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Fresh Orange-Carrot Soup
(Hong Lo Bak Tchang Lang Tong)
This delicate, tangy cold soup from Singapore is an excellent appetite stimulant for a summer meal of cold duck or chicken. Serve chilled in glass or pretty china bowls to 4-6 as a first course.
Heat the oil in a large saucepan, then saute carrots, leeks, and ginger until they are soft. Add stock, bring to a boil, then reduce heat, cover, and simmer for about 20-30 minutes, until vegetables are done.
Puree, solids first, then return to pan and stir in orange juice. Season to taste with salt--remember to oversalt cold soups a little. Refrigerate and chill. When ready to serve, ladle into bowls and top with leek circles.