Soup – Page 2 of 2 – Lady and Pups

In All recipes, Seafood, Soup, Vegatables

tummy yumyum tomato soup

Who here shares a rooted enthusiasm for heads raise their hands (… what?). To an undiscriminating extend on varieties, I love all types of heads (… what did I say?…), duck, fish, chicken, whatever. Not that there’d be a fight but I seize it from the table at every encounter, nose-up thinking I am the only person in the party who knows what. I’m a head-snob. And on behave of myself, I’m filing a complaint towards America where under-informed citizens don’t appreciate heads, or serve enough of them (I think I hear agreement of some sort…). I go quietly fury especially when I see shrimps heads being discarded on their plates, thinking they must be CRAZY passing that intense creamy foie-gras of-the-sea that’s just one loud sucking away. Tsk tsk tsk… unworthy of a good head.

06.20.2013

In All recipes, Meat, Soup

Soup From Yunnan

Oh there she goes again… trying to answer the question that nobody is asking. Beef stew from Yunnan? Anybody? (zeeeeeeeeee…) Believe me… I really struggled about posting this you know. The more conforming side of me who knows better wanted to kiss it on the forehead and lovingly bury it six feet under the ever-growing queue of recipes, resting peacefully inside WordPress’s cyber data-tomb. The curry fish head? The chili braised tofu? Com’on… blogs are all about traffics (snap fingers)! Followers (Snap)! Cookies (snaP)! and CAKES (SNAP)!! Nobody’s interested in exotic affairs with the far east especially shortly following that temporary insanity fermented tofu thing… But really guys, I tried. As I fed myself this soup, it became clearer and clearer with each spoonful that it would just be TOO WRONG to keep it away from you, traffic-tank or not. Oh selfless me.

01.11.2013

In All recipes, Got Nothing But Time, Meat, Noodle/Pasta/Rice, Soup

Bok Choy and Pork Ravioli

(简体)（繁體)

Is it getting cold over there? Wherever you are.

I woke up ~~this morning~~ today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains. I stumbled into my bathroom to finish ~~morning~~ my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air. I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is… no kidding, Dumpling) and thought, “I really want a Starbucks toffee nut latte now…”. And just like that, summer is officially over.

10.17.2012

In All recipes, Featured Attractions, Got Nothing But Time, Meat, Noodle/Pasta/Rice, Soup

TAIWAN BEEF NOODLE SOUP / NIU ROU MIAN

(简体)（繁體) UPDATES AVAILABLE * 2013/03/11: online sources for ingredients added!

I’m gonna start this by saying something that seems completely irrelevant… The Japanese are marketing geniuses. No, not geniuses. Gurus! No no, NOT gurus. GODS!!! It’s like their entire way of life comes with a built-in marketing system that in comparison would reduce Don Draper down to nothing but just a raging alcoholic. I mean really, something about their culture is so mesmerizing that… OH look! Hello Kitty! (slap! FOCUS!) …that they’ve become easily one of the biggest culture exporters in the world, and most evidently in their success in pushing their cuisine into a world domination that’s stronger than the force of nature. Not so long ago who would’ve thought that Americans, the genetically-hardwired loyal patrons of well-done white meat chicken, would pay $200 and UP to surrender their fork’n knife, pick up the chopsticks (some awkwardly) and chew down a piece of raw fish on vinegary rice then moan, “Mmmmm… UMAAAAMI…”. Seriously!! Forget X-men, THIS is where human mutation takes a giant leap!

I’m telling you, it’s crazy. Japanese can sell anything like it has a halo on top of it.

09.28.2012

In All recipes, Got Nothing But Time, Soup

Golden Foundation

(简体)（繁體)

I know that I may have been a little (a little?) explicit about my harsh feelings toward this sad little place called Beijing. But I realized that sucks-ass it may (or certainly) be, moving here is undeniably a blessing in disguise when it comes to how my cooking has evolved. With all the convenience that came with living in New York, I would never have learnt about fresh pasta, layery biscuits, insanely flaky pies, crazy buttery brioche, plus many more that has yet to come next. And of course this, homemade golden broth. One may question if this is really worth its own post. Yes, yes it does. Because it’s NOT JUST your average chicken stock.

09.25.2012