Poached Cod with Vinaigrette Made with Fresh Orange Juice and Salty Black Olives


4 (6-ounce) cod fillets
2 cups dry white wine
1 Tbsp fennel seeds
1/4 cup orange juice (about 1 orange)
3 Tbsp lemon juice (about 1 lemon)
2 bay leaves
pinch of kosher salt


1 Tbsp minced shallots
1/2 cup pitted kalamata olives, sliced in half
1/4 cup orange juice (about 1 orange)
3 Tbsp olive oil
Kosher salt and pepper to taste


  1. To make vinaigrette, in a medium bowl, combine shallots, olives, and orange juice. Mix well. Slowly stir in olive oil. Season with salt and pepper, if desired. Set aside.
  2. In a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice, and bay leaves. Bring to a boil, reduce heat, and simmer 15 minutes.
  3. Add fish and sprinkle with salt. Poach just until opaque, about 7 minutes.
  4. Remove fish with a slotted spatula and transfer to a serving platter. Drizzle with vinaigrette before serving.

Makes 4 servings.

Source: The O Magazine


Pork Belly Simmered with Black Tea


1 piece pork belly, about 300 g
3 tea bags (2 Darjeeling and 1 blended tea of ​​chocolate & orange peel)
1 clove garlic, crushed
2 to 3 slices ginger
3 tbsp white wine
3 tbsp maple syrup
4 tbsp soy sauce


  1. Cook pork in a pot of boiling water for about 10 minutes. Remove and drain.
  2. Boil 4 cups of water in the pot. Add all the other ingredients together with the cooked pot. Bring to a boil. Remove the tea bags.
  3. Cover and cook for 20 or more minutes until the pork is tender. Remove from heat and allow to cool.
  4. Pour pork and poaching liquid into a ziploc bag. Put into the fridge and chill overnight.
  5. When ready to serve. Remove bag from fridge. Cut pork into slices.
  6. Cook the poaching liquid in a saucepan to reduce it into a thick sauce. Serve the pork with the sauce.

Source: Japanese magazine

Japanese-style Grilled Fish Glazed with A Miso-mirin Mixture


1-1/3 cups white rice, such as jasmine or short-grain sushi rice
1/4 cup white miso
2 Tbsp mirin
1/2 tsp unseasoned rice vinegar
4 (5-oz each) skin-on salmon fillets, preferably about 3/4 inch thick
1/2 cup loose-leaf green tea
Kosher salt
3 medium green onion, thinly sliced (about 1/2 cup)
1 Tbsp toasted sesame seeds; more for garnish


  1. Cook rice and keep warm.
  2. Position a rack 4 inches from the broiler and heat the broiler on high.
  3. In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes.
  4. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.
  5. Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.
  6. Gently mix the green onion and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

Makes 4 servings.

Source: Fine Cooking magazine

Poached Pear in Red Wine


4 Bartlett pear, peeled and cored
1/2 bottle red wine
100 g sugar
1 stick cinnamon
1 tsp zest of lemon
1/2 tsp nutmeg powder
1 slice ginger (shredded)
4 pieces peppermint leaves
edible gold powder


  1. Add red wine, cinnamon, nutmeg, lemon zest and ginger to a pot. Bring to a boil.
  2. Mix in sugar and 1/2 cup water. Cook over low heat until sugar dissolves.
  3. Add pears to the red wine poaching liquid. Cook over low heat for 3 minutes.
  4. Cover the pears with a parchment paper to make sure they are submerged completely.
  5. Cook the pears over low heat for 25 minutes. Remove to serving plate and leave to cool.
  6. Strain the poaching read wine and return it to the pan. Add cornstarch to thicken the sauce while cooking on low heat.
  7. Pour thickened sauce over pears. Garnish with peppermint leaves and gold powder before serving.

Makes 4 servings.

Source: Hong Kong magazine

Today’s Comic

Duck Tongue Taco

Duck Tongue

2 lb fresh duck tongue
15 cups chicken stock
15 cups water
280 grams dry Chinese red dates
80 grams dry wolfberries
8 grams dry arbol chili
320 grams green onion
80 grams ginger
4 tsp kosher salt


  1. Combine all ingredients, except duck tongue. Simmer for 1 hour and strain out the solids.
  2. Keep broth at simmer. Poach duck tongue in broth for 15 minutes. The tongues should be tender and the soft bone inside should be easily pulled out.
  3. Allow tongue to slightly cool down in the poaching liquid, when they are cool enough to handle, pull out the bone from each tongue, save poaching liquid for fragrant sauce.

Fragrant Sauce

8 cups duck tongue poaching liquid
3 Tbsp cooking oil
5 Tbsp Chinese broad bean chili paste
2/3 cup fresh ginger, minced
2/3 cup fresh garlic, minced
1/2 cup sugar
1/3 cup light soy sauce
1/3 cup cornstarch
1/3 cup water
2 Tbsp green onion, thinly sliced
1/3 cup ChinKiang vinegar
1/3 cup sesame oil


  1. Combine cornstarch and water, stir well, and make slurry. Sauté chili bean paste in warm oil until bright red. Add ginger and garlic and continue to cook until fragrant, but not brown. Add in soy sauce and sugar, then add the poaching liquid right after, bring to a simmer.
  2. Add in cornstarch slurry, and simmer until sauce is thick. Add green onion into the sauce; cook for 1 minute.
  3. Remove from the heat, add in vinegar and sesame oil, stir well. Sauce is finished.


1 soft corn tortilla
60 grams poached duck tongue (around 10 to 12 pieces)
1 tsp fragrant sauce
1 fresh lychee (or canned if fresh is not available)
4 green onion tops, julienned


  1. Peel off the shell of lychee. Remove the seed and cut flesh into halves.
  2. Warm tortilla and place duck tongues in tortilla, spooning 1 teaspoon of hot fragrant sauce over tongues.
  3. Top with 2 lychee halves and garnish with green onion.

Makes 10 to 12 tacos.

Source: Culinary Trends