Mie Goreng

This is my fourth attempt at posting this but Squarespace, or maybe my computer, was being difficult. OVER IT. I also spent an hour and a half driving to New Braunfels today, spending thirty minutes doing what I had to do, and then another hour driving back to Austin so maybe I’m more over that than anything else. Actually, I’m over many things right now. Let me list them so I can get this out of my system:

– searching for a dresser/buffet for the dining area that doesn’t cost over $500.

-this heat that requires me to wake up at six in the morning so I can run.

-my inability to wake up at six a.m. the past two mornings because I haven’t been getting enough sleep.

-the character of Rebecca Bunch on Crazy Ex-girlfriend. She is the worst! I can’t even hate watch the show anymore.

-me whining. I’m over it.

Now that I’ve gotten that out and woo-sawed, let’s talk about this meal! So I actually made it last week. It was really easy to make. The hardest part was mixing all the ingredients together in the wok because the noodles made things a little cumbersome but overall it was pretty quick to put together. The recipe called for Indonesian soy sauce, which is a soy sauce sweetened with palm sugar, but I didn’t have it so I just added some palm sugar to the mix. My noodles were also a little thinner that what I think is typically used but I don’t think it made a huge difference. We all liked it but the baby especially loved the noodles so I was very pleased.

This week is another off week from cooking. A last minute opportunity came up for the almost four year old to have private swim lessons so we’ve taken it and are spending evenings at the pool. It’s not really an off week, I’m still cooking and experimenting, sort of. We had a birthday party last weekend for my mother’s 70th birthday and were left with almost four pounds of sausage. FOUR POUNDS. Dinner for the past two nights has involved sausage and I plan on doing the same for the next two nights because I refuse to just throw all that sausage away. I’ve made very simplified versions of gumbo and jambalaya that turned out surprisingly well. I think I’ll do a stir fry tonight. Or maybe I’ll say the heck with it and get pizza. 

Recipe

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Gado Gado

Last night was the start of Indonesian week for us. Irish, Jamaican, and American week had their fair share of fried foods so we wanted get some roughage in us and give our arteries a break from being clogged.

So I made fried tofu and potatoes. I mean, if you’re going to eat fried food, it should be fried tofu, right? That makes it a little better, doesn’t it? No, no it doesn’t. So it goes.

We originally wanted to do Balinese food but when searching for recipes, I kept encountering Indonesian food. This left me perplexed. Does Bali not have their own food? Why is their food classified under a neighboring country? Why can’t Bali be great????

Bali’s food is classified as Indonesian because Bali is a province of Indonesia. Yeah. We thought Bali was its own country…so not only am I learning about food, I’m also learning about geography. The lessons abound in this project! Just this morning I was telling the almost four year old that she should strive to learn something new everyday. We’re having issues with her wanting to read books at night because she’d much rather watch My Little Pony: Friendship is Magic. Friendship IS magic but so is reading! I tried to explain that by watching tv, her brain is turning to mush and reducing her ability to learn because she isn’t taking the time to observe or analyze things. She then said “Momma, the light is red.” I should really listen to myself sometimes. I’m going to take my own advice and make an earnest attempt to learn something new every day; yesterday was that Bali and Indonesia are NOT two different countries. I haven’t learned anything new today.

Moving on.

From my extensive research, a.k.a I read two articles, Gado Gado is one of the most popular meals in Indonesia. It’s a veggie salad, plain and simple, however, the peanut sauce is what makes it exceptional. Everything I read, all two articles, mentioned how the key to a great Gado Gado was the peanut sauce. I did everything the recipe said in making the sauce but mine came out a little chunky and I say this just based on the pics I saw online. I don’t think it made a huge difference, it just meant that the sauce didn’t spread as easily across the whole plate.

I had to blanch the vegetables and James was curious as to the purpose of doing it. I don’t have a lot of experience with blanching so I told him that I thought it was to cook the veggies and retain their natural, crisp texture. This wasn’t entirely accurate. According to el interwebs, blanching is used to preserve the nutrients and color in veggies before freezing them. It also helps when stir frying veggies. If you blanch denser veggies, like broccoli, you can then add them to the stir fry with less dense veggies and they will all cook at the same time. This is actually something I’ve encountered when stir frying carrots; I never know how to get them to cook evenly with the other vegetables.

There’s my lesson for the day!

The salad was delightful and I had multiple servings. James took leftovers for lunch and I think would be a great lunch to prepare ahead for the week. My shrimp chips burned a little so it changed the whole flavor of them. I wasn’t a fan of that. I’ll do better next time and there definitely will be a next time!

Recipe