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Old 04-19-2011, 06:41 PM   #271
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I'm thinking maybe an Americanized version of the fish sauce? If a smell is waking me up...

I bought some gyoza (yes cheating) and am getting ready to make my Bento for tomorrow. Hoisin with a little wasabi, sliced black plums, rice noodles, sauce and sauteed bok choy and a clementine for color.
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Old 04-19-2011, 08:37 PM   #272
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Be warned though, I've never used it when cooking over heat. Mainly Thai beef salad is where it finds it's way into.. Here's the recipe..

Thai beef salad, Yum Nuea / ImportFood.com recipe

Only difference to the recipe being that I throw this together with a spring mix salad and instead of all the chiles, I just mix in some sriracha to taste.

-Damien
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Old 04-19-2011, 08:55 PM   #273
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Quote:
Originally Posted by Damien View Post
Be warned though, I've never used it when cooking over heat. Mainly Thai beef salad is where it finds it's way into.. Here's the recipe..

Thai beef salad, Yum Nuea / ImportFood.com recipe

Only difference to the recipe being that I throw this together with a spring mix salad and instead of all the chiles, I just mix in some sriracha to taste.

-Damien
That sounds really good...I tend to use spinach as salad greens.
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Old 04-19-2011, 10:02 PM   #274
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Spinach would work well..

-Damien
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Old 04-20-2011, 12:09 AM   #275
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I shredded baby bok choy, julienned carrots and sliced green onions, steamed and stirred in some oyster sauce. This is really good. I got enough for two bentos and I put my gyozas on a bed of baby spinach and a couple of pickled radish roses. Then I used an onigiri box for my dessert with sliced strawberries, honey and basil.
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Old 04-20-2011, 10:51 AM   #276
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That sounds great, Fifi.. I'm doing a homemade french onion soup.

-Damien
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Old 04-20-2011, 06:36 PM   #277
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Yum!

When humans first discovered fire, they made french onion soup the next day.

Fifi, great ideas. I snack on raw radishes all the time, so I will start carving them into jack-o-lanterns for my lunch boxes. Nevermind your store bought dumplings, it's all good. The other day, I was pleasantly surprised to see gyoza dumplings sold as bento box lunches at my local supermarket's sushi station. I have no doubt that they did not make, or cook for that matter, from scratch. I will get around to jotting down and posting my usual filling recipes, and ask Damien for his, but it really is all up to one's imagination.
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Old 04-20-2011, 09:57 PM   #278
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My Gyoza filling is usually just an amalgamation of what I have handy...Usually a 50/50 of hot italian pork sausage and shredded cabbage with some soy sauce, sesame oil, garlic, ginger, green onions, a little sriracha, sugar and some mirin.

Busy day today.. ran to my butcher to pick up a 3 lb pork butt and off to wal-mart for some seasonings, sauce, buns, catering tins and gallon size plastic bags. Spring is here in New Mexico and I just bought a smoker. Dragging it with me to work to feed the crew pulled pork sandwiches tomorrow. Threw my own mix of stuff together for the rub and I'm excited to see how the bark turns out. After I got the meat squared away, I started the 4 hour process of making the soup. Soup finished just after 6, right on time with the GF getting home. What a great day!

-Damien
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Old 04-20-2011, 10:42 PM   #279
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I managed to set myself on fire. The heat of Wasabi is nothing compared to the heat of sriracha sauce. I got maybe a whole micron of it in my mouth and thought I was dying. Finally able to get a sip of half and half and put the fire out. I won't make the mistake of mixing up Thai Sweet Chili Sauce and Sriracha again! My ears are still ringing.

Other than that, my lunch was fantastic!

I do want to make my own dumplings, thanks for the recipe idea, Damien. And make some Bao.
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Old 04-21-2011, 05:18 PM   #280
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Nice! Oddly, I can handle more sriracha than wasabi at a time.. I need to reattempt bao again.. Maybe this weekend..

-Damien
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