Fried rice turns Korean

I don't know what to call this dish I made. It started with wondering what to do with leftover rice. I would personally not deal with white rice since I prefer brown rice over it, but I can't help but feel bad that it will go another day in the fridge.

For me, keeping rice stored in the fridge for days is the most despicable thing to do to food. Rice definitely tastes better freshly made, no matter what you do with it.

Anyway, I have white rice to eat. What should I do with it?

I also happened to be nursing a craving for anything Asian for two weeks now. All last week I desired for noodles--may it be Vietnamese pho, Japanese ramen, or Chinese, you name it.

I'm also cashless so a call to the nearest Japanese restaurant is out. Rice is defintely not noodles but beggars can't be choosers. So I rummaged thru the fridge and pantry and found soybean paste (doenjang as the Koreans call it, and I happen to have the spicy type too on hand), garlic, mushrooms and sesame oil. That was basically the ingredients of this slightly spicy treat.

I went on to saute the garlic and mushrooms and then added the ground pork. After a couple of minutes, I added some water and cooked the pork some more, lightly seasoning with salt and pepper. I thought the water will help make some sort of a sauce that will be easily absorbed by the rice. So far so good...:)

I realized that the ground pork wasn't enough when I was already done. So I went through the same process, and added it on top..:)

In hindsight I realized that this dish is somewhat like bibimbap with way fewer ingredients and no hot stone bowl to mix my ingredients up. All I had was a skillet pan and a stove. It's not gourmet or traditional Korean, and I need to work on my presentation for this dish, but heck it satisfied my craving for Asian food this week.

Blog Short # 1

Here I go again saying I should be eating more vegetables, but here I am gorging on pork and beef. My cravings hasn't really left me yet, and I really need to discipline myself.

Why are we always betrayed by our bodies?

looking at food with new eyes

I made this delicious penne pasta the day before Valentine's day--and it couldn't be any timelier with its luscious red color! For some reason the sauce combination I created resulted in a sauce with a bright red color. The meatballs were made of turkey and no Parmesan cheese so that my father (who can't eat dairy) could eat it. I've also taken care not to use a lot of oil in sauteing and used olive oil exclusively in frying the meatballs, though canola oil would be better to fry it with as olive oil can't handle heat as well as canola.

look of the day: feb 14

Happy Valentine's Day, everyone! A single lady in SL has no reason to cry and be lonely on this day of hearts as there are always lots of free things for us to collect and appease our addiction for gifts, specially for this particular day.

happy chinese new year!

It is taking a really long time for me to fully furnish my apartment in zenshi, mainly because I easily get distracted by new releases inworld, and offline, I had been getting sick to the stomach for some reason. 

virtual writeups: for AVENUE Magazine Jan 2013 issue

Here's a my latest offering for AVENUE Magazine, which is a feature on Apple Fall.

I interviewed a content creator who used to make content for The Sims 3. This young, talented Brit is off to a great start by making your interiors look pretty awesome this year! 

Read more on issuu at his link: http://issuu.com/avenue/docs/avenue.january2013, or just flip through the magazine below:

Open publication - Free publishing - More apple fall

As always I thank you for reading! 

Adventures in the Kitchen: Carbonara

So last Saturday I decided to make "carbonara". Utilizing quotation marks as this dish was in no way done like the way Italians do their Carbonara-- as in prepared with egg and just a lot of tossing.