Veal Stew with Mushrooms and Peppers

This is one of my favorite and go-to stews.  I’ve made it several times in the past and it has never failed me.  If veal is not available, by all means —use beef.  Although I highly recommend using veal for this for the texture and flavor.

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Chinese Pork Stew with Daikon

Chinese Pork Stew with Daikon

This recipe came from my very first Chinese cookbook in English that Kimi gave me.  It was one of the first recipes I made from that book.  This is one of those stews where you literally throw everything into one pot and let it sit on simmer for an hour.  The stew is light but full of flavors so if you’re in the mood for something on the less hearty side, this is a good one to make.

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Cioppino

Cioppino

Over the weekend I was craving for some seafood stew.  I didn’t care that it was stew-inappropriate weather.  I’m one of those people that can eat soups and stews regardless how hot it is outside, as long as I’m craving it —I’m having it.  There’s a local bakery that makes AMAZING breads —got a French baguette to go with the meal.  It was heaven!

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Kimchi Jjigae

Kimchi Jjigae

My first authentic Korean food experience was in 1997 when I first met M.  This was about the time when E started dating him.  Since then, I have been exposed to many wonderful Korean dishes.  Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!).  Several years ago, I decided to make my at-home version of kimchi jjigae.  I think I have come up with a version I’m satisfied with.  A warning —this is pretty spicy.  I mean BTS (Burning Tonkomong Sensation) spicy. 😀

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