Monday, January 10, 2011

Carrot Whatever Soup

Had to use up some carrots and heat up the house, so made this soup tonight as an appetizer. The base is cubed carrots with stock, and then throw in whatever you want. It's based on all the related carrot soup recipes (linked below). Easy and delicious!
  • remainder of a bag of carrots
  • 1 large sweet potato
  • oil
  • 1 heaping tablespoon minced garlic
  • red pepper flakes
  • water
  • chicken bouillon
  • 1 knub fresh ginger, grated
  • 1/2 t cumin powder
  1. Peel and cut carrots into chunks. Same for the sweet potato.
  2. In a large pot, heat oil over medium heat. Saute the garlic for several minutes.
  3. Dump in the carrots and sweet potato. Stir.
  4. Add enough water to cover the carrots. Bring the heat up to high. Add in bouillon to taste. 
  5. Once it boils, reduce the heat to a simmer. Let cook until carrots are tender (10-20 min).
  6. Add in the ginger and cumin. Let sit for 5 minutes.
  7. Reserve some of the chunky bits in your serving bowl. Blend the remainder in batches.

  • Add potatoes, squash, pumpkin (with the carrots).
  • Add Thai red curry paste (with the ginger).
  • Add onions (before the garlic).
  • Add milk or yogurt for a dairy version.

Saturday, January 8, 2011

He Fen

made this several months ago. turned out ok. just found the recipe paper while cleaning the desk.

  • 1/2 c stock
  • 1 T oyster sauce
  • 1 T soy sauce/black bean sauce
  • 1 T rice wine
  • 1 T sugar
  • 1 T cornflour/tapioca starch
  • 1 t salt
  • 1 t sesame oil
  • 1 pkg hefen, separated
  • veggies
  • garlic, chopped
  • ginger, grated
  • tofu or meat
  • oil
  1. Fry noodles for 1 minute. Place into bowls.
  2. Fry the garlic and ginger in oil.
  3. Add veggies and tofu, cooking over high heat for 5 minutes.
  4. Pour in the sauce and simmer.
  5. Serve over noodles.