Menu Week of 5-19-14

Monday

Steak Plate

Sirloin Steak with Red Wine Gravy
Mashed Potatoes
Simple Salad

I was at a supermarket with a more Western variety of foods (getting some Jameson Whiskey) when I ran across some Australian sirloin steaks that were on closeout. They looked pretty good so I snapped them up for Monday’s dinner. I’ve mentioned somewhere that beef is not as popular in Hong Kong, which means that deals can be had at the end of the day when supermarkets are trying to clear out inventory.

On the way home I realized that I hadn’t gotten anything to go with the steak. Luckily, I had bought some lettuce the previous week, and I still had a tomato and an onion. Instant salad. I also had a couple of potatoes left, so I opted for mashed potatoes, something we haven’t had since Thanksgiving of 2013.

Something to note for next time is that whole potatoes take a long time to soften. I was lazy and boiled them whole thinking they’d be nice and soft by the time I finished playing video games. They could definitely have been softer, especially when the only thing I have to mash them with is a fork. After applying some elbow grease, they came out okay. In tribute to my Aunt J, I left the skin on, because that’s how she used to make it.

The gravy was made with flour, butter, beef stock, and Cabernet Sauvignon.


Tuesday

Tuesday Night Meal

Water Convolvulus with Chili and Fermented Bean Curd
Stir-fried Lettuce with Garlic
Carrot and Lotus Root Soup
Cabbage, Corn, and Beef Sukiyaki

Variety is the spice of life, but when certain vegetables are in season it’s OK to eat a lot of it as well. Right now, it’s all about the water convolvulus (通菜).

As I said above I had some lettuce from the previous week. A popular way of cooking them here is to stir-fry them with some garlic. Cooking lettuce isn’t really something you see in Western cuisine, but it’s done in HK a lot. Doesn’t take long to cook, either.

Carrot and Lotus Root Soup

Carrot and lotus root soup came out great. I remembered to add a sweet date (蜜棗) this time, too.

Beef Sukiyaki with Corn and Cabbage

The sukiyaki was new. It’s a pain in the ass trying to think of new dishes to make on a daily basis. It seemed like we’d been having a lot of pan-fried meats (i.e. steak, pork chop, etc.) and I was browsing through the meat case trying to figure out what I could make. I saw some sliced steak and I thought of the times when we did hot pot with it, so I tried something new. I had a quarter of a cabbage left so I cooked that with some packaged instant miso soup, added corn, and plated while leaving the liquid in the pot. I then cooked the beef slice by slice, removing each slice immediately after cooking because the thin slices are super easy to overcook. I enjoyed this one.


Wednesday

Chinese Marrow with Dried Shrimp

Beef Stewed in Red Wine Sauce
Chinese Marrow Flavoured with Dried Shrimp
Leftover Lotus Root soup
Leftover Sukiyaki

Had some leftovers from Tuesday so made just a couple of dishes today. Used the leftover gravy from Monday to make a beef stew. Nothing complicated about that, bought some beef brisket and cooked it with the gravy and some added water. Soaked some dried shrimp beforehand, cut up some garlic, and stir-fried those until fragrant before adding the marrow and a little water. I used two kinds of dried shrimp, 暇米 and 暇乾. 暇米 as the name suggests is the smaller version. 暇乾 is dried-up regular-sized shrimp. I probably could have soaked those a little bit longer, because they came out slightly chewy. Overall I was happy with how this one came out.


Saturday

Carrot and Marrow Soup with Dried Scallop
Steamed Pork Spareribs with Black Beans and Garlic

This is one of the easiest (simplest) meals ever. The soup takes 2 to 3 hours to simmer, so make it beforehand by cutting up some carrot and marrow and throwing it into some water along with a piece of lean pork. I like to parboil the pork with some ginger before adding it to the soup. Helps remove some of the nasty shit that boils up. A note about using carrot in soups: the giant ones with the dirt all over them really are sweeter and more flavourful. I only needed one for this soup.

Next, marinate some spareribs with soy sauce, minced garlic, sugar, white pepper, corn starch, sesame oil, and black beans. Place some on a small dish, stick it into the rice cooker with the steaming attachment. Rice and pork ready at the same time. Scoop out some of the carrot and marrow to eat with the rice.

It was Saturday night and I ate while watching TV without formally setting the table, so sadly no photos.


And so, another week goes by. I’m glad I took some time off this week. It can be difficult trying to think up meals, preparing them, and cleaning up afterwards.

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