I don't think I have a very good imagination when it comes to putting ingredients and spices together for food. I know what dishes I like, but then I quickly forget them. So in addition to my goal of buying whatever is on sale for the week and putting them together in new dishes, I am going to try to log my weekly menus so I can refer to them later by ingredients.
Tonight's dinner: Shandong ramen with bok-choy, shrimp and marinated pork slices in chicken broth.
1. Prepare the pork by slicing and marinating in soy sauce, starch and sugar to taste. May add garlic and ginger if available.
2. Defrost shrimp.
3. Clean the bok-choy. Tear in half the bigger leaves.
4. Get the chicken broth boiling.
5. Cook noodle according to instruction. Rinse with cold water and set aside.
6. Add green onion to saute pan and saute the shrimp till cooked about half way on one side, then flip. After it is opaque through half way, take it out and let the heat to finish cooking it.
7. Saute the pork slices. Cook until 3/4 done. Flip and finish when cooked on the other side. Take out and set aside to finish cooking off-heat.
8. Add a bit of oil to the chicken broth and drop in the bok-choy. Cook for a few minutes and turn off heat.
9. Putting all ingredients together and voila! Deliciousness.
I hate tough to chew meat or shrimp and am trying to figure out ways to cook them so they are still juicy and tender. I think I've succeeded this round. It's always a balance between tenderness and possible e. coli poisoning. =)
I still haven't quite figured out the correct salinity of the soy sauce I have, so it still tastes a little salty when I cook or marinate with it.
Reviews from both: it was pretty good and worthy of serving to guests.
No comments:
Post a Comment