Kitchenuymics: [Math] Yummy Numbers

🍲 To you, what confirms a happy meal?
In mi casa, these are the criteria:
   50%   - spontaneous appreciation from the one who eats👌
like, that precious nod from hubby!
thumbs-up Gladiator/Roman emperor style from kids! 👍
   50% - unforced clean plates, another serving and repeat!
----------
100%

🍲 To you, what is the recipe for success?
In mi casa, after ~n years in the kitchen, it's finally dawned on me:
   100%   - Abba's grace!

As I do the needful, busy but restful --

hands & feet in the kitchen, taste buds that wonder (sweet enough? add more salt? too sour?)
brain that wander through my food memories and the vast internet 🤔 for the weekly menu (whew!), and
my earthen-weak heart, admittedly worrying most of the time,

...but in the end trusting that even in the daily ordinary, Abba is there.

To me, finally, it's no rocket science anymore.
This is my kitchenuymics -- it's Abba who will see my dishes and me through! :)

Comments

Creamy Miso 🥣

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

Black Pepper Chicken Easy!

Fast and furious. 😜 Be inspired by those cooks who masterfully wield their woks hawker style, and serve up your dish hot & pipin' in just a few. Easy, fast, and packed with flavor! Ingredients (by order of use): 250g chicken, diced about 2cm. Cornflour dash of salt & pepper. Marinate for 20minutes. 1 tablespoon of coarsely pounded black peppercorn 40g of butter A tbsp of.cooking oil 1 medium size red onion (optional) A bunch of curry leaves (optional) 1.5 tablespoons of oyster sauce 0.5 cup of water 0.5 teaspoon of salt 1/4 teaspoon of sugar 4 stalks of spring onion (optional) 1 tablespoon of premium dark soy sauce 2 tablespoons of Chinese cooking wine (Shaoxing Huatiao wine) Tip(s): add cornstarch solution, (a tsp of conrstarch to a tsp of water), this helps thicken sauce if you've somehow added too much water). 😁 💡 Inspired by: Spice n Pans Black Pepper Chicken

Hummus try this!

Hummus is long overdue; this was my hubby's request for the longest time already. The classic take is always using chickpeas. M y easy excuse was that chickpeas here in our region is not as cheap; no main ingredient, no hummus! 😝 But ever so thankful for foodies around the world who share their recipes online... was I happy t o find that there are versions using eggplants, squash, and cauliflower!!! Definitely cheaper alternative to the peas. F or sure there are quite a few more options out there. But Google already had me at eggplants . Our eggplant hu mmus turned out delicious. Hummus really try this! Sorry, but pun intended 😁. This hummus is apparently called Baba Ganoush, originating from the Arab region. (F ile exotic name in a shelf along long-term memory aisle. Check! Ohhh lots of yummy dishes in those places. But that's for another day in the kitchen. For now...) Let me it note down for future Arabian-esque dinner nights at home. Baba G...

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