Charred Cauliflower with Brown Butter Cauliflower Purée | 香烤椰菜花扒兩食

附中文食譜

To many people including myself once upon a time, cauliflower on its own just screamed bland, boring and bleh. And then charred cauliflower "steaks" and whole roasted cauliflowers started appearing everywhere, offering a satisfying, meaty meat-alternative worthy as a main event. I have been dying to jump on that bandwagon for long, and the opportunity finally presented itself when I lay my eyes on a crate of gorgeous cauliflower at a market in Amsterdam.

Indeed, plain steamed or blanched cauliflower may taste rather uninspiring. Roasting cauliflower and giving it a little char brings out its hidden sweetness and nutty aroma, thereby transforming it into something else mouthwatering. Here cradling my heavy head of cauliflower in my kitchen half a planet away, I decided to let it shine and be the star ingredient in a delicious main course two-ways.

For those of you looking to curb your carbohydrates intake, rejoice! Cauliflower purée is not only creamy and comforting like mashed potatoes, it is also healthier and, well, much lower in carbs. Being free of starch, cauliflower purée also has the benefit of not being prone to over-whipping like potatoes can be. So whip it all day and it will still be lusciously creamy!

Puréed cauliflower can be made first by simply boiling or steaming the vegetable, but boiling leaches flavor and nutrients out of the florets and steaming does little to enhance the flavor. By roasting we bring out the rich, nutty flavors - resulting in a purée that is complex and robust in flavor and eliminating any need for excessive seasoning. Stirring in a touch of brown butter adds depth and a magical toasty flavor that perfectly rounds out the nuttiness of the cauliflower. 

For a more luscious, full-bodied purée, go for heavy cream as your choice of liquid, or use chicken stock for a more savory direction. Of course you can also use regular milk or plant-based milk like I did! Last but not least, serve with a dollop of fresh homemade pesto or chimichurri to take the experience up a notch! Click below for my pesto recipe:
Fresh Homemade Pesto 

Ingredients
1 large head cauliflower
2 tablespoon butter
1 cup milk, cream, or chicken stock
Extra virgin olive oil
Sea salt and freshly ground pepper
Optional: fresh pesto or chimichurri, to serve

Directions

Charred Cauliflower Steaks

1. Preheat oven to 200C/400F. Remove the tough outer leaves from cauliflower and halve the cauliflower. From top to bottom, cut two large 3/4-inch thick steaks, one steak from each of the two halves.

2. Season the steaks with salt and freshly ground pepper. Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the cauliflower for 3-4 minutes per side, until deeply golden. Transfer skillet to the oven and bake for 8-10 minutes, or until cauliflower is tender.

Brown Butter Roasted Cauliflower Purée

 1. Roughly chop the remaining cauliflower into small pieces until they resemble crumbs. Place on a foil-lined baking tray, toss with olive oil and season with salt and pepper. Roast, flipping cauliflower halfway through roasting, about 18 minutes or until cauliflower is browned and tender.

2. In a saucepan, melt butter over medium heat. Watch closely as butter foams up and begins to deepen in color from golden tan to a toasty brown. Remove from heat and transfer to a heat proof bowl once you smell a nutty aroma.

3. In the same saucepan, add roasted cauliflower crumbs and choice of milk/cream/chicken stock. Bring to a simmer then cook gently until cauliflower has softened in the liquid, about 5 minutes. Reserve a small amount of cooked liquid. Using a blender or immersion blender, blend cauliflower to form a smooth purée, adding more liquid if necessary to reach desired consistency. Fold in brown butter and serve warm.

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【 香烤椰菜花扒兩食 】

在疫情的威脅下，公眾都減少了外出。今個情人節，倒不如就與情侶齊齊煮餐溫馨晚餐。忘了訂玫瑰花也別操心，有椰菜花代替啊～！ 又一走肉主食主意，或作可口拌菜，配上牛排烤雞就最適合不過了。

材料：
椰菜花                               1 大顆
牛油                                   30 克
牛奶/鮮奶油/高湯          250 ml
初榨橄欖油                      適量
海鹽、黑椒                      適量

做法：

香烤椰菜花扒

1. 預熱焗爐至 200C/400F。將椰菜花一開為二，再於每邊切出一件 0.75 寸厚的椰菜花扒。兩面撒點海鹽和黑椒簡單調味。
2. 鑄鐵鍋燒熱，注入橄欖油。平放椰菜花扒，每邊煎 3 至 4 分鐘至金黃色。
3. 把椰菜花扒連鍋放進焗爐烤 8 至 10 分鐘。

焦香牛油椰菜花蓉

1. 把剩餘椰菜花切碎，鋪放在蓋了錫紙的烤盤上，撒上適量橄欖油、海鹽和黑椒，烤約 18 分鐘。
2. 牛油以中慢火煮溶，期間會起泡。
3. 偶然用膠刮攪拌，煮至牛油開始呈現咖啡色小塊及聞到焦香後可以熄火。
4. 將焦香牛油倒入耐熱容器內備用，以防燒焦。
5. 鍋裡加入烤好的椰菜花碎及牛奶或高湯。 慢煮約 5 分鐘至椰菜花變軟。
6. 將部分煮過椰菜花的牛奶或高湯留起備用。用攪拌器把椰菜花打成蓉 ，期間慢慢一點點的加入牛奶或高湯調整濃度。
7. 最後將準備好的牛油加進，伴勻，香香滑滑的椰菜花蓉就完成喇。

在碟上塗一層椰菜花蓉，再放上香烤椰菜花扒，最後淋上剩餘的 brown butter 即成！配上新鮮自製 pesto sauce 就更份外滋味！

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Pressure Cooker Braised Chinese Mushrooms with Noodles | 珍菌香菇素煨麵

附中文食譜

Earlier this summer I stumbled into a cozy local health-food cafe in the heart of the Mongkok Flower Market looking to fill my midday hunger pang. Nutritious soups, tonics and healthy desserts aside, the menu features a one and only savory and more substantial signature dish - noodles with braised assorted Chinese mushrooms - with a brief description of its health-giving properties. The bowl of noodles was simple, tasty and comforting, and perfect for a light lunch or dinner; I thought I could easily make a similar version at home with my own mix of mushrooms I have in the pantry.

Each type of precious fungi contributes to creating a complex blend of intense flavors, aroma and rich textures

Every now and then, our generally meat-heavy diet at the workplace or in dining out gets me feeling in need of a break - a desperate longing for staying in and cooking something light, satisfying, and completely meat-free, something as basic as braised mushrooms. Dried mushrooms come to the rescue on days when I am just too lazy to go all out on market visits and meal prep. Thanks to their superb meatiness, Chinese dried shiitake and monkey head mushrooms can easily be the star of any vegetarian or vegan main event. As long as they are stored in a cool place and away from direct sunlight (sometimes even in the freezer), dried mushrooms keep well and make a good pantry staple.

Cut cooking time down with a pressure cooker like this Vitavit® by Fissler

Chinese braised mushrooms is familiar to many, as they frequently make appearance at banquets and especially during Chinese New Year celebrations, where special, festive occasions will often call for the most premium grade of mushrooms braised in oyster sauce and served on a bed of greens. As Chinese mushrooms already pack a heady punch of aroma on their own, they do not require heavy seasoning, although a touch of sweet and extra umami does bring out the best of them (in comes the ever indispensable oyster sauce, whose vegetarian version is now widely available in supermarkets).

At home, braised mushrooms can be just as simply prepared, with the cooking time significantly reduced with an instant pot or pressure cooker. You can opt for the most purist of all and use only Chinese dried shiitake, or use a medley of precious fungi to create a complex blend of aroma and texture unique to each type of mushroom.

The soaking liquid, rich with intense mushroom flavor, provides the "stock" - do not discard after soaking!

Monkey head mushrooms - so named for its resemblance - are like sponges that plump up in water and add incredible depth of flavor, aroma, and a juicy, spongey bite. Porcini (I recently picked up a bag on my travels to Yunnan, China) adds richness and earthiness; while the brightly orange Cordyceps militaris brings crunch and a mild bitterness along with its purported potential to improve heart health and fight inflammation, cancer, diabetes and aging. As always, experiment your own blend and use what you have on hand!

To complete the simple dish, add a side of Asian greens and ladle the braised mushrooms over your favorite noodles, be it udon, somen, buckwheat soba, or thin egg noodles. Perhaps the most enlightening light bulb moment I had at the health-food cafe was their use of chopped Chinese celery as a garnish, which adds an uncanny layer of pleasant, medicinal flavor and crunch to the braised mushrooms. Spoon the intensely flavored mushroom "gravy" over and lunch is served!

Ingredients
50 g small Chinese dried shiitake mushroom
2 heads dried monkey head mushroom
12 g dried porcini (or other mushroom of choice)
15 g Cordyceps militaris
2 teaspoons sesame oil
1 inch ginger, sliced
1 tablespoon Shaoxing wine
3 tablespoons oyster sauce, regular or vegetarian
1 tablespoon soy sauce
20 g rock sugar
1 star anise
3 cups (700 ml) water
1 tablespoon cornstarch (mixed with 1 tablespoon water)

Serve with:
Chinese celery, chopped | noodles of choice | greens of choice

Directions
1. Give the Chinese mushroom, monkey head mushroom, and porcini a quick rinse, then place in a large bowl and submerge in 3 cups of water for 30 mins. Trim any hard stems if necessary. Tear the monkey head mushrooms apart into smaller chunks. Squeeze excess water out of the mushrooms, reserving the soaking water. Give the Cordyceps militaris mushrooms a good rinse and set aside.

2. In instant pot, add sesame oil on medium heat. Add sliced ginger and mushrooms and stir fry for 10 seconds. Stir in the Shaoxing wine.

3. Carefully pour in the mushroom soaking water, making sure that you do not pour in any sediment or dirt from the water.

4. When the liquid comes to a simmer, stir in the oyster sauce, soy sauce, rock sugar, and star anise. Then, on medium-high heat, fasten the pressure cooker lid and set the cooking display with traffic light function on level II. Once the green ring becomes visible, reduce heat to low and set timer for 8 minutes.

5. When time is up, set the cooker aside to cool and release pressure after several minutes. Next, mix the cornstarch slurry, unfasten lid, and slowly pour in slurry while stirring constantly. Bring the contents to a boil again then turn heat off.  Remove ginger slices and star anise.

6. Arrange cooked noodles of choice and greens in a bowl, then ladle over a generous scoop of braised mushrooms and sauce. Sprinkle over chopped Chinese celery and enjoy! 

Note: to cook without using an instant pot, simply extend cooking time to 30 - 45 mins or until mushrooms are cooked and tender.

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【 珍菌香菇素煨麵 】

材料：
珍珠冬菇                      50 克
猴頭菇                           2 枚
牛肝菌                           12 克
蟲草花                           15 克
麻油                                2 茶匙
薑                                    1 寸，切片
紹興酒                           1 湯匙
蠔油或素蠔油              3 湯匙
生抽                                1 湯匙
冰糖                                20 克
八角                                1 顆
水                                    700 毫升
粟粉                                1 湯匙，打芡用

拌菜：
芹菜，切粒 | 麵條 | 青菜

做法：
1. 冬菇、猴頭菇、牛肝菌過水略為洗淨後以清水浸軟。猴頭菇去蒂並用手撕成小件。把多餘水份擠出，保留浸菇水備用。蟲草花洗淨備用。
2. 高速煲燒熱後下麻油，爆香薑片及雜菇。
3. 加入紹興酒後調大火加入浸菇水，注意把水中雜質隔開。
4. 加入蠔油、生抽、冰糖及八角。待水滾後蓋上高速鍋蓋，調校至 2 速，用中火煲至見綠環後轉慢火，計時 8 分鐘後熄火。
5. 粟粉加入一湯匙室溫水拌勻。將高速煲裡剩餘蒸氣排放後開蓋，倒入芡汁並以大火收汁，約一分鐘。把火熄掉，去除薑片和八角。
6.  把煮好的麵條、青菜放在碗裡，鋪上珍菌香菇和醬汁，最後撒上芹菜粒即成！

備註：不用高速煲，可依傳統做法 — 只要把所有燉煮材料用大火煮滾後收中慢火，蓋上煲子，煮 30 至 45 分鐘後打芡。

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Summer Gazpacho | 夏日西班牙番茄凍湯

As the height of summer draws upon us, nothing quite beats a midday iced lemonade or a cooling cup of gazpacho. Forget about hours slaving away in a steamy kitchen stirring soup over a hot stove - keep things simple and fresh with gazpacho! Gazpacho is a quintessential Andalusian summer soup bursting with ripe-from-the-garden flavors. Chilled and raw, this soup is truly a breeze to make, requiring only to be made hours in advance for flavors to mingle and develop - making gazpacho an ideal starter for brunch, summer entertaining, weeknight dinners, or even picnics. A refreshing gazpacho effectively opens up the appetite; it is also the most effortless way to get fresh vegetables into your diet!

An idyllic summer picnic at the beach with Jayla; cooling off with chilled gazpacho and jámon ibérico for a touch of Spain! [Gold Coast Beach, Hong Kong, Jun 2019]

Not unlike the other world revered Spanish classic - paella -, gazpacho generates heated debates over what constitutes the most authentic recipe. Nevertheless, I believe we would all agree that the gazpacho as we all know it would typically involve tomatoes, cukes, some type of pepper, good olive oil, bread, and seasoning. Regional variations in taste and produce as well as culinary creativity have brought other interpretations of gazpacho into mainstream, with melon-based, green, or even white-hued gazpacho being some of the most recognized.

In my book, there is no one way to do a smashing gazpacho. There are infinite ways to tailor this hot-weather soup to your liking. Some like it chunky, others velvety smooth. You may prefer it spicy; and some prefer to go without bread. There are, however, ways where gazpacho can go really wrong. At its worst, I've made gazpacho that tasted like watered down salsa, or worst yet - a gazpacho that tasted more of bell peppers than anything (eww). You also want to make sure your gazpacho does not leave you with an invincible garlic-onion breath unless Dracula's in town.

Personally, I prefer to leave out the bread as I find it diluting the amazing flavors. Furthermore, the addition of olive oil to the vegetables produces a creamy emulsion and gives enough of a body to the soup, hence it could do without the extra boost. Besides, leaving out the bread keeps the gazpacho gluten-free and suitable for most special diets!

While peeling cucumbers help yield a more vibrant gazpacho, keeping the peel on maximizes nutrients

The recipe I share here is but one way that I love my gazpacho. I once swapped bell peppers out for a mildly hot, long red pepper - and could not turn back since. I tend to eyeball my ingredients, tasting and adjusting along the way, so use the measurements loosely as a reference and always start with smaller quantities of garlic and onion and add more as desired.

No cooking required: blitz everything with a blender or immersion blender

Pair this gazpacho with waffles for a complete and easy weekend brunch!
Sweet Potato and Bacon Waffles (click for recipe)

What you'll need... (for two)
3 - 4 medium tomatoes
1 long red pepper*
1 Persian or baby cucumber
1 clove garlic
1/4 of an onion
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar or red wine vinegar
Fine sea salt
Freshly ground black pepper

*Note: substitute with red bell pepper for a non-spicy version
To serve: sliced or diced cucumber and tomato | chives | croutons  

Directions...
1. Core and cut tomatoes into large chunks. Peel and de-seed cucumber. De-seed pepper and remove pith.

Tip: gloves are recommended to protect your fingers when de-seeding hot peppers - the heat will sting!

2. For a smooth consistency, add tomatoes, pepper, cucumber, olive oil, salt and pepper, and part of the garlic and onion to a blender and blend until smooth. Taste and adjust seasoning, adding more garlic and onion as needed. For a coarser texture, reserve some of the ingredients and pulse briefly and mix in with the soup.

Tip: for best result, blitz the olive oil together with other ingredients rather than whisking it in afterwards

3. Chill the soup for at least two hours or overnight. To serve, divide soup into small bowls and garnish with cucumber and tomato, chives, a crack of sea salt and black pepper, and enjoy with croutons if desired. ¡Buen provecho!

Do you have your own favorite gazpacho recipe? 
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Find me on Instagram @alvinckl and @alvin.penthousekitchen and follow my Facebook Fan Page!

【 夏日西班牙番茄凍湯 】

炎炎夏日 最適合整碗清新醒胃嘅 Gazpacho! 毋需開火烹調，不入廚房嘅朋友仔都能輕易炮製。冷湯的做法變化多端，以下是我的 指定食譜 — 醒神健康之餘帶點辛辣，保證另你喝不停口！不妨整定用便攜壺帶去沙灘野餐啊～！

材料：

蕃茄                           3 - 4 個

紅尖椒*                      1 隻

青瓜仔                       1 隻

蒜瓣                           1 瓣

洋蔥                           1/4 個

初榨橄欖油               1 1/2 湯匙

雪莉醋或紅酒醋       2 茶匙

海鹽、黑胡椒           適量

* 喜歡不辛辣的朋友，可改用紅燈籠椒

裝飾：蕃茄、青瓜薄片| 蔥花 | 麵包脆粒

做法：

1. 蕃茄切件。青瓜去皮、去籽、切段。紅椒去籽、切片。

2. 將上述材料放入攪拌機內或用手持攪拌捧打至幼滑再作適當調味。如想增加口感，不妨預留一些蔬菜粒。

3. 放入雪櫃冷凍 2 小時或過夜，風味更佳。隨喜好加上裝飾，即成！

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KitchenAid: #CapturingTaste 美食造型及攝影企劃

『一道佳餚除了需要味道上乘，香氣滿溢，創意悅目的賣相、 裝飾和佈置都能令一道佳餚更加完滿，色香味俱全。』

KitchenAid 今次聯乘SONY製作是次企劃，令更多人可以發揮烹飪創意，懂得透過 鏡頭，捕捉每位城中名廚、FoodStylist 及每道美饌最美麗動人一刻; 更可以聚首 一堂分享感動五官的美食體驗，一起迎接詭異萬聖節和普天同慶的燦爛聖誕！

In their latest campaign #CapturingTaste, KitchenAid partners up with SONY and brings together six talented local chefs and food stylists in a series of food photography and styling workshops, featuring half a dozen designs celebrating the spirit of Halloween and Christmas. Through the workshops we share the tricks of the trade and celebrate the power of food styling in elevating the sensory experience of delicious food to the next level.

#CapturingTaste: Halloween and Christmas inspired creations by six talented chefs!

In the kick-off event the star-studded lineup of chefs showcased their individual creativity and talents in a burst of vibrant colors, with spooky orange and black dominating the Halloween section of the showroom and an enchanting, sparkly melange of white, red and green on the other. Participants got to play hands-on in decorating their own dish with the guidance of respective chefs and practice photo shooting with a SONY camera. This event will be followed by subsequent workshops where chefs will partner up in teams of two and allow for an even more intimate and personalized setting for participants to interact and put their creativity and skills to the test!

『單看 Alvin 這一道「南式生死戀」造型會覺得有點詭異，但其實他是暖男廚師一名！本身任職空中服務員的 Alvin 特別為設計和烹調這道菜，過去一個月每飛到不同地方的時候，都會花時間去搜購不同品種的南瓜，加上創新構思以一種食材變化出兩種食法和味道，配以一個史詩式名字，心思度滿分呀！』    — KitchenAid Ideas

Click below for the recipe and the story behind!

Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀 

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Trick or Treat, Heat or Sweet: Halloween Stuffed Pumpkin Duo | 萬聖「南」式生死戀

附中文食譜

Fall is finally here! My favorite season of the year brings cooler evenings, an end to ravaging typhoons, yellowing leaves, spiced apple cider, and loads and loads of pumpkins. Around the world this autumn staple pops up in menus from pastas, baked goods, your morning coffee and, soon, to all things Halloween. I realize all these years I haven't done much for Halloween, but that is all going to change!

My first ever hand-carved mini Jack-O'-Lanterns! Feed them a candle and watch as they come alive!

Several weeks ago KitchenAid Hong Kong got in touch with me regarding an exciting opportunity to collaborate in an upcoming campaign #CapturingTaste. They are to partner up with SONY and host a series of food photography and styling workshops, featuring creations by a talented team of local chefs handpicked by KitchenAid. Before I knew it, I've reached for an imaginary paper bag in case of hyperventilation upon receiving this extraordinary invitation. The event is slated to debut on October 30; and my assigned theme is Halloween - perfectly in time for the spooky celebration!

Flanked by a star-studded lineup of half a dozen accomplished chefs, entrepreneurs and cooking school founders, I couldn't help but feel intimidated. We were each assigned a theme and tasked to design and prepare one dish at the KitchenAid live kitchen to be the centerpiece of a professional photo shoot. Imagination is one's own limit, granted that healthful eating and sustainability is taken into account and that artificial food coloring is avoided at all cost. Sounds right up my alley!

In the weeks following, as fireworks began to set off in my brain, I delineated several routes I could take to bring Halloween to life. Do I want to go gory, gross, and scary? Nah. Spooky but cute? Maybe. Color themed with a touch of fall and fusion? Yes! Having seen crates upon crates of colorful, adorable (some adorably deformed and resembling a witch's wart-covered nose) pumpkins and squash in markets in Europe and the U.S., already I was certain that these would play a pivotal role in the presentation of my dish. All I needed was to inject creativity and a splash of orange and black.

While orange colors are rather easy to come by in the plant kingdom, black may not be as prevalent. Drawing inspirations from international cuisines and ingredients, I scoured my mind for all things naturally black in nature. Squid ink, charcoal powder, olives... and bam! Thai black glutinous rice came up in a conversation with a friend. My eyes lit up, sending sparkles throughout my brain. That is it. I am going to create a Halloween mini stuffed pumpkin duo drawing influences from Thai and other cuisines.

Black sticky rice and pumpkin are both traditional dessert ingredients ubiquitous across Thailand. I decided to steam rather than simmer the glutinous rice for a firmer and less runny consistency, and drizzle in a salty sweet coconut sauce exactly like what you'll find on sticky rice with mango desserts everywhere in Thailand. A knot of pandan leaf and just a tad of Thai palm sugar is added to the rice before steaming to infuse a hint of sweetness and that unmistakable, comforting fragrant note. Feel free to substitute the more delicate Thai palm sugar with gula melaka - the smokier, toffee-edged version of palm sugar, or brown sugar if neither is available.

Watch my mini "tutorial" on carving your own mini Jack-O'-Lanterns!
https://www.facebook.com/alvinspenthousekitchen/videos/165064507771986/

To counter the sweet treat, I made hummus - yes, I know, a little out of the blue it seems - but this is not your ordinary hummus, but a velvety smooth orange-hued pumpkin hummus with a Thai twist and unanticipated heat. A Thai red curry pumpkin hummus that you just can't stop dipping into. You can use canned pure pumpkin here, but why not make from scratch when it's so easy? Just chop, steam, and peel and in it goes into the processor. Makes a wonderful Halloween party snack, and both recipes are entirely gluten-free and vegan-friendly too! Now this is what I call a Halloween trick or treat!

Directions...

Mini pumpkins and squashes

1. Cut about a quarter to a third of the pumpkins to make a lid. Scoop out all the seeds and pulp and save for other use.

Black Sticky Rice Pudding with Pumpkin
3/4 cup Thai black glutinous rice
1/4 cup white glutinous rice
1 pandan leaf
2 teaspoons Thai palm sugar, chopped
1/4 teaspoon salt
Boiling water

Diced Pumpkin:
120 g butternut squash

Coconut Sauce:
1/2 cup coconut cream
1/2 tablespoon white sugar
1/4 teaspoon salt

Black Sticky Rice Pudding:
1. Combine the rice, wash and soak in water for at least 3 hours up to overnight. Drain and rinse, and place into a heatproof dish. Tie the pandan leaf into a knot and nestle into the glutinous rice. Scatter chopped palm sugar on top of the rice.

2. Add some boiling water to the dish, leaving a top layer or rice exposed. Steam for 25 minutes or until the rice is cooked but still retains a chewy and slightly crunchy texture.

3. Discard pandan leaf and stir in salt and three-quarters of the coconut sauce. Set aside and allow the rice to absorb the coconut sauce. If making ahead of time, do not mix in the coconut sauce until ready to eat. Scoop into prepared mini pumpkins, drizzle some more coconut sauce, and scatter diced pumpkin over the rice.

Diced Pumpkin:
Dice pumpkin into small cubes. Steam for 4 minutes, remove and plunge into an ice bath to stop the cooking. Drain and set aside.

Coconut Sauce:
Warm coconut cream in a small saucepan over low heat. Stir in sugar and salt until dissolved.

Thai Red Curry Pumpkin Hummus
1 can (425 g) chickpeas, rinsed and drained
420 g butternut squash
3 cloves garlic
1 teaspoon fresh grated ginger
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoon Thai red curry paste (adjust to taste)
1/4 cup coconut milk

Garnish (optional):
Paprika | Bird's eye chili, chopped | Cilantro, chopped

1. Rinse, scrape out all the seeds and pulp, and cut butternut squash into large chunks. Steam for 8-10 minutes until softened and easily pierced with a fork. Remove skin once cooled enough to handle.

2. Place chickpeas, cooked pumpkin, garlic, grated ginger, tahini, curry paste, and coconut milk in a food processor, blend, and check taste and consistency. Add more coconut milk if necessary to loosen. To increase heat, blend in half a bird's eye chili. Puree until smooth. Scoop into prepared mini pumpkins, and top with garnish.

【 萬聖「南」式生死戀 】

『椰汁黑糯米配南瓜粒』

材料：

泰國黑糯米           3/4 杯

泰國白糯米           1/4 杯

斑蘭葉                    1 片

泰國棕櫚糖            2 茶匙

幼鹽                         1/4 茶匙

滾水                         適量

南瓜粒：    

南瓜                         120 克

椰汁：

椰漿                         115 毫升

砂糖                         1/2 湯匙

幼鹽                         1/4 茶匙

做法：

1. 黑糯米和白糯米洗淨，用清水浸三小時或過夜。 

2. 南瓜切小粒， 隔水蒸四分鐘後撈起浸冰水。撈起備用。

3. 斑蘭葉打個小結，連同隔了水的糯米放在蒸盆內。棕櫚糖撒在面。注入滾水（隔水蒸 25-30 分鐘。

4. 椰漿用慢火煮開，加入鹽和糖，拌勻備用。

5. 糯米蒸好後把斑蘭葉拔出。拌入幼鹽和部分椰汁，靜置數分鐘，讓糯米吸收掉椰汁。

6. 食用前再淋上剩餘椰汁和撒上南瓜粒，即成！

『泰式咖哩南瓜鷹嘴豆泥醬』

罐裝鷹嘴豆              425 克

南瓜                           420 克

蒜頭                            3 瓣

薑蓉                            1 茶匙

純芝麻醬                   2 湯匙

泰國紅咖哩               1 1/2 湯匙

椰汁                            60 毫升

裝飾用：紅椒粉 | 指天椒（切粒）| 芫荽（切粒）

1. 南瓜去籽洗淨後切段，隔水蒸 8-10 分鐘至軟身。待涼後去皮。

2. 將所有材料放入攪拌器，高速攪打一分鐘後試味。如喜歡較辛辣的可加入半條指天椒。將混合物攪打至呈細緻泥狀。撒上裝飾，即成！

Nasu Dengaku: Miso Glazed Eggplant | 日式味噌茄子田楽焼

附中文食譜

Eggplants get a bad reputation for being bland, slimy, bitter sometimes and, worst off, they act like sponges that can soak up copious amount of oil. Well, it's time to shatter this myth! I like to see eggplants as a blank canvas ready to take on strong flavors. When cooked to perfection, these gorgeous purple aubergines are just divine - buttery, creamy, with hints of smokiness. And personally, there is no simpler and better way to cook eggplants than this foolproof recipe.

Use either red "awase" or the sweeter white "shiro" miso, or a mix of both

Nasu dengaku (なす田楽) literally translates to miso glazed eggplant, a classic Japanese dish that is usually skewered and grilled over charcoal. The sensational sweet and savory miso glaze livens just about anything, from fish to tofu to daikon radish. Slathered on eggplants, the result is irresistible. It is said that the name dengaku comes from dengaku bōshi (田楽法師), a stilt dancer that performed for the god of rice fields during rice planting. Since skewered tofu resembles the stilted performer, the name dengaku has taken hold since to describe this dish preparation. Forgetting the hassle of operating and cleaning a grill at home, you can easily pan fry the eggplants (with just a teeny bit of oil!) for a few minutes and finish them under a broiler until the miso glaze bubbles and gets that beautiful caramelization.

Watch as the miso glaze bubbles and caramelizes under the broiler... absolutely tantalizing!

An inexpensive, simple dish that makes use of everyday Japanese seasonings

Needless to say, this recipe has entered my repertoire for quick, easy weekday meal ideas. Simply serve with steamed rice, dressed tofu and a light salad for a healthy, plant-based meal or, to jazz things up a bit, serve together with Mentaiko Pasta for a simple, Japanese-inspired lunch!

What you'll need...
2 small eggplants, or 1 Chinese eggplant
Cooking oil
2 tablespoons water
Chopped scallions, for garnish
Sesame seeds, for garnish

For the miso glaze:
3 tablespoons miso paste
1 tablespoon white, brown, or coconut sugar
1 tablespoon mirin
1 tablespoon sake

Directions...
1. Prepare the miso glaze by whisking together the ingredients.

2. Slice eggplant in half lengthwise and score the flesh with a knife. In a non-stick pan over medium high heat, add oil (I like to use a pastry brush directly on the eggplants for a more even coating) and cook the eggplants flesh-side down. Once browned, flip the eggplants over and cook until begin to soften. Tip in water and cook covered on high heat till the water cooks off, about one minute.

3. Transfer eggplants to a lined baking tray flesh side up, brush evenly with miso glaze, and place in the oven with the broiler function on. Grill for 8-10 minutes, until the miso glaze caramelizes. Remove from oven, garnish with sesame seeds and chopped scallions, and you're done!
 

【 日式茄子味噌田樂燒 】

茄子，不少人認為它味淡、煮起來軟爬爬、外皮又帶苦澀，最重要它還會像海綿，吸收大量油分，極不健康。不過，由這刻開始，我會把這些負評通通粉碎掉！

茄子，就像一塊空白的畫布，準備着迎接強烈的調味。只要你烹煮得完美，在柔滑軟綿的口感下，會略帶一絲煙熏味，我認為，已沒有比以下的炮製方法更好更簡單方便了。

據說「田樂」這名字來自一位法師。從前在農耕的慶典上，有位穿上白袍披上深色法衣的法師，為歌頌稻田之神而踩上高蹺跳舞。因這身裝束，就像醬烤的豆腐串，於是有人便以法師的名字「田樂」為豆腐串取名。當然，今天的田樂燒已不只是豆腐了，由魚到邏蔔到茄子也有。（文章翻譯：鄒家鳳）

材料
茄子                  2 小隻
味噌                  3 湯匙
砂糖或紅糖     1 湯匙
味醂                  1 湯匙
清酒                  1 湯匙
油                      適量
水                      2 湯匙
蔥花                 適量
芝麻                 適量

做法
1. 把味噌、糖、味醂和清酒拌勻備用。
2. 茄子對邊切開，用小刀𠝹十字面，讓醬汁更輕易入味。
3. 燒熱易潔鍋，下油並以中高火煎香茄子至輕微焦香。
4. 把茄子反轉，繼續煎數分鐘。
5. 加入 2 湯匙水，蓋上鍋蓋煮至水份完全蒸發，約一分鐘。
6. 把茄子放在鋪好烘培紙的烘盤上，塗上味噌醬汁，再放入焗爐以上層發熱線烤焗 8 - 10 分鐘至茄子軟稔、醬汁輕微烤焦。最後，撒上芝麻和蔥花，完成！ 

簡易和風午餐：味噌燒茄子、明太子意大利粉、麻醬冷豆腐和田園沙律！

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Heirloom Tomato & Stracciatella Bruschetta | 復古番茄意大利芝士蒜香多士

附中文食譜

Every summer, farmers markets everywhere hustle and bustle with chefs and home cooks, beaming with color and radiating a vibrant energy seemingly distinctive to this season. Even with nothing in particular on my shopping list, I make time for a farmers market visit - if not to check out what's in season, at least to remind myself the simple fact that in many parts of the world, seasons still influence and inform our day-to-day decisions on what to eat.

Besides the overflowing crates of fragrant peaches and nectarines and punnets of summer berries are always a festive array of heirloom tomatoes. Red, brown, green, yellow, zebra-striped - heirloom tomatoes come in all shapes, sizes and colors and, unlike the store-bought hybrids, are each so unique that often no two are the same. Many a times I find myself curious about these gnarly, lumpy yet gorgeous fruits. So, what exactly are heirloom tomatoes?

Heirloom tomatoes are basically open-pollinated varieties of tomatoes that have been passed down for generations without crossbreeding. This is in contrast to typical supermarket tomatoes, which have been carefully bred to carry particular traits: things like higher productivity, enhanced durability, uniform shape for ease of packaging, greater resistance to pests and diseases - often at the expense of flavor. Have you ever swooned over a perfectly blemish-free, luscious-looking tomato, taken it home and taken a bite, only to find it mealy and completely tasteless? Unfortunately, that has happened to me all too often, seeing that I live in Hong Kong. Heirloom varieties, on the other hand, are genetically unique and produce fruits that carry distinct flavor and texture, widely believed to be superior to their mass-marketed hybrid counterparts. The "disadvantage"? Thinner skin, shorter shelf-life, lower yield and greater susceptibility to disease - all of which logically make up for a heftier price tag.

With all that said, are heirloom tomatoes worth the price? Eager to find out just how different they are, I finally turned a blind eye to the price tag (often more than double that of supermarket hybrids), wrapped each individual tomato in bubble wrap, and with the greatest care transported them as carry-on luggage thousands of miles away like some museum relic from New York's Union Square Greenmarket to my kitchen. All was smooth until my suitcase flopped and my bag plopped on the ground on my last stretch home. It was a miracle that all my tomatoes made it home whole - not as sauce. Was it hard to slice into my first ever heirloom tomato? Oh yes, it was just about as hard as cutting into the most revered giant white peach from Japan (I made sure they all got a well-deserved photo shoot beforehand, just in case).

The verdict? Yes, these heirloom tomatoes were remarkably juicy, fleshy, bursting with flavor that slightly differed one variety from another, with a skin so thin it was nothing like the typical hybrids I was used to. All that aside, it is important to take note that store-bought hybrid varieties are not necessarily inherently inferior. A well-grown hybrid cultivated on land that is tended with care and quality in mind can be just as good as any well-grown heirloom variety. Any ordinary supermarket tomatoes I have bought in London and Italy are still a far cry from whatever I can find in Hong Kong. Hence, I personally think heirloom tomatoes are worth the price in so far as a treat exclusive to the summer season (chances are any heirloom tomatoes found in winter are out of season).

Some foods are exceptional - if not better - enjoyed in their most natural state, adorned with nothing more than perhaps a crack of sea salt and black pepper and a light drizzle of extra virgin olive oil; uncooked and unmasked by complications. One prime example is the prized heirloom tomato.

Another example is Stracciatella di Bufala - fresh cream thickened with thin strands of mozzarella - a sexily milky, erotically oozy Italian cheese that I fell in love with at first bite years ago dining at Eataly, Rome (their stracciatella is made on site and in plain sight). In a nut shell, stracciatella is Burrata without the outer shell of mozzarella - the buttery center that is as good straight out of the tub as plopped on a wood-fired pizza or simply spread on toast.

The creaminess of stracciatella pairs harmoniously with sweet, fleshy heirloom tomatoes, allowing each to shine through beautifully. When layered on crusty, garlic-rubbed toast, the result is pure magic. The bread, of course, plays a vital role in tying together this magic. For me the perfect bruschetta will be lightly charred at the crust, crunchy on the exterior and soft and chewy inside, where a faint yeasty sourness meets the grassy, peppery notes of fine olive oil and a hint of garlic. Sometimes, magic is this simple.

What you'll need...
Sourdough or any crusty bread, sliced 1.5 cm thick
Extra virgin olive oil
2 cloves fresh garlic
140 g Stracciatella or Burrata cheese
2-3 medium sized heirloom tomatoes, sliced 1 cm thick
Baby spinach, arugula, and/or basil (optional)
Sea salt and black pepper

Directions...
1. Toast the bread on both sides until lightly charred on a preheated grill or grill pan. Drizzle with olive oil. If using a skillet, spray or drizzle bread with olive oil then toast until lightly charred on both sides.

2. Cut the garlic cloves on a diagonal. As soon as the bread is ready, rub both sides with the garlic cut-side down to lightly flavor the toast. Using a spoon, dollop and spread stracciatella over the bread. Arrange some baby greens of choice on top and layer on the sliced tomatoes. Finish with a crack of sea salt and black pepper. For an extra herbaceous note, top sparingly with a sprinkle of basil chiffonade.

【 復古番茄意大利芝士蒜香多士 】

季節限定、獨一無二的「復古番茄」Heirloom tomato，千里迢迢由 New York farmers market 護送回家，配上超 creamy 的意大利芝士 Stracciatella, 滋味無窮！要品嚐大自然最原始的味道，就係咁簡單！

材料
酸種麵包 (Sourdough)                    切 1.5 公分厚
初榨橄欖油                                      適量
新鮮蒜瓣                                           2 瓣
絲翠奇亞芝士 (Stracciatella)        140 克（可以布拉塔芝士取替）
復古番茄                                          2-3 隻，切片約 1 公分厚
嫩菠菜葉、火箭菜、羅勒葉       隨個人喜好
海鹽和黑胡椒                                 適量

做法
1. 預熱烤盤，把麵包兩面烤至金黃色和輕微焦香後撒上橄欖油。如使用平底鍋，先在麵包雙面塗上橄欖油，再在熱鍋上烤至兩面呈金黃色。
2. 將蒜瓣切開，以切口磨擦於烤好的麵包表面。
3. 在麵包上塗上絲翠奇亞芝士，再放上嫩菠菜葉或火箭菜（隨個人喜好）和切片蕃茄。完成後撒上適量鹽和胡椒作調味。喜歡香草的話，可撒上少量羅勒葉絲。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]