Yellow Noodle Soup

25.11.2014 -  Batam.  This bowl of yellow noodle doesnt seem so attractive, but i simply love the simplicity of this dish.  Its just yellow noodle soup that so good to eat on a rainy day.

Everytime i prepare this dish, I simply add any meat i have like fish fillet, prawns, squid, fish cake or fish ball, sausage, chicken or beef fillets.  For vegetables, any kind of vegetables will do but i find Sayur Manis / Daun Katuk / Mani cai or Cengkok Manis...( so many names... :) is the best vegetable suits this kind of noodle soup, i believe because of the sweetness from the leafs that make the soup tastier and more if added some anchovies to the soup will be a bonus. Yummy.

( Apologize for not having an exact measurement for this recipe, you may need to adjust to your own amount and taste )

Ingredients 

A bowl of handful yellow noodle ( boiled and cooked ) 

Few fish balls 

2 chicken sausages 

sweet leaf [mani cai] ( optional - beansprout, lettuce, chinese long cabbage etc )
2 tbsp dried anchovies - washed
1 tsp chopped garlic
600 ml water or 3 rice bowls

( for additional ingredients, you are free to add any kinds of meat or additional dry ingredients - dry seaweed, egg  that you love to be in your noodle soup )

  

For Onion Oil and Sautee Onion

1 cup of Cooking Oil 

1 whole Onion 

Seasoning

1tbsp oyster sauce

1tbsp light soya sauce

Dash of sesame oil

Salt and Sugar to taste

Dash of Pepper
Chicken granules to taste

METHOD

Step 1

1st we need to make onion oil and caramelize onion.   Heat oil in a large frypan over low heat. Add cooking oil and whole cut onions cook very slowly until onion is soft and little caramelized, stirring occasionally to prevent them from  burning. Dish up and set aside. 

Step 2

Heat wok, add in water and all seasoning at once and dried anchovies and meat, let it boil in high heat then lower down to medium fire and add onion oil and sauteed onion and mani cai vegetable.  Season to taste and add yellow noodle until boiled and off fire. 

Step 3

At this point, you may { break in an egg and lightly stir to mix ) and dish up served on a soup bowl, top with more generous amount of sauteed onion and onion oil or crispy seaweed and serve immediately.

Happy Cooking. 

Poached Duck with Mandarin Orange Peel Soup & Vinegar Ginger Dipping Sauce

12.11.2012 - Batam.  Poached whole duck with Mandarin Orange Peel Soup & Vinegar Ginger Dipping sauce is my Mom's classic signature dish! 

Our family just love this dish, the Mandarin Peel Soup is so refreshing and so as the Vinegar Ginger dipping sauce, with that sour, spicy from ginger and sweetness from sugar taste just a great combination with the beautiful poached duck.  I remember we ate this only occasionally on special event. 

I know this pic of poached whole duck doesn't really looks appealing, 

but the taste just magic!!  

Poached Duck and Soup
clean duck put aside.


MANDARIN ORANGE PEEL SOUP & POACHED DUCK

Fill a pot of water to boil, while boiling,


put in 3 or 4 red dates,


a thumb size of preserved salted veg ( tai tio choi ) for soup.


add in a few dried mushroom ( already soaked and cleaned ) if u like dried mushroom you can add more as you like.,


add in 1 whole cleaned dried mandarin orange peels. ( dried mandarin orange skin already been dried under the sun for a month or so until completely dried and make sure your orange peel no mould on it. ) If you wish a stronger orange smell and taste, you may add more orange peels. i love orange peels, i add about 1 and 1/2 peels in the soup! smells heaven!!!


Now cook the soup til boiling stage, add in whole duck. Let it cook for 45mins and gradually slow down the fire, so depending on your size of the duck, slowly cook until duck is cooked through.
When duck is cooked, dish up and put aside. chop the whole duck when its totally cool or warm and plating time.

Back to the soup, bring the soup to a boil, add in taste salt, chicken granules and little bit oyster sauce to taste.



VINEGAR GINGER DIPPING SAUCE RECIPE
pile and grated fresh ginger about half a small rice bowl and add vinegar about the same level of the amount of ginger and add sugar until you get that sweetness and the spiciness of the ginger and sourness of the vinegar consistency. these 3 sauce should taste exactly happening with the duck at the same time when you eat. This is it for the sauce. Very delicious with the duck. Unfortunately i forgotten to take picture of the Vinegar Ginger Dipping Sauce.
Happy cooking

Hong Kong Wanton Soup

17.11.2012 - BATAM.  I love Wanton Soup.  I make this wanton soup a none porky wanton soup!! It is with chicken & prawns meats fillings.

Whenever Im making or eating wantons.   Wanton soup can flesh back those good old memories with my former F&B Director Mr. Tso from Hong Kong.  I remember him complaining to the chef and teaching him how to make a bowl of good wanton soup as good as his description of a delicious cantonese / hongkong wanton soup that he had before.  After all that trial and testing, he finally satisfied with a good bowl of wanton soup of his expectation from the Chef, i remember one secret ingredient in that wanton, that is the WATER CHESTNUT!! believe it or not, that thing makes magic in your mouth.

Ok, so now everyone knows the secret recipe! I have no problem to share, come lets all make one good bowl of wanton soup and share with your family!

Happy Cooking.

Wanton Fillings Ingredients:
2 pcs of chicken breast ( cut in small cubes )
1 bowl of medium size prawns, ( no proper measurement, is about a bowl, rice bowl )
1/2 teaspoon chicken granules powder
dash of sesame oil
dash of light soya sauce
1 small pinch of salt
3-4 or more water chestnut (chopped finely)
1tbsp teaspoon corn starch
1pkt wonton wrappers

* I used choy sum vegetable.  Vegetable of your choice, vegtable can be added in after wanton is cooked thru or before served.
* chopped chives

Waton Soup/ Broth  Ingredients :-
cups water
few pcs of chicken legs or 1 chicken tigh
chicken premium stock / chicken granules to taste
Salt & Pepper to taste
1tbsp of Sesame oil to taste
10 cups water


Method:

Clean shrimps/prawns through.  Traditional way, put prawns and cubes chicken breast on the chopping board and chop it very finely and mixed in other ingredients.  The modern, quicker and easier way is to use a hand blender to blend them all.

You can blend the meats first then add in taste ( chicken granules powder, light soya sauce, sesame oil, salt & pepper ) or put in meats with taste together in the blender and blender them then transfer to a mixing bowl add in water chestnuts and con starch.

Place a wonton wrapper on your palm and put about 1 teaspoon (about 3-4 pieces) of the shrimp filling in the center of the wonton wrapper. Gather the corners of the wrapper with the other hand and give it a twist in the middle to “close” the wonton. Repeat until the filling is used up.

Prepare the broth for wanton soup, first by boiling chicken feet or any parts of the chicken in a deep stockpot. Bring it to boil and skim off the scum that surfaces until the stock is clear. Simmer on low heat for a couple of hours. Pour the stock through a sieve and set aside. Add chopped yellow chives into the stock, add salt, white pepper powder, and sesame oil to taste and set aside.

Heat up another big saucepan with clear water. As soon as it boils, drop the wontons into the water. Stirring gently so the wontons don’t stick together. For a few minutes, you will see wontons are cooked and float to the surface. dish up and continue to boil the choy sum vegetable for few second.   * Do not over cooked the wanton, or else the wanton skin will breakdown into pcs.

Transfer the wontons & vegy into the a bowl of chicken stock cooked and serve immediately.

Steamed Garoupa In Plum Sauce & Poached Chicken & Soup

03.05.2011 @ Home Tuaran, Sabah, Msia. Only back home for 3 days, this afternoon decided to cook some good food for lunch with mom. Mom bought a big, fresh & beautiful Garoupa. I decided to steamed the beauty in Plum Sauce and soft Poached Chicken with a flavourful yummy healthy chicken soup. Our family love to cook this during the chinese new year or any big event on the chinese calender. Here are the recipes.

STEAMED GAROUPA IN PLUM SAUCE RECIPE

INGREDIENTS

1 whole fresh garoupa

1 stalk of spring onion cut

little coriander leaves

fresh ginger julienne

SEASONING

3 tbsp Plum Sauce

dash of light soya sauce

1 tbsp chicken granule mixed with water stir well.

salt

METHOD

* clean fish put aside on plate.

* Prepare wok to steamed, put in hot water to wok cover lid and let it boil.

* little salt over fish, and dash of light soya sauce. Spoon plum sauce over fish all over, add chopped ginger inside fish and outside. Mixed in chicken granule.

* When wok is ready for steam, open lid and place the fish into wok, let it steamed for 10 minutes, check if fish is cooked through ( depending on size of the fish ) sprinkle spring onion and off fire, closed lid for future 5 minutes.

* Just before served, pour a spoonful of hot shallot oil on top and sprinkle coriander leaves/parsley & crispy fried shallots. ( you can however sprinkle some fried garlic too ).

* served hot with rice.

POACHED CHICKEN WITH SOUP RECIPE

INGREDIENTS

1 whole chicken ( free range chicken )

CHICKEN BROTH/SOUP

6-7 pcs fresh shitaki mushroom

1/2 carrot finely sliced

6-10 pcs dried scallops

5-8 pcs red dates

1 pcs dried tai dao choi ( mainly for cooking soup for flavour )

1 canned green peas

salt

corriander leaves/ parsley finely chopped

METHOD

* Rinse chicken drain well and pat dry.

* Rub some salt all over the chicken skin.

* Marinate about 10 to 15 minutes.

* Prepare a pot just enough to fit the whole chicken, pour in water to pot add in red dates, tai dao choi, mushroom, carrot & scallops and bring to boil.

* Put chicken into a pot of boiling water, cover and bring to boil once more for 2-3 minutes. Off fire and soak the chicken into hot water for another 45 minutes till cooked.

* Dish up chicken and keep the broth to turn into chicken clear soup.

* Soack chicken into cool water/ice water immediately for 20 minutes until cool. Remove and drain.

* Cut chicken into desire pieces.

* On fire, let the clear chicken broth to boil, add in canned green peas and add salt to taste. served hot with chicken & sprinkle with chopped corriander leaf / parsley before served.

Happy Cooking !!

Clear Fish Head Soup with Sweet Basil

This soup is one of our family favourite's dish. When i see fish head at home, sure this will my mom cooks. Never that i will get bore with it. The soup is so refreshing, with alot of ginger and sweet basil. It is the simplest soup to prepare.


INGREDIENTS
Half Red snapper fish head/ any big fish head
alot of fresh gingers
a handful sweet basil
5 garlic clove finely chopped
boiling water

SEASONING
salt & pepper
chicken stock granules


METHOD
* Clean fish head and cut into pieces, put aside.
* Clean ginger, skin off and flatten with a cleaver, chopped garlic finely and set aside. clean sweet basil.
* Heat up oil in wok, saute chopped garlic and ginger until fragrant. add in fish head to mix well. Add in hot water, close lid for 5 minutes and add in salt, pepper, & chicken granules to taste and add in sweet basil and close lid for another 5 minutes or until its done when sweet basil turns a little dark green and clear soup become white in color.

Note : if you prefer not to over cooked the sweet basil, add it in 3 minutes before serve.

Happy Cooking!!