1 Chinese Soup Stock By Sy Food

CHINESE HOT AND SOUR SOUP WITH RAMEN

Steps:

• If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
• Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots. Cook the carrots for a minute or two and add mushrooms, tofu, both the soy sauces and six cups water (or low sodium stock) to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes. Add the ramen to the pot.
• While the ramen is cooking, stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken. Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. Top with an egg or just some green onions and enjoy.

ASIAN SEAFOOD NOODLE SOUP

Steps:

• PREPARATION:.
• SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
• SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
• SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
• PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
• CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
• TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
• SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
• NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
• SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
• INSTRUCTIONS:.
• Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
• Add to the bowl some hot soup stock and separate the noodles.
• Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
• Do the same with the other three individual bowls....
• Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
• NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.

#1 CHINESE SOUP STOCK BY SY

Steps:

• Cut chicken into small pieces, remove any fat.
• Trim any access fat off the lean pork.
• Put chicken& pork into a large pot.
• Add water to cover and bring to a boil, then lower heat.
• Cook for about 10 minutes until the scum comes to the top.
• Put the chicken& pork into a colander and then run cold water over to remove any scum.
• Clean the stock pot and then put back the chicken& pork and add the gingerroot.
• Add water to cover (Three-quarters to the top of the pot) and bring to a boil.
• Lower heat.
• Simmer the stock on a VERY, VERY LOW HEAT (A few bubbles showing and with no cover on the pot) for about 3 to 5 or so hours.
• Strain the stock by using a colander and cheese cloth (Discard the bones).
• Let cool and then put into the refrigerator.
• After several hours remove any fat from the surface.
• Note: You can make a richer more flavorful stock by also adding about 1lb of a smoked Ham Hock to the recipe above.
• However, prior to adding it to the pot, blanch to remove any of the spices.
• As an alternative use College Brand Chicken Stock (46 fl oz can) and add a small piece of smoked Ham Hock for a quick way to get a flavorful stock.

CHINESE CHICKEN SOUP STOCK

Steps:

• Place the bones in a 12 quart stockpot and cover with water.
• On high heat bring the bones barely to a simmer.
• Do Not Boil (yet).
• Foam and scum will form.
• Again, do not boil.
• Drain the bones, discarding water, and rinse the bones in fresh water.
• Add 1 quart water per pound of bones (5) and ginger and rinsed dried turnip.
• Bring to a simmer and cook 1 hour uncovered.
• Strain the soup and discard the solids.
• Remove the fat by chilling and skimming off.
• Note: Dried turnip ball is found in Oriental markets and a must in making good Chinese stock.

THREE DELICIOUS CHINESE SAUCES ( FOR CHICKEN) BY SY

Steps:

• GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in a small heat proof dish (corningware).
• Heat the two oils until almost smoking.
• Pour it over the G-S mixture and stir.
• You can also add other ingredients to your taste; Prior to adding the hot oil, add (one or more) 1 teaspoon soy sauce, 1 teaspoon fish sauce (Vietnamese G-S version), pinch of white pepper.
• GARLIC AND GREEN PEPPER/HOT CHILI PEPPER SAUCE RECIPE INSTRUCTIONS: Combine the green pepper/hot chili pepper, garlic, sugar in a heat proof dish (corningware).
• Heat peanut oil until almost smoking and then pour over the mixture.
• Then add the balance of the ingredients and mix well.
• Set aside for about 30 minutes to blend.
• OYSTER SAUCE RECIPE INSTRUCTIONS: Combine all the ingredients and mix well.

FRENCH ONION SEAFOOD & STEAK SOUP BOWL BY SY

Steps:

• STEP#1 for NOODLES, VEGETABLES, TOPPING: Place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
• Toast French baguette/bread and set aside.
• Cut Swiss Gruyere Cheese into small but THICK slices and slightly smaller then the toasted bread and set aside.
• Cut mushrooms in half and set aside.
• Cut tomatoes into thin pieces and set aside.
• Add 2 tablespoon peanut/olive oil in a wok.
• Add curry powder and cook for about 1-2 minutes (add a little water as needed).
• Add the steak and stir fry for 1 minute (until pinkness is lost).
• Add the scallops and stir fry 1 minute.
• Add the shrimps (&other seafood) and stir fry 1 minute.
• Add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
• STEP#2 for SOUP BASE: In a large pot and using a medium heat add the oil and melt the butter.
• Then add onions and sauté.
• Cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
• Put in the shallots, ginger, garlic and cook for 2+ minutes.
• Then add the flour and stir for 2 minute.
• Add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
• Add the beef broth, sesame oil, soy sauce, Worcestershire sauce and sugar.
• Simmer on medium/low heat for about 15 minutes.
• Add 3 tablespoons of the wine to taste.
• Then place pot on a very low flame/heat to keep hot.
• STEP#3 PUT IT ALL TOGETHER: In 6 LARGE microwave bowls, add a small portion of noodles (If you are using small microwave bowls, eliminate the noodles).
• Then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
• Next ladle the onion soup broth into each bowl.
• Then add two pieces (no more) of the toasted French bread.
• Place two thick slices of the Gruyere cheese on each piece of bread.
• Add the seafood and meat topping around the side of the bowl for a nice presentation.
• Place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
• Serve using a porcelain Chinese spoon& chop sticks and with a warm piece of French Bread.
• Enjoy.
• Note- You can use ovenproof soup bowls instead of microwave bowls.
• Place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
• Or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.