new what's cooking thread

[formosan]

I took some homemade turkey soup out of the freezer....I don't feel like cooking today.

[Frood]

Same here.

Did tuna melts and sliced sausage melts with a beetroot and carrot salad.

[formosan]

I put a garlic marinade on some chicken thighs....we will barbeque them with some sweet potatoes tonight.

[formosan]

I'm making a vegetarian lasagna tonight with vegan cheese for meatless Monday.

[formosan]

I'm making pork neck bone soup tonight for supper....it's called gamjatang in Korean.

Ingredients for Gamjatang (3 to 4 servings)
Main
1.4 kg / 3 pounds pork neck bone (try to pick the bones with lots of meat on them)
7 cups water
3 potatoes (500 g / 1.1 pounds), peeled & cut into smaller chunks
6 napa cabbage leaves (300 g / 10 ounces), rinsed
100 g /3.5 ounces mung bean sprouts, rinsed
(optional) 30 g / 1 ounces crown daisy leaves, rinsed
(optional) 6 perilla leaves, thinly sliced
(optional) 2 green chilies, thinly sliced
Aromatic Vegetables
1 onion (160 g / 5.6 ounces), peeled & halved
30g / 1 ounce green onion (white part only)
5 cloves garlic (30 g/ 1 ounce), peeled
1 ginger (5 g / 0.2 ounce), peeled & thinly sliced
1 tsp whole black pepper
Seasoning base (mix these well in a bowl)
3 Tbsp gochugaru (Korean chili flakes)
2 Tbsp doenjang (Korean soybean paste)
2 Tbsp rice wine
1 1/2 Tbsp minced garlic
1 Tbsp gochujang (Korean chili paste)
1 Tbsp Korean fish sauce
1 Tbsp water
1 tsp minced ginger
A few sprinkles of ground black pepper

Other condiments
1/8 tsp fine sea salt
1 Tbsp roasted sesame seeds or perilla seeds,  ground
*1 Tbsp = 15 ml, 1 Cup = 250 ml


Instructions
Soak the pork bones in cold water for at least 1 hour (to get rid of any excess red liquid that looks like blood). Drain away the water. (If you can, try to change the water every 15 mins.)
Place the bones into a large pot and add enough water to cover the bones, then boil it for about 10 minutes over medium high heat, covered. Drain away the water and rinse the bones in cold running water.
In a large clean pot, place the bones and add the water (7 cups) and all ingredients from the "aromatic vegetables" section. Simmer it on medium to low heat for 1 hr 30 mins, covered.
While the bone broth is simmering;
(1) Put the potatoes in a separate pot and add enough water to cover them. Boil it over medium high heat until the potatoes are nearly cooked (about 90%). Drain away the water and set aside the potatoes until needed.
(2) In a separate pot, add some water and the salt (1/8 tsp) and boil it. Once the water is rapidly boiling, parboil the napa cabbage for 1 to 2 mins. Drain away the water and cool down the leaves. Tear down each leaf length ways with your hands. (Or you can use a knife to cut them.)
Sieve the broth (from step 3) through the strainer and catch the broth in a large bowl. Also, keep the pork bones but discard any boiled spices/vegetables. It should result in about just under 5 cups of broth.
Transfer the broth into a clean pot, then add back the pork bones, potatoes, cabbage leaves, and the seasoning base into the pot. Boil over medium high heat until the potatoes cook completely (10 to 15 mins).
Reduce the heat to medium. Add the remaining vegetables (mung bean sprouts, crown daisy leaves, perilla leaves, and green chilies) and the ground sesame seeds into the pot and boil further 1 to 2 mins until they soften. Serve warm with steamed rice.

[formosan]

I'm making a broccoli and chicken casserole for supper tonight.

[formosan]

I'm making four bowls of vegetarian Korean bibimbap tonight for meatless Monday.

[formosan]

I'm making Shanghai noodles tonight for supper.

Shanghai Noodles Ingredients:
1 lb of Pork sliced thinly (I used Pork Lion)
2 tbsp of Soy Sauce
1 tsp of White Pepper
1 tbsp of Corn Starch
½ Cabbage sliced
8 Shiitake Mushroom sliced
2 packs of Shanghai Noodles (400g)

Sauce Mixture:
2 tbsp of Soy Sauce
1.5 tbsp of Dark Soy Sauce
1 tbsp of Oyster Sauce or Vegetarian Oyster Sauce
1 tsp of Sugar
½ cup of Chicken Stock or Vegetable Stock

Directions:
Marinate pork with soy sauce, white pepper, and corn starch while you prepare the veggies.
Turn the heat to medium-high and drizzle in some oil. Once the pan is hot, add in the cabbage first, followed up by the sliced pork, add the mushroom and finally add in the noodles. Drizzle on the sauce and put the lid on to let it cook for 6-8 minutes.
After 6-8 minutes, the liquid should be soaked in the noodles, mix everything.
Turn the heat to high and saute the noodles for another 2-3minutes.
Optional, but highly recommended, drizzle on homemade chilli oil.

[priscilla1961]

Today the China sweet and sour chicken.

[formosan]

Normally I make vegan meals on Monday, but today is a holiday and the unofficial start to summer..

We are having pork tenderloin, pineapple, red onion and bell pepper skewers, marinated chicken thighs and eggplant on the barbeque today.

[formosan]

We're going to barbeque pork shoulder steaks that have been marinating overnight.

[priscilla1961]

Instant pot sesame chicken

[formosan]

We're having bison burgers on fresh brioche buns today on the barbeque.

[formosan]

I found a recipe for Vietnamese chicken pho I'm going to try tonight.

For the broth:
Chicken – chicken thighs for convenience  but you can use a whole chicken too. Do not sub with breast – we need to use dark meat here, and we need skin to maximise flavour into the broth!

Leftover chicken – Use some chicken to top the soup, but you will have leftovers – and it will be infused with lovely flavour!

Spices – cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon – infuse the broth with the distinct Pho fragrance that you know and love so well!

Onion and ginger – these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!

Fish sauce – this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;

Sugar – Pho broth is actually a bit sweet. Most people don't realise it because it's subtle! But it's there – and if you don't use enough sugar, you will notice something lacking in the broth

Three cooking steps:

Char onion and ginger – this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!

Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and

Strain, shred chicken, serve with toppings.

[formosan]

We're have barbecue pork tenderloin skewers today.