Yard long beans

My brother and his wife gave me a bundle of yard long beans from his garden. And, of course, that’s dinner tonight.

Cut the yard long beans or if there are no yard long beans, green beans will do as well. About the length of a finger is good. Remove the tips and the ends. Slice onions and garlic. Heat up oil in a pan on high heat. Throw in the onions and garlic and stir fry until fragrant. Then throw in the washed beans. Stir fry for about five minutes until beans are tender. Splash a dash of soy sauce and stir fry one more minute. Add a gauging pinch of crushed red pepper flakes. Stir fry for another minute. Serve with rice!

Asian or Garlic Chives

Bought the Asian chive flower heads from the Asian store. And I was planning on cooking then with eggs. However, some shiitake mushrooms beckoned. And a stir fry was born. 

Stir fry a bit of pork in a hot pan with oil, garlic salt and black pepper. Then add a can of sliced bamboo mushrooms. Then add sliced fresh shiitake and the chives. Stir fry until shiitake is done. Add oyster sauce and crushed cayenne peppers. 

A little note. Shiitake, the fresh mushrooms, work better in stir fries whereas the dried ones work better in soups. Their consistency has changed, you see, once they are dried. Yes, you do have to soak them in water. 

Not only that, but shiitake has a distinct smell to them. Earthy, sort of nutty… It’s not like the button, enoki or oyster mushrooms. 

So, if you do not like the shiitake smell, substitute them for oyster mushrooms instead.

Delicious! Serve with a side of brown rice. 

Garden and Food

I bought something like these during the holidays last year.

These are Japanese garnet yams. Inside are bright yellow yummies. Well, when they’re cooked. Unfortunately, I didn’t cook a few.

And over the winter, they sprouted. So, in the spring, I tosses them into a pot outside my kitchen.

And they grew into these. Well, instant veggies! I take the tender tops and some of the young leaves and wash them.

See, those pretty greens? They’re just like spinach! Today this is lunch. Yam leaves and oyster mushrooms cooked with instant bowl ramen. 

Ah! Completely satisfying!

So, if the yams you bought from Thanksgiving starts to sprout, plant them in a pot and harvest the tender tops and some leaves! 

You can also toss them into pasta! 

Asian Chives Experiment

I bought some garlic chives and didn’t realize…these were growing in my yard!!!! LOL!

How is it that I have them growing is beyond me! Oh, wait. I threw a few seeds in ONE pot a few years ago. Now four pots later…

However, still not enough for a good stir fry. 

Got the recipe from the internet. Then twisted it to my taste. 

Shrimp, stir fried with Asian chives and oyster mushrooms. No need for garlic as the chives lend their garlicky kick right there! These are crunchy and delicious! 

Heat oil in wok, throw in shrimp and stir fry until slightly pink. Throw in chives and stir fry a little, throw in oyster mushrooms, pour out four tbsp of oyster sauce, a dash of black pepper and it should be done. But the addition of sesame seed oil makes it more. And just for a bit more heat, a twisting pinch of red pepper flakes. 

This was dinner last night. 

Someone told me about niratama. Hmmmm and I just escaped the Asian store with some Garlic chives buds… My… Perhaps tomorrow. 

Cold Soba Noodles

While waiting for the rice for Geo’s dinner..

This is deep fried Salami with tomatoes and green onions.

I decided to try an experiment. 

And the ingredients for my feast? Here you go.

Enoki mushrooms, cooked soba noodles, daikon, one green onion, Asian chives, two leaves of nappa cabbage and store bought soba sauce. 

The Asian chives is oniony. Since it was fresh. It lends a different taste from the green onions. A little more metallic, I think. 

The nappa cabbage was slivered and quite perfect.

I should have shaved the daikon with a peeler and chopped it from that taste. The piquant spice from it is refreshing in the noodles. 

I think slivered green mango or green apple would have enhanced the experience. 

Barring that, some juicy crunchy Asian pear. 

It was delicious nonetheless. You’ll see me experimenting with Asian chives and soba noodles for a while. 

I did sprinkle some furikake over it. Delicious!!

A Quest

Since the years have been advancing, I have this thing about nostalgic things. And so, I have been searching for, of all things, a clay pot. Nope, not just any clay pot, but one made of black clay within which you can cook delicious foods. 

One that looks like this. 

The proper term from the internet is “palayok” from the tagalogs. I just knew it as “banga.”

Of course, the companion stove that SHOULD come with it would be nice, too. But it’s heavy as @#$%&, but beautiful nonetheless. Would make a great outdoor kitchen for such as I am. And this one I knew is called “dalikan.”

Obviously, the pictures aren’t mine. They look like photos from some museum. Considering the many many places where terracotta wares are coming from, I don’t understand why these particular ones are just lost in the good old’ US of A!

Even in Filipino infested California, there is nothing! A dearth of these beautiful black clay pots exists here! It’s making me crazy!

Really! Why can we have Italian pottery for our gardens and nothing about the “burnay” that I had scooped cold water from in my childhood? Or where the “bagoong” (fermented fish sauce) was stored?

I bet these have fish sauce fermenting in them now. If not basi vinegar. 

I want these things! Where can I find them? You really think I’m gonna ferment fish sauce in those things? Hah! But they’d be great at catching water during rainy season for watering the yard!

If we get stuff from China and Japan, and Balinese pottery makes it here to the US, why can’t I find these three?  Maybe someone can point me in the right direction as to where I can get my hands on a few pots.