Van,
Yeah, how to make red bean paste?
I'm glad you got you recovered your pics, but your memory card must have quite BIG storage for you to have kept the pictures in there?
Hee... other than disk + CD, I still don't trust computers and storage devices, so once in a while, I'll choose those pics I like and print them at one go.
Nowadays if just print 1 or 2 pics (e.g. my food pics to put in my baby journal), the Kodak kiosk is quite convenient.
Thanks for tips on fried rice too. Last night went to sleep dreaming about char siew rice
Shall have that for lunch later.
cookiemonster, sp,
I first saw "papillote" on a cookshow when staying in US years ago, and decided to try it this time.
There is no hard and fast rules to papillote - basically the concept means "bake in a bag".
You can put anything you want in it, but frying the vegetables up with olive oil and a bit of salt will get the flavours out first. Just fry for 2 mins cos vege will continue cooking in bag.
Then put an elongated pc of parchment paper on table, brush the whole thing with olive oil.
On one side of the paper, layer a bit of vege, put your fish on it, top up with more vege and drizzle with olive oil, then fold half and wrap like curry puff. The sealing must be tight else air will come out, like you see the one on the right, which "lao hong" I think
For fish, bake for 12-15mins in 220 degree C oven.
For chicken, bake for 25-30 mins in 220 degree C oven.
Serve in bag - just use scissors to cut open the top like an envelope.
Nice thing is all the vege flavours are inside the fish and bag... nothing is escaped.
For this one, I use garlic, yellow squash (zucchini), green peppers, red peppers, french beans and tomatoes. And I just marinate fish with black pepper, olive oil and a bit of lemon juice.
For a more Meditarranean style, you can add chopped black olives.
Tip: Choose fish that is thin so easier to cook. But if using one big thick fish, just score the body with a few slits so it cooks easier.
annlee,
I think using steamer may not give same effect, cos the bag is supposed to puff up while in the oven so the food can cook in its own flavours. I think steaming may produce too much moisture and bag may not puff up. But you can use almunimium foil instead! Foil will not puff up in steamer, but the food inside will cook in its own flavours too.
The bowl next to papillote is red-skinned potato salad ala Van style
Need some carbos else I'll be very depressed!
