Cooking recipe and tricks

Ingredients:

• 1 tsp. tamarind
• 5 tbsp. warm water
• 1 shallot, sliced
• 3 cloves garlic, minced
• 1 inch-long piece fresh ginger,
  peeled and sliced
• 1 red chili pepper, seeded and sliced*
• 3 tbsp. raw peanuts
• 1 tsp. shrimp paste
• 1/2 tsp. salt
• 5 c. low-fat chicken or vegetable broth
• 1/2 c. salted peanuts, coarsely chopped
• 2 tbsp. brown sugar
• 1 chayote, peeled, seeded, and
  sliced thin
• 1/2 c. fresh or frozen green beans,
  ends trimmed
• 1/3 c. frozen corn kernels
• 1 green chili pepper, sliced (optional)

* Always wear rubber or latex gloves when working with chili peppers.To seed the chili, slit it lengthwise with a sharp paring knife and remove the seeds with a spoon or the tip of a vegetable peeler.

How to make:

1. Prepare tamarind by placing it in a small bowl with warm water. Let soak for 15 minutes.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste, and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth, salted peanuts, and brown sugar. Stir
   to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Tags: cooking recipe, soup medan, soup recipe

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This entry was posted on Sunday, January 8th, 2012 at 6:49 pm and is filed under Soup. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.