Wednesday, March 31, 2010

A boot in the healthy direction.

I like healthy food. I don't like grease. And yet I seem to find myself gaining weight and thoroughly enjoying (just a slittle) chocky with my cups of T at night. and in the morning. and the afternoon ;)
I have no idea why this is the case, so now I have vowed to go on a health kick. I'm not entirely sure why I have to vow when I do actually prefer healthy food! So this here is a day in the life of a healthy bug.

Smoothies = The drink of the gods! I make smoothies all the time and am forever on a mission to create the best!
Gimme anything with berries and I am set.  

This bucko has raspberries, banana, passionfruit, yoghurt, ice and a splash of brekky juice. YUM YUM YUM. Never mind the welsh beer glass, it's just the only thing I have that is big enough :D

My dinner is an ode to my brother as he made it for me and quipped "don't be stealing this in your food blag!" ... so here it is. hahaha. Clean. Tasty. Delicious. Bok choy in a light garlic broth, after I took this I added toasted sesame seeds and a splash of soy sauce. 

I am a great fan of midnight snacks. Yet I am also a great fan of large meals. Not the best combo!
This here was my snackypoo of choice. 

A jymungo toasted vegie wrap with some home-made mcdonalds sauce. I tell you what. I definitely do not support Mcdonalds, but I cannot deny that I have a special feeling towards the sauce of the special variety. 

Mc Special sauce recipe:
3 teaspoons mayo
1 teaspoon tomato sauce
1 teaspoon dijon mustard
1 teaspoon diced dill pickle
1/2 teaspoon sugar
(i also add a teaspoon of sriracha for yummy spiciness) 

Voila, a day of healthiness. 

Friday, March 26, 2010

Aint no party like a gyoza party!

There's no more fitting way to start off this Blag than with bug-made vegetarian gyoza. What a joy! What a love! What a bite!
Right now gyoza are definitely my favourite food morsel. I could (and often do) eat many.
My very first attempt of making gyoza was with a friend and was quite a disaster. There was flour and squidgy vegetable everywhere! SO. I have learnt my lesson and have decided that it is A-ok to use pre-made wrappers to begin with. After all, I am still learning.

Vegetarian Gyoza: makes 12:
1 pack round dumpling wrappers (avail. at asian grocers)
4 mushrooms
1 small red chilli (optional)
4 slices firm tofu (covered, squished, drained)
2 slices fried puffy tofu
1 spring onion
1 garlic clove
Steaming liquid:
2/3 cup soy sauce
1/3 cup water
Dipping sauce:
2 teaspoons soy sauce
2 teaspoons water
2 teaspoons rice vinegar
1 teaspoon corn flour
1/2 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Cover your firm tofu with a tea towel and press with a heavy object. I used a plate on top and 3 cans of beans! Leave this for at least 20 minutes and you will be left with slightly soft yet quite firm tofu and a soggy tea towel.
Finely dice all ingredients and add to a mixing bowl.
At this point I added a dash of soy sauce and rice vinegar, just to mimic the flavours in the dipping sauce.
(Don’t make the mistake I did once of adding salt – this will draw out the moisture and make the mix very wet which is what you do not want.)
To put the gyoza together, take one wrapper and wet around the edges with water, this will help them stick together.
Place a teaspoon of mix in the middle (you can make them bigger when you are more confident in folding) and proceed to fold.
Lightly lift the gyoza in half upwards, but do not stick together.
Proceed to pinch and fold the front wrapper onto the back, so you end up with almost a half moon shape. This process is ridiculous to explain – but very simple. My tip is to youtoob it ;)
Once you’ve made all twelve gyoza’s lay them in a line on a plate.
To prepare dipping sauce: simply combine soy sauce, water, rice vinegar and corn flour in a small bowl and stir. Either microwave it in 20 second increments or simply heat it on the stove top. The end result you are looking for is a non-cloudy thick(ish) sauce. Mine only took 40 seconds in the microwave. Add sesame oil and sesame seeds to serve.
Slide gyoza’s into your heated, oiled frying pan, flat side down and fry for 5 minutes or until lovely and golden and crisp!
Add the soy sauce/water mix and out lid on instantly. Lower heat to a simmer and cook for another 5 minutes or until liquid has evaporated.
The gyoza’s should be a little sticky, but cooked all the way through and ready to serve with your dipping sauce. Om nom nom!


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Welcome. My name is bug and I will be your guide. Lovely to meet you!


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