NOODLES WITH MINCED PORK AND SHIITAKE & A BOOK REVIEW: "GINGER AND LEMONGRASS" BY LEEMEI TAN --- NOUILLES AU PORC HACHÉ ET AUX SHIITAKE & UNE CHRONIQUE: "GINGEMBRE ET CITRONNELLE" PAR LEEMEI TAN

Gourmandism is an act of judgment, by which we prefer things which have a pleasant taste to those which lack this quality.
- Jean-Anthelme Brillat-Savarin

Pleasure is the only thing to live for. Nothing ages like happiness.
- Oscar Wilde 

As an incorrigible gourmand/gourmet, food enthusiast and hedonist*, I am a adorer of all things beautiful (not in the narrow sense) and palatable. I constantly need to be stimulated by my environment and delighted, inspired as well as awe struck by what I see, eat, smell, touch, hear, feel and experience, hence my existence pretty much revolves around the pleasing and tiltillating of the five senses. My inner artist and intellect simply crave bedazzlement, novelty, grandeur, decadence, magnificence and refinement.

Emotional stimulations are my life force and it is for this reason that I cannot stand callousness, neutrality, déjà-vu and lack of good-taste (unless it is expressed in an artistic manner). If my soul's strings are not tugged on a regular basis, then my well-being is at stake and just like a flower which is deprived of sun and water, I starts to wither.

So, when I choose a cookery book, I make sure that its contents will keep me captivated, entertained and fulfilled. Texts, recipes and pictures (photos or illustrations are not always a must, though) have to reach my standards and be on the level of my expectations. Therefore, I am extremely finicky when it comes to buying such items as I don't want to purchase a dust-catcher that will neglectfully sit on the corner of a shelf and be of no use to me.

Rare are the cookbooks that literally steal my heart, but everytime I get my hands on one that ticks all my boxes you can be guaranteed I'll never let go of it. Good and useful manuals are precious and accompany you through life.

* Call me what you want, even the controversial title "foodie" if you believe it suits me. I won't get irritated, I promise! After all, I am a "bonne vivante" and I am not ashamed to be an "amateur" who enjoys quality grub...

At the moment it is very trendy to despise this word. Anyway, I am an unfashionable misfit and I hate snobism or categorizations, so I don't give a damn about the insignificant, childish and fascist-like debates surrounding this denomination. I'm above that.

What makes cookbooks interesting is to find out about the people and the culture that invented the food.
- Vincent Schiavelli

Speaking of which, Leemei Tan's "Ginger And Lemongrass" definitely belongs to this category as not only does it offer a remarkable selection of well-detailed, accessible, pluri-ethnic, sense-awakening, colorful, mouthwatering, hunger-igniting and authentic recipes (over 100 of them), but it also contains a warming foreword, clean and vibrant pictures that breathe simplicity, elegantly evocative introductions and informatively clear explanations.

With its seven chapters, each dedicated to a different country or style of cooking (Japan & Korea, China, Philippines & Indonesia, Malaysia & Singapore, Thailand, Cambodia & Vietnam, India & Sri Lanka) and basics section comprised of a techniques category and glossary, this excellent and somewhat zen publication takes us on a fantastic and exhalirating culinary voyage/adventure through the mysterious East.

Although a majority of the savory and sweet courses presented within the pages of this manual are popular classics which have already been published in numerous gastronomic magazines or compendiums before ("Thai Papaya Salad", "Indian Saffron Chicken Pilau", "Chinese Prawn and Pork Wontons", "Maki Sushi", "Sweet And Sour Pork Belly", "Penang Assam Laksa", "Sri Lankan Sour Fish Curry", "Bibimbap", Dan Dan Noodles", "Mapo Tofu", "Beef Rendang", "Thai Green Curry Chicken", "Pho", "Spring Rolls", "etc...), Leemei definitely did a great job revisiting and modernizing them by adding her personal twist to each of them. Thus, the specialities she shares with us are all incredibly appealing, imaginative, refreshing, enticing and delectable (rich in aromatic spices, herbs and flavourings).

"Ginger And Lemongrass" is perfect for people who are just starting to tackle Asia's fantastic, aromatic, seductive and diverse cuisine as well as for competent cooks who want to fall in love again with the art of handling the wok. This exquisitely produced object is worth checking out!

Selecting a recipe to showcase here on Rosa's Yummy Yums wasn't an easy task as the entire book is chock-a-block-full with fares which speak to me and meet my eclectic taste. It took me a while to make up my mind, but after a few days of intense hesitating I finally found what I was looking for.

Pork, mushrooms, noodles and soy sauce being some of my favorite ingredients, it is quite naturally that I decided to execute a simple, homely, yet succulent Southern Chinese stir-fry called "Bak Chor Mee" and which is not only highly appreciated in the land of dragons and emperors, but also in Malaysia and Singapore.

As expected, those "Noodles With Minced Pork And Shiitake" turned out marvelously well and we feasted on them with intense pleasure. Actually, it was so scrumptious and moreish that we had seconds and thirds (in our defense, on this very Saturday we were starving like lions in a cage because we had no breakfast and lunched minimally).

An all-star piece de resistance which is light, laden with comely and harmoniously balanced flavors, a no brainer to put together, budget-friendly and looks really appealing. The kind of dish you want to prepare over and over again without ever getting tired of seeing it appear on your table month after month.

About the author:
Leemei Tan is an award-winning blogger, freelance recipe writer, food stylist and photographer who was born in Malaysia (the most multifaceted land in Southeast Asia) and has spent most of her years there before she flew off to Australia to complete her degree. After having graduated, she spent 3 years in Kuala Lumpur before quitting her job to travel and work around Europe.

Good food has always been important to her and while growing up, she has spent a lot of her time in the kitchen watching her mother cook. Her attention to details and great determination have naturally led her to be well equipped with essential cooking knowledge and skills. She is passionate about making it, writing about it, photographing it, and of course eating it!

Nowadays, she lives in London, travels extensively and shares both her recipes and experiences as a globetrotter on "My Cooking Hut", her personal food blog, which has been attracting a lot of visitors from all around the planet since its creation in 2007.

This passionate and talented youg woman has been interviewed by the New York Times and was featured in Grazia Magazine as one of the best female food bloggers in the world. And to top that, her recipes have been published in a few UK food magazines and she contributes to several publications, including to the Southeast Asian edition of Flavours Magazine.

Noodles With Minced Pork And Shiitake

Recipe slightly adapted from Leemei Tan's "Ginger And Lemongrass" coobook.

Serves 4.

Ingredients For The "Sauce":
3 Tbs Runny honey
5 Tbs Light soy sauce
2 Tbs Dark soy sauce
1 Tbs Sesame oil
4 1/2 Tsp Balsamic vinegar
Ingredients For The "Noodles":
1 Tbs Peanut oil
2 Cloves garlic, chopped
30g Dried shiitake, quickly rinsed, then soaked, drained and sliced (reserve soaking water)
350g Pork mince
150g Mung bean sprouts
300g Chinese noodles, cooked/warm (cook as specified on the package)
Freshly ground black pepper
2 Chives, cut into thin matchsticks
Sambal oelek, for serving (optional)

Method For The "Sauce":

1. In a medium bowl, mix together all the  ingredients for the sauce and add 2 Tbs water. Pepper to taste and set aside.
Method For The "Noodles":
2. In a wok or frying pan, heat the oil at medium-high temperature.
3. Add the garlic and stir-fry for 1-2 minutes.
4. Add the mushrooms and stir-fry for another 1 minute.
5. Add the minced pork and stir-fry for a minute before pouring 5 Tbs of the soaking water (shiitake).
6. Pepper to taste and continue stir-frying the meat for 5-7 additional minutes.
7. Remove from the pan from the heat, cover it with a lid (too keep its contents warm) and set aside.
8. On a medium pan, bring water to the boil and blanch the mung bean sprouts for about 20 seconds.
9. Arrange the warm noodles on the plates and sprinkle with the sauce.
10. Add the meat and then the blanched mung bean sprouts. 
11. Sprinkle with the spring onion and add a dollop sambal oelek in each plate.
12. Serve.

Remarks:
You can replace the shiitake by porcini or wood-ear mushrooms and the chives by spring onions or leeks (white or pale green part only).

Serving suggestions:
Serve warm with green tea (jasmine or genmaicha) or ice cold beer (pale lager).

Nouilles Au Porc Haché Et Aux Shiitake

Recette adaptée du merveilleux livre "Gingembre Et Citronnelle" par Leemei Tan de "My Cooking Hut" (voir info).

Pour 4 personnes.

Ingrédients Pour La "Sauce":
3 CS de Miel liquide
5 CS de Sauce de soja légère
2 CS de Sauce de soja foncée
1 CS d'Huile de sésame
4 1/2 CC de Vinaigre balsamique
Ingrédients Pour Les "Nouilles":
1 CS d'Huile d'arachide
2 Gousses d'ail, hachées
30g de Shiitake séchés, rapidement rincés, puis trempés, égouttés et tranchés (réserver l'eau de trempage)
350g de Porc haché
150g de Germes de soja (haricots mungo)
300g de Nouilles chinoises, cuites/chaudes (voir emballage pour les instructions de cuisson)
Poivre noir fraîchement moulu, selon goût
2 Ciboules, coupées dans la langueur en fines lamelles
Sambal Olek (facultatif)

Méthode Pour La "Sauce":
1. Dans un bol moyen, mélanger ensemble tous les ingrédients de la sauce et ajouter 2 cuillères à soupe d'eau. Poivrer selon votre goût et réserver.
Méthode Pour Les "Nouilles":
2. Dans un wok ou une poêle, faire chauffer l'huile à feu moyennement fort.
3. Ajouter l'ail et le faire sauter pendant 1-2 minutes.
4. Ajouter les champignons et les faire sauter pendant 1 minute.
5. Ajouter le porc haché et le faire sauter pendant une minute avant de verser 5 cuillères à soupe d'eau de trempage (shiitake).
6. Poivrer selon votre goût et continuer de sauter la viande pendant 5 à 7 minutes supplémentaires.
7. Retirer la poêle du feu, la couvrir avec un couvercle et la réserver au chaud.
8. Dans une casserole moyenne, porter l'eau à ébullition et faire blanchir les pousses de soja pendant environ 20 secondes.
9. Disposez les nouilles chaudes sur les assiettes et assaisonner avec la sauce.
10. Déposer la viande par-dessus, puis les pousses de soja.
11. Parsemer de ciboules et ajouter une cuillère à café de sambal oelek dans chaque assiette.
12. Servir.

Remarques:
Les champignons shiitake peuvent être remplacés par des bolets ou des oreilles de bouddha et les ciboules par des onions de printemps ou même par du poireau (partie blanche ou verte pâle uniquement).

Idées de présentation:
Servir chaud et accompagnée par du thé vert (type jasmin ouz genmaicha) ou de la bière (blonde) glacée.

THE QUESADILLA PARADOX - A GUEST POST BY BEN HERRERA AT "WHAT'S COOKING MEXICO?"

I've always appreciated what captures my attention and is different, characterful, inspirational as well as a little unconventional. Those are the qualities I search in blogs and the people who are behind them. Because I constantly need to cultivate my knowledge, feed my curiosity and satiate my hunger for novelty, I totally dislike being bored, not challenged intellectually and anything that is déjà vu. If I don't get entertained by the things I see or read, then I'll easily lose my interest in them and will try to fullfill my cravings by searching elsewhere...

Ben Herrera's wonderfully exotic and captivating site is far from being insipid or ordinary and the same can be said about its buoyant author. As a matter of fact, both stand out of the crowd and have their own personality. That is the reason why I have been following What's Cooking Mexico? religiously for about 4 years and have not missed a single post since 2008.

This Mexico City native is passionate about food and his country's versatile cuisine. He knows how to fascinate you with his detailed and informative articles that combine history and anthopology, delightfully colorful pictures, traditional recipes and mouthwaterringly fresh, refined, spicy and vibrant dishes. A blog that deserves much recognition.

Being a big fan of Ben's extraordinary work, it is with much pleasure that I am hosting one of his posts today on Rosa's Yummy Yums. Thanks for having given me the opportunity to showcase your talents and to share your "Quesadilla" wisdom with my readers. That is so kind of you!

I’m almost certain that the majority of people around the world who have internet access and some kind of food curiosity know what a quesadilla is.

The word quesadilla comes from the combination of the Spanish words queso (cheese) and tortilla, Mexican flat bread made with nixtamalized corn (if you’d like to know more about this process please visit this link). The quesadilla can contain different kinds of fillings other than cheese. In Mexico the variety is endless. There are meat and vegetarian quesadillas. Some are small and others so large that they can be considered a full meal. Some are cooked on a griddle and some are deep fried until they’re crispy.

In those parts of the world that have adopted the quesadilla, even more different variations are prepared. For example, in the American Southwest, a quesadilla is a very popular food made with flour tortillas and filled with cheese, chicken, salsa and other ingredients.

However, all quesadillas from all over the world have something in common. No matter what kind of tortilla or filling is used to make them, they all have cheese. All, that is, except Mexico City quesadillas. But didn’t the word quesadilla mean tortilla AND cheese, you may ask? Yes, but in the valley of Mexico City and surrounding areas your quesadillas may or may not come with cheese.

I love street food and I find myself eating quesadillas, tlacoyos or gorditas very often from vendors that look like the lady from the picture above. For some reason only women sell this kind of food and most of the time they cook them right in front of you from fresh masa (corn dough).  White and yellow corns are the most popular varieties, but blue corn quesadillas are easy to find in the streets of the city, too.

However, I have to remember to order cheese with my quesadillas every time.  This is the quesadilla paradox. Why is it this way in Mexico City? Nobody seems to know, and the rest of the country (and I’m pretty sure the world, too) finds it silly and makes fun of our way of eating quesadillas.

Many people argue that quesadillas without queso are only tacos. But chilangos (people from Mexico City) strongly defend their position with arguments that this is the way quesadillas have been eaten since pre-Columbian times when cattle, and therefore cheese, didn’t exist in the Americas.

I’m not going to defend either position. For me a quesadilla is more than cheese and a tortilla. The filling and the sauce inside the quesadilla is really what makes them so delicious. However, I’ll try to answer the question that is on everyone’s mind: What makes Mexico City quesadillas different from tacos? The answer, after some research that involved eating a lot of them on the streets of the city, is not easy or clear, but this is how I would describe them:

A Mexico City quesadilla is a paddy of corn masa that is filled with different ingredients. The masa is ALWAYS fresh and it can be cooked on a griddle or deep fried in vegetable oil.

If cooked on a griddle the corn paddies are USUALLY oval and thin. The corn masa is cooked first and then filled and folded with the ingredient of choice.

If deep fried, the corn masa is filled with the ingredient of choice and folded BEFORE going into the deep fryer.

In both cases salsa is added at the end, usually by the customer. Other ingredients such as chopped cactus paddies, onion, cilantro or cream may be added to the quesadilla.

The list of fillings is endless, but my personal favorites are: chicken, quelites (wild greens), mushrooms and squash blossom. And here is where I finally come to the delicious part. The following is my recipe to prepare a quesadilla (with cheese) with mushrooms and squash blossom. It’s a very easy recipe, but what makes this quesadilla delicious is fresh and quality ingredients.

Mushroom and Squash Blossom Quesadillas

The ingredients:

• 100g Mushrooms, sliced
• 100g Squash blossom, without the stems and washed
• 1 Tbs Butter
• 1/4 White onion, sliced
• Salt and pepper to taste
• 4 to 6 Corn tortillas
• 1/2 Cup Oaxaca cheese, or any other kind of melting Mexican cheese
• Guacamole, salsa or any other topping of your choice

The how-to:

1. In a skillet melt butter and add onion to sauté.
2. Add mushrooms and stir constantly until they’re cooked, around 5 minutes.
3. Add squash blossom and season to taste. Stir for a couple of minutes until the blossoms are cooked. They don’t take long so be very careful not to overcook them.
4. On a griddle or comalover low heat, heat up one tortilla. After about 45 seconds turn it over and put some of the mushrooms and squash blossom with a little bit of cheese.
5. Fold in half and heat each side for about two minutes.
6. Serve with salsa, avocado or any other topping of your choice.

 ¡Buen provecho!

Bio:

Ben grew up in a restaurant in Mexico City and also lived a big part of his life in the United States. He is now back to his native country where he writes and photographs his culinary adventures with Mexican food to share them with the world.

TRUFFLE OIL

Truffle, that sounds like music to the ears! Who doesn't get all excited when hearing that delightful word full of promises? I'm pretty sure nobody!

So, today, I thought that I'd introduce you to a truffle-related goodie dear to my little heart: Truffle Oil. This fascinating gourmet product is incredibly aromatic and so versatile that it is impossible not to immediately fall in love with it...

Truffle oil is a high-quality olive oil that has been infused with the flavor of either white (alba truffle/tuber magnatum) or black (tuber melonasporum) truffles. It has an earthy, fragrant, sensual, savory, heady, odoriferous, nostril-filling, head-swelling, robust, nearly offensive and multifaceted flavor. I sometimes compare the aroma of truffles to the way the Devil's sulphuric breath might smell (reek?) after having eaten raw garlic. Heaven and hell in a bottle!

This lush oil gives a burst of flavor to any savory dish. But, as it has a strong concentrated aroma, it is recommended to use it sparingly. Therefore you should drizzle it over your food - no pouring here. It is best used with/on mashed potatoes, vegetables, mushrooms, eggs (scrambled preferably) , slices of fresh bread, meat (raw like a carpaccio), crostini, bruschette, risottos, frittatas, foccacia, pizzas, asparagus, pasta, fancy salads (for the vinaigrette), seafood (preferably scallops and white fish), thick soups (velouté), purees (beans, vegetable, etc...), shaved cheese (Parmigiano Reggiano, Pecorino, Gruyère, Sbrinz, Brie, etc...), savory ice creams, dips and sauces.

Always, remember not to cook it, otherwise it'll lose all it's perfume and efficiency. Just sprinkle a few drops over a warm dish, once it has been served. Neither should you forget that bottled truffle oil does tend to lose it's characteristic aroma over time (as it is a truffle extract infusion), so store in the refrigerator and eat it as fast as possible (that should not be a problem, though!).

And be warned, as surprising as it might sound, most truffle oils are actually a chemical concoction. Much of the truffle oil found on the market today hasn’t actually been truffle infused or made with any actual truffle. Carefully read the label before buying your precious oil. If it reads "Truffle Essence" or "Truffle Aroma", or even "Summer Truffle" (a cousin of the black or white truffle/tuber aestivum) or "Grey Truffle" (found in America/tuber miesentericum), then there is no doubt that the aroma will be a 100% synthetic (see this video) or just not like the real thing.

Real Truffle oil is pure decadence. It is like an aphrodisiac; one whiff of that seductive and intoxicating smell will send you to heaven and will consume your soul like the fierest fires of hell!