Posted by Patrick.C
It is always good to have a bowl of slow cooked soup for body rejuvenating and reinvigorating after a worn-out week. Weekend is normally the best time for me to boil soup especially slow cooked soup. It requires several hours (at least 3 hours) for simmer. Dried bok choy soup (菜干湯) was what I’ve boiled last weekend. This homespun soup was one of my favorites back in Malaysia.
Back in ancient times, bok choy was dehydrated for preservation until the next harvest but nowadays you can easily get the fresh boy choy all year round. Besides, you do not need to dehydrate the bok choy because packages of dried bok choy can be easily in most Asian markets. Some of the packages of dried bok choy are labeled as “dehydrated cole”.
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Posted by Patrick.C
Sadly, I can’t consume too much of bean stuffs nowadays because my bean allergy is getting serious when getting aging. Although I love all kind of bean foodies especially dishes prepared with green beans and baked beans, I have tried very hard to prevent myself from eating them. Not even soy milk I can drink.
After a tedious and weary day at work, I craved badly for the pork ribs with bean sauce. I know the bean sauce will give me deleterious effects but I should be fine if not over eating. It was like six months ago when I had pork ribs stew with bean sauce. This time I have slightly customized the recipe to make it little spicy for extra flavor. It ended up tasting a bit salty because I put too much of bean sauce.
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Posted by Bel.C
Hey guys! First of all, wishing everyone a Happy 2010 New Year! It’s been a while since my last post here as I had some fun times during the past holiday season with my mom. She flew all the way from Malaysia to visit me in LA for the first time. We had been traveling to places all these while, not far far away but just a couple of lovely places around California.
Since my mum was here, she did most of the cooking when we weren’t traveling. So those days when I reached home after work, the dinner was ready; hot and delicious. It was such a home sweet home feeling by having a comfy meal especially for those like me who are away from home all these years, struggling to manage study, work and life. I wish my mum could have stayed here longer. :P
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Posted by Patrick.C
I have been eating a lot since the holiday season and last week I just wanted to have something simple and light for the next few days. Making a soup would be a great idea since I love soup. Having one big bowl of soup would be satisfying and replacing as my regular meals. Thus, I was able to cut down my appetite.
As usual, slow-cooked soup (老火湯) was what in my mind and this time I’ve prepared the lotus root soup (莲藕湯). Lotus root is the root portion of the lotus plant and it is believed to be rich in dietary fiber and vitamin C. So far, I only know how to use it for soup making and stir-frying.
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Posted by Patrick.C
The Cantonese watercress soup (西洋菜湯) is one of my favorite slow-cooked soups that I grew up with. Slow-cooked soup, or lo for tong (老火湯) is a Cantonese specialty which is a broth produced by simmering meats, bones, vegetables and other ingredients for 3 to 6 hours. Essentially, most of the Chinese soups are great for health benefits and the watercress soup is good for releasing heat in our bodies and clearing sputum in our lungs.
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