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Domestic Goddess

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  1. Such wonderful pictures of your meals Hiroyuki! I'm glad that your wife is better and has been able to go out and be with you and your kids. I thought about you when I went to my local sushi shop here in my little town. I had a mixed set that had little octopus suckers/tentacles on the sushi rice. I am really curious how the firefly squid would taste like.
  2. Susan - thank you for holding my hand and guiding me through my first food blog. You were there for me and countless others when we blogged for eGullet and we couldn't have done it without you. Behind every great eGFood Blog is Susan aka snowangel. Maraming salamat, kamsamhamnida and thank you. If you ever need me to blog again, I will gladly do so in honor of you.
  3. SobaA - the simplicity of your salad is making me swoon. Of course, the breaking of the egg yolk adds to the mouthwatering quality of your dinner. Sigh.
  4. In the Philippines savory pies are called "Empanadas" which are really pocket pies. Empanadas can be made with chicken, beef or pork fillings. There are also curry fillings and even veggie ones made with cabbage and bean sprouts. The veggie empanadas are usually sold with a garlicky vinegar dip. If you want recipes, I can email them to you.
  5. Nakji - are you talking about the Sesame leaves kimchi (kkeanip kimchi) or the radish tops kimchi?
  6. Yeah, but isn't it fun to deconstruct the cage and the eating it after?
  7. Peter - even though I am in the middle f the throes of a bad bout of flu (come to think about it, is there any good ones?), your eel dinner really looks scrumptious. And the only sushi delivery place that serves eel chobab (eels over vinegared rice) is closed on a Sunday. On Mother's Day!!! *wails and sobs... I really need a bowl of that chawanmushi so bad.
  8. Quote: "The street signs were a curiousity looking an awful lot like Buttercup from the PowerPuff Girls, but I’m pretty certain they predate that series." You know the PowerPuff girls!?? You, Peter, are officially in my cool books! (P.S. We are 3 sisters in the family, I was dubbed Buttercup, the tomboyish, aggressive violent one [Me violent? ]. My youngest sister was Blossom because she always tried to be the leader while the second to the youngest was Bubbles because she had a high shrill voice like Bubbles and was always the crybaby of the family.)
  9. Quote: "Feel free to work up your food to the desired flavoured, with a wide selection of chilis and pickles. The red chilis aren’t hot at all. Trust me." Not hot? A country that has bird chilis like the Philipppines (bird chilis were once in the Guinness book for being the world's hottest chili), those RED chilis are not hot? RIGHT. Quote: "And I haven’t even posted the pictures of the beer girls in the leather police outfits!" Hey I posted belly dancing girls in my Ceramic Festival report! You should um, do the same. (Out of topic: Peter, pssst! We will be going to this year's Ceramic Festival next week. Hope there will be more uh, unusual stuff like the aforementioned attraction).
  10. I was gonna say it looks remarkably like Filipino Puto (Steamed Rice Cake). Here's a recipe on Puto. Ingredients 2 cups White rice 1 1/2 cups Water 1 1/2 cups Granulated white sugar 3 tsps baking powder 1/2 tsp Salt Preparation Soak the rice for several hours, then grind and mash it until it resembles batter. Mix with sugar, baking powder, and salt. Pour into large muffin molds until the are 3/4 full, place them in a steamer for 1/2 hour. Turn the molds over, and garnish with coconut. My aunt had a puto business and this was her recipe.
  11. For Gus_tatory and et al who wants to make Pajeon. I made a step by step tutorial on my blog. You can see it here...:Pa Jeon how-to
  12. Ok Niemh here's the recipe for Maja Blanca. 1/2 cup cornstarch 1 cup pureed corn 1 cup milk 1/2 cup water 1/2 cup sugar coconut cream/milk (in a can) 1. In a small skillet, empty the can of coconut milk and heat it over medium heat. Keep stirring until the milk curdles. Keep stirring until the oil comes out and you're left with the brown curdled milk bits in the pan. Drain the oil and set aside.* Put the brown bits in a small bowl (don't throw them away). *Get a loaf pan or a square baking pan and grease it with this coconut oil. 2. In a small mixing bowl, combine milk and sugar. Keep stirring until sugar has dissolved in the milk. 3. In a small saucepan, combine cornstarch and water. Stir very well untill all the lumps are dissolved and then cook over medium heat. When the mixture starts to thicken, add the corn puree. Stir for half a minute and then add the milk/sugar mixture. When it gets hard to stir the mixture (after 1-2 minutes) turn off the heat. 4. Remember the baking pan greased with coconut oil? Pour your cooked mixture into it and smooth the top. Sprinkle with the curdled brown bits. 5. Let cool, harden and chill in the fridge. When cool, cut into squares and serve. Enjoy your maja blanca!
  13. *Raises her hand up Ditto here too.
  14. Can she have constarch? I have a mean corn cake made from cornstarch and pureed can of corn - Maja Blanca.
  15. This is maybe out of the topic but now I now where Terry Pratchett (fantasy book author extraordinaire) got the name for one of the places/cities in the Discworld novels.
  16. Peter/nakji - wouldn't you be grumpy if you're covered in damp sawdust and there's nothing to eat and you have a bad feeling that something awful is going to happen to you?
  17. Advance happy birthday to you, Rehovot! I am truly digging your blog. They featured Prague on korean cable tv this week. I just pictured you walking down the cobbled streets and alleyways.
  18. Lindsay, can you post pics of your snack find?
  19. Peter - the sawdust keeps the moisture around the crab and helps them live longer. Just wanted to let you know.
  20. Beautiful! What cut of pork did you use? ← I think it was from the backside. And it was pretty cheap too, about $7 for almost 2 kilos worth of meat.
  21. It's 1:15 am back here and I am hungry. I want sushi. A pox on you Peter. Edited to omit the word "d@mn" and just mildly curse our intrepid traveller lest he withholds the rest of the pics and his posts.
  22. I would agree about the sound of rice cooking. For me, it's when I hear a slight sizzle, it means my rice is done and has developed a nice brown crust.
  23. Rona - Kent sent me a couple of bags, one I sent to rooftop and the other I sent to my friends. The one Marlene sent me never arrived here in Korea. There are two bags travelling right now, one in eGulleteer homes and another to friends and family of mine. I never thought outsourcing MizBaggins would be an issue.
  24. Beautiful Dylan! I would suggest to cut it up into 3 pieces to make several dishes. Cut the head off with about an ich of meat along with it. Take the middle portion of the body and fillet it. Take a tail portion and leave as is. Head - great for fish soup and broth Body - you can fillet the meat and fry it like how you do with the small dried fish. Dont forget to throw the skeleton into the soup as mentioned above. Tail - great steamed or braised with little soy sauce, a lot of chicken broth and leeks. Or as a topping for fried rice.
  25. I made mushroom omelet! Which I paired with garlic fried rice....
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