Makes ~15 cups of stock Ingredients 20 cups water 2 lbs chicken, skinless, bone-in 20 cloves garlic, smashed 5 shallots, peeled and cut in half 2 large onions, roughly chopped 2 celery stalks, cut in halves 2 carrots, ends trimmed and cut in halves 4…
[Read More]
Makes ~15 cups of stock Ingredients 20 cups water 20 cloves garlic, smashed 10 shallots, peeled (substitute with 1 red onion, roughly chopped) 2 large white or yellow onions, roughly chopped 3 celery stalks, cut in halves 3 carrots, ends trimmed and cut in halves…
[Read More]
It’s freezing outside today. Well, freezing for Bay Area standards. I’ll happily admit that I’m a big baby when it comes to the weather being cold. My hubby, who’s from Chicago, always teases me about how the Bay Area doesn’t have “real” winter, how a…
[Read More]
Chicken Rice Porridge aka Congee or Juk This hearty rice porridge, also known as Congee in Singapore and northern Asia or Juk in Korea, is a fusion of Chinese and Indonesian flavors and techniques, one that is often eaten when feeling a cold coming on as well…
[Read More]
Asian food has always placed an emphasis on the balance of yin yang, also known as the energy of negative and positive, hot and cold. Every type of food has its own balance of elements, contributing to our bodies’ well being in different ways. This…
[Read More]
Citrus Lentil Soup I created this Citrus Lentil Soup recipe for a close friend of mine who adores lentil soup but prefers it with a strong twist of lemon and lots of mint. Since everybody likes their lentil soup a bit differently, I figured a…
[Read More]
Ingredients 15 cups water 2 1/2 lbs beef bones 12 cloves garlic smashed 3-inch piece fresh ginger, peeled and bruised 1 large onion, peeled and quartered 6 star anise 2 cinnamon sticks 2 tablespoons fish sauce 2 1/2 teaspoons salt 1 1/2 teaspoons sugar 1…
[Read More]
Serves 6 to 8 (small soup bowls) Ingredients 6 cups (~1.5 liters) vegetable stock 10 large asparagus stalks, ends trimmed and cut in 2 inch pieces ½ head medium sized cauliflower, roughly chopped 1 cup celery, roughly chopped 8 cloves garlic 1 cup fresh spinach…
[Read More]
Serves 4 to 6 Ingredients 9 cups unsalted chicken or vegetable stock ~14 oz (400 grams) silken tofu, chopped into large chunks 4 red bell peppers, stems removed and cut into quarters 10 cloves garlic 1 ½ teaspoons salt ¼ teaspoon white pepper 2 teaspoons…
[Read More]
Here’s a super easy and quick recipe for butternut squash soup. Creamy, warm and savory, this recipe adds a unique twist on a classic soup with a pinch of curry powder and the extra health benefit of soy milk. You can make a big pot…
[Read More]
Serves 4-6 Ingredients 2 cups Arborio rice 3 tablespoons olive oil 8 cloves garlic, minced 1 ½ teaspoons curry powder 2 cups coconut milk 4 cups chicken or vegetable stock 3 cups white wine 2 teaspoons sea salt Freshly ground black pepper to taste 2…
[Read More]
Hot and Sour Mushroom Soup Perfect for a light lunch or dinner, perfect for cold days and perfect for vegetarians- this easy mushroom soup is reminiscent of classic Chinese Hot and Sour soup but done simply and quickly. High in protein and fiber with a…
[Read More]
Easy Soup Recipes- 3 Minute Spinach Soup I came up with this idea one evening driving home from the gym, hungry and tired. I wasn’t in the mood to cook a full meal but still wanted something that would be healthy and quick. It was…
[Read More]
Here’s a soup that will pep up anybody who needs a little comfort and warmth. Instead of using long noodles though, I like to substitute shorter pastas such as penne or rotini you don’t need to worry about using a fork and spoon to eat…
[Read More]
Serves 4 Ingredients 8 cups chicken stock 7 oz soft or medium tofu, cut into bite sized slivers 1 cup dry wood-ear mushroom, soaked in hot water for 20 minutes, drained and thinly sliced 1 cup bamboo shoots, thinly sliced into matchsticks 3 egg whites,…
[Read More]
Serves 4 Ingredients 2 tablespoons butter 2 tablespoons all purpose flour 3 cloves garlic 2 ounces onion 4 ounces leek rinsed and sliced roughly 4 ounces carrot, chopped into small pieces 8 ounces butternut squash cut into small pieces 2 cups water 1 teaspoon dried…
[Read More]
Mung Bean Sesame Noodle Soup It’s no secret that I have an obsession with noodle soups of all types. In my culinary adventures, I do spend perhaps an unfair amount of time dedicated to both creating recipes and discovering others’ recipes for amazing noodle soups.…
[Read More]
Mushroom Consommé Traditionally, consommés are served as just clear broths. Here, I’ve kept the mushrooms in the consommé to serve. Why get rid of mushrooms that provide an endless array of cancer and other disease fighting nutrients? By weight, mushrooms are mainly water, lending to…
[Read More]
Though this recipe does require a little bit of time and patience, it is easy to do. Whether you’re cooking for one, a family or a party, the effort will be very much worth it. Light in flavor and texture, pork has never tasted so…
[Read More]
Serves 4 to 6 as main meal or 8 to 10 as appetizer soup Ingredients 10 cups chicken or vegetable stock 4 large white or yellow potatoes, peeled and chopped into chunks 12 cloves garlic, smashed 4 shallots 8 Chinese broccoli stalks, ends trimmed and…
[Read More]
Classic Seaweed Soup In Korea, Seaweed Soup is always served and eaten on birthdays as seaweed is seen as a youth and longevity elixir. In China, seaweed is seen as a delicacy, once reserved for royalty. It is best known for its high content of…
[Read More]
Spicy Seafood Curry I love fresh seafood in this light coconut milk infused with lemongrass and Kafir lime leaves. Using good quality seafood is imperative in this curry, otherwise the texture will be rubbery even without overcooking and of course, flavors will be compromised. My…
[Read More]
Serves 4 Ingredients 1 whole fresh daikon (~1 1/2 lbs), peeled & chopped into bite sized chunks 4 oz fresh lotus root, sliced thinly 2 tablespoons vegetable oil 10 cloves garlic, mashed 2 cups vegetable broth, chicken broth or water 1 tablespoon soy sauce 1/2…
[Read More]
Classic Tom Yam Goong is a savory blend of refreshing lemongrass and hot spices. This is a beautiful soup during autumn and winter as the temperatures start dipping. Like every other recipe, it’s very important to use fresh ingredients but even more so when seafood…
[Read More]
Serves 4 to 6 Ingredients 10 medium sized fresh tomatoes (~2 lbs), chopped into chunks 2 tablespoons olive oil 8 cloves garlic, smashed 1 can (2 cups) coconut milk 1 3/4 easpoon salt 2 tablespoons sugar 1/2 teaspoon ground nutmeg 3/4 teaspoon ground cumin 1/2…
[Read More]
Another great combination of some of my favorite foods- noodles and miso soup. For vegetarians or for those of you who just want to take a day off of any kind of meats, this is a fantastic choice. Al dente udon noodles go beautifully with…
[Read More]
Asian Fusion fans have long been asking for more vegetarian recipes, even those who are not actual vegetarians. It’s heartening to see a slow but sure culinary culture change across America and much of the world when it comes to the fact that eating healthier…
[Read More]
Welcome to Food, Travel & Life with The Asian Fusion Girl. Learn more about the AF Girl and her various projects
here.
