Tuesday, December 1, 2009

Random Cooking

So I dunno what they hype about shaking beef is. I've tried all these different recipes and it just tastes like beef with oyster sauce and garlic. Nothing too far off from anything my mom has ever made, except she never used filet mignon which I think is what is supposed to be used. But whatever, I ain't gonna fork out the moola for filet mignon when I don't even like it that much anyways. I tried using the recipe of Charles Phan of the Slanted door. It was totally unimpressive and I'm pretty sure I followed it correctly. I'm sure I'm lacking some element of caramelization since my wok isn't very hot. I dunno. At the end of the day I prefer good ole steak cubes with oyster sauce.

Looks pretty doesn't it? Red rice made from stir frying some garlic and tomato paste. Dumpling man was not doing cartwheels over the dish but he ate it up. Put corn with anything and he'll eat it up.

On another night I had a tofu salad. I found a really great sesame Japanese dressing from Murakai market that I can't seem to find anywhere else. It's a good dressing but can taste heavy. I'm pretty sure its on par with a creamy ranch dressing with regards to fat and calories. Sprinkle on some dried bonito flakes and you have an instant salad that goes well with a bowl of curry or something.

I like beef noodle soup, so I tried making a pork version. Tastewise it was not what I was going for, flavor wise, but it looks pretty complete and appetizing doesn't it? Dumpling man liked it. I used fresh noodles, korean brand. I think they're they type they serve with jajang mien at korean chinese restaurants. They cook very fast and when served in a noodle soup like that, can get overcooked and soggy so be careful. I'd love to be better at cooking noodle soups.


JN at December 2, 2009 at 1:19 PM said...

does dumpling man really ever do cartwheels over any food besides dumplings?

JN at December 2, 2009 at 1:22 PM said...

is the marukai dressing better than pietro's?

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