Tag Archives: Meal: Dinner

King of Mushrooms

2 Mar

We’ve just received a new design brief for class, and it involves designing wall decals for The Wall Sticker Company. Exciting! It seems like most of the current designs are very gender-specific; dinosaurs and cars for the boys, flowers and butterflies for the girls. Lots of floral, some video games-related and the occasional “furniture” theme for the general public. What would you like to stick on your wall? I am sort of thinking along the lines of a “roof” that is customisable, so that you can have your own shed inside! With little fun things to accessorise! We also have a couple of other projects involving other local small businesses, and a scarf for the upcoming Scarf Festival 2011 in Geelong.

This week, I realise that I’m willing to spend a lot more time in the kitchen if I had to cook for more than one, ie. myself. I bought the sweet potato on my first week back at school from Radical Grocery (which the new location makes it ridiculously easy for me to shimmy my way there between classes to get myself a Mr. Nice Guy cupcake), and only managed to cook it in week three. Anyway, this dinner was fast and easy, just the way weekday dinners should be.

Mashed sweet potato – Peel and cube sweet potatoes, microwave with a bit of water until tender, mash with Nuttelex, garlic powder, soy milk and salt.
Pan-seared king oyster mushrooms (love the chewy texture!) – Slice vertically into 6, marinate in 1/2 tsp soy sauce, 1/2 tsp bean paste, 1 tsp dark sauce, 1 tsp sesame oil, white pepper and a bit of water. Pan sear in hot pan/griddle until nicely browned.
Brocoli and sesame seeds – Microwave florets on high for two minutes, toss into pan with leftover mushroom jus, sprinkle with sesame seeds.

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… 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.)

Weeknight congee dinner

1 Sep

Brown rice congee with carrots
//Simmer brown rice, water and carrots until softened.

Stir-fried gai choy, black fungus and mushrooms in a mixture of fermented beancurd and oyster sauce.
//Fry some minced garlic, black fungus and mushrooms for 3 minutes. // Toss in vegetables, fry and another minute. // Mix 1 cube of fermented beancurd, 3 tbs oyster sauce and a bowl of water, add into wok, put on lid, and simmer until liquid has reduced (uncover lid if there’s still too much liquid). // Season with rice wine and white pepper.

It’s September! Just 2.5 months to summer vacation!