I always love Thai style cuisines especially in the summer time. The sweet, sour, and spicy taste makes you feel refreshing and triggers the appetite. Also, the various colors from all kinds of vegetables and ingredients on the plate is an eye candy.
I love the scent of Sichuan peppercorn in stir fries. However, the restaurants normally use the whole peppercorns which irritate and numb your tongue when you bit one accidently. Some restaurants would strain the Sichuan peppercorns and just leave the oil after frying them, but with this way you lose lots of flavor.
One of the best thing in winter is to stay at home having hot pot Shabu Shabu with families and friends. I got this new two-sided hot pot and a portable gas stove from the Asian super market. Can’t wait to try it out at home. 🙂
In Taiwan, having a hot pot is so common and is really popular during winter time. The base soup can have many varieties. One of the most popular is the Sichuan pepper hot pot and the basic plain stock. Not only the base, you can also boil all kinds of different ingredients into the pot from meat, seafood, vegetables, mushrooms, tofu, or all kinds of fish or meat balls.
If you want me to indicate one most popular dish that can represent Taiwanese food, I would say the beef noodle soup. It is so common but has so many varieties that pretty much every Taiwanese loves it.
This is also one of Mr. Big’s favorite dish, his impression of Taiwan since his childhood. Whenever he’s away from home for a while, the top-of-mind cuisine that he wants from me is this spicy beef stew.
He will be coming home soon from a one-month training. I just spent a couple hours in the kitchen making this beef stew yesterday and let the meat sit in the broth overnight to soak in all the flavors. Today would be the perfect timing to serve this warm comfort food to welcome my man home. 🙂