Southeast Asian Sour Beef and Vegetable Soup...

Seriously, what's more comforting than a pot of soup on the stove? When you've got the frigid air out there, you've got warmth and nourishment in here :). What I got when I customized my own combining ingredients from two Southeast Asian sour soups after tasting their addictive saliva-inducing flavours while dining out family-style on two occasions. First, a Filipino Bulalo Soup (oxtail and vegetable) served at Summer House and then a Malaysian Seafood, Tofu and Salted Vegetable Soup at Gourmet Malaysia. My kids, hubs and I were deeply captivated with their unique sour notes. While the fam was spooning and slurping away, I had a eureka moment, taking mental notes on merging our favourite elements from both into one delicious concocted homemade brew. The results-- deelish!

Southeast Asian Sour Beef and Vegetable Soup

Famous as the cattle-raising region of the Philippines, Batangenos found their own unique way of cooking their specialty – bulalo. Bulalo or beef bone marrow soup (often combined with beef shank), has been a clear Filipino soup favourite especially during the cold weather months. Simmered over a long period of time to release the marrow's collagen and fat, and to tenderize the beef, the tangy tart touch comes from vinegar combined with splashes of fish sauce. 

In the second soup, the pickled salted vegetable also known as 'soon ham choi ' in Cantonese, aside from imparting a rich sour flavour to soups, it is said to have 'heat-reducing' properties. Sometimes tamarind is added for a double hit of sour, but tomatoes were used instead in this seafood-based soup. Nappa cabbage was used in both.This is a nice clean soup among Malaysia's many rich and hearty curry coconut-based ones that make them famous such as laksa.

Photo Credits: food-recipes.me (left) and sumptuousblog.wordpress (right)

So what I did was make a beef-based broth with all bone-in beef shanks instead of bone marrow/oxtail (due to using a cheaper cut but still getting great beef flavour) and soured seasoned the soup with pickled salted vegetable and fish sauce. Nappa cabbage, chopped bite-sized tomatoes and tofu made for the chunky ingredients-- a real cinch, oh so tasty and comforting!

Southeast Asian Sour Beef and Vegetable Soup

Makes 8 to 10 servings

2-1/2 lbs. beef shanks

3 slices ginger 

10 cups water

300 g pickled salted vegetable (aka green mustard), drained from package, and chopped

1 or 2 tomatoes, cut into chunks

1/4 medium nappa cabbage, thickly sliced

350 g tofu (two squares in package in photo), cut into medium cubes

3 Tbsp. to 1/4 cup fish sauce (to taste)

salt and ground black pepper (to taste)

Parboil the beef bones in a stockpot of boiling salted water with slices of ginger for five minutes to release the impurities. Drain, discard the ginger and rinse the bones. 

Place cleaned beef bones in 10 cups water, bring to a rolling boil and then reduce the heat to medium low to cook for three to four hours. Skim off any debris or oil that accumulates on the surface. Half way into cooking time, add the pickled salted vegetables. Continue to cook until half hour before finished, then add the cabbage and tomatoes. Let simmer for 15 minutes and add the tofu. Stir and let cook for 15 minutes more. Pour in the fish sauce and adjust the seasoning if needed with more fish sauce, salt and pepper.

Voila...Soup is ready! Fork-tender beef and plump vegetables and tofu await!

The broth is aromatic, pungent sour and salty to easily whet the appetite.

Served with steamed rice, it is a hearty meal in one. Otherwise enjoy it as a side with the rest of your Asian dinner!

For another variation of pickled salted vegetable soup, try my Vietnamese Pork Rib Soup with Pickled Mustard Greens.

Chocolate Pots à la Jamie Oliver...

As far as decadent chocolate and simplicity goes, these individual two-toned chocolate pots can't be beat. With just four items in three easy steps, you are on your way to baked chocolate heaven baby! A perfect indulgent treat for the kids to celebrate family day and also my birthday ode to doing a rendition my way, adapting Jamie Oliver's Chocolate Pot recipe for our Toronto Food Revolution February Cookbook Contest. Cakey on the outside, bake it a few minutes less for a molten lava centre, or as I have done to a gooey chocolatety inside. As Jamie exclaims in his recipe, it is utterly a mind-blowing chocolate experience! Try it! Share it! Spread the chocolate joy!

Chocolate Pots à la Jamie Oliver (adapted from Jamie Oliver)

Makes 4 pots (double the ingredients for double the batch)

170 g (6 oz.) quality dark chocolate (70%)-- I used Baker's Premium Dark Chocolate
100 g or 1/3 cup plus 1 Tbsp. unsalted butter
1/4 cup golden or light brown sugar
2 large eggs

maple syrup for drizzling (optional)

nectarine, thinly sliced for garnish

Preheat oven to 325F. Break or coarsely chop chocolate and place into microwaveable bowl along with butter, cubed. Microwave on medium-high heat for one minute. Stir well to blend the melted ingredients. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined. 

Divide between four small ovenproof teacups or ramekins, then place them in a deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 20 to 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 10 minutes before serving.

Note: Baking 20 minutes will give you a molten centre, with five minutes more, a gooey interior. Each oven's temperature results differently. I used my small convection oven to save on energy and baked for 25 minutes.

Crispy on the outside...

For maximum pleasure, enjoy the chocolate pots warm – if they’re hot, they can be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of good maple syrup. Or as I've done, a few slices of nectarine for a simple presentation.

This recipe is perfect for the kids to get hands-on and make! 
Can't wipe the eager smile off these faces...

This is my chocolate monster!! Nom Nom...

Looks like a mini cake...

But oh so ooey, gooey on the inside.... Now that's what I call heaven in a pot!

There's still a week left in our Toronto Food Revolution February Cooking Contest to enter to win a Jamie Oliver cookbook. Won't you give this ridiculously delicious chocolate recipe a try! Click to see contest rules.

Creamy Dill Pasta with Smoked Salmon Rosettes...

This is one of those classic combination pasta dishes that is simple but also simply impressive. Smoked salmon slices are turned into rosettes and added to the delicious pasta like a decorative garnish. With leeks, baby tomatoes, spinach, capers and fresh dill cooked in white wine and cream, this is one pertyy plate on Valentine's Day to dish up for a romantic dinner twosome or a special dinner for family dearest.

My kids spent all night making Valentine cards and came home with a stash each.

Creamy Dill Pasta with Smoked Salmon Rosettes
Makes 6 servings

(454 g) large shell or bowtie pasta, cooked al dente and drained 

300 g smoked salmon slices
2 Tbsp. olive oil
1 leek, white part only, chopped (about 1/2 cup)

2 to 3 Tbsp. capers, drained

1 Tbsp. Dijon mustard

1/3 cup white wine, divided

1 cup baby tomatoes, halved

a handful baby spinach
1 cup half & half cream (table cream (10%))-- instead of using whipping cream to reduce fat

fresh dill, chopped

lemon for splashing
Salt and freshly ground black pepper to taste

red onions, chopped for garnish (optional)

Prepare the rosettes. Slice the salmon pieces diagonally in half. Roll up each half salmon slice and curl out the edges to form a rose. Place on a plate and refrigerate when ready to use.

If the centre end is loose, tuck it inside. 

A rose, is a rose, is a rose...

Prepare all the ingredients. Over medium-high heat, add to the skillet the oil and leeks. Cook and stir for one minute then add the capers and mustard. Stir, and pour in 2 Tbsp. white wine. Let simmer for a minute.

Add the tomatoes and dill, give it a stir then pour in the remaining 1/4 cup white wine. Let it cook for one minute, stirring a few times; add the cream. Bring to a simmer and add the spinach. Squeeze lemon juice and season to taste. Toss in the pasta and mix well until heated through.

Divide pasta into individual shallow dishes. Place smoked salmon rosettes in a cluster, and top with more dill, splashes of lemon and chopped red onion before serving!

We also had a side of garlic bread and roasted cauliflower and broccoli.

Bon Appétit! 

I hope you all had a lovely Valentine's Day!

Gastropost-- Happy Lunar New Year...

It's been a week since ushering in the Year of the Rooster with food celebrations with family and friends! My Home-Style Cantonese-Style Ginger and Green Onions Lobsters was featured in last week's National Post's Gastropost mission sharing what we've been cooking up to ring in the Lunar new year!

See here for the original article.

  

Home-Style Cantonese Ginger and Green Onions Lobsters

Food Revolution Toronto February's Cooking Contest...

Resharing from Food Revolution Toronto:

Hey #Canada - come join us and #CookWithFoodRevTO this February and bake up Jamie Oliver's chocolate pots with clementine syrup for your chance to win a Jamie Oliver cookbook thanks to Harper Collins Canada! It's a perfect recipe for both Family Day and St Valentine's Day which both fall in February but we also like the idea of baking up a batch of these and sharing them with colleagues, friends and family who might be in need of a little extra sweetness this month.

“Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose.” Jamie Oliver

Photo Credit: Chocolate Pots

How To Enter:

Make Jamie's chocolate pots, snap a picture and share it on social media using the hashtag #CookwithFoodRevTO and tag us on FB, or at @FoodRevToronto on Twitter or Instagram and you'll be entered to win a cookbook!

Eligibility and Contest Rules:

– Contest begins on February 1st 2017 at 9am EST on and closes February 28th 2017 at 6pm EST.
– Prize consists of one (1) Jamie Oliver cookbook
– Open to readers of the age of majority with a Canadian mailing address.
– No purchase of any product necessary for entry.
– Winner will be chosen randomly (using random.org) from all qualified entries on February 28th 2017 after 6pm EST.
– Winner will be notified via email March 1st 2017 and will have 48 hours to respond to the email.
– Winner will be required to answer a skill testing question.