Posts tagged ‘carrot’

July 28, 2016

Taiwan Beer Beef Stew

by tina


I’ve always wanted to make a stew with some beer ’cause it seems like you just can’t go wrong with the two together. After experimenting with a couple of recipes, (and my patient husband letting me do my thing and trying out my various stews), I came up with my own version. This is such a good comfort food dish~


  • 1 tsp oil
  • 1 onion
  • 1 tsp salt
  • 1 to 1 1/4 lbs beef sukiyaki meat
  • 2 potatoes (medium sized)
  • 1 package (~7 ounces) konjac yam noodles (optional)
  • 2 carrots (2 small or 1 large)
  • 2 tbsps mirin
  • 2 tbsps soy sauce
  • 2 tbsps sugar
  • 3/4 cup water
  • 1 pint Taiwan beer

*Due to different levels of sweetness that may come from the onion or carrots, you may need to adjust certain seasonings to taste. (For example, you may want to start off with a little less sugar and add more later, or you may need to add a little more salt, mirin, or soy sauce later.)

Here is a picture of the ingredients that I used:



Heat the pot at medium high. Add the oil. When the oil is warm, add the onions. Stir and cook for about 1 min. Add the salt and stir.

Add the beef in and stir for about 1-2 mins, or until you start to see some browning.


Then add in the potatoes, konjac yam noodles, and carrots.  Stir for about 1 min.

Add in the mirin, soy sauce, sugar, and water. Turn the temperature to high.


Then pop open that bottle of Taiwan beer and pour it in!


Once the stew reaches to a boil, turn the temperature down to low to simmer for 1 hour.





Scoop some into a bowl and have some rice on the side. And don’t forget the beer.

Food is ready :) Delicious and super easy.


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November 8, 2011

Hot & Sour Soup (酸辣湯)

by tina


I was craving hot & sour soup last weekend, so I decided to try and make it myself. I gathered all the ingredients that I thought would go in the soup and managed to cook up something pretty good. Here is my 2nd time making it, where I actually wrote down the measurements.

I have to warn you that this soup does takes a while to prepare and cook. I’ve learned my lesson to not make this during a weekday work night :]
–>prep time: ~40 mins. cook time: ~20 mins. total: ~1 hr.


For marinating the pork:

  • 2 pork top loin, thin cut (~0.30 lbs)
  • 1 1/2 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 1/2 teaspoon white pepper

For all other ingredients for soup:

  • ~7 shitake mushrooms (depending on size)
  • 1 tablespoon soy sauce
  • ~2 bamboo shoots, large slices (canned)
  • ~5 wood ears (optional)
  • 1/2 of a large carrot
  • 1/2 tofu pack

For soup base:

  • 1 cup organic chicken broth, non fat low sodium
  • 3 1/2 cups water
  • 2 1/2-3 tablespoons soy sauce
  • 4-5 tablespoons rice vinegar (depends on how sour you like it)
  • 2-4 teaspoons white pepper (depends on how spicy you like it)
  • 1 egg
  • sesame oil
  • 2 tablespoons corn starch (optional)
  • cilantro (optional garnish)

(yields about 5 servings)

There are two parts to making this soup.

1) Preparation of ingredients: First soak the shitake mushrooms in a bowl of lukewarm water (takes about 30 mins to soften). Then tenderize the pork. Cut into very thin slices. Place the soy sauce, rice wine, and white pepper in a bowl. Mix the sliced pork in. Let the pork marinate while preparing the other ingredients.

Slice the bamboo shoots into thin pieces. Slice the carrot into thin pieces. Slice the tofu into semi-thin and long pieces. By now the shitake mushrooms should be soft, so go ahead and wash them and squeeze the water out and slice into thin and long pieces.

(optional) If you’d like to add wood ears, it would need to be soaked (like the mushrooms) and sliced into thin pieces.

The ingredients now need to be sauteed. Turn the temperature to high. Once the pan is hot, place 1 tablespoon vegetable oil in. When the oil is hot, place the pork in and stir. When the pork is half cooked, place the shitake mushrooms in and stir. Add the 1 tablespoon soy sauce and continue stirring until the pork looks 90% cooked. Add the bamboo and carrot (do not add the tofu in) and stir for 1 more min. Turn the temperature off and move the pan off the stove.

2) Making the soup: In a pot, place the chicken broth and water in.  Temperature on high and wait for it to boil. Add the sauteed ingredients in and also the tofu and stir. While waiting for it to reach another boil, add in the vinegar and soy sauce and white pepper and stir. (Remember to taste it. The measurements that I gave for the vinegar, soy sauce, and white pepper is based on my personal taste.  You can add more or less if you like.) Turn the temperature down to medium. Beat the egg and very slowly add it into the soup to make egg flower–Add in small segments and give it 1 or 2 light stirs after every segment until all the egg has been added in.

(optional) You can make the soup more dense by thickening it with corn starch. In a small bowl, add a little water to the 2 tablespoons of corn starch. Stir until there are no more clumps and looks super milky. Add this in the soup and stir thoroughly.

Add a small splash of sesame oil.

Place the lid on and let the soup simmer for about more 5 mins on medium low.

Here’s to a bowl of hot & sour soup!

September 18, 2011

Daikon Carrot Chicken Soup

by tina

One of a couple chicken soup variations that I make. Sometimes this would be all I make for dinner (along with rice on the side) since I get my veggies and meats all in one pot!


  • 5 cups water
  • 1 whole chicken, cut into small pieces (approx. 3 lbs)
  • 8 ginger slices, thin
  • 1 daikon, medium sized
  • 1 carrot
  • salt

(yields about 6 servings)

When I’m at the store buying the whole chicken, I immediately ask them to cut it into small pieces for me. It saves me the trouble of cutting it up myself when I get home. So you have your chicken already cut and now all you need to do is cut the ginger, cut the daikon into smaller chunks, and cut the carrot into slices.

In a large pot, place the water and ginger in and turn the temperature to high. Once it reaches a boil, place the chicken in. Put the lid on for about 3 mins.  The fats should be bubbling and forming on the surface of the soup and you’d want to scoop that out. I like a little fat in my soup for the flavor, so I don’t scoop all of it out completely. Let the soup boil for about 3 more mins.

Add the daikon and carrot in the soup and try to soak most of it in the soup. Add a few dashes of salt and use the ladle to mix and spread the salt in the soup. (For the salt, start out with a small amount and if it isn’t salty enough after the soup is cooked, you can always add a little more. I like to put less salt in this soup because it brings out the natural flavors better.) Place the lid back on. Wait for it to reach a boil (about 5 mins) and then turn the temperature down to medium low. It should take about another 15 mins for the daikon and carrots to cook.



If you find that the chicken soup is too concentrated, you can add more water in and bring it to a boil.

simple and yums :)

July 6, 2011

Pork Ribs Soup with Wakame & Carrots

by tina

Thinking up a good name for this soup was a hard one. I eventually gave up and named it simply by its main ingredients. :)

Soups are considered my lazy foods. They’re easy to cook up because all I need to do is boil and simmer, and I don’t need to worry about oil splatters.  Also, I could be cooking up another dish while a soup is slowly cooking.


  • 4 garlic cloves
  • 1 carrot
  • 1/8 cup of cut dried wakame seaweed
  • 1/4 teaspoon salt
  • 3-4 strips of baby back ribs
  • 900 ml (or ~4 cups) of water

There are 2 parts to cooking this soup:

First, in a pot, boil about 750 ml of water.  After the water comes to a boil, place the strips of ribs in. Continue boiling until you see a little bit of blood coming out of the bones (about 2 minutes). Turn the temperature off and bring the pot over to the sink.  Drain the hot water immediately and then run cold water through the pot. Wash the pork, especially where the bone is to rid of any bone shards (wouldn’t want those to end up in the soup).  Then cut the ribs into small pieces keeping the bone in the center of each piece. (pictured below)

You may think that boiling the ribs for this first step may be a waste of perfectly good pork soup, but I’ve tried it before where I didn’t boil it and the soup just ended up looking cloudy, and there were pieces of bone shards, so it makes the soup less enjoyable in my opinion.

For the second part, smash the garlic cloves and slice up the carrot.  Fill the pot with 900 ml of water, place the garlic cloves in, and bring the temperature to high.  When the water comes to a boil, place the ribs in.  Place the lid over the pot and let it boil for a good 3 minutes. When you open the lid, you’ll probably see some marrow and fat floating on the surface of the soup.  Scoop out the marrow and skim the fat.  Some people, like me, like to leave some fat in for more flavor.  Add the carrots, wakame, and salt.  Continue boiling for a minute or so and then bring the temperature down to medium low.  Let the soup cook for another 10-15 mins, mainly to soften the ribs.

Always remember to taste.  If the soup is too rich, add a little more water and bring it back to a boil.  If the soup isn’t salty enough, add a dash at a time and taste.

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