Difference between revisions of "Cambodian Spiced Pork Ball Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 13: | Line 13: | ||
* 1 Tablespoon soy sauce | * 1 Tablespoon soy sauce | ||
| − | == | + | == Procedures == |
# Boil the stock in a large saucepan and stir in the soaked and cut [[bean threads|cellophane noodles]]. | # Boil the stock in a large saucepan and stir in the soaked and cut [[bean threads|cellophane noodles]]. | ||
| Line 23: | Line 23: | ||
# Arm your guests with any tools they ask for and promise not to laugh as they slurp away. | # Arm your guests with any tools they ask for and promise not to laugh as they slurp away. | ||
| − | < | + | ==References== |
| − | [[Category:Bean thread Recipes]] | + | <references/> |
| − | + | [[Category:Bean thread Recipes]] | |
| − | [[Category:Cambodian | + | [[Category:Cambodian cuisine]] |
| − | + | [[Category:Cambodian cuisine]] | |
| − | [[Category:Cambodian | + | [[Category:Soup Recipes]] |
| − | + | [[Category:Chestnut Recipes]] | |
| − | [[Category:Chestnut Recipes]] | + | [[Category:Broth Recipes]] |
| − | + | [[Category:Ham Recipes]] | |
| − | [[Category:Broth | ||
| − | |||
| − | [[Category:Ham Recipes]] | ||
| − | |||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
| − | |||
Latest revision as of 09:55, 15 July 2012
Description
Ingredients
- 1 cup cellophane (bean thread) noodles, soaked in cold water for 15 minutes, then cut into 6-inch lengths
- 6 cups chicken stock
- 1/2 cup smoked Ham, finely chopped
- 1/2 cup Pork, ground
- 2 Tablespoons water chestnuts, minced
- 1/2 teaspoon cornstarch
- 1 Tablespoon soy sauce
Procedures
- Boil the stock in a large saucepan and stir in the soaked and cut cellophane noodles.
- Reduce heat and simmer for 20 minutes.
- Meanwhile, mix together the minced Ham, Pork, and water chestnuts with the cornstarch and soy sauce.
- Shape the meat into little balls and drop into the soup. Continue cooking over moderate heat for another 15 minutes.
- Taste. If the broth is too concentrated, dilute with a little water.
- When ready to serve, ladle into bowls and garnish with scallions.
- Arm your guests with any tools they ask for and promise not to laugh as they slurp away.
