Feb
20
2007
Roasted Acorn Squash and Garnet Yam Soup
Filed under Soups and Stews, Recipes

Roasted Squash Soup
Roasted Acorn Squash and Garnet Yam Soup with Bacon and Caramelized Apples

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Jul
31
2005
IMBB 17: Tea!
Filed under Soups and Stews, Recipes

Bak Kut Teh-4
I have a confession to make - I love food and I love to cook, but I’m sadly deficient when it comes to cooking Chinese food. I never really learned to cook while growing up. I only really started taking an interest in cooking in Junior year at NYU. So you see, I’ve only ever cooked real food in the US.

So while I have tons of experience cooking Italian, American, even a little basic French food for masses of people, I have very little experience cooking the good, Southeast Asian Chinese food I grew up eating. I’ve been trying to rectify that situation this year. Last month, I cooked Tau Yu Bak (Pork braised in soy sauce) and Lotus Root Soup as baby steps. I cobbled together recipes for both by combining a number of recipes I found online, and to my surprise, both dishes turned out well. Even some of my more culinarily adventurous New York friends liked these two dishes.

When I saw that Clement was hosting the 17th edition of “Is My Blog Burning?” and that the theme would be tea, I knew what I wanted to make. Bak Kut Teh (literally translated: meat bone tea). I love Bak Kut Teh, and while it’s a dish better served during the winter months, I felt I could make an exception.

Imagine my chagrin when I found out that Bak Kut Teh was called a tea, but didn’t actually have tea as an ingredient. Not to be thwarted, I decided to cook it any way - and to accompany it with some Chinese tea eggs for good measure.

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