Clear! *flicks power switch*
Jan. 4th, 2004 07:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
morslaWhat an end to a holiday :)
I've been shifting furniture around my room all day (it's like one of those puzzles, with only one square missing - everything has to be shunted from one spot to the next, as I make more room), and only remembered to eat something when my hands were shaking too much to grip the pile of books I was trying to lift. Oops. However, cunning space-time wrangling (stacking furniture on top of other furniture, actually) has left me with more space than before. And I found the eye-searingly orange monk's robes from Shaolin, under a pile of other clothes.
Went down to get some food, and discovered that our fridge has shuffled off this mortal coil, and is now an ex-fridge. Like an ex-person, it will probably start to smell if drastic action isn't taken. Unlike an ex-person, it is now warmer, and making a lot more noise than before.
After erring on the side of caution, I realised that I'd thrown out enough fresh ingredients to stop me cooking most of the things I felt like eating. Luckily, Tom Yum soup is still possible, so I'll go back downstairs soon to make it.
Speaking of food, here's the recipie, for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
delphaeus:
---------------------------------------------------------------------------------------------
Chicken, mushroom and tofu sort-of-claypot...
I already had five-spice and soy in the house, but I made enough for about ten people for less than $10. To cook a more sane amount than I made (say, for 3-4 people) use the following amounts:
* 100g packet of vermicelli (glass) noodles
* 1 piece of chicken maryland
* Mushroom Soy
* Five Spice powder
* Salt
Any or all of the following:
* Shitake mushrooms (Asian grocers sell them in tins)
* Abalone mushrooms (likewise)
* 2-3 bits of Dried beancurd (sold in sticks)
* Seasoned beancurd (pressed & spiced, sold in the refridgerated part of the grocers)
* Fresh (soft) beancurd, cut into small cubes.
I'm not too good at listing quantities, as I don't cook with exact amounts. Put in enough of an ingredient to do whatever it needs to... or come over and watch me cook it one day. I can't gaurantee that I'll cook it exactly the same way though - I like improvising.
Preparation: Cut mushrooms into bite-sized pieces (chunks, for the abalone ones, halves, for the shitake). Break the dried tofu into finger-length pieces. Thinly slice the spiced beancurd. Dice the soft beancurd into 1" cubes.
Stock: Fill a large saucepan about 2/3 with water, and simmer the chicken for about an hour, or until the meat is almost falling off the bones. While making the stock, add a large splash of mushroom soy, a tablespoon of five-spice powder, a teaspoon of salt, and the dried beancurd pieces.
* Noodles: Soak the noodles in cold water for about 15 minutes, keeping them tied up with string (it makes them easier to fish out...). When they go soft and clear, drain, and remove the string - then cut the bunch in half. Put these aside for now.
* Soup: When the stock is ready (i.e. When you get too hungry to wait any longer) take out the chicken, and set it aside to cool. Add mushrooms and spiced beancurd, if you're using them. Taste the soup, after it comes to the boil - add more spices, salt, or soy to taste.
* Strip the meat from the chicken, and slice it into small pieces. Add this back to the pot. Add the soft tofu cubes, and the noodles. You may need to add a bit more water, to accomodate the extra stuff in the pot. When it comes back to the boil, serve it immediately. If you have a claypot, you could serve the noodles in it, or (better yet) cook everything in it from the outset.
---------------------------------------------------------------------------------------------
I remembered how much I like cooking, catching up with friends, and inventing new meals. I now have a plan, but it lacks an audacious name at the moment. It involves inviting up to half a dozen people over, each of whom shall bring A Mystery Ingredient, of their choosing. Preferably non-meat, as there are only so many ways one can cook six bits of steak. I can provide couches, conversation, and I'll transform the pile of mystery ingredients into something we can eat.
'nuff typing for now... time to cook something and conduct the last rites on our valiant fridge.
I've been shifting furniture around my room all day (it's like one of those puzzles, with only one square missing - everything has to be shunted from one spot to the next, as I make more room), and only remembered to eat something when my hands were shaking too much to grip the pile of books I was trying to lift. Oops. However, cunning space-time wrangling (stacking furniture on top of other furniture, actually) has left me with more space than before. And I found the eye-searingly orange monk's robes from Shaolin, under a pile of other clothes.
Went down to get some food, and discovered that our fridge has shuffled off this mortal coil, and is now an ex-fridge. Like an ex-person, it will probably start to smell if drastic action isn't taken. Unlike an ex-person, it is now warmer, and making a lot more noise than before.
After erring on the side of caution, I realised that I'd thrown out enough fresh ingredients to stop me cooking most of the things I felt like eating. Luckily, Tom Yum soup is still possible, so I'll go back downstairs soon to make it.
Speaking of food, here's the recipie, for
delphaeus:---------------------------------------------------------------------------------------------
Chicken, mushroom and tofu sort-of-claypot...
I already had five-spice and soy in the house, but I made enough for about ten people for less than $10. To cook a more sane amount than I made (say, for 3-4 people) use the following amounts:
* 100g packet of vermicelli (glass) noodles
* 1 piece of chicken maryland
* Mushroom Soy
* Five Spice powder
* Salt
Any or all of the following:
* Shitake mushrooms (Asian grocers sell them in tins)
* Abalone mushrooms (likewise)
* 2-3 bits of Dried beancurd (sold in sticks)
* Seasoned beancurd (pressed & spiced, sold in the refridgerated part of the grocers)
* Fresh (soft) beancurd, cut into small cubes.
I'm not too good at listing quantities, as I don't cook with exact amounts. Put in enough of an ingredient to do whatever it needs to... or come over and watch me cook it one day. I can't gaurantee that I'll cook it exactly the same way though - I like improvising.
Preparation: Cut mushrooms into bite-sized pieces (chunks, for the abalone ones, halves, for the shitake). Break the dried tofu into finger-length pieces. Thinly slice the spiced beancurd. Dice the soft beancurd into 1" cubes.
Stock: Fill a large saucepan about 2/3 with water, and simmer the chicken for about an hour, or until the meat is almost falling off the bones. While making the stock, add a large splash of mushroom soy, a tablespoon of five-spice powder, a teaspoon of salt, and the dried beancurd pieces.
* Noodles: Soak the noodles in cold water for about 15 minutes, keeping them tied up with string (it makes them easier to fish out...). When they go soft and clear, drain, and remove the string - then cut the bunch in half. Put these aside for now.
* Soup: When the stock is ready (i.e. When you get too hungry to wait any longer) take out the chicken, and set it aside to cool. Add mushrooms and spiced beancurd, if you're using them. Taste the soup, after it comes to the boil - add more spices, salt, or soy to taste.
* Strip the meat from the chicken, and slice it into small pieces. Add this back to the pot. Add the soft tofu cubes, and the noodles. You may need to add a bit more water, to accomodate the extra stuff in the pot. When it comes back to the boil, serve it immediately. If you have a claypot, you could serve the noodles in it, or (better yet) cook everything in it from the outset.
---------------------------------------------------------------------------------------------
I remembered how much I like cooking, catching up with friends, and inventing new meals. I now have a plan, but it lacks an audacious name at the moment. It involves inviting up to half a dozen people over, each of whom shall bring A Mystery Ingredient, of their choosing. Preferably non-meat, as there are only so many ways one can cook six bits of steak. I can provide couches, conversation, and I'll transform the pile of mystery ingredients into something we can eat.
'nuff typing for now... time to cook something and conduct the last rites on our valiant fridge.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2004-01-04 03:16 am (UTC)no subject
Date: 2004-01-04 05:01 am (UTC)(and yes, it does feel weird to be typing a message to my own housemate, but at least this way I can guarantee I won't forget to say it to you in person...)
no subject
Date: 2004-01-04 06:09 am (UTC)Sure - I cook for (at?) anyone in reach. Must go to bed now... work in a few hours...
no subject
Date: 2004-01-04 08:16 am (UTC)I love the mystery cooking idea! *has this image of cooking shows where people buy food on a budget, then the chef has to make something*
And tonight we have Cabbage! Candied Ginger! Raspberry Licorice! Three potatoes! Aaaaannnnd.... Instant Chocolate Pudding! *recorded crowd cheers*
If you need more mystery ingredients, can I come, too? ^_^ I'll bring something unpronouncable!
no subject
Date: 2004-01-04 07:21 pm (UTC)Tonight's mystery ingredient is ....
Flavour Enhancer 621.
Don't tell me it can't be used to make a variety of meals.
no subject
Date: 2004-01-04 11:30 pm (UTC)Sure - I'll let you know when I plan to try the random cooking thing next :) It sounds like you'll be handy to up the difficulty level :)
this could end in tears
Date: 2004-01-05 12:39 am (UTC)BTW count me in or something...