Rustic Pork and Cabbage Stew
Everyone has some kind of a comfort food. For me, it’s gotta be soups and stews. Especially stews. Beef stews, chicken stews, vegetable stews.. any recipe that slow cooks the meats, veggies and potatoes til they break down and get so very tender.. the broth rich, thick, and full-bodied. Recipes online commonly name this type of stew “Grandma’s Stew” or something similar because it is so comforting on a cold (or hungry) night. A hearty stew is usually made up of a few core ingredients- potatoes, onions, a type of meat (beef and pork are common and impart great flavour) and (surprise!) celery. I know how most of you feel…
Tau Chiam Noodles in Hor Fun Gravy
I know right, what a contradictory title. And being always contradicting, I cooked these noodles for lunch even though I have never a) liked Hor fun style gravy nor b) been a fan of Tau Chiam noodles. I don’t even like the name of these noodles to begin with. In my (Teochew) family, we refer to bean vermicelli (glass noodles) as “Tau Chiang”, or “Dao Qiang”, if you will, in hanyupinyin. Then one day, Jason bought these Singlong noodles and called them “Tau Chiam”, which caused widespread panic and confusion. I spent much time calming those nerves. From that day on, I’ve secretly resented these noodles because 我们是不会承认你的。 But it…
