Exotic delight recipes
LOADED POTATO, BACON & COCONUT SOUP - Serves 4
4 large potatoes, peeled and diced into cubes 2 teaspoons cooking oil
1 large onion, finely chopped
2 cups homemade chicken broth 3 tablespoons normal or rice flour, sifted 2 cups coconut milk
1/4 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper 3 bacon slices crisp cooked bacon, crumbled 1/3 cup grated cheddar cheese
2 green spring onions, thinly sliced
1. Heat the oil in pot or large saucepan over medium-high heat. Add the onion and cook for 3 minutes. Add the broth and the potatoes. Bring to a simmer.
2. Cook the potatoes in the stock, covered, until they are fork tender, about 15 minutes.
3. Combine the flour and the liquid milk in a separate pot. Bring to a simmer, whisking often, being careful to not let the coconut milk boil over. Cook for 1 minute.
4. In the meantime, mash the potatoes with a fork or masher, and slowly add the milk mixture while still simmering. For a smoother texture, use a hand blender to blend the soup.
5. Remove from heat and stir in sour cream, salt, and pepper.
6. Ladle the soup into four bowls and top with the bacon, cheese, and green onions.
CHINESE CHICKEN NOODLE SOUP Serves 4
2 packets of dried Chinese noodles (wheat or rice noodles)
2 cloves garlic, finely minced
1 tablespoon Chinese sesame oil
4 cups homemade chicken broth (simmer chicken, onion, carrot in water for 4 hours) 4 shiitake or oyster mushrooms, sliced 4 slices carrot, sliced
2 small Chinese cabbage, cut lengthways 1 dash white pepper
Salt to taste
Leftover chicken meat (or any meats you have)
4 eggs, soft boiled
1. Prepare the noodles according to packet directions. Do not fully cook! Rinse the noodles with running water, drain and set aside.
2. Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside. 3. Prepare the broth by bringing the chicken broth to boil. Add the mushrooms, carrot, Chinese cabbage, white pepper, and salt to taste.
4. Add the partially cooked noodles. Once they are all cooked (approx. 3 minutes), turn off the heat.
4. To serve, add the noodles in a bowl first, and top with the shredded chicken. Ladle the soup on top of the noodles and top with the garlic oil and soft boiled egg.
5. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.