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

White Chocolate & Cranberry Cookies (Bill Granger)

White Chocolate & Cranberry Cookies (Bill Granger)

Recipe source :  Bill Granger

Ingredients

150g butter, softened
165g brown sugar
1 egg, lightly beaten
2 tsp vanilla                 ( I did not add vanilla)
125g plain flour
1 tsp baking powder
200g rolled oats
140g white chocolate chunks
85g dried cranberries
a pinch of salt            ( I did not use salt because I am using salted butter)

Rolled oats

 Butter

Cranberries

Brown sugar

Flour

White chocolate chunks

egg

Instructions

1.  Preheat oven to 180 degree /Gas mark 4 and line 3 baking trays with baking paper.
2.  Cream butter and sugar together until pale and creamy. Add egg and vanilla (if using) and beat until smooth.
3.  Sift flour, baking powder and salt (if using) together. Add oats, chocolate chunks and cranberries and stir together.
4.  Add to creamed mixture and mix well.
5.  Roll small teaspoonfuls of mixture into balls and place on baking trays.
6. Flatten the balls with a fork dipped in flour.
7.  Bake for 12 minutes until pale golden.

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

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Soondubu Jjigae (soft tofu stew) 순두부 찌개

Recipe source : Adapted from Maangchi

This hot soupy Korean stew is something different. Be careful though and handle with care because it is bubbling hot. 

My family had this stew together with hot steaming rice and it so happened to be raining heavily when we were having this for dinner. I suppose it enhanced the ambiance to have this steaming hot and spicy stew on a cold rainy day!

Ingredients

12 dried anchovies, remove the guts
10g kelp
1/2 big onion
5 cloves garlic
3 dried mushrooms
100g minced pork
1 cup mixed seafood
1 stalk spring onion, cut into sections of 4 cm
2 red chillies, sliced
2 tbsp hot pepper flakes
2 tbsp cooking oil
2 cubes of soft tofu
2 tsp fish sauce
5 cups water 
1 tsp salt or to taste
2 eggs , optional

Top : dried anchovies

Centre : dried mushrooms

Bottom : kelp

 Mixed seafood

 Minced pork

Prepare the stock

1.  Pour 5 cups of water into a pot and add the anchovies, half a piece of big onion, dried kelp, dried mushrooms and garlic.
2.  Boil over high heat for 10 minutes then reduce the heat to medium low and continue to simmer for about 20 minutes.
3.  Strain the stock and set aside.
4.  Remove the mushrooms and cut into small pieces.

Instructions

1.  Heat an earthen ware pot and add cooking oil.
2.  Stir-fry the minced pork and mushrooms.
3.  Add pepper flakes, keep stirring and add 2 cups of stock.
4.  Add in the seafood and tofu. Break up the tofu into smaller pieces and allow to boil for a while.
5.  Add fish sauce and salt and adjust taste to your preference.
6.  Add in the spring onions and red chillies. 

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

hosted by Grace of Life Can Be Simple