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Posts Tagged ‘Kimchi’

More of the dried turnip kimchi, The Mouse really likes.

The Mouse’s Lunch

The Mouse might pick up a container soon. Yay for employee discount.

The Mouse’s Dinner

Canned salmon with rapeseed flower greens. The greens are imported by the warehouse, pre-cooked and frozen. Convenient.

The Cat’s Dinner

Shredded pork soup with dried bamboo shoot, rapeseed flower greens, and wood ear fungus. With a touch of whiskey to finish. \ooo/

Enjoy. Eat well.

The Mouse

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Mostly cleaning out the refridge and pantry, some samples from the warehouse.

The Mouse’s Mess

Side view.

The Layered Look

From the bottom up, leftover Kalua pork, cabbage, natto, canned spinach, dried radish kimchi, won bok kimchi, cucumber kimchi. The dried turnip kimchi was really good, if there is more in the refridge today, The Mouse is going after it. Nom!

Enjoy. Eat well.

The Mouse

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From the lunch wagon that comes around to the warehouse daily.

Char Siu Plate Lunch, No Rice, All Greens

Ketchup and Sriracha for dressing, warehouse made kimchi (bottom left corner). Nom!

Also, the shiso came up for another season. Yay!

Shiso Leaves

Some kinda worm/bug got to the plants last season. Hopefully better luck this season.

Enjoy. Eat well.

The Mouse

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Lunch. Zucchini jun, Korean take-out.

Zucchini Jun

Rice, pickled wakame, turnip kimchi, choi sum, salted cabbage, and the zucchini jun.

No, The Mouse is not turning vegetarian, just for lunch. Hee hee.

Enjoy. Eat well.

The Mouse

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Bought this at the open market just before Christmas.

Gourmet Kimchi

Gourmet Kimchi

Vendor suggested stir-fried pork and kimchi. Yum! Gotta try.

Christmas and New Year’s rolled around, package sat in the refrig.

This weekend, determined to make pork and kimchi.

A quick check on the internet (to get the general idea) turns up that traditional pork with kimchi also includes tofu (see here and here).

Knowing The Mouse, had to add my own little spin.

Cut up some pork shoulder to bite-sized pieces. Did a quick simmer in water and whiskey (about 10 minutes) to start the cooking process and to get the pork tender (could’ve simmered it a little longer, maybe 20 minutes?). Refrigerated overnight. Simmered firm tofu in water (about 30 minutes) to get the texture  “spongey”. Also refrigerated (in fresh water) overnight.

Chopped the kimchi into smaller pieces. Used much less than suggested (we’re Chinese after all, and not from Szechuan area).

Lightly fried the sliced tofu in coconut oil.

Simmered Tofu (Sliced)

Simmered Tofu (Sliced). See, “spongey”

Pork and Kimchi with Tofu

Pork and Kimchi with Tofu

Could’ve used a little more kimchi (note for next time), but, better to err on the side of caution. 🙂

Did a quick stir-fry/braise of white stem cabbage for vegetable.

Stir-Fried/Braised White Stem Cabbage

Stir-Fried/Braised White Stem Cabbage

The Cat approved, took the leftovers for her lunch.

Enjoy. Eat well.

The Mouse

 

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