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Yes, the temperature forecasts have once again plunged below 0 degrees (celcius), and the kotatsu is essentail to ward off frostbitten toes. I can see my breath in my house. But this is only the tip o the iceberg... I know that when I come back from Christmas break, I will need to start leaving my faucets running so that the pipes don't freeze this year. If my towel freezes again this year, I will post a pic of the stiff upside-down U, created from the towel freezing while hanging, that blew my mind last year. Once again, it is time for nabe, hot chocolate, tea, and anything hot.

Come to think of it, the nabe is astonishingly similar to butajiru, but the version that Justin taught to me adds:
kimchee base
chicken or pork

Try this stuff during a really cold night, and you will be thankful.

While I am posting recipies, here is another cold weather favorite:

Adam's French/Viet Beef Stew

This stew recipe is based on a beef stew that I had in Little Saigon while the Cruz and Yoshida parents met up for the first time in God knows how many years. My version kicks just as much ass!

Lots of spare ribs, like 2 or more pounds
2 Carrots, cubed
2 Potatoes, cubed
Daikon, cubed
Onions, cubed
1 can of tomatoes, whole
tomato paste (thanks for reminding me Justin)
Bullion cubes and water/ beef or chicken broth
Red, red wine
Olive oil
Salt, pepper, basil, your favorite spices

Side dishes:
Fraunch Bread, a baguette

Season the spareribs(I prefer using Lawry's seasoned salt and garlic salt) and brown them in the pan with olive oil.

Pour in about two cups of wine, using this to dissolve the residue of the crisped spareribs. Add the vegetables, seasonings, and broth and bring to a simmer.

Let sit for about three hours, occasionally stirring, and adding spices and herbs to taste. Also, add more wine or broth to taste.

By the end of the three hours, the stew should be a nice reddish brown, with fine golden globules of goodness (fat) dancing on the surface of the stew. If the stew is not thick enough, add a mixture of flour dissolved in water, or some other starch.

Serve on a generous portion of rice or dip your baguette into it, and throw some chopped cilantro on top.

This is the best way to enjoy spareribs if you don't have access to an oven. Enjoy.


Personally, i would replace daikon with tomatoes and cilantro with coriander. I see many late-night forays for "pho dac biet" and other vietelicacies in our not-so-distant future.

Hey, I just logged on after not reading your site for a couple of weeks....great stuff, adam! Missoula is as foreign as it gets in the US for ethnic food, although people watch Food TV now and know lots more about the stuff. It's cold outside; snow and ice are messy, bad and the drivers pretty reckless stupid, especially after the U of Montana "Griz" lose another football game!

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This page contains a single entry by Adam published on November 25, 2003 7:38 PM.

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