The Trattoria Project and Spectaculars: 10 Minute Chinese Hot and Sour Soup For The Soul

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Monday, June 2, 2008

10 Minute Chinese Hot and Sour Soup For The Soul

I broke the rules. The doctor clearly tells me to abstain from cooking for another week before my highly sensitive post-surgery corneas rebel and turn me blind. But I made delicious 10 minute Chinese hot and sour soup for the soul. Any sane person capable of such a feat has to be doing it for an extreme cause, such as cooking the Last Supper or cooking the victory dinner for Barack Obama. The last time I checked, my insatiable lust for whiskey was still present and my love for women was still heartfelt. Therefore I am sane and my brain is doing great. I made this for a cause beyond any reasoning or doubt. I made this to soothe the most important and distressed soul of all. Myself.

Why am I in distress? Because I can't cook, that's why. A Chinese hot and sour soup something like what you see above should be clear with swirls of beaten egg, however, mine looks like an egg bloodbath. Clear sign of distress. But what the hell, it was bloody delicious. A soup like that refreshes your taste buds and warmly flows down your throat then to your tummy. When it is in the tummy, you'd experience "Chi" like how the Kung Fu masters in the movies described it to be. Your blood will circulate exceptionally better and you feel healthy, after a while your weak appetite will revitalize. (The fiery heat and the acidity of the soup.)

Cool balls, it's the recipe!

Serves 4 normal people or 1 distressed person

100g Boiled Bamboo Shoots, julienned
100g Enoki Mushrooms
2 tsp Dark Soy
2 tsp Light Soy
2 tsp Sesame Oil
1.5 Tbsp Cornstarch, dissolved in 50ml of boiling water
2 Tbsp chopped Fresh Cilantro
1 Cup Rice Wine Vinegar
600ml Chicken Stock, if using canned get reduced sodium
2 Tbspn Dried Chili flakes
2 tsp Ground White Pepper
100g Char Siew or any sweet glazed roasted pork loin, julienned
2 Eggs, beaten

- Bring chicken stock to a boil in a pot. Add dark and light soy, chili, pepper, bamboo and mushrooms. Simmer for 5 mins.

- Stir in cornstarch. Add vinegar.

- Ensure soup is bubbly boiling. Using a whisk or a spatula, briskly stir the soup in a circular motion until you see a whirlpool. When that happens, drip in beaten egg a little at a time. DO NOT STIR for the next 2-3mins until egg is fully cooked.

- Serve and garnish with sesame oil, Char Siew and loads of cilantro. Adjust seasoning with soy sauce and white pepper.

1 comment:

Anonymous said...

Cool balls!