Kabocha Soup

This is similar to standard Pumpkin Soup, except we are using Kabocha. Kabocha is an Asian variety of winter squash, and it is commonly called Japanese Pumpkin. Kabocha is sweet and rich, so this soup is a little sweeter than normal pumpkin soup.

Ingredients

Onion - ½, thinly sliced
Kabocha squash - 1.5-2 lbs.
Unsalted butter - 1 TBSP
Chicken stock/broth - 2 cups 
Milk - 1½ cups 
Heavy whipping cream - ½ cup 
Salt - 1-2 tsp
Ground black pepper - ⅛ tsp 
Optional garnish with parsley (chopped)

Step

1. Using a spoon, discard the seeds from kabocha squash and cut into thin wedges. Remove the skin. Then, cut into small cubes
2. In a pot, heat unsalted butter over medium heat and cook the onion until soft and brown. Add the kabocha and sauté to coat with the butter.
3. Add 2 cups chicken stock/broth (or vegetable broth) and bring to a boil. Once boiling, reduce the heat and simmer for 12–15 minutes. Using a chopstick, insert into kabocha and check if it’s fully cooked.

4. Puree the soup in batches in a blender until smooth.
5. Add milk and heavy cream and stir until combined. Do not let the soup boil.
6. Season with salt and pepper. Stir over moderately low heat until it is hot.
7. Ladle the Kabocha Soup into bowls, garnish with chopped parsley (optional), and serve. 

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 3 days and in the freezer for a month.

Instant Pot Braised Beef with Radish(红烧牛腩)

This is another common Chinese dish that every family does it a little differently. I followed this recipe. 

Ingredients

Beef rough flank (牛腩) - 3 to 3 ½ lbs., cut into 2 1/2-inch pieces
Vegetable oil - 2 TBSP
Ginger - 8 slices
Shaoxing wine - 1 cup
Soy sauce  - 3 TBSP
Dark soy sauce - 1 TBSP
Oyster sauce - 1 TBSP
Star anise - 3 pieces
Cinnamon stick - 1
Bay leaves - 3 pieces

Cloves - 5

Sichuan peppercorn - 10-15
Rock sugar - 2 TBSP

Daikon radish - 2 lbs., peeled and cut into 1-½ inch pieces

chicken stock or water - ¼ cup , mixed with 2 tsp cornstarch

Salt (to taste)
Optional garnish: 2 scallions (cut on a diagonal into 1-inch pieces)

Steps

1. Soak beef pieces in cold water for 30 minutes to remove blood, then rinse off and set aside. 

2. Fill cooking pot with cold water, add beef, 1/2 cup cooking wine and 4 slices of ginger. Place over high heat, bring to a boil, and cook the beef for 1 minute to remove any impurities. Use a slotted spoon to remove the beef to rinse and set aside.

3. Heat 2 tablespoons vegetable oil in your Instant Pot on the sauté setting. Add the rest of the ginger slices, and cook for 2-3 minutes, until fragrant and slightly crisped at the edges. Add the blanched beef and all ingredients.

4. Seal the Instant Pot, and turn on the meat/stew for 45 minutes. Once finished, allow the Instant Pot to release pressure naturally. 

5. Once the Instant Pot is safe to open, open it and add the radish chunks. Stir to combine with the beef. Replace the lid, seal the Instant Pot, and put it back on manual high pressure for 10 minutes. Once done, allow the pressure to release again using Quick Pressure Release this time.

6. Open the pot when safe. Turn on the Sauté setting and bring the stew to a simmer. Mix together chicken stock or water and cornstarch into a slurry and stir into the stew to thicken. Simmer for 2 minutes, season with salt to taste, and stir in the scallions.

7. Serve with rice or noodle.