MUSHROOM SOUP

Next on my list was mushroom soup, I had a delicious one at one of my friend's houses, so I phoned her mom to ask for the recipe.

Recipe

Ingredients:

1 onion

1 potato

300g of Swiss mushrooms, white and brown

400g of water

Prep

Dice all onion into large wedges

Cut potatoes into cubes

Chop mushroom into slices

Directions:

1. Cook potato separately, by boiling it in a pot.

2. Meanwhile, fry your onion wedges until translucent.

3. Add mushrooms and fry for 1-2 minutes.

3. Add water and cook until boiling.

4. Once potato is cooked and water has boiled, add into blender.

5. Let the soup cool slightly, before blending in batches.

6. Take out the soup and cook again, adding water if too thick.

I sprinkled some black pepper in the soup before blending it, and it matched perfectly.

PUMPKIN SOUP

And so, starts my journey of conquering the vegetable soups of the world. Today, I tried out pumpkin soup.

Recipe

Ingredients:

300g of pumpkin

1 onion

2 garlic cloves

3/4 cup of chicken broth

1/4 cup of water

75ml of cooking cream*

*cream to mix into the soup once blended

Prep

Dice all onion into large wedges

Cut the skin off pumpkin and scrape seeds out, cut into chunks

Directions:

1. Place the pumpkin, onion, garlic, broth and water in a pot.

2. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.

3. Remove from heat and let the soup cool slightly.

4. Blend the soup in batches.

5. Season to taste with salt and pepper, stir through cream.

6. Serve with pepper and parsley.

7. Enjoy! :)

We used a significant amount of cream for the soup.

Recipe inspired by:

RecipeTin Eats https://www.recipetineats.com/classic-pumpkin-soup/

KIMCHI FRIED RICE: a visual journey

I was watching 2D1N Korean variety show and they made kimchi fried rice there. On the show, they put in copious amounts of oil, which resulted in the rice becoming excessively greasy, making for good entertainment. I made a mental note NOT to do that when I was cooking my own version.

I remembered I still had kimchi in the fridge. So I went down and just bought a packet of cooked rice, threw everything together in the wok, and wala, one 5-star Kimchi Fried Rice on its way.

First, I added oil and minced garlic and fried it for a while. Then I added meat and fried that till half-cooked. Then I added kimchi and fried it till 80% cooked.

Following that, I added rice, and kimchi juice. At first, I only poured in half the bag of kimchi, but tasting it, it seemed as if the kimchi taste was not strong enough, so I poured the remaining bag into the wok.

After mixing it thoroughly and frying for a while longer, the rice tasted good to eat, and was done!

I fried an egg separately and put it on the rice.

That way, the yummy yellow goodness of the yolk could ooze out onto the spicy kimchi, making for a perfect pairing.

And there you have it, the super-easy-to-make and awesome Kimchi Fried Rice.

Recipe inspired by: My Korean Kitchen https://mykoreankitchen.com/kimchi-fried-rice/#wprm-recipe-container-9149