Posts Tagged: RECIPE

one month and two weeks

LondonFieldsShoppe-1monthWe’ve been living the shop life for almost one month and two weeks! It has been great meeting all of the new faces from around the neighbourhood including those that have seeked us out after seeing us on instagram, and of course, to all the family and friends that have stopped by. I was just telling Robert how great it is to be back in this area. When I was young, my grandma used to take tai chi classes at Ray Cam. My mom and two aunts would then come down to meet us before heading into Chinatown for our weekly shopping or to Pink Pearl for dim sum, so it’s been great walking up and down the streets rediscovering familiar gems. I’m pretty much on a mission to try all of the cold HK milk teas Chinatown has to offer. So far, hi-5 to The Boss Bakery. Bonus points for crushed ice and for thinking our baby is the cutest – ha!

We’ve been adding new things to the shop on an on-going basis and we’ve been busy moving things around. I’m expecting a new shipment of dickybird from the UK, so a lot of cuteness will be hitting the shelves soon! Our workshop series has also launched with a brush lettering workshop by Big Top Sign Arts on Saturday, April 18th (workshop on April 11th is sold out) with new workshops coming in May and June.

In other news, I made this super easy pork belly with crackling and to balance all the meat, this delicious swiss chard lasagna with ricotta and mushrooms. Oh, and I’m done with shoes that hurt my feet. Yeah, that was random. Any advice on cute flats that fit well?

cooking :: chinese jung

cooking jung 1DIY jung 3As a young girl, I remember helping my grandmother make chinese jung in the kitchen – one pot of sweet jung and one pot of savoury jung (my favourite!). Traditionally made during Dragon Boat Festival, chinese jung is basically sticky rice with meat and an assortment of lentils, mushrooms, egg yolks and then wrapped inside a bamboo leaf before cooking for an hour or two on the stove.

I’m a purist when it comes to jung, favouring a simple blend of chinese mushroom and pork belly marinated in soy sauce and covered in glutenious rice. At first glance, making jung may seem a bit overwhelming, but these tasty packages are great to keep in the freezer and once you get a rhythm going, you’ll be surprised at how quickly the cooking pot fills up!

cooking jung 2DIY jung 4

ingredients:
2kg bag of glutinous rice
1.5lb of pork belly ** optional
Soy sauce
1 package of dried bamboo leaves
string

optional: mung beans, chinese sausage, salted egg yolks, mushrooms (dried or fresh)

Makes about 15-20

step one (the night before):
Meat – Cut the pork belly into bite size pieces and marinade it in soy sauce.

Mushrooms – If you are using dried mushrooms like I did, make sure to soak these overnight.

Bamboo leaves – To prep the bamboo leaves, soak the leaves in a mixture of 1 tbsp of baking soda and boiling water for one hour. Rinse and soak in fresh water overnight. You will need 3 leaves per jung and a few extra in case it rips.

DIY jung 5step two (the next day):
Take two bamboo leaves and fold it in half width wide and shape it into a cone.

DIY jung 6DIY jung 7step three:
Holding the base, scoop 1/4 cup of rice in the base followed by the pork belly and mushrooms. Try not to overfill as it will make it hard to wrap later. Scoop another 1/4 cup of rice on the top (you should have rice in the bottom and the top).

DIY jung 9step four:
Here come’s the tricky part! Pat down the ingredients. Hold everything firmly and wrap a third leaf around the top of the opening to make the cone even bigger. Fold the sides into the middle and then fold down the top (see clockwise). (Don’t squeeze too hard as it may tear the leaves).

DIY jung 8
step five:
While you grasp everything in one hand, use the other to tie the entire package in string – Make sure you wrap it properly and double knot it as you don’t want it to spring open while cooking or have any of the rice leak out.

step six:
Put all the jung in a large stock pot and cover it completely with water. Bring to a boil and keep it at medium-low heat for 1 to 1.5 hours. Give it a good stir every once and awhile so that the jung on the bottom make it to the top.

Once cooked, unwrap, and eat! Also try them dipped in soy sauce! (can freeze up to two weeks, but the probably won’t last that long!)

DIY :: making bacon

DIY: bacon making 1Last year, Robert and I took a DIY workshop at Save On Meats learning how to make our own bacon, sausage, and pancetta. The bacon and sausage was delicious and since we were inbetween homes, we didn’t have a place to cure the pancetta properly and decided to just turn it into more bacon. I can’t believe it has taken us this long to create a second batch! Once you try to home cure your own bacon, I promise that you will never buy that generic supermarket kind ever again.

adapted from Save On Meats Makes 2 1/4 lbs of bacon.

DIY: bacon making 2
Ingredients:
2 1/2 lb skin on pork belly
2 1/2 tbsp kosher salt
1 1/2 tbsp sugar
1 tbsp black peppercorns
1 tsp fennel seed
1 tsp caraway seed
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 finely chopped garlic clove
Maple syrup * optional

You will need:
parchment paper
one large ziplock bag
cookie sheet / metal tray
sharp knife

DIY: bacon making 3Trim the pork belly to square off its edges.

DIY: bacon making 4Rinse the pork, pat it dry with paper towels, and transfer it to a large sheet of parchment paper.

DIY: bacon making 8Optional: Rub the pork with maple syrup with extra flavour.

DIY: bacon making 5Measure and blend all of the seasonings in a spice grinder.

DIY: bacon making 6Combine the ground spices and garlic in a small bowl.

DIY: bacon making 7Rub seasonings all over the pork and place everything into a large ziplock bag. Shake the bag to distribute the seasonings and then place in the refrigerator for 7 days on a metal tray. Flip the bag every other day as some brine may accumulate as the salt draws water from the pork.

The bacon should firm up over the week. After 7 days, remove bacon from the ziplock and wash off the spices under cold running water. Pat bacon dry with paper towels. Heat oven to 200F and roast until meat is lightly browned and a measures 150F at the center (approx 2 hours).

Transfer bacon to a cutting board and slice off the skin. Let the bacon cool at room temperature. Once cooled, refrigerate until completely chilled and enjoy! Bacon should be good for up to 10 days or freeze for up to 3 months, but you’ll likely enjoy it WAY before the expiry date!

baking powder biscuits

I’m not normally a biscuit (not the cookie!) type of person, but lately I have been craving a batch of these baking powder biscuits! I found this recipe over on Post Grad Hair Cut and have made a few batches over the past few years, so I knew it was a keeper!

Ingredients:

  • 2 cups of flour
  • 2 tbsp sugar
  • 3 tsp baking powder
  • 2/3 cup milk
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 egg
Preheat oven to 450F. Mix everything together and place in small balls on a baking sheet lined with parchment paper (I got 11 biscuits out of this recipe). Bake for 12 minutes.
Let cool and enjoy with jam and / or butter. Yum!

** recipe reposted with permission :: post grad hair cutbestautolenders.com

{ chocolate } chocolate chip cookies

I had completely forgotten about these chocolate chocolate chip cookies until we made a batch of coffee ice cream (more on that later!) the other day and I figured that this would be a perfect accompaniment! These cookies are super rich and decadent and perfect for the chocolate lover!

Ingredients:

  • 1/2 cup flour
  • 2 tbsp sugar
  • 4 squares of semi sweet chocolate
  • 1/2 tsp of vanilla
  • 1/4 cup brown sugar
  • 1/8 tsp baking soda
  • 2 tbsp unsalted butter
  • 1 large egg
  • 1/4 cup chocolate chips

Preheat oven to 350F. Makes about 9 cookies.

  • Mix flour, brown sugar, sugar, and baking soda. Set aside.
  • Melt chocolate and butter on the stove or microwave.
  • Stir in vanilla and flour mixture into the chocolate and butter.
  • Add egg and mix.
  • Add chocolate chips.
  • Make 9 balls and bake for 15 minutes.

Enjoy!