How to Make Malaysian Vegetable Soup Asian Cooking Recipe Cuisine
Malay Vegetable Soup
This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients. It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients. The style of cooking may have a slight alteration while still maintaining the dish's overall purpose. In this blog we touch on recipes that may be predominant for the Chinese Cuisines. We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam. Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 4 Servings
PASTE:
2 red Fresno chile peppers
4 shallots
2/3 cup grated coconut, unsweetened
1/4 tsp sugar
salt
SOUP:
1/2 lb baby spinach
1 medium-sized sweet potato, 1/2 lb
2 cloves garlic
1 jalapeño pepper
1 quart vegetable stock
soy sauce for seasoning
Directions:
For the paste, rinse Fresno chiles and discard steams. Peel shallots. Chop both ingredients coarsely, then puree in a blender along with grated coconut and sugar to form a paste. Season to taste with salt and pepper.
For the soup, sort spinach leaves, rinse in cold water and drain in a colander. Peel sweet potatoes, cut into slices and then into matchsticks. Peel garlic and slice thinly. Rinse jalapeño and discard stem, seeds, and ribs; cut rest into rings.
Heat stock. Add sweet potato, garlic and jalapeño; simmer for about 5 minutes. or until sweet potato is cooked through but not mushy. Add spinach; cover and simmer until the spinach wilts. Season soup with soy sauce and serve with coconut paste.
Find Local Asian Markets
For the adventurous palate, a great side dish that
compliments this recipe is Jaew Bong.
Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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