Cooking: For novice home cooks – part 13

Potstickers are cantonese style dumplings, and they fall into the broader catagory of Jiaozi. While jiaozi are stuffed dumplings which can be steamed, boiled, pan fried, deep fried, or simmered in soup, potstickers are specifically steamed and then pan fried. I’ve blogged about cooking them before, but did not provide a recipe, so this time…

Cooking: For novice home cooks – part 12

Stir Fried Pork with Holy Basil This is a dish that I first sampled in Thailand.  The cooking class that I took in Chiang Mai provided a recipe book, and a variant of this dish appeared in the book. You’ll need wok or frying pan transfer plate small bowl 1/2 lb (250g) ground pork garlic…

Cooking: For novice home cooks – part 11

In part 8, I introduced stir fried rice noodles, and mentioned that they appear in numerous cuisines throughout asia and southeast asia. Today, we’re making, what is likely the most famous rice noodle dish, pad thai. So pad thai is a stir fried rice noodle dish from Thailand that is, surprisingly, not part of any…

Cooking: For novice home cooks – part 10b

So this was supposed to be part of the previous blog entry about grilling, but I wasn’t happy with the photos, so I remade the dish, and recaptured photos for it. This is a grilled chicken recipe that was kinduva an accident.  It  was years ago, I came home for a weekend family barbeque, and…

Cooking: For novice home cooks – part 10

As the weather warms up, I get the urge to fire up the grill and sear a hunk of meat. I don’t know what it is, but even guys that hate cooking, if you give them a piece of red meat and a charcoal grill, they will happily don an apron and happily start cooking…

Cooking: For novice home cooks – part 9

Japanese Katsu Curry over Rice (カレーライス). I was aimlessly browsing the internet and came across a video blog from a restaurant chef demonstrating a chicken katsu curry recipe.  I don’t know how authentic the recipe was, but it looked pretty good, and I noted that I had all the ingredients he listed, so I decided…

Cooking: For novice home cooks – part 8

One of my favorite ingredients is rice noodles.  Rice noodles originate in southern China, but are used in cuisines throughout Southeast Asia. For this blog entry, I’m making stir fried rice noodles with beef and vegetables.  And again, because I have the ingredients, I will do a cantonese version of rice noodles.  Coincidentally, this dish…

Cooking: For novice home cooks – part 7

Up until now, these cooking posts have focused on dishes with very accessible ingredients.    Most were written from memory using ingredients and recipes that I use frequently.  Now I’m going to venture overseas and start using slightly more exotic ingredients (i.e. your local supermarket may not have these ingredients, you may need to find…

Cooking: For novice home cooks – part 6

I admit that, while I enjoy seafood, I don’t cook it very often.  I find seafood is fussy.  It needs to be really fresh for the taste to be optimal.  And tends to be unforgiving (by that, I mean it can go from undercooked to overcooked very quickly). That said, this is about the most…

Cooking: For novice home cooks – part 5

Who doesn’t love a lazy weekend… sleeping in late, getting up and grabbing a luxurious boozy brunch at your local brunch place? Yeah, well with this stay-at-home guideline in place, the sleeping-in-late part is easy, but the rest requires a little more effort. So we’re making brunch. A couple of the defining brunch dishes are…

Cooking: For novice home cooks – part 4

For the last 3 blog entries, I’ve focused on main courses.  Now lets dabble a little with appetizers and such, we’ll start with bread. Focaccia Focaccia is an italian origin leavened flat bread that’s relatively easy to make, but it is time consuming.  You’ll need a minimum of 3 hours from start to finish.  This…

Cooking: For novice home cooks – part 3

Welcome to part 3,  we’re going to cook chicken.  I cook with chicken more than any other protein, because is flexible and affordable. The cheapest option is to buy a whole chicken, and break it down and/or debone it yourself.  I like to do this and save the carcass/bones in a freezer bag.  Over weeks/months,…