Blogging tonight’s dinner coz I needed to record the recipe somewhere.
DISH #1
I’ve never cooked okra for hubby before, same goes for bittergourd. He likes these two which I don’t eat that’s why I hardly cook them. Okra dish cooked with oyster and garlic chilli. Have no idea how it tasted coz not much mushroom left so I let him finished everything.
I bought the 4 packs of pork + 1 pack of beef during the promotional period. Usual price is $10/box
DISH #2
Tiring to cook this as I had to individually fried each slice. Hmm….I realised that this meat has the chao-chor-bi smell. Strange, I thought usually japanese make their exported piggies eunuch.
My third time cooking for them BUT my first time eating this just coz I was on vegetarian the days I cooked for them previously. It’s delicious! I was lazy so threw the dishes in my bowl. I have fried egg white too from che-che’s pasteurised eggs.
DISH #3
Teriyaki tofu. Again another tedious process. This time using this tofu coz che-che prefers it soft not the momen tofu.
Had to fry each tofu individually with potato starch. The whole time for cooking I was using the tamagoyaki frying pan 😂. Tricky with fried tofu is that it should be done just before serving so tofu remains hot and crispy but you know it’s really impossible as I need to get dinner served at different timing BUT I need to clean my kitchen asap. I can’t have any delay; any of my family members walking through the kitchen and smearing the floor grease to other parts of the house.
Took Sudachi’s recipe for the teriyaki sauce. I doubled it coz thought maybe lil’ one will like the teriyaki sauce. Turns out it’s teriyaki soup with tofu 😂, so I really shouldn’t double portion the sauce the next time I cook this. Just like the pork, after frying, I did extra step and soaked the tofu/pork back in the pan with the sauce.
(Sudachi’s recipe for one portion : 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar and ½ tbsp garlic paste
Recipe calls for koikuchi shoyu but I used our LKK low sodium soy sauce
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talking about soy sauce … I have a blog entry on it in my draft folder. Drafted since July but as usual it takes me forever to type it down (then I’ll backdate and publish in July 🤭). I’ll combine into this blog.
Difference between koikuchi shoyu and usukuchi soy sauce
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A video on how to use these sauces. Click HERE
Types of shoyu. Click HERE
Everything about shoyu. Click HERE
We drove past a soy sauce brewery before. Can’t remember whether it’s when we’re on our way to Kagoshima or Miyazaki, 反正 it was on an ulu stretch of road, I saw the decorative barrels by the roadside. I must have cleared those days photos from my phone so I can’t track back the route now. Other than that, don’t think we came close to any other shoyu brewery. Tamari, a gluten-free and keto friendly version, I saw one well known local miso+tamari shop in GH but I didn’t buy coz they were closed when I walked past 😭. Mie is also famous for tamari.
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Maybe I should go Meidiya one day and take pics of all the soy sauce and slowly research which is the best. I’m not even sure if their shoyu and our Chinese chio-cheng tastes the same.
Che-che’s main carbs
After the failed attempt on 30/8, 不甘愿 must try again. I froze the eggs this time and look so hopeful I can get it done. Yolk looks good here. The moment I gently cup the rounded with a space in between rice on my hand to this rice, it remain intact and I was so happy. But ……. After that I noticed yolk oozing out from the side. I can’t do this.
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