This is a reprise of one of my old post.
Here’s a better picture of how the soup looked like when served.
Below is the recipe:
What I did differently this time is adding a sliced yellow onion into the soup for more flavor.
It’s a nice cold, rainy day for hot soups like that. And my kiddo has been looking forward to having French bread that was store bought. Our toddler had a tiny portion of the carrots, diakon and beef cut into micro pieces and he was licking his lips every time he ate the beef. Lol!
Tonight’s gonna be a East meet West experience with Eastern soup and Western bread.
Have a great evening!
You have heard of “no bake” cookies.
How about some no stir-fry Baby Bok Choy?
Just add enough boiling water to cover the Baby Bok Choy in a pot, add some salt, bring them to a quick boil, turn off the heat, scoop the Bok Choy onto a dish with a straining scoop, discard all but a few tablespoons of water (You can save most of that as a vegetable broth for future use), add cooking oil to the leftover broth in the pot and bring them to a quick boil, then pour that over the veggies and top the Baby Bok Choy with fried shallots. Voila! You get no stir-fry veggies (a method my mom taught me)! Enjoy!
After I discovered how fun and easy it is to make one pot meals with the crock pot, I had to try cooking curry chicken in it for the first time.
I fried the spices with meat curry powder until they were fragrant in peanut oil, doused them on the chicken thighs that have been marinated with a splash of dark soy sauce (my mom’s way). Then I added half of one fifth of a block of Japanese curry seasoning.
I was going to use yams and potatoes but ended up getting sweet potatoes instead of yams. Doh! I always got the two mixed up. Love the sweetness of yams, we will see how the sweet potatoes turn out for lunch. I was fooled into thinking that they were yams as their skins were red and somehow I kept forgetting that “Hong Shu/ 红薯” as in Red Tater in Chinese are called Yams in the US. I guess growing up in a British Colonized Asian country means being exposed to many would be misnomers in American English.
Never mind, the smell was way too good cooking the curry in the crock pot all night that it kept me up due to my sensitive nose. I will need to cook this dish again during the day.
The house now smells like curry and we can’t wait to eat it with Paratha, Rice or French bread.
I was planning on making steamed pork spare ribs dim sum style with taucheo/ salted soy beans by slow cooking it in the oven but didn’t have enough time before we had to get to our fellowship and potluck dinner so I mostly roasted the ribs for 45 minutes at 400 degrees Fahrenheit, then drenched them with taucheo, salted black beans, ginger and sliced red chili peppers on them after frying them in peanut oil and sesame seed oil. I added a small amount of water to the dish from time to time to keep the ribs moist then covered them and cooked them for a short time at a lower temperature. Wish I had more time so that the meat would fall apart more, they were done and up to temperature but not as tender as I had hoped as we had to leave.
Made another one pot dish, this time using the crock pot and seasoning everything with Dry Sherry, Shaoxing Jiu/ Chinese Cooking Wine, Dark Soy Sauce, Five Spice Powder, Ginger Slices, a Whole Garlic and Jiu Zhao/Fermented Rice.
In celebration of Dr. Seuss birthday two days ago. I figured this breakfast would be appropriate for dinner.
“Do you like green eggs and ham? … Would you like them here or there?” ~ Dr. Seuss
I made the egg yolks green by adding a little pandan paste. The yolks will smell good with the pandan flavor added but will taste a little bitter for sure since the paste is a concentrate.
Taken from Dr. Seuss “Green Eggs and Ham”:
The other day I made a big pot of this red rice porridge with unpeeled garlic, sliced wild American ginseng, red dates, gezi/wolf berries, spare ribs and ground white pepper. It made a great lunch with a dash of dark soy sauce. Bon appetit!