My favorite photos of me definitely mean the photos that I’m looking good :-). Not always. Sometimes I just love some pictures if the background is good and if it’s candid(conditions apply- I have to look good in that).
This was taken when we went to the see the large Christmas tree placed annually in Rockefeller Center. It was worth one time. But not again 😛
AHH….. I love the scenery of this place. Waking up to the view of a meadow in the backyard with horses was a dream come true. Except for the dust which was probably there in the house till we came 🙂
How can I not post a picture of my husband without a Restaurant in it.
The only thing I remember when we went there was, it was freaking cold.
Most memorable days. WALKING THROUGH THE RAIN. It was slightly raining when we reach there. But it was perfect for me. I love rain. Drinking coffee, watching rain. It was so good.
Autumn colors at its best <3. Thanks to my favorite photographer(Ashi)
Finally, I got a chance to make this colorful dish which is originally from Korea. I’m a great fan of Korean drama’s, the reason because is quite obvious for me. I like different cultures. By watching these I will get a sneak peak of all that is going around there. What they are wearing, what food they are eating, How they are traveling etc. Because of these drama’s, I become a great admirer of their cuisine too.
I started searching in youtube for the Korean recipes to make at home. There were a lot. I like Japchae among all because it’s colorful, tasty. It’s not a very easy thing to make. But the effort is worth everything. Japchae is usually made with beef. I’m not using beef and I’m replacing that with portabello mushrooms. It tastes exactly the same.
The carrots should be thin like matchsticks. Since I’m not a cutting expert, it took a long time to complete everything.
6-7 portobello mushrooms
2 garlic cloves, minced
2 teaspoons sugar
2 tbsp plus 1 teaspoon soy sauce
2 tbsp sesame oil plus 1 tsp sesame oil
1 tsp toasted sesame seeds
1 egg yolk
4 ounces spinach, washed and drained
4 ounces of sweet potato starch noodles
2 to 3 green onions
1 medium white onion
Half cup enoki mushrooms or white mushrooms
1 medium carrot
ground black pepper- As needed
salt- As needed
vegetable oil- 2 tbsp
Marinate the portobello mushrooms with 1 tbsp soy sauce, 1 tbsp sesame oil, pepper powder, salt, garlic, 1 tsp sugar. Set aside.
Blanch the spinach and squeeze out excess water. Season it with soy sauce, sesame oil as needed.
Prepare the noodles by adding it to the boiling water for 5 minutes. Wash it with the cold water to stop the cooking.Season it with 1 tsp soy sauce and 1 tsp sesame oil.
Cut the carrots, green onion, and white onion lengthwise.
Heat the skillet. Add the onion and green onion till onion is translucent. Add a little bit of salt. Add it to the cooked noodles.
In the heated skillet, add the enoki mushrooms with a bit of salt and saute till its done and add it to the noodles.
Add the carrots to the skillet. Saute till its cooked and add it to the noodles.
Put the marinated mushrooms into the skillet and saute till it’s done and add it to the noodles.
Finally, Add the seasoned spinach and egg yolk Omelette(cut lengthwise) into the noodles and mix everything well by adding remaining soy sauce, sesame oil, salt, sugar, garlic and toasted sesame seeds.