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Below are the 11 most recent journal entries recorded in mom's cooking's LiveJournal:

Saturday, February 18th, 2006
6:22 pm
Grandma's Sugar Cookies
My Grandma gave me this recipe, which my mom used and now I use. I love these cookies. Cut out cookies are a bit time consuming, but these are worth it. My daughter (3 years old) likes to help, but then it takes even longer! Great for holidays so that you can get cookie cutters to match the holiday. Also great for children's birthday parties. These freeze very well. Oh no...I'm pregnant and now I have a craving for these!

1 ½ c sifted confectioner’s sugar
1 c butter
1 egg
1 tsp vanilla
1 tsp almond flavouring
2 ½ c flour
1 tsp baking soda
1 tsp cream of tartar

Cream butter and sugar.

Add egg, vanilla and almond flavouring; mix well.

Mix dry ingredients in a different bowl.

Add dry ingredients to liquid mixture; blend until smooth.

Roll dough 3/16th inch on lightly floured surface.

Cut with cookie cutter; sprinkle lightly with white sugar.

Place on lightly greased baking sheet.

Bake at 375 for 7 to 8 minutes. (Do not overbake – cookies will still be quite light coloured).

Great with sprinkles or icing on top.

Current Mood: hungry
Saturday, March 5th, 2005
3:44 pm
mom's chicken marinade
4 chicken breasts
1 ginger root
4 garlic cloves
1/2 white/yellow onion
3-4 teaspoons of olive oil
black pepper
soy sauce or salt or worchestershire sauce
cooking wine (optional)
brown sugar or white sugar (optional)

everything is to taste actually. the quantities i'm putting are minimum amounts.

1) puree 1/2 onion (add cooking wine if you want to the puree. a few dashes.)
2) put puree in marinading container.
3) 1 garlic clove per chicken breast. smash the clove and put it in the puree.
4) cut a piece of ginger that is about a quarter (us$.25)in diameter and about a quarter in thickness. or equivalent amount, shape doesn't matter. mash the ginger so the fibers separate, but not so much that it falls apart; you want to fish it out later.
5) tenderize the chicken breast. (wrap in plastic wrap and beat with meat mallet (or other heavy object) a bit.)
6) put the breasts in the puree. coat the breasts.
7) add soy sauce, salt, or worchestershire sauce. this is for saltiness; add to taste/diet.
8) add black pepper to taste (my mom puts a lot. whatever that means. less than 1/2 teaspoon.)
9) add a few tablespoons of brown sugar (or white sugar) to sweeten to taste. my mom usually doesn't add sugar, but sometimes she does.
10) add about 1/2 teaspoon of olive oil (or cooking oil) per breast.
11) mix the marinade and recoat the chicken breasts. you want enough liquid to coat the chicken breasts. there will be more at the end of marinading.
12) marinade in frig for a couple hours at least. can marinade for up to one day. you can freeze uncooked portions.
13) bbq or broil until cooked through. serve.

note: add more all seasoning to taste. if you like spicy chicken, add one jalapeno.
Monday, August 9th, 2004
4:01 pm
gang gorim (spicy soy sauce stewed beef)
mom is making this right now and i asked her how to make it.

gang gorim is a salty korean meat dish. it is served hot or cold with rice. there is no way to eat this without something to cut the salt. it's spicy and salty. i love this stuff, but i grew up with it.

- beef (usually some cut that is tough and benefits from marinating and/or stewing)
- water
- soy sauce (sweet soy sauce e.g. kikoman)
- peppers
- black pepper
- onions
- garlic
- ginger
- sesame oil

stage 1:
cube the beef, soak in cold water for 5-10 minutes. my mom says this draws the blood out. discard the water.

stage 2:
put the beef in a pot or saucepan. fill with enough water to cover the beef. heat until it is boiling. discard the water.

stage 3:
cover the beef again with with 2/3 water and 1/3 soy sauce. start heating again. add seasoning (onions, peppers, pepper, garlic, ginger) to taste. add a dash of sesame oil to taste. when it starts boiling turn the head down and let it simmer for at least 40 minutes.

serve a few cubes with broth in a bowl with rice and vegetables. the liquid will be a dark brown broth, and can be used as a sauce with the rice and vegetables. if you chill it, the broth will become gelantinous.

if you couldn't guess, all the salt is to preserve the meat a bit so it can be sent out with workers and traveller in a warm client without spoiling.

variation notes:
- peppers and pepper are added for spiciness and taste. too much pepper can overwhelm the flavor of anything else. pick peppers that have a good flavor.
- onions, garlic, and ginger are also added for flaver, but again too much ginger can overwhelm the other flavors. but you can't really add too much onion or too much garlic. but you the most you want to add is as much as will be mostly covered by the liquid.
- sometimes you can add potatoes. this is tricky as they sometimes fall completely to pieces.
- can add carrots
- there are two general kinds of soy sauce - sweet and salty. most people in the west are used to the japanese sweet soy sauce. it's what most people use for sushi. this is the kind you want for this recipe. the other kind can be used for this recipe, but you want to use less, and the flavor isn't as interesting.
- using meat you'd use for steaks is a waste. get something you'd ordinarily have to marinate to make tender.
Saturday, July 17th, 2004
2:06 am
Saturday, February 21st, 2004
6:30 pm
What's in a dumpling/wonton/pot sticker?
posting here since I figured it out. YAY!

I actually ended up calling my mom and asking what she used to put in these when we were a kid.

The outside is just those wonton wrappers you can buy at any grocery store.

The filling was generally:

ground pork

My mom said lately she uses spinach too. Anyway, you can throw other stuff in there.

To glue it together some egg yolk was put along the edges to help seal as you fold over into triangles.
Wontons can be deep fried, pan fried, or steamed.

I tried:

ground turkey
chopped broccoli (the leftover part after you eat the flourets)
alfalfa sprouts

I did steamed. It came out pretty good. Ate with soy sauce.
Thursday, January 8th, 2004
10:53 am
banana bread
Last weekend, I decided to stop trying to find a banana bread recipe in a cookbook that was close enough to my mom's banana bread and just wing it from muscle memory. If this isn't exact, it's close enough for me.

mum's banana breadCollapse )
Sunday, October 19th, 2003
7:49 pm
i'm indexing recipes using the memories feature. fyi
Thursday, August 7th, 2003
4:00 pm
mom's cucumber salad
during the summers my mom would have a garden and have fresh cucumbers. yum! she would make a cucumber salad. on a hot day this stuff is awesome.

rice vinegar
sesame seeds
a pepper

1) cut the cucumber into chips. however thin or thick you like. i like them thin. you may want to taste your cucumber first and remove the skin if it tastes bitter to you. also, you want cucumbers where the seeds haven't hardened; that is that the seeds are soft and translucent and don't feel like seeds when you bite them. otherwise you need to remove the seeds. put this in a bowl.
2) remove the seeds from the pepper, mince or dice the pepper. add to bowl. the peppers are mostly for flavor than for heat. but i like spicy peppers.
3) add sesame seeds to taste
4) add enough water and vinegar to barely cover everything. adjust water and vinegar mixture to your level of sourness.
5) add sugar and/or salt to taste. salt helps adjust possible residual bitterness from the cucumber.
6) chill. eat as a salad. good with cold soups. it's good as a salad for about 1-2 days chilled. and then it turns into pickled cucumbers.

1) you can add turnips, radishes, bell peppers, carrots and etc, but i'd cut the cucubmer thicker so the seasoning is even.
2) you can add pickling spices, or pepper corns.
3) i've done this once just using the juice from those jars of pickled jalepenos

if you let this pickle in a sealed jar or container, make sure it's sour (that there's enough vinegar). if it liquid is sour to you, then it's sour enough. otherwise you run the risk of botulism. science fact: in an enclosed environment (no fresh air) without something acidic, you can get botulism. acid prevents this. (so does heat from canning).
3:40 pm
kimchee (fried) rice
quick food. again good for college students. :) surprisingly i've met korean guys who can't cook this. as long as you don't burn anything, you can't do this wrong.

- kimchee
- leftover rice
- butter

preparation #1:
1) melt butter in a pan
2) add kimchee
3) when the kimchee warms through, add rice
4) stir until the rice is heated again, serve and eat

preparation #2:
1) melt butter in a pan
2) add rice and fry it 'til it's heated
3) add kimchee
4) stir and heat to taste. serve and eat.

these taste slightly different

- use bacon instead of butter
- use spam
- use oil instead of butter
Tuesday, August 5th, 2003
4:05 pm
seasoned soy sauce
seasoned soy sauce
i eat many dishes with soy sauce. but not plain soy sauce. my mom usually makes soy sauce with different seasonings. the seasonings are never consistent, but usually along these lines. this is best for things that aren't too oily. i use it on oatmeal, rice porridge, korean style maki (sushi rolls), korean style flat dumplings, potstickers/wontons, potsticker/wonton soups, and unseasoned boiled meats, and other semi-"bland" foods. does work for tempura. this stuff is awesome with a cold block of fresh tofu.

- soy sauce, use a sweet soy sauce, not one of the salty ones. you can use fish sauce instead, also.
- green onions
- roasted sesame seeds
- sesame oil
- a pepper, selected for taste more than spiciness
- black pepper
- pepper flakes or powder
- ginger
- garlic

note: all additions are to taste. you can leave things out.
1) pour soy sauce into a small bowl
2) slice ginger into thin slivers. bash them once with something hard. you want to break some fibers. add to soy sauce
3) add chopped green onions
4) bash the sesame seeds a little. you want to creak the outer shell, but not break the seeds. add to soy sauce.
5) remove seeds from the pepper (unless you like the taste of pepper seeds). mince the pepper. my mother uses whatever pepper is on hand. sometimes it's spicy and sometimes not. add mince pepper to soy sauce. you can use bell peppers for this (well part of a bell pepper).
6) add black pepper. i usually leave this out.
7) add a little sesame seed oil. i don't like sesame seed oil much. so i tend to leave this out if i'm making this just for myself.
8) add spicy pepper flakes or power.
9) add garlic. slice, diced, crushed, or minced.

you can leave out whatever you want. there's a little too much flavor competition if you add ginger and garlic and peppers. 2 out of the three is usually okay.

- add a sweet vinegar (usually rice vinegar). works betters for slighty oilier foods like fried rice, fried wonton, meat dumplings. personally i think the vinegar version is aweful for tempura. also good with cold tofu.
- add brown sugar. some people like it sweet. i don't.
- increase the volume, add brown sugar, and a dice or pureed onion. this can be used as a meat marinade. remember marinades tenderize meat. if you overmarinade meat, it gets mushy - ew! this marinade works for thinly sliced meets or chicken breasts. better for grilling, baking, broiling, frying.
- increase volume, add more brown sugar than the other marinade, and pureed onion. can beused as bbq'ing sauce, or a rub if you add enough onion, or as a marinade. good with spare ribs and bbqing meats.
3:35 pm
egg cheese rice
my mom used to make this every so often when i was a kid. i used to make it in college.

- just cooked rice
- eggs (see instructions for quantity)
- cheese (whatever you like)

1) cook rice in rice cooker.
2) just after the rice cooker flips up the lever (or otherwise indicates that it is done), crack an egg into the rice and mix in. add as many eggs as you want. i usuall add one egg per cup of dry rice i started cooking with.
3) cover and let sit until the egg is cooked to your level of comfort. i like fairly uncooked eggs for this. if necessary start the rice cooker again to cook the eggs more.
4) after you decide the eggs are done to your liking. add cheese. let it melt. mix it in.

serve and eat. i usually eat this with soy sauce or mexican salsa (more like pace than an al fresco style).

- just put the eggs on the top of the rice. don't mix in. let poach.
- add sausage. depending on the type of sausage, you need to vary when you put the sausage in. if you use chinese sausage you can usually just put it in after the rice has just finished or a little before.
- i sometime add frozen veggies, you have to add them early enough so they heat up, but not so early that they turn to overcooked mush.
- leave out cheese

mostly this is about one pot cooking. :)
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