Domestic Goddess
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Ok today, hubby ate a hotdog for breakfast and and a bowl of chicken noodle soup. Our son ate half a can of tuna and rice this morning (the other half of the can will be tossed in my celery leaf salad for supper tonight). Lunch was at my son's school since I had to attend a PTA luncheon meeting.
Tonight, hubby plans to dine more on soup, while I'll have salad and some savory bread pudding (which I prepared last weekend). Our son Billy will have fried rice and leftover adobo for supper.
I like this, I am beginning to see a dent in the freezer and we're using up a lot of veggies and scraps. Oh, I always save chicken bones, backs and necks that hubby trims from his fried chicken recipe. Those chicken scraps make the best chicken broth ever.
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Today's brunch was hotdog and eggs plus toasted bread.
Afternoon lunch was some of the pork that we grilled on our Tefal grill with pinakbet as a side dish (I still have 4 servings of that in the fridge). I made the chicken noodle soup with the chicken broth, chicken breasts and veggies in the fridge (carrots, potatoes and onion).
I admit going out to buy toilet paper (we were down to 3 rolls), water (yes we buy drinking water here), orange juice and Coke for my son and hubby. The only thing I bought food-wise was celery, which is a key ingredient to the chicken soup.
Now hubby has packed lunch for a couple of days (he loves bringing chicken noodle soup for lunch which he eats with crackers). He also ate that for dinner today. I reheated my Miswa soup leftover from last night and made eggplant omelets for dinner. There are two eggplant omelet left and that would be my lunch tomorrow while hubby and son are in school.
So far, I have calculated about $50 worth of savings since last Thursday when I joined this group. (I have resisted the urge to order out and even turned down hubby's offer to eat out at a local kalbi restaurant, those would have cost us $50 all in all).
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Bones here in Korea differ vastly in price. Chicken bones? Nada, but they have a lot of frozen chicken feet packages for about 2 bucks each (2 pounds per pack). Pork bones (the ones with the marrow in them) are thrown in for free if you buy pork spinal cord bones (the ones used to make Kamja Tang - Spicy Pork Potato stew). Beef shin bones are soooo EXPENSIVE with about 2 pounds costing about $20 to 30. Sometimes during the holidays, it goes up to $50 per kilo. Unbelievable.
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Sweet potato, pineapple, fake mozzarella
The latest pizza from hell from Domino's Korea
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Today, I decided to make Jackfruit in Coconut Milk with the pork in freezer, the fried scad in the fridge and canned coconut cream and canned jackfruit in the pantry. I boiled the pack of pork (which I defrosted last night) and have divided it up for stir-fries, with the pork broth for soup tonight.
I also decided to free-up some freezer space with the loaf of bread trimmings. I used up half of the leeks in the veggie bin, a handful of dried mushrooms (I found hiding in the top shelf of my pantry) and 3 slices of bacon. I made two cake pans of Savory Bread pudding. That would be afternoon brunch for me later (and many days after). One pudding will go to my hubby's co-workers for their snack on Monday.
Lunch today was the leftover garlic fried rice (from last night), jackfruit with coconut milk. Son just woke up and he will have the small Outback bread I have frozen in the freezer (he likes that toasted with butter) plus the rest of the bacon (about 3 slices).
Tonight will be Miswa Soup (Filipino thin rice noodle soup) with shrimp & pork potstickers (using the pork broth I have from lunch, miswa noodles and the homemade potstickers I have in stock from the freezer).
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Because of the world-wide recession that seems to be hitting everyone these days, I have not been able to find work for about a month and a half now. Cooking has been my saving grace, it calms my nerves and prepping the ingredients and doing the actual cooking most of the times gives me a Zen-like state. I try to do everything homemade like broth, pasta, stews, etc. Not only do we save from eating out but hubby and son get a healthier, not to mention tastier meals.
Sometimes, hubby would ask if I have to slave an hour or two in the kitchen everytime I cook. I tell him its worth it and I enjoy it. It is not a chore for me, that would washing dishes (a chore I do absolutely abhor). Cooking is one way you show your love. And it is definitely worth it.
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I maybe late in joining in the fray but I vow to not buy anything for lunch/dinner for me and our youngest son. I might have to get meat for my hubby may 2 times this coming week but I think my freezer has enough food for about 2 weeks.
So far I've got:
4 ziplock bags of potstickers
2 servings of Filipino sinigang soup
1 serving of Filipino boiled beef soup
1 bag of chicken backs and neck (for hubby's chicken soup on Sunday)
1 tray of chicken breasts (for hubby's chicken soup)
4 servings of callos
1 ziploc bag of flaked chicken meat
2 servings of gumbo
1 ziploc bag of fatty pork
2 ziploc bags of yard long beans
1 1/2 ziploc bag of okra
1 bag of korean mini burgers
5 bags of lemongrass
5 scad fish
5 dalagang bukid fish (yellowtail fusiller)
6 containers of tomato paste
1 package crinkle cut tomatoes
In the fridge proper: 1 small pot of pork & chicken adobo (about 4 servings), 1 serving of pot roast and veggies, 1 pound of breakfast sausage, 1 and 1/2 packs of bacon, 1 pack of sliced ham, 1/2 pack of Filipino hotdogs, 1 pack of korean hotdogs, 2 servings of garlic fried rice, a bowl of strawberries, 4 roasted eggplants, 1 loaf of bread trimmings, 1/2 carton of milk, 20 large eggs and 1 salted egg.
In my pantry, I have:
1 can of green jackfruit in brine
1 bottle of dried mung beans
1 package of thin rice noodles (Filipino)
1 pound of spaghetti noodles
1 small bowl of curly noodles
3 small cans of tuna
2 pounds of rice
1 small pack of dried squid
1 small pack of dried fish
3 cups of barley
Veggies include: 5 potatoes, 5 onions, 5 bell peppers, 1/2 bag of wilting lettuce, 1 small bowl of cherry tomatoes, 1 cucumber, 1 zuchinni and 1 cup minced garlic.
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I grew up in a very Spanish-oriented province of the Philippines (Cavite City - part of the Spanish-Manila Galleon trade route). Chick peas were used in our Menudo stews, Callos (with tripe) and a very unique dessert - Garbanzos in Syrup. The latter is a dessert that is usually served during special occasions like fiestas or weddings. My great uncle would make this, cooking the beans first and then slowly braising them in syrup. It is a perfect addition to Halo-halo.
Oh, we always peel the garbanzos. In my province, unpeeled garbanzos are known to cause major indigestion. So the peels have to come off. My mom would make me sit on the kitchen table and then plop a big bowl of cooked chickpeas in front of me. I would have to shell all of them (usually alongside with our maid). By the end of the ordeal, my fingers would be pruny from the wet beans. I would hate doing it but love the beans in my mom's stews.
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Maggie - let me tell you that this article has lured me back to eGullet. Your endearing, funny post struck heartchords as I miss my dad (who's back in Manila) who makes the best soft boiled eggs ever. I like snotty eggwhites, I also like medium-soft egg whites. And I also recently discovered the joys of making toast soldiers.
One thing I do miss and still have not found here in Korea - eggcups or egg holders. What do I use instead? Korean soju shot glasses. LOL
Now I will confess that I will try the needle-pricking technique next time. I've got double-yolk eggs in the fridge and THAT would make for a sublime soft-boiled egg.
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Mette - there are actually restaurants that specialize in this type of course. The highlight of the meal is the rice cooked in a personalized stone pot. You are instructed to scoop out the rice in the middle while leaving some rice sticking on the sides and bottom of the pot. Then while you eat the scooped rice in another bowl, the waitress will put hot water into the stone pot and cover it. Each meal comes with about 20 side dishes (mostly veggies, kimchi and a couple of meat dishes or fish) then at the end of the meal, the stone pot is uncovered and you gently scrape the stuck rice and eat the soft gruel it makes. I usually eat half of it and then also tell my hosts that I am too full to take another bite.
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I have been making chicken noodle soup several times now this winter season. First I make the broth from the backs and necks of 5-6 chicken. Then I de-fat the broth by letting the soup cool and collecting the fat after a night's rest in the fridge. I also make my own noodles as hubby prefers handmade pasta that is shaped just right. Then I take my trusty, huge, heavy bottom pot (given by my mother) and caramelize celery, onion and carrots. Then I add cubes of chicken breasts and add the broth. Then I add my cooked handmade pasta and let everything come to a simmer and adding potato cubes towards the last 25 minutes of cooking. The result is a hearty chicken soup with tender noodles and a very satisfied hubby (who swears the soup heats him up to his very bones) and a son who licks his bowl (well tries to) clean.
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I'm sorry to have missed Kris' trip here last January. I have been away for a long time (RL can really make you forget about the good stuff here). Anyway, I'm still here in Korea. Peter, if you make it here in March, there is a fabulous kalbi restaurant that has opened here in my town. The beef is so tender and smoky plus the pork samgyeopsal beautifully marbled. The restaurant is owned by a former taxi driver who is a good friend of ours. We try to eat there every week. Just give a holler when you are here.
Any eGulleteer is welcome to (contact me). My email is doddiep@yahoo.com or just send me a PM. I'll be happy to meet up with you and treat you to a kalbi dinner or grilled pork intestine lunch.
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Rachel - usually the watermelon seeds are brined and then toasted. That way they're covered in this nice salty sheen that makes for great sucking before cracking the seed cover to get the crunchy seed inside. There are inferior brands that makes your jaws ache to crack them (seed cover too hard). But the great ones open with a satisfying pop between your two front teeth (make sure you lodge the seed horizontally in the space between two teeth so that it won't slip when you bite down). And don't bite too hard because you will end up with a halved covered seed. LOL
I prefer toasted squash seeds and sunflower seeds.
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Bruce I just wanna dive headfirst in that creamy sauce. You had me when you mentioned stir-fried okra...
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Brunch is when the whole family wakes up at 9:00 and breakfast isn't served until 10:00 with a menu that includes sausage, hash browns, scrambled eggs, toast with butter and jelly and or biscuits with butter and jelly. Brunch always ends with a high note like sliced fruit or a nice sweet dessert (leftover nanner pudding). Everyone burps their thanks and groans their way back to the sofa or the bed and sometimes take a nap. The next meal is a late lunch or a gif afternoon snack.
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For me it would be fried garlic, a couple of slices of century egg, several steamed white fish, a dash of fish sauce and a few drops of sesame oil. Oh, if I am in the mood for spicy, mabe a dollop of chili garlic sauce. Yum!
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Here you go Lorea... it's a bit time-consuming that's why a lot of people buy it in a can. LOL
Ingredients:
2 cups Rice oil, called yut ghee reum in Korean
1600 cc water
1 cup Uncooked rice
50 cc water
180 grams Sugar
1600 cc water
A few pine nuts
dried dates (optional)
Preparations:
1. Add the 2 cups of rice oil to the 1600cc of water and let it sit for about an hour. Then, squeeze out the excess water and then place the water in a separate bowl. Repeat the process with the same water until you have an opaque form of the water.
2. Leave the water made from step 1 in a cold place for about 3-4 hours.
3. Cook the uncooked rice, using a little less water than you would normally use.
4. Take the water from step 2 and add the cooked rice from step 3 and keep it warm in a rice cooker (at a temperature around 40 degress C) for about 5-6 hours.
5. When the rice starts to float in step 4, add the water from part C (1600cc) and the sugar to the mixture and let it boil.
6. Remove the rice and wash them in cold water. After they have cooled off, add it to the water from step 5 and place it in the refrigerator.
7. When you serve it, add a few pine nuts or thinly sliced dates and you're ready to drink shikkhe.
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Puttanesca pasta! With lots of garlic bread...
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If I didn't know better I would say Peter you are a poet with pictures and words. I could almost feel the heat and languidness as I roamed the market with you.
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Peter - I actually burst out laughing when I saw the crispy fried duck heads/bills. I pictured you, with one in hand chewing at it with a mug of beer on the other. Somehow it made me LOL.
Oh, to answer your question market day is three days away
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Peter, once again you filled me with:
*ENVY (of your capacity to accomodate such meal)
*Jeolousy (that I am not there stuffing my face with you)
*Hunger (it's 8:00pm and I haven't fixed dinner yet and nothing in the fridge would taste remotely of the feast/brunch that you had).
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Katie - I am in the same misery as you are in right now. For me it was a plateful of "twigim" (assorted battered and deepfried food dipped in soy sauce), a small bowl of mung bean soup and then a large bowl of Kimchi Stew. Later I plan to demolish fatty pork chunks in Sinigang soup paired with crispy fried Danggit fish pieces.
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I think I have the same package right now in my pantry. I've been waiting for it to get really hot back here in Korea as it is still cool and breezy because of the spring weather. I'll post pics of my preparing it and report how it taste. I wonder if I can eat it lukewarm?
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Get the ribs and fire up the grill. Hubby from Ky loves them barbequed.
Nova Scotia’s Traditional Foods
in Eastern Canada: Cooking & Baking
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Peter - I was going to google pictures of dulse. Thank you for posting the pictures. I think I can get that here in Korea. Tomorrow is street market day and there are always dried and wet seaweed being sold in stalls.