Week 6: Asian menu

I love going to Asian markets. There’s so many products I just have NO idea of what it is or how to cook it. I almost wish each item could come with a virtual manual showing where it comes from, how to use it and how to cook it.

While in Hawaii I had a delicious green tea noodles salad with grilled tofu that I’ll try to incorporated in our week menu. As that isn’t challenging enough, I decided to make Japchae (Korean noodles) today for the first time. Japchae is one of my favorite Korean dishes. I ate it many times (homemade and store bought) and watched a Korean friend make it years ago. Hopefully, it’ll all came back to me and it turned out really good.

I went to Freshia Market at Crenshaw Blvd. in Torrance and was surprised to find many organic items. Dry black beans, rice, fresh bean sprouts, spinach, mushrooms and even Fuji apples for 89 cents a pound. I spent less than $50.00 at Freshia and around $60.00 at Sprouts (organic chicken, milk, cold cuts, etc).

Week 6 Menu:

Wednesday: Japchea and “cheat” organic soy chicken (Instead of marinating the chicken I just cook it for 1 hour on 1/2 litter water+1 cup of your fav Teriyaki sauce+1 tbsp dry ginger+1tbsp sesame oil+1 cup soy sauce+garlic powder+4 whole green onions). I used leg meat and after cooking for one hour the meat couldn’t being more tender. The kids LOVE the salty and sweet flavor of this melt in your mouth chicken.

Thursday: Leftovers

Friday: Looking forward to making green tea noodles with miso dressing and grilled marinated tofu.

Saturday: Eat out

Sunday: Curry eggplant or eggplant parmesan?

Monday: Hopefully leftover eggplant (Meatless Monday)

Tuesday: NO idea

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