RSS Feed

Monthly Archives: February 2018

Pea Parsley Soup

Posted on

I used this recipe, opting for olive oil in place of butter, and used the vegetable broth option. As I could think of no good reason for boiling the parsley in a second pot and then adding them to the soup, I boiled them in the soup.

Soboro Don

Posted on

I made this dish, which consists of rice and toppings – meat, egg, peas and carrots – using a friend’s recipe. I had purple carrots in the fridge so I used them in place of orange ones.

Okra Stir Fry with Mu-Err Mushroom

Posted on

I had some okra which I needed to use, but I wasn’t in the mood for anything complicated. After thinking of what ingredients I had on hand, I decided to make okra stir fry.

I decided this dish did not call for viscous okra. It’s common to add an acid like lemon juice, tamarind, tomato, or mango powder to reduce okra’s natural sliminess, or to add baking soda to accentuate it. Rice vinegar seemed like the choice of acid for a stir fry.

I started with putting some seasoning – ginger, garlic, chili (fresh and dried), star anise and cassia – in a bowl. I also chopped some spring onion. In another bowl I put rehydrated black fungus (mu-err) and chopped okra.

I heated oil in a wok, then poured most of it over the spices. I put the okra and fungus in the hot, oiled wok. Normally rice vinegar would be added later, but I decided to add it quickly, to prevent the okra from gumming up the wok.

When the vegetables were cooked, I added soy sauce and mirin, along with the spring onions and the seasoned oil.

I served it sprinkled with sesame seeds, over rice.

Pasta with Caramelized Onions

Posted on

To make this pasta, I slowly fried two small red onions with a pinch of sugar and a pinch of salt in a small amount of oil, until they were completely soft and starting to caramelize. I then added half a chopped tomato and one clove of minced garlic and cooked it until the tomato was completely dissolved.

Meanwhile, I cooked the pasta along with chopped green beans. I added the pasta, a bit of the pasta water, and black pepper to the onions. I finished it with some oil with herbs.

Brussels Sprout Nasi Goreng

Posted on

I tried this fusion adaptation of the classic Indonesian dish. I ended up making about 2/3 the dish, and making far less uncooked sprouts. I also used a yellow onion and cooked the rice using my own method. I also cooked it for less time, according to my own observations, and without cooling down both components. I thought it was a pretty nice way to have Brussels sprouts.

Sigumchi-namul

Posted on

I bought more spinach for my salad than I needed, so I transformed the remainder into spinach namul.

Moong Usal

Posted on

The mung bean sprouts I had left over from my salad were converted into moong usal. I liked the use of sprouted beans in this dish.