Saturday, August 20, 2005

Fous Dessert and Brulerie aux 4 vents

Got up too early to pack for my trip. The cafe down the street was closed so we heared up to Marche Jean Talon. On the way we stopped by "Fous Dessert" because their chocolate banana croissants and chausson aux pommes are just too good to pass up. We fought in the car because Sean wanted to eat them right away. Nope, have to wait for the coffee.
Made it to Jean Talon and got some spectacular coffee at "Brulerie aux 4 Vents".. we sat down with our pastries and watched the market come to life, seeing alll the merchants start to set up and the beginning of the Saturday insanity. We saw Steph wandering around doing his shopping for the show on Monday, he sat swith us for 10 minutes to take a break and have a chat, refused our offering of croissants because he'd already eaten two big slices of clafoutis at 6:30 that morning.
All in all a beautiful start to the day...

Friday, August 19, 2005

Kam Fung again

For my/our weekly hit of yum cha:
steamed veal with pepper.. a new (past 3 months) item, nice and tender.
fried calamari.. delicious, if a bit cold
jiao zi - nice plump fried dumplings
cheung fan with pork and coriander - yummy, much better than the beef.. not as good as char siu or really fresh har cheung
shrimp and coriander steamed dumpling - yummy, the stuffing is nice and sea-fresh-sweet. the wrapper is well made, just falls apart a little, but at least it's not as thick and stodgy as is often the case.
eggpland stuffed with shrimp with black bean sauce - God I love this dish
.... we were ready to go.. but 5 minutes before I had asked for cheung fan chao.. and of course it arrived just as we ordered the shripm and coriander dumplings. I had no choice but to choak it down.. like eating stir fried pork fat (in a good way)
The ladies at Kam Fung are great!

Thursday, August 11, 2005

red braised pork belly

Hong shao rou

Take 3 lbs of pork belly cut into 3 pieces. Boil it from a cold start in a good ammount of cold water for 5 minutes, Drain, rinse and cool until comfortable to handle. Slice the belly into either thick slices (around 3 per block), or into large 2 bite chunks. Brown the belly on all sides then deglaze with 2 cups chicken stock, 4 Tbsp shaoxing, 3 big ginger coins and 1 bunch scallions, both smashed with the flat side of a cleaver 2 star anise, 2 Tbsp brown sugar, 1 1/2 tsp coarse salt., 1 1/2 tbsp light or dark soy.
Braise the belly, covered, for 2 -3 hours (the larger the pieces, the longer the braise) until extremely tender. Optionally reduce the liquid to a desired consistency/intensity/ serve with rice and veg.

You can also make this without stock by using water and upping the soy, it is however, not as unctuous.


This would be great pan browned after being red cooked.