Watercress soup with paddy straw mushroom

 

Ingredients: serves 5 people

-          500 g watercress

-          200g fresh paddy straw mushroom, 3/4 inch in cap diameter chosen only.

-          2 pieces of firm tofu ( about 200g)

-          1 ripe apple

-          1 pear

-          2 small size jicamas ( also known as yam bean, Mexican water chestnut, Mexican turnip)

-          1 liter clean water

-          2 teaspoon broth mix ( pork or chicken flavor)

-          1 tablespoon of fish sauce

-          1 teaspoon of granulated sugar

-          1 teaspoon seasame oil

-          A pinch of ground white pepper

-          2 stalks fresh coriander

Preparation:

-          Fresh paddy straw mushroom: trim off and discard any damage spots, and dirty or tough stems ( specially the end of stem) , soak in cool water with 1 teaspoon salt  about 10-20 minutes, drain in a colander and rinse under cool running water. Cut into half lengthwise from the cap.

-          Watercress: soak in cool water with a pinch of salt about 10 minutes. Rinse and drain in a colander.

-          Firm tofu: cut into ¾ inch cubes.

-          Apple, pear, jicama: clean and remove the peel. Cut into 3/4 inch cubes.

-          Coriander: discard the root and clean by soaking in cool water for a few minutes. Drain and finely chop.

How to cook:

1.      Place a pot over medium high heat. Pour in 1 liter clean water. When the water comes to the boil,  add cubes of apple, pear and  jicama . Cover and cook for 30 minutes. 

2.      Uncover, use a slotted spoon to scoop apple, pear, jicama out of the pot.

3.      Add paddy straw mushroom, firm tofu and cook in boiling water for 2 minutes.

4.      Season with broth mix, sugar, fish sauce and sesame oil.

5.      Lower the heat to medium, add watercress and immediately turn the heat off.

Serving:

Spoon the soup into a large bowl and top with coriander and pepper.  Eating hot  with warm rice.

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stir-fried water spinach with garlic and beef slices

Ingredients: ( serves: 5 people)

-          a bunch of water spinach ( 500 g)

-          300 grams beef shank steak

-          4 garlic cloves, peeled, divided in half ( half sliced into thin pieces, half minced)

-          4 tablespoons vegetable oil

-          1 teaspoon sesame oil

-          20 ml clear water or beef broth ( optional)

-          2 teaspoon broth mix

-          1 teaspoon granulated sugar

-          1 fresh red chili, seeds removed, thinly sliced

-          1/3 teaspoon ground white pepper.

For marinating the beef slices:

•   2 cloves garlic, peeled, minced
• 1/3 teaspoon ground white pepper
•  1 tablespoon fish sauce
• 1 teaspoon broth mix
• 1 teaspoon sesame oil

Preparation:

-                Water spinach: trim  ½-1 inch from the stem, cut into 2- 3 inch length, soaked in water with a pinch of salt for 10-20 minutes, rinse and well drained in a colander.

-                Beef: rinse under cold running water and well drain, slice into rather thin pieces ( ¼ inch thick, 2 inch long, ¾ -1 inch wide).

-                Marinate the beef: in a mixing bowl, combine beef slices with marinade ingredients. Mix well, cover and marinate for 15 minutes in fridge to chill.

How to cook:

1.               Blanch the water spinach: add 300 ml clean water  in a pot. Add a pinch of salt and bring to a boil. Blanch the water spinach in boiling water in just 10 seconds. Transfer to a colander to dry and immediately soak in ice water until it is no longer warm. Then drain to remove all excess water.

2.               In a fryingpan or a wok , add 3 tablespoons of cooking oil over medium heat. When the oil is hot, add sliced garlic , stir-fry in 1 minutes until it is light golden brown and cripsy. Transfer it to a small bowl.

3.               Place the beef pieces into the pan. Saute in hot oil for 1 minutes

4.               Continue to add water spinach into fryingpan. Pour in 1 tablespoon oil and stir- fry for 30 seconds.

5.               Pour in 20 ml clear water or beef broth. Stir-fry for another 2 minutes

6.               Season and adjust the flavor with broth mix, sugar to suit you taste.

7.               Adjust the heat to low. Then add the minced garlic , sliced red chili and sesame oil.. Allow them to simmer for 30 seconds.

8.               Turn off the heat. Toss to combine well and top with the crispy stir-fried garlic .

Serving:

-          Transfer to a serving platter . Sprinkle with a pinch of ground white pepper.

-          Eating with warm rice and soy sauce added garlic and red chili slices.

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