Tuesday, November 18, 2014

Herb-Roasted Trout En Papillote 香草烤全鱼

Steamed Whole Trout in Parchment En Papillote is a quick and easy recipe that yields extraordinary results. With beautiful whole trouts and fresh herbs ready in my kitchen, such a cooking method is typically reserved for hassle-free-cooking.


Previously, I have used a smaller whole trout and stuffed the cavity with green onions, garlic, and ginger.

Today, the recipe uses fresh thyme and rosemary. If you grow these herbs in your garden or kitchen, it is a good time to incorporate them in this recipe. The reasonably big-sized (and long) trout is also perfect to accommodate a generous mix of garden herbs, then baked en papillote which technically steams the fish in the oven.

In order not to overpower the delicateness of the fish, the strong-scented rosemary usage was kept to a minimal ~1-2 sprigs per fish; in comparison to mild lemon-scented thyme that was used quite generously for each fish.



Tuesday, November 11, 2014

Udon Noodles in Meat Sauce 肉酱乌冬面

I recalled my first likeable and impressionable encounter with udon noodles in a Chinese restaurant. You have heard me right - a Chinese eatery, not Japanese. That Stir-Fry Udon Noodles in Black Pepper Sauce was absolutely delicious.


This is not Stir-Fry Udon Noodles in Black Pepper Sauce. However, that taste of chewy al-dente udon noodles in a savory meat sauce was equally satisfying.

Tuesday, November 04, 2014

Brussel Sprouts, Broccoli, Cabbage Pasta Soup 甘蓝,西兰花,高丽菜汤

This bowl of soup is all part of the Brassica oleracea family which includes cabbage, brussel sprouts and broccoli (broccolini to be exact).

If there is only one essential tip to share for making this soup a success, it is to not over-cook the brussel sprouts and baby broccoli when they are added into the soup.