1 Stuffed Lamb Intestines [Ingredients]Lamb intestines ……………………………………. 1 unitGreen onions ………………………………………. 20 gFlour ……………………………………………. 600 gGinger …………………………………………… 20 gSalt ……………………………………………… 10 gGarlic ……………………………………………. 30 gFive-spice powder …………………………………… 10 gRice vinegar ………………………………………. 30 g [Method] [Key Techniques]When cooking the stuffed intestines, use a needle to prick several holes on the surface to release internal gases and … Read more
Milk Soup Pork Nuggets [Main Ingredients and Seasonings]Pork tenderloin… 200gSalt… 4gRomaine lettuce… 15gCornstarch… 50gMilk soup… 500gScallion oil… 15gGinger juice… 5gEgg white… 1Scallion segments… 5gGreen pepper cooking wine… 15gDried shiitake mushrooms… 10gBamboo shoots… 15gHam… 20g [Cooking Instructions] [Key Techniques] [Flavor Characteristics]“Milk Soup Pork Nuggets” does not actually contain walnuts. The name derives from the combination of … Read more
Nepalese Nine-Bean Soup (Kawatee) Healthful and simple, this nutritious soup is named for the nine different beans that go into it. In Nepal, kawatee is eaten during the harsh winters to “warm” and protect the body. Restaurant-owner Roshita Shrestha, who hails from Kathmandu, recommends it for women during confinement and while breastfeeding. Roshita ate kawatee … Read more
Herb-Scented Chicken Soup (S’ngao Chruok Moan) Just about every ingredient, from the culantro to the lemongrass, gives this refreshing Cambodian soup its sprightly flavor and delightful fragrance. For Phiroum Svy, a working mother of two teenagers, this soup is a simple-to-prepare meal when she’s in a time crunch. Phiroum, whose name means “peacefulness” in Cambodian, … Read more
Red and White Miso Soup (Awase Miso Shiru) Hiroko Sugiyama, owner of Hiroko Sugiyama Culinary Atelier in Seattle, varies the amounts and types of miso she uses in her soup according to the seasons. Not everyone uses a combination of red and white misos, but Hiroko says it makes it more interesting. In the dead … Read more
Hearty Beef and Vegetable Soup Beef and vegetable soup spells comfort food in any culture. Grandma Merla See (see page 100) cooked this Chinese-influenced version for her family using whatever vegetables were in her refrigerator. She’d add tomatoes if she wanted a thicker, spicier soup or leave it as a clear broth without. “It depended … Read more
Colonial Curried Chicken Soup (Mulligatawny Soup) This colonial adaptation of a South Indian vegetable curry literally means “pepper water.” Brimming with chicken meat and piquant spices, it could be a substantial and delicious meal in itself. Time: 1 hourMakes: 8 first-course or 4 main-course servings Ingredients: Instructions: Pat’s Notes: Instead of cutting up a whole … Read more
Chicken Coconut Soup (Tom Ka Kai) This soup is deceptively easy to make, but boasts all the wonderful flavors Thai cuisine is beloved for. Serve as a first course, or with a bowl of rice or rice noodles for a complete meal. Omit the coconut milk for a lighter-tasting soup. Time: 45 minutesMakes: 6 to … Read more
Hot and Sour Soup (Suan La Tang) Hot and sour soup is a staple of many Chinese restaurants, but it’s also common in Chinese and Taiwanese homes around the globe. Don’t be scared off by the many unusual ingredients used in this recipe from Grandma Ellen Shyu Chou (see page 72). If you can’t find … Read more