Menu for Hope: Malaysian Cabbage and Peanut Soup

On December 26th, a 9.0 earthquake hit the Indian Ocean causing a tsunami that has officially claimed over 228,000 people, and some have estimated to have claimed over 280,000 people. As a means of comparison, that’s roughly the population of the city of Tampa.

The news media has moved on to other stories, but it’s important for us to reazlize that there are hundreds of thousands of people of have been touched by this tragedy, and will be dealing with this for months, perhaps years to come.

As you travel your favorite food blogs today, you’ll see the “Menu for Hope” logo in several locations. During one of those times, please follow the link to UNICEF and donate as much as you are able.

Many Thanks!

-Kate (The Accidental Hedonist)

Malaysian Cabbage and Peanut Soup Peanut Soup

  • 1 lb dry roasted peanuts
  • 2 Heads Napa Cabbage
  • 4 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 3 teaspoons kosher salt
  • 1/4 teaspoon ground pepper
  • 2 garlic cloves
  • 1 Tablespoon minced ginger
  • 2 Tablespoons peanut oil
  • 1 large onion. diced
  • 1 Tablespoon sugar
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander seeds
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 28 ounce can of whole tomatoes, diced
  • 6 cups water
  • 1 medium-sized Idaho potato, peeled and cubed
  • 2 medium sweet potatoes, peeled and cubed
  • 2 Tablespoon fish sauce (found in most asian groceries)
  • 1 teaspoon hot pepper sauce

Chop 1/2 cup of the peanuts and set aside.

Puree the remaining peanuts until paste-like. Set aside peanuts for later use.

In a shallow baking dish, combine cabbage, 2 Tablespoons of soy sauce, 1 Tablespoon of lime juice, 1 teaspoon of salt and pepper. Coat the cabbage and place the baking dish in refrigerator for 30 minutes. Turn the cabbage once or twice while in the refrigerator.

While cabbage is chilling, preheat your broiler. Remove baking dish from refrigerator and place under broiler and light char the cabbage on all sides. Cut into 1 inch pieces and set aside.

Puree the garlic and ginger. Heat peanut oil in a large stock pot over medium heat. Add garlic and ginger puree, onion and sugar. Sweat onions until translucent (about 4 minutes). Add the curry, coriander, turmeric, remaining salt and cayenne and stir, ensuring the onions are coated.

Add the tomatoes to the stockpot and bring to a simmer (185 degrees F). Then add the water, potatoes, remaining soy sauce and fish sauce. Bring to a boil and immediately reduce heat. Simmer for 20 minutes. Stir in the charred cabbage, pureed peanuts, remaining lime juice and the hot pepper sauce. Simmer for two minutes.

Ladle into soup bowl and top with chopped peanuts.

Serves 8
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