January 4, 2013
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sneak-a-shopping
I got my typical lychee ramune (asia fruit soda- pretty bottle) fish sauce bean sprouts to complete asian necessaries
bun tom nuong
bun noodle – tom shrimp – nuong grilled
the following image includes pork skewer
the following recipe is as close to what I’ve on hand to make
I dont have tumeric outside of yellow mustard wich I can use as I’ve plenty of dark brown sugar -
I dont have mint on hand nor the weird leaf -nor dipping sauce but I can and plan to make spring rolls of the dish so that dipping sauce is logan berry jam hot sauce sugar if reqired soy.
I can pop over to the convenience store for peanuts
-thus – tonight or tomorrow
SALAD PART:
Bean Sprouts
the green jullienned bell pepper
chopped cilantro
minced onion
shaved lettuce – I have romaine versus iceberg shown
Rice products
regular Asian style rice noodle soak to soften then boil – many use the vermacelli thin noodles grabbed what I did
rice paper wrappers- soften with a quick 3 second dip in water
Shrimp
raw – peeled – deveined tail on shrimp - – I avoid precooked as I cant really flavor further or risk turning them to rubber recooking – I will have to de tail for spring rolls
marinated in
fish sauce , soy, sugar, mustard and more acid probably rice wine vinegar then broiled or fried probably fried as I think I’m skewer-free – but
this seems compolex – be fair – its a salad and fancy shrimp wrapped up together no more elaborate than many a complete full course balanced meal
this does involve – thawing rinsing trimming shrimp – mixing then marinating then cooking
while shrimp marinate, prep noodles, then salad, set salad asside get noodles boiling and spring roll station set up, then drain noodles/rince – cook shrimp assemble and roll spring rolls with shrimp atop so visable through wrapper-
a yummy dip to me is
logan berry
aka lingonberry
(available from Ikea or asian / european markets and amazon.comhot sauce
soy
sugar/vinegar if needingsweetening/thinningthat’s the plan – this is the expected!!! outcome
wish yourself a seat – and me luck
Comments (17)
You do enjoy good cooking, my friend! Not everyone has the patience for such PASSION.
People just could not believe it when they see my gigantic collection of Asian cooking stuffs and I can make my own kitchen as an Asian shop at the same time! LOL
But most difficult are the Japanese cuisines and I am still learning many. Had those recipes from my grandma, but I need much practise – AND PATIENCE!
oh yummy….sounds so goooddddd
@SherryAngeLMysteriez - the joy of asian cuisines to me – is more so than many there is an element not just of style – the French can be said to have style for instance, but a simple elegance. one can easily see the deep seeded respect for the wisdom of of food not just as fuel but medicine too. as it translates to a very much different pallette of oh AMERICA this still can be felt as a ghost of that way of living even if its just thhat, a ghost. I can barely begin begin to understand the debunked notion of the shape of the food was its corresponding use to the body, hot versus cold chi foods -the elements of religion of all the tastes/textures representing. this is not an overnight wisdom even if mushrooms dont correspond to brain finction or those type of notions. its still veiled in a ghost of mysticism. I got pomelo tea today being somewhat disappointed in that I taasted no fruit persay tone it wasnt bad tea just I had a notion it’d taste different. but the joy therein of a new tea which to me is cheaper than a case of soda pop- helps me feel I havent tried in the wimp-water version of food as a tool to live well not just fuel but medicine helps bring a smile to my face – yes its shown that food doesnt correspond to anatomy as to shape…its fun to knjow this even if it sucks that it is less easy to p[ick supporting food
@SisterMae -
workin’ on it – Sunday 8pm
Hope I can find Scottie by then @starmanjones -
Sounds yummy to me!
@SisterMae -
transporter stands six
@moniet - lets hope so
mouth-watering looking
i often google what i can substitute. it amazes me how well they work out too
@bonmots -
lopl well? ideas
like it. a new dishes from starmanjones cafe? ;)
this reminds me that I need to get to the Asian market
@starmanjones - I truly agree with you there, my friend. I am glad that my Japanese grandpa taught me not only about the art of cooking but also the aspect of spiritual side to meal. This is why I highly respect the Japanese and they have all those incredibly creatively and most beautiful meal ceremony. And they do their tea with elegance. The Asians (those who still keep this tradition) respect their body as their holy temple for where the health issues begins, it begins there on where and how, and with what you eat.
I enjoy your passion for such. And thank u for sharing this too!
Why do I get all hot and bothered when I pop in over here? I only have cilantro and pear jam on hand. Wonder how that would go….
I hope you ate well over the holidays and received all of your wishes from Santa.
@MichellelyNg - with luck to,,orow night
@godfatherofgreenbay - ting ting jahe / ginger gummy chews please
@SherryAngeLMysteriez -
@Kellsbella - cilantro pear is more of a drink my mom made – tasty
@starmanjones - I tell you, yesterday I made an omelet but only used brie and ham. I thought it would be funky with cilantro and I was nervous to make an omelet with jam. I suppose I should’ve spooned it on top but it was cold.
I think you’d dig my avocado omelet; it’s a vegetarian’s wet dream.
@Kellsbella - food porn ma’am – sering with turkish towels?