Soak 2 cups dried soybeans for several hours, then clean and drain, and set aside. Sauté bite sized pieces of pork (here 1.5 lb of pork chops) until browned. Season lightly with salt and black pepper. Using the blender feature of a food processor, purée the soybeans with some water (about a 2:1 ratio). The… Continue reading Korean puréed soybean stew with kimchi and pork, family version (kong beejee)
Tag: soups and stews
Filipino chicken ginger soup with rice (arroz caldo)
This recipe is from a college friend, Monica. Place a whole chicken, cut-up, in a large stock pot. Add water to cover the chicken (about 10-12 cups), then bring to a boil, remove protein scum, reduce heat, and then add about ½ lb thinly-sliced, fresh ginger (you can leave the skin on). Cover and let simmer until chicken… Continue reading Filipino chicken ginger soup with rice (arroz caldo)
Roasted vegetable soup with lima beans
Broil on high: 3 eggplants (pierced a few times to release steam) for 30 mins. Turn over eggplant, then then add a second tray on the same level as the eggplant and add 2 seeded, halved bell peppers (here, red and orange) for 15 mins. Turn over the bell peppers, then add a tray of 3 tomatoes on… Continue reading Roasted vegetable soup with lima beans
Salvadoran beef and vegetable soup (sopa de res con verduras)
I fell in love with this soup at a Salvadoran restaurant in Columbia Heights, and I’m happy that I finally did it justice at home. Using a stockpot, combine 10 cups water, 2 ½ lb boneless beef chuck (cut into small chunks), 1 chopped tomato, 1 chopped onion, 1 chopped leek (white only), 3 stalks… Continue reading Salvadoran beef and vegetable soup (sopa de res con verduras)
Chicken and andouille gumbo
After having a sublime gumbo at Bayou Bakery, I decided to try a gumbo recipe at home. This recipe is from Chef Emeril Lagasse: https://www.emerils.com/129273/chicken-and-andouille-gumbo. (Nov. 2014)
Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
While on our honeymoon at ClubMed, we had a delicious soup that inspired us to try our hand at home. First, make the chicken broth by combining 1 ½ lb chicken wings, necks and gizzards (here, 3 lb chicken wings and drummettes), 4 stalks chopped celery, 1 lb chopped and peeled carrots, ½ bunch each chopped cilantro… Continue reading Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
Neapolitan vegetable soup (cianfotta)
After a day of gnoshing, we decided to try lighter fare for dinner. This recipe is loosely based on: http://www.foodnetwork.com/recipes/mario-batali/vegetable-soup-in-the-style-of-naples-cianfotta-recipe.htm. We modified by adding thyme, sage, Italian parsley, and a dash each tomato paste and apple cider vinegar. This recipe is vegetarian, but here we used 4 cups of chicken broth instead of the 2… Continue reading Neapolitan vegetable soup (cianfotta)
Chinese rice porridge with pork dumplings and bok choy
Rinse and drain 1 cup rice (here, long grain rice), then set aside. In the mean time, soak 2 Tbsp dried shrimp in ½ cup warm water until reconstituted (about 10 mins), then drain and mince. Add 2/3 lb minced pork to the minced shrimp, mixing well, then fold in 1 Tbsp Chinese cooking wine,… Continue reading Chinese rice porridge with pork dumplings and bok choy
Korean wakame seaweed soup with beef (miyuk guk)
Soak about 1-2 oz dried wakame seaweed in room temperature water and set aside. Saute 1/2 lb lean beef (cut into bite-sized pieces) in a little oil. When browned, add 5-6 shiitake mushrooms (fresh or reconstituted dry), cut into ½" slices Sauté until fragrant, then add 2 large Yukon potatoes (or 1 large Russet potato) cut into large, bite-sized chunks (here,… Continue reading Korean wakame seaweed soup with beef (miyuk guk)
South Indian vegetable and pigeon pea soup (sambar)
Recipe from Aarti Party by Aarti Sequeira. The next time, we may double the broth to make itmore soupy. We enjoyed this with store-bought idli. (Jan. 2015)
Cooking Adventures 