Wednesday, August 8, 2012

Refried bean stew

Bare with me and the way Im choosing to blog my recipes from now on. I'm posting from my phone and I like to be quick just like when I cook in my kitchen, easy, quick and simple.
I made this delicious bean stew based on the Doenjang stew. I improvised and put my Latin flare into it.
I basically wing it in my kitchen, I followed the same steps from the previous recipe, even used starchy rice water.

The recipe and ingredients :)
Sautéed 2 chopped chorizo sausages, 2 cloves of garlic finely chopped and 1/2 a cup if sliced green onions, added the rice water(2 1/2 cups), tossed in a cup of cubed zucchini squash and stirred in an entire can of refried beans. Simmered on medium low heat for 25 minutes. Salt to taste.
Serve hot with a dollop of sour cream and fresh pico de gallo.

Tuesday, August 7, 2012

Doenjang Stew

I like trying different food. I made this stew. Is adored by Korean men and it's considered comfort food. I was curious of the flavor so I made some. I didn't like it but my daughter loved it.
I'm keeping this short. This was not a hit with me. I might make this a different way and substitute with refried beans but then it won't be the same but I know I will like the flavor.
You start making it with starch water about 2 1/2 (rinse rice and use that water) simmer the water and add 6-7 anchovies and some sea weed/kelp for 5 minutes then remove the anchovies and kelp. My anchovies dissolved(I didn't use dried anchovies). Then stir two tablespoons of soy bean paste add fresh chopped garlic, green onions,zucchini squash, chili powder, and cubed firm tofu.
Simmer for about 20 minutes, I served it with sushi rice. Garnished with enoki mushrooms, green onions and sliced chili pepper.