Transferring Recipes to Cook With Honey

Hello, Folks!

I wanted to let everyone know that I will not be posting on this blog any more.  I'll be transferring the files to my other food blog at Cook With Honey. I want to thank everyone for being so patient with my posting on this blog, but my work, as well as posting on my regular blog at Walking Between the Grapevines  has just taken over so much of my time that I can't give Our Roots in Food enough of my time. 

Like I mentioned, all of the recipes will be transferred and re-posted at Cook With Honey over the next few weeks. I would love it if you would follow me over there and enjoy the many recipes that will be posted on that blog. I will be including many more recipes to celebrate all of my families heritage: German, Irish, English, Native American, Dutch, Indonesian and even Guamanian dishes - in honour of my oldest son's birthplace.

Oudoe,
Ingrid

Soto Babat Recipe (Indonesian Beef Tripe Soup)

Soto Babat. Soto is a meat or chicken broth soup which can be made with or without coconut milk. Babat is an Indonesian word for beef tripe. 

 In keeping with his Indonesian Mom's love of good food, Johannes found this over at Indonesia Eats and said it turned out delicious!

Soto Babat 
- Beef Tripe Soup -

Ingredients:
18 ozs beef tripes (beef or chicken chunks may be sustituted)
1/2 pint water
4 Indonesian bay leaves
4 kaffir lime leaves, tear
2 lemon grass, take the white parts and bruise
1/4 tsp coriander seed
1/2 leek, take the white parts and slice
2 tbsp oil
3 pints homemade broth (you can use either beef or chicken)
ground white pepper as desired
salt and sugar to season

Spices (Rempah) to grind:
3 shallots
2 garlics
3 candlenuts
1 inch length ginger, peeled
1 tsp turmeric powder

Complements:
1 cup bean sprouts, blanched
7 ozs potato, peeled, thin sliced and deep-fried => to make chips
1 bulb garlic, thin sliced and fried
Chinese celery leaves, chopped
lime
sambal rawit (bird’s eye chili sambal)

Directions:
1. Bring water to boil. Add tripe, 2 Indonesian bay leaves, 2 kaffir lime leaves, coriander seed and 1 lemongrass. Cook for 30 minutes. Drain and cut as desired.

2. Stir fry rempah, 2 Indonesian bay leaves, 2 kaffir lime leaves, 1 lemongrass and leek until fragrant.

3. Add sliced tripe, stir until mixed. Add broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Season with salt, sugar and white pepper.

Serving:
In a bowl, add bean sprouts and tripe with the broth. Sprinkle over chips, fried garlic and Chinese celery leaves. Serve with sambal rawit and lime.

Wonton Soup

Johannes makes so many delicious dishes and I have been blessed to have tried several of them.  This is his go-to soup recipe for those evenings when he wants something warm and satisfying.

Ingredients

• 1 bunch green onions, cut into 1/2-inch pieces, divided
• 6 fresh mushrooms, sliced
• 1 pound ground pork
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 egg
• 1/4 cup dry bread crumbs
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) package wonton wrappers
• 8 cups chicken broth
• 16 uncooked medium shrimp, peeled and deveined (optional)
• 1 medium head bok choy, torn into 2-inch pieces
• 16 snow peas
• 1 dash soy sauce, or to taste (optional)
• 1 dash sesame oil, to taste (optional)

Directions

1. Dice the green onions, and set aside all but 1 tablespoon. Slice the mushrooms, and set aside all but 1 tablespoon. Finely chop the 1 tablespoon of green onions and 1 tablespoon of sliced mushrooms, and place in a bowl with the ground pork, 1 tablespoon sesame oil, 1 tablespoon soy sauce, egg, bread crumbs, salt, and pepper. Stir to thoroughly mix the pork filling.
2. Spoon about 1 tablespoon of the pork filling onto the center of each wonton wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
3. Bring the chicken broth to a boil in a large saucepan over medium heat. Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface. Reduce heat to a simmer, and gently stir in the shrimp, bok choy, and reserved sliced mushrooms. Let the soup simmer 2 more minutes, until the shrimp turn pink, and then drop in the snow pea pods. Garnish with the remaining green onions and a dash of soy sauce and sesame oil, and serve immediately.

Serves 8.

Dutch Meatball Soup

It hasn't really been a very cold winter but this is one of those delicious soups that Johannes likes to make for those chilly nights. 

• Ingredients:

• 1 large onion , chopped
• ½ medium head green cabbage
• 2 -3 carrots , chopped
• 2 -3 stalks celery , chopped
• ¼ green bell pepper , chopped (optional)
• 8 cups water
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper
• ¼ teaspoon curry powder
• 1 (15 ounce) can tomato sauce or 1 (15 ounce) can tomato paste

MEATBALLS

• 1 lb ground beef
• 1 teaspoon salt (scant)
• ¼ teaspoon ground pepper
• 1 pinch nutmeg

Directions:

1. 1
   Heat 1 T. oil in the bottom of a Dutch oven or stock pot.
2. 2
   Add chopped vegetables and salt, pepper. Feel free to throw in whatever vegies you have in the fridge or want to use up!
3. 3
   Saute until somewhat soft.
4. 4
   Stir in curry powder and cook for another minute or two.
5. 5
   Add water. Cover and simmer until vegetables are soft (30-90 minutes). Skim as needed.
6. 6
   Use a hand-held blender to blend soup smooth, or put through regular blender in portions and return to pan. Add water if it is too thick (the soup should be thicker than broth, but thinner than tomato sauce).
7. 7
   Stir in tomato sauce or paste, and again bring soup to a boil.
8. 8
   Mix together ground beef and seasonings.
9. 9
   Form into small balls (1/2-1") and drop into boiling soup. Simmer 10 minutes or so until meatballs are cooked through.
10. 10
    Check for taste, add salt and/or pepper if needed.
11. 11
    Serve with crusty French bread and salad!