kruizing with kikukat

Monday, September 5, 2016

The Help's Moscow Mule

It's Labor Day!!!

Nice to have a holiday, and a Monday holiday beats a Friday holiday.

I know I've been slacking here, but I was just overwhelmed with other duties to keep up with the blogging.  I hope I can be more reliable with the posts. . .not sure if I'm ready for the weekly schedule yet.  Blogging has been a way for me to keep in contact with my far away cousins and friends.

I was supposed to host a get together with my work friends, but we cancelled in the wake of Hurricane Lester knocking at the gate.  This was unfortunate because Lester turned out to be nothing, and I know we would've had a nice time.

One monumental thing about this past weekend was trying Indian food.  Members of the Panda Club go to one of the local Indian restaurants, Kamana Kitchen, for lunch, and they keep going back for more.  Not being too adventurous when food is concerned, I never had the desire to try it.  The Help, on the other hand, has been itching to go.  The Panda Club had graciously offered to take him, but the last time they offered, the timing wasn't right.

In a weak moment this weekend, I allowed The Help to pick up food from the restaurant of his choice, and he chose Kamana Kitchen.  Luckily I had a message thread on my phone and piped in, "someone says chicken saag is good".  I had no idea what chicken saag could be.

To my great surprise, the food turned out to be delicious.  Of course, I didn't eat any lamb.  The mixed kebab was tasty (I ate the shrimp and chicken), and the chicken saag was also good.  There was absolutely nothing in the seasoning which I found offensive.  And no sign of the devil's condiment in any of the dishes The Help chose.

But there was something missing, and I realized it during my conversation with The Keeper.  The meal needed some kind of alcohol.  The Keeper suggested beer, but I don't drink beer (or any malt-based beverage).  I have a fine bottle of sake, but that wouldn't match.  Earlier today, I realized I missed the opportunity to have a Moscow mule. 

You can read all about the Moscow mule here, and I'm sure Otee's friend Rick, bartender extraordinaire at MW Restaurant can make a mean one.  At home, The Help is in charge of bartending, and had I been thinking straight on Saturday, I would've definitely put in my request.  The Help adds something a little special to his version.  The picture to the left showcases the special ingredient.

I think I will have one of these tonight. . .with a teriyaki steak!

click on recipe title for printable recipe

     1 1/2 oz vodka
     1 oz Domaine de Canton
     1 oz lime juice
     ginger beer (or ale)
     ice
     lime slices

Shake vodka, Domaine de Canton and lime juice.  Pour over ice into copper mug and fill with ginger beer (or ale).  Garnish with a  lime slice.

Monday, July 18, 2016

BBQ Country Ribs

BBQ Country Ribs




     4 lbs country style spare ribs
     3/4 c sugar
     3/4 c catsup
     1/2 c shoyu
     1/2 c oyster sauce
     thumb-size ginger, divided
     1/4 tsp 5-spice powder
     1 tbsp orange marmalade
     sesame seeds

Boil ribs for 25 minutes with half of ginger (smashed).  Meanwhile, grate remaining ginger and combine with remaining ingredients.  Drain ribs well and place in shallow baking pan.  Preheat oven to 350 degrees.  Pour sauce over ribs and bake for 1 1/2 hours, turning every 30 minutes.  Remove from pan and sprinkle with sesame seeds before serving.

Monday, July 11, 2016

Li Hing Cucumbers

I'm baaaaack!

I took an extended vacation to attend to my ailing mother.  Unfortunately, KikukatMom had some insurmountable health issues.  She passed away peacefully.  I'm glad she did not suffer long.

Since then, KikukatDad has been having dinner here.  I don't mind; I know he is lonely, and I know how difficult it can be to cook for one person.




Li Hing Cucumbers

     1 lb seedless cucumbers
     1 tbsp salt
     1/4 c sugar
     2 li hing mui

Slice cucumbers into spears.  Pack in jar with remaining ingredients.  Chill overnight before eating.

Monday, June 6, 2016

Ice Cream Cookies

This is going back...way back...old school.




Ice Cream Cookies

     1 lb butter, softened
     2 c sugar
     1 tbsp vanilla
     1 egg
     5 c flour

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add vanilla and egg.  Add flour, one cup at a time, until all incorporated.  Using a #60 disher (a little less than a tablespoon), scoop dough onto ungreased cookie sheet (a flat cookie sheet can accommodate 20-23 cookies).  Flatten to 1/4" thickness with the bottom of a drinking glass (use parchment paper between dough and glass).  Bake for 13 minutes, rotating cookie sheet once.  Remove to a cooling rack to cool completely before storing in an airtight container.  For slightly larger cookies, use a #50 disher and bake for 15 minutes, rotating cookie sheet once.

Monday, May 30, 2016

Auntie's Chinese Salad Sauce

Memorial Day. . . a day to remember the brave men and women who made the ultimate sacrifice for freedom. 

Memorial Day weekend also marks the unofficial start of the picnic/outdoor eating/beach-going season.  Treat yourself to a refreshing salad to kick off summer. 

Many years ago, my auntie gave me this recipe, and we've been using it in our salad dressing rotation.  This dressing is strong, so my recommendation is to dress greens lightly.  Feel free to add won ton chips for additional crunch or throw in leftover chicken pieces for a chicken salad variation.

 click on recipe title for printable recipe
Auntie's Chinese Salad Sauce

     1 1/2 tbsp peanut oil
     1 1/2 tbsp sesame oil
     1/2 tsp peanut butter
     2 tbsp plum sauce
     1 tbsp sugar
     3 tbsp rice vinegar
     1 tsp salt
     1/4 tsp black pepper

Combine all ingredients and blend well.  Serve with mixed greens.
 

Monday, May 23, 2016

My favorite Drop Biscuits

What an awfully long week!

Commencement was all-consuming.

I did no cooking all week.  I couldn't even bring myself to cook this weekend.  Maybe I will recover sometime this week.  Maybe not.  Thank goodness for graduation party invites.


If I had been able to get off my ass yesterday, I would've made these biscuits.  Instead, The Help went to Jack In The Box and got me a biscuit sandwich.  It was awful.  If I hadn't been so lazy. . .

Actually, I don't think I was lazy.  I think I was tired.  Super tired.

Graduation was long.  It had to be.  The broadcasting demanded it.  I'm sure if I had a child graduating this year, the length would've been a minor irritation.  Unfortunately, every minute matters when you're wearing heels and standing for the entire evening.

Remind me not to take this beast on next year.

click on recipe title for printable recipe

     2 c flour (may replace up to 1/2 c with whole wheat flour)
     1/2 c powdered sugar
     1 tbsp baking powder
     1/2 tsp cream of tartar
     1/4 tsp salt
     1/2 c butter
     2/3 c buttermilk, milk, or cream

Preheat oven to 450 degrees.  Sift dry ingredients together.  Cut in butter until crumbs are the size of peas.  Gently stir in buttermilk.  Using a #20 disher (full+), plop dough onto ungreased cookie sheet.  Bake for 8-9 minutes, just until tops begin to brown.  Remove to wire rack to cool.