Spring Minestrone Soup

Welcome spring with this savory soup from Hank. ~Elise
Minestrone is one of my favorite soups, and it is infinitely malleable with the seasons. This version celebrates springtime, when fresh, new vegetables begin to show up at the market. I know to make this soup whenever I can get asparagus, artichokes and peas all at the same time. These vegetables form the backbone to the soup.

Another good thing about this minestrone is that it takes only about an hour to make, from start to finish, including prep time. Classic minestrone takes at least a couple hours to make, and my own recipe for minestrone takes 8 hours. There's something to be said for a quick version.
Keep in mind that the ingredients below are a guide. Minestrone is supposed to be free-form, with whatever looks good at the produce market. Don't like artichoke hearts? Skip them. Despise chickpeas? Use some other bean. Just be sure to use lots of different kinds of vegetables and you'll be fine.
The other key to this recipe is to build the soup like a house. Don't toss everything in all at once, or some vegetables will be overcooked and some undercooked. This is why when you read my recipe below you will see that I add ingredients little by little.
Feel free to use canned or frozen vegetables in some cases. I use canned chickpeas and will often use frozen peas, which are almost as good as fresh. For a special occasion, use all fresh ingredients, though, as you can definitely taste the difference.

Spicy Soup Madura Style | Soto Madura

Ingredients :

• 500 gr beef or internals
• 100 gr bean sprouts
• 80 gr rice noodles
• 60 gr parsley
• 60 gr spring onions
• 60 gr ginger
• 1 lime

How To Make :

1. Boil meat until done. Drain and cut into bite-sized slices.
2. Remove the tails of bean sprouts, boil until half done.
3. Boil rice noodles separately.
4. Keep these in separate plates.
5. Cut Indonesian parsley and spring onions.
6. Grind shallots, and brown it for a little bit.
7. Skin and cut ginger.
8. Make beef stock using beef bones boiled in water for about an hour. Remove bones, and put in salt, pepper, ginger, and shallots.
9. Serve the soto by putting the beef, bean sprouts, noodles into a bowl. Pour soup into it.
10. Sprinkle with Indonesian parsley and spring onions.

Fish Cooked In Coconut Milk | Ikan Mangut

Ingredients :

• 2 tbsp sliced red chilies
• 500 g tuna fish, clean and remove the inside
• 200 ml cream coconut milk
• 1 egg
• 3 tbsp oil
• 1 tbsp sliced kaffir lime leaf
• 1 stalk lemon grass, bruised (white part)
• Banana leaves

Spices :

• 6 candlenuts
• 2 tbsp sliced garlic
• 3 tbsp sliced shallots
• 1/2 tsp coriander
• 1 tsp sliced kaempferia galanga
• 1 tbsp salt
• 1 tsp sliced ginger
• 1 tbsp sugar

How To Make :

1. Steam the fish over boiling water at high heat for 10 minutes. Remove from the steamer and let cool. Take out the fish bone and shred the meat in fine strips, set aside.
2. Blend all spices into a paste, saute with oil over medium heat. Add lemon grass, chilies, kaffir lime leaf, stir until fragrant.
3. Add fish, stir for a few minutes, pour coconut milk and simmer until the sauce reduces and turns dry. Remove from heat, pour egg and mix thoroughly, divide into 10 portions.
4. On a sheet of banana leaf, put the mixture in the center, roll and wrap tightly, secure on both ends with bamboo sticks. Steam in the steamer at high heat for about 15 minutes and take out from the steamer.
5. Continue cooking : grill in oven or on charcoal to make dry the packs. Arrange on serving dish to serve.