Chilled Cream of Corn and Crab Soup with Oregon White Truffle Oil August 28, 2013
Soup Uncategorized

Chilled Cream of Corn and Crab Soup with Oregon White Truffle Oil

A version of corn and crab soup originated in North American Chinese cuisine and was featured in nearly every Chinese-American restaurant back in the 1970s. The two main ingredients naturally complement and amplify each other’s sweetness. The Chinese version uses beaten egg as a thickener and is served heated. My version needs no thickener and […]

A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can’t Eat Another Bite of Meat 29 July 2010
Soup Stew Vegetable

A Hearty Asian-Style Vegetable Stew — For Those Days When You Just Can’t Eat Another Bite of Meat

It doesn’t happen frequently, but every now and then I just can’t bear to eat another meal of chicken, beef, pork or seafood. On those occasions when Mom’s in charge of the meal and asks what we want for dinner, I’ll say Kang Chup Chay, or our family’s version of a hearty Asian-style vegetable stew. […]