Too lazy to blog, so just some photos.
Kai's favorite giraffe. no stuffing and no head. LOL. see the chewed up stool in the background? Kai did that when he was younger.
Cy went to Japan. The sign is from there.
Made a cucumber salad.
Geri had to bring me leaves or these caterpillars wouldn't have made it this far.
Took me 2 hours to carve my name (backwards) for a stamp to use on future pottery pieces.
My sister Didi turned us on to this place. And ho, my food was so ono I had to blog about it. Right away.
This is my Carne Asada Torta ($13). I have to say, if you don't like oily then maybe this is not for you. But I loved it.
I tried making Cleta's Baked Tofu Thing and failed. The taste was good, but the texture was like cardboard.
It started with my not being able to "shave" off thin strips with a potato peeler. So I cut the tofu with a knife as thinly as I could instead. But it must not have been thin enough. Baking time was more than 40 minutes which is double the required amount of time.
Landon was kind when he tasted it. All he said was, "Strange." 😂
YAKISOBA
Sauce:
2 TB Worcestershire sauce
2 tsp. catsup
2 tsp. soy sauce
2 tsp. oyster sauce
1 ½ tsp. agave nectar
Yakisoba:
1+1 tsp. vegetable oil
1/3 fishcake (I use gobo fishcake)
½ small onion, thinly sliced
½ medium carrot, thinly sliced
1 c. head cabbage, coarsely chopped
3 stalks green onion, separate whites and green
Freshly ground black pepper
1 serving yakisoba noodles (I use single packet of Sun Noodle)**
Garnish: green parts of green onion, pickled red ginger (Glenn doesn’t really care for it, so I add to my dish)
Sauce: in a small mixing bowl combine ingredients well. Taste as needed (dependant on brands, might need to add more agave nectar. We like it more on the tangy side). Set aside.
In a skillet/wok over medium heat toss noodles (**the Sun Noodle brand comes in a “tight block”) in 1 tsp. oil, cooking until noodles have broken up. Remove to plate. Set aside.
Into skillet/wok over medium heat stir fry fish cake in remaining 1 tsp. oil. Add onion and carrot. Stir fry until vegetables are limp and fishcake is slightly browned. Season with pepper. Stir in cabbage, white parts of green onion, noodles and sauce as desired (start with half of sauce as add as needed). Toss well to combine (we like crunchy cabbage). Turn off heat; allow to sit 1-2 minutes. Garnish as desired.
Serves 2.
Cleta said that this was "amazingly ono". So interesting, right?! I want to try make it just out of curiosity.
The kiln didn't work properly last week so the pieces that we were expecting to paint yesterday weren't ready for us.
Here our finished glazed pieces that did get fired.
Duck Noodle Soup (Bún măng vịt) from Pho 97. $18.89.
Cy said that the flavor was boiled out of the duck, but the special ginger sauce that came with it was winnah.
This looks so yummy, and seems pretty simple to make.
Asian Short Ribs
2 # thick cut short ribs (about 5 pieces), bone-in
Kosher salt
2 tsp. vegetable oil
1 TB cornstarch
Sauce:
1 ¼ c. chicken stock
½ c. soy sauce
¼ c. sake
1/3 c. dark brown sugar
1-2” piece ginger, peeled, chopped
3-4 garlic cloves, peeled, crushed
2 TB toasted sesame oil
3 TB sambal olek
Garnish: chopped green onion
Generously season ribs with salt. Cover; refrigerate 3 hours or up to 24 hours.
In a medium mixing bowl whisk together sauce ingredients well; set aside.
In a large saucepan over medium heat brown ribs on all sides in oil. Pour sauce mixture into saucepan, turning ribs into sauce to coat well. Reduce heat to a medium simmer; cover. Simmer 1 hour.
Turn ribs; continue simmering 1 more hour, until meat is tender. In a small mixing bowl whisk together cornstarch with approximately ¼ cup of the cooking liquid. Slowly whisk mixture into the sauce in the saucepan. Reduce heat to medium and simmer, stirring 5-10 minutes until sauce is thickened to desired consistency.
Garnish with green onion. Serves 2.
