Posted in Beverage, Cocktails, Drinks, Joyce, Recipe, Wine, tagged Cocktail, Inniskillin, Jameson Whiskey, New York Sour, recipe on January 26, 2023| Leave a Comment »
So over the holidays Mr. got into cocktail making and we’re looking up recipes online to try. The tricky thing is, we don’t have a lot of ingredients readily available and we also don’t want to stock up a lot of liqueurs, syrups or bitters and clog up the shelves. Then I was given this New York Sour recipe and with some modifications, it’s just the perfect drink for us to make at home.
Posted in Dinner, Home Cooking, Joyce, Lunch, Meat, Recipe, tagged Asian Chickens, BC Chicken, BC Chicken Marketing Board, Chinese Food, 食譜, 鹽焗雞, 龍崗雞, Loong Kong Chicken, Mama Lam, recipe, Wingtat Game Bird Packers on May 5, 2022| Leave a Comment »
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!
(more…)Posted in Home Cooking, Joyce, Meat, Recipe, tagged Asian Chickens, BC Chicken, BC Chicken Marketing Board, Chinese Food, 葱油淋雞, 食譜, 龍崗雞, Loong Kong Chicken, Mama Lam, recipe, Wingtat Game Bird Packers on April 27, 2021| 8 Comments »
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:
(more…)Posted in Fruits, Home Cooking, Joyce, Recipe, tagged brussels sprouts, Chilean Fruit, Chilean Fruit Growers Association, Chilean Grapes, Fruits from Chile, recipe, Roasted Brussels Sprouts on April 9, 2021| Leave a Comment »
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.
Posted in Bread, Cheese, Fruits, Home Cooking, Joyce, Recipe, Sandwiches, tagged brie, Chilean Fruit, Chilean Fruit Growers Association, Grilled Cheese, Pluot, Sandwich on March 29, 2021| Leave a Comment »
I like stone fruits: peaches, plums, cherries and mangoes. What are stone fruits, you ask? Also called drupes, they are fruit that have a large stone, often mistaken as seed, inside. Think about what a peach looks like when you cut it open, or a plum, or even a cherry. What we usually call a pit is actually the stone, and the seed is inside the stone. I love the juicy flesh of stone fruits and they are so good, and so sweet, just on their own. However, I’m always curious about finding savoury ways to enjoy them. And now, I have one idea.
Did you know:
…plums are a good source of vitamins A and C, as well as several antioxidants?
…there are only 46 calories in a 100g serving of plums?
Recently I got my hands on some Chilean pluots. Pluot is a hybrid fruit, part plum and part apricot. It’s nicknamed “Dinosaur Eggs” in Chinese because of its spotted skin. The fruit is in a beautiful red colour. I decided to make a grilled cheese sandwich with them. Now I don’t think plum and cheddar, the typical choice of cheese for grilled cheese, go together, so I’ve substituted it with brie. And to elevate it, I opted for sourdough for a chewy texture and some tang in flavours.
Fun fact: Chilean plum season is from mid-November until April, which is the opposite of local fruit season in BC.
The beauty of a grilled cheese is that you can build it in however way you want, so I’m only providing a guideline here in terms of ingredients.
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