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Jasmine Wolf

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Simple, Easy, Tasty & Cheap [Jun. 1st, 2010|08:58 pm]
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Once again, it's me, posting on LJ about food. Jim and I cook at home, a lot. We're poor, it's cheaper to buy raw ingredients and cook. And since we both grew up in Asia, we tend to cook a lot of Asian-related stuff. I have enough friends that keep telling me they really like me sharing what I do, and how I do it, that here's another one. This time on Pancit Canton, which is a fried noodle dish. Like my earlier ramen entry, it's essentially "how to get something really tasty from cheap ramen packets" and this time, without it being ramen soup at all!

I walk you through Pancit, Pancit Canton and then at the end there's a note about yakisoba.
it"s quite a bit, I got carried away... you"ll, like, learn shit...Collapse )

And as an ending note, there's enough of these now that I've even actually bothered to come up with some tags (didn't know if I liked "omgcooking" or "cook like me" better... so I'm using them both until I decide), so all these entries can be more easily found from now on. I'm terrible about tags, but hopefully they'll at least get used for this.
And in case you missed what we have so far in this series:
- ramen
- tuna, pickles & rice

let me know if you have any questions or requests
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Pickles, Rice and Tuna [May. 8th, 2010|09:14 pm]
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So this entry is really for bean_bunny because she asked (I was on crafty chat last week while I made it for dinner) and I figured I'd just post it publicly in case anyone else wanted it.

The meal is more or less based off a traditional Japanese meal, that's considered something that's light but extremely filling (it's a variant of the meal geisha traditionally ate before going to work at night). In Singapore we ate a similar meal on very very hot afternoons. It's been great with all of my dietary issues, it almost always settles with me, and Jim (who is a very very big guy) is never hungry afterwards. And it's simple, very simple, just three basic things:

- Steamed white rice. I'm a big rice snob, don't come to me about rice questions, I'll probably just growl at you. But very few people really can't make rice, so I trust you can.

- Any kind of pickled vegetables. We most often use dill pickles because they're my one of my favorite foods and cheap. We've done pickled asparagus, pickled green beans, pickled brussels sprouts, and all sorts of other things (Jim gets this melody of peppers and cauliflower that I can't eat that he enjoys). You can have multiple types of the pickled vegetables if you wish.

- And finally, the tuna. We make it to taste, every single time it's a little different depending on our mood. The three basic things we always use is a can of drained tuna, soy sauce, and black pepper. Technically you could use canned salmon or something, but the tuna is fantastic so we've never experimented with anything else. I'd like to give you a recipe, but I can not stress enough that everything is done to taste, use however much or however little you want. I often add a little salt, because we use a low sodium soy sauce (it tastes better!) and I have a salt deficiency in my blood steam (I basically can never eat too much salt). And then depending on what I'm going for, I'll use curry powder (I mix my own, but I'm sure any other works fine), chili powder or chili sauce (vietnamese fuck me sauce is what I use), hot paprika (it's my favorite thing to add to anything) or we go with things like garlic powder, sweet paprika, lemon, lime, or even old bay, although not often. To me, the more simple the better. Whatever I end up adding to it beyond soy and pepper, it isn't much. I like to have it pretty soft and wet, we use chopsticks so it's always easier; so a balance of wet and dry ingredients is good, sometimes I will even end up adding in a little bit of the tuna juice back in depending on what I use just to get the consistency I want. EVERYTHING I do is in very very small amounts with lots and lots of tasting.

We arrange them separately on a plate, although if I had the appropriate serving dishes they'd actually each get their own. There's really no right or wrong way to me, I suppose no one will hurt you if you mix the three together, but I prefer more of how things were served to me growing up (and now I never like food to touch...).

I actually have a pictureCollapse )
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...in which Yotsuba fails to make very large frog legs but you can learn to make good ramen [Aug. 17th, 2009|11:55 pm]
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We thought fullmetalsqishy looked like a frog when he bent down like this to stretch.
Yotsuba decided to try and catch him...
...Yotsuba needs a bigger net.



Okay, so emokittenkayla is sick of instant ramen. Heh. Happens to everyone (especially us poor people), I'm sure. She wants real ramen but lives in Minisoda... Well, not everyone has access to fresh ramen noodles (I now *do* BTW) and a flat-top grill to fry them on. But there's a way to get close for cheap, with just a little extra work. I've been wowing Americans for years with this simple and easy (compared to other asian meals, anyway) form of ramen. Kayla wants to know how to make it, and because I love her, I'm typing it up. Posting it here so you too can enjoy it. Although now that my secret it out, my friends are never going to be as impressed with me ;) But with any luck, I can now go to that Asian place in Richardson and get fresh ramen noodles and make my broth stock from scratch and regain the pride I get from their praise. (I'm a simple woman. Vain, but simple...)

rameny recipe under the cut...Collapse )
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