Tag: garlic

Mutton Soup Recipe – Hungarian Style

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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

Preparation method:

  1. Clean the garlic cloves but do not chope them.
  2. Wash the mutton pieces and place them in a large pot together with the whole garlic cloves and one of the chilli peppers.
  3. Add enough water to cover them all, bring to boil and cook for two hours.
  4. Towards the end add the tomato juice, water if needed to replenish the evaporated liquid and season with salt and pepper.
  5. When the meat is tender and cooked, add the sour cream to the pot.
  6. 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.
  7. Add 1-2 tablespoons of fruit vinegar to adjust the taste to your liking.
  8. Slice thinly the remaining chilli pepper and the green onions.
  9. Serve the soup in saucers topped with the sliced chilis and green onions.

Tuna Steak Marinated in Clementine Juice Recipe

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Ingredients (1 serving):

  • 1 slice of tuna steak

  • 2 garlic cloves

  • 1/2 kg clementines

  • salt and pepper to taste

Preparation method:

  1. Chop the garlic cloves.

  2. Squeeze the juice of half of the clementines, 3-4 of them.
  3. Mix together in a bowl the clementines juice, chopped garlic, salt and freshly ground black pepper.

  4. Place the tuna slice in the marinade bowl and let it marinate for about an hour, turning once.

  5. Halve the remaining clementines.

  6. 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.

Pancit Bihon – Filipino Shrimp Noodle Recipe

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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

Preparation method:

  1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
  2. Cook the noodles according to the instructions on their package.
  3. Chop the garlic.
  4. Chop the shallots.
  5. Slice the green onions.
  6. 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.
  7. 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.
  8. 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.
  9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
  10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
  11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
  12. 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.
  13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
  14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
  15. Place the cooked noodles in the plates.
  16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
  17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.