足迹 Footprints: May 2014

May 23, 2014

Parsnip Soup

Yummy Healthy Creamy Parsnip Soup

今天雨下了一整天，冷飕飕的天气，正好来碗热腾腾的Parsnip Soup。以前我没吃过parsnip，是老公说他喜欢吃，还教我怎么烤来吃。后来在餐馆喝过这汤，很喜欢它淡淡的香味。Parsnip中文叫欧洲萝卜，也叫防风草根，跟胡萝卜是近亲。Parsnip有丰富的Vitamin C、B、钾Potassium、叶酸folate、锰manganese和可溶性纤维，可帮助控制胆固醇、血糖、防止骨骼疏松，失智等疾病。

Ref: http://www.jamieoliver.com/recipes/vegetables-recipes/spicy-parsnip-soup

May 14, 2014

Vietnamese Chicken Soup Noodle - Pho Ga

This aromatic soup is so yummy！

前年去河内参加研讨会，一直对那里的果条汤念念不忘，今天终于自己试着煮。将所有香料（丁香、八角、桂皮、小茴香、小豆蔻）烤香，姜、洋葱用火烧烤过，然后加入鸡肉鸡骨架，鱼露、少许糖、清水熬两小时；吃的时候撒些芫荽、青葱、豆芽，再蘸些红辣椒、酸甘，鱼露做成的汁，真的好好吃！

Vietnamese Chicken Noodle Soup: Pho Ga

Serves: 4

Ingredients :

Broth Ingredients:

1 chicken carcass

2 chicken wings

2 chicken breast, skinless

water

large pot

1 medium yellow onion, cut in half and do not peel

1 large piece of fresh ginger, do not peel

Broth Spices:

1 tsp. coriander seed

2 green cardamom pods, bruised

1 whole star anise

1 cinnamon stick

5 whole cloves

Additional Ingredients and Garnishes:

1 tsp granulated sugar

2 tbsp. fish sauce

rice noodles cooked according to package instructions

lime wedges

fresh cilantro leaves

fresh mint leaves

scallions sliced

sliced chile

bean sprouts, I don’t usually add them

Instructions:

Start the broth:

Place chicken pieces and water in a pot with enough water to cover. Bring to a boil. Use a colander to drain the chicken and discard the broth. Set the chicken pieces aside. Rinse/wash the pot out or have a new clean pot ready to use. Next rinse off the chicken pieces then place back inside the pot.

Charring the onion and ginger:

The ginger and onion need to be charred. Place them both over an open flame/gas stove flame, or on top of a very hot griddle, or they can also be charred under the broiler setting in the oven. Turn the onion and ginger to char evenly throughout. (I used an open flame and it took me about 8 minutes.) Set aside to cool down.

Toast the spices:

In a clean pan dry roast the spices to bring out the scents and flavors. Roast for 2 minutes stirring often to prevent burning. Remove from pan and set aside to cool.

Now back to the charred ginger and onion.

Peel the onions, and using a knife gently scrape away the charred ginger skin. Cut the ginger into 4 chunks and use the flat edge of the knife to bruise the ginger.

The final broth:

Place the ginger, onions, cooled spices into the pot with the chicken pieces. (Alternatively the spices may be placed inside a spice bag before putting in pot.) Add 2 liters or about 8 cups of water to the pot. Then add the 1 tsp granulated sugar and 2 tbsp. fish sauce. Cover and bring to a boil, once boiling reduce heat down to medium low and leave a small crack to allow steam to escape. Simmer the soup for at least an hour, longer if time allowed. I simmer my pho for about 2-3 hours. The longer the better.

Serve:

Once the soup has finished simmering, strain and discard the spices and carcass — NOT THE BROTH. Thinly slice or shred the chicken breast. Add some cooked rice noodles to the soup bowls then ladle the chicken broth over the noodles. You can either serve the additional garnishes on the side so everyone can add their own or top the soup with them.

Recipe：http://www.spiciefoodie.com/2013/10/15/vietnamese-chicken-noodle-soup-pho-ga/