using this as a base: recipe 1 and then the following 2 3 4 5 for inspiration. I enjoyed recipe 1's simpleness. Time was short and i was hungry so off we go.
Ingredients
4 Lamb chops, trimmed deboned and diced (save bones save some fat (dice finely))
2 sebago potatoes (fist size, diced chunky)
3 large carrots, peeled and cut into 1cm pieces
5-6 stalks celery, thinly sliced
3 cloves of garlic (crushed and divided into 2, gives flavour hit)
1 whole onion peeled
750ml reduced-sodium chicken broth
1 teaspoon italian herbs (when i say teaspoon i mean a good sprinkle)
3 teaspoon freshly ground pepper (when i say 3 teaspoons i mean a very generous portion)
A HEAP of dried parsley
1 teaspoon tarragon (same as italian herb)
1 egg
flour and water
Worthy additions that i did not have around
# 3 large leeks, white part only, halved, washed and thinly sliced (had no leeks but
# 2 teaspoons chopped fresh thyme
# bacon or pork belly slices
Cooking Directions
1. Prepare and combine all ingredients in pot. Add water to cover all ingredients.
A smarter way would be to leave the potatoes out and add them in about 45 minutes into cooking time. However sebago potatoes seem to do well in soups. While cooked all the way through they maintain their shape and texture. The potatoes are somewhat the highlight of this soup. If more care was made in the prepartion of the lamb through seasoning and flavouring, the lamb would have been more prominent.
2. Taste and season
3. Simmer for 1.5hrs on low heat
4. Dissolve 2 tablespoons of flour into water and add to soup in portions. Give time for soup to get thick before the next portion.
5. Repeat step 4 until desired thickness is reached. I do not like it too thick. Watery but not too watery =) I know that doesnt help, do it to your liking.
6. Scramble an egg and add to it, mix through. Why? chinese chefs do it, i like the way it looks.
7. Serve with cracked pepper.
Apparently its super yum as acclaimed by my french roommate, "best soup he's ever had". I think thats A BIT exaggerated, probably qualify that with "... that was not bought at a restaurant". I found it very enjoyable. The more then usual pepper and celery seem to make it very wintery and well the potatoes were very very good. Sebago all the way. Oh also diced up little bits of lamb fat or garlic give surprising boosts to the profile
A surprising success! I'd improve it with leeks, thyme, bacon and less lazy lamb preparation.
Monday, December 3, 2007
Thursday, November 29, 2007
it's 11 and im hungry
chilli and garlic spaghetti with tomatoes
ahhh very aromatic and yummy. Simple and satisfying, perfect for when your hungry and stuck for ideas. No meat means no defrosting =P
Only try this if you know the tomatoes you have are fresh and awesome in flavour. Wont work otherwise.
1. Prepare onions (as fine as you can), garlic (sliced to thin strands), chilli (i used 1, wasnt enough fire) and diced tomatoes.
2. Start pasta going (use plenty of salt in the water)
3. Use a bit of oil and fry up the garlic and chilli on medium heat. Wait till garlics are very brown.
4. Throw in finely diced onions and a little bit of oil. Brown.
5. Add a few dashes of paprika to colour, maybe a little cayene pepper.
6. Mix and take off heat. By now the pasta is done, drain and throw into the onions.
7. Mix thoroughly and add generous amounts of fragrant quality olive oil.
8. chuck in diced tomatoes, swirl around a little to absorb the residual heat.
9. Serve with a good load of cracked pepper. If done right, the spaghetti will be salty enough and no extra is required.
u can't go wrong with this one. =P
ahhh very aromatic and yummy. Simple and satisfying, perfect for when your hungry and stuck for ideas. No meat means no defrosting =P
Only try this if you know the tomatoes you have are fresh and awesome in flavour. Wont work otherwise.
1. Prepare onions (as fine as you can), garlic (sliced to thin strands), chilli (i used 1, wasnt enough fire) and diced tomatoes.
2. Start pasta going (use plenty of salt in the water)
3. Use a bit of oil and fry up the garlic and chilli on medium heat. Wait till garlics are very brown.
4. Throw in finely diced onions and a little bit of oil. Brown.
5. Add a few dashes of paprika to colour, maybe a little cayene pepper.
6. Mix and take off heat. By now the pasta is done, drain and throw into the onions.
7. Mix thoroughly and add generous amounts of fragrant quality olive oil.
8. chuck in diced tomatoes, swirl around a little to absorb the residual heat.
9. Serve with a good load of cracked pepper. If done right, the spaghetti will be salty enough and no extra is required.
u can't go wrong with this one. =P
Monday, November 26, 2007
mango chicken
so it's been a while, it's not that i havent been cooking. Well perhaps slightly but nothing interesting of late besides my attempt at lamb shanks.
so mangos are in season right now, prices are still slightly inflated. Got myself a box of pretty sweet mangoes for $16 for 12. They were very ripe and sweet if not slightly bruised. Bowen mangoes seem to be the thing up here, feel firm smells sweet $3 for 2 (exxy).
so mango chicken as inspired by:
http://www.abc.net.au/nsw/stories/s703970.htm
http://thaifood.about.com/od/thairecipes/r/mangochicken.htm
They take a somewhat thai approach, unfortunately i dont have fish sauce or lime juice so I took it another way. The second recipe looks very interesting though.
Mango Sauce
3 cloves of garlic
1/2 knob of ginger
2 chillis (one sliced one crushed)
1 teaspoon dark soy sauce
1.5 teaspoons kecap mecap
1 teaspoon red wine vinegar
2 teaspoons sake
1.5 diced mango (Save 1/2 mango for step 5)
some shallots or leeks
1. Process
2. Place on heat and simmer with leeks or shallots
3. Remember to taste and adjust (lime or pineapple juice, fish sauce are good additions that i didnt have around)
4. Take off heat and wait till almost serving time.
5. Add chunked mango, continue to simmer for 2 minutes
Fried Chicken:
2 chicken Maryland
Small amount of flour/corn starch
1. Heat work with 0.5cm of oil (or more)
2. Classic chinese preparation. Use chicken maryland or chicken thigh and chop chunkly, bones and skins are good.
3. Douse with sake.
4. Salt and pepper generously
5. Toss with flour
6. Fry a few at a time, to make sure oil stays hot
7. Once they are done put to side to cool
8. when rice is ready, heat oil and refry all pieces together
9. Throw into mango sauce and toss. Serve with rice
done
(was a little 2 sweet, use less mangoes next time)
so mangos are in season right now, prices are still slightly inflated. Got myself a box of pretty sweet mangoes for $16 for 12. They were very ripe and sweet if not slightly bruised. Bowen mangoes seem to be the thing up here, feel firm smells sweet $3 for 2 (exxy).
so mango chicken as inspired by:
http://www.abc.net.au/nsw/stories/s703970.htm
http://thaifood.about.com/od/thairecipes/r/mangochicken.htm
They take a somewhat thai approach, unfortunately i dont have fish sauce or lime juice so I took it another way. The second recipe looks very interesting though.
Mango Sauce
3 cloves of garlic
1/2 knob of ginger
2 chillis (one sliced one crushed)
1 teaspoon dark soy sauce
1.5 teaspoons kecap mecap
1 teaspoon red wine vinegar
2 teaspoons sake
1.5 diced mango (Save 1/2 mango for step 5)
some shallots or leeks
1. Process
2. Place on heat and simmer with leeks or shallots
3. Remember to taste and adjust (lime or pineapple juice, fish sauce are good additions that i didnt have around)
4. Take off heat and wait till almost serving time.
5. Add chunked mango, continue to simmer for 2 minutes
Fried Chicken:
2 chicken Maryland
Small amount of flour/corn starch
1. Heat work with 0.5cm of oil (or more)
2. Classic chinese preparation. Use chicken maryland or chicken thigh and chop chunkly, bones and skins are good.
3. Douse with sake.
4. Salt and pepper generously
5. Toss with flour
6. Fry a few at a time, to make sure oil stays hot
7. Once they are done put to side to cool
8. when rice is ready, heat oil and refry all pieces together
9. Throw into mango sauce and toss. Serve with rice
done
(was a little 2 sweet, use less mangoes next time)
Sunday, September 30, 2007
Lunch Planning
So now that i'm back.. its back to the grind. In efforts to cut expenses and increase my "range" i figured i actually need to plan ahead of what i'm gonna cook during the week, particularly lunch. Too often i get lazy and just buy my lunch. It's not that big a deal but its a way to save a few bucks here and there and have fun at the same time. I remember this really good sandwiches i had with andrew in sydney for $7.95 down in this little corner shop, somewhere near circular quay.
If i could make something like tht for lunch.. i wouldnt be complaining. The sandwiches were a cut above the rest because of the meats they prepared + a good dressing on teh salad in the sandwich. There must have been other details which i've left out which i'll have to steal next time i'm down in sydney..
but yes for the week..WRAPS
Mon - raw salmon + strawberries + rocket/salad/smoked cheese (yeah i knew weird.. but... mmm)
Tues - skirt steak with garlic/coriander/parsley + capsicum + rocket/salad/smoked cheese
Wed - fried potato + pork mince (with cumin + coriander + cayenne pepper + oregano) + rocket/salad/smoked cheese + dice tomato salsa + smoked cheese
Thur - salmon in miso + shallots + rocket/salad + jap mayo
Fri - spicy chicken + shallots + coriander + fried eggplant + rocket/salad
done. now, when will i get time to cook it? =P
If i could make something like tht for lunch.. i wouldnt be complaining. The sandwiches were a cut above the rest because of the meats they prepared + a good dressing on teh salad in the sandwich. There must have been other details which i've left out which i'll have to steal next time i'm down in sydney..
but yes for the week..WRAPS
Mon - raw salmon + strawberries + rocket/salad/smoked cheese (yeah i knew weird.. but... mmm)
Tues - skirt steak with garlic/coriander/parsley + capsicum + rocket/salad/smoked cheese
Wed - fried potato + pork mince (with cumin + coriander + cayenne pepper + oregano) + rocket/salad/smoked cheese + dice tomato salsa + smoked cheese
Thur - salmon in miso + shallots + rocket/salad + jap mayo
Fri - spicy chicken + shallots + coriander + fried eggplant + rocket/salad
done. now, when will i get time to cook it? =P
Thursday, August 9, 2007
brocolli + bacon pasta sauce
So to continue my experiments with pasta sauce, i created another cream based sauce. These are slowly becoming one of my regular recipes as cream sauces require comparatively must less maintenance and cooking time.
Ingredients
1 Stalk of broccoli
3 Rashes of bacon
50-100g of mince meat
1/2 onion diced
1 stalk of leek finely chopped
2 cloves of garlic
Double cream
(Serves 3 perhaps or 4)
Cheese of choice (mozzarella, goats cheese, if you like that sorta thing)
Method
1. Start up boiling water and add salt. Cut up broccoli bits and place into the boiling water. The broccoli should get fairly soft.
2. Meanwhile dice the onions leek and garlic.
3. Start up a pan on medium heat, add oil and fry up the garlic first then to that add the onions and leek. Cook until soft. Place the bacon and mince in and cook on high heat until the bacon bits are quite crisp.
The following steps in unnecessary but probably would speed things up. After your down with the leeks and onions, take them out of the pan and put aside. Now fry up the bacon and meat, then add the leeks and onions back in. (that should be faster, but more work)
4. While the pan is going, your broccoli should be ready. Drain water away and blend the broccoli until its quite fine, but not complete mush.
5. Once the bacon bits are as you like it, chuck on the broccoli (slowly, as your stalk of broccoli might somehow be twice the size of the one i used). So add slowly to the mixture until its quite green. Basically you don't want it to be so much broccoli that there isn't enough bacon and mince to go around.
6. Add cream until its reaches a gluggy consistency, then add a little water until it's just slightly more watery then the consistency you would expect for a pasta sauce. Add a chicken stock cube (i think if you want you could add lemon or a little vinegar at this point) mix and taste. Add salt and pepper as needed.
7. Simmer. As a last step add a loose handful of cheese in. Not too much or it will make the sauce all gluggy.
Done =D
Id recommend starting the pasta (spaghetti is good for this sauce) right after the brocolli is done. If your feeling lazy you could probalby reuse the water from teh brocolli to do the pasta =P
Ingredients
1 Stalk of broccoli
3 Rashes of bacon
50-100g of mince meat
1/2 onion diced
1 stalk of leek finely chopped
2 cloves of garlic
Double cream
(Serves 3 perhaps or 4)
Cheese of choice (mozzarella, goats cheese, if you like that sorta thing)
Method
1. Start up boiling water and add salt. Cut up broccoli bits and place into the boiling water. The broccoli should get fairly soft.
2. Meanwhile dice the onions leek and garlic.
3. Start up a pan on medium heat, add oil and fry up the garlic first then to that add the onions and leek. Cook until soft. Place the bacon and mince in and cook on high heat until the bacon bits are quite crisp.
The following steps in unnecessary but probably would speed things up. After your down with the leeks and onions, take them out of the pan and put aside. Now fry up the bacon and meat, then add the leeks and onions back in. (that should be faster, but more work)
4. While the pan is going, your broccoli should be ready. Drain water away and blend the broccoli until its quite fine, but not complete mush.
5. Once the bacon bits are as you like it, chuck on the broccoli (slowly, as your stalk of broccoli might somehow be twice the size of the one i used). So add slowly to the mixture until its quite green. Basically you don't want it to be so much broccoli that there isn't enough bacon and mince to go around.
6. Add cream until its reaches a gluggy consistency, then add a little water until it's just slightly more watery then the consistency you would expect for a pasta sauce. Add a chicken stock cube (i think if you want you could add lemon or a little vinegar at this point) mix and taste. Add salt and pepper as needed.
7. Simmer. As a last step add a loose handful of cheese in. Not too much or it will make the sauce all gluggy.
Done =D
Id recommend starting the pasta (spaghetti is good for this sauce) right after the brocolli is done. If your feeling lazy you could probalby reuse the water from teh brocolli to do the pasta =P
Monday, August 6, 2007
Gordon Ramsay's scrambled eggs
Soemthing i saw on tv a while ago which i filed away for when one day i actually would wake up early enough to cook myself a hot breakfast. Since ive started polyphasic sleep i've tended to be quite hungry so a big breakfast is extremely satisfying, after soldiering through the midnight munchies.
Ingredients
1/2 onion
chunk of butter
3 eggs
2 dollops of cream
2 rashes of bacon
1. Preparing the egg mixture. Very uncomplicated, combine eggs cream and mix. Add a bit of salt and pepper to the mixture to taste.
You realised you just tasted raw eggs and cream, which is kinda gross. I actually dont add to taste, i add cos everyone does, and Gordon did as well.
2. Get two pans, one on high heat and one on medium heat. Throw the bacon bits on high heat with no oil (bacon makes its own greasy oil). Throw in butter and onions onto medium pan.
3. Onions should be "sweating" and not browning. After they've "sweated" for a while (3 minutes) Throw in the egg mixture and put the heat down a little. Gordon didn't do this, but who doesnt like onions?
4. Apparenlty Gordon reckons scrambled eggs is all about texture so whats important is to control the heat of the pan to make sure the eggs dont cook too quickly and get too solid. BLAH BLAH
I dont have "mhad fire skills", i just tend to mix vigourously while taking the pot on and off the pan in imitation of Gordon. I compensate for my lack of skills with throwing in a good load of parsley and a little bit of mint. I believe chives would be pretty good to, if you had it around.
Just keep mixing it until it gets to slightly less then the texture u want. Gordon reckons it'll cook a little as it sits, although generally it doesnt sit long enough over here for that to happen i think.
5. Bacon is probably done before the eggs unless you turned the heat down to try and get them both to finish at the same time. I suggest that you do that, just so you dont have cold bacon to go with your warm eggs.
7. Plate it (cracked pepper) and eat it, and goto work. Probably could go the extra mile and get bread, rub garlic on it, butter and toast it, without increasing your cooking time. Unfortunately we dont keep bread around the house.
I think i manage to do the whole thing in around 18 minutes, and ate it in around 2 =)
Ingredients
1/2 onion
chunk of butter
3 eggs
2 dollops of cream
2 rashes of bacon
1. Preparing the egg mixture. Very uncomplicated, combine eggs cream and mix. Add a bit of salt and pepper to the mixture to taste.
You realised you just tasted raw eggs and cream, which is kinda gross. I actually dont add to taste, i add cos everyone does, and Gordon did as well.
2. Get two pans, one on high heat and one on medium heat. Throw the bacon bits on high heat with no oil (bacon makes its own greasy oil). Throw in butter and onions onto medium pan.
3. Onions should be "sweating" and not browning. After they've "sweated" for a while (3 minutes) Throw in the egg mixture and put the heat down a little. Gordon didn't do this, but who doesnt like onions?
4. Apparenlty Gordon reckons scrambled eggs is all about texture so whats important is to control the heat of the pan to make sure the eggs dont cook too quickly and get too solid. BLAH BLAH
I dont have "mhad fire skills", i just tend to mix vigourously while taking the pot on and off the pan in imitation of Gordon. I compensate for my lack of skills with throwing in a good load of parsley and a little bit of mint. I believe chives would be pretty good to, if you had it around.
Just keep mixing it until it gets to slightly less then the texture u want. Gordon reckons it'll cook a little as it sits, although generally it doesnt sit long enough over here for that to happen i think.
5. Bacon is probably done before the eggs unless you turned the heat down to try and get them both to finish at the same time. I suggest that you do that, just so you dont have cold bacon to go with your warm eggs.
7. Plate it (cracked pepper) and eat it, and goto work. Probably could go the extra mile and get bread, rub garlic on it, butter and toast it, without increasing your cooking time. Unfortunately we dont keep bread around the house.
I think i manage to do the whole thing in around 18 minutes, and ate it in around 2 =)
Monday, July 9, 2007
steaks and sides
Carrots + corn + cheese
This somehow just worked, i klinda pulled it outta my arse, but who knew carrots could taste this good. I decided to slow cook the carrots to make it really sweet and carrotty. To do this, i used a good scoop of butter and carrot slices on a low heat with the lid on.
The carrot seemed to steam + fry slightly in the heat. after about 20 minutes they were pretty soft, sweet and yummy =) To taste i added Herbs de Provence, a collection of herbs from France.
To add to this, corn from a can and a good chuck on herbed goats cheese. Sweated this a bit more till the cheese melted and voila =D a great side to any steak. yeah for carrots.
Steaks
$20/kg Eye fillet sliced thickly. I took a lot of care to make sure i was going to do this right, so after lots of internet research here is the steps i used.
1. Let steaks come to room temperature
2. Pepper steak, do not salt. Apparently salt draws moisture out of the steaks.
3. Preheat the pan to a high temperature
4. Sear the steak on one half of the pan for 30 seconds, salt generously.
5. Then switch to the other side of the pan. This makes sure teh other side of the pan is hot.
6. Now stick it in an oven/broiler at 160 for about 5 minutes to get a nice steak.
7. Make sure you check after about 4 minutes to makes sure the steak is to your liking, then guage how long to leave it. The timing changes due to thickness and how you like your steak.
There are two ways for this, ure four fingers can be used to determine the wellness of a steak. Put your finger to your thumb and then press down on the fleshy part of your palm, this corresponds to how your steak should feel as you press it. Goes, rare (pointer finger) to well done (pinky). Another way (from iron chef) is earlobe, cheek, tip of nose and i forget the last one. Who wants steaks well done anyway? =)
So yes, thats my steak experience. For a $6 (350g) peice of meat, it required a lot of careful work but it was well, well worth it. Soft and juicy, same went for the carrots =)
sorry no pictures, but well.. use ure imagination.
This somehow just worked, i klinda pulled it outta my arse, but who knew carrots could taste this good. I decided to slow cook the carrots to make it really sweet and carrotty. To do this, i used a good scoop of butter and carrot slices on a low heat with the lid on.
The carrot seemed to steam + fry slightly in the heat. after about 20 minutes they were pretty soft, sweet and yummy =) To taste i added Herbs de Provence, a collection of herbs from France.
To add to this, corn from a can and a good chuck on herbed goats cheese. Sweated this a bit more till the cheese melted and voila =D a great side to any steak. yeah for carrots.
Steaks
$20/kg Eye fillet sliced thickly. I took a lot of care to make sure i was going to do this right, so after lots of internet research here is the steps i used.
1. Let steaks come to room temperature
2. Pepper steak, do not salt. Apparently salt draws moisture out of the steaks.
3. Preheat the pan to a high temperature
4. Sear the steak on one half of the pan for 30 seconds, salt generously.
5. Then switch to the other side of the pan. This makes sure teh other side of the pan is hot.
6. Now stick it in an oven/broiler at 160 for about 5 minutes to get a nice steak.
7. Make sure you check after about 4 minutes to makes sure the steak is to your liking, then guage how long to leave it. The timing changes due to thickness and how you like your steak.
There are two ways for this, ure four fingers can be used to determine the wellness of a steak. Put your finger to your thumb and then press down on the fleshy part of your palm, this corresponds to how your steak should feel as you press it. Goes, rare (pointer finger) to well done (pinky). Another way (from iron chef) is earlobe, cheek, tip of nose and i forget the last one. Who wants steaks well done anyway? =)
So yes, thats my steak experience. For a $6 (350g) peice of meat, it required a lot of careful work but it was well, well worth it. Soft and juicy, same went for the carrots =)
sorry no pictures, but well.. use ure imagination.
Monday, June 11, 2007
Roast pork - chinese style
So here we go, standard recipe and standard preparation. Nothing fancy to see here except a good solid base recipe to start.
The hardest thing was actually finding the meat to do this recipe. I searched high and low, far and wide to find a place that would actually sell pork belly. But i could not track it down at all. (woolies and coles never stocks it, thats about as far and wide as i got) So i asked around a few people at work..
Turns out to westerners, its sold as Pork spare ribs ($9.99/kg). They cut it up into nice thin little strips but i asked if they had a good slab of it outback. Score! 1kg of pork belly with a good score of bones.
Took it home, and began the first step of preparation. Firstly salt THOROUGHLY. It's a big huge chunk of meat, if you dont adequately salt it, each individual slice wont have much flavour. Apply vinegar all over the pork. I'm not sure which one of these two should go first. Then find a nice sunny spot on ure verandah and leave it in the sun for the entire day while you climbing in the glasshouse mountains. Now if the glasshouse mountains are not reachable from your area, you may use the Blue mountains, or any other hilly area to substitute.
I know this goes against all instinct, meat must be in the cold for sure? but in the sun? yeah i agree with you, but i think the salt and vinegar help preserve the meat, at least for the day. My friend, the biltonger, coats his meat with vinegar, dries off with a towel and hangs it up to try for a week, so trust the vinegar =D
Now the rind of your pork should feel nice and hard, rub in copious amounts of chinese five spices. I like to add in cayene peppers and sezhuan peppers to the mix to give it that extra *POW*. Blast it in a broiler for about 30-45 minutes and your done.
yum yum.
make sure you season ure meat well.. and use proper salt, otherwise u get weak tasting pork.
The hardest thing was actually finding the meat to do this recipe. I searched high and low, far and wide to find a place that would actually sell pork belly. But i could not track it down at all. (woolies and coles never stocks it, thats about as far and wide as i got) So i asked around a few people at work..
Turns out to westerners, its sold as Pork spare ribs ($9.99/kg). They cut it up into nice thin little strips but i asked if they had a good slab of it outback. Score! 1kg of pork belly with a good score of bones.
Took it home, and began the first step of preparation. Firstly salt THOROUGHLY. It's a big huge chunk of meat, if you dont adequately salt it, each individual slice wont have much flavour. Apply vinegar all over the pork. I'm not sure which one of these two should go first. Then find a nice sunny spot on ure verandah and leave it in the sun for the entire day while you climbing in the glasshouse mountains. Now if the glasshouse mountains are not reachable from your area, you may use the Blue mountains, or any other hilly area to substitute.
I know this goes against all instinct, meat must be in the cold for sure? but in the sun? yeah i agree with you, but i think the salt and vinegar help preserve the meat, at least for the day. My friend, the biltonger, coats his meat with vinegar, dries off with a towel and hangs it up to try for a week, so trust the vinegar =D
Now the rind of your pork should feel nice and hard, rub in copious amounts of chinese five spices. I like to add in cayene peppers and sezhuan peppers to the mix to give it that extra *POW*. Blast it in a broiler for about 30-45 minutes and your done.
yum yum.
make sure you season ure meat well.. and use proper salt, otherwise u get weak tasting pork.
Sunday, June 10, 2007
Thursday, June 7, 2007
capsicum and onion linguine
I'm not very good at pasta and basically if it's not a tomato base i got no idea what to do. So i thought i'd challenge myself with a cream base this time. It turned out quite well actually and i was very happy with it. Perhaps it could be improved with a dash of cheese, or white wine. I had neither in the kitchen unfortunately.
anyways here how i did it.
1) Blend 1 capsicum, 0.5 big onion, 1.5 chillis, paprika, salt and pepper, 3 cloves of garlic, olive oil.
2) Fry up some anchovies until soft.
3) Fry up the blended mixture until it changes from the dark red of capsicum to a more orange colour.
4) Add spices, i used mint and parsley. More italian ones such as oregano, thyme or tarragon would be good substitutes
5) Add butter and cream and simmer.
6) Add salt and pepper to taste
yum =) served with a side of mustard coated pork.. i need my meat =)
anyways here how i did it.
1) Blend 1 capsicum, 0.5 big onion, 1.5 chillis, paprika, salt and pepper, 3 cloves of garlic, olive oil.
2) Fry up some anchovies until soft.
3) Fry up the blended mixture until it changes from the dark red of capsicum to a more orange colour.
4) Add spices, i used mint and parsley. More italian ones such as oregano, thyme or tarragon would be good substitutes
5) Add butter and cream and simmer.
6) Add salt and pepper to taste
yum =) served with a side of mustard coated pork.. i need my meat =)
Tuesday, June 5, 2007
getting funcy...
so to add your conventional red curry recipe.
try adding honey, vinegar, soy sauce and mandarin skins. =) interesting =)
though if you are to add bamboo shoots, dont be like me and just chuck em in, make sure u wash them first or perhaps par boil them first, cos they give a certain smell to your dish if you dont.
Very undesirable...
try adding honey, vinegar, soy sauce and mandarin skins. =) interesting =)
though if you are to add bamboo shoots, dont be like me and just chuck em in, make sure u wash them first or perhaps par boil them first, cos they give a certain smell to your dish if you dont.
Very undesirable...
Sunday, June 3, 2007
Aunty Winne's recipe
*yawn* this was great fun. Although it seems to have turned out too sugary. I tried to downsize the ingredients for 1kg of eggplants. Oh well, still taste pretty good and fairly close to the real thing. Was very yummy with my egg noodles the next day =)
i'll know better next time.
Sunday, May 20, 2007
2-minute miso
10-minute miso by Jaden's Kitchen
I just read this, just as i was going to post about miso soup =) Except i made quite the whole process work friendly. I bring in tofu, a small tub of miso, wakame and bonito flakes and chuck it in the office fridge. While everyone makes a coffee, i mix up the ingredients and make myself a nice helping of miso soup.
To next level it, i plan to bring in butter, can of corn and a wee bit of noodles. That's right, i'm gonna have miso butter ramen for snackies =P
Monday, May 14, 2007
miso and soy
burns instanteously. If you ever intend to use these two in a marinade (like i did for dinner) make sure you do it on a bbq, cos doing it in a pan is gonna seroiusly mess it up. Miso, soy, ginger, mustard and mirin to marinade pork. On the barbie it gave it a nice smoky salty aroma... not great but not so bad either...
really not sure what i can do with miso, except stick it on eggplant or make miso soup. Using it to cook stuff is a little awkward....*shrugs*
really not sure what i can do with miso, except stick it on eggplant or make miso soup. Using it to cook stuff is a little awkward....*shrugs*
crepes from a french guy
The entire weekend was quite uneventful till a work mate, David and housemate Irlene? showed up at our door with a fabulous idea of having crepes for dinner. They went to get the groceries, pierrick went to get the wine and i watched the house to make sure nothing happened to it =D Anyways it was a fantastic evening of wine-drinking, crepe tossing and wii playing. Just check out the photos! =)
Pierrick also let on how one makes the perfect crepe mixture.
1) Decide how many eggs you want in the mixture
2) Slowly add flour and mix the flour into the eggs
3) Keep doing it until the mixture is relatively gooey and sticky
4) Add milk until the crepe mixture becomes runny again =)
5) Get a crepe pan, and get ready to do some crepe tossing!!!
Apparently the first crepe you make off the pan is for the dog, and the rest of them are good. Something to do with absorbing the butter off the pan and so on.. The rest of the night we had crepe throwing competitions. I accomplished a double somersault with a half twist for an amazing score of 9.5, while others... well.. you can see from the photos =)
Pierrick also let on how one makes the perfect crepe mixture.
1) Decide how many eggs you want in the mixture
2) Slowly add flour and mix the flour into the eggs
3) Keep doing it until the mixture is relatively gooey and sticky
4) Add milk until the crepe mixture becomes runny again =)
5) Get a crepe pan, and get ready to do some crepe tossing!!!
Apparently the first crepe you make off the pan is for the dog, and the rest of them are good. Something to do with absorbing the butter off the pan and so on.. The rest of the night we had crepe throwing competitions. I accomplished a double somersault with a half twist for an amazing score of 9.5, while others... well.. you can see from the photos =)
Sunday, May 13, 2007
Pickled Eggplant (Ah Cha?) Aunty (Winnie/Mrs) Tan style (SUGOI!)
4 red chillies seeded and chopped
6 cloves garlic chopped roughly
2 small pieces of ginger
2 table mustard seeds
3 tablespoon tumeric
1 3/4 cup olive oil
1.5 kg eggplant cut into cubes
3 teaspoon salt
1/2 cup brown sugar
3/4 cup vinegar
2 tsp garam masala
1) In blender blend the chillies, garlic, ginger and mustard seed with a tablespoon of water until pureed.
2) Combine with tumeric powder.
3) Heat oil and fry blended mixture for a few minutes, then add egpgplant cubes.
4) Lower and cook over gentle heat until eggplant is soft, stirring occasionally.
5) Add salt, sugar and vinegar and stirring until thick, stirring frequently to prevent burning.
6) Last stir girm masala and turn into a sterlied jars, cover and store.
6 cloves garlic chopped roughly
2 small pieces of ginger
2 table mustard seeds
3 tablespoon tumeric
1 3/4 cup olive oil
1.5 kg eggplant cut into cubes
3 teaspoon salt
1/2 cup brown sugar
3/4 cup vinegar
2 tsp garam masala
1) In blender blend the chillies, garlic, ginger and mustard seed with a tablespoon of water until pureed.
2) Combine with tumeric powder.
3) Heat oil and fry blended mixture for a few minutes, then add egpgplant cubes.
4) Lower and cook over gentle heat until eggplant is soft, stirring occasionally.
5) Add salt, sugar and vinegar and stirring until thick, stirring frequently to prevent burning.
6) Last stir girm masala and turn into a sterlied jars, cover and store.
lemon tea
you know when you have tasty tasty crab and you eat as much as you can till ure super stuffed? So you reach over put your hand in the lemon tea to clean your hands, pop the nice cool towel. Ahhhhh a great meal. Yes? Then you look to your left and see a bunch of white people enjoying the same crab you just had. As they finish, they reach over and drink the lemon tea. What the?
A story from my roommate =)
btw, i have no idea how lemon tea would ever break down grease... im sure it does, 4000 years of civilisation, i'm sure we have a good reason to put our hands in lemon tea whenver they get a little greasy =)
A story from my roommate =)
btw, i have no idea how lemon tea would ever break down grease... im sure it does, 4000 years of civilisation, i'm sure we have a good reason to put our hands in lemon tea whenver they get a little greasy =)
Saturday, May 12, 2007
1 week hiatus
So i'm back on the food blog, i really have to get into the practice of taking photos of what i eat. I seem to keep forgetting...
The first weekend back from sydney, it's the first chance i've had to cook. Last few days it has been munching on kebabs after many beers and getting home in the wee hours of the monring. No time for cooking there. Today, pierrick cooked a classic french dish that his mother cooked for lunch while I cooked a bbq for dinner. It's pretty kewl, we both manage to keep it simple and try to have minimal mess and fuss.
Pierrick's dish was some vegie stew with tomatoes, zuchini garlic and parsley. Put in into a pan and simmer down for like an hour, adding water/stock when neccessary. then as it is almost done, crack a few eggs in there let it cook a little more and bang your done. Apparently if you had a bagette it would be very awesome. Personally i think it needs some meat in there, lets say just small bits of ham, bacon or pancetta to make it just that little bit more interesting. But it was good and filling =)
I on the other hand basically bbq'd veges, onions, leek capsicum and potato. Onions and capsicum are naturally superb after bbqing, so nothing but heat and oil for these two. Potatos, i sliced thinly, salt pepper and rosemary as it fried on the flat plate. Leeks i tried to do with soy sauce, but err, it burnt =D gotta figure out how to bbq leeks nicely =) For meat LAMB. Lamb rib eye steaks i think it was. Dont really remember anymore. I wish i had mint, but none the less, dijon mustard, rosemary and herbs de provence. I think i should have put more of the herbs de provence, but it didn't really matter, the mustard and rosemary made it taste awesome already =)
Carbohydrates! will any meal be complete without one? I have to have a filler.. my mind cant even fathom preparing a meal without one. Today i tried polenta again, this time in a pot. This was a mistake, dont cook this in a pot unless your looking to spent a good 15 minutes scraping the dregs off the bottom of the pan. This stuff is like steel glue, I cant imagine how it sticks so hard. Anyways as per the first time, i struggled to make it interesting. Perhaps i need to use some kind of stock, but after adding butter salt pepper and oil repeatedly i finally got it to taste... alrite. *shrugs* Perhaps if i had milk or cream i could make it a little runnier and interesting. Atm, the only way it works for me is letting it cool into a rather solid gelanteous goop. It's good, but seems so unhealthy =P In SA they use creamed corn in their pap, maybe i can try that with polenta one day =)
Verdict: its okay after adding a lot of stuff and constantly tasting it. rice is better.
oh, fyi Altitude is an awesome restaurant, look it up!
The first weekend back from sydney, it's the first chance i've had to cook. Last few days it has been munching on kebabs after many beers and getting home in the wee hours of the monring. No time for cooking there. Today, pierrick cooked a classic french dish that his mother cooked for lunch while I cooked a bbq for dinner. It's pretty kewl, we both manage to keep it simple and try to have minimal mess and fuss.
Pierrick's dish was some vegie stew with tomatoes, zuchini garlic and parsley. Put in into a pan and simmer down for like an hour, adding water/stock when neccessary. then as it is almost done, crack a few eggs in there let it cook a little more and bang your done. Apparently if you had a bagette it would be very awesome. Personally i think it needs some meat in there, lets say just small bits of ham, bacon or pancetta to make it just that little bit more interesting. But it was good and filling =)
I on the other hand basically bbq'd veges, onions, leek capsicum and potato. Onions and capsicum are naturally superb after bbqing, so nothing but heat and oil for these two. Potatos, i sliced thinly, salt pepper and rosemary as it fried on the flat plate. Leeks i tried to do with soy sauce, but err, it burnt =D gotta figure out how to bbq leeks nicely =) For meat LAMB. Lamb rib eye steaks i think it was. Dont really remember anymore. I wish i had mint, but none the less, dijon mustard, rosemary and herbs de provence. I think i should have put more of the herbs de provence, but it didn't really matter, the mustard and rosemary made it taste awesome already =)
Carbohydrates! will any meal be complete without one? I have to have a filler.. my mind cant even fathom preparing a meal without one. Today i tried polenta again, this time in a pot. This was a mistake, dont cook this in a pot unless your looking to spent a good 15 minutes scraping the dregs off the bottom of the pan. This stuff is like steel glue, I cant imagine how it sticks so hard. Anyways as per the first time, i struggled to make it interesting. Perhaps i need to use some kind of stock, but after adding butter salt pepper and oil repeatedly i finally got it to taste... alrite. *shrugs* Perhaps if i had milk or cream i could make it a little runnier and interesting. Atm, the only way it works for me is letting it cool into a rather solid gelanteous goop. It's good, but seems so unhealthy =P In SA they use creamed corn in their pap, maybe i can try that with polenta one day =)
Verdict: its okay after adding a lot of stuff and constantly tasting it. rice is better.
oh, fyi Altitude is an awesome restaurant, look it up!
Friday, May 4, 2007
joys of cooking
It's seldom, but like the satisfaction i get from my work.. i also get satisfaction from my cooking. I know that i'm not doing anythign complicated, intricate or creative with my food, its more just the fact that i'm actually doing it. But when i make something and my roommate goes.."wow that taste really good" or i get him at least curious enough to try things that are out of his norm, i find great satisfaction in that. I'm not sure why...
Today i brought in my bitter melon and beef curry, and offered some to a colleague who hates bitter melon. Now he doesnt hate it, and actually rather enjoys my curry. A little extras sunshine on a already sunny day =)
(good to be back in sydney. really)
Today i brought in my bitter melon and beef curry, and offered some to a colleague who hates bitter melon. Now he doesnt hate it, and actually rather enjoys my curry. A little extras sunshine on a already sunny day =)
(good to be back in sydney. really)
Thursday, May 3, 2007
beef and bitter melon curry
Finished off the rest of the bitter melon today, since i wont be around until thursday. Got the idea of a bitter melon curry for the the website mentioned last post (which for some reason didnt get published). Curries are relatively easy nowadays with all the spice pastes going around (just gotta get a good generic one) so this was a fairly simple to concoct. Somethings i wish i had around was chicken stock and cucumbers but, well i'll get by without it.
Started off with blanching bitter melon for a while, strain put aside. Started the curry with frying the garlic and ginger (maybe more ginger next time) and then in goes the onions. Wait a while, sit down watch some house *twiddles thumb* Cook the onions down then add the beef. Wait again, practice tossing the beef about like how they do on iron chef, Oops, lost one =) Straight down the hatch. Well it looks brown enough now, add bitter melon and the strained water, bring to boil.
Thats it!
well, not exactly, but thats as hard as it gets. Now mix up some spice paste into the water and add whatever you think will help. I added kecap manis salt and pepper until the broth seemed quite tasty. Just keep adding bit by bit and constantly mixing and tasting. I hate recipes because you tend to just follow their amounts and do less tasting. Anyways once you got the broth up to scratch turned down the heat and simmered for 30 minutes or so.
Since i only have peanut butter around the house, i added that in to give it a satay-ey taste which actually went well with the "bumbu ayam panggang" paste. I couldnt imagine peanut butter in like a thai red curry paste... But yes, peanut butter in and simmer for another long while until the oil starts to separate from the sauce, you'll know you'll have this gooey consistency (that i like). If only I had coconut creme about, that would ahve been the extra oomf. In the absence of coconut creme, i will add apples, for tmr's lunch =)
The bitter melon this time was cut quite thickly and blanched significantly less, as a result even thogh it was stewed for quite a while it still retained some of its bitterness. Enough to not be masked by the curry, so a success! =P
(bitter melon a-cha?)
Last night i was cooking on the porch... and got attached by a number of possums..Look at them GREEDY EYES!!! SHOOO!!! and stop drinking our BEER!!!
Started off with blanching bitter melon for a while, strain put aside. Started the curry with frying the garlic and ginger (maybe more ginger next time) and then in goes the onions. Wait a while, sit down watch some house *twiddles thumb* Cook the onions down then add the beef. Wait again, practice tossing the beef about like how they do on iron chef, Oops, lost one =) Straight down the hatch. Well it looks brown enough now, add bitter melon and the strained water, bring to boil.
Thats it!
well, not exactly, but thats as hard as it gets. Now mix up some spice paste into the water and add whatever you think will help. I added kecap manis salt and pepper until the broth seemed quite tasty. Just keep adding bit by bit and constantly mixing and tasting. I hate recipes because you tend to just follow their amounts and do less tasting. Anyways once you got the broth up to scratch turned down the heat and simmered for 30 minutes or so.
Since i only have peanut butter around the house, i added that in to give it a satay-ey taste which actually went well with the "bumbu ayam panggang" paste. I couldnt imagine peanut butter in like a thai red curry paste... But yes, peanut butter in and simmer for another long while until the oil starts to separate from the sauce, you'll know you'll have this gooey consistency (that i like). If only I had coconut creme about, that would ahve been the extra oomf. In the absence of coconut creme, i will add apples, for tmr's lunch =)
The bitter melon this time was cut quite thickly and blanched significantly less, as a result even thogh it was stewed for quite a while it still retained some of its bitterness. Enough to not be masked by the curry, so a success! =P
(bitter melon a-cha?)
Last night i was cooking on the porch... and got attached by a number of possums..Look at them GREEDY EYES!!! SHOOO!!! and stop drinking our BEER!!!
Wednesday, May 2, 2007
carrots and bitter melon
refrigerate them. if not, after 3 days, u have mouldy carrot. Thought id be like potatoes (both roots) and keep for a good while. That was very wrong.
Tonight, bitter melon and lamb? *shrugs* I have no black beans, no stock and possibly no garlic, i'm way outta my comfort zone...
Well that was very educational, first off it seems that it would be good to give bitter melon a bit of a boil before you use it in cooking. Get it on its way kinda thing. If its raw it has this kinda sharp raw taste, which very "blergh" (more blergh then regular bitter melon).
If you intend to chuck it into a stew then you probably dont need to blanch it all (maybe a little bit). Problem is if you stew it in too long it seems to loses all the bitterness, which is also undesirable. I think another factor is I cut the slices of bitter melon way too thin.
So anyways, I stewed it with a mix of beer, ketchup manis, mirin and a spoonful of soy and hoisin sauce. Probably was a little sweet, but went well with the (not bitter) bitter melon and pork belly slices.
If i had balls, id try and match it with shrimp paste. =P more here
Tonight, bitter melon and lamb? *shrugs* I have no black beans, no stock and possibly no garlic, i'm way outta my comfort zone...
Well that was very educational, first off it seems that it would be good to give bitter melon a bit of a boil before you use it in cooking. Get it on its way kinda thing. If its raw it has this kinda sharp raw taste, which very "blergh" (more blergh then regular bitter melon).
If you intend to chuck it into a stew then you probably dont need to blanch it all (maybe a little bit). Problem is if you stew it in too long it seems to loses all the bitterness, which is also undesirable. I think another factor is I cut the slices of bitter melon way too thin.
So anyways, I stewed it with a mix of beer, ketchup manis, mirin and a spoonful of soy and hoisin sauce. Probably was a little sweet, but went well with the (not bitter) bitter melon and pork belly slices.
If i had balls, id try and match it with shrimp paste. =P more here
Monday, April 30, 2007
Chef's choice rice rolls
Chef's choice Banh Trang (Spring Roll Wrapper) $2.40 for like 25 pieces, makes a much more pleasant wrapping experience. Took about half the kitchen bench and 20minutes to wrap myself 2 pork viet rolls and 3 lamb rolls. Sat down, listen to my Japanese Podcast 101 while dunking and munching my rice rolls, very very satisfying.
Learnt that you should always bend the rice paper before purchase to test quality, and sweet sauce gets sticker when cooled down (obviously).
$1.30 Fish cake icecream!! sugoi oishi, great for the 3:30 afternoon tea snack =)
Learnt that you should always bend the rice paper before purchase to test quality, and sweet sauce gets sticker when cooled down (obviously).
$1.30 Fish cake icecream!! sugoi oishi, great for the 3:30 afternoon tea snack =)
lessons learnt...
Coriander does not keep in the freezer. At all. Goes all mongy. The wide world of the internet offers two solutions, wrap in paper towel before freezing which would remove the extra water on the coriander which makes it all mushy. Or stick it in water in teh refrigerator (like a rose in a vase) will try and post results. Making vietnamese rice rolls without coriander is like making rice without water =P
Do not every be drawn into cheap arse rice paper for vietnamese rice rolls (50c per packet of 10) becaues they are thin dry and break into about a million pieces. Although they still do taste the same, its a heck load harder to eat, like those soggy bendy pizzas that inevitable stain ure white shirt.
I packed all the ingredients and will try to buy proper rice paper tomorrow and make them at work. *humph*
trish: photos are coming up... 2 busy eating my busted rolls *yawn*
Ingredients:
How it was all put together:
Well, i intended to have two different styles of rice rolls, the traditional one which would contain lettuce, rice, shallots, coriander, processed pork and the pork belly, with the more experimental one with lamb, baby tomato, cabbage, rice and shallots. Unfortunately i didnt get around to making the lamb ones, since the rice paper i was using was absolutely horrendous.
the sauce was made by combining hoisin sauce + water + sugar + sesame oil + sambal + peanuts reduced to a semi runny texture.
my tasty, yet busted rice rolls
The sauce, coriander and viet processed pork was awesome together, plus that fried bit of pork belly. *yum* As i threw away the rice paper i did have an idea of using it as something to toast and add into soups, but too late it was in the bin. Hopefully lunch tomorrow will be a better rolling experience =P
Do not every be drawn into cheap arse rice paper for vietnamese rice rolls (50c per packet of 10) becaues they are thin dry and break into about a million pieces. Although they still do taste the same, its a heck load harder to eat, like those soggy bendy pizzas that inevitable stain ure white shirt.
I packed all the ingredients and will try to buy proper rice paper tomorrow and make them at work. *humph*
trish: photos are coming up... 2 busy eating my busted rolls *yawn*
Ingredients:
- We have the obvious greens, lettuce, shallots and coriander. I am missing cucumber which would be a great addition. oh and grape tomatoes.
- Rice, (vermicelli is commonly used, except i really dont have any other ideas for vermicilli atm so i didnt want to buy it and have a lot sitting around)
- The meats are processed pork (vietnamese style, with garlic in banana leaf, ill get the viet name), crispy fried pieces of pork belly, seasoned pan-fried lamb.
- garnishes such as crushed peanuts and freshly prepared sweet sauce.
How it was all put together:
Well, i intended to have two different styles of rice rolls, the traditional one which would contain lettuce, rice, shallots, coriander, processed pork and the pork belly, with the more experimental one with lamb, baby tomato, cabbage, rice and shallots. Unfortunately i didnt get around to making the lamb ones, since the rice paper i was using was absolutely horrendous.
the sauce was made by combining hoisin sauce + water + sugar + sesame oil + sambal + peanuts reduced to a semi runny texture.
my tasty, yet busted rice rolls
The sauce, coriander and viet processed pork was awesome together, plus that fried bit of pork belly. *yum* As i threw away the rice paper i did have an idea of using it as something to toast and add into soups, but too late it was in the bin. Hopefully lunch tomorrow will be a better rolling experience =P
Thursday, April 26, 2007
Monday, April 23, 2007
more spending!
went shopping again for groceries today. It seems somewhat excessive as my roommate has pointed out. I think i've stocked up enough and should be quite good for hopefully two weeks. If that's the case 100 bucks will have lasted very well. Today's focus was on meat, for 28 bucks i picked up 1kg of pork loin chops, 600g of thick rump steak and 600g of lamb. I really dont have a handle on how long this meat will last me though. I freezered it all, and plan to defrost in the morning what i plan to eat at night.
rice, veges ( leek, capsicum, eggplant and carrot) made up the rest of it which came up to $44.57. *CHA CHING* perhaps that is the cost of food, but my gut feelings tell me i can go cheaper, somehow. Perhaps find a proper butcher, shopping at woolies can't be economical.
For dinner (and tomorrow's lunch) I cooked up an old favourite of mine, Japanese beef and potato stew. It's very simple homecooking style of dish, so although cooking time is about an hour (35 if u dont put too much water in) it's quite worth it. Potatoes are soft and meaty, while the meat is sweet and tender. I'm perplexed about tomorrow though, I can't think of anything id like to cook...
rice, veges ( leek, capsicum, eggplant and carrot) made up the rest of it which came up to $44.57. *CHA CHING* perhaps that is the cost of food, but my gut feelings tell me i can go cheaper, somehow. Perhaps find a proper butcher, shopping at woolies can't be economical.
For dinner (and tomorrow's lunch) I cooked up an old favourite of mine, Japanese beef and potato stew. It's very simple homecooking style of dish, so although cooking time is about an hour (35 if u dont put too much water in) it's quite worth it. Potatoes are soft and meaty, while the meat is sweet and tender. I'm perplexed about tomorrow though, I can't think of anything id like to cook...
Sunday, April 22, 2007
super veges
Unfortunately the range of chinese veges are very poor here in brisbane, with one of the main chinese supermarkets only stocking bok choy, which is nice but i could never consume a whole bunch without getting completely bored of it. I'd like to find a good source of spinach, and bean sprouts so i can try to make gado gado.
I've decided to maintain a list of veges that one should definitely keep around the house. The basis for entry into this list are a balance between taste, versatility and keepability.
At the moment the two most obvious entries are (roma) tomatoes and onions. Good tomatoes cooked with onions seem to the basis for a lot of curries in indian (not that i cook indian) or african curries. Good tomatoes are fantastic raw as well and they keep relatively long. So top of the list for tomatoes and onions. Oh and potatoes as well, sometimes I get sick of eating rice and they keep for yonks.
So to add to the obvious, i'm including eggplant and brocolli. Eggplant cos cut thin, fried up with a dash of vinegar makes it an awesome side not to mention i love it when its cooked really soft and gooey. Brocolli cos, well its a sauce absorber, keeps well and is very very healthy, apparently.
I've decided to maintain a list of veges that one should definitely keep around the house. The basis for entry into this list are a balance between taste, versatility and keepability.
At the moment the two most obvious entries are (roma) tomatoes and onions. Good tomatoes cooked with onions seem to the basis for a lot of curries in indian (not that i cook indian) or african curries. Good tomatoes are fantastic raw as well and they keep relatively long. So top of the list for tomatoes and onions. Oh and potatoes as well, sometimes I get sick of eating rice and they keep for yonks.
So to add to the obvious, i'm including eggplant and brocolli. Eggplant cos cut thin, fried up with a dash of vinegar makes it an awesome side not to mention i love it when its cooked really soft and gooey. Brocolli cos, well its a sauce absorber, keeps well and is very very healthy, apparently.
welcome!
i decided to start this blog to document what it's like to attempt to cook most meals of your day. The idea that one has to plan ahead for what will need to be consumed for the week, then the considerations of quantity vs keepability, some things spoil faster then others, some things are great sides to the main theme, some things you use once and the rest rots away. It makes the whole experience somewhat daunting. All this contemplation while shopping for groceries, makes me feel like i should write it down because by next week i'll probably forget the lessons learnt. E.g. i love tofu, yet one has to buy so much at one time that it makes it absolutely impractical to purchase =(
Today i spent around 55 dollars on groceries. Although I enjoy variety, its actually impossible and unwise to stock ingredients for say 5 different culture of food. I've decided to stick mainly with japanese and chinese ingredients, branching a little out to viet (rice rolls and viet preserved pork).
Main players are staples such as fresh egg noodles, dried egg noodles and rice paper rolls. Jap staples, umeboshi, mirin, wakame, aka misso were bought. On the chinese side, charsiew, roast pork, ginger, bitter melon, soybeans, shallots and coriander.
Now that the main ingredients are around, i just need a range of meat and veges to cook with.
Today i spent around 55 dollars on groceries. Although I enjoy variety, its actually impossible and unwise to stock ingredients for say 5 different culture of food. I've decided to stick mainly with japanese and chinese ingredients, branching a little out to viet (rice rolls and viet preserved pork).
Main players are staples such as fresh egg noodles, dried egg noodles and rice paper rolls. Jap staples, umeboshi, mirin, wakame, aka misso were bought. On the chinese side, charsiew, roast pork, ginger, bitter melon, soybeans, shallots and coriander.
Now that the main ingredients are around, i just need a range of meat and veges to cook with.
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