DINNER --- sauteed bean sprouts with curry leaves | pan-fried shishito | Chinese ribbon noodle with mushroom, pea leaves, kimchi and shrimp
- kimchi adds so much flavor and depth to noodle soup base broth
Wednesday, April 15, 2020
a big bowl of soup ribbon noodles
4-15-2020 Wed.
DINNER --- sauteed bean sprouts with curry leaves | pan-fried shishito | Chinese ribbon noodle with mushroom, pea leaves, kimchi and shrimp
DINNER --- sauteed bean sprouts with curry leaves | pan-fried shishito | Chinese ribbon noodle with mushroom, pea leaves, kimchi and shrimp
Labels:
kimchi,
noodle soup
Blog Archive
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2020
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April
(30)
- artichoke, fresh or marinated
- workman's power lunch
- Japanese vegetables
- barley and kale
- would the pita be puffier?
- soba and duck from home kitchen
- four-step making chilled duck breast
- homemade puffy pita and baba ganoush
- steamed egg custard
- sweet potato sweet peas
- bright spring time
- a virtual group brunch in tea house
- red and green of fresh vegetables
- homemade pizza with 24hr no-knead dough
- naturally sweet
- a big bowl of soup ribbon noodles
- a set dinner of Shanghai-style all vegie cooking
- celery wonton and zucchini fritters
- tree spotting in local botanical garden
- fish and clams
- steamed dumplings with hand-minced ingredients
- pan-fried pork chop
- eggplant and chive flowers
- afghan braised lamb shank rice
- brussels sprouts and smoked trout
- mountain spring
- silver pomfret
- the new crown holy and the woke up princes maple
- home baked 24hr no-knead whole wheat bread
- barley stew with red pepper and baby kale
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April
(30)