Wok with Yim
As Mom is off in Hong Kong, I've been forced to channel my inner Stephen Yan, Julia Child, and annoying New York-based TV chef that says "BAM" a lot. Not that I mind, as I actually enjoy cooking (I also have a container full of Banana Chocolate Chip muffins that I made before the weekend). I'm repeatedly told that the ladies love a man who can cook. I have yet to take advantage of this.
Anywho, my latest venture:
3-Bean Atomic Chili (okay, not really my "latest" venture, as I do make it a lot, but considering that the ingredients are different every time...)
-3 lbs of lean ground beef
-4 cups of dried beans (kidney, pinto, black-eye)
-2 cans of diced tomatoes (cheaper than the fresh ones)
-2 carrots (for some odd reason, a 5 pound bag is cheaper than a 3 pound bag...I asked the produce clerk why and he couldn't tell me)
-2 stalks of celery
-1 green pepper
-1 cup of frozen corn (again, cheaper than fresh)
-1 small red onion
-1/4 lb mushrooms
-Soy sauce, black pepper, Dave's Insanity sauce, crushed chillies, chili powder, tobasco sauce, louisiana hot sauce, and paint thinner (just kidding on that last part).
-soak all beans in water overnight
-season meat with whatever you can find (because I do this without any planning, it tastes different every time I make it)
-slice all vegetables
-fry onions with about 1tsp of vegetable oil until transparent, add meat, cook until brown. Remove from heat and place aside.
-Throw everything else into the pot. Add water until everything is juuuuuust covered, bring to boil.
-Add meat, stir, boil for a few more minutes, and set stove to low heat. Simmer, stirring occasionally.
-Add seasonings to taste.
-Allow to thicken and serve. Simmer time will vary, but should be allowed to simmer for several hours at least.
Unfortunately, I didn't really keep concious tabs as to how much Louisiana and Dave's Insanity Sauce I was adding (I gave it a few good shakes), so now the chilli doesn't have any flavour, but it's hot enough to burn through stomach lining. Yesterday's Satay-stir fry chicken and vegetables was much better.
But on the plus side, it means that I won't have to cook for the next week or two.
And remember. If Yim can cook, so can you.
Monday, November 15, 2004
Wok with Yim