Spring Soup Series – Tom Yum Goong

This is the fifth recipe from my SPRING SOUP series. Click on here to see all the recipes!

I fell into a burnin’ ring of fire
I went down, down, down
And the flames went higher,
And it burns, burns, burns,
The ring of fire, the ring of fire.

Johnny Cash seemed to be cheering for us on that last Sunday dinner then, when we had to chow down on these very spicy duck red curry and prawn-vegetables stir fry.

“Is it really hot in here, or is it just me?” saying jokingly to my dinner buddy when we saw burning cheeks and sweat coming out on our faces. Given I’m Asian, he looked more “burned” than I did. It felt like the house is burning down as we see other Thai dishes flying around that looked as spicy as ours. Read more

Spring Soup Series – Asparagus Soup

This is the fourth recipe from my SPRING SOUP series. Click on here to see all the recipes!

Apart from the green trees and flowers blooming all around at springtime, everyone in Belgium excitedly looks forward for another favorite – the white asparagus. It starts in April when they come out and take over market stalls, supermarket shelves, restaurant tables and kitchens. While white asparagus is only available for a couple of weeks, everybody wouldn’t stop raving about it. You’d notice that many Belgian restaurants create special asparagus menus, all the way from appetizers to main, and even to desserts! Read more

Spring Soup Series – Egg Drop Soup

This is the third recipe from my SPRING SOUP series. Click on here to see all the recipes!

I am always enamoured with these white ribbons prettily floating atop. When I start chowing it down, I would find myself comforted with this soup.

Indeed, the simplest foods are sometimes the best tasting foods. Despite its simplicity, egg drop soup is a warm delight.

Eggs, cornstarch and a flavored broth are the three basic ingredients you’d ever need; or even two, if you nix the cornstarch that helps thicken the soup. Read more

Spring Soup Series – Carrot & Coriander Soup

This is the second recipe from my SPRING SOUP series. Click on here to see all the recipes!

Making soups has been a lot easier since I got my hands on the immersion blender. Before there was the blender, which also does a great job in pureeing soups. The only difficulty is when transferring the soup to and from the blender, and especially if the soup is very hot, it can be messy and potentially hazardous. Because hot liquid expands when blended, the hot soup could splatter all over.

With immersion blender, I can get perfect creaminess on my soups. It does mash even the tiniest particles. But not only that, it is also easy to use. This must-have kitchen gadget is so handheld and light that all you have to do is to immerse it in the soup pot and switch it on. Compared to blenders and food processors, immersion blender is also lot easier to clean and store. Read more

Spring Soup Series – Fish Chowder

This is the first recipe from my SPRING SOUP series. Click on here to see all the recipes!

Winter might have escaped me this year, but never it is too late for sumptuous soups. It ain’t that hot on sunny spring yet, so something warm and light will serve just right.

This fish chowder recipe is actually one of my favorites. I even like to serve this chowder as main dish since it can be so filling, thanks to generous portions of potatoes and fish meat. The taste is light and refreshing, just perfect for a nice spring day. Read more

From Witloof with Love

Known as witloof in Flemish, which literally means white leaf in English, Belgian endive is a small head of ivory-colored, bittered leaves that are cultivated from chicory root. The technique for cultivating endives was discovered by accident in the 1850s in Belgium. An interesting story my husband shared, it happened when a farmer hid his chicory crops in his barnyard from tax collectors – by burying them under the ground! After several days, the farmer discovered these blanched leaves sprouting out from the soil. Read more