quote:

Originally posted by GT-40DOC:
I have everything ready to make large country style ribs with sweet mustard sauerkraut, and small new potatoes in my instant pot. It is a chilly overcast day and perfect for this. The kitchen will smell soooooo good!!.

quote:

Originally posted by konata88:
If for myself, I get prawns with shells for a more flavorful broth; I keep the shells on but you can take off the shells and put them into some cloth to steep while cooking (before adding thickeners like doubanjiang). I eat the shells so I'm okay with keeping the shells on. Similar to ottosig's suggestion. I also use a konbu/iriko dashi vs chicken broth like ottosig.

If I'm lucky, I'll get fresh prawns w/ the head on - coated and deep fried goes great with the sauce. YMMV.

quote:

Originally posted by bobandmikako:

quote:

Originally posted by konata88:
If for myself, I get prawns with shells for a more flavorful broth; I keep the shells on but you can take off the shells and put them into some cloth to steep while cooking (before adding thickeners like doubanjiang). I eat the shells so I'm okay with keeping the shells on. Similar to ottosig's suggestion. I also use a konbu/iriko dashi vs chicken broth like ottosig.

If I'm lucky, I'll get fresh prawns w/ the head on - coated and deep fried goes great with the sauce. YMMV.

I get all of my shrimp fresh from the docks, so they always are in the shells with heads. It's always Gulf brown or white shrimp. If I'm doing a shrimp boil, which is what I use them for most of the time, I'll leave the shells and heads on. I peel them for most everything else. I hadn't thought of using the shells/heads for flavor. That might work well. I'll definitely experiment with some type of shrimp or fish broth next time.

quote:

Originally posted by joatmonv:

quote:

Originally posted by mr kablammo:
Mulligitawny soup. And it is damned good.

Had to look that up as I've never heard of it. Interesting.
Do you have a recipe by chance?

quote:

Originally posted by mr kablammo:

quote:

Originally posted by joatmonv:

quote:

Originally posted by mr kablammo:
Mulligitawny soup. And it is damned good.

Had to look that up as I've never heard of it. Interesting.
Do you have a recipe by chance?

Mulligitawny Soup nee Casa Kablammo

Large soup pan, 5" deep x 10" diameter; 2nd large skillet or large soup pan, rice dish/cooker

6 cups chicken broth
2 cups coconut milk
2 cups water, as needed

2 cups red lentils, sorted for debris
3 ~ 4 Tablespoons butter
1 medium onion, diced
1 ~ 2 stalks celery, washed and diced
celery greens, optional for garnish
1 medium carrot, peeled, washed, and diced
4-6 cloves of garlic, peeled and chopped
2 ~ 3 cups butternut squash (preferred), diced to fit in a spoon; or apples (traditional)
1 piece ginger, app the size of the end of your thumb, peeled and julienned
2 bay leaves
1 Tablespoon Garam Marsala, or to taste
1 Tablespoon Curry Powder, or turmeric, or Sambhar Powder; or to taste
1 teaspoon ground coriander
1 teaspoon fenugreek powder (optional)
Salt and Pepper to taste
2 ounces coconut cream powder or coconut cream (either is optional but preferred)
1 cup white rice uncooked, to add as 1 ~ 2 cups cooked rice (long grain or basmati preferred)
1 ~ 2 cups cooked and shredded chicken breast (rotisserie is fine)
A little vegetable oil

Chop all vegetables before starting. Measure the spices. Clean the chicken breast of skin and yuck.

Carefully pick through the red lentils and rinse at least twice. Combine the red lentils and chicken broth in a soup pot that is at least 10 " diameter and 5" deep. Bring the lentils to a boil then turn down to a simmer and partially cover. Stir occasionally. The total cooking time for the lentils may be an hour or more. The red lentils should break down like split pea soup. Add water if needed.

Cook the rice according to directions.

When the lentils have been simmering and start to break down, about 45 minutes... add the spices and seasonings. Stir well.

In the second pan or skillet sautee and shred the chicken breast. Or pick apart a rotisserie chicken. Set aside the cooked shredded chicken. Keep an eye on the rice.

After removing the chicken, add the butter to the second pan or skillet. Melt the butter on medium high heat. Add the ginger and sautee for a few minutes. Add the butternut squash and sautee for a few minutes. Add the carrots and sautee for a few minutes. Add the onion and celery and sautee for a few minutes. Add the garlic and sautee for a few minutes. Stir constantly. The butternut squash should be soft.

When the lentils have broken down into a broth, add the coconut milk and powder, add the vegetables, add the chicken, add the rice; mix well. Add water if needed. Taste test and adjust the spice and seasonings. Remove from heat and allow to cool before serving.



Please pardon my tardy response. The recipe is not as much work as it seems but does take some time due to the red lentils needing to break down into a broth. And chopping the vegetables. Please provide your evaluation if you make the soup. I recommend preparation on a really cold day or evening.