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...

perfect fried rice

Batch 1: cook meat sliced to thin cubes (4 pcs pork shoulder or chicken gillet) Batch 2: 1 carrots minced 5 garlic minced 1 onion diced Batch 3: 3 eggs beaten cooked meat in bite-size Batch 4: 7 cups old rice - chilled and clumps separated 2 1/2 tbsp soy sauce 2 tbsp fish sauce 1 tsp mirin 1 tsp sesame oil Add seasoning, to taste: Pepper red chili flakes - optional Add Toppings: 1 green onion, thinly slice You can also add: roasted nuts, sliced pineapples Instructions: In a wok, put 2 tbsp oil then cook and set aside each batch (batch 1 to batch 4) Tips: Use the WOK. Use high heat. 🔥 The thinner the meat slice, the quicker & better cooked it will be. Do not put so much rice at 1 go. This keeps the wok really hot. Do not put so much sauce or rice will get sticky; you can always add more at the end to taste.

my Viet-Thai Sauce

"Sosi ka ba?" 😅 For the "saucy" eater who enioys pairing gustatory delights with the perfect sauce... Here's our take on the viet/thai sauce. 🍶 Ingredients: Garlic,peeled and crushed Spring onion, minced 1/4 Lemon, juice squeeze 1 to 1.5 tbsp Fish Sauce 2 tsp Sugar pinch of Salt dash of ground Pepper 1 tbsp Red Chili Flakes 1 tbsp of ketchup or tomato sauce 1 tbsp Sriracha (optional) 4 tbsp of warm Water (very important! this balances the acid) Enjoy it with favorite dishes 😃

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