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In this cooking lesson learn how to make vegetarian kuay diu soup, which is a flat rice noodle soup part 1/2.
Tags:Vegetarian Kuay Diu Soup Recipe Part 1/2,asian cooking,asian soup recipe,cookingwithnancy,easy cooking tips,how to cook asian food,vegetarian kuay diu soup recipe,Vegetarian Soup recipe
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Hi I’m Nancy, I’m back again. Tonight, I’m going to show you something so quick, a very very quick soup. Remember yesterday, I showed you a certain ingredient, I’m going to show you again. I have the kettle boiling so that I can speed up the process as well so it will stop in a minute. What you basically need for what I have to show you is a bean curd sheet, buy it in a plastic back – and anyone in the supermarket, the Chinese supermarket and then I’m going to use the woody fungus. This is the swallowed variety not the big on and you’ve got to soak it in water. After you soaked it, wash it very well as you soak and rinse that many times. It because so huge like little ears. This one is like your big elephant ear like mine. You see, how cut? So the dry form to a plump form. See the way I’ve cut the carrots. There are many many ways of cutting carrots in the Asian cooking so I’ve cut it this way for the soup and this is the gai lan of the Chinese kale. Chinese gai lan is Chinese broccoli. I’ve cut the stem in such a way that it will cook quickly in a soup. It exposes a lot of the surface and let me clear this first. I’ll show you the next thing. So I’m going to use warm water instead of cold water. I must remember to take this out and get that to a boil. You only need to here, just one pint. It’s half a liter so my water has just boiled, I just add in hot water, simple. You’re not going to cook water right so that will speed up the cooking as well. Then I’ll show you again these, remember yesterday I showed you the chicken vegetarian chicken pieces. I’ve used half a block. What you’re going to do with the other half, you’re going to use it again tonight but in a different recipe. You can't be eating the same stuff every night can you. Can't be cooking the same one otherwise, you’ll say Nancy, you teach us and what are we going to do with all these ingredients, we only cooked once and it’s like in the cupboard and rotting, it’s too expensive so I make it very economical for you, very nutritious for you and you’ll love cooking every night. Here, what you see in this bowl soaked in water is the yellow stuff just now, this hard tofu. I don’t call it hard tofu, this is the tofu sheet. Again, it’s called sheet. I’ll tell you later how that is made then using the same rice sheet noodles which I’ve shown you last night and here is this wonderful fresh basil. I’ve taken it from our plot downstairs which dear Michael has planted for our common use. And here I have a very tasty chicken stock but it’s vegetarian stock and they’re made in Thailand. Brought it from Thailand to Australia. I’ll show in a minute when I tip it up and sesame oil, soy sauce and pepper. That is all you need for this dish. So I put all the ingredients that you actually use that’s important, that’s a soup dish, quick and simple. Let’s start, you should use the saucepan for soup but the wok is so versatile so if you have invested in a wok, you say Nancy, what are we going to do with a wok, as I said, the wok is so versatile, it can boil, it can steam, it can fry, it can braise, it can bake, it can do a lot of things. Dry roasting, roasting things like sesame seeds without oil in it. These are only the basic things. Put in my hot water, that’s the hot water now. And put in this can of very tasty soup. It tastes like the real chicken stock which you have to boil from bones for hours so this is a vegetarian one, no preservatives. It says chicken flavor broth soup. Soup gai, in thai word, it means chicken. So gai. This one, you will have to see this again. Bring this to a boil and if you’re boiling just make sure you cover it up. I’m using this gai lan. I’ll show you this gai lan. This gai lan here is what I’ve cut up there. The stems are here, the leaves are here because stems take a longer time to cook. This is what it looks like and to recognize this, if you have not used this before, it’s got white blossoms when it’s a little bit older and then this leaf comes very dark green, very rich in iron and then you also have the stem that is very very tough. So what you do is cut off the stumpy end and just peel. It’s high in fiber, rich in nutrients and a lot of iron in this green. If you can hear the snap, you can hear it’s very tender. If it’s very fat and stumpy, sometimes you get very stumpy one just split the middle into two like that or you can split it right through. It’s up to you. Split a little bit so that will continue to cook faster. So the leaves go on one side and stem goes to the other side. I’ve left another leaf here to show you that this gai lan, once you buy them, you’ve got to cook them quickly because after one day even, some of the leaves will turn yellow. One or two days, it turns yellow and you have to discard the whole thing. So please buy them fresh and cook them quickly. The water has come to almost a boil while I speak. This here sometimes after soaking, you will see the bottom here with roots on it. If that happens, then you have to cut it off. It’s hard and woody. In this case, mine is all very nice, all very good and please rinse many times because at the bottom after rinsing, you find there may be sediment inside so you’ve got to rise this very well because these are all wood fungi. Everything is nice and clean now, basil too. Make sure everything is clean, green vegetables especially. You’ve got to rinse it very well. This is the bean curd sheet that I explained to you. What is it made of? It’s actually soya beans, real soya beans which you soak for at least six hours then you put it in a blender and blend it. Put it in a pot of water to boil it and you’ve got to skim all the rubbish out and let it simmer till it’s nice milk underneath and as you got it into boil what comes to the surface is a layer of soya bean. So what you do is you scoop it out with a wooden chopstick and put it aside and when it dries, this is what you get when it is dried.