tag:blogger.com,1999:blog-103468005359152122.post2400826050538353939..comments2024-03-21T10:45:56.362+00:00Comments on Stomachs on legs are proud to present: Beyond PhoUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-103468005359152122.post-78049984686728211012007-06-06T17:31:00.000+00:002007-06-06T17:31:00.000+00:00I would boil up some beef bones, with sliced ginge...I would boil up some beef bones, with sliced ginger, star anise, white pepper corns, cinnamon, whole garlic, a few corriander roots, corriander seeds, fennels seed, splash of shaoxing wine, light soy and maybe some dark soy and then I would boil up my rice noodles, strain the broth and add sliced beed and beef balls......try that and get back to me<BR/><BR/>I find second hand book stores are the best for Chinese cook books, I can't recommend one off hand, but Kylie Kwong and Neill Perry do ones that are ok and with recipes accessible to most, they're not the most adventurous though....Dr Maytelhttps://www.blogger.com/profile/16760526691897320990noreply@blogger.comtag:blogger.com,1999:blog-103468005359152122.post-80370426635314263502007-06-06T16:46:00.000+00:002007-06-06T16:46:00.000+00:00that soup sounds and looks DAMN good.anise is in m...that soup sounds and looks DAMN good.<BR/><BR/>anise is in my top 5 flavourits.<BR/><BR/>i wonder if it would be recreatable at home?<BR/><BR/>do you know any good chinese cookbooks by the way? obviously it's very broad... but i am open to any stylekinakoJamhttps://www.blogger.com/profile/13970004949868408674noreply@blogger.com