The peanut butter provides surprising depth to this soup. Sauté 2 chopped onions, a few cloves minced garlic, and ¼ cup chopped parsley in oil until fragrant and lightly browned. Add 1 tsp each cumin and cumin seeds, 2 cups stewed tomatoes (here, I added 15 oz canned stewed tomatoes with juice and 1 ripe,… Continue reading Navy bean and chickpea vegetable soup with peanut butter
Tag: soups and stews
Indian fish curry
We used sea bass filet for this recipe from Entice With Spice by Shubhra Ramineni. We also added a dash of fish sauce at the end of cooking. Details to come. (May 2015)
Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
This recipe is a merger of a friend’s family recipe, The Africa News cookbook, and my own improvisation. First, cut 2 large eggplants into 1 x 2″ pieces, each with skin on. Place on a cookie sheet lightly sprayed with olive oil, then lightly spray each eggplant chunk with olive oil. Season lightly with salt… Continue reading Ghanaian palmnut stew with roasted eggplant, salmon, and okra (abenkwan)
Korean rice cake soup (dduk guk)
This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste… Continue reading Korean rice cake soup (dduk guk)
Chinese steamed turbot in seasoned chicken broth
This is based on Hot and Sour Shad Soup in The Key to Chinese Cooking by Irene Kuo. Despite the recipe title, we found the dish neither hot nor sour. We modified by adding more aromatics to the steam pot and to the chicken broth. (Mar. 2015)
Japanese nabeyaki udon
Despite a relatively short list of ingredients, this dish is very challenging to execute. First, make the bonito stock: combine 2 quarts water with kombu (kelp) in a stockpot and heat on medium. Just before it boils, remove the kombu. Add 1 cup packed bonito shavings, bring to a boil, then immediately turn off heat.… Continue reading Japanese nabeyaki udon
Burmese coconut chicken soup (o-no kauswe)
Marinate 4 lbs boneless chicken thighs, cut into bite-sized pieces, in 2 Tbsp paprika, 2 tsp turmeric, 2 tsp garlic powder (or 6 minced garlic cloves), and 2 ½ Tbsp fish sauce. Separately, mix 1 cup chick pea flour (besan) with 2 cups water and mix into a slurry. Bring 16 cups of water to… Continue reading Burmese coconut chicken soup (o-no kauswe)
Korean-style clear beef soup
I had lots of beef stock leftover from the oxtail soup, so I decided to improvise. Bring beef stock to a boil, then add daikon radish (cut into thin squares). Cover and let simmer for about 20 minutes, then add scallions, cut into straws. Continue to simmer for about 5 minutes, then season to taste.… Continue reading Korean-style clear beef soup
Korean spicy beef soup (yuk gae jang)
This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
