Indonesian Soup
Ingredients
| 8 Cups of Water | 1/4 cup green onions - chopped | 1/4 cup celery - sliced |
| 1/4 cup spinach (stems off) - chopped | 1/4 cup bok choy - chopped | 1/4 cup sui choy - chopped |
| 1 large yam - peeled and cubed | 1 Cup Coconut Milk | 1 Tablespoon Tumeric |
| 1 Tablespoon of Lemongrass (placed in a tea-ball) (alternative: lemon grass tea bag) | 3 Bay Leaf (alternative: lime leaf) | 6 pieces sliced ginger (1/8" thick) (alternative: karchai root) |
| 3/4 Teaspoon Curry paste (alternative: galanga) | 1/4 cup Unsalted Macadamia Nuts - crushed (alternative: 3 candlenuts) | 4 Tablespoons Vegetarian Chicken Boullion Powder |
| 1 Cup Bean Sprouts | 2 ounces rice noodles | 1 package medium firm tofu - cubed |
Instructions
Bring 8 cups water to boil. Add tumeric, ginger, bay leaf and lemongrass. Simmer for 10 minutes. Add cubed yam and cook for 10 minutes. Place Rice noodles into a bowl and pour enough boiling water to cover noodles - set aside. Add vegetables and tofu (except for green onions) to soup mixture; Bring to boil and then simmer for 1 minute. Drain water from rice noodles. Add rice noodles to soup mixture. Add Coconut Milk and crushed macadamia - allow to simmer for 5 minutes. Remove Lemon Grass Tea-Ball or tea bag. Garnish with chopped green onions and bean sprouts (optional).
Yam Ball with Bean Filling
Ingredients
| 2 cups Sweet Rice Flour | 2 Teaspoons Vanilla Extract | 1 Cup mung beans – soaked in cold water overnight or soak in boiled water for 25 minutes) | 1/2 cup sucanat |
| 2 Tablespoons Coconut Milk | 1/2 cup unsweetened coconut | 1 medium yam, peeled & cubed | 1/2 teaspoon sea salt |
| 1/2 teaspoon black pepper | 2 Tablespoons water | 1/2 cup sucanat ( yes it is the second 1/2 cup) | 2 cups Coconut oil for deep frying 1/2 cup coconut milk |
Instructions
Add mung beans to 2 cups boiling water and simmer for 35 minutes or until soft. Drain water and add coconut, salt, pepper, vanilla and maple syrup & sucanat. Blend together in a food processor to a paste like consistency & cool to warm and workable paste. Cut yam into slices and steam until soft. Mash yam. Blend Sweet Rice Flour with mashed yam while still hot, add coconut milk. Knead to a soft dough, can also be done in food processor. Shape 1 Heaping Tablespoon of Yam/Flour Mixture into flat disc shape. Roll bean mixture into small balls, about 1 heaping teaspoon full. Place bean ball onto Yam/Flour disc and form into a ball. Liquefy Coconut Oil over warm water or in microwave for 1 minute. Heat oil for frying. Fry yam balls until it puffs up and becomes golden . (Turn yam balls to cook both sides). Dissolve sucanat in 2 tablespoons water over medium heat. Roll balls into dissolved sucanat. Cool and serve.