Miso Soup with Fried Eggplant

This recipe is not precise, but I wanted to share (and keep a record) 'cause came out good.  We had leftover won bok so I just added that in.

Thinly slice and fry an eggplant after salting and soaking in water (to remove bitterness, supposedly).  Set aside.

Add a pack of dashi and a pack of bonito flakes (in teabag) to 5 cups of water set on medium heat. Remove and discard the packs after 10 minutes or so.  Add 1/2 cup of sake, a few dried shrimp, little bit of dried wakame, thinly sliced daikon, cubed tofu and the fried eggplant.

Just before turning off the heat put 5 tablespoons of miso into a strainer and strain the miso into the soup.

Aunty Sally's Biscuit

Wendell made the biscuit.  The crunchy parts!!  So gooooood!!

Dd's Aunty Sally's Morning Biscuits

Aunty Sally is my mom's sister and this is her recipe.  Back in the day my mom used to make this biscuit all the time.

Didi says:   SOOO easy……  SOOO …FYI-I make ½ recipe … in a loaf pan…..love love all da more crispy edges…..  I consider myself a biscuit FAN (obsessed)….. this is my fave fave of all times….  Probably because I can smell it from the late 60’s …..

 

MORNING BISCUITS (Sally Tellio) from Dd’s Table Talk Cookbook

(1/2 recipe)

2 TB                1/4 c. butter, softened

¼ c.                 1/2 c. sugar

1 c.                  2 c. all purpose flour

1 ½ tsp.           1 TB baking powder

¼ tsp.              1/2 tsp. salt

¼ c.                 1/2 c. cream

¼ c.                 1/2 c. water

 

Preheat oven to 450 degrees; lightly grease an 8-inch baking pan. In a mixing bowl, cream together butter and sugar. Add flour, baking powder and salt. Stir in cream and water. Spread into prepared pan; bake 15 minutes. Serves 6.

Ama's Gua Bao

It took about 20 minutes for our Curry Guru stuff to be ready, so while I was waiting I ordered a couple of baos from Ama's Gua Bao which was nearby. 

This is the Pork Belly Bao ($8).  Tender with a sweet peanut topping.

 

Minced Pork Bao ($8).  Kinda spicy with the same sweet peanut topping.

    

I woulda liked to have tried the chicken or beef too, but $8 each for a tiny bao is a bit steep.

  

Curry Guru

When Wendell asked if I wanted to go with him to the Kakaako Farmers Market this past Saturday I said sure, thinking that I could pick up some vegetables.

I totally wasn't expecting to see this.  We got there before the starting time of 8:00; the parking "lot" was almost full, and already had kinda planny people.  

 

Wendell came specifically for the fried rice from Curry Guru that he had seen on social media.   Luckily, we found the tent pretty fast even though it was across the street.

 

I picked the Morning Guru.

   

This is the Fried Rice with Chicken.

   

We also got the Combination Curry Plate with Meatballs and Chicken.  The gravy small kine spilled on the drive home.

 

I don't know the cost for each individual item, because as you can see there are no prices on the menus, but we paid a whopping $66 for all!  Was very flavorful and all, but 66 BUCKS!

  

It was really interesting to see all the different vendors, but as it got hotter and crowded-er as we waited for our food, I just wanted to get outta there. 

Agility Training 6

We don't train too often 'cause it's not Kai's fave thing to do.  He'd rather fetch a ball instead.  But he did good on this day, and I wanted to show off.  Click on the photo to watch a video.

BTW, my toe IS bent that way.  😄

National Ice Cream Day

National Ice Cream Day is this Sunday and my fave Roselani ice cream is on sale at Foodland tomorrow!

Dd's Pork Pernil

I think you can't go wrong when you combine pork with vinegar, garlic and pepper!

PORK PERNIL

 

2 #s boneless pork shoulder, soak in water to remove excess blood, drain well

Marinade:

4 cloves garlic, crushed
2 TB olive oil

2 TB apple cider vinegar

2 large bay leaves

2 tsp. salt

1 1/2 tsp. cracked black pepper
1 tsp. dried oregano

 

On work surface score pork with 1-inch-deep cuts lengthwise. Turn pork and make deep cuts creating diamond shapes. 

In a large dish combine marinade ingredients well. Place pork into dish; spoon marinade all over pork and into cuts.  Marinate refrigerated 6-8 hours or overnight. Baste pork every couple of hours.

 

When ready to prepare pork preheat oven to 325 degrees. Line baking pan with long piece of heavy-duty aluminum foil (large enough to cover and seal pork).  Place pork along with any excess marinade into prepared pan. Take ends of aluminum foil and seal pork tightly. Bake 3 hours. 

Preheat oven to broil. Unseal aluminum foil to expose pork.  Base as needed with marinade. Broil 18-20 minutes until top of pork is crispy to desired consistency. 

Serves 4. Note: Leftovers make great tacos, fajitas.

Dim Sum

I got these from Duck Lee in Market City.  So so ono.  But $53.14!!

3 crispy gau gee
3 baked manapua

6 pork hash

6 half moon

string beans with char siu

Costco Cherries

Plump, firm, sweet and juicy, the best cherries that I've had in a really long time.  Maybe ever. 

I-don't-care-for-fruit Landon said that they were "frickn"good.

The description on the top of the container says "10 row & larger".  According to Google:  A 10-row cherry means exactly 10 cherries fit in a line across a standard 10.5 inch box, making it roughly an inch in diameter.  Cherries that are 10-row and larger command premium prices, offering a meatier, juicier bite with a higher fruit-to-pit ratio. 

According to Wendell the cherries were only $3.69 for a 2-pound tub.  Can that be right?  Don't go buy yet.  Wait.  I want to get another container (or two) first.