Soups, broths and stews
Soup
Dan Dan Noodle Soup
Originating in the Sichuan province of China, the Dan Dan Noodle Soup is a sure way to get rid of those winter chills that seem to have grasped everyone this year.
Ingredients
250g noodles, preferably udon
300g ground beef
2 tbsp peeled ginger, chopped
1 cup chicken stock
2 tbsp or less chilli oil
2 tbsp red vinegar
2 tbsp soy sauce
4 tsp sesame seed paste (roast seeds till browned then make a paste)
1 tsp peppercorns (whole pepper seeds)
Pinch of brown sugar, salt and pepper to taste
2 tbsp chopped roasted peanuts
2 tbsp thinly sliced onions
2 tbsp olive oil
Chilli Oil
1 cup olive oil
2 tsp red chilli flakes
2 to 3 whole dried red chillies
Method
Chilli oil-
Heat 2 tablespoon oil in a saucepan over medium heat. Add chilli flakes and whole chillies. Cook, stirring, until chillies start to gently sizzle, about 1 minute, do not let it brown. Add remaining oil to pot and heat until it is hot but not scalding. Remove from heat and let cool to room temperature then store in an airtight jar and shake before using.
Soup-
Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain them, then transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls. Heat oil over medium heat but take out about ½ tablespoon oil separately. Add beef, season with salt and pepper, and stir, breaking up the beef with a spoon for about 2 minutes. At this point add ginger and cook until beef is cooked through and lightly browned, about 2-3 minutes. Stir in chicken stock and rest of the ingredients. Simmer until sauce thickens. At this point sautee the sliced onions until brown and crispy.
Serving:
Pour this mixture over noodles and garnish it with the peanuts and scallions.
BROTH
A broth is ideally the extract of a protein like meat or fish, where the bones have also been incorporated to get the true essence of the protein with all its flavours. It is most often used as the base for other dishes or soups but in some countries a broth itself is eaten as a meal. Our very own paya can be considered a broth as it is cooked over a slow pot and the meat along with bones cook into a fine clear soupy texture, ready to have bread dunked into it and the bones chewed and gnawed on. Broths can be exciting as they offer some substance to the soup and encourage a slurpy eater!
Scotch Broth
Consumed in Scotland but available the world over, this simple broth is a complete meal with meat, root vegetables like carrots, pulses and cabbage or leeks added towards the end to maintain their freshness.
Ingredients
1 cup hulled barley (natural or organic barley which is available in wholesale markets)
1 tbsp apple cider vinegar
½ cup green peas
2 tbsp pure ghee
1 large lamb shank (the shin and calf of the leg)
2 large onions, chopped
2 garlic cloves, peeled and sliced thin
1 tsp garlic paste
2 medium carrots, chopped
1 large white radish, thin round slices
Pinch of fresh celery
1 tsp dried thyme
2 bay leaves
1 bunch Kangkon leaves of kalmi shaak
Salt and pepper to taste
Method
Place the barley in a small bowl with about 1 cup warm water and stir in cider vinegar. Leave both bowls in a warm room for 12 hours. Drain the water. 3-4 hours prior to cooking. Take the lamb shank and rub it with some salt, oil and garlic paste and place in a pre-heated oven, covered in foil for about 2 hours during which it softens and grills somewhat. Now in a pot heat the onions in the ghee until translucent then add carrots, celery and garlic to sauté for another few minutes. Now add the lamb to the pot and add the thyme, bay and any other ingredients. Then add enough water to add about 3 inches water above the content. Add the drained barley and the peas as well. Bring the soup to a boil, turn the heat to low, cover and simmer for about 2 hours at which point the lamb shanks will begin to fall apart. At this point take the lamb out and add the chopped Kalmi shaak to the broth and cook it until it is tender and you are satisfied with the texture. You can add the lamb again at this point.
Serving: Add chopped coriander or mint leaves and serve with hot, crusty bread.
STEWS
From a Chili con carne to a goulash to shorba, stews come in many forms and have been brewing over communal fires for centuries now. Since 8th century BCE, evidence shows how the bellies of animals or hard shells like tortoises, etc. were used to cook a watery meat dish. Hence a stew is a mixture most often of vegetables and meat cooked in a watery presentation. Today I bring to you something from the kitchens of an Arab household.
Bamia Or Beef Stew With Okra
Ingredients:
250g chunks of beef
300g okra whole (both ends only cut off)
1 kg tomatoes, peeled and blended
2 tbsp tomato puree (canned can be used here)
2 large onions, diced
2 cloves garlic, crushed
1/2 teaspoon cumin
1 tbsp coriander
1/2 tsp Arab allspice
8 cups water
Salt and pepper to taste
All spice:
2 tbsp ground black pepper
2 tbsp paprika
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground cloves
1 tsp ground nutmeg
1 tsp ground cinnamon
1⁄2 tsp ground cardamom
In a large saucepan, brown meat with olive oil for about 3-4 mins then add onions and garlic and saute till translucent. Add crushed tomatoes, stirring well with meat, garlic and onion. Add cumin, coriander, salt and pepper, and allspice. Cook until the oil separates from the mixture, then add water and tomato puree. Stir and combine well and once it simmers add the okra and bring to boil. Reduce heat to low and simmer for 2 hours, or until meat is tender and done. The sauce will keep thickening as it cooks. If it does not, add 1/2 cup all purpose flour.
Serving:
Serve with white rice and a green papaya salad.
Photo: Collected
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