Posts Tagged ‘low carb soup’

pork ball soup

I have a Korean friend who is an amazing cook – everything she throws together is delicious! I am constantly inspired by her. Here’s a dish that was partially inspired by a spicy beef dish she shared with Test Subject Bill and I not too long ago.

KKF Spicy Pork Balls with Ginger Garlic Broth

1 lb. ground pork

5 cloves of garlic, minced

2 inch piece of ginger, 1 inch minced and 1 inch left whole

1/2 T fish sauce

1/2 T soy sauce

1 1/2 t crushed red pepper flakes

1/2 package frozen spinach

handful of dried shiitake mushrooms, reconstituted with 1 1/2 c boiling water and sliced (reserve resulting broth)

2 quarts of chicken stock

2 big spoonfuls of Gochujang Hot Pepper Paste

soy sauce to taste

Bring stock to a boil with frozen spinach, 1 inch piece of whole ginger and 2 cloves of garlic. Add sliced shiitakes, gochujang and mushroom water. While stock is simmering, mix the pork, the rest of the minced garlic, minced ginger, fish sauce, soy sauce and red pepper flakes. Form little meatballs with a melon baller and drop one by one into simmering stock. After the last one has gone in let it simmer for another 5 minutes or so until pork balls are cooked through. Add soy sauce to taste.

This turned out so well Test Subject Bill ate it until it gave him heartburn. That’s not recommended, but please do enjoy!

*Gochujang is Korean hot chili paste. It’s good for spicing up all kind of dishes and dipping sauces. You can get it at most Asian markets or via my Amazon link if you don’t have a store in your area. If you’re really lucky you have a Korean friend who makes her own and will share with you!

Gochujang Hot Pepper Paste

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How to cook like Kitchen Kung Fu in four easy steps:

1) Find a great recipe

2) Make sure you have all the ingredients (well…the essential ones, anyway)

3) Carefully read all the instructions in advance (or at least know that there ARE instructions)

4) Go into the kitchen and do whatever the heck you want

KKF'd Jambalaya

Case in point. When I decided to try this jambalaya recipe, I made sure I had my chicken, andouille sausage, some ham, etc. Some things I knew I wouldn’t use (chicken boullion cube and green pepper, for example) and planned a substitute in advance. I started reading the recipe while I’m pulling stuff out of the fridge and then just kind of did as I pleased. Recipes are really just suggestions anyway (unless you’re baking, then playing fast and loose is generally a bad idea.) So this is how the recipe looked after I got done making my changes:

Kung Fu'ed recipe

The good news is, I didn’t screw it up. The soup was delicious. Whether you make it my way, or the way Linda originally intended for it to be, you will be happy. Even test subject Bill ate a few bowls as leftovers (a true measure of a quality dish – if he eats leftovers, it was good.)

I’d like to note that the Cajun seasoning I used is from Mill Creek Spice Company, a local (to me) company owned by a very nice man who grinds and mixes all his own spice blends using organic ingredients. I’ve tried a few of his mixes and really enjoyed them. You can find his quality products online at www.millcreekspice.com (he ships, as he recently did to the Kung Fu Mama – that’s my mammy – for mother’s day!) and I have also seen him at the Dahlonega Farmer’s Market at Rancho Alegre and the Suwanee Farmer’s Market if you live in the Gwinnett County area. If you don’t…well, visit the website 🙂

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