Food - Dinner at Casa de Los Gatos

Tonight's menu: Lion's Head.

Picture from someone else

I love Chinese, it's such a descriptive and metaphorical language. In English, this dish translates to Meatballs over cabbage and noodles. Lion's Head sounds infinitely better. I have three recipes for this dish. The other two were pretty good, although one from Kenneth Lo was one of those infamous double-triple cooking dishes, where you fry the meatballs, then steam them, then bake them in a tomato sauce. Very tasty, but I'm not interested in being a professional chef, just feeding myself and the Lau Beh good, tasty, nutritious, healthy, and FAST food. No, not fast as in commercially produced greaseballisms. I just don't want to spend two hours in the kitchen for one meal that feeds four. The Lion's Head recipe feeds four, and is very simple. I'll post it if I get any interest. I serve it over bean threads, noodles made from mung beans.

I'm also making Rasam Thakkali, which is urad dal cooked in tomatoes, tamarind, spices, and plain water (hee), and a Machchi Moolee which is fish (could be halibut, or escolar) cooked in coconut milk, lime juice, and spices, and a Thai recipe for asparagus beans. Shoot, I just remembered that I forgot to get the ingredients to make Thai Red Curry Paste. I guess I'll just have to root about and find a suitable substitute in the kitchen. I think I have some sambal oelek and some bean pastes of different types. We'll see.

Oh, yes, of course Basmati brown rice to go with all of these lovely dishes, and I think I'll make an asparagus in black bean sauce thingy in the wok, and stir-fried cabbage with broccoli, garlic, onions, ginger, and maybe a little ground turkey and rice wine. Yum.

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