Simple Miso Soup:
*Any sort of left over bones and meat.(Seafood is prefered)
*Wakame
*1 pack Tofu
*Shimeji
First, put the left over meat and bones in a big pot with water filling up to 3/4 of the way of the pot. Bring the mixture to boil, then just slowly simmer them for a day or two. After the broth is done, take out the left over bones, put wakame, shimeji and diced tofu with miso paste, then bring it to boil a bit, then bring it back to simmer. Simmer them for half an hour, and it's ready to serve!
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Home made Red Bean Paste/Soup
*Around 6 to 7 cups of red beans
*2 to 3 cups of sugar(can be castor or granulated, you can also adjust the sweetness on your own)
First, put the red beans on a flat surface, then pick out the bad ones and throw them away.(They cause bitterness to your paste) After the sorting, put the bean in a big pot, then fill it with water until around an inch or two above the bean's surface. Leave the beans in the water for 6 hours. After 6 hours, get rid of the water, and fill it with water again to the same height. Bring the water to boil for 5 min cover the lid. After 5 min, put the boil to simmer for 10 min, leave the lid on the pot. After the simmering, get rid of the water, and fill the pot with water up tot eh same level again. This time, bring the water to boil and turn it down to simmer.(at medium heat) Simmer for at least over an hour. While it's simmering, be sure to remove any lye on top of the water surface and mix the beans once in a while. After one hour, take a bean out, squish it. If the bean squishes with almost no force, it done. If not, keep simmering until it is. After this process, you can add in the sugar to your liking. Bring the heat up to high and constantly stir with a spoon. From here, you can either stop the heat at a consistency of more soup-ish or liquid-ish to make a red bean soup. At this point, take the red bean soup into a small bowl and put some mochi in. IF you want to make a paste, stir with high heat until the mixture is more starchy, kind of custard consistency. At that point, stop the heat, and let it cool down. it will harden on its own after coolling down.
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Southern Greens
(there are many options to making these, this is only one)
Ingredients:
5 to 6 pounds assorted greens -- collards, kale, mustard, turnip, etc.
1 cup chopped onion
1/4 cup vegetable oil
2 cups water
1 or 2 jalapeno or serrano chile peppers, seeded and minced, optional
1 smoked turkey leg, smoked pork chop, ham hock, or 1/2 cup cooked and diced bacon/turkey bacon
seasoned salt and ground black pepper or seasoned pepper
Preparation:
Tear the greens into large pieces. Wash the greens well in a sink full of cold water, lifting greens out and letting grit stay on bottom of sink. Drain sink, change water and wash again; repeat washings until there is no grit on the greens. Cut away tough stems; roll large leaves and cut in strips or chop.
In a large kettle, combine the chopped onions, 2 cups water, oil, and chile pepper, if using.
Bring to a boil over high heat. Gradually stir in the greens, allowing each batch to wilt before adding more greens.
Put turkey leg or smoked meat in greens.
Season with salt and pepper to taste.
Cover and reduce the heat to medium-low. Cook, stirring occasionally, for about 45 minutes to 1 hour, to your taste. Remove meat from bone; chop and return to pot. Using a slotted spoon, transfer the greens to a serving dish; serve hot.
Serve with any kind of cornbread.
Real Southerners put either Tabasco sauce on their greens when eating, or pickled pepper vinegar sauce.
![[Image: collard-greens.jpg]](http://momswithcrockpots.com/wp-content/uploads/2012/02/collard-greens.jpg)
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My recipe.
About two handfuls of greens Whatever happens to be worth picking in the garden (Pick off bugs/worms - wash in sink, rip out bug holes), A dollup of Margarine I don't know maybe a dollop more, Oh lets see whats in the icebox - got some chicken from two nights ago - tear that up, toss it in the pot.
Hmm spices - well a pinch of this, a pinch of that - whatever sounds good at the moment Sometimes I toss in cyane, some times I don't - its always a 'surprise' around here if your greens are going to melt in your mouth, or if your mouth is going to melt around your greens
Oh yeah a splash of white vinegar. cook until done - whatever mostly done, maybe over cook them this time. Who knows - who cares - its what I feel like... Damn recipe books are plain worthless.
slop on to a plate, toss it to the hungry folk - they'll eat it.
Truth is, everybody loves my cooking - and always ask me for recipes and I laugh - I never actually keep track of what I throw into the pot.
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Bowyn Aerrow Wrote:I never actually keep track of what I throw into the pot.
Yeah.....greens, onions, bugs (minus the holes), cod liver oil, eau du skunk, possum innerds, bat fat, and one large turnip (cubed).
Goes good with road kill casserole!!!
Yep, people LOVES his cooking!!!
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Okra in Zhong sauce
mix together about 2-3 teaspoons of sugar with 2 tablespoons of dark soy sauce (it has to be dark soy sauce. Light soy has too much salt) a tablespoon of chilli oil, and 3 cloves of garlic mixed with about a tablespoon and a half of water.
Cut okra however you like,
heat sesame oil and chilli oil in a wok, until smoking, then add in okra and salt, stir frying until charred.
Add the sauce, and reduce to coat the okra in a sweet sticky oily sauce.
serve immediately.
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Lilitu Wrote:Okra in Zhong sauce
mix together about 2-3 teaspoons of sugar with 2 tablespoons of dark soy sauce (it has to be dark soy sauce. Light soy has too much salt) a tablespoon of chilli oil, and 3 cloves of garlic mixed with about a tablespoon and a half of water.
Cut okra however you like,
heat sesame oil and chilli oil in a wok, until smoking, then add in okra and salt, stir frying until charred.
Add the sauce, and reduce to coat the okra in a sweet sticky oily sauce.
serve immediately.
OMG!!! I will have to try that when okra is in season here again.
I LOVE okra, but I only know two ways to fix it....fried and stewed.
I LOVE fried okra, and dont like stewed okra.
This sounds really good though........how much okra for this amount of sauce????
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MisterTinkles Wrote:OMG!!! I will have to try that when okra is in season here again.
I LOVE okra, but I only know two ways to fix it....fried and stewed.
I LOVE fried okra, and dont like stewed okra.
This sounds really good though........how much okra for this amount of sauce????
lol I totally made this recipe up yesterday to finish off the sauce i had for dumplings.
I used like maybe a medium sized bowlful of okra, I had wayyy to much sauce though. I had the most most okra though, you can't get good okra here in Auckland. it was all floppy and grey. I'd use maybe like 300 grams of okra? I'm not sure though it was really random spur of moment recipe.
It was pretty good though, just made sure you taste the sauce first. it should taste not too strongly of soy, but just like a savoury spicy sweet sauce (that's what the water is for, to thin out the flavour of soy). Also add spring onions at the end.
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Lilitu Wrote:lol I totally made this recipe up yesterday to finish off the sauce i had for dumplings.
I used like maybe a medium sized bowlful of okra, I had wayyy to much sauce though. I had the most most okra though, you can't get good okra here in Auckland. it was all floppy and grey. I'd use maybe like 300 grams of okra? I'm not sure though it was really random spur of moment recipe.
It was pretty good though, just made sure you taste the sauce first. it should taste not too strongly of soy, but just like a savoury spicy sweet sauce (that's what the water is for, to thin out the flavour of soy). Also add spring onions at the end.
Well, theres an Asian market down the street from me. I can get some of that chili sauce they have there, and then add to it. Its usually hot enough for me out of the bottle. I like it, I put it on meat, veggies, and other stuff. Some people call it spring roll sauce. But this has more peppers in it than spring roll sauce.
Still....its good shit.
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