Poh Pia is sometimes called the Chinese tortilla. It is a thin wheat pancake made of just flour and water, that is filled with meat, vegetables, and sauce. The fillings make the poh pia outstanding; the pancake is merely the holder. These fillings vary regionally as well as from family to family. Usually, we buy the pancakes, because it’s easier than making them. But I was wrong. Making them from scratch is not only delicious, it’s fun to play with your food! Our friend Arun and his wife Ann invited us to share their family meal and taught me how to make these delicious unassuming pancakes. Two of them are rolled out together with a little oil in between to make a double pancake. After you fry up a double pancake, you peel them apart and you have two pancakes again!
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I love the sights, smells, and sounds of Christmas. Clean crisp snow, spicy fruitcakes, and the sizzling brown smell of a turkey roasting in the oven. However, I won’t be blogging for a while because I’m writing the last chapter of my dissertation. It’s not about cooking or baking or I would post it here! Suffice it to say, that I’m extremely busy, but I hope to start cooking, baking, and blogging again during the holidays–because that’s when my dissertation will be finished. I hope!
Happy holidays to you and yours,
I didn’t like the green bean casserole recipe I tried in the Carb Conscious Vegetarian cookbook. Why blanche the green beans to set the bright green color then bake the heck out of it for 50 minutes until the poor things are mushy and olive drab? Sam, my nurse practitioner at Columbia Health, recommended the books of Robin Robertson because I told him I like to cook and eat healthy meals. I also love to try out new cookbooks. This recipe is one I adapted from Carb Conscious. I liked it. It was slightly pungent because of the raw broccoli and cabbage, and I loved the sweet crisp taste of the bell pepper in it. The dressing was bland so I dressed it up with some red pepper flakes, and it was slightly sour, so I added a little stevia.
Crunchy vegetable slaw
2 cups peeled, shredded broccoli stems (about 3 medium stems)
2 cups shredded red cabbage (about 1/4 of a large head)
1 large yellow bell pepper, cut into thin slivers
2 tablespoons finely chopped fresh cilantro (or flat leaf parsley)
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice (or lemon juice), (juice of 1 large lime)
red pepper flakes to taste
salt and pepper to taste (celery salt in the original recipe)
1/2 packet of stevia, about 1/4 teaspoon, optional
Shred the broccoli stems in a food processor.
In a large bowl, combine the broccoli, cabbage, pepper, and cilantro. In a small bowl, combine the olive oil, lime juice, red pepper flakes, salt and pepper, and stevia, if using. Pour olive oil mixture over the broccoli mixture. Toss. Adjust seasoning if necessary.
Per serving: 169 calories, 14g fat, 3g protein, 9g carbohydrates, 4g fiber, 0mg cholesterol, 123mg sodium.
A fine mizzle was falling across Central Park when we arrived in the early morning for the YAI Central Park Challenge. We had signed up for the 3K walk through the park. The meeting point was at 72nd and Central Park West but we saw no signs. Everyone was going into the park so we just followed everyone in until we saw the tents. Not long afterwards, the sun came out. It was a beautiful day–cool and sunny. I thought how two weeks ago we saw the park as a resource fit for the dinner table. Today, the park was a green oasis in the city for exercising, for having fun, and relaxation. And so, to cap an active day, we had a simple supper of homemade vegetable soup with chicken and ham, and romaine hearts with grape tomatoes served with Hugo’s sushi vinegar dressing. The dressing is mild and slightly tart. Simply delicious.
Hugo’s Sushi Vinegar Dressing
2 parts sushi vinegar
1 part extra virgin olive oil
1 tablespoon dried basil
I had such a busy week wrestling with the dissertation that I didn’t have time to post something, but I did have time to cook! What can I say? It’s therapy. So I made this Smilebox collage, and I set it to Joni Mitchell because Chelsea Morning is all about food. What we’ve got here (clockwise from the top) is: black bean veggie burger on an iceberg lettuce “bun,” roasted sweet potato wedges, and cilantro dipping sauce; zucchini pie with chopped turkey ham; brown rice sautéed in coconut oil; chicken with vegetables; and finally, a simple spinach sauté with a poached egg hat.
I know this sounds crazy…but don’t knock it till you’ve tried it! Butter cake slices that are buttered and fried till crisp around the edges and eaten with fresh berries and fresh-squeezed tangerine juice. I sweetened the berries with a packet of Truvia. Then I ate it. I ate the whole thing. for. breakfast. All of it. Confess. What are your own guilty pleasures?
We moved. Uptown. To an apartment in a pre-war building with a unique shotgun layout.
The new kitchen is bigger. Three-dimensional, actually. I’m rusty at cooking in a kitchen that has three walls. By comparison, the Teeny Tiny Kitchen was a wall. Here, with the reorganization of the cupboards, I have to think–now, where did I put the…? As I figure out this new layout, I’ve started trying out new recipes again, like this one.
This recipe for coconut-ginger chicken came from this week’s New York Times Sunday magazine. The chicken came out too bland for my taste, even though I added a tablespoon of garlic to the original recipe. The veggie dishes I made up with what I had on hand–which wasn’t too hard to do, actually, if you abide by the basic rule of stir-fry. Prepare Everything For Cooking. That’s my mis en place by the way, in the small picture beneath the stir-fried vegetables on the left.
- In a large dry skillet over medium heat, toast ¼ cup unsweetened coconut, about 10 minutes until golden brown. Stir occasionally. Set aside in a small plate and do not clean the pan.
Cook’s note: I used flaked coconut but I wonder if shredded coconut with larger strips wouldn’t work as well. The flaked coconut actually came out quite well in appearance, a pale golden brown that adhered to the top of the chicken like bread crumbs.
- Add ½ cup unsweetened coconut milk, ½ cup water, 1 tablespoon minced garlic, and 1 tablespoon freshly grated ginger. Add salt and pepper to taste. Put the chicken in the pan. When the liquid boils, lower heat to simmer; cover and cook chicken for 10-15 minutes or until tender and just cooked through. On an instant read thermometer, the temperature of the thickest part of the chicken should read 155˚F. Test the chicken after 10 minutes then cook for 3-5 additional minutes if not up to temperature.
- Transfer chicken to a plate and keep warm.
- Turn heat to high and boil the mixture until it is reduced by half; it should be fairly thick. Lower heat and return the chicken to the pan to reheat and coat with sauce.
- Taste and adjust seasoning. Garnish with reserved toasted coconut and chopped fresh cilantro and scallion, if desired.
Labor intensive and a labor of love, making lopetban is a challenge without exact measurements. I’m still working on that recipe. In the meantime, here’s a slideshow featuring my sister-in-law Lorraine making these savory buns. They are great for a snack or a light breakfast.
This recipe from America’s Test Kitchen is a quick and easy one-pot meal that cooks up in just 30 minutes. Love it!
|This free digital recipe page made with Smilebox