What did you cook or eat today (January 2025)

msmofet no recipe other than open bottle (or dry mix packet-same company, just two different forms of the sauce you can use), and pour over the pork
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I cheat when ever possible :thankyou:
I leave the pork to sit in the sauce for a minimum of 24 hours, prep my pan, bake the seasoned pork @ 350° for 20 minutes, turn over, bake for another 20 minutes, crank up the broiled to high, brush with just a touch of Honey, flip-repeat.
Rest, slice and serve over a bowl of hot steamed White Rice and you're a local my friend!!!
This marinade is also available under the brand Lee Kum Kee
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(photo credit to Lee Kum Kee)
I've seen this at Walmart ... makes for nice roast Chicken as well as Pork.
Neither of those are available in my store. :sad:
 
char siu chicken and fried saimin .JPG

I made Char Siu/Chinese BBQ Chicken once, but DH said that he didn't care for it much.
 
That prime rib should be more pink!
It doesn't show up well, but it was good enough... yes, I would have liked it more rare ... I asked for Medium-rare, but I don't think we'll be eating that dish at that particular restaurant again ...
 
Dinner this evening
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Hawaii-Style Cold Somen Salad
(file photo, `cuz we both just demolished those salads, they're that good!)
DH & I were talking about if this is a dish that you might find in other parts of the USA ... I don't think so.
 
Here we go then. I served up pappadums, with a yoghurt and mint chutney, and some Jaffna Mix ( a combination of peanuts, fried chickpeas, nuts, fried besan flour crisps) for starters, while we loosened up with some prosecco and Rioja. Then came the mains. wife had taken some chicken out of the freezer and said:
" I'm going to do something with that".
She didn't, and they were chicken tenders. I blitzed them in the food processor, add onion and ginger, a tsp of chile powder and garam masala and made them into kebabs. Used some toovar(arhad) dal , sometimes called split pigeon peas, and added cabbage, onions, tomatoes and sambhar masala - a really spicy mixture from South India. Mattar paneer ( Indian cheese with peas) and absolutely my favourite aubergine recipe, baingan ka salaan: aubergine slices with peanuts, coconut, sesame paste, tamarind, palm sugar, lots of fresh chiles and a pile of spices. Accompanied with Pullao rice, raita, mango chutney, fruit chutney and Chettinad garlic pickle.
The picture of the rice is an old one because they were all hungry yesterday and I didn't get a chance to snap it!
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Do you have that aubergine recipe somewhere?
Sounds like a great meal alltogether :hungry:
 
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