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Lunch! What'd ya have? (2014–)


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473 replies to this topic

#31 rotuts

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Posted 14 February 2014 - 02:19 PM

that's a good choice.  very similar to what I do.

 

I recall you are not a fan of Turkey.

 

consider an experiment should you find a whole turkey breast  ( not 'Hotel'  they leave the wings on ) frozen at an attractive 

 

price.  then bone out the two breasts and de-tendon-ize them and SV them in a similar fashion 

 

you might be surprised.  or not.


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#32 huiray

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Posted 15 February 2014 - 08:18 AM

Lunch yesterday:

 

• Salt & Pepper Shrimp.

• Young Tuscan kale in chicken broth (that had been cooked w/ carrots & celery also).

• White rice (Hom Mali).

 

In the pan:

DSCN0548c_1k.jpg

 

Plated, and w/ the other stuff:

DSCN0551c_1k.jpg

 


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#33 Anna N

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Posted 15 February 2014 - 01:47 PM

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1/2 package of instant ramen tricked out with kimchi, bok choy, sliced chicken breast, sliced scallions and a poached egg.
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#34 huiray

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Posted 17 February 2014 - 01:30 PM

Lunch today:

 

• Bittergourd omelette.

• Leftover chanko-nabe miso-aji (see here) augmented w/ more enoki mushrooms & Napa cabbage.

• White rice (Hom Mali).

 

DSCN0594a_1k.jpg


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#35 heidih

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Posted 17 February 2014 - 03:07 PM

Huiray - I really like the look of your bittermelon egg dish. How did you treat the melon before the eggs were added? Seasonings? Serious craving coming on....



#36 huiray

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Posted 17 February 2014 - 04:51 PM

Huiray - I really like the look of your bittermelon egg dish. How did you treat the melon before the eggs were added? Seasonings? Serious craving coming on....

 

Heidi, nothing was done to the melon before frying except washing, halving, coring and slicing somewhat thinly.  No salt treatment, no marinating or any thing else.  The eggs were beaten (I used a fork) w/ a splash of light soy sauce, a good drizzle of neutral oil (I used canola today), some water to dilute.  The bittergourd/melon slices were fried/tossed around in a very hot pan w/ generous oil (canola, again, today) and some Himalayan salt, on full heat, uncovered, till it just began to brown. The beaten egg mixture was poured in and distributed around the pan and melon slices, the patty left alone (almost full heat) till the pad "floated free" when the pan is shaken/swirled, left alone again till judged to be sufficiently brown (the upper surface has just a small amount of un-set egg), then flipped over briefly (15 seconds?), broken into large pieces, then immediately plated.  The whole frying process takes maybe 2-3 minutes or so, tops.  The egg still has slightly oozy parts in the "center" while the melon/gourd slices still have a fair bit of crunch.


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#37 huiray

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Posted 18 February 2014 - 09:46 PM

• Fish (cod) curry.  Julienned ginger sautéed in canola oil, ground coriander seeds, a touch of ground cumin, sliced fresh turmeric, sliced shallots, whole (green) cardamom, water, salt; simmer; hot long green chillies, tofu cubes, cod fillet slices, coriander leaves.

Baechu kimchi [commercial].

• White rice (Basmati).

 

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Edited by huiray, 19 February 2014 - 02:17 AM.

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#38 huiray

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Posted 20 February 2014 - 09:36 PM

Bak Kut Teh.

 

Today I used both sliced pork hocks (skin on) and pork baby back ribs.  Both were subjected to fei sui (飛水; brief parboiling then washing under the tap).  The pork hocks were simmered in water w/ a good splash of light soy sauce + some Himalayan salt + 2 heads of garlic w/ all skin/parchment left on, for a while before adding the other stuff in sequence as appropriate.  The herbs&etc then went in (today fuller than usual - more stuff, I was in the mood for a heavy more-Klang-like blowout), simmered for a while more. The parboiled pork ribs then went in, simmered for a while.  The spices§ then went in; plus sufficient light soy sauce [Pearl River Superior], dark soy sauce [Yuet Heung Yuen], oyster sauce [Lee Kum Kee] to taste and the mixture simmered some more.  Previously deep-fried tofu slices (Abura-age) were then tossed in towards the end.

 

Rice was cooked with freshly deep-fried sliced shallots added in.

 

Accompanied by Taiwan A-choy stir-fried w/ garlic in peanut oil.

 

 

Shaved "Tong Kwai" (當歸; Yale: dong1 gwai1; "Radix Angelica Sinensis"; Angelica sinensis); "Yook Chook" (玉竹; Yale: yuk6 juk1; Polygonatum odoratum (Mill.) Druce); "Chan Pei" (陳皮; Yale: chan4 pei4; dried tangerine peel); “Tong Sam” (黨參; Yale: dong2 sam1 (Codonopsis pilosula 'Nannf') [package as bought is labeled as “正紋党”]; "Kum Chou Peen" (甘草片; Yale: gam1 chou2 pin3; dried liquorice slices, Glycyrrhiza uralensis); dried longan meat (生曬龍眼肉); I skipped the "Hung Jou" (Chinese jujubes) and, later, the "Kei Chee" (Goji berries). 

 

§ Cinnamon sticks; whole cloves; whole star anise.

 

DSCN0620a_1k.jpg

 

 

Pot just after adding in the herbs&etc:

DSCN0616a_800.jpg

 


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#39 huiray

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Posted 24 February 2014 - 11:33 PM

A couple of recent lunches.

 

----------------------

 

Leftover Bak Kut Teh (w/ pork hocks & spare ribs) augmented w/ soft tofu slices; w/ plain white rice and stir-fried long beans & Napa cabbage.

 

DSCN0625a_1k.jpg

 

----------------------

 

• "Stir-fry" of marinated sliced pork belly, garlic, ginger, sliced bamboo shoots (large type), fresh wood-ear fungus & scallions.

• Stir-fried long beans.

• White rice.

 

DSCN0656a_1k.jpg

 

Full description in the pork belly topic.


Edited by huiray, 25 February 2014 - 12:46 AM.

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#40 huiray

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Posted 28 February 2014 - 12:03 AM

Couple of lunches.

 

-------------------------

 

• Roast pork, Nyonya-style (one version).

• Chicken broth, simmered w/ dried miniature Chinese mushrooms & some de-headed dried ikan bilis, then dressed w/ coriander leaves & chopped scallions.

• Pickled scallions & Japanese cucumbers w/ toasted sesame seeds.

Kon Lo Mein, using skinny wonton noodles dressed/tossed w/ the shallot "marinade" left over from preparation of the roast pork (see here) that was sautéed w/ peanut oil & chopped garlic & deglazed w/ some rice wine.

Yu Choy Sum blanched in oiled hot water.

 

DSCN0683a_1k.jpg

 

-------------------------

 

• Fresh wide tagliatelle [Nicole-Taylor's] tossed w/ crème fraîche, shaved Parmigiano Reggiano, chopped parsley leaves, grated lemon zest, lemon juice, finely chopped garlic, hot red chili pepper flakes, some olive oil, salt & pepper. Garnished w/ parsley leaves.

 

DSCN0691b_1k.jpg

 


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#41 Anna N

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Posted 28 February 2014 - 01:05 PM

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Onion and cabbage saute with some leftover meats (beef and lamb), leftover mushrooms and just a smidge of white miso.
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#42 Anna N

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Posted 02 March 2014 - 09:57 AM

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Will be a rare treat but having discovered loco moto it will certainly be added to my rotation. Comfort food.
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#43 rotuts

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Posted 02 March 2014 - 10:11 AM

is the loco moto a variation of the Hawaiian 'lunch plate?'



#44 huiray

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Posted 02 March 2014 - 10:53 AM

Yesterday's lunch:

 

• Sockeye salmon fillet (skin on) marinated in and steamed w/ Dijon mustard, rice wine (ryori-shu), sweet mirin (mirin-fuu used), canola oil, salt, pepper, lemon juice, white mushrooms, enoki mushrooms, parsley.

• Lotus root soup.  Made with canola oil, chopped smashed garlic, short-cut pork spare ribs, salt, water, honey jujubes, lam jou variety of dried jujubes, dried scallops, Goji berries, fresh lotus root scrubbed/peeled as needed sliced into rounds.

• White rice (Basmati).  (not pictured)

 

DSCN0704a_800.jpg

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#45 huiray

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Posted 03 March 2014 - 04:41 AM

Sunday lunch:

 

Pan-fried Hong Kong style noodles; w/ large shrimp, chicken dark meat, garlic, wong nga pak (Napa cabbage), Thai basil, various sauces.

 

DSCN0715a_800.jpg


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#46 huiray

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Posted 04 March 2014 - 05:36 PM

Lunch today:

 

Mei fun (skinny rice noodles) tossed w/ a sauce of {(chopped smashed garlic sautéed in canola oil) quenched w/ a mixture of Bull-Dog Worcestershire Sauce, black sesame oil, LKK Drunken Chicken Marinade, YHY Superior Dark Soy Sauce, Nước Mắm Pha Sẵn, Red Boat Fish Sauce, Ryori-shu, Mirin-fuu, and fresh lime juice}.  Dressed w/ chopped scallions & deep-fried sliced shallots.  Paired w/ Kai-Lan blanched in hot/boiling oiled water.

• Leftover lotus root soup from a few days ago.

 

DSCN0730a_800.jpg


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#47 huiray

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Posted 06 March 2014 - 12:26 AM

Fried rice.

 

Smashed garlic, canola oil, chopped Chinese garlic chive flowers, sliced yellow firm tofu, three farm eggs scrambled in situ, 2-day-old Basmati rice, chopped scallions, the remainder of the sauce for the mei fun from the previous day, white pepper.

 

Dressed w/ deep-fried shallots.  Eaten w/ pickled scallions & Japanese cucumbers; plus Cap Jempol Chili Sauce.

 

DSCN0751a_800.jpg

 

 

The tofu and the green stuff.

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#48 robirdstx

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Posted 08 March 2014 - 10:31 AM

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Oven Roasted Turkey BLT Wrap

Edited by robirdstx, 08 March 2014 - 03:29 PM.

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#49 huiray

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Posted 09 March 2014 - 05:11 PM

• Deep-fried soft tofu slices.  On chopped Napa w/ sliced scallions.

• Deep-fried vegetable "spring rolls" (Chả giò chay).  With more chopped Napa.

Baechu kimchi, pickled scallions & cucumbers, sweet chilli sauce w/ lime juice.

 

DSCN0819a_800.jpg


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#50 liuzhou

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Posted 10 March 2014 - 12:12 AM

Sushi and tuna sashimi. This is but a small part of of a long farewell lunch with a dear friend who is going far, far away for 18 months. Too busy talking and eating to take photos.

 

sushi and tuna1024.jpg

 

Followed by some yellow flesh watermelon (黄肉西瓜)

 

yellow flesh water melon1024.jpg


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#51 huiray

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Posted 11 March 2014 - 07:36 AM

Lunch yesterday:

Remainder of the stewed pork hocks (see here), a nice solid mass of blended-in tasty gelatin & stuff after leaving overnight - reheated & served over skinny wonton noodles with blanched kai lan alongside.

 

DSCN0830a_800.jpg

 

 


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#52 huiray

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Posted 11 March 2014 - 10:21 AM

Lunch today:

 

Chicken broth (Bell & Evans chicken), (a portion of which was simmered with) carrots, celery; plus some of the meat, and mee sua

 

DSCN0834a_800.jpg


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#53 Anna N

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Posted 12 March 2014 - 11:47 AM

Pok Pok wings.


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Should have stopped here as these were delicious.



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Final as per recipe were just too salty. And I used Red Boat fish sauce. Very disappointing. Suspect I don't tolerate salt as well as others might.
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#54 Max101

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Posted 12 March 2014 - 11:54 AM

A huge Casear salad and a clementine.  It was delicious.



#55 huiray

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Posted 12 March 2014 - 08:18 PM

Lunch today Part 1:

• Agedashidofu chez huiray.  I used a 1:1 corn flour/tapioca flour mix for the (generously applied) coating.  Dressed w/ katsuobushi & scallions; plus a few splashes of shoyu.

 

DSCN0848a_800.jpg

 

 

 

Lunch Part 2:

• Filet-O-Fish (2 for $4 today!!) & a small fries. :-)

 

DSCN0852a_800.jpg


Edited by huiray, 12 March 2014 - 10:51 PM.

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#56 SobaAddict70

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Posted 13 March 2014 - 10:53 AM

Momo with sriracha and mushroom soy
Chicken curry over rice
Salad
Bottled water

For $12 from a Tibetan food cart that I've never ordered from before.

#57 Anna N

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Posted 13 March 2014 - 12:03 PM

image.jpg

A big refreshing salad.
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#58 Max101

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Posted 13 March 2014 - 04:45 PM

A delicious soup that I just tossed together.  A pound of stew meat that cooked all night long, then added a can of beef broth, some carrots, two cans of diced tomatoes, a drizzle of olive oil, and a can of mushrooms.  Delicious.



#59 Max101

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Posted 13 March 2014 - 04:46 PM

attachicon.gifimage.jpg

A big refreshing salad.

Looks great.  What sort of dressing did you use?



#60 Anna N

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Posted 13 March 2014 - 04:57 PM

Looks great.  What sort of dressing did you use?


The mayo jar was almost empty so I added a little cream, some minced garlic, a squirt of lemon juice, salt and pepper. Gave it a good shake and drizzled it on the salad.
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