Corn And Pearl Beans Pork Rib Soup
Recipe:
Rm5 pork rib (as much as u like)
1 corn (cut into 3 or 4 section)
Handful of pearl beans
3 - 4 cloves of garlic
1 tsp crushed white pepper
1 tsp salt
1.5L-2L water
1. Blanch pork rib in hot boiling water for few minutes to remove grimes.
2. Boil a pot of water and add in pork rib, garlic, corn, and crushed white peppers.
4. Bring to boil and simmer for 30mins.
5. Add in pearl beans and salt. Adjust to taste.
6. Simmer for another 15mins.
7. Serve.
Enjoy ~
#chinesesoup #cornsoup #philviestory
Flautas / taquitos | corn & flour | quick bean filling
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The catch with this recipe is you can't make that many at a time. If you need to feed a crowd, try making my enchiladas recipe instead:
***RECIPE, SERVES 3-4***
For the flautas:
6-10 taco-size tortillas, corn or flour (I prefer ultra-thin corn for this)
1 15.5 oz (439g) can of beans (I use black or kidney)
1 4 oz (113g) can of diced green chilies
4 oz (113g) smooth-melting cheese (I use Monterey Jack)
cumin
dried oregano
garlic powder
salt
olive oil
water and cornstarch (if using corn tortillas)
Rinse and drain the beans. Dump in the chilies, and tear in the cheese in chunks. Season with cumin, oregano, garlic powder and salt to taste. Squish a few hands-full of the beans into paste, then mix everything throughly. Be sure to taste for seasoning — some canned beans are much saltier than others.
If using corn tortillas, wrap them in a damp towel and heat them until warm to make them more pliable — I use the microwave. Also if using corn, dissolve a dash of cornstarch in a little water and heat it until boiling and gelatinized to use as a glue.
Position a log of filling onto the middle of each tortilla, then use your finger to smear the cornstarch glue onto the edge of the tortilla that will form the outer seal — plain water is fine if you're using flour tortillas. Roll each tortilla up tight with the seal positioned on the bottom.
An a wide pan or griddle, heat a film of olive oil over medium-low heat. Put in each of the flautas seam-side down, and mop each one around in the oil to make sure the bottom is coated. You might need to slide the flautas around as they cook so they each brown evenly. When the first side is golden and crispy, flip them all and repeat. With flour tortillas I usually try to brown a third side, but corn tortillas are usually too delicate to lay on their sides.
When everything is golden and the filling is hot and melty, you're done. Serve with your choice of one of the condiments below.
For pico de gallo:
1 fresh globe tomato
1 shallot (or half an onion)
1 jalapeño
1-2 limes
fresh cilantro
salt
Dice the tomato, shallot, jalapeño (take out the ribs if you don't want the heat). Squeeze in the juice of one or two limes to taste, tear in some cilantro leaves and maybe mix in a little salt.
For pink pickled onion/shallots:
2-3 red shallots (or one red onion, but shallots pickle faster)
Enough vinegar to submerge (red wine vinegar enhances the purple color)
A couple spoons of sugar (optional)
Fresh cilantro on the side (optional)
Peel and cut the shallots (or onion) in half and slice into thin semi-circles. Transfer to a bowl, submerge in vinegar, and stir in a couple spoons-full of sugar — don't worry if it doesn't seem to dissolve at first. Put the bowl in the fridge. If you can do this a couple hours or days ahead of time they'll be a lot better, but they'll taste like pickles after 20 minutes or so.
Use a fork to drain the pickles as you transfer them to the plate with the flautas, and I like to have a big pile of cilantro leaves next door.
Ndengu ???????? || Aguoth ???????? || Mung Beans Stew
Ndengu ???????? || Aguoth ???????? || Mung Beans Stew
Ndengu is a mung bean stew. It is called Aguoth in my language.
INGREDIENTS LIST:
2 cups mung beans
1 small onions
1 tomato
2 tablespoons veg stock powder,
1 teaspoon cumin powder
1 tablespoon garlic paste
Canola oil
Salt to taste
Black pepper to taste
HOW MY FAMILY & I EAT THIS: This stew can be served with bread, rice or chapati.
CHECK OUT MORE OF MY RECIPES:
Githeri ???????? || Belila/balela ???????? || Maize/corn & Beans Recipe
Janjaro ???????? || Maharagwe ???????? || South Sudanese Beans Stew
Sheiya || The Simplest Sudanese/South Sudanese Pan Fried Beef || Beef Wet Fry
Sukuma Wiki || Chinese Brocolli
Mahshi || Sudanese Stuffed Capsicums
Lamb & Potato Stew || Nyama na Viazi ||Recipe Update
HOW TO MAKE SOFT KENYAN CHAPATIS || CHAPO LAINI
Lamb, Spinach & Couscous
CHICKEN DAMA WITH POTATOES || CHICKEN & POTATOES STEW
Chicken, Vegetables & Pasta
Mandazi || Legemat || Dabo || Zero Egg Recipe
Boneless Chicken Dama || Chicken Curry || Chicken Stew ????????????
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#ndengu #aguoth #mungbeans
Potato Corn Chowder: the perfect summer soup! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢2 slices thick cut bacon diced
▢1 medium onion diced
▢1 stalk celery sliced
▢1 teaspoon minced garlic
▢1 teaspoon salt
▢1/2 teaspoon dried thyme
▢1/4 teaspoon black pepper
▢3 cups low sodium chicken broth
▢4 medium potatoes diced
▢3 cups fresh or frozen corn
▢3/4 cup whole milk or cream
▢2 tablespoons corn starch
▢cheese, green onions, bacon bits as desired for serving
Instructions
In a large soup pot over medium-high heat, cook bacon until browned.
Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
Stir in broth, scraping the bottom of the pot to remove any browned bits.
Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
Serve as desired.
Creamy Black Bean, Corn & Chorizo Soup.avi
RWOP Season Two, Week Three, Entrees with Cooking Cream, Entry 3
Black Bean & Roasted Corn Chowder
This Black Bean and Roasted Corn Chowder starts on your grill and finishes in your soup bowl! Get the full recipe from Platter Talk: