Monday's are hard. My easy at-home cheater miso ramen with crispy, spicy crumbled tofu makes things better.
I used to spend Mondays puttering around, getting the house back in order after a lazy weekend. These days, I hit the ground running and weekends aren’t that lazy anymore. Such is life with two active kids, work (yay soup season!), a rather rambunctious puppy, two (somewhat neglected but dearly loved) kitty cats; and doing my best to make sure everyone is happy and healthy. Any spare time I have is usually spent indulging in something trivial on Netflix or watching cooking shows with my girl. #myfamilyfoodlife
Wishing you all a Happy Monday ❤️ Grab the soup recipe via link in the bio 👆🏻✨ or right here:
Sometimes you just need a very big bowl of pasta. This is a recipe I could make on the fly any day. I always have lemons, pasta, cream, butter and a hard cheese like parm or pecorino. @mollybaz thank you for bringing to my attention how badly I needed lemony creamy pasta in my life. ••••••••••••
@bonappetitmag -Pasta al Limone
Chicken sotanghon soup. Next to chicken arroz caldo, this was my favorite cold weather comfort food growing up. It’s a Filipino noodle soup made with mung bean noodles, mushrooms, chicken, ginger, garlic, and onion. Recipe on the blog! #feedfeed#f52grams#f52noodle#filipinofood ..
Part 2: Catfish
I think catfish is an underrated fish. Here in the PNW, people tend to think of catfish as a 'dirty' fish with 'muddy' flavors. I don't think so at all. I think it's rich, flavorful, and has beautiful flaky texture; all the best qualities of a luxurious fish. Granted, the quality is highly dependant on the way they are processed. .
In Japan, there is a tale of a legendary giant catfish called Ōnamazu, who lives in the mud beneath the islands of Japan. Ōnamazu is guarded by a God and causes earthquakes when he thrashes about. Today, the symbol of the catfish is significant to earthquake warnings and emergency signage. .
This is one or my absolutely favorite ways to enjoy catfish-- caramelized and braised in garlic, ginger, shallots, sugar, coconut juice, and loads of black pepper, until the sauce is reduced and becomes sticky and the flesh is tender (w/o) falling apart. I also loooove southern style cornmeal fried catfish!
Growing up I ate plenty of Canh Chua (Vietnamese hot and sour soup) and it's become one of my favorite dishes today. I've seen many versions of it from different Asian cultures with a variety of different ingredients, however usually with a tamarind base with seafood being the main protein. With the weather transitioning into the Autumn, I decided to make this version more like a stew to help combat the cold.
This stewed this broth using tamarind puree, bones, and a whole catfish head sautéd in garlic to extract maximum fat and flavor. I then added fresh ripe pineapple, ginger, fish sauce, and unrefined date sugar to develop depth of fruity flavor. To finish off, I strained the broth and added okra, mushrooms, tomatoes, Sorel leaves, and chilies. Typically, the catfish chunks are poached in the soup, but instead I sous vide and torched them before plating.
I've never made this version before and I totally forgot one of my favorite ingredients, which is Bác Hà, known as elephant's ear plant stalk, but the flavors were incredible and was delicious eaten with bean thread noodles! #chefplateform
Want some easy weekday meal inspo? Make some bacon spaghetti carbonara! All you need is some eggs bacon garlic and seasoning. Then serve with some veggies and you’re good to go! No excuses to eat out all the time #f52italian
Tainan Feng Wei Xiao Chi | #607 擔仔果條 ground pork fun soup | "Long noodles for long life long marriage long prosperous...something...this is why she writes the captions." Love you too, honey, and happy 1 year anniversary!
Also, there's only one place to eat in Cupertino and this is it. And these are the only noodles you need in your life. $8.25 per bowl 🍜 🍜🍜 🍜🍜