You’d never get spam or hot dogs in kimchi jjigae in a restaurant. That’s army base stew.
Pork ribs two ways: Filipino style and with Naga chilli bbq sauce.
Accompanied by Viet cabbage slaw, quick-pickled beets, and rice.
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Yum!
Braised Tofu with Vegetables from Cook’s Illustrated recipe - firm tofu is dried and then pan-dried until nicely browned. Subsequently it gets braised with ginger and scallion whites in a mixture of chicken broth, soy sauce, chili-garlic sauce and sugar. During the braising you add over time carrots, shiitake mushrooms, scallion greens and snow peas. Thickened with cornstarch and served over rice
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We must be cooking twins I made pizza today too!
Also bbq oven roasted chicken thighs for dinner, one no sauce for the chow pup
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Spaghetti all’amatriciana - diced shallots are slowly slightly caramelized with some nduja. A good amount of guanciale is added and sautéed until the shallots are well caramelized. Diced tomatoes and white wine are added and everything is simmered for some time. Spaghetti, plenty of pecorino and some pasta water are added and stirred until well emulsified. Served with more pecorino
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Baked ziti, but with mezzi rigatoni.
Vodka sauce with cream and red chilli flakes, and a mix of cheese inside and on top.
Soaked the pasta and skipped boiling before mixing with sauce and baking.
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Malaysian Hokkien Mee from “Dinner” by RecipeTin - pork belly, shrimps, green cabbage, carrots, onions garlic and anchovies are stir fried with fresh lo mein noodles and finished in a sauce made with light and dark soy sauce, oyster sauce, brown sugar and cornstarch
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Stir-Fried Noodles with Chicken from a Bon Appetit magazine - simple stir-fry with chicken thighs, fresh ramen noodles, green cabbage, carrots, scallions, onions, celery, garlic, fresno chili, ginger, soy sauce, rice vinegar, shaoxing wine, toasted sesame oil and toasted sesame seeds
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Another of our “emergency” dishes when all the planning doesn’t work on a short notice and we rely on some dishes which we can make very quickly with a few easy to get ingredients - Tortellini in Pesto with Sausage, Mushrooms and Cherry Tomatoes.
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Weeknight Curry Rice with Eggplant, Spinach, and Lotus Root from “Korean American” by Eric Kim - Korean/Japanese inspired curry where you stew pork belly, eggplant, carrots, lotus root and onions for an hour and afterwards add a slurry of instant curry mix (Golden Curry) and baby spinach. Served over rice
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Korean fermented bean paste stew. Found a 6 month aged bean paste at Hmart made by a company in Cerritos. Gotta rep my hometown!
Scallions, carrot, potatoes (I think russets are best for this for thicccness), zucchini, tofu, bean paste, and a little sugar.
I know it looks too watery. How do the bbq spots get there so thiccc? Is it more bean paste than I would think?
Would really love to nail this staple dish
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I am not Korean but just a few ideas I don’t make tenjang chigae ever but I do make kimchi chigae.
Let the zucchini carrots cook down more will likely thicken the base.
Use an animal bone/ fat to make base broth know you are semi vegetarian so maybe that won’t work. But usually making a soup with bones/fat will make a soup thicker due to the fats and collagens cooked in.
Tofu make sure water is drained throughly or you could put it in a cheese cloth before cooking to let it drain more so no excess water is released.
Also less water and more bean paste.
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Thai-marinated pork jowl, garlic bok choy, and coconut rice.
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Masala Pot Roast (aromatics, whole garam masala, ground garam masala) in the pressure cooker with fresh bread.
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Beef rendang with coconut rice and gai lan.
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