Skip to content
Ingredients (6 servings):
- 1 kg smaller pieces of mutton
- 1 head of garlic
- 2 eggs
- 300 g tomato paste
- 500 g sour cream
- 1-2 tablespoons fruit vinegar
- salt and pepper to taste
- 2 red hot chilli peppers
- a few green onions
- Clean the garlic cloves but do not chope them.
- Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
- Add enough water to cover them all, bring to boil and cook for two hours.
- Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
- When the meat is tender and cooked, add the sour cream to the pot.
- Break the eggs straight into the pot and keep stirring constantly so the eggs will shred in the soup and cook for another 2 minutes.
- Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
- Slice thinly the remaining chilli pepper and the green onions.
- Serve the soup in saucers topped with the sliced chilis and green onions.
Ingredients (1 serving):
- 1 slice of tuna steak
- 2 garlic cloves
- 1/2 kg clementines
- salt and pepper to taste
- Chop the garlic cloves.
- Squeeze the juice of half of the clementines, 3-4 of them.
- Mix together in a bowl the clementines juice, chopped garlic, salt and freshly ground black pepper.
- Place the tuna slice in the marinade bowl and let it marinate for about an hour, turning once.
- Halve the remaining clementines.
- Heat up a heavy bottomed frying pan. Fry the tuna steak about 2 minutes on each side together with the halved clementines cut side down.
Ingredients (4 servings):
- 250 grams shrimp
- about 1 litre shrimp stock
- rice noodles
- vegetable frying oil
- 3 garlic cloves
- 4-5 shallots
- 100 grams tofu
- salt to taste
- 2 tablespoons annatto powder
- 2 tablespoons fish sauce
- 3 tablespoons flour
- 4 hardboiled eggs
- 100 g smoked fish flakes
- 100 g cup pork crackling crushed
- 2 stalks green onions
- Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
- Cook the noodles according to the instructions on their package.
- Chop the garlic.
- Chop the shallots.
- Slice the green onions.
- Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
- I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
- Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
- Dice the tofu if you have it into larger pieces. Mine was already crumbled.
- Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
- Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
- In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
- Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
- Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
- Place the cooked noodles in the plates.
- Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
- Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.