Yan Can Cook; I Can Cook, Too
I guess one part of becoming a functional adult is being able to cook. Here are a couple of dishes I managed recently.
First, I made some 餃子, commonly called pot stickers in America:
These weren't very hard to make. They were premade, so all I had to do was throw them in a frying pan with oil, throw some water into the frying pan (Flying Burning Oil should be the name of a martial art), and then wait. I added some flour to the water as advised by a package of Japanese rice crackers (?), which resulted in more golden-brown tastiness attached to the dumplings.
I also made some Kung Pao chicken, now with real Sichuan peppercorns for that authentic Sichuan taste:
I used this delicious recipe as a base. I didn't use any chicken broth (the author himself advised this) nor scallions (I had forgotten to shop for these), but it still came out very tasty.
Last weekend, I visited the girlfriend who showed me this great discount supermarket, where they sell a bunch of food in bulk in case you want to start a restaurant or something (no, really). I was able to buy a whole lot of chickpeas and tahini (well, the Japanese version [ねりごま], anyway), so my next culinary challenge will be to make some hummus.
Actually, I already made it once, but I didn't take any pictures. Also, it cost a whole lot more buying from a local Japanese store. I'll have some pics of the hummus in the near future (hopefully).
So, Mom: I'm totally eating well here. No worries! Your son shall not starve on foreign shores. :D
First, I made some 餃子, commonly called pot stickers in America:
These weren't very hard to make. They were premade, so all I had to do was throw them in a frying pan with oil, throw some water into the frying pan (Flying Burning Oil should be the name of a martial art), and then wait. I added some flour to the water as advised by a package of Japanese rice crackers (?), which resulted in more golden-brown tastiness attached to the dumplings.
I also made some Kung Pao chicken, now with real Sichuan peppercorns for that authentic Sichuan taste:
I used this delicious recipe as a base. I didn't use any chicken broth (the author himself advised this) nor scallions (I had forgotten to shop for these), but it still came out very tasty.
Last weekend, I visited the girlfriend who showed me this great discount supermarket, where they sell a bunch of food in bulk in case you want to start a restaurant or something (no, really). I was able to buy a whole lot of chickpeas and tahini (well, the Japanese version [ねりごま], anyway), so my next culinary challenge will be to make some hummus.
Actually, I already made it once, but I didn't take any pictures. Also, it cost a whole lot more buying from a local Japanese store. I'll have some pics of the hummus in the near future (hopefully).
So, Mom: I'm totally eating well here. No worries! Your son shall not starve on foreign shores. :D