Sunday, 29 July 2012

Radish & Carrot Chicken Soup



It's been for weeks we have not making or boiling any soup for our meals due to our busy schedule.  Simon has reminded me by telling me he missed soup.  He is a big fan of any types of soup.  I was actually cracking my head thinking what type of soup that suitable for us, as both of us just recovered from our fever and cough, and worse, I am not prepared for any.  I went for a check in my fridge and see what can I do from there.  The radish and carrots catches my eyes, and happens I have just bought chicken from the fresh mart this morning.  And here it goes - Radish and Carrot Chicken Soup!

I love soup too!  For me soup is a type of comfort food.  This soup is common in the Chinese society and is so easy to prepare.  It's a delicious and yet nourishing soup and taste good too. Not only that, the combination of radish and carrots is known to assist and to improve your digestion, especially radish is good for blood detoxification.  I have also added in with red dates which are rich with fiber and much needed minerals and energy to help you stay fit and healthy!


Ingredients

1 Carrot (about 200gm or more), cut into large chunks or slices
1 Radish , also cut into large chunks or slices
300gm of chicken or pork meat, cut into medium size pieces 
10 Red Dates, soak and wash
700 - 800 ml water for soup
500 ml water separately for blanching the meat
Some salt for taste





























Directions

Boil the 500 ml water in pot.  Put in the chicken or pork meat for blanch for 2 to 3 minutes.
Remove the meat and discard the water.
Boil the 700 ml water in a clean pot.  Add in the meat, radish, carrot and red dates.  
Once it has boiled, use low heat and let it simmer for about 2 to 3 hours until to your desired taste.
Add in salt as desired before serve.



Sunday, 22 July 2012

Thai Style Sesame Glass Noodle #SundaySupper



Even though I have missed the first Mom 100 Cookbook event organized by #SundaySupper and am glad to be one of the participants for this round.  Thanks so much to #SundaySupper for giving me this opportunity.

Being a full time working profession, I always have time restriction to prepare dinner (the only meal that can prepare for the day) for Simon and myself.  Despite the advises from friends and relatives to have our meal outside as just two of us but we still believes homemade meals are most precious one.  I fully agreed with Katie Workman saying in her latest The Mom 100 Cookbook's website (The MOM 100 Cookbook) - "Because homemade not only tastes best, it is best for you."  I viewed all her kitchen tips from her blog and I am amazed! 

I have used one of her tips for this recipe - Getting all the Zest!  Amazingly, I save half of the time compare with my usual method.  Thanks Katie, you have made my day in the kitchen! 

Thai Style Sesame Glass Noodle is my choice for this event.  I choose Thai style because both me and Simon likes spicy food.  I boiled the glass noodle and toss it with dressing (combination of lemon zest and juice, fish sauce, sesame oil, sugar and chili paste).  I have also added in the minced chicken which I stir-fried with sesame oil to match the noodle.  I just used about 30 minutes to prepare this dish, hope all of you will like it too.

Ingredients

(a)  100gm - Glass Noodle or Vermicelli, soaked and boiled until done

(b)  The Dressing
100 ml - Lemon zest & juice   
3 tbsp - Fish sauce
2 tbsp - Sesame oil
1/2 tbsp - Chili paste (optional or up to your taste)
1/2 tbsp - Sesame seeds
1 tsp - Sugar

1 stalk - Young lemon grass, finely sliced
5 - 6 small onions - peeled and finely sliced
2 -3 - Bird's eye chilies, minced
1 sprig - Cilantro
50 gm - Roasted unsalted peanuts

(c)  The Minced Chicken
200gm - minced chicken, marinate with pinch of salt
2 tbsp - Sesame oil
1 tbsp - Soy sauce
1/2 tsp - Chili paste
2 slices - Ginger







Some of the ingredients







Directions

To stir-fry the minced chicken, heat-up 2tbsp of sesame oil in a pan or wok, add ginger, toss it then add in minced chicken, sesame oil, soy sauce and chili paste.  Continue to toss until the meat turned brownish.  Remove from  pan and set a side.








The cooked minced chicken





In another pot, boil glass noodle until done (make sure do not over-cooked).  Remove from pot and drained.

To make dressing, combine lemon juice, fish sauce, sesame oil, chili paste, sugar & sesame seeds.  Toss noodles in dressing.

Transfer noodles to center of serving platter.  Arrange each of the ingredients (the minced chicken, lemon grass, onions, bird eyes chilies, peanuts) around the noodles.







The Thai Style Sesame Glass Noodles.






You have to eat it immediately after it is served or it will not be tasty.  

Here are list of favorites we will be sharing with you during #SundaySupper this week.
Salads:

Main Dish:
  •  Lasagna with Turkey Meat Sauce GirliChef @girlichef
  •  Salsa Chicken Quesadilla with a homemade cilantro chimichurri Juanita’s Cocina @juanitascocina
  • Sesame Noodles With Shrimp and Vegetables Magnolia Days @reneedobbs
  • Rice Toppings of Garlic, Lemon, Rosemary Roasted Chicken with Summer Pineapple The Queen’s Notebook @mango_queen
  •  Grilled Breakfast Pizza & Sauteed Corn & Spinach Grilled Pizza Momma’s Meals @mommasmeals
Desserts:

Wine pairing Wine Everyday  @wineeveryday
The Mom 100 Cookbook
  • Connect with Katie Workman, Author of The Mom 100 Cookbook:

Sunday, 15 July 2012

Century Egg Chinese Dumpling Soup



It’s been raining for the past whole week in Kota Kinabalu, Sabah - also known as Land Blow the Wind and marked the seventh month after my transferred from the busy city life of Kuala Lumpur (the capital of Malaysia).  In this cold mood has made me craving for the hot dumpling soup.

Chinese dumplings are made by spreading a square wrapper which made of flour, egg, water and salt (normally you can get the ready made form easily from any the supermarket) on your palm and start to place a small amount of filling in the center and seal into your desired shape by compressing or fold the wrapper’s edges with your fingers and a little bit of water.

As for the filling I have used the common minced pork and I have added with something unusual – century egg.  And also some chopped cucumbers to make it more revive.  Whereas the soup, I have used the simple chicken stock as the base.  This easy to prepare dumpling soup is perfect blend in for tonight dinner. 

Ingredients
(a) Dumpling wrapper – 1 pack (normally consists of 50 pcs)

(b) Filling
200gm pork minced meat seasoned with the following:
1 tsp corn flour
1 tbsp of soy sauce
1 tsp of ground white pepper
2 tsp of same oil

½ cucumber, chop finely
4 medium size of mushroom, soak and sliced and cut finely
2 century eggs, cut in small cube

(c) Soup
1 tbsp of chicken stock powder, mix with warm water
2 onions, chop finely
2 slices of ginger
1 tbsp of cooking oil
2 bowls of water

Some spring onions or lettuce for garnish

Directions


1.   Mix the seasoned minced meat with cucumber, mushrooms and century eggs.  


 







The well-mixed filling







2.   Spread a wrapper on your palm and place the filling using a spoon on it.







Placing filling in the center of the wrapper






3.   Wet the edge of the wrapper with water and compress it or fold it into triangle shape.







Folding dumpling into triangle shape











Or compress the dumpling





4.   Repeat the same until you have finished all filling.

5.   Soup preparations – sautéed on onions and ginger, add in water and the mixed chicken stock and simmer in low heat.

6.   In another pot or wok boil with water, put in dumplings to boil. 







To cook or boil the dumplings in a separate pot or wok



7.   Once cooked (the dumplings will be floating if cooked), remove, drain and transfer to the serving bowl.

8.   Scoop in soup and garnish with spring onions or lettuce.






The century egg dumplings ready to serve

Sunday, 8 July 2012

Golden Potato Patties for #Sunday Supper



This is my second participation in #Sunday Supper.  This week theme is Kids in the Kitchen to talk about bringing the whole family into the kitchen and have fun.  Initially, I was hesitant to join in as I don’t have children but this has made me thought of all my nieces and nephews in hometown, who are lives more than a thousand miles away from me now.  I promised them on the phone to make this for them on my next trip back to hometown and I know they will love it as potatoes are always the favorite for me and the kids. 

In Malaysia, these deep fried potato patties also call as “Begedil” usually eat alongside with curries.  Well, you can also treat it as a snack.  Its goes well with some chili or tomato sauce. For me, I will just like to wrap it with a piece of lettuce, yummy!  To make it more savory I have added in with minced meat and I have preferred pork instead of the regular beef for a change.  I used celery and spring onions leaves to add on with the fragrance.  I bet these golden-brown delicate patties will draw a lot of attentions and I hope you will like it too!  You may want to try to make it together with your kids too.  Have fun! J

Ingredients

2 medium potatoes (300gm)
½ cup oil
2 cloves garlic, sliced
1 -2 cm ginger, sliced
100gm minced meat (pork or beef)
1 tsp corn flour
½ tsp pepper
½ tsp salt
½ tbsp soy sauce
3 tbsp sliced celery leaves
1 tbsp sliced spring onions
2 tbsp crispy fried shallots
1 egg, beaten





Halved Potatoes, Minced meat, Sliced Celery leaves & Spring Onions






Directions
  • Peel potatoes, halve and cut into slices.
  • Heat oil and fry potatoes on medium heat on medium heat until tender.  Drain and pound potatoes until smooth.
  • Season minced meat with corn flour, soy sauce, pepper and salt.
  • Fry garlic and ginger with 1 tsp of oil for 2-3 minutes until it softened.  Mix it into the pound potatoes together with the minced meat, celery leaves and fried shallots.  Mix well, form and pat into round shape.
  • Dip patties in egg and fry until golden brown.








Fried Potatoes













The round patties are ready to fry 














The Golden Potato Patties is ready!








Here is the list of fabulous recipes created by the family of #SundaySupper
Start your day:
Panko Encrusted French Toast Sticks ~Doggie At the Dinner Table 
Pineapple Not-Upside Down Muffins ~In the Kitchen with Audrey
Bacon, Egg & Sausage Breakfast Cups ~Daily Dish Recipes 
Buttermilk French Toast with Homemade Cinnamon – Raisin Bread ~What Smells So Good

Healthy Snackers:
Snack Attack: 3 Healthy Choices for Little Nibblers ~Cindy’s Recipes and Writings
Fruit Salad in an Orange Cup ~Mama’s Blissful Bites 

Main Squeeze:
Whole-wheat Pretzel Dogs ~Family Spice
Poblano Mac ‘N Cheese ~Juanita’s Cocina
Coconut Chicken and Shrimp ~Super for a Steal 
Lunie and Mini-me’s Grilled Pizza ~Cravings of a Lunatic
Hedgehog Meatballs and Chili Dog Pie ~Cooking by the Seat of our Pants
Walking Tostada ~Shockingly Delicious
Mini Sausage Rolls ~Small Wallet Big Appetite
Mini Corn Dog Muffins ~In The Kitchen With KP
Mexican Black Bean & Quinoa Burgers with Homemade Guacamole ~Cupcakes and Kale Chips
Threaded Spaghetti Hot Dog Bites ~Damn Delicious
Golden Potato Patties ~My Trials in the Kitchen 
Grilled Chicken Wings in Sesame Flavors ~The Queen’s Notebook
Spaghetti Tacos ~Girlichef
Parmesan Corn on the Cob ~Home Cooking Memories 
Yum Yum Salmon and Green Beans ~Family Foodie
Chicken Tortilla Bake ~Mrs. Mama Hen
Sweet Treats:
Chocolate Slab ~Happy Baking Days 
Chocolate Chip Cut-Out Cookies ~Chocolate Moosey
Self-Crust Coconut Pie ~Magnolia Days
Fresh Cherry Clafoutis ~The Meltaways
Wolf’s Wonderful Peanut Butter-Brownie Fudge Sundaes ~The Weekend Gourmet
Cookies and Cream Ice Cream ~The Messy Baker Blog
Healthy Creamy Caramel Apple Parfaits with Greek Yogurt ~Sue’s Nutrition Buzz
Chocolate and Salted Caramel Pudding Pops ~Hezzi-D’s Cooks and Books
Chocolate Cheese Turnover ~Basic and Delicious 
Oatmeal and M&M Cookies ~That Skinny Chick Can Bake
Purple Blueberry Cake ~Tora’s Real Food
Tropical Popsicles ~Pippi’s in the Kitchen Again
Carrot Cupcakes ~Diabetic Foodie