Table of Contents
Hello everyone,
Sorry that we missed last week, the family has been sick back and forth between all of us for the last two weeks. It’s awful. I was able to stream, but didn’t really have energy after to do blogs.
It didn’t help that I was also busy with catering a few bigger parties by myself. I love what I do, but sometimes it is physically exhausting. My body doesn’t like constantly going sometimes, but that’s perfectly fine because I LOVE doing what I do.
This week for the cookbook we are going to the side of the rebellions and making a stew. I have it in my brain that they would be vegetarian because they are tired of being eaten by the animals of SAW. I think they’d also fish as well, but not eat the other meats.
For this recipe it would be nice if you have an immersion blender because we blend in the soft tofu to make the broth a little creamier. Also it is super important that you do not burn your onions otherwise you’re going to absolutely going to change the taste of the dish.
Finally, make this what you want it to be. If you don’t like mushrooms, keep them out. Not a cabbage fan, try doing kale. This is something you can make no matter what you have on hand; just make sure you have the tofu, that’s important!
Super Rebellion Super Stew
Equipment Needed
Medium stock pot
Small mixing bowl
Fork (for mixing)
Chef’s Knife
Frying Pan
Spatula
Immersion blender (Or a regular blender)
Sieve
Measuring cups and spoons
Ingredients
1 medium yellow onion, sliced
4 leaves of sage, diced
3 cloves of garlic, diced
6 tbs butter; split in 3
5 cups of water
16 oz silken tofu
16 oz hard tofu; sliced
1 oyster mushroom, sliced
2 tbs gochujang
1 tbs doenjang
1 tsp sesame oil
3 tbs soy sauce
1 tsp chili flakes
2 tbs garlic powder; split
2 tsp chili powder; split
4 tbs salt and pepper; split
4 eggs
¼ head of red cabbage, sliced
10 dashes of chili oil (optional)
Recipe
In a stock pot add butter, sage, and onion and allow caramelize it for 10 minutes
In a tiny mixing bowl while the onion are caramelizing add in gochujang, doenjang, sesame oil, soy sace, and chili flakes; mix until it becomes a paste
Add the paste into the stock pot with the water and mix thoroughly, bring up to a simmer and then put on low for 20 mintues
In a frying pan add butter and sliced tofu- brown on each side for 4 minutes
Add mushrooms to the tofu mix (or you can do it separately if you want!)
Season with half of the chili powder, salt, and garlic powder
Cook for another 2 minutes and remove from pan
Add the rest of the butter and the 4 eggs
After the egg whites harden just a little bit, use your spatula to scramble it in the pan
Add the rest of your seasoning and cook until it is well done
In the stew add the silken tofu and cook for 4 more minutes; blend until creamy
Add toppings on top of the broth and sprinkle with the chili oil if you want!
Don’t forget to drop by the cooking show and show some love, you can even choose an ingredient for a mystery basket that I will make at the end of the month! Our goal is to raise about $1300 to help pay for expenses for the cooking show and recipe development and also help us pay for bills. Every $5 gets a mystery ingredient of your choice!
We also have a discord for if you have any questions or need special recipes made just for you!
And as always, don’t forget to subscribe to have recipes sent directly to your inbox 4x a week!
We will see you tomorrow with an amazing Korean dish (and a little history of it!)
-Momnoms
Thank you so much for sticking around while we are still figuring all of this stuff out. We hope to really grow Momnoms over the next several months and make sure that people who want to know the history of food do, the people who want to cook can learn easily, and the people who just enjoy good times can come and join!