Dotty’s Diner

This recipe is a type of soup from Chinese cuisine, namely corn crab asparagus soup.

Recipe guide and how to cook it is very simple and easy. This soup uses chicken bone broth as a sauce.

For those of you fans of soup, Asparagus Crab Soup is worth a try for mothers and mothers who want nutrition and energy for their babies, and this soup is good to eat when it’s still hot so that its distinctive aroma and taste is still thick and tasted. In the following, we describe the recipe for making corn asparagus soup for you to practice in the kitchen.

How to Make Corn Crab Asparagus Soup

Ingredients Corn Crab Asparagus Soup:

• 1 can (256 grams) of asparagus cut into 2 cm
• 100 grams of crab meat
• 1 can of creamed corn
• 1 can of whole sweet corn
• 2 cloves of finely chopped garlic
• 1 cm of ginger
• 1 teaspoon of fish sauce
• 1/2 teaspoon of chicken stock
• 1/2 tablespoon of salt
• 1/2 teaspoon ground pepper
• 1 stalk finely sliced ​​scallions
• 1 teaspoon of sesame oil
• 1 egg beaten off
• 800 ml of water
• 3 tablespoons of sago flour and 3 tablespoons of water, dissolve
• 1 tablespoon of cooking oil for sauteing

How to make Corn Crab Asparagus Soup:

• Saute the garlic and ginger until fragrant. Add crab meat. Stir until fragrant.
• Add fish sauce, powdered chicken stock, salt, and pepper powder. Stir well.
• Pour water, cook until boiling. Add asparagus, whole sweet corn and creamed corn, cook until boiling.
• Add sago flour solution. Cook until thick and bubbling.
• Add the leeks and sesame oil. Stir well.
• Add the eggs little by a little while stirring until stringy.
• Cook until it boils again. Remove and serve

Among the millions of food variants in the world, the dumpling is probably one of the best-known types of food.

Perhaps this is because dumpling is a typical food or food that is easily available in some countries, although the variants, shapes, and ingredients vary. Come on, see which countries have dumplings!

Pelmeni

Pelmeni is a dumpling originating from Russia. These foods are usually filled with various types of meat, such as pork, beef, lamb, fish, or mushrooms. In Russia, this type of dumpling is usually served with sour cream. Pelmeni is very similar to pierogi from Poland. The difference can be seen from the pelmeni dough that is made as thin as possible and never filled with sweet food, different from pierogi, which is sometimes filled with fruit.

Jiaozi

This dumpling comes from the land of bamboo, China. Jiaozi is a traditional Chinese food that is usually served at several celebrations, including New Year celebrations. For Chinese people, the dumpling is used as a symbol of wealth and longevity. Jiaozi is usually filled with pork, garlic, cabbage, leeks, and sometimes added with black fungus (cloud ear fungus).

Khinkali

Khinkali is from the country of Georgia. Usually, khinkali is filled with beef, lamb, or pork. However, for the Islamic population in Georgia, the ingredients were replaced with mushrooms, potatoes, or cheese. Ethics in Georgia for eating this type of dumpling are by hand because using cutlery such as spoons and forks is considered rude.

Siomay

Wow, surely everyone knows dumplings, right? Yup Siomay is one food that is quite well known in Indonesia, originally from West Java, which was adapted from Chinese food. The basic ingredients used are very different from dumplings from Poland. Siomay is usually filled with various types of fish, such as mackerel, tuna, shrimp, mackerel, and several kinds of vegetables. Dumpling is also usually equipped with peanut sauce.

Palt

Palt is a meat filling dumpling originating from Sweden. Palt has two different variants, namely blodpalt and pitepalt. Blodpalt is a traditional Swedish food that is considered old-fashioned. This is because of blodpalt in Swedish history, and people consume all parts of the animal’s body to get enough food. Blodpalt itself is made from animal blood (deer in northern Sweden, and cattle or pork in the south), mixed with wheat flour. While pitepalt is made from potatoes mixed with butter, it is often eaten with a berry jam variant.

Momo

This dumpling is one of the typical meanings of Bhutan. Momo is not only in India but also in other South Asian countries like Nepal. The ingredients used to make dumplings are quite simple, namely bread flour, chicken, and various types of vegetables.

Pierogi

If you travel to Poland, you will find this special food in various restaurants, even small restaurants. We can also find it easily in the form of packaging in minimarkets or supermarkets. The main ingredient for making pierogi is cabbage. The contents are very varied, sometimes filled with fish, chicken, beef, pork, potatoes and cheese, even various types of fruits.

Gnocchi

This food comes from Italy. The form of Gnocchi is not too similar to dumplings in general, especially with the size, texture, and thickness of the skin that varies. Gnocchi is usually cooked in boiling water that has been given salt, then covered with various types of sauce. This food can be made from polenta (a typical Italian porridge that has been cooked) or semolina (the basic ingredient for making pasta), which is left to dry, then coated with cheese and butter, then baked in the oven. For stuffing, Gnocchi is usually filled with eggs, potatoes, cheese, corn powder, and many other types of filling.

Gyoza

This food is almost similar to Jiaozi, and it’s just that Gyoza has a smaller size and thinner skin. Today, most Gyoza is made with pork mixed with the roomie, a Japanese spice with a pungent odor, such as onions, ginger, and cabbage. Traditionally, Gyoza is often used as a complementary food for ramen. At present, Gyoza is being sold in large restaurants in Tokyo and other cities.

Madombi

Madombi is a national food originating from Botswana. The shape is much different from Dum. Madombi is round, and at first, glance looks more like a large meatball. The material used is usually in the form of chicken or lamb stew.

It is no longer a secret when Thailand is one of the reference locations that are familiar with its cuisine.

Many dishes and specialties of the White Elephant Country are loved not only by residents but also by all travelers from as many countries. One of the no less special of the many Thai specialties is Tom Khai Gai. Tim Khai Gai’s cuisine is coconut milk soup, which is quite popular in Thailand. The existence of extra coconut milk that is not too concentrated makes the taste of this soup quite suspicious. Next is the Recipe Tom Khai Gai Special Thai Santan Chicken Soup Special Yang.

The Tom Khai Gai Recipe for Coconut Santan Soup which has a savory taste, will increasingly shake your tongue when it is handed a touch of spicy flavor that will increase the diversity of tastes. The coconut milk soup is very suitable to be used as a preliminary dish and for extra special side dishes.

If we are interested in creating the Tom Khai Gai Coconut Milk Soup Recipe, this is a recipe that can be used as reference material for making it.

How to Make Tom Khai Gai Coconut Milk Soup

Ingredients Recipe Tom Khai Gai Santan Chicken Soup

The following are many ingredients that can be used to create the Tom Khai Gai Recipe for Santan Chicken Soup.

• 1 chicken breast that has been shaved dice
• 5 cm of cut galangal
• 3 large red chilies sliced ​​slanted
• 4 sliced ​​shallots
• 1 tablespoon of lime juice
• 4 cilantro stems
• 500 ml of water
• 500 ml of coconut milk
• 1 teaspoon of salt
• ½ teaspoon sugar
• 2 tablespoons of fish sauce
• 1 lemongrass stems that have been crushed
• 1.5 cups of chicken stock

Tom Khai Gai Recipe for Coconut Milk Soup

The steps for creating the Tom Khai Gai Recipe for Santan Chicken Soup are not too complicated. Here are some steps that can be used to create delicious and special Thai Coconut Milk Soup Recipe.

1. Boil coconut milk in a pan that has been prepared. After boiling, add the chicken stock and then bring the mixture back to a boil.
2. Add lemongrass and galangal. Bring to a boil then add the chicken pieces.
3. Add the chili.
4. Add fish sauce, salt and sugar and salty soy sauce then boil again while stirring evenly.
5. Enter the lime juice and coriander leaves. Stir until evenly distributed until the meat and gravy are cooked.
6. Tom Kha Gai is also ready to be served.

That’s the pretty special and appealing Tom Khai Gai Recipe for Coconut Milk Soup. Not too hard isn’t it to make it? This soup is very suitable to be served as a special dish for families. It would be most suitable if enjoyed while warm to create more savory flavors this soup can be more absorbed and enjoyed.

Are you interested in Korean dramas?

Must have been familiar with hearing or witnessing kimchi. Korean people often write the word ‘Kimchiiii’ when going to be photographed. Korean restaurants that are now appearing are also often taking kimchi as among the food menus. It’s not always good; the technique for making Korean Kimchi is easy! Kimchi is one of the traditional Korean dishes created from fermented vegetables.

This kimchi is a food that can be eaten together with white rice, other foods, or even on your own. Kimchi has a sour, sweet, and spicy taste that is appetizing. If you like spicy, sour, and sweet food, then we should try it.

Kimchi is also among the healthiest foods because it contains high fiber and low in calories. And if you are on a diet program, kimchi can be used as one of the foods that support your diet, because kimchi is a low-calorie food. Even at supermarkets that store Korean food, they now sell ready-made kimchi packages, and you only need to eat them. But if you want to make it yourself, it is also easy, because the ingredients are easy to find even in supermarkets. Usually, kimchi is made from chicory, turnips, cabbage, and cucumbers.

How to make practical kimchi

This time I will discuss techniques for making Korean kimchi that is easy and practical. Although there are many versions of this kimchi recipe depending on taste and also the region of origin. But I will discuss the basics of creating kimchi. Let’s look at the manufacturing technique

Kimchi ingredients:

• 1 cabbage
• 3 carrots, shaved matches / thinly sliced
• 1 radish, shaved matches / thinly sliced
• 4 scallions, shaved matches / thinly sliced
• Salt is not enough more 250 grams

Paste Material:

• 65 grams of rice flour
• 750 ml of water
• 300-gram Korean chili powder (can be replaced by local chili powder)
• 250 ml fish sauce (if you like)
• 125 grams of granulated sugar
• 2 tablespoons of garlic
• ½ Bombay onions, thinly sliced
• 1 tablespoon of ginger / chopped ginger

How to create pasta:

• Prepare a pan, then add rice flour and water.
• Stir until it dissolves and thickens.
• After the explosion is present, turn off the stove.
• Add sugar and stir until mixed.
• Allow the flour porridge to cool.
• After it is cold, add the flour porridge to the container/basin.
• Add the chili powder, fish sauce, ginger, garlic, and onions, stir until evenly distributed.
• Enter the leeks, turnips, and carrots, stir until evenly distributed.

How to create kimchi:

• Wash the mustard greens thoroughly with running water, wash thoroughly.
• Mustard can be cut into two parts, shaved in squares or cared for completely depending on taste.
• Baluri mustard greens with salt strands by strands to get the stem. Make sure all parts are exposed to salt.
• Transfer the mustard that has been covered with salt into a container or basin.
• Let stand about 4 hours or until the mustard greens (shrink), and there will be a lot of standing water.
• Then wash the cabbage home with running water until it is completely clean so that no salt is left. At least cleaned up to 3 times.
• Then drain the mustard greens.
• If the paste has already been made, wear plastic or rubber gloves to avoid irritation when seasoning mustard greens with pasta paste.
• Take mustard greens, apply with paste that has been created until evenly distributed.
• After completion, put the mustard in an airtight jar or container but don’t fill it to the brim because, during the process of fermentation, the mustard will release a small amount of water.
• Leave mustard for about two days at room temperature so that fermentation occurs. But it can also be eaten immediately after the pass is made.
• The successful fermentation process can be witnessed by the presence of bubbles in the container.
• After two days, kimchi is ready to be served.

Note:

• Don’t put kimchi directly in the refrigerator before the fermentation process.
• After the fermentation process has passed, then the kimchi is put in the refrigerator so it can last a long time.
• If you use local chili powder, the appearance of kimchi will not be as red as Korean chili powder.
• But the flavor of the local chili powder is spicier compared to Korean chili powder.