Random Recipes (^_^)

Our Food This Week (^_^)!

Saturday night (7/16): Hubby cooked chicken thighs (4 pieces). After boiling and dumping yucky blood water, he then added chicken broth and shitake mushrooms (from Costco, in a plastic jar). Then boiled Juen-Yii brand noodles (99 Market) and we had yummy homemade Chicken thigh noodle soup! (Sometimes we add fish/pork balls to soup, or dried scallops for sweeter taste).


[Weather in CA: 85 degrees this week (*_*)!! Hot!]

Sunday night (7/17): Hubby loves white-cut chicken (Chinese style chicken) dipped in diced garlic + soy sauce. So he boiled chicken thigh with bones (8 pieces, also purchased from Costco), dumped out blood water. Then he used a new pot putting chicken thigh inside new water + chicken broth to cook some more (to drink soup, 2 ways to eat!).

Put fully cooked thighs into fridge for 15-20 minutes to cool. Then take out and eat with garlic (diced) put in small bowl with soy sauce. The soup (now chicken thigh soup including broth) is yummy and good for Seattle cold weather to warm you. hubby and kids’ bodies.


We would eat 1 veggie dish to go along w/meat dish, so that night I cooked spinach from H-Mart. I always do the same: Peeled, garlic cloves cut in ½, stir fry veggie, sometimes add a little chicken broth and some salt, and a little bit of white pepper. It’s hot here this week, so I bought Korean Kim Chee to go along with the dinner, very appetizing! Wish I can learn to make it (but too lazy, haha).

Lunch (7/18) ~ The next day hubby went to work, and I was lazy to cook new dishes. So with the thigh broth (from Sunday night), I just added Costco wontons (very good! Chicken and Cilantro flavored mini wontons!), fish dumplings, and some spinach to the brother. Then boiled noodles and that was our lunch! (We sometimes also buy Dah-Jong Peanuts & “Red-Burn” [hong shao] Eel in a can from 99 Market or H-Mart to go with our meals).


(Monday night 7/18 ~ we just ate leftovers from the night before)
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Tuesday 7/19~ Tonight, there was nothing to eat, so I had to cook (*_^). I found a bag of ground pork (~1.5 or 2 pounds), so I defrosted them cooked it with diced garlic cloves and some sliced Shitake mushrooms (from Costco, soak mushrooms in water for 45 minutes beforehand). As I was stirring, I added a good amount of soy sauce and some rice wine. Then I added sliced celeries (you can also add sliced bamboo strips, or sour-pickled ‘swan tsai’) and Monopoly dice-sized ‘Red Burn’ (hong shao) Tofu pieces (or alternatively you can use 5-Fragrant ‘Woo Shan’ Tofu Gan cut in strips) and stir fry some more.

Finally, as the meat/tofu is getting brown, add some water, lots of Oyster Sauce (generous amount, taste to see if flavor seeped into tofu and meat) and some chicken broth (if too dry). Cover pot with lid and let flavor sink in. Small fire for about 7-8 min. and you’re ready to eat!

For veggie dish ~ Stir Fry ‘Empty-heart Veggie’ (Kong Shing Tsai). I put in garlic cloves, stir fry with veggie, add salt, a tad of chicken broth, some “Hondashi fish powder” (very yummy!), and a little white pepper. Ready to eat!

Side dish (‘cuz it’s so hot again, 86 degrees!) ~ Home made Pickled Cucumbers (everything from H-Mart)

Slice cucumbers, add some diced up garlic cloves, add some Vinegar (used for sushi/California roll type), then some Sesame Oil and a little bit of soy sauce. Mix, put in fridge for 15-20 minutes ready to eat! (^_^)

This is Caleb’s favorite dish! We went to Keelong, Taiwan for mission trip and one of the children’s ministry mom (who worked at &-Eleven) in Taiwan gave us the secret recipe!

This can be eaten for breakfast, lunch or dinner (with or without rice, not too salty).

The mom in Taiwan gave us the secret recipe! Shhh….this is the way they make them at 7-Eleven! Try them!

Since we go to 7-Eleven a lot in Taiwan, Caleb fell in love with Tea Leaf Eggs! (And daddy spoiled him by cooking this every 2 weeks, so he eats this for breakfast most days! I need to get him to try new foods to survive in college/marriage!)

                                       

Use Da-Tung Rice Cooker and you will have yummy eggs the following morning! The rest of the eggs you can put in Tupperware and refridge. The sauce from the tea leaf eggs can be used to cook/boil with Red Burn Tofu or Five Fragrant Tofu, Chicken heart/gizzard, Seaweed (from 99 market, boil out the salt in seaweed first) or any Loo Way (marinated dishes) you like! (^_^) Then you won’t have to cook meat dish for the next day or so.

This morning I had my usual milk tea powder mixed w/boiling water….in the very comfy to lip feel of Starbucks mug by my beloved sister Amy! Shay Shay!