Curry Miso Mulligatawny Soup

curry miso mulligatawny soup

curry miso mulligatawny soup

as part of a japan themed dinner for my friends, was contemplating adding a soup.  miso soup didn’t quite make it there. i made ok cream of mushrooms & cream of potato soup. the best soup i made was the basque seafood soup. it was very good if tedious boiling prawn shells for 2-3hrs. anyway they didn’t quite fit the theme.

so i was working on the miso theme with the seafood, and came up with a curry miso. i googled & found a few curry miso recipe & also looked at mulligatawny (an indian soup i love) recipe, and finally put together my own seafood curry miso mulligatawny soup. & very pleasing to say, it came out wonderful! 🙂

curry miso mulligatawny soup

curry miso mulligatawny soup

for the soup, i chopped 2 shallots and had ready 3 cloves minced garlic, sliced 1 yellow onion & diced 1 large carrot. as i did not have ready stock, i needed the onion & carrot to flavour the soup base. was deciding whether to add potatoes which would add both sweetness & bulk, but decided to add rice later for bulk & mulligatawny texture so drop the potato.

with 2 tablespoon olive oil in a saucepan on medium heat, i fried the shallots & minced garlic, added curry leaves & 2 teaspoon curry powder, and added the sliced onion & carrots & coated them with the curry powder & quickly added water. i also added 1/2 teaspoon tumeric for the added colour. i mixed in 2 tablespoon of miso paste & 1 teaspoon of sugar & let the saucepan content boiled over low heat for 1 hr, adding water as required, to get the vegetable sweetness into the soup.  decided to sieve the soup rather then blend the content (may try blending next time). i then added 1/4 cup rice & boiled for 20 more minutes. i added a little salt & found the right taste i liked.

for the seafood, i had 10 large frozen shelled mussels from QB Food, 1 large squid (removed red skin & cross-sliced the squid), and 5 large prawns. i heat 20g butter on a flat non-stick skillet on high heat, and added the prawns, and seared them on all sides. then i added the squid & stir-fried until the squid curled up. i turned heat to low & remove the nicely flavoured prawns & squid so they were not overcooked. i then added the mussels & stir-fried for very short time & then added some soup, simmered & quickly removed the mussels. these were then put aside till serving.  i de-glazed the skillet & returned the content to the saucepan.

(for this time, i did not add flour or heavy cream or coconut milk but may experiment with those next time).

when ready to serve, put the prawn, squid & mussels in each bowl & added the boiling soup over them. voila! 🙂 & bon appetit!

c.h.e.f. andy

Ingredients:

soup base

  • 2 shallots chopped
  • 3 cloves minced garlic
  • 1 yellow onion slice
  • 1 large carrot diced
  • 2 tsp curry powder
  • 1 stalk curry leaves (20)
  • 2 tbsp miso paste
  • 1/2 tsp salt (or to taste)
  • 1 tsp sugar
  • 1/4cup rice

seafood

  • 1 large squid (remove skin & cross-cut)
  • 10 mussels
  • 8 large prawns (de-veined)

Directions:

  1. for the soup – chop 2 shallots, 3 cloves minced garlic, slice 1 yellow onion & dice 1 large carrot. fry shallots & minced garlic in 2 tbsp olive oil in a saucepan & add curry leaves & 2 teaspoon curry powder. add the sliced onions & carrots & coat them with curry powder & quickly add water. add 1/2 teaspoon tumeric for colour.  mix in 2 tablespoon of miso paste & 1 teaspoon of sugar & let the saucepan content boiled over low heat for 1 hr, adding water as required, to get the vegetable sweetness into the soup.  sieve the soup. add 1/4 cup rice & boiled for 20 more minutes. add a little salt to taste.
  2. for the seafood – lightly season the prawn & squid (separately) with salt & pepper.  heat 20g butter on a flat non-stick skillet on high heat. add the prawns, and sear them on all sides. then add the squid & stir-fry until the squid curled up. turn heat to low & remove the nicely flavoured prawns & squid so they are not overcooked. add the mussels & stir-fry for very short time & then add some soup, simmered & quickly removed the mussels. put aside.  deglaze skillet (with the soup) & return content to the saucepan.
  3. when ready to serve, put the prawn, squid & mussels in each bowl & added the boiling soup over them.

Forgettable Set Lunch @ La Villa on 16Jul2013

beef carpaccio with ricola salad & shaved parmesan

beef carpaccio with ricola salad & shaved parmesan

1 of the co-founders of Fundonate (a social networking charity efundraising site we started last year=see Fundonate- Share, Give & Receive) called for a lunch meeting on 16.7.2013. he decided on La Villa. La Villa is owned by Senso group (see Relaxed Dining @ Senso) and is located at the old River Valley Primary School at River Valley Road. 🙂

La Villa S$30pax set lunch menu

La Villa S$30pax set lunch menu

i had amex palate discounts but it was only 20% off ala carte orders for 5pax so we opted for the S$30pax set lunch instead.

DSCN5485 DSCN5484

the ambience was great, slightly rustic with the timber trussed ceiling, spacious & bright. 🙂 not so many diners though, like many decent average restaurants in Singapore!

DSCN5491 DSCN5490

for the choice of starters, the beef carpaccio with ricola salad, rockets & shaved parmesan was good. the preparation was similar to Senso, basically relying on the sweet original taste of beef (my preference would be a dash of balsamic cream, olive oil & sea salt). 🙂

the wild mushroom soup of the day & the mesclun salad with tuna flakes were quite ok too.

rigatoni with seafood

rigatoni with seafood

chicken wrapped with bacon

chicken wrapped with bacon

for choice of main course, none of us took the hawaiian pizza. the rigatoni seafood looked pathetic really, though the taste was ok (like not horrible), it was a just average, “nothing” dish & a pathetic serving in terms of quantity & ingredients. the chicken wrapped with ham looked better & tasted ok by my friends’ account. i would say confidently that i do a better pasta by miles, and a better chicken too!

DSCN5494 DSCN5496 DSCN5495

for desserts, i had a berry cheesecake.it was a good cheese cake..the tiramisu looked right & my friends said it was ok but not much liquer flavour..the mango mille feuille tower looked & tasted ok too it seemed.

overall while we had a good meeting & discussion, food-wise it was entirely a forgettable one. at S$30pax for 3-course+coffee, couldn’t really say it was expensive. but now that i am at an age where i need to be selective on the calories i consume, this would not fall within the worthwhile calories category..haha. 🙂 won’t be back, especially when there are so many good lunch deals in Singapore!

c.h.e.f andy

Basque Seafood Soup

basque seafood soup

basque seafood soup

This a very enjoyable, intense, tasty soup!

I had it at La Cicala with my son in Aug2012, and thought I would do this. I looked up the internet and found this basque seafood soup recipe.

My family use a fair amount of prawns mostly in pasta & some Chinese dishes, and used to discard the shells & heads. For this dish, I save the heads & shells and boil them for 3 hours. You could blend the shells & liquids in a blender in batches, but it required much effort and at the time I was not yet using blender much, so I just passed the liquids through a sieve & pushed hard, and then disposed the boiled heads and shells. That provided the prawn stock for the bisque. I learned then you needed shellfish or crustaceans to give the bisque that depth of flavour & intensity. 🙂

basque seafood soup

basque seafood soup

I next prepared the vegetable base. I sautéed the leeks, onion and carrot for 5 minutes to soften, stirring frequently. I turned to high heat and added the prawn stock, and then added brandy (it might flame as the saucepan was very hot). I then added white wine & diced tomatoes, just 1 teaspoon of tumeric for colour. I then turned to low heat & let the soup simmered for 40minutes to bring out the vegetable base sweetness. Then I add chicken or vegetable stock and add sea salt to taste.

Before serving I added the prawns and squids to poach them, and lastly the mussels for just about 3minutes. I then take out the prawns, squids, mussels and distributed them to individual bowls before topping them up with soup, and serve.

c.h.e.f. andy

Ingredients:

  • heads & shells from 1 kg small or medium prawns – serves 8
  • 2 leeks chopped
  • 1 carrot chopped
  • 1 yellow onions chopped
  • 1/4 cup brandy
  • 1/2 cup white wine
  • 4 cups vegetable or chicken stock
  • 1 large tomato diced
  • 1 tsp tumeric
  • sea salt to taste
  • 8 medium prawns (or 16 small prawns) – about 300g
  • 1 large squid skin removed cut into rings (about 16 rings) or into large curls with cross-cuts (8 pieces)
  • 8 large shelled mussels or 16 small ones

Directions:

  1. Prepare prawn stock for the bisque – boil the heads and shells for 3 hours. blend the shells & liquids in a blender in batches OR pass the liquids through a sieve & push hard, and then dispose the boiled heads and shells.
  2. Prepare vegetable base for soup – sauté the leeks, onion and carrot for 5 minutes to soften, stirring frequently.  turn to high heat and add the prawn stock, and then add brandy (it might flame as the saucepan is very hot).  add white wine & diced tomatoes, &  tumeric for colour. turn to low heat & let the soup simmer for 40minutes to bring out the vegetable base sweetness. add chicken or vegetable stock (if required) and add sea salt to taste.
  3. Before serving, add the prawns and squids to poach them, and lastly the shelled mussels for just 3minutes. take out the prawns, squids, mussels and distribute to individual bowls before topping them up with soup. Serve.