pickled jalapenos

Pickled Jalapenos

i read a meme recently
that basically said
the month of August
is like a long Sunday night
for teachers/educators.
while i am not a teacher
this rings such truth for me.
i feel a sort of melancholy that
the summer is half over,
never mind that it’s over a month out.

summers of late
have me pickling,
which leaves our fridge littered
with random jars of experiments.
we tend to have purges
of the most random soured/salted/sweetened
vegs piled high on toast,
the essence of summer in messy, briny bites
during the dark of all other months
where temps don’t go further than 40F.

Pickled Jalapenos

pickled jalapenos
adapted from gimme delicious food

*note: the first time we made this we deseeded the jalapenos and followed the recipe exactly. it was delicious, but the 2nd time we made this i only deseeded half the peppers and i used a rice vinegar instead, because we ran out of the white stuff. still delicious. it has a spice kick to it but that doesn’t deter me from snacking on them. they would be great chopped up and added to tuna or chicken salads, or topped on hot dogs.

1 cup rice vinegar
1 cup water
2 cloves garlic, smashed & rough chopped
3 TBL sugar
1 TBL salt
7-8 jalapeno peppers, thinly sliced, deseeded

wash and slice jalapeno peppers, aim for thin, but it’s up to you. you wanna be careful, the spiciness can stay on your finger tips for awhile, so don’t rub your eyes or other parts of your body. deseed if you want. set aside.

mix all the ingredients in a saucepan. bring to a boil and add the slices. mix it up, make sure all the slices are sufficiently dunked.

carefully transfer the contents of the saucepan to a mason jar. i used a quart jar.

allow to cool before lidding.

BAM!

Pickled Jalapenos

4 years ago: chocolate + coconut macaroons
3 years ago: homemade bánh cướn chay
2 years ago: popcorn
1 year ago: zucchini ravioli

all other pickled stuff:
bread & butter pickles
brinjal pickle hummus
pickled beets
veitnamese pickled carrots & dakon

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jasmine tea + mango jello

Jasmine Tea + Mango Jello

hot damn,
it looks like a post
will go up for june!
barely made it.

we’re headed into july,
which means we are hosting our nephews soon,
and i’m ridiculously excited about it.
we’re headed into the woods,
where i’ll worry about bears and ticks
and mosquitoes,
oh my.

hope your summer is going well!

Jasmine Tea + Mango Jello

jasmine + mango jello
serves 2

note: dw loves him a good boba tea, i don’t care for it, but the local boba shop has pineapple jello that they add to their jasmine tea and damn if i’m not addicted to them.

brew tea according to preference, chill

1 mango, skinned, pitted and cubed
1 1/2 cup boiling water
2 1/2 tsp agar agar, i use the telephone brand, in powder form
maple syrup to taste, optional

in a small sauce pan heat up the water. when it reaches a boil, add the agar agar, remove from heat and stir to melt.

in a vitamix or blender, blitz the cubed mango, you want it as smooth as possible. add the maple syrup if the mango isn’t sweet to your liking.

carefully add the hot water to the blender and blitz to mix through.

pour into a container with a flat bottom. i used a rectangle pyrex container.

cool to room temp and then put in fridge to chill further and harden. (at room temp, it should be hard to the touch already)

when ready, cube the jello, be mindful of the size and that they’ll go up the straw.

to assemble:
add a few tablespoons (or whatever amount that you fancy) of the mango jello cubes to glass. pour the cold tea over it and play the game where you try not to eat all the jello pieces before the tea is gone.

BAM!

4 years ago: s’more donuts
3 years ago: veggie dumplings in spicy sauce
2 years ago: meringue cups + mango curd
1 year ago: raw blueberry coconut tart + nut crust

cháo cá kho

Chao Ca Kho

today marks 3 years since
my beloved gpa passed away.
we are currently in CA,
in celebration of his life,
visiting gma,
and taking a much needed breather.

today’s recipe is one of my childhood faves,
which i have gone & bastardized.
normally it’s eaten with rice,
but gpa would make it with
rice porridge
and we’d have it for breakfast.
gpa always ate it with chopsticks,
which is weird,
this is stew-soup-porridge,
but the man was deft with them sticks.
he is dearly missed.

Chao Ca Kho

cháo cá kho
cháo amount makes 4 small servings, or 2 hefty servings (which is the norm)
cá kho amount makes 6 servings

*note: in feb, dw & i visited charleston, sc, and one of the places we dined at, Xiao Bao Biscuit had a special: fishball congee that was fresh and completely different from any congee experience i’ve ever had, at home or at a restaurant. i only like vietnamese style congee, which is called chao, every other version is not good to me, no offense to all other congees out there. their version, the balls were deep fried and proportion of balls to congee is the exact opposite of what i’m used to. chao is supposed be a quick filling and warming meal, bland with a few bites of salty. their version tipped it to the opposite side of the scale and my version attempts to even it out. the presentation is a little on the precious side for me, but it was a special occasion.

*note: the consistency of this chao is on the thick side, which is my preference, almost to the point where you could stick your chopsticks upright in the bowl and it won’t topple (don’t do that though, especially in japan).

Chao Ca Kho

fishballs
1 1/2 lb catfish filets, skinned and de-boned
knob of ginger, skinned and thin sliced
2 garlic cloves
2 scallions, rough chopped
1 tsp fish sauce
fresh cracked black pepper
oil, for frying

in a food processor add all the ingredients except the filets. pulse until all the ingredients are rough chopped and mixed together. with a spatula, push down the mixture and clean the sides of the bowl.

chop the fish filets into bite sizes and add to the processor. pulse until all the ingredients are chopped and mixed through. you don’t want it to be mush but you do want it to get incorporated.

using a tablespoon or if you’re fancy, a ice cream scooper, scoop up about 1.5 tablespoons worth into your hand and roll it around until it’s ball. place on plate or parchment lined cookie sheet. do this for the entire mixture.

in a pan, heat up a splash of oil. fry the balls until they’re all browned on the outside. don’t worry if they’re not fully cooked on the inside (though they probably are). set on paper towel lined plate and set aside.

braising/caramel sauce
1 generous tsp sugar
1/2 cup – 1 cup coconut juice (water if you end up sipping all the coconut juice waiting for the sugar to caramelize)(no judgement)
half onion chopped
2-3 cloves garlic, sliced
a knob of ginger, thin sliced
1-2 TBL fish sauce

you’re working simultaneously here:
in a pot heat up some oil. saute the onions until they are richly browned, add in the garlic and ginger, all the while stirring to prevent burning.

meanwhile, in a small sauce pan heat up the sugar. it’s going to melt, it’s going to harden and you might smell some burning. don’t freak out like dw did, add the liquid (coconut juice or water) and mix it all together and the liquid starts to simmer. at that point, add it to the pot of onions/garlic/ginger.

mix it all through and then carefully, nestle the fried fishballs into the pot. allow the pot to simmer, covered, for about 30 minutes. turn the balls to allow for even coatage, add more liquid if the pots gets too dry.

while that’s doing its thing, make the chao.

cháo
1/2 cup rice, rinsed and drained (any kind, whatever your preference)
3 cup water

in a medium pot, add the water and rinsed rice. heat on high until boiling, stir, and then lower heat to medium low, until just a simmer. semi-cover and ignore for 20 minutes. check on it, stir and check consistency. you’re aiming for a thick porridge, if you prefer looser, add more water. take off heat. as it cools, it will thicken, just add water to loosen.

toppings/garnishes
pickled red onions (paper thin sliced red onions in a sweetened vinegar mix)
fried onions
fried garlic
green scallions
sliced red chilis

to assemble
in a bowl add the chao then top with fishballs. drizzle with the caramel/braising sauce. add the garnishments to your heart’s content.

BAM!

Chao Ca Kho

previous gpa posts:
citrus curd mille feuilles
salt & pepper shrimp
guinea hen liver pate

hot pot + condiments

Randoms

a few things have shifted
in the last few years:
i don’t wear make up much anymore,
like my cakes,
my face is naked,
and it’s all the better for it.
i’ve also leaned twds repeat recipes,
meals that stand the test of time,
but mainly,
dishes that i know are pleasing
and full-filling.
hot pot makes an appearance
when the weather turns
for the cold,
and then to the ebbing winter,
bookends in autumn and spring,
it is best shared with friends,
though it’s just as lovely for two.

Randoms

there are plenty of versions,
though i am partial to the viet style
(surprise surprise).
differences are in the dipping sauces
and the broth.
the recipe i’ve featured is the most commonly
found in my family home,
though one of the sauces is japanese in origin.
there was the one time i made a stinky anchovy-pineapple sauce
that i absolutely adore,
but would hesitate to serve to friends.
these pictures are from past hot pot gatherings,
as the most recent shared meal did not
garner any publishable pix.
we’ve been hit with a wave of freezing temps,
and this has kept us afloat until spring makes her appearance.

Randoms

hot pot dinner + condiments
serves 2 – 8 people

*note: when i make this, i don’t really measure anything. it is all based on what is available in the pantry, and how things taste that day. but these are the general list of ingredients, but i recommend tasting as you go. like, i’m freaking out right now trying to think up how i made the sauces because i do not have exact amounts, and it never comes out the same every time. it still tastes good though…

the meal itself:
mushrooms – any variety
tofu – cubed to bite size
variety of sliced meats – wegmans and asian markets now have them available, already cut and packaged
meat and fish balls – can be found in frozen section of asian markets, i gravitate twds the shrimp, fish, beef and pork balls
glass noodles
baby bok choy, and whatever else greens you fancy to eat

hot pot stock:
1-2 bottles of beer, usually Heineken
2-4 cups of bland chicken stock, no sodium or as little as possible
2-3 bruised lemongrass stocks
2″ knob of ginger, smashed
2-3 cloves of garlic, smashed

add all together in pot, bring to a boil and simmer, with lid on, for about 30 minutes.

dipping sauce #1 – spicy soy sauce:
1 cup soy sauce or tamari
1/4 cup rice vinegar
3 TBL maple syrup or honey
3 cloves of garlic, minced
2″ knob of ginger, grated
1/2 cup of water, give or take
juice of half a lime
1 tsp sesame oil
garlic-chili sambal, optional, to taste

in a jar with lid, mix everything together. taste it. add more of something if needed. you’re aiming for hits of sweet, sour, and salty.

dipping sauce #2 – goma dare/tahini miso sauce
3 TBL rice vinegar
1 TBL mirin
1 heaping TBL miso
1/3 cup tahini
1 TBL soy sauce or tamari
2 TBL maple syrup or honey
1 garlic clove, minced
2″ knob of ginger, grated
1 tsp sesame oil
water to thin

in a jar with lid, mix everything together. add water to thin, you’re aiming for almost a dressing-like consistency, season to taste.

to assemble the entire thing:
put the electric hot plate in the middle of the table. simmer the hot pot stock. remove the lemongrass stalks, ginger pieces and garlic cloves.

while that is doing its thing, display the plates of sliced meats and veggies around.

assemble all your friends and go to town with the cooking of everything.

when i’m hosting, i usually play facilitator… i leave it to each person to cook their meats according to preference. i usually throw in the glass noodles, handful of bok choy/greens, meatballs, tofu and mushroom… then everyone else can choose sliced meats to cook at their leisure.

as the meal goes on, the broth gets deeply flavored from all the added meats, seafood, and vegs. you can sip the soup if you want. add more stock or beer as needed.

BAM!

hot pot

3 years ago: quinoa chocolate cake (gluten free)
2 years ago: seaweed sushi bites
1 year ago: ginger tumeric latte

gochujang sloppy joes

Gochujang Sloppy Joes

years from now,
i hope i can recall
how it felt when the the world descended into madness.
that sounds dramatic,
doesn’t it?
but that is how i currently feel.
i don’t want to forget:
how my feet hurt from standing in a crowd,
arms raised, holding a sign,
flushed against my beloved
as he held me from behind.
or, how helpless i felt when
i heard about the ban,
sitting under warm blankets on our couch,
watching the news on low volume
as to not disturb my beloved in his slumber.
or, how infuriating and humiliating it felt
to witness 7 men sign documents
dictating a woman’s choices about her body.
never in this lifetime will there
ever come a time when the situation would be reversed.
and as angry as i am,
i would never want to be in that kind of situation.

Gochujang Sloppy Joes

years ago,
when i still lived with my grandparents,
after we immigrated to this country,
(actually, we were refugees. there is a difference),
and they scrounged pennies to pay for my school lunches,
hot lunches that fueled me for the day at just 65¢.
sloppy joes were always a favorite,
that salty-sweet kick,
served with tator tots.
this combination always takes me back,
back to a time when the debate on immigration
was more civilized.

Gochujang Sloppy Joes

Gochujang Sloppy Joes
dw made this up, i don’t know where, it just showed up on the table for dinner.
i also told dw i was going to edit his recipe but it seemed like a lot of work, so this is in his words.
also, he’s dreamy.

In a bowl, combine the following and stir to a thick paste:
1 T honey
½ T brown sugar
2 T Apple cider vinegar
1 t Worcestershire sauce
1 heaping T Gochujang
1 T Dry Ground Mustard
1 t garlic powder
1 t smoked paprika
½ t kosher salt
½ t freshly ground black pepper

Caramelize a half or whole onion, sliced in bite-sized pieces, in a T of olive oil – Set aside
Brown 1 pound ground dark meat turkey
Add 1 diced red bell pepper and simmer until bell pepper is cooked to your liking
Add 16 ounces canned diced tomato with juices
Drain juices from turkey, tomato, and bell pepper to another saucepan and reduce until thick

Add caramelized onion, reduced juices, and seasoning paste to the simmering turkey mixture and simmer until hot, aromatic and delicious

Serve over toast, or on buns.

Gochujang Sloppy Joes

3 years ago: chocolate ginger molasses cookies
2 years ago: brinjal pickle hummus
1 year ago: crock pot baked beans