Pork, veggie & dumpling broth
Just pork simmered for a long, long time in salted water with julienned onions. When tender, vegetables were added–potatoes, broad beans, carrots, Chinese lettuce. And dumplings (they need 15-20 minutes […]
Just pork simmered for a long, long time in salted water with julienned onions. When tender, vegetables were added–potatoes, broad beans, carrots, Chinese lettuce. And dumplings (they need 15-20 minutes […]
This is similar to the chicken pesa I’ve previously posted–but using fish, of course, this this time. Ingredients: oil for sauteing 1 medium-sized white onion (julienned) 1-inch ginger (thinly sliced) […]
I had plenty of nori sheets which I wasn’t able to use since I de-constructed my sushi. Maybe I can re-create the miso soup served at the Tokyo Tokyo chain […]
Like pork sinigang, this is a clear pork broth, but not sour, and with different vegetable ingredients. I didn’t have saba banana, so I substituted with carrot for that “sweetish” […]
We had leftover carcass from a chicken roast–so off it went into the slow-cooker to brew overnight. The next day it’s made into a soup–saute some garlic, onions, throw in […]
I had mussels again. Using the same recipe (i.e, steaming in a pot with slivers of ginger and NO water), I just added shredded corn and green beans. Ingredients: 500g […]
If you are familiar with the Thai soup tom yum, then sinigang is a dish whose taste is not difficult to imagine. It is a clear broth with a souring […]
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