GRILLED CHICKEN TAMARIND SOUP
Provided by Valerie Bertinelli
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot over medium-high heat. Add the mushroom, salt, carrot and onion and saute until the vegetables begin to soften, about 3 minutes. Add the broth, fish sauce and tamarind, bring to a boil and then reduce the heat and simmer until the vegetables are fully cooked, about 10 minutes. Add the bok choy and chicken and continue to simmer until the bok choy is cooked and the chicken is heated through, about 5 minutes. Ladle the soup into bowls and serve with a sprinkling of scallions.
BUDDHIST TAMARIND AND VEGETABLE SOUP
Make and share this Buddhist Tamarind and Vegetable Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Clear Soup
Time 1h
Yield 3 serving(s)
Number Of Ingredients 17
Steps:
- Dissolve the tamarind in the water.
- Strain it through a fine sieve.
- Reserve the thick tamarind water.
- Discard the seeds and pulp.
- Boil the tamarind liquid with 5 cups of water in a large pot.
- Add okra, tomato wedges and pineapple.
- Boil vigorously for 3 minutes.
- Lower flame and add the leek, salt and sugar.
- Bring to a boil.
- Add the tofu cubes and soy sauce.
- Cook for 2 minutes.
- Check the seasoning.
- Serve in individual bowls garnished with drops of vegetable oil, shallots, bean sprouts, basil leaves, corriander and chillies.
- Enjoy!
SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)
This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.
Provided by Angela Dimayuga
Categories dinner, grains and rice, one pot, soups and stews, vegetables, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
- Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
- Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
- Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Stir in the lemon juice. Serve over rice.
BUDDHIST SOUR SOUP
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or 14 to 28-ounce can. Let stand for 30 minutes. Water will be pressed out of the tofu as it stands; drain it off every 15 minutes or so. Cut the tofu into 1/2-inch cubes and set aside.
- Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Discard any solids and set the liquid aside.
- If the okra is large, cut crosswise in 1/2 and cut off any tough tips, leaving the stems on.
- For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add the shallots and cook until well-browned, then remove from the heat and set aside.
- To make the soup, place the tamarind liquid and the 5 cups water in a large nonreactive pot. Bring to a vigorous boil, then add the okra (if your okra is very fresh and tender, add it later, with the tomato wedges) and pineapple. Boil vigorously for 3 minutes, then add the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add the tofu cubes and soy sauce and cook for 2 minutes. Taste and adjust the balance of seasonings if you wish.
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