Liverpool FC Forum

Leonmc0708 wrote:Does no one else think this joko lad is a fuc.king wind up like ?

His posting is like the bizzie off allo allo sometimes with the broken english, then next minute he is like Jan Mobly (ie scouse as a bowl of scouse).

Bad Bob wrote:

joko wrote:I AM THE INVINCIBLE!

So what you're saying is...

'Joko, the name of a legend!

Peewee the name of someone who comes up a bit short!

Who better than Joko, no one, because no one is as great as the almighty Joko.'

no, i would take nothing away from karim
only the invincible amongst the chineses in this forum   

but, leon, so you voted me for the chinest newkitter, didn't you?   

joko wrote:

BarryBelfast wrote:Joko can you settle a long running argument and tell us how to make Hot n Sour soup like restuarants do?


Is there really 30 ingredients?
Chef Bazza would like to know.....Cheers matey!

i'm not very good in settling a long running arguments, bazza mate. in reality i would have chopped someone with a big butcher knives before surviving a long arguments 

rite, as for the recipe, here it is:

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4
INGREDIENTS:

    * 1 cake tofu (fresh, if possible)
    * 2 ounces pork tenderloin
    * Marinade:
    * 1 teaspoon soy sauce
    * 1/2 teaspoon sesame oil
    * 1 teaspoon tapioca starch (or cornstarch)
    * Other:
    * 1/2 cup bamboo shoots
    * 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
    * (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
    * 1 small handful dried lily buds
    * 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
    * 1 teaspoon salt, or to taste
    * 1 teaspoon granulated sugar
    * 2 tablespoons soy sauce
    * 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
    * 1 teaspoon sesame oil
    * 1 Tbsp cornstarch dissolved in 1/4 cup water
    * 1 egg, beaten
    * 1 green onion, finely chopped
    * White pepper to taste (no more than 1 tablespoon)
    * Hot chili oil, to taste, optional

PREPARATION:
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)   

shanks72 wrote:Joko....erm....you're my favourite!! 

two timer 

Sabre wrote:I think I'm more chinese than Joko.

 

joko wrote:

BarryBelfast wrote:Joko can you settle a long running argument and tell us how to make Hot n Sour soup like restuarants do?


Is there really 30 ingredients?
Chef Bazza would like to know.....Cheers matey!

i'm not very good in settling a long running arguments, bazza mate. in reality i would have chopped someone with a big butcher knives before surviving a long arguments 

rite, as for the recipe, here it is:

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4
INGREDIENTS:

    * 1 cake tofu (fresh, if possible)
    * 2 ounces pork tenderloin
    * Marinade:
    * 1 teaspoon soy sauce
    * 1/2 teaspoon sesame oil
    * 1 teaspoon tapioca starch (or cornstarch)
    * Other:
    * 1/2 cup bamboo shoots
    * 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
    * (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
    * 1 small handful dried lily buds
    * 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
    * 1 teaspoon salt, or to taste
    * 1 teaspoon granulated sugar
    * 2 tablespoons soy sauce
    * 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
    * 1 teaspoon sesame oil
    * 1 Tbsp cornstarch dissolved in 1/4 cup water
    * 1 egg, beaten
    * 1 green onion, finely chopped
    * White pepper to taste (no more than 1 tablespoon)
    * Hot chili oil, to taste, optional

PREPARATION:
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)   

ste123lfc wrote:

joko wrote:

BarryBelfast wrote:Joko can you settle a long running argument and tell us how to make Hot n Sour soup like restuarants do?


Is there really 30 ingredients?
Chef Bazza would like to know.....Cheers matey!

i'm not very good in settling a long running arguments, bazza mate. in reality i would have chopped someone with a big butcher knives before surviving a long arguments 

rite, as for the recipe, here it is:

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Serves 4
INGREDIENTS:

    * 1 cake tofu (fresh, if possible)
    * 2 ounces pork tenderloin
    * Marinade:
    * 1 teaspoon soy sauce
    * 1/2 teaspoon sesame oil
    * 1 teaspoon tapioca starch (or cornstarch)
    * Other:
    * 1/2 cup bamboo shoots
    * 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
    * (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
    * 1 small handful dried lily buds
    * 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
    * 1 teaspoon salt, or to taste
    * 1 teaspoon granulated sugar
    * 2 tablespoons soy sauce
    * 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
    * 1 teaspoon sesame oil
    * 1 Tbsp cornstarch dissolved in 1/4 cup water
    * 1 egg, beaten
    * 1 green onion, finely chopped
    * White pepper to taste (no more than 1 tablespoon)
    * Hot chili oil, to taste, optional

PREPARATION:
Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the dried lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)   

By looking at this recipe I would stick to buying it if I were you. Too furkin complicated.

Tin of Heinz, anyone?