So this was pretty simple, but delicious. The sauce is a can of tomato with a large spoon of miso, sautéed with onion. The eggplant was salted to draw out bitterness, then soaked in water so it wouldn't soak up oil, and shallow fried with tofu. Freaking awesome dinner.
What was special about this fried rice? Not sure but the zucchini, beans and capsicum worked well with some spoked paprika plus the usual garlic and soy sauce. Shallots on top.
The cheesecake taste revolves around high fat, protein and the added zing of cheese with a slight savoury aftertaste. This rice pudding (not an actual rice pudding, which would be baked [tasting better but taking longer]) is basically a sweet congee. It's (roughly) a small can of coconut milk, a can of beans, a cup of … Continue reading Rice Pudding that Tastes a Bit Like Cheesecake
This is great stuff. As simple and cheap as faux meat comes - and now available in Woolworths. Or is it Coles. I have no idea which is which. Probably Woolworths. Anyway, most asian grocers have it. It's been sold as long as I can remember, design unchanged. If anyone knows, I'm curious as to … Continue reading Fried Gluten Mock Chicken FTW
You can tell from the fact my recent post was a rice dish that I have a gigantic container of rice sitting the fridge. (Next up risotto, then rice pudding). Hu is a kind of Japanese gluten whcih you can hydrate and use in a variety of ways. I like throwing a couple of ingredients that … Continue reading Spicy Mushroom and Hu Fried Rice
A great breakfast, like porridge made with rice. It's extremely forgiving, you can put a range of things in for taste, including savoury left overs. I especially like pea based ones and this congee was made with a frozen vegetable mix. use about one cup of precooked rice per three cups of water, boil and simmer until … Continue reading Congee