I always wash my vegetables three times to get rid of the dirt and grime. The baby Kailan had big chunky stems at the bottom that I cut off at about 1 inch. Love how Kailan is rich in iron and is a yummy tender green. It’s related to the family of broccoli. I cut the beef, a 3 pound London broil steak along the grain as thinly as possible with a very sharp knife that I sharpened just before cutting. Next, I marinated the beef with the following: White ground pepper, Black ground pepper, Oyster sauce, Soy sauce paste, Kikkoman light soy sauce, Garlic powder, Onion powder, Ginger powder, Brandy, Dry Sherry and some Corn starch. I stir fried the beef by itself, dished it up, then stir fried the Kailan with a little water so that it absorbed the leftover sauce from the beef. I make sure not to overcook the beef this time while cooking it medium rare as the beef will continue cooking even after it is dished up. The hubs found my beef really tender this time and my daughter ate all of hers. Hope everyone has a great weekend cooking!
I remember my hubby got a big kick out of vetting my blog for me when I cooked beef tripe the last time, spelling it as “beef tribe”! Today I used some left over Napa cabbage that I was using to steam dim sum for cooking with beef tripe. I seasoned the beef tripe with white ground pepper, black ground pepper, garlic powder, onion powder, ginger powder, oyster sauce and soy sauce paste. I stir fried the tripe with chopped garlic by itself before adding the Napa cabbage. I got thumbs up from the family!
This is literally a 30 minute dish: 24 Eggs, 1 packet of Salted Turnip rinsed with warm water and drained, White ground pepper, Garlic powder, Onion powder, Sesame seed oil and a couple drops of Teriyaki sauce which ended up charring it. Oops! Church pot luck dish ready to go if no one minds the charred bits.
I couldn’t resist getting these farm fresh asparagus. I cut off quite a bit of the stems where it snaps when I bend them. I baked them at 400 degrees Fahrenheit for 10 minutes then added the grated cheese and baked them for another 7 minutes. The almonds were added just before serving the dish. Brought them to a church potluck and the greatest compliment was they were gone at the end of dinner. Bon appetite!
The long beans looked very fresh at the Asian store the other day and I picked up some along with five spice tofu. I also got hubby’s favorite egg tofu for making Mapo tofu. The basic seasoning for both dish are shallots and chili bean paste. I used some salted soy beans for the Mapo tofu. Forgot to get green onions for the Mapo tofu. It is a nice Saturday to camp out at home making home style food for the upcoming week. Bon appetite!
We had our favorite Onion and Spinach Pakora, Fish Masala and Shrimp Vindaloo at an Indian Restaurant call Evergreen. So yummy!
I got adventurous last weekend picked up three bunches of organic broccolini from the grocery store. I have never cooked them before but did some research and find that it wasn’t that mind boggling to cook them at all. I seasoned the organic chicken thighs with kikkoman light soy sauce, ground white pepper and sesame seed oil, then popped them into the oven at 400 degrees Fahrenheit for an hour and fifteen minutes in a Pyrex dish, meat was almost falling off the bones, yumm, licked my fingers. For the potatoes, I seasoned them with garlic salt, onion powder, a bold splash of curry powder and some dried parsley then popped them into the oven for 400 degrees for an hour with the chicken thighs. I gave the broccolini a quick boil after cutting off the stems right where they snap apart like asparagus when you bend them. Then I tossed then in the frying pan with butter and garlic. Bon appetite!
Made another pot of soup for our Friday night church potluck. It has soy beans that have been presoaked over night, dried baby anchovies, baby bok choy, silken tofu, fish balls, 1 teaspoon of bonito extract, 1 tablespoon of miso paste, olive oil, sesame seed, peanut oil, ground white pepper and ground black pepper, enough for a village!