My Chinese Soup from Mauritius (Soups)

Member Name: lillamarta

Product:	Soups
Date:	07/11/08 (235 review reads)
Rating:

Advantages: Quick and easy to make

Disadvantages: Specialist Chinese ingredient

Difficulty: Very easy
Cost: Low £3 - £5 approx.
Time to prepare: 30 mins
Calories: Not diet, but low in fat

:: Introduction ::

Since living in Mauritius I've had to resign to a luxury where all and sundry from all the corners of the world is at arm's length regarding everyday produce and provisions. Instead of driving to the town centre where the expensive and imported goods are, I've learned to use the varying and seasonal stock of the local grocery store(s) called 'bazaar' where you'll find many a produce a week but not necessary all on a single day. I now cook 3 - 4 'local' meals a week much to the delight of my boyfriend. We always go to restaurants at the weekedn where I get my ideas from Mauritian cuisine and then reproduce it in my own kitchen, often adding or taking away elements or crossing dishes depending on the ingredients available that day.

:: Mauritian cuisine ::

Mauritius is a mixture of people and cultural influences. The island not having any natives its cuisine was brought here by the people who gradually populated it since the first Dutch settlers arrived some 400 hundred years ago followed by the French and the British. They were the nations that ruled Mauritius up until the end of the British rule in 1969 but it is the cuisine that better represents the origins of the population. The biggest influence is Indian cuisine together with Chinese and French with of course the regional flavours of the Indian-Ocean sauces and spices added in for good measure. You'll find curries made with fresh tomatoes a la Mauritius, plenty of seafood dishes and French inspired stews. There's also some great Chinese staples such as dim sum, noodles, rice dishes and chop suey.

:: Ingredients ::

Serves: 2 - 3 people

1. A 300 - 400g packet of Chinese dim sum. These are flour dumplings boiled with meat, seafood or vegetables. I bought mine frozen and they were a mix of beef and shrimp. Chicken and vegetable flavours are also available or a combination of all these. Available in specialist Chinese supermarkets or Chinese markets throughout the UK.

2. 2 small carrots

3. 1/2 white radish

4. 1 large onion

5. 3 garlic cloves

6. 2 tablespoons of soy sauce

7. 1 teaspoon of aromatic or balsamic vinegar

8. Dried or thinly chopped coriander, salt, black pepper, curry powder, masala powder


:: Preparation ::

1. If bought frozen, defrost in microwave for 10 minutes.

2. While defrosting the dim sum, grate the carrots and radish.

3. Dice the onion and crush the garlic.

4. Heat 2 tablespoons of olive oil in a pot.

5. When the oil is hot, add carrots, radish, onion and garlic. Brown slightly. Add vinegar and soy sauce.

6. Add dim sum and brown as well on a gentle heat for 10 minutes. Add water if necessary.

7. Add spices (the more masala, the spicier it will be) and approx. 1 / 2 litre of water.

8. Bring to the boil then take off the hob.

:: Serving Suggestions ::

Finely chop up one small bunch of chive and put it in a small bowl. Keep refrigerated until you serve the soup.
When the soup is served sprinkle some chive on top of the soup.

:: Allergy advice ::

The dish contains gluten, flour and soya. Not suitable for vegetarians.

Thanks for reading and enjoy!

©powered by lillybee also posted on Ciao

Summary: A light and filling cross between a dim sum and a chop suey.