Ginger Mango Boba or Bubble Tea - and some vintage finds

Bubble tea or boba is such a fun drink. We bought some at a Vietnamese store next to my husband's shop, it was good but they made it with the powder flavors and it just tasted so artificial. So time to make it at home with fresh ...or frozen fruit.

 

I found some of the large tapioca pearls at the same Asian store, I have some black ones too. I couldn't find anything but the quick-ready in 5 minutes ones.

Cook them in boiling water and then pour honey or sprinkle with brown sugar, stir and let them cool. I cooked 1/2 cup in 2-3 cups water. Let the water boil first then add the tapioca pearls, cook according to the directions or for 15 minutes then turn off the heat and let set for 15 minutes, then drain, sprinkle and cool until ready to use.

• 1 cup water
• 1 cup crushed ice
•  1-2 tea bags (green or black tea)
• 3 pieces or peeled and cut ginger
• honey or sugar to taste
• 1 cup milk (coconut, almond, sweetened condensed, any milk you like) to taste
• 1/2 cup mango puree, or any fruit nectar that you like ( I should of used more)
• 2-3 tablespoons of cooked cooled tapioca pearls

In a sauce pan heat up the water and add the ginger and let it cook for about 10 minutes...add the tea bags and if using sugar add it now so it will dissolve...let steep until tea is nice and strong and sugar dissolved, if using honey add it after the tea is strong and turn off the heat so honey is not cooked just dissolved. If using sweetened condensed milk add it to the warm tea mix so it will melt a little. Remove the tea bags and ginger pieces and let cool some before combining.

Combine all the ingredients in a cocktail shaker (I added the pearls last) or just mix it all up really good add the pearls and serve with a fat milk shake straw so you can suck up all those yummy, soft, chewy tapioca pearls...and enjoy.

Chicken Paprika

 A friend of ours went to Hungary to visit his father. His father was in Sarasota for most of summer and he brought him to the Mr Beery's Hump Day 3k runs, so we got a chance to get to know him. After the runs we would try the different kinds of beers on tap (they have 20) all from micro breweries around the world. Our favorite seems to be the darker but not so dark ones, we often get the brown ales that they had on tap for that week. Many times we end up talking food...so earlier this month when he went back to Hungary, my husband asked if he would bring me back some spices.

 Of course he brought us some Hungarian paprika, some hot and sweet paprika! He said most of the seasonings there are salt, pepper and paprika! It didn't take me long to find a common meal made in Hungary with Hungarian paprika. My first stop was my friend Elisabeth's blog Food and Thrift since she is Hungarian...and an awesome cook.

 I did change it up a bit, and this is not your authentic typical chicken paprikash. Apparently every Hungarian family has their own version, just like American families will have their own way of making chili.

I had picked up some shredded brussels sprouts from Trader Joe's and thought it would be a nice touch, so I sauteed some shallots in a little butter and rice bran oil, then added the brussels sprouts, and I diced the chicken breasts first before adding them to the pan. I used some of the hot and sweet paprika.

I also added in some fresh organic cauliflower that I wanted to use up or I should say not forget about in the fridge.

Also added some fresh organic kale...I figured it would be a one pot meal.

This is served over rice, dumplings, potatoes or egg noodles, or like Elisabeth likes to use...spaetzle! I wish I had some spaetzle left...and I was actually upset a little that I used up my wide egg noodles too, so I found some organic pasta that I had in the pantry and used that.

We really enjoyed it, super yummy meal! The chicken was tender and I actually loved the cauliflower like this...It would be good over anything!

So check here for Elisabeth's own recipe Chicken Paprikash. and this is what I did...

3 chicken breasts (skinless, boneless, cubed)
1 half head of cauliflower cut in pieces
1 large shallot chopped (because that's what I had)
1 tablespoon butter
1 tablespoon rice bran oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
 2 tablespoons sweet Hungarian paprika,
1 tablespoon hot Hungarian paprika 
I tossed in some fresh chopped kale (of course this is optional and you can use any greens that you like)


In a large pot  Dutch oven) saute shallots in butter and oil till they get translucent. Then I added the shaved brussels sprouts. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully, cook about 5 minutes then add the cauliflower. Cook for about 10 minutes with lid closed. Add the tomato sauce, salt,  pepper, and kale and simmer for about 30 minutes, until chicken is done and tender and cauliflower should be fork tender. I lessened the cooking time because I use boneless cubed chicken and it cooks quicker.

Sauce:
2 tablespoons flour
1/2 cup sour cream
1/2 cup chicken broth

In a small mixing bowl whisk together chicken broth and sour cream then add in the 2 tablespoons flour and stir until smooth and no lumps. Remove the pot from the heat, and the sour cream mixture,  by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.

Can't wait to make it again...of course it's hard for us blogger to repeat a meal without posting...but some are just worth it! Thanks Elisabeth! This is perfect any time of year.

Chicken and Olive Tajine

My co-worker gave me this recipe, she has never made it before, but she did taste it when her writing teacher made this and brought it into her class one evening. She thought I'd like it since I am interested in different regional cuisines. She was telling me about the preserved lemons that were used in this dish. I looked for them at the local shops by us that carry Moroccan foods and such. I put the recipe aside probably for a year or so, not really sure. I finally decided this year with my good crop of lemons to make my own preserved lemons...you know since I knew nothing was used on them like fertilizer and pesticides...maybe just lizards walking on them (I cleaned them super good) :)

So it has been over a month since I started the jar of preserved lemons where they have been hanging out on my counter looking all pretty. Every so often truing the jar, moving all the salted juice around the coriander seeds and cinnamon stick, wondering how much you will be able to taste all the flavors they might bring...


...the wait is over, actually it wasn't that bad waiting for it...now if it was soaking in a good booze with sugar instead of salt, that's another story :D

When you use the lemons they recommend that you rinse it will and take out the flesh and just use the outer peel (remember these are washed very well before preserving) . Some will say you can use the whole thing and it will give a stronger flavor.

Chicken and Olive Tajine
1/4 cup olive oil
1 1/2 pounds of skinless chicken parts (I used the breast tenders and boneless thighs)
3 cloves garlic, chopped (I used a little more, my preference)
1 onion chopped (I used the sweet Florida onion)
2 tablespoons ground ginger (I used some fresh chopped and and a little ground)
2 tablespoons cumin
2 tablespoons turmeric (I should of used my fresh turmeric too)
1 tablespoon paprika (I had smoked paprika so I used half that and half red chili powder)
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon Lebanese spice mix (I used my spice blend because I didn't have any ras el hanout, or you could use a Moroccan blend if you have one or not you can skip it)
2 cups chopped tomatoes
1/2 cup chopped Italian parsley
1 cup chopped cilantro
1 preserve lemon (I used half, my lemons were larger than the ones I've seen)
1 7 1/2 oz jar pitted Greek olives (I used some mixed olives I got at the Middle Eastern store)
4 quartered boiled potatoes (I used little red potatoes)


In a large skillet, heat 1 tablespoon of the oil and saute the chicken in two batches until browned on both sides. Set aside. (I used a Dutch oven since I had to set aside the chicken anyway I just placed in on a dish until I needed it back in the pot)

Heat a 6 quart cooking pot, add remaining oil and saute the onion,and garlic until transparent, adding the ginger, cumin, turmeric, paprika, salt, pepper, spices, and 1/2 cup of water and cook for about another 5 minutes or so...

Add the chicken, tomatoes (I added some garlic at this time so it wouldn't burn or turn bitter in the saute) ...

...parsley, cilantro, olives, lemons...

...and enough water to almost cover the ingredients and bring to a simmer. Cover and simmer for about 20 minutes. Add boiled potatoes and cook another 10 - 15 minutes, or until chicken in done. (I didn't quite boil the potatoes all the way through before I added them because I knew they would be cooking in the pot for another 15 minutes).

The recipe has you serve it with French bread so you can soak up every last drop of the delicious broth. Lots of broth here, so...


....I thought another way to soak up the broth...it would be good over rice, or couscous of course!!



This Moroccan dish is highly spiced and is usually made in a tagine hence the name I imagine,
but since I don't have a tagine I couldn't tell you how or if better using one. It turned out good using the Dutch oven, and it was even better the next day for lunch!


I used my glass lock & lock lunch box that I got for Christmas and it worked great to warm everything up.
Our neighbor's cat who thinks he lives at our house (we never feed him, just the birds out front by way of the bird feeder) has found a new place for his afternoon nap! My daughter's bed, of course she doesn't mind the company!

Banket (Dutch Pastry with almond filling) family recipe

I have been wanting a chance to make it with my mother and document it for the blog, but she lives in Michigan and with me in Florida for the last 21 years it just never happened. When my parents visit in February she will bring me some almond paste and one year she did show me how to assemble it, but the filling and dough was already made. The one time we did make it back to Michigan for Christmas a couple of years back, of course it was already made and ready to eat.


.
Grandma Bouwman's Banket
Crust:
1 pound butter/oleo, soften at room temp (I used cold butter, like you would making pie crust)4 cups flour
1/4 cup sugar (optional) I skipped the sugar3/4 cup milk - make sure it's coldMix well until crumbly, add milk. Form into dough using fork, divide into eight balls.
Roll out each ball to form rectangle, put almond filling on crust.



My take on this: I used a pastry cutter like you would when making pie crust, cutting in the butter until you get a crumbly oatmeal-like texture. Use cold butter and cold milk or water so it will be nice and flaky...form into dough try not to over-work the dough. After talking to my mother she said another old recipe she had has you refrigerate the dough and filling overnight. My personal tip would be to form it into the eight balls, and then flatten them first before refrigerating them.


Filling:
1 pound almond paste (2 cups)
2 cups sugar (you could probably use a little less, but I use a scant 2 cups)3 eggs (I think next time I will us 2 eggs)Mix well, put in fridge to harden. Add flour to make it less sticky when putting it on crust.
My take on this: I had a block of almond paste that mom brought down from Michigan. They can get it every where up there...if you can't find almond paste, you can make your own almond paste try this one here
My mom told me to beat the eggs and sugar first then add the almond paste after breaking it into crumbles.Bake 10 minutes at 425° then 15 minutes at 350°
I found I had to bake this longer. If you want to bake it like a pie you can bake it high heat for 15 minutes then turn it down and bake another 15 - 20 minutes until golden brown. Make sure your dough is nice and cold. I would brush an egg wash on before baking next time, I didn't on these and they came out fine, but sometimes my grand mother would.

This was the almond paste mixture after it was in the refrigerator overnight.

When I was trying to mix the almond paste my mom suggested to beat the eggs first with a hand mixer, so I did, I think I did it too much and it became a little frothy, then I added the crumbled almond paste and sugar. I think I should of added the sugar with the eggs, then added the almond paste. Mine turned out fine, but it was different from my mother's. I think 2 eggs would work fine in it. I didn't add any extra flour because it was very spreadable this way...maybe because of the three eggs. Maybe I should stick to it this way, my mom would spread it with her hands and flour her fingers, and place little pieces around all over the dough. It was sticky to work with!

I just used a rubber spatula to spread it on. My mom cautioned me not to have too much filling do it won't ooze out on the baking pan. She said she added too much last year and she didn't like the way it turned out.

You are supposed to roll the dough out into rectangles, but I got it as close as I could, and they still turned out even without smooth edges. You can cut and paste it, the dough seems to handle it well.


To keep it a family tradition I got my daughter involved...of course she asked to roll some of her own...so I had to stand back and let her do it!!
And she did great! Of course I have such a small area it's so difficult to have two people in the kitchen at the same time. It was also 80° out and seemed very hot with to oven on, I know my grandma and mom didn't have to deal with weather like that in Michigan at Christmas time! :)

The dough is rolled out thin sorta like a pie dough would be...dusting the work surface and rolling pin with flour as you go. After you roll up the filling inside the logs, seal it with water. Since I used a little more filling than my mother did I made sure it was sealed well and gave it a little pinch too.


I have baked the "logs" that my mom gave me (they freeze really well) at 350° or 375° for 30 - 35 minutes. I didn't know the directions at that time, so I think you can do it that way without having to start out baking it at high heat and turning it down. Just keep any eye on it until its a nice golden brown.


If you don't have a stoneware baking pan or pizza stone, line your cookie sheet with parchment paper so it browns up nicely. I didn't use an egg-wash in this batch.


After the first batch was done baking I had to call my mom again to see how long I had to wait before I can cut into them. I couldn't wait... mmm...so good and reminds me of my mom's...


...they were nice and flaky, the almond filling didn't ooze out (of course I like it oozing out a little when it caramelizes up a little) .


It is so good for breakfast the next morning, not too sweet, delicate flavor.

Even though I kept calling my mom several times throughout the process...and she said "why don't you wait until I get there in February" I think it turned out pretty good.

I do think that it is easier to cut if you can wait until it cools completely. I gave one (log) to my aunt and uncle when we met them for dinner, after all it is his mother's recipe...they are going north for Christmas. She says it's been awhile since she's had it she's never made it...I hope they enjoy it as much as we do.

Vietnamese Coffee

When I was at the Vietnamese market picking up some Thai basil seeds for a friend I happened to remember wanting to try Vietnamese coffee. I had planned on ordering some online, but then I thought...hey I'll just ask them if they carry a Vietnamese style coffee filter (I didn't know it was called a phin filter). Oh yes they had one, then she was excited to show me what coffee to get too...

Cafe Du Monte - a French style coffee with chicory (I think it's popular in New Orleans) I have never had coffee with chicory before so I wasn't sure how it would taste. She said it is the kind that she drinks and her husband likes it. The other brand they had was Trung Nguyen, (now that one sounded Vietnamese) and was $3 more, so I thought I would try that one next time.

It is an individual filter that fits on your cup, it has a lid and inner screw on filter. I should of shown that. First you put some sweetened condensed milk in your cup, then the filter on top. I had two of these cups that came with the little pot to hold the hot water, so that worked well. I think I'll pick up anothe phin filter too since it was only $4 and that way a friend can make their they way they want it at the same time!

Just add the coffee to the filter...the lady who helped me said to add just a teaspoon full of coffee powder, but then her husband spoke up and said to fill it halfway...hehe I guess he likes it strong.

Then screw on the top filter...

...pour in the hot water...

... let it steep into the cup and I keep filling it until the cup was full...

mmm...a nice strong cup of coffee, I'm glad I started out with a smaller amount, but I used less for Maranda who also wanted to try it. Some like to leave the sweetened condensed milk and save it for the end, but I liked to mix mine and I added a little cream to it. You could use a French Press and some French roast coffee instead.

I drank it hot with my muah chee, but I do like it over ice too. Or for a whole new drink it would be good in a blender with ice...oh and some chai spice :P

When you come to visit I'll have the second one ready for you!

Muah Chee - with Chai Spice

I first saw Muah Chee 麻糍 on Anncoo's Journal and of course as I am with anything new I was curious about it and had to try it. Apparently it is a popular street food found in roadside food stalls in Singapore and Malaysia. A glutinous or sticky rice ball rolled in sugar and crushed peanuts...similar to mochi but with the filling on the outside rather than inside. Then I saw Biren make some and post it on her blog Roti n Rice, apparently she missed having this treat a childhood favorite. I already had some glutinous rice flour in the cupboard (I was going to use it for another recipe) and it didn't take much more ingredients, so I was excited to give it a try for myself. I didn't have peanuts or the fragrant oil, but I could use almonds right? I figured since I have never had the original in the countries known for making it I could use a different nut...would it still be muah chee? :D

Then the next day I saw Jeannie post her muah chee on Baking Diary and she used almonds so I was good to go...but I had to change things up and do a few things different just because that's what I do, but that's why you like me right?Makes you want to see how I would do it...to do things my way of course.heheh...

So I tried the microwave way...

Ingredients for the dough:
li>1 cup of glutinous rice flour (easily found in your Asian market)
3/4 cup water
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon cooking oil (normally you use shallot oil, but I didn't have that)


Topping:
1/2 cup chopped nuts I used almonds
3 tablespoons sugar
1 tablespoon sesame seeds
1 -2 teaspoons chai spice mix*


*Chai Spice Mix:
2 teaspoons cinnamon
2 teaspoons cardamom
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon white pepper

All spices are in powdered form for this one. Mix all together and store in a spice jar. Add it to tea, coffee, cookies, granola and much more.

For the muah chee mix all the ingredients for the dough mixture in a microwave safe glass bowl. Microwave for 3 minutes...I covered mine with a glass plate but I don't think you have to do this.

Remove from microwave and spoon out in bite size pieces. Then drop them into the topping mixture, it was just sticky enough to grab onto some of the nuts, sugar and spice and everything nice...couldn't resist. Some will dip the dough balls in shallot oil first then stick it in the topping mix, but this way worked good for me.

There you have it...muah chee my way :D I still have to make it to Singapore or Malaysia to try it the right way!


I really liked it a lot, I think better than I thought I would, just because of the texture thing...

I enjoyed the cardamom, cinnamony flavors with the nuts. I think toasted, desiccated coconut with peanuts would be good on it too.


The texture was soft, chewy and didn't stick to your teeth...really nice. I enjoyed it with some Vietnamese coffee, it went well together...mmm so good. I had some for breakfast the next morning and it was okay, but I liked it better fresh made.

I will definitely make this again, especially since it was so easy and good! Thanks girls it was a lot of fun!!