Longing for holidays that was exactly what I felt and would like to send this greeting to everyone and whatever your religion is. This year, I finally had a chance to go for boxing day sale on December 26. In the past, I always took time and a half shift. In Canada, Boxing Day is similar to Black Friday in the US where stores reduce prices.

Some people go crazy by camping outside the stores the night before boxing day. I am not that nuts with the boxing day sale, but I admitted that I woke up in the morning to go for shopping since most of the stores opened at 6 AM.

On Christmas eve, I was glad I managed to get home before the highway's condition was getting worst. We had a major winter storm that day. On December 24, my office was closed at 12 PM. Leaving Boissevain around 12.30 PM, I had a hard time to drive. Even though, it took me four hours to drive since I had to turn down the speed due to snow and visibility's reduce.

The pictures above and one below here were taken when I waited in the car for my husband who is CDs freak, went to the record store in the Exchange area. Without opening the car's window, I took two random photos. It is a picture of wall which full with posters on.

Our "Must to Go" list:
Restaurant and Kitchen Stores
Record Stores
Bookstores
Electronic Stores
Camera Stores
Some stores at Polo Park mall


We went to Henry's photo, just to see what deal they had. They had deal on tripods for all brands. Not really a great deal, honestly. We left and decided to go to Indigo bookstore. I was tempting to buy Jamie at Home cookbook by Jamie Oliver. Again! I don't feel like to buy it.


Moved to another bookstore, McNally Robinson. We went to the bargain books' part where the prices were reduced. Since it was a boxing day sale, they were taken another 50% off of the reduced prices.


I found my toys at
d a Niels Gourmet Kitchenware - 485 Berry Street
Homesense - 15-1585 Kenaston Boulevard
Don's Photo - 1839 Main Street
McNally Robinson - 1120 Grant Avenue


To Rita, here is the book that I bought. Happy Birthday to you, girl!

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One day, I stumbled upon Serge the Concierge. Serge Lescouarnec, the owner of the blog offered a Cooking and Manga on Menu for Everyday Harumi book contest part 3. I submitted my answer of a Manga on Food and Cooking. Manga was a part of my childhood. I still recalled, I used to watch "Born to Cook" or "Mr. Ajikko" on TV every Sunday morning. I wouldn't have my breakfast until this series was on. I was so happy that the Manga's story brought me to get Everyday Harumi cookbook.

Eventually, I couldn't see the book since I asked Serge to send it to my Winnipeg's address. As I work out of Winnipeg which is in Boissevain, I used to be back on the weekends. However, I hadn't returned to Winnipeg until this weekend.

I was so glad to see that the book has a guidance on how to make dashi from scratch, so I don't need to deal with MSG. The ingredient that I have been trying to avoid and is used in most dashi products.

Making dashi was easy!!! All you need is water, kombu (dried kelp) and katsuobushi (Dried Bonito Flakes). I went to Arirang, a Korean store that has widely selection of Korean and Japanese products. For your information, in Winnipeg, most Japanese/sushi restaurants are owned by the Koreans.

Another information that I need to share, bonito is made from tuna. For Indonesians who live in Sumatra area, you may to substitute bonito with ikan kayu (Acehnese dried skipjack tuna).

On page 19 and 20 of Everyday Harumi cookbook, it is stated that many people who make their own dashi stock will make what is known as ichban dashi (fisrt brew) and niban dashi (second brew). The first is usually used when we need a pure dashi flavour and the second when it is mixed with other ingredients.

You will notice that the Ichiban dashi has a darker colour than the niban one.

Ichiban and Niban Dashi
by Harumi Kurihara

Ingredients:
2x4 inch pieces kombu seaweed (dried kelp)
2 oz katsuobushi (dried bonito flakes)
8 cups water

Directions:

Ichiban Dashi
1. To rempve any excess saltiness from kombu, either quickly wash under cold runnung water and then pat dry or wipe with a damp cloth.

2. In a large saucepan, soak kombu for 30 minutes in 4 cups of water.

3. Put the saucepan over high heat and remove kombu just before the water comes to a boil.

4. Add katsuobushi, bring back to a boil, and then immediately turn off the heat. Let it stand until all the flakes have sunk to the bottom of the saucepan.

5. Pour the mixture through a strainer lined with cheesecloth, leave to cool, keep the dashi stock in the refrigerator until ready to use. Do not discard the used karsuobushi if you want to make a niban dashi stock.

Niban Dashi
1. Add the previously used kombu seaweed and katsuobushi to a saucepan together with another 4 cups of water.

2. Put the pan onto medium heat.

3. Remove kombu just before the liquid comes to a boil, then cook for further 3-4 minutes.

4. Pour through a strainer lined with cheesecloth. Cool and store in the refrigerator until ready to use.

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Terribly forgetful to post this recipe!!! I had photos' project about a year ago for Natural Kiwifruit Del Mi�o based in Portugal. To create five dishes with kiwi as one of the main ingredients as well as the picture.s The photos should represent its logo colour, green and red, but the red should not overpower the green.

Since I was a full time student and part-time commercial kitchen staff at that time, I did that project for few months. I was glad that my client could understand my situation.

Me know Spanish? Big No! I had to figure out how to name this recipe in Spanish words. I asked Luciano, the one who works for the company and contacted me to do this project.

I still remember how hard I tried to make a fusion flan since I never made the classic one either. Played around with the measurement as this recipe was my own creation. I twisted the classic flan recipe with greenish sweet sour fruit from New Zealand, Kiwi and pandan flavour, one of Asian favourites in cooking or dessert stuff.

It would be a perfect treat for you who celebrate Christmas...

Flan de Kiwi y Pandan
- Kiwi Flan with Pandan -
recipe of Spain Recipes, modified by me

Ingredients:
3 - 4 kiwis (depend how big they are), peeled
1/2 cup granulated sugar
1 can (14 oz) can condensed milk
6 eggs
1/4 tsp pandan paste (it can be found at Asian markets)

Caramelized Sugar Topping
1/2 cup granulated Sugar
pomegranate for garnish

Directions:
Heat the oven to 350 degrees F.

Caramelize the Sugar for Topping
1. Put a heavy skillet or saucepan over medium heat for 30 seconds.
2. Add 1/2 cup granulated sugar.
3. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
4. Pour caramelized sugar into each of the ramekins. Set aside.

Prepare Flan
1. Place the kiwis, sugar eggs and condensed milk in to a food processor or blender and blend until kiwis are minced and all ingredients are mixed thoroughly.
2. Ladle the kiwi mixture into each ramekin. Cover each ramekin with aluminum foil.
3. Place Ramekins in a Water Bath
4. Place each ramekin into a large open, oven-proof pan, such as a broiler pan.
5. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water.
6. Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
7. Once cool, place in refrigerator to chill.
8. Whenever you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan.
9. Place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate.
10. Garnish with fresh poemgranate. Serve.

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Don't get bored if I'm posting another soup today. A week ago, it still felt like fall, but as of three days ago, snow has made everywhere white. I guess Manitoba will have a white Christmas this year.

A short cut to make this soto babat was a yellow broth that I kept frozen. However, I will post the correct way to prepare soto babat.

What is soto babat? I keep saying it, but haven't explained it clearly. Soto means any meat/chicken broth soup. It can be with or without coconut milk. Babat is the Indonesian word for beef tripe.

Let's see how good my memory is to name varieties of soto in Indonesia...
Soto Ayam (Chicken Soto)
Soto Daging (Beef Soto)
Soto Lamongan (Lamongan style Soto)
Soto Betawi (Jakarta style Soto)
Sroto (Pekalongan style Soto)
Soto Medan (Medan syle Soto)
Oppsss too many, I can't remember all.

I am glad that I didn't have to scrub the hell out of the tripe before cooking it, since it is sold clean at the stores here. Some recipes for soto babat call for coconut milk. For me, there is already too much cholesterol in the tripe, so no coconut milk this time.

Feel free to substitute tripe for beef or chicken chunks, if you don't like tripe.


Soto Babat
- Beef Tripe Soup -

Ingredients:
500 g beef tripes
1/2 L water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp corriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
1 1/4 L homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season

Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
2 cm length ginger, peeled
1 tsp turmeric powder

Complements:
1 cup bean sprouts, blanched
200 g potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
lime
sambal rawit (bird's eye chili sambal)

Directions:
1. Bring water to boil. Add tripe,2 Indonesian bay leaves, 2 kaffir lime leaves, corriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.

2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.

3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.

Serving:
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

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I don't mean to give this recipe a long name, but that is what the main ingredients are.

Being so picky with the store-bought' choices, I always love making my own broth from scratch. Yes! It means, boil the water with vegetables, shittake mushroom and herbs. I sometimes add shrimp skins in. In another word, you can make from any leftover fresh veggies and carcass.

I saw potatoes in my pantry and leeks, mushroom, provolone cheese, cilantro in the fridge, I was tempting to make a western style soup. I guess :)

The soup was served with toasted spelt bread. What is spelt? Spelt is a species of wheat that has been grown since 5000 BC. Spelt, emmer and eincorn are considered to be "ancient" wheat species, since there has been very little breeding of these crops. Some people with wheat allergy or wheat intolerance can tolerate spelt. Spelt does however contain gluten, and people with gluten allergies (celiac disease) are likely to be allergic to spelt, similar to wheat and other gluten grains.

Hey! Did I mention this one for my submission to the MFM2 November 2009 - World Cuisine? This November event is hosted by Rurie. Thanks Rurie for volunteering to do this.

Cheese, Leek, Mushroom Potato Soup
recipe by me

Ingredients:
2 dried bay leaves
2 sprigs fresh rosemary
2 tbsp olive oil
1 tbsp unsalted butter
1 stalk celery, cut into 1/2 cm diced
4 leeks, white parts only, washed well, thinly sliced
2 shallots, diced
3 cloves garlic, minced
750 g Yukon gold potatoes, peeled and cut into -inch pieces
250 g white/button mushrooms, chopped
300 g provolone cheese
5 cups Homemade Vegetable/Chicken stock
sea salt and freshly ground black pepper

Directions:
1. Make a bouquet garni: first wrap bay leaves, and rosemary in a piece of cheesecloth. Tie with a piece of kitchen twine, and set aside.

2. Heat olive oil and butter in a medium stockpot. Add celery, leeks, shallots, and garlic; cook on medium-low heat until very soft, about 45 minutes, stirring only occasionally. Do not brown.

3. Add mushroom, potatoes, stock, and reserved bouquet garni.

4. Bring mixture to a boil, and then reduce to a gentle simmer. Cook until potatoes are very tender, about 40 minutes.

5. Remove bouquet garni, and discard.

6. Add cheese and stir with a hand blender, until all smooth.

7. Season with salt and pepper. Serve hot with bread.

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