… and back to school.

15 Feb

Can’t believe it’s been a week since I’ve been back in Melbourne. In the last month, I have been in Singapore, removed 2 wisdom teeth, gone to Taipei, eat amazing vegetarian food, returned to Singapore, removed another 2 wisdom teeth, celebrated Chinese New Year with congee, and back to Melbourne with bruises on my face and neck, courtesy of the surgery. And stitches in my mouth that I have no dentist or time to remove. 😦

But I managed to find time to cook tteokbokki and some ridiculously fudgey brownies with Steph on Saturday. And watch lots and lots of Gilmore Girls. 😛 Tteokbokki is so easy to make, and stores really well. A package of rice sticks feeds 4-5, depending on your preference for dessert, which in our case, was damn high.

You will also need this sticky spicy sauce from the Asian grocer, of which I paid $4.65 for, and soon find out that I already have one in the fridge. 3 months away and so must cook tteokbokki another 10 times this year. I reckon this will make a great paste for fried rice or fuscramble too.

Tteokbokki

1/2 a package of rice sticks
3 cloves garlic, minced
2-3 springs of spring onion, sliced
5 dried mushrooms, soaked and sliced
1 tbs chilli paste

Cover frozen rice sticks with hot water and let sit until slightly soften and separates.
Heat some oil in wok and fry garlic, then mushrooms for a minute. Add rice sticks and fry for a while, then chilli paste. Stir to coat everything, then a bowl of water to cover everything. Put lid on and let simmer until rice sticks have soften (pierce-able), add more water if necessary. When this is all ready, throw in spring onion and cook until just wilted. Sprinkle white sesame seeds and serve.

Hal’s Maple Chocolate Flax Brownies
(via La Dolche Vegan)

1/4c sugar
1/4c ground flax seeds (2 egg replacers)
1/2c maple syrup
1/4c oil
1/4c milk
1 tsp vanilla
1 1/2c flour
1/4c cocoa powder
1/4 tsp salt
1/4c walnuts, chopped
1/2c chocolate chips

[wet] Stir together sugar, ground flax seeds (2 “eggs”), maple syrup, oil, milk and vanilla. Let stand for 10 minutes.
[dry] Stir in flour, cocoa, salt and walnuts until “just mixed”.
Pour into 8×8″ baking pan, sprinkle top with chocolate chips, and bake for 20-25 minutes 175C, until toothpick comes out clean.
Cool before cutting into squares.

(I mixed about 1/4c chocolate chips into the batter, and baked for 25 minutes in my loaf pan. Try to eat it the next day if you can.)

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6 Responses to “… and back to school.”

  1. steph February 15, 2011 at 1:28 pm #

    I was totally going to take that already existing paste, too! OH WELLS.

    I would make this brownies tonight, except then I’d have to leave them all behind and not eat them. Maybe when I get back. THEY’RE DELICIOUS.

    • Emily C. February 16, 2011 at 1:39 am #

      Then you shall have it when you return, and eat more brownies. :9

  2. G February 16, 2011 at 4:28 am #

    Oh what a cute lunch!!! Where did you get it? Or did someone get it for you? THAT PERSON IS AWESOME!

    • Emily C. February 18, 2011 at 1:19 am #

      That person also adores praises :p

  3. Joanne February 16, 2011 at 9:08 am #

    Haha, G.

    I had a tub of that paste in my fridge for about a year. I inherited it when my housemate May moved back to Singapore, and couldn’t find enough ways to use much of it. I think I added some to veg/noodle soups.

    • Emily C. February 18, 2011 at 1:25 am #

      May left a legacy didn’t she?
      I’ve only ever used the paste in dry stir-fries, but sounds interesting in soupy things too.

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