Today I decided to take a gamble and cook something that I found extremely delicious at my local Korean soup restaurant. After watching the video on how to make it, I was actually really intimated on cooking it, but finally, I man’d up, went to the Korean grocery store and bought all of the essential ingredients to make Korean Tofu soup!
My family really loved what I cooked, but I personally think something is missing in this dish. It is good, but unfortunately not as good as what I usually taste at the restaurant. This dish as beef and various kinds of seafood, such as shrimp, mussels, clams, squid, etc. The broth is made up from boiling dried kelp, shiitake mushrooms, dried anchovies, garlic, and onion.
Lomo Saltado is a wonderful Peruvian dish that basically has all of the things I love the most, wrapped into one delightful dish.
Slices of delicious, juicy steak? Check.
Grilled onions? Check.
Crispy golden french fries? Check.
Sunny side up eggs (optional)? YES PLEASE.
I cooked this dish for the first time today and it turned out to be really good. It’s not good as what a typical Peruvian restaurant would serve only because I’m missing THE MAIN INGREDIENT THAT MAKES THE DISH. It is called Aji Amarillo (Peruvian yellow chili pepper) and I’ve searched high and low for this damn thing. I even drove 20 miles in the rain to a Mexican/Latino food store, only to find out that the staff had no idea what it is.
I’m a little sad, but my mission to search for this aji amarillo will surely continue.
Here is the tutorial video I used to make this dish:
I am truly lucky to have parents who practically buy and cook me big ass crabs every 1-2 weeks. When I asked my mom what kind of crabs these are, she says that they are from Canada. So, I don’t know if there’s a proper name for it, but for now I’m calling them Canadian crabs!
Most of these crabs are filled with juicy, fat meat. When dipped with salt & peppar and lemon juice, it is heaven on earth.
Ever since I found out about garlic adamame from ordering it at one of my favorite sushi restaurants, I was immediately hooked. I looked up a Youtube video on how to make it. The results were different from what I’ve tasted at the restaurant, but tasty nonetheless. I still want to match whatever I tasted orginally, so I’ll be playing with the ingredients until I get it right (goddamnit).
For this healthy appetizer, I used: A bag of frozen edamame, olive oil, a little bit of sesame oil, ground black pepper, ground white pepper, chopped garlic, and a whole lot of soy sauce.
It’s healthy, delicious and it takes no longer than five minutes to whip it up. I RUV IT.
