Showing Tag: "soup" (Show all posts)

Nam Jim Kao Man Kai (Yellow Bean Sauce)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 


Kao Man Kai or Chicken on Rice is a very popular street stall food throughout Thailand. It is served with a bowl of clear chicken soup from the stock made from the boiled chicken cooked with squash. A small dish of the yellow bean sauce is always served with this dish. You can either dip the chicken into the sauce or just pour the sauce over the top of the sliced chicken.




Ingredients:
  • 1 tablespoon yellow bean sauce
  • 1 Tablespoon rice wine vinegar     
  • 1-2 Thai chillie, sliced
  • 1 teaspoon    sugar  ...

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Itek Tim (Singaporean Sour Duck Soup)

Posted by Kroocrew on Monday, December 20, 2010, In : Singapore 


An area in a Chinatown in London with all the ingredients for Itek Tim



It's a Peranakan soup dish that is quite well known in Singapore,. It's really a nice salty, sour, flavourful soup, and like most Chinese soups, it's not difficult to make at all. Note: If you don't have duck stock handy, just use one whole fresh duck and simmer it with the pork bones and sour plums to make the soup,




Ingredients:
  • Duck stock (or whole duck to make the stock) 2.5 litres (2 quarts)
  • Shao Xing Wine
  • Pork bones,
  • So...

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Pig Stomach Soup 豬肚湯

Posted by Kroocrew on Wednesday, December 8, 2010, In : Malaysian (Nyonya) 


All Rights Reserved ©  Used with the kind permission of Rosanna Leung



Ingredients:
  • 500g (~1 lb) Pig stomach
  • 500g (~1 lb) Pork ribs/Chicken
  • 150g (5 1/3 oz) Water chestnut
  • 100g (3½ oz) Preserved vegetables (available in packets at Asian groceries)
  • 40g (1½ oz) Ginger
  • 40g (1½ oz) Shitake mushroom (rehydrated)
  • 30g (1 oz) Garlic
  • 20g (¾ oz) Yunan Chinese Ham
  • 20g (¾ oz) Spring Onion
  • 1tsp Peppercorn, (crushed)
  • 2litres ( 2 quarts) Water
  • 1tsp Salt, to taste
  • 1tsp Pepper, to taste
Methods:
  1. Prepare the pork stomac...

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Pig Stomach, Peppercorns & Preserved Vegetables Soup

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 
Ingredients:
  • 500 gm (~½ lb) pig stomach
  • Packet of sour preserved vegetable (suen choi)
  • White pepper-corns (cracked freshly)
  • pork bone(s)
  • Beancurd sheets (available in Asian groceries)
  • 1 litre water
  • salt
Method:
  1. Prepare the pigs stomach as outlined here.
  2. Prepare the pork bones by adding  to a pot of water on the heat until it boils. Skim off the impurities on the surface and remove from the heat.. Rinse in cold water.
  3. Then into a pot of boiling water add
  4. Slices of pig stomach, sour preserved vegetable ...

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Abalone with Pork Stomach in Broth

Posted by Kroocrew on Wednesday, December 8, 2010, In : China 




Ingredients:
  • 250 gm to 500 gm (½ 1-lb) can abalone
  • ½ precooked pork stomach*
  • 110 gm (4 oz) pickled cabbage
  • 1 precooked medium-sized bamboo shoot
  • 120 ml (½ cup) stock
  • ½ teaspoon salt
  • ¼ teaspoon MSG (optional)
  • 1 teaspoon rice wine
  • 1 litre (4 cups) stock
  • 1 teaspoon salt
  • ½ teaspoon MSG (optional)
  • ½ teaspoon sesame oil
  • 1 teaspoon rice wine
Method:
  1. Slice abalone, pork stomach, pickled cabbage and bamboo shoot into thin slices 5 cm (2-in) long and 1 cm (2/3 in) wide.
  2. In a medium-sized soup bowl, arrange the ...

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Khao Piak Sien (Lao Fresh Rice Noodle Soup)

Posted by Kroocrew on Sunday, November 14, 2010, In : Laos 



Khao Piak literally translates to wet rice and usually refers to the Lao version of rice soup. With rice noodles,the correct name is Khao Piak Sien and translates to wet rice strands.

To make Rice Khao Piak, use the Thai rice soup recipe as it is identical. Variations happen because the cooks have varied preferences and there is nothing preventing yourself from modifying these recipes to suit your own preferences. Here is the recipe on this site: Khao Tom (Thai Rice Soup)




Step 1: The Broth

In...
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Keng No Mai Sai Yanang ແກງ ໜໍ່ໄມ້ ໃສ່ຊີ້ນໝູ (Bamboo Soup and Yanang Leaf Juice)

Posted by Kroocrew on Sunday, October 3, 2010, In : Laos 
This recipe is adapted from the published recipes of Phia Sing, the last chef of the royal residence in Luang Prabang Laos. It is taken from the English translation of the published book "Traditional Recipes of Laos". The image is from the original manuscript.

© Prospect Books. Used with the kind permission of the publisher. 3 Oct 2010.



Ingredients:
  • A bamboo shoot, boiled until it loses its (bitter) taste - if it is a large shoot, cut it into smaller parts of the right size for soup or a large ...

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Tonjiru Soup (A hearty Japanese soup)

Posted by Luiz HARA on Thursday, April 15, 2010, In : Japan 


Tonjiru Soup – Hearty Japanese Miso Soup with Pork Belly and Root Vegetables



© Luiz HARA

A recipe modified by Luiz Hara here on the  link above.

Ingredients:
  • 300 gm (11oz) thinly sliced pork belly (same used for sukiyaki or Korean hot pots) *
  • 1 large carrot cut into bite size pieces (can be substituted with pumpkin or sweet potato)
  • 8 cm (~3 in) piece of daikon (Japanese white radish) cut into bite size pieces
  • 1.2 litre (1 1/3 quart) of dashi stock
  • 2-3 tbsp brown miso paste
  • 2 tbsp finely sliced s...

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Healthy Chicken Soup 健康雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Astragalus




This healthy chicken soup with astragalus is a gentle and nourishing tonic soup. It is cooked slowly over a long period of time using a Chinese double-boiling jar. If you don't have a double-boiling jar, you can still make this soup in a slow cooker or soup pot over the stove. It requires gentle low heat. Add the Ingredients: to cold water and bring everything to a boil and reduce the heat to low.
For over the stove cooking, you will need to use a bit more water to compensate for eva...

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Ginger Chicken Soup 姜雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

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This ginger chicken soup is a staple in a new mother's diet in the first month after birth because ginger is considered a warm ingredient good for those who are susceptible to cold. It is a fairly thick soup resembling a chicken stew.
Ginger is a warming food and is considered good for new mothers who are deemed to be susceptible to cold. Ginger, sesame seed oil & chicken is a common trio in Chinese cooking especially for new mothers.
 
Ingredients:
  • 1/2 free range chicken
  • 20g old ginger
  • 150ml bla...

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Chinese Chicken Soup with Solomon's Seal 中國雞湯與所羅門的封印

Posted by Kroocrew on Thursday, March 18, 2010, In : China 


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Ingredients:
  • 1 small free range spring chicken
  • 30g solomon's seal (yu zhu)
  • 30g dried chinese yam (huai shan or shan yao)
  • 1 tbsp chinese wolfberries (gou ji zi)
  • 1 tbsp julienned ginger

Method:
  1. Wash the chicken, solomon's seal, chinese yam, goji berries
  2. Soak the solomon's seal in room temperature water before using it
  3. Place all Ingredients: into a soup pot or slow cooker
  4. Add enough water to cover all Ingredients:
  5. Bring to a boil then lower to a simmer
  6. Simmer for about 1 to 1.5 hours
  7. Add salt to taste bef...

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Chicken soup with cordyceps 蟲草雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

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This is a chicken soup using cordyceps, red dates and chinese wolfberries. The chinese name for cordyceps literally means winter worm, summer grass. The weird name arises because cordyceps is actually a hybrid chinese herb made up of a type of parasitic fungus growing within a caterpillar.
Cordyceps is fairly expensive and a little goes a long way.

 
Image Cordyceps sinensis. Source: Guangdong Food Safety Web

Ingredients:
  • 1 chicken thigh
  • 2 cordyceps
  • 6 red dates
  • 7 chinese wolfberries
  • 1000ml water

Meth...
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Chicken soup recipe with fresh chinese yam and arrowroot 雞湯食譜新鮮山藥,葛粉

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




A nice light crunchy chicken soup with fresh Chinese yam and arrowroot

It is important NOT to cook the ingredients in vigorously boiling water.


Ingredients:
  • 2 pieces of tender chicken breasts
  • 150g fresh Chinese yam (shan yao)
  • 1 slice of ginger
  • 150g carrot
  • 300g fresh arrowroot (fen ge)

Seasonings
  • 2 tsp cornstarch or arrowroot starch
  • 1 tsp of soy sauce

Soup base
  • 2 liters of water
  • 3 bouillon cubes

Garnish
  • 1 stalk of coriander

Method:
  1. Cut the chicken breasts into bite-sized pieces
  2. Marinate with soy sauce and cor...

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Chicken soup with dang shen and old cucumber 雞肉湯堂沉老黃瓜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Dang Shen (codonopsis root)



Dang shen, also known as codonopsis root, has a gentler herbal flavor compared to ginseng.
 
Ingredients:
1 fresh chicken breast
500g old cucumber (lao huang gua)
1 slice ginger
4 dried chinese mushrooms
6g codonopsis root (dang shen)
5 red dates
1 tbsp chinese wolfberries / goji berries(gou ji zi)

Soup base
1.8 liter of water
3 bouillon cubes

Method:
Cut the chicken breast into bite-sized pieces
Cut the old cucumber into sections and remove the seeds
Wash and soak the dried chine...
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Chicken soup with Chinese angelica root 雞肉湯當歸

Posted by Kroocrew on Thursday, March 18, 2010, In : China 

Angelica plant



Containing astragalus, goji berries, red dates, dried tangerine peel and dang gui, this is a quintessential Chinese herbal recipe for the ladies.
 
Dang gui is highly valued for the treatment for a host of women's illnesses.

Ingredients:
  • 1/2 free range chicken
  • 5g chinese angelica root (dang gui)
  • 3 pieces of astragalus (huang qi)
  • 1 piece of dried tangerine peel (chen pi)
  • 1 tbsp goji berries (gou ji zi)
  • 2 red dates
  • 1 bottle of rice wine
  • Pinch of salt

Method:
  1. Wash and cut the chicken into smal...

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Chicken soup recipe with baby bok choy 雞湯與嬰兒配方白菜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Ingredients:
  • 1 small chicken
  • 600g baby bak choy (xiao bai cai)
  • 3 honey dates
  • 2 slices of ginger
  • 12 cups of water or stock
  • Pinch of salt

Method:
  1. Wash the bak choy and cut lengthwise
  2. Clean the chicken, cut into pieces and parboil
  3. Bring the water to a boil
  4. Add the chicken, ginger and honey dates
  5. Bring to a boil and cook for 15 minutes
  6. Lower heat and simmer for 1 1/5 hours
  7. Add the bak choy and cook till it is done
  8. Add salt before serving

Recipe source: Homemade Chinese Soups

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Chicken soup recipe with red dates and milk 雞湯食譜與紅棗和牛奶

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




Also known as jujubes, red dates are widely considered as the "living vitamin pill" by the Chinese. It contains Vitamins B, C, E, P, phosphorus, calcium, iron and more.
Do not overboil.
Remove the ginger from soup before serving instead.
 
Ingredients:
  • 1 free range chicken
  • 1 litre chicken stock
  • 1 litre fresh milk
  • 5 red dates, cored
  • 5g ginger slices
  • salt to taste

Method:
  1. Cut the chicken into big pieces and parboil.
  2. Place chicken, red dates and ginger in a big soup pot or crockpot
  3. Add the water and milk
  4. Brin...

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Chicken noodle soup 雞面

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




A one-meal dish using ramen and chicken soup.

These 2 chicken noodle soup recipes may share the same name but they are totally different.
Use the 2 recipes as a base and change the dish by using different types of noodles. There are so many types: fresh egg noodle, dried egg noodle, thick or thin rice noodles or flat rice noodles.
Parboil the fresh noodles for about 2 minutes. Parboiling soften the noodles, wash away excess oil, starch and dirt.
Cook dried noodles until soft or el dente. They don...
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Chicken mushroom soup 鸡肉蘑菇汤

Posted by Kroocrew on Thursday, March 18, 2010, In : China 




This chicken stew recipe in the Chinese tradition, is good for new mothers.
Chicken and ginger is a good pairing according to the chinese. A mild warming combination. Dried chinese mushrooms impart a woody, smoky flavour to the chicken and ginger stew.

Ingredients:
  • 1 free range chicken
  • 10 dried chinese mushrooms
  • 2 stalks of spring onion
  • 2 pieces of old ginger
  • 2 tbsp garlic

Seasonings
  • 2 tsp salt
  • 5 tbsp rice wine
  • Dash of sesame seed oil

Method:
  1. Cut the chicken into sections
  2. Parboil the chicken pieces for a...

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Chicken feet soup 雞腳湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Demonstrates the resourcefulness of the Chinese to try to use every part of an animal for sustenance.

Ingredients:
  • 30g solomon's seal
  • 2 pairs chicken feet
  • Dash of cooking wine
  • Pinch of salt
  • Dash of vinegar

Equipment:
double boiling jar

Method:
  1. Wash and clean the solomon's seal. Cut into shorter strips if they are too long
  2. Soak the solomon's seal in room temperature water before using it
  3. Clean the chicken feet by removing the outer skin layer and trimming the claws
  4. Place chicken feet and solomon's seal i...

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Chicken corn soup recipe 雞肉玉米湯食譜

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Ingredients
  • 1 small chicken
  • flesh of 1 fresh coconut
  • 3 corns on the cobs
  • 2 slices of ginger
  • 15 cups of water

Method:
  1. Clean the chicken and cut into smaller pieces
  2. Parboil the chicken pieces
  3. Cut the coconut flesh into strips
  4. Cut the corn into several sections
  5. Bring the water to a boil in a pot
  6. Add the chicken, coconut strips, corn pieces and ginger
  7. Bring back to a boil and cook for 20 minutes
  8. Lower the heat and simmer for 2 hours
  9. Bring to a boil and add salt before serving

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Black chicken soup with goji berries and chinese yam 黑雞湯枸杞漿果和山藥

Posted by Kroocrew on Thursday, March 18, 2010, In : China 



Doubled boiled using a ceramic double boiling jar.
If you do not have one, you can use a ceramic tureen with a cover and steam it in a large stock pot or wok. Bring the water in the pot to a boil and lower the heat and simmer.
The little black chicken is complemented with sweet goji berries and crunchy chinese yam. A classic gentle tonic and so easy to make.
(This recipe is for 1 person.)
 


CC license




Ingredients:

  • 1/4 black chicken
  • 5g chinese yam (huai shan)
  • 1 tbsp goji berries
  • 6 red dates
  • 1 piece of old ginge...

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Black Chicken Soup 黑雞湯

Posted by Kroocrew on Thursday, March 18, 2010, In : China 


CC license
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Black chicken soup with he shou wu (fo-ti) and ginseng

Ingredients:
  • 1 small black chicken
  • 5g ginseng root (or 1 ginseng tea bag)
  • 3g he shou wu
  • 10 red dates
  • 2 pieces of old ginger
  • 2 tbsp garlic

Seasonings
  • 2 tsp salt
  • 5 tbsp rice wine
  • Dash of sesame seed oil

Method:
  1. Wash and clean the black chicken
  2. Peel the ginger and garlic
  3. Gently rinse the ginseng root/ginseng tea bag, he shou wu, red dates, ginger and garlic
  4. Place the black chicken in a big tureen or bowl and add the ginseng root, he shou wu, red dates,...

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Chinese Chicken Soups 中国鸡肉汤

Posted by Kroocrew on Thursday, March 18, 2010, In : China 
1.    Black Chicken Soup  黑雞湯
2.    Black chicken soup with goji berries and chinese yam 黑雞湯枸杞漿果和山藥
3.    Chicken corn soup recipe 雞肉玉米湯食譜
4.    Chicken feet soup  雞腳湯
5.    Chicken mushroom soup 鸡肉蘑菇汤
6.    Chicken noodle soup  雞面
  •             Rice cooker chicken noodle soup  電飯煲雞面
  •             Instant chicken noodle soup recipe  即時雞面食譜
7.    Chicken soup recipe with red dates and milk  雞湯食譜與紅棗和牛奶
8.  ...
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Kiam Chye Aar (Duck Soup with Preserved Mustard Greens)

Posted by Kroocrew on Friday, February 26, 2010, In : Singapore 

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Popular among the Hokkiens and Teochews in Singapore, Malacca and Penang. This soup is home cooked food at its best, easy to prepare and rarely available in restaurants.

For the experienced cook. No measures given.

This is an extremely rare English interpretation of this recipe . It's worthwhile persisting with and I will monitor and update with specific amounts of ingredients if they are published. It's on my watchlist

I have never been lucky enough to enjoy this dish but have had the Khmer i...
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Katiev Phnom Penh កុយទាវភ្នំពេញ (Phnom Penh noodle soup)

Posted by Kroocrew on Friday, February 26, 2010, In : Cambodia 

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Ingredients :

  • 2 litres (8 cups) water
  • 1 Package yellow egg noodle (mee) or white rice noodle (katiev)
  • 250 gm (~½ lb) Bean sprouts
  • A handful of mixed herbs ( cilantro, sweet basil leaves and mint)
  • 1 Fresh Lemon or lime, sliced
  • 500 gm (~1 lb) Chicken neck bones
  • 500 gm (~1 lb) Pork neck bones
  • 1 Small dried squid, soaked in warm water and drained
  • 60 ml (¼ cup) dried shrimp, soaked in warm water and drained
  • 2 Cloves garlic
  • 1 Yellow onion, cut in half
  • 1 Small finger size piece fresh ginger
  • 1 Star anise
  • 1 Ta...

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Khao Tom (Thai Rice Soup)

Posted by Kroocrew on Sunday, February 21, 2010, In : Thailand 




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Kao Piak is the Lao name for this dish. There is virtually no difference between the two. Having said that the Lao version seems to have a little more fat or oil apparent.

Servings: 4 Servings

Ingredients:

•    1440 ml (6 cups)  Pork, chicken, mushroom or vegetable stock
•    250 gm (~1/2 lb) Minced ground pork, chicken, prawn, fish, tofu or vegetable
•    Sliced scallion, for garnish
•    180 ml (3/4 cup)  Rice
•    1 Stalk lemon grass bruised and cut into 10 cm (4 in) lengths.
•    2...
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Katen Joshi (Burmese Lentil Soup)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


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Ingredients:

  • 480 ml (2 cups) red lentils
  • 1440 ml (6 cups) water
  • 60 ml (1/4 cup) cilantro, chopped
  • 60 ml (¼ cup) Chinese celery, chopped
  • salt and pepper to taste

Garnishes:
  • 2 hot green chillies, finely sliced and soaked in white vinegar and pickled for a min of an hour.
  • 2 cups chopped sweet onions, cooked slowly in 1/3 cup peanut oil until dark and caramelised.
  • 2 potatoes, peeled and grated and cooked in an inch of hot oil until crisp and golden brown, then drained on paper towels.
  • 2 cups bread cubes...

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Chin Hin (Sour Soup)

Posted by Kroocrew on Monday, February 15, 2010, In : Myanmar 


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Ingredients:

  • Sourgreens such as tender young tamarind leaves are used to make the stock for this soup (or substitute green tomatoes or rhubarb stalks) If rhubarb stalks are used cut them into short lengths and boil then strain and use the liquid combined with spinach or other green leaves.
  • 2 teaspoons sesame oil or corn oil
  • 1 onion, finely sliced lengthways
  • 2 cloves garlic, crushed
  • ¼ teaspoon ground turmeric
  • 2 or 3 green tomatoes, chopped
  • 1 cup torn spinach or other greens
  • 4-6 cups fish stock or b...

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Miso Soup

Posted by Kroocrew on Thursday, February 11, 2010, In : Japan 


CC license


Ingredients
  • Olive oil, for frying
  • 1 large clove Garlic, crushed
  • 2 cm piece Ginger, finely chopped
  • 1/2 Onion, sliced
  • 2 Spring onions, chopped
  • 1/2 red chilli, sliced
  • 1 tbsp Genmai miso, 500 ml boiling water
  • 1 handful curly Kale, shredded
  • 1 large handful fresh Spinach
  • bundlefine Rice noodles
Method
  1. Heat a little olive oil in a heavy-based saucepan and gently fry the garlic, ginger, onion, spring onion, chilli and salt and pepper for about 5 minutes until the onions are soft.
  2. Add the miso and fry for a fu...

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Over the Bridge Noodles 過橋麵條

Posted by Kroocrew on Wednesday, February 10, 2010, In : China 

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The story:


It is said that over-the-bridge rice noodles was first made in Mengzi County in South Yunnan more than 100 years ago. At that time there was a south lake outside the county town. A bridge zigzagged to an islet in the lake, where it was quiet and very suitable for people to read. The story goes that a xiu cai (xiu cai was a scholar in the Ming (1368-1644) and Qing (1616-1911) dynasties who passed the imperial examination at the county level) was attracted by the peace and quietnes...
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Sesame Chicken in Soup (芝麻鸡汤)

Posted by Kroocrew on Sunday, January 17, 2010, In : Taiwan 



 
Ingredients:
     
  • 2 double chicken breasts   
  • 2 teaspoons of crushed ginger   
  • 2 teaspoons of vegetable oil   
  • 2 teaspoons of sesame oil   
  • 2 cups of cooking wine or sherry   
  • 5 cups of water   
  • 2 teaspoon of sugar   
  • 1 teaspoon of salt   
  • 1 teaspoon of soy sauce   
  • Sliced spring onions for garnish   
    
    
Method:

  1. Slice the chicken into bite size pieces.
  2. Heat a wok and half the sesame oil, vegetable oil and ginger and stir until fragrant then add half the chicken and stir fry.
  3. Repeat with t...

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Mandoo Guk (Korean Dumpling Soup)

Posted by Kroocrew on Sunday, January 3, 2010, In : Korea 





CC license


Ingredients:

  • 60 ml (¼ cup) crushed toasted sesame seeds
  • 500 ml (~2 cups) bean sprouts
  • 1 tbsp. vegetable oil
  • 500 gm (~½ lb.) Ground beef
  • 250 gm (~½ lb.) Firm tofu, mashed
  • 1 tsp. minced garlic
  • 120 ml (½ cup) sliced green onion
  • 2 tbsp. soy sauce
  • 250 gm (~½ lb.) Wonton wrappers
  • 1400 ml (6 cups) beef broth
  • 500 ml (~2 cups) water
  • salt and pepper

Method:

  1. To make the filling, heat oil in a skillet over medium-high heat. Add beef and stir fry until beef is cooked.
  2.  Add tofu, garlic, 2 teaspoons of sesame seed...

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Dal Bhat (Lentil Soup & Boiled Rice)

Posted by Kroocrew on Sunday, December 27, 2009, In : Nepal 




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Ingredients:

3 cups of water
1 cup red lentils
1 Tbs. peeled minced fresh ginger
1 tsp. seeded, chopped fresh green chili
1/2 tsp. salt
1 tsp. sugar
1/2 tamarind concentrate
1 tsp. vegetable oil
1/4 black mustard seed
1/2 five-spice


Method:

Bring water to boil in pan over medium heat. Add lentils. Reduce heat and simmer covered until lentils are tender, about 15 minutes. They should break easily when pressed between thumbs and index fingers. Remove from heat.
Puree this mixture with ginger and green ...
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Chinese Chicken Stock (中国鸡汤)

Posted by Kroocrew on Sunday, December 13, 2009, In : China 






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Chinese style chicken stock can be confidently used for any asian recipe that calls for a chicken stock. There are excellent products on supermarket shelves that are  good. Even the humble and maligned chicken stock-cube can produce a product that is enjoyable. The home made stock is clean and fresh in taste it does have a taste advantage. The only disadvantage maybe the large volumes produced for the job at hand, but then I would be looking at making other dishes that used the rest.  :)



 Fi...
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Sin Dat (Lao BBQ or Lao Suki)

Posted by Kroocrew on Wednesday, December 9, 2009, In : Laos 










Once again a shared cooking method seen in Thailand and Cambodia also. Just about every country in Asia has a variation on this style of eating. Sin Dat is a little different to many in that the meat or fish is first grilled on a directly heated griddle. Any juices are caught by the surrounding annulus to which has been added a simple stock.

The sauce is Korean  Ssamjang and I have published a modified recipe of this for specific use as Lao BBQ Sauce. It is made from a fermented product of glu...
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Dashi - Japanese Soup Stocks

Posted by Kroocrew on Tuesday, November 24, 2009, In : Japan 



Dashi is Japanese stock, which become the base of many Japanese dishes, such as soups, dipping sauce, and nimono (simmered dishes). There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and others. Good dashi accentuates many Japanese dishes.

Dashi can be quite light in flavour and increasing the amount of ingredient in some cases doesn't seem to "strengthen" the...
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Bak Ku Teh (Pork Rib Tea Soup)

Posted by Kroocrew on Thursday, October 29, 2009, In : Singapore 



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Ingredients :


500 gm (1lb) Pork back ribs, chopped into 2-inch lengths
2 Cloves garlic, crushed
1500 ml (6 cups) Water
1 stick cinnamon
3 whole star anise
1 tsp Whole white peppercorns
1 1/2 tsp Sugar
3 tsp Salt
45 ml (3 tbsp) Dark soy sauce, or to taste

Garnishes
2 tbsp Crisp Fried Shallot Flakes
Soy sauce and thinly sliced red chiles for dipping
2 Chinese crullers, sliced (Optional)
Steamed white rice


Method :
 

Although most Asian lunches and dinners include a soup, there are certain soups which are serv...
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Please"click" on the recipe title of interest to fully open the description, if it isn't already, to allow "comments" that you may wish to make. The comments area  will be seen at the end of the relevant recipe.

 

  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

  •  It is safest to type in the complete name of the unit rather than an abbreviation, because of the possibility of ambiguity.


  • If you wish to convert a volume of some ingredient into a weight, a conversion facility I have used for this purpose is

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