Speaking of LOVE

We went to Rome for a holiday in 2000 and we had a great time there. Time flies and eleven years just passed by!

Famous saying, "In Rome, do what the Romans do" just did not apply to me as far as food was concerned when we were there. I remembered I survived my whole trip on bread and pasta. I ate penne pasta in spicy tomato sauce with lots of chilli flakes and NO cheese, for almost every meal.  We found this little family Italian restaurant that we both like. It was a cosy little place with friendly faces. Each time, we were there I ordered the same thing and always reminded the waiter to tell the chef that I want extra spicy hot. I guessed the chef got curious about this customer who always asked for more chillis. He finally came out to greet us and see who this hot stuff is. I am sure he was disappointed when he saw this little, very ordinary looking"Kampung" Chinese lady. LOL! He was such a friendly guy and he chatted with us like old friends. No wonder Italians are reputed to be very expressive and warm people. So this is not just in movie but in real life too. Then, the last night, before we returned to Malaysia, we went there for dinner for one last time. After our dinner, the boss of the restaurant and his manager came to greet us and gave us a big hug. They even walked us to the door and ordered a taxi for us when it was time to leave. They wanted us to take a photo with them and we did.  

The memory of how easy a hug was given by a stranger makes me want to share with you the speech from the late Italian doctor, Dr. Leo Buscaglia. My Quay Lo sent me this link a few days ago.  I did not expect to watch the whole series at one go but I did. Here is a link to Part 1 of 6.

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Leo Buscaglia -Speaking of Love pt 1 of 6

By KathyN

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I enjoyed his speech very much so I was hooked on it until I finished all 6 parts of the series. I could feel a lump in my throat and tears welled up in my eyes throughout listening to what he said about love. He had also written a book called LOVE.  From an article I read, A young reader of the book, Silvana Rosati-Capizzano wrote, “Leo was a University professor by profession. He had an idea for a new class to add to the curriculum. He wanted to introduce a university class on "LOVE". When he pitched his idea to the dean, and with much discussion it was accepted, (after much criticism), but only if he did it on his own time, without load credit and without a salary. The idea seemed ridiculous to the other professors. He ignored the ridiculing and forged ahead with this great idea. The idea was not embraced by many students but slowly and steadily, enrollment increased. It had to be eventually capped at 100 students.

These were students of all ages interested in "Love Class". They shared ideas, feeling and observations that was relevant to the human condition. Although they were never really able to define love, one student did come up with a wonderful explanation:

"I find love much like a mirror. When I love another, he becomes my mirror and I become his, and reflection in each other's love we see infinity!" Isn't this definition beautiful?

There are those that dismiss love as a naïve romantic concept while others find love all encompassing and the greatest, deepest feeling that is meant to be given away. Which one are you?

Did you listen to at least the 1^st part of his speech? Isn’t he amazing?

There is so many ways to share love and I know one sure way is through food.  I did not replicate the spicy penne pasta I had in that family restaurant in Italy but I made my own version. I used my fusion spicy tomato sauce.  Mine is super "All'arrabiata"!!  In Italian, it means "angry style" because of the heat of the chillis. I shared my love through food and even in an "angry style", there is lots of love in it. Enjoy!

Penne Pasta in Quay Po's fusion pomodoro sauce

Ingredients:

penne pasta

pamesan cheese to taste

fusion pomodoro sauce (click on the picture for the recipe)

Method:

Add a teaspoon of  salt to a pot of water and bring to boil. Cook penne pasta till el dante about 9 minutes. Drain water and pour fusion tomato sauce over it. Add parmesan cheese and serve with freshly baked crusty bread.

Notice I did not give you the measurement for the penne pasta?  I don't think it is necessary.

Seafood Risotto Saffron with lemon grass sauce - Featured in Group Recipes

It is very difficult to get pre-packaged Risotto Saffron in my country.  In fact one year ago, there was none.  We have to buy it either from Thailand or Singapore.  I was so delighted to find them in our local supermarkets nowadays. Best of all, they are available in the supermarket near my home now. 

I have made Risotto the traditional way many time so I wanted to try something new.  I had some sole fillet and mixed seafood ready so I decided to try using lemon grass sauce for the risotto and see what’s the result.  Well, as expected it tasted good, the sauce complimented the fish and the seafood very well.  My hubby is always the one who will let me know if my recipes works.  As he is a very good cook himself and have tasted food all over the world, I can tell this must be delicious when he finished everything on the plate. LOL!

Serving: 2

Ingredients:

1 box of pre-packaged 250gm Risotto Ponto Saffron (I like to use the brand: GALLO)

1 250gm packet of frozen mixed seafood.

300 gm sole fillet

1 tb olive oil

3 cheery tomato

2 pieces sliced lemon rind

Ingredients for lemon grass sauce:

6 shallots

½ head garlic

1 stalk lemon grass (serai)
1/2 ts oysters sauce
1/2 ts sugar
1/4 cube chicken bullion

Method:

Preparation for sauce:

Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar.  Add oyster sauce, chicken stock and sugar and mix well.  Scoop up 1 table spoon to marinate the sole fillet for about 15 mins.  Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Side the pan aside.

Preparation of the Rissoto Ponto Saffron:

Just follow the instructions on the box. Have the risotto cooked and set aside.

Preparation of the Sole fillet and seafood:

Cut sole fillet into 1 in by 2 ins and 2 cm thick pieces. Brush small amount of butter on frying pan and brown each side about 3 mins a side and put them aside on a plate. Heat olive oil and add lemon grass sauce, add mixed seafood and stir fry for 3 mins.  Add  in cooked risotto and mix well. Finally add the cooked sole fillet and transfer to serving plate and decorate the plate with cherry tomato and lemon rind. I serve this with a bowl of mints leave and egg soup and freshly baked baguettes.  

Cod fillet in lemon grass shallot sauce

Lemon grass is one of my favorite spices and a perfect spice for fish. My Mum's Lemon grass shallots sauce paired with grilled cod fish makes a perfect fusion dish.

Ingredients:

2 pieces x 200gms of cod fillet

1 tb vegetable oil

1 ts oysters sauce

½ bullion chicken stock

2 ts sugar

2 stalk of lemon grass

10 shallots

6 bibs garlic

Method:

Preparation for sauce:

Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar.  Add oyster sauce, chicken stock and sugar and mix well.  Scoop up 1 table spoon to marinate the cod fille.  Heat sauce pan with oil and add balance of mixture and sauté till fragrant. Turn off heat. Set the pan aside.

Grilled Cod fillet:

Marinate cod fillet with 1 table spoon of the uncooked sauce mixture for 30 to 40 minutes, uncovered at room temperature. Spray a light coat of vegetable oil to the grill pan. Heat the grill pan and place the cod fillets on the pan.  Cook the fish for 3 mins on each side or until lightly brown. Check the center of the fish for doneness.  The color should be barely opague.  Remove the fish from the grill pan and transfer to serving plate.  Heat up the cooked sauce mixture in the sauce pan and pour onto the cod fillets and serve immediately.

  

Baked chicken in avocado boat - Featured in Group Recipes

This dish was featured in Asian Food Channel (Official) Facebook page

on 31st October 2012

I got the idea of putting chicken meat into avocado from one of the foodies in Group Recipes.  Usually we serve avocados as a dip, in salads, or as a side dish.  Very seldom you will find it used in a main dish like this one.  I experimented with this recipe and added a touch of oriental taste.  I added oyster sauce and fried shallots.  I always find fusion food to be interesting and more often than not, they are tasty. This dish definitely qualifies to be served to guests merely because of its beautiful presentation and the experience of a new taste. I served it with chive omellete as a side dish and crusty bread. YUMMY!!

Serving: 4

Ingredients

2 chicken breast meat diced

1/3 cup whiskey

1/2 medium size white onion thinly sliced 

2 tbs butter

2 large avacados half lengthwise 

2 cups chiffonade purple cabbage

1 tbs lemon juice 

2 tbs oyster sauce

5 shallots thinly sliced 

Method 

Preheat oven at 350 degrees F/175 degrees C. Fried shallots till golden brown. Drain all the oil and set aside.  Place diced chicken meat in a baking dish, season with salt, pepper, oysters sauce and add whiskey.  Mix well and then spread out diced chicken meat evenly and top with sliced onion. Dot the the dish with butter. Bake for 30 minutes.  Half lengthwise the avacados and discard the skin. Slice a little off the bottom of the avocado so that it can stand nicely on the plate.  Gently rub avacados with lemon juice and place cut side up in the serving plates. Scoop out the center of the avacados to make a deeper recess to hold the chicken meat.  Take out baked chicken from the oven after 30 mins and fill avocadoes with chicken meat, topped with fried shallots and served with cabbage.

Two days ago, when I was shopping at the Jaya Grocers, Empire, I saw lovely colorful cauliflowers.  I could not resist picking up one head of each color. They are so fresh and beautiful.  I can imagine what the scenery would be like in a cauliflower farm. If I am not mistaken, there is orange color cauliflower also but I have only seen it in pictures.  


Cauliflower is known for containing nutrients that fight against many diseases. If you can eat it raw, it will give you better nutritional benefits but as long as you do not overcooked it, its cancer fighting agent is not lost.  I am surprise to find out that just 3 florets of cauliflower a day will provide us 67% of our daily vitamin C requirement. Amazing!


When you buy cauliflower, please make sure there is no brown spots on the florets because if there is, then it has probably lost its nurtirents and you are just eating fibre.
Cauliflower Polonaise is a western dish but after I added the oriental taste to it, it will definitely pleases the oriental palate better. Even my Mum said it is delicious but I did not tell her there is butter in it because if she knows there is, she will not touch the dish.  Sssh!!

Oriental Cauliflower Polonaise

Ingredients

 

 2 eggs

1 1/2 heads of cauliflower (choice of color is optional)

Water

4 tablespoons butter 

1 cup fresh bread crumbs

2 tablespoons chopped parsley

2 tablespoons orange juice

2 tb fried shallots (thinly sliced and fried)

1 tb extra virgin olive oil

2 tb soya sauce

Salt and black pepper to taste
a drop or two chilly oil (optional)

Method

 

Thinly sliced shallots and fry till golden brown.  Make sure all the oil is drained and free of oil so that it is crispy and set aside.  Hard-boiled eggs - peeled and chopped and set aside. Boil cauliflower for about 10 mins until tender and drain.  Place cauliflower on a a big mixing bowl. In small saucepan over medium heat, melt butter.  Add bread crumbs, and cook, stirring until golden. Stir in chopped eggs, parsley, orange juice and water. Mix well and put them on top of the cauliflower. Add extra virgin olive oil, soya sauce, salt and black pepper and toss well and transfer to a serving bowl. This dish can be serve hot or cold according to personal preference.

Fetucinni with seafood in White Creamy gravy

Remember the grilled Pork Shoulder and fetuccini recipe a few days ago?  You see I have some left over gravy from the grilled Pork Shoulder and a serving of cooked fetuccini pasta from the pasta meal.  As I would like to clear up some space in my fridge, I decided to use them all up.  This is how.  Preparation and cooking time is only 45 mins.

  

Fetucinni with seafood in White Creamy gravy

Ingredients:

Left over sauce from grilled Pork Shoulder (about 2/3 cup)

Left over cooked fetuccinni (1 serving)

1 tb chopped garlic

2 tb Olive oil

1 tb soya sauce

1 ts sugar

1 tb spoon chopped Chinese Parsley

1 tb spoon diced spring onion

½ cup water

1 tb spoon cooking cream

Salt and black pepper to taste

6 – 8 medium prawns,

6 – 8 fresh scallops

Method:

Marinate prawns in soya sauce, sugar and black pepper put aside for 30 mins. Fry garlic in Olive oil till fragrant.  Add the left over sauce.  Let it simmer for 2 secs, add water and simmer another 2 sec.  Add in prawns cook for about 2 mins, add scallops and cook 2 mins.  Add cooking cream to thicken the gravy.  Add fetuccinni and mix well with the gravy and garnished with spring onion and Chinese parsley. 

I served this with left over Garlic Cinnamon pumpkin, steam spinach in butter and freshly baked French bread of course.  

Darling,  lunch is ready!! :D