I went with just batter, no panko. The batter was a bit thinner than I had hoped. Salt, pepper, cumin, paprika, flour, corn starch, vodka, water.
The tofu was marinated in lemon juice, chipotles en adobo, minced garlic, Chinese cooking wine (the only flavorful liquor I had), salt, and water.
Topped with celeriac slaw made from julienne celeriac, salt, lemon juice, apple cider vinegar, mayonnaise, Tabasco, and a bit of adobo from the chipotles.
On flour tortillas.
Tofu tacos tonight, probably with celeriac slaw and chipotle salsa. I can’t decide if I want to do plain batter or batter and panko.
Right now I’m marinating sticks of tofu in chipotle-lemon-based marinade.
Calling all the single people!
Join the Black Day Livestream Party with Eat Your Kimchi, April 14th! http://bit.ly/1kBNDHs
I don’t have any chunjang or jajangmyeon noodles. Oh well.
Talk about drinking food. Onsen tamago, pancetta tartare, sliced onions, and French bread.
Tonight’s dinner was green garlic chigae with pork, soft tofu, and kimchi. The green garlic was from the farmers’ market this morning.
A small portion of Saturday’s dinner: buta kimchi - stir-fried pork belly with kimchi. Also with garlic chives. Surprisingly good with a bit of Kewpie mayo on top.
The gyudon I forgot to post after prep pictures the other night!
Thinly sliced fatty brisket, sliced onion, a little bit of sliced garlic, soy, sake, mirin, dashi. With sliced green onions, a bit of chiffonade perilla, and shichimi togarashi. On koshihikari rice.
By the way, I decided not to buy those chile plants. I can’t be sure I’d stick to the hobby, and I should really save that money.
Chinese-style poultry stock: chicken backs and duck wings, double-boiled; with garlic, a leftover quarter of a small yellow onion, a 3-inch length of leek, 2 fresh shiitake mushrooms and their stems, a handful of Korean garlic chives, a couple glugs of Shaoxing cooking wine, a glug of soy sauce, and just enough salt to coax the proteins out. Simmered for 3 hours, then left to cool for another hour or so.
The two containers of stock in the fridge are nice and jiggly today. I have four more containers stacked in the freezer.
Prep for tonight’s gyudon, after bloodparty. I’ll just have to get the water simmering, add the seasonings, slice the onion and add it, add beef, put it all on top of rice (already in the rice cooker), slice the green onions and sesame leaf, and dress with those and the shichimi.
- Chiltepin amarillo
- Chiltepin Texas
- Aji dulce
If I still think it’s a good idea at the end of the weekend, I’ll order one of each of those from ChilePlants.com.
Scud hit on something interesting. Coconut juice. “The state banquet beverage”. It’s not coconut water (which we have at home quite often) as it’s not clear. It’s milky, but not as much as coconut milk for cooking. We were impressed to see that it was “coconut juice not processing the coconut magma and essence”. Plus, it’s orthodox!
Now I stay up late worrying about big, circumcised coconut volcanoes about to erupt their magma over unsuspecting civilians. This could be Freudian.
I find the weirdest things sometimes online.
Deep-fried duck tongues? Or duck tongue stir-fry?
Love fermented black beans.