I felt that we had been eating a lot of meat recently and wanted to cook something completely vegetarian. So I went looking through my vegan cookbook and found this interesting chickpea noodle soup that had both herbs and miso.
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This has to be one of my favorite dishes at any local can ting if it is on the menu. I really don't know why I like it so much as it is not really traditionally Cantonese. It has tomatoes, cheese, pork, and fried rice, it sound like a weird combination but somehow it all works and turns into this delicious mixture of Western and Chinese flavors.
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I was told by my father that oxtail has a lot of gelatin which is good for bone growth. Growing up the only exposure I had to oxtail was a simple oxtail soup that we had once in awhile, later I found out that this soup was Indonesian. As I have never cooked oxtail before or never made this soup, I went online to find a recipe I could follow.
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I was still craving Chinese food and had been wanting to eat some spare ribs. So when I found some spare ribs at the supermarket I got really excited and decided to try out another new recipe.
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I was still craving chinese food and one of my favorite dishes that I miss quite a lot is hong shao rou or dong po rou, which is basically braised pork belly cooked in a sweet dark sauce. So I decided to give it a try for the first time and it actually came out quite well.
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I was inspired by my dinner at Enyaa and decided to try making some chicken soboro rice.
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Another attempt at making a gluten free dumpling skin and this would be the most successful attempt, but the recipe still needs a few adjustments.
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I had bought some ground beef but didn't have anything in mind to make from it. I didn't want to make the usual burgers, meat balls, or meatloaf so I went online to see what else I could make with ground beef and found a Moussaka recipe. I had never made moussaka before, but the ones I tried when I was in greece were delicious, so worth a try.
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The other half of the chicken leftover from the chicken pho recipe was used to make this dish.
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I was losing inspiration and creativity, I felt that every night each dinner I cooked was almost the same as the last. So I decided to look through some of my cookbooks for new and/or different recipes. I found a book that was gifted to me, The Anti-Inflammation Cookbook by Amanda Haas. So here goes my first recipe.
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At the beginning of october you begin to see many pumpkins on the side of the road, it gets me so excited as I know fall is here. There is no person attending to these pumpkins as they go by the honor system, you choose how many pumpkins you want then you pay for what you took. Pretty interesting system. Now to cook some of the pumpkin I bought.
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