Aeriose

Aeriose

BobCat of all trades

Recent Posts

Knit: Baby Scrub Cloth

Knit: Baby Scrub Cloth

I use Heart Face Scrubby’s pattern to knit baby scrub towels for donations. If you join these squares, you can also make a blanket! Materials One 95-yard (2 ounce) skein of cotton worsted weight yarn One heart face scrubby uses about 9.5 yards (0.2 oz.)* […]

Landscape Photography

Landscape Photography

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Beef Noodles

Beef Noodles

Servings: 2

Preparation time: 5 minutes

Cooking time: 20-30 minutes

Ingredients

  • Dried shrimps: 1 tbsp (Optional. This replaces salt)
  • Beef broth: About 750ml. Can use any kind like chicken, vegetable etc.
  • Water: As the soup evaporates, put in a dash here and there to replace evaporated soup during cooking
  • Noodles: Any kind. Follow cooking time on package. I used pho vermicelli, 50g per serving, cooked 8 minutes
  • Baby Bok Choy: 3 bunches per serving. Vegetables can be anything
  • Garlic: 4 cloves. Flatten with knife to release flavor
  • Sesame oil: 1/2 tsp
  • Light soy sauce: 1.5 TBSP
  • Chinese cooking wine: 1.5 TBSP
  • Sugar: 2 tsp
  • Yellow/white onions: half, sliced thinly
  • Green onions: 1 bunch cut finely
  • Ginger: 1 cm, cut into thin sticks
  • Star anise: 1 (optional)
  • Tofu: as desired
  • Beef balls: as desired. I used 6 balls cut into 4 for 24 pieces
  • Optional: fish cakes

Preparing the noodles

  1. Boil water and cook according to the noodles you choose to use

Preparing the broth

  1. Flatten garlic, cut onions, dried shrimps and ginger and dry stir fry under medium heat for about 3-5 minutes until aromatic
  2. Add broth
  3. Add soy sauce, sesame oil, and sugar
  4. Add prepared beef balls and tofu
  5. Cook until tofu and meatballs expanded to edible state for about 20 minutes under medium temperature. 
  6. Add dashes of water as necessary if broth begins to dry out. Keep flavoring soup when you add water. If needed, add salt. I added 3 dashes without salt.
  7. Before serving, cook baby Bok Choy for 2 minutes

Serving

  1. Place noodles in bowl
  2. Place toppings on noodles and pour broth over
  3. Garnish with green onions, ground pepper

Enjoy!

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Pork Chops, Maple-Bacon Jam, Bok Choy and Spinach Rice

Serings: 2 Preparation time: 10 minutes Cooking time: 20-30 minutes Ingredients Pork chops: 300g Bacon: 1-2 slices Baby spinach: 60g Garlic: 2 cloves Shallot: 1 Baby bok choy: 340g White rice: 1.5 cups Apple cider vinegar: 15ml Maple syrup: 15ml Cooking oil Salt and pepper Spice blend Garlic […]

Mung Beans

Mung Beans

Servings: 3 Preparation time: 2 mins Cooking time: 45 minutes  Ingredients Mung beans: 1/2 cup Brown sugar: 4 tbsp Water: 4 cups Making the dessert Wash the beans In a large pot, add beans and water to a boil Reduce to medium and let it bubble gently for […]

Seared Pork Chops, Kale, and Maple Butter Gravy

Seared Pork Chops, Kale, and Maple Butter Gravy

Servings: 2

Preparation time: 10 mins

Cooking time: 25 minutes

Ingredients

  • Pork chops: 300-350g
  • Sweet potatoes: 550g; Can substitute with yam or potatoes
  • Shallot: 1 or 1/4 of yellow onion
  • Chives: 1 bunch (optional); can substitute with parsley or cilantro, etc.
  • Kale: 1 bunch
  • Apple cider vinegar: 15ml
  • Worcestershire sauce: 10ml
  • All-purpose flour: 1.5 tbsp
  • Maple butter: 10ml
  • La Grille Pork Seasoning: 10g
  • Cooking oil
  • Salt and pepper
  • Butter: 1tbsp

Preparing the ingredients

  1. Wash and dry all produce
  2. Peel and medium dice potatoes
  3. Remove kale leaves from stems and cut into ribbons
  4. Peel, halve and thinly slice shallot
  5. Thinly slive chives or desired chosen garnish herb

Making the mash

  1. In a large pot, boil water with 1/2 tsp of salt
  2. Add potatoes and cook for 16 minutes, or until tender
  3. Reserve 1/2 cup of cooking water and drain the rest
  4. Mash potatoes and add some reserved water gradually, as needed for desired texture. Add 5ml of maple butter
  5. Season with salt and pepper to taste. Set aside

Cooking the pork

  1. In a large pan, drizzle cooking oil on medium-high
  2. Pat pork chops dry with paper towel and season with 1/3 spice mix. Add salt and pepper to taste
  3. Add pork chops to pan and cook 3-5 minutes per side until nicely browned and cooked thoroughly
  4. Transfer to plate and set aside

Cooking the kale

  1. While pork is cooking, in a second large pan, heat a drizzle of cooking oil on medium-high
  2. Add 1/2 of the shallots and cook, stirring frequently for about 1 minute, until fragrant
  3. Add kale and half of the vinegar
  4. Stir frequently for 3 minutes, or until wilted and season with the remaining spice mix. Salt and pepper to taste

Making the gravy

  1. Using the same pan as the one you used to cook the pork, melt 1tbso of butter on medium
  2. Stir frequently adding flour slowly and cook for 1-2 minutes until golden brown
  3. Add the remaining shallots and cook for 1 minute, until fragrant
  4. Add the Worcestershire sauce and remaining vinegar, half the chives and 3/4 cup of water. Bring to a boil then reduce to a simmer 
  5. Cook until gravy thickens

Plate by placing mashed potatoes on half of plate, cut meat over mashed potatoes and kale next to the mashed potatoes. Drizzle the gravy over the meat, garnish with left over chives and enjoy!

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Tomato-Coconut Zucchini & Carrot Curry With Chutney and Couscous

Servings: 2 Preparation time: 10 minutes Cooking time: 25 mins Ingredients Carrots: 1 red, 1 white; 300g total Cilantro: 10g or 6 sprigs Onion: 1 Zucchini: 1 Apple: 1 Coconut milk: 165ml Tomato paste: 213ml Brown sugar: 5g Couscous: 100g with 1 cup of boiling water Curry […]

Pan-seared Lime Salmon and Yakisoba

Pan-seared Lime Salmon and Yakisoba

Servings: 2 Preparation time: 10 minutes Cooking time: 10 minutes Ingredients Sapporo Ichiban chow mein yakisoba: 2 packages Tofu: 80g Celery: 1 stalk, cut diagonally, small slices White mushrooms: 3, slice thinly Carrot: 1/2 medium carrot; cut in 3″ lengthwise, 2mm width thin slices Cabbage: 1/8 of a […]

Miso Soup

Miso Soup

Servings: 3

Preparation: 5 minutes

Cooking time: 5-10 minutes

Ingredients

  • Dried seaweed: Amount depending on preference
  • Miso paste: 3 tbsp
  • Water: 4 cups
  • Mushrooms: Any kind and amount depends on preference
  • Scallions: 1 stem. Thinly slice white part and put in soup. Green part to garnish later
  • Medium-firm tofu: Amount and size depends on preference

Making the soup

  1. Boil 4 cups of  water in a kettle then pour in a medium size pot or boil from pot on high until it boils. I find the kettle is faster
  2. Break the seaweed into small bits as it will expand once in water. I used 1 tbsp amount of dried seaweed. 
  3. Slice mushrooms and put into the pot with the water. I used 2 white mushrooms. 
  4. Add the white part of the scallion and tofu into the soup. I used about 60g of tofu.
  5. Once soup boils, scoop the water into a small bowl and mix it with the miso paste until fully dissolves then pour into the pot. Stir well. For a salty taste, use 3.5-4tbsp of paste.

Once soup is hot, you are done! Garnish with scallion greens and ground pepper. This soup can be simplified with just tofu. Other ingredients are optional.

Zucchini, Carrot, and Potato Pancake

Zucchini, Carrot, and Potato Pancake

Servings: 3 Preparation: 15 minutes Cooking time: 20 minutes Ingredients Zucchini: 1 medium size, grated with skin on Carrot: 1 medium size, grated without skin Russel potato: 1 medium size, grated without skin Scallion: 1 stem, chopped finely Salt and pepper Chinese vinegar Lao Gan Ma chili sauce […]