I took the bacon out of the drying box today and did a little taste-test. It tastes absolutely great, though absolutely nothing like the bacon the classically skilled western european ist used to. It is very dry on the outside, yet juicy and soft enough on the inside to be yummy.
Turns out, the marinade for the chinese bacon experiment is a legit hammer-stir-fry-sauce: I didn’t want to pour it away because it smelled so aromatic, decent and savoury. So I boiled it up to kill off any probably existing bacteria from marinating.
Then I stored it in the fridge and used it as a sauce for my evening dinner stir fry (just as you would use teriyaki sauce or similar). Recommendation!
I am that pissed. Yesterday my wife started her ride into her holidays to the northern germany refuge, visiting her sister and going to relax a little… and I am stuck here having to work and stand to attention, right in the middle of summer… 🙁 Whatever. Here’s the chinese bacon progress so far:
So I accidentally watched this video on YouTube (see below ↓) and immediately decided to try that chinese bacon recipe. Watch the video and ask again why I wanted to try this… 🙂 I have absolutely no clue how this will work out, so follow here for updates if you like! What I did is this:
I wanted to try and make Wakame Udon for lunch today, which originally consists of udon noddles in broth, topped with wakame seaweed (and perhaps with an additional sprinkle of spring onion). But I ended up using everything I found left over in the kitchen and I thought would fit in. This includes:
Yesterday’s dinner. Looks a little, let’s say, like something you have to get used to, but tastes like heaven. Simple ingredients and simple to prepare. Well, I didn’t have any mushrooms left yesterday, so I went without 🙂
I don’t know anymore where this is from. I Did it once and it worked absolutely well. Nonetheless, I have a rice cooker now 😀
Crappy image of dipping/glazing sauce for some Yakitori we made last night. It’s very delicious and fairly easy to make dish and the sauce is most flavourful and yummy.
1/2 cup mirin
1/2 cup soy sauce
1/4 cup sake
2 cloves garlic, smashed
4 thin slices of ginger
2 tbsp dark brown sugar
1 tsp black pepper
Bring everything to a boil and, once it boils, reduce the heat to medium low. Let simmer until reduced to half. Strain and use as skewer glaze or (very savoury) dipping sauce.
This is Moo Shoo Chicken (although the chicken is still missing in the picture above), something that I didn’t make for quite a time. Originally the recipe is with pork, but I only had some chicken breast left so I didn’t care. Generally, since it’s not so easy to get hands on all the original japanese ingredients often called for in those recipes, you’ll have to substitute the one or the other item with what’s closest to the original anyway.
Holy Crap! These are so yummy – and easily made when you don’t have time and nerves to start a cookout after work. Try them, you won’t be disappointed, I promise:
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