Quay Po Cooks: cajun

Showing posts with label cajun. Show all posts

Friday, March 18, 2011

A guest post for Munaty Cooking on-line magazine

I was invited by Munaty Cooking to do a guest post. Munaty.com was launched in 2008 as a website featuring different recipes and step by step demonstrations. In February this year they launched MunatyCooking.com online monthly magazine. The webzine focuses on food, cooking instructions, and related topics. It is entirely free. Do check them out. The recipe that I submitted for guest post is Roasted multi-color potatoes with cajun flavor. To get the recipe, just click on the photo or the link provided. Do try making this dish because it is so simple to do and yet, as my significant other taste tester said, "very delicious". Have a wonderful weekend. HUGS!!

Roasted Multi-color potatoes with cajun

Ingredients:

2 pounds cut up potatoes (purple potatoes, yukon and red potatoes)

1 tablespoon olive oil

1 1/4 teaspoons salt

1/2 cup chopped green bell pepper

3/4 teaspoon paprika

1/2 teaspoon finely minced garlic

1/8 to 1/4 teaspoon ground cayenne pepper

1/4 teaspoon fresh thyme

Method:

Combine potatoes and olive oil in a 13x9x2-inch baking pan. Sprinkle with seasonings and toss to coat well. Roast at 200 degrees C for about 30 to 35 minutes, stirring 2 to 3 times.

Serves 4.

A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.