Posts Tagged With: Sleeping Frog Farm

Childhood favorites from scratch

Hello friends, Amy here reminiscing about a couple foods I enjoyed as a child. I grew up eating mole with turkey made from Dona Maria mole paste. My grandmother added a few ingredients, like extra chocolate and a little peanut butter, to add sweetness and depth. Its was good but the paste contains unpronounceable ingredients. For my grandmother, it reminded her of eating her mother’s scratch made mole in Aguas Calientes, Mexico. With consultation from my mom, who remembers her grandmother’s mole, I now make Mano Y Metate mole powders with more wholesome ingredients. Cooking dry spices in oil to make a fresh mole paste results in a more vibrant sauce than the premade paste. Plus the cook gets to choose the oil (vegetarian neutral oil, lard, chicken fat, etc.), and that oil does not need preservatives.

As Tia Marta announced last week, curry is in the air! When I was a kid, my sister’s friend’s mom from Japan introduced us to Japanese curry. Apparently the British introduced a westernized Indian curry to Japan in the 1800s, and cooks there made it their own. Sweet and mild, it really tastes like no other curry in the world. Recently, I learned that the spices from the Japanese curry roux bricks I used all these years is available as a powder with no oil, thickener, MSG or anything but the spices!

After consulting many recipes, I started by caramelizing lots of onions and a little garlic in butter.

I then added half as much curry powder as flour to thicken the sauce.

When the flour and spices were moistened by the butter and cooked, I had essentially made the curry paste we always used to buy. To that I added water and ground beef, like I remember my sister’s friend’s mom used. She also used plenty of diced carrots. Tucson CSA carrots are in season now but they are so pretty I left them in coins.

She also used bell pepper and apple, everything cut in tiny pieces or even grating the apple. Potatoes our family added years ago because they were in the photo on the curry paste box. It also makes for a heartier dish, which we often made while camping or backpacking.

As the veggies became tender, I added a few of the fun secret ingredients suggested online to see if I could mimic my taste memory. The suggestions included all manor of sweet and savory condiments, reminiscent of the secret ingredients cooks add to mole for background complexity. I added sake, mirin, soy sauce, miso and honey (Sleeping Frog honey via Tucson CSA). Other suggestions were ketchup, chocolate, coffee, red wine, cheese, yogurt, vanilla, banana, chutney, oyster sauce, Worcestershire sauce, tonkatsu sauce, etc.

Mine needed chile, so I added Santa Cruz Hot from Tumacacori, a kitchen staple with a bright flavor and amazing color.

As the pot simmered, I tasted. After a little more miso and soy sauce to balance the sweet onions and honey, WOW, it really worked! In fact now that I eat so seasonally, I often don’t purchase the apple and bell pepper, but they made a huge difference to this tasting like my childhood memory.

I ate it with Japanese short grain white rice as my sister’s friend’s mom did.

Categories: Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , | Leave a comment

Fu Yung with Local Veggies

 

 

 

 

 

 

 

 

 

 

No matter how beautiful local veggies are, dreaming up something new and exciting to make with the same characters over and over again can be a challenge. Amy here with my latest attempt to use beautiful Tucson CSA napa cabbage (Sleeping Frog Farm) and summer squash (Crooked Sky Farm). And what to do when you have only ONE tiny ear of sweet corn? I also had ripe serrano chiles from a friend and a handful of blanched tender Foothills Palo Verde seeds. See Martha’s post for more on desert legumes.

This week’s inspiration came from my mom, who remembered the Fu Yung we used to make in our family Chinese feasts. Aunts, uncles and cousins would cook all day to make complicated meals from many world cuisines. I’ve been attempting recipes in this book since I was in high school. Following and diverting from this and a handful of other recipes is how I learned to cook.

I also had lots of eggs from watching the neighbor’s chickens. Perfect!

The first step to not skip in this recipe is to marinate thinly sliced meat in soy sauce, rice wine and cornstarch for at least 15 minutes. It calls for beef but I used half that amount of pork.

Instead of meat, strongly flavored dried Chinese mushrooms are excellent. Just soak in water, cut in tiny strips and add them with the rest of the veggies. Save the mushroom soaking liquid to make the sauce. Yum!

Cut all the veggies. This is not the dish to start cooking the longer cooking items before you cut the others. The original recipe called for spring onion and a little fresh ginger. I used carrot, cabbage, golden zucchini, young onion tops and bottoms, sweet corn and tender blanched palo verde seeds. For spice, I used garlic, ripe serrano and lots of ginger.

Then beat eggs, cornstarch and a splash of water. Next time I’ll mix the cornstarch and water before the eggs to prevent difficult to remove lumps.

In a small saucepan, measure all the sauce ingredients and set aside: chicken or mushroom broth, oyster sauce (or mushroom sauce), rice wine, sesame oil and cornstarch.

Bring everything close to the stove.

In place of a wok, I use a very large skillet on high to cook the meat in a little oil. When browned but not necessarily cooked through, remove from the pan and set aside.

Add a little more oil and cook the garlic, ginger and chile. Add the veggies and stir fry for just a minute!

Gently heat a well seasoned cast iron or nonstick pan with low or rounded sides. Splash on a bit of cooking oil and toasted sesame oil. Add the meat and veggies in an even layer and pour the eggs over all. Cook gently until almost set and browning on the bottom. Slide onto a plate. Cover with a another plate and invert. Slide back onto the pan and cook through. If there are more veggies than the eggs can hold together, it will be messy. The book suggests cutting in wedges and flipping each, but it is not as pretty.

Serve the prettiest side up, you decide. Sometime while waiting for the eggs to set, heat the sauce while whisking, until thick. Keep warm.

Cut in wedges with a pizza cutter and serve with the sauce. Of course it is best right away, but it makes a great cold breakfast or lunch. Enjoy!

Veggie and Pork (or Chinese Mushroom) Fu Yung

 

1 1/2 oz thinly sliced pork or dried, soaked Chinese mushrooms

 

Marinate for at least 15 minutes in:

2 teaspoons light soy sauce

1 teaspoon rice wine or dry sherry

1 1/2 teaspoons corn starch

 

Veggies:

Your choice! About 1 cup after stir frying

Fresh ginger, garlic and green onion to taste

 

Egg mixture:

5 large eggs

2 teaspoons cornstarch

1 tablespoon water

 

Sauce:

1/4 cup chicken broth or mushroom soaking liquid from above

2 teaspoons light soy sauce

1 tablespoon oyster (or mushroom) sauce

1 teaspoon rice wine or dry sherry

1/4 teaspoon sugar

1 teaspoon toasted sesame oil

1/2 teaspoon cornstarch

 

For frying:

Mild cooking oil, like canola or peanut

Toasted sesame oil

 

Categories: Cooking, Sonoran Native, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

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