Winter Comfort Food from The Oven *3

• Hamachi Kama

  The collar of yellowtail fish (Hamachi) - the best tender part! I can eat this every weekend if I can find consistent resources to shop from. Preheat the oven at 375 C and start by soaking fish pieces in some rice wine to remove fishy smell. Once the temperature is reached, shove the rack with fish skin side up and on a foil paved baking pane in the oven. Cooking time is about 40 min roughly at mid-height of a large oven. A few minutes before done, chop some green onions and sprinkle on top of the fish. It’s perfectly done when the skin edge is little burned. Now take the pane out with cautions. Squeeze some lemon juice and prepare some salt & pepper. Delish~

  (left side is the scrambled eggs and tomatoes with spinach: my kids’ favorite)

• Red Vinasse Pork Belly

  Vinasse: liquid remaining from fermentation and distillation of alcoholic liquors. It tastes like crispy fried pork but looks more redish. Typically made from marinated pork belly (with skin on, in Ziploc bags over night). I’d like to add some rice wine, minced garlics, soy sauce and honey for more fragrance and taste. Next day just cook the pork in an oven at 375 C until the skin gets crispy and it’s done. Wait until it’s cooled down and slice the meat.

• Practice Vanilla Birthday Cake

  For my older son’s incoming 5th Birthday celebration. What I’m most interested is the icing color and how it looks on the cake. The natural spinach blended (sifted) food coloring works quite well I guess. More decorations to come on the real one! Shhhhhh….