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Hochzeit Suppe Rezepte! (Wedding Soup)

Hochzeit Suppe Rezepte! (Wedding Soup)

Soup meat beef

Soup bones

1 piece of leek stalk

1 piece of fresh celery

1 piece of onion

parsley root

Salt and pepper

Soup addition:

Liver dumplings

Semolina dumplings

Mark dumplings

Small Maultaschen

Spring onion or parsley

Carrot

1.The evening before, cook a broth with approx. 4-5 liters of water from beef, bones, leek, celery and parsley root, the two onions and pepper. To do this, mix the meat with cold water (the meat clouds the broth in hot water). As soon as everything is boiling, lower the heat and only now add salt. Cook the broth slowly over medium heat for about 4 hours, skimming off any foam. The meat can be used for other purposes after cooking, as can the vegetables.

2.Let the broth cool and skim off the fat with a ladle and strain it through a sieve. Then season the broth to taste.

Now add all the soup ingredients and the diced carrots to the hot broth and let it cook for 8-10 minutes. Add the freshly chopped parsley or leek and serve.

️FRESH LUMPIA

️FRESH LUMPIA

(Homemade)

• 1 & ½ cups shreded chicken breast

• ½ cup green beans

• ½ cup carrot

• 1 cup sweet potato

• 1 cup turnips /jicama /yam bean/ singkamas

• 2 cups cabbage

• 1 medium onion

• 3 cloves garlic

• ½ cup water

• seasoning granules

• fish sauce

• oil • salt & pepper

Sauce:

• 2 cups water

• ½ cup brown sugark.

• ¼ cup cornstarch

• 2 tbsp soy sauce saltinsua jzni

• 3 pcs garlic cloves finely grated or minced

Wrapper:

• 1 cup all-purpose flour

• ¼ cup cornstarch

• 1 cup water

• 2 tbsp oil

• 2 eggs

• salt

• drop of egg yellow color (optional)

Garnishing:

• toasted crushed peanuts

• lettuce romaine

Methods:

• Fry 1 head of minced garlic until toasted brown.

Remove from pan and set aside.

In the same pan add garlic and onion saute until aromatic & translucent.

Add the chicken breast, saute until brown.

Add fish sauce and pepper, stir-fry for 1 minute.

• Put the carrot, stir-fry for 2 minutes. Put the sweet potato, saute for 1 minute. Put the green peas saute for a minute. Put water, seasoning granules & salt to taste. Stir!

Add the singkamas & cabbage. Stir well & saute for a minute. Remove from pan. Let it cool.

• In the pan put water, sugar,garlic & cornstarch. Mix well until dissolved. Turn on the heat to medium. Add soy sauce and salt. Stir continuously & cook until it thickens.

• In a bowl, put the eggs, beat well. Put the water, oil,yellow color & salt to taste. Put the flour, gradually add and cornstarch. Mix well until smooth. Strain!

• Heat the pan & grease with oil.

Scoop out ¼ cup of the batter mixture.

Pour it into the pan & swirl it inside.

When the bottom is cooked, it’s time to flip.

Do the same cooking on the other side.

Ready to wrap. Put the sauce on top and also add garnishing.

Braised Pork Knuckles

Braised Pork Knuckles

Ingredients:

2 pork knuckles, cleaned and cut into pieces

2 tablespoons cooking oil

3 cloves garlic, minced

1 tablespoon ginger, minced

1 cup soy sauce

1/2 cup brown sugar

1 cup water

1 star anise

1 cinnamon stick

2 dried bay leaves

Green onions for garnish (optional)

Instructions:

In a large pot or Dutch oven, heat oil over medium heat.

Brown the pork knuckles on all sides.

Add garlic and ginger, and cook for 1 minute more.

Add soy sauce, brown sugar, water, star anise, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until pork is tender.

Remove pork from the pot and set aside.

Reduce the sauce over medium heat until thickened.

Pour the sauce over the pork knuckles and garnish with green onions if using

Serve with rice!

Spicy Pork Spare Ribs

Spicy Pork Spare Ribs

Ingredients:

2 lbs (1 kg) pork ribs

6-8 cloves garlic (minced)

1/4 cup (60 ml) soy sauce

2 tbsp honey or brown sugar

2 tbsp rice vinegar or lemon juice

1 tbsp oyster sauce (optional)

1 tsp sesame oil

1/2 tsp black pepper

1/2 tsp chili flakes (optional, for spice)

1 tbsp vegetable oil (for cooking)

Fresh parsley or green onions (for garnish)

Instructions:

1. Prepare the Ribs:

Rinse the ribs and pat them dry.

Cut into individual pieces or smaller sections for easier cooking and serving.

2. Marinate the Ribs:

In a large bowl, mix the soy sauce, honey (or sugar), rice vinegar, oyster sauce, sesame oil, black pepper, and half of the minced garlic.

Add the ribs to the marinade and coat well. Let them marinate for at least 30 minutes (or up to 4 hours for more flavor) in the refrigerator.

3. Cook the Ribs:

Heat a large skillet or frying pan over medium-high heat. Add the vegetable oil.

Add the marinated ribs (reserve the marinade) and sear them for 2-3 minutes on each side until browned.

4. Add Garlic and Sauce:

Lower the heat to medium and add the remaining minced garlic. Stir for about 1 minute until fragrant.

Pour in the reserved marinade and a splash of water. Cover the pan with a lid and simmer the ribs for 20-25 minutes, turning occasionally. Add water as needed to prevent burning.

5. Caramelize the Sauce:

Remove the lid and let the sauce thicken. Increase the heat slightly, allowing the ribs to become sticky and well-coated with the garlic glaze.

Note: You can also you other Spare Ribs like lamb or Beef Ribs or depend what you prefer.

Beef Stroganoff

Beef Stroganoff

Ingredients:

For the Stroganoff:

- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced

- 2 tbsp all-purpose flour

- 1/2 tsp salt

- 1/4 tsp black pepper

- 2 tbsp olive oil

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 8 oz (225 g) cremini or white mushrooms, sliced

- 1 cup beef broth

- 1 cup sour cream

- 1 tbsp Dijon mustard

- 1 tsp Worcestershire sauce

- Fresh parsley, chopped (for garnish)

*For the Egg Noodles:*

- 12 oz (340 g) egg noodles

- 2 tbsp unsalted butter

- Salt and pepper to taste

Instructions:

1. Prepare the beef:

Toss the sliced beef with flour, salt, and black pepper until evenly coated.

2. Cook the beef:

Heat olive oil in a large skillet over medium-high heat. Add the beef and sear for 2-3 minutes per side until browned. Remove from the skillet and set aside.

3. Sauté the vegetables:

In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic and mushrooms, cooking for an additional 5-6 minutes until the mushrooms release their moisture and begin to brown.

4. Make the sauce:

Stir in the beef broth, scraping the bottom of the skillet to deglaze. Bring to a simmer, then reduce the heat to low. Stir in the sour cream, Dijon mustard, and Worcestershire sauce, mixing until smooth. Return the beef to the skillet and simmer for 5-7 minutes, or until the beef is tender and the sauce thickens.

5. Cook the egg noodles:

While the stroganoff is simmering, cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and toss with butter, salt, and pepper.

6. Serve and garnish:

Serve the beef stroganoff over the buttery egg noodles. Garnish with fresh parsley for a rustic finish.

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