Chicken Coconut Soup
Chicken Corn Soup
Chicken Corn Soup
Ingredients :-
Chicken 1 1/2 kg whole, boil, remove meat when tender, discard carcass
Chicken stock 3 glasses, keep 1 cup aside
Cream of corn 1 small tin
White pepper 1 tsp, powdered
Corn flour 3 tbsp
Sugar 1 tsp
Eggs 2 beaten
White flour/ chicken stock cube mix 1 tbsp
Sesame seed oil few drops
Oil 2 tbsp
Chicken stock 3 glasses, keep 1 cup aside
Cream of corn 1 small tin
White pepper 1 tsp, powdered
Corn flour 3 tbsp
Sugar 1 tsp
Eggs 2 beaten
White flour/ chicken stock cube mix 1 tbsp
Sesame seed oil few drops
Oil 2 tbsp
Cooking Directions :-
In a large pan bring the chicken stock and cream of corn to boil.
When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil.
Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring.
Cook till the soup thickens.
Remove pan from heat.
After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces.
Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
When it comes to a rolling boil, add white flour/ chicken stock cube mix, sugar, white pepper and chicken pieces, stir to mix and pour in the oil.
Just before serving dissolve the corn flour in the cup of stock set aside, and add to the soup while stirring.
Cook till the soup thickens.
Remove pan from heat.
After 2 minutes add the beaten eggs while stirring, put the pan back on heat till egg forms into pieces.
Sprinkle sesame seed oil, serve hot with Soya sauce, vinegar and hot sauce.
Gazpacho - Cold Spanish Soup
Gazpacho - Cold Spanish Soup
Ingredients :-
3 cups tomato juice
3 tomatoes, cut up
1 Cucumber, diced
1 Green capsicum, diced
1 tbsp. parsley
1 tbsp. vinegar
Juice of lemon
salt to taste
1 clove of garlic, smashed
3 tomatoes, cut up
1 Cucumber, diced
1 Green capsicum, diced
1 tbsp. parsley
1 tbsp. vinegar
Juice of lemon
salt to taste
1 clove of garlic, smashed
Cooking Directions :-
In a blender add tomato
juice, tomatoes, diced cucumber, green capsicum, parsley, vinegar, lemon
juice, salt and garlic to blend well and Chill.
Quaker Oat Soup
Quaker Oat Soup
Ingredients :-
1\2 kg. lamb meat with bones, cut into cubes
1 large onion, chopped
1 cup Quaker oats
130 g. tomato paste
Spices:
1 tbsp. black peppercorns
1 tbsp. cumin
2 cinnamon stick, 1 inch each
5 cloves
1 tbsp. coriander seeds
8 green cardamom seeds
1 large onion, chopped
1 cup Quaker oats
130 g. tomato paste
Spices:
1 tbsp. black peppercorns
1 tbsp. cumin
2 cinnamon stick, 1 inch each
5 cloves
1 tbsp. coriander seeds
8 green cardamom seeds
Cooking Directions :-
Combine meat and onions in large pot. Bring to boil. Reduce heat; cover and simmer until meat is tender, about 30-35 minutes.
Place 2 cups water and all spices in a medium saucepan over medium heat. Bring to boil, cover and simmer 15 minutes, until 1 cup water is left. Strain, reserve liquid and discard spices.
Place 2 cups water and all spices in a medium saucepan over medium heat. Bring to boil, cover and simmer 15 minutes, until 1 cup water is left. Strain, reserve liquid and discard spices.
Add spiced water, quaker oats and tomato paste to the meat.
Bring to boil, simmer until oats are cooked through, and creamy. If the
soup is thick add additional water, cook for 5 more minutes, if the
soup is thin. Season with salt and pepper.
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