Low and Slow

The oxtail. Part II.

After the parboil (about 30 minutes), drained, cooled, and refrigerated.

Trimmed the outside fat (think fat cap).

Into the pot. Oxtail, tree ear fungus, heavy soy sauce, salt, pepper, sugar, vodka, orange extract, ginger. Slow simmer for about an hour, add peanuts, more slow simmer for another 90 minutes, add turnip and bamboo shoot, more simmer for another hour or so.

Braised Oxtail Stew – Asian Flavor

The Mouse style.

Right now, the stew is resting in the refridge for at least overnight to let the flavors and liquid soak and distribute.

Enjoy. Eat well.

The Mouse

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Jus’ Pics

New sandwich shop.

Wall Art

Bonus points, fun movie with fun/scary actor as lead.

The Mouse went with the BLT.

BLT

One of the better BLT sandwiches in awhile (just The Mouse’s opinion). Bread was a tiny bit thick, wish it was a few centimeters thinner. But still nom!

The Mouse, prepping The Cat’s bento for this week.

Turnip and Wood Ear Fungus in Heavy Shoyu

The shoyu was mostly for color.

Heading to the farmers market.

Enjoy. Eat well.

The Mouse

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Between the Fava Beans and the Chianti

First, there were the fava beans.

You know what’s coming, right?

Liver

In this case, chicken. not the Dr. Lechter kind. Hee hee.

Parboiled, drained and washed.

Wood Ear Fungus, Ginger

Simmered the wood ear fungus, drained and washed.

A quick braise with whiskey, black pepper. Salt to finish/taste.

Braised Chicken Liver with Mushrooms, Wood Ear Fungus

Not very photogenic, but nom. Something different for The Cat’s bento.

Enjoy. Eat well.

The Mouse

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The Last of the Lunar New Year Pics

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Roast Duck Bao Buns

Still in lunar new year eating mode. 🙂

Not Jai

Wood ear fungus, sequa squash, pork. Close enough. Hee hee.

Enjoy. Eat well.

The Mouse

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Come to the Dark Side

We have shoyu pork! Hee hee.

Mentioned in previous posts, recently picked up pork belly and dark soy sauce.

Prepped the pork belly (washed, pre-simmered, washed, refrigerated, cubed).

Medium high heat, oil, brown sugar (although I think I didn’t add enough sugar), pork belly, dark soy, regular soy, Shao Xing wine, water to cover. Simmer two hours.

Shoyu Pork!

Didn’t come out as “red” as I would have hoped, and I didn’t reduce the sauce for that “mahogany” glaze, but The Cat said the taste was there.

With the extra sauce, I simmered dried sliced shiitake, wood ear fungus, and canned bamboo shoot.

Side Dish

I thought about doing everything together but decided against it, the flavors might get all mixed up.

The Cat’s bento entrée this week. 🙂

Enjoy. Eat well.

The Mouse

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