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Posts Tagged ‘Soybean’

The Mouse Treats

Short post today, just stuff The Mouse ate yesterday.

Snack

Extra rice at the warehouse, leftover from lunch, someone cooked a big pot. Fermented soybean, salted cabbage. Yum!

Yesterday was the last day of a steak promotion at the nearby Ruby Tuesday, The Mouse wanted to try the whole month but never got to it. Had to yesterday.

Not Sweets, Steak

The Mouse’s treat. Half is his bento today. 🙂

Enjoy. Eat well.

The Mouse

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including the kitchen sink … almost.

I’ve been looking for restaurants that serve noodles lately. Came across a pasta restaurant that does “Japanese influenced” pasta dishes. One in particular caught my attention, bacon and natto (fermented soy beans) pasta. Ohh! Two of my favorite foods, in one dish.

So for lunch today, I kinda went overboard.

Natto Pasta

Natto Pasta

Vermicelli

Natto

Bacon

and then I added …

Sardines

Shiso leaves (green)

Shiso furikake (red)

Romaine lettuce

and Sumac

(salt and pepper to taste of course)

Mix everything up and scarf.

I don’t consider it fusion cooking, more like bachelor cooking (throwing whatever together and hope for the best). Best eaten when The Cat is not home =^..^=. This was very very good. A definite do again. Both socks off. 🙂

Enjoy. Eat well.

The Mouse

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An Investment Tip

Someone forwarded this investment tip to The Cat. Thought we’d pass it along (just in case).

Two friends met on the street.

Man One: Hi, how are you?

Man Two: Doing great! And how are you?

Man One: Oh, you know, my investments are up and down. Right now they’re kind of down. How are your investments?

Man Two: No investment but always making money.

Man One: How are you doing this?

Man Two: Brother, let me give you a tip. I don’t invest in the stock market, I make doufu!

Man One: Doufu?

Man Two: Yes! Market up or down, doufu is safe. On a good day, I make soft doufu. If the doufu comes out too soft, I sell doufu pudding (doufu hua). If the doufu is too thin, I sell doufu skin (doufu pi, or fu jook). If really not enough beans, I sell soy bean milk. If the doufu is too hard, I sell dried doufu (doufu gan). If the doufu starts to spoil, I sell stink doufu (chou doufu). No waste, never lose money, always make money.

Man One: Ah so!

We’ll be opening The Cat and Mouse doufu factory in the very near future (just kidding, maybe not).

Food for thought. Hope that brought a smile to you. 😉

Enjoy.

The Mouse and The Cat

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Forbidden Black Rice

I saw this at the market the other day.

Forbidden Black Rice

Since it was my first time trying the rice, I only bought enough for one serving to experiment.

A browse through the web did not turn up anything to indicate that the rice had to be cooked any special way. Lightly washed it, and steamed it like any other rice.

Steamed Forbidden Black Rice

The actual color turned out darker than the picture. I think the camera was trying to “correct” the color (oh well).

The rice had a slightly “different” taste than white rice. The black rice even tasted different from brown rice. A little nuttier and “earthier”.

What better to eat black rice with than with this.

Kuromame Takarani

It’s black soy beans, chestnuts, and seaweed in a salty sweet sauce. A better description (and historical reference) can be read here.

Sweetened Black Soy Beans

I thought the nuttiness of the rice went very well with the salty sweet beans.

Plus black on black, it was a very fashionable meal. 🙂

Enjoy.

The Mouse

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Ham Hock Stew

Back in December 2010, I had some ham hock stew from a take-out (see 22 December 2010 post). The “stew” was ham hocks in tomato sauce. I little too much meat for my tastes. I threw about half of the ham hock in the freezer to experiment on my own ham hock stew.

Last night, I put my own spin on the stew. I first simmered rehydrated soy beans for several hours, added a can of cooked dry peas (found in Asian markets, posted previously), and simmered a bit more. Then added celery seeds, chili powder, diced onions, carrots, and a can of diced tomatoes. I added the ham hock last, since it was already cooked. Salt, pepper, and a bit of sugar to taste. Simmered to blend the flavors and voila, my version of ham hock stew.

Ham Hock Stew, Mouse Version

Unlike the original, the stew is mostly vegetables. The ham hock is used mostly for flavor.

The Cat ate it with rice (and got to suck the bone for the marrow), I ate it with whole wheat bread. Both the rice and bread soaked up the soup/sauce well. A definite keeper. Maybe next time I’ll add either celery or head cabbage, or both.

BTW, I’m sending this post over to Deb at Kahakai Kitchen for her Souper Sunday feature.

Enjoy.

The Mouse

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