Chinese hot and sour soup

I found a good recipes for Chinese hot and Sour Soup from this site, Closet Cooking.
I really like this Blog, his recipes always has a good result, never disappoint me.


Servings: makes 4 servings

Ingredients

• 6 dried tree ear mushrooms (also known as wood ear mushrooms)
• 6 dried black mushrooms
• 8 dried lily buds (otherwise known as golden needles)
• 1/2 cup bamboo shoots
• 3 tablespoons rice vinegar
• 2 tablespoons Chinese black vinegar
• 4 tablespoons light soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon oil
• 4 ounces pork loin (optional), cooked and shredded
• 4 cups Asian chicken broth or regular chicken broth or vegetable broth
• 1 package tofu, cut into small pieces
• 2 eggs, lightly beaten
• 1 teaspoon black pepper, ground
• 1 teaspoon white pepper, ground
• 1 teaspoon sesame oil
• 2 teaspoons chili oil or to taste
• 1 tablespoon chili sauce or to taste
• 4 green onions sliced

Directions

1. Soak the tree ear and black mushrooms in boiling water until softened, about 20 minutes, and shred them.
2. Soak the lily buds in warm water until softened, about 20 minutes, and shred them.
3. Cover the bamboo shoots in water, bring to a boil, drain and shred.
4. Mix the vinegars, soy sauce, salt and sugar in a bowl.
5. Mix the cornstarch into the water in a bowl.
6. Heat the oil in a large pot over medium-high heat.
7. Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.
8. Add the broth and tofu and bring to a boil.
9. Add the vinegar mixture and the cornstarch mixture and stir until it thickens.
10. Pour the eggs into the soup in a thin stream while stirring the soup.
11. Stir in the peppers, oils and chili sauce.
12. Serve garnished with green onions.

Sweet Potato Bread and Mushroom cream soup

The weather is getting colder, so I made some soup and sweet potato bread.
This is a really nice recipe from here and here.

Ingredients:
500 g tepung terigu protein tinggi (hard flour)
10 g gula pasir
5 g garam
5 g Bread Improver ( S-500 )
11 g instant yeast
250 g ubi kuning kukus, haluskan (oleh pak tatang, cuma di potong kecil, di masukkan mixer, ancur sendiri kog) resep asli 150gr
30 g unsalted butter (resep asli gak pakai)
250 ml air dingin (resep asli 275)

Directions:
1. Masukan semua bahan ke dalam mixer roti kecuali butter dan ubi kukus.
2. Aduk dengan kecepatan rendah selama 3 menit pertama. Kemudian naikan dengan kecepatan sedang selama 10 menit.
3. Setelah kalis, masukan butter, aduk hingga rata.
4. Masukkan ubi halus aduk sebentar.
5. Angkat adonan dari mixer dan biarkan istirahat selama 20 menit.
6. Potong masing masing 80 gr. biarkan selama 10 menit, kemudian bentuk sesuai selera.
** yang di foto ini, adonan tsb, aku roll dengan rol pin setebal 1,5 cm, lalu di potong2 panjang 3 X 9 cm, bagian memanjang di tekan dengan tusuk sate di tengah (kayak bikin cakwee), lalu di pintir.**
7. Biarkan mengembang selama 20-30 menit.
8. Masukkan ke dalam oven dan panggang selama 15 menit dengan suhu 180 C. Angkat.

SUP KRIM AYAM JAMUR

Bahan:
100gr jamur kaleng, cincang
150 gr ayam rebus, potong dadu
50 gr bawang bombay, cincang
1,5 lt kaldu ayam
250 ml susu evaporated
50 gr tepung terigu
100 gr mentega
½ sdt lada bubuk
2 sdt garam
1 sdt chicken powder
kacang polong ( resep aseli nggak pake)

Cara membuatnya:

1. Lelehkan mentega, tumis bawang Bombay hingga layu, masukkan tepung terigu tumis terus hingga tepung matang segera tuangi susu dan kaldu sedikit demi sedikit sambil diaduk rata hingga kaldu dan susu habis. Biarkan mendidih.
2. Masukkan garam, lada bubuk dan chicken powder, aduk rata, lalu masukkan ayam dan jamur. Aduk dan biarkan sampai mendidih. Angkat.
3. Lebih lezat bila disajikan hangat