Wednesday, April 9, 2008

No boundaries For Food

Beijing Olympics is here!! I got so busy these days that I hardly pay any attention to my food anymore!
But I am still me. :) If the food is not exellent, I'd rather starve myself.
Honestly I don't care if the french president is going to the opening ceremony, ah, he thinks French people are the GREATEST, he thinks!
Half-baked salmon with mussels and frisee
When you get a great piece of salmon, sashimi is the way to go. Or like Jean-Georges, who just baked the salmon gently at 300F for 12 minutes. It's very moist and tender--a great way to enjoy salmon!

salmon sashimi with fat sushi

My first time with sushi wasn't a big success. I rolled it the wrong way so they look XXlarge. :( And be careful, nori has two sides and the shiny side should be down when you put rice on it. I did that wrong too. :( :( Anyway, they taste fantastic!

Secret? Mix perfectly cooked sushi rice with mirin, rice vinegar and sugar(1:8:2) Use a spatula to break the rice up gently, using a sliding motion.

I am surprised how much pure flavor rice can have! Folks, eating sushi isn't a way to lose weight--a cup of rice (640 Cal only makes about 2 sushi rolls)

Morimoto's tofu cheesecake with Rose sugar

Morimoto's signature dessert with my own twist--rose sugar. It's so heavenly! Feather light, with just a touch of elegant sweetness.
Oxtail with star anise

Oxtail is perfect for slow-cooking and the aroma is incredible! When you wait, be sure to tie yourself to a chair, or you will not be able to resist and end up burning your tongue!


  • 12 (2- to 2 1/2-inch-thick) oxtail pieces (about 4 1/2 pounds), fat trimmed
  • 2 cups low-salt chicken broth1 large onion, halved, thinly sliced
  • 1/2 cup soy sauce8 large garlic cloves, peeled
  • 8 whole star anise*
  • 6 (1/4-inch-thick) rounds fresh ginger
  • 3 tablespoons dark brown sugar
  • 1 tablespoon Chinese brown bean sauce (not ground)**
  • 12 to 18 yu choy, baby choy sum, or baby bok choyChopped green onions

*Brown star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.**Available at Asian markets.

  1. Arrange oxtails in single layer in heavy large pot. Add next 8 ingredients, then enough water to cover oxtails by 1/2 inch; bring to boil.
  2. Reduce heat to low, partially cover, and simmer until very tender, adding more water by 1/2 cupfuls as needed to keep oxtails covered, about 3 hours. Cool slightly. Chill uncovered until cold, then cover and keep chilled at least 1 day and up to 3 days.
  3. Spoon off and discard fat from sauce. Rewarm oxtails over low heat. Transfer oxtails to large plate. Boil sauce just until reduced enough to coat spoon thinly (do not reduce too much or sauce may become salty). Discard ginger slices and star anise.Meanwhile, cook yu choy in large pot of boiling salted water until just tender, about 4 minutes. Drain well. Divide yu choy among shallow bowls. Top with oxtails and sauce and sprinkle with green onions.

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