Feta Stuffed Portabella Mushrooms

Looking for a quick vegetarian dish or tasty side dish?  Look no further, as these Feta Stuffed Mushrooms are so delicious and so easy to make. 

I have one teenager that absolutely loves mushrooms and one son that is not particularly fond of mushrooms. However, if I put cheese on or anything, my teenagers seem to forget all about their preferences.  To my dear niece this recipe is a tribute to you.


Many of my recipes can be changed or altered to adjust to a vegetarian diet. I am the queen of substitution as I never seem to have all the ingredients required to make a dish, I just adjust.  I have invented some really amazing dishes this way. Don't be afraid to swap ingredients or change ingredients to your liking. This is how happy accidents are formed. Living abroad can add extra challenges to finding food ingredients as they are difficult to find or they are non-existent. For example, if you can't find feta cheese, then swap out for mozzarella, swiss, or any other cheeses you can get your hands on.  Please feel free to make changes to dishes and please share your comments and let us all know how it turned out.


A lovely place in Hong Kong to enjoy some yummy vegetarian dishes is at the Chi Lin Nunnery. Long Man Lou - Chi Lin Vegetarian restaurant is situated in a traditional Chinese Buddhist garden to the Chi Lin Nunnery where a walk calms the mind. The dishes are thoughtfully prepared in a Chinese vegetarian style. Nan Lian Garden, 60 Fung Tak Road (at MTR: Diamond Hill Station Exit C2, follow signs to Chi Lin Nunnery) Kowloon, Hong Kong China.

Chi Lin Nunnery

Long Man Lo - Vegetarian restaurant located under the waterfall

Feta Stuffed Mushrooms: 

• 4 - 6 baby portabella mushrooms
•  3/4 cup - 1 cup crumbled feta cheese (or enough to fill the mushroom caps)
• 1 tablespoon chopped parsley
• 1/4 cup olive oil
• cracked pepper to taste

Step 1: Remove stems from Mushrooms

Step 2: Wash mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)

Step 3: In a small bowl add feta cheese, parley, pepper and mix

Step 4: Rub the bottom of mushrooms with a little olive oil

Step 5: Stuff the mushrooms with the feta mixture (or other cheeses as you wish)

Step 6: Drizzle mushrooms with a little of olive oil

Step 7: Place mushrooms on grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 20 minutes at a temperature of 176 degrees C (350 degrees F)

Step 8: Enjoy and serve with a salad of rocket and vinaigrette for a lovely "light meal". For teenage boys this is a lovely "Light snack".

Grilled Australian Steaks with BAM's Zip Sauce

Gidday Mate! 


Straight from the land of Oz, we are going to be throwing some juicy, succulent steaks on the barbie (barbecue). On the side, buttery baked potatoes, roasted asparagus, and a tantalizing zip sauce that will knock your socks off.  This dish is a beaut (very favorable)! Give it a burl (try something new)!

I know you are all puzzled by the "Auzzie slang", as it is a very complicated language. My dear Auzzie friend gave me a book called Oz Slang, by Peter Howard to help me through our daily conversations together. A must read! To my dear Auzzie friends this recipe is a tribute to you.


Australia is well known for its beef and in particular Wagyu Beef. 


Wagyu cattle were first introduced into Japan in the 2nd century to provide power for the cultivation of rice. Because of the rugged terrain, migration was slow and restricted. Cattle tended to be isolated in small areas and each area had essentially a closed population. Japan's rugged terrain created isolated pockets in which different breeding and feeding techniques were used. This resulted in distinctly different characteristics, which over the years, led to cattle from the Kobe region, as well as all regions throughout Japan, becoming a standard for the world in terms of flavor and tenderness. Wagyu Cattle were eventually moved to new regions outside the country of Japan to Australia. Wagyu beef is very expensive and is served in many steak houses such as "Ruth Chris" or "Mortons". However for todays meal, I have chosen an Australian Fillet Steak for daddy and Australian Sirloin for the boys from the Park n Shop here in Hong Kong to keep thinks in budget. A special treat for us.

Grilled Australian Steaks with BAM's Zip Sauce: (Serves 4 hungry teenagers or 8 adults)

• 4 large Steak Fillet or T-bone Steaks
•  2 tablespoons olive oil 
• Steak seasoning (or salt and ground pepper to taste)

BAM's Zip Sauce: (For each person, in small dipping bowl, place the following items, mix and serve along side of steaks to dip)

• 1/8 cup soy sauce
•  1/4 clove chopped garlic (small amount)
• 1/4 tsp or less of olive oil
• ground black pepper to taste

Step 1: Rub steaks with olive oil

Step 2: Add Steak seasoning or salt and pepper to taste 

Step 3: Preheat grill medium-High heat

Step 4: Grill steak to requested perfection (rare, medium rare, medium, medium well, or well done) 

Follow these simple rules to cook your steak to perfection...

• Cook on medium to high heat
• Put the steaks on and cover the lid of grill
• Leave the steaks alone for 2 minutes and let the steaks get nice grill marks and well seared before flipping
• Thin steaks will cook faster than thick steaks. Cook steaks for about 2-3 minutes per side a nice medium rare steak.
• In order to test for doneness- DO NOT CUT INTO STEAK- as this will cause the steak to loose all of its juices and dry out, instead use your finger to press down on steak to check for firmness. 

• The Finger Test to Check the Doneness of Meat

  METHOD

  

  Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (This is a blue Steak- might still be mooing)

  

  Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

  

  Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

  

  Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

  

  Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare. 

  
  

  
  

Step 5: Take the juicy steaks off the grill and serve with BAM's Zip Sauce, classic baked potatoes, and grilled asparagus. (recipes for Classic Baked Potatoes and Grilled Asparagus is available below)

Medium Rare

Stuffed Portobello Feta Mushrooms- coming soon!

Classic Baked Potatoes: (Serves 4 hungry teenagers or 8 adults)

• 4 large idaho baking potatoes
• 4 pieces of aluminum foil
• 2 tablespoons olive oil
• Salt and pepper

Step 1: Preheat oven to 210 Celsius  (410 F)

Step 2: Cut 4 pieces aluminum foil to approximately 8 x 11 size or large enough to wrap up potato for baking.

Step 3: Place one bake potato on top of foil and add a drizzle of olive oil and salt and pepper (the olive oil and salt combination will help give the potato a firm and crunchy potato skin and a soft delightful potato inside)

Step 4: Wrap up the potato in aluminum foil

Step 5: Put in oven on middle rack and cook for about 1 hour or until fork tender

Step 6: Serve with your favorite toppings (butter, sour cream, chives, salt and pepper to taste)

Grilled Asparagus:

• 1 /2 pound asparagus
• 1 tsp olive oil
• fresh ground pepper to taste

Step 1: Cut off ends off asparagus so that only the tender portion remains. Drizzle with a little oil and cracked fresh pepper. (a little fresh lemon zest of top is also very nice if you like)

Step 2: Grill asparagus on medium high directly on the grill for about 3-4 minutes turning frequently so they do not burn.

Step 3: Take off grill and enjoy 

Okay Mates! Keep practicing your steak grilling skills and you will be a "Bobby Dazzler" (expert) before you know it. 

TEX MEX- Breakfast Burritos

Your mom always told you that breakfast is the most important meal of the day and she was right.

My teenagers are not big fans of coco puffs and lucky charms like most kids.  Usually upon awaking my kids say, "Mom,  I want a substantial breakfast!" 


What could be better than quick and tasty Tex Mex "Breakfast Burritos". Breakfast burritos are very versatile and can be made with with any items you like- the sky is the limit. In addition, you can make extra and freeze them and just heat and serve on those busy school mornings. As a tribute to my Japanese Sensei (teacher), who requested some nostalgic dishes from the States- this recipe for Breakfast Burritos is for you...

TEX MEX is a word used to describe a regional type of American cuisine that combines the food products available in the USA along with the delicious dishes from the Mexican- Americans whom were influenced by the cuisines in Mexico. Texas,  as it is nearest to the border, is probably one of the most popular states with many TEX MEX dishes. TEX MEX dishes are usually characterized by its heavy use of melted cheese, ground beef, beans, spices, salsa and spices which is very different from dishes in Mexico or Spain.


Finding a proper TEX MEX restaurant in Asia is an ongoing struggle, but one restaurant in Hong Kong with a bit of novelty is "Mr Taco Truck". The name says it all... This restaurant started out in Hong Kong from the back of a truck.  However, as his business grew, he kept the spirit of his success in the design of his restaurant- in the shape of "Mr. Taco Truck"... Mr Taco Truck is located in Shop E, 22 Finnie Street, Quarry Bay, Hong Kong (Next to MTR exit B). As you can see it is only alfresco dining with a few chairs but it very yummy and a must do on your list of places to visit in Hong Kong.

Breakfast Burritos:
Serves 4 hungry teenager boys
Ingredients:

• 8-10 flour tortillas 
• 8 beaten eggs
• 1 1/2 cups grated cheddar cheese (or any cheese you like mozzarella, etc)
• 4-6 breakfast Sausage patties cooked and chopped (Bob Evans hot sausage, bacon, ham, etc)
• 1/2 chopped green pepper (capsicum)-optional
• 1/4 chopped small onion (optional)
• salt and pepper to taste

Topping for Breakfast Burritos- The sky is the limit

(chopped tomatoes, cilantro, jalapenos, black beans, salsa, hot sauce, etc)

Homemade Fresh Salsa: (mix all ingredients together and enjoy)- best if used within 2-3 days of preparation- keep in a sealed container in fridge

• 1 cup chopped tomato
• 1/8 cup red onion
• 1 chopped garlic
• 1 tsp chopped fresh jalapeno (or to taste)
• 1 fresh lime squeezed
• 1/4 cup chopped cilantro 
• salt and pepper to taste

Step 1: Cook up breakfast sausage or other meats and chop

Step 2: Spray pan with cooking spray and add onion and green pepper (optional) until slightly softened and chopped breakfast sausage

Step 3: Add beaten eggs to pan and cook until scrambled.

Step 4: Assemble Breakfast Burrito

Heat up tortilla in microwave for 10 seconds to make more pliable and easier to wrap

Gather your toppings

Step 5: Put a few tablespoons of cooked egg-sausage mixture on one end of the tortilla wrap

 

Step 6: Add your favorite toppings. 

Step 7: Wrap up tortilla

Step 8: Eat and Enjoy- "Ole"

Dim Sum Delight- Crispy Spring Rolls

Feeling stressed and tired after a long work week?
I have just the solution to get you feeling rested and rejuvenated - Dim Sum.

Maxim's Restaurant in City Hall

When is the last time you were greeted by lovely Cantonese ladies pushing carts with Dim Sum varieties such as dumplings, steamed dishes and other goodies and of course and endless pot of Chinese tea?
If you ever have the chance to come and visit Hong Kong, then stopping off at Maxim's in City Hall in Central should top your list of things you should do.  With the view of the Victoria harbor, warm friendly staff and yummy treats- what could be better.  However, you better go early as the cues can be over an hour long wait, during peak lunch hours.
http://www.maxims.com.hk/en/search/restaurantsearch.asp?id=265&m=2


Dim Sum literally means "a bit of heart".  Dim Sum are various little Cantonese dishes made with love that fill your mouth, mind and soul with satisfaction.  On these rainy lazy weekend days your body just craves to rest and be well cared for. The best way to overcome a hectic work week in Hong Kong is to enjoy some Cantonese Dim Sum, sip Chinese tea and visit with family and friends.


Dim Sum grew from a tradition along the ancient Silk Road in China. Farmers, labourers and travelers, weary from their efforts, stopped to rest in a roadside teahouse. The term "yum cha," (飲茶) means to drink tea. It took many centuries for the custom to grow and develop and it was considered unhealthy to combine tea with food as it was thought to cause weight gain. Tea was a staple and was found to actually aid in the digestive process. It was then that the owners of the tea house began adding small snacks which became known as "Dim Sum", to touch the heart, as a delicate snack with the tea.


There are so many different types of Dim Sum it can be overwhelming. (Pot stickers (鍋貼, gwoh tip / guo tie) , shao mai (燒賣 siu maai), chicken feet, shrimp dumpling (蝦餃 ha gaau), BBQ steamed buns, mango pudding, and the list goes on and on)
After a delightful day sipping Chinese Tea, I am going to show the step by step process on how to make a special type of Dim Sum called Crispy Spring rolls.  Crispy Spring Rolls are simple, delicious and fun to make with kids and teenagers too.

Crispy Spring Rolls:

• 8-10 large shrimp chopped
• 10 rice roll wrappers (thawed)
• 1/4 chinese cabbage finely shredded (about 2 cups)
• 1 medium carrot shredded
• 1/2 package of rice noodles (pre-soaked)
• large handful of bean sprouts
• small shallot chopped
• 2 garlic gloves chopped
• 2 tsp finely chopped fresh ginger
• 1/2 tsp 5 spice powder
• 1/2 tsp white pepper
• 1 tsp sugar
• 1/4 cup oyster sauce
• 1 tablespoon soy sauce
• salt to taste
• cooking oil for frying to cover 2 inches in pot (peanut, vegetable)
• 1 egg beaten
• (optional-sweet chili sauce or soy/vinegar sauce for dipping)

Step 1: Soak the rice noodles in water.

Step 2: Place 1 tablespoon of cooking oil in wok and add ginger, shallot, garlic until aromatic

Step 3: Stir fry in the shrimp- stirring continuously until starts to turn pink

Step 4: Add carrot, cabbage, bean sprouts and drained rice noodles and stir fry.

Step 5: Add soy sauce, oyster sauce, sugar, white pepper, salt, 5 spice powder until blended, vegetables are al dente and shrimp just turns pink. 

Step 6: Transfer this shrimp/vegetable mixture to a bowl and let cool.
Step 7: Place oil in a small pot so that is about 2- 3 high and put on medium heat. Heat oil until a chopstick when placed in the oil starts to bubble.

Step 8: Wrap up spring rolls. (Get the family involved they are fun to make)- For video on steps for wrapping spring rolls, please visit https://www.facebook.com/pages/Bams-Kitchen/163277370411059?sk=wall

Step 9: Deep fry spring rolls for a bout 2-3 minutes just until golden brown and cool on plate with napkin to soak up oil.

Step 10: Serve crispy spring rolls with sweet chili sauce or a soy/vinegar dip and enjoy.