|
Recently
there has been an increase in domestic consumption
of Asian vegetables. Allocation of space to oriental
food stuffs in supermarkets is rapidly increasing
by about 15 % in the last couple of years.
There
are also quite a few Asian food shops being set
up in shopping centres around the state.
Today,
most major supermarket chains are very keen to
have a new section to sell a wide range of Asian
vegetables in their fresh produce departments.
Good
quality and fresh Asian vegetables need only simple
cooking. Most Asian vegetables lend themselves
to cooking by one of theses simple basic methods,
stir-frying, steaming, boiling, blanching, deep
frying, or in salads and soups.
Many
traditional vegetable recipes can be adapted to
use Asian vegetables. The following recipe is
a good example of a mixture of European style
cooking with Asian vegetables.
Source:
Murat Top, DPI / DSE Tatura
Spicy
Japanese Pumpkin Soup
You
will need:
| »
|
1
kg slices of Japanese pumpkin |
| » |
50
grams butter |
| » |
50
grams tomato paste |
| » |
1
onion, chopped |
| » |
1
stock cube |
| » |
Salt,
black pepper and a little cayene pepper |
| » |
Chopped
parsley |
| » |
To
give your soup different taste and aroma you
can also add some other vegetables (eg. 3
medium potato, peeled and chopped, 2 stalks
of celery or 2-3 piece broccoli and 2 medium
carrots, chopped) |
What
to do:
| 1. |
Put
Japanese pumpkin (and other vegetables, if
desired) and onion in a saucepan, add water
with salt and simmer it until tender. |
| 2. |
Liquidise
in a blender or food processor. If necessary,
add water to give the consistency you prefer. |
| 3. |
Put
the butter and tomato paste into the pan than
add spices and seasoning. |
| 4. |
Return
the mixture to the pan and bring to the boil
again. Check seasoning, and if necessary,
add some more. |
| 5. |
Serve
in bowls using chopped parsley as garnish.
Enjoy!!!!!
|
| |
|
|
|
|
