White Bean and Tuna Salad (Insalata di tonno e fagioli)

It's not important but just a little information about Italian in writing. I was checking which letter needs to be capitalized in a title when using Italian. Ended up only the first letter of the sentence plus proper nouns need to be capitalized. Proper nouns such as names and countries.

So my recipe here, white bean and tuna salad in Italian, insalata di tonno e fagioli, only that "i" in the beginning needs to be capitalized. A little knowledge boost while reading along this appetizing salad recipe.

White bean and tuna salad (Insalata di tonno e fagioli) -

Ingredients?

• 158 grams (110 grams solid) chunky canned tuna in oil
• 400 grams (240 grams solid) canned cannellini or other type of white beans
• 1/4 red onion
• 1 tomato
• 1 small bundle flat leaf parsley
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Some balsamic vinegar 

How?

Drain the liquid from canned beans. Rinse the beans then drain well. Transfer to a big plate or container ready to be tossed together with other ingredients.

Drain the oil from canned tuna, I used high quality canned Ortiz tuna, which has been taste-approved worth every extra money spent. Use a fork and separate the fish to smaller chunks. Chop the parsley, we are going to use the leafy part only. Cut the tomato into smaller chunks. Add all of the above to the mixing container.

Peel and slice the red onion. Soak that in icy cold water for at least 5 minutes, which will help reducing that spicy taste. Once ready, drain and add to the mixing bunch too.

On top of these ingredients, also add 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss till blended and let it sit for 10 minutes.

Transfer and rearranging to the actual serving plate. Drizzle over some balsamic vinegar, use balsamic glaze for a stronger acidic taste. Sprinkle chopped parsley on top and the salad is now ready to serve. 

The reason why we let these ingredients rest for 10 minutes before serving is that the flavors will better blended with one another, more as a whole in the end. By the way, if for some reason you can't finish all the salad at once, simply store in a seal-tight container in the fridge. It'll last for couple more days fresh and delicious. 

Other salad ideas:

• Persimmon salad with mozzarella and Jamón Ibérico
• Salsa salad with roasted chicken and baby greens

Clear Stewed Beef Soup with Daikon and Corn 無油煙版清燉牛肉湯

It can get quite chilly in Taipei, despite that the temperature shown on the thermometer doesn't seem too bad. After talking to several friends back in the states, where their temperature reading can be way lower than Taipei, they all agree that sometimes Taipei can feel much colder.

My years of confusion was then solved. The reason is due to humidity. Taipei is much more humid compared to CA. Many people have to use the dehumidifier every day in Taipei, while back in the states I've always have a humidifier on to prevent nose bleed in the morning. So the humidity in which changes the "feels like" temperature drastically.

The chilly weather can be quite confusing in Taipei during winter months, as for this week, I've decided to prepare a cold-fighting remedy at home - clear stewed beef soup. Something warm and comforting. Let it be cold, wet, or freezing out there, as long as I got this hot soup at home, everything will be just as cozy.

Clear stewed beef soup with daikon and corn 無油煙版清燉牛肉湯 - 

Ingredients (about 6 to 8 portions)?

• 680 grams/1.5 lbs beef ribs or brisket
• 2 corns
• 1 daikon radish
• 1 onion
• 1 small chunk ginger
• 1 small bundle cilantro
• 2 to 3 bay leaves
• 1 teaspoon whole black peppercorns
• Some salt
• Some water

How?

Slice the beef to big bite size pieces. Peel and slice the daikon to medium large size chunks. Peel and halve the onion. 

Cut the corn to shorter chunks. One corn can be divided to about 3 sections. Chop the cilantro. Scrape-off the skin for the ginger then cut to about 1.5mm slices. We will need 3 to 4 ginger slices here.

Prepare a big pot and fill with water. Add in the beef and switch to high heat. Bring to a boil then adjust the heat to keep it at a light bubbling stage. Continue to cook till more foamy bits floating on top, about couple minutes. Drain and set aside.

Have the big pot again and pour in 10 cups of water. Also add in prepped beef along with daikon, onion, corn, ginger slices, bay leaves, and whole black peppercorns.

Bring to a boil then adjust the heat to keep it at a light bubbling stage. Skim-off any additional foamy bits on top for the first 10 minutes. Shouldn't be too bad. Put the lid on and cook till both the beef and daikon can be poked through with a chopstick. Mine took about an hour and half.

Remove the lid. Give the soup a taste and adjust the amount of salt used. I added 3 teaspoons of salt here. Scoop out unwanted ingredients, such as ginger slices, smushy onion, peppercorns, and bay leaves.

Scoop the soup and some ingredients to serving bowls. Add some chopped cilantro for a brighter note. 

I personally like to add some white pepper powder to the soup, love that additional herbal note and extra warmth.

Other Asian soup recipes:

• Chicken mushroom and tomato soup in clear broth
• Radish corn and pork ribs soup 蘿蔔玉米排骨湯
• Tomato egg and tofu soup 番茄雞蛋豆腐湯
• Magao clam and chicken soup 馬告蛤蜊雞湯

Dried Anchovies and Fermented Black Beans Chilies 豆鼓小魚辣椒

There are many types of Chinese chili sauce out there. Some use chili powder, some with chili flakes, also the flavored kinds such as with cilantro or garlic. Chili crisp, the rising star of the chili sauce world, might be one of the most famous varieties known to the western world. 

As for the recipe here, it's commonly found in Taiwan, usually served as a condiment, or locals love to add generous amount of dried anchovies and fermented black beans chilies to noodles.

Dried anchovies and fermented black beans chilies 豆鼓小魚辣椒 - 

Ingredients?

• 100 grams fermented black beans 乾豆鼓
• 2 cups dried anchovies 丁香魚乾
• 1 bundle red chilies (about 3 cups chopped, I used the less spicy kind)
• 6 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon crystal sugar
• 1/2 cup preferred cooking oil

How?

Rinse the anchovies and pat dry.

Peel and chop the garlic cloves. Destem and chop the red chilies. 

Pour 1/2 cup of preferred cooking oil to a pan and switch to medium heat. Once warmed up, add in anchovies and cook till slightly browned, also a bit crunchy to the bite. Scoop out and save for later use.

Still using the same remaining oil, add in chopped garlic, chopped chilies, and fermented black beans. Use medium low heat, stir-fry for couple minutes.

Season with 1 tablespoon of soy sauce and 1 tablespoon of crystal sugar. Mix till blended. Taste and adjust with additional seasonings if needed.

Add back the anchovies and stir-fry for few more minutes. 

Once ready, transfer to storing containers and wait till cool-off a bit before closing the lid. I prefer to store these chilies in the fridge for longer lasting time. 

The fermented black beans can be salty already, so I didn't add any salt here, only used some soy sauce mainly for the color.

If you ever travel to Taiwan, take a closer look of the chili sauce varieties served at small bite stands or local restaurants. Sometimes you'll find chilies just like the one here, another popular variety is chiles with dried radish. 

If you find those, don't be afraid and just take at least one big spoonful to the food you ordered. Usually the chilies used are not as spicy, and they can add much more flavor to the noodles or rice.

Extended reading:

• Chili garlic sauce 蒜蓉辣椒醬

Japanese Katsuo Tataki Salad with Miso and Ponzu Dressing

Found a premade katsuo tataki at a Japanese grocery store. It's basically a nice piece of boneless bonito fish that's been seared and smoked with straw fire. There's no need to further cook it, simply slice and enjoy, sometimes with other ingredients and dressing to double up the flavors.

I would love to utilize such treasure find for a salad recipe. If you can't get a hold of premade katsuo tataki, I do have an earlier recipe with easier steps for fish tataki. Otherwise, a simple sashimi grade hearty fish would also work here.

Japanese katsuo tataki salad with miso and ponzu dressing - 

Ingredients (about 2 portions)?

• 200 grams katsuo tataki
• 2 loosely packed cups salad greens
• 1 1/2 loosely packed cups mitsuba leaf
• 10 cherry tomatoes

Dressing:

• 1 tablespoon white miso
• 3 tablespoons ponzu
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon toasted white sesame seeds

How?

Mix all the ingredients listed under the "dressing" section and make sure the sugar has been mostly dissolved.

Slice the fish to thick pieces. Two alternatives, you can make the simple tataki from scratch or simply use sashimi grade fish.

Arrange salad greens and mitsuba leaves on serving plates. I love the aroma of mitsuba, otherwise you can use mizuna or even baby arugula as substitutes. 

Slice cherry tomatoes in half and arrange on the leafy greens. Arrange fish slices all over.

Pour some dressing on top, simple and easy.

Talking about the katsuo tataki I've got here, I saw an even fancier variety using Japanese amberjack at a high-end local market. The flesh looked so delicious, but when I checked the price tag, perhaps some other time.

Extended reading:

• Tuna tataki coated with double roasted white sesame seeds

Fiery Stuffed Bell Peppers in Asian Sauce 超辣青椒鑲肉

It was meant to be a friendly dish, some ground pork mixture stuffed in juicy bell peppers. Well, the kind of bell peppers I got surely are juicy, but what the vendor didn't tell me was how spicy they were. I was on fire!

So please steer away from the bell peppers looking similar to mine if you can't handle the heat. Ask for sweeter variety, and on the medium or small size too.

Fiery stuffed bell peppers in Asian sauce 超辣青椒鑲肉 - 

Ingredients?

• 6 to 8 medium small green bell peppers
• 300 grams ground pork
• 1 egg
• 1 stalk scallion
• 1 garlic clove
• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons preferred cooking oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice cooking wine
• 1 tablespoon mirin
• 1/2 teaspoon sugar

How?

Cap the bell peppers of your choice, gentle roll it against the cutting board then pour out the seeds inside. If you can't get all the seeds and piths out, carefully run a dull knife along the inner edge. 

Destem and chop the scallion. Peel and chop the garlic. Have a bowl ready and add in both chopped scallion and garlic. Also add in the ground pork, 1 beaten egg, 1 tablespoon of corn starch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix till evenly blended.

Stuff the ground pork mixture inside the bell peppers and make sure not to over-stuff or too forceful, otherwise the bell pepper might break..

You can use something like a piping bag and cut a little opening on the corner, use that to squeeze in the filling.

Premix the sauce first by adding 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Chinese rice cooking wine, 1 tablespoon of mirin, and 1/2 teaspoon of sugar to a bowl. Whisk and make sure most of the sugar has been dissolved.

Drizzle 2 tablespoons of preferred cooking oil to a pan and switch to medium heat. Wait till the surface gets hot then add in stuffed bell peppers. 

Sear till the bottom turns slightly charred. Move to other sides and sear till slightly colored.

Pour in premixed sauce and swirl the pan a little so all the bell peppers can get evenly coated with the sauce. Bring to a light bubbling stage and cook a bit longer. 

Once the sauce has been reduced a little, transfer to serving plate and drizzle the remaining sauce all over.

If you're working with bigger bell peppers, you might have to cover with lid after adding the sauce. Cook for one or two minutes more to ensure the very center of the stuffing are fully cooked.

Luckily I can take on some heat, it's just that I don't eat as spicy as before. Back then I always order super spicy crispy chicken paired with one big cup of very satisfying boba milk tea. Yes, they actually categorized the spicy level up to the "super spicy" tier, and I was totally ok with it.

However, not these light green and skinny bell peppers though. You probably won't feel much from the first couple bites, but that burning sensation will start crawling from your throat all the way down to the belly soon after.

Next time when I visit that same vegetable stand that sold me these bell peppers, I'll have a good conversation with the uncle there (we often chat a little whenever I go).

Other recipes using bell peppers, friendly bell peppers:

• Paccheri with tuna in red bell pepper sauce
• Dairy free chorizo and colorful bell pepper orzo
• SPAM fried potatoes and bell pepper