With 2 of the latest Souperchef specials: Barramundi Kimchi Jjigae & Beauty Collagen Stew.

Homemade collagen broth simmered for more than 16 hours and then combined with yamaimo (mountain yam), sea cucumber, chicken balls, sharksfin melon, shiitake mushrooms, carrots, zucchini, yamaimo, beancurd, black fungus, barley, soy sauce, onions, garlic and ginger. Topped with toasted white sesame seeds, chopped spring onion and ginger scallion in oil. Presumably, the collagen helps to fight aging and to smooth out your skin (crater face)! It’s all the rage here now that Japan’s been infected by the “bijin nabe” (beauty hotpot) craze.

This was meant to be a curry, but can you believe yours truly forgot the chili powder and the curry powder??? 😩 The curry powder!!!! I mean...😖😪🤣 Nevertheless, it was tasty and it was enjoyed with roti. In fact, it transported me back to The Red Herring on the UIUC campus in Urbana where I would’ve enjoyed one of their eclectic weeknight specials.

What better way to try Yemeni food for the first time than with a saltah?

Thought I’d try my hand at Irish-(ish?) cuisine and also direct my efforts at using up extra bacon and baguette toward today’s Irish holiday. This is very down-home country-tasting.