Category: soups

soupy, smelly shakshuka (say that 4 times)

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This is not the conventional recipe because me and my hubby love eating soups especially for dinner– so I make it very soupy and filling.

I tend to get lazy cooking for two (since my husband isn’t keto)

Smelly i say because I rely heavily for fish sauce for this recipe. I think it brings out the best taste in the ground pork with tomato puree.

WARNING!!!! Fish sauce or patis is Filipino is an acquired taste, for those who are not used to  insane odors, this might throw you off because it really stinks! However, the taste is really good.

This is used in a lot of South East Asian cooking– Thai, Filipino, Indonesian, Cambodian, etc Also in a lot of Chinese dishes. It is also associated with that Umami taste– a savory salty indescribable taste that hits the salty spot in your tongue.

I stopped buying any type of broths for the cost— I just needed my filtered water and patis ; or prepare broth over the weekend and you are done!

On with this fatty soup.


I wanna call it a shakshuka with an identity crisis -Keto Shakshuka

I wanna call it a shakshuka with an identity crisis -Keto Shakshuka


  • 1 quart water
  • 2 tbsp ghee
  • Garlic powder
  • 3 tbsp fish sauce
  • 1 cup tomato puree
  • 1 cup ground beef
  • 1/2 c Ricotta cheese
  • 1/2 bunch of cilantro


  1. Brown beef in a non stick skillet with ghee- bask in the glory of melting good 'ol fat
  2. Add garlic powder and fish sauce (prepare for the funky smell)
  3. Add the tomato puree and let it all blend for 2-3 minutes
  4. Add water reduce to a simmer for 10 minutes
  5. Add chopped bottom part of cilantro (the stems gop in first)
  6. Add 4 eggs, let it harden in the broth for about 5 minutes
  7. Add cilantro leaves and serve


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Fantasizing Fat

I was watching a youtube video of how an authentic Ramen is made in Japan. I had hallucinating visions of the ultra soft pork braised for hours, the dreamy, melting in your mouth moment as soon as the meat touches your lips. Freakin fat pork is such a turn-on.

Minus the wheat noodles, and added sugar in the broth if you make your own  Chashu ramen, is the perfect keto soup. Think of the glistening fatty broth, nigiri- laden soup simmering for two hours in low heat, perfected with garlic, green onions and a hint of sake and the star of the show, chashu— or pork belly, (MINUS THE NOODLES OF COURSE), and soft boiled egg, this is the ultimate keto approved soup.

I had to snap back to reality that i don’t have pork belly, hard-boiled eggs only, i got less than 30 minutes to cook,  and my husband doesn’t eat the way I do. So meh, let’s do a quickie udon for the hubby.

Quickie Udon


  • Udon pre-packaged
  • 6 cups filtered water or home-made broth
  • 1/2 cup 80/20 ground beef
  • 3 stalks green onion
  • 1/4 c soy sauce (be mindful of the ingredients of your soy sauce. Some pack an extreme amount of carbs)
  • Hard or soft- boiled eggs


  1. Boil udon for 4 minutes, set aside
  2. In a separate bowl, Braise ground beef in soy sauce to let the flavors blend with the meat
  3. Throw in filtered water, let it simmer for about 10 minutes
  4. Pour broth over drained soup, serve to starving hubby