Archive for January, 2011


Monday, January 31st, 2011


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All I did for dinner today is to cook the dumplings and ordered Whitney to make the sauce for it :P

3 out of 10 dumplings opened and got really soggy and all, but it’s all good :)

I’m bad at freezing dumpling, they always get stuck to each other and get ripped! And yummy-ness ain’t sealed inside the dumplings anymore!




Sunday, January 30th, 2011


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I got home like 7, very grateful to have leftovers :)

And we were good yesterday, we love love loved the nanban zuke but we saved them for later!

Tomorrow I think I’ll steam the dumplings, maybe!

The photo’s missing a bowl of rice, that’s because it still had about 5 min til it’s done, I was hungry, was eager to go ahead and take a pic and just start eating right away! :P

Hungry monster over here. I bet Whitney was very relieved that I started eating then! :P




Saturday, January 29th, 2011


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I won’t go into recipe this time, but I put the usual; cabbage, chives (nira), green onions(beginning), soy protein, broad- bean thread noodle, shiitake mushroom, oyster mushroom, red pepper flakes, and other spices!

And I used Hong Kong style thick dumpling skins, which always turn out JUMBO!

yumzzzzzz 




Saturday, January 29th, 2011


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Made with soy protein, block type.
Nanban zuke is one thing that I had craved but didn’t know how I would veganize it, and today, I came up with it! My craving is fulfilled now! :) and Whitney said this was the BEST thing I have made with soy protein! Here are the recipes!

Kara age
Ingredients:
• About 15 small soy protein blocks
• 2 tbsp of soy sauce
• 1 tbsp of Japanese cooking sake
• Fresh squeezed Ginger juice (squeeze from grated one, not using the ginger since it would burn)
•5 tbsp of potato starch
• 5 tsp of oil for frying

1. Soak soy protein in boiled water for about 15 min or more.

2. Mix all the liquids; soy sauce, sake and ginger juice

3. Put 1 in 2 and soak for at least 10 min

4. Put potato starch, and mix well

5. Heat up a pan, and add oil, cook the soy protein, turn them when one side gets golden brown and cook all sides. Put them out on paper towel.

This is good by itsself here!

But today I put an extra effort and made…

Nanban zuke

ingredients :

• 2 tbsp grain vinegar
• 1 tbsp of water

• 1/2 tbsp of mirin

• 1/2 tbsp of sake

• 1 1/2 tbsp soy sauce

• about 5 thin slices of ginger- very thin, julienned
• 2white part of green onions- julienned
• red pepper flakes

1. Mix all the ingredients.

2. Add the karaage while they are still hot, and turn them so the whole blocks gets the sauce. sauce is not enough to soak, but it’sfine because you turn them, trust me it’s the perfect amount of sauce :)

Mmmmmmmmmmm, happiness!!




Saturday, January 29th, 2011


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Since we decided last week, that
we like congee, we tried the other congee place that I had seen in every Japanese NY guidebook.

We ordered healthy vegetarian congee $3.50, 3 dimsums: scallion pancake $2.95, steamed vegetable dumplings $2, and sweet potato pancakes.

Not as ‘creamy’ (not that it has any dairy ) as the restaurant we went last week, ‘congee’.
It’s very differ! It doesn’t have as strong a taste of broth, but more vegetables, it’s very light!
It had so many ‘ginnan’!

The price is good, especially for congee, and the atmosphere is very fun.

I liked this place just a bit better than the other place, Whitney liked the other place a bit better, so we’ll go back to both! :)
It’s good to know both these places, we’ll switch around depending on our mood ;)

Congee village
100 Allen St
New York, NY 10002

www.congeevillagerestaurants.com




Friday, January 28th, 2011


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well, i probably saw this somewhere! :) Made 3 different braids, put them together on the side.

I think I’ll do this again when I actually go outside some time! :P