Caramelized Onions and Shitake:
Demona: Interesting try out. The sliced onions were slowly stir fried with butter until fragrant and they turned slightly golden brown. The shitakes were sliced and added in with the onions. The dish came butt-kicking when I added horseradish sauce in it and stir fried them till the sauce thickens.
Grilled Shitake with Garlic Butter and Cheese:
Demona: Dogma slapped some garlic buttter and cheese on the bottom of each shitake, toasted them till the butter and cheese melted. YUMSSSS.
Pork + Brocolli:
Demona: Chopped bits of garlic and ginger slices were stir fried till fragrant. The sliced pork meat (marinated with thick soy sauce, sugar, pepper, salt) were added in and stir fried along. Some water with corn flour were added to thicken the sauce. The brocolli was then added in once the meat was cooked.
Still wasn’t as good as Mom’s. Lack of practice and experience. But happy enough. I personally believe my mom’s cooking as well as many mammas out there put many restaurants to shame.
Wolf Blass Gold Label Cab Sav 2002: