I got a package of these shrimp flavoured egg noodles and I found them very yummy and flavourful. Here’s an easy and filling Recipe:
Personal Udon
I was forbidden to eat for two days due to a medical examination that I had to take. Thereafter, I was not so much starving (I weigh 100 kg – I’m sure I won’t starve that soon), but I was craving. I had an enormous appetite for noodles, so I grabbed all the remainders I had in the fridge and made my “personal Udon”. Easy, yummy and (any possible asian readers please forgive me) not in any way traditional:
Chinese-style Bacon: Part 3
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.
Asian Stir-Fry Sauce
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!
Chinese-style Bacon: Part 2
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:
Chinese-style Bacon: Part 1
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:
Wakame Udon – a little messed up
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:
Chinese Dark Sauce Pork and Mushroom Noodles
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 🙂
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