Taste Your Memories: With Ezz Monem

From Siying 

Mum's Chinese borscht 罗宋汤

Chinese borscht cooked by Ezz

Ingredients:

• Ox tail about 500g about 3-4 cuts
• Potatoes 1 medium size cut into about 2cm cubes.
• Carrots 1 cut into 2cm cubes
• Cabbage ¼ cut into the bit-size
• Onion ½ cut into small pieces
• Tomato paste ½ can
• Tomato 1 large size cut into medium-size pieces
• Garlic cloves 1-2 grated
• Chinese cooking wine 1 tbs
• Salt 
• Pepper
• Ginger 15g grated
• Shallots 1 chop to small pieces
• Oil (any vegetable oil or butter)

Method:

1. Rinse ox tails to clean them. 
2. Use a medium saucepan. Put in some oil, about 1.5 tbs oil. Turn on the stove to high. When the oil becomes warm, add ginger, shallots and ox tail. Turn the heat to medium. Stir fry them together. 
3. When the meat turns to light brown, add garlic and cooking wine. Add hot water. Water needs cover the meat. 
4. When water boils, transfer everything from the pan to a soup pot. Keep cooking. If the water goes low, add more. Keep the water covering the meat. 
5. When it boils again, scoop out the foams that float on the top of the soup. Add tomato paste. Cover the pot. cook it in low heat for about 1.5-2hour. 
6. Add potato, carrots and onion. 
7. When potato and carrots become soft, add tomato and cabbage. 
8. Cook for about 15min when cabbage turns soft, it should be ready to eat. 
9. Add salt and pepper for your liking before serving.

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From Ezz

MOLOKHIA (EGYPTIAN-STYLE)

锦葵汤 （埃及式）

Molokhia made by Siying

Ingredients: 食谱

• Frozen minced Molokhia (From a Middle Eastern grocery store)  /  速冻切碎的锦葵 400g （在中东的超市可以买到）
• 6 medium cloves garlic shopped in small pieces, or minced / 6 个蒜瓣 切末
• 1 tablespoon ground coriander seeds / 香菜籽 1 桌匙 磨粉
• 1/2 teaspoon salt 盐 半茶匙
• 2 tablespoons butter/ or ghee 黄油 2 桌匙
• Stock Chicken - 500ml (or you can make chicken stock yourself which is more authentic) 鸡汤500ml

Method: 做法：

1. 锦葵化冻
2. Pour the chicken stock into a stockpot, add 1 shopped garlic glove, heat the stock until it is boiling / 鸡汤倒入锅中。加入一个切碎的蒜瓣。汤煮滚。
3. Reduce the heat / 转中火
4. Add 1/3 of the frozen Molokhia packet, and keep mixing them, then leave uncovered / 加入1/3的锦葵。在汤中搅拌均匀
5. Reduce the heat to minimum while preparing the Tesha/garlic sauce (next steps) / 转小火， 炖煮
6. In a small saucepan heat 1 the butter until it melt / 在小的平底锅里加入黄油，加热融化
7. Sauté garlic for 15-30 seconds until lightly golden and fragrant / 放入剩下的蒜末，炒至浅黄，散出香气
8. Add 1/2 teaspoon salt / 加半茶匙的盐
9. Add coriander and keep stirring for another 30 seconds / 加入香菜籽末，搅拌翻炒半分钟
10. The coriander will give its fragrance and turn a little more dark brown. / 香菜籽变深综色
11. Pour the garlic sauce mix immediately into the Molokhia and mix for a few seconds / 把平底锅里的蒜酱倒入锦葵汤里。 搅拌均匀。
12. Remove from heat and half cover the pan for 2 minutes. / 关火后，在锅上盖一半的盖子，焖2分钟。
13. Serve the Molokhia in a bowl, and eat it with white rice served on a separate platter, and chicken (preferred to be fried) / 锦葵汤一般和烤鸡，米饭一起吃。