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Store bought Kim Chee, homemade Jasmine Rice and broiled beef short ribs 

              Homemade Pork Hash 

One of my great joys in life is cooking. Although I don't cook as much as before,

I still love it. My son loves BBQ and I've been really homesick lately so this is what I picked out of my cookbooks. 

I bought the kimchee and marinade for the short ribs at the commissary. Visit your local Asian market to grab the ingredients. I also purchased the short ribs and ingredients for the pork hash at the commissary as well. 

Initially I've been craving dim sum (Chinese dumplings) and decided to go the lazy route and settled on doing the less time consuming pork hash instead. Of course, when I envision pork hash I remember the ones we would get at our favorite dim sum restaurant or even at 7-11. That was one of the best things living back in Hawaii and even in Japan as well.

Anyways, I took the short ribs and placed it in a ziplock freezer bag and poured the Korean BBQ marinade over it. I tried to push out as much air from the bag, sealed it, and let it sit in the fridge for about 2-3 hours. 

My kids and I met up with friends and spent our day at the splash park and we were excited to think about the ribs marinating at home. Once we got home, I took the ribs out and on a foil lined cookie sheet (I call it a flat pan, lol) I placed the ribs on it and set the oven to broil on the low setting. 

While the ribs were in the oven, I grabbed my ingredients for the pork hash out of my fridge which I shall post for you here: 

I have a Hawaii cookbook that has local recipes that I purchased in a local Walmart there. 

Anyways, I followed the recipe until right before it says flatten. I didn't flatten the mix. Instead I took wonton wrappers, made a circle with one hand so that I can drape the wrapper in that hand and mini scooped the mix onto the wrapper. Then I pinched the ends together to hold the mix in place. I also had a pot of boiling water and a steaming basket lined with wax paper (ran out of parchment paper and definitely did not want to use any cloth because the smell of your fabric softener will definitely ruin the food).

After placing and spacing out the pork hash, I steamed it for 45 minutes. Needless to say it was yummy. I only made a handful because I was tired from the earlier fun. I took the ribs out (I like mine slightly charred) and let it cool down on the pan. Served it as seen above.

When I have down days where I'm able to do more in my house, cooking is one of the only ways I can get whatever is on my mind out of my head. I'm also thinking of getting a punching bag to help destress as well.. But life always continues no matter the difficulties we each face. It's simply up to us in how we work with it.