Ramen noodles

These ramen noodles are simple to make, I use a Philips Pasta Maker. I just dump the ingredients in and press some buttons. You can make this by hand also, but I don't have a pasta roller or cutter so I don't.

Serve these noodles with your favorite broth or as a cold noodle dish.

Rosemary Fig Preserves

We're blessed that the house we're in came with a fig tree. The problem is only two of us eat fresh figs and not a lot at that. I decided to use them up this year. Some are chopped in the freezer to make bread later and some I made these preserves with. The thing about these preserves is that they have converted two fig "haters" sure they still don't like them off the tree but they do like them prepared this way.

Japchae

Japchae is an easy noodle dish to make and it travels well. This is vegetarian, if you don't garnish with the egg it can be served as a vegan dish. The ingredients are fairly simple and can be found at major grocery stores or the Asian market. If you can't find the noodles however you can still make this, use a thicker rice noodle or soba. The sauce is the perfect marinade for the tofu recipe at the bottom of this post also. It's also great for chicken, beef, or pork.

Khao Piek Sen (Bánh Canh Noodles)

I am so happy with this recipe. I saw it shared on a Facebook page for noodle making. I changed the weights and ratios a bit to our liking. The original recipe calls for a total of 5 kneading cycles. and two longer rest preiods, and often I just don't have time for that. It doesn't matter I'm thankful she posted the recipe. Traditionally these noodles don't have potato starch or Xanthan Gum. I find that both give this noodle great texture.  The noodles are chewy and hold their shape well. I used weights for everything in this recipe, even the water is by weight/grams. I find it is more accurate.

Sous Vide Garlic Confit

This is so very simple but a jar of this in your refrigerator is great to have. Both the garlic cloves and the infused oil can be spread on bread, used in stir fry, fried rice, in dressings and marinades, on steaks, grilled vegetables, in mashed potatoes, and so much more.

Brownie Batter Cookies

Today I have two cookies to share. Both are easy to make and require minimal ingredients, they are very similar but one will yield a thinner cookie, the other a thicker cookie. There's an Italian place here that makes these amazing thin brownie batter cookies and I have been meaning to recreate them for a while now and like some people during this shelter in place I have a little more time at home. My first batch of cookies came out like the last photo. Thicker, a bit chewy on the edges, just not thin. They were still delicious though and we will make them again. I just wanted thin, chewy in the middle and a bit crispy like brownies from the edge of a pan. The result is the cookie you see in the first and second pictures.
Which cookie do you think you'd like better? I like both, and it just depends if I'm in the mood for a thicker chewy cookie or a thinner crisp-edged cookie.

Chile de Arbol Salsa

This spicy salsa was posted on Facebook in a group I belong to, well the ingredient list and basic method. It's really yummy. I wanted a more smokey flavor so broiling the veggies for some char gives it that flavor. I also added dried Thai chiles. Very spicy. 

I'm going to write the recipes both ways, the original method and my way, you can try whichever you'd like.

Ajitsuke Tamago Ramen Eggs

 Ajitsuke Tamago Ramen Eggs.  We like these with Ramen bowls, on chilled noodle salads, with sticky rice, as a snack. They are very easy to make. I like the eggs soft boiled, my middle child likes the eggs medium set.  So, cook the eggs to your liking.

Play with the spices you add to the marinade as well. Try five spice, make them spicy, leave out all the spices. Also adjust the water to your liking. Less water, the eggs will be more salty. Time spent in the marinade will also determine how salty the eggs are.

It is not necessary to move the eggs around in the marinade as long as they are covered.  If you don't mind white spots on the eggs from where they are touching the sides of your container and each other just put them in the marinade and put them in the fridge. If the white spots will bother you, move the eggs around so they are evenly colored.

I make the eggs in the Instant Pot because it gives me consistent results. It doesn't matter how you cook your eggs, as long as they are cooled and peeled.

Test Track Cool Wash- Epcot

Here is another post from our Orlando trip! I am not going to do a separate blog post for every snack we had on our trip, I will try to put them in one post per park... maybe. This post just happens to be one I started while we were in Orlando. This fun place is by the Test Track in Epcot. It's called the Test Track Cool Wash. Right when you get off of the ride and go through the exit you walk straight and see it. It is fairly new I believe it opened just this month. You get to build your own slushie and add toppings, all nut free. The beauty of it is that cast members build it for you after you fill out a little form. Read: no sticky floor and mess from over filled cups by the public. No toppings all mixed in and dropped into other containers.

Kakigori at the Kabuki Cafe- Epcot

Kakigori, a Japanese shaved ice was on my top three to you have as far as snacks this trip. For one you can get sweetened condensed milk on top, two you can get sweetened condensed milk on top. It's also Florida, it's hot.

Chili Oil (Jeaw Mak Phet) and Shallot Oil

I love using Chili Oil and Shallot Oil as condiments. They are often seen in many Asian restaurants. They are used for Dim Sum, Congee, in Noodle bowls such as Ramen, Khao Piek Sen, Pho, etc. Just about anything you want to add spice or garlic/shallot flavor to. They are also used in cooking, for stir fry and soup bases. In Laos this would be called Jeaw Mak Phet.

As with a lot of cooking there are no set measurements for these oils.  Play with the flavor combinations to come up with your favorite. In Chinese Chili Oil there is often bay leaf, star anise, sesame seeds sometimes cinnamon. I know the local Ramen place near me adds Sichuan peppercorn which I love and add to mine.  

Butterfly Blush- Color Changing Sushies

Hello everyone! Sorry I've been so absent. I hope you are all doing well! My youngest recently had a birthday party and I wanted to serve something fun to go along with the roll your own spring roll bar we had. I thought about having a bubble tea/boba tea bar but I wasn't sure which flavors to offer and such. Looking in my tea cabinet I saw my jar of Butterfly pea flowers. I make tea with them and cook with them quite a bit. I though they would be fun to use.

Salmon Chowder

Salmon Chowder
It's finally getting cooler around here. It was 38 degrees this morning. I will say that it's colder here at 38 degrees than it was at 38 degrees in Maryland because of the humidity. It just chills you through. I'm loving it so I can't complain. Bundling up, wearing layers, and boots. It's wonderful. I decided to make some Salmon Chowder. It's so easy and quick to make. The ingredients can be kept on hand, if the salmon is frozen. Even the vegetables can be flash frozen after being diced. Set the carrots, celery, and onion on a baking sheet and freeze them. Once frozen transfer them into a container or freezer bag. They do not need to be thawed before cooking. Just keep in mind they they will have ice on them. Be very careful putting them into hot oil.

Maple Almond Bacon

I recently went to brunch and they have Maple Pecan bacon. It was so yummy. My oldest can not eat pecans so I thought I would recreate that bacon at home for her with a nut she can have. This is very simple to make. The salty sweet crunchy flavors and texture combined is satisfying, the almonds and bacon both get a little caramelized from the maple syrup.  This bacon is great for breakfast, brunch, on top of a salad, on top of a creamy soup, or served as hors d'oeuvres. 

Nam Vahn Sakoo- Tapioca Pudding with Taro Root

Nam Vahn Sakoo- Tapioca pudding with Taro root.

Nam Vahn Sakoo is a tapioca pudding in coconut milk with tender pieces of taro in it. I've seen it in Lao, Thai, Vietnamese and Chinese cuisine. Nam Vahn Sakoo or Nam Van Sakoo is the Lao pronunciation. Generally this dessert is served warm with toppings like sesame seeds, crushed peanuts, or coconut flakes. I prefer it with no toppings, and will even eat it out of the fridge cold. This isn't an overly sweet dessert but you can add more sugar if you prefer it sweeter.

Coconut Sticky Rice With Mango (Pandan and Butterfly Pea Flower)

Coconut Sticky Rice with Mango, Khao Niew Mak Houng is something I've blogged before. Twice actually.
Here in 2008.
Here in 2013 with Forbidden Rice.

Birds Nest Crispy Noodles

Isn't this a cute dish for Spring or even Easter for something non traditional? The little quail eggs in a nest made from Chinese egg noodles. I made these egg nest noodles like my Mee Korb, or Chinese Double Pan Fried Noodles dish. This is still a family favorite here. For the Egg Noodles I used this recipe posted HERE, but you can also purchase fresh Chinese egg noddles for this.

Baby Bok Choy Stir Fry

This is a very simple way to prepare baby bok choy. I don't always add sesame seeds or coconut amnios- fish sauce or soy sauce (not for Whole30 though) can be substituted. Often times other than the garlic and chilies I don't add anything. It seems like it would be bland but the bok choy has great flavor and we like it. This can be served as a side dish. We've had it with Curry Pork Chops, with broiled or baked fish, with steak, over rice or quinoa.

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 Whole 30

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Vegetarian Red Curry

I love red curry, it's probably my favorite Thai curry. This is a Whole30 compliant dish, it could be used as a side with fat built in from the coconut milk. If not on a Whole30 round I like to add medium firm tofu to this. I usually pan fry the tofu first to get it crispy, then make the curry and stir it in after. This is an easy dish to make. If you're going to be pressed for time you can even prepare all the vegetables the day before. This can be made Vegan if you use a vegan curry paste and leave out the fish sauce, subbing for salt.

I have two store bought red curry paste brands that I have used. Both are Whole30 compliant, only one is vegan. That brand is Thai Kitchen brand. The other brand of paste I use is Mae Ploy brand. Which is very yummy but it has shrimp in it. I like both brands, the Mae Ploy does have more umami flavor to it.

Freezer Tip: Spa Water Add Ins

Quick freezer tip for infused waters here today! I usually drink water all day, with a cup of tea in the afternoon. Sometimes I'll infuse my water with herbs, fruits, and/or vegetables. It's refreshing and healthy!