Wednesday, 15 July 2009

Carrot and daikon soup 紅白蘿蔔羹


Carrot and daikon thick soup (hong bak lo bak guern 紅白蘿蔔羹) is quick and simple with few ingredients, nice steaming hot or warm. Perfect for lunch or light meal.

This recipe makes 3 large bowls of soup.

Ingredients:

Meat and marinade
140 - 150g minced pork or beef
1.5 tbsp light soy sauce
1 tbsp chinese cooking wine (shaoshing)
1 tsp sesame oil
0.5 tsp chicken granule powder, like Knorr (optional)
1 heap tsp cornflour


300g carrot
300g daikon or mooli
5 cups vegetable/chicken/pork/beef stock (homemade or from stock powder/granules)
a little salt
2.5 - 3 tbsp cornflour slackened with 1/4 cup of water
pinch ground pepper
2 - 3 stalks spring onion
1 tsp sesame oil


Methods:
  1. Mix minced pork or beef with marinade. Leave aside for 15 - 20 minutes.
  2. Dice carrot and daikon.
  3. Put stock, daikon and carrot into a saucepan, cover and simmer for about 20 - 25 minutes till carrot and daikon are tender.
  4. Add meat. Use a spoon scoop tiny bit of meat into the hot soup to form tiny meatballs before adding to soup. Simmer for a little while till pork/beef is cooked.
  5. Season with salt and pepper. Add in slackened cornflour to thicken.
  6. Stir in sesame oil and spring onion.

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