Annie made this Teochew Porridge, perfect for a cold, rainy day.
Plain rice porridge, but the side dishes are stir-fried cabbage, fried pomfret in brown sauce, and omelette with shallots. The item in the spoon at the top of the pic is fermented tofu in chili oil. Mix it all in and it gives a tangy, spicy flavor to the dish.
Aloha, Nate
Our friend Bea introduced us to this savory baked tofu, which is a very firm tofu that is flavored with soy and star anise. It smells kind of like tea eggs. The texture is similar to portabella mushrooms. We sliced it up and stir fried it with onions, chicken, and julienned carrots. Flavored with oyster sauce, soy sauce, sugar, salt and pepper. Very easy to make, and very tasty as well!
Aloha, Nate
Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.
I do believe these were one of my better batches of ribs.
Aloha, Nate
Annie found some great deals on vegetables at Lunardi’s on Saturday monrning. They had just put out some veggies bagged for clearance and she scored a head of organic cauliflower, some fingerling potatoes, some huge mushrooms, and a bag of blue lake beans.
Recipe from http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_7844,00.html
Definite do-over!
Aloha, Nate