BAMBOO RECIPES RECIPES

Name: Hot & sour soup
Total time: 45 min
Yield: 6
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 2 cloves of garlic; 1-2 fresh red chillies; sea salt; freshly ground white pepper; 1 thumb-sized piece of ginger; 250 g shiitake mushrooms cleaned; 225 g bamboo shoots drained; groundnut oil or vegetable oil; low-salt soy sauce; rice wine vinegar; 1 teaspoon runny honey; 1.5 litres hot organic vegetable stock; 150 g firm tofu; 2 spring onions; ½ bunch of chives; 1 large free-range egg

HOT & SOUR SOUP | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

Hot & Sour Soup | Vegetable Recipes | Jamie Oliver Recipes image

With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup

Total Time 45 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 cloves of garlic
1-2 fresh red chillies
sea salt
freshly ground white pepper
1 thumb-sized piece of ginger
250 g shiitake mushrooms cleaned
225 g bamboo shoots drained
groundnut oil or vegetable oil
low-salt soy sauce
rice wine vinegar
1 teaspoon runny honey
1.5 litres hot organic vegetable stock
150 g firm tofu
2 spring onions
½ bunch of chives
1 large free-range egg

Steps:

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
2. Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
3. Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
4. Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.

Nutrition Facts : Calories 99 calories, FatContent 6.0 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 7.2 g protein, CarbohydrateContent 3.8 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 1.1 g salt, FiberContent 1.5 g fibre

FILIPINO CHRISTMAS RECIPES OR NOCHE BUENA RECIPES

Filipino Christmas Recipes or Noche Buena Recipes image

Here are the Filipino Christmas Recipes usually served during the Filipino Noche Buena feast.

Provided by Ed Joven

Ingredients

More about "bamboo recipes recipes"

ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES

This is a massive Oliver family favourite – everyone loves building their own pancakes and roast duck is such a treat. I get my pancakes from a Chinese supermarket or online, but if you can’t find them, use iceberg lettuce leaves instead.
From jamieoliver.com
Total Time 2 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 734 calories per serving

1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
4. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
6. While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
7. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
8. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
9. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
10. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
11. Pour into a blender and blitz until smooth, then taste and season to perfection.
12. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
14. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

See details

ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES

1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
4. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
6. While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
7. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
8. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
9. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
10. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
11. Pour into a blender and blitz until smooth, then taste and season to perfection.
12. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
14. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

See details

HOT & SOUR SOUP | VEGETABLE RECIPES | JAMIE OLIVER RECIPES

With egg ribbons, tofu and shitake mushrooms, this is a deliciously warming veggie soup
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 99 calories per serving

1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined.
2. Finely slice the mushrooms and bamboo shoots. Heat a lug of oil in a large wok or heavy-based saucepan over a medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute.
3. Meanwhile, mix together 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, the honey and a good pinch of white pepper. Stir the mixture into the pan and cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely slice the spring onions and chives and whisk the egg well.
4. Once reduced, remove the soup from the heat. Using a chopstick, stir the soup in a clockwise direction until you get a little whirlpool, then slowly add the beaten egg, stirring continuously to form thin ribbons. Stir in the tofu and return to the heat for 1 minute to warm through. Season to taste with soy and vinegar, then serve immediately with the spring onions and chives scattered on top.

See details

FILIPINO CHRISTMAS RECIPES OR NOCHE BUENA RECIPES

Here are the Filipino Christmas Recipes usually served during the Filipino Noche Buena feast.
From pinoyrecipe.net

See details

ROAST DUCK | DUCK RECIPES | JAMIE OLIVER RECIPES

1. Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4.
2. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water.
3. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt.
4. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat.
5. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.
6. While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.
7. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day.
8. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference.
9. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray.
10. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy.
11. Pour into a blender and blitz until smooth, then taste and season to perfection.
12. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.
13. In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes.
14. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

See details

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