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« Sab-E-Lee Restaurant Part 1 | Main | Sab-E-Lee Part 2 »

Wednesday, 13 August 2008


Passionate Eater

Shoot, that is what you call "winging it," but I call that an innovative culinary masterpiece! Great idea Kirk!


sounds like a lot of work but worth it because it looks delicious!! way to go!




Sounds like a lot of work, but well worth it by the looks of the finished product. Must have been delicious =)


Just the sound and the thought of "gaminess" makes my mouth water. I wonder how gaminess the broth can be and boy does it look to be very hard work. Almost as hard work as making pho.


I forgot to ask did you pre-cook the bones to clean it? I guess it doesn't matter since the broth is dark. Pho beef bones require pre-cooking the bones, what a pain in the arse.

[eatingclub] vancouver || js

It looks pretty good from here too! It has the deep rich colour of a beef noodle soup and I love the different spicing (cumin) that you put. Great stuff!


I am impressed. Sounds and looks good. Definitely a 2 day job, but the results look worth it.


Really nice recipe, reinforcing & deepening the lamb flavor. Rare to see a chef take such actually easy but time-consuming steps at home.




I'll have to try this some day; I've been getting a lot of mileage and delicious eats from your post on buta kakuni. :)

Where did you get sichuan peppercorns btw?


Hi PE - Thanks! It's really only Niu Rou Mein, but made with lamb.

Hi Kat - Actually, this was really easy....mostly just letting everything braise and simmer.

Hi Liver - I gave Frankie a piece of marrow...and I think he'll now chose me over the Missus....

Hi Lynnea - Sounds like a lot...but it really isn't much work...very little chopping or slicing...mostly just waiting around.

Hi Billy - The flavor transferred very well. It really didn't seem like a whole lot of work to me. I just rinsed the bones, since I didn't need to worry about the clarity of the broth....we wanted it dark and rich looking with a good bit of oil.

Hi JS - Yes, the of my favorite Chinese dishes is cumin just seems so right together.

Hi Stephen - You know, the actual time spent over the stove and pot was minimal....but the waiting was hell!

Hi Trent - I just really wanted a nice rich soup...and it turned out rather well.

Hi RONW - Thanks....

Hi Hao - Sichuan Peppercorns...99 Ranch Market, spice and seasonings aisle, midway down, North side, bottom shelf...they now have 3 different "brands". I'veheard of another source of top-notch Sichuan Peppercorns, but need to check them out.


Great post! I'll have to remember your broth recipe the next time I make hot pot.


Ah yes. Anything involving simmering bones to get all the flavor-magic out of 'em is pure food luv in my book. And of course by now you know how I feel about lamb. Bravo!


Hi Carol - Yes, lamb broth! Yum.....

Hi Mizducky - Yep, I do know how much you love lamb....believe me, I do!

Rachel Chan

sooo when are you opening the mmm-yoso restaurant? And are you planning a branch in Sydney perhaps?


Hi Rachel - LOL! It's just noodle soup....but are you moving to Sydney perhaps?


Cool. I did the same thing with the bones the last time I made Niu Rou Mein. It really helps with the flavor. I'll have to try this some time!


Hey Jan - Yes, the bones have all that great flavor.....not to mention the marrow!


Wow, I can only imagine what your place smelt like. lol I make pho at home all the time and it makes the whole house smell delicious! You can even smell it outside our front door, for some reason. Hahaa!

I really have to try this. I've always wanted tender, juicy, melt-in-your-mouth pieces of meat. Thanks for the inspiration!

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