国外料理手册大全-6-Soup-汤.docx

此文档收集于网络，如有侵权，请联系网站删除Soup & Stew Recipes1. Wonton Soup 2. Sui Kow (Dumplings) Soup 3. Pork Ribs and Lotus Root Soup 4. Bean Curd Sticks and Pork Ribs Soup 5. Bak Kut Teh/Pork Bone Tea Soup 6. Cuttlefish Bak Kut Teh 7. Chai Buey 8. Nyonya Perut Ikan (Nyonya Pickled Fish Stomach with Herbs and Vegetables Curry) 9. Japanese Asari Miso Soup/Miso Soup with Clams 精品文档01Wonton Soup RecipeIngredients: 8 oz. peeled and deveined medium size shrimp1/8 teaspoon sesame oil1/2 teaspoon chicken bouillon powder1/8 teaspoon fish sauce1 small pinch of salt3 dashes white pepper powder1 oz yellow chives (chopped finely)1/2 teaspoon corn starch15 wonton wrappers3 cups stockSalt to tasteWhite pepper powder to tasteSesame oil to tasteStock Ingredients:1 1/2 pound leg quarters (chicken thighs and legs)1 1/2 pound lean pork1 1/2 pound ham10 cups waterMethod:Prepare the stock first by boiling all the ingredients in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Save the extra in a container and keep it in the fridge for future use.Put the shrimp in a small bowl and rinse them under cold running water for about 5-10 minutes. (This step makes the shrimp crunchy.) Drain the water and pat the shrimp dry with paper towels and then cut each shrimp into 3-4 pieces.Add half of the chopped yellow chives into the shrimp and marinate with the seasonings for 1 hour. Blend the shrimp well with the seasoning.Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up. To see the video of wrapping wonton, please click here.Add 3 cups of stock into a medium saucepan and bring it to boil. Add the remaining chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.Heat up another big saucepan with water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons dont stick together. Continue to boil until the wontons are cooked and float to the surface.Transfer the wontons out with a hand strainer and divide them into 3 equal servings. Pour a ladleful of stock over each serving and serve immediately.02Chinese Recipe: Sui Kow (Dumplings)Ingredients:160 gram medium size shrimps (net weight)80 gram semi-lean pork (minced)3 pieces water chestnuts30 gram carrots2 pieces dried shitake mushrooms or (木耳)A handful of frozen green peas1 tablespoon coriander leaves only (chopped finely)25 pieces round-shaped dumpling wrappersSpring onions (chopped) - for garnishingsSeasonings:2 tablespoons oyster sauce1 teaspoon saltsugarsesame oil1 tablespoon cooking oil2 teaspoons cornstarchDash of white pepper powderMethod:(A) Filling1) For prawns, peel, devein and rinse under a running tap and pat dry with kitchen towel. Divide them into 2 equal portions- 1st portion place 1 shrimp on a chopping board and give it a hard smash to flatten it. Repeat the same for all the shrimps. Then chop the shrimps with the back of a chopper till fine and sticky. Knead lightly till a paste is formed.- 2nd portion chopped into small chunks.2) For mushrooms, wash and soak in water. When the mushrooms turn soft, drain and squeeze dry.3) Chop water chestnuts, carrots & soaked mushrooms into fine cubes.4) In a large mixing bowl, combine all ingredients and seasonings. Stir in one direction until well combined. Cover the bowl with cling wrap and refrigerate for at least 1 hour.(B) Wrapping & Cooking1) To prevent the hands from becoming wet, prepare a piece of clean cloth for wiping.2) Place the dumpling wrapper on your palm, put 1 tablespoonful of filling in the center of the wrapper. Do not overstuff the dumpling as the wrapper can break easily.3) Wet the edge of the wrapper (half circle only), fold it into half and seal by pressing firmly. Transfer it to a tray dusted with flour to avoid them from sticking.4) Fill to 2/3 level a large cooking pot with water and bring it to a boil. Divide the dumplings into 2 batches. Put dumpling in one by one. Stir with spatula clockwise to prevent the dumplings from sticking together and also to the bottom of the pot. Bring it to a boil again and immediately reduce the heat to low. Keep cooking (without lid) with medium heat and bring it to a boil again. Repeat doing till the filling is cooked (*). This method is to prevent the wrapper from breaking and make the cooked filling tenderer.When the dumpling is cooked, turn off the heat. Drain cooked dumplings and place them in a serving bowl. Sprinkle sesame oil and pour some broth (*) over the dumplings. Garnish with chopped spring onion and dash of white pepper powder. You can also add some blanched vegetables to the broth. Serve immediately.03Lotus Root Soup RecipeIngredients:1 lb lean pork ribs1 lotus root2 dried honey dates8-10 dried red dates6 cups waterSalt to tasteMethod: Cut the pork ribs into short lengths and set aside. Peel off the skin of lotus root and cut into slices. Soak the dried honey dates and dried red dates in warm water for 5 minutes. Bring the pot of water to boil and add in all the ingredients. Cover the pot and simmer for 1 hour or until well cooked. Add salt to taste.04Bean Curd Sticks and Pork Ribs Soup RecipeIngredients:1 lb of pork ribs3 sticks of dried bean curd sticks (”Teik Gah Kee“ or “Foo Chuk“)10-12 dried red dates5 dried mushrooms4 medium bowls of waterSalt to tasteMethod: Soak the bean curd sticks in warm water for 1 - 2 hours. (The time required to soften the bean curd sticks varies on the brand you get.) Once the bean curd sticks are softened, cut them into 2-inch strips. Soak the dried mushrooms until they become soft and spongy. Cut them into small wedges. Cut the pork ribs into pieces. Set these ingredients aside.In a pot (I used a normal pot), heat up the water and wait for it to boil. As soon as it boils, add the pork ribs. Boil the pork for 10-15 minutes and spoon off the foams that surface. Add in the bean curd sticks, dried mushrooms, and red dates and simmer over low heat for 1-2 hours. Add salt to taste and serve hot.05Bak Kut Teh Recipe (Pork Bone Tea Soup)Ingredients:1 pack of pre-packed Bak Kut Teh herbs1 lb of pork ribs2 garlic bulbs (photographed above)6 dried Shitake mushrooms (soaked and cut into halves)A handful of tofu puffsSeasoning:2 tablespoons of soy sauce1 teaspoon of dark soy sauce1 tablespoon of oyster sauceA few dashes of white pepper powderSalt to tasteCondiment:4-5 birds eyes chilies1 tablespoon soy sauce1 tablespoon Indonesian ABC sweet soy sauceHeat up a claypot of water until it boils. Add in the garlic bulbs, pre-packed Bak Kut Teh herbs, pork ribs, mushrooms, tofu puffs and boils in low heat for about 1 - 2 hours. Add in theseasoning and boil for another 5 minutes. Serve hot.06Bak Kut Teh RecipeIngredients:1/2 lb cuttlefish10 tofu puffs1/2 can button mushroomA few lettuce leavesMethod:1. Soak the cuttlefish in cold water with some baking soda (to get rid of the fishy smell) for 30 minutes. 2. Rinse the cuttlefish with cold water and drain. 3. Slit the body of the cuttlefish with shallow horizontal and vertical cuts so they curl up once cooked. 4. Heat up a small pot of water and bring it to bowl. Drop the cuttlefish into the boiling water and as soon as they