Yesterday was a rich kind of soup, then I ate a bit of nonsense… ok maybe too much nonsense, so today I feel like eating something light and easy and no fuss but must be tasty since the last few days I have been having tasty soups.
I was looking for the Tau Foo Fa man last night, the one who cheated me off RM1 the other day. I will tell him off just you see, but I needed Tau Foo Fa but he was not there. I am sure he will be there later.
Today I want to make a soup using Tau Foo Fa because it is a lot smoother then then soft tofu, and it will be with a green vegetable which I have not picked, and I was thinking of adding some Nam Yee (Fremented Bean Curd Paste) just for some kick. Nam Yee is nice, it stinks and can make you sick as is most Asian foods that we all like but its versatility in Asian cooking is yet to be untapped. You can make wonderful fried chicken, even in prawn dishes, a light coating mixed with this and that and fried like fritters is simply wonderful. It can be added to vegetables as well, so dull insipid veggies is given a new life. It can be used to make interesting dips as well. Well enough said, here is today’s recipe.
Green Veggies with Silken Bean Curd
Green Vegetable Preferably Leafy 1 bunch
Tau Foo Fa 1 bowl
Nam Yee 1 tiny bit according to your taste
Garlic 1 clove – to be minced
Pepper to taste
A little Water
- Boil Water and Garlic, add in Vegetables.
- Once Veggies are soft, add in Nam Yee and gradually add in Tau Foo Fa without adding the water.
- Do not stir too much or the Tau Foo Fa will break up. Season and leave to simmer gently for about 2 minutes.
- Eat immediately.
After yesterdays Spicy Vegetable Soup, to day I feel like something a little bit similar so I’ll go with pumpkin, Just a piece of pumpkin not a big one. Pumpkin is a versatile vegetable both in the east and in the west.
Mashed pumpkin made exactly like mash potatoes is really nice and rich and has a nice sweetness. Pumpkin made into a pie is just as good; in fact I have a few orders already lined up to Thanksgiving this year. Then Pumpkin cooked as a thick curry and without coconut milk as it thickens itself is really so so nice. That is the base of my soup today actually.
Pumpkin is also used as a dessert in Thailand. So its versatility is boundless. You could make a cream of pumpkin soup with this recipe by just adding some cream to it later, but today I am going to have lumpy pumpkin soup because I really cannot be bothered taking out the food processor and all as I have a few cakes to make today and lots of preparations to organize for orders on Friday and Saturday as I have two classes on Saturday so I have to make sure the girls can organize the staff.
I am talking so much about the good of pumpkin and just a few years ago I would not even touch it because I hated it, it was punishment food to me…. I suppose when you’re younger your appreciation to food is different and anything that looks orange and in pieces is yucky. But not anymore…. I can just eat pumpkin curry on its own, as long as it’s not too spicy.
Spicy Pumpkin Soup
Pumpkin ¼ piece depending on size
Green Peas ¼ cup
Onion 1 to be blended
Garlic 2 – to be blended
Curry Powder ½ tsp or a little more
Salt and Pepper to taste
Water 1 cup or so
- Boil onions, garlic and pumpkin together till pumpkin is soft. You may need more water, but don’t add too much.
- Add in curry powder and seasoning. Simmer on low flame till pumpkin is soft and pulpy.
- Lastly add in Green Peas. Serve hot.
Easy isn’t it. And it will be tasty for sure.
Photos will follow later today