Friday 20 January 2017

Spicy Beef ball soup with silken tofu



Spicy Beef ball soup with silken tofu
Spicy Beef ball soup with silken tofu
Today I am going to make a spicy soup with beef balls together with silken tofu which is uncommon. Beef is a red meat. We do not consume often as chicken. I have written many chicken recipes. To make a difference I tried beef ball with silken tofu.


                                      Recipe summary
                                                For
                     Spicy Beef ball soup with silken tofu

Preparation time: 15 minutes
Cooking time: 35 minutes

Serves: 3

1. In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add 150 grams onion, coarsely chopped and fry for 5 minutes.

2.Add 4 cloves garlic, sliced and 20 grams ginger, finely Add garlic and ginger fry for 1 minute, 

3.Add 100 grams celery and fry for 5 minutes. 
Ingredients
Ingredients


4.Add 1 tsp broken chili flakes and fry for 1 minute.

5.Add 250 grams beef balls and stir fry for 3 minutes.

6.Add 150 grams cabbage pieces and fry for 5 minutes.



7.Add 1 cup chicken stock  stock and 2 cups of water. Bring to the boil in high heat.
 Crushed cumin and pepper Crushed cumin and pepper
Crushed Cumin and pepper corns
.crushed chili flakes

8.Add ½ tsp salt, crushed cumin and pepper powder crushed together from ½ tsp cumin seeds  ½ tsp pepper and cook for 5 minutes. You can crush pepper and cumin in a mortar and pestle or grinder coarsely.

9. Add 200 grams silken tofu and oyster sauce. Reduce the heat to medium and simmer for 5 minutes.  
Spicy Beef ball soup 
with silken tofu

10. Add 1 tbsp soy sauce.

11.Add 1 tbsp oyster sauce. 

12. Add 1 tbsp corn starch, dissolved in 3 tbsp water and stir.

13. sprinkle a few coriander leaves.

The beef ball soup is ready. Serve while it s still hot.

Spicy Beef ball soup with silken tofu is ready.
                     Recipe follows in detail with pictures.


Preparation time: 15 minutes
Cooking time: 35 minutes
Serves: 3

Ingredients
Main
250 grams beef balls (store bought)
150 grams cabbage, cut into large pieces
100 grams celery
200 grams silken tofu
Spices
½ tsp cumin seeds
1 tsp broken chili flakes
½ tsp cumin and pepper powder
Others
150 grams onion, coarsely chopped
4 cloves garlic, sliced
20 grams ginger, finely chopped
1 tbsp corn starch, dissolved in 3 tbsp water
1 cup chicken stock
2 cups water
1 tbsp soy sauce
1 tbsp oyster sauce
½ tsp salt
2 tbsp vegetable oil
 Crushed cumin and pepper Crushed cumin and pepper
Crushed cumin and pepper and crushed dried chili flakes

Silken tofu
Silken tofu

corn starch
Corn starch
Ingredients
Ingredients
Method
In a large pan heat 2 table spoon of oil. When the oil is hot, reduce the heat to low and add onion and fry for 5 minutes.
Adding onion.
Adding onion.
 Add garlic and ginger fry for 1 minute.
Adding garlic and ginger
Adding garlic and ginger
 Add celery and fry for 5 minutes. 
Adding celery
Adding celery
Add broken chili flakes, and fry for one minute. 
Adding chili flakes
Adding chili flakes
Add beef balls and fry for 3 minutes.
Adding beef balls
Adding beef balls 
Stir frying beef ball
Stir frying beef ball
Add cabbage pieces stir fry for 1 minute.
Adding cabbage
Adding cabbage
 Add chicken stock and 2 cups water. Bring to the boil in high heat.
Adding chicken stock
Adding chicken stock
Add salt, crushed cumin and pepper powder and cook for 5 minutes. You can crush pepper and cumin in a mortar and pestle or grinder coarsely.
Adding ground cumin and pepper
Adding ground cumin and pepper
 Add silken tofu.
Adding tofu
Adding tofu
 Reduce the heat to medium and simmer for 10 minutes.

Add soy sauce.
Adding soy sauce
Adding soy sauce
   Add oyster sauce.
Adding oyster sauce
Adding oyster sauce
Add corn starch.


Adding corn starch
Adding corn starch
Add coriander leaves.
Adding coriander leaves
Adding coriander leaves
The beef ball soup is ready. Serve while it s still hot.


Spicy Beef ball soup with silken tofu
Spicy Beef ball soup with silken tofu









































No comments:

Post a Comment