Archives for posts with tag: home meals

On a cold wet night like this, nothing beats a warm bowl of Japanese ramen. Using the sous vide to cook the pork belly last night so tonight’s meal is more just putting stuff together (soft boiled eggs were soaked in the marinade last night). Wednesdays are normally quite hectic because of Ah Lo’s basketball practice. Hence, Wednesday meals are often plan ahead.

Note to self: Should have pork belly in sous vide for longer period of time (perhaps 6-8 hours) to get it more tenderized.

The Japanese ramen broth takes a long time to make and perfect. So on a weeknight, this will have to do:

  1. on a deep wok, heat up 2 teapoons of oil, add 1-2 tablespoons of minced garlic, ginger, green scallions (stir for about 1-2 minutes) – optional chili paste
  2. add 2-3 cups of beef broth and 2-3 cups of chicken broth (mine were homemade)
  3. bring to boil, and add 1 teaspoon of soy sauce and 1 teaspoon of fish sauce
  4. I cooked the ramen in the soup so it came out very flavorful
  5. Assemble
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Meatless Monday meal – mostly stir frying today: garlic bak choy, salt and pepper tofu and lotus root chunks with zucchini. IMG_0231

Made lunch and dinner at home today. It was such a beautiful day, we walked to our neighbor grocery store to pick up a few items. Instead of going out for lunch, we made burgers at home. I love that I get to add on whatever I’d like without the “extra charge.”

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For dinner, I made Vietnamese beef stew (Bò Kho) with the instant pot. Instant pot is definitely a huge time saver on this meal. Earlier the day, I marinated the beef brisket. It took about an hour to get the tendons and beef tenderized: manual high pressure for 50 minutes and add the carrots for 7 minutes on high pressure. The aroma from the fragrant broth was absolutely amazing.  Glad I made a big pot, so we can have it lunch tomorrow!IMG_0224

You can pretty much find Yangzhou fried rice in every Chinese restaurant, and the cheapest rice plate on the menu. We normally don’t order it because I’d always thought it’s so easy to make at home. Strangely, I never made it…until a recent graving, which was tonight.

A couple of years ago, I had the best(est) Yangzhou fried rice in Hong Kong (西貢). That restaurant raved about their Michelin star rated Yangzhou fried rice. The waiter promised us we won’t be able to eat it anywhere else. He was absolutely right! Everything about that fried rice (at that restaurant) was so perfect, even ’til this day, I remembered it. Unfortunately, that one dish was shared by many, so I only had a two spoonfuls. I should have ordered more, but decided to try something else. Bad idea! Their rice left a huge impression on my palette and I don’t see Yangzhou fried rice the same anymore. I never ordered it ever since because I was afraid it might ruin it for me.

I wasn’t going to replicate it tonight because I can’t.  I just wanted to eat it and so I made it to satisfy my craving. IMG_0145

Made the pork bone broth this weekend and finally got to try it with noodles. IMG_0141.jpg

Meatless Monday meal – vegetable (purple yam, cauliflower, tofu, onions, carrots and potatoes) coconut curry with brown rice. Dai Bee agrees only this coconut curry makes the brown rice tastes so good. IMG_0138

Hot hot hot today, so I didn’t feel like slaving away in front of the stove. Instead, roasted some veggies (red peppers, eggplants and zucchini) for meatless Monday meal! The boys are not big fans of these particular vegetables. Just sandwich them with focaccia bread and mozzarella cheese, they ate it without much complaints.IMG_9961Also learned how to roast bell peppers today (thanks youtubers!). IMG_9956

Simple but flavorful meal tonight – lotus root cakes, garlic lemongrass salmon and eggplants over minced pork. Been trying forever to find ways to keep the hue of the eggplant. It seems every time when I stir fry or deep fry the eggplants, they turn out brown. With the less appealing color, I’ve tried many ways to work around it (adding salt to the water, adding oil, not covering lid, blanch it cold water, boiling water). This one is the best I did so far using this method: right after cutting it, I dumped it (2 at a time) in boiling pot of water, with white part facing up. I used the ladle to hold the eggplants all the way down until it’s soft enough. I don’t know if there’s a better way, but so far, this is the most color I’ve seen cooking the eggplants.

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Here’s what we are having for meatless Monday. I’m expecting some leftovers because both of my boys are not too crazy for tomatoes. I love tomatoes and wish my boys do too.

I used chicken broth to blanch the hairy gourd, different from how I normally cook it (usually stir fry with glass vermicelli). Hmmm…can add some more flavor to this dish.

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Nothing beats a bowl of hot noodles for dinner! I used the instapot to save time on tenderizing the pork bone. This is one of the most flavorful broth for any noodles since I not only had a big pot of pork bones, but I used homemade chicken broth when cooking the pig’s thigh meat. The kids slurped the last drop of soup after finishing the noodles!IMG_9658IMG_9659