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Archive for the ‘Home Cooking’ Category

My family and I love steamed whole chicken and our go-to is always Loong Kong Chicken 龍崗雞, part of the specialty Asian chickens raised right here in British Columbia. We just find Asian chickens more suitable for our style of cooking, when we tend to cook more Asian-inspired dishes. If you remember, last year I shared a recipe of Steamed Chicken with Spicy Green Onion Broth and it’s one of my favourite ways of how Mama Lam steams a whole chicken. The chicken is tender and flavourful, and it’s even better overnight as leftovers.

Did you know?

All BC chickens raised for their meat are allowed to roam in the barns and are considered “free run.” Also, no hormones or steroids are fed to BC chickens.

Recently, we have discovered steaming chicken in an Instant Pot or any pressure cooker. The meat is juicier and more moist, and it frees up a spot on the stove top. This would be especially beneficial come this summer if we experience yet another heat wave; it will take the heat off cooking on a stove top while still enjoying some delicious steamed chicken.

One of the chicken dishes I sometimes miss is Salt Baked Chicken 鹽焗雞. I have always loved the complex flavours on the chicken despite its deceivingly plain appearance. It’s also not something you often find at restaurants these days. So Mama Lam has come up with an easy recipe to create something similar using Instant Pot. It only takes 8 minutes inside the pressure cooker, 30 minutes if you include the building up and releasing of pressure. And the best of all, there are only 5 ingredients in this recipe and they are all pantry staples!

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While we are working towards establishing some new normalcy, it is still important to remain vigilant and stay safe. Most restaurants are open for dine-in again now, but some of us may still prefer to eat in the comfort of their own home. Therefore, this Thanksgiving, some local restaurants continue to offer a to-go option so we can celebrate with friends and family safely at home. Here is my round-up. I will continue to update this list as restaurants continue to promote their offering.

And make sure to check the order details for each one to not miss out!

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Goat curry, fiddlehead Chinese sausage stir-fry, sea asparagus & broccoli microgreens salad, and goat milk yogurt with mint, dried date, pistachio and honey…how’s that for a dinner menu?!

This menu was made possible with an interesting selection of products available at directfood.store, an online grocery platform that provides a digital marketplace for local farms. I recently ordered a delivery, complimentary of the company, and I was intrigued by what they offer. We found unique ingredients such as goat meat, sea asparagus, fiddleheads (no longer available), broccoli microgreens, goat milk yogurt and dried chanterelle. These are not something I see at grocery stores everyday. My shopping list came to be about $50 and they were gathered for our delivery directly from local farms/food producers. There’s no fancy packaging – product(s) from each company was packed separately so we received an assortment of bags and boxes in one delivery.

What We Made

With the ingredients we purchased, here is what we made.

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Have you had Asian chickens before? When it comes to whole chickens, my family and I have always chosen Asian chickens. Here in British Columbia, you can find different types of specialty Asian chickens that are raised locally. Our go-to has been the Loong Kong Chicken 龍崗雞. They are free-run chicken, and they’re more yellow in appearance than your typical chicken. They remind me of the chickens I grew up eating in Hong Kong. We find the meat firmer yet tender, more flavourful, and skin bouncier, and definitely more suitable for preparing Asian style dishes.

Did you know?

No hormones or steroids are fed to BC chickens and all BC chickens are allowed to roam in the barns and are considered “free run”.

When it comes to enjoying fresh Loong Kong Chicken, my family simply steams it. By steaming it, you will also extract some chicken broth full of the chicken essence. Mama Lam takes it to the next level by making a sauce with the chicken broth, pour it back onto the steamed chicken so it absorbs all the flavours. Here is the recipe:

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Brussels sprouts are often considered an acquired taste. I for one really like brussels sprouts, and thankfully my family also loves brussels sprouts. Fried brussels sprouts had become a go-to dish that I order at restaurants. It’s easy to make them at home, too. The easiest way to prepare them at home is to roast them in the oven. They become tender, the exterior becomes crispy, and all you need is some simple seasoning.

Did you know brussels sprouts and kale, as well as cauliflower and broccoli and gai lan, come from the same wild cabbage family?

The other day I got some Chilean grapes. Their skin wasn’t too thick and the grapes had a lot of flavour, mostly sweet with just a hint of acidity and tannin. I was looking up savoury recipes to prepare grapes, and I came across a roasted grapes and brussels sprouts recipe. What a clever idea! I kept on reading a number of similar recipes and adapted to create the following, with an Asian twist by adding Chinese sausage.

Fun fact: Grapes are a rich, natural source of polyphenols, which protect the health and function of our cells. They are also a good source of vitamin K, copper, and many of the B vitamins.

Ingredients

  • 1lb Brussels sprouts, halved, or quartered if large
  • 1/2lb Seedless Grapes (I used Chilean black seedless table grapes)
  • 30g Chinese Sausage
  • 2 tablespoons Olive Oil
  • 2 teaspoons Balsamic Vinegar
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Hungarian Paprika
  • Coarse salt and freshly ground pepper
  • 1/2 cup toasted cashews
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