Archives for posts with tag: comfort food

Ah Lo wanted mac and cheese for our meatless Monday, so mac and cheese we will have. He went “cheese” shopping with Mr. Piggy last night. He watched one youtube channel to see how it’s done using instant pot. And he did it (with little supervision). It was not too bad for the first time. I thought we will definitely have leftovers for lunch tomorrow. Nope, all gone.

Glad that the boys can now make simple meals on their own. IMG_0530

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Our meatless Monday meal…

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Steaming the winter melon with diced five spiced tofu, carrots, mushrooms, lotus seeds and snow fungus.

Skipping our meatless Monday today and made Hainanese chicken rice for the first time using the new toy – sous vide. Mr. Piggy bought this new tool almost a year and I’ve never gotten a chance to use it. He raved about it when he brought it home, but never touch it. Of course, he was waiting for me to do something with it. Finally today using the sous vide, we tried making the Hainanese chicken. Luckily he’s working from home so I can cook “remotely.” I prepped all the stuff last night and gave specific instructions for Mr. Piggy. Sorry the pictures are a bit blurry (they’re from Mr. Piggy’s phone). There’s not much cooking involved. Instead, just need someone to get it in the pot and remove it.

Chicken is cooked 3 hours at 75 degrees C using the sous vide.

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When done, give the chicken an ice bath and then air dry it for a good 3 hours.

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Voila! When I came home, I just need to cook the rice (using the chicken stock) and stir fry some greens. Dinner is served! The chicken is tender and juicy. My boys gave it two thumbs up and they claimed this to be ‘one of the better dinners.’

IMG_0001Though this doesn’t require much attention as the tool will cook to precision, however, you still need someone to “do the work.”

I have always loved the chewy and slightly spongy texture of the braised EFu noodles (yee-meen 伊麵). They are very common in Chinese restaurants. These noodles tend to go with straw mushrooms and Chinese yellow chives (or sometimes with crab meat). They are supposed to be dry, and not all restaurants make it right (tend to bring it out with sauce). This dish is on the higher price mark on the menu. Today, decided to make it and can’t believe how easy to make them. I’ve added some homemade XO sauce to give it a little kick.IMG_9994

The heat was still lingering when I did my grocery shopping for last night’s meal. So I thought of making a cold dish (spring rolls) for dinner. I then realized Ah Lo had basketball practice, so we didn’t have the luxury of sitting at dining table wrapping each roll. Instead, I put all the ingredients in a bowl with my homemade fish sauce, we were chomping down the meal in minutes! IMG_9770IMG_9778With the leftovers, I got up a little early this morning to make them spring rolls for lunch.IMG_9779IMG_9781

Meatless Monday is serving garlic chayotes, oyster mushrooms and chestnuts over a head of lettuce, and finally, stir fry enoki mushrooms, wood ear, with bean curd skin. Luckily, I always have the last couple of items at home which is a great help on meatless Mondays!IMG_9756With three dishes and a pot of soup, we still don’t have much leftovers for the boys to pack lunch the next day. They are making their own lunch after dinner (for those days we don’t have leftovers). The thought of me making cute little bento boxes for them not too long ago, shows that times have changed for sure. IMG_9761Untitled.png

Another one pot wonder today for dinner! This is my first making jambalaya. Sure it’s not the most healthy meal (sausage and bacon), but hey, I skimped on the butter, so that makes a bit better? I guess? Not sure how it suppose to taste like (since I’ve only had it once). Will give it a try next time I see it on the menu (when we go out).

Boys approved it. I made a big pot so Dai Bee packed some for lunch tomorrow. IMG_9569

Sometimes Mondays calls for a simple, meatless meal…IMG_8311

Hooray for the simple, yet delicious meatless Monday meal! Yippie for the tofu and the vegetarian egg rolls. Kudos to all the veggie sides!FullSizeRender 18

Is summer finally here or we are just experiencing a temporary heat wave in the bay area? So today for dinner, we having a cold dish! Bought the dried shaved noodles (刀削麵) for the first time to go with my homemade Japanese soft boiled eggs (aka ajitsuke tamago). I made the eggs a couple of days (using my lovely instapot!). So putting this all together tonight didn’t take too much time. Since my boys aren’t big fans of boiled eggs, I added zucchini and enoki mushrooms. And yes, they ate the eggs!

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To make the egg, this is the marinade I use:

Egg – Instapot (steam for 4 mins, low pressure). Cold water bath afterwards.

Marinade:

-2 tablespoons soy sauce

-1 tablespoon mirin or rice wine vinegar

-1 teaspoon shaoxing wine

-1 tablespoon of oyster sauce

-1/2 teaspoon of sesame oil

-1 teaspoon sugar

-1/2 cup of water

Once remove the eggshells, soak the eggs in the mariande (I left it overnight).