Best shit eva. Cannot go to Taiwan without having any.

牛肉麵 (Beef Noodle Soup)
Serves 4

1 gallon water
2 pounds of beef bones
2 pounds beef shank diced
1 pound beef tendon diced
6 stalks green onions
1 stalk green onion chopped
4 medium tomatoes halved (ketchup works too)
4 pieces sliced ginger
1 head of garlic peeled and smashed
0.5 cup mirin
2 tbs spicy bean paste
1 tbs soy sauce
0.5 pound rock sugar
1 pkg noodles (Grand Marquis Thick Noodles)
1 pkg 酸菜 (pickled mustard)
1 tbs sugar
1 soft boiled egg
hot chili oil to taste

1. In a boiling pot of water cook beef shanks and beef bones until no more foam stuff appears
2. Drain the liquid and clean off the beef
3. In a new pot of boiling water add beef bones, beef shank, beef tendons, green onion stalks, tomatoes, ginger, garlic, and rock sugar and cook for 2.5 hours
4. Add mirin, spicy bean paste, soy sauce and cook for 1 hr
5. In a separate pot, cook noodles as directed
6. Soak pickled mustard overnight so it no longer tastes sour and slice them
7. Heat a pan with a little vegetable oil and cook pickled mustard with sugar and soy sauce
8. Assemble all the parts (Noodles, broth, meat, mustard, soft boiled egg, green onion, chili oil)


I’ve always loved eating candied orange peels, but when they cost over $20 a pound and you are a chunky, fat asian girl you don’t really get to eat them all that often. I could have made it myself before this, I suppose, but cleanup is a bitch and sugar burns are no fun. Regardless, I finally became unlazy enough to try it myself. Taste pretty good if I might say so myself. My double chins are complaining though. The exact proportions are a bit iffy, but I approximated.

Chocolate Covered Candied Orange Peels
Serves ?? (Guess it depends on how fat you wanna get…)

3 large navel oranges
2 cups water
2 cups granulated sugar
0.5 lbs candy chocolate bark

1) Cut the top and bottom of the oranges and then peel the skin in large pieces.
2) Cut the peel into long thin strips (If your peel has a lot of pith, you can remove part of it)
3)  Blanch the orange peels twice to remove some of the bitterness and to open the orange pores
4) Combine the sugar and water over low/medium heat in a sauce pan
5) Simmer sugar water mixture until most of the water has boiled off and you are left with a thick syrupy liquid (If I had a working candy thermometer mebbe I’d have an exact temperature, but whatever)
6) Add the peels and simmer until the peels are translucent, approximately 90mins (make sure the sugar doesn’t burn or else its gonna taste crappy. don’t stir with anything or else crystals will form but you can swirl with the pot)
7) Drain the orange peels and allow them to dry, approximately 2 days. (I would have dried mine on a rack if I had one, but for broke college students parchment/foil works fine)
8 ) Prepare the candy bark as directed and dip the dried orange peels


Posted: 2011/01/06 in dessert, fruit

There was too much crap in the frig, so I decided to use some of it to make a dessert. Since I’m inept at baking and I don’t really like sweets too much I decided to make flan. Real flan takes a lot of effort, baking, and has a large chance for failure. Thus, J-ello flan to the rescue. I used a half and half combination of whipping cream and skim milk to make it creamier, cooked it and let in sit in ramekins till they set. When they were cooled, I added a spoonful of whipped cream and then topped it off with fresh blackberries and an orange slice. Simple, but still looks good.

food blogging

Posted: 2011/01/06 in Uncategorized

…this will be my attempt at a food blog. lets just say this upfront, i’m lazy.