Laing (using Haddock and Collard Greens)

I always have the craving for laing when I feel like going mostly vegetarian (mostly because I am and never will be a pure vegan), usually when I want to lose some weight.

However, being too far from Asian stores, and actually never really finding the dehydrated taro leaves in this state, I looked at some of the greens available in the grocery store and felt them with my fingertips, trying to imagine their consistency in comparison with fresh taro leaves. The collard greens seemed close enough...and I started my quest in finding a good substitute for taro leaves in cooking laing.

I have friends who have tried fiddleheads for this mainly-veggie dish, paired with pork. But for some reason, I get dizzy eating fiddleheads. It must have some component that did not agree with me.

I also have cooked spinach haddock laing, although it was heavier on haddock, so it was like a marriage between fish chowder and laing, using coconut milk instead of milk or cream. It was one of the recipes I submitted to Hannaford when they interviewed me for the "Food Lover's Favorite" column in fresh magazine.

But I really wanted a leafy type of veggie to make this dish with. Collard greens seemed like a good substitute.

I am posting here a procedure that I think will give me a better outcome. When I tried cooking this, I did not realized that the collard greens took a lot of time to cook to the tenderness I desired, and in effect, the fish was overcooked, and the coconut milk almost turned all the way to oil (I want it to reach only the creamy stage, not oily). So with the following revision in the procedure, I hope to next time cook this again, hoping that the results will be what I had hoped to achieved. Because after the "getting-to-know-you" stage (I admit I was not too fond of the veggie at first, because it somewhat left a subtle hint of bitterness, maybe because it was not fully cooked), I have come to love the taste of it on the subsequent days when I had it for lunch.

Ingredients:
1 bunch collar greens, cut horizontally in strips (separate the hard stems from the greens)
3 tbsp oil
3 cloves garlic, sliced
1 onion, slilced
3 tbsp (roughly) equivalent slices of ginger root
1 pound haddock, sliced (or you may purchase chowder cut;they are cheaper)
1 cup water (or enough to half cook the greens)
1 can premium coconut milk
3 tbsp patis (fish sauce)
salt and pepper to taste

Instructions:

In a wok, sautee the ginger and garlic in hot oil. Follow with onions and cook until translucent. Add patis and let sizzle. Add 1 cup water and the stems. Let boil for about 5 minutes. Add the greens and stir. Let boil until just past half-cooked (I'd say about 10 minutes). You may have to add some more water to make sure it does not dry up. Add the coconut milk and let boil for about 5 minutes uncovered. Add the fish cuts and let cook for about two minutes or so (do not overcook). Enjoy with plain rice.

Butter-Fried Haddock, Rice-A-Roni, and Baby Spinach

This is a re-post from my Old Kusina. Funny how, when I review

From butter fried haddock wit rice-a-roni and baby spinach

my earlier posts now that I have somewhat established family favorites and regulars, I see that some earlier food combinations to make a menu are now changed. Like the old post of mine on haddock had creamed butter and french fries as sides. Now, we regularly eat butter-fried haddock with fresh baby spinach and Rice-A-Roni. If we deviate from that combination, my husband (who is a sucker for "traditions" likes sticking to something once he really finds it good) seems lost. Haha!
Very easy to prepare, we have this menu almost every two weeks.

Ingredients:

2 lbs haddock fillets, cut into serving pieces (I have extra for lunch-dinners the next day)
spices: salt, pepper and paprika, sprinkled onto cut pieces
flour for dredging right before frying
1 stick butter for frying

Rice-A-Roni (2 boxes for a family of 4-5 with boys who eat like men, and a man who eats like a boy)
butter (see package for directions; I use 4 tbsp for two boxes)
water (I usually use 3&1/2 cup for two boxes RAR)

fresh baby spinach

Instructions:

Start cooking the rice first. Using the stovetop, I melt the butter, add rice and stir, add water and flavoring then stir. Then I place in rice cooker to finish (takes about 30 minutes to cook). I wait for about 15 minutes before starting cooking the fish.

Meanwhile, I prepare the fish. After cutting, I sprinkle with spices and let them

From butter fried haddock wit rice-a-roni and baby spinach

sit for a while. 20 minutes before the rice is done, I start heating the griddle, flat side up, on two burners, at #6 setting. After about 5 minutes, I start melting the butter. Once butter has cleared (no more bubbles; it looks more like oil), I increase heat to 8, dredge chicken pieces in flour, and place them in the pan to cook one side for two minutes, then flip over, making sure there is enough melted butter underneath (or I slice some more butter to place there before the fish piece lands on it), and cook for another two minutes, or longer (3-4 mins) for thicker pieces. At this point, I shout to my kids, "Set the table please!" and instruct them about the baby spinach and dressing (hubby loves Wish-Bone Robusto Italian), and the RAR.

Haddock Fried in Butter

So far, after being married to my fussy-eater husband, I have learned only of two fishes he likes: (1) the canned Red Salmon and (2) the fresh Haddock.



Simple to prepare, this butter-fried haddock only needs to be dredged in flour , seasoned with salt and pepper, then fry in butter (I heat the butter at setting #7 and wait til the butter has clarified.), five minutes on both sides. Drain excess oil on paper towel.



I like serving it with creamed beans and french fries.



For creamed beans, heat 2 tbsp butter(setting #6) then add 2 tbsp flour all at once stirring with a ballon whisker to avoid formation of lumps. Then add 1 cup of milk, still stirring continuously until the desired consistency is achieved. Add previously boiled beans, season with salt and pepper to taste, and remove from heat when beans are heated through. Add a handful of shredded cheddar cheese (or to taste) and stir to melt.



I don't feel the need to teach here how to make french fries, but in case one is such a newbie to it, just cut the potatoes accordingly, place on paper towel sprinkle some salt, pat with the paper towel then deep fry on high heat for about 5 minutes or until potatoes develop golden crust.



Of course you can always serve the fried haddock with mashed potatoes (or simply, boiled potatoes -- let your husband mash and season it himself).