Hot and Sour Soup

Hot and Sour Soup

Ingredients

2  Cans of Beef Broth

4  Cups of Water

½ Cup  Dried Black Mushrooms

rehydrated

4  Shitake Mushrooms

½ cup  Dried Lilly Buds Rehydrated

1 block  Firm or Extra Firm Tofu

½ cup  Bamboo Shoots

1  Cayenne Pepper Chopped Fine

1 tsp  Salt

1 tsp  Sugar

2 Tbl  Dark Soy Sauce

2 Tbl  Rice Wine Vinegar

2 tsp  Sesame Oil

1 Tbl  Cornstarch

Directions

• Rehydrate all ingredients, remove any hard bits

and discard water after use.

•  Simmer Beef Broth, Water and all ingredients

except corn starch for 25 to 30 minutes.

•  add cornstarch to 1/2 cup of water and mix well.

•  Raise temperature slightly to the soup until bubbles

are rapidly rising to the top.

•  Slowly add the cornstarch and water to the soup

and stir slowly to thicken.

Beef Rendang

Submitted by Scotty the Little Aussie Battler

Ingredients

1kg beef, diced or cut into strips (2.2 lbs)

2 onions, chopped

1 tbsp chopped fresh ginger

3 cloves garlic, chopped

1tsp turmeric

2tsp ground coriander

2 ½ tbsp. sambal oelek

100ml oil (3.5 oz)

400ml coconut cream (14 oz)

6 fresh curry leaves

1 stem lemongrass, bruised

100ml tamarind paste (3.5 oz)

4 kaffir lime leaves

1tsp brown sugar

_________________________________________________

Directions

Place the onion, ginger, garlic, turmeric, coriander and sambal oelek in a blender and blend until smooth.  Add a little water if necessary.

Heat the oil in a large saucepan, add the spice paste and cook over medium heat for 5 minutes or until fragrant.  Add the beef, stir to coat in the spices and cook until just browned.

Tip the beef and spice mix into the slowcooker and add the coconut cream, curry leaves, lemon grass, tamarind puree, lime leaves and a cup of water.  Cook for 4 hours on high, or 8 hours on low, adding a little more water if necessary. 

Remove the lemongrass and leaves then stir through the brown sugar just before serving.