COOKING RAMPAGE

jer and i eat out way too much. so this weekend i had loads of fun rediscovering my kitchen! call me domestic, but it feels very good to be eating home cookin!

dinner tonight:
broccoli beef
pickled kimchee radish and cucumber from mitsuwa
miso soup with seaweed and tofu (that i made!! not just from a package!!)
rice (mm… rice…)
strawberry mochi ice cream for dessert

I really wanted to make taro tapioca pudding but i didn’t make it out to 99 Ranch today to pick up the necessary ingredients, so maybe next week. Strawberry Mochi ice cream from Trader Joe’s isn’t a bad substitute, though. [wink]

I also really want to try preparing a seabass with miso/ginger sauce, but i’m still looking for a good recipe. i found a few promising ones on Google, so I’ll pick one of them to tackle later this week or next. Hopefully this week.

ooh other things I want to try making:
oyako don (chicken and egg on rice)
gyudon (beef bowl)
korean marinated spinach
korean bean sprout salad
stir fried scallops with snow peas, celery, water chestnuts and cloud ear

I’m going to make more of an effort to prepare things from scratch. No more letting myself be lazy just cuz jer doesn’t mind. I want to eat well, darn it~!!!

[ happy belly here i come~!! ]

One Reply to “COOKING RAMPAGE”

  1. miso ginger glaze is super easy… you will need white or red miso, mirin, and grated fresh ginger. maybe some garlic, maybe some scallions or red pepper paste. shake it all together.

    get some seabass from fish king. have them skin it. pan-fry it in some oil in a wok. flip it over. add the sauce. let it cook down. voila.

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