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Archive for the ‘Stew’ Category

Not much today. The Mouse kinda hibernated. Nose kept running and the allergy pill I took made me sleepy.

Did get to eat breakfast before the long nap though.

Beef Curry Stew Breakfast

Beef Curry Stew Breakfast

Not Indian curry, not Japanese curry, very local “curry” with two eggs over rice. I think the cut used is brisket. Only in Hawai’i (maybe).

Enjoy. Eat well.

The Mouse

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“It’s not about the destination, but the journey.

Thursday specials.

"Chalkboard"

“Chalkboard”

Green writing, second from the top (Pastele stew!) A pastele stew virgin (tried pastele once before, kinda like joong or tamale). Very excited.

Lunchwagon!

Lunchwagon!

See the small lettering below the name? The middle word? My kind of “place”. 🙂

Ate at the lunch house/kitchen (“restaurant”).

Pastele Stew

Pastele Stew, Green Salad, Rice

Tasty, pungent, but … something missing … green bananas! Initial reaction, very satisfied on a taste level, slightly disappointed on a “trying new things” level. Still … would order again.

Owner asked “how was it?”. Good, but no bananas? She explained, traditionally supposed to have green bananas  (theory is to stretch and “heartify” (is that a word?) the dish), fill you up faster with less. She originally made with bananas,  customers would ask “have bananas or no” if have, they would order something else, lots of leftovers. She started to leave the bananas out … sells out. A pure economic move.

Makes sense, can’t hold that decision against her, but … the journey continues. 🙂

Enjoy. Eat well.

The Mouse

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Soft Tofu Soup/Stew

Weather is still a bit nippy (relatively speaking).

We have an abundance of tofu and head cabbage (long story).

Dinner loosely inspired by Korean Spicy Tofu Soup/Stew (very loosely).

Pork Shoulder

Pork Shoulder

Wood Ear Fungus

Wood Ear Fungus

Soft Tofu

Soft Tofu

Head Cabbage

Head Cabbage (Chopped)

Whiskey and Shao Xing Wine

Whiskey and Shao Xing Wine

Tah Dah!

Tah Dah!

No pepper flakes, no dried anchovy, not spicy, The Cat appreciated, had mine with a side of kimchi (had to have a little kick). Maybe next time I’ll add bacon! Hee hee.

Enjoy. Eat well.

The Mouse

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Just me being weird. Some of you may be thinking “so, what else is new”. Heh heh.

Went to get some lab work done, then a meeting at The Cat’s office. A possible meeting in the afternoon, so, picked up lunch at the nearby grocery store in the shopping mall.

A Japanese style chicken stew (nishime) and pork braised with kimchi was on sale as ala carte (no rice, no salad). Okay, don’t really need that much starch anyway, and the chicken stew has turnips and carrots.

But eating one dish without sides would be kind of boring to me. Requested mostly chicken stew with a little bit of the pork with kimchi.

Stratified View

Stratified View

Chicken stew on the bottom, pork with kimchi on top.

Pork with Kimchi

Pork with Kimchi

So today’s lunch I’m calling the mullet lunch (not the fish, the haircut). Business on the bottom, party up top. Hee hee.

Through all that kimchi, there was one piece of pork, a good ratio of meat and fat. Nom nom nom.

Oh, and my starch allocation?

Went to dessert (also on sale).

Pistachio Pudding Cake

Pistachio Pudding Cake

Yum! Overall, a good, cheap lunch. 🙂

Enjoy. Eat well.

The Mouse

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My apologies, totally butchered The Bard’s words.

Being October and all, was in the mood for something stew-ish.

Started with sauna-ing an onion (thinly sliced).

Onions

Onions

I know, chefs are cringing right now. Supposedly, the “correct” way is to cook the onions in a thin layer  to caramelize the sugars in the onions. But I didn’t want them caramelized, I wanted them soft. Don’t get me wrong, I love caramelized onions, just not this time.

After the onions were soft and “sweaty”, I added turnip greens.

Turnip Greens

Turnip Greens

The moisture from the onions helped to “braise” the turnip greens. Next, a can of chili.

Can Chili

Can Chili

Of course, I had to assist the chili with a “dash” of chili powder. 🙂

Finally, after the chili, onions, and turnip greens were nice and bubbly, I topped everything off with …

An Egg

An Egg

Not the prettiest of dishes, kind of homely, but man oh man, comfort food to the max. The sweetness of the onions, bitterness of the turnip greens added layers of flavors to the spiciness of the chili. The egg just made the dish decadent. Since The Cat had her own noodles, I didn’t bother to “plate” this, just tucked in straight into the pot (no caldron, stainless steel). Tummy was extremely happy.

“Fire burn, and caldron bubble.”

Pointy hat and warts not included. Hee hee.

Enjoy. Eat well.

The Mouse

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