SPECIAL INGREDIENTS cont’d
SOUPS
SAMBAL OELEK
This is a paste made from ground chiles and salt. This can also be used as an ingredient or an accompaniment.
TAMARIND
Tamarind is a large brown bean pod containing a pulp with a fruity, tart flavor. It is available as a dried shelled fruit, a block of compressed pulp or as a puree or concentrate.
TURMERIC
This is best known in its powdered form and is often used to color food. It has a bitter flavor. It is occasionally available fresh as a root, rather like ginger, which is peeled and then grated and finely chopped. Powdered turmeric is commonly available in the supermarket.
SZECHUAN PEPPER CORNS
These are available from most Asian supermarkets and have a slight anise taste.
CHICKEN AND SWEET CORN SOUP
Serves
1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
11⁄4 cup (750g) cooked and shredded chicken meat
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
THAI HOT AND SOUR PRAWN SOUP ‘TOM YUM GOON’
Serves 6
2 Kaffir lime leaves, cut in 1⁄2
1 stalk lemongrass, bottom thirdfinely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons (30ml) lime juice
1. Add the first 6 ingredients into the wok |
TOFU
Tofu, or bean curd, is a high protein, low fat food made from soy beans. It is available in very firm or soft blocks and is either fresh or
WATER CHESTNUTS
Small white crisp bulbs with a brown skin. Canned water chestnuts are peeled and will keep for about 1 month, covered in the refrigerator.
1.Heat the oil in the wok on high sear setting.
2.Add the oil then garlic, corn, and chicken meat and stir fry for 1 minute.
3.Add the chicken stock and bring to a boil, reduce the heat to setting 2.
4.Add the egg whites and stir to break them up.
5.Sprinkle with parsley and pepper.
Serve with sliced green onions.
and heat on high sear, when the soup |
boils, reduce the wok to a simmer, |
setting 2, for 5 minutes to infuse |
the flavors. |
2. Add the tomato and prawns, return to |
the boil, simmer for a further 5 minutes |
or until the prawns are just cooked, |
add the lime juice and serve. |
Serve with corriander leaves.
20 |
| 21 |
|
|
|
