Monday, July 09, 2007

Beef rissoles in cream soup

Today I was feeling more western, so the menu today is…

Beef rissoles in cream soup

Definition of rissole: Minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat

1 clove garlic, diced
1 purple onion, sliced
1 bunch spring onions
1 kg rissoles (20 cents each at Victoria market, so cheap!)
1 can evaporated milk (275ml)
2 bunches of brocolli
1 can champignons
• Boil water in a pot, then add garlic, purple onions, salt and champignons (if you like really thick soup like me, only add water till it covers the rissoles, otherwise you’ll end up with a whole lot of soup!)
• When water is boiling, add in rissoles (add in one by one, do not put all at 1 go), pepper, Chinese cooking wine, salt. Leave to boil for 10-15 minutes
• In the mean time, put the broccoli in another pot to boil. Once water boils, only leave the broccoli there for 5 mins (or even less), otherwise it becomes too tender
• When rissoles are 2/3rds done (after the 10-15 mins), add evaporated milk.
• Mix 2 tablespoons of corn flour with water and add into soup to thicken it.
• REMEMBER the last secret ingredient… chicken powder (available at your local asian groceries, any brand will do eg. Maggi, Lee Kum Kee, Knowes). Add about 2 teaspoons (or add more according to taste). Dire consequences will result if you ignore this step. (just kidding :p, its just that you need this powder to give oomph to the flavour of the soup, it really works wonders).

• Serve the rissole soup with the boiled broccoli and a bit of chopped spring onions. Enjoy!



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