Happy Sunday! The weather is so nice today is Southern California (70°F), so it’s a perfect day to relax and make a cup of French Earl Grey milk tea. Earl Grey tea is one of my favorite teas. It’s a tea blend traditionally made from black tea with the addition of oil of bergamot. Today, I’ll be using French Earl Grey (a blend with added rose petals) for my milk tea.
Crafting a traditional hearty bowl of wonton noodle soup at home can take some time, so this is my version of wonton noodle soup – the non-traditional way. Today, I will be sharing a quick and easy wonton noodle soup recipe by using frozen wontons and dry Chinese noodles that you can find in your local Asian grocery store.
Note: To make a larger portion, simply double the amount of ingredients.
Ingredients (1 serving):
1 dry Chinese wheat noodles
3-4 pieces of frozen wontons (You can add more if you like)
Soup Broth Ingredients:
1 1/2 cup of hot water for soup
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/2 tsp of sesame
a pinch of salt
a pinch of pepper
Note: If you prefer not to use soup stock powder, you can also use any soup broth that you have. Ingredients:
1 1/2 cup broth of your choice
1 smashed garlic
1 slice of ginger
1/2 tsp of soy sauce
1/2 tsp of sesame oil
Chopped green onion (scallions)
Baby bok choy
In a small pot boil some water for your noodles. While the water is coming to a boil, prepare the toppings – chopped green onions, and gai lan. Once boiled, add in the noodles and cook it according to the instruction on the package. The noodles I’m using are wheat noodles (see image below on the right).
Growing up there’s always one thing I look forward to in April, and that’s Cambodian and Thai New Year. Temples are filled with food stalls selling a variety of street food, and the one food I look forward to the most is Papaya Salad. I grew up with authentic Thai Papaya Salad after living near a Thai Temple for majority of my childhood. One thing that always surprises the elders is that my sister and I would order our papaya salad with everything in it, including the salted crab. This salad is sweet, sour, spicy, and savory, which is perfect for spring and summer. So to celebrate the upcoming New Year, I’ll be sharing my attempt in making a Thai Papaya Salad – the nontraditional way. Please note this is not a recipe post, since I’m still learning how to make this dish. It’s not perfect, but hey, practice makes perfect.
All I did last month was ate soup and watched anime because I caught the flu. I recovered, but in less than two weeks I caught a cold (unbelievable). After being sick for almost all of January, I’m happy to say that I’m finally better! So, in this post I’m sharing a very easy vegetable soup recipe that is healthy and delicious. What I like about this recipe is that you can customize it with whatever vegetables or soup broth you like. I like to stick with the basics – carrots, celery, onions, and tomatoes. It was my first time attempting a soup like this and it came out great!
The amount of vegetables you use is up to you. I like to add a lot. Continue reading “Easy Vegetable Soup Recipe”
It’s December! December is my favorite month for 3 reasons: 1. Christmas decorations goes up, Christmas, and it’s only a month away from my birthday. At work, the office is already looking festive with the Christmas tree up, and decorations along the walls.
After a long day of work, it’s easy to just buy take-out food on the way home. But knowing that I have a fridge full of food at home, my conscience tells keeps telling me, “don’t spend money on food.” When I got home, of course my sister, dog, and I are already acting like couch potatoes. Usually, we’re active, but we have days when we’re extremely lazy.
After skimming through a few cooking channels on YouTube, I came across a Tuna Mayonnaise Rice recipe and decided try it. Thankfully I had all the ingredients, and all I to do was cook rice.
Sunday is a day where I like to relax and be lazy before the start of the work week. With the exception of grocery shopping, I don’t like going out too much on Sundays. It’s a day where I get to lounge around my apartment all day in my pajamas, cooking and spoiling my dog. I usually try to do all my errands, and catching up with friends on Saturday. Now that I’ve done all that, it’s time to relax.
Having to wake up Monday thru Friday at 6 am everyday can be exhausting. This past Saturday, I also woke up at 6 am because my dog’s grooming appointment was at 7 am – I don’t know why I chose that time. Today, I finally slept in until 9 am. I woke up with my stomach growling as well as a Maltese sleeping on my stomach haha. So, for breakfast I decided to make some eggs, sausages, rice, a small salad, and miso soup.
One of my favorite Chinese dishes is braised pork belly. My mom used to make this quite often, but when my sister and I entered university, our mom no longer makes this dish – so it was up to my sister and I to learn how to make this ourselves. I’ve been cooking this for about a year or two now, and I am finally comfortable making this for my friends and family. How I make this dish is completely different from my mom’s. I would say my mom’s version is a lot more complicated. This is an easier way to cook braised pork belly, but it still taste great.
For this recipe, I’m sticking with the basics – soy sauce, sugar, water, and a little Shaoxing cooking wine.
2 pounds of pork belly
1/2 tsp of salt
1/2 tsp of ground pepper
2 long green onion cut in half
1/2 an onion
3 slices of ginger
3 garlic gloves
1 cup of soy sauce
1 cup of water
1/2 or 1 cup of sugar (adjust to your liking)
1 tbsp of Shaoxing cooking wine
First, cut the pork belly into approximately 1-inch pieces. In a large pan, on medium-high heat, add in a little oil (just enough to coat the pan), and seasoned with salt and pepper. Fry the pork belly until it’s brown. Note: the pork belly does not need to be cooked thoroughly. Continue reading “Cooking Braised Pork Belly”