Seafood Laksa

Ingredients

5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots

Paste

2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped

Method

  1. Preheat the oven to 350ºF.
  2. Wrap the shrimp paste in foil and roast for 5 minutes.
  3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
  4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
  5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
  6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
  7. Season with the fish sauce and palm sugar.
  8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles

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Thick Soup of Beans, Bacon and Vegetables

Ingredients

8 oz dried haricot beans
4 oz dried red kidney beans
3 tablespoons olive oil
1 small onion, chopped
1 small carrot, peeled and chopped
2 oz rindless unsmoked bacon, finely chopped
2 cloves garlic, finely chopped
5 cups beef stock
salt and freshly ground black pepper
2 large beefsteak tomatoes
4 oz cheese, grated

Method

  1. Soak the beans in cold water overnight.
  2. Bring the beans and water to a boil and boil hard for 3 minutes, reduce heat and simmer for a further 10 minutes. Drain and set aside.
  3. Heat the oil in a large pan and cook the onion, carrot and bacon until the onion is just soft but not brown.
  4. Add the garlic, beans and stock. Bring to a boil, cover and simmer for about 1 hour until the beans are soft.
  5. Blend half the soup in a food processor until smooth and return to the pan with the remaining soup.
  6. Cut a cross in the base of each tomato and dip into boiling water for 30 seconds. Peel off the skin, cut into quarters, remove the seeds and chop the flesh.
  7. Add the tomatoes to the soup with seasoning to taste. Simmer for about 15 minutes.
  8. Serve the soup sprinkled with cheese accompanied by garlic bread.

Makes 6 servings.

Source: Soups and Starters

Parihuela – The Most Popular Seafood Soup in Peru

Ingredients

2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, chopped
1-inch piece fresh ginger, peeled and chopped
4 tomatoes, skinned, seeded, and grated
2 tablespoons Panca Chili Paste
pinch of ground cumin
4 x 12 oz crabs, cleaned and cut in half
12 mussels, cleaned
9 cups (68 fl oz/2 liters) fish broth (stock)
12 shrimp, peeled and deveined
4 x 7 oz squid, cleaned and cut into rings
12 scallops, cleaned
14 oz fish fillet (such as Peruvian grunt, grouper, or croaker), cut into 8
1 tablespoon cornstarch
4 tablespoons chopped yuyo seaweed
1/2 cup chopped cilantro leaves, to garnish
juice of 4 small lemons, to serve
salt and pepper

Method

  1. Heat the oil in a large pan over medium heat, add the onions, garlic, and ginger, and saute for 3 minutes until the onions have started to soften.
  2. Add the grated tomatoes and chili paste and cook for another 2-3 minutes until fragrant. Season with salt and pepper.
  3. Add the cumin, crab halves, and mussels and cook for 1 minute, then pour over the fish broth (stock) and bring to a boil.
  4. Add the shrimp (prawns), squid, scallops, and fish pieces and simmer for 2-3 minutes until the seafood is cooked.
  5. Dissolve the cornstarch in a little water, add to the pan, and cook, stirring, until thickened slightly.
  6. Stir in the chopped yuyo seaweed to finish.
  7. Ladle into large shallow bowls, garnish with the cilantro leaves, drizzle with lemon juice, and serve.

Makes 4 servings.

Source: Peru – The Cookbook

Japanese Noodles with Chinese Barbecued Pork

Ingredients

5 cups chicken stock
1 clove garlic, halved
2 tablespoons Japanese soy sauce
1 lb Chinese barbecued pork (char sui), sliced
12 oz fresh ramen noodles
3 cups young spinach leaves
2 hard-boiled eggs, peeled and halved

Method

  1. Place the chicken stock, garlic, soy sauce and 3-1/2 oz of the barbecued pork in a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Strain and discard the garlic and pork.
  2. Cook the noodles in a large pot of rapidly boiling water for 5 minutes or until al dente. Rinse and drain.
  3. Divide the noodles between 4 soup bowls. Arrange the extra pork on top of the noodles, along with the spinach and egg. Carefully pour over the boiling stock. Allow the spinach to wilt slightly before serving.

Makes 4 servings.

Source: Food Style – Noodles

Savoury Soup with Sweet Potato and Lentil

Ingredients

900 mL carton low-sodium chicken broth
1 small onion, diced
1 tbsp of your favourite Indian curry paste
1/2 cup split red lentils
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 cup milk
2 cups packed baby spinach
2 tbsp lemon juice
plain yogurt for serving (optional

Method

  1. Place broth, onion and curry paste in a large saucepan. Bring to a boil. Add lentils, reduce heat and simmer covered for 5 minutes.
  2. Add sweet potato, continue to simmer covered about 10 minutes until lentils and sweet potatoes are tender.
  3. Add milk to hot soup.
  4. Puree the soup in saucepan with a hand blender. Add spinach. Stir over medium heat, but don’t boil, just until spinach is wilted, 1 to 2 minutes.
  5. Stir in lemon juice. Serve with a dollop of yogurt, if using.

Makes 8 servings.

Source: Dairy Farmers of Manitoba