I like pickles. Continue reading
Are you curious about this so-called “Hiatus, Hiatus” that’s being referenced? Perhaps, you don’t have an Instagram account…or, you’ve found yourself wishing you could see all of Jess and Julia’s Instagram photos from their travels in one place but are slightly too lazy or not creepy enough to figure it out?
You’re in luck (ya weirdo)! Here are some of the highlights from our two-month adventures in Thailand and Cambodia. Enjoy… Continue reading
Touching base after the grand hiatus, from deep in Portland’s Autumn….I don’t remember much about our first morning back, after a dear friend dropped us off back home. We unpacked a little, hugged our gigantic cats, and after briefly debating passing out or if either of us had the energy to walk down the street to New Seasons, I hobbled into the kitchen, sliced garlic in what felt like slow motion, grabbed some dried chili peppers, and put on some water to boil for the capellini I spotted above the fridge in the pasta jar. Continue reading
Last night, I realized something. If I’m going to be making ramen stock from scartch, I need to get some sweet ramen bowls. These simply will not do.
I went on a grocery field trip with some friends to H Mart in Tigard yesterday, and for the sake of bowls, spoons, and even more ingredients, a follow up to dear Fubonn, for convenience’s sake, is already in order. It was my first time visiting H Mart, a Korean supermarket that spells it out with a banner for the clueless stating “ASIAN SUPERMARKET” underneath its logo, and I stocked up on the following:
Once the fresh* (and vegan, for once!) noodles were in my hand, I decided on ramen for dinner. My girlfriend and I have been digging the ramen in vegan miso broth at Wafu, and I felt like I could tackle something similar at home, using this recipe as a base.The final result was appropriately cloudy with a hint of spice, plenty of flavour and there’s a generous portion of broth remaining for mid-week noodles. Bring it on.
Mushroom Miso Ramen…
For the mushroom miso broth, I sautéed one chopped stalk of lemongrass, 5 cloves of roughly minced garlic, half of a diced Korean chili pepper and sliced, fresh galangal (thank you, month in Thailand) in a mixture of peanut and black sesame oils about 3-5 minutes. Next up, I added freshly ground black pepper, a handful of wild dried mushrooms – a mix of 7 or 8 local varieties I picked up from the Peoples Coop farmers market – quickly sautéed until aromatic, added a splash of dry sherry, whisked in 3 tablespoons of Korean soy sauce, 3 tablespoons of miso (half yellow, half white), 1 tablespoon of vegetarian fish sauce, a bit of vegetable bullion paste, 6 cups of water, and brought to a boil. I then lowered the heat, covered, let simmer for 30 minutes, and finally, after straining, it was ready for noodlin’.
Along with the briefly cooked fresh wheat noodles, we had fresh (and I mean glorifyingly fresh) cubes of firm tofu, seared on two sides with a splash of soy sauce, just-as-seared cremini mushrooms, even-more-seared choy, and the other half of the long Korean chili pepper for extra heat. I did not anticipate the heat this green pepper would deliver, and I’m glad I licked my finger before adding it to the stock!
*granted, they were fresh in a package, so, fresh-ish.