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The mission, should you choose to accept it, will be to make cooking for one a challenge rather than a trial. Utilize this chance to attempt new and exciting cuisines. Maybe one of the most significant things about cooking for one is the fact it isn’t quite as expensive as cooking for 2. This means you have a bit more cash in the grocery budget with which to plan and prepare your own foods.
1 thing you might want to remember however is that if cooking for one, should you prepare foods that are freezable. It could save more time (and in the end money) if you cook the entire 2-4 portions that most recipes call for and freeze the leftovers in single serving pieces for a subsequent stage in time. This leaves one with a freezer filled with foods for many nights when the thought of cooking only seems beyond your abilities. This also leaves one with doing the work and enjoying the fruits of your efforts many times over. This is a fantastic position to be in if you want my opinion.
We are finding more and more recipes and cookbooks that have been designed around the concept of cooking for you. Regardless of what situation placed you in the place of cooking for you, there is no reason that you shouldn’t enjoy great food that’s exciting and agreeable simply because you’re dining alone.
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If you have only a couple of campers and are looking for some easy camp cooking, try out the simple and speedy technique of tin could cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of warmth can be a little campfire, or if wood burning is illegal, a small buddy burner may work well, which can be seen at sporting good stores or online. Place your meal from the tin can and just warm the contents of your own can over a fire. You’ll have a hot meal ready in seconds. This technique works great for soups, beans and poultry.
A more time-consuming camp cooking technique which also produces tasty meals is pit cooking. It’s also a excellent camp cooking method if you’re using a dutch oven or cast iron cookware. Pit cooking warms your meals by heating rocks and coals which are concealed in the floor. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that is roughly three times larger than your own cookware. Line the pit with stones and create a fire in the middle. Once the flame has burnt rapidly for about one hourpush the hot coals and stones into the center. Twist your wrapped meals or covered skillets on top of the stones and coals and put on top. Following a couple of hours, you’ll have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to tofu & grilled pak choi & sweet and sour cucumber recipe. You can have tofu & grilled pak choi & sweet and sour cucumber using 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Tofu & Grilled Pak Choi & Sweet and Sour Cucumber:
- Take Rice
- Get 2 pak choi
- Take 20 ml soy sauce
- Provide 12 sprigs fresh coriander
- Take 20 g sesame seeds
- Prepare 4 tbsp sunflower oil
- Prepare Sweet and sour cucumber
- Provide 1 cucumber
- Use 2 tbsp rice vinegar or white wine vinegar
- Get 2 tsp sugar
- Get Tofu marinade
- Provide 400 g tofu
- Get 4 cm ginger
- You need 2 cloves garlic
- Provide 4 tbsp ketjap
- Get 20 ml soy sauce
- Provide Sambal
Steps to make Tofu & Grilled Pak Choi & Sweet and Sour Cucumber:
- Cut the cucumber into small cubes and mix in a bowl with the white wine or rice vinegar and sugar. Let the sweet and sour absorb, occasionally toss.
- Meanwhile, peel and grate the ginger with a fine grater. Press the garlic or chop finely. In a small bowl mix the soy sauce with the ginger, garlic, soy sauce, ketjap and sambal to taste. Mix 3/4 of the marinade with the tofu cubes.
- Cut the pak choi lengthwise. Coarsely chop the coriander.
- Heat half of the sunflower oil in a skillet or grill pan with a lid over medium heat. Place the pak choi with the cut side down in the pan and fry for 4-5 minutes. Pour 20 ml soy sauce and 1 tbsp water per person over the pak choi, and steam with the lid on the pan for another 4-5 minutes, or until soft.
- Meanwhile, heat another skillet, without butter or oil, over medium heat and fry the sesame seeds until golden brown. Remove from the pan and store separately. Add the remaining sunflower oil to the pan and fry the marinated tofu cubes for 4-5 minutes. Season with salt and pepper.
- Serve the rice with the grilled pak choi, the sweet and sour cucumber and the tofu cubes. Garnish with the sesame seeds, the remaining marinade and the coriander. Enjoy! :)
Tofu – or bean curd – is made by pressing curdling soy milk into a solid block. Some tofu is firm while others are more soft and smooth. It can be sliced into different shapes and. Tofu is made of soybeans that are curdled and pressed into blocks, kind of like making cheese! Tofu also contains nigari, which is the liquid left over after extracting salt from sea water, which is what you will find tofu lounging in upon opening.
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