jinglerecipe

Recipes are adapted from those cookbook i bought.

Tuesday, July 10, 2007

Sarang Burong (Nonya :Bawang Soup)

Sarang Burong

Ingredient

500 gm minced pork
300 gm minced prawns
1 egg
2 tbsp cornflour
150g crab meat
1 big square beancurd(abt 200-300gm press flat)-toufu

1000 gm turnip (cut into coarse strips)

20 gm dried shrimp (soak and mashed)
8 pips of garlic (chopped)

Seasoning for the meat balls
1 tsp salt
1/2 tsp chicken powder
1 tsp veasp
1 tsp pepper

Garnishing:
5 stalks chopped spring onion
50gm shallots (slice, fried)

Seasoning for the soup
1/2 tsp chicken powder
1 tsp salt
1/2 tsp veasp
1/2 tbsp sesame oil

Method:
For the meat ball


1. Deshelled the prawns, add tapioca flour to mix then use tap water to rinse, devein, drain dry, pat dry, keep in the fridge.

2. Press flat the toufu then drain dry.

3. Mince the prawn then mix it with minced meat together.

4. Add salt, chicken powder, veasp, pepper mix together in a bowl, then pour into the mixture of minced prawn and meat. Then mix them well.

5. Beat up the egg then add the item (4) to mix together, stir well with a fork.

6. Stir well in one direction until its becomes sticky.

7. Add 2 tbsp cornflour to mix, add the smashed toufu to mix, add crab meat (optional) stir well and put aside.

8. Use a spoon to make it into a small ball soak in plain water, for later use.

For the Soup

1. 3000 ml water bring to boil

2. Put 2 to 3 tbsp of oil on wok, add garlic to fry, slightly fragrant, add dried shrimp to fry until fragrant, Add in turnip coarse strip to fry until soft, add water to cook, then its boil, put into the 3000ml of boiling water.

3. Let the turnip cooked until transparent, add chicken cube and cover then let it boil. Add meat ball cover let it boil, Add vesap, sesame oil, salt, chicken powder.

4. Let it boil for 1/2 an hour.Then its ready to be serve.

1 Comments:

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