CookEatShare также доступен на языке: English
Закрыть

Рецепт Buddhist Sour Soup

click to rate
0 голосов | 1067 визитов
Порций: 4

Ингредиенты

Cost per serving $1.87 view details
  • 3 x blocks tofu - (abt 1 lb)
  • 1/4 c. tamarind pulp dissolved in
  • 1 c. warm water
  • 1/2 lb okra - (abt 2 c.)
  • 5 c. water
  • 3/4 c. fresh pineapple in 1/4" chunks
  • 1 stalk bac ha (giant taro) (optional), cut 1 1/2" lengths,
  • 3 Tbsp. sugar
  • 2 tsp salt
  • 2 med tomatoes cut into wedges
  • 1 tsp soy sauce
  • 1/4 c. peanut or possibly vegetable oil
  • 1/2 c. minced shallots
  • 2 c. bean sprouts - (to 3) rinsed, liquid removed
  • 12 x Asian basil leaves coarsely torn
  • 6 sprg rice paddy herb (ngo om) (optional)
  • 2 x bird or possibly serrano chiles - (to 4) chopped

Инструкции

  1. For the soup, place the tofu blocks on a plate, place another plate on top, and weight with a jar or possibly 14 to 28-oz can. Let stand for 30 min. Water will be pressed out of the tofu as it stands; drain it off every 15 min or possibly so. Cut the tofu into 1/2-inch cubes and set aside.
  2. Use your fingers to squeeze and press the tamarind to dissolve it completely and to squeeze the last of the pulp off any seeds and pith. Place a sieve over a small bowl and pour the tamarind water through. Throw away any solids and set the liquid aside.
  3. If the okra is large, cut crosswise in half and cut off any tough tips, leaving the stems on.
  4. For the garnish, heat the oil in a small heavy skillet over medium-high heat. Add in the shallots and cook till well-browned, then remove from the heat and set aside.
  5. To make the soup, place the tamarind liquid and the 5 c. water in a large nonreactive pot. Bring to a vigorous boil, then add in the okra (if your okra is very fresh and tender, add in it later, with the tomato wedges) and pineapple.
  6. Boil vigorously for 3 min, then add in the bac ha, if using, the sugar, salt, and tomato wedges. Bring back to a boil, then add in the tofu cubes and soy sauce and cook for 2 min. Taste and adjust the balance of seasonings if you wish.
  7. This recipe yields 4 to 6 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 648g
Recipe makes 4 servings
Calories 232  
Calories from Fat 57 25%
Total Fat 6.41g 8%
Saturated Fat 2.19g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1298mg 54%
Potassium 726mg 21%
Total Carbs 38.01g 10%
Dietary Fiber 4.9g 16%
Sugars 26.56g 18%
Protein 10.15g 16%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment