Thursday, 29 November 2012

Sweet Corn Chicken Soup


My apologies for being silent again for more than a week.  It was indeed a challenging period  for me from now on, as we will be spare our weekends to hunt for whatever needed for our new house which we planned to move in middle of January.  While being busy with our new house renovations arrangement, suddenly I was hit by a bad news of the passing of my beloved uncle, that has made me lost of direction for few days.  I even had missed my regular participation in last week #SundaySupper, which I have planned to join.  Life still have to go on.....this is what being advised by Simon....and am agree with him.  Life indeed have to go on and we should live to the fullest as we can!

After a short absent from the kitchen for few days, I was actually started to crave for something comforting and of course it has to be easy to prepare and less hassle as is a weekday and I have limited time for preparation.  Sweet Corn Chicken Soup is my choice!  

This soup does not take much of time even though I prefer to make my own homemade simple chicken stock instead of using those ready made from store.  Of course, it will give a better taste to the soup especially when added with sweet corn and shredded chicken. I believe this creamy soup suitable to everyone at home.  It's goes well with toasted bread too! Let's get started and see how easy it this.

INGREDIENTS

CHICKEN STOCK 
4 cups of water
1/4  chicken (discard skin)
1 big onion, dice
1/2 tbsp ground pepper
Salt to taste




SWEET CORN CHICKEN SOUP
4 cups of homemade chicken stock
1 can of cream style sweet corn
1 cup shredded cooked chicken meat
2 eggs, beaten
3 tbsp corn flour, dissolved in water
1/2 tsp ground pepper
2 tbsp soy sauce
1 tbsp sesame oil

Some chopped cilantro & scallion to garnish


DIRECTIONS

1.    Bring a pot to boil water for chicken stock.  Once boiled, add in chicken, onion, ground
       pepper, salt and cook for about 20 - 30 minutes with low heat.  




2.    Strain the soup from the pot into a large bowl.  Save the cooked chicken and discard the
       onions.


3.    Remove the meat from the bones and shred the meat.



4.    Heat-up the chicken stock in medium heat.  Add in sweet corn and later the shredded
       chicken, combine well and let it simmer for about 10 minutes.


5.   Add in soy sauce, ground pepper and salt and slowly stir in the beaten eggs.

6.   Lastly, add in the corn starch and stir gently.  Let it cook for another few minutes until
       your desire thickness.


7.   Add in sesame oil and stir well before you ladle the soup in the bowl.

8.   Garnish with some chopped cilantro and scallions and serve when its hot.






Sunday, 18 November 2012

Moroccan Chicken Salad with Rice - Thanksgiving Leftovers #SundaySupper


Happy Sunday!  We have reached the third weekend of November and for those who are from the United States are celebrating Thanksgiving in another few days.  Thanksgiving Day is a holiday celebrated primarily in the United States on the fourth Thursday of November.  Thanksgiving had roots in religious and cultural tradition.

I am glad to be part of the Sunday Supper team that have explored me to many of their celebrations in the United States.  Honestly, I have no idea what is "Thanksgiving" before this.  What I know all families will cook a feast for this celebration.

This Sunday, our Sunday Supper team was given a theme - Thanksgiving Leftovers Recipes.  I am sure every house will have loads of leftover food from the celebration and how are you going to manage them?  Lets find out from how the Sunday Supper team has to suggest.  This Sunday is hosted by Nicole Cook from Daily Dish Recipes.  I named her as "superwoman" as she always very good in multi-tasking responsibilities as a writer, blogger, mother and also as a "Triberr Consultant" to Sunday Supper Team.....LOL!

I have done some online research for Leftovers recipes and I falls to this recipe called Moroccan Chicken Salad.  I love this salad that goes with cooked rice.  I am sure this recipe    favor to Asian taste too.  If you have leftovers of roasted chicken, it will be perfect!  The flavored shredded chicken meat goes well with the spices (ground cinnamon and cayenne peppers) and also the sour taste of dressing combined from the lemon and orange juice....YUM! 

Hope you'll like my idea with leftover roasted chicken and Happy Thanksgiving!

INGREDIENTS
2 cups cooked rice
2 cups shredded cooked chicken (preferable from leftover roasted chicken)
2 cups shredded carrots
1/2 cup chopped scallions
Some chopped salad greens
1/4 cup chicken broth
1/4 cup orange juice
3 tbsp lemon juice
2 tbsp chopped fresh cilantro
3 tsp olive oil
1 tsp ground cinnamon
1 tsp cayenne pepper
Salt and ground pepper to taste
Some fresh salad greens to serve with
Some red chili, cut into tiny strips to garnish



DIRECTIONS

1.     Combine rice, chicken, carrots, scallions, chopped salad greens in a large bowl or
        container.


2.     Mix or whisk together chicken broth, orange juice, lemon juice, cilantro, olive oil, ground
        cinnamon, cayenne pepper and salt and pepper in a separate bowl.

3.     Toss dressing with the rice mixture, serve with some salad greens and add on with
         garnishing.





Here are the Best Thanksgiving Leftovers Recipes Lineup:



Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured


Please join on us on Twitter throughout the day during #SundaySupper on Thanksgiving Leftovers live chat.
All you have to do is follow the #SundaySupper hash tag or you can follow us through TweetChat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Sunday, 11 November 2012

Homemade Chocolates - Holiday Gifts from the Kitchen #SundaySupper


The festive season is around the corner and can't wait for the Holidays to be arrived.   There is this convenient  shop selling household items  has attracted me and Simon to walk in after our breakfast this morning.  The colorful decor items for the coming season greetings in front of the shop is really alluring. 

Even though as a Buddhist, I don't  celebrate Christmas myself but I do enjoy the Christmas atmosphere especially the gift exchange part which I used to do with my fellow colleagues in the office, decorating the office and of course some get-together on the Christmas eve.

So, have you prepared your shopping list and have you figure out what you want to get for your family members, relatives, friends and you love one?  Have you ever thought to create to get something from your kitchen or from your own hands instead getting them from the store?  This Sunday our #SundaySupper team is sharing their ideas of Holiday Gifts from the Kitchen.  This was an idea from our team member Susan from  The Wimpy Vegetarian.  Love this theme so much.  Thank you Susan for this wonderful idea.  

I am sure whoever has received something that made out from the bottom of your heart will be a precious one for the receiver.  For me, I wish the one who received my gift with a sweet memory.  So, I have decided to make Homemade Chocolates, that's not only bring sweet memories but to show them my heart to them, as all my chocolates will be in heart shape :-).

Don't worry about the trouble of making it as this is a rather simple and easy steps to prepare.  Just go the bakery ingredients shop and tell them you wish to get cooking chocolate.  They are many choices for you.  You may choose those already with or without milk powder, sweetness, etc.  I have choose the one already mix with milk powder and sweetness in it.  I also wish to add some fillings in the chocolates and my choice is almond nibs.  You may choose others fillings like almonds, hazelnuts or something sweet like glazed cherries, orange peel, etc. Those of you who love nuts, please make sure you toss or roast the  nuts before you use it.  Oh ya, you also need to get the molds with shapes that you like, there are various choices for you and I prefer the heart shape.  Let's get started.

INGREDIENTS 
500 gm cooking chocolate
50 gm almond nibs
(The above yield about 20 heart shape of chocolates)


DIRECTIONS

1.   Toss the almond nibs in a frying pan with low heat until it turns brownish and crispy.
      You may also use your oven to roast it too.

2.   Cut the cooking chocolates in small cubes and place them in a pot.

3.   Bring a separate bigger pot of water to boil.  Once boil, lower the heat and place the pot
      of cooking chocolates on the boiling water and lets the cooking chocolates to melt under
      the heat.  This process also called as double boiling.


4.   Stir occasionally until its melt and smooth.  Remove from heat.  Leave it to cold for few      minutes and use a spoon to fill into the mold.  As you need to fill with fillings, fill up half of
      the mold.  Once done, fill in with the almond nibs on top layer and then cover another
      layer of the melt chocolate on top or to fill up the mold.




5.   Level out the tray neatly and refrigerate for a while.   


6.   Remove from the fridge then remove the mold and wrap them in colored paper and place
       it nicely in the gift box.  A gift of box of chocolates is ready!







Find out more ideas from the rest of the #SundaySupper contributors for Holiday Gifts from the Kitchen:

HOLIDAY GIFTS FROM THE KITCHEN #SUNDAYSUPPER:

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks

Sweets

Drinks

Sunday, 4 November 2012

Spicy Udon Noodle Soup - Recipes to Keep You Warm #SundaySupper


It was two weeks ago since my last post and I wish to take this opportunity to apologize for being missing in action as I was travelling to the West to visit my family members and close relatives.  Although it was a rush trip but I am satisfied with it and the sad thing was, it took me few days to adjust my feelings when I am back here.

So, I am back again and start off by joining #SundaySupper this weekend with the theme - Recipes to Keep You Warm.  This week’s event is hosted by Susan from The Girl in the Little Red Kitchen.  We are allow everything from stews, soups, main entrees and even some hot drinks and desserts which are perfect for this cold season.  Over here in Malaysia, we do not have four seasons but this week theme still can fit for us as it is raining season now.  

What's can really warm you if not a bowl of hot soup.  That's why I am bringing one of my favorite soup to you - Spicy Udon Noodle Soup to keep you warm!  This soup has similarity with Chinese Szechuan style of soup that combined of spicy and sour tastes that guarantee you with a good appetite!  I used chicken broth for the soup base and of course chili paste to spice it up and not to forget some fresh lime juice for the sour taste.  Another two ingredients in this soup are mushrooms and mustard tubers to make it more delicious.

Delicious hot and sour soup does not need to be complicated.  This is my quick and easy steps of making - ready in about half an hour.

INGREDIENTS
2 packets of Udon noodles (200 gm each)
3 cups of chicken broth
2 tbsp sesame oil
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp minced ginger
1 onion, slice thinly
5 Shiitake dried mushrooms, soaked and sliced thinly
2 tbsp sliced mustard tubers (you may use those preserved type)
3 tbsp chili paste
1 1/2 tbsp lime juice
Pinch of salt
2 filament stick (crab flavour), slice thinly
Some cilantro to garnish
Some chili coarse (optional)
(The above ingredients are for 2 servings)



DIRECTIONS

1.   Cook noodles according to package directions, omitting salt and oil. Drain.

2.   Heat oil in a large saucepan or soup pot, saute the garlic, ginger, onions with the olive and
      sesame oil for one or two minutes and add in the mushrooms and continue to cook until
      the onions soften.


3.   Add in chicken broth, the chili paste, sliced mustard tubers, salt and the lime juice and
      leave it to simmer for about ten minutes.

4.   Prepare noodles in two bowls, ladle the soup into each bowl enough to cover to noodles.



5.   Serve some sliced filament stick and sprinkle some cilantro and chili coarse on top and
      enjoy your hot soup noodles.






We have over 50 contributors this week, bringing you their best warm you up dishes.  Just look at the list below that is coming to the #SundaySupper table this week! 

Main Entrees: 
Chili/Stews:
Soups:
Desserts/Beverages: