I don't have much to say about this soup. It was hit and miss with the whole wheat with me, but I had a lot of compliments about it -- especially from Heather. Just, if you decide to try it, make sure to roll out the dough thinner than you may think you need it to be. That wheat just doesn't cook as quickly as white flour, obviously.
I also didn't add much salt, again. It has a warmer flavor that way, and I know people loved the broth. I recommend it that way; salt seems to, in this case, detract from the point of the recipe. The oils definitely make this one, so I'm not going to announce how healthy this one is as much as the others -- but at least it was a lot of oils and not heavy cream or butter, so there's that at least. It's a simple soup, and because of finals I haven't had time to talk about it. Sorry!
I try to share my whacky food ideas (I don't always like traditional meals) while working on a college student budget.
Enjoy!
Showing posts with label asian cuisine. Show all posts
Showing posts with label asian cuisine. Show all posts
Sunday, December 18
Sunday, December 11
Won-ton Soup Recipe
It says this is usually served as a snack. Knowing how the crowd eats, though, we won't need much more than that anyway. I did dessert last week, so munchies are up to everyone else this time.
Says it serves 4.
1: In a bowl, thoroughly mix the pork and the shrimp with the sugar, rice win, soy sauce, scallions and ginger; set aside for about 30 minutes to blend the flavors.
2: Place about 1 ts of the pork mixture in the center of each won-ton wrapper.
3: Wet the edges of each filled won-ton wrapper with a little water and press them together with your fingers to seal. Fold each bundle over.
4: To cook, bring the stock to a heavy boil in a wok. Add the won-tons and boil for 4-5 minutes. Season with the soy sauce and add the scallions.
5: Transfer to bowls and serve hot.
As seen from Chinesefood.about.com, here's how one can make won-ton wrappers. It's not that hard, and I'll be making my own because I'm too lazy to go to Greenville to see if the Asian markets have any. It's just flour dough, guys, it's not that bad. =)
This recipe yields about 24 wonton wrappers.
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed
Preparation:
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
Says it serves 4.
- About one cup, generous amount, of chopped pork
- 1/2 cup minced shelled shrimp
- 1 ts light brown sugar
- 1 tb rice wine or sherry
- 1 tb light soy sauce
- 1ts minced fresh ginger root
- 24 ready made won-ton wrappers
- about 3 cups of stock
- finely chopped scallions for garnish
1: In a bowl, thoroughly mix the pork and the shrimp with the sugar, rice win, soy sauce, scallions and ginger; set aside for about 30 minutes to blend the flavors.
2: Place about 1 ts of the pork mixture in the center of each won-ton wrapper.
3: Wet the edges of each filled won-ton wrapper with a little water and press them together with your fingers to seal. Fold each bundle over.
4: To cook, bring the stock to a heavy boil in a wok. Add the won-tons and boil for 4-5 minutes. Season with the soy sauce and add the scallions.
5: Transfer to bowls and serve hot.
As seen from Chinesefood.about.com, here's how one can make won-ton wrappers. It's not that hard, and I'll be making my own because I'm too lazy to go to Greenville to see if the Asian markets have any. It's just flour dough, guys, it's not that bad. =)
This recipe yields about 24 wonton wrappers.
Prep Time: 1 hour
Total Time: 1 hour
Ingredients:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed
Preparation:
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
Wednesday, December 7
Hot and Sour Soup
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| From the left and around: Heather, Logan, Kevin's head, the top of Kyle's head, Eric, most of Dave Y's head, Sage's bald boyfriend, the top of Sage's head, Danny; DB is in the center. |
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| DB's shoulder, Danny, Sage, Sage's BF, and DY |
I also had a couple more people than usual (and by a couple, I mean 4). I did definitely alter the recipe just because I couldn't find cloud ear mushrooms; I added a bunch of white-cap mushrooms from the store instead, thanks to Logan and Kyle's willingness to pick up what I tend to forget.
I also didn't add any salt. I used stock from Thanksgiving turkey when I boiled the bones, so I didn't use a traditional Asian stock. I would recommend a more traditional stock: it's thinner, and it just goes with it. I did thin down the stock I used a bit, and I think it could have used celery seed. No matter. On to the recipe!!
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| DB, Logan, Kevin, Kyle's shooting at me, Eric, and the BF'n'Danny's heads |
Serves 4 (we'll see; have you ever truly been full from hot and sour?)
1/4 ounce dried cloud ears
8 fresh shiitake mushrooms
3 ounces firm tofu (it'll say firm for those that didn't know anything about tofu... Like me.)
1/2 cup sliced and drained canned bamboo shoots (or freshly cooked shoots)
3 3/4's cups veggie stock (Asian stock)
1 tb sugar (not sure how much this actually helps)
3 tb rice vinegar
1 tb light soy sauce
1/4 ts chili oil
1/2 ts salt
a large pinch of freshly ground white pepper
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| Center to right: Back of the boyfriend's head, DY, Eric and Kyle. |
1 tb cold water
1 egg white
1 ts sesame oil
2 scallions, cut into rings for garnish
1: Soak the cloud ears in warm water for 30 min, or until they're soft and tender. Drain; trim off the hard base from each and chop them up roughly.
2: Remove and discard the stems from the shiitake (I didn't, it's not such a big deal either way). Cut up the caps into thin strips. Cut the tofu into 1/2 inch cubes, and shred the bamboo shoots. Stick all of the mushrooms, tofu, and bamboo in a large saucepan with the stock. Bring it all to a boil, then let it simmer for about five minutes.
3: Stir in the sugar, vinegar, soy sauce, chili oil, and salt'n'pepper. Stir in the cornstarch with the cold water, then add the mix to the soup and stir until it thickens slightly.
4: Lightly beat the egg white, then pour into the soup at a steady stream while stirring constantly. Cook, stirring, until the egg white changes color.
5: Add the sesame oil just before serving. Ladle into warm bowls and garnish each portion with the scallion rings.
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| Heather, Logan, the side of Kevin's head and the back of DB's head |
Sunday, October 30
Recipe: Thai Chicken and Noodle
I loosely followed a recipe Kevin wanted -- he doesn't like coconut though, and to those that like coconut it's that which makes the soup.
My ingredients were as follows:
1. Heat half your oil in a frying pan, if you're like me and you have all your chicken frozen. Put the frying pan on medium or so, add the chicken and let it simmer with the lid. Chop things up in the process.
2. When the chicken is about cooked, add as much thyme as you'd like. I was liberal; I have a lot of thyme left over. Dump some salt and/or pepper onto it, keeping in mind that it's going to compete with about 10 cups of fluid as well as other things..
3. Heat the rest of the oil in your soup pan. Golden up the garlic. Then, add the chicken, with spices, and let it fry for a couple minutes.
4. Sprinkle the creamed coconut into the hot chicken stock and stir until it dissolves. Or, just add both in with the chicken, I doubt it matters and it saves a pan. Up to you. Add the lemon/lime juice, peanut butter and noodles (it says thread egg noodles. I obviously used spaghetti. PF Changs uses spaghetti type noodles, too, so don't judge me.)
5. Add the shredded carrot, and just about everything else other than scallions/green onion, and the cilantro. Cover the pan and simmer for 15 minutes.
6. In a dry pan, heat the shredded coconut and the cut up peppers until the coconut browns lightly. Make up some bowls, add this coconut mixture, and eat it -- immediately. It's FANTASTIC with the coconut!
My ingredients were as follows:
- 5 chicken thighs
- 4 garlic cloves (we love garlic)
- About a tablespoon and a half of cayenne powder
- About a tablespoon of powdered tumeric
- A couple/few chile-type peppers of choice (to keep up with your preference of heat; I used garden ones, myself)
- 8 cups of chicken broth (hot)
- About 3 cups of water
- Roughly 2 tablespoons olive oil
- A bunch of fresh cilantro
- A box of noodles (I used a whole box of spaghetti noodles)
- About a quarter cup, or more, of coconut
- A cup of green onion or scallions
- A huge squirt of lemon juice, to taste (or lime if you want)
- Thyme leaves
- 4 big fork fulls of crunchy peanut butter (I'm NOT measuring peanut butter.. it's not worth it)
- Salt and pepper to taste
- 1/2 cup of shredded carrot
- 1-1and1/4 cup cream coconut (I didn't have this available today.)
1. Heat half your oil in a frying pan, if you're like me and you have all your chicken frozen. Put the frying pan on medium or so, add the chicken and let it simmer with the lid. Chop things up in the process.
2. When the chicken is about cooked, add as much thyme as you'd like. I was liberal; I have a lot of thyme left over. Dump some salt and/or pepper onto it, keeping in mind that it's going to compete with about 10 cups of fluid as well as other things..
3. Heat the rest of the oil in your soup pan. Golden up the garlic. Then, add the chicken, with spices, and let it fry for a couple minutes.
4. Sprinkle the creamed coconut into the hot chicken stock and stir until it dissolves. Or, just add both in with the chicken, I doubt it matters and it saves a pan. Up to you. Add the lemon/lime juice, peanut butter and noodles (it says thread egg noodles. I obviously used spaghetti. PF Changs uses spaghetti type noodles, too, so don't judge me.)
5. Add the shredded carrot, and just about everything else other than scallions/green onion, and the cilantro. Cover the pan and simmer for 15 minutes.
6. In a dry pan, heat the shredded coconut and the cut up peppers until the coconut browns lightly. Make up some bowls, add this coconut mixture, and eat it -- immediately. It's FANTASTIC with the coconut!
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