Not quite as boring as it sounds. I have potato slices soaking in a bowl of cold water that will soon become delicious fries in the air fryer. Beans – Bush’s Homestyle – with sauteed onions and hickory smoke barbecue sauce – will be the accompaniment. One of the wonderful thick pork chops I got recently would have been great, but I put them in the freezer so to hell with that. I’ll probably just nuke a couple of breakfast sausages. But looking forward to the fries – OMG they’re so good out of the air fryer!
P.S.- the Mongolian beef was very tasty! Though there wasn’t nearly as much in the “big bag” as I thought. Some of it was air, and some of it was water in the sauce that boiled off as you stir-fried it. But I’m definitely having it again soon.
Tonight was Singapore noodles (apparently unknown in Singapore). Scallions, bell pepper, Thai chilies, carrots, garlic, ginger, fish sauce and rice noodles all cooked with curry power bloomed in oil and soy. It was delicious, we have leftovers that will probably not make it to lunchtime tomorrow.
I love Singapore noodles and I’m impressed that you made them yourself.
This very thread contains commentary (and even pictures) of my beloved Singapore noodles. I’m fortunate that a nearby Chinese takeout makes really excellent ones, and you’ve inspired me to order some soon!
(For added kick, I feel it requires at least a small dollop of Huy Fong Chili Garlic Sauce! over the top of the prepared dish when serving).
Heheh, thank you. My sweetie is crazy about them, and orders them often. It was her idea to make them. Also, I forgot some ingredients, there’s also scrambled eggs and shrimp in the batch we made.
Yep, when I’ve had the ones she orders, I’d always found them lacking something for my taste. Good, but not what I’m going to choose to order. Turns out what was missing was a little heat. The three Thai chilies we added made it better than any restaurant version I’ve had. I’d imagine a little chili sauce would go a long way in those versions.
My son doesn’t like hot foods though he loves most Chinese dishes, and he previously found the Singapore noodle from the local takeout too hot for him. But I think I’ve got him acclimatized now. Which is great because now I can order them whenever he’s over, and just add the chili sauce to mine.
I’ve been vacillating over what to have for dinner tonight. Singapore noodles would be great but I don’t feel like dressing up and going out in the cold (I’m currently luxuriating in a dressing gown ) and if I order them for delivery I feel bad for the driver and always have to give them a huge tip.
So I think it will be … more Mongolian Beef! The combo of sweet soy, ginger, and garlic is amazing. It’s one of those flavours that comes back to haunt you long after you’ve eaten. So I’m gonna make a big pot-o-rice and while it sits will do the stir-fry. There’s a nice bottle of Killerman’s Run Cabernet-Shiraz that should go well with it.
Tonight was shrimp pot stickers with green beans and a salad. I’d gotten some shrimp rice crackers from the Asian grocery store but we found them a bit bland, so I served some of those on the side topped with sharp cheese spread.
There should have been! I’d just come home from a long painful afternoon at the dentist and only had the wherewithal to eat what was already prepared. Sounds like a plan for tomorrow, though! (I’ve been sentenced to 2 weeks of soft-ish foods until dental work is done.)
Yesterday was my birthday, so my gf made me a nice dinner.
Oriental Five-Spice Scallops with Carrot-Ginger- Coconut Sauce. It’s a recipe from an Alaskan Cookbook I brought my gf back from Alaska when I took my son on the inside passage cruise.
Have flanken-style beef short ribs marinating in teriyaki, will braise them in the oven, low and slow, when I get home. Stir-fried rice for Mrs. Dogginit (can’t eat rice myself ), and stir-fry vegetables. Maybe some coconut shrimp or pork potstickers to go with.
Last week, I took a tip from the Instant Pot thread, did up the big, thick, short rib cuts in Korean BBQ sauce - wonderful!
After a bit of contemplation about dinner, it’s going to be PF Chang Mongolian Beef with veggies stir-fry again, over white rice with green onions, and some added mushrooms.
I didn’t realize until recently that PF Chang is also a chain of restaurants, most of which have takeout. I’m referring here to the bag of frozen stir-fry in my freezer. It’s pretty good stuff, as evidenced by the fact that the flavours stink up the kitchen pretty powerfully, but, as with Indian curries, it’s worth it!
I’ve been working on some graphics stuff for my garden club and lost track of time today, so instead of what I’d been planning to serve, I gave mr. romans a choice of things that were quick to fix. Pepperoni calzones got the nod (I keep a couple of those in the freezer for occasions like this), so we had those and some blackberries today.
Girl Scout Lemonade cookies for dessert. I am really glad they only sell cookies once a year.
I made chili from Carroll Shelby’s chili mix, and served it with homemade buttermilk cornbread to which I added diced poblano chiles and grated jack cheese. This cornbread was voted so good that we could make our whole dinner from it. The next time I make it, I think I’ll add little cubes of ham and it will become a whole meal.
) and if I order them for delivery I feel bad for the driver and always have to give them a huge tip.
), and stir-fry vegetables. Maybe some coconut shrimp or pork potstickers to go with.