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. ^_^

Opor Ayam // Braised Chicken in Coconut Milk

I cooked this 2 nights ago just because I wanted to.

Ingredient:
4 piece of Chicken Drumstick and 4 piece of Chicken Thigh
4 lime leaves
2 bay leaves
1 lemongrass, bruised

400 ml very light coconut milk
200 ml thick coconut Milk
Salt, pepper and sugar to your taste
Cooking oil

Ingredient to grind:
8 shallot
4 garlics
5 candlenut
1/2 tsp coriander

1 cm galanggal
1/2 tsp cumin
1 cm ginger

Direction:
1. Marinate chicken with salt and pepper for 15 - 30 minutes. Then fry the chicken half cooked in hot oil. set a side
2. Saute ground ingredient, lime leaves, bay leaves and lemongrass until fragrant
3. Add the chicken and mix it well until chicken is fully coated with ingredient
4. Pour the light coconut milk, salt and sugar. Cook until coconut milk reduced to half and chicken tender
5. Pour the thick coconut milk... adjust the taste... and keep stirring until cooked

Tulang Domba Asam Pedas // Hot and Sour Lamb Bones

This is our last night dinner. The weather dropped few degree so it was a bit chilly. I still have the lamb bones I snatched from bargain shelves. A bunch of it for 50p... Uhmmm... I am still very happy with myself. lol!!!
Anyway, I do not feel like making curry or anything with coconut milk. Somehow i feel a bit too much, too fat and too rich. I want something light and yummy to heat up the evening.
I found a recipe at detik.com and modify it according to what I have left in the fridge. It is a great coincidence since we are planning our weekend getaway so I need to finish and clean the fridge.

I was not so convince at the beginning but tasting the result last night with my better half, it was YUMM-O... simon said he can't stop eating. LOL!! I know... I like it too...

Ingredient:

500g Lamb bones with bits of meat on it.
1 lt water
2cm galangal, bruised
2 bay leaves
6 shallot (the small indonesian shallot - not the big ones)
2 garlic - grind together with shallot

1 tbsp pickle jalapeno chilles
2 carrots, chopped
1/2 red pepper, cut into squares
1/2 green pepper, cut into squares
salt and blackpepper
1 tbsp cooking oil

Direction:
1. Boil the lamb bones with galangal, salt and bay leaves with low heat for about 1 hour. Or until the meat can gently come off the bones when pinched. Then put in the chopped carrots.
2. Heat oil and saute grind shallot and garlic until fragrant. Add the red and green pepper.
3. Put the saute shalot, garlic and peppers into the boiling lamb bones pan and cook through.
4. Adjust the seasoning with salt and black pepper.
5. Ready to serve with steaming hot white rice.

Simple Chicken Soup // Sup Ayam Mudah

Serve 4

Cooking time : 30 min - 45 min

Ingredient:
2 pieces Chicken - any part will do, I use Upper Thigh
4 med Potatoes- Cut to cubes
4 Med Carrot - chopped
1 Celery Stalk - chopped
1/2 c. corn
1 med onion - finely chopped
3 cloves garlic - crushed
1 tbsp olive oil
Parsley finely chopped
Salt and pepper

Direction:
Make the broth by boiling the chicken with salt, 2 crushed garlic and pepper for 10 - 15 minutes.
(You may shred the chiken or cut it in cubes or just leave it whole which ever you like.)

Add potatoes, carrot and celeery to the broth - cover and cook for 10 min

In a separate skillet, heat the olive oil and saute the onion and 1 crushed garlic until tender and fragrant.
Add to the soup together with the corn.

Let it cook until potatoes and carrot are tender. Sprinkle chopped parsley upon serving.

Some would also like to add fried onion as topping.

Enjoy the soup with rice or bread or just soup with itself. In our case, my husband and I enjoy having it with French bread spread with garlic butter.

Indian Cauliflower Curry Stew

Indian Cauliflower Curry Stew

Source: Good Housekeeping Magazine, Jan 2009

Cooking time : 30 – 45 min

Serve : 4

Ingredient:

1 tbsp Olive Oil

3 Med Carrots – Chopped

1 Onion

1 tbsp Peeled and crushed fresh ginger

1 tbsp Curry Powder

Salt

2 c. Vegetable broth

1 med head cauliflower – cut into florets

 2 cans garbanzo beans – rinsed, drained and soaked over night

½ c. loosely packed fresh cilantro leaves – chopped

¼ c. low fat yogurt plus additional for serving   

Rice – I used Basmati

Direction:

In 6 quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion and cook for 10 – 12 minutes or until vegetables are lightly browned and tender – stir frequently

Meanwhile, cook the rice as label directs or in what ever way you know and enjoy.

Stir ginger, curry and salt into carrot mix – cook for 3 min – stir occasionally

Add broth, cauliflower, garbanzo beans – cover and cook on medium for 15 min until cauliflower is tender.

To serve, stir chopped cilantro and yogurt into the stew. Spoon rice into serving plates and topped with stew. Put additional yogurt to dollop on top if you like.