Wednesday, October 13, 2010
Want to know how to make an easy delicious stocks using what you have in your freezer, fridge, garden and pantry? I got the bones from work, learning from Chef Neda making a beautiful tasty stock. Usually there will be lots of fat, oil on the surface after boiling for hours. Tips: put the stock in the fridge, let the oil got harden and remove it.
Bones from the meat market
Tomatoes - whole or chunk
Celery - chunk
Carrots - chunk
Onions/green onions/leeks - chunk
1. Roast the bones in the oven at 450 F until charred a little.
2. Use a big pot, put the charred bones and add water till it covers the bones, and add the rest of the ingredients. Boil until the water reduced to 3/4 and add again some water, repeat twice.
3. Once the water reduce to 3/4, let it cool. Pour into individual containers, label them and put in the freezer.
Note: you can add salt to taste before or after.
Gregg's mom likes to buy things for him and Ciabata bread is one of the items. This type of bread is good for sandwich especially with cheese and baked. The crunchiness of the outer of the bread and melted cheese are delicious. Pesto is a very appetising spread with the rest. This sandwich is easy to make, and I got the veal from the stock I made. See, always keep the leftovers and you will eat it one day with just little makeover. Now, lets start doing this: Ciabata bread (open half), drizzle with olive oil, spread with pesto each side of the bread, then put the pull veal and cheese on one side and on the other half of the bread, put few leafs of arugula and cheese as well. Sprinkle some salt to taste. Oven at 400 F, put the bread with the ingredients layered on top on a sheet pan, bake for 5-8 minutes until the cheese melted and the bread ligthly brown at the edge.
Wow, I have lots of leftover from a party that day, the vermicelli (mei fun), the lai fun (thick rice noodle), the carrot radish pickle, the lettuce and some Feta cheese, homemade tomato sauce and homegrown carrots from the backyard. So good and easy....
You dont need to have a steamer to make this Lap Cheong Sticky Rice. All you need is the oven and steambake it. Easy and simple. I have half bag of sticky rice in the drawer and a whole bag of Lap Cheong (chinese sausage). Gregg was craving for this chinese sausage for months, and you know the sodium content is high. Anyway, it is just once in a blue moon type of food. What was in my head that day is like this.... I had Napa Cabbage (getting the idea from Shanghai King Dumpling Restaurant the way they used the Napa Cabbage for layer at the bottom of the bamboo steam basket), had sticky rice, chicken stock and lap cheong. Wola!!! Lap Cheong Sticky Rice in the oven......