Today is the last day of my Lemoncello – alcohol and lemon soaking together. It’s a nice tinge of yellow I might add, a nice golden, so let’s hope today’s final day of soaking will make that change. What change I still do not know but nevertheless, change in taste, change in color and whatever change that may occur.
I have never made this before and suddenly I am making ten bottles of it is a little daunting because if the recipe I have is anything but, then Saturday night our guests are going to get something else. If it fails, the chef thing has to come out and we’ll just have an alcoholic lemony dessert… hmmm an Alcoholic Lemon Meringue Pie does come to mind. Just imagine all the old foggies eating it and falling all over the place in drunken stupor. Priceless Moments I am sure.
Ok enough of letting the imagination run wild. I will make sure it works. Lemoncello here I come – I hope!
Yesterday was a rich kind of soup, then I ate a bit of nonsense… ok maybe too much nonsense, so today I feel like eating something light and easy and no fuss but must be tasty since the last few days I have been having tasty soups.
I was looking for the Tau Foo Fa man last night, the one who cheated me off RM1 the other day. I will tell him off just you see, but I needed Tau Foo Fa but he was not there. I am sure he will be there later.
Today I want to make a soup using Tau Foo Fa because it is a lot smoother then then soft tofu, and it will be with a green vegetable which I have not picked, and I was thinking of adding some Nam Yee (Fremented Bean Curd Paste) just for some kick. Nam Yee is nice, it stinks and can make you sick as is most Asian foods that we all like but its versatility in Asian cooking is yet to be untapped. You can make wonderful fried chicken, even in prawn dishes, a light coating mixed with this and that and fried like fritters is simply wonderful. It can be added to vegetables as well, so dull insipid veggies is given a new life. It can be used to make interesting dips as well. Well enough said, here is today’s recipe.
Green Veggies with Silken Bean Curd
Green Vegetable Preferably Leafy 1 bunch
Tau Foo Fa 1 bowl
Nam Yee 1 tiny bit according to your taste
Garlic 1 clove – to be minced
Pepper to taste
A little Water
- Boil Water and Garlic, add in Vegetables.
- Once Veggies are soft, add in Nam Yee and gradually add in Tau Foo Fa without adding the water.
- Do not stir too much or the Tau Foo Fa will break up. Season and leave to simmer gently for about 2 minutes.
- Eat immediately.
After yesterdays Spicy Vegetable Soup, to day I feel like something a little bit similar so I’ll go with pumpkin, Just a piece of pumpkin not a big one. Pumpkin is a versatile vegetable both in the east and in the west.
Mashed pumpkin made exactly like mash potatoes is really nice and rich and has a nice sweetness. Pumpkin made into a pie is just as good; in fact I have a few orders already lined up to Thanksgiving this year. Then Pumpkin cooked as a thick curry and without coconut milk as it thickens itself is really so so nice. That is the base of my soup today actually.
Pumpkin is also used as a dessert in Thailand. So its versatility is boundless. You could make a cream of pumpkin soup with this recipe by just adding some cream to it later, but today I am going to have lumpy pumpkin soup because I really cannot be bothered taking out the food processor and all as I have a few cakes to make today and lots of preparations to organize for orders on Friday and Saturday as I have two classes on Saturday so I have to make sure the girls can organize the staff.
I am talking so much about the good of pumpkin and just a few years ago I would not even touch it because I hated it, it was punishment food to me…. I suppose when you’re younger your appreciation to food is different and anything that looks orange and in pieces is yucky. But not anymore…. I can just eat pumpkin curry on its own, as long as it’s not too spicy.
Spicy Pumpkin Soup
Pumpkin ¼ piece depending on size
Green Peas ¼ cup
Onion 1 to be blended
Garlic 2 – to be blended
Curry Powder ½ tsp or a little more
Salt and Pepper to taste
Water 1 cup or so
- Boil onions, garlic and pumpkin together till pumpkin is soft. You may need more water, but don’t add too much.
- Add in curry powder and seasoning. Simmer on low flame till pumpkin is soft and pulpy.
- Lastly add in Green Peas. Serve hot.
Easy isn’t it. And it will be tasty for sure.
Photos will follow later today
It was a difficult day today as I got so busy and could not even sit down to think of a soup to create. i did have the ingredients bu the last minute Suji Cake orders came in and so I had to prepare stuff and then run off to the gym and all, it seemed like I had no time at all, and by the time I sat down it was already late at night.
And then, there was problems with my internet, I could not connect the whole night to even write something. So today’s soup was given a miss.
So what did I think of doing, well it was another green soup as I need more leafy vegetables in my diet. So here is today’s recipe.
Siew Pak Choy or Bok Choy
I am using Siew Pak Choy, and don’t ask me what it is in English. I know it’s Bok Choy in Australia.
If you noticed from yesterday I used chicken stock. The reason I have chicken stock is because my Aunty is not well and she has just come back from the hospital and every day since Wednesday we boil her a piece of free range chicken together with different vegetables so I grab a cup of pure chicken stock. So here goes.
Siew Pak Choy 1 bunch – you may cut it into 2
Garlic 1 clove
Chicken Stock 1 cup
Salt and Pepper to taste
1. Boil chicken stock and garlic, simmer till soft.
2. Add in vegetables and leave on high heat for 2 minutes. Leaves should wilt.
3. Season to taste. Eat it while its hot.
Easy and Pretty!