I don't know about this weather. Keeps changing every day. One day it's just too sunny to think that it'll be raining in a couple of minutes.
I used to think that soup is a romantic bowl of liquid. Why? Well, think of these: shawl, sofa, TV, blanket, holding hands, candles, smoking bowls, and love. Not to mention to have molten chocolate pudding afterwards...uhhmmm...
Enough. Here are some of the romantic bowls I used to make in chilly weather. Just for more ideas. Who knows it'll bring a romantic atmosphere in the kitchen, as well as... you fill the blank.
Vegies and Beef Soup
2 Carrots, diced
2 medium potatoes, diced
200g beef steak, diced
1 cup shredded cabbage
1 tomato, sliced
2 spring onions, chopped
1 celery, chopped
2 1/2 cups beef stock + 3 cups water
Blend to make a paste:
1 tsp white peppercorns
3 cloves garlic, peel
1/2 tsp sea salt
2 shallot, slice and fry, to sprinkle
oil for frying
Put diced beef with 3 cups water, bring to boil, and then simmer until the beef half tender. Add in the beef stock, then the diced carrots and potatoes. Meanwhile, heat the oil in a frying pan, sautee the garlic paste until fragrant. Add into the soup. Stir. Check if the meat is tender and vegies are cooked. Then add in the cabbage, sliced tomatoes, chopped spring onions and celery. Cook until the cabbage is soft. Check the seasoning. [My mum gives me a tip when cooking vegies to add sugar to balance the salt]. Serves in bowls. Sprinkle with fried onions.
Traditionally, this soup is eaten with rice, fried tempeh, sambal (chilli sauce) or sambal kecap (sweet soy sauce mixed with diced chillies and shallots), fried tofu, or even fried chicken (marinated with coriander, salt, garlic, and tamarind paste). I like to add some egg noodles as my children love it.
Ramen Noodle Soup
3 packets fresh Ramen noodle, soak in a tepid water and drain, set aside
200g crab meat, roll and cut to your liking
100g dried mushrooms
3 cloves garlic, finely chopped
2 spring onions, sliced
1 cup shredded cabbage
Soak the dried mushrooms in a tepid water until soften. Bring to boil about 4 cups water and dashi stock, sprinkle the sea salt, a bit of sugar. Check the seasoning. Serve in bowls. Arrange the crab meat and mushrooms, spring onions and shredded cabbage on top.