Azat Posted October 7, 2004 Report Share Posted October 7, 2004 Would anyone have a recipe for veggie based Hot and Sour soup? Quote Link to comment Share on other sites More sharing options...
vava Posted October 7, 2004 Author Report Share Posted October 7, 2004 Chilies, plenty of lemon, and veggie broth? Quote Link to comment Share on other sites More sharing options...
vava Posted October 7, 2004 Author Report Share Posted October 7, 2004 Would anyone have a recipe for veggie based Hot and Sour soup? style_images/master/snapback.png Chilies, plenty of lemon, and veggie broth? style_images/master/snapback.png DOH! Sorry - i just realised you meant the oriental stuff.... (yes, i,m a knuckle head) Quote Link to comment Share on other sites More sharing options...
Maral Posted October 7, 2004 Report Share Posted October 7, 2004 Azat,let me know if you try this... hot-sour-soup-2 recipe HOT AND SOUR SOUP 1/3 to 1/2 cup 'vegetarian chicken stock powder 1 quart water 10 slices fresh ginger 1/2 cup slivered seitan 2-3 ozs tofu, cubed 1/2 cup carrots, julienne 1/2 cup napa cabbage, julienne 1/2 cup dried black mushroom slices, soaked & drained 1/2 cup sliced dried lily flower buds, soaked and drained 1/2 cup frozen baby peas, rinsed and thawed 4 scallions, whites thin sliced, greens cut on thin diagonals, 2 kept separate 2 T's rice vinegar (unseasoned) 1 T mirin 2 T's tamari 1/2 tsp. fresh black pepper 1 1/2 T's arrowroot 1/8 tsp. crushed red pepper (or to taste) PROCEDURE Cut and prepare all of the fresh and dreid veggies, tofu and seitan. After the black musrooms and lily flowers have been soaked and drained, cut them up so they are not too stringy. NOTE: AVAILABLE ONLY AT ASIAN GROCERY STORE **. Simmer the first 3 ingredients for one minute and then remove the ginger. Combine the last 6 ingredients in a bowl and mix. Add the carrots, chinese cabbage and black musrooms to the stock and simmer for 2 minutes. Add everything else except the scallion greens and baby peas and simmer another 2 minutes. Be sure to recirculate the lat 6 ingredients in the bowl to recirculate the arrowroot before adding to the soup. Add baby peas, adjust the seasongings and serve very hot in bowls. Garnish with scallion greens. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 7, 2004 Report Share Posted October 7, 2004 thanks Maralchik Quote Link to comment Share on other sites More sharing options...
Maral Posted October 7, 2004 Report Share Posted October 7, 2004 thanks Maralchik style_images/master/snapback.png no problemo,you wouldn't believe the amount of recipes and cookbooks I have which I will never use dont' forget to tell us how it turns out...never heard of lilly flower buds btw... Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 7, 2004 Report Share Posted October 7, 2004 any recipe of cooking Carp fish ??? http://www.deadzoom.com/member/eileangfb/fishman.gif Azat jan Dzuk kuzes ??? letsun carp dzuk unem Quote Link to comment Share on other sites More sharing options...
Maral Posted October 7, 2004 Report Share Posted October 7, 2004 any recipe of cooking Carp fish ??? http://www.deadzoom.com/member/eileangfb/fishman.gif Azat jan Dzuk kuzes ??? letsun carp dzuk unem style_images/master/snapback.png is carp the fish with those big thick thorn/needle like things on it's back..cause someone gave us some and I stuck my hand the bag to get it out...and it tried to kill me! so we ate it! Quote Link to comment Share on other sites More sharing options...
Armen Posted October 7, 2004 Report Share Posted October 7, 2004 HOT AND SOUR SOUP style_images/master/snapback.png In Chinese it sound like this: Attention! "Suan La Tang" Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Does anyone have a recipe for Halva?The one they make for funerals,sorry that's the only way I can dicifer it between that and the other Halva with tahini...they put it on pretty flat dish and cut it into little diamonds??? oh pleaseeeeeeeeeee somoene..... Quote Link to comment Share on other sites More sharing options...
shiner Posted October 8, 2004 Report Share Posted October 8, 2004 Does anyone have a recipe for Halva?The one they make for funerals,sorry that's the only way I can dicifer it between that and the other Halva with tahini...they put it on pretty flat dish and cut it into little diamonds??? oh pleaseeeeeeeeeee somoene..... style_images/master/snapback.png 1 cup cream of wheat 1 cup sugar 2 cups milk 1 stick butter Put the cream of wheat in a pot by itself with nothing else over the stove. Let it fry until it turns pink. In a separate container mix the milk, sugar, and butter and bring to a boil. This is the hot syrup. Then take this hot syrup and pour it over the pink cream of wheat. Then start mixing over very low flame. Keep mixing until all the syrup is sucked in. Then turn off the stove and let it rest. Once it has rested and cooled to warm and risen a little more, mix it one more time to make it fluffy. Then you are done. Put cinnamon on it if you wish or other stuff. Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 I think I know that recipe...my father used to call it Chicken food,in Armenian of course I don't think that's the one I'm looking for though. Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Shiner,I just remembered we call that dish Tamar's Simid... Azat!!!!!!!!!!!!Oh come on now,you HAVE to help me out here! Quote Link to comment Share on other sites More sharing options...
ExtraHye Posted October 8, 2004 Report Share Posted October 8, 2004 (edited) Could someone please tell me how to make karmir pulave, or any other Parsahye dishes? Edited October 8, 2004 by ExtraHye Quote Link to comment Share on other sites More sharing options...
Harut Posted October 8, 2004 Report Share Posted October 8, 2004 Could someone please tell me how to make karmir pulave, or any Parsahye dishes? style_images/master/snapback.png if you're trying to immpress Sip, just remember that the food doesn't matter, it's just got to be buffett style. Quote Link to comment Share on other sites More sharing options...
nairi Posted October 8, 2004 Report Share Posted October 8, 2004 (edited) Extra, I put it in the cookbook. Ask Azat where it is, or look for "karmir plaf". Right here: http://armenians.com/cookbook/viewrecipe.php?id=200 Edited October 8, 2004 by nairi Quote Link to comment Share on other sites More sharing options...
dianjan Posted October 8, 2004 Report Share Posted October 8, 2004 Congratulations! The site looks great, and the recipes are great. I think it's a great idea, especially for someone like me who is trying learn some of the old Armenian recipes. Thanks to everyone who helped out with the site. Sorry, I can't contribute to the list, but believe me I'll be refering to these recipes all the time. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 8, 2004 Report Share Posted October 8, 2004 Shiner,I just remembered we call that dish Tamar's Simid... Azat!!!!!!!!!!!!Oh come on now,you HAVE to help me out here! style_images/master/snapback.png Maral jan I hate that kind of Halva so I have no clue how my sister makes it. But I will ask tonight. Quote Link to comment Share on other sites More sharing options...
Azat Posted October 8, 2004 Report Share Posted October 8, 2004 if you're trying to immpress Sip, just remember that the food doesn't matter, it's just got to be buffett style. style_images/master/snapback.png HAHHAHAHAHA. Ya and make sure no tomatos Quote Link to comment Share on other sites More sharing options...
Azat Posted October 8, 2004 Report Share Posted October 8, 2004 Congratulations! The site looks great, and the recipes are great. I think it's a great idea, especially for someone like me who is trying learn some of the old Armenian recipes. Thanks to everyone who helped out with the site. Sorry, I can't contribute to the list, but believe me I'll be refering to these recipes all the time. style_images/master/snapback.png Dear Dianjan(are you related to Mosjan by any chance? you know DianJan-MosJan) As a forum cookbook rule it is mandatory to invite Maral, Nairi, Extra, Anileve, Movses, Edward, Sip, Harut, and I to dinner any time you use one of our recipes. So what time should we be there tonight? Quote Link to comment Share on other sites More sharing options...
dianjan Posted October 8, 2004 Report Share Posted October 8, 2004 (edited) Dear Dianjan(are you related to Mosjan by any chance? you know DianJan-MosJan) As a forum cookbook rule it is mandatory to invite Maral, Nairi, Extra, Anileve, Movses, Edward, Sip, Harut, and I to dinner any time you use one of our recipes. So what time should we be there tonight? style_images/master/snapback.png Dear Azat, No I'm not related to MosJan, it's just our names sound a like Everyone's welcome to dinner, let me know when you can make it? I have to warn you though, I'm just learning how to cook, so I still have a long way to go. Edited October 8, 2004 by dianjan Quote Link to comment Share on other sites More sharing options...
Haytorontonian Posted October 8, 2004 Report Share Posted October 8, 2004 1 cup cream of wheat 1 cup sugar 2 cups milk 1 stick butter Put the cream of wheat in a pot by itself with nothing else over the stove. Let it fry until it turns pink. In a separate container mix the milk, sugar, and butter and bring to a boil. This is the hot syrup. Then take this hot syrup and pour it over the pink cream of wheat. Then start mixing over very low flame. Keep mixing until all the syrup is sucked in. Then turn off the stove and let it rest. Once it has rested and cooled to warm and risen a little more, mix it one more time to make it fluffy. Then you are done. Put cinnamon on it if you wish or other stuff. style_images/master/snapback.png You forgot the pine nuts. Put the pine nuts in the pot first, stir them constantly and make sure they are pink then add the cream of wheat and follow the rest. Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Dear Azat, No I'm not related to MosJan, it's just our names sound a like Everyone's welcome to dinner, let me know when you can make it? I have to warn you though, I'm just learning how to cook, so I still have a long way to go. style_images/master/snapback.png It's ok..we'll be fine..just keep the wine flowing,we won't notice the food Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 You forgot the pine nuts. Put the pine nuts in the pot first, stir them constantly and make sure they are pink then add the cream of wheat and follow the rest. style_images/master/snapback.png well I thought this was just a family recipe we threw together....it's perfect in the cold weather with some tea Quote Link to comment Share on other sites More sharing options...
Maral Posted October 8, 2004 Report Share Posted October 8, 2004 Maral jan I hate that kind of Halva so I have no clue how my sister makes it. But I will ask tonight. style_images/master/snapback.png Azat...oh but it's like biting down on butter!Man it's good..and now I want some,but I want to make it...so please ask your sis for me..plz plz plz....I'll give you a $1 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.