A dang food blog

Reviewing: Chicken ramen in a Shoyu-style broth with mushrooms chili garlic oil and crispy onion 1 serving prepared  Here's what you get: Garlic cloves Scallion Ginger Button mushroom Sesame seed Sesame oil Chili flake Ramen noodle (not used) Pork Ramen stock concentrate Chicken stock concentrate Soy sauce (not used) Chicken cutlet Spinach Crispy fried onion (not used) Substitutes: Rice noodles  Oven baked onion  Tamari sauce (not pictured) The broth: To make the broth the scallion whites, ginger and garlic or cooked in a little bit of oil. Next 2 cups of vegetable broth were added along with the stock concentrate, and tamari sauce. This was left to simmer while the rest of the food was cooking. The Onion and garlic oil: To make the garlic oil the sesame seeds,  half of the garlic, sesame oil, salt  chili flake and a little bit of avocado oil were combined. This was heated until fragrant and set to the side. To replace the crispy onion...

Reviewing: Pork bulgogi meatballs with carrots & zucchini over rice  1 serving prepared - heavily modified  Here's what you get: Zucchini Ground pork Sesame oil Sriracha Scallions Shredded carrot Jasmine rice Sesame seeds Extras: Homemade bulgogi sauce  GF pretzel crumbs  Honey  Tamari Not pictured/used: Bulgogi sauce Panko bread crumbs Ginger (I didn't receive any) Lime     (I didn't receive any) The rice: This went on first. I cooked 1/4 cup of dry rice in 1/2 cup of water with avocado oil and rice vinegar for 15 minutes. The protein: The meatballs were prepared a few hours before dinner.  I had to substitute with my own bulgogi sauce and gf pretzel crumbs in place of the panko. These were mixed and set to rest in the fridge. The bulgogi sauce is the same as a previous recipe I made with the addition of pear. Check this out:  the Colonel's original recipe Total cook time on the meatballs was 12...

Making: Quick Beef stir-fry  1 serving prepared  Here's what I have:   3 oz Beef marinated in tamari/sliced  1/4 cup Carrot 1/4 cup Rice  1/4 cup Peas 3 Button mushrooms sliced 2 tbsp Onion  1/4 cup Beef broth  1 tsp Sesame oil  1 tsp Brown sugar  1 tsp Garlic paste  1 tsp Ginger paste  Pepper flake Tamari Preparation: The beef was marinated in tamari sauce and then sliced before cooking. Rice was prepared simmering 1/4 cup dry rice to 1/2 cup water for 18 mins.  In a separate pan I cooked the carrots on high heat for 8 minutes before removing them from the pan. Next the sesame oil was added along with the onion and beef then cooked for about four minutes before adding the rest of the vegetables the broth and seasoning. Everything was cooked for an additional 8 minutes making sure to mix the beef and vegetables well. The carrots were added back and mixed in before plating. The plate! - Kris...

Reviewing: Pork & Veggie Bibimbap with Zucchini, Carrots & Jasmine rice 1 serving prepared  Here's what you get: Jasmine rice  Carrots  Ginger  White wine vinegar  Sriracha (I used my big bottle) Ground pork -5 oz used  Scallions  Zucchini  Garlic  Sesame oil  Soy sauce (not used) Tamari (substitution) The rice: I only made a 1/4 cup, using a little over 3/4 cups of water and a tsp rice vinegar it took 15 mins total to cook. The sauce and scallion pickles: Both of these were easy prep and take just a few seconds to put together after the scallions are chopped. The veggies: The prep for these was pretty quick and I like the idea of thin slicing  for the carrots. Unfortunately I destroyed my potato perler and used a spiral cutter instead. I also decided to use a non stick pan this time and... nope.  The veggies came out fine but I didn't get the same char I like when using my cast iron pan.  The protein: ...

Reviewing: Sesame beef tacos, with quick pickled veggies and chili sour cream  1 serving prepared   Here's what you get: Radish  Scallion  Persian cucumber  Cilantro  Red cabbage  Korean chili flakes  Garlic powder  White wine vinegar  Sour cream  Sesame oil   Substituting: 5 oz Ground Bison Baby level hot sriracha  1/4 cup Rice Tamari sauce  Lime juice  Not used: Soy sauce  Actual hot sriracha  Flour tortilla  Ground Beef  The pickles: Pickled veggies were very quick prep I would suggest adding the vinegar and sugar together and stirring them until the sugar dissolves. Once that was done I added the mixture to the sliced veggies and then did the salt/pepper. This prevents having granulated sugar dropping to the bottom of the bowl. The protein: I substituted the ground beef for bison in this recipe. Using 5 oz total. The cook on this was relatively easy. I was warned that th...