Okay, let’s review how our Sunday went:
- Made noodles
- Made tofu
- Baked a loaf of bread
- Made coconut milk
- Roasted soy nuts
With all this going on, my lovely wife also found time to get creative with a mandoo idea. Now that we’re making tofu and brewing our own soy milk almost every other day, we are looking for what to do with the soy byproduct, called okara. So far, we’ve used it as an additive to bread dough and in the Korean dish, “Bijee Jjigae” 비지 찌개.
Today, Jen used about three cups of okara and mixed it in with Asian chives, kimchi, corn starch, potato starch noodle, flour, sesame seed oil, salt, onion, garlic, black pepper, paprika, cumin, tumeric, sugar and fennel, and used it as the filling for mandoo. I watched her do this. She made around 100 pieces. After boiling for 10 minutes, the mandoo is ready to eat. It tastes perfect with soy sauce.
Our 9-year-old daughter decided to join in the fun and made her own smoothie and lunch burrito!
Busy day. Kitchen is finally clean. The kids are in bed and it’s time for our daily chess tournament. Good night!