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Oct 30, 2013
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Roasted Chestnut Puree with Sampalok and Cerveza Negra

By: Rolando Laudico of Chef Laudico’s Bistro Filipino


Roasted Chestnut Puree with Sampalok and Cerveza Negra

This soup gets an interesting and playful boost from the addition of bittersweet dark beer and sour tamarind powder—Laudico says it is essentially a chestnut sinigang with beer. The garlic cream and toasted garlic on top give off an amazing aroma that will get your stomach rumbling.

Serves 4 to 5 
Prep Time
10 minutes 
Cooking Time
25 minutes

 

3 tablespoons extra virgin olive oil
4 tablespoons chopped onions
2 tablespoons diced carrots
2 tablespoons diced celery
1 cup canned or freshly roasted chestnuts, chopped
1 cup San Miguel Cerveza Negra
2 tablespoons tamarind powder
4 cups chicken stock or broth
salt and pepper to taste
chopped green onions and toasted garlic for garnish

For the garlic cream
1/2 cup heavy cream
1/2 cup chicken stock
2 tablespoons minced garlic
salt and pepper to taste

 

1 I n a stockpot, heat olive oil and sauté onions, carrots, celery, and roasted chestnuts until aromatic and vegetables are tender; around 5 minutes.

Add Cerveza Negra and simmer for 5 more minutes to cook off the alcohol.

3  In a small bowl, dissolve the tamarind powder in some of the stock. Add dissolved tamarind powder and remaining stock to the pot; simmer for 5 more minutes until chestnuts become soft.

In a blender, purée the soup until smooth. Adjust seasoning with salt and pepper to taste.

Make the garlic cream: In a small saucepan, heat cream with chicken stock and add garlic. Whisk until foamy and season to taste.

Transfer to a serving bowl and garnish soup with garlic cream, green onions, and toasted garlic.

If you liked this recipe, we highly recommend:  list of all sinigang recipesrecipes with tamarind



Photography by David Hanson | Produced by Liezl Yap Props from Saizen, Gourdo's, and Living Well

 

1  In a stockpot, heat olive oil and sauté onions, carrots, celery, and roasted chestnuts until aromatic and vegetables are tender; around 5 minutes.

Add Cerveza Negra and simmer for 5 more minutes to cook off the alcohol.

3  In a small bowl, dissolve the tamarind powder in some of the stock. Add dissolved tamarind powder and remaining stock to the pot; simmer for 5 more minutes until chestnuts become soft.

In a blender, purée the soup until smooth. Adjust seasoning with salt and pepper to taste.

Make the garlic cream: In a small saucepan, heat cream with chicken stock and add garlic. Whisk until foamy and season to taste.

Transfer to a serving bowl and garnish soup with garlic cream, green onions, and toasted garlic.

If you liked this recipe, we highly recommend:  list of all sinigang recipesrecipes with tamarind

 

Photography by David Hanson | Produced by Liezl Yap Props from Saizen, Gourdo's, and Living Well

 




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