Remove ham hock; pull off and shred meat. Set meat aside. Discard ham bone and bay leaves. In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls; garnish with green onions.Additional information : Tip: After removing the ham hock, you can also use an immersion blender to blend soup to half chunky stage while still in the pot.
TABS’ ATTEMPT RESULT:
All in all, was fun to make, and besides the ham bone, is vegan friendly ( ha)…
I used Vegetable stock instead of chicken stock, I also didn’t have fresh garlic in the house so I substituted garlic powder and a bunch of other spices. Worth mentioning also that I grated the carrots and I added cilantro alongside the onions which gave it a nice fresh taste that I could surprisingly pick up on through the spice.
I give my soup a solid 8/10. It was pretty OK.
I’m not a big fan of crisp crust. I like the hearty crusts that have some substance to them. Chewy crusts that you can dip into pizza sauce or garlic butter. Yum.
Gluten-Free Pizza Crust Recipe
Makes 1 – 16” deep-dish pizza or 2 – 16” thin crust pizzas
3 1/2 cups gluten-free flour
1 tsp salt
4 tsp sugar
2 tsp cream of tartar
1 tsp baking soda
1 yeast packet (2 1/2 tsp of yeast)
1/4 cup oil (olive oil recommended)
Blend dry ingredients in large mixing bowl and set aside.
In 2 cup measure beat together 4 eggs, 1/4 cup vegetable oil, and enough HOT water so liquid mixture measures 2 cups. Add to dry ingredients and mix on low until ingredients are blended.
Beat for 5 minutes on high speed. Dough will be thick and sticky.
Coat pizza pan(s) with 1 Tbl oil (olive oil is best). Spoon dough onto pan and liberally oil hands with additional 1-2 Tbl oil. Using hands, pat down dough until it covers entire surface. If it starts to stick to your hands or fingers, add a bit more oil.
Add toppings as desired and bake at 410F for 13-18 minutes. Let sit 10 minutes after removing from oven. Slice and serve. Yum!
text to come…
Vegan, soy-free, refined-sugar free, no added fat, and can be made gluten-free if you use GF oats.
Yield: 12 squares
1. Preheat oven to 375F and line a 8inch square pan with two pieces of parchment paper. In a small bowl mix together cornstarch with warm water to form a paste. Make sure all clumps are gone. Set aside.
2. Berry Filling: In a small saucepan, combine the berries, banana, and maple syrup. Bring to a boil and stir well. Remove from heat and stir in vanilla and the pre-mixed cornstarch. Whisk until all clumps are gone and set aside.
3. Base: Place 1.5 cups of oats into a food processor and process until a flour/fine powder forms. Add this processed flour, remaining 1.5 cup of oats, baking powder, and salt into large bowl. Stir. Now add in the wet ingredients (applesauce, maple syrup, water, vanilla) and mix well. Pour 2/3 of the batter into the prepared pan and push down firmly with fingers to smooth out. Grab the prepared berry filling and spread over the top of the oat base until smooth. Now crumble the remaining oat base mixture on top.
4. Bake for 30 mins. at 375F or until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.
Nate and Annie are the loving couple behind the up-and-coming food blog House of Annie. Annie grew up in Kuala Lumpur, Malaysia, but her father came from Penang, so we love similar foods. Please welcome House of Annie to Rasa Malaysia with their serving of a very popular Chinese recipe: Singapore fried rice noodles or “Sing Chow Mai Fun/星洲炒米粉.”
2 cloves garlic, minced
1 tablespoon minced ginger
8 dried or fresh shiitake mushrooms
12 ounces of fine dry rice vermicelli (Wai Wai brand recommended)
2 stalks celery, sliced thin
1 medium yellow onion, sliced thin
4 jalapeno peppers, seeded and sliced thin
1 cup bean sprouts, rinsed and drained
8 green onions, root end trimmed, cut into 2-inch pieces
1 pound shrimp, peeled and deveined
1 pound char siu (Chinese barbecued pork), cut into matchsticks
4 tablespoons vegetable oil
3 tablespoons oyster sauce
3 tablespoons Madras (hot) curry powder
2 cloves garlic, minced
1 tablespoon minced ginger
1 cup chicken broth
4 tablespoons soy sauce
4 teaspoons granulated sugar
2 teaspoons hot chili paste
2 tablespoons vegetable oil
1) If using dried shiitake mushrooms, soak them in hot water for half an hour. Drain, then cut off the stems. Slice the mushrooms thinly.
2) Put the rice vermicelli in a large bowl and soak in enough hot water to cover, until the noodles are soft (about 8 to 10 minutes). Drain noodles and set aside.
3) Start by heating up 2 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 2 tablespoons of oil in a large wok over high heat. Add in the remaining garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat the last 2 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the char siu and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.