I am thinking of changing our dog Ella's name to Ella? This is partly because every time you call her name it is followed by a question, as in 'Ella, what are you doing?' or 'Ella, why is there a shoe in Dash's bed?' or 'Ella, why are you carrying round a sock in your mouth?'. And it is partly because she is herself almost always puzzled by something. Take yesterday for example. When throwing a ball for her, if she takes her eye off it, or it goes over her head, or it lands behind a tree, to her it has effectively vanished and she is completely at a loss.
I went out yesterday to find the only supermarket that was open on a public holiday: at Market Village. It was surprisingly empty - only took me 40 minutes to get in and find a space. Picked up some chicken legs/thighs, a whole chicken, some tofu, lean pork and a 'soup carrot'. Also grabbed four small Hawaiian yams and a bag of baby bak choi.
Woke up at 6 am and started putting things together. I was going to do the minced chicken tofu patties with Middle Eastern flavours I had done before, but changed things up at the last minute. I ended up with a sort of deconstructed chicken mapo tofu patty, made of minced chicken, tofu, miso paste, cilantro, green onion, parsley, soy sauce with calamansi that I have been dying to incorporate into something, pepper, ginger, garlic and onion. To cook, I formed them into golf balls and patted them down, then pan fried them to get a crust and then added some chicken stock I had made out of the bones, and covered for five minutes.
In addition, I took the thighs (having used the legs for mincing) and marinaded them with lemon juice, cinnamon, olive oil, salt and pepper, then pan fried them the same way as above.
For grain/vegetable, I added finely chopped bak choi that I had dunked in the simmering chicken stock for a minute, then combined with steamed Japanese rice.
This - together with an oven-roasted Hawaiian Yam, was lunch for the girls.
I was still cooking the soup - Chinese style with dried mushrooms - so it should ready for the evening meal.
So, a good food day, with the only slight cloud being what to do for tomorrow.
And finally, it has come to my attention that a lot of my recipes are the sort of Jamie Oliver "a bit of this, a hunk of that" style which is not too helpful. Next time I make this, I will measure the ingredients and put it into a proper recipe format.
I went out yesterday to find the only supermarket that was open on a public holiday: at Market Village. It was surprisingly empty - only took me 40 minutes to get in and find a space. Picked up some chicken legs/thighs, a whole chicken, some tofu, lean pork and a 'soup carrot'. Also grabbed four small Hawaiian yams and a bag of baby bak choi.
Woke up at 6 am and started putting things together. I was going to do the minced chicken tofu patties with Middle Eastern flavours I had done before, but changed things up at the last minute. I ended up with a sort of deconstructed chicken mapo tofu patty, made of minced chicken, tofu, miso paste, cilantro, green onion, parsley, soy sauce with calamansi that I have been dying to incorporate into something, pepper, ginger, garlic and onion. To cook, I formed them into golf balls and patted them down, then pan fried them to get a crust and then added some chicken stock I had made out of the bones, and covered for five minutes.
In addition, I took the thighs (having used the legs for mincing) and marinaded them with lemon juice, cinnamon, olive oil, salt and pepper, then pan fried them the same way as above.
For grain/vegetable, I added finely chopped bak choi that I had dunked in the simmering chicken stock for a minute, then combined with steamed Japanese rice.
This - together with an oven-roasted Hawaiian Yam, was lunch for the girls.
I was still cooking the soup - Chinese style with dried mushrooms - so it should ready for the evening meal.
So, a good food day, with the only slight cloud being what to do for tomorrow.
And finally, it has come to my attention that a lot of my recipes are the sort of Jamie Oliver "a bit of this, a hunk of that" style which is not too helpful. Next time I make this, I will measure the ingredients and put it into a proper recipe format.
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