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Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso

Makes a gallon (4 quarts)

If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.

Ingredients:

1 onion, chopped
3 garlic cloves, crushed
1/2 tsp cumin
1 tsp ground annato/achiote
3 giant baking potatoes, peeled and cubed (each about 6″ long)
2 cups of milk
enough water to cover the potatoes
1-3 cups extra milk for thinning to desired consistency
salt & pepper
1 cup shredded cheese – cheddar or Monterey jack
a palmful of chopped cilantro

For the Garnish:

chopped cilantro
crumbled queso blanco
1-2 avocados, cubed
green onion, sliced

Method:

Prepare yourself for an assault of deliciousness.

First, cook the chopped onions in a large pot until softened.

While they’re cooking, add in the crushed garlic…

… cumin, and ground annato.

Next, cube up the potatoes and add to the pot. Size doesn’t matter because they’ll be pureed. Just remember, the larger you cut them, the longer they’ll take to cook.

Add 2 cups of milk and cover with water.

Simmer until the potatoes are cooked through. Then puree with extra milk, salt and pepper. I used my handy, dandy immersion blender. You could also use a plain old blender, but you’ll probably have to do it in a few batches.

Add enough milk to thin out the soup – it should pour out of the ladle – no plopping soup allowed.

You’re almost done! Stir in chopped cilantro and shredded cheese.

Top with the most wonderful combination of queso blanco, avocado, green onion, and cilantro.

If you’ll need me I’ll be swimming in this soup. For the rest of winter.

Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
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If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Ecuadorian Potato & Cheese soup with Avocado | Locro de papa con queso
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Rate this recipe!
Print Recipe
If you’ve never had locro de papas, you’re in for a surprise. The fine people of Ecuador love this comforting and healthy soup, especially on a chilly day. And why not? Tinged orange from ground annato, most of the flavors remain familiar – potato, cheese, avocado, and cilantro. Feel free to substitute parsley if you hate cilantro. Just so long as you try this soup. You’ll love it.
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Servings Prep Time
1 gallon 15 minutes
Cook Time
20 minutes
Ingredients
  • 1 onion , chopped
  • vegetable oil
  • 3 cloves garlic , crushed
  • 1/2 tsp ground cumin
  • 1 tsp ground annato
  • 3 giant russet potatoes , peeled & cubed (each about 6" long)
  • 2 cups milk
  • water , to cover the potatoes
  • 1-3 cups milk , to cover the potatoes
  • salt
  • pepper
  • 1 cup monterey jack (shredded) - cheddar may be substituted
  • palmful fresh cilantro , chopped
For the garnish:
  • fresh cilantro , chopped
  • queso blanco , crumbled
  • 1-2 avocado , cubed
  • green onions , sliced
Servings: gallon
Units:
Instructions
  1. First, cook the chopped onions in a large pot with vegetable oil until softened. Add garlic, cumin, and annato.
  2. Next, cube up the potatoes and add to the pot. Size doesn’t matter because they’ll be pureed. Just remember, the larger you cut them, the longer they’ll take to cook.
  3. Add 2 cups of milk and cover with water.
  4. Simmer until the potatoes are cooked through - 15 to 20 minutes. Then puree with extra milk, salt and pepper. I used my handy, dandy immersion blender. You could also use a plain old blender, but you’ll probably have to do it in a few batches. Add enough milk to thin out the soup – it should pour out of the ladle – no plopping soup allowed.
  5. You’re almost done! Stir in chopped cilantro and shredded cheese.
  6. Top with the most wonderful combination of queso blanco, avocado, green onion, and cilantro.

Ecuadorian Open-Faced Cornmeal Omelet with Cheese

I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets.  Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!

Serves 1

For the omelet:

1 tablespoon butter
1/8 cup green onion
2 eggs
1/2 cup cooked cornmeal
1 Tbsp chopped cilantro
1/4 cup shredded cheese (monterey jack and cheddar blend)

Garnishes:

Shredded cheese
Cilantro
Green onion

Method:

Whisk eggs together with cooked cornmeal.

Add in the cheese, cilantro, green onions, salt, and pepper.

Melt butter in a non-stick pan over medium heat. Trust me on the non-stick part. I tried to make this in a regular pan and it stuck like crazy.

When the butter is sizzling, pour in the egg mixture.

Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer.

Sprinkle with cheese and let melt. Cover again if you need to.

Serve with green onions and cilantro.

Ecuadorian Open-Faced Cornmeal Omelet with Cheese
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I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!
Servings Prep Time
1 person 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
7 minutes
Ecuadorian Open-Faced Cornmeal Omelet with Cheese
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I’m not sure what Saturday morning breakfast looks like at your house but make me one promise… some Saturday soon… whip up one of these crazy open-faced cornmeal omelets. Tip: make life easier on yourself and cook up the cornmeal with dinner, the night before. Happiness is just two eggs away!
Servings Prep Time
1 person 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
7 minutes
Ingredients
For the omelet:
  • 1 Tbsp butter
  • 1/8 cup green onions
  • 2 eggs
  • 1/2 cup cornmeal (cooked)
  • 1 Tbsp fresh cilantro (chopped)
  • 1/4 cup monterey jack (shredded) - cheddar works here, too.
Garnishes:
  • monterey jack (shredded)
  • fresh cilantro
  • green onions
Servings: person
Units:
Instructions
  1. Whisk eggs together with cooked cornmeal. Add in the cheese, cilantro, green onions, salt, and pepper. Melt butter in a non-stick pan over medium heat.
  2. When the butter is sizzling, pour in the egg mixture. Cover and cook gently. The goal is for the top to be cooked before the bottom burns. Gentle heat is your answer.
  3. Sprinkle with cheese and let melt. Cover again if you need to. Serve with green onions and cilantro.

Chunky Warm Peanut & Achiote Salsa from Ecuador | Salsa de Maní

Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency.

Adapted from Latin & Caribbean Grocery Stores Demystified by Linda Bladholm.

Makes 2 cups

Ingredients:

Oil
1 Tbsp whole Achiote/annato (available whole or ground)
1/2 tsp cumin
1 small onion, chopped
1 cup unsalted peanuts
3/4 cup milk
palmful of coarsely chopped cilantro

salt & pepper to taste

Method:

Have you ever had a warm salsa? No?

Let’s remedy that.

Heat a tablespoon or two of oil in a medium skillet. Add annato and cook until the oil is stained red. Now.. this is very important… REMOVE the annato from the oil. I forgot and, let me tell you, these puppies stay very crunchy.

Fry your onions in the stained oil until soft and caramelized.

Add the cumin…

Unsalted peanuts and milk.

Bring to a simmer and cook for five minutes. Then toss in a handful of coarsely chopped cilantro.

Add to a blender and puree with salt, pepper, and a bit more milk (thin to desired consistency).

I left mine thick and chunky… would you?

Serve warm over meat, veggies… stir into soups…

… eat with a spoon…

… it’s up to you!

Chunky Warm Peanut & Achiote Salsa from Ecuador | Salsa de Maní
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Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency.
Servings
2 cups
Servings
2 cups
Chunky Warm Peanut & Achiote Salsa from Ecuador | Salsa de Maní
Votes: 0
Rating: 0
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Warm salsa is a novelty to me, but not to lovely Ecuador. They love spooning this nutty, oniony mixture over potatoes, but it is also enjoyed with anything from chicken to guinea pig. For a more fluid salsa, add extra milk and puree to desired consistency.
Servings
2 cups
Servings
2 cups
Ingredients
  • 1 Tbsp annato seeds
  • 1/2 tsp ground cumin
  • 1 small onions , chopped
  • 1 cup peanuts , unsalted
  • 3/4 cup milk
  • palmful fresh cilantro , coarsely chopped
  • salt
  • pepper
Servings: cups
Units:
Instructions
  1. Heat a tablespoon or two of oil in a medium skillet. Add annato and cook until the oil is stained red. Now.. this is very important… REMOVE the annato from the oil.
  2. Fry your onions in the stained oil until soft and caramelized. Add the cumin, unsalted peanuts and milk. Bring to a simmer and cook for five minutes. Then toss in a handful of coarsely chopped cilantro.
  3. Add to a blender and puree with salt, pepper, and a bit more milk (thin to desired consistency).
  4. I left mine thick and chunky. Serve warm over meat, veggies, in soups, etc.

Ecuador’s Crowning Glory (w/ poll)

Left: flowering bananas, right: plantains

Ava didn’t like bananas at first. Mashed, pureed with yogurt, cut into chunks… the best reaction I could from her was a giant baby-frown. She just wasn’t a fan. Then one day I spotted mini bananas at the store. They were the cutest thing I’d ever seen. About 4″long, they were sweeter than regular bananas (more floral, too) and just the right size for Ava to eat out of hand, like she’d seen me do a hundred times before.

Incredibly, this new, miniature format was an instant success. She’s been eating bananas with gusto ever since.

Ava’s not the only one who loves them – bananas are Ecuador’s crowning glory. Literally. According to Lonely Planet, bananas and related plantains are so popular in Ecuador, they’ve made their way into regional (and world) festivals. But it’s not the bananas being voted on… oh no. Instead, each year the best looking gal in Machala (a coastal city famous for banana exports) is crowned the “Banana Queen.” She then can move on to compete to be the banana queen of the world!

Five popular Plantain dishes in Ecuador:

1. Bolas de Verde:

Cooked, mashed plantains shaped into a ball and stuffed with cheese. They can be baked or fried. Be still my heart.

2. Empanadas Verde:

Unripe plantains are mashed and stretched and kneaded until glutinous and capable of forming a dough. This is then used to wrap up cheese into an empanada. Totally resourceful.

3. Plátanos con queso:

Green plantains split in half and stuffed with cheese, then cooked over a hot grill. Easy. This is a must try!

4. Corviche

Seafood stuffed inside a plantain dumpling. Tasty!

5. Sopa de bolas de verde

Thick peanut soup a-bob with plantain dumplings. “Bobbing plantain dumplings.” – try saying that 10 times fast!

Source: Lonely Planet. Photos from Adrian Pingstone and Daegis.

Apple Empanadas

Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche.

Makes 4 dozen 3 1/2″ empanadas

Ingredients:

2 batches of empanada dough

For the filling:

4 cups peeled, chopped apples (about 3 medium apples)
1/2 cup sugar
1/8-1/4 cup raisins
1 tsp ground cinnamon
4 Tbsp butter
1 Tbsp cornstarch

1 egg to brush on the pastries before baking

3 1/2″ cutter

Method:

First, prepare the empanada dough.

Next, put on a happy song while you peel and chop the apples. Preferably this one from Ecuador. When you’re chopping go a little smaller than I did (it will make it easier to fill such the empanadas).

Gather the rest of your ingredients… in a moment the sweet apples, cinnamon, sugar, and raisins will make your entire house smell like “good.”

Melt butter in a pan with sugar and cinnamon.

Add apples and raisins. Cook uncovered at a simmer until apples are soft and you can no longer resist sneaking one. Or five.

Mix cornstarch with a tiny bit of water to make a smooth, pourable liquid (called a slurry).

Add this to the apples… and let simmer a minute or two.

Remove from heat when the cornstarch thickens enough to coat the apples in a thick glaze. Set aside to cool completely.

Preheat the oven to 425F.

Stuff about 2 teaspoons of the apple mixture into prepared empanada dough, cut into 3 1/2 inch circles.

Brush with beaten egg.

Bake for 15-20 minutes or until golden brown.

Serve with sunshine, a smile, and with good friends!


Apple Empanadas
Votes: 3
Rating: 1.67
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Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche. Note: Use a 3 1/2-inch round cookie cutter for the dough.
Servings Prep Time
4 dozen 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen 30 minutes
Cook Time
15-20 minutes
Apple Empanadas
Votes: 3
Rating: 1.67
You:
Rate this recipe!
Print Recipe
Sweet, cinnamon-loaded apple empanadas are perfect for popping at parties. Popular throughout south and central america, these tidbits will be gone before you can put the tray down. Try serving warm, with a scoop of vanilla ice cream and a drizzle of dulce de leche. Note: Use a 3 1/2-inch round cookie cutter for the dough.
Servings Prep Time
4 dozen 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 dozen 30 minutes
Cook Time
15-20 minutes
Ingredients
  • 2 batches empanada dough
  • 4 cups apples , peeled and chopped (about medium size)
  • 1/2 cup sugar
  • 1/8-1/4 cup raisins
  • 1 tsp ground cinnamon
  • 4 Tbsp butter
  • 1 Tbsp cornstarch
  • 1 egg (to brush pastries before baking)
Servings: dozen
Units:
Instructions
  1. First, prepare the empanada dough.
  2. Next, peel and chop the apples.
  3. Gather the rest of your ingredients and melt butter in a pan with sugar and cinnamon. Add apples and raisins. Cook uncovered at a simmer until the apples are soft.
  4. Mix cornstarch with a tiny bit of water to make a smooth, pourable liquid (a slurry). Add this to the apples and let simmer a minute or two.
  5. Remove from heat when the cornstarch thickens enough to coat the apples in a thick glaze. Set aside to cool completely.
  6. Preheat the oven to 425F.
  7. Stuff about 2 teaspooons of the apple mixture into prepared empanada dough, cut into 3 1/2 inch circles. Brush with beaten egg.
  8. Bake for 20 minutes or until golden brown.

Dough for Empanadas & Pies

Borrow your mother, grandmother, brother, sister, father, grandfather. All of them! This recipe is best made with a gaggle of family, all chitter chattering and covered in flour. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) – sweet or savory. We like it with our beef and apple fillings.

Makes 2 dozen 3 1/2 inch empanadas

Ingredients:

2 cups  flour
1 Tbsp sugar
1 tsp salt
8 Tbsp  cold butter
2/3- 3/4 cup ice water

Method:

If you do make this recipe with family, have everyone take turns telling stories from their childhood. Get ready to laugh and, possibly, cry.

Whisk sugar and salt into the flour.

Using a pastry cutter (or two knives), cut the butter into the flour until it is pea-sized.

Add in water – a little at a time…

… until a shaggy mass forms. This is perfect:

Press together with your hands. It will be a little dry to the touch.

Shape into 2 flatted disks, wrap in saran and refrigerate while working on your filling.

After at least 30 minutes, remove dough from fridge and roll thinly, on a slightly floured work-surface.

Cut out shapes and fill (use a round cutter – either 3 1/2 or 5″ in diameter). Roll the edges to seal…

Have fun! Now you can make beef empanadas or apple empanadas or… whatever your heart desires!

Yum and…

…yum!

 

You might also be interested in How to repulgue an empanada.

Dough for Empanadas & Pies
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Rating: 0
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Rate this recipe!
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This recipe is best made with a gaggle of family, all chitter chattering and covered in flour. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) – sweet or savory. We like it with our beef and apple fillings.
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Dough for Empanadas & Pies
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe is best made with a gaggle of family, all chitter chattering and covered in flour. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) – sweet or savory. We like it with our beef and apple fillings.
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Servings Prep Time
24 3 1/2 inch empanadas 15 minutes
Passive Time
30 minutes
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 8 Tbsp butter , cold
  • 2/3-3/4 cup ice water
Servings: 3 1/2 inch empanadas
Units:
Instructions
  1. In a medium bowl: Whisk sugar and salt into the flour. Using a pastry cutter (or two knives), cut the butter into the flour until it is pea-sized.
  2. Add in water – a little at a time until a shaggy mass forms.
  3. Press together with your hands. It will be a little dry to the touch. Shape into 2 flatted disks, wrap in saran and refrigerate while working on your filling.
  4. After at least 30 minutes, remove dough from fridge and roll thinly, on a slightly floured work-surface.
  5. Cut out shapes and fill (use a round cutter – either 3 1/2 or 5″ in diameter). Roll the edges to seal…
  6. Now you can make beef empanadas or apple empanadas or… whatever your heart desires!

Menu: Ecuador

When did a running, giggling, dancing toddler possess my sweet baby? When did she learn how to say “Hi baby”? How does she know to brush her teeth after eating? And, most importantly, when will the word “yes” cross her lips?

Even if I can’t get Ava to say it, as far as Ecuador is concerned, this menu is a “yes.” Each dish is made up of regionally loved ingredients, such as potatoes, corn, and peanuts. Enjoy this small window into the world of Ecuador. What sounds good to you?

Ecuadorian Potato & Cheese soup with Avocado (Locro de papa con queso) [Recipe]
Creamy, cheesy, potato goodness topped with queso fresco, avocado chunks, and green onion.
Seasoned with hints of ground annato/achiote and cumin.

Open-Faced Cornmeal Omelet with Cheese [Recipe]
Wake up to Ecuador- this simple recipe requires no special ingredients, just a healthy mix of cooked cornmeal, eggs, green onion, and shredded cheese. A distant cousin to Mote Pillo, which is hominy tossed with scrambled eggs.

Warm Peanut & Achiote Salsa from Ecuador [Recipe]
Add the smoky flavor of peanuts and achiote/annato seeds to any grilled meat.
Feeling bold? You might try it with a slice of guinea pig.

Apple Empanadas [Recipe] made with Empanada Dough [Recipe]
Apples, grown twice a year in Ecuador, are often found in sweet empanadas. The sweet, cinnamony filling may be familiar,
but the rolled edges are totally South American.

Recipes and meal review will be posted by Monday morning!

About the Food of Ecuador

Until about five minutes ago I was sitting in bed, bundled up in a wool sweater, under a down comforter, eating a candy cane, and freezing my fingers off.  Now I’m packing for Ecuador.

What’s so alluring about Ecuador?

They have it all. The Pacific Ocean. Staggering mountains (complete with active volcanoes disguised as pristine mountain-top lakes) and the Galapagos Islands, themselves made up of volcanoes. There are rain forests, bursting at the seams with wildlife and there are dusty villages filled with tradition. With something for everyone, choosing between bustling city action and rumbling, bumbling country life is just the beginning.

Convinced? Let’s have dinner.

Pull up a chair to the Ecuadorian table and you’ll be met with a carb-heavy spread loaded with potato, avocado, corn, and/or rice – balanced by a fresh salad and tropical fruit. You’ll about pass out when you try Locro [Recipe], their answer to our creamy potato/cheese soup. The South American spin? Locro is seasoned with a tantalizing combination of earthy annato, creamy avocado chunks, and crumbles of queso fresco.

Like many South American countries, Ecuadorians love empanadas. Savory versions include empanada verde, which are made from plantains, mashed until elastic and pliable enough to use as a wrapper. I can’t even begin to imagine how long this process must take. Sweet empanadas are typically filled with fruit and use a standard dough wrapper.

In Ecuador there are two growing seasons for apples, so they not only make their way into empanadas [Recipe], but into fritters and many other treats. Walk through bustling markets and you’ll certainly see neat rows of brightly colored candy apples.

Eggs dishes are common for breakfast, lunch and dinner but they aren’t plain-Jane. Instead, Ecuadorians do fun things like whisking cornmeal or even hominy in with eggs, as in the Mote Pillo. The combination is addictive, especially with a sprinkle of cheese and chives or green onion [Recipe].

Meals can be accompanied by aji, a table condiment, or a warm peanut/annato salsa [Recipe]– great with chicken, beef, and pork… or Guinea Pig.

Photos by Seattle Skier, Martini, Krosto, Aldo Barba, and Vilseskogen. (CC)

Monday Meal Review: East Timor

One. Two. Three. Four.

I counted out the meatballs, placing them around the ramen.

“That’s too symmetrical.” Mr Picky said.

I sized up my creation.

“Good, good. I like symmetry. It’ll work. Just wait.”

I swirled on a ladle of soup. The bowl looked fuller.

One. Two. Three.

Slices of fried tofu. My stomach rumbled. Ava bounced in her high chair, signing for food.

A sprinkle of green onions. Chili sauce. Art.

“Is that hot?” he asked.

“As hot as you can handle!” I replied.

“Seems a crime to eat it,” he said, taking a bite.

Chicken Bakso (Chicken Meatballs) [Recipe]

What I liked best about this dish:

One taste and I knew – I could eat these meatballs on an upset stomach. The flavor is relatively plain (like chicken, in chicken noodle soup), with just a hint of fried garlic and shallot to give a bit of a toasty, roasty flavor. While they would be great in any sort of soup, Mr. Picky already requested them in a meatball sub. Hold the marinara, please.

What I liked least about this dish:

Do you ever feel like you could be more, do more? Well, I felt that way with this recipe. I had big visions of adding spices and herbs to the meatball mixture. Unfortunately none of the recipes I looked at included any. It just wasn’t authentic. In the end, this turned out the be a good thing: Asian meals emphasize clean flavors – each component pure and simple, but harmonizing together in an orchestra of flavor. The moral? Balance is the key to life, even when it comes to meatballs.

Deep-fried Tofu [Recipe]

What I liked best about this dish:

Crispy, crunchy, easy! I could eat these nuggets of joy in salads, on soups – anywhere where a burst of texture is needed. And joy of all joys – the outside stayed crisp long after the dishes were washed and put away (we had leftovers). This means they have longevity and can be made an hour or two ahead.

What I liked least about this dish:

While most recipes say to fry the tofu until golden brown, the rice flour never gets very brown. Keep an eye on it and expect a lighter color – taste test to be sure you like the results.

Bakso Noodle Soup (Chicken Meatball Soup) [Recipe]

What I liked best about this dish:

Fun to assemble (be sure to check out the pictures on this recipe), this soup is all about clean flavors, balance, and harmony. Fresh vegetables, punctuated by the crunchy tofu and slippery ramen, were made utterly delightful by the spicy chili sauce and salty soy sauce.

What I liked least about this dish:

There are lots of steps to this dish, but most of the components can be made well before dinner-time. Make the meatballs the day before and refrigerate until needed. Cook the ramen, rinse under cool water to stop the cooking, and refrigerate until needed. Same with the soup and, to some extent, the fried tofu (just don’t refrigerate it)

On another note, I found seasoning this soup a bit of a challenge. If you want more flavor, try using all broth, no water. Also, I think a splash of fish sauce would perk things up. And you absolutely need the chili and soy sauces.

Grilled Tuna Steaks with Butter & Garlic [Recipe]

What I liked best about this dish:

Everything about this tuna put me over the moon. Coarse sea salt is love.

What I liked least about this dish:

While both methods tasted great, I felt like both sacrificed a little (the foil-wrapped lost major points for looks, and the grilled steak lost a bit of flavor to the grill). After some thought I came up with the ideal solution: make the tuna as pictured (with garlic butter brushed on top and grilled), then serve with a blob of garlic butter on top (like they do with steaks). As the garlic butter melts over the steaming hot fish, the flavor lost to the grill will be replenished and all will be well with the world.

Ava’s Corner:

Chicken Meatball Soup | Bakso Noodle Soup

Serves 6

When it’s cold outside, gather around a steaming bowl of Bakso Noodle Soup – you’ll be refreshed by the bright flavors and warmed by the chili sauce. You can bring this soup to a potluck – just keep the tofu, green onions, and chili sauce in a separate dishes for diners to garnish their own bowls.

While the soup is traditionally Indonesian, it is also sold by street vendors in East Timor, a country formerly part of Indonesia. 

Ingredients:

1 bok choy, rinsed and sliced
3 green onions, sliced thinly
1 center section of celery – where it is 1/2 leaves and 1/2 ribs – sliced thinly
1 quart chicken stock
6 cups water (or stock)
1/8 cup soy sauce (more to taste)
salt

Additional soup components (all to taste):

Chicken bakso meatballs
cooked ramen noodles
chili sauce
green onions
Deep-fried tofu

Method:

Let’s get a kaleidescope of green in our diets. Our doctors would be proud.

Rinse and trim the produce…

Then slice and toss in a large pot.  First the bok choy…

Then the green onions…

and finally the celery leaves.

Splash on the chicken stock… (looks like lightening, doesn’t it?)

And crystal clear water…

Simmer until vegetables are cooked through (you can leave them as crunchy or as soft as you’d like – I did them pretty soft for Ava’s sake).

Season with soy sauce, to taste.

Now, the fun part. Let’s assemble the soup.

First, a mound of cooked ramen noodles.

Then, Chicken Bakso Meatballs…

Next, ladle on the soup. Be sure to get all those tasty green bits.

Finally the garnishes…. deep-fried tofu (slice it in half for a pretty look)…

… a sprinkling of green onions…

And a spattering of incredible chili sauce … which really finishes this dish off.

Let’s dive in, shall we?

Peace in a bowl.

Chicken Meatball Soup | Bakso Noodle Soup
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When it’s cold outside, gather around a steaming bowl of Bakso Noodle Soup – you’ll be refreshed by the bright flavors and warmed by the chili sauce. You can bring this soup to a potluck – just keep the tofu, green onions, and chili sauce in a separate dishes for diners to garnish their own bowls. While the soup is traditionally Indonesian, it is also sold by street vendors in East Timor, a country formerly part of Indonesia.
Servings
6 people
Servings
6 people
Chicken Meatball Soup | Bakso Noodle Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
When it’s cold outside, gather around a steaming bowl of Bakso Noodle Soup – you’ll be refreshed by the bright flavors and warmed by the chili sauce. You can bring this soup to a potluck – just keep the tofu, green onions, and chili sauce in a separate dishes for diners to garnish their own bowls. While the soup is traditionally Indonesian, it is also sold by street vendors in East Timor, a country formerly part of Indonesia.
Servings
6 people
Servings
6 people
Ingredients
  • 1 bok choy , rinsed and sliced
  • 3 green onions , sliced thinly
  • 1 celery (center section, where it's 1/2 leaves and 1/2 ribs—sliced thinly)
  • 2 1/2 cups chicken broth (or half water)
  • 1/8 cup soy sauce
  • salt
Additional soup components (all to taste)
  • chicken basko meatballs
  • ramen noodles
  • chili sauce
  • green onions
  • deep-fried tofu
Servings: people
Units:
Instructions
  1. Rinse and trim the produce then slice and toss in a large pot and splash on the chicken stock.
  2. Add water and simmer until vegetables are cooked through (you can leave them as crunchy or as soft as you'd like). Season with soy sauce to taste.
  3. Meanwhile, fill a bowl with cooked ramen noodles, then chicken basko meatballs.
  4. Ladle on the soup and garnish with deep-fried tofu (sliced in half for a pretty look), a sprinkling of green onions and a spattering of chili sauce.

Indonesian and Timorese Meatballs | Chicken Bakso / Baso

Makes about 16 2″ meatballs

Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp.

Oh, and super thanks to you who voted on our Facebook Fan Page – your votes decided we should try bakso made with chicken. The mild chicken flavor is perked up with a dose of sautéed garlic and shallots. They are great in Bakso Noodle Soup and can be frozen for other uses.

Ingredients:

1 lb ground chicken
3 cloves garlic, crushed
1 shallot, minced
1/4 cup tapioca flour
1/2 cup crushed ice
1/2 tsp salt
1/4 tsp pepper

Method:

Gather the shallot and garlic. If you don’t have shallot you could use a little red onion.

Chop the shallot and crush the garlic.

Cook in a little oil over medium heat…

Until golden and caramelized. Set aside to cool completely.

Now, get ready to make some noise.

In a food processor, pulse together ground chicken with the crushed ice. This will help make the meatballs light.

The noise kind of scared our new fish, Max (named after Max in Roswell… the T.V. show). Take pet precautions if necessary.

In a small bowl, whisk together tapioca flour, salt, and pepper.

Add the flour mixture and the shallot/garlic mixture to the chciken.

Form into balls using the two-spoon-drop-cookie method, and drop into simmering water.

Cook until the meatballs float and are cooked through (about 8 minutes – but yours might take more or less time due to size differences – just cut one in half to be sure)

Scoop them out

And add to noodles…

Or soups!

Tastes like “good”!

Indonesian and Timorese Meatballs | Chicken Bakso / Baso
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp.
Servings Prep Time
16 2" meatballs 20 minutes
Cook Time
8-16 minutes
Servings Prep Time
16 2" meatballs 20 minutes
Cook Time
8-16 minutes
Indonesian and Timorese Meatballs | Chicken Bakso / Baso
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp.
Servings Prep Time
16 2" meatballs 20 minutes
Cook Time
8-16 minutes
Servings Prep Time
16 2" meatballs 20 minutes
Cook Time
8-16 minutes
Ingredients
  • 1 lb ground chicken
  • 3 cloves garlic , crushed
  • 1 shallot , minced
  • 1/4 cup tapioca flour
  • 1/2 cup crushed ice
  • vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
Servings: 2" meatballs
Units:
Instructions
  1. Cook the shallot and garlic in vegetable oil over medium heat until caramelized.
  2. In a food processor, pulse together ground chicken with the crushed ice. This will help make the meatballs light.
  3. In a small bowl, whisk together tapioca flour, salt, and pepper. Add the flour mixture and the shallot/garlic mixture to the chicken.
  4. Form into balls using the two-spoon-drop-cookie method, and drop into simmering water.
  5. Cook until the meatballs float and are cooked through (about 8 minutes – but yours might take more or less time due to size differences – just cut one in half to be sure)
  6. Scoop them out and add to noodles and soup.

Deep Fried Tofu Squares


Serves 2-4

This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup.

Ingredients:

1 block super firm tofu
1/3 cup rice flour (extra as needed)

vegetable oil

Method:

Get ready for deliciousness.

Preheat vegetable oil to 365F in a small, uncovered pot. Drain off a package of tofu, preferably super firm.

Slice into even cubes. I like to see how perfect I can get the cubes. We used to get tested on things like that at the Culinary Institute of America.

If you like plain tofu go ahead -sneak one … you’ll still have a lot left.

Next, make it snow: cover in rice flour (or you can dip them into the flour, on a plate).

Either way, all six sides of the cubes should be covered with rice flour.

Drop them into the oil, taking care not to crowd them.

When they are done they’ll be tan and crunchy on the outside and totally tofu on the inside.

Mmm. Totally tofu.

Drain them well… and salt them, if desired.

Next, much away…

… or use as a delightful garnish to any meal, especially an Asian one.

Deep Fried Tofu Squares
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Rating: 0
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This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup.
Servings
2-4 people
Servings
2-4 people
Deep Fried Tofu Squares
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This crunchy, protein-rich alternative to croutons and crackers is perfect in soups and on salads. A great way to introduce tofu to someone who has never had it and particularly wonderful in our Bakso Noodle Soup.
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 1 block tofu (super-firm)
  • 1/3 cup rice flour (extra as needed)
Servings: people
Units:
Instructions
  1. Preheat vegetable oil to 365F in a small, uncovered pot.
  2. Drain off a package of tofu, preferably super firm. Slice into even cubes.
  3. Cover in rice flour (or you can dip them into the flour, on a plate).
  4. Drop them into the oil, taking care not to crowd them.
  5. When they are done they’ll be tan and crunchy on the outside and totally tofu on the inside.
  6. Drain them well… and salt them, if desired.