-=(Sagien)=-

Asians In Trashville

Yesterday, I went to the Asian store to purchase the Asian apartment essentials.

Loads and loads of chicken feet, and slightly fertilized eggs. I also needed some 'weird yellow stuffs' for my cooking. Of course, the prerequisite two types of soysauce purchased by the gallon, and sacks and sacks of rice were purchased as well. And Snapple. Asians love Snapple.

Ahh.. the things you encounter in Pleasantville, NJ. She must've been really tired, cuz my flash was totally on, and it even made the fake camera shutter sound when I took this picture. My stealth skillz aren't up to par.

Click on that continue reading thing! I made more words and pictures!

Pepper Steak: A HOWTO Guide

What you need:

Steak. Any kind of steak, sliced into mouth sized pieces.
Peppers, red and green, sliced into slivers.
One very large onion. Sliced into rings.
Marinade stuffs.

The marinade is kind of a family secret, so I won't be revealing that here. But, the fact that it is rather integral to the overall taste of this recipe, I'll say that there's soysauce and spiced vinegar in it. You can experiment if you want, but you'll never get it right. I'd have to learn you. If you want to taste how it actually should taste and you eat meat, come over. Payment of sex is required.

Marinade meat for at least thirty minutes.

There should be a picture taken before this one, and there is a picture that exists. It is a picture of the sliced meat sitting in marinade. However, due to fear of photoshop type spectral analysis, that picture will never see the light of day.

The above picture is the meat frying in olive oil in a wok. They need to fry until they are well done. No pink meat in this dish.

Next, remove the yummy yummy meat without taste testing more than a couple from the fire. Put them in some temporary housing.

Add a bit more oil to the wok after removing the meat and then throw in the onions. Those require frying until they are nice and limp after absorbing all that nice oil/meatjuice/marinade combination.

Add in both peppers. They dont need to cook for very long, just until they're kinda limp, but not really.

Finally, add the meat back in and stiry fry. That's the masterpiece right there.

Serve over rice. Yes, wombat, over RICE. You are not to pick out the meat, slap mayonaisse on some white bread and make a sandwich out of them because you've been 'craving a pepper steak sandwich.'

That is all. Also, namflow.

Posted by sagien at June 8, 2005 10:15 AM