Deep Fry That

I should open a restaurant. Just had 5 hours of rehearsals and photoshoots. Quite tired but feel so accomplished! Now waiting for the bran van to come so I can return home and do some cleaning chores :'( and maybe put away my laundry. I think my music from my headphones is too loud because I am getting so many death stares from everyone in the student center study area. Oh well bahahaa they can appreciate a little Guetta. Anyhow, here is my newest creation... KATSU CURRY.

Katsu Curry (Deep fried japanese pork cutlet)

Ingredients:

-Pork chops

-Soy sauce

-Panko bread crumbs

-1 egg

-A lot of oil

-Japanese curry cubes

-Carrots

-Onions

-Potatoes

-RICE

Directions:

1. Pound pork chops. I used a real hammer... because I didn't have those meat pounder hammers. But I covered the porkchops in clingwrap before doing the deed so don't worry I did not get food poisoning.

owned.

HAHA GROSS.

2. Chop up veggies. Dice onions and cube the potatoes and carrots.

Morimoto needs to watch his back with these chopping skills

3. Fry all veggies in a pot.

4. Dip the pork chops in a whisked egg and coat with panko bread crumbs.

5. Heat oil and turn on low heat, add pork chops.

AMAZING.

6. Add water to veggies and add curry cubes. Cook until sauce thickens and potatos and carrots are soft.

7. Take pork chops out and put on rack. I didn't have a rack so I just put it in the oven so the excess oil can drip off :)

8. Plate and serve! Rice + curry + tonkatsu!

you know love me for reals.

MUSHROOMSSSS

Done with two hells weeks! So so so happy. Time to cook something epic to reward myself :) Got home from 4 hours of lab, exhausted but still decided to make this pasta which was so worth it. This is what you missed out on Mark dearest :) but it's ok there is always next time.

Mixed Mushroom Linguine with Truffle Oil Cream

Ingredients:

Whole wheat linguine

Mixed mushrooms

Truffle oil

Heavy cream

Olive oil

Oregano

Rosemary

Shallots

Parmesan cheese

Salt

Directions:

1. Cook pasta

2. Chop up mushrooms and rinse


3. Sauté mushrooms with sliced shallots. mmm bubbly.


4. Get herbs readyyy. Add.


5. Add heavy cream. Fatty fat fat. YUM.


6. Add a ton of parmesan cheese and drizzle on the truffle oil.

7. Delishhh

8. Demolish.

I felt like it was missing something. It was delicious but there seemed to be an ingredient that should have been added. And since we are geniuses we figured out that it was GARLIC - love you Nikki :) Next time when I cook this for you I will definitely add garlic so it will be perfect!

Study Break! Korean pancake/Pajeon

Ran to Hannafords for a much needed study break. Seriously depressing to be reading about tumors and carcinogens for hours on end. Decided to make a huge filling dish so I can shove my face for the rest of the evening :) along with my 4 pack of redbulls. Here you go Nikki <3

Seafood and scallion pajeon

Ingredients:

Pajeon Mix

Scallions

Clams

Oysters

Water

Oil

Dipping sauce:

Chilli Oil

Sesame Oil

Vinegar

Soy Sauce

Directions

1) Look at our sink. FML.

Biohazard swamp.

2) Defrosted the mini oysters

gross hahaaa

3) Ok I'm readyyy. Ingredients on the table. Seafood all defrosted and drained. Scallions cut in approx. 1 inch pieces.

4) The amounts on the back of the mix were wierd (500 g and 800 cc??????) so I just did my own thing...

Too much water -_-

5) Add the scallions

6) Retrieve oil from overly high place.

This is what happens when you live with boys who are much taller than you.

7) Heat up pan and pour in the flour and scallion mixture

8) Add the seafood to the top evenly

How the hell am I going to flip this huge thing?

9) Great success.

:)

10) Make dipping sauce.

11) Chopsticks ready :)

12) Very pleased. Time to eat.

OM.NOM.

Now time to study after over extended break. xxx

Next cooking endeavor: Mixed mushroom pasta with truffle oil.

Po-Tay-Toe

After failing miserably in Beijing making sweet potato fries, I decided to do it again. The oven in Beijing was terrible and had really bad heat distribution, causing my fries to be black on one side and perfect on the other. This time they turned out really well :) hope to make them again soon.

Sweet Potato Fries

1 sweet potato

Paprika

Salt

Pepper

Oregano

Olive oil

1) Preheat oven to 425 degrees Celsius.

2) Cut sweet potato into even pieces. It's important that they are around the same size so that they all cook evenly. I usually leave some small pieces though and just each them when I check on the fries hehe.

3) Put the pieces in a big mixing bowl and toss with olive oil, oregano, salt, and pepper.

4) Spread the pieces on a cookie sheet and make sure the fries are not touching one another.

5) Put the fries in the oven for 15 minutes and don't peek! Just let them cook for the full 15 minutes.

6) Take the fries out and flip them. This step is a bitch but without it the fries won't be evenly crispy! Bake for another 15 minutes :)

Enjoy! omnomnom

Back in Waltham

Finally got back to Waltham after 24 hours of traveling. Still have a lot to unpack and clean up, but glad to be off the plane and no longer need to deal with screaming babies and long layovers. Today is the first day of classes and surprisingly my jetlag is actually not too bad. Woke up a little bit earlier than I would usually prefer but it was actually quite nice to be able to enjoy breakfast and take my time in selecting outfits. Last night I made a honey and vinegar spareribs dish that my mom makes. It is one of my favorite foods and I wasn't able to reach my mom so I tried my best with what I remember when I watch her cook it. It turned out really well and although my mom's is obviously still better, I was very pleased with my result :)

Honey and Vinegar Spareribs

1 lb spareribs chopped into little chunks

2-3 tablespoons vinegar

2 tablespoons honey

1 tablespoon dark soy sauce

Salt

Water

1. Add the spareribs into a pot of boiling water and cook for a

bout 5 minutes. Drain.

2. Heat up oil in a pan and add the spareribs. Cook until meat turns slightly brown.

3. Mix honey, dark soy sauce, and vinegar in a bowl and add to the meat.

4. Mix and add around 5 tablespoons of water. More water will be added as the meat slowly cooks.

5. Cover with pan and cook for approx. 20-30 mins on low heat.

6. Add more vinegar, honey, or soy sauce depending on personal preference.

om nom nom

Best served with rice :)

Robuchon

So I figured this blog is probably going to consist of a lot of food since I looove eating. When I get back to Boston I'm going to post a lot of recipes and my final masterpieces. Last week I went to Robuchon in Hong Kong for lunch.

I ordered the set lunch with Foie Gras as an appetizer while my friend ordered the Spaghetti with Sea Urchin and Poached Egg.

The Foie Gras was was delicious, I could eat Foie Gras every single day if I could. But apparently my cholesterol is already not optimal and I'm only 21. Kind of sad. It is still within the normal range but more on the higher side. The sea urchin spaghetti was very rich and a little bit too creamy, therefore masking the flavor of the sea urchin. Overall the experience was very nice (especially the bread basket! so yummy), and we stayed there for a good amount of time just chatting and catching up.