Kabocha Soup

I've been eating this soup my entire life and didn't even know that it was a Japanese pumpkin until a few months ago. One warning though, if you only cook for yourself this soup will last all week. I've been eating every night since Sunday. Lol. I guess the plus side is that I didn't have to cook for the rest of the week.

INGREDIENTS:
Kabocha Pumpkin
1lb Pork Short Spare Ribs (You can do chicken but I still had some meat left over)
4-5 TBSP Fish Sauce
Chopped Cilantro (Optional)
4-5 C Water

DIRECTION:
1) I don't like cutting the pumpkin, so I cheated. I used the Eat Cleaner to clean the outside and then wrapped the pumpkin with aluminum foil. Then baked in the oven at 350 Degrees for 45min or until the pumpkin was soft. While the pumpkin is still hot, remove the pit, stalk and cut it bite size pieces. Leave the skin on because it has a ton of nutritional value.

2) Meanwhile, in a pot boil the pork ribs at medium heat and remove the surface fat.

3)Add the pumpkin and fish sauce in the pot and leave to stew until the soup thickens (~40 min)

4)Since I'm using pork, I'll let the soup cool down and store in the fridge over night. In the morning, you'll see that more of the fat will clot and remove that before reheating and serving.

5) Add Cilantro, rice and you've got a meal

Note: Refrigerating the soup only applies to pork or other fatty meats. You don't have to worry about that with chicken as long as its skinless. Also you can cook the meat separately a day ahead so you can serve it fresh. I am just lazy after work and it goes better with my laissez faire motto.

Enjoy! <3

EDIT: Sorry about the hyperlink address for the Eat Cleaner, just fixed it! :)

Thit Kho Xương

This is one of my FAVORITE Vietnamese dishes, however, I'm very hesitant to write a blog entry on Vietnamese Cuisine for fear that I don't serve my heritage enough justice. But I will try to share you my takes on some of my favorite Vietnamese dishes. My mom is from the south and my dad is from the middle. There are many differences in the style and overall cooking techniques between the different regions of Vietnam. I mainly know the southern style, so bear with me. 

Please note that I learned a lot about cooking through watching my cousin, Phoung, as I was growing up. She is only 6 years older but she took care of me, my sister and her little brother while we were growing up at our aunt's house in Trabuco Canyon. 

We didn't have the shiniest toys or the coolest clothes or even cable, but we managed and builded strong family bonds through those years and I couldn't imagine my life any different. Because of our parent's sacrifices, all four of us went on to college. Phoung is now a successful clinical pharmacist, married and has two hairy trolls. My cousin, Evan, is a teacher whom his students adore/ fear. LOL. Christina, my sister, is about to graduate this year with a Bachelors in Nursing. And I am a lost soul with a chemistry degree "pretending" to be a scientist.

Anyway, back to the recipe. I hope you try it and tell me what you think or what your version of this recipe is. :) Also, from my understanding, this is a very southern dish. 

INGREDIENTS:

1-2lb Pork Short Spare Ribs 

3-5 TBSP Fish Sauce

3 TBSP Agave Syrup (I use this in lieu of sugar because I feel agave has a deeper and roasted taste which transfers to the dish)

4-5 diced Garlic pieces

2 TBP cooking oil

1/2 C Water

Chopped cilantro (optional - I say that but honestly it is NOT a Vietnamese Dish without the cilantro)

*make sure your pan has a lid

INSTRUCTIONS:

1) Cut the pork into bite size pieces and mix with fish sauce and agave syrup in a mixing bowl for about 45 min. (You want to lightly marinate the meat...not saturate the pallet) 

2) In a pan lightly sauté the garlic with cooking oil until translucent

3) Add marinated meat at medium heat, so you can lightly toast the outside of the meat (> 3min)

4) Add water to pan and cover the pan with the lid

5) Reduce the heat a bit (not too low) and leave the meat to cook for 30-45 min (You want the water and marinate to soften the meat as well as the cartilage)

6) Once the meat is to your liking, take off the lid and bring the heat back up. The water will vaporize and caramelization will begin. (>10min)

7) Add cilantro and serve with rice and sliced veggies like cucumber and tomatoes.

<3