HOW TO...HANDLE LEMONGRASS

An herb central to Thai cooking, now a favourite of 'fusion' chefs

(Stock Photo courtesy of Pixaby)

Lemongrass was not until now used in 67's cooking, mainly because it's often sold in packets and seemed pricy for what would be infrequent use.  But my artisan greengrocer* sells individual lemongrass at 30pence each!

Lemongrass is a woody, tightly packed Southeast Asian herb with grey green leaves.  It's  lemony & smoky and, some say, sweet.  67 didn't pick up sweetness but the flavour is unique, conjuring images of open-air markets in the East.  

Westerners know it mainly through food but it's also used medicinally for digestion, high blood pressure and anxiety.  Herbalists warn it is not recommended for anyone with kidney or liver disease.

 Pomelo LemonGrass Cocktail 

Thai cuisine uses a lot of lemongrass: in stews & curries, marinades, soups, stir fries and teas.  

It seemed an ideal match for Pomelo, the large Asian grapefruit hybrid, for a drink to celebrate the Year of the Dog.  

  

The first trial was a disaster -- couldn't really smell it or taste it.  

The greengrocer's advice was to: 

• remove the bottom couple of fibrous inches (the bulb)
• whack the trimmed, peeled lemongrass with the back of a cleaver or rolling pin until the fragrance is unmistakeable, then
• slice it thinly
• and infuse it in boiling water

It worked.   

(In stews and curries the lemongrass is thrown in whole and removed at the end of cooking.) 

And guess what?  The drink required 4 lemongrass, the contents of a supermarket packet.

*Pomona,opposite Belsize Park tube

Sources: Web MD

              BBC Good Food

              Herbal Resources

 B Lee/Bright Sun Enterprises accept no liability for the consequences of any actions taken on the basis of the information provided. Please feel free to link to this site.

LOW-CARB GARLIC & GINGER NOODLES, Vegan, Triple-Duty, Budget-friendly

 These low-carb noodles pack such a culinary punch you won't care it's vegan

updated June 2022

Gorgeously savoury Garlic & Ginger 'Glass' Noodles, low-carb 
 '...really fresh, bright taste.' Taster

A bowlful of these spicy aromatic noodles make as snazzy and satisfying a dinner as a packed lunch.   

What makes it low-carb are the transparent noodles which are made from green bean starch. (Conventional noodles will also work.)  The things that make it so sassy are the delicate crunch and texture of water chestnuts and bamboo shoots.  And don't forget the rainbow of raw veg.   

It's perfect for the carb-phobic but also really fabulous for the noodle lover.  Vegans will love it but so will everyone else.

Bamboo shoots and baby corn may not be a staple in your cupboard.  No problem.  Replace them with your own choice of crunchy vegetables - raw or blanched.  Same goes for the bell pepper and peas -- just throw in something with a similar texture.  

'Glass' Noodles, made of starch
from green beans, low carb

Cost:  £2.75
Feeds: 3-4

Ingred:
   114gm/4oz glass noodles, made of green bean starch

  
   6 tbsp spring onions, white & green, finely chopped
   30g/1oz drained tinned water chestnuts, in fine matchsticks     

   30g/1oz drained tinned bamboo shoots, in fine matchsticks
   30g/1oz finely sliced red bell pepper
   1/4 cup defrosted frozen peas

    generous handful salted roasted peanuts, coarsely chopped (if using store-bought, rub roughly with paper serviettes to remove smoky of the oil and salt)

   pinch or two chilli flakes, to taste (opt)

 Dressing:   1 tsp toasted sesame oil, 2 tablespoons(tbsp) peanut butter (or tahini), 1 1/2 tbsp jasmine tea, 1 1/2 tbsp reduced salt soy sauce,  1 1/2 tbsp red wine vinegar;   1 1/2-2 tbsp sugar or honey or maple syrup;   1 1/2 tbsp peanut or other light veg oil;   2 med cloves peeled garlic   30g/1oz peeled fresh ginger;   juice of half an orange

Method:

1. Place noodles in a deep bowl; cover in  boiling water 5 mins; drain;  rinse in cold water.  If you like, cut the noodles in 2-3 places with kitchen scissors or a sharp knife. It's apparently bad luck to cut noodles but the kitchen gods will probably forgive westerners.  Shorter pieces of noodle will be easier to mix, serve & eat.  
2. Mix in a teaspoon of sesame oil to stop noodles sticking  
3. Combine dressing ingred in a smoothie maker or processor; blitz till smooth; taste for seasoning
4. Pour over noodles; toss to distribute
5. Prepare serving dish.  Use tongs to place 1/3 of the noodles in the bottom;  scatter over 1/3 water chestnuts, bamboo shoots, bell pepper, peas, green onions and 1/4 of the peanuts; lightly season with pepper & salt
6. Layer a further third of the noodles on top and repeat 5
7. Top with final layer of noodles 
8. Arrange veg & nuts prettily on top

Comments:

'...a really fresh and bright taste; the peanuts and other crunchy bits give added interest.  It's a whole group of flavours I'm not used to that works wonderfully.  Thank you for broadening my taste experience.'  Political Agent

Tips:

• This is quite spicy & pungent and may not appeal to children; 67 recommends Unfried Rice , without the egg for vegans,  which is quick and easy to prepare
• Add cubes of smoked tofu for more protein
• Add cooked chicken or other meat or prawns or an omelette sliced in shreds for more protein  

                 More vegan dishes on Nav Bar/Recipes II...

Please leave a Comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SKINNIER CHAR SIU BBQ PORK, lower fat, sugar & salt

One of the best Oriental classics -- sweet, savoury, spicy, juicy pork -- but much almost guilt-free more healthy. 

first posted feb 2018

'Perfectly flavoured.' 'A revelation; hard to believe it's low fat/sugar/salt.  ' Tasters

  

This virtually guilt-free beautifully flavoured meat is perfect for Chinese New Year or when nothing else but Chinese will do...or even on a summer's picnic, sliced, as a snack.

 

When 67 tested the pork, it nearly didn't go to tasters.  It was beautifully tender and moist.  The pork is that good; the flavour is terrific despite - or maybe because of - the way the heathier ingredients were combined. 

     

Char Siu barbecued pork are long strips of boneless pork, often coloured red, marinated in an unmistakeable sweet and savoury sauce.  The crisp, slightly burnt edges are optional; the generous layer of sticky finger-licking coating is not.  

Though every lover of Chinese food adores Char Siu, most people with health or obesity issues approach it with caution.  Many char siu sauces are laden with sugar & salt and some pork strips have hidden layers of thick fat.

67goingon50 used pork fillet, a healthy cut that's a little more expensive than most.  But it has less fat than skinless chicken breast and, once trimmed of (thin layers) of sinew, is pure extra lean meat.       

67's marinade reduced sugar and cut back on soy sauce.  Reduced-salt soy helped minimise blood pressure issues.  

With this dish, the blog introduces a new Asian flavour: hoisin sauce*.  It comes in a jar, is dark and salty-sweet and you will use it again and again as a glaze, dipping sauce or (like oyster sauce) a flavouring for fried rice. 

The exotic and infrequently used red or yellow bean sauces which some recipes claim is a must for 'authenticity' make no appearance here.

Prepare a day in advance.

Cost: £4-5, depending on source
Serves:  3-4 depending on sides

Ingred:
   400-500gm/12-16oz pork fillet, trimmed of fat & sinew

 Marinade:
     1 1/2 tbsp hoisin sauce
     1 tsp oyster sauce
     1/2 tsp reduced-salt soy sauce
     1/2 tsp toasted sesame oil (or peanut oil)
     3/4 tsp sugar
     1 1/2 tbsp maple syrup or honey     
     2-3 tbsp brandy or sherry
     1 tbsp tahini or smooth peanut butter
     2 med cloves garlic, peeled & grated
     2 tbsp peeled & grated ginger
    1 tsp 5-spice powder     
    1/2 star anise

     red food colour without e numbers* (opt) (67 didn't bother)

Method:

You'll need a small roasting tin two inches/5cm deep and a large baking/cooling rack that sits comfortably on top

1. Cut the fillet into two equal sized pieces 
2. Mix all the marinade ingredients, whisking or processing to blend
3. Pour the marinade into a plastic zip-lock storage bag or a large plastic bag (placing the bag in a deep bowl will reduce mess)
4. Put the pork into the bag, mushing it round so the fillets are well coated
5. Refrigerate 4-6 hours or overnight, turning when you remember
6. When ready to cook, bring pork to room temperature
7. Preheat oven to 200c/400f
8. Rest the baking rack over the tin, making sure it's stable; fill tin half full with hot water 
9. Place the filets on the tray, reserving the marinade 
10. Bake 20 min, dabbing marinade on the meat halfway through
11. Reduce temperature to 180c/350c; bake another 20 mins, basting every 5 mins or so.  If you have a meat thermometer, the inner temperature should be 65-70c/145-60f 
12. To give the fillets a charred look, turn temp up to max (OR turn on the grill) and cook until edges crisp & blacken
13. Mix 1 tbsp maple syrup or honey with a drop of red colouring, if using; brush it all over the fillets until they glisten
14. Serve at room temperature; slice thinly on the diagonal

Comments: 
'This was a revelation; the sauce was so like restaurants in London's Chinatown, it was hard to believe fat, sugar & salt were reduced.  The meat was very tender and succulent but it was good to have the option of crisping and charring the exterior. I loved it!' Blogger
'The pork was perfectly flavoured and melted in the mouth.' Political Agent

Tips:

• the Char Siu sauce can also be used on pork butt or shoulder, sliced into strips 2in/5cm wide but the meat has more fat

Ways to Serve Char Siu pork:

• over a mound of white rice with Honeyed Chinese leaves and gravy made with the leftover marinade plus stock
• sliced, on noodles in hot broth 
• over a salad of Chinese leaves & cucumber with Oriental dressing 
• as a snack, sliced 

    

*Lee Kum Kee   £2/400gm

Please leave a Comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

CHINESE NEW YEAR OF THE DOG 2018: EATING HEALTHILY IN CHINATOWN

A Classic dish in Chinese restaurants: Beef & Peppers with Black Bean Sauce 
For the adventurous consumer of Chinese Food (& you can make it yourself)

The Chinese Year of the Dog -- symbolising  luck, honesty, loyalty, integrity but sometimes stubbornness -- starts on 16 February.  Once again London's Chinatown will be a whirl of activity.

Formal celebrations are on Sunday the 18th and will be the biggest outside China.  There's plenty to see and apparently, plenty of space to see it in.    
The area around Chinatown will be split into zones offering lion and dragon's dances, martial arts and culture, a family zone and food.

Of course, food!  All over the festival site as well as in the usual restaurants.

Qing Gate

Events start at 10; arrive early - watered, fed and having visited the lavatory.  It might be an idea to stock up on bakery goods. Pork buns, curried beef pastries, custard tarts and pandan sponge cakes will come in handy when you can't move for crowds!  67's favourite bakeries are the Pick & Mix Chinatown Bakery on Newport Place - it's small but perfectly formed - and the more spacious Bake on Wardour Street, near the Qing Gate.

Most bakeries and supermarket prices are reasonably priced but before entering, check the clientele and widow menus.  Dim sum Chinese Lunch will be exceptionally popular; in some cases booking may be necessary.

Gerrard Street is the heart of London's Chinatown, choc-a-bloc with restaurants, supermarkets and bakeries as well as hairdressers, dentists and a bank.  

How to Stay Healthy Eating Chinese Food

Chinatowns provide excellent value when it comes to tasty meals but the menu can be a minefield for anyone on low-calorie, low-fat, low-salt diets. Modern 'fusion' cooking techniques are popular, though, and there's greater awareness of vegetarian and vegan needs

If you are not on one of your "indulgent" or "blow-out" days, stick to steamed rice or soup noodles, and courses with lean meat or fish.  Avoid anything with batter or a sweet sauce.  Try vegetarian dishes like Monks' Vegetables (a Buddhist dish with savoury tofu and crispy vegetables)  or Vegetarian Singapore Noodles, subtly spiced with curry and threaded with colourful veg and strands of egg.  Aubergine dishes were said to be much loved by a senior British aristocrat.  

And by the way, you don't have eat all the rice or noodles you're served!

DIM SUM

Dim Sum is a special lunch consisting of several tasty, pretty, mainly savoury Asian hors d'oeuvres. Each offering is usually consumed in one or two mouthfuls, allowing the diner to sample lots of delicious items without discomfort to the palate or the wallet.   

Dim Sum originated in Southern China where food is prepared and cooked simply.  There is little French-style coating or sauces.  

They're either steamed or deep-fried. 

Bamboo steaming trays 

Many of the steamed items are served in stacks of bamboo steamers. In Asia, trolley service is popular - flag down a waiter/ress and point to what you want.  The bill is calculated by the number of dishes on the table.  

Like most Chinese meals, dishes are shared.  The meal can be as healthy or unhealthy as you like but if there are concerns about fat and cholesterol, steamed items are best.  Thinly covered with pastry, they are juicy and flavourful with interesting - in a good way - fillings.   

 Jaotze Dumpings stuffed with meat, steamed then fried
(& you can make a lower-fat/salt version at home)

Ingredients

Rice flour pastry becomes translucent after steaming and very crisp and crunchy after deep-frying.  Stuffings often contain minced meat and/or fish, water chestnut, Shitake mushrooms, baby corn and bamboo shoots.  Golf-ball sized dumplings are not uncommon.  Flavourings include soy sauce, fresh ginger, garlic, five-spice powder and honey.

Pork often appears in Dim Sum; let the waiter know if that is a problem.  Generous plates of rice or noodles covered with sliced chicken, duck or fish and gravy are available on request.  

Vegetarians will find a few meat and fish-free pastries but should probably order a plate of rice or noodles with beautifully sauced veg and tofu.      

Sauces

Usually include:

1. Soy Sauce.  Asian etiquette suggests the sauce is poured into the ceramic Chinese spoon which is set on a side plate. Chopsticks are used to dip the food into the soy sauce but hands are acceptable, as is a fork.   
2. Chilli sauce.  It is said that when the Chinese engage in violence, they do so ruthlessly.  It is wise to bear this in mind when using Chilli Sauce
3. Minced fresh ginger, green onions & sesame oil.

Most menus usually have pictures of each Dim Sum.

A portion contains either two or three individual pieces and will cost around £3.  If any item worries by its taste or appearance, no one will be offended if it is not eaten.  Chicken feet are not recommended for westerners.

Ordering

The sky is the limit but for two people start with one large Dim Sum (e.g. sticky rice and meat in lotus leaves), about 4 smaller items (steamed and fried) and a dessert (egg tarts are out of this world!).  And that is generous!

If you want to sample lots of things, go in a crowd. The staff are great with westerners.  Talk to the manager ahead of time and and work out what you want and how much it's likely to cost. Doggie bags are not a problem.

Most Dim Sum establishments also serve alcohol. 

This information has been compiled by B Lee/Bright Sun Enterprises and may not be reproduced without written permission.  Bright Sun Enterprises accept no liability for the consequences of any action taken on the basis of the information provided