i've actually been an absolute chef the past few nights 😳😳!! and nobody at all helped me or gave me instructions or reminded me that you can cook food in things other than water. you can, in fact, stir fry things in substances besides tap water and hot sauce. and you can, in fact, cook vegetables along with whatever random piece of fish you've scavenged off the side of the road like a mongrel beast
i roasted some garlic in the oven, heated up cream, squeezed the garlic in and sprinkled some salt, threw the mussels in. the were bought frozen, and also precooked.. i think.. so i heated them up on a dry pan beforehand, simply to warm ‘em up.
and that’s it, the shortest post for now >3<
i like putting in on a bread piece, it also helps clean the inside of the bowl later lol.
sorry for only two pictures, there wasn’t much of a process to document.
It’s been stupid hot lately, and my appetite goes downhill when this happens. Usually continuous snacking is the way to go for me but I decided to make a chilled seafood platter.
Taiwanese port and ocean-side towns have fabulous fish markets. There’s often food stalls -- just like Taiwanese night markets -- around it for you to enjoy fresh, local seafood. When you order chilled cooked squid, it often comes with this gingery dipping sauce. I’ve also seen this sauce serve with chilled shrimp and other kinds of shellfish.
My platter has squid (cut in 2-different ways), mussels, shrimp, ahi tuna sashimi and salmon sashimi. This recipe post is for the sauce only. You can use whatever seafood you want, but do not skip out on the squid. I prefer steaming everything and then chilling it, but I have seen some stalls boil the shit out of things before chilling.
About 1/2 cup dipping sauce:
2 1/2 tablespoons soy sauce
2 tablespoon minced chives
1 tablespoon minced ginger
1 tablespoon tomato sauce or ketchup*
1 tablespoon black vinegar
1 tablespoon distilled water, room temperature
1 large clove garlic, minced
1/2 teaspoon sesame oil
Stir everything together. There’s no real method to this madness.
*If you use tomato sauce from the tube or can, add 1/2 teaspoon of granulated sugar to the mixture.
French cuisine might be fucking batshit on some fronts (eating... snails, frogs??, tête de veau (i’ll protect y’all from translation on this one)... but the good dishes have inspired me with brand new cooking ideas. I’m coming home and textin’ some my friends if they’re down for a good meal!