Sainsbury Dinner

The sandwich is salt beef & tewkesbury style mustard dressing.

I like to try things I've not had before when I'm traveling.  The sandwich was one of the better boxed sandwiches I've had here.  The mustard dressing was very spicy.  The salt beef didn't taste very salty.  I really love the Prawn Cocktail chips.  They taste like mayo and cocktail sauce . . . yummy!

Cooking in the UK: Omurice

I decided to make a nice home cooked meal for the great girl I'm staying with here in England.  There was the obstacle to overcome that I cook a lot of elaborate Asian food . . . not conductive to tiny British Kitchens or to the lack of a wok . . .  and 1 small pot and 1 small frying pan.  Mik-bot love ketchup, so I decided to try and make some omurice. I used my normal recipe really, but with chicken . . . cooked in a pot.



What I did:

Cute and delicious . . .

Look a tiny dragon!

Pot of chicken . . .

Giant rice pot!

Look how good it turned out!

And for desert!

It worked pretty good.  Chicken and omelet were amazing.  Cooking it in a pot didn't seem to hurt it.  Mik-bot took one bit and said "this might be what Japanese kids think of for home cooking, but this is what my kinds are going to think of for home cooking."  I guess that means it is good!

Note:  I had to use a gas stove . . . I felt a bit like I was going to die, but it worked.

Recipe: Spicy Tofu Dumpling!

Today when I looked in the fridge to think of something to make for lunch, I realized something.  I had a bunch of random leftovers that needed to start being used.  I had about half a pack of dumpling wrappers, 3/4 of a large tub of soft tofu, some green onions, and a whole lot of brown mushrooms.  All of this was left over from making Korean Dumplings of Mandu.

Random food ready to be used . . .

I decided I'm make a dumpling experiment for lunch.  The recipe could easily be made vegan or vegetarian, though I used fish sauce.

Ingredients:
3/4 of a tub of soft tofu (you could use a whole tub or deep fry the extra 1/4 as Agedashi)
5 or so green onions
4 - 5 good sized Puccini mushrooms
pack or part of a pack of dumpling wrappers (I used 22)
2 tbs sesame oil (will be used separately)
1 tbs fish sauce (use soy sauce to be vegan or vegetarian)
1tbs red pepper paste
pinch salt and sugar

1. Drain the tofu really good by ringing it out in a paper towel.  I know it sounds weird but its important.  It should be crumbly when you up it in the bowl.
2. Add about 1 tbs sesame oil, 1tbs red pepper paste (less if you don't want it spicy) and 1tbs fish sauce (or soy sauce).  Mix really well by hand.

I used a spoon first and then used my hands after.

3. Cut up the mushrooms and onions.  Sprinkle with salt and sugar.  Add 1tbs sesame oil (or enough to coat the veggies well).

This step is important!  Make sure its coated in oil!

4.  Mix it all together by hand!

Everything all together

5. Take out a skin and hold in one had.  Scoop in the filling about a tbs-ish.  Wet the edge of the sink with some water and pinch shut.  This will take awhile until your used to it.

Put the filling in . . .

Seal it up . . . yes I'm using water from my Batman glass.

22 dumplings ready to be cooked!

6. Heat some oil (any type) in a pan.  When hot (at medium heat) put in some dumplings . . . make sure they aren't touching . . . sometimes they stick!

Side one is cooking

7.  Cook couple of minutes each side (until nice and golden brown).  If they had meat in them you'd want to add a bit of water to the pan and steam them a bit too, with the tofu its not really necessary unless you are concerned with the middles being hot.  I did not have this problem.

Looking yummy after the flip!

That's it!  Now you have yummy spicy dumplings!  Make sure you cook or freeze them right away or you could have integrity issues (put them on a plastic wrapped covered surface and then cover them with plastic wrap and put them in a freezer.  When frozen put in a bag!)

Ninjas love dumplings!

Spicy Tofu and Buckwheat Noodles Recipe

I've been sitting on a package of Northern Style Tofu (my favorite kind) and I really wanted to do something with it.  I also had some fresh Korean Buckwheat noodles from making Jjajangmyun.  As I had the Korean noodles I decided to do a Korean inspired recipe.  Spicy Tofu and Buckwheat Noodles was born.

Ingredients-
1 large package Tofu (firm)
Some veggie oil
1/2 cup corn
1 small onion
3 cloves of garlic
3 tbs vinegar (I used season sushi vinegar)
3 tbs soy sauce
1/4 cup hot water
1 tsp cornstarch
1 tbs red pepper paste (this will make is super spicy . . . if you don't like that add less . . . )

First, cut up your tofu and vegetables.  I also cut my tofu into awesome flowers using a very small cookie cutter (I cooked all the tofu though, none goes to waste).  Fry up the tofu in some veggie oil.  It will take a bit, but make sure its good and golden brown.  That makes it taste better.  Then add the chopped onion and garlic and the corn.  I used frozen.  Stir fry everything until the onion is transparent.  While that is cooking up make up the sauce and start the water to boil for the noodles.  For the sauce mix the vinegar, soy sauce, hot water, corn starch, and red pepper paste.  Add the sauce to the tofu and cook for about 5 minutes until its nice and thick.  Hopefully your water boiled and you got to cook your noodles (they need 3 minutes).  Put some noodles and tofu in a bowl and enjoy.

Tofu hanging out in veggie oil . . .

Look flowers . . .

Tofu, corn, and onion . . .

Sauce all mixed up . . .

Cook down the sauce . . .

A bowl full of wonderful!

It turned out fantastic.  I'm totally going to make it again.  Its spicy and just a bit sweet.  Next time I may use a different vegetable or something to mix it up a bit.  Yummy!

Double Black Sesame Buns!

For Chinese New Years my friends and I went out to eat at a nice restaurant that was serving black sesame buns.  They were fantastic and I decided I would make some.  After searching the internet I found that there wasn't to many black sesame bun recipes and that I didn't really love any of them . . . so I used my bun knowledge and what I found and made my own recipe.  It is two parts.  Part 1 is for the black sesame bun dough and part 2 is for the black sesame filling. 

Double Black Sesame Bun Recipe (makes about 16 buns)
Time: about an hour

Ingredients Part 1:
2 cups flour
50 g or about 1/4 cup black sesame powder
1/4 cup sugar
2 tsp baking powder
3 tbs butter
1 1/4 cup water
3/4 tbs dry yeast
2 tbs flour
1/2 tbs sugar

Ingredients Part 2:
50g or about 1/4 cup black sesame powder
1/4 cup sugar
1/4 cup butter

Making Dough -

1. Mix 1 1/4 cup water, 3/4 tbs dry yeast, 2 tbs four, 1/2 tbs sugar together and let sit 10 minutes. 
2.  Put the rest of the dough stuff together in a medium to largish bowl.  So, all the rest of ingredients part 1 EXCEPT the butter.
3. Melt the butter.
4. Combine all the dough ingredients and leave to 20 - 30 minutes (it really wont get much bigger)

Yummy dough!

Get the cups ready while you wait!

Make Filling -
1. Put all of ingredients part 2 list in a small pot.
2. Heat until butter melts and you have a paste.
3. Put paste in bowl and refrigerate or freeze (this will make it less runny and easier to work with)

Nice melty black sesame paste!

Cooled, just stir and your ready to go!

Make Buns-
1. Grab a nice golf ball size handful of dough.  Spread it out in your palm to make a circle.  You may need to flour your hand. More dough is better to prevent explosions.
2. Put 1 tsp of filling in the center.
3. Pinch bun shut.
4. Put in cupcake cups or on parchment paper squares.

Handful of dough . . .

Tsp of filling . . . sorry its hard to take pictures while covered in dough . . .

Seal it up . . .

Put it in a paper cup . . .

Steam Buns -
1. Get your steamer ready to go.
2. Arrange buns in steamer.  They will expand so make sure they have at least 1/2 an inch, but 1 inch is better.
3. Steam for 10 minutes. If you put a dish towel between the lid and the top steamer try your will prevent pitting!

Note the small explosion to the top left and the perfection that is the top right . . .

This is the awesomeness when you eat it!

Mine turned out great (this was confirmed by friends). I did have a small problem with explosion.  Most of the filling stayed in though so it was okay.  I also had some thin spots that resulted in an uneven look.  This is because my dough was a bit wet.  I thought it would be okay, but in the future if the dough is sticky I'll add just a touch more flour.  The taste is great though!

Cooking Korean: Bibimbap! (mixed rice)

I finally had time to make a full dinner this Sunday.  It was pretty exciting.  I went Korean again.  A friend of mine had mentioned how she loves getting Bibimbap at Korean restaurants and I remembered seeing a recipe at Maangchi.com . . . so I decided to make it.  Bibimbap is mixed rice . . . but that doesn't really do it justice.  I is just a great mix of veg and meat and rice.



I love Maangchi's videos.  For once I did everything like she did.  I used brown rice though.  I even found the fern brakes (which taste good!).  I got the fresh kind, so I didn't have to rehydrate them.  I will mention that it takes awhile to make all the parts.  They are all really delicious though, totally worth it.

Arranged on the plate!

With my poorly fried egg . . .

Mixed and ready to eat!

I would definitely make this again.  Its pretty healthy overall and delicious!

Cooking Korean: Gaji namul

Gaji namul is a Korean Eggplant side dish.  Eggplant is one of my very favorite things, so I was super excited to try this recipe from Maangchi.com.  Its also super simple.  Watch the video to find out how to make it.



After that helpful video you should be ready to go.  I should note that my version is a touch different.  First, I made a smaller batch . . . because I only have two smallish Asian eggplants.  Also, when I went to make this I realized the green onion I saved for the meal was bad. Other than that I did what I was told and it was delicious.

Hand ripped eggpland

All mixed up

Lunch is served: Korean eggplant and rice and leftover Japanese pancake

 If you don't like the sliminess of eggplants this dish is probably not your thing the combo of the steamed eggplant and the sesame oil is a touch slimy. But, delicious if you like that sort of thing . . . and I do!

Cooking Korean: Yubuchobap!

I made some Yubuchobap because I love Inari and this recipe looked to be pretty similar.  I could not find the Yubuchobap kit that Maangchi discriped over at Maangchi.com where I got the recipe, so I improvised a little bit. First, I put my rice on in the rice cooker and I cut up my veg (carrots and cucumber).  I gave them a quick little fry after drain some of the water off.  While that was happening I cut up some garlic pickles (the recipe calls for pickled radish, which I don't love . . . so I mad a substitution). 

Veg ready to go

All mixed together and ready to stuff!

Once the rice was done I let it sit until it was warm not scorching and added a bit of sushi vinegar (remember I didn't have a Yubuchobap kit with the vinegar packet).  Then I mixed all the ingredients together.  I also didn't have the dry topping so I substituted furikake (little bits of seaweed and sesame seeds).  I had triangular tofu pouches which I felt were a bit difficult to stuff . . . it was hard to get stuff down into the tip.  Next time I'll search a bit more and see if I can get the more u-shaped pouches.

Dangerous Yubuchobap ring!

Each ninja protects his own yubuchobap!

Overall, I think it turned out great.  It also tasted great.   I got fresh made umeboshi at T&T while I was there so I made some with Umeboshi added as well.  For fun I decided to make some Haupia (hawaiian Coconut Pudding) as well.  I had a big lunch, so I made myself a small plate for dinner and  packed a bento lunch.

Lite yummy dinner!

Delicious bento lunch!

I hope yubuchobap tastes as good the next day as inari does!

Bento Lunch!

I made my first attempt at a cute lunch . . . it isn't that cute yet as I only had like 10 minutes and was not really prepared.  Yet its passably cute and delicious.

Happy Robot Bento!

I have brown rice with Furikake, curried lentils, stir fried veg and two mini hamburgers.  The lentil recipe can be found over at JustBento.com. Furikake makes everything better.  You can buy it at most Asian grocery stores in many many varieties.  Its pretty up seaweed and sesame seeds and sometimes a flavoring.  If you don't want MSG you'll have to be careful with Furikake brands.  The flavors are nice, but I still prefer original flavor.  I winged the hamburger recipe from over there as well.  Its beef, fried onions, panko, 1 egg, and some feta.  They are delicious.  The stirfried vegetables are based on my Mom's recipe.  Brussel sprouts (if you think you don't like Brussel sprouts you've been cooking them wrong) and baby carrots . . . and onion.  You need enough oil to really give them a nice toasted outside when you cook them in the pan.  Fry the onions first then add both the sprouts and the carrots (cut to about the same size).  Season as you like.  Here I have a bit of curry powder, garlic powder, salt, cinnamon, and cayenne pepper.  Any seasoning will do though.  I topped it off with cheesy robot faces.  It tasted great and I think it is pretty cute! It was definitely cuter than the other lunches.

Korean Food: Sigeumchi namul!

Sorry I haven't posted in awhile. I've been having some personal stuff happening, which has made me very very busy. But, tonight I had a couple of friends over for Korean pork buns (Jjinppang mandu). Yecal-bot requested these as birthday treat. To go along with this I made a spinach side dish (Sigeumchi namul) I found on Maangchi.com (click me to see!).  It was a huge hit!  I made 1.5x the recipe for 3 people and had about 3 tbs left after the meal.  Yecal-bot in particular was pleased.  I would highly recommend the recipe (if you like raw garlic) as I would all of Maangchi's recipes. 

Other than making a larger batch I didn't change anything . . . okay I used more than 2 cloves of garlic . . . I really like raw garlic . . . luckily my friends do too!

Yum!

Jjinppang mandu and Sigeumchi make a great dinner!

Watch Maagnchi's video!

Bento: Dubu buckim yangnyumjang and Dubu ganjang jorim

I made a delicious meal that consisted of two types of stir fried tofu yesterday.  Today I have a delicious bento made from it.  I made Bento: Dubu buckim yangnyumjang and Dubu ganjang jorim (based on Maangchi's recipes).  Both are very easy and fast and tasty.  I particularly like Dubu buckim yangnyumjang as the spicy sauce makes rice taste extra good.

Yum!

I added some raw carrots and a milk flavored diafuku to complete the bento.  The diafuku is made in Taiwan and the flavor tastes like Tawainese sweet biscuit I previously reviewed (no doubt from the Maltose used in it).  I was hoping for something a bit more custard-like when I bought it, but it was still good.  Overall, I think I have a pretty good lunch here!

Panfried Tofu: Dubu buchim yangnyumjang and dubu ganjang jorim!

I did some more Korean cooking today.  I have been trying (and failing) to make delicious tofu for awhile now.  It is a good source of protein, I just didn't really know how to use it.  This may surprise you, but it isn't a super common ingredient in the Midwest where I grew up.  I noticed that Maangchi had two recipes (utilizing 1 block of tofu) over at her site and have been meaning to try it ever since (please follow my link to the recipe).  Today I did.

1 block of tofu cut into 20 pieces

Panfried is part of the title . . .

First, I made the spicy Dubu buckim yangnyumjang first (I think I will refer to it as spicy tofu as the Korean is a bit of a mouth full!) I made this one completely as instructed.  I did have a really large green onion though . . .

Sauce ingredients . . .

Mixed up it looks delicious!

All done!

Happy skeleton says "Yum"

Next, I made the sweet dubu ganjang jorim (sweet tofu, once again the Korean is a bit of a mouthful!).  I was out of corn syrup (which I realized while cooking), so I used golden syrup instead.  I don't think this effected anything much . . .

Caramelizing the sweet sauce . . . 

All done!

Happy Skeleton say "Yum"

I loved both dishes but the spicy dubu buckim yangnyumjang was my favorite.  Good enough to be made again and again!  I'm very happy I finally found a tofu recipe that I find satisfying!

Thanks Maangchi!
 ~I recommend trying anything she makes! (watch the cute video)