Sunday, March 6, 2016

Happy Birthday to Susan's Savour-It!...


Here's to this weekend's casual home hot pot celebration to wish Susan's Savour-It! a HaPPy BiRthDaY 🎂-- I can't believe you're two years old! Looking forward with my family to continue cooking up a storm and sharing new and revisiting old food discoveries with my lovely friends and fans! Thank you for two great years!!

(◦′ᆺ‵◦) ♬° ✧❥✧¸.•*¨*✧♡✧ ℒℴѵℯ ✧♡✧*¨*•.❥ 

A Chinese hot pot photo gallery to feast the eyes & comfort the soul as we tune into Spring ahead...

For the ingredients in a previous hot pot post see here


Served with a nice cool and textural Spicy Beancurd Salad!

Those cute bear heads are actually fish cakes!

Often it's all about the dipping sauce concoction :)



Nothing better to cool down the fire (the yang (cooling) to the yin (heat)) than with a refreshingly cold Coconut Jackfruit Tapioca soup dessert with add-ins of prepared palm seeds and coconut gels. Just bring one can of coconut milk to a soft boil with syrup from a can of jackfruit, and adjust sweetness with rock sugar/golden sugar. Let cool and add chopped jackfruit, add-ins and cooked tapioca. See here for a similar recipe. 

So refreshingly gooooood!!



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