Saturday, September 6, 2014

rice vermicelli in soup

Rice said? where is it?
Haha!! That's my way of having rice vermicelli in soup..
you can hardly see it
the veggies and garnishing pretty much hide it :)

Lets see the making of it, shall we..

I'm using 2 stoves at the same time in cooking this recipe

 on one stove put enough water in one pot to boil half a packet of rice vermicelli

meanwhile on the other stove heat a medium sized pot and pour in 2 Tbsp cooking oil

saute 1 sliced shallots till crispy then add in 2 cups beef stock + 2 cut tomatoes and allow to boil

blanch 3 cut squids in the stock for 1 min and remove it immediately when it turns opaque white

place the cooked squids in a separate bowl for later garnishing

then add in 1 thinly sliced eryngii mushroom + 200g cut choy sum into the stock

and continue to boil for 2 mins just to cook the veggies

add in 2 tsp salt and taste the stock

stir all ingredients well and off the fire

by this time the rice vermicelli is already cooked

drain the hot water completely from the pot of the rice vermicelli

you may want to use a colander for this purpose

put the rice vermicelli in a serving bowl and pour enough stock over it

arrange the choy sum + eryngii mushroom + squids on top of the rice vermicelli

garnish with scallions

best eaten with chili padi in soy sauce + freshly squeezed calamansi juice

Bon appetit! 

a word on the beef stock
I keep beef stock in the freezer at all times
it comes in handy when the recipe calls for some stock as a base
whenever I brought home beef I would boil the beef in water + grated garlic + ginger 
when the soup has completely cooled down I would freeze them in containers
 separate the beef from the soup if you want to and label them

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