Soups - Breville Gourmet Wok EW30XL Manual De Instrucciones

SPECIAL INGREDIENTS cont'd
SAMBAL OELEK
This is a paste made from ground chiles and
salt. This can also be used as an ingredient
or an accompaniment.
TAMARIND
Tamarind is a large brown bean pod
containing a pulp with a fruity, tart flavor.
It is available as a dried shelled fruit, a
block of compressed pulp or as a puree
or concentrate.
TOFU
Tofu, or bean curd, is a high protein, low fat
food made from soy beans. It is available in
very firm or soft blocks and is either fresh or
vacuum-packed. It takes on the flavor of the
spices and sauces it is cooked with.
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TURMERIC
This is best known in its powdered form
and is often used to color food. It has a
bitter flavor. It is occasionally available fresh
as a root, rather like ginger, which is peeled
and then grated and finely chopped.
Powdered turmeric is commonly available in
the supermarket.
SZECHUAN PEPPER CORNS
These are available from most Asian
supermarkets and have a slight anise taste.
WATER CHESTNUTS
Small white crisp bulbs with a brown skin.
Canned water chestnuts are peeled and
will keep for about 1 month, covered in
the refrigerator.

SOUPS

CHICKEN AND SWEET
CORN SOUP
Serves 4-6
1 tablespoon (15ml) peanut oil
1 clove garlic, crushed
2 cups (500ml) creamed corn
1 1 ⁄ cup (750g) cooked and shredded
4
chicken meat
4 cups (1 liter) chicken stock
4 egg whites
1 tablespoon of finely chopped parsley
1 teaspoon ground black pepper
4 green onions, sliced
1. Heat the oil in the wok on high
sear setting.
2. Add the oil then garlic, corn, and chicken
meat and stir fry for 1 minute.
3. Add the chicken stock and bring to a boil,
reduce the heat to setting 2.
4. Add the egg whites and stir to break
them up.
5. Sprinkle with parsley and pepper.
Serve with sliced green onions.
THAI HOT AND SOUR PRAWN
SOUP 'TOM YUM GOON'
Serves 6
2 Kaffir lime leaves, cut in 1 ⁄
2
1 stalk lemongrass, bottom third finely sliced
1 teaspoon grated ginger
1 table spoon tom yum paste
4 button mushrooms, sliced
8 cups chicken stock
1 tomato, seeds removed and diced
16 medium green prawns, peeled
2 tablespoons (30ml) lime juice
1. Add the first 6 ingredients into the wok
and heat on high sear, when the soup
boils, reduce the wok to a simmer,
setting 2, for 5 minutes to infuse
the flavors.
2. Add the tomato and prawns, return to
the boil, simmer for a further 5 minutes
or until the prawns are just cooked,
add the lime juice and serve.
Serve with corriander leaves.
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