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Welcome to our collection of recipes--both Singaporean and international--that we've acquired, come across, experimented upon. Your suggestions are more than welcome!



(First tasted at The Russian Bear at Clement Street in San Francisco, December 2004, at a dinner treat by Mama Linda and Papi at which Rosario was also present.)

500 g bottom round beef, cubed
300 g ham, cubed
12 c beef boullion
1 tsp salt
1/4 tsp pepper
6 medium-sized onions
6 Tb butter
3 pickle cucumbers
3 large tomatoes
1 cup mushrooms, sliced and sauteed in butter
5 frankfurters, thinly sliced
1 can pitted black olives
2 small lemons

Place the meats, boullion, salt and pepper into a soup kettle. Bring to a boil and skim off several times until the broth is clear. Lower the heat and cook the meat until tender (about 2 hours) on low heat. Peel and slice the onions. Place in a skillet and saute in the butter until golden and transparent. Peel the cucumbers, discard the seeds, and cut into thin slices. Peel, seed, and chop the tomatoes. Add the cucumbers to the onions and saute for 2 minutes. Add the tomatoes and continue cooking for about 8 to 10 minutes. Combine the sauteed vegetables with the broth, and add the sliced frankfurters. Reheat.

Cover the olives with water and boil for several minutes. Drain and add to the soup. Adjust the seasonings. Garnish with thin lemon slices.


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