Ahi va eso ...
jueves, 7 de enero de 2010
Nieve y un frio de cojones en Budapest
Feliz 2010 !!! Después de pasar unas familiares navidades vuelta a la fria Budapest ... el mes de Diciembre pasado ha sido terrible, temperaturas de -15º y nieve a ¨cascoporro¨ ...
Ahi va eso ...
Ahi va eso ...
Tom Yum Soup
Vegetarian Mushroom Lemongrass Soup, or Tom Yum (tom yum het mangsawirat, ต้มยำเห็ดมังสะวิรัติ) is a vegetarian version of Thailand’s most popular soup. Tom Yum is very spicy and sour, and usually served scalding hot in a hotpot with a fire underneath. There are many different variations… This one is a clear vegetarian version with mushrooms and tomato.
Ingredients
* 3 cups water
* 1 :lemongrass: stalk, cut into 4" pieces and smashed
* 4-6 whole (double) torn :lime leaves:
* 3 slices :galangal: (about 1/2 teaspoon)
* 1/2 cube shittake flavor :knorr:
* 3-20 :small chilies:, to taste
* 2 cups mixed mushrooms (:straw mushrooms:, enoki mushrooms, :black mushrooms:, :oyster mushrooms:, wood ear mushrooms, etc.)
* 1 :tomato:, cut into 8 pieces lengthwise
* 2 tablespoons :white soy sauce:
* 1 teaspoon :white sugar:
* 3 tablespoons :lime: juice
* 1-2 stems :cilantro:, including roots
Directions
1. Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
2. Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
3. Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
4. Add the sliced tomato, and cook until soft, probably less than a minute.
5. Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
6. Transfer to a bowl and garnish with cilantro.
(from Real Thai Recipes. http://www.realthairecipes.com)
Ingredients
* 3 cups water
* 1 :lemongrass: stalk, cut into 4" pieces and smashed
* 4-6 whole (double) torn :lime leaves:
* 3 slices :galangal: (about 1/2 teaspoon)
* 1/2 cube shittake flavor :knorr:
* 3-20 :small chilies:, to taste
* 2 cups mixed mushrooms (:straw mushrooms:, enoki mushrooms, :black mushrooms:, :oyster mushrooms:, wood ear mushrooms, etc.)
* 1 :tomato:, cut into 8 pieces lengthwise
* 2 tablespoons :white soy sauce:
* 1 teaspoon :white sugar:
* 3 tablespoons :lime: juice
* 1-2 stems :cilantro:, including roots
Directions
1. Add the water to a sauce pan. Crush the lemongrass and cilantro root in a stone mortar & pestle or with the butt of a knife, then add them to the water. Tear the lime leaves to release flavor, and throw them in too along with the galangal.
2. Turn on your heat to medium high, and bring to a boil. Boil your herbs for about 5 minutes or so, to release the flavors. The color of the water should be a light green when you’re finished.
3. Add the mushrooms, chilies and knorr cube. Boil for 2-3 more minutes, until mushrooms are soft.
4. Add the sliced tomato, and cook until soft, probably less than a minute.
5. Turn off the heat. Add your soy sauce, sugar, and at the very end the lime juice. Taste to make sure the flavor is right… It should be very sour & spicy. You may need to add more lime juice depending on how sour your limes are.
6. Transfer to a bowl and garnish with cilantro.
(from Real Thai Recipes. http://www.realthairecipes.com)
Hungarian Goulash Soup Recipe
Ingredients
* 2 lb. beef chuck
* 1 tsp. salt
* 2 onions, white or yellow
* 2 Tbsp. lard or shortening
* 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
* 2 bay leaves
* 1 Qt. water
* 4 peeled and diced potatoes
* 1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:
* 1 egg
* 6 Tbsp. flour
* 1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.
From June Meyer's Authentic Hungarian Heirloom
Recipe Index Page(http://homepage.interaccess.com/~june4/goulash.html)
* 2 lb. beef chuck
* 1 tsp. salt
* 2 onions, white or yellow
* 2 Tbsp. lard or shortening
* 2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
* 2 bay leaves
* 1 Qt. water
* 4 peeled and diced potatoes
* 1/4 tsp. black pepper
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:
* 1 egg
* 6 Tbsp. flour
* 1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream.
Serves 6.
From June Meyer's Authentic Hungarian Heirloom
Recipe Index Page(http://homepage.interaccess.com/~june4/goulash.html)
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