On Wednesday I made Callaloo, a dish from Trinidad & Tobago where one of my friends originates from. It is meant to be a soup but often eaten like a side dish with rice. It is named after a green leafy vegetable that is similar to spinach and can by replaced by spinach if you can’t get a hold of actual fresh callaloo.
My friend gave me some pointers but alas I could not get all of the vegetables I should have used in time. It still tasted great and we ate this over two days with the second day making the flavours stronger, as it happens so often. 👌🏻
I started with making Caribbean green seasoning (consisting of many fresh herbs and garlic and some other optional items like a deseeded Habanero pepper) as close to the original as I could. After that I cooked the callaloo (using crab meat, spinach, coconut milk and more). When that was almost done I made basmati rice and added some frozen king prawns to my callaloo on low to medium heat to get them to a perfect consistency.
We also added some of my friend‘s truly homemade hot sauce and everything worked so well together that I‘m sure this wasn’t my last callaloo. 😋
On Tuesday we had this dish that consisted of miso butter wafu (Japanese style) pasta with cabbage and Chinese style three cup tofu.
The pasta dish recipe can easily made to be vegan by using tofu, so I thought I try this promising looking Chinese tofu dish with it and yes, it worked. 😋 My tofu had been frozen twice und defrosted before cooking to make it soak up even more sauce.
It’s that time again, I was craving deep fried something in beer batter. I decided to use tofu that had been frozen and it worked beautifully. With this we had a Napa cabbage salad, tonkatsu sauce, rice and furikake. I dealt with the tofu, my husband with everything else 😁
I tried something new today and my fellow eaters and I were very fond of it. We had Twice Cooked Pork from the thewoksoflife.com website. 😋🤩
You need a slab of pork belly and Pixian Doubanjiang (spicy fermented bean paste), a leek, hot green peppers, and some other seasonings. If you can’t get shaoxing wine, replace it with dry sherry.
It took me about an hour as the pork needs to boiled first but during that time you can prepare all the other ingredients and start cooking your rice. After that it’s basically some quick stir-frying and you are done. (I also deglazed the wok with some of the pork broth and added a little more seasoning to get some sauce, but that’s not part of the recipe. 😅)
Now I need to think about what to do with the two litres of pork broth still left over.
I wanted to have more green asparagus and since we all loved the Thai curry with it the other day, I had another go at this dish. I presented it differently this time and I think it works much better this way. Yum!
Two types of tofu, or better one type of real tofu made from soybean and the other one was made from chickpeas. Looking at this I would bet that 99% of people in Europe would not recognise which one is which unless they know their tofu well. The bland looking stuff is the soy tofu which was Koya Dofu that came as a meal kit from kokorocares.com. I rehydrated it in hot water with a concentrated soup base. It was juicy and tasted of fish and slightly sweet, very delicate and Japanese (my husband thought it tasted of cardboard 😅). The chickpea tofu came marinated in some kind of sweet chilli sauce and just needed cubing and frying. It had a slightly stronger taste, probably more suited to the Western tastebuds. I liked both, my guys preferred the chickpea version.
With this I served courgette in a Gochujang sauce, pickled beetroot, and rice with Furikake. Everything was in separate bowls as I wanted to really taste all items properly.
Curry udon. Perfect on a hot day like today. And easy to make too. You need dashi (fish or mushroom stock), Japanese curry cubes, breakfast bacon (I’m sure it would be great with tofu too), sake, soy sauce, and udon noodles. Some green toppings and shichimi togarashi go well with it.
These were very good again, Menchi Katsu, Japanese minced meat patties with panko. This time we used beef and pork to find out the difference in taste to lamb. I still prefer the latter, but it’s only a small difference. 😋😋😋
I was trying to recreate a Japanese tuna chilli oil product that I got from Kokorocares.com some years ago but while it tasted good, it did not look anything like the original. I think I need to use tuna in oil next time (this one was in brine) and also need to let everything steep for some time in the fridge, possibly several days, to get the miso to do its magic. Still, my mix was very edible and worked really well with takikomi rice (rice cooked with seasonings and vegetables), so I was happy.
The last days were a bit crazy. Yesterday we celebrated our son’s 18th birthday and had the local relatives over for coffee and cake and later the typical German Abendbrot, German bread with cold cuts, cheese, vegetables and also a Greek salsa salad. I spent lots of time on getting our apartment ready and the food preparations, so didn’t really cook any exciting at lunch time.
As always at such events there was way too much leftover food and today we ate lots of cake and used some of the cold cuts and the last of the salad to make yet another salad for lunch. I even found a recipe that matched what I had in mind and used that to guide me along.