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Beef Stew

Beef Stew

Bly wrote down the recipe in our little cookbook and I followed according to each and every step. This is definitely a recipe that’s full of flavour and easy to cook.

Beef is one of our favourite red meat and we use them to cook bulgogi or spaghetti with ground beef (Or mould them into meatballs).

Beef requires much more attention and handling to make sure the meat is cooked to the right tenderness. Definitely chicken and pork are much easier to handle from this perspective.

For our beef stew, we are using tomato puree as a base for the soup instead of beef stock. The sweet and sour tomato puree creates a layered texture as it acts as a contrast to the sweetness of the beef cubes. You just feel like continuing the soup journey to taste what are the other flavours present in the beef stew.

We used extremely lean beef for this beef stew as we want to cut down the fats in our diet. After cooking for 2 hours, our lean beef meat became rock hard cubes. At this stage, you have to persevere and continue to keep it cooking under low heat for another 4-6 hours. It is only after this long process where the collagen in the beef breaks down and you will achieve tenderized juicy beef cubes!

Here’s the recipe! Simply delicious!

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Posted by on October 15, 2012 in Beef-based, Recipes, Tomato-based

 

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Avocado Tomato Soup

We got some inspirations from other bloggers and decided to create our own avocado soup. Oh well, it turned out to be a disaster! 😦

A few of our Saturdays were burnt because of work. A quick resolution to an express home cooked dinner – Keep it as simple as possible.Being Acting smart, we dumped the peeled avocado and tomatoes into the blender, topped with organic chicken stock and then it went…

Tadar~

Please do not be deceived by the picture. The soup was unpleasantly sour, in fact, tasted quite awful. We weren’t sure if the tomatoes were rotten. Anyway, we learnt and the next time round, we’ll definitely include garlic cloves and onions to flavour the soup. It was such a turn-off on our precious Saturday night…

 
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Posted by on September 25, 2012 in Chicken-based

 

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Honey Cherry Tomato Soup

In case you are wondering if we are dieting and just having soup for dinner, this post will help clarify your doubts! We aim to have a nourishing and nutritious meal every time(especially when we are cooking at home) and so this time I’m having steak while Bly has white fish to go with our honey cherry tomato soup! Got to admit, I’m  quite a meat lover. 🙂

Ingredients: Honey cherry tomatoes, basil, onion, milk, salt, pepper.

As you can see from the picture, we’ve made this version of tomato soup slightly more watery. We wanted to create a recipe that’s much more thirst-quenching to complement our dinner.

You’ve really got to try making tomato soup using honey cherry tomatoes. In terms of price, honey cherry tomatoes definitely cost a bit more than the local tomatoes. In terms of taste, we do find that there is a difference in sweetness between the 2. Honey cherry tomatoes are just outright sweet while for local tomatoes, it’s a sweet aftertaste emerging from the initial sour taste. 

 

 
 

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Tangy Kimchi Soup

Do you know kimchi is one of the world’s healthiest food?

Besides the usual Vitamin A, B and C, what sets it apart is the presence of healthy bacteria, lactobacilli. If you hate the smell of your stool, you really got to try this soup! I swear my stool was stinkless on the following day. 🙂 (I’m going to see a withering look on Hoe’s face..)

Ingredients: Kimchi, cabbage, blended tomatoes, garlic, onions, golden mushrooms.

Blended tomatoes as soup base really adds that tangy zest and juiciness to the kimchi soup.  You might be expecting a sour taste from this soup, but you would be pleasantly surprised by the sweetness!

NMA: No milk added.

 
 

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