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Taiwanese-Style Beef Noodle Soup

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Mid-Autumn Festival 2015

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The Mid-Autumn Festival happened again, as it does every year. And every year, it’s an excuse for me to cook dinner for my friends. This year, I decided to tackle Beef Noodle Soup. It’s my mom’s quintessential dish, and even my brother has learned how to make it. So of course I too have to learn how to make it.

Not only that, but I decided to combine French cooking techniques to it. Taiwanese flavors, Taiwanese ingredients, made in the style of beef bourguignon (namely simmering on low heat for a few hours).

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June 2014: Appetizer Month

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So I’m a bit late to this, what with it being July and all. But I decided June was appetizer month. I was gonna learn how to make a few appetizers so I could bring some to the July 4 party later this year, and cook up the rest as part of a meal for my family when I visited them in California.

Let’s start in chronological order…

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Omelets

Saturday, November 16, 2013 – So why is this the first writeup that doesn’t start with a photo? Well, this week’s episode of cooking class was about eggs. And I decided I wanted to make an omelet. Except I have an induction range. Which means all of my cookware is stainless steel. And apparently, eggs on stainless steel is difficult.

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