Soup
Homemade mushroom soup with Chinese Veggies (made 1 big bowl)
Dried Shiitake mushrooms 5 -6 small, 3 -4 medium size
fresh Shiitake mushrooms I used half the package
boiled salted peanuts with red skins (maybe I had about 2 tablespoons left in fridge)
diced garlic *- minced ginger *- small dash fish sauce* – mushroom bouillon powder *(Lee Kum Kee)
green onions (garnish) I had left over pieces of dry garlic beef kidney enough to add flavouring (handful)
gai toy (mustard green) – half a coup of sliced Brussel sprout.about 1/4 cup of st
about 1/5 cup of sticky rice left over from a dish I got with Chinese Sausage and BBQ Pork, (already cooked)
pinch of white pepper for added taste – I put in the remaining liquid (dry garlic) from the beef kidney cuz I don’t like to waste.
et viola, my supper last night. * note seasoning is to taste If I had, had kernel corn I would have added it for added flavour/colour
BE creative in your effort
If something is not going well, take a step back and look at how you are tackling the problem. There s sure to be something you can improve on.
PL2014
My cooking is all … in the moment, it depends on what is in my fridge/cupboards at the time. And I don’t measure. That comes with years of cooking this way.. and I mean yearS plural. AND I don’t add sugar, and seldom salt.,, I don’t even keep sugar in my house.
Oyashikiri
dymoonblog 