Isolation Eats

Hi everyone,

What a strange time to be living in… I hope everyone here is doing OK and I am so sorry for any of you who may be grieving 😦 Also I hope that if you are out of work that you are able to get some financial support. There’s so many different ways we could be affected by this thing that I don’t think I could write for each situation… so, take care.

Currently in the UK we are under orders not to leave our homes except for food foraging, 1 type of exercise a day, caring for elderly (etc) relatives, and… maybe there are other allowances but I’m unsure. I’ve been in isolation since mid March anyway as C is considered vulnerable due to his MS and immunosuppressant medication.

Because of this we haven’t been able to go out to the shop and ordering food online has been difficult and semi anxiety inducing for me. We managed to get a food delivery today so we should be ok for a while. From 20th March to today we have been waiting for that delivery, so our food choices had to be a little ingredient-efficient and sometimes a bit bizarre… I thought I’d share some of those with you, continuing on from the theme of recipes (see previous post). I amΒ definitely not anywhere near an expert with cooking but I can cook for myself and others and survive. So these recipes aren’t necessarily fancy or even good haha. I just provide them in case anyone happens to be interested πŸ˜‰

If anyone can’t get hold of the ingredients mentioned below, I’m sorry 😦 I will be writing up a couple more recipes perhaps so maybe those will have relevant ingredients for you. Also within the UK it seems that things are getting a bit better supermarket wise so hopefully you will all be able to get what you want πŸ™‚

(bar bread flour, it seems like everyone has collectively decided to practice baking – specifically baking bread?!)

Banana Pancakes

Classy, eating at my desk while working from home in my PJs

This one probably could do with a bit of an extra fry on the first side…

Update, 01/04/2020: At the request of my mother who may not be disobeyed, I have now added ingredient amounts!

Ingredients for 2 large-ish pancakes:

  • 1 Banana
  • 3 tablespoons flour – plain is good but to be honest try whatever you want! You may even be able to supplement this (partially or possibly wholly) with ground oats… No promises though as I haven’t tested this
  • 1/4 cup milk or milk alternative (I used oat milk once the milk had run out… ps you can make oat milk out of oats and water if you can’t get hold of milk)
  • 1 egg if you have any (optional) – if no egg, you may wish to increase the amount of flour you put in
  • Bonus: vanilla essence! You could try adding a little cocoa instead if you want…

Feel free to augment and experiment with this ingredient list as you wish!
If you want to make normal non-banana pancakes, you can just use this recipe and mix it all together: 300ml milk/milk alternative, 2 eggs, 4 large tablespoons of plain flour. πŸ™‚

  1. Smash the banana with a fork or other implement
  2. If you have egg, add it
  3. Add your liquid of choice
  4. Mix, it will still be lumpy unless you’re a great masher
  5. Add and mix flour – in order to get the consistency you want for your pancakes, add flour in small increments. I recommend for it to be more gloopy than runny
  6. Heat your pan with some oil so it’s HOT! I used a non-stick wok for my pancakes as most of our frying pans are not actually non stick. Whatever works for you. You can test if the pan is hot enough by dripping in a tiny amount of your pancake batter. The oil needs to sizzle and bubble around it!
  7. Add in half of your batter (if you’re aiming for 2 pancakes), and smoosh it around to give it a large surface area. As it’s probably lumpy from banana it won’t be super thin, but smoosh as much as you want unless you want a beefy pancake. If it’s chonky then it will probably need more cooking time for the heat to go all the way through.
  8. Wait a few minutes for the bottom to cook – after a few mins you can gently lift an edge to see how it’s getting on underneath. It’s up to you how done you want it but I go by the cooked-level of the first image on this post πŸ™‚
  9. Flip and do the other side – a couple of minutes – keep checking until you feel it is done πŸ˜€
  10. Enjoy! Add whatever toppings you like/have.

I would love to hear what you add to your pancake! And if you have any feedback or changes you made to the ingredients or instructions, please do share. πŸ™‚

Take care all,

Elysia

Black Bean Sauce Recipe (JP + EN translation)

Hi all!

It has been a while! I wanted to share with you something I made for my Japanese module coursework, a recipe for black bean sauce from my mum. The images are all in Japanese but I will write the translation below πŸ™‚ I have separated it into parts corresponding with each page.

Just a disclaimer, I’m not an expert recipe writer, and my mum is notorious for avoiding specifying ingredient amounts, so you may wish to tweak this if for example you want your sauce gloopier (more cornstarch) or less gloopy (less cornstarch), etc. I am open to questions if you have any, and if I can’t answer I can ask my mum!

Ingredients

  1. Meat (suggestion: 3-4 chicken thighs or 450g of beef)
    Vegetarian options: 1 block of firm tofu or quorn etc.
  2. 5cm ginger
  3. 4 cloves garlic
  4. 3 spring onions for paste and 2 thinly sliced for topping
  5. 25g fermented black soy beans
  6. Fresh chillis (or as many or few as you wish)
  7. 10g cornstarch
  8. 1 bell pepper (mum’s suggestion – red – I prefer green though!)
  9. Soy sauce
  10. Oil for frying

Side Note 1: you should be able to find fermented black soy beans in a Chinese supermarket or online (1, 2).

Part 1

  1. First off, although not mentioned in my JP recipe (because brevity was important and I was also on a deadline), my mum recommended marinating the meat/tofu with a bit of corn starch (‘maybe a heaped teaspoon – depending on quantity’), rice wine, light soy sauce and a bit of sesame oil.
  2. Very roughly chop the ginger, garlic and spring onions, put them into a blender. Add the black beans (don’t need to chop these). If you like spicy food feel free to add chillis. Blend everything!
  3. If you want rice, now’s the time to put the rice cooker on, or prepare your rice. If you don’t have a rice cooker I recommend making it in the microwave with a steamer like this.
  4. Turn on the stove and heat up your frying pan to medium heat.

Part 2

  1. Put ~30ml oil or so in the pan. First of all, put the meat/tofu etc. in and fry. We want to seal the edges of the meat and for the tofu/veg option we want to make the surface nice and crispy. If frying tofu it could take around 10 mins and you need to be turning it over to fry the different edges. For meat it could take about 5 mins.
  2. When the meat’s sealed or tofu is nice and crispy, take it out of the frying pan. Next, add the pepper and fry it for a few mins, then take out and set aside for later.

Part 3

  1. Take the paste from the blender and fry it. After a few minutes when it is fragrant, you can add in the meat/tofu and fry for a few more mins.
  2. Mix 10g cornstarch and 100ml water in a separate bowl and then add it to the pan. Continue to stir πŸ™‚ you can now add light soy sauce to taste.
  3. Add the pepper back into the pan and continue to stir.
  4. When it becomes goopy then you know it’s almost ready. Keep cooking until the meat is cooked (you can cut it open to see).
  5. Serve it on top of a bed of rice and sprinkle with more thinly chopped spring onions.

Aaaaand here I got round to taking a couple photos of a version of this dish I did today… I added mushrooms, onions and courgette. I didn’t use any peppers, and I also used fried gluten instead of tofu! Go ahead and substitute whatever you feel like πŸ™‚