I got a bag of apples and didn't know what to do, too many recipes out there.  Apple sauce, apple pie, chicken apple, you name it!

Then, when I stopped by at Hyundae mart, I found a great deal on roasted buckwheat (kasha) and beans.  Beside buying more miso, I grabbed some beans and kashas.  Hyundae mart used to be a Kosher food grocer,  I guess the Korean took over the management, changed the name and added more Korean and Japanese products.

Thanks to Irma for her Eid goodies that was sent from Germany.  I have few packages of almond flavour to boost my baking.

The mix of almond flour and buckwheat is used to substitute  the oat which contains gluten.

Apple Buckwheat Crumble
adapted from Canelle et Vanille
Yield: 10 ramekins

Ingredients:
400 g apples, cored and diced
2 key limes, zest and juice
1/8 tsp almond flavor*
25 g sugar
15 g cornstarch

Topped:
100 g butter, cold and cut into small pieces
100 g sugar
100 g buckwheat
100 g almond flour
1/4 tsp salt



Directions:
Toss apple, key lime, almond flavor, sugar and cornstarch together in a bowl.

Mix the sugar, buckwheat, almond flour and salt in a bowl. Add the cold diced butter and work it into the flour until a crumb forms and small pieces of butter remain.

In small ramekins or a pie dish, add apple mixture and top with buckwheat and almond crumble.

Bake at 350F for about 30 minutes or until fruit starts to bubble over. If the crumble turns dark before the fruit is bubbling, cover with aluminum foil.

The rest of the unused crumble may be frozen until next time.

*Almond flavor can be used interchangeably with vanilla pods, powder or flavor. Almond flour can be substituted for soy flour.

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July 26, 2010 Update: This post was featured on FoodBuzz Top 9 today

Pickerel is actually a name for Walleye (Sander vitreus, formerly Stizostedion vitreum).  In wikipedia, it's explained that Walleye (Yellow Pickerel) is a freshwater perciform fish native to most of Canada and to the northern United States. It is a North American close relative of the European pikeperch.

Damn for sure I had no idea what perciform was until I followed through the link from wikipedia. Perciformes means perch-like.

This dish is the fruit of my love to Canadian and Indonesian ingredients, pickerel and lemon basil (Indonesian: kemangi). The cheeks of pickerel are large enough to use. They are boneless, skinless and considered a delicacy in this province.

Speaking about lemon basil, it is an Indonesian favourite of basil. We often eat it raw with sambal. It's also flavouring the pepes (steamed/grilled fish or chicken wrapped in banana leaves), gulai (curry) and stir fry.

Since lemon basils are not common to be purchased at groceries, I have to grow them. Luckily, most of nurseries in Manitoba sell the plants of lemon basil.

In this recipe, I substituted the buttermilk and flour for almond milk and rice flour. Instead of butter for pan frying, I used mix EV coconut and olive oil.

Wait! Did I say recipe? Honestly, no exact measurement of ingredients will be written. It will be just ingredients and how to make it.

Pan Fried Pickerel Cheeks with Lemon Basils 
recipe by me

Ingredients:
pickerel cheeks
lemon basils, finely chopped
chili flakes
salt
ground black pepper
rice flour
almond milk
mix EV coconut and olive oil

Directions:
Combine rice flour, chili flakes, lemon basil salt and pepper. Dip pickerel cheeks into almond milk and dredge in flour mixture. Put a shallow skillet over medium-high heat, add oil and get the skillet hot. Add the cheeks and cook until browned on 1 side, 1 to 2 minutes. Flip the fish and continue to cook until desired doneness, about 2 minutes more. Be careful, it's very easy to overcook.

Enjoy with your favourite sauce. This time, I dipped them into sweet chili sauce.

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Still, this time is a part of cleaning out my freezer stuffs. What do you do with your Mahi-Mahi?

I usually do easy-pan grilled with teriyaki sauce or just with salt, pepper and olive oil. You can also put different kind of sauces/marinate such as tandoori or gochujang or kecap manis or whatever you feel like.

Mahi-mahi has a firm white flesh, sweet flavour and less fishy tasting compare to many other fish.

Mahi-mahi until recently, was frequently called a dolphin fish even though they are not related to dolphins and are not mammals. Since many people have negative associations with dolphin deaths associated with fishing, the name mahi-mahi is now more frequently used in stores and restaurants.

If you are an environmental consciousness person, you may need to read the label on the package.  According to wikipedia, the The Environmental Defense Fund (EDF) classifies mahi-mahi caught by line/pole in the US as "Eco-Best" in its three-category system, but classifies all mahi-mahi caught by longline as only "Eco-OK" or "Eco-Worst" due to longline "high levels [of] bycatch, injuring or killing seabirds, sea turtles and sharks.

This time, I saw a simple recipe from Flavours magazine spring issue 2010.  I used pomelo or Chinese grapefruit instead of regular pink grapefruit.  I applied scotch bonnet pepper instead of jalapeno.  Other than that I followed other ingredients that the recipe mentioned.

Seared Mahi-mahi with Spicy Pomelo and Orange Salsa
recipe by Brandon Boone of Flavours magazine, modfied by me

Ingredients:
1/2 pomelo (original recipe: 1 grapefruit)
1 orange
1/3 cup chopped red onion
1/2 cup diced avocado
1-2 tsp finely minced scotch bonnet pepper
2 tsp lemon (original recipe: 2 tsp lime)
1 tbsp chopped cilantro
5 cherry tomatoes
1 tsp butter
1 tsp olive oil
2 (175 g) mahi-mahi fillets
salt and pepper

Directions:
1. Cut peel and pith pomelo; cut between membranes to release the segments. Do the same with the orange. Cut pomelo segments in fourth and cut orange segments in half.

2. Place 1/2 cup of pomelo and orange segments in a bowl.

3. Combine with avocado, onion, scotch bonnet pepper, lemon juice, cilantro and tomatoes.

4. Season with salt and pepper to taste. Cover until ready to use.

5. Season both sides of each fillet with alt and pepper. Heat butter and oil in a skillet set over medium-high heat; add fish and cook for about 5 minutes a side. Serve fish with large scoop of salsa and serve immediately.

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One day, I stumbled upon Serge the Concierge. Serge Lescouarnec, the owner of the blog offered a Cooking and Manga on Menu for Everyday Harumi book contest part 3. I submitted my answer of a Manga on Food and Cooking. Manga was a part of my childhood. I still recalled, I used to watch "Born to Cook" or "Mr. Ajikko" on TV every Sunday morning. I wouldn't have my breakfast until this series was on. I was so happy that the Manga's story brought me to get Everyday Harumi cookbook.

Eventually, I couldn't see the book since I asked Serge to send it to my Winnipeg's address. As I work out of Winnipeg which is in Boissevain, I used to be back on the weekends. However, I hadn't returned to Winnipeg until this weekend.

I was so glad to see that the book has a guidance on how to make dashi from scratch, so I don't need to deal with MSG. The ingredient that I have been trying to avoid and is used in most dashi products.

Making dashi was easy!!! All you need is water, kombu (dried kelp) and katsuobushi (Dried Bonito Flakes). I went to Arirang, a Korean store that has widely selection of Korean and Japanese products. For your information, in Winnipeg, most Japanese/sushi restaurants are owned by the Koreans.

Another information that I need to share, bonito is made from tuna. For Indonesians who live in Sumatra area, you may to substitute bonito with ikan kayu (Acehnese dried skipjack tuna).

On page 19 and 20 of Everyday Harumi cookbook, it is stated that many people who make their own dashi stock will make what is known as ichban dashi (fisrt brew) and niban dashi (second brew). The first is usually used when we need a pure dashi flavour and the second when it is mixed with other ingredients.

You will notice that the Ichiban dashi has a darker colour than the niban one.

Ichiban and Niban Dashi
by Harumi Kurihara

Ingredients:
2x4 inch pieces kombu seaweed (dried kelp)
2 oz katsuobushi (dried bonito flakes)
8 cups water

Directions:

Ichiban Dashi
1. To rempve any excess saltiness from kombu, either quickly wash under cold runnung water and then pat dry or wipe with a damp cloth.

2. In a large saucepan, soak kombu for 30 minutes in 4 cups of water.

3. Put the saucepan over high heat and remove kombu just before the water comes to a boil.

4. Add katsuobushi, bring back to a boil, and then immediately turn off the heat. Let it stand until all the flakes have sunk to the bottom of the saucepan.

5. Pour the mixture through a strainer lined with cheesecloth, leave to cool, keep the dashi stock in the refrigerator until ready to use. Do not discard the used karsuobushi if you want to make a niban dashi stock.

Niban Dashi
1. Add the previously used kombu seaweed and katsuobushi to a saucepan together with another 4 cups of water.

2. Put the pan onto medium heat.

3. Remove kombu just before the liquid comes to a boil, then cook for further 3-4 minutes.

4. Pour through a strainer lined with cheesecloth. Cool and store in the refrigerator until ready to use.

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I know tteokochi or ddeok-kkochi when I volunteered for the Korean pavilion-Folklorama in 2006. It reminds me of cilok (West Java) or pentol (in East Java) in Indonesia. The differences, cilok or petol is made from sago or tapioca flour and enhanced with a very small amount of beef. The sauce is kinda close with spiceness of chili while some cilok/pentol have a choice of spicy peanut sauce too.

They have another similarity, sold by the street food vendors.

Anyway, after the training, I just drove around Grant avenue and saw a new Korean store. I was thinking to give a try and found a bag of frozen rice that was pretty cheap. I used to go to Arirang on Portage avenue for Korean food stuffs.

I didin't want to make Tteobokki or Ddeokbokki since I don't have any fish cake and cabbage.

Tteokkochi//Ddeok-kkochi
adapted from http://koreanfood-koreanet.blogspot.com/2009/08/tteokkochi-and-rabboki.html

Ingredients:
50 pieces of rice cake (25 pieces if you use longer pieces)
10 skewers
water
oil

Sauce
2 tbsp gochujang (Korean red pepper paste)
3 tbsp ketchup
2 tbsp honey (you can substitute for corn syrup)
1/2 tbsp sugar ( I used 1/2 tsp sugar, but it was still too sweet for me. My suggestion, skip the sugar)
1 tbsp onion juice ( you can get this by using a garlic mincer, I used 1/4 of onion and grated instead)
1 clove garlic, minced
2 tbsp cooking wine (Mirim in Korean or Mirin in Japanese) -> you can substitute for vinegar
1 tbsp sesame oil
1 tbsp chopped peanuts
1 tsp ground black pepper

Directions:
1. In a pot, bring water to a boil and put the rice cakes in. Boil frozen rice cakes for 1 minutes or until soften. If they are not frozen, boil them for 30 seconds.
2. Drain the soften rice cakes.
3. Thread 4 or 5 rice cakes onto the skewer.
4. Pan- fry them until golden brown with a small amount of oil. Set aside.
5. Meanwhile, you can make the sauce.
6. Coat cooked rice cakes with the sauce and ready to eat.


Sauce
Mix all sauce's ingredients in a sauce pan. At medium heat, bring to boil; stir occasionally.

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First food that I made on January 1, 2009. Seeing King Oyster Mushroom many times at Asian stores, but I hadn't tried yet. I wondered how King Oyster Mushroom tasted like, did King Oyster Mushroom have the same taste as Oyster Mushroom? So far, in Winnipeg, King Oyster Mushroom can only be found for purchased in Asian stores. I haven't seen yet at any retail grocers, such as Superstore and Safeway.

According to recipetips.com, King Oyster Mushroom with a scientific name, Pleurotus eryngii, is a variety of mushroom that grows in clusters developing a trumpet-like shape and appearance as a wild or cultivated mushroom. With a blunt cap above and a stout stem beneath, the King Oyster mushroom develops a thick, white flesh that is firm-textured and meaty from the base to the cap. Also referred to as the King Eryngii, Eringii or Royal Trumpet and a trademarked variety known as Trumpet Royale, this mushroom receives some of its names from its shape. The King Oyster is typically harvested when the stems reach a length of several inches, but can grow to a size of 6 to 8 inches in length. As the mushrooms age for several days and depending on the storage provided, the flesh may darken or turn slightly tan to brown in color, but the quality of the mushrooms should be unaffected.




King Oyster Mushroom can be braised, breaded, broiled, grilled, saut�ed, or stewed to be added to soups, stews, sauces, pasta, vegetable dishes, meats, and seafood. If prepared whole, allow a longer cooking time for this meaty mushroom, cooking it until it is nicely browned. When storing, place in a paper bag and refrigerate for use within 10 days. If necessary, Matsutake mushrooms can be used as a substitute.


Since the original recipe was used bacon, I skipped it. I added more seasoning, curry powder garlic powder, and ground white pepper


Breaded Curried Oyster Mushroom
Recipe by Golden Gourmet Mushroom, Modified by me

Ingredients:
6 large King Oyster Mushrooms
Vegetable oil for deep fry
Flour batter (rice flour will be better)

Egg wash
Jamaican curry powder
garlic powder
ground white pepper
2 eggs, beaten

Bread Crumb batter
panko (Japanese bread crumb)




Directions:
Cut mushrooms in half lengthwise with a paring knife. Mix ingredients for egg wash. In 3 steps, flour, eggwash and bread crumb batter the mushroom
Deep fry at 340�F in a pan. Add any favorite sauce/condiment to your taste, I used Indonesian sambal sauce.

Suggestion:
If you like, you can add grated candlenuts into the egg was mixture.

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Spinach (Spinacia oleracea) belong to the same family (Chenopodiacea) as beets and chard. Spinach origanted in southwestern Asia or Persia as wild plant. It has been cultivated in China and many other areas of Asia for at least 2,000 years. It was used as an important medical plant in many traditional sytems of medicine.

A 1-cup serving spinach has only 41 calories, but it is extremely nutrient-dense. It is an excellent source of Vitamin K, carotenes, vitamin C, folic acid, manganese, iron, and vitamin B2. In addition, spinach is also a good source of vitamins B6, E and B1.

It has been a terrible weather lately, made me lazy to go to Asian stores to buy Kangkung which I used to make for this kind of stir fry. Since I still have a package of frozen whole spinach, I'd better use it. In 2006, I posted a recipe of Stir Fry Spinach with Terasi and Tiny Shrimp, which becomes different's name in Indonesia for the dried one and the fresh one. Ebi is for the dried shrimp and Rebon is for tiny shrimp.


Stir Fry Spinach with Terasi and Dried Tiny Shrimp
[Indonesian] Tumis Bayam Ebi Terasi
Recipe by me

Ingredients:
1 frozen package whole spinach (about 300 gr), thawed as package direction and put into an icy waterbath bowl
1/4 cup dried tiny shrimp (trasi shrimp/Indonesian: ebi)
3 shallots, sliced
2 cloves garlic, minced
1/2 tsp dried shrimp paste (Indonesian: terasi, Malaysian: belachan), roasted
1/2 tsp ground fresh bird chilies*
2 Indonesian bay leaves (salam leaves/Indonesian: daun salam)
salt and sugar as desired
coconut oil
red chilies, angle cut

*I used to buy lots chilies, ground them and keep in the freezer, whenever I need for making nasi goreng or sambal, I have them.

Ground Terasi and Dried Tiny Shrimp

Directions:
1. Heat wok in high heat and add oil, saute shallot, garlic, ground chilli and terasi until fragrant. Add a very small amount of water/broth and tiny shrimp, stir.
2. Add spinach, sugar and salt (if necessary, because terasi is salty), stir fry until 2 minutes. Garnish with red chilies cut and serve with steamed rice.

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Pursuing what I studied in Indonesia, and trying to go back to my old career are my concentration right now. Since Canada has a different system is not that easy. However, food is still my obsession. In order to focus on my school, away from multiply and blogspot for a moment as the school started may be the choice; nevertheless, I will still post once a while. I apologize to my readers for this reason.

On my busy days between class and work, I sometimes crave for one of my comfort food. Spaghetti is one of them, ever since I know arrabiata sauce, I don't really relish marinara sauce anymore. Arrabiata is perfect for a person who loves hot spicy, like me.

You will not need a recipe for this one, for I just added minced garlic and sliced onion to cooked spaghetti and mixed with the sauce. It will be good if you prefer enhance with ground beef, mushroom, and other vegetables.

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Upsss... I didn't bring anything, but I had something share about. As I was inspired by Penne in Vegetable Marinara Sauce of Bellissimo Restaurant which we had on Sunday (July 13, 2008) at Winnipeg Folk Festival, I tried to make my own at home two days ago. At the festival, some restaurants had their booth to serve people who came to enjoy the music.

On the next picture, you will see a red long pepper. Whilst I was doing my grocery shopping at Superstore, I was curious with those red peppers. On the package, it was said "very sweet red pepper". They were really sweet and taste just like bell pepper, sweeter that red bell pepper and have less seed.

In this recipe, I used roasted garlic marinara sauce ready to use; in addition, I put garlic, basil, spinach and the new variant of red pepper. Please enjoy the photoset of Penne in Vegetable Marinara Sauce.

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Tempura for the craveness! Have you ever get bored of of this Japanese crunchy deep-fried? I never ever get tired of them; furthermore, you will perceive another post of tempura next time. that I have kept since I have been busy with my routine. Eventually, I will post them.

Red Pepper Tempura
Modified by me

Ingredients:
2 red peppers
1/2 pkg tempura mixed flour ready to use
3/8 cup cold water (4C or 40 F)
1 - 2 tbsp coconut cream powder

Directions:
1. Remove the stem and seeds from each pepper, cut them in quarters, then cut them a half.

2. Combine flour, coconut cream powder and water; whisk quickly. Dip gently red pepper slices into batter. Deep fried in hot oil until it turn golden brown and cooked through. Serve with tentsuya.

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Due to my busy days, I barely posted each recipes that I have tried, created or modified the past two months. However, laziness is still with me.

I still had 2 small BBQ potatoes from Father's day at my laws family. I had fresh ground salmon that I bought at superstore, might as well I made salmon burger. I always like adding curry powder to make any burger patties.


Salmon Burger Patties
recipe by me

Ingredients:
100 g fresh ground salmon
1/2 tsp Jamaican curry powder
1/2 tsp freshly ground coriander
1 tsp minced garlic
1/2 onion, chopped
2 small BBQ potatoes, peeled and mashed
1 egg white
salt and pepper as desired
1 tbsp Italian seasoning bread crumbs

Directions:
1. Combine all ingredients, shape into patties and grill them until done.

2. Serve with buns, lettuce, tomato and other condiments. I served these patties with with crispy baked sweet potatoes fries, instead of french fries.

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Last week, there was an event at my work, open house. We had lots fruit leftover. I brought a bag of them and make them for Rujak Manis. Too bad, I made the sauce too thick, that was not supposed to be. It's still good and spicy (hot).

There are several versions of rujak in Indonesia. As a person who grew up in East Java, I know rujak manis, rujak madura, rujak cingur are difference in sauce. No wonder for traditional Eastern Javanese recipes, I like using the recipes of mbak Lia (Dapurgue).

In Indonesia, it is usually served with tropical fruits, such as, medium riped papaya, unripe mango, pineapple, jicama (Indonesian: bengkuang), starfruit (Indonesian: belimbing), rose apple/water apple (Indonesian: jambu air), guava (Indonesian: jambu), ambarella (Indonesian: kedondong) and also add sliced of fried tofu.


Rujak Manis
Recipe by Lia of Dapurgue, translated by me

Ingredients:
Fruits:
I used the fruits that I had
Strawberry, sliced
Cantaloupe (In Australia and New Zealand, it's known as rock melon)
Melon, sliced
Pineapple, sliced

Spicy Peanut Sauce for Rujak Manis
100 g fried/roasted peanuts
250 g coconut sugar, warmed up in a microwave for couple seconds to soften
3 tbsp fried garlic
2 tbsp tamarind juice
bird eye's chilies ( as many as you like)
1/4 tsp dried shrimp paste (Indonesian: terasi)
salt as desired
water

Directions:
1. Combine bird eye's chllies, dried shrimp paste, salt and tamarind juice. Process with a food processor until smooth.

2. Add coconut sugar, add a small amount of water at time and increase until reach the desired consistency.

3. Add garlic and peanut, process until done (do not process the peanut to smooth, but some people might like the smoother version). If the sauce is too thick, add water.

4. Serve with sliced fruits.

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Sandwich is always be my husband's favorite. I tried to make a different style of sandwich. The idea was come from Ina Garten which I have modified lots.

Garten's style sandwich:
1. has used balsamic vinegar to make roasted red peppers
2. has used goat cheese for spreading on
3. has used basil for assembling the sandwich

My style sandwich
1. has used nypa vinegar (cuka nipah palm) to make roasted peppers
2. has used guacamole and hummus for spreading on
3. has used baby spinach for assembling the sandwich

Same things that we have used, ciabatta bread and red onion slices.

So I can say that my sandwich is fusion style which is mixed Italian for the bread and roasted red peppers, South-East Asian for nypa vinegar, Mexican for guacamole and Middle East for hummus.

Just so you know Nypa palm vinegar is from Nypa fruticans, known as the Attap Palm (Singapore), Mangrove Palm or Nipah palm (Indonesia, Malaysia), Nipa Palm (Philippines), D?a Nu?c (Vietnam), Gol Pata (Bangladesh), and Dani (Burma) is the only palm considered a mangrove.

Roasted Red Peppers, Guacamole and Hummus Sandwich
Recipe by Ina Garten, modified by me

Ingredients:
4 large red peppers
2 tbsp good olive oil
1 tbsp nypa vinegar
2 cloves garlic, minced
salt and freshly ground black pepper
2 tbsp drained capers, chopped





For assembling:
1 large ciabatta bread, halved horizontally
guacamole as desired
hummus as desired
10 baby spinach leaves
3 thin slices red onion
freshly ground black pepper

Directions:
1. Preheat the oven to 500 degrees F.

2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

3. Meanwhile, combine the olive oil, nypa vinegar, garlic, salt, and pepper in a small bowl. Set aside.

4. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

5. To assemble the sandwiches, spread the bottom half of the loaf with the guacamole and the top half of the loaf with hummus. Add a layer of peppers and then a layer of spinach. Separate the onions into rings and spread out on top. Sprinkle with pepper. Cover with the top half of the ciabatta and cut into individual servings.

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Making grilled eggplants is very easy. I don't have any Italian dressing or balsamic vinegar, I just used olive oil and minced garlic. They still turned out good. I'd rather use Japanese/Chinese eggplants than regular eggplants here, since the Japanese/Chinese ones have a shorter time to cook. This recipe is my entry for Weekend Herb Blogging #127, hosted by Kalyn of Kalyn's Kitchen, the creator of WHB.

Grilled Eggplants

Ingredients:
300 g Japanese/Chinese eggplants, rinsed off and angle cut with 1 cm thick
2 - 3 cloves garlic, minced
1 1/2 tbsp olive oil
salt and fresh ground pepper
crushed chili

Directions:
1. Soak eggplants in salty water for 10 minutes. Drain and pat dry.

2. Combine olive oil and minced garlic. Rub eggplants with olive oil mixture, coating each well. Sprinkle eggplants with salt and pepper.

3. Grill and close with lid. Turn several times during cooking. Eggplant should be done in about 5 to 6 minutes. Before serving sprinkle with crushed chili.

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My laziness was coming back. I just made easy dinner for us. While I enjoyed this soup with warmed rice, my husband enjoyed it with open face ham sandwiches. The ham is not a real ham but soy ham for the vegetarians.

Open face Soy Ham Sandwichies

In this recipe I didn't use vegetable homemade, but I used vegetable broth for clear soup that is sold in a can at Asian groceries. It's just a modified simple chicken and vegetable soup that I used to have while I was in Indonesia.

I love nutmeg flavor and prefer use the whole one than the ground one.

Tofu and Vegetables Soup

Simple Tofu and Vegetable Soup
My very own recipe


Ingredients:
3 cloves garlic
1 medium onion, chopped
1/2 -1 whole nutmeg, grated (I prefer use whole nutmeg than ground nutmeg)
750 L vegetable broth
750 L water
300 g carrots, peeled and cut as desired
250 g cauliflower florets
6 frozen fried bean (tofu) balls (Indonesian: tahu pong/tahu sumedang), halved
ground white pepper
salt (only if you like saltier food, I didn't add any salt, since the broth has salt in it)
Chinese celery leaves, chopped (I didn't have them, so I added cilantro instead)

Directions:
1. Bring vegetable broth and water to a boil. Meanwhile, saute garlic, onion and nutmeg until fragrant.

2. Transfer garlic mixture to a broth pot. Add vegetables, keep cooking until all vegetables slightly tender. Add frozen fried bean balls and cilantro. Let simmer for 10 minutes more. Remove from heat.

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