Monthly Archives: March 2012

Biji Jjigae (and Anchovy stock)

So it may well be that I wanted to make soy milk for the byproduct of the process. I mean I wanted to make soy milk of course, but what really hooked me on the idea of making soy milk … Continue reading

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Bubble and Squeak

Bubble and Squeak is sort of like Colcannon only fried up a bit. In case you are wondering it is named for sound it makes while being cooked in hot fat. Silly name aside it is more or less just … Continue reading

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原味豆漿 Doujiang a.k.a. Soy Milk

原味豆漿 (yuan wei dou jiang) “original flavor doujiang”  or just 豆漿 (doujiang) or as it is usually called here in the West; Soy Milk. Since I rather dislike that sweet, oft vanilla scented liquid that masquerades as soy milk in … Continue reading

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