What's this? A recipe? Why yes, though I still cook every single day without fail, the recipes have been lacking. Mainly I do variations of everything I've talked about here. But every once in a while I still do a great new dish and this is one of them. I got ahold of some fresh tamarind and along came my own go at the Asian Sinigang which I use to use packet spices for and now I most definitely make my own because it's better than a packet could ever do. The perfect balance of sweet and sour broth with a little heat that though I don't drink much anymore, cured every hangover. Then again, I'm a firm believer that soup just really cures all. Not to mention a good dose of veggies! Prep Time: 10 minutes Cook Time: 1 hour Yield: 6 servings
1. Places a pot on medium heat with coconut oil, onion, garlic, ginger and tamarind. Allow to cook for 5 minutes. 2. Turn heat up to high and add vegetable bouillon, chili sauce, chili flakes, soy sauce and water. Put a lid half on and bring broth to a heavy boil for 10 minutes. 3. Add potatoes and continue to boil at a medium high heat with lid half on. 4. After 10 minutes add the radish, tomatoes, sugar and fish sauce. Continue to boil with lid. 5. After 20 minutes add the bok choy, mushrooms and shrimp, continuing to boil. 6. After 10 minutes take off heat, add pepper if desired and divide into bowls. 7. Be sure to scoop out the ginger slices and the tamarind. 8. Before serving squeeze a tsp or so of lime on top and sprinkle a tbsp of cilantro. This also serves well with a side of rice. Adding a spoonful to the rice and then eating it together, while having a bit of broth in between. Either or, you make the choice. Regardless, you're certain to enjoy it! Jacqueline
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November 2015
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