My friend Venice, we used to work together. And one day she took this large tureen of oxtail soup to the office. It was Hawaiian-style oxtail soup. So delicious. And when I asked her for the recipe she gave me a small bag of gow pee — almost-black dried tangerine peel. Oxtail soup just doesn’t taste right without it.
Ingredients:
Soup
- 3 lbs. oxtails
- about 3″ ginger, sliced thinly
- 6 oz. raw peanuts
- 3-4 Chinese dates
- 3 anise flowers
- 1 piece gow pee
- Chinese mustard or bok choy
- Szechuan peppercorns (a tablespoon or so, in a small cloth bag)
- 2 tsp salt
- 1/2 tsp ground pepper
- water
- 1/3 to 1/2c sherry
Dip
- chopped cilantro
- chopped green onion
- grated ginger
- soy sauce
Instructions:
- Place oxtail in a deep pot, cover with about 2″ of water. Boil for 20-25min. Rinse with cool water.
- Return oxtail to a clean pot, add the rest of the soup ingredients except for the mustard and sherry. Boil and then simmer for about 2 hours.
- Chop the mustard into 2″ wide pieces. Add to soup shortly before serving.
- Add sherry to taste. Boil for about 5 minutes. Serve.
- Serve the soy sauce with the cilantro, green onion, and ginger on the side.
So everyone has their own version of adobo (I personally love my lola’s soupy adobo with pork tongue, chicken, and liver). I’ve tried doing the Cendrillon version, but for some reason the adobo comes out horribly sour.
This is my latest and greatest, which came out pretty good. J didn’t squish his face and say Omigod! this time (that’s what he did with my 2 Cendrillon recipe attempts).
Ingredients:
- 4 cuts chicken thigh and leg, trim excess fat and skin
- 1 or 2 chicken livers
- 1 or 2 chicken gizzards
- 4 eggs
- 1 c cane vinegar (Datu Puti)
- 2/3 c soy sauce (Silver Swan or Coconut)
- 2 tbsp honey
- 1 1/2 tsp peppercorns, approx. (crush about 1/3 of the peppercorns)
- 1/2 tsp salt, appox.
- 2 bay leaves
- 1 head garlic, cloves peeled and crushed
Steps:
- Mix vinegar, soy sauce, honey, peppercorns, salt, bay leaf in a dutch oven. Adjust to taste.
- Add chicken, including livers and gizzards.
- Cook over low heat for 45 min. Do not uncover or mix during this time. Uncover, cook for 10min more.
- Remove chicken and liver and set aside.
- Chop 1 liver and return to sauce. Reduce sauce til thickened.
- Add eggs with shell to sauce to cook while sauce is reducing. Remove after 7min, peel and set aside.
- When sauce is reduced, return chicken and eggs. Serve or keep for the next day.
- Fry or bake the chicken if you want the skin crisp. (Remove from sauce for frying and baking.)
What the heck eh? Food’s been on my mind lately. My sister-in-law made this when we were in Paris. Quick and yummy. I will post photos once I take them.
Ingredients: approximate quantities, I taste while preparing
- 4:3 ratio olive oil to balsamic vinegar (I usually go 4 t olive oil, 3t balsamic)
- 1 clove garlic, pounded
- salt and pepper
- about 1/4 lb of Parma ham
- 1/2 c pine nuts, toasted
- 1/4 c sun dried tomatoes, sliced thinly
- 1 lb rotelli pasta or some other corkscrew type
- 1/2 lb arugula (or more), rinse and spun
Steps:
- Cook pasta, drain.
- Bake the parma ham till crisp, chop into 1/2″ x 1/2″ pieces, or just crumble
- Toast the pine nuts till light brown (just a couple minutes)
- Place the olive oil, garlic, some salt and pepper in a small jar, cover and shake till well mixed and a bit thickened.
- Toss pasta in dressing, add arugula, parma ham, tomatoes, and pine nuts.
- If you want this cold, cool the ham, pasta, and pine nuts before mixing.
Recent Comments