Poor Man's Foodie

Filling You Belly On A Budget

Chicken Stir-Fry with Kale and Watermelon Radish

It is no secret for those of us living in "flyover country" that food prices are going up these days quicker than ever. Beef that cost us six or sever dollars a pound now is costing us nearly double that. So with that spike in prices we are often finding new ways to enjoy the cheaper alternatives to our steaks and pot roast. And that is where the chicken scratches its way onto the scene.

Now I'm personally not that interested into buying sauces out of a bottle to coat my chicken in when putting it in a stir-fry. I mean I have found a few that are rather good for this purpose; House of Tsang actually makes rather good sauces that don't dent the wallet. But despite the convenience of store bought I generally enjoy making my own sauces or spice mixes.

Szechuan Spicy being the best.

Now I know I haven't even told you what this post is about or even named the dish. But for me the spices and oil used for a dish like this compose the groundwork for this type of food. If you mess this part up the entire dish doesn't taste like it should. And therefore it doesn't transport you momentarily to somewhere other than your dinning room table. 

So with that said I usually break out these three spices for any chicken stir-fry; garam masala, hot madras curry, and smoked Spanish paprika (sweet if you don't like it too hot). If you want to take it another step you can grind up some cumin, caraway, and coriander to add to the mix. And of course add in salt and pepper to taste. 

You might also think about using sesame seed oil rather than olive oil. For me this adds a special hint of flavor that I haven't been able to get enough of every since the Korea trip. I usually add just a little sesame seed oil to canola oil since sesame seed oil can be overpowering for some dishes. 

Simple Ingredients Can Surprise You

This dish starts with the three main spices (garam masala, hot madras curry, and smoked paprika) and three simple ingredients; chicken breast (or thigh meat since it is cheaper), watermelon radish, and rough jack kale (red kale). Once these are chopped to the to the size you prefer all you need to do is heat up the oil and get started stirring in you ingredients.

A great way to save some money is to stretch out your spices as far as possible. Usually all you need with chicken is a nice thin coating of spices like curry and garam masala to depart a very satisfying flavor. If you use really well smoked paprika you can also get by using less of it and still getting more flavor than you might from a store brand or a paprika that wasn't smoked. 

The watermelon radish is a delicious radish for both raw and cooked uses. In this dish I generally wait till the chicken is about halfway cooked so that the radish doesn't get over cooked. Once the chicken is less then a minute away or so from where I think it is finished I then add my kale... once again, so it doesn't get overcooked. 

And once the dish is done cooking all you have to do is plate it up and enjoy. The last time I cooked this dish it cost me less than five dollars for two people to eat. That is a price per plate that just can't be beat. And an additional plus, half the radish was left in the fridge and half the kale was left uncooked. So the leftovers were able to be used for other meals and snacks. 

Land of the Morning Calm

And Steaming Hot Nights



The entire journey to Korea was plagued by one thought... food. Just what was I getting myself into? How good could Korean food actually be? Or was this going to be a big disappointment after all?

I was wonderfully surprised by what I found in Korea. All the thoughts of what was awaiting me could have never compared to what I found. The people were far more wonderful than anybody could have ever described to me. Their food was just the icing on the cake.

The first thing you are struck by upon arriving in Korea is just how polite the people are. Even in simply handing something to you they show a level of respect not seen here at home, and all just by the manner in which they do it. Holding a piece of won with both hands or placing one hand on the arm that extends the money just shows how kind they were to a visitor to their home... their city... their country. It shocked me at first I have to admit.

I have a habit of nodding when I say hello, many of the Koreans I met had a similar response by nearly bowing when they said hello. I also have a habit of saying thank-you a little more often than many fellow Americans I know. Koreans seemed to have the same habit as I noticed by the ever present "kamsahamnida".

But anyhow...

The food was amazing to me. It was simple, fulfilling, and surprisingly complex in flavor. Yaku Mandu was all those three things in one amazing dumpling. Each vendor and restaurant had their own take on mandu. Some had meat while others were purely vegetarian, some had heat while others were sweet, and some were simply filled with the ever present kimche.

I found one particular vendor who made these mandu so perfectly that I went back time and time again. She made her own soy sauce that she loaded in a spray bottle so as to coat each mandu while they were steaming hot. And all this was prepared right there on the road every night.

But that was far from the only way you could find mandu.

Jjinmandu or steamed mandu was another favorite of mine while hopping in and out of one restaurant to the next. It reminded me a lot of the Chinese dumplings I have had. Yet the Koreans mandu had such variety and so many complex flavors. It was wonderfully unique and new to me.

I came across kimche stuffed mandu, beef mandu, chicken mandu, hot pepper mandu, vegetarian mandu, and though I didn't eat it... pork mandu. Yet despite all the different types I had... there just isn't one type of mandu I could call my favorite. Instead I turned into a mandu fanatic. I just couldn't get enough.

So in the end my questions were answered (as far as food was concerned). The land of the morning clam was far from a mistake for me. It was a place of amazement for me. A place that once you have been you will forever wish you could go back. A place where food is as much a part of the culture as that haunting phrase "kamsahamnida".

Bugs as Food

Un-Kosher Delights

Some foods are against my usual diet simply because they are as far from kosher as any food might get. But that doesn't mean that I'm not going to try them on this once in a lifetime trip to South Korea. And that is why when on my trip to a Buddhist temple I happened to stumble upon cooking silk worms... well I had to give those a try.

And I am very glad I did. They tasted like shrimp (also not Kosher, but who is counting right?) with a slight hint of almonds. The texture was a little of a shock since they weren't overly chewy or crunchy. And the "goo" inside, to me anyhow, was where the majority of the flavor came from. The broth or sauce that they had been cooking in was not very flavorful or at the very least didn't overpower the flavors of the protein itself.

Having never had this type of food I do have to admit that my western mind took a moment to grasp that these little bugs were normal cuisine to the town people of Yeongneung. But after watching several locals pick the stall at which I ate I decided to give it a go.

I'm not sure yet if their are other bugs out there that Koreans find appetizing but my appetite for these little morsels has been spiked. It has always been fascinated to me what different cultures find to eat in the parts of the world G-d has placed them. And this to me is a gateway into the culture of resilience that has flourished in Korea and its people for centuries.

So as my role-model says... "If it looks good, eat it!"

Day One in Osan

Welcome to Korea

My first day out in Korea was marked by the smells first and foremost. They seemed to drift out from every store front, off the table tops of street vendor carts, and from the sewer unfortunately. But I didn't mind the difference between here and home. After all, this is the city and a different country. So with an open mind I decided to simply focus on the first two.
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And that is how I wound up stumbling upon yakumandu. This wonderful little dumpling snack is filled with some meat, rice, and bean sprouts before being fried. The beautiful crescent dumplings were excellent on their own but were amazing dipped in the soy sauce the vendor provided.
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Best of all was the fact that the snack was 8 dumplings only cost 3,000 Won. So it was cheap but still hit the spot when it came to my adventurous taste-buds.
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This snack led me to the market. And the market has all the fixings I will be using in the days to come. There were fish, squid, crabs, clams, poultry, beef, lamb, and eels. On top of this was the offerings of wonderful veggies and fruits of all sorts. Finally the spices and mushrooms topped off the market offerings to tantalize my imagination.
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So with my feet sore and my stomach emptied... I decided to plop down at a local eatery.
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Gogigui is the greatest way of dining ever made in my opinion. This Korean dining experience was a check mark on my bucket list. It is defined by the grill embedded in the center of the table. The meat is brought to the table raw and is then cooked right in front of you. While you wait for the meat to cook the sides are available to eat.
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Bean paste, soy sauce, and kimchi mix with the banchan to make a meal in and of themselves. Rice here is sticky so it is easy to eat with the steel chopsticks Koreans use. And all of this can be put on a leaf of lettuce to make what we have been calling "Korean Tacos".
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All and all, I am loving Korea. And this is just the start of a new chapter of foodie adventures for me and you the reader.

Squab...

Fancy For Pigeon
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Over the course of the summer I found that the smaller the bird gets the more tasty it becomes. Dove is no exception to that rule. It taste amazing...
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The only problem is that by the time you get your palette adjusted the meat is gone. So it is probably best to have more than one dove per person on hand just in case the bird is a hit.
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It's meat is tender and moist if cooked right. I found it best to keep the bird basted and cooked breast down. And whatever you do, do not overcook this little gift from the heavens.
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The last two I cooked were simply dressed with celery, onion, tarragon, marjoram, thyme, and Hungarian smoked paprika (real paprika, not the cheap stuff). As long as a little liquid is kept in the pan the doves will keep moist.
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The only warning I have is to keep in mind that the doves skin is nothing like chicken skin. It can be an off texture if you already know that you don't like chicken skin. And even if you do, remember that this little bird isn't a Cornish Hen.
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So if you can find a squab vendor give this little morsel a try.

Five Gingers in Review

From Ale to Beer
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If you have read my review of Reed's Jamaican Ginger Beer than you know that I love ginger ale. The stronger the ginger bite the better. Or so I personally believe.
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So upon arriving at Jungle Jim's it quickly appeared to me that I had somehow walked into nirvana. First there was the walls upon walls of cheese (another favorite of mine). Next the isles of meats from all sorts of wonderfully tasty little creatures. And finally the endless supply of exotic fresh produce gathered from all over the world.
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And that is why when I came across the following five ginger ales and beers I knew I had found my new favorite grocery store. Nowhere else that I have ever been had ever had as many types and varieties of ginger ale as Jungle Jim's. So with that said let me introduce you to the following labels.
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This brand, Barritts Bermuda Stone Ginger Beer, was a nice pop when served cold. However it was not really a good ginger ale. The reason I say that is simple really... it tasted more like a tangy lemon-aide than a strong bite ginger beer. And thus why I'm starting with it since it was my least favorite of the five gingers from Jungle Jim's.
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For the price however it was a good deal. The pack of six was tasty in its own unique way. But it is a low grade ginger beer at best even with the purchase value.
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Aw, Fentimans Botanically Brewed Ginger Beer... a truly odd ginger ale. A few months before having tasted this ginger beer I had tasted a dandelion beer that boasted the same .5% alcohol and same "grassy" flavor. Fentimans tasted sorta like a mouth full of flowers with a rather weak ginger bite at the end. And it was that ginger bite as you swallowed that made this number 2 in my review.
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It was an expensive drink for a ginger beer that tasted more like dandelion beer than it did ginger. The bottle looks small but supposedly has the same amount of fluid in it. And the after taste is not as pleasant as the flavor is while the drink is still in your mouth. But even with all that it was still worth a try. Who knows, you might like the dandelion like flavor?
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Regatta Ginger Beer is a much more traditional ginger ale than the two listed above. Unfortunately it exploded when I opened it so I ended up only getting to drink half the bottle. Yet in just those few drinks I was impressed. After all, I had drank the two above prior and was kinda disappointed thus far (and was drinking Reed's Jamaican Ginger Beer in between... you know, to "cleanse my palette").
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The flavor was very nice with a good ginger flavor from start to finish. The only part of this drink I didn't like was the fact the ginger bite never really kicked in. So even though the flavor was good, I couldn't get into it that much since the bite was missing.
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Old Jamaican Ginger Beer was a great ginger ale. It had the very traditional flavor and a mild ginger bite too. When drinking it you could almost imagine it was made in the same way the old handmade gingers were once brewed.
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At first this ginger beer taste rather smooth with a strong flavor. It could have a stronger ginger bite I suppose. But even with a little less bite than I would had expected it was a really nice ginger ale.
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And finally, Reggae Country Style Ginger Beer. This was one of the most uniquely flavored ginger ales I have ever had. It was flowery, earthy, and tangy all at once. You could really taste the ginger in it and yet still appreciate the multiple flavors in it. The ginger bite was still less than Reed's but still stronger than the other four beers.
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This one is definitely a ginger beer you should look for if you like ginger ale. It is not expensive at all and the taste is well worth a try.
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