Tag: Soup

Bicol Express

~ Shawn

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Coconut Cream with Tender Pork and Spice

Prep Time: 15 min Cook Time: 60 min Total Time: 1 hour 15 min

Ingredients

  • 1 Tbsp Canola oil
  • 1 onion, peeled and sliced thinly
  • 4 cloves garlic, peeled and minced
  • 1 kg pork belly, cut into 1/2 by 1 inch rectangles
  • 2 Tbsp shrimp paste
  • 1 can (14 oz) coconut milk
  • 1 cup water
  • 5 Thai chili peppers, sliced small
  • 2 cups mild chilies (finger chilies), sliced
  • 1 cup coconut cream
  • salt
  • fresh cracked pepper

Directions

  1. In a large dutch oven over medium heat, heat the 1 Tbsp of Canola oil.
  2. When the oil is hot, add the sliced onion and the 4 cloves of garlic and cook, stirring occasionally, until soft.
  3. Add the 1 kg of diced pork belly and cook, stirring occasionally, until browned.
  4. When the pork as browned slightly, add the 2 Tbsp of shrimp paste and cook, stirring occasionally, for about 1-2 minutes.
  5. Then add the can of coconut milk, the cup of water, and the Thai chili peppers. Bring to a simmer and cook for about 35 minutes until the pork is tender and the liquid is reduced and begins to render fat.
  6. Add the 2 cups of mild chilies and cook, stirring often, for about 1-2 minutes.
  7. Add the 1 cup coconut cream and continue to simmer until thickened and begins to render fat.
  8. Season with salt and pepper to taste. Serve hot and with rice.

Source

https://www.kawalingpinoy.com/bicol-express/

French Onion Soup

~ Shawn

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Caramelized Onions and Gruyere Cheese

Prep Time: 10 min. Cook Time: 1 hr 30 min. Total Time: 1 hr 40 min

Ingredients

  • 12 tbsp butter
  • 10 medium onions, thinly sliced
  • 1 tsp salt
  • 4 tbsp red wine
  • 4 tbsp balsamic vinegar
  • 8 cups chicken stock
  • 1/4 lbs (120 g) slab bacon, cut into 1/2 inch cubes
  • 1 bouquet garni of 8 sprigs thyme, 4 sprigs parsley, and 1 bay leaf
  • fresh ground pepper
  • 1 tsp monosodium glutamate
  • 1 baguette, sliced thick
  • extra-virgin olive oil
  • 3/4 lbs (350 g) Gruyere cheese, shredded

Directions

  1. In a large and heavy pot heat the 12 tbsp of butter over medium heat until it is melted and begins to brown. (You want some browning here!)
  2. Then, add the sliced onions and 1 tsp of salt and and cook over medium heat, stirring occasionally, until they are soft and very well browned. This will take about 30 minutes.
  3. Increase the heat to medium high and stir in the 4 tbsp red wine and 4 tbsp balsamic vinegar. De-glaze the pan by stirring vigorously. Add the 8 cups of chicken stock.
  4. Add the cubed bacon and bouquet garni and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Add the 1 tsp of monosodium glutamate and cook for about 1 hour, stirring occasionally. Skim any foam off the top with a ladle as it cooks.
  6. When the soup is almost finished, preheat the oven to 425 F (220 C). On a sheet pan place several thick slices of baguette. Drizzle in olive oil and top with a mound of shredded Gruyere cheese. Bake for 5-10 min until the cheese is melted and browned.
  7. When finished, remove the bouquet garni and serve in individual bowls with croutons and cheese.

Source

https://www.chowhound.com/recipes/onion-soup-les-halles-10006

Original from Anthony Bourdain’s LES HALLES COOKBOOK

Hot and Sour Soup

~ Shawn

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The Classic Soup with Savory, Sour, and Spice

Prep Time: 2 hours Cook Time: 20 min Total Time: 2 hours and 20 min

Ingredients

  • 1/2 lb (250 g) pork shoulder, julienned
  • 1 tbs water
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 1 tsp cornstarch
  • 2 Thai Chilies
  • 1/2 cup dried wood ear mushrooms, rehydrated and roughly chopped
  • 1/2 cup dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup spiced dry tofu, sliced
  • 1/2 cup fresh firm tofu, sliced
  • 1/2 cup bamboo shoots
  • 1 large egg
  • 1 scallion, finely diced
  • 8 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp of monosodium glutamate
  • 1.5 tsp ground white pepper
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup white vinegar
  • 1/3 cup cornstarch
  • 1/4 cup water

Directions

  1. In separate bowls, soak the 1/2 cup of wood ears and 1/2 cup of shiitake mushrooms in 1 cup of warm water each for 1-2 hours, until hydrated.
  2. In a medium bowl, combine the 1/2 lb julienned pork with the 1 tablespoon of water until the meat has absorbed the water. Add the 1 teaspoon of salt, the 2 teaspoons of vegetable oil, and the 1 teaspoon of cornstarch. Mix until combined and set aside.
  3. Cut the 2 Thai chilies in half and discard the seeds. Chop finely and set aside.
  4. Once the mushrooms are ready, drain and thinly slice. Set aside.
  5. Dry both the spiced and fresh tofu quickly on a few paper towels for about 5 minutes. Then, slice into sticks that are 2 inches long and 1/4 inches wide. Set aside.
  6. Beat the 1 large egg in a small bowl.
  7. Wash and finely chop the scallion. Set aside.
  8. Bring the eight cups of chicken stock to a boil in a large heavy pot.
  9. Stir the pork into the chicken stock, making sure to break up any lumps that form.
  10. Add the 1/2 teaspoon of salt, 1/2 teaspoon of sugar, the 1/2 tsp of monosodium glutamate, the chopped Thai chili, the 1.5 teaspoons of white pepper, the 2 teaspoons of dark soy sauce, the 2 teaspoons of light soy sauce, and the 1 teaspoon of sesame oil. Stir to combine.
  11. Next, add the wood ears and shiitake mushrooms and bring the soup to a simmer once again.
  12. Next, add the two kinds of tofu and the 1/3 cup of vinegar and stir to combine. It should start to look and smell like Hot and Sour soup right about now!
  13. Combine the 1/3 cup of cornstarch with 1/4 cup of water to make a slurry in small container.
  14. Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while steadily drizzling in the cornstarch slurry. Careful not to use it all; you can always add more later if the soup is too loose. Keep stirring until the soup returns to a simmer.
  15. Check the consistency of the soup; it should coat the back of a spoon. Add more slurry if you like it thicker.
  16. Taste the soup and adjust seasoning as necessary.
  17. Keep the soup simmering and begin stirring in a circular motion with your ladle once again. Once you have a slow whirlpool, slowly drizzle the beaten egg into the soup.
  18. Sprinkle chopped scallions on top of the soup and serve.

Source

https://thewoksoflife.com/hot-sour-soup/