The Giving in Thanksgiving

Posted on December 5, 2011


One of the best parts about Thanksgiving, and the holiday season in general, is that good feeling you get from giving, be it food, friendship, or assistance to those in need. This year, I had the great pleasure of  doing a Thanksgiving cooking demo at Ti-Ratana Penchala, a Buddhist temple in Petaling Jaya, to raise funds for flood relief in Thailand.  Luann Wong, who has been the chef at the U.S. Ambassador’s Residence in Kulala Lumpur for the past twenty-plus years, helped me create a delicious meal for about forty guests.

We showed them how to clean, brine, roast, and carve a turkey. Many people complained that their turkeys always turn out dry, so hopefully our brining tips will solve that.

Luann made one of her wicked apple pies, the best in the world (and I’ve tried many), which we auctioned off to the highest bidder.

I  sold my  nutrition-cookbooks, Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love and Eating for Pregnancy: An Essential Guide to Nutrition and Cookbook for Today’s Mothers-to-Be, and donated all the proceeds.

A deliciously fun time was had by everyone. The temple raises money for its Meals on Wheels program and other charities by hosting cooking classes and a monthly lecture series. A special thanks to Irene Hui and Jennifer Lim, the Ambassador’s Residence Manager, who organized and helped execute the event. For more information about Ti-Ratana Penchala, visit: www.ti-ratana-penchala.com.my.

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Homemade Rocks! Bread Made Easy

Posted on October 26, 2011

Much as I love homemade bread, baking it has always scared me. The thought of wasting hours babysitting dough to produce what could be a flat hockey puck has kept me from making it, at least up until now.  The epiphany came when I decided to order Artisan Bread in Five Minites a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg, M.D. and Zoe Francois from amazon, along with the recommended 6-quart food storage container (to mix and keep the dough in), and the Danish dough whisk.

When the book arrived, I took a deep breath opened it. I was pleasantly surprised at how easy the authors made producing a perfect loaf of bread sound. I followed the directions exactly, and a day later baked my first two loaves of delicious bread (see the two loaves in the bottom of the photo…I added walnuts to the one on the right). Miraculous, really. The best part is the dough, which makes three loaves, and can last in the refrigerator for up to two weeks.

Feeling confident, I decided to play around with the master recipe. To make a healthier whole wheat version, I substituted 3 cups of the all-purpose flour with whole wheat flour, added 1 tablespoon more yeast, and 2 tablespoons of sugar. Perfection again. If you want to try your hand at baking bread, I highly recommend this book.

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Travel Eats: Little Thai with Big Flavor

Posted on October 19, 2011

Every couple of months I treat my staff to a thank-you-for-all-your-hard-work lunch. The only rules that apply are that we try something new every time, and go as local as we can here in Kuala Lumpur. Our latest spot was Little Thai hawker stall at Restoran Hari Hari Datang food court (Everyday Restaurants in English), where we joined about 100 other hungry people for lunch.

At Little Thai, three gulf-enflamed woks were manned by a competent Thai chef, a young attractive woman who shared with me some, but not all, of her cooking secrets. I stood by her stove and watched as she and her assistant prepared our meal.

Dish #1: A spicy green chicken curry with a luscious base of fresh coconut milk infused with lemongrass, kefir lime leaves, and chilies. Poetry!

Dish #2: A green papaya salad, made in a typical wooden, mortar-and-pestle-style Thai salad bowl. The dressing, a perfectly tart-sweet concoction, brought out the flavors of  the shredded green papaya, carrots, and green beans.  Peanuts and chilies dusted the top.

Dish #3: Chicken with bits of lemongrass in a light sauce was perfectly seasoned. The secret here is that the chicken was parboiled so the stir-frying literally took two minutes. When I asked about the sauce the answer was, “It’s a regular sauce.”

Dish #4: Green curry rice with shrimp, squid, and lots of aromatic fresh Thai basil, kefir lime leaves, and scallions. The perfect meal-in-one.

Dish #5: Pad Thai with shrimp, eggs, tofu, and little mounds of dried crushed chilies, peanuts, and fresh bean sprouts. The only thing missing was a wedge of lime.

From another stall we ordered calamansi juice with whole sour plums, a refreshing blend of sweet and tart. For dessert, I had to try  the peanut-sesame brittle from a nearby Chinese stall.

As we were enjoying our meal, we bumped into the air conditioning maintenance crew who services my home (a funny what-are-you-doing-here moment), and the embassy’s upholsterer, responsible for all of the lovely pillows on my couches. Running into these people at the local watering hole was the first time since moving to KL a year ago, that I felt like I was part of a neighborhood.

The total cost of our incredible lunch for five was 80 RM, about 30 dollars. Impossible to find anywhere else on earth, except maybe in Bangkok. Little Thai is open for lunch and dinner, everyday except Sunday. They do take-out, too. The address is the crossroad between Jalan Ulu Klang and Jalan Ampang below the MMR2 fly-over near Ampang Hilir Lake.

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Choosing the Right Salad Greens

Posted on October 16, 2011

If you’re like me, you eat a salad everyday, either with lunch or dinner. My standard lunch consists of greens with a light, homemade vinaigrette http://catherinejonescooks.com/pages/?s=Catherine+Classic+Vinaigrette accompanied by a bowl of soup, and whole wheat bread or crackers with cheese or hummus http://catherinejonescooks.com/pages/2009/09/.

One thing I’ve learned from researching my health-cookbooks is that not all greens are created equal. Here are four common greens listed in order of nutrients found in a 1-cup serving. It’s quite clear that romaine packs the biggest nutritional punch and iceberg the least. (Source: Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be)

Romaine: 8 Calories, 1,456 IU Vitamin A, 13 mg Vitamin C, 76 mcg Folic Acid

Boston, Bibb or Butterhead: 7 Calories, 534 IU Vitamin A, 4 mg Vitamin C, 40 mcg Folic Acid

Loose-leaf: 10 Calories, 1,064 IU Vitamin A, 10 mg Vitamin C, 28 mcg Folic Acid

Iceberg: 7 Calories, 182 IU Vitamin A, 2 mg Vitamin C, 30 mcg Folic Acid

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Travel Eats: Lunch at Dharma Realm Buddhist Temple

Posted on October 13, 2011

Tucked away in the heart of Kuala Lumpur, amidst the crazy traffic and city hubbub, is a bastion of tranquility, a peaceful Chinese temple called Dharma Realm Buddhist Temple, http://www.tripadvisor.com/Restaurant_Review-g298570-d1798598-Reviews-Dharma_Realm_Guan_Yin_Sagely_Monastery_Canteen-Kuala_Lumpur_Wilayah_Persekutuan.html

People from all walks of life come here to light incense, meditate, pray…

and to enjoy a delicious vegetarian lunch.

It’s an endless array of tofu, rice, noodles, and vegetables, each made with a Chinese, Malaysian, or Indian twist.

It’s a place where the food is harvested from private fields and prepared with love,

and signs are posted to remind us not to waste.

A special aura hangs over this temple. The din from chatter as hundreds of people eat and talk at communal tables is peaceful, not noisy and distracting.

People clear their own plates with a smile.

And the gentle trickle of a waterfall bids you goodbye.

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Homemade Rocks! Sweet Mango Ice Cream

Posted on October 12, 2011

Do you ever feel like you just can’t wait till dessert because you know it’s something really yummy? Today, I churned this mango ice cream, then stirred in bits of super sweet fresh mango, plucked from a friend’s garden. The base is my recipe for Rich and Creamy Vanilla Ice Cream (without the vanilla), see January 2011 blog post http://catherinejonescooks.com/pages/2011/01/. I added 1-1/2 cups of fresh mango puree and 1 cup diced mango. I will definitely keep this dessert in mind for future dinner parties.

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Homemade Rocks! Luscious Lemon Mousse

Posted on September 14, 2011

The other day my kitchen counter was covered with plates of luscious lemon mousse, garnished with sugared strawberries, fresh flowers (that I bought to coat with sugar, along the lines of candied violets, but my attempt failed miserably), and crispy, Aussie-style coconut-cornflake cookies. I think my guests liked it…or, at least, the glasses came back clean. I was one dessert short (you can see the missing mousse in the front row), so I filled my husband’s glass with homemade banana ice cream. No one noticed the difference except him, though I have to admit, I felt pangs of guilt because I know this mousse is one of his favorite desserts. He said he liked the banana ice cream just fine, but he still missed his share of the mousse. Guess I’ll have to make it again. Here’s the recipe if you want to give it a go.

Luscious Lemon Mousse

You will need three bowls to make this mousse: one for the whipped cream, another for the lemon-yolk mixture, and a third for the egg whites. It can be made a day in advance, which is perfect for entertaining. If you want to make a pretty garnish, instead of 1-1/4 cups of heavy cream, you can whip 1-1/2 cups and reserve some to make rosettes on top of the mousse. (Please note that this dessert contains raw egg.)

Serves 8 to 10
1 tablespoon powdered gelatin
1-1/4 cups heavy cream
3 large eggs, separated
1 cup plus 2 tablespoons superfine sugar
Grated rind of 2 lemons
1/3 cup freshly squeezed lemon juice
¼ teaspoon cream of tartar
  1. Have ready a medium serving bowl, glass cups, or ramekins to serve this mousse.
  2. In a ½-cup metal measuring cup, combine the gelatin and ¼ cup cold water; set aside. (Note: The reason for the metal cup is that you will be placing it in hot water to dissolve the gelatin later on.)
  3. Whip the heavy cream until soft peaks form, then cover and refrigerate until ready to use.
  4. In  a large bowl, combine the yolks and 1 cup of the sugar. Beat with an electric mixer on medium speed until thick and pale yellow, about 3 minutes. Add the lemon rind and lemon juice and beat on low speed for 30 seconds; set aside.
  5. In a large bowl (make sure the bowl is very clean), combine the reserved egg whites and cream of tartar. Beat with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat for 30 seconds more, until frothy bubbles begin to appear. Add the remaining 2 tablespoons of sugar, increase speed to high, and continue beating until soft, glossy peaks form, about 3 minutes. Set aside.
  6. Soften the gelatin by placing the metal measuring cup in a shallow pan filled with boiling hot water. Stir until the gelatin becomes a smooth liquid with no lumps.
  7. Using a whisk, mix the gelatin into the reserved lemon-yolk mixture, stirring until well combined. Using a rubber spatula, gently fold in the reserved egg whites; be careful not to deflate them, but make sure they are evenly incorporated. Then, gently fold in the whipped cream, and transfer the mousse to the serving bowl, or evenly divide it among individual serving cups.
  8. Cover and refrigerate until set, about 2 to 3 hours. Garnish with whipped cream, if desired.



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Travel Eats: Hoe Kee Chicken Rice

Posted on September 8, 2011

The other day I was organizing the millions of photos in my computer. A daunting, frustrating, head-ache-inducing task most of you are undoubtedly familiar with. The majority of my images involve food, and many are from my travels. As I clicked and dragged endless photos across my screen, it dawned on me to share some of these images in my blog…so, in addition to Homemade Rocks! and all my other tips and recipes, I will now throw in some stories about my far-away  food adventures.

I’m launching this series with something fun and light: a trip to Melaka, about two hours by car from Kuala Lumpur. On my last visit to this once-bustling trading port and melting pot of Malay, Chinese, Indians, and Europeans, I was told by numerous friends to sample all the food I could, but not to miss the rice balls with chicken. “Meleka is famous for its rice balls,” seemed to be everyone’s mantra. After exploring the city’s historical sights and numerous museums, we stumbled upon a rice ball restaurant called Hoe Kee Chicken Rice. The long queue at the entrance was what initially drew me to the joint. As my family was getting closer to being seated, I spotted a blue sign taped to the window. I photographed it because: 1) it’s amusing; and 2) because signs like this remind me of a wonderful first trip I took with my husband to Santorini, Greece, where we were sitting in a restaurant overlooking the sparkling sea, giggling at the menu that read, “eggpants” with “bear.” We still call eggplant eggpants.

The menu was short: “Chicken rice, vegetable, chicken, soup, Assam fish (a fish head curry they are famous for), drinks, coconut/beer, and pack.” I’m still wondering what pack is. We ordered the rice balls, a couple portions of chicken, which came with fresh cucumber, and some sauteed cabbage. Lunch at Hoe Kee was what I’d called simple, cheap, good Asian grub. Yes, I’d go back for more, and in case you find yourself in Melaka, the address is 4 Jalan Hang Jebat.

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Homemade Rocks! Grilled Chicken-Veggie Skewers

Posted on September 7, 2011

Well-marinated chicken on the grill makes a perfect dinner. Here, I drizzled a bit of yogurt-herb dipping sauce over the top of the chicken and served it alongside spice-infused basmati rice. I can’t claim to have invented this delicious recipe. It comes from a magazine called Backyard Barbecue: The Absolute Best Recipes for All Your Summer Favorites (August 2011)…a publication from the hit TV show Cook’s Country http://www.cookscountry.com/. Definitely a keeper.

Grilled Chicken Kebabs
Serves 4
½ cup plain yogurt
½ cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
2 red bell peppers, cut into 1-inch pieces
1 large red onion, halved and sliced into pieces big enough to skewer

  1. Whisk yogurt, ¼ cup oil, 3 cloves garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate for 3 to 6 hours.  Whisk remaining ¼ cup oil, remaining 1 clove garlic, basil, and lemon juice in a small bowl. Cover and refrigerate while chicken is marinating.
  2. Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces pepper.
  3. For a charcoal grill: Light large chimney starter filled with charcoal briquettes (6 quarts, about 100 briquettes). When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover, and heat until hot, about 5 minutes.
  4. For a gas grill: Turn all the burners to high, cover and heat until hot, about 15 minutes.
  5. Clean and oil cooking grate. Grill kebabs, uncovered, until vegetables and chicken are charred around the edges on all 4 sides and chicken is cooked through, about 2 minutes per side (3 minutes per side if using gas). Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.

Yogurt-Herb Dipping Sauce

Makes about 2 cups

1 cup plain yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 garlic clove, minced

1 tablespoon minced fresh basil

1 tablespoon minced fresh mint

½ teaspoon salt

¼ teaspoon pepper

1 cucumber, peeled, halved lengthwise, seeded, and chopped

  1. Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in medium bowl.
  2. Add the cucumber to the bowl and mix to thoroughly coat. Cover mixture with plastic wrap and refrigerate until flavors blend, about 30 minutes. Serve.


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Ramadan Food Market in Terengganu, Malaysia

Posted on September 4, 2011

Ramadan Market in Dungun, Terengganu, August 2011

I’ve been living in Kuala Lumpur for about a year now and I’m finally beginning to grasp the food scene. It’s overwhelming is all I can say. When I first arrived, I’d have Chinese food and someone would call it Malaysian, the same thing with Indian food, and of course, Malay. I kept asking everyone I met: “Okay…so, what exactly is Malaysian food?” The most common answer was a mix of all these foods, slightly transformed from their native sources. Anyway, long story short, I’ve coined Malaysia the food Mecca of Southeast Asia, and as a food writer, I feel lucky to be spending some time here.

Ramadan Market Scene

Sweet Foods to Break the Fast

I’m an insanely curious person by nature, so when presented with all of these different  Malaysian foods, I had to learn about them. I’ve been taking Indian cooking lessons, so my confidence in that cuisine has sky rocketed. My Indian spice rack has become my friend, not a confusing array of bottles and small packets. I’ve even started making my own paneer.

Chicken Cooked in Clay Pots

Nasi Lemak

I have a Chinese cook at the U.S. Ambassador’s Residence; she’s been there more than twenty years. We’ve been having a veritable food fest in the kitchen…I teach her western and she returns the favor with Chinese. She’s the Chinese grandmother everyone should have: sweet, charming, nurturing, and she loves to please people with food. The first time she made her Peking duck with pancakes I nearly wept. It was almost as good as Da Dong’s in Beijing.

Making Chicken Wrapped in a Flaky Dough

Mortabak Cooking

This leaves the third chunk of the food puzzle: Malay food. I’ve tried some traditionally Malay dishes in the past year, in restaurants here and there, but it was still quite elusive until I ventured to the Ramadan Market (called bazaar Ramadan or pasar Ramadan) in Terengganu, about a five-hour drive from Kuala Lumpur, last week. I got a glimpse of Malay food in all its glory. It was a visual and olfactory feast—a state of nirvana for a food junkie like me. I honestly could not imagine being there on an empty stomach, which was exactly the state of everyone else around me.

Squid in Banana Leaves

Fish Sausages Waited to be Fried

During the holy month of Ramadan, the Muslim month of fasting from dawn until dusk (including all food and drink, water, too), markets start to pop up in cities across Malaysia in the late afternoon, around three. They cater mostly to the Muslim crowd, who eat voraciously after dusk, and to anyone else who wants some really good Malay dishes for dinner. But because it’s Ramadan, it’s the only food market I’ve been to (and I’ve been to many, from Zaire to Macedonia) where no one is eating. No one. I wanted to try everything, but there was no way I was about to dig into a mountain of food knowing everyone else was hungry. By six thirty, most of the stalls were sold out. People were heading home with all of their goodies in plastic bags to dine together at their family tables.

Rice Cakes in Bamboo

Making Fresh Sugar Cane Juice

I am happy to report that at the market, I did recognize some things being sold: grilled marinated chicken, nasi biryani (fried rice with meat), nasi lemak (rice topped with garnishes, including fried anchovies, peanuts, eggs, shrimp paste, etc), laksa (spicy noodle soup) popia (spring rolls), fish sausages, mortabak (a flaky dough, called roti canai, filled with curried chicken and onions), squid or fish cooked in banana leaves, dry beef and chicken curry, barbecued fish and chicken, chicken cooked in a clay pot, and the list goes on. I’ve still got a lot to learn.

My kids instantly recognized the KFC-like fried chicken and French fries…gourmet globalization at its worst. My husband patiently stood in line to buy me a bag of freshly pressed sugar cane juice. Enjoy this photo essay. It’s an adventure I won’t soon forget.

Sweet Drinks in Bags

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