wanted noodles! Remembering how much my 4 year old loved Food Network Canada's Recipe to Riches winner, Rick Matharu's Butter Chicken Lasagna, I figured her request for spaghettini and Butter Chicken would be an interesting combination.
It was SO good!
Ingredients:
1/2 a red pepper, diced
1/2 a green pepper, diced
1 c shredded zucchini
1 boneless, skinless chicken breast, cut into cubes
1 container of Summer Fresh Butter Chicken Sauce
a drizzle of oil to cook chicken
Pasta of your choice. I used spaghettini
Instructions:
In a heated pan, drizzle a little oil and cook chicken.
* Add veggies and cook.
Add Summer Fresh Butter Chicken Sauce and mix.
Cook pasta as per instructions on box/bag.
Drain pasta.
Serve Butter Chicken on top of pasta with a delicious salad!
* As a farmer's wife, I always have veggies from our farm in our vegetable freezer that I can use during the Winter. We harvest the veg during harvesting time and I freeze them for Winter use. You don't have to add any veg to this recipe, but I love adding lots of vegetables to our meals. Plus, the colours are beautiful!
Because I've been learning to become more frugal, I have learned how to feed my family with a single portion of meat! I can feed my family of three with a single chicken breast. Cut it up, cook it, and add lots of vegetables! I do this with all meats. I can feed our family on a single steak!
Rich, creamy, buttery, flavourful goodness. For more info on Summer Fresh Butter Chicken, visit the website here.
Little One absolutely loved "her" creation! *ahem* Inspired by Rick Matharu's Butter Chicken Lasagna, of course! Gotta love a 4 year old who loves Food Network Canada! Maybe she'll be a future Food Bloggers of Canada member someday!
The funny thing is that she ate all the Butter Chicken first and pasta last! The kid loves her Butter Chicken!
Disclosure - I was given the complete line of Summer Fresh Sauces and a non-stick Wok in order for me to come up with some exciting recipes and try out the new sauces. All the thoughts and opinions on this blog are honest and my own.
I'm a lover of Butter Chicken. I knew I was going to love the Summer Fresh Butter Chicken sauce. The only thing was, Little One wanted noodles! Remembering how much my 4 year old loved Food Network Canada's Recipe to Riches winner, Rick Matharu's Butter Chicken Lasagna, I figured her request for spaghettini and Butter Chicken would be an interesting combination.
It was SO good!
Ingredients:
1/2 a red pepper, diced
1/2 a green pepper, diced
1 c shredded zucchini
1 boneless, skinless chicken breast, cut into cubes
1 container of Summer Fresh Butter Chicken Sauce
a drizzle of oil to cook chicken
Pasta of your choice. I used spaghettini
Instructions:
In a heated pan, drizzle a little oil and cook chicken.
* Add veggies and cook.
Add Summer Fresh Butter Chicken Sauce and mix.
Cook pasta as per instructions on box/bag.
Drain pasta.
Serve Butter Chicken on top of pasta with a delicious salad!
* As a farmer's wife, I always have veggies from our farm in our vegetable freezer that I can use during the Winter. We harvest the veg during harvesting time and I freeze them for Winter use. You don't have to add any veg to this recipe, but I love adding lots of vegetables to our meals. Plus, the colours are beautiful!
Because I've been learning to become more frugal, I have learned how to feed my family with a single portion of meat! I can feed my family of three with a single chicken breast. Cut it up, cook it, and add lots of vegetables! I do this with all meats. I can feed our family on a single steak!
Little One absolutely loved "her" creation! *ahem* Inspired by Rick Matharu's Butter Chicken Lasagna, of course! Gotta love a 4 year old who loves Food Network Canada! Maybe she'll be a future Food Bloggers of Canada member someday!
Disclosure - I was given the complete line of Summer Fresh Sauces and a non-stick Wok in order for me to come up with some exciting recipes and try out the new sauces. All the thoughts and opinions on this blog are honest and my own.
Thursday, February 21, 2013
Thai Beef Curry! Yum! @SummerFresh
Here's something you probably didn't know (because I haven't had a chance to tell you yet!). I'm a member of Food Bloggers of Canada! Although my blog is not strictly a Food Blog, I do post quite a bit about food. I love sharing recipes and trying new things. I'm in love with all things foodie. Whether it be fave restaurant finds, exciting new recipes, or even kitchen gadgets, I'm all over it! To me, sharing a meal is all about spending time with loved ones.
As part of Food Bloggers of Canada, there are some great opportunities for members. Anyone attending the Food Bloggers of Canada Conference in April? I can't wait for that!
My first opp as a member is a Summer Fresh opp! This is exciting for so many reasons! 1) I am a big fan of Summer Fresh Salads! 2) Summer Fresh has launched Fresh Sauces! The line-up is tantalizing!
- 3 Peppercorn - A traditional peppercorn sauce made with a blend of 3 peppercorn varieties and real Burgundy red wine
- Butter Chicken - A rich and buttery Indian sauce made with stewed tomatoes, real cream and ginger
- Cranberry Madeira - Authentic Portuguese Madeira sweet wine expertly blended with whole cranberries and traditional spices
- Mushroom Marsala - A traditional marsala sauce made with a blend of Cremini Porcini and button mushrooms
- Thai Curry - An authentic Thai sauce made with fresh coconut milk, lemongrass and spicy chili peppers
Can I tell you how fragrant the house was with the mouthwatering aroma of the lemongrass and spicy chili peppers?
{Thai Beef Curry}
Ingredients:
1/2 lb to 1 lb beef, cubed into bite sizes
1 onion, sliced
1 tomato, diced (or a small can of diced tomatoes)
1-2 potatoes, peeled and diced (if you're worried about carbs, omit the potato or don't eat this dish with rice)
Whatever other veggies you like - make sure they're diced/cubed (eggplant, okra, etc all work well with this dish)
Spinach if you wish
Summer Fresh Thai Curry
a bit of oil
* I added red and green pepper, because that's what I had on hand.
Cooked rice (Something fragrant, like Jasmine. We had Basmati rice, so I used that)
Instructions:
Heat oil in wok and brown beef.
Add onion and cubed potatoes. The potatoes take a little longer than the other veggies to cook.
Add remaining veggies. Let cook until tender.
Stir in contents of one container of Summer Fresh Thai Curry.
Let cook on med heat until meat is tender and veggies cooked.
Serve with rice and salad.
Can't wait to try out the rest of the Summer Fresh Sauces! Check in again for more recipes!
Disclosure - I was given the complete line of Summer Fresh Sauces and a non-stick Wok in order for me to come up with some exciting recipes and try out the new sauces. All the thoughts and opinions on this blog are honest and my own.
Monday, February 11, 2013
What on earth is a Pomelo?
What on earth is a Pomelo, you ask? Well, I could try to sound knowledgeable and worldlier than I am and tell you with authority that a Pomelo is a large citrus fruit grown in South East Asia and the South Pacific islands. In fact, I've only heard of the Pomelo from cooking shows and food magazines. Yes, I am addicted to the Food Network and if the wonderful celebrity chefs say the Pomelo is the next big thing, then you betcha I'm gonna try it!
For our Chinese New Year celebration, my friend brought two Pomelos. I asked why she brought them and she said, "Well, I figured that you were Chinese and I read on the internet that Chinese people eat Pomelo on Chinese New Year, so it was a good idea!"
I had to laugh, because though I am part Chinese, I have never eaten Pomelo in my life. I was excited to try it though!
Observations:
Above photos via Wikipedia: Photo of Pomelo segments and Pomelo flesh.
I'm so glad my friend brought these over, because I think they're my new favourite fruit at the moment! This is not good for us trying to eat only local fruits and vegetables though!
Pomelo photo from eBay (I was surprised too!) via Google Images
I had to laugh, because though I am part Chinese, I have never eaten Pomelo in my life. I was excited to try it though!
Observations:
- The Pomelo is huge! It's about twice the size of a grapefruit (before peeling).
- From doing the sniff test, the exterior (the skin/rind) of the Pomelo smells sort of like that of a grapefruit.
- The Pomelo is quite difficult to open, since its skin is so thick!
- The fruit itself looks like grapefruit, only not as soft.
- The texture is surprisingly nothing like any citrus fruit I've ever tasted. It's "meaty" and not juicy.
- It is very delicious, in a not overly sweet way. Only the membrane/pith is bitter.
I'm so glad my friend brought these over, because I think they're my new favourite fruit at the moment! This is not good for us trying to eat only local fruits and vegetables though!
Sunday, February 10, 2013
Chinese New Year: The Year of the Snake
KUNG HEI FAT CHOI! It's Chinese New Year: The Year of the Snake!
Last year, we invited our friends and family over to our farm to celebrate with us. We felt it would be great to inject come culture into our lives. Our daughter has no real connection to her roots yet, and I wanted to plant some meaning in her mind so she could have some kind of reference point when it comes to who she is and where she comes from. Of course, being born in Canada, she is Canadian. However, her roots are so multifaceted and diverse, and so very beautiful. The stories behind who she is are amazing.
I grew up not knowing much about my Chinese heritage. Because I grew up in Montreal, my parents thought it was more important for my brothers and I to speak French rather than Chinese or Tagalog (a Filipino dialect). The only things I knew about being Chinese were that as a child, you must always respect your elders, never speak unless spoken to, older people gave kids red envelopes with money in them, and you must know how to use chopsticks like a pro.
It would have been nice to learn more of the history and practices of this part of my culture. This is why we hosted our second annual Chinese New Year celebration at our farm this year. Friends and family gathered at our homestead and shared a wonderful potluck dinner of Sweet and Sour Pork, Hot and Sour Soup, Rice with Chinese sausage, salads, veggies, vegetarian spring rolls, pork-filled spring rolls, Chinese dumplings (chicken, pork, and shrimp), fish, and oranges for dessert.
One of our guests brought Japanese sushi. Not part of the Chinese New Year menu, but a welcome addition. We love sushi. Hers was an adaptation of the California roll.
It was just great to have everyone together. Great food, company, and conversation. It was beautiful. The adults had a wonderful time talking and the children had fun playing. After dinner, we went outside and lit Chinese lanterns and released them into the night sky. It was a spectacular sight!
One of our guests brought fireworks for the occasion as well and we stood outside and watched. It was such a fabulous evening. The children played outside in the snow. Hubby made huge snow mountains for them with the tractor and the kids had fun climbing and sliding down. The crisp Winter air and the star-filled sky reminded me of my childhood when I used to play out in the snow at night with my brothers, cousins, and friends. It was a time when it was considered 'safe' for kids to play outside and unsupervised back then.
As we released the paper lanterns into the sky, we were supposed to make a wish.
My wish already came true. For the most part, I live a charmed life. I just need to remind myself of that sometimes. Though at times life seems like the odds are insurmountable, we really are blessed.
Tonight definitely reminded me of just how fortunate we are.
Last year, we invited our friends and family over to our farm to celebrate with us. We felt it would be great to inject come culture into our lives. Our daughter has no real connection to her roots yet, and I wanted to plant some meaning in her mind so she could have some kind of reference point when it comes to who she is and where she comes from. Of course, being born in Canada, she is Canadian. However, her roots are so multifaceted and diverse, and so very beautiful. The stories behind who she is are amazing.
I grew up not knowing much about my Chinese heritage. Because I grew up in Montreal, my parents thought it was more important for my brothers and I to speak French rather than Chinese or Tagalog (a Filipino dialect). The only things I knew about being Chinese were that as a child, you must always respect your elders, never speak unless spoken to, older people gave kids red envelopes with money in them, and you must know how to use chopsticks like a pro.
It would have been nice to learn more of the history and practices of this part of my culture. This is why we hosted our second annual Chinese New Year celebration at our farm this year. Friends and family gathered at our homestead and shared a wonderful potluck dinner of Sweet and Sour Pork, Hot and Sour Soup, Rice with Chinese sausage, salads, veggies, vegetarian spring rolls, pork-filled spring rolls, Chinese dumplings (chicken, pork, and shrimp), fish, and oranges for dessert.
One of our guests brought Japanese sushi. Not part of the Chinese New Year menu, but a welcome addition. We love sushi. Hers was an adaptation of the California roll.
My wish already came true. For the most part, I live a charmed life. I just need to remind myself of that sometimes. Though at times life seems like the odds are insurmountable, we really are blessed.
Tonight definitely reminded me of just how fortunate we are.
Tuesday, February 05, 2013
Chinese New Year Activities For Kids
Coming from a mixed cultural background, I want to expose our daughter to her heritage. Yes, she's Canadian, but she's also got Filipino, Spanish, Chinese, Caribbean, Scottish, and English roots. With Chinese New Year just around the corner, I would like to celebrate! I've been coming up with some Chinese New Year activities for kids.
Since it's the Year of the Snake, here's an adorable and easy craft to do with the kids.
For details on how to make your own Chinese New Year Snake craft, visit the Craftiments blog.
Last year, for our very first Chinese New Year celebration on "the Island", my friend made gluten-free fortune cookies with her daughter. They were amazing! I found a basic fortune cookie recipe online that I may give a try.
Apart from each guest bringing one Chinese New Year dish, we're also going to be lighting Chinese lanterns and having the kids release them into the night sky! I found these great photos on the Lido Gallery site and some info on the symbolism of the lanterns.
Will you be celebrating Chinese New Year with your family this year?
Since it's the Year of the Snake, here's an adorable and easy craft to do with the kids.
For details on how to make your own Chinese New Year Snake craft, visit the Craftiments blog.
Last year, for our very first Chinese New Year celebration on "the Island", my friend made gluten-free fortune cookies with her daughter. They were amazing! I found a basic fortune cookie recipe online that I may give a try.
Photo credit: lidogallery
We were initially going to MAKE our own Chinese lanterns with the kids, but found some inexpensive ones on eBay.
I think the children will all enjoy releasing their lanterns and making wishes. Here's an excerpt from the lidogallery blog:
Buddhists believe the sky lanterns are symbolic of your problems and worries floating away. They are offered to temples and monks in return for enlightenment, as the flame of the lantern symbolizes wisdom. The lantern’s light shows them to the ‘right path’.
During the Yuan Dynasty in the 13th century, Chinese Lanterns became a symbol of hope and good wishes. Citizens used them to bless their crops and to pray for what they needed. The belief was the sky lantern would float up to the heavens to be closer to the god’s ears. The more lanterns used, the greater chance their wishes and prayers would come true. Today during the Chinese New Year, millions of sky lanterns are released over a two week period with a wish for good luck and prosperity in the coming year.I hope you enjoy these Chinese New Year Activities for kids!
Will you be celebrating Chinese New Year with your family this year?
Thursday, January 17, 2013
If You Give a Moose a Muffin + A Singapore Noodles Recipe! @JanesFamilyFd
With Little One now in Junior Kindergarten, the Scholastic book order forms are something we get really excited about in this house. Little One loves books. Loves them.
My friend Manitoulin Key Lime Pie started Little One's obsession with Laura J. Numeroff's adorable collection of books when she gave her If You Give A Moose A Muffin, If You Give A Pig A Pancake, If You Give A Cat A Cupcake for her 2nd birthday. At 4 years old, Little One is determined to own the entire series. Uh huh. Guess what books we'll be ordering from Scholastic?
Okay, you're probably wondering what a book about giving a moose a muffin has to do with Singapore Noodles, right?
If you've read any of the books in Numeroff's collection, you'll notice a pattern.
The stories in Laura Numeroff's collection are entertaining, fun, and follow a similar sequence so that children can have fun predicting what will happen. My four year old has all of her books committed to memory. I don't know why she bothers asking me to read them to her every night...multiple times.
Singapore Noodles. Right.
The other day, I posted my Curried Egg Sandwich recipe. Immediately after posting. the idea of curry made me crave Singapore Noodles. I had to laugh, because this totally reminded me of my daughter's books! These books also remind me of how Mommies can oftentimes start off at one point, get distracted by everything that goes on in the day (with work, with home, with kids, with activities, etc), only to end up right where they began. With curry. You know. Curried Egg Sandwich? Singapore Noodles? If You Give A Moose A Muffin? I can't believe you missed that connection.
Without further ado, here is my Singapore Noodles recipe.
Ingredients
5.5 ounces dried rice vermicelli
4 oz chicken, cut into thin strips
2 teaspoon soy sauce
2 tsp rice wine
2 Tbsp curry powder
2 Tbps fish sauce (optional - I often forget to use it and I only use it if I'm using shrimp instead of chicken or pork)
1 Tbps oyster sauce
3/4 cup chicken stock
2 eggs, lightly beaten
2 cloves of garlic, minced
1 Tbps ginger, minced
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 ounces bean sprouts (if you have them)
3 green onions, sliced thin
oil for stir-frying
Instructions
Soak the dried rice noodles in very hot water for 3 minutes. Do not over-soak them or they will stick together and get mushy when you cook them.
Pull noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water. This also gets rid of any extra starch.
Chicken to a bowl and season with the soy sauce and rice wine.
Add curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock.
Make sure to have all your prep done ahead of time, because everything will cook very quickly.
Heat a wok over high until very hot then add a Tbps of oil, swirl to coat inside of wok, then add the egg, swirling then scrambling. Put the egg on a plate and set aside.
Add 2 Tbsp of oil, then add the garlic and ginger, and then fry until the fragrances come alive. Oh, you'll know it when it happens! Add chicken, holding aside the marinade and fry until the chicken just loses its pink color. At this point, it doesn’t have to be all the way cooked.
Add the onion, red and green bell peppers, and bean sprouts. Fry while stirring vigorously. Until the vegetables are a bright color. Add the curry powder and stir-fry until fragrant, then pour in the chicken stock and fish sauce mixture. Stir, to combine, then add the noodles and return the egg to the pan.
If the noodles start sticking, add some water.
Top with scallions, then serve your Singapore Noodles immediately.You can switch things up by substituting pork or shrimp for chicken. I've even done this recipe with tofu for a vegetarian option. Add some spicy chili pepper for kick if you wish!
The funny thing is that I wanted to begin this post with something like:
Merlion - Most likely the most photographed subject in Singapore! Photo from here via Google Images.
P.S. I know many will think I am crazy, but I wish I loved Singapore more than I do! All I remember was that Singapore was super hot (like please don't let me go outside because I'm going to melt & I NEED A/C kind of hot!), expensive, insanely clean (I was scared something might fall out of my pocket and I'd get caned to death for littering), and the cockroaches were the size of small cats. Maybe not that big, but they were huge! Being so close to the equator, I guess the climate is conducive to roaches? Anyway, Singapore is a beautiful place and there was a lot to see. Love the culture and chatting up with all the ex-pats from all over the world! Fun! Wow. I totally miss my carefree jet-setting days sometimes.
**One more thing. I used this for my Singapore Noodles recipe this time. Hubby and Little One did the groceries and this is what they picked up.
Disclosure - This is not a sponsored post. Janes Family Food gets a mention today because Hubby and Little One love their Janes Chicken. All the thoughts and opinions expressed on this blog are honest and my own.
My friend Manitoulin Key Lime Pie started Little One's obsession with Laura J. Numeroff's adorable collection of books when she gave her If You Give A Moose A Muffin, If You Give A Pig A Pancake, If You Give A Cat A Cupcake for her 2nd birthday. At 4 years old, Little One is determined to own the entire series. Uh huh. Guess what books we'll be ordering from Scholastic?
If you've read any of the books in Numeroff's collection, you'll notice a pattern.
If a big hungry moose comes to visit, you might give him a muffin to make him feel at home. If you give him a muffin, he'll want some jam to go with it. When he's eaten all your muffins, he'll want to go to the store to get some more muffin mix.The moose initially asks for jam to go with his muffin, and after stream of consciousnes-like events in between, the story ends up with something reminding the moose of a muffin and him asking for jam to go with it.
The stories in Laura Numeroff's collection are entertaining, fun, and follow a similar sequence so that children can have fun predicting what will happen. My four year old has all of her books committed to memory. I don't know why she bothers asking me to read them to her every night...multiple times.
Singapore Noodles. Right.
The other day, I posted my Curried Egg Sandwich recipe. Immediately after posting. the idea of curry made me crave Singapore Noodles. I had to laugh, because this totally reminded me of my daughter's books! These books also remind me of how Mommies can oftentimes start off at one point, get distracted by everything that goes on in the day (with work, with home, with kids, with activities, etc), only to end up right where they began. With curry. You know. Curried Egg Sandwich? Singapore Noodles? If You Give A Moose A Muffin? I can't believe you missed that connection.
Without further ado, here is my Singapore Noodles recipe.
Ingredients
5.5 ounces dried rice vermicelli
4 oz chicken, cut into thin strips
2 teaspoon soy sauce
2 tsp rice wine
2 Tbsp curry powder
2 Tbps fish sauce (optional - I often forget to use it and I only use it if I'm using shrimp instead of chicken or pork)
1 Tbps oyster sauce
3/4 cup chicken stock
2 eggs, lightly beaten
2 cloves of garlic, minced
1 Tbps ginger, minced
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 ounces bean sprouts (if you have them)
3 green onions, sliced thin
oil for stir-frying
Instructions
Soak the dried rice noodles in very hot water for 3 minutes. Do not over-soak them or they will stick together and get mushy when you cook them.
Pull noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water. This also gets rid of any extra starch.
Chicken to a bowl and season with the soy sauce and rice wine.
Add curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock.
Make sure to have all your prep done ahead of time, because everything will cook very quickly.
Heat a wok over high until very hot then add a Tbps of oil, swirl to coat inside of wok, then add the egg, swirling then scrambling. Put the egg on a plate and set aside.
Add 2 Tbsp of oil, then add the garlic and ginger, and then fry until the fragrances come alive. Oh, you'll know it when it happens! Add chicken, holding aside the marinade and fry until the chicken just loses its pink color. At this point, it doesn’t have to be all the way cooked.
Add the onion, red and green bell peppers, and bean sprouts. Fry while stirring vigorously. Until the vegetables are a bright color. Add the curry powder and stir-fry until fragrant, then pour in the chicken stock and fish sauce mixture. Stir, to combine, then add the noodles and return the egg to the pan.
If the noodles start sticking, add some water.
Top with scallions, then serve your Singapore Noodles immediately.You can switch things up by substituting pork or shrimp for chicken. I've even done this recipe with tofu for a vegetarian option. Add some spicy chili pepper for kick if you wish!
The funny thing is that I wanted to begin this post with something like:
- "Singapore Noodles: Memories of Lunch Dates with My Dad at Le Faubourg Ste-Catherine in Montreal during my university days"
- "Yes, I traveled to Singapore just to sample some real Singapore Noodles and a real Singapore Sling!"
P.S. I know many will think I am crazy, but I wish I loved Singapore more than I do! All I remember was that Singapore was super hot (like please don't let me go outside because I'm going to melt & I NEED A/C kind of hot!), expensive, insanely clean (I was scared something might fall out of my pocket and I'd get caned to death for littering), and the cockroaches were the size of small cats. Maybe not that big, but they were huge! Being so close to the equator, I guess the climate is conducive to roaches? Anyway, Singapore is a beautiful place and there was a lot to see. Love the culture and chatting up with all the ex-pats from all over the world! Fun! Wow. I totally miss my carefree jet-setting days sometimes.
**One more thing. I used this for my Singapore Noodles recipe this time. Hubby and Little One did the groceries and this is what they picked up.
Disclosure - This is not a sponsored post. Janes Family Food gets a mention today because Hubby and Little One love their Janes Chicken. All the thoughts and opinions expressed on this blog are honest and my own.
Thursday, March 22, 2012
Avocado & Cucumber Ice Cream
Yes, you read correctly. I did say Avocado and Cucumber Ice Cream! I know it sounds like an odd combination, but it's actually very delicious and refreshing!
I'm laughing right now, because friends who already think I cook "weird" food will not believe that we had avocado and cucumber ice cream for dessert tonight!
The recipe came to me by total fluke. I hosted a dinner party last week and we had left over cucumber and avocado that were left over on the serving platter. Right after the guests left, I put the cucumber and avocado in a container and stuck them in the freezer. I don't know why I did that. I never freeze cucumber or avocado. I usually use them in a salad or in another dish immediately after, so they don't go to waste.
I was cleaning out the freezer today and saw the container of frozen avocado and cucumber. What to do with frozen avocado and cucumber? Make ice cream!
INGREDIENTS
2 avocados, sliced (frozen)
1/2 a cucumber, sliced and peeled (frozen)
1 to 2 cups milk
I know it sounds like a rather unusual treat, but have an open mind and give it a try. You might be pleasantly surprised. Not all ice cream flavours have to be overly saccharine, sugar laden, or of the chocolate, strawberry, or Rocky Road variety :)
My 3 year old daughter just loves this treat! I'm glad, as it reminds me of desserts I've tried while abroad. When you're traveling in hot countries, it's nice to have a cool, refreshing, light treat. Good news: Even my farmer husband loves it! I was quite surprised! He says it tastes like cantaloupe and didn't expect the flavour to be so tasty!
Message/Lesson/Moral of the story: TRY things first, before you pass judgment! You may find yourself pleasantly surprised!
I'm laughing right now, because friends who already think I cook "weird" food will not believe that we had avocado and cucumber ice cream for dessert tonight!
The recipe came to me by total fluke. I hosted a dinner party last week and we had left over cucumber and avocado that were left over on the serving platter. Right after the guests left, I put the cucumber and avocado in a container and stuck them in the freezer. I don't know why I did that. I never freeze cucumber or avocado. I usually use them in a salad or in another dish immediately after, so they don't go to waste.
I was cleaning out the freezer today and saw the container of frozen avocado and cucumber. What to do with frozen avocado and cucumber? Make ice cream!
INGREDIENTS
2 avocados, sliced (frozen)
1/2 a cucumber, sliced and peeled (frozen)
1 to 2 cups milk
- In my blender, I added all ingredients and pureed them. Because the avocado and cucumber were frozen, I didn't need to add any ice to make the ice cream in the blender. If you're using fresh, then you'd have to use ice to make it thick.
- You can add sugar if you want to sweeten it. Most people like their desserts on the sweet side. A natural sweetener would work well, like . I didn't want to add sugar and found the ice cream tasted delicious and refreshing as it was. If you want, I suppose instead of milk, you could also add coconut milk.
- You can serve as soon as you've made the ice cream or you can put it in a container and put it in the freezer for a while so it could firm up.
I know it sounds like a rather unusual treat, but have an open mind and give it a try. You might be pleasantly surprised. Not all ice cream flavours have to be overly saccharine, sugar laden, or of the chocolate, strawberry, or Rocky Road variety :)
My 3 year old daughter just loves this treat! I'm glad, as it reminds me of desserts I've tried while abroad. When you're traveling in hot countries, it's nice to have a cool, refreshing, light treat. Good news: Even my farmer husband loves it! I was quite surprised! He says it tastes like cantaloupe and didn't expect the flavour to be so tasty!
Message/Lesson/Moral of the story: TRY things first, before you pass judgment! You may find yourself pleasantly surprised!
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City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!
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