Saturday, January 19, 2019

hong kong style stir fried beef noodles 港色牛肉炒麵 - part 3

This Hong Kong style stir fried beef noodles 港色牛肉炒麵 is so delicious it keeps me wanting more. I picked up a bag of mung bean sprouts and a bag of stir fry noodles. I already have some pre-made marinated beef slices in the freezer so everything is ready. However I want to add a couple of unusual ingredients to this dish, because I have them.

Thursday, January 17, 2019

scallion "pancake" 蔥油餅 - part 2

I had made scallion "pancake" a few years ago. I haven't made any since but today I came across this video. I like to keep an open mind on everything, and this seemingly boring video has a lot to offer. There are many subtle technique he uses and I have to say I learnt so much from his wisdom. I cannot wait to give this a try soon.

Wednesday, January 16, 2019

singapore style stir fried rice vermicelli 星洲炒米

This is a first culinary post that I started before a plate that I have in mind is made. I have half a bag of $0.99 mung bean sprouts left over from that I try to decide what to do with it. Monetarily it is $0.49 in value but I seldom throw away perfectly edible food matter. I consider driving to my neighborhood Japanese supermarket to buy another bag of Chinese stir fry noodles but it just does not make any sense at all. I like ICE but I care no less about our planet than hybrid or electric car owners.

Tuesday, January 15, 2019

kimchi onggi - part 2

It's been four days since I started a batch of Asian mustard green to be fermented in my newly acquired kimchi onggi. I could not withhold my urge to find out how the fermentation process has progressed. Long ago I tried to make some sauerkraut and only to be disappointed to find a mold infested mess. I have reasons to expect better this time.

Monday, January 14, 2019

hong kong style stir fried beef noodles 港色牛肉炒麵 - part 2

This is my second day on the row making this Hong Kong style stir fried beef noodles 港色牛肉炒麵. The first tasted so good that I could not wait to make another plate. I have enough marinated beef, mung bean sprouts, and stir fry noodles left over to make another one.

if i were a food beautician

If I were a food beautician, I would have taken a few seconds to tidy up the Hong Kong style stir fried beef noodles 港色牛肉炒麵 that I made. The photograph that I took was a candid one straight off the outdoor kitchen that I prepared this dish. More specifically I scooped the stir fried beef and sauce straight off a 16" wok onto the waiting fried noodles in one smooth motion. The result is not bad for a home chef.

Sunday, January 13, 2019

hong kong style stir fried beef noodles 港色牛肉炒麵

While shopping at the Korean supermarket I happened upon the section where they keep bean sprouts. I immediately thought of doing a dish that I haven't done for a very long time. I picked up a bag of mung bean sprouts 綠豆芽. These are made of mung beans instead of soy beans. The two are similar but soy bean sprouts has the chewy and more filling yellow heads. Depends on the dish you want to make you choose accordingly.