Went out for GNO Friday night and came home at an absurdly late hour...so uncharacteristic of me actually if you personally knew me. That led to a lazy Saturday which in turn led to a guilty reaction and a forcibly busy day today. Cooked up a proverbial storm and the fridge is officially S-T-U-F-F-E-D. Follow me....
Kimchi, pork chop and tofu stew aka Kimchi chi-gae. Perfect wintertime stew from Korea. It is a great way to clean your fridge out and warm the bones. The meat can be interchanged--as a kid my mom would either put pork chops if money was good, canned mackerel or anchovies if we were stretching the bucks. Use kimchi that is getting too ripe for good eats during regular eating. Dont go too soft on the tofu or else you will have tofu confetti going on. You can also alter the spiciness by adding additional hot pepper powder. Best with a bowl of rice and some good company.
This is my novel efforts of making sinigang. Sadly I used a packet from the asian market, but its only because I no longer live with a Filipino aunty who will feed me yummy treats like I used to when I was in my 20's. Instead of fish, I used pork since that is what I had on sale at the market. Hopefully I didnt break any tradition or do some kind of faux pas? I did use tomatoes and bok choy as suggested on the packet. No fish sauce at home but it seemed to taste pretty good anyways.
This is just a snack item or an extra ingredient for a mid week meal. Eggplant cubed up, sauteed in EVOO and seasoned with salt, olive oil and garlic. My salty tooth would rather have this than a cookie or pie so it works very well for me! Also a good way to get rid of the other half of a giant eggplant. Dont overcook unless you want the consistency of baba ganoush.
Yes the picture quality is horrendous but try to ignore the yellowish tint and focus on the glistening broth and bacon bits. My first attempt at collard greens came out splendid if I do say so myself. Bought chopped and washed greens from F&E on sale on a whim. I put red wine vinegar, garlic, bacon chunks, and secret southern seasoning and let it cook itself for 45 minutes. Full of flavor and bite--a tiny bit of the collard green bitterness but seeing as I hate bitter flavor generally and it didnt bother me here... You gotta try this one. Really. I ate the leftovers with quiche, fed coworkers with this and mac n cheese, and ate it plain by itself too. I had no idea they would be so versatile. A friend of mine told me to try turkey broth next time....
Ok now that I got your attention for the last time in the post.... On a particularly lazy night last week, this ended up being my dinner. Edamame from costco and a can of vienna sausages. To make it even worse, the whole meal was cooked completely in the microwave! And with that bit of humor, I will bid ya'll adieu....
Happy cooking...and eating out!
hi dd
ReplyDeletewhat exactly did you put in your sinigang? what cut of pork was it? you can also use pork ribs...
also what flavor was the sinigang? was it guava or tamarind? what brand was it? Knorr? Mama Sita's?
even though it says to use tomatoes on the packet, i usually don't since my mom doesn't make her sinigang that way. her reasoning is that if the packet has the sour powder, then the tomatoes mess with the flavor. i don't think it matters too much though. it would still taste good to me.
instead of fish, ou can also use shrimps (shell and head on), chicken or beef (ribs).
vegetables you can use in sinigang:
onions, bok choy or sitao (long grean beans),
white radish (daikon), okra, or eggplant.
if you want to spice it up, add long green peppers...
if you don't want to use a packet, you can use lemon or calamansi as the souring agent.
it's me again - i hope you don't think i was criticizing. i wasn't. i was just curious about your sinigang. i tend to get carried away with questions.
ReplyDeleteyour korean stew looks delicious by the way! and i also love vienna sausages! especially when they are fried!
Edamame and Vienaa sausages? Sounds like a country song. yummmmeeeee!
ReplyDelete