Asian Weekend

So, last weekend we spent indoors. I wanted to kids to take some downtime and recover a little quicker from the tail-end of their colds. So, we had a Blockbuster weekend and I made some soup! Luckily, it was raining this weekend, so I didn't feel as weird making a hot soup in the middle of a FL summer. ;o)

Sunny Florida my arse.

So, I made a daikon (Asian radish) beef soup and lumpia. I didn't take photos of the lumpia/spring rolls/eggrolls since I was in a rush and was playing around with my ingredients. But, I'll definitely post something about it next time I make 'em and have time to take photos. But, they were good, soooooooooo goooooooooood. My 4YO daughter ate more than me, and believe me, I can pack it away with the best of them. She makes me so proud...heh, heh, heh. She can thank me later for her super high metabolism....although mine's been sluggish since freshman year of college.

Anyhoo...on to my daikon soup. I learned how to make this comfort food from my mama and added my own flair to it. It's sooooo simple, satisfying, and savory. It's DEFINITELY a must-make during cold fall/winter months. Low-fat, healthy, and just yummmmmmmmy! Cook be warned that this will smell really, really ridiculously good...until you add the radishes...then you might want to make sure only those who love you and know you're a good cook are in the house. Others may doubt your abilities as well as not want to enter your abode.

Alrighty, I am BIG on making my own stock. There is just something about making your own stock that makes a soup that much better. Plus, you get to control the sodium levels & everything else you put into it. So, I started with some rib bones (I honestly like to buy anything that has a good amount of meat on it and big bones). Sometimes I get lucky and buy the ginormous beef bones available at the commissary (the military grocery store), if they have it. Anyway, wash the beef goodness off and place in a large pot and cover them with cold water.

I have a small amount of bones since it was just me & the kiddies eatin'...although it was still enough for 6-8 adults.

Add some large chunks of ginger (I like a lot but it can get spicy), peeled and smashed. I also like to add a carrot or two (deviating from my mama on this one). Bring to a boil and simmer...forever...or as close to it as you can. Season with salt and pepper too. Make sure to skim off any yuckiness as the stock cooks. Cover and let simmer for several hours or longer. I think, the longer the better. Since I didn't add more meat this time (as I would when my buffness is home), you should definitely add more beef (if you're a meat lover & for protein) several hours before you serve it so it has time to get nice and tender.

After you simmering for several hours, you'll want to continuously skim off any fat globules (that separate from the meat) & liquid fat from the soup. You'll feel better about yourself after your belly is nice and full and you know you ate only good stuff.

After several hours, I like to bump up the flavor by adding at least one can of CHICKEN broth...yup, I still will add premade canned chicken broth to my stocks to enhance the flavor and make it a bit richer (unless I've been cooking stock for the whole day...literally and have a load of bones up in that puppy). Season to taste AFTER you've added the stock. You may want to add soy sauce to taste too...I usually don't. I did this time though.

About 30-45 minutes prior to serving the soup, take the daikon, peel it, and slice it into 3/4-1 inch rounds (which you may want to slice those round in half...totally optional since you're eating it and not me). I also will throw in several more carrots since we love carrots & the added nutrition. HOWEVER, too many carrots will turn this soup SWEET. When all is said and done, have some hot, cooked rice waiting (we like brown or a combo of white/brown) in some bowls. Ladle the hot soup over it and VOILA! Healthy, satisfying, guiltless yumminess waiting to be in your belleh! We also like to make a simple dipping sauce for the meat by pouring a small amount of soy sauce into a dipping bowl, add olive oil (or whatever oil you like), and lots of fresh ground pepper. My mom likes the sauce with more soy, I prefer more oil.

Thank you, Mom. I don't tell you enough, but I'm so grateful for you and all the things you have taught me. The biggest things you've taught me are to be super affectionate & my love of food.