I am having fridge problems! It’s an inconvenience and I am not happy with having to throw spoiled food away, especially when hubby and I have been working hard to figure out our spending and trying build a good budget! The good thing is this is suppose to be the weekend we go grocery shop (I am trying to go every other week, the less I go into a store, the less chance of money being spent right?), which means most of the food in the fridge are pretty much eaten, so I do feel somewhat better about this situation. The freezer is fine, so the meat and seafood are safe, and we all know that’s where the expensive stuff are stored, whew!
OK enough ranting! I got an notice from the library that the book I have requested has arrived, it’s a book about Macaron making, I know, Macarons! It seems like every time we travel to San Francisco, I get fixated on an food item. Last year was Japanese Ramen noodles (which I am still totally obsessed about). This year little girl and I indulged ourselves and got our first ever macarons from the famed La Boulange Cafe, ever since that day I can not stop thinking about them! Tell you the truth. after looking through the book I think it’s above my comfort level to make these delicious goodies (because I am a terrible baker and I tend to get half-assed when it comes to things I am not great at), even though little girl made threats and begged at the same time, I told her while looking into the magic 8 ball, it doesn’t look like she will encounter macaron eating in the near future, Haha! Though I did get a copy of “Harumi’s Japanese Cooking” from the library, which inspired tonight’s delicious creation, so little girl is pretty satisfied (for now)…
- 1 box of medium tofu
- 1/2 pound of ground pork
- 3-4 stalks of green onions, chopped
- 4-5 cloves of garlic, minced
- 4 tsp of fish sauce
- 2 tsp of light soy sauce
- 1 tsp sesame oil
- a pinch of salt
- a generous pinch of white pepper
- 2 Tbsp of cooking oil
- Drain the water from tofu package, wrap with a paper towel and set aside to drain excess water.
- Mix the ground pork with everything except cooking oil. Hand tear the drained tofu into small pieces, mix thoroughly with the marinated ground pork.
- Heat up the oil in a frying pan, when it starts to smoke, form the ground pork mixture with both hands into 10-12 separate sausage shaped patties. then carefully pan fry them in the hot oil for about 5 minutes on each side.
- Use bamboo forks or skewers to make eating these delicious kabobs easier and fun!