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Receta Buddhist Sour Soup
by Global Cookbook

Buddhist Sour Soup
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Ingredientes

  • 3 x blocks tofu - (abt 1 lb)
  • 1/4 c. tamarind pulp dissolved in
  • 1 c. warm water
  • 1/2 lb okra - (abt 2 c.)
  • 5 c. water
  • 3/4 c. fresh pineapple in 1/4" chunks
  • 1 stalk bac ha (giant taro) (optional), cut 1 1/2" lengths,
  • 3 Tbsp. sugar
  • 2 tsp salt
  • 2 med tomatoes cut into wedges
  • 1 tsp soy sauce
  • 1/4 c. peanut or possibly vegetable oil
  • 1/2 c. minced shallots
  • 2 c. bean sprouts - (to 3) rinsed, liquid removed
  • 12 x Asian basil leaves coarsely torn
  • 6 sprg rice paddy herb (ngo om) (optional)
  • 2 x bird or possibly serrano chiles - (to 4) chopped

Direcciones

  1. For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or possibly 14 to 28-oz can. Let stand for 30 min. Water will be pressed out of the tofu as it stands; drain it off every 15 min or possibly so. Cut the tofu into 1/2-inch cubes and set aside.
  2. Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Throw away any solids and set the liquid aside.
  3. If the okra is large, cut crosswise in half and cut off any tough tips, leaving the stems on.
  4. For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add in the shallots and cook till well-browned, then remove from the heat and set aside.
  5. To make the soup, place the tamarind liquid and the 5 c. water in a large nonreactive pot. Bring to a vigorous boil, then add in the okra (if your okra is very fresh and tender, add in it later, with the tomato wedges) and pineapple.
  6. Boil vigorously for 3 min, then add in the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add in the tofu cubes and soy sauce and cook for 2 min. Taste and adjust the balance of seasonings if you wish.
  7. This recipe yields 4 to 6 servings.