Showing posts with label SOUP. Show all posts
Showing posts with label SOUP. Show all posts

Monday, April 9, 2012

CHUNKY TOMATO SOUP


Nothing beats slurping up a bowl of warm tomato soup that is super easy to prepare from your own kitchen.  It tastes so much better than the store bought versions.  Transform this soup with a little twist by adding some of your favorite herbs or spices. Try making it thick or thin, chunky or smooth, the way you love them  most.

My method involves  a quick and much easier way  eliminating the blending process but this is a personal choice. I prefer my soup in its original state, love to bite into a chunky bit of tomato in them.

Have added  some chili powder for extra hotness also for  its  beautiful color. This can easily be replaced with freshly ground black pepper if the chili powder isn't available in your kitchen.

CHUNKY TOMATO SOUP
Serves    :    4

6 medium tomato chopped
2 medium onion chopped
2 cloves garlic minced
2  tablespoons oil
2 tablespoons tomato paste
salt and sugar to taste
1/2 tsp chili powder (optional)
4 cups vegetable stock/water
cilantro for garnish

METHOD

Heat the oil in a deep pot. Saute onion and garlic until fragrant.

Add in chopped tomato and salt, cook until tomato turns soft.

Now add the tomato paste and chili powder, cook for a minute.

Add the stock, bring to boil and simmer for 5 minutes.

Remove from heat, season with sugar and extra salt if needed. Garnish with cilantro at the time of serving.


Friday, February 24, 2012

SWEET GREEN BEAN SOUP


One of popular South East Asian desserts made with whole dried green bean (mung bean), coconut milk and palm sugar. It is slow cooked until the beans become soft.

Dried green beans are commonly used to make dessert by processing them into flour. This flour is then churned  into delicious dessert , one such dessert is Koleh Koleh (Green Bean Pudding).

Green bean is a good source of protein, minerals and has a cooling effect on our body. For healthier version, add low fat milk instead of coconut milk.

SWEET GREEN BEAN SOUP
Makes :   4-6 servings

1 1/2 cups uncooked green bean soaked for 2 hours
1/2  cup  palm/brown  sugar or to taste
2  tablespoon   white sugar
1  cup  coconut milk
5  cup  water
2  pieces pandan  leaf knotted
1/4 tsp  salt

Discard any stone and bad beans before soaking. After soaking rinse  the bean with several changes of water. Place the bean into deep pot, covered with water and boil until soft using medium heat. If the water dried up before the bean turns soft, add more water.

Once it turns soft, add in sugar, palm sugar, coconut milk, salt and pandan leaves, bring to a low  boil again. .

Remove the pandan leaf, serve hot or chilled.

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Tuesday, February 14, 2012

SPRING SOUP


I was in love with this soup when I saw it on a television show recently, I know my family will surely love them.

Spring soup cooked with your choice of vegetables with a bit of onion and seasoned with freshly ground black pepper makes a refreshing, surprisingly hearty meal.

An addition of milk will soften and enrich the soup To jazz up this soup you may add a dash of hot sauce, some shreds of cooked bacon/ chicken or a sprinkle of fresh chopped herbs like parsley or thyme.

SPRING SOUP
Yield :   6-8 servings

2.5 cups mixed vegetables (carrot, french bean, cauliflower)
2 onion chopped
2 potato mashed
6 cups water/stock
1 TB all purpose flour
2 TB olive oil
1 cup milk
salt to taste
fresh ground black pepper
4 TB grated cheese (optional)


METHOD

Heat  the oil in a deep saucepan, add the onion, saute until translucent.

Add in mixed vegetables, stir for 2 minutes, add 5 cups water and bring to boil. Simmer until vegetables are tender. Mix flour with the balance of water, make sure there is no lump..

Now mix in mashed potato, milk and flour mixture,bring to a slow boil.

Season with black pepper and salt, when ready to serve, ladle into bowls or mugs, top with  grated cheese.


Monday, August 8, 2011

HOT & SOUR SOUP


Hot and sour soup is a light and filling dish, you can use any meaty fish such as threadfin, sea bream or mackerel if you intend to add the fish in your soup.  It has tangy and spicy flavor which can be adjusted to your liking.

Since the fish doesn't need longer time to cook, quickly remove from heat once the fish is cooked.  This  soup is a warming, satisfying and flavorful meal that goes well with rice.

HOT & SOUR SOUP
Serves  3-4

200g fish fillet
1/4 tsp turmeric powder

TO BE BLENDED
2 cloves garlic
1 big onion
1/2 in   piece of ginger
5  fresh red chili or to taste

salt and sugar to taste
2 TB cooking oil
3-4   cups water
2 tomatoes cut
2 TB lemon juice

METHOD

Clean the fish, drain then rub with salt and turmeric, keep aside.

Heat the oil, fry the blended ingredients till fragrant.

Add water, salt and sugar, bring to boil.

Now add the fish, tomato, bring to boil again.

Remove from heat, add lemon juice and  more salt (if needed).

Serve hot.


Monday, January 17, 2011

PRAWN SOUP

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If you are soup lover like me and used to buy those ready made soup, you should consider trying this recipe. So simple to put together and the best part is you can add any vegetable of your choice beside the carrot I'd used here.

Traditionally, most of soup recipe requires you to puree them but I prefer not to do that but this is a personal preference. Serve it with toasted bread and now you can enjoy light and nutritious meal, much more tasty than the store bought ones.


PRAWN SOUP

10 medium size prawn
1 onion chopped
1 tsp ginger minced
2 garlic chopped
2 small carrot cut
1 tsp chili powder/ pepper
1 stalk lemon grass bruised
2 small tomato chopped
salt to taste
2 T cooking oil
2 T chopped coriander leaves
3 C water

METHOD

* Peel the prawn but leave the tail intact, wash and drain.

* Heat the oil, fry the onion until light brown. Add ginger, lemon grass and garlic, cook until fragrant.

* Now add the tomato, cook until it turns soft. Add the chili powder, stir for a minute.

* Pour water and bring to boil, add carrot and salt. Once the carrot is cooked, add the prawn, let simmer until the color changes.

* Serve hot. Garnish with coriander leaves.

Wednesday, November 25, 2009

TOM YAM SOUP

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Tom yam is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.

INGREDIENTS
8 oz (250 g) shrimp/prawns, shelled and deveined, with tail intact
3 cups water
2 garlic cloves minced
5 kaffir lime leaves)
3 thin slices fresh or dried galangal
1/4 cup fish sauce (nam pla)
2 stalks lemon grass only take the white part
4 shallots, sliced
1/2 cup sliced straw mushrooms
5-10 bird's eye chilli
1/4 cup lime juice
1 tablespoon chilli paste
coriander leaves

METHOD

1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and bird's eye chili , if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.SERVES 4.

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