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Thread: HT Recipes: Soup

  1. #1
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    Default HT Recipes: Soup

    This is the place for Hawaii Threads members to share your favorite soup recipes.

    Hot, cold, entree or side dish. Soup warms the soul.

  2. #2
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    Default Jook Recipe by Pomai

    Jook (also called "Chook" and Congee) is a rice porridge soup introduced to Hawaii by Chinese immigrants during the plantation era. It's now a local tradition to make this soup after Thankgiving with the leftover turkey. Other variations exist such as Chicken (Gai Jook). Also pork and beef, though turkey is by far the most popular version in Hawaii. The perfect dish on a cool Hawaiian winter night.

    Jook

    Serving size: A small army or several hungry Jook fans

    Soup:
    Turkey bones (the whole carcass, including some meat still on)
    Turkey meat (whole leftover meat, white and dark), shredded
    Rice (white medium grain, regular 'kine like Hinode) - 3 to 5 cups
    Ginger, roughly chopped - about 1 "finger"
    Chung Choi (preserved salted turnip) You can find this in the asian section of any supermarket. Chopped rough (leave the salt on) - 1 piece
    Peanuts (raw, peeled) - amount at your discretion
    Water - enough to cover bones and fill pot
    Cooking Oil - 2 oz. (1/4 cup)
    Hawaiian Salt

    Garnish: (chop each finely)
    Chinese Parsley (a.k.a. Cilantro)
    Green Onion
    Choong Choi, rinse salt off
    Water Chestnuts
    Cashews (unsalted)
    Lettuce, shredded
    Shoyu
    *The garnishing possibilites are up to you.. be creative!

    In a bowl, rinse raw rice in water and drain. Pour about 1 oz. of oil and sprinkle Hawaiian salt lightly, then toss to coat. Let the rice "marinate" in this overnight at room temperature. Cover with plastic wrap. This is what's called "Hoy Fah".. to make the rice "bloom like a flower".

    In a very large stock pot, pour 1 oz. of oil. Set stove dial to medium-high and place in Turkey bones. You want to brown the bones a bit, as this will add flavor to your stock. After the bones have browned slightly, pour in water to cover and fill pot about 5/6th from the top. Throw in chopped Choong Choi and ginger. Bring to boil then let simmer for about 2-3 hours.

    Strain turkey broth from bones, choong choi and ginger through a sieve into another pot the same size. discard the bones and other stock ingredients. Important: Don't use any of the meat that was on those bones, as it no longer has any flavor.. it's just straw!

    Return turkey broth to stove. Add marinated raw rice to pot and bring to boil, then reduce to simmer. Add turkey meat and raw peanuts. Let the whole thing simmer until the rice becomes very soft and the broth becomes gelatinous from the starch in the rice. The turkey meat should also be tender and loose. This should take about 1-1/2 to 2 hours.

    When the Jook reaches a porridge-like consistency, finish it by adding Hawaiian Salt to desired taste. Don't overdo the salt. Just enough to bring out the flavor. If the Jook is too thin, you can always add more raw rice and let it simmer longer. Do this until it's just the right thickness.. like a loose porridge.

    Enjoy hot with your favorite garnishes.

    Last words: I've made this recipe 4 years in a row and everytime it was a family hit. Someone said it was better than Jook they've tried in Hong Kong. The quantities given are approximate. You will need to use your own "soup-making judgement" which will give your Jook your signature. A key ingredient in good Jook is the Chung Choi. You can omit it, but it will be missing that "special something" that Jook fans expects to taste. Also, don't forget the garnishes. That's what gives it added flavor, character and texture contrast. I thank my calabash Chinese aunt for teaching me how to make this. ~ Pomai
    Last edited by Pomai; November 26th, 2005 at 02:00 PM. Reason: Added Introduction

  3. #3

    Default Re: HT Recipes: Soup

    Anybody get good recipe for Portagee Bean Soup? I do mine sort of "oyoso" and was curious about how other people make it. Any unusual seekrit ingredients? Share?

    eta: I'm not looking for "googled" recipes or strictly cookbook recipes. I'm looking for tried and true, this is the way I make it for my family kine recipes
    Last edited by Adri; September 1st, 2006 at 10:23 PM.

  4. #4
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by Adri
    Anybody get good recipe for Portagee Bean Soup? I do mine sort of "oyoso" and was curious about how other people make it. Any unusual seekrit ingredients? Share?

    eta: I'm not looking for "googled" recipes or strictly cookbook recipes. I'm looking for tried and true, this is the way I make it for my family kine recipes
    I see all kine ways of making Portugese soup - some pretty wierd kine!
    But da best is my Moms simple recipe - just ham shanks, portugese sausage, beans, cabbage, tomato sauce and macaroni. The real key ingreideint is high quality ham shanks, not ham hocks.

    I get the exact stuff if you are really interested in a good, simple recipe from my mom tommorow after work and post 'um here..........

    edit: Lol, ok, mebbe you do want the recipe since I just googled "oyoso"

    eh, and no fo get - the difference between one Portagee and one Portugese.. da Portugese guy get papers!
    Last edited by Kahalu'u_Chrome; September 1st, 2006 at 10:40 PM.
    It doesn't take money to make someone smile for a little bit. All it takes is Aloha. ~ Auntie Lynn

  5. #5
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    Default Re: HT Recipes: Soup

    Auntie Lynn's Port. Bean Soup

    Ingredients

    1 Pkg. Cut Pieces Ham Hocks
    1 Pkg. Port. Sausage
    1 can Kidney beans
    1 can Garbanzo Beans (optional)
    handful of macaroni or spagetti noodles
    1 cup sliced cabbage
    1/2 cup sliced onions
    1 cut carrot
    2 Potatoes (cut into fourths)
    2 cloves garlic crushed
    1 bunch cilantro
    1 bay leaf
    2 large cans tomato sauce
    1 whole can tomato
    pepper,salt, garlic powder to taste
    msg (optional)

    Preparation

    Of course, wash all your ingredients good.
    Put Ham Hocks into big pot. Cover with water over three inches higher. Add everything else. Boil till everything comes soft - usually takes between 1-1/2 hours to 2 hours. Last 1/2 hour throw in cut potatoes. Onolicious!

    Note: if too much water(this is first recipe) take some out. play with recipe till it becomes yours. heheheh

    Auntie Lynn

    Auntie Lynn's Family Secret as shared on KHON@ with Malolo Morales -
    whenever making meat soft - put in a metal spoon into the pot and boil along with your food.
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  6. #6
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    Default Re: HT Recipes: Soup

    Auntie, I definately goin' try 'dis one. Sounds so ono! I love to dip french bread with buttah' on top in dis' 'kine soup. Winnahz!

    Quote Originally Posted by 1stwahine
    Auntie Lynn's Port. Bean Soup

    Ingredients

    1 Pkg. Cut Pieces Ham Hocks
    1 Pkg. Port. Sausage
    1 can Kidney beans
    1 can Garbanzo Beans (optional)
    handful of macaroni or spagetti noodles
    1 cup sliced cabbage
    1/2 cup sliced onions
    1 cut carrot
    2 Potatoes (cut into fourths)
    2 cloves garlic crushed
    1 bunch cilantro
    1 bay leaf
    2 large cans tomato sauce
    1 whole can tomato
    pepper,salt, garlic powder to taste
    msg (optional)

    Preparation

    Of course, wash all your ingredients good.
    Put Ham Hocks into big pot. Cover with water over three inches higher. Add everything else. Boil till everything comes soft - usually takes between 1-1/2 hours to 2 hours. Last 1/2 hour throw in cut potatoes. Onolicious!

    Note: if too much water(this is first recipe) take some out. play with recipe till it becomes yours. heheheh

    Auntie Lynn

    Auntie Lynn's Family Secret as shared on KHON@ with Malolo Morales -
    whenever making meat soft - put in a metal spoon into the pot and boil along with your food.

  7. #7
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by Pomai
    Auntie, I definately goin' try 'dis one. Sounds so ono! I love to dip french bread with buttah' on top in dis' 'kine soup. Winnahz!
    Any kine of bread or roll is definitely a winner with this soup. Put plenty butter! Onolicious gurrans! Espeacially, on a rainy day!

    Enjoy

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  8. #8
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by 1stwahine
    Auntie Lynn's Family Secret as shared on KHON@ with Malolo Morales -
    whenever making meat soft - put in a metal spoon into the pot and boil along with your food.
    This part is especially interesting. Never heard of this meat tenderizing method before. Sounds like some metallurgical reaction between the (stainless steel?) spoon and the pot that does the trick. Which may bring to question exactly which type (metal-wise) of pot would work best for this to be effective.

    Whoah.. all of a sudden ʻdis bean soup stay "scientificicistist".

    Iʻve done Portuguese Bean Soup before, and it took over 2 hours on medium simmer before the smoked ham hocks became fork-tender.

    You right about daʻ bread. Moʻ buttah, moʻ bettah! Witʻ poi on da side, we stylinʻ.
    Last edited by Pomai; September 2nd, 2006 at 07:30 AM.

  9. #9
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by Pomai
    This part is especially interesting. Never heard of this meat tenderizing method before. Sounds like some metallurgical reaction between the (stainless steel?) spoon and the pot that does the trick. Which may bring to question exactly which type (metal-wise) of pot would work best for this to be effective. Whoah.. all of a sudden ʻdis bean soup stay"scientificicistist".
    heheheh. Malolo wen asked da same thing when the camera was rolling. Dis is wat I told him. "It was a Secret Technique passed down from the old cooks in da family on my Potorican side!" "I dunno how it works or the scientifics behind it but it works." As for what kind of Pot to use? Any kind.

    Note: I do have one special Pot that I use especially for Port. Bean Soup. It's a Cast Iron Pot.

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  10. #10
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    Default Re: HT Recipes: Soup

    Forget the hamburgers at Dukes!!! Start cooking and bring a pot of your soup aunty!!! Save us all a few burger bucks!!!

    That sounds ONO!

  11. #11
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by manoasurfer123
    Forget the hamburgers at Dukes!!! Start cooking and bring a pot of your soup aunty!!! Save us all a few burger bucks!!!

    That sounds ONO!
    Oh! No!! He got up!!!

    Here we go again.

    hahahahahaha

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  12. #12

    Default Re: HT Recipes: Soup

    Thanks Auntie! That does sound good. and thanks for the tip about the spoon, I neva heard that one before either

    Kahalu'u_Chrome, I still interested in your mom's recipe too Thanks!

    Now if only the weather would cooperate and rain (instead of just sprinkle and be muggy), that would be perfect for soup eating

  13. #13

    Default Re: HT Recipes: Soup

    Quote Originally Posted by 1stwahine
    Auntie Lynn's Port. Bean Soup

    Ingredients

    1 Pkg. Cut Pieces Ham Hocks
    1 Pkg. Port. Sausage
    1 can Kidney beans
    1 can Garbanzo Beans (optional)
    handful of macaroni or spagetti noodles
    1 cup sliced cabbage
    1/2 cup sliced onions
    1 cut carrot
    2 Potatoes (cut into fourths)
    2 cloves garlic crushed
    1 bunch cilantro
    1 bay leaf
    2 large cans tomato sauce
    1 whole can tomato
    pepper,salt, garlic powder to taste
    msg (optional)

    Preparation

    Of course, wash all your ingredients good.
    Put Ham Hocks into big pot. Cover with water over three inches higher. Add everything else. Boil till everything comes soft - usually takes between 1-1/2 hours to 2 hours. Last 1/2 hour throw in cut potatoes. Onolicious!

    Note: if too much water(this is first recipe) take some out. play with recipe till it becomes yours. heheheh

    Auntie Lynn

    Auntie Lynn's Family Secret as shared on KHON@ with Malolo Morales -
    whenever making meat soft - put in a metal spoon into the pot and boil along with your food.
    This looks terrific---I printed out the recipe!

    Just one question---does it matter what brand of Portuguese sausage you use? Do you have a favorite? I want to get this right...

  14. #14
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by WindwardOahuRN
    This looks terrific---I printed out the recipe!

    Just one question---does it matter what brand of Portuguese sausage you use? Do you have a favorite? I want to get this right...
    Any brand will do. I usually buy Redondo's because of the size. However, for taste I prefer Gouveia's!

    Let me know how your Soup came out.

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  15. #15

    Default Re: HT Recipes: Soup

    Quote Originally Posted by 1stwahine
    Any brand will do. I usually buy Redondo's because of the size. However, for taste I prefer Gouveia's!

    Let me know how your Soup came out.

    Auntie Lynn
    Thanks, Auntie. I'm working 75 hours in eight days. This is my only full day off until Thursday---I should be cleaning and doing laundry but look where I am .

    I'll be able to pick up the ingredients by the end of the week. I'll let you know how it turns out!

  16. #16
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    Default Re: Jook Recipe by Pomai

    Quote Originally Posted by Pomai
    Jook (also called "Chook" and Congee) SNIP! I thank my calabash Chinese aunt for teaching me how to make this. ~ Pomai

    Pomai:
    I thank you for this. When I got my first civilian job here in Hawaii at Kaiser Permanente, the computer services department planned for Jook the Monday after Thanksgiving. We were all tasked with an ingredient. I was assigned dried orange peel, which I found at Times Beretania (had or still has a pretty good ethnic food section). They set up a crock pot with all the ingredients in the morning and by lunchtime we were all ready. It was wonderful. I think this is a meal that tastes best when enjoyed with many others.

    I plan on printing out your recipe and saving it for this fall.

    Mahalo, Pomai!

  17. #17

    Default Re: HT Recipes: Soup

    Kahalu'u_Chrome: One story about my "oyoso" cooking method I have a non-local friend who cooks a lot. She cooks dishes that use rice so I figured she knew how rice expands when tossed into things like soup. I made jook and she asked for the recipe. I told her ~ boil turkey bones, etc. etc. and then throw in some washed, uncooked rice. I figured she would know about how much. hee! It came out like rice pilaf but thicker. She cut the batch in half and froze the half, poured in more water and it thickened up again. She cut that batch in half and froze half, etc. It became our joke. The neverending pot of jook. She was giving it away to anyone who would take a chunk and still had some frozen in her freezer.

  18. #18

    Default Re: HT Recipes: Soup

    Quote Originally Posted by Adri
    Kahalu'u_Chrome: One story about my "oyoso" cooking method I have a non-local friend who cooks a lot. She cooks dishes that use rice so I figured she knew how rice expands when tossed into things like soup. I made jook and she asked for the recipe. I told her ~ boil turkey bones, etc. etc. and then throw in some washed, uncooked rice. I figured she would know about how much. hee! It came out like rice pilaf but thicker. She cut the batch in half and froze the half, poured in more water and it thickened up again. She cut that batch in half and froze half, etc. It became our joke. The neverending pot of jook. She was giving it away to anyone who would take a chunk and still had some frozen in her freezer.
    LOL---kinda like sourdough starter..

  19. #19

    Talking Re: HT Recipes: Soup

    Quote Originally Posted by 1stwahine
    Any brand will do. I usually buy Redondo's because of the size. However, for taste I prefer Gouveia's!

    Let me know how your Soup came out.

    Auntie Lynn
    I made it today!! FANTASTIC!!

    I used the Redondo's sausage, mild. I cut down a bit on the cilantro because I'm not a big fan of cilantro.

    Couldn't get ham hocks but I remembered Kahalu'u Chrome's suggestion about the ham shanks and was able to get them. Lotsa nice meat on those shanks, too.

    Thanks for the recipe, Auntie! It's definitely a keeper!

  20. #20
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    Default Re: HT Recipes: Soup

    Quote Originally Posted by WindwardOahuRN
    Couldn't get ham hocks but I remembered Kahalu'u Chrome's suggestion about the ham shanks and was able to get them. Lotsa nice meat on those shanks, too.
    I can't imagine PBS tasting authentic without smoked ham hocks. Surely it'll taste great, but not the same. But then again, I'm just nitpicking.

    Heck, as long as you have a nice and hearty slice of bread with thick spread of butter or margarine to go with it, it's ALL GOOD!

    RN, I bet your ohana is very happy to help you finish the pot!

  21. #21
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    Default Re: HT Recipes: Soup

    I just saved both of these recipes. I usually make a small batch of Jook for New Year's eve/day so will have to wait for that one. But, the PBS will be made soon! I love to eat soup & Foodland makes those really good La Brea baguettes that will be very good with it, of course with lots of butter!

    I can almost taste it now...................

  22. #22

    Default Re: HT Recipes: Soup

    Quote Originally Posted by Pomai
    I can't imagine PBS tasting authentic without smoked ham hocks. Surely it'll taste great, but not the same. But then again, I'm just nitpicking.

    Heck, as long as you have a nice and hearty slice of bread with thick spread of butter or margarine to go with it, it's ALL GOOD!

    RN, I bet your ohana is very happy to help you finish the pot!
    It's only me and my husband. He doesn't touch any food containing tomato products. Actually, he is very much an Irish meat-and-potato person, and I am very much not. Well, maybe ethnically, but not gastronomically.

    I am going to freeze the soup in small batches. I do this with a lot of things I make---I have a problem making small pots of anything, from spaghetti sauce to stews. I think I was a mess hall cook in a former life. So I just freeze the food in meal-size containers and have a big selection of little treasures for the future.

    The ham shanks were smoked, BTW. IMHO, they tasted pretty much the same as smoked hocks, which I often use for my pea soup---maybe a bit more meat on them, too. And I got the bread and butter----all good!

  23. #23

    Default Re: HT Recipes: Soup

    I just realized you used the word "authentic," Pomai.

    Of course I wouldn't know what "authentic" tastes like, as far as Portuguese Bean Soup goes.

    But I do recognize "delicious" when I taste it

    This is good stuff. I am pigging out, even as we speak.

  24. #24
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    Default Re: HT Recipes: Soup

    Smoked Ham Hocks or Smoked Ham Shanks makes an authentic Port. Bean Soup!

    I'm glad you're enjoying it WindwardOahuRN!!!!

    Auntie Lynn
    Be AKAMAI ~ KOKUA Hawai`i!
    Philippians 4:13 --- I can do all things through Christ who strengthens me.

  25. #25

    Default Re: HT Recipes: Soup

    Thanks Auntie Lynn. I have used a variation of your recipe two times and two times good. I started up the recipe not realizing I was missing ingredients. So I had to make do with what I could find.

    I kept forgetting to come on and thank you for your post!

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