Text 12044, 64 rader
Skriven 2014-01-12 17:58:06 av Jon Justvig (1:261/38)
Ärende: Fidonews Vol 31 no 02 Page: 3
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    Kimchee Soup
    by Janis Kracht, 1:261/38, janis@filegate.net

    It's been more than freezing cold around here in the last week..
    temperatures the likes of which we haven't seen in New York in
    about 20 years (I think -10F).  While our more ancient house in
    Slaterville Springs survived the onslaught of below zero temps,
    our "other house" in Windsor wasn't as fortunate.  That I'm sure
    had to do with superior insulation here in Slaterville Springs
    and the lack of it in the house in Windsor :(

    What happens when a house's water pipes freeze, then thaw?
    Well, I can tell you it's NOT a pretty site.  We were faced with
    water gushing from every burst pipe possible it seemed..  Two
    ceilings fell down in a heap of muck and plasterboard, hardwood
    floors destroyed, basement flooded.  We're waiting on the house
    insurance company to find out the total damage...

    So we're experiencing extreme cost-cutting factors in
    anticipation of all those repairs, and of course the first place
    you can control costs is in food :)

    I always keep kimchee in the refrigerator so for us, this was a
    quick way to get warm when we got home.

    Kimchee Soup

    2 tablespoons oil
    2 large cloves garlic, sliced thinly lengthwise
    1 small onion, chopped
    1 green onion chopped
    1 can tuna packed in water
    1 quart chicken stock
    2 large peeled potatoes cut in 1 inch cubes
    2 heaping tablespoons Kimchee, cut in 2" pieces
    6 dried Shiitake mushrooms, soaked until reconstituted, stem
      removed and cut in small pieces
    1 tablespoon oyster sauce
    1 tablespoon soy sauce
    1 teaspoon rice wine or rice wine vinegar
    1 teaspoon sugar
    pinch of red pepper flakes
    salt, pepper

    Heat the oil in a large pot, and add the garlic, onion and
    mushroom pieces.  Cook for a few minutes, then add the tuna
    (undrained), chicken stock, potatoes and kimchee.  Break the
    tuna up in chunks with a spoon or fork as it goes in.  Add the
    oyster sauce, soy sauce, sugar, pinch of red pepper flakes, and
    rice wine.  Taste for seasoning.  Simmer until the potatoes are
    soft.  Salt and pepper to taste.

    If you want the soup spicier, add 5-6 tablespoons of kimchi
    liquid.



    FIDONEWS  Vol 31 No 02       Page  3         January 13, 2014


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