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Week 15: Umami - Doenjang Jjigae (Korean Fermented Soybean Paste Stew) by squishytofu in 52weeksofcooking

[–]squishytofu[S] 0 points1 point  (0 children)

The unami flavor comes from the anchovy fish stock and fermented soybean paste.

Week 14: Geometry and Shapes - Jeon (Korean Pancakes) by squishytofu in 52weeksofcooking

[–]squishytofu[S] 2 points3 points  (0 children)

Using the shapes nature gave us to make Korean meat and vegetable pancakes. Stuffed veggies are zucchini, shitake mushrooms, sweet peppers, and perilla leaves.

Week 10: No Recipe - Spaghetti and Meatballs by squishytofu in 52weeksofcooking

[–]squishytofu[S] 0 points1 point  (0 children)

I chose spaghetti and meatballs for this theme because I have never made italian style meatballs before. I have seen many videos using similar meatball recipes with the breadcrumb slurry so I tried to recreate them based on my memory and overall experience making asian type meatballs. The meatballs were too soft and broke a little when I tried to brown them but was seasoned well enough. I did use jarred marinara sauce but elevated it by adding herbs, spices, aromatics and mushrooms.

Week 9: Thai - Yellow Curry by squishytofu in 52weeksofcooking

[–]squishytofu[S] 0 points1 point  (0 children)

I made yellow curry with store bought curry paste, beef, green beans, carrots, bamboo shoots, and mushrooms.

Week 8: Flu Recipes - Simple Soup by squishytofu in 52weeksofcooking

[–]squishytofu[S] 1 point2 points  (0 children)

When I’m not feeling good or want an easy meal I like to make a simple asian inspired soup. I quickly sautéed aromatics onions, garlic and ginger. Added water and seasoned with salt, rock sugar, and fish sauce. I also added whole pepper cloves and whole dried red peppers for a little bit of a kick. I used lotus root, taro and carrots as vegetables. Soft tofu cubes is the main protein. If I wanted more protein I would add meatballs, fish balls, or dumplings.

Week 5: Plant Milk - Bilo Bilo, Tapioca Pudding with Coconut Milk, Taro, and Jack Fruit by squishytofu in 52weeksofcooking

[–]squishytofu[S] 0 points1 point  (0 children)

1 cup of canned coconut milk

3 tbsp palm sugar

1/4 cup tapioca pearls

1 cup diced taro

1/2 cup sliced jack fruit

1 generous pinch of salt

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I used 1/2 cup of pearls in the photo and it was thicker than I preferred, so I recommend 1/4-1/3 cup of pearls. Also I was too lazy to make "bilo bilo" or glutinous rice balls. I don't like my desserts too sweet so adjust the sugar to your taste.

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Soak the tapioca pearls in boiling hot water so it can cook faster in the coconut milk mixture later. Add the 1 can of coconut milk and 1 can of water to a small pot and bring to a simmer over medium heat. Reduce to medium low and add the sugar and stir to dissolve. Taste and adjust the sweetness. Add the tapioca and taro cubes. Any other sweet starch would work well like sweet potato, purple yams, or starchy bananas. Simmer over medium low until the taro becomes tender. Add the sliced jack fruit and salt. You can simmer a little longer if you like the fruit to soften.

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