Lily’s Powerful Vietnamese Curry – Ca Ri Ga

Standard

Winters in Los Angeles are certainly much milder than they were in Boston, but there’s a coolness to the air here that always has Lily craving for soup-type items, particularly curry. After eating plenty of Thai and Indian curries out, Lily realized that she has not made Vietnamese curry for Generoso, so Ca Ri Ga (Vietnamese Chicken Curry) would be this week’s recipe.

Lily makes her curry a bit thinner in terms of viscosity and spicier with red chili pepper flakes, Sambal, cayenne, and black pepper in addition to the curry powder. We used S&B curry powder for this recipe, but you are welcome to use Massaman curry powder or garam masala if you can find it and prefer to do so. Generally, Lily prefers a curry powder with fenugreek, star anise, and tumeric for a bright yellow curry but feel free to pick a spice blend that makes sense for you.

Feel free to choose your protein as well! Meat generally adds more flavor to the curry liquid, but tofu and vegetable broth can definitely be used for a vegetarian version.

As a final preference note, Generoso and Lily like savory curries, so this recipe of Ca Ri Ga does not have any sugar in it. If you prefer a sweeter curry, you can add a little bit of white sugar, brown sugar, or even molasses.

This curry was served with brown rice, but it is delicious with egg noodles, thick rice noodles, a crusty baguette, or simply by itself as a hearty soup. Enjoy!

Music provided by Robert Schumann’s Piano Concerto in A minor, Op. 54

Advertisements

A Quick Soup For Fall: Generoso’s Zuppa di Cavolo e Cannellini

Standard

Sometimes our recipes do get a bit intense as far as prep and as this was a cold fall night, I decided to make this quick and delicious soup that is short on prep time and ingredients but big on flavor: Zuppa di Cavolo e Cannellini (Kale and White Kidney Bean Soup). From prep to table should take you about an hour and for your ingredients you’ll need: One can of crushed tomatoes, a bundle of fresh kale, one bulb of garlic, olive oil, a large yellow onion, oregano, salt, and pepper. Hope you enjoy the video below, please let us know how yours turned out!  XO Generoso

Music: Georg Friedrich Händel’s Concerto Grosso in B-flat major no. 7, HWV 325

Fried Pork Goodness! Thit Rang Muoi

Standard

What to do when you have a pork loin in the house and don’t feel like making Thit Kho? Why not deep fry the pork?

Rang Muoi is a five-spice batter that can be used to fry any meat of your choice. It is frequently used with squid or shrimp, but given that I love pork, we used pork to make Thit Rang Muoi.

The batter requires plenty of dry goods, but, overall, the recipe is pretty simple. As a quick note, on the initial ingredient listing, I forgot to mention that oyster sauce will be required for the final sauce to toss the crispy pieces of pork in.

Thit Rang Muoi can be served with rice, but for extra brightness, I served the fried deliciousness with lettuce lightly tossed in lime juice. Enjoy!

Generoso’s Version Of The Hearty Dish: Arista Di Maiale Al Latte

Standard

Being that the last couple of weeks have seen the weather cool off considerably here in Los Angeles, I have decided to show you how to make one of my favorite fall dishes, Arista di Maiale Al Latte (Pork Loin Cooked In Milk).  This is an easy to make creamy, hearty dish that you can serve as a secondi.  Cooking time should be about two hours so save this one for the weekend.  Not too much prep but you will need a lot of cooking time.  The ingredients you will need are: A two pound piece of boneless pork loin, 750ml of whole milk, eight cloves of garlic, thyme, 3 spring onions, olive oil, salt, pepper. Lily really loved this one. Let us know how yours turns out and enjoy the fall!

XO Generoso

Music: Felix Mendelssohn: Organ Sonata, Op. 65 no. 111

Lily Takes on Pasta! Nui Xao Bo

Standard

Nui Xao Bo may be the first and only dish I present that intersects with Generoso’s Italian cooking!

When I was a kid and teenager, I loved Nui Xao Bo, a Vietnamese interpretation of pasta. Generally made with tomato paste, I wanted to make a version that was similar to the version I had as a child but without the acidity and harshness of tomato paste. Consequently, I opted to make a tomato sauce inspired by Generoso’s techniques as the primary sauce for the pasta. In addition, I used Italian pasta instead of Vietnamese pasta, which is a personal preference. The outcome is a rich and delicious meal that I lighten with a bed of lettuce and fresh cilantro and scallions.

This is a pretty quick dish that can be prepared the night before and assembled right before eating! It’s also quite good cold as a pasta salad!

Enjoy!

Music via César Franck Piano Concerto from 1878

Generoso’s Creamy And Yummy: Penne alla Norma

Standard

This delicious and beautifully easy to make dish comes from Catania on the north coast of Sicily and is always perfect for a cool fall day.   From prep to table should take about ninety minutes but there is not a huge amount of chopping to be done here.  My recipe for this dish varies on a few ingredients, one being the use of ricotta salata which is usually a bit tough to find no matter where I’ve lived so I have always used large grated pieces of romano instead.  I also love a bit of kick to my Norma sauce so I add a good amount of crushed red pepper and then for an extra mellow flavor that melds perfectly, I opt for a few ounces of olives.

Here’s what you will need to make this dish happen: One box of penne pasta, one can of puree tomatoes, one large eggplant, olive oil, a dozen olives, 6 ounces of hard romano cheese, fresh parsley, fresh thyme, salt, and pepper.

We were joined by our dear friend Oriana for this video. Thanks for her help and smiles when we were making this dish.

Let us know how yours turns out and thanks for watching!

Love,
Generoso

Music: Tchaikovsky’s Concerto No.1 in B flat minor Op.23

An Update to Com Tam: Lily’s Thit Suon Nuong

Standard

With the Los Angeles perpetual summer continuing its rampage, I have been running out of non-soup based recipes to show you. After some discussion and a recent purchase of four pounds of beautifully trimmed pork shoulder, Generoso, upon seeing pictures, asked if I could make the pork chops served with Com Tam.

Com Tam is a blanket term for rich dishes served with crushed jasmine rice and a small bowl of nuoc mam to pour over all of the treats on the plate. There are many variations on Com Tam, which contain different types of meats and preparations, but my favorite has always been the version with Suon Nuong, and that is what I decided to modify.

First, in my version, I use molasses as my source of color and caramelization to the meat. You can certainly use brown sugar if you would like! I also use pork without the bone; again, this is a preference. I also serve the pork with brown rice, which is a bit healthier, and this dish needs all of the help it can get when it comes to health. In addition, I serve my Com Tam without nuoc mam (the signature lime and fish sauce based dipping sauce); I let the pork marinade shine on its own but balance the richness of the dish with pickled carrots. Lastly, I pan fry my pork, whereas most preparations call for grilling or broiling. I like the texture of the pan fry myself, but you are welcome to broil or grill the Suon Nuong!

Please note: In the opening ingredient introduction, I forgot to mention fish sauce. There’s almost no savory Vietnamese recipe that does not have fish sauce! Make sure that you always have it on hand when you’re making Vietnamese food! 🙂

Enjoy! Please do share your results and variations of Suon Nuong!

Quick and Irresistible: Generoso’s Tuna Carpaccio

Standard

Generoso been under the belief that his beloved carpaccio was a Sicilian dish, as many of the best dishes of the fish variety emanate from Sicily, but there is enough evidence that Tuna Carpaccio first appeared in a Venetian cafe sometime in the 16th century. Regardless of its true origin, this dish has been changed a million times for a million different tastes. Most Italian dishes are contigent on getting the freshest and finest ingredients that you can find, and Generoso’s take on tuna carpaccio may be the best example of a Italian dish that demands the best ingredients. You will need about 8 ounces of sushi-grade tuna (nothing else will do), extra virgin olive oil, one shallot, two ounces of fresh basil, two large garlic cloves, a half glass of white wine, two large lemons, and two ounces of capers.  The tuna is “cooked” like ceviche using citrus so the time from prep to plate is short, about 30 minutes. A good baguette will be a welcome addition when serving this.

Super for hot summer nights, like the 100+ day when we made this dish. Enjoy! And let us know how yours turns out!

Music: Polovetsian Dances by Borodin.

 

Larb and Goi Unite in Lily’s Goi Ga

Standard

As a kid, I never really liked goi ga, a fresh Vietnamese salad often containing cabbage, carrots, cilantro, shredded chicken, and roasted peanuts, all topped with fish sauce.

However, as I got older, I began to really appreciate the simplicity of the dish, especially when you’re constantly eating heavier, starch based foods (which my appetite tends to lead me toward). Recently, I’ve really come to love the Thai Larb, which is a meat salad with more lime flavor than the Vietnamese goi ga and with more mint.

Consequently, in this week’s recipe, I made my version of goi ga with larb influences. It’s a light dish that is surprisingly filling because of all of the fresh veggies. Perfect for a picnic, my version of goi ga is bright, colorful, and filled with plenty of different, yet complementing flavors.

Enjoy!

Generoso’s Bizarre And Delicious Scozzese Uovo Italiano

Standard

Generoso loves he Scotch Egg and has dined on them on many an occasion over the years but he always felt that something was missing so he transformed this classic dish into a bizarre Italian version that we enjoy every now and then.  The basic idea is there, a 6 minute boiled egg nestled into the middle of a large meatball that is deep fried but Generoso makes a few changes to the recipe that we know you will enjoy.  

What you’ll need is a pound of ground pork and a pound of ground beef (80% lean) as opposed to the sausage meat that is normally used in the traditional Scotch Egg.  You’ll also need about 9 large eggs,  a half pound of unseasoned bread crumbs (Generoso uses panko), a half pound of all purpose white flour, four carrots. one green onion with bulb, 12 cloves of garlic, two stalks of fresh oregano, three stalks of fresh parsley, one can of puree tomatoes, olive oil, 1/2 cup of ground parmesan, salt, and pepper.  A deep fryer is awesome is you got one, otherwise please be careful when using a pot as a deep fryer.  Please let us know how yours turns out and repost to your friends!

Music: Rachmaninoff: Suite No. 2 for two pianos, Op. 17