healthy and easy to make. oh, and yummy too..!

I came down with a cold today and I fancied some spicy soup. it really helps to clear my sinuses out so I made this one on a whim. Turned out great!

I absolutely love this soup. it is so easy to make and so delicious.

This is Coto Makassar or beef soup in peanut gravy, it is made from beef and beef tripe, a famous Indonesian traditional food originating from Makassar, South Sulawesi. This dish traditionally serves with ketupat or buras or just with steamed white rice. And Indonesians love to eat this coto with sambal tauco (chili sauce with fermented soy bean). I did not make the sambal tauco this time because I added some chilies in my gravy. So, this coto was already spicy.

DescriptionKBL or Kadyos, Baboy at Langka like the name suggest is a soup dish made out of Kadyos (Pigeon Peas), Baboy (Pork preferably pork leg) and Langka (Jackfruit), similar to sinigang this dish is sour due to the flavours of Batwan fruit used (I don’t know what’s the English name for this). A popular dish from Iloilo, it is one of the most requested dishes if there is an event hosted by an Ilongo

It’s an Indonesian dish. You can make it vegan by omitting the prawns and quail eggs. This one recipe is enough for a family of 6 adults.

This is my second favorite Thai soup I enjoy a lot in everyday cooking. My favorite Thai soup is of course their staple Tom yum soup (Thai shrimp soup). I would like to thank my dear friend Maria who generously shared her home grown tomatoes with me that was used in this recipe. Also, I highly recommend Palin's hot thai kitchen on YouTube where you can learn thai cooking authentically from a pro.

This is a traditional, easy and healthy way for Indonesians in cooking spinach as soup.

Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon