Grilled lemongrass beef noodle (bun) salad with eggrolls

Easy lunch

Chicken breast "satay" with coconut curry peanut sauce-carrot-lettuce wraps & Cuties Clementine for dessert

Shelf life & preservation guide

This is an awesome site!

http://www.stilltasty.com/

Ca Kho - Vietnamese Caramelized Braised Catfish

Ca = Fish
Kho = Braised with Nuoc Mau

I don't have a claypot (which would make it called Ca Kho To, where "to" is pot"), so my heavy pan did the job.

This is a very simple Vietnamese dish that I always associate with my mom's home cooking.  It's usually paired with canh chua (sour soup made with tamarind among other things).  Traditionally, this is considered "peasant food."  The caramelized sauce would stick to the inside of the clay pot so you could add hot water and reconstitute it and eat it with rice to make the most of the meal.  I make my own nuoc mau (or "colored liquid/water" which is a savory caramelized sauce).

Ingredients:

• Sugar
• Water
• Vietnamese Fish Sauce (Nuoc Mam)
• Garlic (this is my preferential "add on" to make my sauce)
• Pepper
• Catfish steak

I'll have directions up at another time.

Medium boiled eggs

I really avoid eating hard boiled eggs if I can help it. I prefer my eggs runny or medium.  Here's how I cook my medium boiled eggs (a technique that also prevents that "green ring" from forming):

1) Cover eggs (preferably 3-5 days old so it's easier to peel) in a pot with cold water. Make sure the whole shell is submerged. If you have time to bring the eggs to room temperature, do it. If not, it's okay. Bringing eggs to room temperature just lowers the chance of them cracking during boiling, but I haven't had any problems with my cold eggs.
2) Bring pot to a rapid boil.
3) Once pot is at boil, cover tightly with a lid and remove from heat.
4) Let sit for 10-11 minutes (8 if you like it more runny, 13 if you like it more firm). The residual heat will continue cooking it.
5) Rinse under cold water for about 5 minutes. Rinsing in cold water shocks the egg inside, which creates steam between the shell and the membrane, making it easier to peel.
6) Crack, peel, and season, if desired.

I used coarse ground black pepper and a pinch of garlic salt for mine.

Enjoy!

Dinner: Pork tenderloins

Italian seasoned roasted pork tenderloins

Oven-roasted garlic & rosemary red skin potatoes

Steamed green beans

Salmon simplicity

Salmon sashimi salad

tofu, carrots, red cabbage, Romaine lettuce, corn, black pepper

Homemade sesame-miso-ponzu sauce dressing