Shabu Shabu/Hot Pot/Experiment

I tried to experiment today.  It turned out okay.  Not amazing, but not gross, which is pretty good.

I really like satay sauce I found out, so I wanted to try a recipe.  This was the first one I found, so I used it.  For the soup I didn’t have all the ingredients as usual, so I did

3 tablespoons of Satay sauce, one tablespoon of sweet chili sauce, about four cups of chicken soup and half a lime, also about 2 tablespoons of fish sauce.  I bought pork for sukiyaki (pre-sliced) at the Mitsuwa, and also enoki mushrooms so we used that, as well as napa cabbage to put into the soup.  Then I made a sesame sauce, a sort of adaptation of this, which was a combination of blended sesame seeds, sesame oil, soy sauce, rice vinegar, sugar, garlic, salt,and a little green onions, and some of the kombu dashi that I had made.  We cooked the udon in the kombu dashi, and then I used that to refill the satay broth when it got low.  The satay broth turned out pretty good.  The sesame paste was o-k, I thought there was a little bit of bitterness, but hubby didn’t taste any, so I don’t know.  The taste was a lot better once we added the garlic.

Found out sukiyaki is different from shabu shabu.  Need to try that next.

Epigenetics

Whoa!  I didn’t know this field existed.  Pretty cool.  Now it makes even more sense to feel it’s important to understand your family history.  These days, or maybe it’s our generation, but we don’t seem to value our elders that much.  Their stories and what they have gone through though may have more impact on our own lives than we know.

 

Trinidadian Food Adventures

Seriously, it has been a long time since I’ve had a cuisine that is brand new to me.  Today it was Trinidadian food!  I had roti and some yum oxtail stew.  It was all delicious, if not a little bit strong.  After that meal, I had major food coma, wasn’t even hungry for dinner!

Anyway, someday, I want to learn how to make roti, because it is yum.  After I learn a million of other things I have put in the “someday I want to learn” category.  You know.  How to skate, how to cook like Gordon Ramsey or maybe my mom, how to play piano like Tiffany Poon or maybe just improve, how to exercise like a personal trainer or maybe just exercise, how to clean like Marie Kondo or maybe just clean regularly, how to design and DIY like Grace Bonney and Joy Cho.. or maybe.. just..  the list goes on.  I don’t know what it is, this quest to be amazing, or even, just, good, at so many things.  I feel like when I was younger, it seemed there was more time to really dig into things, to actually be good at something.  And now, I feel pulled in so many directions, with information flying at me.  There is no shortage in the information, no shortage in pins to be pinned.  I see amazing things all the time, and I can pin them so fast.  But what I don’t see is the actual work that it takes to get there, where they started.

Yesterday, we had a new couple over, and we shared some of our experiences and they shared theirs.  Anyway, we didn’t know each other that well, and the wife commented to me that she heard I was a super foodie!  Oh my goodness.  I was a little shocked, because usually it’s people who actually can cook well who get that kind of name.  I guess my Yelp Elite badge has been spoken about.  I was actually kind of embarrassed.  Also, it has been awhile since I’ve tried anything really really new.  So when our new friend who has Trinidadian roots commented on how she missed the food from home, I was eager to find out what kind of food that might be, and whether we could find it.  Those are the perks of living in a place that is relatively ethnically diverse.

I also made this the other day, and it was pretty yum.  I’m digging these one-pan meals, oh yeah.