Domestic Goddess

I found fresh oysters in the street market today and decided that I needed Oyster Po' Boy Sandwiches Plump fried oysters on a bed of lettuce, sliced onions and topped with mayonaise and mustard.

You're welcome, Milgwimper! Hope Peter doesn't mind me hijacking this thread by posting another ddok recipe. A VERY SIMPLE DDOK recipe small bamboo skewers 1 package of ddok rice cakes (tubes ones, about 2-inch length) 1/4 cup oil ketchup 1. Take a bamboo skewer and skewer dokk cakes in the middle until you get about 4 or 5 on a stick. 2. Heat up the oil in a shallow pan. Put the skewered dokk and fry for about 2 minutes on each side. 3. Drain the ddok on paper towel and brush with ketchup (or gochujang) and enjoy your snack! This is a favorite street snack for kids here in Korea. Lemme see if I can find a picture of it in my files.

Grilled porkchops with sides of steamed oysters marinated in soy sauce, vinegar and thinly sliced onion. Eaten with lotsa rice.

Davyyd, gorgeous pork sandwiches! love Pork too!

Woot! We finally get to see some pictures! It was really fun meeting you Peter and Yoonhi and the lovely Serena. My son was enamored with her. I asked him what they chatted about and Billy said they were talking about hypnosis and stuff like that. Kids?! LOL Here's an easy recipe for that ddok (rice cakes) that you picked up for Serrena. Ingredients: 2 tbsp oil julienned carrots julienned onions julienned mushrooms julienned cabbage thinly sliced leeks 1 pack vienna sausages, sausages cut in half 1 tbsp minced garlic 1/4 cup soy sauce 1/4 cup cooking syrup 1 pack of ddok Heat up the pan and add the oil. Add the ddok and stir for a minute. Add the rest of the veggies and stirfry for about 2-3 minutes. Add the garlic and the soy sauce. Cook for a little bit and then add the syrup. Continue stir-frying and mixing everything up for about a minute. Serve hot with toothpicks for everyone to pick and dig in. This recipe is like ddokbukki but not spicy. My korean best friend taught me how to fix this.

Yesterday's Roast Beef is todays Beef Pot Pie. I almost ran out of pastry for the pie cover... so my pie definitely has a rustic look. Hubby had two servings and had to stop himself from eating more.

Today was KyHubby's birthday and I made his favorite: Roast Beef with Veggies (+ Gravy). Birthday boy's plate... And dessert was bananana bread...

Thanks for sharing a week's worth of food Gabriel. That spicy beef soup with glass noodles is Yukhejang, isn't it?

Joe, that last picture is absolutely gorgeous!

Brekkies today goes Chinese... Fried Rice with Chinese Sausage

Ce'nedra - the Menudo tastes tomatoey and very hearty. The Nilagang Baka soup taste very beefy. We eat it with the spicy eggplant sauce which cuts through the greasy taste of the soup and makes your mouth ready for the next bite.

A couple of dinners that we've had recently... Filipino Menudo Stew with beef, pork, carrots, potatoes, bell peppers and tomato sauce... Tonight was a hearty soup of Nilagang Baka (Boiled Beef soup), the Philippine's version of Pot Au Feu. We usually serve this soup with a spice eggplant sauce (made with mashed boiled eggplants, squash, minced garlic, vinegar and salt & pepper). Of course, this is best eaten with hot steamed rice and fish sauce as a dip for the meat.

Inspired by the comforting images of previous congee dinners, I made a huge pot of Arroz Caldo (Spanish for Chicken Rice Porridge). Rice porridge, also know as lugaw (Filipino), jook (korean), congee (chinese), etc ranks as a top comfprt food that actually makes a sick stomach feel better. It de-clogs a stuffy nose, makes one sweat one's fever away, and drives away the chill in one's bones in a cold rainy, day. My pot of Arroz Caldo.

Karen, I can't see your last batch of pictures. EDIT: Whoops! Now they're there.

That congee looks so comforting, Ce'nedra. Dinner last night was courtesy of Ky Hubby. He fixed his famous tender, juicy Fried Chicken. For dessert, I made one of my snacks/dessert... Boiled Peanuts. The peanuts I bought was freshly harvested and it took a while (and lotsa water) to get them thoroughly rinsed. My peanuts boiling in the salty water. They were heavenly!

Autumn air is definitely here and so chilly. I decided it was a great time to fix Sinigang na Baboy (Pork in Tamarind Soup). I added tiny eggplants, peeled taro roots, water spinach leaves, tomatoes and onion. My pot simmering away on my stove. Plated on our korean knee-high table (yes, we sit on the floor when we eat). That's our house bunny on the lower left, curious on what's what on the table. Close-up of my bowl, yes that is a piece of fatty pork. Hmmm, pork... (I'm beginning to sound like Homer).

I found them in the market today. It's a great substiture for guavas for me. I love eating half-ripe guavas (green ones that still has a crunchy bite to them), dipped in rock salt. Here are my dates and my salt pot.

Posting again to tell you that this has been the funniest and most hilarious blog ever. I am truly sorry it is over. Say, can you blog again next month?

Now THAT looks like a mortar and pestle worth having. If I were to go looking for one like that, where would I be most likely to find it? Does it have a proper name? (I just know I'm feeding you a straight line. ) ← We have a mortar and pestle like that one Peter back in the Philippines. My great-great grandmother owned it and now my mom has it. I told my mom she can give the jewelry to my sisters when she dies but our century-old mortar and pestle IS MINE.

Ce"nedra - can you PM the banh xeo recipe to me too? Thanks!

One simple question: why do you have to cook duck breast medium rare or rare in the middle? Isn't there a concern for bacteria or viruses or something?

Here's what hubby fixed for brekkies today: soft, scrambled egss, rustic hash browns and homemade sausages.

You should also try Ah Leung's Mapo Tofu in his very informative recipe pictorial thread. That's where I first got to try out the recipe.

Peter, the Icheon Rice festival will be on the 25th to the 28th of October this year. More infor on the Icheon Rice Festival... I'm planning to head over there (at Seolbong Park where the Biennale Ceramic Festival is also held). Icheon is about 30 minutes away from where I am (Janghowon). I plan to be there in the Rice Festival to give a foodie report.

LOL, Peter I am clutching at my stomach, laughing over your posts and pics.