It’s December! December is my favorite month for 3 reasons: 1. Christmas decorations goes up, Christmas, and it’s only a month away from my birthday. At work, the office is already looking festive with the Christmas tree up, and decorations along the walls.
After a long day of work, it’s easy to just buy take-out food on the way home. But knowing that I have a fridge full of food at home, my conscience tells keeps telling me, “don’t spend money on food.” When I got home, of course my sister, dog, and I are already acting like couch potatoes. Usually, we’re active, but we have days when we’re extremely lazy.
After skimming through a few cooking channels on YouTube, I came across a Tuna Mayonnaise Rice recipe and decided try it. Thankfully I had all the ingredients, and all I to do was cook rice.
Sunday is a day where I like to relax and be lazy before the start of the work week. With the exception of grocery shopping, I don’t like going out too much on Sundays. It’s a day where I get to lounge around my apartment all day in my pajamas, cooking and spoiling my dog. I usually try to do all my errands, and catching up with friends on Saturday. Now that I’ve done all that, it’s time to relax.
Having to wake up Monday thru Friday at 6 am everyday can be exhausting. This past Saturday, I also woke up at 6 am because my dog’s grooming appointment was at 7 am – I don’t know why I chose that time. Today, I finally slept in until 9 am. I woke up with my stomach growling as well as a Maltese sleeping on my stomach haha. So, for breakfast I decided to make some eggs, sausages, rice, a small salad, and miso soup.
One of my favorite Chinese dishes is braised pork belly. My mom used to make this quite often, but when my sister and I entered university, our mom no longer makes this dish – so it was up to my sister and I to learn how to make this ourselves. I’ve been cooking this for about a year or two now, and I am finally comfortable making this for my friends and family. How I make this dish is completely different from my mom’s. I would say my mom’s version is a lot more complicated. This is an easier way to cook braised pork belly, but it still taste great.
For this recipe, I’m sticking with the basics – soy sauce, sugar, water, and a little Shaoxing cooking wine.
2 pounds of pork belly
1/2 tsp of salt
1/2 tsp of ground pepper
2 long green onion cut in half
1/2 an onion
3 slices of ginger
3 garlic gloves
1 cup of soy sauce
1 cup of water
1/2 or 1 cup of sugar (adjust to your liking)
1 tbsp of Shaoxing cooking wine
First, cut the pork belly into approximately 1-inch pieces. In a large pan, on medium-high heat, add in a little oil (just enough to coat the pan), and seasoned with salt and pepper. Fry the pork belly until it’s brown. Note: the pork belly does not need to be cooked thoroughly. Continue reading “Cooking Braised Pork Belly”
I decided to make a very quick and easy dumpling soup to bring to work for breakfast. I’ve been eating donuts and bananas for breakfast all week, and I’m tired of it. I didn’t grow up with eating fruits, cereal, yogurt etc. in the mornings. Instead, I ate rice porridge (Congee), Asian-style noodle soup, rice and fried eggs, or dim sum for breakfast. I made this for breakfast, but you can also make it for lunch. This literally took less than 5 minutes to make, and all you need is 5 ingredients. But if you have more time, you can always throw in some veggies to make it healthier.
Note: To make a larger portion, simply double the amount of ingredients.
1 1/2 cup of water
3-4 pieces of frozen dumplings/gyoza/pot stickers
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/4 tsp sesame
In a small pot bring the water to a boil. Once boiled, add in the dumplings and cook it according to the instruction on the package – mine states 2-3 minutes. After 2 minutes, turn off the heat and add in the chicken stock powder, soy sauce, and sesame oil. Gently stir it a bit, and try not to break the dumplings. Carefully ladle the soup into a bowl (to not break the dumplings), and you’re done (This is optional, but you can add-in some chopped scallions/long green onion).
Since I was making this to bring to work, I like to cook it less than the instructed cooking time because the remainder of the heat will slowly continue to cook the dumplings. I then carefully transfer the soup into a wide leak-proof thermos to keep the soup hot until I get to work.
Another day of work, another 6 a.m. cooking. Well, on this day it was actually 6:15 a.m., because I woke up late. I decided to make some quick Asian-style stir-fry green beans for lunch. It’s a very simple dish that doesn’t require a lot of ingredients. This version is very light on the seasoning because I didn’t want the dish to come off with a strong smell when heating it up at work. When bringing food to the office, I try to be courteous since there are people who are sensitive to smell. This took about 30 minutes to make. I’m sure it would take a lot less time, but I’m pretty slow at cooking.
First things first, cook rice! The worse thing that can happen is to finish cooking, and you realized that you forgot to make rice (I’ve done it before).
1 cup of long green beans – cut roughly 1 inch
3 gloves of garlic – minced
1 long green onion/spring onion – chopped
1 tbs light soy sauce
1/2 tbs oyster sauce
1/2 tbs sugar (to balance out the saltiness from the soy sauce & oyster sauce)
1 tbs of sesame oil Continue reading “6 am Cooking: Stir-fry green beans”
Happy Monday! Today, I woke up at 6 a.m. to take the dog out and make lunch. This past weekend I went to 626 Night Market again, and ate a lot of (unhealthy) food. So to start off the work week, I decided to make some very quick and easy veggie pasta using tomato sauce and whatever vegetables I had in my fridge. I made this for my sister and I to bring to work, and my sister loves it! This meal is very light yet filling, so you wouldn’t have to worry too much about going into food coma after lunch. It took about 35 minutes to cook everything, and you can even make a large batch so you have lunch for the next day (I made enough for the next two days haha). I basically used whatever I had in my fridge.
1/2 bag of penne pasta
2 cloves of garlic (chopped)
1 can Tomato sauce (15 oz)
1/2 onion (medium diced)
1 pack of shimeji mushrooms
1/2 cup of green beans
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
- In a large pot, boil some water. Once the water boils, add some salt and dump the pasta into the pot (follow the cooking time on the pasta box/bag).
- When pasta is done, drain and rinse with cold water.
- In a separate pan, add in some oil, chopped garlic and onion, and stir-fry on medium heat. Sprinkle salt, pepper, and oregano.
- Once all the ingredients softens, add in the tomato sauce. Stir occasionally until sauce is heated.
- After the sauce is heated, turn off the stove, add in the pasta and mix well.
- Optional: top it with some crushed red peppers and parsley flakes.
Yeah, I’m horrible at giving recipes. Most of my friends and family loves my cooking, so I’m trying to make an effort at explaining it better for them by writing out my recipes on my blog. I hope I can improve, and remember to take more photos as I’m cooking.