beef blade roast

ingredients:

- around 1200 g beef blade roast

- 1 tbsp olive oil

- 6 cloves garlic, minced

- 2 onions, sliced

- 1 cup chicken stock

- 1 tbsp soy sauce (optional)

- 1 tbsp fish sauce (optional)

- 1 pinch dried rosemary

- 1 pinch thyme

- 2 bay leaves

- salt and pepper to taste

- 2 carrots, chopped

- 2-4 potatoes, chopped (optional)

- 4 - 8 mushrooms

- 1 1/2 tbsp cornstarch & 2 tbsp water, mixed (optional)

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- around 1200 g beef blade roast

- 1 tbsp olive oil

- salt and pepper to taste

1. Use sauté mode to brown the beef each side and season with salt and pepper. Set aside.

- 6 cloves garlic, minced

- 2 onions, sliced

- 1 cup chicken stock

2. Sauté the onions and garlic for 30 sec, season it and add chicken stock to scrub all the flavourful brown bits off the bottom of the pot with wooden spoon.

- 1 tbsp soy sauce (optional)

- 1 tbsp fish sauce (optional)

- 1 pinch dried rosemary

- 1 pinch thyme

- 2 bay leaves

- 2 carrots, chopped

- 2-4 potatoes, chopped (optional)

- salt and pepper to taste

3. Add the soy sauce, fish sauce, rosemary, thyme, bay leaves, carrots, potatoes.  And add salt and pepper to taste.

4. Place the beef back into the pressure pot.  Pressure cook for 45 mins and auto release for 15 mins.

5. Set aside the beef.

- 4 - 8 mushrooms

- 1 1/2 tbsp cornstarch & 2 tbsp water, mixed (optional)

6. Cook mushrooms by sauté mode.  And add cornstarch water to it and thicken the sauce.

7. Ready to eat!!  Enjoy the soft and tender beef blade with vegetable sauce.

ref: https://www.pressurecookrecipes.com/instant-pot-pot-roast/#recipe

korean pickling sauce

ingredient:

- 1/2 cup dark soy

- 1/2 cup water

- 1/4 + 1/6 cup sugar

- 1/4 cup + 1 tbsp vinegar

1. Add sugar in the boiling water and dark soy until it melt.

2. Set aside, let it cool.

3. Add vinegar and ready to use.

pickling vegetable ideas:

- garlic stems

- cucumbers

- chives

- cherry tomatoes, plus few slices lemon (cook the cherry tomatoes in boiling water for 10 sec.  rinse in cool water and peel off the skin first)

- spinach (cook for 10 sec in boiling water first)

ref: https://www.youtube.com/watch?v=xNUvkgONOOM&list=PLoABXt5mipg6mIdGKBuJlv5tmQFAQ3OYr&index=135&t=761s

Vietnamese dipping sauce

ingredients:

- 1/4 cup fish sauce

- 1/4 cup sugar

- 1/3 cup water

- 2 tbsp lime juice

- 2 tsp rice vinegar

- 1 clove garlic, minced

- 1 tsp chili pepper

1. Mix all ingredients together, and ready to use for dipping or mix with vermicelli.

homemade whiskey with whiskey stick

ingredients:

- 750 ml unflavoured vodka or moonshine

- 2 oak barrel aging staves (whiskey sticks)

1. Add 2 oak barrel again staves and vodka or moonshine in 32 oz mason jar.

2. Seal the jar and let it age for desired period of time.  Tasting periodically.

Day 0 - 5: Oaky

Day 5 - 10: Aged

Day 10 - 15: Bold

Day 15 - 20+: Charred

3. The sweet spot for aging is between 5 - 15 days.  But you should taste the whiskey as it ages and select the level fo flavour you prefer.

4. Wash the cheesecloth and funnel before use.  Strain the aged whiskey and enjoy!

5.  The oak barrel aging staves are reusable.  Let them dry and store it until next time to use.

makgeolli (Korean rice wine)

ingredients: (make 8 bottles)

- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs

- 1 1/4 cups sweet rice, washed and soaked in cold water for at least 2 hrs

- 2 cups water, for cooking rice

- 3/4 cup nuruk (starter culture)

- 1/2 package of dry yeast

- 4 cups water, for fermenting wine

- 4 cups water, to dilute the wine

- 1/2 to 1 cups sugar (optional)

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- 1 1/4 cups Korean short gain rice, washed and soaked in cold water for at least 2 hrs

- 1 1/4 cup sweet rice, washed and soaked in cold water for at least 2 hrs

- 2 cups water, for cooking rice

 

1. Drain the rice and put into a heavy pot.  Add 2 cups water and cook over medium high heat for 15 mins.

2. Stir and turn the rice over.  Cover and simmer for another 15 mins over low heat. Remove from the heat.

3. Spread the rice on dehydrator layers evenly.  Set the temperature to 160 F degree for 3 hrs. Or until the the grain is hard outside, but moist inside.  OR dry the rice for several hours in a shallow basket set in breezy, sunny place.

- 3/4 cup nuruk (starter culture)

- 1/2 package of dry yeast

- 4 cups water, for fermenting wine

4. Mix the rice, nuruk and yeast in a wide mouth sanitized jar or container, add 4 cups water. And mix again.

5. Close the jar with coffee filter or air lock.

6. Mix it several times a day for 8 to 10 days or hardly be any bubbles at all.  The liquid on the top will be clearer and more amber and milky mixture on the bottom.  And start to smell sour or taste sour.

- 4 cups water, to dilute the wine

- 1/2 to 1 cups sugar (optional)

7. Stain the makgeolli with sanitized cloth and sieve.  Squeeze as much liquid as possible out.  Discard the solids.

8. Add 4 cups of water to dilute.  Add sugar (optional) to taste.

9. Store to BPA free sanitized plastic beer bottles. Store in refrigerator up to 3 weeks.  Ready to drink.

10.  Open the bottle in the first few days to release the air.

note:  I added 1/2 cup of chopped frozen blueberries at Step 4.  Ferment the rice and blueberries together. It changed the colour to pink and lighten the alcohol taste.

ref: https://www.maangchi.com/recipe/makgeolli

reduce fungus gnats on houseplants

watering ingredients:

- 1 litre water

- 1 tsp liquid dish soap

- 1/4 tsp white vinegar

1.  Mix well and use it to watering the plant every week.

spray ingredients:
- 1 part hydrogen peroxide

- 4 part water

1. Mix well and spray down the indoor plant soil.

trap ingredients:

- apple cider vinegar

- several drops liquid dish soap

1. Mix it, keep it in a cup or bowl which closed to the plants. Replace it every couple of days.