Currently listening: unstoppable humming noise in my head
Currently doing: supposedly I should be writing a paper regarding globalization...but duh...I prefer working on my blog instead of something that completely suffocate my brain cells..
Current energy level: 1
I'm suffering from food poisoning...from my own food!
How sad is that? A foodie got poisoned by her own food?
I have to defend for myself here,
I made a gigantic pot of bak gu teh using premade packet,
It comes with some Chinese herbs for flavoring,
I seriously think that's the cause of my illness (whole body aching, nausea, etc...)
Why why why? I've never got sick from my own food,
Now my years of perfect clean cooking record have been broken....
So right now I'm curdling in my fluffy blanket writing this blog entry,
(Totally ignoring that global whatever paper)
Sick or not, at least I can still keep up with my one-new-post per week target.
Sausage aliens conquering six scrambled eggs-
Ingredients?
6 eggs (beaten)
8 small/mini sausages (I used spicy mini sausages bought from Mitsuwa)
1 tablespoon of Japanese mayonnaise
Some olive oil
Some salt
Some freshly grounded black pepper
Some sesame seeds
How?
Let's deal with the sausage aliens first,
I took out 2 sausages, and cut 2/3 of each sausages into 6 strings,
Make sure you don't cut it all the way, otherwise "alien's legs" will fall out during the cooking process.
So drizzle some olive oil in the pan,
Wait till it gets pretty hot, add in the two pre-cut sausages,
The "legs" will gradually popping out, turn it a few times so every side is well cooked,
Transfer to a plate.
For the remaining sausages, cut them into thin slices.
Now add one tablespoon of mayonnaise and some olive oil in the pan,
Toss in the sausages, give it a quick stir,
Add in 6 beaten eggs, sprinkle some salt and pepper,
Cook till the eggs are done, transfer to a plate.
For the sausage aliens, I put two sesame seeds on each for the eyes,
I tried ketchup but since the sausage is red, the color won't really show, so I changed to sesame seeds.
Please enjoy!
I have to go lay down now...my head is spinning...like a globe..
Maybe it's a good time to write my globalization paper since I'm spinning just like one..
Hmm...not funny...ok I'm going to bed...
Cindy's Rating: 7
I don't know if it's because I'm still suffering from my flu or what,
I was literally staring at my laptop for minutes trying to figure out a name for this dish,
Stew vegetables? Nah that doesn't sound right,
How about spinach and shirasu soup? It's not really a soup dish either...
Hmmmm maybe you can tell me afterwards!
Ingredients?
1 bundle of spinach (removed some of the tough stems for better texture)
1 small box of shirasu (about 1/3 cup)
3 garlic cloves (peeled, finely chopped)
4 chicken soup ice cubes (dashi works too)
1 tablespoon of corn starch
Olive oil
Some hot water
Some salt
How?
I usually get the corn starch thing ready first,
Just have a small bowl filled with corn starch, add some water,
This is for thickening the food later, just set aside first.
Meanwhile, have a pan ready,
Drizzle some olive oil, toss in chopped garlic, sprinkle some salt, and turn to high heat.
Before the garlic gets burned, toss in the spinach,
Give it a quick stir, cook till the leaves got wilted down,
Add the shirasu and chicken soup ice cubes.
**For the chicken soup ice cubes,
I usually make a gigantic pot of chicken soup and freeze some for later use,
It comes in handy, trust me, and it is way healthier than store-bought soup.
Just filter out the ingredients from the soup and pour into ice cube molds,
After the ice cubes are done, simply pop them out and store in a sealed container or Ziploc bag.
You can do the same for homemade spaghetti sauce!
Back to the recipe, I also add some hot water into the mixture,
Just till the water is a little bit over the ingredients,
Give it a quick taste, see if more salt are needed,
It really depends on how salty your chicken soup or dashi is, trust your own palate!
Bring to a boil then turn to medium high heat.
Now for the corn starch and water mixture, stir them well till no more lumps in the water,
Pour into the pan as you continue to stir the whole mixture,
This prevents large lumps forming, you don't want a blob of translucent jello there,
Voila, this simply and healthy dish is done!
So tell me, how about I name this recipe?
It's not a stew meal, and it's definitely too solid for soup,
My head starts hurting here...
By the way,
I'm thinking about launching a Chinese blog that'll be based in Taiwan,
Will keep you updated about the site!
Cindy's Rating: 8
