Yemeni Chicken Soup

Yemeni Chicken Soup

Recipe source :  Queen of Sheba  ~ Yemeni Recipes


This is the first time I am cooking a dish from Yemen. As I blog around for recipes, I noticed that the foods of many  West Asian countries use plenty of spices which are very similar to our local Malaysian Indians and Malays. However, I have come across some ingredients which I am not familiar and I have no idea where to buy them. Thus I have to give them a skip even though they look very interesting.

This Yemeni chicken soup is very spicy, which is very different from the Chinese soup I used  to boil for my family.

Ingredients

1/2 onion, chopped                  (  I used 1 whole big onion ) 
1/2 green chili                           ( I used 2 red chilli padi or bird's eye chilli ) 
3 cloves garlic
1/2 tsp cumin
1/4 tsp ground pepper
3 - 4 cardamons
1/2 tsp turmeric powder
1 tsp salt                                    ( I used 1 1/4 tsp )
1/2 tsp ground coriander
2 lbs chicken with bones          ( I used 3 whole chicken drumsticks )
1/4 bunch cilantro, chopped
1 tbsp canned tomato paste    ( I used 1 fresh tomato - cut into small cubes )
2 medium potatoes, peeled and cut into halves length-wise
5 cups water

Left: potatoes- Right: cilantro

Middle top: tomato- Middle bottom: Onion

Clockwise from top : cardamons, turmeric powder, cumin, pepper, ground coriander, red chilli padi. 

Centre : garlic

Chicken drumsticks

Instructions

1.  Saute onion, garlic, and green chili in oil until garlic is browned and onion translucent. Add cumin, pepper, cardamom, turmeric, coriander, and salt. Then mix thoroughly.
2. Add chicken and cook for 5 minutes until the outsides are slightly browned. Add tomato cubes, cilantro, water, and potatoes. Cover and cook for 45 minutes to 1 hour over medium heat, adding more water if necessary. 
3. NOTE: If you prefer potatoes firm, slow-cook chicken first then add potatoes at the end and cook for about 30 minutes. ( I added the potatoes and chicken together and simmer for 25 minutes only. The meat and potatoes were already tender after 25 minutes )  
4. Garnish with cilantro and serve.

Notice that the turmeric powder gave a lovely yellowish tinge to the potatoes and chicken

I am submitting this post to Asian Food Fest : West Asia 

hosted by  Shannon of Just As Delish

ABC Soup (ABC 汤)

ABC Soup (ABC 汤)

Recipe source :  Doris Choo

ABC soup is very popular among Malaysians, especially the Chinese community. And there are so many variations in making this delicious soup. Some versions use tomatoes, while others added sweet corns to the soup. 

I like to add peppercorns to give it an extra zing. The peppercorns warmed up our tummies. Mmm, it is a very satisfying soup!

Ingredients

3 whole chicken drumsticks ( about 500g )
300g carrots
200g big onions
300g potatoes
1/2 Chinese soup spoon pepper corns ( optional )
3 litres water
1 tsp salt , or to taste

 Big onions , cut into wedges

Carrots, cut into chunky rings

 Potatoes, cut into chunks

Chicken drumsticks

Instructions

1.  Add water into a large pot.
2.  Add all the ingredients into the pot.
3.  Bring to full boil, then reduce to medium flame and continue to simmer for one to one and a half hours, depending how tender you want the chicken and vegetables to be.
4. Remove all impurities that may float to the surface of the soup.
5. Add salt to taste.

Choc Oatmeal Cookies (Bill Granger)

Choc Oatmeal Cookies (Bill Granger)

 

 Recipe source :  Bill Granger's

Almost everyone loves chocolate chip cookies. We are no exception especially my youngest son who loves "Famous Amos" chocolate chip cookies. When he knew I was about to make chocolate chip cookies, he came into the kitchen several times. He was waiting in anticipation and asked several times whether it was done while the cookies were still baking in the oven!

Well, he likes this very much. My biscuit tin was emptied out by the next day!

Ingredients

150g unsalted butter
3/4 cup soft brown sugar
1 egg, lightly beaten
2 tsp vanilla extract
1 cup plain flour
1 tsp baking powder
a pinch of salt
235g rolled oats
175g choc chips

 Brown sugar and butter in the mixer

 Rolled oats

Choc chips

 Instructions

1.  Preheat oven to 180 degree C. Line baking trays with baking paper or grease the baking trays.
2.  Cream butter and sugar until light and fluffy. Add beaten egg and vanilla extract.
3.  Sift flour, baking powder and salt into the bowl and mix lightly.
4.  Add oats and choc chips to combine.
5.  Spoon teaspoonfuls of batter onto greased baking trays. Space them apart.
6.  Flatten with a fork dipped into flour.
7.  Bake for 10 to 15 minutes or until pale golden.
8.  Remove and cool. 
9.  Store in air-tight containers. 

 

 

   

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

I am also linking this post to Little Thumbs Up

 

 

The theme for November is Oats, 

Hosted by Vivian Pang's Kitchen

Organised by Zoe from bake for happy kids and Doreen of My Little favourite DIY

Eggplant Side Dish (Gaji Namul) 가지나물

Eggplant Side Dish (Gaji Namul) 가지나물

Recipe source :  Maangchi

This steamed Korean eggplant dish is simple to prepare and very healthy. One just need to steam the eggplant, tear them into strips by hand,  then add in the seasonings and it's ready for serving.

How I wish the preparation and cooking of other tasty dishes be so effortless. Then life can truly be simple!

Ingredients

3 medium-sized eggplants
2 1/2 tsp soy sauce
1 stalk spring onion, chopped
2 cloves garlic, chopped
1/2 tsp roasted sesame seeds
1 tsp sesame oil
1 tsp hot pepper flakes

Spring onion and eggplants

Instructions

1.  Cut the eggplants into two or three sections. Then cut each piece into half lengthwise.

2.  Steam the eggplants for 15 minutes.
3.  Turn the heat off and move the steamed eggplant to a bowl. Set it aside and allow to cool.
4.  After the eggplants have cooled, drain the liquid from the bottom of the bowl.
5.  Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl.
6.  Add all the seasonings and the chopped spring onion to the bowl.
7.  Mix all the ingredients together and transfer the mixed eggplant dish onto a serving plate.

I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)

hosted by Grace of Life Can Be Simple 

Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Mango & Sticky Rice With Coconut Sauce (Koa-Niew Moon Mamuang)

Recipe source :  Appon's Thai Food

Mango and sticky rice with coconut sauce is another one of my favourite Thai desserts. I usually order this mango rice or the red ruby dessert after a meal at Thai restaurants.

Mango rice is very filling, so we normally order only one portion and share it among ourselves. The saltiness from the coconut sauce balances beautifully with the sweet sticky rice. The mangoes were of course excellent!

This is a classic Thai recipe.

Ingredients

100g glutinous rice
2 ripe mangoes
200ml water
100ml coconut milk
100g sugar
1/2 tsp salt
1/2 tsp rice flour

 Fresh mangoes

Instructions

 
1. Soak the glutinous rice in some water (enough water to cover it) for 3-4 hours. This will make the sticky rice easier to cook.
2. Steam the rice for 15 minutes to cook it thoroughly.
3. Put the water and sugar into a pot and bring to the boil. The sugar should dissolve completely.
4. Add the cooked sticky rice into the pot and stir well to mix.
5. In a different sauce pan, put the coconut milk, the rice flour, and salt and cook it on a low heat for 5 minutes or until the coconut milk thickens.
6. Peel the mango and slice the flesh into slices.
7. To serve, put a bed of the sticky rice on a plate, followed by a layer of mango slices, and pour some of the coconut sauce over the top.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

Tom Yum Pork Ribs (Tom Yum Gradoog Moo)

 

Recipe source :  Adapted from ThaiTable.com

This slow-boiled tom yum pork ribs is excellent! A wonderful blend of flavours. Sour, hot and spiciness all in one bowl! And the pork ribs are so tender, they were bursting with flavours from the hot and spicy soup. 

I felt a warm glow after drinking this spicy soup. Very satisfying!

I am definitely making this again!

Ingredients

500g pork ribs
1 large tomato, cut into wedges
1500ml chicken stock
3 tbsp lime juice
6 chilli padi, cut length-wise and remove seeds
4 kaffir lime leaves, tear them up
1/2 tsp salt
1 tbsp sugar
2 1/2 tbsp fish sauce
1 1/2 tbsp chilli paste 
4 slices galangal
3 stalks lemongrass, use the white parts only. Bruise them with the back of a cleaver
1 stalk coriander
2 shallots, quartered

Top left : limes. Top right : coriander

Bottom left : lemongrass.

Centre : chilli padi or bird's eye chilli

Bottom middle : kaffir lime leaves

Bottom right : galangal

Instructions

1.  Place pork ribs, lemongrass, coriander, galangal, shallots and water into a pot and bring to a boil. Reduce the flame and let it simmer for about 50 minutes until the ribs are tender.
Do not cover the pot with a lid in order to get a clear broth.
2.  After 50 minutes, add kaffir lime leaves, chilli padi, chilli paste, fish sauce and seasoning ingredients.
3.  Lastly, add lime juice and adjust taste to suit individual.
4.  Serve steaming hot with rice.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

Pad See Ew (Stir-fried Flat Noodles, Thai-Style)

Pad See Ew (Stir-fried Flat Noodles,Thai-Style)~(Bill Granger)

Recipe source :  Adapted from Bill Granger

There are similarities between this 'pad see ew'  and our local Malaysian 'char kuey teow'. The difference is that our local char kuey teow uses bean sprouts, chives, shrimps and cockles while Thailand's pad see ew uses pork and kai lan or broccolli. 

Pad See Ew is slightly sweet. The Malaysian char kuey teow is hot with minced chillies. 

Each stir-fry technique is unique in its own way. Both versions are delightful!

Ingredients

2 tbsp cooking oil
3 cloves garlic, chopped
200g pork, sliced
2 tbsp light soy sauce
1 tbsp castor sugar
1 tsp dark soy sauce
400g Chinese broccoli (Kai Lan),cut into sections
2 eggs
500g flat rice noodles (kuey teow)

Chopped garlic

Pork slices

Eggs

Chinese broccoli

Flat noodles (kuey teow)

Method

1.  Heat wok over high heat.
2.  Add oil. Stir-fry chopped garlic.
3.  Add pork slices and fry for 2 minutes.
4.  Add Chinese broccoli and stir-fry until the vegetables turn soft.
5.  Push the meat and vegetables to the side of the wok, then add in eggs and fry for a while. 
6.  Mix the eggs, meat and vegetables.
7.  Add in light soy sauce, dark soy sauce and castor sugar.
8.  Mix well and add in flat noodles. Make sure the noodles are coated with the sauce.
9.  Cook for a couple of minutes more or until almost dry.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

I am linking this post to "Cook Like A Star"

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake