Asian fast food

Pre-Elliot, I would try a million different recipes.  I would tear them out of magazines, borrow them from  websites and hound BigD for directions of how to make whatever it was that I remembered from the dinner table when I was eight.

These days, while I will try new things occasionally, I have gotten into a bit of a rut. Along with a few surprises every now and again, our staples are Husband's favorite tacos, the BigD classic*, Jenny's wok recipe and crispy chicken wraps.  Most of these are not created from scratch.**

But even as my head is still clouded with Elliot-things: like getting to know each other and helping him learn important skills, I am slowly trying to get back to cooking meals that are a little more fun than what can be found on the packet aisle at the grocery store.

Last week, we ate lunch with a friend from Singapore.  She served us soup that was so good and so pretty that I asked for the recipe.  She said that it was "just Asian fast food."  That it was nothing special and that in Asia you could buy it on the street for just a few dollars, but it was special and a few nights later, I made it for Husband.

And it was good...

Here's what you need...adjust the amount of each ingredient for the amount of soup you'd like to make.  Keep reading...I think it will make sense...***

And, depending on your level of skill and time, you can create every single bit from scratch or cheat a bit and get it from cans and jars.****

Pork filet

Cha sui marinade, which is kind of like Asian BBQ sauce, sweet and a little tangy

Kernels of corn

Chopped green onions

Cooked udon Noodles

Medium boiled egg sliced in half

Miso soup

Marinate a pork fillet in Cha Sui sauce for a few hours.

Bake it in the oven at about 250 degrees C until it's done (flipping and spooning the sauce over it about every ten minutes or so).  Make sure it's still a little bit rare in the middle...the timing depends on the size of the piece of meat.

In the meantime chop the vegetables or pour them out of a can.

Boil an egg to medium (about 8 minutes)

When the meat is cooked, set it out and when it is slightly cooled, slice in disks.

Cook the miso soup to boiling.

Put noodles in bowl about 1/2 way, then pour boiling soup over top.

Add in slice of egg, disks of pork, onions and corn.

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*Awesome pasta with zucchini and squash. If you've ever eaten dinner at my house, you probably have had it.  It's one of my absolute favorites and no one cooks it better than the BigD herself.  But I try.

**I didn't know that "from scratch" was a good thing until I was about 25.  My elfin grandmother, who was not an elf, but was about the same size as an elf, was a fantastic cook (Her fried chicken is unparalleled to this day).  But she was sadly lacking in baking skills---with the exception of pound cake and chocolate cake...those were TASTY.  She was not aware of this and often would proudly present her brownies, proclaiming that they were "from scratch." We would take a bite, praying not to chip a tooth. For years afterward, I was certain "from scratch" was polite code for "tasted horrible" and would avoid it at all costs.


***There is a talent to writing recipes. I am pretty sure I don't have it, but hopefully you'll understand it anyway.

****Guess what I did?  And really, it's Asian fast food.  Also, I'm not in the business of judging.