Being half-cantonese, I love my boiled soups. Now that I have children of my own, I make it a point to brew one of the many nutritious cantonese-style soups that I have learned from my mother at least once a week. This lotus root soup is a personal favourite of mine, as I just really love cooking with lotus root and also I enjoy dipping the cooked lotus root, with all its essences from the red dates, dried oysters and chicken bones or pork spare ribs, into a saucer of chopped chilli and dark soy sauce – it’s like an entirely separate dish from the soup, I absolutely love love love it.
This is a recipe that I came up with one day when I had bacon and eggs in the fridge and had my mind set on cooking a simple Pasta Carbonara for dinner but discovered at the last minute (right at the time that I was prepared to start cooking) that there was NO parmesan cheese in the cheese container, NO yellow onion and NO spaghetti pasta in the pantry. Instead, I used a trio of Cheddar, Mozzarella and Colby Jack cheese, Angel Hair pasta and red onion for this non-traditional Pasta Carbonara, and honestly, I really prefer this version to the traditional version.
Chinese New Year is around the corner! Come February 8 2016, Chinese communities all around the world will be celebrating the coming of the brand spanking new Year of the Monkey, with well wishes and wonderfully delicious food flooding noisy households. This braised fish maw and mushrooms recipe is a dish that my mother never fails to whip up every CNY. About a month before Chinese New Year, local supermarkets will start pushing out traditional “Chinese New Year ingredients” such as Black Moss (“Faat Choy/發菜”), Abalone, Sea Cucumber, Fish Maw, Dried Mushrooms, Arrowhead (“qi gu/刺菇”), Rice Cake (“nian gao/年糕”) etc. All of which are considered delicacies that are only eaten during Chinese New Year as a celebratory treat.
After a short ‘crocheting hiatus’, I recently decided to start working on some fun crochet projects again. While working on African Flower squares for my bed cover last year (still working on that one), I found out that I had made many that were of a wrong size which means that I most likely crocheted those while tipsy because I had either used the wrong stitches or had counted the wrong number of stitches. Lesson learned – DO NOT work on any handicrafts while drinking, it’s a waste of precious time. So what happened was I had to unravel those granny squares to re-use the yarn for something else and by the time I had finishes unravelling close to 40 granny squares I had plenty of loose yarn. I decided to make a stuffed toy animal for the kids with all that yarn, and after browsing Pinterest I came across a bee-oooooo-tiful and oh-so-adorable stuffed crochet giraffe that came with a free pattern (yaaaay!!!) on I Love Buttons by Emma.
This quick and yum stir-fried pork with onions and beans sprouts is one of my go-to dishes to cook when I’m in my “off” mode on slower days. Prep work takes only about 10 minutes and the cooking of the dish itself takes another 10 minutes, and during this time the rice should be steaming away in the rice cooker. At the end of half an hour, a healthy and simple meal is complete!
I have shared 3 other recipes where the star of the dish is the Lotus Root, it is an ingredient I enjoy using in my cooking and I am excited to write this post on how to incorporate this versatile root vegetable into a very popular chinese dish, one which I have shared previously here on Kitchen Missus – Claypot Chicken Rice.
Bread pudding was the dessert of choice post-Turkey dinner on Christmas eve 3 years ago, I had gotten the ingredients and had a handwritten recipe copied off the internet in preparation for my first time attempting bread pudding. Alas! The prep for the actual dinner was so tedious that I scrapped bread pudding off the list, and fortunately, everyone was too stuffed to care. Fast forward to 2 and a half years later, earlier this year, bread pudding was finally attempted in our kitchen — by my husband!
If you have read my previous posts, you would know that I absolutely love garlic. This recipe is sort of an extension of my love for garlic, but more importantly it is also a recipe that I have been working on for close to 2 years and I have finally gotten the perfect combination of ingredients to get soft, fluffy and fragrant garlic butter rice. Not only is it really easy (just throw everything into the rice cooker), all the ingredients required can be found sitting in your pantry, I guarantee it!