Subj : St. Daphne 10
To   : All
From : Dave Drum
Date : Sat Apr 24 2021 18:56:06

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Herbal Noodle Soup By Daphne Foo
 Categories: Pork, Vegetables, Greens, Pasta, Booze
      Yield: 4 servings
 
    250 g  Ground pork
      2    Dried shiitake mushrooms
           - (soaked, chopped in small
           - pieces)
      4    Shallots (fine sliced)
           Mustard greens; washed,
           - drained dry
           Vegetables of your choice
           Fresh scallions; fine
           - chopped
      1 tb Wolfberries/ goji berries
      5    Dried Solomon’s seals
           - (Polygonatum odoratum);
           - soaked in water for 30 min
      2    Chinese egg noodles (Yee
           - Mee)
      8    Pork balls
      2 md Farm eggs
      1    Cube Knorr pork stock cube
      2 tb Bénédictine D.O.M herbal
           - liqueur
      2 l  Water
      4    Bird’s eye chilies

MMMMM--------------------------MARINADE-------------------------------
    1/2 ts Salt
        ds White pepper
      1 ts Corn flour
    1/2 ts Sesame oil
 
  Marinate the ground pork in a bowl and use your hands to
  thoroughly mix the marinade into the meat. Set it aside
  for 1 hour in the fridge.
  
  Pinch off a piece of the meat mixture and gently shape
  them between your hands to form 1.5 inch (table tennis
  ball size) pork balls. Continue shaping them until half
  of the ground meat is used.
  
  Add the shiitake mushrooms into the remaining ground
  meat to form meatballs. Repeat Step 2 of shaping the
  meatballs until all of the meat is used.
  
  Gently place the meatballs in a plate and set them
  aside.
  
  Heat a frying pan with oil and add in the shallots. Cook
  and stir them until light golden brown. Scoop it out and
  set it aside.
  
  In a small pot, add in water and bring it to boil.
  Blanch the vegetables for a minute or two. Set it aside
  and pour the water away.
  
  In another larger pot, add in water and bring it to a
  boil over a high heat. Put in 1 pork stock cube, wolf
  berries and dried Solomon’s seals. Turn down the stove
  to medium heat and allow it to simmer for about 15
  minutes.
  
  Gently add the meatballs and pork balls into the pot and
  allow it to simmer until it is fully cooked.
  
  Add in the Bwnedictine D.O.M herbal liqueur and allow it
  to simmer for 1 minute. Turn off the heat and set it
  aside.
  
  Scoop the herbal soup enough portion for 1 pax from the
  larger to the smaller pot. Add the Chinese egg noodle
  and cook for 2 minutes until it has soften. Put it in a
  serving bowl.
  
  Gently crack an egg into a soup ladle, maintaining that
  you don’t break the yolk when cracking the egg. Turn
  down the boiling soup to a simmer and cook the egg until
  the egg white is set. Bearing in mind that the egg yolk
  still hasn’t thicken at this moment in time. Remove the
  egg and gently place the egg onto the noodle.
  
  Alternatively, you can crack the egg into the soup and
  do a quick stir. Repeat Step 10 for the remaining
  noodle.
  
  Place the vegetables, meatballs, pork balls, fried
  shallots and scallions onto the noodle before pouring
  the boiling herbal soup. Serve immediately with bird’s
  eye chilies.
  
  RECIPE FROM: https://www.daphnescapades.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Art is science made clear" -- Jean Cocteau

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