Posts Tagged ‘soup’

* Thai Khao Tom Moo

Posted on September 6th, 2008 by Linda. Filed under Pork, Soup, Street Foods, Thai.


Thailand’s breakfast for champions.

A comfort food, the soup makes a wonderful meal. Besides being a popular breakfast item in Thailand (hold the bacon, give me pork balls!), it is also their version of chicken soup for the days when one is under the weather.

Chef’s tip: Keep any excess garlic oil in the fridge.

Ingredients:

Garlic oil:
¼ cup canola oil
6 cloves garlic, finely minced
Meatballs:
½ lb ground pork
½ teaspoon salt
A pinch of white pepper
Soup:
6 cups chicken broth
3-4 Tablespoons fish sauce
1½ Tablespoons preserved radish, soaked, chopped
2 cups lightly packed cooked jasmine rice

¼ cup green onions, white parts only, finely chopped
¼ cup, cilantro, finely chopped
½ teaspoon ground white pepper

Preparing the garlic oil
1.    In a small pot, heat the oil and garlic and fry till the garlic is light golden brown.  Remove from heat and it will continue to cook to golden brown. Set aside.
Preparing the meatballs
2.    Mix together the meatball ingredients (pork, salt and pepper)
Preparing the soup
3.    In a large pot, bring soup ingredients (chicken stock, fish sauce, radish and rice) to boil
4.    Grab a small handful of the pork mixture and gently squeeze out a small amount of the meat between your index finger and thumb.  Using a spoon, scoop out the meatball and drop into the soup.  When all the meat is done, boil for another 5 minutes.  Remove from heat.
5.    Scatter the green onions and cilantro.  Add all the garlic oil and white pepper.

Serves: 4

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* Curry Laksa

Posted on September 6th, 2008 by Linda. Filed under Chicken, Entree, Malaysian, Noodles, Shrimp, Soup, Street Foods.


There are many different kinds of laksa.  Generally speaking, laksa is a spicy broth, frequently made with a coconut cream base, served with a variety of meats and herbs.  In this simpler version of curry laksa, more commonly found in the hawker centers of PJ, it’s usually just chicken and “kerang” cockles.  I have substituted the blood-y shellfish with oysters or shrimp to be more acceptable to folks this side of the Pacific!

I always like my laksa noodle “yin yeung” ie a mix of egg noodles and rice noodles.

Chef’s tip: The last drizzle of coconut milk gives a smooth, rich flavor to the broth.

Ingredients

Topping:
1 large boneless chicken breast or thigh, about 1 lb
8 pieces of shucked oysters or shrimp
2 hard boiled eggs, quartered

Spice Paste:
10 dried chilies or about 5 fresh red jalapenos
10 shallots
2 cloves garlic
2 lemongrass
2 tablespoon roasted belachan (substitute 2 tablespoon fish sauce)
1 tablespoon mild curry powder
1 inch of galangal
1 tablespoon dried tumeric powder
½ teaspoon black pepper
¼ cup of canola oil for frying

Broth:
2 cups coconut milk, reserve ½ cup of cream
4 cups of chicken broth
1 cup of water
Salt to taste (at least a few pinchfuls of salt)
12 fried tofu puffs

6 oz egg noodles
6 oz rice vermicelli

Vegetables:
1 cup mung bean sprouts
Cilantro

Preparing the meat:
1.    Steam chicken breast until cooked, about 20 minutes. Tear or cut into ½ inch thick slices
2.    Drain the oysters, keep refrigerated.  If using shrimp, blanch shrimp.
Preparing the spice paste:
3.    Grind together spice paste ingredients in a food processor until smooth.  Set aside.
Preparing the laksa soup base:
4.    Heat oil in a large heavy pot over medium heat until just hot.  Stir in spice paste. Cook, stirring constantly, until the red oil separates from the spice paste about 8 to 10 minutes.
5.    Lower the heat, slowly add coconut milk, tofu balls, chicken stock and bring to a slow simmer, stirring constantly.  Simmer for at 20-30 minutes.  Salt to taste.
Preparing the noodles:
6.    Bring a pot of water to boil.  Add salt and oil.  Blanch rice vermicelli till tender.
7.    Using the same water, blanch egg noodles.  Reserve.
Assembly:
8.    Place a serving of noodles and rice vermicelli, vegetables, chicken, and oysters in bowls and ladle laksa broth over.  Drizzle a teaspoon of coconut cream.  Garnish with cilantro.
9.    Serve with quartered limes and sambal.

Serves: 4

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