Tagged: Quick

Totoro Musubis

Totoro Spam MusubiSpam is a local staple in Hawaii, and musubis (quick rice balls or snacks) are the ideal vehicle for this versatile mystery meat. It’s something I kind of grew up knowing and eating as a kid, despite not being born and raised here, and in its prevalence and simplicity, it has quickly become a go-to, comfort food.

I could’ve left it in its “natural” form (just the spam over rice with some nori), but I couldn’t resist. The kid in me still likes to play with my food. And, this was way too cute to keep to myself.

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Seafood SoonDuBu Chigae (해물순두부찌개)

Do you have a go-to soup, one that sparks your taste buds and enlivens your mood regardless of the time of hangover day or weather? I do.

I love Korean food, and I’m not just saying it because I’m Korean. There is just a myriad of complementing and contrasting flavors, making it impossible to get sick of or dislike and I have not yet encountered (nor do I have yet to encounter) a single person that does not like love SoonDuBu Chigae (순두부찌개), or soft tofu stew. It’s hearty, spicy, wholesome comfort food at its very finest. Plus, it reminds me of my childhood – like grilled cheese and tobasco-drenched ketchup and whaddayaknow – similarly, everybody loves a good grilled cheese.

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Tons of Tomatoes.


I go through cooking phases. At times, I gravitate towards complex and elaborate recipes comprised of ingredients I can hardly pronounce. Then, at other times, I’m drawn to those easy and simple recipes that consist of maybe only a handful of ingredients that I already have, readily stored within the walls of my refrigerator or cupboards. As of right now, I’m definitely in that latter phase.


It isn’t as un-glamorous as it sounds though. In fact, such simple recipes bring out the true flavors of each ingredient ultimately creating a delicious sum of its parts. Besides, it’s obviously convenient and shamelessly cheaper. Plus, it makes a lighter meal that’s perfect for the sweltering hot summer. In which case, this recipe is fabulous. Even more so with a good glass of wine or frosty mug of beer.

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Quick Blurb.

As you should already know, or at least semi know by now, I love to cook and I love to eat. The huge down-side of this for me and for everyone who shares this passion is that it burns huge holes in your pockets. I mean, it’s an expensive hobby. I can’t help it though, I would much rather spend my paychecks for this particular pursuit of happiness than spend it on other ephemeral or useless things. Please tell me I’m not the only one.

Well, even if I was, I try to find short-cuts here and there to save some extra cash while still satisfying my needs. One of these shameless money saving tricks include canned and instant foods. Not always my favorite, but they give me what I need for less dough. It’s also helpful that my sheltered boyfriend grew up on a diet of instant saimin (ramen noodles) and boiled eggs which therefore makes everything I prepare ‘amazing’ to him. He even praises me during my most irritating culinary disasters, which only adds to the irritation, albeit cute. Lucky for me, he’s simple and easy to please, so I don’t have to go all out with the best ingredients all the time. Yet, it’s funny how much he has taught me about food. We come from very different backgrounds and cultures, which inevitably means we have different palates.

For example, he prefers to have all his food salty. By salty, I mean he adds even more salt to instant noodles, something that is already overloaded with sodium. On the other hand, I prefer most my foods on the sweeter side. I guess we make the complimentary blend of sweet and salty, no? However, our ‘blend’ has been leaning more towards the salty side since I’ve been acquiescing more often than not to his requests for saltier foods. His most recent food discovery encompasses everything he loves, which I find entertaining and fascinating despite its unhealthiness. Lo and behold,

It was a great deal, 2 for $5 at Don Quijote and it made a really great lunch (except for the fact that it’s a little on the saltier side).

It took only a few minutes to heat in the microwave. We fried a couple eggs, sunny side-up, and placed them over a bed of rice and topped it all off with the steamy curry. We then generously sprinkled some shredded cheddar cheese over it all a la ‘Curry House’.

And yup, it tasted even better with my kimchee.