Wednesday, September 30, 2020

Pickled Ginger (Gari)


First time making this! I followed the recipe from Just One Cookbook. It was easy (even for me).  You're supposed to use young ginger . . . da kine with the pink tips, but I'd probably never get to making this if I waited until I found young ginger, so I used regular ginger.

The taste was gooooood.  I woulda liked a more supple texture, but I'm sure young ginger would've made the difference there.  I'll keep looking. 
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I used this much ginger and a mandoline slicer to slice. I was surprised at how easy it was to scrape off the skin with a spoon.  IMG_5481

This is how much it made.
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INGREDIENTS

  • 3.5-5 oz young ginger (100-150 g)
  • ½ tsp kosher/sea salt

SWEET VINEGAR (AMAZU)

  • 100 ml rice vinegar (½ cup minus 1 Tbsp)
  • 4 Tbsp sugar (45 g)
  • ½ tsp kosher/sea salt 

INSTRUCTIONS

  1. Gather all the ingredients.

  2. Using a spoon, scrape off brown spots. Then thinly slice with a peeler.
  3. Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
  4. Drain the ginger slices over a sieve and then spread them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.
  5. In a small pot, add 100 ml (½ cup minus 1 Tbsp) rice vinegar, 4 Tbsp sugar, and ½ tsp Kosher salt. Bring it to a boil till strong vinegar smell has evaporated, roughly 1 minute. Remove from the heat and let cool slightly. Pour the vinegar mixture into the jar with sliced ginger. Close the lid, let cool and refrigerate.
  6. Several hours later (minimum 3-4 hours), the ginger will turn slightly pink. The following day it will be even more pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.

Tuesday, September 29, 2020

Sliding Knot Mask Earloop

 

I stopped sewing masks awhile back, but I wanted to share with you this method of doing the ear loops. It's Landon's favorite. He's asked me to change all of his masks to this type of loop. I used spare shoe laces.

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Here's a tutorial on how to do the sliding knot.

Monday, September 28, 2020

Coliro Pearl Watercolor Paint

 

I'd been wanting to try the Coliro pearlescent paints for awhile after hearing recommendations on YouTube, but at $25 for a 6-color set I thought it was just too expensive. 

The other day I noticed this 12-color set on Amazon for the same price so I decided to take the plunge.

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Here's a test swatch that I did.  Each pan is tinier than I expected which probably accounts for the "deal" price, but a little does go a long way. There is good coverage, and it's very shimmery.  I like it a lot.  I'm thinking of maybe doing a bunch of dragonfly greeting cards with it.
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Sunday, September 27, 2020

Wendell's Beijing Beef


Wendell made this for last night's dinner, and it was so, so good!  The recipe is from Seonkyoung Longest's site.  He added broccoli and used sherry instead of wine. 

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  • Beef
  • 1 lb beef (chuck or try tip), sliced 1/8” thin bite sizes
  • 1 tbsp soy sauce 
  • 1 tbsp shoaxing wine
  • pinch of black pepper

  • Sauce
  • 2 tbsp oyster sauce
  • 2 tbsp vinegar
  • 2 tbsp ketchup
  • 2 tbsp sugar
  • 2 to 3 tsp sambal

  • Frying & Stir Frying
  • 1/2 cup potato starch or corn starch
  • 1/2 to 2/3 cup frying oil
  • 5 to 7 cloves garlic, chopped
  • 1/4 onion, diced
  • 1/4 red bell pepper, diced

  1. Combine beef, soy sauce, shaoxing wine and black pepper in a mixing bowl and marinate while preparing other ingredients.
  2. Combine all ingredients for sauce in a mixing bowl and set aside. 
  3. Preheat frying oil to 350°F in a wok or a large skillet. (If you are using cast iron wok/pan, just heat them over medium heat)
     Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy. Remove Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed.
  4. Turn off heat. Remove most of the frying oil from wok, leave 2 tbsp oil for stir frying. You can keep used oil for later use, for stir frying or make this recipe again!
  5. Turn on heat to medium if you are using cast iron wok/pan or high heat if it’s regular wok or skillet. Add garlic, onion and red bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and it’s read to serve!

Saturday, September 26, 2020

Wendell's Soy Ginger Salmon


Wendell made this a couple of nights ago.  He said that the recipe came from the Crave section in the Star Advertiser, but all I have is a photo that he took of the recipe. It says that the recipe is adapted from "The Ohana Grill Cookbook". 

It calls for maple syrup and turned out very moist and ono.

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I ate it on tofu with choke furikake . . . healthy and not so healthy. 
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4 (1/2 pound) salmon fillets
sesame seeds and furikake for garnish (optional)

Marinade:
1/4 cup reduced-sodium shoyu
1/4 cup maple syrup
3 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon minced ginger

Whisk marinade ingredients together.  Reserve 1/4 cup marinade in refrigerator.

Place fish in zip-loc bag or a container. Add marinade and refrigerate at least 1 hour or preferably overnight.

Heat a clean and oiled grill to medium-high. Remove fillets from marinade and place skin side down on grate.  Grill about 9 minutes, basting with reserved marinade.

Garnish with sesame seeds and furikake, if desired.  Serves 4. 

Friday, September 25, 2020

Layered Rose Drawing

 

Here's my tutorial showing how to do yesterday's rose drawing. Grab your pencil and paper!

After you draw your circle, draw a curve like this one marked in red.

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Starting at the halfway point of the previous curve draw a similar curve like this.
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Same thing for the next curve.
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One more time.
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This is the last curve that completes the first layer. If your final curve doesn't exactly meet up with the first, it's okay; just extend the first one to meet like I did here. 
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For the second layer your initial curved line should start in the middle of a section like this.
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It will look something like this.  It doesn't really matter where your curve ends.
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Like before, your next curve starts at the middle of the previous.
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Repeat.
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Again
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Once more and this completes your second layer. 
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To complete the inside of the flower, continue on in the same way as before.
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If you made it this far, congratulations!!  I'm so happy!
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This is the fineliner that I used to draw in the lines for yesterday's artwork.
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Thursday, September 24, 2020

Easy Watercolor Flowers

 

Here's something for you to try next time you're bored. You can use markers instead of watercolor paint.

First, do this.

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Next, add leaves.
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Last, do this.  Easy, yah.
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Wednesday, September 23, 2020

Brown Sugar Boba Ice Cream Bar

 

My sisters talked about this in a group text and said how popular it was.  I had never heard of it before.  Has anyone tried it?

Tuesday, September 22, 2020

Dd's Pork Chorizo Breakfast Sausage


pork sausage

Pork Chorizo Breakfast Sausage

 

1 lb. ground pork

½ lb. Mexican chorizo

1 tsp. Hungarian paprika

1 tsp. apple cider vinegar

½ tsp. black pepper

½ tsp. salt

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. ground cumin

Pinch red pepper flakes

 

In a mixing bowl; combine all ingredients well. Refrigerate 30 minutes. Shape into desired size patties.  

In a skillet over medium heat, brown patties. Makes 8 patties.

Monday, September 21, 2020

On Da Desk

 

I ordered these sample-sized watercolor paper variety packs awhile back from Amazon. The packs included thick, smooth and rough varieties. I was most interested in trying their new black watercolor paper which was supposed to be included, but those were left out for some reason. I was a bit disappointed and I left a review saying so, but I liked the paper so kept them anyway.

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Here's what I've been using them for recently.
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