Thursday, August 18, 2011
Tomato Soup With Coriander And Fire Roasted Peppers
2 Medium Fire Roasted Red Bell Peppers, peeled and diced
2 Tbsp Olive Oil
2 Medium Yellow Onions, peeled and diced 3 Cloves Garlic, peeled and chopped
6 (250 g) Fresh Roma Tomatoes, peeled, seeded and diced
3 Tins/Cans (400g x 3) Diced/Chopped Tomatoes
3 Tbsp Tomato Paste
1 ½ to 2 Bunches of Fresh Coriander, coarsely chopped
4 Cups Chicken or Vegetable Stock
1 ½ tsp Ground Cumin
1 tsp Smoked Paprika
Freshly Ground Black Pepper
Sour Cream (optional)
Heat the olive oil in a large pot; add onion and garlic with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and mix in all the tomatoes, tomato paste, peppers, coriander, cumin, and paprika. Sauté the mixture for a minute or 2, and add the chicken or vegetable stock. Then bring it to the boil, lower the heat and simmer for about 30 to 40 minutes.
Allow the soup mixture to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm with a big squeeze of lime juice, and a dollop or sour cream, if desired.
Wednesday, August 3, 2011
Chinese Tea Eggs (or also commonly known as Tea Leaf Eggs or Marbled Eggs) is a nutritious and healthy snack that can be found throughout China and in most parts of South-East Asia. These are hard-boiled eggs infused with the flavors of tea leafs and various Chinese herbs and spices. Here, I have adopted the popular Malaysian "Bak Kut Teh" spice recipe, or widely known as “BKT” in Malaysia instead of the regular tea eggs spices. Anyway, you can easily obtain either the regular or BKT spices at most Chinese grocers here in Vancouver. Do try to make these healthy and delicious tea eggs, then, tell me which spice you prefer! :-)
Chinese Tea Eggs~Marbled Eggs
1 Dozen Hard-Boiled Eggs
1 Packet Malaysian Styled BKT herbs, or any Chinese Tea Leaf spices
2 Tbsp Dark Soy Sauce
2 Tbsp Soy Sauce
5 Cups of Water
Sea Salt to taste
Lightly tap all over the hard-boiled egg shells with the back of a spoon to create a marbled-like cracks.
Combine the BKT herbs, dark soy sauce, soy sauce, and water in a large saucepan. Bring the mixture to the boil, lower the heat and simmer for about 25 to 30 minutes.
Add the eggs, and continue to simmer for at least an hour. For best result, steep the eggs overnight and reheat before serving.