I set a good chunk of time aside yesterday to make some of my favorite recipes, and even try a couple new ones.
I like to make a sweet soy sauce (top right) as well as a red pepper sauce (top left) but I also wanted to try another one with some extra scallions I had lying around. That on the bottom is a sweet scallion sauce, it turned out tasty for the most part… but I probably should have stirred it better when making it. I ended up with a sugary blob in the center of a bunch of vegetable oil. I managed to combine it better after taking out some of the oil, but that’s one I’ll have to practice again at a later date. On the very right I also have what remains of a salad dressing made of cider vinegar, sugar, a little bit of sesame oil and red pepper flakes for color and flavor. Most if it went into a cucumber and grape tomato salad that accompanied both my breakfast and dinner yesterday.
I made miso soup for breakfast yesterday. I like to eat it in the morning sometimes, it can be a nice change of pace from the traditional cereal or bacon and eggs. I threw in some udon noodles for something additional to chew on.
This was something new I tried. I mixed some of the pepper sauce with the sweet scallion sauce, plus some garlic soybean paste and mixed it with noodles, peppers and shrimp, sherry and a little bit of onion. It was really zesty.
Normally when I make a noodle dish I don’t follow it up with rice (or vice versa), but yesterday I basically declared it oriental Thanksgiving, and I wanted to also have the option of ham and egg fried rice… even if this isn’t fried. I boiled some jasmine rice, cooked an egg in another pan then mixed it into the rice, then added cooked vegetables and ham with a generous pinch of sea salt and some white pepper. Normally I would use just peas, but taking inventory in our deep freeze yesterday proved to me that 99% of the frozen vegetables we have on hand are in fact corn… So some peas are better than no peas at all.
This was a simple vegetable dish to make. All you do is steam some asparagus, and then take 1/4 cup of soy sauce and mix in some sesame oil. Add the asparagus to a platter and drench the sauce over it, and let it sit for about 10 minutes and you have a tasty yet delicate accompaniment to dinner. Of course I have one person in the house that despises asparagus… which means I need to add MOAR vegetables.
I stir fried some sugar snap peas with some salt, pepper, sherry and just a few shavings of fresh ginger. I did cheat a little and pad the rest of the meal with some cream cheese wontons and chicken potstickers…
Then I awoke to find that a giant bowl of rice was not put away this morning… everything else was though, dafuq?