It Just Takes a Little Seoul: Spicy Shrimp Salad Sammy with Kimchi Mayo, Avocado, and Radish Sprouts

Hello, everyone! Yes, I'm back in the Toy Kitchen. And no, I didn't get eaten by a lion in Africa but thanks so much for asking, especially those of you who e-mailed me to make sure. It has just been such a crazy busy couple of months what with launching the RGTK product line, making the RGTK product line, selling the RGTK product line, delivering the RGTK product line...well, you get the picture.

Me, shilling RGTK on ANC Shop Talk (my segment starts at 30:15)

My former life in the corporate world feels like two centuries instead of just two months ago. Now, instead of business casual and heels (no sleeveless tops or open-toed sandals, please) my new dress code consists mostly of yoga pants, colorful jammies and flip-flops. So, no, I don't actually get this dressed up to cook when I'm alone. 

My actual work duds. And it's not even Casual Friday.

I'm cooking nearly every day, and my place is packed with boxes, bottles and sacks of onions and garlic. Not only does this make entertaining a near impossibility, but these days, I jump at any chance to put on shoes, go to a restaurant and taste food that I haven't had to cook, bottle and slap an RGTK label on. I'm also desperately eager for any kind of conversation that doesn't include bottles, ingredients, delivery details and meowing.

Despite all the adjustments, though (Dear steady paycheck, I miss you most of all. xoxo J), I am having the time of my life. Yes, I've been known to occasionally succumb to moments of panic, maybe grab a cat or two, and tearfully tell them not to get eaten by squirrels when I have to throw them out on the streets (They're sissies). But when I'm not obsessing too much about the future, when I remember to live in the moment, then the moments are actually pretty damned awesome.

Risotto with Chorizo and Scallops: Not Evil, Just Misunderstood

Ever hear of risotto elbow? It's an injury unique to mathematically-challenged dinner hostesses who, knowing full well that a serving of risotto needs 20 minutes of stirring, fail to multiply accordingly when including risotto in a dinner menu for ten. And the best part of that night? When a guest called his maid to come over "para matuto ka kung paano gawin itong lugaw pag-uwi (so you can learn how to make this congee at home)."


Memories of that exhausting evening included my ending up in bed with a certain uber-hot Ben. Ben Gay.  Needless to say, the experience pretty much ensured a long wait in between risotto attempts. It just seemed like too much time and effort for a side dish that most people thought was too rich and heavy, anyway. Still, I've always loved me a good risotto.

Curry Comfort

Crappy weather and a toxic workweek had raised stress levels to new heights, so I decided it was time for some curry comfort. First, Forbidden Rice. I'm not really sure why they call it that, although the carb police would probably argue that all rice should be forbidden. As far as rice goes, though--black, fragrant and slightly nutty Forbidden Rice would probably be the best kind, being relatively high in fiber and antioxidants compared to the rest of its peers. As the grains and water do their thing in the rice cooker, it's time to move on to the Thai-Curry Seafood Stew. Totally Unrelated Thought #1: Funny how no Filipino kitchen, however minimalist, is complete without a rice cooker.

First, plop some red curry paste in a pot with some coconut cream. The recipe I used calls for a tablespoon but different pastes have different heat levels so tailor accordingly. Mine, bought in a street market in Bangkok, is not for spice wimps.  Whisk to dissolve the mixture (and any lingering aggression) and bring to a boil before adding the rest of your coconut cream.  Those of you with more space and talent can opt for fresh coconut cream.  I go with canned, given my space and ability constraints as well as my affection for all 10 fingers.