principles towards the broke-a-b** capsule kitchen
Eat in season
Thanks to the miracles of globalization, you can pretty much procure any type of produce you desire; which is actually a huge trap because the cheapest (relatively) and best-tasting produce is when it’s in season. This is for very seasonal kinds of produce (e.g. squash) as opposed to things you can find all the time like apples.
I really enjoy spicy foods and bold flavors, so I stand by premade flavor bodies like curry paste, ssamjang, gochujang, etc.
Personally, I veer vegetarian because I’m too lazy to marinade things, meat is more expensive, etc. but I also have like a pound of pork belly in the freezer so
Invest in dried spices since these will last you a long time; fresh herbs are nice and worth it if you can but it can be hard to stare down the nose of $5 basil that’ll wither in the fridge if you’re just cooking for yourself
High-impact affordable indulgences
Don’t deprive yourself!
Eyes on the prize.
Recipe: liang mian (cold sesame noodles)
- some sort of noodle; ideally long and skinny. I’ve never tried spaghetti, fettucine would work better if you can’t get the chinese kind
- Sauce: emulsify peanut butter with a bit of water, soy sauce, black vinegar (unnecessary) to taste, add hot sauce. Be careful with the water: you need it to cling to the noodles. if you have sesame oil, this would probably be bomb.
- mix together; level up with julienned cucumbers, julienned eggs; basically whatever you would put into bibimbap would work !
lentil whatever curry
- base layer of aromatics: garlic, ginger if you have it, spices, fry in oil. let it get hot and then add onions; wait a few minutes and add bell peppers. season
- add ~two cups of water or whatever and the lentils; cook for ~20/25 minutes. add in curry paste [if using]
- possibilities: if you haven’t used a paste that comes with coconut milk; add coconut milk; or whip up a batch of tzatziki and combine on the plate