steamed dark meat chicken with bean curds

1. soften bean curd - into cold water pot..turn off heat when almost boiling...let curd sit til al dente and strain

2. season chicken - salt, msg, sugar, soy sauce, olive oil, corn starch...and into steamable bowl

3. steam chicken on high heat (weak burner) for 15 minutes

4. transfer softened bean curd to bottom of bigger bowl...then add the chicken on top

5. steam on high for 10 more minutes...

done.

black bean sauce noodles w/ dried shrimp (A-)

spaghetti broken in half
dried fish...very small ones
oyster sauce
black bean sauce (smooth, not chunky)
garlic
corn starch

1. garlic + dried fish (2T) olive oil saute
2. add black bean sauce (3/4T) + oyster sauce (1/2 T) + water
3. add corn starch slurry (2tsp) til thick
4. add cooked spagetti...
5. toss and saute til slight color...

Baby Back Ribs in Rice Cooker

14 pieces of cut baby back ribs, salted + browned on all sides on frypan
1.5 onions - big chop, salted + browned on frypan til translucent and slight brown
1/2 kabucha - big chop, skin on

Drop everything into  rice cooker with liquids


1/4 cup soy sauce
1 T of brown sugar
2 cups water

water goes to about 3/4 way up stuff...stuff about 3/4 up rice cooker

rice cooker set to "white rice" and it got error message after about 3 hrs of cooking...

turned it off and the meat was fall off the bone tender....maybe slightly too overcooked as it started to dry out a bit...good flavor but the the pumpkin was too salty because of it sitting in the soy sauce for so long...all the liquid was gone...just few drops left

next time:
- put the pumpkin in later or not at all
- try "wellbeing" or "steam" setting instead as i think the "white rice" setting basically just cooks until the liquid is all gone

Cabbage, Kimchi, Canned Tuna

in a small pot:

1. olive oil, garlic minced, canned tuna, salt....

2. kimchi (10 pieces), 1/4 head of cabbage big pieces, 1/8 cup water

3. samjang - 1T, black pepper, salt...

Done...very tasty...perfect balance of so many flavors...

Korean - salt, sesame oil marinade

much - sesame oil
tiny bit - soy sauce
few heavy pinches - salt
small spoon - sugar
potato starch - big tablespoon
large shakes - sesame seed

marinated skinless chicken for 3 hrs...then panfried....wonderful! with a beautiful, crispy crust..didn't burn either...quite nice..took approx 8 minutes, flipped every few minutes to hit all sides..sauteed semi-firm tofu pieces with leftover oil (weird thing is the sesame seed was lost in the eating of it..maybe need to toast first)

ALSO...used the same recipe but steamed it...using the same tofu as as base with the chicken topped over...dropped in steamer for about 15 minutes after rolling boil of the water...not as good as panfried but healthier and still pretty good...liked the tofu taste but too much water left over in the bowl...think if i drained the tofu better but squashing it, the flavors would have been stronger

homemade shrimp paste veggie

2 tsp salted shrimp (korean ingredient)

1 tsp sugar

5 peppercorns

pestle + mortar it...

place in pan with 1.5tbsp oil + fry a lil...

add napa cabbage...and lil water

Tasted great! if i had garlic i would added that too..a much cleaner and better taste than the store bought shrimp paste

Homemade green tea "latte"

• 3 pours of maccha
• 3/4 full cup of water
• 3-4 teaspoons of sugar
• 2 tbsp of vanilla sweetened soy milk

1. with frother, froth up the cold soy milk
2. incorporate water with maccha and sugar with frother
3. slowly add in the soy milk.

VERY TASTY! could use more maccha and more milk, but tasted like a healthy version of outside stuff...enjoyed it a lot! and its cheap to make

*probably taste way better with half and half...or whole milk