From my Haumea's Kitchen and others

Tuesday, March 29, 2011

Lamb Chops

Saturday, March 26, 2011

Thai Shrimp and Hamachi Curry

I like Thai Curry but I only wanted a subtle amount. This really came out yummy


1 pound gulf jumbo prawns leave shells on but remove the vein
1 small filet of Hamachi or Halibut  
1/2 yellow onion diced
1 leek clean and diced
1 teaspoon crushed garlic
1 1/2 teaspoon of lime zest
Juice of 3 limes
1 1/2 teaspoon of Red Curry Paste
1 Kaffir Lime Leaves
1/2 teaspoon Old Bay Seasoning
Salt and Pepper to taste
1 Tablespoon Thai Fish Sauce
1/4 teaspoon ginger
1 small can of coconut milk or 1/2 cup of coconut milk
1/2 green bell pepper diced
1/2 red bell pepper diced
Cilantro for finishing.....
Saute' in olive oil, onion, garlic, leeks don't let them caramelize, add bell pepper,
then add the lime zest then the juice, add the ginger, coconut milk, seasonings and let it simmer on low heat
add the Kaffir Lime leaves.
Finally add the prawns and the shrimp and cook for a few minutes

Serve with Saffron Rice.

Bon Appetit

Wonton Mein

After making the Croissants this morning, it started to really pour.
We were planning to go out but stayed indoors.
Won ton mein is one of my favorite soups.
My Won ton  has, Kurabota Ground pork, shopped scallop, and chopped up shrimp, water chesnuts,
chive, and chopped up bamboo shoots.  I also add a teaspoon of baking powder, salt and pepper and just a smidgen of five spice.  You also need some good Wonton Pi.

My broth, I use chicken stock, salt and pepper, sesame oil only a few drops and white pepper.


Yokun Gold and Okinawan Sweet Potato Homemade Chips

I haven't made these in a while. It's so rainy today so homebody it was and fried these up.

Yukon Golds and Okinawan Sweet Potato.

I use the Switzerland Mandolin and it makes the chips very consistent.

After I slice them up, I soak them in their own bowls to draw out all the starch.  I let them soak for an hour.
This gave me an excuse to go to the store in the rain.

Once I got back to my kitchen, it was time to heat up the oil.

For each batch, I take some out of the bowl and sprinkle some kosher salt and dry off all the moisture,
then into the hot oil.

Once done, take the lovelies out with a spider, salt and pepper them up and go for it.
Hubby at a bag while I was still frying the rest.


Butter Croissants

Friday, March 25, 2011



Well, I attempted Puff Pastry the other night and happy with it. But I really wanted to try my hand at Croissants. After reading Sarabeth's Cookbook, amongst others I sort of taylored one to my own taste buds and feel.  So far, so good.

This one I filled with a dark bittersweet Valrhona Chocolate piece and rolled it up traditional.
I pushed this one to try it right away, I am always impatient.  Especially when it's such a long process
to make them to begin with.

I will post the recipe up soon.  I have to think about this because I did this my way and hoping they will be where I want them in the morning.

Tako Sushi

Thursday, March 24, 2011

Pork Roast Florentine

Pork Roast Florentine
I've made this before adapted by Laura Calder
French Cooking at Home

I changed a few things, my Florentine is Spinach, Arugula, Panko, Cream and Pancetta
This was a good size for the 2 of still have left over and he took some to work.
Also sidenote for my hubby that does not like Veggies, the actually ate it.

Poke Stacked my way inspired by Chef Alan Wong

I was so inspired and it was Onolicious!!!!

Sunday, March 20, 2011

Mango~Guava*Guava ~Mango Rolls

Mango~Guava*Guava Mango Rolls

Too simple, I made these from my Pandesal Recipe, before the second rise I rolled into balls for the buns.

I made a half batch of the recipe one with mango extract and the other with guava.  The when I roll
into the balls I alternated the each flavor then let it rise then bake for 18-20 minutes at 324 degree oven.

Monday, March 14, 2011

Kobe Steak and Tako

I never really posted what this was, Kobe steak strip, Brown Fried Rice with chive, and Tako with Tobiko.

Saturday, March 12, 2011

Jumbo Prawns and Pappardelle Pasta

Thursday, March 10, 2011

Lechon Reduex

This is pork belly again hehehe. I like cooking with the other white meat.
Inspired by Zen Chef.

Used the Turbo Broiler of course it's easier to clean and I can do all the other things.
Seasoned only with salt and pepper and my magic ;-p

Polenta with a teaspoon of Semolina, salt and pepper, Fontina and Parmesan/Pecorino Cheese

Caramelized Shitake Mushrooms

Sauteed Wild Arugula

Microgreens and a splash of Blood Orange Vinegar Olive Oil


Oyster Sauce Beef with Broccoli and Bamboo Shoots

Oyster Sauce Beef with Broccoli and Bamboo Shoots

Pan De Sal

The above is same recipe except I divided the recipe in half. For the mango side I used 1/8 cup of mango juice and 1 teaspoon mango extract.   For the guava side I used 1/8 cup of guava concentrate and 1 teaspoon guava oil. 

****I made a slight change in the recipe****

Hot snack bread rolls.  Filipino of course via the Spaniards.

I tweaked the recipe there was some things I didn't like from the other one but I like this one.
This pandesal recipe makes 24 pieces of pandesal.

Ingredients you'll need:

1 cup of warm water 105 degrees
1 3/4 tsp. of instant dry yeast  (change to yeast)
1 tsp. of kosher salt
1/4 cup of sugar
1 teaspoon Butter-Vanilla Emulsion (Sur La Table and Williams Sonoma carries)
1/4 cup of melted butter with 1 teaspoon honey (cooled down)
1-1/2 cup of all-purpose flour
1-1/2 cup of bread flour
have some additional flour for dusting ,maybe half cup if that
additional vegetable oil for greasing the bowl
1/4 c. of fine bread crumbs (Blend the Panko to make it finer or buy fine Panko).
for the Pan and on top the rolls.

Pour the water into a large mixing bowl. Sprinkle the yeast over it. Add 1 teaspoon sugar. Leave for 5 minutes until it foams.

Add the salt, sugar and melted honey butter to the yeast mixture. Stir. Add all purpose flour and bread flour. Mix.
The dough will be wet and sticky.
Turn out dough onto a lightly floured surface.
Put into a ball and start to knead. I fold the dough each time I kneaded it out, sprinkle with some flour but do so sparingly while kneading until the glutens have done their job and the dough is nice and soft 7-8 minutes.

After 7-8 minutes of kneading, the dough will be smooth. Keep kneading until the dough feels elastic. You’ll know.
Feeling the elasticity may take some practice but if it feels like your earlobe,(feel your ear and wash your hands before kneading)  it’s time to stop kneading. Usually, 8-10 minutes of kneading is enough to achieve.

Brush the inside of a bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil.

Cover the bowl with cling wrap. Place in draft free area to rise. 1 hour to 1.15 hours.(no more than 1:30)

After an hour and a half the dough should have risen. Should have doubled in size.
After it's proofed. Punch down the dough and transfer to a lightly floured surface.

Light roll into a 2inch wide by 18 inch log the cut into equal pieces. This is for convenience and easier handling.

Put some bread crumbs on a parchment lined pan turn the rolls up cut facing up and shape softly and bread crumbs on top and let it go for the 2nd rise.

After the 2nd rise, sprinkle a little more crumbs on the rolls and bake in a 325 oven for 18-22 minutes keep an eye on them.


Tuesday, March 8, 2011

Lumpia with Salmon, Chive, Parmesan and Cream Cheese

Ensaimada #2 Recipe

Another run on Ensaimada
different recipe variation
This makes a small batch of 9 in baking cups or 6-8 flat on cookie sheet
For yeast:
1/4 cup warm water 105 degrees
1 tsp sugar
1 tsp yeast
let soak for 5 minutes or so

For dough
1/4 cup sugar
1 Tablespoon plus 1/4 teaspoon of milk
1 1/8 cup of all purpose flour
extra 1/2 cup flour for dusting
1/4 cup butter melted and cooled
1/8 teaspoon salt
1/2 teaspoon vanilla or butter emulsion
2 egg yolks

Once the yeast has bloomed add the egg yolks, milk, butter, vanilla,
add all the dry ingredients. Mix well and knead for 5-8 minutes dusting with flour a little at a time
and folding with your turning and kneading of the dough
once all the glutens have come together and done their job, place in bowl with a little oil,
add a little on top and cover with saran wrap and towel put in draft free place and let rise 1hour and 15 minutes. 
Punch down cut into 8-9 even roll lightly into a log and shape into snail on baking pan lined with parchment paper. Let rise for the 2nd proofing for another hour.

Bake 350 for 15-20 minutes until golden brown
spread butter and sprinkle sugar voila!!!!!

Miso with Steamed Manila Clams

Stir Fry with fresh veggies

Today made Lumpia.

Sunday, March 6, 2011

Hamachi Kama and Haumea's Ponzu my way

My Momofuku Inspiration night.

Thursday, March 3, 2011

Mango Panna Cotta with Vanilla Bean

Tuesday, March 1, 2011

Fooling around with this wonderful fruit.
I love the flavor of Mangosteen
So I enjoy making Panna Cotta as well and here it is

This is from the other day, I really wanted something chocolate.
I wanted another Souffle' now that I enjoy making them.
So of course I had some Dark Valhrona Chocolate and Cocoa

Snickerdoodle Muffins

Inspired by Heather Christo Cooks

I only did half a batch of these muffins to test and they are REALLY good.
I love Snickerdoodles and I am very picky about them if they are bad and there are alot of bad ones,
I will not eat them. 

I actually used some of my Momofuku Cereal Milk on top with the cinnamon sugar for a little more crunch.

Tonight Left over Dungeness Egg Flower Soup
Tako and Tobiko

Dungeness Crab
Saffron Rice
Lemon~Garli~Shoyu~Butter Sauce