6 cup chicken broth
2 tbsp shredded smithfield ham
4 small cakes chinese bean curd cubed, rins, ed in cold wat
6 large chinese black mushrooms soaked, sq, ueezed dry and
4 cup peanut oil for deep-frying
RICE CRUST
1 rice
1 oil, peanut
GARNISH
1 chopped scallions
1 sesame oil
A Recipe for
Sizzling Rice Soup (Hom)
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
The bagel, an unsweetened doughnut with rigor mortis. |
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This Recipe for Sizzling Rice Soup (Hom) is one of thousands in the Recipes-to-go Asian Cookbook.
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If you enjoy this Sizzling Rice Soup (Hom) Recipe - you should enjoy the recipe collections you can find on the websites below:
When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress |
| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This is a recipe for Sizzling Rice Soup (Hom) from the recipe cookbook of Recipes-to-go (Asian)
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Never serve oysters in a month that has no paycheck in it. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
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Food is an important part of a balanced diet. |
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He was a very valiant man who first adventured on eating oysters. |
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BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and
mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot
(about 380F). Test the oil by dropping a small piece of Rice Crust
into it. It should float immediately. Slip the whole Rice Crust into
the oil. As it begins to puff up like popcorn, break it up into large
chunks with long chopsticks. Turn it to brown on all sides (about 1
minute). Remove the rice and drain it. At the table, add the rice to
the serving bowl of soup. It will sizzle as the steam rises and
provide quite a show. Add the scallions and sesame oil just before
serving. (The oil used for deep-frying can be cooled, strained
through a fine sieve and stored in a jar for future use.)
FOR RICE CRUST: Prepare rice as you normally would, but cook it in a
wide, heavy pot at least 15 minutes after the rice is soft so that a
crust forms on the bottom of the pot. Spoon off the top layer of
loose rice and set aside for Fried Rice or freeze it for future use.
If left to stand overnight at room temperature, the crust will be
easier to remove from the pot. To use the rice right away, keep the
pot on low heat and dribble peanut oil around the edge. Heat for a
few minutes, then loosen the crust with a spatula. It should come out
in one whole piece. Invert the crust onto a plate. It can now be
frozen for future use or used while still hot.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
Serves: 6
Sizzling Rice Soup (Hom) Recipe brought to you by Recipes To-Go