Archive for the ‘Ingredients’ Category
Stir-Fried Watercress Topped with Bacon
DoT’s Thot: I realized a little while ago that mothers typically pass on family recipes through the learn-as-you-grow and in-my-mother’s-kitchen methods. Unfortunately for my sons, I did not make the transition to teaching my sons that way. They have had occasional cooking lessons and they are handy at Boy Scout campout cooking — basic fried rice, pasta, eggs and bacon, hamburgers, etc.
The calls to Mom about cooking have occurred and I now have the time to record some recipes. I have decided to amp up this blog’s section on the home cook front — not the culinary-schooled finesse stuff, but the nitty-gritty, got to feed the family cooking. This section is dedicated to recording requests from my sons and preserving family favorites as well as revisiting some childhood and adult favorites from Hawaii. In addition, I will add in some of my Indian flavored dishes (some are fairly authentic and some are modified to my taste. I am happy to report that this is because of requests from both sons — they happily want to learn to cook more.
Mom's Stir-fried Watercress Topped With Bacon
Family Favorite: Stir-Fried Watercress Topped with Bacon
One of the absolutely favorite family side dishes is stir-fried watercress topped with flavorful bacon pieces. Watercress is one of the very dark greens that cooks up quickly into a brightly colored, appealing vegetable and very easy to make. Watercress is in that class of deep-colored, healthful veggies, but we just like to eat this stuff.
Ingredients for Stir-fried Watercress Topped with Bacon
-
- 1 large Hawaiian bunch of watercress OR
- 2 or 3 small bunches of mainland (e.g., California) watercress
- 2 cloves of garlic
- 1 small bouillon cube
- 1 teaspoon Asian sesame oil
- 1 teaspoon extra virgin olive oil
- 4-6 slices of bacon
Steps to Cooking Stir-fried Watercress Topped with Bacon
- Clean Watercress and cut into 2 inch pieces
- Cook bacon
-
- (I microwave mine)
- wrap in paper towels
- squeeze as much grease as you can out of the bacon
- chop into small pieces
- set aside
- Peel garlic cloves, cut and discard hard ends, slice thinly
- Put a wok on medium high and when heated add sesame and olive oils along with garlic
- When garlic sizzles and is translucent (30 seconds to a minute), add watercress
- Turn heat to high and add bouillon cube, smashing it on the bottom of the wok
- Stir fry on high until watercress is limp and very bright green (only takes a few minutes)
- Turn off the heat, transfer watercress, lifting it out of the water that comes out of the veggies
- Top with the chopped bacon and serve as a side dish or “okazu”
Cook’s Comments on Sitr-fried Watercress Topped with Bacon
If you are vegetarian, skip the bacon and chicken bouillon. Flavor with garlic adding salt and pepper. It is still a very nice veggie to eat as stir fry. Don’t overcook, because the watercress becomes dull in color and it does not improve anything.
Hope you enjoy the recipe. Aloha, DoT
Related Posts:
Long Bunches of Hawaiian Watercress and Short Bunches of California Watercress
Vegetarian Recipes: Star Anise Flavored Boiled Peanuts
Long Bunches of Hawaiian Watercress and Short Bunches of California Watercress
Hawaiian Watercress on 9 Inch Dinner Plate
DoT’s Thot: Well here is another wrinkle on the long and the short of it –Hawaiian and California watercresses.
Hawaiian Watercress vs California Watercress
Hawaiian watercress comes in long bunches and seem to be a bit fatter. California watercress tend to come in short bunches and are often thinner. When I first moved to California from Hawaii many years ago, I was shocked at the first sighting of watercress in a California supermarket. Watercress in Hawaii overflows a 9-inch plate and the California bunch is only 6 to 8 inches long. The one pictured here is on the long side–over 7 inches.
California Watercress on 9 Inch Dinner Plate
A Favorite Vegetable — Watercress Recipes to Follow
Watercress is one of my very favorite greens. It adds a nice bite to a mixed tossed salad, adds much to a vegetable juice mix, and is one of the best cooked dark green vegetables that I know. It cooks quickly into a bright and fresh green color and is delicious stir fried or quick boiled and made into an Asian side dish. Recipes will follow in other blog postings.
Growing up in Hawaii I was used to the very long=stemmed bunches of watercress that we regularly gobbled up. As prices have risen, we see and eat this wonderful green less often. I noticed that on my last trip last month, a single bunch of watercress sold for $3.95. Here in California, I can find the short bunches at one of my favorite supermarkets for about $.99 a bunch.
Closeup of the Hawaiian Watercress Leaves
A Closeup of Watercresses
Both watercresses appear to be the same type, but either the growing environment or techniques make a difference — I am not sure which. Nevertheless, here is one of my very favorite vegetables.
Aloha, DoT
P.S. By the way, I have managed to grow this kind of watercress in a large pot on the patio — another blog entry to come…
For quality flower bulbs and perennial plants at rock bottom prices, go to BloomingBulb.com
Petrossian.com brings the finest world's caviar direct to your doorstep with guaranteed next-day delivery. http://www.petrossian.com/
Vegetarian Recipes: Star Anise Flavored Boiled Peanuts
Raw Peanuts, Hawaiian Sea Salt (or good Rock Salt), and Star Anise "Flower"
DoT’s Thot: I had almost forgotten about this childhood snack, Star Anise Flavored Boiled Peanuts. Then my sister-in-law handed me a small bag of these when I was visiting. As we sat and cracked open the shells to snack on the boiled peanuts, I was inspired to look up some recipes and cook these up myself. I remember we sometimes refered to these as Chinese boiled peanuts.
Star Anise Scented Boiled Peanuts In the Shells
Here is a recipe which I settled on after a little fooling around. Feel free to adjust the saltiness and the star anise flavoring. I tend to use more star anise than some people, because I like the scent and flavor. This is a snack that vegetarians and vegans can enjoy for variety.
Closeup of Star Anise "Flower" with Eight "Petals" Resting on Hawaiian Rock Salt
Ingredients for Star Anise Flavored Boiled Peanuts
- 2 pounds raw peanuts, rinsed, cleaned, and then soaked overnight (cover all the peanuts with water)
- 1/4 cup Hawaiian salt (or good rock salt)
- 2 complete pieces of star anise (5-6 petals each)
- water to cover the peanuts by about 2 inches
Directions for Cooking Star Anise Flavored Boiled Peanuts
When you rinse the peanuts, typically you will see a yellowish tan color water. Rinse several times, removing any bad peanuts. To keep the peanuts underwater, put the peanuts in a deep bowl with water to cover; put a plate that fits into the bowl over the peanuts and weight it down with canned goods or an empty bottle filled with water and capped to weigh down the plate and peanuts. Soak overnight to facilitate cooking the next day.
Star Anise Boiled Peanuts: Clockwise from the Top -- Boiled Peanuts in the Shell, Peanuts with Skins, Peanuts without Skins, Peanuts in the Half-Shell, Three Petals from the Cooked Star Anise "Flower"
The next day, you can cook the peanuts in a pressure cooker or in an old fashioned pot with cover. Put all the ingredients in the pot all together.
In a preassure cooker, bring pressure up, lower heat and cook for 1/2 hour to 35 minutes. Take pot off heat. Allow pressure to drop. When safe to do so, remove cover, drain peanuts in large colander.
If peanuts are boiled in a regular pot on the range, bring the water comes to a boil. Then lower the heat and simmer for an hour and fifteen minutes with the lid on the pot. Drain, cool.
Note: The peanuts will be moist. If you care to, you may want to dry the peanutes in the sun for a full day. Turn the peanuts periodically. These taste good either way.
Aloha, DoT
Related Articles and References:
- Neem (in Wikipedia)
- Temperature Affects Pakalana Blooming
- Wikipedia: Alpinia zerumbet
- Flowers of American Samoa
- Wikipedia: Prosopis pallida
- Growing Bougainvilleas
- Prosopis pallida: kiawe, keawe, algaroba, mesquite by Kim and Forest Starr
Related Posts:
- Vegetarian Recipes: Star Anise Flavored Boiled Peanuts
- In My Mother’s Garden: Neem Tree; Miracle Herb from India
- Scene in Hawaii: View from My Mother’s Hospital Room
- Scene In Hawaii: Rooster at the Shopping Center
- In My Mother’s Garden: Pakalana, One of My Favorite Fragrant Vining Flowers
- Cooking in Hawaii: Manoa Lettuce, My Favorite Salad Greens
- In My Mother’s Garden: the White Hibiscus Dad Gave Mom
- Cooking in Hawaii: Ginger Oil Chicken
- Cooking in Hawaii: Ahi Sashimi with Shiso, Chili Pepper, and Shoyu
- In My Mother’s Garden: Shell Ginger Hidden Among the Red Ginger
- In My Mother’s Garden: Red Ginger in Hawaii
- Scene in Hawaii: Hawaiian Kiawe Tree Revisited
- Scene in Hawaii: Monarch Butterfly Caterpiller in a Supermarket Garden Shop
- Scene in Hawaii: Hawaiian Bougainvillea “Dragons”
- Scene in Hawaii: Hawaiian Snowflakes, Rainbow Shower Tree Haiku
- A Note on Monarch Butterflies in Hawaii
- Grow Tomatoes Review: Chinese Purple Tomato Fried Rice Recipe
10% Off Any Order at Foods Across America! Visit Us Today!
Cooking in Hawaii: Manoa Lettuce, My Favorite Salad Greens
Shredded Manoa Lettuce Next to a Head of Manoa Lettuce
NOTE: DoT has been posting from Honolulu since late July when she left California to help her mother through some medical procedures. She will be doing so until she can return to Orange County.
DoT’s Thot: Living in various places exposes to new foods, tastes, and enjoyment. I have enjoyed all the different exposure to Indian food, various Chinese cuisines, even Muslim Chinese cooking. Italian, French, Swedish food all give their own special experiences. Mexican food in California is varied and interesting. However, there are some things uniquely Hawaiian. One of these is the salad greens that are the ultimate for me — Manoa Lettuce.
Manoa Lettuce, a Tender, Crispy, and Refreshing Salad Green
I grew up eating Manoa lettuce and remember growing it off and on throughout my life. Manoa lettuce has a combination of tenderness and crispy, juicy texture that has been unmatched by all the other greens that I have eaten — mache is a special tender French salad green that has the tenderness, but not the combined crispy, juicy stem texture.
Iceberg is crispy, but does not have the tender green leafy quality of Manoa lettuce. Romaine lettuce is a lot hardier, but is a lot more to chew than Manoa Lettuce. I remember seeing this lettuce also labeled Green Mignonette and ordered some of those seeds, but have never grown “Manoa lettuce” from such seeds in California. Growing conditions are different and my lettuce was never as tender as that which Mom and I grew back home in Hawaii.
Ahi Sahimi On a Bed of Manoa Lettuce
Manoa Lettuce is a Bonus for the Elderly Who Still Enjoy a Raw Salad
I prize this lettuce now, especially, because at 92, my mother does not chew as well as she used to. With Manoa lettuce, she can munch her way through a salad like she has always done before and thoroughly enjoy it. Just about any oriental dressing (ume dressing, sesame dressing, even somen dressing for noodles works) makes for a delicious green Manoa Lettuce salad.
Any of your favorite salad fixings would enhance the salad. I also use Manoa lettuce as a shredded bed for her sashimi and she can eat the lettuce along with her sashimi, another added nutritional bonus. These are the reasons that Manoa lettuce is my very favorite salad greens. I have only been able to buy it here in Hawaii and always try to eat my fill of Manoa lettuce salad before going back to California. If I am here at the right time of year, I have planted seedlings for my mother to enjoy after I leave. I love this lettuce that much.
Aloha, DoT
Related References and Articles
Related Posts
- Vegetarian Recipes: Star Anise Flavored Boiled Peanuts
- In My Mother’s Garden: Neem Tree; Miracle Herb from India
- Scene in Hawaii: View from My Mother’s Hospital Room
- Scene In Hawaii: Rooster at the Shopping Center
- In My Mother’s Garden: Pakalana, One of My Favorite Fragrant Vining Flowers
- In My Mother’s Garden: the White Hibiscus Dad Gave Mom
- Cooking in Hawaii: Ginger Oil Chicken
- Cooking in Hawaii: Ahi Sashimi with Shiso, Chili Pepper, and Shoyu
- In My Mother’s Garden: Shell Ginger Hidden Among the Red Ginger
- In My Mother’s Garden: Red Ginger in Hawaii
- Scene in Hawaii: Hawaiian Kiawe Tree Revisited
- Scene in Hawaii: Monarch Butterfly Caterpiller in a Supermarket Garden Shop
- Scene in Hawaii: Hawaiian Bougainvillea “Dragons”
- Scene in Hawaii: Hawaiian Snowflakes, Rainbow Shower Tree Haiku
- A Note on Monarch Butterflies in Hawaii
- Grow Tomatoes Review: Chinese Purple Tomato Fried Rice Recipe
Feng Shui Health Items -- charms, crystals, incense, personal items
MANTIS® ComposT-Twin – for a continuous supply of compost! Free Activator and Guide to Composting. One-year money-back guarantee.
Cooking in Hawaii: Ginger Oil Chicken
Ginger Oil Chicken Closeup
NOTE: DoT has been posting from Honolulu since late July when she left California to help her mother through some medical procedures. She will be doing so until she can return to Orange County.
DoT’s Thot: When I was a child in Hawaii, I remember one of the notorious lunch dishes we sometimes had in elementary school — egg foo young, made with piles of bean sprouts and Chinese parsley scrambled into eggs. How I hated the dish, because I was entirely unfamiliar with Chinese parsley, otherwise known as cilantro. Now, it is one of my favorite herbs.
Ginger Oil Chicken — A Dish Served Cold
How times and tastes change — one of the ways to use and enjoy Chinese parsley is in a cold dish called Ginger Oil Chicken (this is the name I learned as a child — you might find variants under the name cold Chinese chicken or cold chicken with ginger sauce, etc) I also make a variant of the traditional dish — using chicken tenders rather than the traditional whole chicken fryer.
Ginger Oil Chicken Recipe
You will need a heatproof dish to lay the cooked chicken slices on (a glass pie plate or some other heatproof plate will do).
Ginger Oil Chicken Ingredients
- 1 to 1.5 pound of chicken tenders, fresh, not frozen
- 1 bunch of cilantro enough for 1 cup cut up
- 4 stalks of green onions or scallions
- grated fresh ginger (use a piece about the size of a thumb, peeled and grated)
- salt, to taste (1/2 tsp)
- 2 tablespoon sesame oil
- 2 tablespoons canola or peanut oil
Ginger Oil Chicken, A Cold Main Dish
Cooking in Hawaii: Ginger Oil Chicken Procedure
Put enough water in a pot to cover all the chicken tenders
Bring the water to a hard boil, put all the tenders into the boiling water and put a tight fitting lid on the pot; turn off the heat and let the tenders sit for 20 -30 minutes (check for doneness by cutting through a chicken tender; make sure the chicken is cooked through, but not dry). Remove from water when done; save water for other purpose.
Slice the tenders into bite-size pieces and arrange on a glass pie plate or other heatproof dish.
Mince the chinese parsley or cilantro and green onions. Grate the ginger finely. Mix all three in a small bowl. Add the salt and mix thoroughly. Spread this mixture over the chicken pieces.
In a very small pot, heat the oils for the ginger oil chicken, watching carefully so as not to burn the oils. Sesame oil gives the fragrance and flavor. The canola or peanut oil helps to raise the temperature of the oil with less of the tendency to burn. When the oil is hot and you can see the film moving over the oil surface and your hand can feel the real heat over the pot, take the oil and slowly dribble it over the chinese parsley herb mixture and chicken. There should be a real sizzling sound and the fragrance should rise in a tantalizing manner.
You may serve this ginger oil chicken dish at room temperature or chill it in the refrigerator and serve it cold.
I hope you enjoy the cooking in Hawaii recipes.
Aloha, DoT
Related References and Articles
Related Posts
- Vegetarian Recipes: Star Anise Flavored Boiled Peanuts
- In My Mother’s Garden: Neem Tree; Miracle Herb from India
- Scene in Hawaii: View from My Mother’s Hospital Room
- Scene In Hawaii: Rooster at the Shopping Center
- In My Mother’s Garden: Pakalana, One of My Favorite Fragrant Vining Flowers
- Cooking in Hawaii: Manoa Lettuce, My Favorite Salad Greens
- In My Mother’s Garden: the White Hibiscus Dad Gave Mom
- Cooking in Hawaii: Ahi Sashimi with Shiso, Chili Pepper, and Shoyu
- In My Mother’s Garden: Shell Ginger Hidden Among the Red Ginger
- In My Mother’s Garden: Red Ginger in Hawaii
- Scene in Hawaii: Hawaiian Kiawe Tree Revisited
- Scene in Hawaii: Monarch Butterfly Caterpiller in a Supermarket Garden Shop
- Scene in Hawaii: Hawaiian Bougainvillea “Dragons”
- Scene in Hawaii: Hawaiian Snowflakes, Rainbow Shower Tree Haiku
- A Note on Monarch Butterflies in Hawaii
- Grow Tomatoes Review: Chinese Purple Tomato Fried Rice Recipe
Shop Teavana for Teas and Tea Accessories
For quality flower bulbs and perennial plants at rock bottom prices, go to BloomingBulb.com
Online Store For Ginger Spice Items
