Lets see it’s 4.26 am to be exact, my alarm still has almost 3 ½ hours left before it will go off and it’s a long weekend and technically I should be sleeping right now! Technically!!
But in reality I am wide awake, I have already brushed my teeth because I could not control my desire to open the fridge and eat the last slice of cake that I promised my husband to share with along our morning coffee. Somehow people don’t update their FB and twitter a/c in the middle of the night so I am in serious shortage of any form of gossip. And I have already kissed my boys way too many time, ruining their deep sleep too.
Now I was technically supposed to write this post breakfast, but as you see I don’t have much to do so I am here on my lap top in the middle of the night writing a post for you all!! You are so very welcome!
Ok coming back to today’s recipe; “stir-fried fish cakes”. I have to say that right now you are looking at one of the easiest and fastest and delicious recipe in the whole wide world. See here is the thing, in my kitchen easy, fast and delicious are they key words; I admit that I do like slow cooking, high intricate and still amazingly delicious meals but sweethearts that doesn’t happen like every day. Right!
This is the kind of dishes that keep popping out of my kitchen on daily basis; recipes that don’t make me take notes of each steps, recipes that I can cook while I am helping my boys with their homework or their evening baths or recipes that I can cook when I really don’t want to cook anything. Yes food bloggers also don’t want to cook sometimes.
So without any further delay, let’s get stared! A quick word here, if you are not a fan of fish or are vegetarian substitute fishcakes with fried tofu, you can easily find them in Asian grocery stores. Also you can add more vegetables like, carrots, onions, bell peppers etc. here. We like it this way but feel free to make it your way J Last if you don’t want or don’t have Korean Hot Pepper Paste (Gochujang), leave it out. It will still taste delicious!