Pumpkin Ginger Soup

I hope this second pumpkin dish is more interesting than the previous pumpkin post as there are more pumpkin recipes to come. I think the family has turned yellow from too much beta carotine, luckily we are yellow skin and it did not show that much.

Ingredients:

3 cups pumpkin puree

3 cans (15 oz)chicken broth

2 cloves garlic,finely chopped

2 tablespoons grated ginger root

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

A dollop of whipped cream(optional)

Chopped chives (optional)


Method:

In a 6-quart saucepan, combine pumpkin puree and chicken broth.

Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.

Add garlic, ginger root, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

Divide soup among soup bowls and garnish with whipped cream and chives, if desired.

Serve immediately.

Serves

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Pumpkin And Turkey Congee

When my brother was ill and i told my australian sister in law to cook him porrdige and she made him oatmeal porrdige. We gave her the recipe to cook porridge the chinese way and she said that this was rice soup. That made sense, it is basically rice and soup. Congee is a better term and read more ....... http://en.wikipedia.org/wiki/Congee

This congee has become sort of a tradition in my kitchen after Thanksgiving. There will be with no doubt leftovers, turkey , bones and all and these bones are the best for stock which will be used for the congee. Sweet Potato/Yam is added quite often in Hokkien homes but i added pumpkin and it was just as delicious.

Ingredients:

1 cup rice

1/4 cup glutinious rice

1 cup shredded Turkey

Stock - made from turkey bones - put bones in pressure cooker, top with enough water and pressurized for 20 - 30 minutes

3 cups pumpkin - skinned and diced into 1 inch pieces

a few slices of fresh ginger

salt and pepper to taste

METHOD

Put rice and glutinious rice in the rice cooker, top with enough stock about 4 cups and press cook.

For cantonese type which is smooth and rice is all disintergrated, whisk and stir as often as possible and keep on adding a little stock or water.

For more grainy congee, just stir to prevent burning at the bottom.

Add in pumpkin and slices of ginger, continue to cook until pumpkin is fork tender.

Add in turkey and adjust the taste with salt and pepper.

Serves

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Crab and Tung Hoon Claypot

This Claypot dish is a tempting soup of buttery crab flavors , layered with slippery 'tung hoon' and crunchy pea shoots. A truly orgasmic experience, this soup is not only a feast for the senses but satisfies hungry diners everu time.




Ingredients:

1 dungeness crab 2 bundles 'tung hoon'/bean vemicelli -soaked to soften

2 cups seafood stock - made from shrimp shells

2 tbsp hua tiau (rice wine)

2 slices ginger

Spring onions

Pea shoots

1 tsp sesame oil

Salt and pepper to taste

Tapioca starch for coating

Oil for frying

METHOD:

Cut crab into bite-size.

Coat lightly with tapioca starch.

Heat oil in a wok and fry coated crab until crab turns red.

In a claypot, heat 1 tbsp oil and fry ginger slices.

Add in stock, crab and rice wine. Bring to a boil.

Add in soaked tung hoon.

Add in salt and pepper to taste.

Add in spring onions.

Top with sesame oil and pea shoots hefore serving hot.

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