Category Archives: By Cuisine

Japanese, Pork

Gyoza

Leave a comment

We hadn’t had gyoza in a while so Annie bought some ingredients last night and made them for dinner tonight. The filling includes ground pork, minced shrimp, garlic, ginger, won bok, chives, salt, white pepper, soy sauce and sesame oil. We bought swei gow wrappers for the gyoza skins. I wish I had a video of how she pleats the gyozas – she’s quite skilled with that.

How long do you boil them until they’re done? We use the thrice boiled method: Bring a large pot of water to a boil. Add the gyozas. When the water starts to boil again, pour in a little bit of tap water. Wait for it to come to a boil again. Pour in a little more tap water. When it boils for a third time, remove the gyozas.

My dipping sauce contains soy sauce, Chinkiang Chinese black vinegar, salt, white pepper, sugar, and sesame oil.

Annie made 111 gyozas but we only cooked 45 of them…and ate them all!

Aloha, Nate

Beef, Korean

Bulgolgi

Leave a comment

We had picked up some bulgolgi from the Korean grocery store last week. Annie decided to make some tonight for dinner.

There was way more vegetables than meat in this dish, which was perfectly fine with me. It went quite well with the rice and Korean seaweed.

Aloha, Nate

Egg, Mexican

Mushroom, Egg, and Cheese Burrito

Leave a comment

Kids were eating quesadillas for lunch but I wanted something a little more substantial. We had some musgovian mushrooms in the fridge so I diced that up and sauteed them in some EVOO with s&p and Italian seasoning. Then I beat an egg and scrambled it, mixing the mushrooms in with the egg.

I warmed up a tortilla, laid down some shredded cheese, then spooned on some of the mushroom and egg filling. Folded it into a burrito, and let it heat through.

It was good, but I think it could have used the crunch of an onion or bell pepper.

Aloha, Nate

Chinese, Pork, Yeast

Baked char siu bao

4 Comments

Annie made some baked char siu bao last night that are really excellent. We picked up some char siu from the store next to Lion Market on King Rd and Tully. First, cut the char siu into cubes. Dice some onion and sweat it in a frying pan, then add the char siu. Mix in a sauce containing soy sauce, oyster sauce, dark soy sauce, sugar, salt, pepper, and some corn starch as a thickener.


She made a sweet bread dough consisting of flour, bread flour, powdered milk, sugar, yeast, butter, eggs, and water. Brought it together then set it aside to rise. Then she divided the dough up into 50-gram balls.
Continue reading Baked char siu bao →