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.
Monthly Archives: February 2018
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.
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.
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.