Here are some of the meals that I made last week:
Beef Bulgogi with Veggie Fried Rice – This was a quick and yummy dinner. I cut beef steak into thin strips and marinated it for 4 hours with Korean BBQ sauce (pic here), sesame seeds and soy sauce. After frying the beef, I chopped up frozen stir fried veggies into bite size pieces, and sauteed it in the same frying pan with spring onions, salt, pepper and brown rice. For my drink – I had Iced Green Tea. I try to have at least 1 mug of Green Tea a day – hot or iced.
Shrimp Lobster Rolls – There is no lobster in these sandwiches – but they are prepared like the Lobster Rolls you get in New England – with mayonnaise, lemon juice, mustard, paprika, salt, pepper, spring onions and celery served in buttered hot dog rolls. So satisfying.
Shrimp Fried Rice with Salad – While I made the Shrimp Lobster Rolls for hubby, I tried to be healthy and have my portion of the jumbo shrimp with brown rice, carrots and cucumber. It was okay – but hubby’s dinner was more delicious. I think the next time I make this – I’ll make a cold salad for myself – using the shrimp/mayo mixture from the Lobster roll – but served with salad rather than a hot dog bun. I served my meal in my Cath Kidston plate – it’s so Shabby Chic and pretty…and makes small portions seem bigger!
OH MY GOD! Feel free to cook for me any time. You have a talent for making the food very presentable as well.. it looks good and looks appetising (my food always looks a hot mess on the plate!)great post!xxx
Thanks Tali – I'm trying to learn how to present food better…my food is often yummy but sad-looking!I still want to try making your tea eggs recipe someday – sounds so unique and healthy.
Mmm!! Everything looks so good! Something for looks with the bulgogi, I slice green onions at a slant about 1/4-1/2" thick and toss them on top when the meat is still hot and then add sesame seeds on top as well. And the fried rice, if you beat an egg with a little bit of salt and pepper, put a fair amount of oil in a wok, add the egg. You are basically going to cook it like you would a very thin omelet without adding stuff to it, lol. Slide it out of the pan, roll it up and slice it so that they look like curly q's of egg and toss that and some sesame seeds on top of the fried rice.Also, I LOVE the plate in the last pic. 🙂 very you.
Thanks for the tips Ilinda – will definitely incorporate them the next time I make this dish!Your bulgogi marinade recipe is still my favourite – but lately I've gotten so lazy and only used the pre-made stuff…
I wish I could find some pre-made stuff! What I wouldn't give for an oriental market close by. *sigh