Chocolate Chip Meringue Cookies

I am thrilled to be a part of KitchenAid Cook for the Cure campaign to celebrate this year’s Mother’s Day, which falls on May 12th. More than a decade after introducing its first pink product to help raise funds and awareness for the fight against breast cancer, KitchenAid is celebrating a major milestone: more than $9 million raised to date through its Cook for the Cure® program benefiting Susan G. Komen for the Cure. And in 2013, KitchenAid will donate $450,000 or more to Susan G. Komen® through the Cook for the Cure® program to support the fight against breast cancer.

This year, I have decided to attempt a cookie recipe that is sure to bring the sweetest smile on your mother’s face—chocolate chip meringue cookies. Perhaps it’s the white exterior, and its airy, pure and light texture, meringue cookie just screams love and endearment to me…I couldn’t think of a better recipe for the upcoming Mother’s Day.

I had thought of adding some pink color to the meringue cookies but I finally settled with chocolate chips. How can we do without chocolate on the special Mother’s Day? I just simply loved the creation, and I hope you get to try this chocolate chip meringue cookie recipe and make a big batch for your mother, grandmother, or for yourself. Now that I am a mother, I know that every mother deserves a very special gift this year, and a very special recipe to brighten up the day, because we are worth it!

If you are still shopping for a gift for Mother’s Day, do check out the exciting Pink products on KitchenAid. In addition to its highly popular collection of products offered in soft pink and Raspberry Ice, KitchenAid is now offering a new suite of countertop appliances in a new shade, Cranberry. The suite of appliances includes a 5-qt. Artisan® Series Stand Mixer model ($429.99), a 3.5-cup food chopper ($49.99), 2-speed hand blender ($49.99), 5-speed hand mixer ($49.99) and blade coffee grinder ($49.99). This eye-catching, bright shade of pink joins a wide selection of pink kitchen essentials and gadgets that celebrate the cause, from pink silicone spatulas and mixing bowls to pink blenders and food choppers.

If you are interested to participate in the Cook for the Cure campaign this year, please check out the “1,000 Cooks for the Cure: Parties with a Purpose”  program below:

1,000 Cooks for the Cure:  Parties with a Purpose

As part of the program’s year-round “do-it-yourself” fundraising initiative, cooks will once again be invited to participate in 1,000 Cooks for the Cure, taking place in July in homes and offices across the country. The idea is for participants to host any kind of event, from a Friday office or dessert party to a weekend barbecue or potluck dinner, to raise funds for the cause.

“Instead of flowers or other gifts, hosts encourage their friends and family to bring their checkbooks and make a donation,” notes Robinson. “It’s a simple way to raise funds while enjoying good food and good company.”

Those interested in hosting a party will be encouraged to visit CookfortheCure.com to register and obtain a unique host identification number. Registered hosts will be given access to an information kit that includes party ideas, recipes and donation gathering information. To help  hosts connect with guests and others planning parties, KitchenAid will feature 1,000 Cooks for the Cure as an event on its Facebook Page and provide updates via Twitter in the days leading up to the event.

(Click Page 2 for the Chocolate Chip Meringue Cookies Recipe)

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Baan Thoet Thai’s morning market

Despite its location in a narrow river valley between some of Thailand’s most breathtaking tea plantations and a remote stretch of the Burmese border, Baan Thoet Thai, in Chiang Rai, doesn’t look like much at first. The surrounding mountains have been mercilessly deforested, and the town clings to a dusty, scruffy strip of road where people drive too fast and where there seem to be more karaoke bars than restaurants. But it does have an interesting history: in its previous life as Baan Hin Taek (Broken Stone Village), Baan Thoet Thai was, during the late ’70s and early ’80s, a hideout for Khun Sa, the notorious Shan narco-warlord once dubbed the ‘Opium King’. Get off the main strip and you’ll also find one of Thailand’s most diversely populated small towns. The bulk of the village’s inhabitants appear to be Shan, but there are also many Chinese, the descendants of KMT fighters who originally fled communist takeover in 1949. There are also quite a few Akha, and the area is thought to be home to the first settlement of this group in Thailand. Other groups living in the area include Lahu, Hmong, Tai Lue, Lua and Liso.

This diversity is most apparent at the village’s morning market, where these groups converge to buy and sell ingredients and dishes unique to their cuisines, bizarre goods imported from Myanmar, fruit trucked in from China, and edibles scrounged from the surrounding forests. It’s really one of the more unique markets in Thailand.

For some images of Baan Thoet Thai’s morning market, hit the play button above; click the button in the corner for full-screen mode and captions.

Baan Thoet Thai’s Morning Market
Baan Thoet Thai, Chiang Rai
6-8am

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Thai Carrot and Mint Salad

The last couple of days in New York, we seemed to have transitioned from winter right into summer. The weather has been gloriously sunny, with temperatures in the high 70s and low 80s. With April being so fickle, the gorgeous weather is not predicted to last, but while it’s here I’m taking full advantage.

Which means long walks in the park in the morning and shorter walks in the afternoon as a work break. And leaving the windows open all day. And putting together simple salads as part of a light lunch.

This carrot and mint salad is one of those easy appetizers I’ll make on days like this, to go with some fried rice or noodles. The summer I spent backpacking through Southeast Asia I came across these salads quite a bit at outdoor street markets and restaurants. Whether you’re chowing down on hot noodle soups and blistering curries or just eating some grilled chicken skewers, a simple carrot salad is quite the refreshing thing to have on the side.

Not to say that this salad isn’t a tinge spicy. Along with lime juice, honey, brown sugar, and fish sauce, I add a bit of chili garlic sauce (this is my go-to brand), which you can also leave out. It’s a very tart salad balanced with the savory, earthy fish sauce and sweetness from the sugar and honey. And the salad is perfect for days when it’s way too nice to spend indoors cooking for very long.

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Asian Carrot and Mint Salad

Serves 4 as an appetizer

1 pound carrots, peeledJuice from 2 small limes1 tablespoon fish sauce1/2 tablespoon honey1 teaspoon chili garlic sauce1 1/2 tablespoons light brown sugar1 generous handful fresh mint1/4 cup chopped dry-roasted peanutsShred the carrots with the largest setting on a box grater. In a small bowl, mix together the lime juice, fish sauce, honey, chili garlic sauce, and brown sugar until the honey and sugar are dissolved.In a large bowl, toss the carrots with the lime juice mixture and mint. Top off with the chopped peanuts and serve.

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Malaysian-style Fried Udon

Noodles are popular all over Asia, so it’s no surprise that noodle is a staple of many Malaysians. Walk down any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodle dishes. Everyone loves and could always use a noodle dish, regardless of our ethnicity: Chinese, Malays, Indians, or Eurasians. Even the foreign expatriates who live in Malaysia fall in love with local noodles dishes.

One of the differences of noodle dishes in Malaysia is the condiment that comes with the noodles. The noodles can be soupy and comes in a broth or soup, or dry as in stir-fried noodles, or in between, such as char hor fun (fried flat rice noodles in a thick gravy), but the condiment is usually a small saucer of cut fresh chilies or pickled green chilies in soy sauce. The fresh chilies are always red chilies, and sometimes bird’s eye chilies, or a combination of both. This condiment is really very simple, but to us Malaysian, it’s indispensable and what makes our noodle dishes so incendiary delicious—the spicy kick that accompanies every mouthful of the noodles, with an extra dash of very good tasting soy sauce. By the way, Malaysia produces some of the best soy sauce, but that will be another post.

Anyway, I disgress.

So back to my Malaysian-style fried udon. Udon is Japanese, but the Malaysian-style udon can be found at restaurants in Malaysia. In my recipe, I used fish cakes, which is a popular ingredient in many Malaysian noodle dishes. With some shredded cabbage, shrimp, mushroom, carrot, and the generous use of sweet soy sauce, this humble Malaysian-style fried udon takes me back to Malaysia. And the condiment of cut bird’s eye chilies gave me just the right amount of heat and extra flavors. It was extremely delicious and absolutely satisfactory. I love Japanese-style fried udon, which is cleaner in taste. But give me a choice, I’d always opt for this sinful version.

Udon noodles are widely available in the US and everywhere now. Try my Malaysian-style fried udon recipe and I bet you will instantly fall in love with it.

(Click Page 2 for the Malaysian-style Fried Udon Recipe)

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Tagged as: Cabbage • Shrimp • Udon

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Pork and Shiitake Gyoza

Gyoza or Japanese potsticker is a crowd pleaser. These pan-fried dumplings are very versatile as you can use different ingredients as the filling. The filling ranges from ground pork, chicken, beef, shrimp, fish, seafood, or a combination of the different proteins. Vegetable such as shredded napa cabbage or regular cabbage is often added to enhance the flavor.

Even though gyoza originated from China, and is basically the Japanese version of Chinese jiaozi, I noticed that there are some minor variations. For example: the seasonings used. Sake and mirin are often added to the filling. From my personal observation, I also noticed that Japanese gyoza are slightly longer in shape and not so much crescent-shaped or Chinese gold ingot look. Another thing, they tend to be crispier, or at least the versions I have tried were crispier.

Anyway, anyone can enjoy gyoza. If you can’t eat pork, feel free to make it with ground chicken, or ground beef. Sake and mirin consist of alcohol, so you can opt out if you can’t consume alcohol. I personally love spicy food so I added some chili oil to the dipping sauce to give these pork and shiitake gyoza some kick. I just love all sorts of dumplings, they are so easy to make and such a treat.

Don’t be intimidated by the folding part. As long as you seal the gyoza tight, you should be able to replicate this pork and shiitake gyoza recipe successfully. If you are a newbie and just can’t make the pleats/folds on the gyoza, don’t fret because you don’t have to do it. Ultimately, regardless of the plain shape, the taste of these dumplings will trump. Have fun with this recipe and enjoy these dainty treats!

(Click Page 2 for the Pork and Shiitake Gyoza Recipe)

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Krups XP5240 Espresso Machine Giveaway

To celebrate the upcoming Mother’s Day, I’m partnering with Krups to give away a Krups XP5240 Precise Tamp Espresso Machine. There will be one (1) winner whom will receive one (1) Krups XP5240 Precise Tamp Espresso Machine. The value of the Krups XP5240 Precise Tamp Espresso Machine is $249.99.

KRUPS – Getting the Most Out of Your Beans

Tip 1 – Buy Better Beans: No, we don’t just mean the more expensive bag in the coffee aisle. Fresher beans equal better coffee, so look to smaller, independent coffee shops that stock beans that are roasted on the premises or nearby. Quality establishments will stamp your coffee with its roasting date, so you know you exactly how fresh your coffee is. Coffee taste peaks from 1-3 days after the roast, and if stored properly will last up to two weeks.

Tip 2 – Store Correctly: Contrary to popular belief, you should never store beans in a freezer or a refrigerator. Coffee actually absorbs aromas from surrounding foods, and freezing the coffee will alter oil properties affecting taste. KRUPS recommends transferring whole bean coffee into an air tight container after opening, and storing in a cool, dry and dark place.

Tip 3 – Do it Yourself: Freshly ground coffee makes a world of difference, as beans start losing flavor immediately upon reaching the grinder. Grind beans yourself right before you brew, and pay attention to the coarseness of the beans, as different filter shapes require different textures. For example, mesh filters require a coarser grind, while paper filters require a finer grind, and espresso requires grinds that are almost of a sugar-type consistency for optimum flavor.

Tip 4 – One for Good Luck: KRUPS recommends measuring ground coffee out to equal one tablespoon of grinds per 5 oz of water, plus one heaping scoop at the end for good measure.

Tip 5 – Water Works: The quality of the water being used is extremely important. KRUPS recommends using cold, filtered water, especially if your tap water is not of good quality or emits a strong odor or taste. Since coffee is 98% water, the taste of the water will come through in the brew.

Tip 6 – Don’t Hesitate: Brewed coffee should be enjoyed immediately, as it will begin to lose its optimal taste mere moments after brewing. Coffee should never be left on an electric burner plate for longer than 15 minutes, or it will develop a stale, burnt taste. If not served immediately, coffee should be poured into insulated containers and used within the hour. KRUPS insulated internal tank system on the Cup on Request machine avoids this issue, and the brand’s Thermal Carafe Machines also eliminate the need for transfer, as the pot itself can be removed from the plate immediately after brewing. As a rule of thumb when using Thermal Carafes, KRUPS recommends running hot water in the carafe prior to brewing, otherwise, the cold stainless steel will cool down the liquid much too quickly.

Tip 7 – Become a Coffee Connoisseur: Much like a fine wine, coffee should be enjoyed with all the senses. Take note of acidity, aroma, bitterness, body and nuttiness. For in depth coffee tasting, or “cupping” tips, check out the guide from CoffeeCuppers.com here: http://coffeecuppers.com/Formal-Home-Cupping.htm.

Tip 8 – Quick Sips: KRUPS recommends drinking smaller, more frequent servings (about 1/4 cup every hour). Research shows that caffeine works best in small, frequent doses, and a large cup can actually lead to a crash.

Tip 9 – Butt Out: Studies show that caffeine combined with Nicotine intake significantly reduces caffeine’s staying power. Nicotine suppresses the effect of caffeine, cutting some of its stimulating properties in half.

Tip 10 – Cat Nap: Since it takes about 20 minutes to feel the effects of coffee, and sleep is the only solution to really offer a feeling of restfulness, the best way to get that second wind is by drinking a cup, then taking a quick nap while the caffeine sets in. You’ll wake up feeling alert and refreshed!

Krups XP5240 Precise Tamp Espresso Machine Features

Tamping Consistency: Patented KRUPS Precise Tamp System compresses the coffee grounds perfectly providing an optimal ground coffee tamp that produces uniform results every time.Fast Heat-up: Lightweight powerful thermoblockfor faster preheating and reduced limescalebuildup.Easy to Clean: No mess cake ejection. Simply press the button and out pops the espresso grounds “cake”.Full Body Stainless Steel, 15 Bar Pump.Universal filter holder with no mess cake ejection system. Compatible with ground coffee (1 or 2 cups) and all types of pods.Multi directional frothing nozzle creates delicious cappuccinos and lattes.Redesigned frothing nozzle locks in place and is easier to maintain.Removable water tank.

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: May 19, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on May 20, 2013. The prize is proudly sponsored by Krups. To enter, please follow the steps below.

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

Step 2
Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

Step 3
Like KRUPS on Facebook. (Click on the Like button below.)

Step 4

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

ONE ENTRY PER DAY STRICTLY ENFORCED.

cforms contact form by delicious:days

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Chinese Barbecued Pork (Char Siu) + New Video!

For the fourth video in my Chinese cooking video series, I decided to make a family recipe that’s also one of the most popular in my new book The Chinese Takeout Cookbook. It’s a quick fun video set to American folksy music, a nod to the Chinese cooking culture here in the U.S. dating from the late 19th and early 20th centuries. Enjoy!

Along with wonton noodle soup, char siu (Chinese barbecued pork or Chinese roast pork) is the Cantonese people’s greatest contribution to mankind. Really, who can resist slices of half-fatty, half-lean roast pork, crisp and dripping with caramelized juices? (I first posted this recipe for Chinese Barbecued Pork back in February 2009 and it became an instant hit.)

You know those enticing pieces of pork dangling in Chinatown restaurant windows? When you get char siu at a Cantonese restaurant, it will most likely be red from a little food dye, used to attract customers. A small amount of dye isn’t harmful (think of all those M&Ms and Skittles you’ve eaten). But sometimes a restaurant will go overboard. My mother still has nightmares of glowing magenta char siu from Boston’s Chinatown.

The solution, if you want to avoid unnatural coloring altogether, is to make char siu at home. Char siu is often translated as Chinese barbecued pork, but these days hardly anyone skewers the pork and cooks it over an open fire. (Roast pork is a more apt description). Rather, the name has stuck because the outside of char siu is slightly blackened from roasting.

My method for making Chinese roast pork, which I learned from my mom, is very easy, and still produces very succulent and drool-worthy meat. Rather than food coloring, you can get good color (not ghastly color) from dark soy sauce, a little hoisin sauce, and honey. The key is marinating the meat for 2 to 3 hours to allow the flavors to seep in, and roasting the pork belly whole. Lean pork doesn’t work as well, because the fat keeps the insides moist.

You can serve this as-is, as part of a multi-course meal, or add them to noodle soup with shiitakes and Chinese greens. Or make char siu bau (roast pork buns.)

Have you ever made Chinese roast pork at home?

Check out my new book The Chinese Takeout Cookbook for many more Chinese restaurant favorites!

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Chinese Roast Pork (Chinese Barbecued Pork)

Serves 4 to 6 as part of a multi-course meal

1 pound whole pork belly, skin removed2 tablespoons Chinese rice wine or dry sherry2 tablespoons dark soy sauce, or substitute regular soy sauce2 tablespoons sugar2 cloves garlic, minced½ tablespoon hoisin sauce½ teaspoon five-spice powder2 tablespoons honeyMarinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.Preheat the oven to 325°F.Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.

Recipe first posted February 24, 2009. Updated April 2, 2013.

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