Bought some stickers

I've bought some stickers to put on recipes I've already posted.
Recipe books are in boxes ready to be moved to their new home.
In a couple of weeks I'll be organized, and ready to post another recipe.

I'm not organized enough!

I've realized, that some recipes I want to post have already posted.
I need to mark off the ones that are done.
I'm also debating wether to post the 'normal' recipes or not.
Maybe just keep the 'really good' recipes online, and forget about the 'normal' ones?
Maybe I could just label the 'normal' ones differently...

Moving in less than 2 weeks...apologies to anyone who is looking for new recipes. It might take a few more weeks. At least you know 'why' now. Let me know if you think I ought to post the 'normal' recipes also or not.

Mabo Vermicelli

Mabo Harusame





Ingredients:
50 g vermicelli (2-3 bunches)
100g ground pork (1/2 size of your fist)
1 clove garlic, minced
1/2 round onion, minced
1/2 - 1 tsp. Tobanjan
Broth:
1/2 cup water
1 tsp. Asian Chicken stock (tori gara soup)
1 TBS soy sauce
1 TBS sake
pinch pepper
Other:
salad oil
sesame oil

Directions:
Place vermicelli in a bowl and pour hot water over it for about 2 minutes to soften.
Drain and cut vermicelli into bit size pieces, not too small. (I use kitchen scissors.)
Mix broth ingredients.

In a fry pan, add 1 TBS salad oil on medium, add garlic and oinion. When fragrant, add minced meat, and mix. When meat has become well cooked, and in small pieces, add the tobanjan, mix.
Add the Broth and Vermicelli., continue to cook another 3-4 minutes.
Add 1tsp. SESAME OIL, on top to serve.


Source: Looks like Orange page.
Time: 15 miutes
serves: 2
portion: 265 kcal
salt 2.1g

Ratatouille

Ingredients:
2 small eggplant
1/4(400g) kabocha (butternut squash)
1/2 round onion
1 yellow pepper
1 stick celery
1 tomato
4 weiner sausage (fine ground, European Weiner, or the like)
2 cloves garlic
1 cube consomme soup (western style soup cube)
190gx2cans Tomato juice
2 TBS white wine
1 tsp. dry oregano
tabasco to taste
2 TBS olive oil
salt/pepper.

Directions:
(Basically cut all vegetables into medium sized bite sized pieces!)
Eggplant: cut top, cut into 1.5 cm cubes.
Pumpkin: de-seed, cut into 1.5 cm cubes.
Round onion: peel, cut into 1.5 cm cubes.
Yellow pepper: core, de-seed, cut to 1.5cm cubes.
Celery : Cut to 1.5cm sized cubes.
Tomato : cut to 1.5 cm pieces.
Weiner sausage: cut to 1.5 cm pieces.
Garlic: Peel and mince.

Add olive oil and garlic to pot on low heat.
Once garlic becomes fragrant, add sausage on medium,
Once sausage cooks, add vegetables, salt, pepper.
When vegetables have soaked in the oil,
add 2 CUPS WATER,
tomato juice,
soup consomme cube,
White wine,
oregano,
on Medium heat, to boil.
Turn to low heat, and skim out any impurities.

Continue simmering until 1/2 the volume is reached,
vegetables have softened,
add salt, pepper to taste as needed.

Add Tabasco, mix, and stop heat.
Cool as is, then eat.


Source: Orange Page Cooking Summer 2000.
Raku Raku Okazu Recipes.
Time: 1 hour, very easy.
Serves: 4
1 serving: 234 kcal
Salt 2.5g
Note; Great alternative to expensive Antipasto on crackers.
I usually double this recipe, because I like it.