**disclaimer** abnormally long intro this time so feel to skip my irrelevant ramblings...unless you're actually interested in cooking the food I show in which case read away
So much for my promise to post again before the new years, but in the words of my friend “I’m pretty sure your readers will live”. Yea well I knew that but still….
Anyways, a random interlude: for some reason, I’ve never liked odd numbered years. Maybe it’s because I was born in an even year or because I’ve always liked the divisibility of even numbers, but either way I’ve always been superstitious and apprehensive of the 1-3-5’s. I was really worried as this new year started.... fortunately, 2011has proven to be quite fortuitous (although I think that’s just some because I still have some of the luck from 2010 left over) and (unsurprisingly) the eating has been just as scrumptious.
Since my promise to cook more at the beginning of last semester pretty much dissipated 3 weeks in (along with my sanity), I figured the best thing to do is to make it up over break (or what’s left of it). And considering all I’ve been doing is espousing the glorious goodness of brunch, I realized it was time to actually blog about something that has a much longer food history in my life: home-cooking mom style.
The only things to really know about Chinese cooking (at least the way I learned it) is to use a lot of garlic (but don’t burn it), cook everything on high (but don’t over-cook it) and just throw in the same spices and ingredients for almost all vegetable dishes.
green peppers (ok these two are technically optional but in my family, they're kind of not)
garlic powder (we like our garlic)
salt & pepper (obviously.
My current list of vegetables (man I feel kind of odd doing this...it reminds me of the fashion blogs I follow where the writers post their five favorite items of the week and here I am listing my favorite vegetables...) eggplant, bok choy, mushrooms and tofu (not really a vegetable I know but whatever, leave me alone). I swear half of the people I met have never eaten an eggplant which I find completely baffling since I think it is the most delicious vegetable on the planet. But then again, that is just me.
This mushroom dish also has some tomatoes and chives added in as well. Since chives cook so much faster (and tomatoes are practically cooked already), definitely want to put them in after the mushrooms are almost done.
|A note on eggplants. They take an annoyingly long time to cook compared to other vegetables. If you don’t cook them until they’re soft enough, a lot of times it comes out rubbery (probably a reason why many people are not fond of eggplants).|
When I cook silken tofu, I don’t even cut it, I dump the whole square in the pan and break it up with a spoon. Eventually, through the cooking process – it naturally breaks into nice small (but not tiny) pieces.
I am particularly fond of silk tofu because I find the texture a lot more palletable. My dad likes the firm kind because he complains silken is too difficult to handle and to eat…Well so are lobsters but everyone still eats them!
|Firm tofu on the other hand stays neat and tidy in sliced pieces but I ind the texture to be a little too dry.|
Only one more day until I go back to Penn (and I have to spend tomorrow working at my new internship so technically I guess I only have have half a day left). Man this week sure flew by! I also recently discovered the magic that is Picasa3 which means no more awkward collages from Photoshop! Get excited for the upcoming post. (part of it will probably be a cliche reminiscence of the past (1/2) year of eats). Waking up at 6am again tomorrow...joy.
Happy eating :)