Drain all canned items.
Slice pork into tiny pieces.
Lightly brown meat in oil in 3-quart pan.
Drain and set aside.
In same pan, bring broth to boil.
Add pork, bamboo shoots, water chestnuts and mushrooms.
Simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Blend cornstarch and water; stir into soup.
Stir until slightly thickened and bubbly.
Stir soup to swirl; pour beaten egg into center of swirl; cook 2 more minutes.
In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.
>soup. You can use the leg for other dishes. In my recipes
Cover first 3 ingredients with water; soak for 20 minutes. Drain and squeeze dry.
Cut mushrooms and tofu into slivers and add to beef stock, along with cloud ears and lilybuds.
Bring to a boil; simmer 10 minutes.
Mix cornstarch with the cold beef stock and stir into the soup until the mixture becomes thickened and clear.
Add soy sauce, pepper and vinegar.
Set aside until ready to serve.
Heat to simmering.
Mix egg with water and pour into soup.
Float oils on top of soup.
Serve immediately.
Soak black Chinese mushrooms and lily buds for 30 minutes; drain.
Cut mushrooms in thin strips; cut off and discard hard tips from lily buds.
Tie each bud onto itself to make a knot in the middle.
Cut bamboo shoots into matchstick pieces.
Cut chicken into thin slices; sprinkle with sherry and let stand 15 minutes.
Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
Thinly slice the bamboo shoots, tofu and chicken or pork.
Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
Add the soy sauce, wine and vinegar.
Bring back to a boil and add the paste add the peppe and season with salt.
Serve hot and sprinle the spring onions.
n a small heatproof bowl and pour 1/2 cup of
br>Pour over the salmon and put in the fridge for
e dried black mushrooms and black fungus.
Take
Marinate pork in soy sauce mixed with 1 tablespoon cornstarch for 15 to 30 minutes.
Bring stock to boil; add salt, mushrooms and bamboo shoots.
Add pork, bean curd, pepper and vinegar. Bring to a second boil and stir in 2 tablespoons cornstarch mixed with the water.
Continue to boil until pork is done and the soup is thickened.
While stirring boiling soup, slowly pour in the beaten egg.
Combine all ingredients except egg and green onions. Bring to the boil over high heat until slightly thickened. Gradually pour in the egg, stirring constantly in one direction. Remove from heat; stir in green onions. Garnish with additional onions as desired. Serve immediately. Makes 4 to 6 servings.
b>soup stock to a boil, add.
shredded pork, black mushrooms and
Place the rice and 2 cups water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Pour the remaining 10 cups water into a large pot, and bring to a boil. Place chicken in the pot. Stir in kaffir lime leaves, lemon grass, green onions, garlic, tomatoes, fish sauce, mushrooms, cilantro, red chile peppers, and tamarind soup base. Cook chicken 30 minutes, or until juices run clear. Remove chicken from pot, debone, and chop. Return meat to the soup, and discard bones. Serve over cooked rice.
Stem, seed, and slice jalapenos into rounds.
Add mix and peppers in a glass jar with a tight fitting lid.
Steep for at least 24 hours.
Note: The longer the steeping time the hotter the mix. Experiment to find your favorite heat level. The jalapenos will soften and \"cook\" in the acidic juice, adopting a sweet and sour flavor. Use these sweet and sour peppers in place of your jarred, pickled jalapenos and you'll never go back -- you'll find yourself making this recipe just to get the sweet and sour peppers!
add boiling water to cover and soak until soft-about 3
om the liquid and set aside. Strain
hite pepper powder and corn starch. Refrigerate
op with the broccoli slaw and bamboo shoots.
Dice up
ginger, black pepper, and tamari.
Reduce heat and simmer 1 minute
Cover the mushrooms with boiling water; soak 30 minutes. Drain.
Remove stems and shred.
Combine mushrooms, bamboo shoots, pork, soy sauce, salt and stock in large saucepan.
Bring to boil. Reduce heat and simmer 3 minutes.
Add bean curd, pepper and vinegar.
Bring to boil again.
Add cornstarch and stir until soup thickens.
Slowly pour the beaten egg into hot boiling soup while stirring gently.
Remove from heat and ladle into serving bowl. Stir in sesame oil.
Garnish with green onions.
Serves 4.