Sruli's blog

  Ingredients: 1 beef tongue, thawed 1 large onion, peeled and halved 2 cloves garlic, peeled (optional) 2 bay leaves 1–2 carrots (optional, for sweetness) 1 tsp whole black peppercorns Salt to taste (start with 1½ tsp) Water to cover Instructions: Rinse the tongue well. Place in a large pot. Add the onion, garlic, carrots (if using), bay leaves, peppercorns, and salt. Add cold water to cover by at least 2–3 inches. Bring to a boil over medium-high heat. Skim off any foam that rises to the top. Then lower the heat and simmer gently, partially covered, for about 2½ to 3½ hours, or until a fork goes in easily near the tip. Cool slightly (enough to handle), then peel the skin off.

  Hot and Sour Soup – 8 Servings (with baby corn instead of bamboo shoots, 'cos I couldn't find bamboo shoots) Note: You might want to taste as you go. This is kinda hot, and kinda sour. If this is a problem, you shouldn't be making this soup, but consider easing off on the vinegar and on the white pepper and chili flakes if you like it but need less heat. I didn't sauté the mushrooms long enough when I did this. Maybe taste one when you think it's ready. Maybe cut the baby corn in half so it'll fit on a spoon. Widthwise too, of course, you want it thin.  On to the recipe! Ingredients Dried shiitake mushrooms – 1 ½ oz (43 g) Soy sauce – 5 Tbsp (75 ml) Seasoned rice vinegar – ⅔ cup (160 ml) Ground white pepper – 1 Tbsp (8 g) Sesame oil – ¾ tsp (3.5 ml) Cornstarch – 6 Tbsp (48 g) Water (for slurry) – 6 Tbsp (90 ml) Vegetable oil – 4 tsp (20 ml) Chili flakes – 1 tsp (mild) to 2 tsp (hot) Minced fresh ginger root – 2 ½ tsp (5 g) Sliced green onions – ½ cu...