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I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3

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Sweetheart Lunch
Tuesday, January 20, 2009 | Time: 1:51 PM

I make lots of food for my sweetheart when he goes to work. He works 24 hour shifts, so thats breakfast, lunch, dinner and snacks. This ain't no 8oz bento.
Today I made:

'Bugulgi' Style Drumettes
with Rice, Kimchi and Nori and Mochi
My hubby's Korean step father used to make Bugulgi with rice, meat, a yummy sauce and kimchi all piled onto sheets of sesame oil/salt fried nori. Little packets of delicious in your mouth! Today I made chicken drumettes with his signiture bugulgi sauce and included sheets of sushi nori and some rice. Yum!

Bugulgi style Sauce

1/4 c Soy Sauce
1 tbs Oyster Sauce
1/2 c water
1/4 c sugar (to taste)
1-2 tsp minced garlic
Dash or two of Fish Sauce
1 tbsp cornstarch

Combine all ingredients except corn starch in a pan on medium/high heat, let them simmer for a minute or two. In a small dish or cup, combine corn startch and just enough water until you can make a paste with your fingers (for example if you have 1tbsp cornstarch, add 1-2 tablespoons water). Grab your whisk! Working quickly, pour in corn starch mixture into sauce and whisk to combine (quickly or the starch will form chalky lumps). Let simmer again for a few minutes until thickened, to about the consistancy of syrup. Pour over meat and/or rice. Serve with kimchi.
((For drumettes, cook as you normally would [I cook them on a rack which is on top of a cookie sheet at about 375 for 20-30 min till golden on top and done through] But in the last 5 mins brush on the thickened sauce and change heat to Broil. Cook for 5 mins until the sauce melds with the chicken, making a nice (almost crispy) crust.))
I packed his lunch with two little squeeze bottles (from IchibanKan) with extra sauce.

Riceballs with cooked jasmine rice. Jasmine rice tends to be more... glutinous? Anyway it works for making sticky rice and I really like the flavor and scent. These were just cooked in a rice cooker (with just a tad more water than usual), cooled, then formed into 'riceballs' by twisting in some plastic wrap, with a little salt added in.

In the picture: sushi nori in a ziplock bag, riceballs, container of kimchi and a cute set of plastic utinsils from IchibanKan.
Kimchi and sushi Nori were storebought. Hubby loves his kimchi. I'd love to learn to make it, it's pretty easy I think. But I have to find somewhere that I can buy radish (his fav type), its hard to find asian ingredients in West Texas. Anyways, I make Kimchi style pickles though - combine cucumber slices, vinegar, asian hot pepper sauce, soy sauce and sesame oil and refridgerate for at least 30 mins. Keeps forever, but doesn't last long around here. These are great in salads, too.

Mochi is made with sweet, glutinous rice. Its a chewy textured dessert that you can customize in lots of different ways just by adding things to the mix, or stuffing them after they've cooked. I've even had deep fried mochi, its really really good :d!! Also, its really easy to make, and quick. Especially with this special secret method - microwaving! Ok maybe not so secret or special, but its the way I perfer to do it :)

1 c Mochiko (or glutinous rice flour)
1/4 cup sugar
1 c water

cornstarch or rice flour for coating

Combine ingredients in a greased, microwave safe dish (I use a square Glad container) and cover with plastic wrap. Microwave on high for about 4 minutes. Turn out onto a floured board and, when cool, cut into squares. Roll in corn starch or rice flour to coat.
The Stuffing Method:
Take out and cool slightly, just until you can handle it without being burned. Tear off walnut sized chunks, form into a ball, poke your finger in the middle and fill with desired filling. Pinch edges to seal and roll in corn starch / rice flour to coat.
Note: I stuffed some of mine with Strawberry Jam. --->

'Fake' Enchiladas with Corn Muffins and Sliced Pears

I call these 'fake' enchiladas because its kind of like making enchiladas but its really more of a burrito. This is great for leftover 'Mexican' food-stuff.

Makes 4 'fake' enchiladas

1/4lb 'taco' meat (cooked meat such as ground beef or turkey, with taco seasoning)
4 tbs refried beans
4 handfulls of shredded cheese
4 corn tortillas
2 more handfulls Shredded Cheese, 1/2 c Salsa

Heat tortillas in microwave for about 20 seconds (this is so they don't break when you roll them). Working with one tortilla at a time, spread with 1tbsp refried beans, 1/4 of the meat and a handfull of shredded cheese. Roll gently, using the beans to stick the seam closed. Place 'enchiladas' in a small pan (i used a round cake pan), pour Salsa over the top to cover and sprinkle the rest of the cheese on top. Bake in preheated 375 degree oven until cheese melts and starts to brown.

The corn muffins are from this cornbread recipe. I'd previously put half the batter in the freezer for just such an occasion. And the sliced pears were tinned, in pear juice (not syrup). I put most of my (liquid-y) sides in these handy rubbermaid containers. I just love these little things! The lids screw on, so they dont spill.

For breakfast, I also packed a nice chunk of Egg Casserole (based on South Beach Diet's Sausage and Cheese Breakfast Cups, but in a casserole pan.I omitted the sausage, but used ham and jalapenos!) They don't usually have microwaves where my hubby works but (oddly) they do have gas stoves. I wrapped the casserolle in some aluminum foil so he can reheat it in the morning.

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