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I've had an enjoyable an interesting career as a chef and
am fortunate to have travelled most of the world with my job.
I
am always asked, why did I come home to Ireland when I could be living in the
sun, somewhere, but you can tire of the baking sun, it maybe ok for a couple of
weeks basking on a beach, but it's not the same when you are there month in, month
out.
People also
enquire as to what my favourite food is? Well I don't have a favourite
as such, my philosophy is to open the window and look out at the day and I decide
what my favourite food for the day will be.
This week I bring you a taste of the Orient, authentic cuisine from, Korean and
Indo-China. Ethnic cookery is immensely rich and varied, based on religious beliefs, geography, climate and availability of ingredients. If you travel the orient you will notice that as you come close to another countries border the dishes are an infusion of both countries, hence Chinese and Thai and Indian and Thai
Korean cooking methods are very similar to that of Japan’s with emphasis on visual presentation and flavour. Korean dishes however, use many spices and sugar to enhance their food, like Chinese cookery. Rice and soup are common at all meal times plus a choice of a couple of other dishes with dips and sauces. Many of the dishes tend to have a sweet flavour so desserts are rarely served; instead a selection of fresh fruits is readily available to refresh the palette.
Spices are available in most supermarkets, I bought mine from the Oriental Emporium opposite Jervis Centre. Vegetables are available in Daily Fresh vegetable shop, Millfield. The meat I got from Mr Smiley himself, Dino in Gleesons. The tinned bamboo I had to get from that other shop in Millfield!
Chap-Chae (Vermicelli with Pork & Vegetables) Preparation time: Approx. 8 mins. Portions: 4, Cooking time - 10 mins
Ingredients:
100 g Vermicelli
1 Courgette, topped and tailed
1 Red pepper, halved and seeded
150g Green cabbage
2 small Onions
4 Shiitake mushrooms
50g Bean sprouts
3 tbspn Vegetable oil
2 Garlic cloves, peeled & finely chopped
600 g Lean boneless pork (loin or fillet)
1tlbspn Five spice
3 tbspn Soy sauce
½ tspn Freshly ground pepper Garnish:
4 spring onions
Method
Rub the five spice all over the pork and dry roast in a hot oven 200C for 40 minutes, all to cool before using.
Place the vermicelli in a bowl. Cover with boiling water and leave to soak for 10 mins. Drain well. Cut into 5cm (2-inch) lengths.
Finely shred the pork into 5cm (2-inch) lengths. Cut courgette, cabbage and pepper into 5cm (2-inch) lengths. Peel and thinly slice the onions. Cut each mushroom into 5-6 slices.
Heat the oil in a heavy-based frying pan. Add the garlic and pork. Stir-fry for 5 mins. Or until the pork is cooked. Add the soy sauce and black pepper. Stir well. Add all the vegetables and vermicelli. Stir-fry for 2 mins. or until the carrot is tender but still crisp.
Transfer to warm serving dish and sprinkle over the chopped spring onions.
120 g Moolie (Japanese radish), peeled and coarsely grated
100 g Bamboo shoots, cut into thin strips
15 mls Vegetable oil
1 tbspn Cornflour
2 Egg whites
Garnish:
3-4 spring onions, finely shredded
Sprigs of fresh coriander
Method
Bring the chicken stock to the boil, skim any excess fat.
Loosely tear the spinach, into 5cm pieces.
Heat the oil in a wok or large heavy-based frying pan. Toss in the grated moolie, bamboo shoots, squash and sliced mushrooms. Pour in the stock and bring to the boil. Simmer, uncovered for 8-10 mins.
Just before serving, mix the cornflour to a smooth paste with a little cold water. Stir into the soup to thicken it.
Add the spinach and cook for a further minute. Add the prepared crabmeat to the soup; whisk in the egg whites to form white threads. Correct seasoning.
Serve hot, garnished with shredded spring onions and sprigs of coriander.
Chap-Chae (Vermicelli with Pork & Vegetables)
Canh Cua (Crab Soup)