Easy Granola Bars

It's easy to make your own granola bars

Ingredients
3 c. rolled oats (about 11.5 oz. by weight)
1 c. unsalted peanuts (about 5 oz. by weight)
1 c. sunflower seeds (about 5 oz. by weight)
1/2 c. dried cranberries (about 3 oz. by weight)
1/2 c. raisins (about 4 oz. by weight)
1 can (14 oz.) sweetened condensed milk

Mapo Tofu (or Pockmarked-Face Lady's Tofu)

Mapo tofu is one of my favorite dishes.  There are sauce packets for mapo tofu such as this:

but it's so easy to get much better results.

Butter Mochi

A friend introduced me to this treat several years ago.  Also called "custard mochi", it's sort of like a cross between a custard and a sticky rice cake.

I modified a recipe from http://allrecipes.com//Recipe/ono-butter-mochi/Detail.aspx.  I halved the recipe, reduced the amount of sugar and egg and omitted the coconut.

Experimental Butter Chicken with Potatoes

A long while back, I bought a package of garam masala.  I picked it up when I bought the same for a friend who had wanted to make Baingan Bartha (Indian eggplant curry) but didn't know where to find this ingredient.  It had been sitting in my pantry for a while and I decided to finally put it to use tonight.

bin dae dduk (Korean mung bean pancakes)

Bin dae dduk (빈대떡) or nok doo jeon (녹두전) are traditional Korean pancakes made from ground mung beans (녹두).  I usually put kimchi (김치) and pork in mine.  I leaned how to make bin dae dduk by watching my mom.  It's always been one of my favorites and is a comfort food for me.  My mom still makes bin dae dduk for me every now and then.  This time, I made some for her!  I've been making it for years, but this is the first time I actually tried to measure out the ingredients.

Welcome to my new cooking blog

Happy New Year!

I've decided to start a cooking blog.

A few things about myself and this blog:

1. I am not a chef. I'm just a single Korean-American guy living in San Francisco who enjoys cooking. I mostly just cook for myself, but others seem to enjoy my food as well.

2. I normally don't bother measuring ingredients when I cook, so I don't really have any "recipes" per se. I know it's frustrating to ask someone how to cook something only to be told a list of ingredients, so I'll do my best to avoid being vague.

3. I don't have a fancy camera and the lighting in my apartment isn't conducive to producing beautiful photos, so please bear with me.

4. I'm really not much of a blogger. Historically, I'm not good at maintaining a blog with any regularity or longevity. I will try to update as often as possible.

I welcome your comments and feedback. Happy eating :)