Soup

Navigation Menu

Home
Blog
Cookbook
Music
My Cats
About

November/December 2016: Misc Cooking Adventures

1022161828

(Pictured: Migas Fried Rice, Tofu with Mint and Sauteed Bean Sprouts. See Bon Appetit Dinner Party below.)

My cooking was all over the place. (In a good way.) There is no coherent theme to today’s blog post. It’s just a bunch of stuff that happened over the last few months of 2016.

Some of the cooking adventures were on-going over the course of a few weeks. In some cases, I would start a cooking project, and then loop back on it a month and a half later. (More on that later.) So today’s blog post is organized by dish, not by event.

Also, the title says November, but our story starts as late as late October. More after the cut!

(more)

Jan/Feb 2016: Multitasking Practice

20160123_192646

So as we all know, I make good-looking food, but I’m slow in the kitchen. One of my issues is I tend to serialize everything (laymen’s terms: I do everything one at a time). If I really want to work on my kitchen speed, I need to get comfortable multitasking things. And the biggest opportunity for improvement is to have more than 1 thing going on the stove at the same time.

(more)

December 2015: Cooking In California

20151230_175605

It might be more accurate to call this Cooking For California, since the story starts in Seattle, as I try out a few new recipes and practice a few old ones.

Specifically, one of my friends specifically requested deep-fried stuffed jalapeno for our traditional New Years Eve party. (Which she calls “jalapeno poppers”, and I lovingly misinterpreted as “jalapeno popplers“.

Not only that, but it’s tradition for my to cook dinner for my family every time I visit, a tradition that was broken once only because… well, you know… And between my Chef Watson stuff and my Ingredient Challenges, I had a lot of new material I wanted to try on real people. (I ended up going with some Chef Watson winners for my family dinner.)

(more)

Taiwanese-Style Beef Noodle Soup

or

Mid-Autumn Festival 2015

20150926_182421

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).

(more)

June 2014: Appetizer Month

20140607_212008_Android

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…

(more)