Cookbook Countdown #5 : Sauteed Chayote

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

Cookbook Countdown #5 : Recipe No. 5 - Sauteed Chayote with Pork

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

Chayote squash

Have you tried Chayote squash before? Chayote squash is similar to the fuzzy melon in taste, but it is more sweet and firm in texture. Makes a delicious stir-fry savoury dish, great as part of a meal to eat with rice. According to Bobby Chinn, they use this veggie as a base for grilled fish served at his restaurant. The beef can be replaced with prawns or crabs. I have cooked this with prawns and again, with pork. Both are delicious. You would only need two Chayote squash, medium to large sized ones, to cook a large plateful. 

I have sliced the Chayote squash to thin julienne pieces and have cooked them a little longer. They have a firm texture. After cooking for about 10 minutes or so,  they would be tender but with a little crisp bite. Really quite delicious! 

Sauteed Chayote with Beef
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 4
Marinade
1/2 tsp crushed garlic
1/4 tsp fish sauce
1/8 tsp salt
1 tbsp vegetable oil

1/2 lb (200gm) beef, thinly sliced (I replaced with pork)
4 tbsp vegetable oil
1 tsp crushed garlic
1-1/4 to 1-1/2 lb (600gm) chayote squash, peeled and cut into slices about 1-in thick (I sliced to thin julienne pieces)
1/2 tsp fish sauce
3 scallions, cut into 1-in pieces

In a mixing bowl, combine the marinade ingredients with the beef (pork) and let it stand for 5 minutes.

Heat half of the vegetable oil in a frying pan over medium heat. Add the garlic and cook until slightly golden. Add the marinated meat and stir-fry rapidly to ensure the meat cooks evenly. When the meat is lightly cooked but still rare, transfer it to a warm bowl. 

In the same pan, heat the remaining oil and add the chayote and fish sauce. Cook, stirring, for 3 minutes. (I stir-fry the pork slices for a few minutes until fully cooked, then add the chayote and seasoning. Pour in about 1/4 cup water, cover the wok and let it simmer for about 10 minutes, stirring from time to time, did not add the scallions. Serve hot or at room temperature with rice).

Add the scallions, toss well, then add the meat back and cook for about a minute or until the scallions are slightly wilted.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown #5 : Bananas In Coconut Milk

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

Cookbook Countdown #5 : Recipe No. 4 - Bananas In Coconut Milk

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

I have seen this dessert on the menu of one Vietnamese restaurant a few weeks ago, but unfortunately they do not serve this dessert on that day. Found the recipe in Wild, Wild, West and gave it a go. This is similar to our local Bubur Cha-Cha which uses taro and sweet potatoes. I have not tried with bananas before, which is indeed a very nice change.

When using bananas, be sure to slice them thick, as they gets soft and mushy rather quickly during the simmering. I have used more coconut milk and water. This dessert is served with some garnishing which I have omitted. I was lazy to toast the sesame seeds and we do not like peanuts. Did not have shredded coconut either. So we had it plain as it is, which is quite delicious!

This dessert may be served either warm or cold with crushed ice. We prefer it warm. And when it is at room temperature, it sets a little thicker. A tablespoon or two of hot water may be stirred into the bowl before serving.  Very nice dessert, a good one to enjoy with the family on weekends.



Bananas In Coconut Milk
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 6
8 tbsp very small tapioca pearls
1 cup (240ml) coconut milk (I use 2 cups)
1-1/4 cups (225gm) sugar (or to taste)
4 large bananas
crushed ice to serve (optional)
4 tbsp toasted sesame seeds
4 tbsp toasted chopped peanuts
4 tbsp shredded coconut
a pinch of salt (my addition)

Place the tapioca pearls in a bowl and cover with warm water. Soak for about 20 minutes until they are slightly translucent. Drain under cold running water and reserve.

In a pot over medium heat, combine the coconut milk, sugar, and 1 cup (240ml) water (I use 1-1/2 cups water). Bring to a simmer, but do not allow it to boil. Simmer for another 10 minutes.

Peel the bananas and cut them into 2-in (5-cm) chunks. Add to the coconut mixture with the tapioca pearls. Simmer the mixture for another 10 minutes or until the tapioca pearls are perfectly cooked. Remove from the heat.

Serve hot in individual bowls, or chill and serve in a glass with crushed ice. Garnish with toasted sesame seeds, chopped peanuts, and shredded coconut.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown #5 : Stir-Fried Cabbage

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

Cookbook Countdown #5 : Recipe No. 3 - Stir-Fried Cabbage

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

A simple and quick stir-fry dish. It is quick because lazy me has skipped the step where the cabbage leaves are blanched in boiling water, then plunge into cold water and drain. I cooked the cabbages without blanching them in hot water, cook as per the recipe, and the dish is just fine. Very tasty stir-fry dish, that is good as part of a meal with plain rice alongside other main dishes.

Stir-Fried Cabbage
(adapted from "Wild, Wild East" by Bobby Chinn)
Serves 4 as a side dish
1 small green cabbage (about 1 lb (500gm))
3 tbsp vegetable oil
1 tsp finely chopped garlic
1 tsp very finely chopped shallots
1 tsp fish sauce
1/4 tsp salt
1 small tomato, cut into 8 wedges
1 scallion, thinly sliced
1/2 cup (10gm) cilantro leaves

Halve the cabbage, separate the leaves and tear them into small bite-sized pieces. Bring a saucepan of water to a boil, add the cabbage, and cook until just tender. (Be careful not to overcook as the cabbage will be cooked again in the next step). Drain the leaves, plunge them into cold water and set aside to drain fully. (I skipped this step, did not blanch the cabbage.)

Put a wok or saute pan over medium heat and, when hot, add the vegetable oil. Stir-fry the garlic and shallot until translucent and tender. Add the blanched cabbage, fish sauce and salt, and stir-fry for 5 minutes, until fragrant.

Add the tomato and cook for 5-7 minutes, stirring so that the flesh breaks down a bit. Throw in the scallions and stir-fry briskly until wilted.

Transfer everything to a serving plate and garnish with the cilantro.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!



and I'm sharing this post with Cookbook Wednesday @ Months of Edible Celebrations

Cookbook Countdown #5 : Caramel Ginger Chicken

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

Cookbook Countdown #5 : Recipe No. 2 - Caramel Ginger Chicken

from my selected cookbook for this month, Wild, Wild East by Bobby Chinn

While browsing through this cookbook for recipes, I noticed that there are quite a number of recipes using Caramel Sauce. I am not a fan of sweet dishes, but I like the sound of this dish. Firstly the caramel needs to be cooked first. I made the full recipe of the caramel but ended up using only about a third of it. The chicken thigh meat are first marinated and then stir-fry briefly before it is cooked further in a claypot with the rest of the ingredients. I did not use all of the Caramel Sauce as we prefer savoury to sweet dishes. I've added about a third of the Caramel Sauce and find that the dish is rather sweet! 

This is quite a tasty dish (even though it is a little sweet for me) and it goes well with plain white rice. The kids seems to like it, but both hubby and myself would prefer if it is less sweet. A good thing I did not use all of the Caramel Sauce! 

Caramel Ginger Chicken
(adapted from "Wild, Wild East", Bobby Chinn)
Serves 4
Marinade
1 tsp sugar
2 tbsp fish sauce
2 tbsp chopped shallots
2 tbsp finely chopped garlic
freshly ground black pepper
1 green chile, finely chopped
juice squeezed from 2-in ginger

900gm boneless, skinless chicken thighs, cut into 2-in cubes

Caramel Sauce :
1 cup (200gm) packed brown sugar
4 tsp fish sauce
3 cups (750ml) hot chicken stock or water
1 chile, cut in half
1 tsp lime juice
1 small cinnamon stick or 1 teaspoon ground cinnamon (optional)
1 tsp black peppercorns (optional)

2 tbsp vegetable oil

Garnish
1-in piece ginger, cut into julienne strips
2 scallions, cut into 2-in lengths
8 sprigs of cilantro
steamed rice, to serve

Combine all the marinade ingredeints in a mixing bowl, reserving the chopped ginger, and mix in the chicken well. Cover and marinate in the refrigerator for an hour.

Make the caramel sauce; put the brown sugar in a saucepan over medium heat and cook it slowly until melted, making sure it does not burn at the edges. Once fully melted, turn the heat up and stir, making sure the sugar browns equally and uniformly. Be very careful, as the sugar can cause a wicked burn.

Once the sugar is just a little bit darker, turn the heat off to prevent overcooking of the caramel, remove your hand and spoon from the pot, and quickly pour the fish sauce into the caramel. (The sauce should be at room temperature, not chilled). Do this very carefully, as it will splatter violently. Add about 2 cups of hot stock or water to thin the sauce, then add the chile and lime juice. The hot liquid will prevent the sugar from crystallizing, but if it already has, just cook it longer until it dissolves. Reduce the heat and add the reserved chopped ginger. You can also add the cinnamon and peppercorns if you wish a little heat.

In a separate pan, place the vegetable oil over medium-to-high heat and wait until it is close to the smoking point. Add the marinated chicken mixture to the saucepan, stirring well to prevent burning (the sugar helps caramelize the chicken, but it is at risk of burning if it is not stirred). This is a quick stir-fry, as you only cook the outside of the chicken in the pan for approximately 2 minutes, and the majority is cooked in a pot.

Transfer the chicken to a pot (ideally a clay pot) and deglaze the pan with the remaining stock, transferring all the caramelized juices to the pot. Simmer the chicken in the pot until cooked and the liquid has reduced by one-quarter to a half. You may also reuse the sauce, but store it in the refrigerator and bring it to the boil again first.

Serve garnished with ginger julienne, scallions and cilantro, and accompanied by rice.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!

Cookbook Countdown #5 : Ground Pork Omelette

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

My selected cookbook for this month, 

Wild, Wild, East : Recipes and Stories from Vietnam by Bobby Chinn

Cookbook Countdown #5 : Recipe No. 1 - Ground Pork Omelette

Omelet is one of the favourite dish to serve at dinner time. We love omelet, a great dish to eat with rice along with other dishes. A simple and easy dish to prepare. This omelet has ground pork and cilantro, and it is very delicious. The ground pork is mixed into the egg mixture, make sure to break them up evenly, and then cooked over low heat until golden brown on both side and the ground pork is cooked through. According to the recipe, there's no seasoning in the egg mixture, but after the omelet is done cooking, it is served with fish sauce. I have however, prefer my omelet to be seasoned well. So I have added half the amount of fish sauce into the egg mixture before cooking. Go easy on the fish sauce as it is very salty. Test on the seasoning, by frying about 1 tablespoon of the egg mixture, adding more fish sauce to taste if necessary, before cooking the rest of the egg mixture. I have used much, much more, of the chopped scallions, about 1 very full cup!

A delicious omelet dish. The omelet is very tasty, so I have omitted the extra fish sauce during serving.  

Ground Pork Omelet (Trung Duc Thit)
(adapted from "Wild, Wild East by Bobby Chinn)
Serves 4
9oz (250gm) ground pork
4 scallions, chopped
6 eggs
2 tbsp vegetable oil
dash of ground white pepper (my addition)
bunch of cilantro, to serve
1/2 tsp chopped chile, to serve
2 tbsp fish sauce, to serve

In a large bowl, mix the pork, scallions, and eggs well (with 1 tbsp fish sauce), breaking up the pork into smaller pieces; a fork is quite useful for this task, or chopsticks are traditionally used, whichever tickles your fancy.

Place a saute pan over medium heat and coat it well with oil. Slowly pour in the egg mixture. Move the mixture around by tipping the pan, ensuring that it cooks equally. Turn the heat down to low, cover the pan, and cook for about 5 minutes more. The eggs should be cooked, but check by putting the fork into the mixture; if it is still soft and undercooked, remove the cover and cook for another 2 minutes.

Using a spatula, free the eggs from the bottom and sides of the pan. It is key to make sure that nothing is sticking, so that it will be easy for you to flip it over onto the other side. If the eggs stick, just pour a little more oil into the pan to help it cook a little more, making it easier for you. If you do not have enough confidence to flip it over, simply place a plate above the pan and turn both pan and the plate over together, and then slide the eggs on the plate back into the pan, to cook the top side of the omelet. Continue to cook until both sides are golden brown and the sides are firm.

To plate, simply slide it out of the pan, and cut across in 5 slices and then again at right angles to the first cuts. Serve scattered with the cilantro and chile, and sprinkled with the fish sauce.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Cookbook Countdown has a new website :

We are happy to inform everyone that Cookbook Countdown has it's very own website blog, which you can find here. Effective from May 2016, please link your posts at the Cookbook Countdown new website, in the linky provided. We hope to see you there! Thank you!