Mie Ayam Pangsit // Noodle Soup with Chicken Topping and Wonton

I was down with flu then My Lil Tania also catch it. Simon started to sniff too. The weather is getting wetter, gloomier and colder. So Mie Ayam is the perfect cure... Basically I just need hot broth dish. Then I thought of making my own pangsit and Ta-DA!!! Easy peasy actually...

So Since I am battling stuffy nose and ticklish throat plus need to work fast to anticipate Tania waking up for her feed. I use only approximate measuring. Please adjust your taste if you tried the recipe..

I am submitting this as my entry to Masak bareng Yuuk! Event of "Hidangan Berkuah"

The Noodle Soup consists of Chicken Toppping, Broth, beef balls (bakso) and wonton.
Click here for Beef balls (bakso) recipe.
Click here for wonton recipe.

Source: Buku Seri Menu Istimewa - Yasaboga terbitan Gramedia Pustaka Utama

Ingredients:
- Egg Noodle - I use the one that comes in small bundled nest. 1 nest for 1 person.
- Wonton Skin
- Beef balls
- Blanched Bok Choy


Chicken Topping:
-  Chicken breast, finely diced - you can cut it in big chunk or as small as you like
- 4 garlic, mashed it in a pestle
- 1 Medium Onion
- 5 tbsp Indonesian Sweet Soy Sauce
- 1 tbsp Sesame Oil
- 1/2 cup  water
- Salt and pepper
- 3 tbsp oil

Direction:

• heat the oil in wok, saute garlic and onion until fragrant. 
• Put the chicken in and continue sauteing until chicken pieces change color. 
• In with the sesame oil, salt, pepper, sweet soy sauce and water.Mix well.
• Cover the wok and let it cook for a few minutes until most the water is absorbed.
• Remove from heat and set aside.

Broth
- 700 cc Water or Chicken Broth (if you have)
- 1/2 tsp ground white pepper
- 1 tsp salt
- 1 Spring onion, sliced
- 1 chicken stock cube if you feel like adding one.

Direction

• Boil the water / Broth, add ground white pepper, salt and stock cube. 
• Just before removing from heat, put the sliced spring onion

Set aside 1 cups to blanched dried noodle.

HOW TO SERVE

1. Blanch the dried noodle if you are using one. Drain and immediatelly sprinke about 1/2 tsp cooking oil on it to keep them from sticking.
2. Put the noodle in bowls. Topped with 1 or 2 tbsp of Chicken topping, blanched Bok Choy and Fried Wonton.
3. Put the broth in a smaller bowl with Beefballs and steamed Wonton

Note:
I didn't make my own sambal. instead I use the store bought chilli sauce. ^_^

Ravioli with Roasted Squash and Sage Brown Butter

I was rummaging my old pic files and found this picture.
I cooked this for Christmas 2009 and I think I haven't posted it.
Since I am feeling heavy counting my the time to my-ever-so-close due date...
I think this is a great dish I wanted to eat today but not having the strength to cook it.

Source: RedBookMag March 2009 Edition

Ingredient:
1/4 portion of butternut squash - peeled and cut into 1/2 inch dice
1 tbsp Olive oil
20 frozen jumbo 4 Cheese Ravioli
1 stick of unsalted butter
1/2 medium Onion - Minced
15 sage leaves
1/2 cup grated Parmesan cheese
salt and ground black pepper

Direction:
1. Heat oven to 475F. toss squash with oil on a baking sheet. Spread on even layer. Roast for 25 minutes. tossing once or twice or until browned on edges and tender.
2. While squash roasted, bring a large pot of salted water to boil
3. 5 minutes before squash is cooked, add frosen ravioli to boiling water and cook 3 to 5 minutes or according to package direction, until tender. Drain well -drizzle with little olive oil.
4. Whilepasta is cooking, melt butter in a skillet over low to medium heat. Add onion and cook for 3 minutes, then add sage leaves and slowly cook until butter is golden brown and smells nutty and sage leaves are crisp. - watch carefully, sage turns golden to brown very quickly.
5. To serve arrange 5 or 6 ravioli on each plate and top with roasted squash and Parmesan.
6. Spoon brown butter and sage leaves over each serving and season with salt and pepper

Mie Siram Daging Cincang // Noodle with Mince Meat

This is our last night dinner. I am aiming to finish all our weekly supply before heading out for the next one. I have left over mince meat in the fridge and kinda craving to eat noodle. So I thought I will cook noodle and mince meat. Back in the days of us dating and still during the post-conflict period in Ambon, Simon and I usually have dinner of Mie Ayam (chicken noodle) from street food vendor in front of Kantor Pajak. So I think I will make my own take of Mie Ayam with Mince Meat. I love it, Simon loves it. We’re happy bunnies..

Serve 2

Ingredient:

250 gr Egg noodle

200 gr Mince Meat

3 garlic, finely chopped

1 stalk of spring onion, finely chopped

1 tbsp oyster sauce

1 tbsp Indonesian sweet soy sauce

1 tbsp of soy sauce

Salt and pepper

Cooking oil

Beef Broth:

A handful of Pok Choi

2 garlic, crushed

½ stalk of spring onion, the green part

400 ml of water

Direction

Meat:

Heat the 1 tbsp of cooking oil then autee garlic and spring onion until fragrant.

Put the mince meat and cook until it turn color.

Add oyster sauce, Indonesian sweet soy sauce, soy sauce, salt and pepper.

Add a little stock or water and let it cooked through and set it aside.

Beef Broth:

Make the broth by boiling 400 ml of water with a piece of beef or beef bones. Add salt, pepper and crushed garlic. Let it boil.

Wash and cut the pok choi. Before serving, put them in the boiling broth and simmer for 3 minutes.

Noodle:

Prepare the noodle as directed on the packaging. Usually boil it with some water for 3 minutes. Drain it and add tbsp of cooking oil to avoid them sticking to each other.

Serve with fried onion (I do not use) and sliced spring onion.

Bihun Goreng // Fried Vermicelli

I was cooking Ropa Vieja, a spaninsh meat dish that require several hours of slow cooking, so I don’t know what to cook for dinner. I remember having left over rice vermicelli from spring roll project last week in the cupboard. So I decided to make Bihun Goreng. Using the same ingredient and technique as the spring roll. I just don’t have to roll it in the sheet and fry them again. It turned out great for our dinner.

Ingredient:

200gr of rice vermicelli

½ cup of thinly chopped carrots

½ cup of peas

½ cup of  sweet corn

½ cup of chopped leftover chicken

½ cup of Prawn

1 cm of ginger

3 bulbs garlic

1 tbsp light soy sauce

Salt and pepper

Cooking oil

Direction:

·        Soak the rice vermicelli in hot water for 5 minutes. Drain and drizzle with oil to keep it from sticking. Using a kitchen shears, cut the vermicelli in a bowl to approximate shorter length. Set aside.

·        Grind together ginger and garlic with salt and pepper.

·        Saute the ground ingredients until fragrant

·        Add the vegetable, prawn and chicken. Stir well for 2 minutes.

·        Add the soy sauce

·        Stir in the rice vermicelli and mix well. Adjust the taste with salt and pepper.

Spagetti Carbonara

Here's my second shot for spaghetti carbonara. This time I use whole wheat spaghetti. Simon, my hubby doesn't really like the whole wheat spaghetti taste. But it was delicious. I got the simple recipe at ASDA, the supermarket, website. It was pretty good. It is creamy but I am not very satisfied with it.

Source : ASDA

Ingredients

• 450g Whole wheat spaghetti
• 2tbsp olive oil
• 1 onion, finely chopped
• 2-3 garlic cloves, crushed
• 150g crispy Bacon strips, crushed
• 2 eggs
• 142ml pot double cream
• 50g grated Parmesan cheese, with extra to serve
• Flat-leaf parsley leaves, to garnish 

Direction:

 

1 Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a pan and add the onion and garlic. Cook for 5 minutes until they start to soften.

2. Place the eggs in a bowl and beat gently with a fork. Beat in the cream and Parmesan, and season with black pepper.

3. Add the egg mixture to onions, garlic and bacon. Cook over a gentle heat until bubly. Put in the crushed crispy bacon strips. Season with pepper


4. Drain the spagetti and serve immediately pouring the sauce on top with a sprinkling of parsley, extra Parmesan and crushed bacon on top.


The recipe actually says to cook the sauce together with the boiled spagetti but I like to have it separate so I can control how much I wanted. Also I can save the rest of the sauce for later.