Big Breasts Food – Green Papaya with Pork Rib Soup

by Liv | May 30, 2011

Big Breasts Food – Green Papaya with Pork Rib Soup

So recently I haven’t updated my blog and for a really good reason. I broke a finger and more specifically my ring finger. Recently at work we’ve been really busy at work and a few people have called in sick so we’ve been super busy and I was at work one day in a rush and I banged my ring finger on a fridge door. My finger was bleeding a bit but really swelled up so I was worried I damaged the tendons in my finger.

Chris especially but also myself are the kind of people where if it hurts on the day we kind of leave injuries but if it’s still hurting two weeks later we seek medical advice. So the one weekend Chris hired a car and drove me to hospital where they x-rayed it and found I broke my finger. I got seen to fairly quickly but as usual the NHS didn’t want to do anything apart from give me a tiny piece of tape to tape my fingers together for a day or two.

Two weeks later we went back to hospital where we had a really long wait (this is very normal for the NHS) and I was told my the doctor I would have to live with a “wonky” finger (the tip of my ring finger isn’t straight). The doctor then said “you will never be a hand model” and builders have loads of wonky fingers. Hello! I’m a woman! Not a builder! Thanks!

They also didn’t give me any painkillers. In Taiwan you get sympathetic treatment all the time and the doctor will give you painkillers if you need them. Essentially our health care system is more humane. Doctors in Taiwan also aren’t sarcastic. They treat you effectively and compassionately.

Anyway, on with a recipe…

Green Papaya with Pork Rib Soup

A long time ago Taiwanese people were crazy about this soup. In Taiwan we believe green papaya will help young women grow larger breasts so as you can imagine loads of young girls ate green papaya thinking it will grow them big breasts so they will have a more beautiful curved body. Boys as you can imagine encouraged girls to eat green papaya so they would have bigger breasts to admire lol.

I tried eating this myself to see if I can enhance my boobs but I think I’ve grown too old for this to work, shame! But no matter if this grow big breasts or not soup is very important for one’s daily diet as it helps our bodies to hydrate and clean it.

Green Papaya with Pork Rib Soup

Course Main Dish

Prep Time 2 hours

Total Time 2 hours

Servings 4 people

Ingredients

1 small green papaya available in Chinese supermarkets
400 g pork ribs diced
2 small ginger
1 small carrot for garnish
water

Instructions

Boil a pot of water and blanch the pork ribs. This will clean the ribs and remove any dirt from the bones. You’ll see the excess dirt, for example blood, float on top of the water. Once you see this wash the ribs under cold water.
Put the ribs back into the pot along with the ginger and around 2 litres of cold water and boil it. Once it reaches the boil reduce heat and simmer for 1.5 hours.
Peel and remove the seeds from the green papaya. Dice the papaya and for the carrots you can use a ring cutter to cut it into a flower shape (if you wish to do so).
Put the papaya into the pot and cook with the ribs until the papaya has softened. Season the soup with salt and white pepper powder. Once the papaya is soft this dish is ready to serve.

Smoked Duck Noodle Soup

by Liv | Sep 8, 2010

Smoked Duck Noodle Soup

In Taiwan, Taiwanese people will use smoked duck’s bone to make a special stock for noodle soup and duck meat for this smoked duck noodle soup. I always remember when I went to restaurants to have Peking duck (Beijing roast duck) with my family and my mother always asked for the bone to take home after dinner. She will use this duck bone to make stock and make rice soup in the morning for us as breakfast. The fragrance and the taste of that rice soup is so amazing. You can feel every inch of your body is awake after the first sip of the rice soup. Ah, such a wonderful memory. Now my mother is not in the UK so I have had to learn to cook this for my husband and I. I decided to cook this smoked duck noodle for us in our day off for our brunch but ever since I cooked it Chris has been pining for more.

I believe a good noodle soup or rice soup can enrich and bless your body even your mind. So here is my recipe for a delicious smoked duck noodle soup

Credits: Preparation photos were taken by myself but final photos were taken by Chris at: https://chrisradleyphotography.com

Smoked Duck Noodle Soup

Course Main Dish

Prep Time 2 hours

Total Time 2 hours

Servings 2 people

Ingredients

4 duck legs
2 portions noodles

Seasonings

3 tbsp soy sauce
1 ltr water
2 spring onions
3 slices ginger
5 cm cinnamon stick
1 star anise
1 piece dried tangerine peel
1 tbsp brown sugar

Marinade for duck legs

1 tbsp Sichuan pepper
1 tbsp salt
2 tbsp Shaoxing rice wine

Ingredients for smoking duck legs

1/2 cup sugar
2 tbsp flour
2 bags teabags or tea leaf
2 star anise

Instructions

Marinade duck legs with the marinade seasonings for 1 hour.
Heat up 2 tablespoon of oil in a sauce pan. Stir-fry the spring onion, ginger, all the spices.
Pour the water, soy sauce, brown sugar into procedure 2 and boil it.
Put duck legs into procedure 3 after it boiled and bring it to boil again. After boil turn the gas power to the lowest gas power and simmer for 45 minutes. Keep the sauce for stock later.
Line the inside of a large roasting pan with foil and spread with ingredients for smoke the duck. Place a rack (cooling racks work well) inside the roasting pan. Place the duck legs on top of the rack (skin side down) and cover with tin foil to trap the smoke. Put the roasting pan on centre of the burner and heat up the roasting pan with moderate heat and after 2~3 minutes you will notice smoke coming out. Cook for a further 10 minutes. Brush some sesame oil on top of the duck legs after smoking.
De-bone 2 duck legs and use the bones along with the sauce from Step 4 to make the stock. Put everything in to a small sized stock pot and simmer for 1 hour.
Cook the noodle and place it in a bowl, pour some stock from procedure 6 and place the duck legs and duck meat on top with some spring onion and coriander as garnish.