View allAll Photos Tagged HomeCooked
I forgot to take a picture of the third roll before I rolled it up. It had tuna, crab, cucumber and avocado. I wish I had remembered to get cream cheese and I would have put that in there too. It's all very yummy! The only thing I need for next time is a sharper knife.
recipe from the NY Times:
Mix 3 tbsp fish sauce and sugar (each) in a bowl and set aside. Cut up and de-bone 1 lb. skinless chicken thighs (Whole Foods sells them skin and boneless). Cut 3 shallots or 1/2 a medium onion into big wedges. Sautee in olive oil. Add the fish sauce/sugar mixture and cook until caramelized. Add 10 crushed Thai chilis and an ounce of julienned ginger and cook until fragrant, then add the chicken. Cook for about 2 mins then add 3/4 cup chicken stock. Add black pepper. Reduce, then add fresh cilantro. Serve over white rice.
Had a go at making Chinese-style Chicken for my tea. A bit too much Oyster Sauce, but apart from that, superb! 😋
Served with Plain White Rice, Sesame Seeds and chopped Spring Onions
Alexander made panko-crusted shrimp with tomato sald and yukon gold and roasted-garlic mashed potatoes. Yum!
Boiled the asparagus in boiling salt water for a couple of minutes. Sauteed the dory fish fillet and prawns with diced onions, tomatoes in some olive oil and lemon juice.
Shot with a Nikon F3hp, Nikkor Ais 50 f1.4 lens with Kodak Tri-x pushed all the way up to 3200 and stand developed for two hours with Rodinal 1:100 dilution.
- tofu and mushrooms
- avocado green salad
- carrot salad sesame mayonnaise
- broad beans garlic saute
- sweetened red kidney beans
- rice
- daikon radish miso soup
- Japanese amberjack saute with lemon parsley sauce
- shimeji mushroom and carrot
- vegetable soup
- kiwi fruits and cucumber salad
- rice
- homemade Shaomai
- tofu miso soup
- carrot salad sesame mayonnaise
- boiled spinach with bonito flakes
One of my fav chinese soups. Ingredients included: some kind of chinese melons, dried shiitake mushrooms, figs, chinese berries, dried scallops, and pork loin.
home
So, I swapped out garlic for onion (big one in fridge) and added minced pork as I had that as well... also added a bit of chilis in the end for a kick. :)
ruhlman.com/2010/10/cooking-at-home-with-the-ruhlmanstoma...
My first attempt at making baba ghanoush. Chargrill the brinjals/aubergines (5) over the naked flame. Remove the skins. Mash. Blend together lemon juice (2 tablespoons), greek yoghurt (1 tablespoon), tahini (1 tablespoon), garlic (2 cloves). Except there was no tahini in the supermarket so I replaced it with yoghurt. Think the flavour lost something as a result. Nonetheless, it was a lovely dip. I really enjoy the smoky taste of the chargrilled brinjals.
made a salad for dinner - goldenhead lettuce leaves, mango cubes, plum tomatoes, avocado slices, roasted duck, peanuts & dried shrimps, drizzled with a plum sauce dressing (plum sauce, lemon juice, oyster sauce, sesame oil, pinch of sugar & pepper).
the peanuts make all the difference somehow. adding that extra crunch. yum.
Decided to use the rest of the leftover mushrooms from my breakfast for my lunch. Cooked Angel Hair and added in a mushroom & broccoli sauce, seasoned with lemon juice.
I cooked these ingredients in vegetable broth:
- 1 lb of ground beef
- 2 eggs
- cauliflower florets
- chopped carrots
- peas
- 1 tsp garlic
- pinch of salt
Then stirred in 1/2 can of pumpkin.
I stared at the fridge.. i got a bed of mixed lettuce, snow sprouts... and quickly fried onion, garlic, halumi, mushies, snowpeas, arsespapagrazz, and baby tomes.. garnished with basil, and lemon, topped with an egg and somehot chilli sauce and some cracked pepper.. (grapefruit juice on zee side).. zo does cook..but it always looks like moosh