Grandma’s recipe – BEEF NOODLES!


Food CV

Name: Chinese beef noodles

Born: decades ago

Taste: Slightly spicy

Main Ingredients: Beef, carrots, coriander, Chinese noodles.

Other Ingredients: Garlic, ginger, star anise, onions, sugar, and salt.

Key spice: Chili bean sauce – typically from Sichuan province, China.

Experience: Few decades in the food industry and beloved by many people.

Time: preparation time – 20 to 30 mins

cooking time – 2-3 hrs

eating time – 15mins

Personal value: I am super tasty and people will always love me!

Now, if you are interested in cooking me, please leave me a comment sincerely, then I will decide whether I want to give you more details or not. Otherwise, feel free to google it because there are thousands of similar noodles recipes are waiting for you. Or with my CV above, you probably can figure out sometime yourself. As for mine, I need to find the suitable person to give to.

It is a busy world, even food has right to choose.



Bobo’s recipe – Sprouts with grilled sausage, and couscous!

Previously, I mentioned this meal in LEFT,OVER. Project Chapter 3 – LEFT,OVER.  It is a simple meal for me, so I hope it will be easy for you to cook too.

The preparation for the meal:

  • 1 bag of sprouts
  • 1 grillworst
  • Half of the pepper
  • Some spring onions
  • Some onions
  • Some garlic
  • Some round pepper
  • Some chilli
  • 250 g couscous
  • Some olive oil
  • Some salt
  • A piece of lime or lemon
  • One sugar cube
  • Some  raisins

R3 - Pp.png








Step one: add some olive oil into a big pan, wait until it gets hot. Then add in the lower left  plate ingredients (Spring onions, onions, pepper, garlic, chilli, and round pepper) into the oil. It might be very smoky, so keep your window open.

Step two: add the sausages in, fry it for a while. Add some water if it is a little burning. But not too much water. You need to let the fat of the sausage come out as well.

Step three: add the sprouts and mix with the other ingredients in the pan well. Now add some boiled water, cover the food and let it boil.

Step four: grab another pan, add some olive oil and salt, and pull the couscous into the pan. Mix  it well with the oil and let it cook for 30 seconds, then add some boiled water. (the water and couscous is around 2:1 ) Now turn the fire into the smallest, put on the lid, let it cook for few minutes. Taste the couscous and see if it is the suitable texture you want. Add a little bit more water if you want it to be softer, if not them turn off the fire, put back the lid, leave it aside for later on.

Step five: Now your sprouts should get softer, add some salt, some lime juice, and the sugar cube and let the water boil out. When you see the sauce becomes little thicker, turn off the fire, and your food is ready to be served.

R3 - Sprouts and sausage.png

Don’t leave any leftover!

Enjoy your meal!

Please also support LEFT,OVER. Project by sharing the ideas with your friends and families. So we can try to waste less food and create less pollution to earth. You can share my blogs or even create your own posts. As long as you are trying to deliver the project concept to more and more people, it is always appreciated!

Grandma’s recipe – LOTUS ROOTS AND RIBS SOUP

Winter is coming! One of the best winter soups in my life is Lotus roots and ribs soup. It was one of the best dishes that grandma could make to please my stomach. As I mentioned at the beginning of my LEFT, OVER. Project, my grandmother was part of the inspiration for the project. Unfortunately, she will be not able to cook this lovely dish for me again because she passed away a year ago. It is a promise that I will share some recipes to thank for my project supporters and there are a lot of people have been waiting for my great recipes. Even though it is a little bit painful to review her recipes again. I will still be happy to share this with you.

……Suddenly, there is an image appeared in my head, which she was repeating all the details to me about this recipe.  So let’s have a look how to make some nice, simple and healthy soup.

This soup will consume a lot of time of yours, so choose a day when you can focus on making a healthy meal for yourself and your love ones.

The preparation of the materials is simple. All you need is:

  • A big soup pot with lid
  • Some  water (Normally fill in 2/3 of the soup pot you use)
  • Some Lotus (The proportion of the lotus and the ribs you are going to use is 1:1. You can get this vegetable in the Asian supermarket such as The Oriental in The Netherlands.)
  • Some ribs, 1kg is enough for two-four people. (Normally we use pork ribs, and you can get them in the supermarket, such as Albert Heijn. But you can also use Lamb if you don’t like pork. Walk to the butcher and get some nice and cheap ribs. Don’t forget to ask the butcher to cut the ribs into 2-3cm long pieces.)
  • Some ginger (Egg size big will be enough)
  • Some Spring onions (You will get a bunch of them in the supermarket, but don’t use everything. you only need some of them as the final touch of your soup.)
  • Some salt.
  • If you like spicy taste, you can also prepare some chilli powder, some soy sauce, and some sesame oil for the source. (Soy sauce and sesame oil can also be used for the noodles recipes, so you will not just use for once. In fact, if you like the sauce in this recipe, you can always use it for any food you like.)

Now let’s start to cook!

Step one: Fill in the soup pan with 2/3 amount of water and put on the lid, let it boil. In the meanwhile, you will smash the ginger a bit and add it into the water.

Step two: Wash off the ribs few times until you don’t see much blood on it anymore. When the water is boiled, put the ribs in and wait until it is boiled again.

Tips: The secret of this recipe is here. You will have to use a soup spoon to take away the foams on the top of soup when it is boiled. Those foams contains blood and some unnecessary dirt from the meat, which you don’t want to have it in your soup. Carefully remove all the foams on top the surface, until you can clearly see some fat floating. That means you successfully removed most of the dirt in the soup and now you have clean meat in your pan.

Step three: Add some salt (add some olive oil, if you prefer the soup to be a little bit greasy.), and put on the lid again, use small fire to let it cook, as long as it is boiling.

Step four: Peel the lotus roots and cut them into slices, like 5mm thick is good. Add them into the soup and turn on the fire a little bit so it can boil faster. When it is boiled gain, put back on the lid and turn into small fire to keep it boiling.

Lotus roots

Now, let you soup slowly cooked with the small fire around 1-1.5 hours. Make sure you check it every now and then, stir it a bit, and add some water if you see the food is not covered by the soup. Normally you should keep it around half pot full all the time.

In the meanwhile, you can prepare something else. Wash off the spring onions and chop it into small pieces. Put it into a small bowl for later on.

For the people who wants to have some sauce: Grab a small bowl, add some chilli powder, soy sauce, sesame oil, salt, a little bit sugar, and some spring onions. The most important step is add some original soup, and mix them in the bowl. Then your sauce is ready for the soup.

Last step, the best of part of the cooking is to see your soup is in a nude colour and it smells really fresh. When the meat is tender, then your soup it ready. Sometimes, some of the lotus roots will not be super tender because the harvest season and the soil was not too good. If you are lucky, the lotus roots should be very tender too. Now add some salt and spring onions. You are all ready for this lovely soup. Share it with your love ones!

Some important tips: I love lotus, but is not so easy to digest, so don’t eat too much even if you love it so much. The soup is generally good to improve sleeping quality and your appetite. However, pregnant is not recommended to have it too much according to some Chinese Yin Yang theory.



Sources for the pictures:

莲藕排骨汤的做法大全,中国食品科技网. (2013-8-27 14:37:00). Retrieved October 08, 2016, from

Nelumbo nucifera. (n.d.). Retrieved October 08, 2016, from