Showing Tag: "sour" (Show all posts)

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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Indian Mint (Pudina) Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

    

  • 1 bunch fresh mint leaves
  • 2 green chillies
  • 1 tbsp tamarind pulp
  • Salt To Taste
  • little water

Method :

  1. To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
  2. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
  3. Wash the mint leaves well.
  4. Grind it to a smooth paste with green chillies, salt and tamarind juice.
  5. You can add water if the mixture is thick.

Prepare freshly.




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Indian Mint And Mango Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:
  
  • handful of Mint Leaves (Pudina Leaves)
  • 1 Onion (Pyaj) medium
  • 4 Green Chillies (Hari Mirch)
  • Salt (Namak) to taste
  • 180 grams fresh Raw Mangoes (Aam)

Method:
  1. Peel the mangoes and remove their stones.
  2. Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
  3. Mix with salt.
Use freshly prepared



 

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Indian Mint Chutney With Tamarind

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 




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Ingredients:

  • handful of Mint Leaves (Pudina Leaves)
  • 2 Green Chillies (Hari Mirch)
  • 1/4 cup Tamarind (Imli)
  • Salt (Namak) to taste

Method:

  1. Grind the green chillies and mint leaves into a fine paste.
  2. Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
  3. Mix the tamarind pulp and salt with the ground paste.
This should be eaten on the same day of preparation. Flavour wise it doesn't store well but is exceptionally tasty on the day of preparation.

 



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Sngou Chruok Trey ស្ងោជ្រក់ត្រី (Fresh Sour Fish Soup)

Posted by Kroocrew on Saturday, October 31, 2009, In : Cambodia 




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Ingredients:

1/2 stalk of Lemon grass.
3 kaffir lime leaves, washed
1 tbs uncooked rice, washed, drained
1 small size of fresh sea bass, catfish, scaled, washed and cut.
1/2 green onion, chopped
600 ml (2 1/2 cups) of  water
415 ml (1 can, 14 oz) of chicken, fish or mushroom broth, 
green mango, peel the skin and grate.
1 clove of garlic, minced
Khmer basil, (chee neang vong)  washed and cut
Khmer coriander, (sangkahum) washed and cut
1 tsp fish sauce
a pinch of salt
a pinch of sugar
a pinch of granu...
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