| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Chinese |
Ketchum kit, Beverages |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Long-grain rice |
| 6 |
oz |
Blanched almonds |
| 1 |
|
Orange, thinly sl1 1/2 cups watericed |
| 6 |
c |
Water |
| 1 1/4 |
c |
Sugar |
| 1/2 |
c |
Evaporated milk or half-and-half |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
ALMOND PASTE
Soak rice in enough water to cover for at least 2 hours or overnight;
drain. In a food processor of blender, whirl rice, almonds, and 1 1/2 cups
water into a smooth paste. Transfer paste to a large pot.
Add 6 cups water and sugar to almond paste. Bring to a boil, stirring
constantly, until sugar is dissolved. Reduce heat and simmer, uncovered,
for 10 minutes. Set a fine strainer lined with a double layer of damp
cheesecloth over a deep bowl. Pour soup
through strainer into bowl, then gather cheesecloth and squeeze firmly to
extract all remaining liquid.
Return liquid to pot; stir in evaporated milk and heat just to simmering.
Stir in almond extract. Serve hot in individual soup bowls. Or, cover and
refrigerate until well chilled and serve cold.
Makes 8 servings
Recipe from "Martin Yan, The Chinese Chef," (Doubleday), copyright Yan Can
Cook Inc. 1991
Recipe By : Ketchum Kitchen
Posted to MC-Recipe Digest V1 #303
Date: Fri, 15 Nov 1996 06:00:48 -0800 (PST)
From: Greg Leonhardt <gregl@plinet.com>
NOTES : Serve hot or well chilled in soup bowls
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