Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Light Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Thursday, 18 September 2014

Light Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Light Soup Recipes Biography

Source (google.com.pk)

1 425g can whole peeled tomatoes

750ml (3 cups) cold water

6 bacon ribs

5-6 lamb chump chops, excess fat trimmed

4-5 chicken drumsticks

1 brown onion, diced

1 large zucchini, peeled, halved crossways, cut into quarters lengthways

250ml (1 cup) hot water

8-10 okra, ends trimmed

1 1/2 tablespoons tomato paste

2 teaspoons oyster sauce

1 large vegetable stock cube, crumbled

2 teaspoons salt

Fresh red chillies (optional), sliced, to serve

Soy sauce (optional), to serve

fufu

160g (2 cups) instant mashed potato

130g (3/4 cup) potato flour

750ml (3 cups) water

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Method Notes

Step 1

Place the tomatoes in a blender and blend until pureed. Transfer to a large saucepan and add 250ml (1 cup) of the cold water.

Step 2

Add the bacon, lamb, chicken, onion and zucchini to the saucepan. Stir in the hot water and bring to a simmer over low heat. Simmer, uncovered, stirring occasionally, for 10 minutes or until the zucchini softens. Use a slotted spoon to remove the zucchini pieces.

Step 3

Puree zucchini in a blender or mouli. Combine with the remaining cold water. Add to soup with the okra, tomato paste, oyster sauce and stock cube. Simmer, uncovered, stirring occasionally, for 30 minutes.

Step 4

Use a slotted spoon to transfer okra from soup to a plate and cover. Add salt to soup. Simmer, uncovered, stirring occasionally, for a further 30 minutes or until meat is tender and the surface has a light film of oil. Add okra and cook for 5 minutes or until heated through.

Step 5

Meanwhile, to make fufu, combine instant mashed potato and potato flour in a saucepan. Slowly stir in water. Cook over low heat, beating constantly, for 10 minutes or until dough is fluffy and springs back to the touch. Remove from heat and set aside to cool. Use wetted hands to divide into 6 fist-sized balls. Divide fufu among serving bowls.

Step 6

To serve, ladle the soup over the fufu and add all the meat and vegetables. Place the chillies in a small bowl, drizzle with a little soy sauce and serve with the soup.