Living Big, Bold, and Beautiful

Photo from Eir's non-aesthetic kitchen Today in Eir’s non-aesthetic kitchen: Thai Chicken Curry I tried to make this post a special *with garnish* because it’s my first legit post in my new blog~ Okay, so I was with my mom doing grocery and you know that feeling where you just suddenly have a craving for a very specific food (in reality I just really miss that halal place Margo and I go to in Manila) and it’s chicken curry. Like every normal person I thought “daaamn where can I buy chicken curry on a whim?” I was at a blank, but I really REAAALLLYY wanted chicken curry (and my mom loves it too) so here I am, in the grocery searching google how to cook it. Mga besh ang effort magluto ng totoong curry upon searching and I felt at a loss kasi legit gusto ko talaga ng curry. So sabi ko hay, siguro I’m bit meant to eat curry. Craving lang naman siya so it’ll pass naman. Dejected, I was walking around like a manipultive sad boy grabbing the things I actually needed to buy. Walking around...

Photo taken from Eir's non-aesthetic kitchen facebook page Today in Eir’s non-aesthetic kitchen: Teriyaki King Oyster Mushroom! I just bought Hon Mirin for the first time and I was able to make non-Filipino style teriyaki. I must say I’m not used to it. It’s saltier than I’m used to because readily available teriyaki sauce in the groceries are super sweet... sometimes it has a hint of garlic or ginger (which is a totally valid optional ingredient), but since I was able to buy hon mirin, bam! I’ll make it on my own. You might ask, why mushrooms? Why not make chicken teriyaki or beef teriyaki? My answer, is because bumili rin ako ng king oyster mushroom because I’m curious. Pwede daw kasi siyang gamitin for non-meat scallops. Anyway, as any type of experimental food, I did not exactly know what to expect. I was curious and at the same time excited to know what the fuss with king oyster mushroom was all about. So here I am, chopping up this big mushroom and marinating then pan frying ...

  Photo from Eir's non-aesthetic kitchen facebook page Today in Eir’s non-aesthetic kitchen: Shrimp Tempura! Okay. Today, medyo mas mahirap ang recipe ko, but the effort was super worth it because I love Tempura huhu. Funny kasi I could just have this delivered naman. Ang dami-daming Japanese restaurant bakit ginawa ko pa? BECAUSE WHY NOT AM I RIGHT? Anyway, dream ko kasi talag gumawa ng tempura and tbh although it’s a bit mire complex that just stir frying some mushrooms (which I obviously do not have an addiction on), it was so so satisfying making something that you’ve always loved at home. For this recipe I did watch a bit of your tube on how to stretch (nobashi) the shrimp because I really don’t know how to do that. I’m obviously just a home-cook that has to training whatsoever so google is my friend here. This is the video I watched in case anyone is interested: https://youtu.be/ulqOKya7SVQ It takes a while to prep the shrimp, but the cooking process was pretty fast with a dr...