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.
lip Sigi, we serve this soup over braised short rib and
Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.
arge pot add water Sinigang tamarind soup packet (found in international food
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes. Remove scum from top of soup and discard.
Place tomatoes, taro, jalapenos green beans, and radishes in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
Mix all ingredients and boil until vegetables are tender. Serve over white rice, if desired.
Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.
add water, chicken broth, chicken soup base, black pepper, carrots, potatoes, onions
up water with 1 tablespoon soup base until dissolved.
Set aside
rom bone to add to soup.
Gently remove hardened fat
To make soup base, heat olive oil in a
dd cauliflower, celery, water, vegetable soup base and cook for 8 minutes
Add water, broth, and Knoor soup base (or substitute bouillon). Stir until
Soup Base:.
Place ingredients for soup base into a large soup pot and bring to
TO MAKE SOUP BASE: Melt butter in Dutch oven
rs to be tender.
Soup Base -- When you beef is just
Steam or cook vegetables in a small amount of water until tender.
Drain.
Combine soup base and milk (enough for a good soup base consistency).
Add vegetables, salt and pepper.
Heat (not too long).
Put in bowls and top with Colby.
Cook green onion, ham and garlic in butter in stock pot over medium-low heat until onions are tender.
Add broth, Knorr leek soup mix, cabbage, potatoes and bay leaf; simmer 30 minutes or until potatoes are tender.
Stir in cream and continue to simmer until heated through.
Add salt and pepper to taste.
Garnish individual servings with parsley or chives.
Serves 8.
Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water.
For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.
For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.