Another japanese thing that I use really often: A simple Soup stock for Miso soup. Very convenient, since you can prepare it in advance, store it in the fridge for almost forever and use it fast and straightforward when needed. It’s taken from here.
Mentsuyu is a japanese allround dipping sauce and soup base – it seems to be a very common condiment there and it tastes great. I use it as a dipping sauce for cold Soba/Somen noodles. The following recipe is not completely original, since Kombu seaweed and Bonito flakes aren’t available here and I substituted them with plain dashi powder. But I cross-tried it in a japanese restaurant and it does come close enough.
I ran out of Rub after my medieval dinner three weeks ago, so I stocked up again and made some of my super secret “Personal BBQ Dry Rub”.
To be (rudely) honest, I don’t like those “Tasty” videos so much, but this one really caught me and I tried it. It’s a cool way to re-use your kitchen scraps by just keeping them in the freezer and – once you’ve collected enough – make vegetable stock from them.
And. It. works. 🙂
This is yesterdays dinner. My SO was not so amused, since she can’t eat pork meat, but she always lets me cook things like this just to see me rolling around, completely overeaten and swearing to never do this again… 🙂
Had this for breakfast again today and I still love it. “Recipe” for a Thai-style Omelette, that I picked up somewhere…
- 2 Eggs
- 1.5 tsp. Fish Sauce
- pinch of salt and pepper
- Much oil for frying (this is close to deep-frying!)
Add a generous amount of cooking oil to a pan or preferably a wok on high heat and let it warm up to the point just before it’s starting to smoke. Mix eggs and fish sauce in a bowl, add salt & pepper to taste and whisk together.
Add the eggs to the hot wok and fry until the underside is golden brown. It will produce bubbles and fry up. Turn down the heat to medium-high and flip over. Bake 1 minute or so more, then serve.
This is not where this recipe is from, but it’s almost the same.
Basically, this is a simple yeast-dough: Knead all the ingredients to a firm-to-the-touch dough (I use my food processor). Just knead until it doesn’t stick to the surface of the bowl anymore. Cover with plastic wrap and let it sit in a warm place for at least 2 hrs.
Yesterdays dinner. Oyster- and king-oyster-mushrooms, deep fried with some veggies. Man I really need to get hands on some tips on how to properly take photos of food…
The next batch of homemade bacon is on the run. It’s hanging to air-dry now before smoking, In german-language it’s called “brennen” wich literally means “to burn”, but it says no more than to air-dry it for 24 hrs. or so. This time I rinsed it thoroughly to wash off the salt a little that builds up during the curing process.
Crusty, delicious homemade bread. Out of the oven just minutes ago. Recipe here.
Monthly Top 3:
I’m (somewhat) social too!