Monday, June 18, 2012

You must love her

The author of this guest post today needed no introduction. In fact, some of you might have known her longer than I do. She is a talented food blogger, a good friend and for sure a rare find. You must love her. She is Wendy of Table For Two Or More. I have been her ardent reader ever since I entered into the food blogging community. When I am out of idea what to cook or bake, her blog is one that I will go to, to draw inspiration. 


Oh, I have met Wendy in person and she is as bubbly as she sounded on her blog. I am looking forward to meet her and other Bloggers from the Northern States in Malaysia again soon. So far, I have enjoyed every food bloggers gathering or individual meet up. What can be more fun than meeting with warm and friendly people with plenty of yummilicious home cooked food and bakes to share? 

Coming back to Wendy, I admire her for being very adventurous with food ingredients and her knowledge about them. You have to be knowledgeable to use them to create your own recipes and that is what she does often. Most of all, I admire her generosity in sharing valuable tips in cooking and baking with us. It was great knowing her and it is wonderful to have her footprint on my blog today.

Let us now enjoy yet another great recipe from her. Don't blink your eyes.  Hey Wendy, how did you know brussels sprouts is my Quay Lo's favorite? Do you have sixth sense? LOL!

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There's one thing I know about Quay Po that I am very sure none of you knew. Do you want to know what is that?

Veron.... I'm going to burst your bubble!

........................ *drumroll*

Ta-dah! Quay Po's mom is also from Kampar. Same as me. Grew up drinking the same water source from the hills. Ahh... feels good to know that.

The world is small. During my first meet up with QP, we chatted as she sent me back home to PJ after a smokey BBQ at Reese's. And we are both glad that we had that bit in common. It's always heart warming to know someone came from the same place as I did. First time meeting her and we yakked and yakked all the way until I reached.

Ok now, back to the blog post..




Last year, I tried making this, but it wasn’t nice. I didn’t read the details and cooked it over high heat and it smelled awful. How awful, hmmm…. Sulphurous? Like… bad vegetables almost rotting?

When I got my hands on the beautiful green balls again, I reread the whole thing carefully. It should be cooked over medium heat, but then the stoves we have here seem to be hotter than those in Western countries. And I learnt that brussel sprouts should never be overcooked, if not, it’ll be smeeeeeeeeeeellly





So, I cooked this over medium low heat this time and boy! These were good. The lower heat retained the fresh taste of butter. I also changed the apple cider vinegar to lemon juice as I find the vinegar to smell rather offensive in this dish. I also added sugar to the hazelnuts to add another dimension of taste to this cooked salad. Crispy, sweet, crunchy, buttery with a light hint of saltiness… delicious!

This recipe is pretty easy to do, just there are some details that one needs to take note. This amount serves 2 as a side dish, but I can just finish this up all by myself.





Brussels Sprouts Chiffonade with Hazelnuts
Recipe source: WendyinKK
Idea derived from : The Family Kitchen

150gm Brussels sprouts
½ Tbsp butter
¼ tsp salt

10 hazelnuts or more, chopped
½ Tbsp butter
½ tsp sugar

1 tsp lemon/lime juice

1. Wash and trim brussel sprouts. Cut into half lengthwise and slice thinly to create chiffonade.
2. In a cold pan, on medium heat put in butter. When butter starts to melt, turn heat to low. (don’t wait for fully melted).
3. Put in brussel sprouts chiffonade and spread it around. Do not toss them. Just leave it there for 1 minute. After that, lightly toss it and cook until slightly wilted. Put in salt and toss it. Taste to see if it’s salty enough and to check its doneness. Should be crispy but cooked. If it taste sulphurous, it’s overcooked. Place cooked brussel sprouts into a serving plate.
4. In the same pan, put in butter and chopped hazelnuts.
5. On low heat, sauté hazelnuts until they are very very slightly golden (you will notice it is no longer as white but turns to a cream colour). Put in sugar and cook until the sugar melts.
6. Pour hazelnuts and all that is in the pan over brussel sprouts.
7. Pour lemon/lime juice over just before serving.

37 comments:

  1. Hahaha... as I read back what I wrote... the joke was so so so lame, but I thought of doing
    something different as an opening, but in the end, I came up with a silly joke, bad bad bad. LOL.

    Veron, thanks for the opportunity to guest post and leave a big mark on your blog. I hope Stitch will love this post.

    Now, I still remember your delicious otak otak, absolutely delicioso!!! And you were so nice to send me home each time, ah, my hubby is to blame. Thanks for taking me in your car, when you have only barely met me for that few hours. You're as affable in real just like in the blog, and you can really chat about anything.

    See you in Ipoh when you get back. Hey anything u want to eat, that you want me to make for you, don't shy shy, just say, hehehehe.

    ReplyDelete
    Replies
    1. Wendy, jokes are suppose to be silly!! hahaha Hey I am the one who should thank you a million to have your presence in my blog lah. No problem taking you in my car, anytime! What a friends for right?

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  2. Hehe had the pleasure of meeting Wendy last year at MasterChef. ;)

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    1. Good for you my dear. I am sure she is delighted to meet you too. You are such a nice young lady.

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  3. I love brussel sprouts - so tasty and so good for you too. :-)

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    1. Yes, absolutely. I wish they are less expensive here though.

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  4. It is not easy to get brussel sprouts here and usually it is quite costly too. I started to loves this vegetables when I stayed in overseas. I agreed with you, Wendy of Table for Two or more.... is a wonderful food specialist, I can say. And in fact, I learn so much from her blog too.

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    1. Mel, now brussel sprouts are always available in the supermarkets like Village Grocers, Jaya Grocers, B.I.G. and Bangsar Village as compared to 5 years ago. I am sure we all learn a lot from Wendy.

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  5. Brussel sprouts is something I wish to try. I saw lots of food tv show cooked brussel sprouts but haven't have the guts to try it..Will cook it someday.

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    Replies
    1. Hey Angie, try it, find your guts!! haha

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  6. Ya...not a fan of brussels, have a certain smell. Would rather go for baby kai lan instead.

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    Replies
    1. Arthur, you will love this if I cook for you. I am confident it will change your view on this veg. When are you coming to KL?

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  7. I am a big brussel sprout fan, this sounds good to me Diane

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    1. My Quay Lo is also a big fan of brussel sprouts. I only learn to appreciate this veg after knowing him.

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  8. I love brussel sprouts too! I've even experimented cooking them with salted egg yolks (I have it posted somewhere) and no matter how it's done, I love them, bitter or not. I'm gonna include this in my list of recipes ... sounds delicious, looks delicious and I'm sure it's delicious!
    Nice to meet you Wendy :)

    ReplyDelete
    Replies
    1. Ping, salted egg yolks with brussel sprouts? Brilliant! Where is the post and the recipe?

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    2. Yup, here it is. Hope you like it as much as we did.
      http://pingspickings.blogspot.com/2011/02/brussels-sprouts-with-salted-eggs.html

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  9. Replies
    1. I believe lots of Westerners love brussels sprouts compared to Asians. Most of my friends and relatives are not so fond of this veg.

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  10. Veron, this dish looks really healthy! I'm not a fan of brussels but gonna try this some day after being tempted by your post. Hahaha!

    Hey dear, head over to my
    Giveaway: Luxurious Stay For 2 Worth RM1,000 At Casa Del Rio, Melaka!, open to all readers worldwide!

    ReplyDelete
    Replies
    1. Shirley, this is actually not my post. It is a guest post from Wendy. I am glad you are going to try this. I tried it and this recipe is a keeper.

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  11. Living in Belgium, Brussels Sprouts are a dime a dozen but most children (some adults too) hate it just like witloofs (endives). Nice way of cooking Brussels Sprouts which I should try one day. Our belgian way of cooking B.S. is usually with gerookt spekjes (smoked belly pork), just stir-fry in a wok with the B.S. and season with some pepper and salt. :)

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    1. Wow, that is cheap!! Oh yes, not many people like endives but I love it. I am going to try cooking the brussels sprouts the Belgian way next time. Thanks for sharing.

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  12. qp, you are right..she's very knowledgable, a great inspiration to many ..one day must ask her is there anything that she doesnt know how to cook..i doubt there's any!

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    1. There's a lot that I don't know how to cook, but there's none that I dare not cook ;)

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    2. Lena, you are so lucky to stay so near her. Wendy, I believe you!

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  13. This dish looks very tempting ! I haven't yet tried brussel sprouts :P :D Yummy guest post , Lucy ! ;D

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    1. Anne, if you do not like it the first time, give it a second chance. It is an acquired taste.

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  14. Always a fan of Wendy and that why I am here to support this guest post :D Reading how you describe Wendy, I wish that I can meet her one day. I think Wendy's and your cooking and baking skills are always brilliant :D

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    1. I know you are:D Thanks for your frequent visits and your friendship. You are a very good cook and baker yourself.

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  15. Love Brussels sprouts! Perfect with butter! When I feel a bit naughty I'll add bacon bits and cheese. Yum!

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    1. Kelly, in that case, I think we both are naughty. hehe.

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  16. Brussels sprouts always remind me of cabbage don't know why lol! maybe it's the similar texture and color. The way you cook this dish is very unique and different!

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    1. Jeannie, I really like how Wendy cook the brussels sprout. Simple yet delicious.

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  17. Wendy has a great blog, and I believe I do follow her. I just love the unusual way you made the brussel sprouts, Wendy. Actually, I love how you cut the little balls into chiffonade, and combined it with the hazelnuts. Sounds delicious with the butter, and squeeze of lemon at the end. I would certainly serve this for a special Thanksgiving side dish treat...or at any time of the year...yumm!

    Thanks Veronica for having Wendy a valuable, and talented foodie!
    Hugs, to both!

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    1. Elisabeth, Wendy and you are both valuable and talented foodies, I feel honored to have you all do guest posts for me. Hugs.

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