The Food Pursuit

Apr 13

It’s been a while. I haven’t been cooking a lot these past few months, but I have whipped up a few things. I’ve just been sort of lazy editing and posting up pictures. Now, I’m all caught up with editing, so I will post a number of things in the coming days. I made a pit stop to the Asian market close to my house to get some ingredients to make “떡볶이” (dduk bok ki, I’ll make a post on this dish later). I had left over fish cakes and didn’t quite know what to do with them. Then I came across a recipe on Maangchi’s website for a spicy stir-fried fish cakes called “어묵볶음” (uhmook bokkem). I pretty much followed the recipe, except I used sugar in the place of corn syrup and I didn’t have a green chilli pepper on hand. I should mention that I don’t eat fish much because the fish taste tends to taste strong to me, but the fish cake had more of a subtle fish flavor. You could still tell it’s fish, but other things have been added to the cake which reduces the fishy flavor. The fish cake fried by itself was really good and I couldn’t help but to pop a few before making the sauce. I had it with rice and bits of ham. I loved it and plan on making more sometime in the future. It’s very spicy, even without the green chilli pepper. Personally, I think adding the pepper would have covered up the flavor of everything else. All in all, it’s a great side dish and it’s pretty quick to make, too.

It’s been a while. I haven’t been cooking a lot these past few months, but I have whipped up a few things. I’ve just been sort of lazy editing and posting up pictures. Now, I’m all caught up with editing, so I will post a number of things in the coming days.

I made a pit stop to the Asian market close to my house to get some ingredients to make “떡볶이” (dduk bok ki, I’ll make a post on this dish later). I had left over fish cakes and didn’t quite know what to do with them. Then I came across a recipe on Maangchi’s website for a spicy stir-fried fish cakes called “어묵볶음” (uhmook bokkem). I pretty much followed the recipe, except I used sugar in the place of corn syrup and I didn’t have a green chilli pepper on hand.

I should mention that I don’t eat fish much because the fish taste tends to taste strong to me, but the fish cake had more of a subtle fish flavor. You could still tell it’s fish, but other things have been added to the cake which reduces the fishy flavor. The fish cake fried by itself was really good and I couldn’t help but to pop a few before making the sauce.

I had it with rice and bits of ham. I loved it and plan on making more sometime in the future. It’s very spicy, even without the green chilli pepper. Personally, I think adding the pepper would have covered up the flavor of everything else. All in all, it’s a great side dish and it’s pretty quick to make, too.

Nov 04

Soboro Turkey and Eggs with veggies on a bed of rice. I generally don’t like turkey, but I found that I loved this dish.

Soboro Turkey and Eggs with veggies on a bed of rice. I generally don’t like turkey, but I found that I loved this dish.

Udon with bacon and vegetables (a favorite on cold days).

Udon with bacon and vegetables (a favorite on cold days).

Sep 29

[video]

So lately I have been cooking up a storm and this is one of my specialties that everyone seems to love: tanuki onigiri The recipe comes from runnyrunny999. The only change I made was with using mentsuyu, a Japanese soup base. I didn’t have any store bought mentsuyu on hand nor did I have the konbu kelp or bonito flakes to make the quick mentsuyu. Instead I substituted it with my own sauce consisting of: 2 tbsp. water 1 tbsp. soy sauce 1 tsp. mirin 1/4 tsp. of brown sugar. I won’t post the whole recipe because all of that information including runnyrunny999’s video which is linked up above. The verdict: I loved it. I had to make it with filling inside and without the nori strip for my folks to eat it. At the time I had some general tsao chicken and I put small pieces of those in the center for them. They loved it (except for my mom who wanted bacon and everything else in the ball, but on the whole she liked it). Because of rave reviews, I was forced to make this three days in a row. If you don’t want a plain onigiri ball (which I love as well), this is the one for you.

So lately I have been cooking up a storm and this is one of my specialties that everyone seems to love: tanuki onigiri

The recipe comes from runnyrunny999. The only change I made was with using mentsuyu, a Japanese soup base. I didn’t have any store bought mentsuyu on hand nor did I have the konbu kelp or bonito flakes to make the quick mentsuyu. Instead I substituted it with my own sauce consisting of:

2 tbsp. water

1 tbsp. soy sauce

1 tsp. mirin

1/4 tsp. of brown sugar.

I won’t post the whole recipe because all of that information including runnyrunny999’s video which is linked up above.

The verdict: I loved it. I had to make it with filling inside and without the nori strip for my folks to eat it. At the time I had some general tsao chicken and I put small pieces of those in the center for them. They loved it (except for my mom who wanted bacon and everything else in the ball, but on the whole she liked it). Because of rave reviews, I was forced to make this three days in a row. If you don’t want a plain onigiri ball (which I love as well), this is the one for you.

Sep 13

The Beginning

I’ve been thinking about doing a food blog for a while now since I’ve started to cook a lot in the past couple of years and have been exploring foods from all around the world. I’m always looking for good recipes, restaurants, and pictures of food, so I decided it would be great if I blog about food here. I might change to a different blogging platform in the future if I need to, but since I’m on tumblr a lot, I’ll try it here and see how things go.