Please don’t read these threads if they offend you. Just be thankful that talking about food isn’t fattening. lol.
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I made @grace’s steamed fish last Friday. I used Chilean sea bass with spinach. Instead of the Chinese rice wine, I used the sherry cooking oil. My husband loved the flavor, so thanks, @grace!
Next time, though, I’ll steam it for a shorter period of time. Eight minutes was fine. I know I overcooked it because when I lifted it up from the steamer, the fish almost disintegrated. lol. I artfully arranged spinach on the fish to cover where it came apart. lol.
But thank you. It was delicious.
@Welmaris had splendid suggestions for this week. Thanks, Welmaris.
I’m glad to hear H Mart is within reach of you, @Packmule3. I’m not practicing a faith that requires a special diet during this time of the year, but I’ve thought a lot about your wanting variety in your fish recipes.
My first suggestion does not come with my own cooking experience, since I can waltz a few blocks down the street and buy them at Rubio’s Coastal Grill, but you could enlarge your repertoire with Baja fish tacos. Just thinking about them led me to order some tonight for Taco Tuesday. The traditional fish tacos sold on the street in Baja California are strips of beer batter fried fish in a soft corn tortilla with shredded cabbage and a creamy, spicy sauce. You can Google a recipe for Baja fish tacos if you’re interested.
For family gatherings at our home, when we used to be able to get together, we liked to cook a salmon fillet from Costco: putting a light smear of Chinese black bean garlic sauce on it with julienned fresh ginger, tenting it in foil, then tossing it on the BBQ for a few minutes. The black bean garlic sauce we like is made by Lee Kum Kee, and I suspect H Mart carries it. It’s a staple in our household, added to a wide variety of Chinese dishes we cook (e.g. steamed broccoli, or tofu & ground pork). Don’t put it too thickly on the fish fillet, as it is salty.
When I’m up at our mountain cabin on my own, a meal I make often is ramen. At H Mart you can buy fish balls. I usually add pork or beef balls, cut into quarters, a couple minutes after adding the noodles to the boiling water. One minute before the noodles finish cooking I add baby bok choy that’s washed and sliced. You could use spinach instead. As soon as the noodles are done cooking and I turn off the heat, I crack an egg into the broth and break it up with chopsticks. I like to add a little sesame oil to the broth, as well as a few shakes of furikake, to add a bit more flavor as I usually only put in half of the seasoning packet to reduce salt. Then I eat my ramyun the way I’ve seen it done in Kdramas: a few bites at a time out of the saucepan lid, moving it from the saucepan to lid with chopsticks. It helps to cool it so you don’t burn your mouth.
I like this because we go to the same Asian supermarkets and I can pick up the things you recommended here.
a. Lee Kum Kee: Chinese black bean garlic sauce.
b. furikake. What’s this? I’ve never heard of this before so I looked it up. It’s like seaweed sprinkles?? I’ll look for it at H Mart this afternoon.
c. thanks for the ramen recipe. I know @agdr03 mentioned adding egg but thank you for describing the method so elegantly.
Do you have this golden pot just like in kdramas?
d. tacos and tortillas. My husband will like these. Believe it or not, I’ve never eaten to a Taco Bell. But I love a cheese quesadilla, though. Hmmm… I can have this for lunch tomorrow. I make it when Monterey cheese, sharp cheddar, sour cream, olives, mushroom, and guacamole.
My favorite wrapped food though is the Vietnamese soft spring rolls that come in a translucent paper. I can finish two of those with a bowl of peanut sauce. But it has meat and shrimp, so that’s out.
Thanks, @Welmaris. I love how you tied your food post too with kdrama.
This is from Wreckgirl’s post.
First time poster and could not resist a food thread! I live in an area that is historically a fishing village, so I tend to eat fish frequently even when it is not Lent. I am a big fan of buying a fillet of something freshly caught and cooking it in foil with just some salt, pepper, olive oil, and lemon or other citrus in a foil packet. It is hard to mess that up.
My go to vegetarian meal is ratatouille. Zucchini, 1/2 an eggplant, onion, sometimes a yellow squash, sometimes some mushrooms, bell pepper (I prefer red), tomatoes (I like to use grape tomatoes cut in half), cooked over medium heat with olive oil, salt, pepper, some Italian or French type dried herbs, and finished with fresh basil, fresh parsley, and fresh grated parmesan.
For a pantry fish dish, I eat sardine avocado toast, which does require an avocado. (I have eaten this for years, before avocado toast was a thing.)
I replied:
Thanks for your recipes. The ratatouille sounds delish. It has all the veggies I love: zucchini, squash, mushrooms, bell pepper!
I think I’ll add chickpeas, too. I stocked up on chickpeas from Costco.I really have to get myself avocados! Janey also recommended a rice bowl with avocados last week.
Fern wrote:
@Wreckgirl, I love ratatouille and caponata, the Italian version. It’s good hot and makes a great cold picnic dish as well.
If you like eggplant, have you tried eggplant parmagiana? There is a great video online of someone called Grandma Gina making this. I have decided that I want her to be my gran. Her idea of a little salt in the water – 🤣. Another easy-to-make-into vegetarian dish.
‘
Oh my goodness, Fern. The salt! I see what you meant about the salt. When she said to put a “little” salt in the water, and THEN a whole lot of salt cascaded into the bowl, I thought she made a mistake and start all over again. By the time she put a “little” salt all over the eggplant, I realized what “little” meant for her.
She probably goes through one canister of salt every other week!
What a character.
Another great recipe from @Wreckgirl. This time with my favorite chickpeas.
@packmule3, A quick chickpea dish (often a side but I sometimes eat alone) that my whole family likes is 1 can chickpeas, drained (peel if you like but I typically do not bother), 1 snack pack shelled edamame (or an approximately equal amount to the chickpeas), small handful of crumbled feta cheese (1-2 oz), vinaigrette (olive oil, vinegar of your choice plus crushed garlic and touch of prepared mustard) or Italian dressing, and salt and pepper to taste. Mix and eat.
What I like about your recipe, @Wreckgirl, is that most of the ingredients you have are already something I have in my fridge, waiting for a great culinary chef. (And that’s not me). Except for the edamame. I don’t have edamame.
Will quail eggs go well with this, too? I bought a can of quail eggs last time @agdr03 and I talked about food and it’s still in pantry. I don’t know what to do with it although I know it tastes just like an ordinary chicken egg, only smaller.
@Wreckgirl also wrote:
@Fern, I do not eat a lot of eggplant, but when I do it is ratatouille or eggplant parmesan. My grandma (nonna) who largely taught me how to cook was Italian (like many Americans each of my grandparents came to the US from different countries), so I am most comfortable with southern Italian dishes. I do not like to fry my eggplant as is traditional in parmesan though, as it makes the dish too greasy for me. I prefer to slice the eggplant in thin rounds (assuming it is the large Italian eggplants – for Japanese or other smaller eggplants slice longitudinally), salt, and bake just the eggplant first on a sheet pan with a cooling rack on top first, then assemble the rest like lasagna and bake it all together. If someone gives me a lot of zucchini or other squash in the summer I will often make zucchini parmesan, too. It is not quite the same as eggplant but the same flavors work well.
Wait. Must I really salt the eggplant? I don’t.
I’ve been told that it tastes bitter without the salt, but I don’t taste the bitterness. (I guess we have proof now that I’m a bitter person.) One of the exotic veggie dishes I had on my travels was this salad with bitter melon, cucumber, and vinegar. IIRC there were onions. I wish I had asked my hostess how she made it. She warned me that the bitter melon was bitter, but I finished the whole thing.
Fern wrote:
@Wreckgirl, I envy you having an Italian nonna. My gran, bless her, never used anything except salt and maybe pepper and pretty much boiled or pot-roasted everything except fruit pie.
Zucchini parmesan sounds good, too. Easier to grown than aubergine, where I live now. I also love aubergine/eggplant sliced thin, brushed with olive oil and put on the BBQ. It makes a great appetiser.
I’m watching ‘Vincenzo’. In the 1st ep. he goes from fine Italian dining to dodgy fake Italian, snack-bar or pub grub food in Korea. I was feeling very maternally sorry for him, like I wanted to feed him which is also a bit questionable.
Yes! I knew somebody was going to bring up “Vincenzo” since we’re talking about Italian grandmas. Ya! Can you imagine having a grandma who’s a mafiosa? She’ll be nagging you with cleaver in hand!!
@OldAmericanLady answered:
@Wreckgirl and @Fern, Do you salt and drain your eggplant 🍆 before cooking? Eggplant can be very watery. I like eggplant rollatini. The addition of ricotta to the other parmigiana ingredients makes it so yummy. I live in the most Italian county in the USA and we have lots of Italian markets where they directly import from Italy without being so pricey and snooty as Manhattan markets like Eataly. They even have Brioschi for indigestion, cleaning products and cookware. But for all us K Drama fans, I recently saw that many are carrying Choco Pies-Hospital Playlist fodder. Add in the bagels and it’s a cultural melding.But hope nobody needs the Brioschi
@IcedFireAngel replied:
I discovered Eataly on my last trip to Boston and fell in love. It felt like pasta heaven. I wish they had more of those in the southeast.
HMart is a new discovery. Will have to ask Google for one near me, though luckily, there are plenty “Asian” markets (I quote because they feel Asian/Latin mixed) near me, so definitely will be trying some of y’alls recipes tomorrow. Leaning towards the ratatouille 🙂
You got me thinking of next week’s menu, @IcedFireAngel. Cuban food!!! Yummy.
Just now, @OldAmericanLady wrote:
@IcedFireAngel, 99 Ranch is anothrr great Asian market. It can be found on the USvwest coast, but there’s also a branch in Edison, NJ. Edison, NJ is multi-ethnic with large East Asian and South Asian populations. H Mart is there a s w ell as Kam Man. You canalso find Patel Brothers and subzi Mandi(forgive my spelling). Oak Tree Road has lots of Indian shopping-chat shops, restaurants, jewelry stores, sari shops, dosa shops and some beautiful restaurants, including an Indian Chinese place. Fort Lee, N.J and Palisades Park, NJ have large Korean populations and shops and beauty salons to go with it.H Mart is huge there. And Edgewater, NJ across the Hudson River from Manhattan has the high rise Korean spa (super sauna-looks very upscale) and the JPanese MizuaMarketplace with supermarket, food court, gift and book stores.
And up and down the East Coast, in Brooklyn,NY and elsewhere, if you want Dastern European/Russian food/beer/groceries/meats, fish, beautiful produce, steam table items, rustic breads and smoked meat and fish, go to Net Cost Market. The dairy section is incredible with all sorts if yogurts, sour creams, butter, kefir, milk (not only cow’s milk) and cheeses.
I love all sorts of food-if you meet me, you’ll see that although I’m not thin, luckily I’m not obese. I feel very fortunate to live in an area with so much good food. I haven’t even touched on all the Spanish/Latin American food there is and Fillipino and African and African American places that are available. We have Jolibee! Anyway, if you’re travelling to the NYC area, I can help you find a variety of food.
I’ve heard a lot about this 99 Ranch. I’ll have to google if there’s one near me. 🙂
You know, I was saddened to hear that one of my favorite restaurants in NYC, La Caridad 78, closed down sometime late last year. Ugh!! It was a Cuban-Chinese restaurant. I loved their pork chop with black beans, rice and plantains!
Dear @Packmule3, for me everyday is a non-meat day =C . Part and parcel of being Venezuelan XD .
A good dish I can wholeheartedly recommend is called Miadra (Mujadara if memory serves well) which is basically rice with lentils and caramelized onions. I prepare it with a Maggi cube when I can get a hold on them. My recipe comes from a Sepharditic cookbook, “La Cocina de Alegre” (Alegre’s Kitchen) but I have heavily modified it due to our circumstances. If you want, I can translate Alegre’s version for you. Of course you can also decide to Google another version. I foud this one
https://cookieandkate.com/mujaddara-recipe/
And it made me laugh for how many ingrediens it has XD … but it sounds good 😉 .
Hope to read all of you soon, and to be reunited with you again!!! =D
I like beans and one of them I make are either from Moong dhal (with the green husk) or garbanzos. You can do this with any beans – kidney, black, blackeye, edammamae
Many of these recipies have so many ingredients that sometimes I forget one or will have to have my ipad for cooking.
Soak dried beans overnight, cook them on low (pressure) in an instant pot or pressure cooker – various times for the beans based on your pressure cooker.
For the masala,
Add oil, chilli ginger paste, tumeric powder, salt, garlic paste (optional), saute with the beans, cilantro / parsley and enjoy.
If you need a liquidy dish, add tomato-onion sauce and add it to the above and can be eaten with rice, and /or bread, / naan / paratha / kulcha / poori.
Hope you guys like it.
@angelwingssf, my husband makes himself a lunch similar to your beans in a frying pan 2-3 times a week. He usually uses canned black beans to save time and adds a vegetable like red bell peppers and onion. Also he adds the little hot chilli pepper I grow and lime. Sometimes, instead he makes a masala. Yours sounds particularly delicious. 🔥❤️
An easy meal that I love : Perch fillet! Meunière way : with butter and a little bit of lemon. You can serve with rice, patatoes, French fries, etc.
Dear @angelwingssf, you got me at the turmeric powder =D . Sounds really GOOD!!!. A vegetarian dish I miss is one called Roti that a friend of my parents used to make. It was kind of a very thick sauce (Hindu-styled) served in a curry-flavored flatbread. I hadn’t had it since childhood!!!.
A very easy seasoning to prepare grains (mainly blackbeans):
After selecting and cleaning them, let them soak in water overnight. You can cook them in a pressure cooker.
For 1.1 pounds (500 grams) of (dry) blackbeans add around half a red pepper and one onion (if you don’t mind the extra work of scooping all of it under it is done, you can cut it in half). Use around 10 cups of water. Please NO salt when you are cooking the beans in the pressure cooker.
Before your beans are ready, put a good cooking oil in a pan and sautee onions. At the end add garlic and a little before it is ready add a little bit of grounded cumin and then black pepper, also grounded. Cumin will get richer flavours if it is a little fried.
Put together all the mixture in your pressure cooker (without lid, as if it was a traditional pot) with salt to taste (please a little less than your taste dictates – you can adjust it later!) and a little bit of sugar. Let it simmer for around 20 minutes so the flavours get time to mix.
Generally for the “sofrito” (it is the correct name here but its meaning could vary among countries) I use a whole onion finely chopped, and half a garlic head also chopped and minced. Be aware that our garlics are way smaller than yours, so probably 2-3 garlics would do the job. Also our onions are smaller. Generally I go for 3 tsp of salt and a tbsp of sugar. Please use my values as reference only!!! =D .
It will be good the day of the preparation, but even better the next days 😉 .
I make a pasta sauce dish with eggplants – I substitute the meat with eggplant. I used to have a recipe for pasta Norma which also used eggplant. My mother always salted the eggplants and I tend to do so as well. We are from Calabria- both my grandparents worked on the USA in the early 1900s
Korean attitudes do no seem to far different to my mum’s generation. Emphasis on food especially’
Just dropping in to say Hi to everyone, and good to see you here @FGB4877.
@Fern, @FGB4877, and others – The recipe I gave you was the simplest. Even with them, it tastes good. I also add lot more veggies sometimes especially when I am making the liquidy version. Nowadays with the instapot, you can add everything and just cook. @FGB4877 – as you wrote in your recipe, adding coriander powder and / or cumin powder (2:1ratio) is pretty common in our recipes. In addition to that, adding chili powder, black salt, garam masala, paprika, bay leaf, cloves, cinnamon, cardamom gives a lot of umph to the sauce. If I am cooking for company, I would use those elaborate items in my recipe. Not for a daily recipe because all the items are more heat for the body and sometimes that causes other bodily problems. They have a saying that something that tastes good for the tongue sits for ever on the hips. so, I tried to avoid it unless I am having a party. We normally use a lot of onion in our dishes and me being a religious person, I have multiple days where I do not cook or eat onion . Garlic is out of the question. But adding onion cools the body. So, if you make food with garam masala, make sure you cut some lemon slices and onion slices to cool your body while eating all the spicy stuff. Add yogurt as much as you like. That is also needed to cool the body. Back in India these things are like the side dishes in Korean cooking – cucumbers, lemon, onion and sometimes green chilli, cilantro leaves, peanuts, tamarind date chutney. When we order a north indian curry with paratha or Naan, we get these on the side some free and some are charged for a nominal fee. But they keep your body healthy.
I think Indian food is based on ayurveda and the medicines that you can get are mostly based on common household items. Sometimes people eat Indian food and have an upset stomach or have a rash or something and they don’t know why, because they don’t have an idea what is in the masala that is used and how it affects your body.
Enjoy. I will post some South Indian food tomorrow or later today.
Thank you @pm3 for trying out the steam fish recipe! I have been so busy this week I haven’t had time to cook much at home. But all this food makes me hungrier!
Furikake is the easiest ‘flavouring’ for plain rice. I usually use that for onigiri (those triangle or round japanese rice balls). It usually has a mix of dried seasoned seaweed, sesame seeds and a kind of sea food like salmon or shrimp, some have dried egg bits, or dried fish flakes. It is quite sweet and salty so never eat it plain.
When I’m lazy to cook, a bowl of rice with furikake, seasoned seaweed like this,
https://shinkorea.com/products/bibigo-seaweed-crunch-park-seo-juns-pick
flying fish roe, fried tempura bits and just mix it up. That is if you like rice, our family goes through so much rice, my kid asked me one day why we eat rice everyday….
Also, I thought bibimbap is a korean food…I wonder why do we not see it frequently in dramas??
Also also, I love the korean and japanese side dishes. Quail egg was one of them that we fell in love with after watching It’s Ok to Not Be Ok. http://www.aeriskitchen.com/2010/06/quail-egg-side-dish-%EB%A9%94%EC%B6%94%EB%A6%AC%EC%95%8C-%EC%9E%A5%EC%A1%B0%EB%A6%BCmaechurial-jangjorim/
@grace I love bibimbap! I wonder why too. We keep seeing jajangmyeon (black sauce noodles served with pickles) and endless bowls of ramyeon and grilled seafood, but we don’t see bibimbap. Curious!
@grace and @Growing Beautifully, it’s a popular dish in Korean restaurants in the UK – I only know it from there. Maybe it’s fallen from favour for some reason? Or is it a ‘street food’ like tacos? Could it have to do with product placement?
I love love love tacos and burritos, etc., but a friend from Mexico City looked down on those saying they are snack food, not proper Mexican cuisine. I asked ‘What is a favourite Mexican meal?’ He said ‘Fish is very popular.’
I had the impression from a couple of dramas that jajangmyeon was Chinese food but very popular in Korea.
@Fern, I couldn’t find out if they have a version of it in China, however over here we have a version of a dark sauce noodles too but it’s not the same as jajagnmyeon which I believe uses black bean sauce. Over here the sauce is soy sauce and there are lots of nice pieces of fish, meat, etc in the bowl.
https://en.wikipedia.org/wiki/Lor_mee
The other food that I see often in kdramas is the streetfood, tteokbokki. I can’t take the spiciness but it always looks so good.
@packmule3 and others – I do typically salt my eggplant as I dice or slice it, doing so as the first thing I prep, then dry it with a towel before cooking.
With respect to salt, Samin Nosrat had a really good segment in “Salt Fat Acid Heat” (the book, I think, but she may have also talked sbout it in the Netflix series) about why chefs like using Kosher salt when cooking and how crystal size and other factors makes some taste saltier. So when you see chefs add salt on TV do not use an equivalent amount of small crystal iodized salt!
I can find shelled edamame in the frozen vegetable section of the supermarkets where I usually shop, both in an alnost rural area in the southeast US and in a mid sized Midwestern city.
Realizing this morning that I am actually not cooking anything ( except breakfast) today as I am going in to work so ordering lunch out (yeah! Korean poke bowl)
and then eating dinner outdoors at my father’s house.
@GB, @Fern hmm..maybe it is too messy to eat it? cos you need to mix it up? but they always arrange it so nicely! It would be quite an eye candy
@GB, seems like they have it all over china, and Korea’s jajangmyeon came from China.
https://en.wikipedia.org/wiki/Zhajiangmian
Ohhh..don’t get me started on Lor Mee!! slurp..but I digress.. it is not vegan unless you request for no meat on it. It is the explosion of ingredients inside that makes it so good. Traditionally with fish or fried fish, though it is up to you as to what to add. I have an impression it is a lot of work to cook it, so i’m not recommending to cook it till you have a chance try the real thing
https://sethlui.com/best-lor-mee-stalls-singapore/
@grace and @Growing Beautifully, I know I’ve seen characters make basic bibimbap in kdramas before, usually in a really, really big wide bowl for a big group of people. I seem to remember a female character doing it on the floor in some drama (don’t remember which one.) You can tell that is what they are making because of the really big bowl with rice and other stuff and at the end they squirt gochujang all over and mix it up. I think they made in in Reply 1988 a few times, too, both one of the families and the girls at school.
What I haven’t seen is the stone pot version (dolsat bibimbap,) which is what I often order when in a Korean restaurant in the US because of that yummy crust that it creates on the rice.
I love the rice crust on bibimbap served in stone pots! I imagine it is difficult to translate that cooking style to take-out food, so I haven’t eaten it since restaurants closed to in-house customers.
Because I think you live in, or near, an urban center with a variety of ethnic restaurants, @Packmule3, I do want to advocate for buying some takeout fish dishes. Someone already mentioned poke (a Hawaiian dish made with raw, sushi-grade fish, for those who’ve never had it). Yes! Yes! Yes! (Think When Harry Met Sally while reading that line.) Poke bowls are delicious. The two poke shops in my neighborhood let customers select what they want to put in, so there’s huge potential for variety. I’ve also been to a very popular hole-in-the-wall poke shop in Honolulu that premixes their poke, but has many options. They probably do that to keep their long line of customers moving fast.
Another fish dish I enjoy getting at restaurants from time to time is Peruvian ceviche. I know it’s usually thought of as an appetizer, but ceviche, a pile of tortilla chips, and a salad makes a good meal in my opinion.
I am salivating over all the recipe suggestions featuring beans and rice, legumes, chickpeas, etc. Check Indian grocery stores, Asian markets, international sections of standard markets, or even Amazon for premixed Indian curries. They come powdered in boxes, or as paste in jars. All you have to do is add the desired proteins and vegetables. For instance, open a can of chickpeas, cook with some of the premixed spices, if wanted add a can of diced tomatoes, and you’ve got an easy chickpea curry to serve over rice or eat with naan. Egg curry is also good: gently stir hard boiled eggs (whole, or cut in half) into a finished gravy & vegetable mix, then serve over rice. One of the earliest solid foods our daughters ate when little was dal bhat: basically an Indian soup spooned over rice. There are many different pulses used to make dal, and many different ways to cook each type of pulse, so giving one recipe is almost unfair. Google Indian dal recipe and find one that appeals to you.
And I’m surprised nobody has mentioned tofu. One of our favorite dinners is made with soft or silken tofu. Heat a little oil in a wok or fry pan, add big dollops of diced garlic and ginger and fry just a few seconds to bring out the flavor, then add the tofu that’s been drained and cut into chunks (I just run a knife through it while it’s still in the carton.) Add a couple glops of oyster sauce (not too much, because of salt), a splash (or two or three) of rice wine (or cooking sherry), a few shakes of white pepper, and a small spoonful of sugar (which rounds out the flavor). To make a bit of gravy, put a heaping tablespoon of cornstarch into a separate bowl, add a bit of cold water, stir until the cornstarch and water become liquid, then slowly drizzle the cornstarch mix into the tofu as it is cooking, stirring as you do so. If your cooking temperature is at the boiling point, the cornstarch should start thickening as soon as you add it. You may not need to add it all. Serve over rice with diced spring onions on top. Think it’ll taste bland? Add a squirt or two of sriracha sauce. Another option is to buy a packet of mapo tofu seasoning mix and make it with tofu only, not adding ground meat. That’s good with peas & carrots mixed in, right out of the freezer bag, while cooking.
All of these great recipes and we ended up going to the chippy last night.
Dear @GrowingBeautifully and @Angelwingssf , it is a pleasure to read you!!!. Dear @angelwingssf, for me garlic is important, but you can easily dispense it.
Here in Venezuela we have a series of cookbooks by Armando Scanonne, “Mi Cocina” or “My Kitchen”. He is an Engineer that doesn’t cook but had the nice idea to ask his cookers at his home to make his recipes for him. He invited his grandmothers, aunts, and anyone of the old generation in his family to recall the long lost flavours of our traditional kitchen, so he asked them for their feedback and stories about food preparation. He honed both
the measurements and the cooking techniques, and since he is an Engineer by trade his recipes are almost magically accurate… but he uses lots of salt so be aware 😉 .
His Red Book of “Mi Cocina” has become a very traditional gift for newlyweds, since usually a couple that eats good and cheap at home doesn’t need to waste money on restaurants =D .
@Welmaris, I loooooooooove tofu! I will try to cook your recipe this week. Thank you! 🙂
Queen, do you eat/like congee? There’s chicken, beef and seafood congee. You can put the quail eggs in there if you like. I love my congee with eggs, my youngest loves it too. 🙂 Just thinking about the quail eggs that you haven’t used. I like it as a side dish too just like the one in PBIO. 🙂
@agdr03
We love eggs in everything. Eggs cracked into bowls and then pour hot congee over them. Eggs applied in the same way in our instant noodles. On top of that hard-boiled eggs plain or in sauce that we take on the side.
We do a similar thing with tofu and eggs. Got it from a TikTok video LOL.
Beat eggs, pour into frying pan (with or without fried garlic, etc, as you wish), do the same as what @Welmaris says… cut up some tofu in the container into medium small cubes and pour into the egg and leave it to cook. No need to stir. Then add some sauce of choice, and spring onions. You can add pepper too of course. When the egg looks cooked it will be crusty on the underside but soft and with the sauce liquid-y on the top.
@GB, high five with eggs in everything. 😄
I want to try your tofu and egg too but what sauce do you put on it? ☺️
@agdr03 So far we’ve mostly put light soy sauce over the egg, but I’m sure it will be fine with oyster sauce, etc seafood sauces. Maybe if the sauce you want to try is too thick, you may want to dilute it a bit so as not to end up with something too salty.
Thanks @GB! I’m excited to cook and try it. ☺️
Ohhhh, I want to try out the tofu recipes mentioned here! Thanks @Welmaris and @GB for sharing. I also love spicy tofu soup with gochujang (Korean spicy bean paste) or add kimchi and the kimchi water for spicy flavor.