Satay Lamb Tong Choy Recipe

Tong Choy (Ong Choy) is commonly found in Asian Markets. It is a delicious vegetable often called morning glory in some countries.

The stalks of tong choy are hollow, and the leaves are long and pointy.
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Tong choy is best served stir-fried. It can be simple, fried with some minced garlic, with fermented beancurd, or even with shrimp paste. It is even common to have this dish with meat! I had this once at a Taiwanese restaurant and loved it.

Ingredients

    Marinade:

1 lb Lamb Shoulder, thinly sliced
1 tsp soy sauce
1 tsp soy paste
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp white pepper powder
1 tsp sesame oil
1 tsp rice wine
1 tsp cornstarch

2 tbsp Vegetable Oil
2 tbsp Bull Head Satay BBQ Sauce
1 slice Ginger
1 clove garlic, minced
1 lb tong choy, cleaned

Preparing Tong Choy:
Remove 1 inch from the base of the tong choy. Soak in a sink full of water for 5 minutes. Drain. Rinse and soak again. Drain in a colander. Cut into 2-inch long sections.

Heat wok over high heat for 1 minute. Add 1 tbsp oil. Cook for 1 minute.

Add garlic and ginger. Stir-fry for 1 minute. Add tong choy stalks. Stir fry for 2 minutes. Add remaining leafy parts of tong choy. Cover and cook for 2 to 3 minutes. Transfer to a plate.

Marinade the lamb in a bowl.
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Heat a non-stick wok over medium high heat for 1 minute. Add 1 tablespoon oil. Cook for 1 minute. Add satay sauce. Stir-fry for 1 minute. Add lamb to wok and stir-fry for 3 minutes until no longer pink. Add tong choy back into wok and mix. Taste and adjust seasonings.
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Transfer to a plate and serve immediately.
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Let me know how it goes!

xoxo Niki

Bo Kho – Braised Vietnamese Beef Stew

As promised in my previous post No-Knead Baguette… Bo Kho! Bo means beef. Kho is the cooking technique “to braise”. The typical Kho dish is a mixture of fish sauce, sugar, and young coconut juice. Often served with rice noodles, french bread or steamed rice.
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So here’s what I did to make this yummy dish.

Ingredients

for meat marinade:
1.5 lbs Beef brisket, (blanch the meat first) cut into 1.5 inch cubes
1 tsp sugar
1/2 tsp salt
1/2 tsp mushroom seasoning
1/4 tsp black pepper
1 1/2 tsp five-spice
1 knob grated ginger
1 tbsp fish sauce (alternatively soy sauce)
2 cloves garlic, minced
1 tsp curry powder (optional)

Aromatics:
1 tsp annatto seed powder
2 cloves garlic, minced
2 stalk lemongrass, bruised and cut into 3-inch lengths
1/2 onion, finely chopped
2 star anise
2″ cinnamon stick
1 bay leaf
1 thai red chili

1 tbsp tomato paste
2 1/2 cup beef broth (alternatively 1 1/2 cup coconut soda/water, 1 cup water)
1lb carrots, peeled and cut into bite-sized pieces

French Baguettes / Rice Noodle / Rice

Garnishes:
Crispy fried shallot
1 yellow onion, thinly sliced
Thai Mint Basil

Directions:
1. In a large bowl, combine together the beef, sugar, salt, mushroom seasoning, black pepper, five-spice, ginger, fish sauce, garlic, and curry. Mix well and allow to marinade for 1 hour or overnight in the fridge.
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2. Add 1 tbsp oil to a wok on medium high heat. Allow to warm, add the aromatics, and cook for 30 seconds to bring out the aroma.
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3. Add the marinade beef, stir-fry until no longer pink.
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4. Add tomato paste, coconut water, and beef broth. Bring to a slow simmer, and cook for about 2 hours.
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5. Add carrots, and cook until soft. Adjust to your taste with salt, sugar, and mushroom seasoning.
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6. Garnish with black pepper, fried shallot, sliced onion, and thai basil. Serve with fresh made baguettes, rice noodles or rice.

Hope you enjoyed this recipe! Subscribe to get notified for new posts :)

xoxo Niki

No-Knead French Baguette

Guaranteed crunchy baguettes with a chewy interior and golden crust. Super simple and easy. Turned out perfect on my first try!

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1. Mix dough in a bowl with a wooden spoon. It will slowly come together into one ball.
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2. Wrap with plastic wrap and a a tea towel. Place this in a warm and draft free place to rise. I placed it in my oven. Let rise 12-14 hours or until doubled. I left mine for about 18 hours, because I made this part the night before, and didn’t get home from work until 5pm.
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20150120_232340 3. Split into two even sized loaves or four
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20150121_174243 4. Roll out into a shape of a baguette
20150121_174941 5. Line baking sheet with parchment, and lightly sprinkle with flour
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20150121_175347 6. Place loaves on parchment, and cover with flour dusted plastic wrap. Let rise in the oven for about 1 to 1 1/2 hours. Slash the top surface with a knife, or snip with scissors.
20150121_191132 7. Place a baking sheet filled with water on the bottom rack, and preheat the oven to 500 F. The water filled sheet should make the oven nice and steamy.
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20150121_200130 8. Spray with water, then place loaves in oven and bake. After 5 minutes, spray the loaves again with water, and again 5 minutes later. At the 15 minute mark, remove from the oven. The loaves should be golden brown and crispy.

Makes 2 large baguette or 4 small ones

Ingredients:
1/4 tsp dry active yeast
325 grams lukewarm water
1 1/2 tsp salt
1/4 tsp sugar
500 grams by weight all-purpose flour

1. Mix everything into a bowl with a wooden spoon. It will slowly come together into one ball.
2. Wrap with plastic wrap and a a tea towel. Place this in a warm and draft free place to rise. I placed it in my oven. Let rise 12-14 hours or until doubled. I left mine for about 18 hours, because I made this part the night before, and didn’t get home from work until 5pm.
3. Split into two even sized loaves or four
4. Roll out into a shape of a baguette
5. Line baking sheet with parchment, and lightly sprinkle with flour
6. Place loaves on parchment, and cover with flour dusted plastic wrap. Let rise in the oven for about 1 to 1 1/2 hours. Slash the top surface with a knife, or snip with scissors.
7. Place a baking sheet filled with water on the bottom rack, and preheat the oven to 500 F. The water filled sheet should make the oven nice and steamy.
8. Spray with water, then place loaves in oven and bake. After 5 minutes, spray the loaves again with water, and again 5 minutes later. At the 15 minute mark, remove from the oven. The loaves should be golden brown and crispy.

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I enjoyed my first ever handmade bread with Bo Kho. Recipe coming soon!

Recipe adapted from foodwishes