Archives for posts with tag: home meals

Mushroom rice for our meatless Monday meal. Too bad Ah Lo didn’t eat any of this scrumptious tasting rice because he doesn’t like mushrooms. Lucky for him, Dai Bee made fried rice for potluck the next day, so he got dinner. Otherwise, he’s on his own for this one.IMG_1281

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Slow cook beef pot roast for dinner.

Today is an official lazy day, which means, we don’t go anywhere. The boys stayed home to chill, and getting ready for school tomorrow. Even though we’re not out and about, I still have a list of things to do. Mr. Piggy suggested to order take out for lunch. Since I was cleaning the refrigerator anyway, I just thought to whip up something for lunch. Sometimes you do save time on cooking and washing, but at the same time, you don’t know where to go and what to eat. This plate of noodles did it for me. IMG_1212

Mr. Piggy is celebrating Christmas with his family today, unfortunately, the two old gramps couldn’t make it. Neither can I.  Since they can’t be join the rest of the family for Christmas, I brought Christmas to them. I made some pasta (per her request) and some tomato soup with puff pastry (something different). Normally on Christmas morning, we take time to visit seniors (normally who live by themselves). The tradition hasn’t changed this year, except I happen to visit someone we know this year! To me, this is what Christmas is all about.

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A meatless Monday, having persimmon and corn salad with tomato soup (puff pastry), is all we need.IMG_0927

Meatless Monday meal…just greens and some lotus roots. IMG_0999

Something Mr. Piggy can make without over killing it, thanks to sous vide. IMG_0994

Our meatless Monday meal tonight with steamed enoki mushrooms over garlic soy sauce, stir fry bak choy, stir fry Chinese yam (淮山) with wood ear and another stir fry – celery with bean curd and bamboo shoots.IMG_0779

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

In case you’re curious, this is the brand I used for my ramen:

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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