Sunlartan/酸辣湯

Chinese Sour Soup

We’re officially in autumn, I see some leaves are turning colors. The cooler temperature calls for warm soup that should not be complicated.  I made this mostly from what’s in the refrigerator.

Ingredients and Instruction for two servings (Print Recipe Here)

• 1 teaspoon sesame oil
• 1/2 pounds pork cut into small pieces  You may substitute with chicken
• 1 stalk green onion minced
• 2 inch ginger root, skinned and minced
• 2 Tablespoons sake
• 1-1/2 cup water
• 1 bok choy separate green and white parts then sliced thinly
• 1 small bag enoki mushrooms, discard bottom dark ends, cut in 2 inches length
• salt, white pepper
• 1 teaspoon sugar
• 3 Tablespoons rice vinegar

1. Heat sesame oil in skillet at low heat. Add pork and cook until the meat just turns white.
   
2. Add green onions and ginger to the skillet. Sauté for 1 minute.
3. Turn the heat up to medium. Pour sake, water and sprinkle about 1/2 teaspoon salt and pepper when the liquids boil,  turn heat to low, put the lid on and cook for 5 minutes.
   
4. Add bok choy’s white parts and enoki mushroom, put the lid back on and cook for a few minutes.
   
5. Add green parts of sliced bok choy, sugar and vinegar. Stir few times and it’s done! Take taste test, if you like more zing then add more vinegar
   

We drove to a hill to see the Super Moon last Sunday…wondered what it is like to see the moon form the airplane.

Still we had quite good spot to observed beautiful blood moon.

Goodnight Moon…

Tips

Grilled Asparagus

“We just picked these this morning” said the seller, pointing at the long stemmed asparagus. Some had a purple hue…good looking bunch indeed. Another round of Lake Oswego Farmer’s Market opened on the 17th of May.These are our catches of the day.

My husband and I always enjoy such an outing, and seldom decline offerings from vendors. Would you like to taste? Would I ever! It’s a ‘line’ I know…they are casting a line to lure in the customer. However, my purchase is helping the economy…the seller’s economy at least.

Unlike the previous week, this asparagus dish doesn’t look that pretty when cooked yet it tastes great. I like having this with warm cooked pasta. Add some chill powder in the herb mix if you like some kick.

Ingredients and Instructions (Print Recipe here)

Necessary Equipment: Gas or charcoal grill

• 4 Tablespoons cream cheese, softened
• *Herb mix -  parsley, dill, chives, mint and basil 1 Tablespoon each. *Use minced fresh herb if you have it.
• 1/4 cup whole milk
• 2 Tablespoons mayonnaise
• 4 teaspoons of white wine vinegar or white balsamic vinegar
• 1 Tablespoons stone ground Dijon mustard
• 1 teaspoon finely grated lemon zest
• Kosher salt  and freshly ground black pepper
• 8-10 asparagus, hard stem trimmed and peeled 2/3rd way up. Use whole or cut in 3 inch long pieces for easier consumption. You need a grilling basket or foil in that case.
• 1/2 purple onion (optional)
• 2-3 Tablespoons olive oil

1. Put cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest and salt and pepper (perhaps 1/2 teaspoon each of the salt & pepper; more or less) in a bowl and blend with an electric hand mixer on medium speed until smooth. Set aside.
   
2. Heat gas or charcoal grill over medium high heat.
3. Toss the asparagus and purple onion wedge with olive oil, salt and pepper. Lay asparagus on the grill perpendicular so that asparagus won’t fall through the grill gate. Put the purple onion on the side. Put cut asparagus on the grilling basket or top of foil. We used this handy grilling mat.
4. Grill the asparagus for 1-2 minutes then brush with the cream cheese mixture* Grill for 1-2 minutes longer until the asparagus is tender but still crunchy. Do the same for onion (if using – it takes longer).
5. Chop or slice grilled onion and put it on the asparagus (optional). Season with more salt and pepper if necessary.

*Option #1: Instead of brushing asparagus with cream cheese mixture, Mix gently AFTER asparagus was grilled. This method is better for cut asparagus.

*Option #2: Forget brushing cream cheese mixture during grilling or mixing it after, instead use as dipping sauce.

Sweet! This vender gave me several spoonful's of sugar, I mean honey and jam to taste.

The peach blossom honey.

Aloha! He was from Hawaii, surprise, surprise! He went to Kahuku High School. Really? That’s where my daughter teaches. He now resides in Washington State.

Stopped by the nursery on the way home for a few veggie starts. The red Adirondack chairs are adorable, over $500 each…not that cute!.

We had  a few days of hot weather last week that helped ripen the strawberries in our back yard.We topped them on the sour dough waffles.Darling, this is great!In the mille-feuille.like dessert.  Thumbs up from my husband.

I’m responsible to do various activities with my church girls (8 to 11 years old) twice a month. I helped them make Angie’s flourless peanut butter cookies last week.It was fun! A bit messy but fun!

Just let you know….I’m leaving for Hawaii today…unplanned rather emergency trip though grateful to see my grand daughter. Thankful she is doing well.

My husband promised me he will post Kimchee-blue cheese croissant from Momofuku’s Milk Bar cook book next week… I have some reservations but it will be fine, right? See you in a couple weeks.