Bloking in the Kitchen

We had soft tofu that needed eating, and chicken, and various other odds and ends, which turned into something akin to, but not quite, sundubu-jjigae.

We moved into a new place, and I tried out the kitchen with a little Spanish-inspired meal.

Chicken, chorizo, capsicum, and chickpeas. With paprika, pepper, and parsley. Yes, I am quite serious :)

In my defence, I managed to not overcook the broccoli.

I bake my meatballs in an iron skillet in the oven, instead of frying them on the stove. Basically for 10 minutes, turn them over, and then 10 minutes more. In this case I poured over the sauce after the fist 10 minutes.

Another oven-baked chicken dish. This time we marinated the chicken overnight in gochujang, and basted it with a mix of soy sauce, vinegar, and syrup, just before it came out of the oven.

Chicken and mushrooms in Marsala wine. Comfort food.

Chicken, cashews, and broccoli, served with rice.

We braised beef cheeks and chopped carrots in pork stock, for two hours, and served it with rice and green peas.

Generation Z approved, even.

As planned, we used the leftover roasted pork to make fried rice.

We managed to find pork butt. I marinated it in 5 spice powder, soy sauce, and oyster sauce, and roasted it in the oven. We had half of it with rice and cucumber last night. Maybe the other half will go into fried rice, tomorrow evening?

I was making pancakes. And then this happened.

Although she's the chief baker, and I'm the chief cook, my wife likes to surprise me. Like with this ham and potato and apple and green peas dish, from her camp food cookbook. Not that we were camping out, but she didn't let that stop her :)

Goulash. And that is about all there is to say about it.

This was one of those whatever dishes: chicken, capsicum, shallot, noodles, and sauce. And chilli oil, grated carrot, and spring onion.

I baked them in a skillet in the oven, made the sauce separately, and then added the cooked meatballs to the sauce.