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20 December 2012,22:25 by
D.Sumithra

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RICE NOODLE ROLLS THICK SOUP

Serves :
6

Preparation Time :
50 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Wash vegetarian pig intestine: blanch in hot boiling water over high heat for a moment. Remove and drain.
  • Put sugar in a new pot and place over medium heat until it becomes dark-colored caramel.
  • When it starts to bubble, pour in water and cook until well- blended and boiling.
  • Add pig intestine, followed by star anises, cinnamon, five Chinese spices powder, peppercorns, pickled garlic, coriander roots and galangal, when the soup boils well, reduce the heat to low.
  • Season with light soy sauce, seasoning sauce , sweet dark soy sauce, palm sugar, salt and simmer for an hour, then add all mushrooms and boiled eggs.
  • Continue cooking until everything is cooked and tender. Turn off the heat. Remove the intestine and eggs.
  • When they are cold, cut the intestine into bite-sized and cut the eggs into wedges. Put aside.
  • In another pot, pour in water and bring to the boil over high heat. Cook rice noodle rolls until done and tender. Remove and put aside.
  • Place a new pot with water over medium heat, cook until boiling.
  • Add in cooked rice noodle rolls and cook until it returns to boiling. Mix rice flour with 2 tablespoons of water and stir into the pot.
  • Continue cooking and stirring until it is thickened and done, turn off the heat.
  • Spoon one portion of cooked rice noodle rolls into a serving bowl, arrange pig intestine, sweet TVP, fried tofu and boiled egg on top.
  • Spoon generous amount of thick soup over, scatter spring onion, coriander and saw-leaves coriander.
  • Serve hot with chili in vinegar.

INGREDIENTS

  • 4 pieces vegetarian pig intestine
  • 250 grams unbleached sugar
  • 750 ml water
  • 3 star anises
  • 1 stick cinnamon
  • 2 tablespoons five Chinese spices powder
  • 3 teaspoons black peppercorns, cracked
  • 3 bulbs pickled garlic
  • 7 coriander roots, bruised
  • 1 slice mature galangal, bruised
  • 3 tablespoons light soy sauce
  • 1 teaspoon sweet dark soy sauce
  • 1 tablespoon palm sugar
  • 1 tablespoon sea salt
  • 6 fresh shiitake mushrooms
  • 8 straw mushrooms, halved
  • 150 grams angel mushrooms, torn
  • 3 hard-boiled eggs
  • 350 grams rice noodle rolls
  • 250 ml water
  • 2 tablespoons rice flour
  • 3 tablespoons water
  • 250 grams sweet textured vegetable protein (TVP) 
  • 1 piece semi-hard white tofu, cut into pieces and fried
  • 75 grams spring onion, sliced
  • 75 grams coriander, sliced
  • 75 grams saw-leaves coriander, sliced 
  • Additional seasoning: minced yellow spur chili in vinegar

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