So, we were making kimchi the other day, and when mom set down the bowl of sea salt, Mr. Woofy assumed it was his food (bowl on floor = Mr. Woofy Cuisine) and came over and took a big lick.
“Bad Mr. Woofy! No sticking your tongue into the salt!”
“That’s right, hang your furry head in shame!”
But not to worry, gentle reader, as they soon made up afterwards…
Awww, how sweet - they kiss and make up!
Hopefully all the other pampered pooches taking part in Weekend Dog Blogging #39 are being better behaved this week! Head on over to Sweetnicks to find out on the Sunday round-up!
Technorati Tags: golden retrievers, dogs, weekend dog blogging
I can’t believe I’m out of caster sugar (superfine sugar for those of you north of the hemisphere). Since WHEN am I out of caster sugar? I’m guessing the culprit is mom as she likes using it for marinades as it dissolves more readily than regular white sugar…*sigh* Damnit, I want cake! Asked mom to drive me to the store as it’s pouring down with rain, she told me to walk.
It’s freeeezing! Not in this lifetime!
Anyway, instead of cake, here are two traditional Korean dishes - both are solid favourites in my household, and both go down well in winter as they’re warm and filling!
Korean boiled ribs
Korean Boiled Beef Ribs
Ingredients
1kg beef short ribs, cut into 5cm lengths
2-3 carrots, peeled and chopped into 5cm long lengths
150g dried shiitake mushrooms, soaked
1 onion, cut into quarters
2 potatoes, peeled and cut into quarters
1/3 cup soy sauce
1/4 cup water
2 tbsp of garlic
4 tbsp of sugar
2 tsp salt
1/2 tbsp of hondashi (Japanese beef stock, but regular beef stock will be fine)
1. Cut off the fat from the meat and make cuts into the thick parts to help the marinade sink in. Put the meat into cold water to soak the blood out for at least an hour.
2. Drain the meat. Put a pot of water on the stove and bring to a boil, once boiling add the meat and boil for about 15-20 minuts. Remove from stove and drain the water out.
3. Add the carrots, onion, potato and rehydrated shiitake mushrooms. Also add soy sauce, water, garlic, sugar, salt, and beef stock. Mix it all up so that all the veggies and meat are coated in the soy mix then put the lid on and slowly bring to the boil.
4. Boil for about 10 minutes, then taste the sauce and add more sugar or salt according to taste. Bring the heat down to a low flame and cook for 30mins - 1hr, or till meat is tender enough to easily pull apart and potato and carrots are soft enough to mush.
The best way to serve this dish is with a bowl of rice - my favourite way to eat this is to grab some carrot, potato and onion and mush it into my rice so it’s all mixed in, then just take a bite of rib with a spoon of rice. It’s very rich and filling, the flavours are strong and you may also consider serving this dish with some cucumber and carrot sticks to balance out the richness.
Technorati Tags: korean food, korean recipes, galbi, beef ribs, marinade, sauce
What do you make when you’re tired, cold, and just want an easy meal because the thought of the effort required to chew very solid food just hurts your brain?
Why, pumpkin soup, of course!
Or, in my case, pumpkin and kumara (or sweet potato) soup 
Mmmm, creamy pumpkin and sweet potato soup!
Recipe is below the cut, but now I must be off to bed as I start back at work tomorrow. Ugh. Lucky Mr. Woofy is already passed out and dreaming of thick meaty bones, by the looks of the drool spots on my doona cover!
Look at that tiny bit of tongue sticking out as he sleeps! Wonder what he’s dreaming about…
Ingredients
40g butter
1 medium brown onion, chopped coarsely
2 tsp crushed garlic
2 tsp ground cumin
1.1 kg of coarsely chopped pumpkin (after skin and seeds have been removed)
500g coarsely chopped sweet potato
1 1/2 cup chicken stock
2-3 cups water
Either cream or sour cream to serve
1. Melt butter in a large pot, cook onion, garlic, cumin and coriander, stirring until the onion softens.
2. Add pumpkin, sweet potato and stock, stirring the ingredients just to make sure everything is mixed up. Add only enough water to barely cover the pumpkin. Reduce the heat and simmer the covered pot for 15 mins ore till the pumpkin is soft enough so that you can press it flat without too much effort.
3. Use either a blender or stick blender to process the pumpkin mixture till very smooth. Leave in the covered pot till it is to be served.
4. Just before serving, add 1/2 cup of either cream or sour cream and stir through the hot mixture continuously till it is mixed in and smooth.
This makes about 4-5 hearty sized servings, and I love having this soup with garlicky mushrooms on toast. If no mushrooms are available, it is still perfectly good with a crusty roll to help mop up all the soup
Technorati Tags: soup, pumpkin, sweet potato
Okay, so this entry is quite early for this event, but I don’t know what mental state I’m going to be in, so I thought I’d get it up before I lose my sanity completely!
Mr. Woofy trying to devour his stuffed toy burger. Mmmm, felt!
I’m speechless. Really. All I can say is that my brother comes up with new and exciting ways to torture Mr. Woofy. They’re both stuffed into my brother’s hoodie, my brother suffocating in Mr. Woofy’s fur, and Mr. Woofy wondering what the hell is going on!
Check out the less-tortured puppies taking part in Weekend Dog Blogging #38 over at Sweetnick’s place 
And, seeing as Gwyn and Boris came a-visiting today, here is the second round of Weekend Duck Blogging 
Gwyn (male) and Boris (female) taking a waddle around the decking.
Boris and Gwyn coming in for food…mmm, wholegrain bread!
The coolest ducks on the block!
Read this post to find out a bit more about Boris and Gwyn
Technorati Tags: golden retriever, dogs, weekend dog blogging, ducks, pacific black ducks, duck feeding
No, that’s not some kind of indecent proposal, it’s the name of the new monthly event being hosted by Cate at Sweetnicks!
So, what’s in my fridge? Mostly the same stuff as other fridges - condiments, spreads, juices, egg, butter, cheese, drinks…and some not so usual stuff. There are the 5kg of fuji apples currently overwhelming the crisper draws (we drink fresh carrot and apple juice courtesy of our juicer every morning!).
An entire bag of dried tapioca balls resting on top of them, a tuppaware box of 4kg of Kimchi (a Korean side-dish of chilli picked chinese cabbage), a pressure-cooker full of bone marrow soup chilling so the fat can be skimmed off, an ice cream container with chilli marinated squid, chilli paste, chilli fried dried squid, dried baby anchovies fried in with sugar and thai chillis, soy marinated lotus root, soy pickled sour cucumbers, boiled marinated beef, and a carrot/cucumber/beef mince mix marinating in some sweetened vinegar for use in making stuffed tofu pouches.
Yes, this entry is a week late, but thanks to the most lovely Cate, she’s let me take part anyway! Indulge in your voyeuristic side and check out all the other fridges that took part in the very first round-up of “I’ll Show You Mine If You Show Me Yours“!
Technorati Tags: I’ll show you mine, refrigerator, food
