Posts Tagged ‘Mu’

  1. Around The World

    August 26, 2012 by The Squishy Monster

    Last week, I found myself at familiar places and those not so much.  The Charlotte community is opening up and developing a taste for foods that fall so neatly into the “ethnic” food category.  Why must they be considered “ethnic” anyways?  Aren’t we all about cultural pluralism?  Aren’t we supposedly a melting pot?  Hm…

    I always think it’s funny when I walk down the “international aisle” which really just consists of a sprinkling of Goya or those unmistakable ruby bottles of Sriracha.  Consequently, I must venture off to a second store to obtain my Korean groceries, but I’m optimistic that this won’t always be the case.

    Here’s my food line up for last week (end):

    Mama’s Soybean Soup, Galbi, Tofu, and Korean Radish.  YUM!

    Crawfish étouffée, extra spicy please.

    Spicy Salmon & King Crab Roll

    Spicy Mediterranean Potatoes from a Jewish cafe that just opened across the street.  (I’ve been there 4 times since they’ve opened…shhhh) ;)

    Cuban Sandwich for lunch

    Best Fish Tacos in town!

    I also visited an Ethiopian place that I shudder to think about.  I can’t say based upon my experience if I enjoyed it or not but I decided not to share until I visit another one to make a better assessment.

    I hope the rest of y’all had a delicious week (end).

    A new video will be up this week ;)

    Love,

    Your happy-belly-full Squishy Monster ^.~

     

    Categories: Life | 25 Comments

  2. Fish Tank With No Water

    August 24, 2012 by The Squishy Monster

    Last night was the last night we all had together for at least another month.  However, I’m so happy to report that both brothers will be with me on my birthday next month.

    We decided to bring Mom flowers and take her out to a movie last night.  We got the the most gigantic tub of popcorn possible, and tucked into a seat with the lights dimming, greasy with butter, I found myself smiling at the simple joys of life that I get to partake in with my family and honestly, that’s what I took away from this movie at the end:

    It revolves around the world of 6 year old Hushpuppy who sees the world differently.  To her, everything is connected and she sees and feels more than some 12 or 24 year old’s I know.  This is what she’s learned through the people that guide her through her life in “Bathtub,” a place considered unworthy of inhabiting (she was literally born on the wrong side of the levy in the southern part of Louisiana where flooding is imminent and everyone lives in heaps of trash).  She doesn’t know her mother and only has her father who’s health is rapidly declining.  Eventually, they are all seized by government agencies and placed in a shelter/refuge to which Hushpuppy remarks in defiance to being “rescued,” “is like a fish tank without water.”

    Despite her father’s ailing health, it is he who teaches her all about resilience and strength through the utter collapse of everything she’s ever known.  “[Without him] I wouldn’t even be Hushpuppy.  I’d just be breakfast.”  It would be the easier road to take a quick glance at Hushpuppy’s world and cringe.  After all, it is just so “uncivilized,” but it goes back to grade school when we were taught all about societal norms and what is proper and what is not.  Hushpuppy don’t care–at the tender age of 6, she feels the delicate balance of life and understands survival and the acceptance of natures will to bend or break.  Sure, they’re social outcasts and live an irregular life but they have an abundance of love, understanding, (and food)!…  (haha, that’s all I need too, Hushuppy)!! ;)

    “The whole universe depends on everything fitting together just right. If one piece busts, even the smallest piece… the whole universe will get busted…Everybody loses the thing that made them. The brave men stay and watch it happen. They don’t run…When it all goes quiet behind my eyes, I see everything that made me flying around in invisible pieces.”

    After our bellies were full of

    Tortas for lunch

    Korean Pancakes with Shrimp & Chives (center) …and left to right: Kimchi, Korean Radish, sautéed Eggplant, Royal Fern, Zucchini and Pancake Dipping Sauce

    Kimchi Fried Rice

    and Tiramisu for dessert (with Mama’s new Orchid).

    After dinner, my bestie took us all out for “bon voyage” drinks.

    “Here’s to another amazing adventure!”

    CHEERS!

    XOXO

    Your Squishy Monster ^.~

    Categories: Life | 22 Comments

  3. Kimchi Crazy

    January 27, 2012 by The Squishy Monster

    How could I not be?  True, I won’t eat Dukguk just because it’s the New Year if I don’t feel like eating it.  But Kimchi?  Kimchi is in a league of its own.  Bold Red in color…like well, blood.  It’s literally in a Korean persons blood… it’s scent alone is undeniable.  Ever open up a Korean ladies fridge?  It’s an unforgettable smell.  Oh so carefully do I have to tuck my boxes of butter as far and away as I can from my big ole’ bucket o’ Kimchi.  However stinky, I wouldn’t dream of parting ways with it just to maintain a lemony fresh kitchen.  Even I am guilty of an occasional anorexic fridge.  Those days, I can still at the very least, rely on my old friend Kimchi.  It’s always there.  Humble and quiet (except again for it’s undeniably strong scent) and so laid back in that it will allow you the freedom to do so much considering it’s just one dish.  Kimchi Pancakes, Kimchi Potstickers, Kimchi Jjigae, Kimchi Fried Rice, Kimchi Noodles…not to mention all the different varieties of Kimchi that can be made in the first place…Kimchi made of Radish, any type of Cabbage, Cucumbers, Scallions, Chives…I mean, the possibilities are endless!!!

    Korean Food Radish Kimchi

    Radish Kimchi 깍두기
     
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    Author:

    Ingredients
    • 10 c cubed Korean Radish + Cold Water + 2 tb Coarse Sea Salt (regular Salt will not do)
    • 2 tb Sweet Rice Flour + 1 c Water
    • ½ c Red Pepper Flakes
    • 3 tb Baby Brine Shrimp + 2 tb Fish Sauce
    • 3 tb minced Garlic
    • 1 tb minced Ginger
    • ½ grated Apple
    • ½ tb Sugar

    Instructions
    1. Set your salted Radish cubes aside for 30-45 minutes, afterwards drain and rinse twice.
    2. Cook your Rice Flour + Water until it thickens and starts to bubble…remember to cool it before mixing
    3. In a separate bowl, combine your Flakes, Shrimp, Fish Sauce, Garlic, Ginger, Apple, and Sugar
    4. Mix the cooled Rice Mixture + all of the components for the “Red Paste”
    5. Gently begin to massage the combined paste onto your newly bathed Radish Cubes until the whole thing achieves a deeper red color than when you first started.

    Notes
    You can sub Sweet Rice Flour for conventional Flour and the Baby Brine Shrimp/Fish Sauce for Soy Sauce but the taste will never be the same. I store mine in specially made “Kimchi Tupperware” or Long Cylinder Glass Jars but really anything can work. Just make sure you close the lid tight and keep in mind that it may stain your plastic containers (I hear spraying it down with cooking spray first prevents staining but cannot attest to this since I’ve never tried it) and that your container will, from then on, smell of Kimchi. (I like to swish a bit of regular Vinegar in whatever was holding my Kimchi and rinse with cold water and this helps a great deal). Keep the Kimchi on your countertop for at least a day, then refrigerate it. (this is to jump start fermentation so if you’re weirded out by this step, skip it and just store it in the fridge). I personally wait at least a week before digging into my Radish Kimchi (you’ll start noticing bubbles on the surface when it’s definitely ready to eat). Because the Salt content is great, it will naturally draw out moisture. To prevent molding, just make sure you turn over your prepared Radish every so often or spoon some of the “sauce” on top of the Kimchi.

     

    Your crazy Kimchi Lady (again) =D
    Love,
    Your Squishy Monster

    Categories: Health/Healthy Health/Healthy Korean Food Korean Food Spicy Spicy Veggies or Vegan Veggies or Vegan Videos | No Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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