Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

  • Pancakes
  1. 4 oz cream cheese, cut into pieces and freeze overnight
  2. 1 cup flour
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 2 TBSP sugar
  7. 1 cup milk
  8. 1 egg, beaten
  9. 2 TBSP butter, melted
  • Syrup
  1. 1 cup blueberries
  2. 1/4 cup water
  3. 1/2 cup sugar
  4. 1 TBSP water
  5. 2 tsp cornstarch
  6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Blueberry Cheesecake Pancakes

Grilled Fish in Banana Leaves

Again, at Hong Phuc Restaurant.

Ingredients:

  • 400 grams snapper or other fish
  • 7 banana leaves per fish
  • filling
  1. 3 stems of lemongrass, cut very finely
  2. 1 knob of ginger, sliced
  3. a bit of spring onion, cut very finely and stir fried in 1/2 tsp of butter
  4. 1 tsp pepper
  5. 1 pinch of sugar
  • lemon sauce
  1. juice of 1 lemon
  2. 1/2 tsp of salt
  3. 1/2 tsp sugar
  4. 1/2 tsp pepper

Directions:

1) Slice pockets into both sides of the back spine of the fish. Basically gills to tail and then down to the bottom at the tail and halfway down near the gills. Don’t pull it off.

2) Mix the filling together.

3) Stuff inside the fish on each side. Don’t worry if it’s sticking out.

4) Place two banana leaves slightly overlapping on the table.

5) Place the fish on top, with both ends still inside the banana leaves.

6) *at this point, the directions I’ve been given fail me, and I hardly remember how to do it* use the rest of the 5 leaves to wrap it without tearing the leaves.

7) Cook for 10 minutes on each side over a barbecue (or 12 minutes each side in the oven). If you’re worried about the leaves opening, use the cage thingy that I see people use for sausages.

8) Remove leaves, skin and bones.

9) Mix the sauce ingredients together.

10) Pour the sauce over the fish.

SE Asia 2245Our bones weren’t removed in this photo, which made me scared to eat it!

Vegetable Spring Roll

After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant. 

Ingredients:

  • Main
  1. 1/4 liter vegetable oil for frying
  2. 10 pieces of rice paper softened by brushing lemon juice or egg on them
  • Spring Roll Mix
  1. 3 green beans finely chopped
  2. 1/4 onion finely chopped
  3. a bit of dry rice noodles
  4. 1/2 medium potato
  5. 1/4 medium carrot
  6. 1/2 medium choko (sweet potato, toro, brown tuber, yam)
  7. 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
  8. 1 egg
  9. 1 tsp pepper
  • Dipping Sauce
  1. 1/2 TBSP fish sauce
  2. the juice of 1/2 a lemon
  3. 1 tsp sugar
  4. 3 cloves of garlic, crushed
  5. chili to taste
  6. 1/2 tsp of water

Directions:

1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).

2) Mix all of the mix ingredients together with chopsticks.

3) Place the mixture on the rice paper in a long thin line (like a cigar).

4) Roll it twice.

5) Fold in both ends.

6) Continue to roll until it looks like a piece of mail.

7) Add the rolls to the oil and turn often until light brown.

8) Lift them out one at a time and cut in half with scissors.

9) Add the rolls back into the oil.

10) Cook until the inside is brown and drain in a colander.

11) Mix all the sauce ingredients together and serve.

SE Asia 2244

Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Lemon Pasta

Another take on lemon pasta, the past one had other flavors like mustard and parsley, however this was all lemon and Parmesan which made it more lemon-y to me. Recipe taken from here.

Ingredients:

  • 540g pasta (nearly a whole bag)
  • water
  • 2 lemons, zested and juiced
  • 2/3 cups Parmesan cheese
  • 2/3 cups olive oil
  • salt and pepper
  • 1 TBSP dried basil

Directions:

1) Cook the pasta in salted water until cooked though.

2) When straining the pasta, reserve 1 cup of the water.

3) Mix the lemon zest, lemon juice, parmesan cheese, olive oil, salt and pepper and basil.

4) Mix with lemon juice with the pasta and slowly add the pasta water until it is cohesive.

5) Serve with extra pepper, dried basil and Parmesan cheese, if desired.

Lemon Pasta 005

Pasta and Vegetable Salad

Pasta salad time! It’s summer-ish (its humid and cloudy) so that means pasta salad, right. Recipe taken from here, but without parsley as I could not find it and without olives as I could not open the jar…

Ingredients:

  • 12 oz pasta
  • water
  • salt
  • 1 head of broccoli, chopped small
  • 1/2 cup oil, not olive
  • 1/4 cup balsamic vinegar
  • 2 TBSP lemon juice
  • 1 TBSP mustard
  • 1 TBSP honey
  • 1 clove of garlic, smashed
  • 3 TBSP dried basil
  • pepper
  • 3 cups of cherry tomatoes, halved
  • 1/2 head radicchio, chopped small

Directions:

1) Cook the pasta in salted water until 2 minutes left until done.

2) Add the broccoli to the boiling pasta and finish cooking.

3) Strain and set aside.

4) Mix the oil, balsamic vinegar, lemon juice, mustard, honey, garlic, basil and pepper.

5) Add the oil mixture to the pasta and broccoli.

6) Add the cherry tomatoes and radicchio.

Pasta and Vegetable Salad 004