snack: banana flavored korean snack

snack: corn ichigo (strawberry flavor)

dinner: sichuan ma po tofu

Ingredients
for sauce:
1/4 cup chicken broth
2 tablespoons hot bean paste (the Korean type)
2 tablespoons soy sauce
kosher salt to taste

1 lb firm tofu, drained and cut into 1/2-inch cubes
1 1/2 to 2 tablespoons olive oil
1/2 lb ground chicken meat
1 tablespoon plus 1 teaspoon finely minced garlic
1 tablespoon plus 1 teaspoon finely minced peeled fresh ginger
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 1/2 teaspoons sesame oil
1/2 to 1 teaspoon peppercorn powder
3 tablespoons thinly sliced scallion

Directions
Make sauce:
Stir together broth, bean paste, soy sauce, and kosher salt. Set aside.
Poach tofu:
Slide tofu into a saucepan of simmering water and keep at a bare simmer while stir-frying rest of dish.
Stir-fry pork:
Heat a wok or large heavy skillet over high heat until hot and add 1 1/2 tablespoons corn oil, swirling to coat. Add pork and stir-fry, breaking up lumps and adding remaining 1/2 tablespoon corn oil if meat sticks, until no longer pink. Add garlic and ginger and stir-fry over moderate heat until very fragrant, about 2 minutes.
Finish stir-fry:
Stir reserved sauce, then add to pork and bring to a simmer. Drain tofu in a large sieve and slide into sauce, stirring gently.
Stir cornstarch mixture and add to stir-fry. Bring to a boil, stirring gently, and cook until thickened and glossy, about 15 seconds.
Turn off heat and sprinkle with sesame oil, peppercorn powder to taste, and 2 tablespoons scallion. Stir once or twice, then serve sprinkled with remaining tablespoon scallion.

This recipe is from Bon Appétit April 2000.

dinner: spaghetti with clams ("spaghetti con vongole")

Ingredients:
1 lb littleneck clams in shell (I got them from New May Wah Market on Clement St.)
1 lb dry spaghetti
1 large clove garlic, sliced
1/2 teaspoon chili flakes
1 tablespoon olive oil
1/2 cup white wine
1/2 cup chicken stock
4 tbsp unsaled butter, slightly softened
a handful furikake seasoning
pepper
salt

Directions:
1. In a medium bowl, cover the clams with about 3 percent salted water. Place the bowl in a cool dark place for 2-3 hours to allow them to expel sand and dirt. Wash under running cold water, gently scrubbing shells clean.
2. In a large pot with salted boiling water, cook the spaghetti until tender.
3. Meanwhile, heat the oil over low heat in a large frying pan. Add the sliced garlic and chli pepper and cook until fragrant, at least 5 minutes. When the garlic slices are turning golden, add the calms and rest of the ingredients. Cover and cook for approximately 10-15 minutes, or until calms are cooked. Discard any clams that did not open. Turn the heat to high, add in the cooked spaghetti and stir.
4. Arrange on serving plates and sprinkle with the furikake seasoning.

This recipe is modified version of 'Fight the Fat Foodie’s Recipe' and 'Izakaya, the Japanese Cookbook by Mark Robinson'.

Lady Gaga's Concert 2010 (The Monster Ball Tour)

breakfast: coffee + cranberry walnut bread w/ almond butter

dessert: green tea bar - ice milk

dinner: japanese curry chicken