Noodle

” Pork Ribs Soup With Long Life Noodles “

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I hope the name I gave this soup say’s it all :

“Spicy soup of pork ribs, long life noodles, corn,
bamboo shoots, quail eggs and lap cheong“.

Highly satisfying culinary goodness in a (BIG) bowl. 🙂
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Ingredient’s :

Pasta, cooked, strained, mixed with 1 tsp sesame oil

Pork ribs, simmered, stock reserved
Noodles, cooked
Broccoli rabe, blanched
Lop chaeong, sliced
Corn on the cob, quartered
Quail eggs, soft boiled, peeled
Bell peppers, julienned
Chilis, julienned
Scallions, sliced
Cilantro, coarsely chopped
Ginger, grated
garlic, paste
Sesame oil, to taste
Salt/ Cayenne, to taste

Method :

Simmer ribs until tender, add corn, simmer until tender.
Add garlic paste, grated ginger, salt and cayenne pepper.
Add sausage, peppers, chili, scallions, rabe and quail eggs.
Bring to simmer, remove from heat. Adjust seasoning.

To plate, place noodles in bottom of bowl, ladle soup on top,
Sprinkle with cilantro, serve with chili oil and soy sauce.

Bon Appetit ! Life is Good !
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” Bok Choy, Gnocchi & Spicy Italian Sausage “

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Today’s fusion confusion dinner 🙂
Whatever you want to call it, this is a wonderful concoction, worthy of an original name.
How about ” Boknocchi ” or ” Gnocchibok “? Gnocchoy ? 🙂
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Ingredient’s :

Bok Choy
Gnochi
Spicy italian sausage
Scallion
Oregano
Red bell pepper
Onion
Garlic paste
Olive oil
White wine
Cayenne pepper
Salt

Method :

Sautee sausage in oil until starting to brown, add onion and garlic,
sautee until translucent, add peppers and bok choy, saute one minute,
add gnocchi, wine and seasoning and – Voila !

This recipe lends itself for you to be creative !

Asian style : Substitute gnocchi with rice or egg noodles and
add asian seasoning such as soy, sesame oil, ginger, etc.

Indian style : Substitute gnocchi with diced potatoes and
add indian seasoning such as garam masala, lots of fresh coriander etc.
Use your imagination !

Bon Appetit ! Life is Good !

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” Vegetarian Yaki Udon “

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There are literally thousands of different types of pasta available to us, not including the many types we are able to easily make ourself at home.
If I ever had to pick THE ONE, THE ONLY pasta for that lonely island I’d be stuck at for a long time, together with the only song (Kashmir), the only woman (Maria), the only drink (Iced Tea) and the only book ( So Long, and Thanks for All the Fish, by Douglas Adams) , it would definitely be “Udon”.
In my opinion, udon is the ultimate , most versatile, most satisfying pasta. Readily available in most asian food stores, either fresh or frozen, udon is a great culinary delight. Their ability to hold on to any sauces they are paired with makes them the ideal slurping pasta for a comfortable, homy meal. Last night, this is how I used udon for dinner :

” Vegetarian Yaki Udon ”
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