Recipe is here
I did not add any of the sauces nor the garlic, because I had leftover stir fried beans as takeaway from lunch at a chinese restaurant.
Cooking the beans took a lot longer than what the recipe said – I had to keep mine covered (and stirring – the heat might’ve been a bit high) for at least 20 minutes. YMMV…
It tasted good though!
Note: I snipped off both ends of each long bean, I think that’s how you do it…
It’s a really easy soup recipe, apart from the prep required to grate the ginger everything else is quite straightforward.
Try it yourself!
The base recipe is here
As the recipe said, the soup recipe is very forgiving with the ingredients you use – although I think if it doesn’t have at least beetroot, onion, carrots, and potato – it’s just not the same.
Compared to the Chinese version which does not use beetroot (see here or here for recipes), I found the version I used to be a little bit more complicated (the prepping of the beetroot takes a little while) but I ended up making a huge batch.
Wait… the last bit might just be me I think!
Anyway, give it a go and let me know how yours turn out!
Recipe here and here (main version – in chinese).
My main concern with this one is that I only have olive oil at home… and this recipe demands quite a bit of oil (compared to usual cooking usage). I would suggest using a cheaper variant e.g. Bran oil.
With the soy sauce, I used a mix of a high-grade soy sauce that I use sparingly for cooking, and bought a cheaper bottle of Lee Kum Kee’s premium soy sauce. The mixing of different soy sauce is said to give the scallion oil a depth of flavor, so definitely use more than one source(sauce) for your soy sauce… get it… 😛
Goes great with freshly cooked asian noodles!
Using recipes from here and here
Have yet to make it… collecting ingredients now. Will update once used!
Update: Seems OK – light flavors of chicken. Need more chicken bones though!
Recipe link here
Didn’t use the cheese on top…and I used my own vegetable stock. It would be a lot tastier if I used packaged – simply because they have a more well-rounded flavor…and quite a bit more salt. The cumin brings out a nice aroma and is definitely needed in this recipe!
Instead of using garlic powder, I omitted this and used about 1 tbsp of worchestershire sauce, then added salt and pepper to taste…
I also omitted the cheese as Emily doesn’t like cheese…
Overall it tasted alright, for something I hashed together with leftover steak! (ha)
Recipe is here
Minus the Kale, red wine vinegar, celery, and I substituted the garlic powder with minced garlic (handful of cloves). The longer you simmer (it tasted a lot better after 2.5hrs than when we tasted after ~1hr) the more taste you get out of it, it seems. The ideal is 2hrs+ because everything just melts in your mouth by then
The approach is to first sear both sides of the steak, and then cook the rest of the way in the oven in a low temp (150 degrees C). This has worked especially well for steaks with a lot of tendon and fat, as the long time-low temp approach really helps to render the fat from something barely edible, to something just short of amazing. I’ve never been able to properly render fat on a steak until now, and I think low-temp cooking post-searing is the way to go…
Recipe here and here
As Emily doesn’t like bacon and butter, as well as milk, they have been omitted from the recipe. I added rosemary, thyme, some parsley and some basil (all dried spices, roughly a shake to 1/2 tsp). Used a quick stock of the chopped veggies (carrots and onions) as part of the water to make the soup – usually turns out well!
One thing to watch out for is the fact that the potatoes soak up a lot of salt – so add a little more than you think you might need. Alternatively, taste and add as necessary.