January 20, 2020 In All recipes, Poultry, Soup

Chicken in hot and sour coconut broth

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] I made this dish randomly and without aim a couple weeks ago and really enjoyed it, so I thought I'd share it. Despite its gentle-mannered appearance, this soup will slap you out of your winter slumber if you so underestimate it.  Marinated and crispy-browned chickens in an aromatic Thai-style coconut broth that is almost too sour, almost too spicy, almost too salty that the corners of my jaws received it just as much as my tongue.  But only almost almost almost, because in the end I realized I couldn't stop drinking it, this warming dish that sits right at the spearhead of all the sensations that our tastebuds could withstand and lingers there. I know you'd love it, too.  That's all. [/ezcol_3fifth] [ezcol_1fifth_end][/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:209]

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July 27, 2017 In All recipes, Soup, Vegatables

PAPPA AL KIMCHI POMODORO, KIMCHI TOMATO BREAD SOUP

[ezcol_1half] A HYBRID BETWEEN THE CLASSIC TUSCANY BREAD SOUP AND KIMCHI JJIGAE, SERVED HOT OR COLD If you follow my Instagram, you'd know that I have a barking barfing fur-child to attend to (yes, still).  So I'm quickly leaving you this recipe, which is a fantastic way to use up any day-old breads, or any over-proofed-thus-deflated breads in my case, which happens a lot these days.  It's a hybrid between pappa al pomodoro, the classic Tuscany bread soup, and kimchi jjigae, the national anthemic stew from Korea.  You can serve it hot with the AC blasting, or chilled and cold at the next rooftop party ya'll kids are so good at throwing nowadays.  Relaxed, soothing and comforting, unlike my life as we speak.  So go now.  Have some fun for me. [/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][amd-zlrecipe-recipe:156][/ezcol_1half_end]

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January 24, 2017 In All recipes, Meat, Soup

ALMOND SOULONGTANG /KOREAN OXTAIL SOUP

ASIAN SOUTHERN ALMOND MILK, WITH THAT DISTINCTIVELY FLORAL AROMA AND REMEDIAL RICHNESS THAT WORKS SO FLAWLESSLY WITH THIS TRADITIONAL SOUP, ELEVATING IT TO NEW HEIGHT [ezcol_1half] I've always pondered about almond, well, not specifically about what this word would mean to most of you, which is probably something like American sweet almond, with narrow leaf-drop shape and minimum coolosity inside what is already not-so-exciting trail mixes. But I'm talking about what is also called "almond" in Asia.  Same name, but entirely different characteristics.  Asian almond is much smaller with flat heart-shaped profile, but most importantly, an immediate, elegant and floral scent separates itself from the American variety.  You could identify that scent/flavour if you are familiar with almond extracts or some marzipans, unique, subjective, and hard to describe.  Why both "almond" and yet so different?  Well, because they aren't the same thing to begin with. American almond is the kernel of a fruit in the drupe family (Prunus dulcis) (see comments for extra information), whereas Asian almond is actually the kernel of apricot.  And it's extremely important to note that in Asia, even the word "almond" comes in two different, and mostly, dangerous distinctions.  Southern almond (Prunus armeniaca L.), sweet, floral and nourishing, is the common ingredient we consume in both dessert

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June 14, 2015 In All recipes, Soup, Vegatables

THAI SPICY TOM-YUM-GOONG TOMATO GAZPACHO

[ezcol_1half] I FELT LIKE MY MOUTH HAS TAKEN A BEACH VACATION DOWN IN  THE SOUTHEAST, THAT I COULD HEAR THE SOUND OF TURQUOISE WATER MASSAGING MY TASTE-BUDS [/ezcol_1half] [ezcol_1half_end] Something is happening here, and if you had any loved ones residing in Beijing, you may have felt this.  Perhaps from the shaken jitters that come through their voices, perhaps even traceable within their text messages

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March 18, 2015 In All recipes, Soup, Sweets, updated recipe

PEANUT BUTTER STICKY RICE BALLS IN GREEN TEA

THEY COMPLETE ME [ezcol_1third] Sorry but I have to run off quickly today, and leave you with this traditional and wildly beloved Chinese dessert.  These little pretty purses called tang-yuan, meaning "soup-circles", are very popular, if not mandatory, at all major celebratory event and holidays because of their literal implication for roundedness and completeness. The elegance of its name may be lost in translation but I assure you that the reasons for their popularity are not, if you would just invest 1 hour of your life to find out. The recipe for sticky rice ball-dough is an update from an older recipe, which I thought had a couple unnecessary steps and confusions.  Then instead of making a peanut-filling from scratch, which would probably never be as smooth with my incompetent food-processor, I decided to use a mix of store-bought smooth peanut butter with a little coconut oil (to loosen the texture further) and brown sugar.  The sticky rice wrapper is slippery and chewy, like little delicious purses bursting with lava-like peanut butter filling that comes with a hint of coconuts.  It's a mouthful of complimenting textures and flavours, chewy and runny, sweet and slightly salty, intensely nutty and rich but balanced with the subtle bitterness and fragrance from lightly honey-sweetened green tea. More

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March 12, 2015 In All recipes, Dairy, Seafood, Soup

MY BIG, FAT, SPICY KOREAN CLAM CHOWDER

[ezcol_1third] IF YOU'RE HOPING FOR A SLIMMED DOWN, DECENT AND POLITE CLAM CHOWDER TODAY, YOU ARE NOT GONNA FIND IT [/ezcol_1third] [ezcol_2third_end] We all have a food that we genuinely love so much, and at every long-awaited occasions when we put a bite in our mouth, we wonder to ourselves, why don't we make that more often? Yes, well, that to me is grilled peanut butter sandwich. This

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