Spicy Asian Chicken and Noodle Soup

Ingredients

• 3 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups water
• 1 1/2 cups shredded rotisserie chicken breast
• 1/2 cup grated carrot (about 1 medium)
• 1/2 cup thinly sliced snow peas
• 2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons lower-sodium soy sauce
• 1 1/2 teaspoons Thai red curry paste
• 1 (2-inch) piece peeled fresh ginger
• 6 cups water
• 3 ounces uncooked wide rice sticks (rice-flour noodles)
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced green onions

How to Make It

1. Bring first 9 ingredients to a simmer in a medium saucepan; keep warm.
2. Bring 6 cups water to a boil in a large saucepan. Add rice noodles; cook 3 minutes. Drain. Place about 1/4 cup rice noodles in each of 4 bowls.
3. Discard ginger. Add juice to broth mixture; stir. Ladle 1 1/3 cups broth mixture over each serving; top with 1 tablespoon each mint, cilantro, and green onions.

myrecipes.com

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Time saving prep ahead lunch box fillers

Now that the temperature is heating up, it’s time to spend less time in the hot kitchen making lunches.

Mini Burger Patties – They are

• top with salsa and cheese
• top with gravy
• top with bbq sauce and canned pineapple
• top with ponzu and grated daikon
• cut up over a salad
• add to a lettuce wrap

Daikon Steaks – Recipe here. They get softer after being frozen but I prefer them that way.

• eat as is
• mix in with simmered veggies (nimono)
• dice and mix with canned tuna and mizuna – no dressing needed

Steamed Broccoli (or other veggie that freezes well)

• eat as is or topped with dressing
• top with cheese
• cut up and mix in pasta
• add to an omelette
• roll in shaved pork or beef and grill

Grilled Sausages – grill them before you freeze them to save cooking time in the morning

• eat as is
• slice and serve over a salad
• top with bbq sauce, “sauce”, mustard or ketchup
• top with cheese
• roll in lettuce
• Add to an omelette

Dumplings or pot stickers (shumai and gyoza) – cook and freeze

Sauces – freeze leftover sauces in ice cube trays for quick bento toppers
Cheese – grated or cubed

• eat as is
• sprinkle over salad
• sprinkle over pasta
• sprinkle over Japanese curry

cookinginjapan.com

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Smoked salmon & avocado sushi

Ingredients

300g sushi rice
2 tbsp rice or white wine vinegar
1 tsp caster sugar
1 large avocado
juice ½ lemon
4 sheets nori seaweed
4 large slices smoked salmon
1 bunch chives
sweet soy sauce
 (kecap manis), to serve


Method

Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.




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Teriyaki chicken meatballs with rice & greens

Ingredients

2 shallots
1 carrot, cut into chunks
500g boneless, skinless chicken breast or thighs, cut into chunks
zest and juice 1 lemon
a little oil
200g basmati rice
200g spring green , chopped
100ml mirin
3 tbsp soy sauce
3 tbsp caster sugar


Method

Heat oven to 200C/180C fan/gas 6. Pulse the shallots and carrot in a food processor until finely chopped. Add the chicken, lemon zest and some seasoning, and pulse again until mixed. Using oiled hands, shape into small meatballs. Put on a baking tray lined with baking parchment and bake for 10 mins until browned and cooked through.
Meanwhile, boil the rice following pack instructions, adding the spring greens for the final 4 mins. Drain well.
Add the mirin, soy, lemon juice and sugar to a saucepan. Bring to the boil, then simmer until saucy. Remove from the heat, add the meatballs to the pan and roll them around in the sauce. Divide the rice and greens between plates or bowls and spoon the meatballs over.

bbcgoodfood.com

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Fresh Spring Rolls with Japanese Style Sauce

Ingredients

2-3 prawns 
green beans
2-3 whole chives/spring onion
mint/coriander leaves
pinch of salt
2-3 rice paper wrappers

dipping sauce:
10g miso paste
3g broad bean chilli paste
10g mayonnaise

How To Prepare

1. Fill a small saucepan with some water and add a little salt. Bring to a boil. Add the prawns and boil until they bright pink, about 2-3 mins. Be careful not to overcook them.
2. In a separate saucepan, boil the green beans for 2-4 mins. until blanched and set aside.
3. Prepare the rice paper following the instruction on the package. Normally this involves soaking the rice paper wrappers in cool water for a few seconds until pliable.
4. Lay the rice paper on clean cloth. Arrange the mint/coriander leaves on the bottom of the rice paper and add the prawn halves in the middle.
5. Top with the green beans and one whole chive/spring onion. Sprinkle a little salt on top to taste.
6. Fold the sides in and tightly roll to ensure all ingredients are inside. 
7. Make the dipping sauce by mixing all the ingredients together. 
8. Serve spring rolls with the dipping sauce as a snack or side.

japancentre.com

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Korokke - Japanese Potato Croquettes

Ingredients

• 3 -4cups leftover mashed potatoes
• 1cup corn
• 1⁄2cup flour
• 1egg, beaten
• 1cup panko breadcrumbs (Japanese bread crumbs)
• oil (for frying)

Directions

1. Mix together mashed potatoes and corn.
2. Make into patties that are fat but flat.
3. Dip each pattie first in flour, then beaten egg, then panko.
4. Fry in hot oil.
5. Drain on paper towels.
6. Serve with Tonkatsu sauce, or other Asian sauce.

food.com

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Thai Red Curry Mahi Mahi Salad

Ingredients

• One 13.5-ounce can coconut milk
• 1 tablespoon red curry paste
• 1 1/4 pounds skinned mahi mahi fillet, dark flesh trimmed
• 1/3 cup fresh lime juice, plus lime wedges for garnish
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 teaspoon Asian chili sauce
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1 bunch watercress, woody stems removed
• 1 Kirby cucumber, thinly sliced
• 3 scallions, white and green parts, thinly sliced
• 1 red or yellow bell pepper, stemmed, seeded and thinly sliced
• 1 bunch fresh cilantro or mint
• 1 handful roasted peanuts or cashews

Directions

Preheat the broiler to high. Line a broiler pan with foil and lightly oil.

Skim 2 tablespoons cream from the top of the coconut milk (reserve the milk to flavor rice as a side dish, if desired). Fry the coconut cream in a small skillet over medium heat until glossy, about 2 minutes. Stir in the curry paste and cook until fragrant, 2 minutes. Spread the mixture over the fish in the broiler pan; broil until browned and just cooked through, about 15 minutes. Cut the fish into 4 pieces.

Whisk the lime juice, sugar, 2 tablespoons water and fish sauce in a bowl until the sugar dissolves. Stir in the chili sauce and garlic.

Arrange the lettuce, watercress, cucumber, scallions, pepper, herbs, nuts and lime wedges with 4 pieces of fish on a platter; drizzle with the Thai salad dressing.

foodnetwork.com

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Thai prawn and coconut soup

INGREDIENTS

• 2 teaspoons Alfa One Rice Bran Oil
• 1/4 cup (95g) red curry paste
• 1L Campbell's Real Soup Base Thai
• 2 x 270ml cans Ayam Coconut Milk
• 440g pkt KanTong Hokkien Wok Ready Noodles
• 3 teaspoons fish sauce
• 1 tablespoon palm sugar, grated
• 1 tablespoon lime juice
• 150g snow peas, trimmed, halved diagonally
• 400g peeled prawns, tails intact
• 1 cup (80g) bean sprouts
• Coriander sprigs, to serve
• Sliced red chilli, to serve
• Fried shallots, to serve (optional)

METHOD

• Step 1
  Heat Alfa One Rice Bran Oil in a large saucepan over medium-high heat. Add curry paste and cook, stirring, for 1 min or until fragrant. Add Campbell’s Real Soup Base Thai and coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 7 mins or until liquid reduces slightly.
• Step 2
  Meanwhile, place the KanTong Hokkien Wok Ready Noodles in a heatproof bowl. Cover with boiling water. Stand for 3 mins. Separate noodles with a fork, then drain.
• Step 3
  Add the fish sauce, sugar, lime juice, snow peas and prawns to the soup. Cook for 3 mins or until the prawns are just cooked through.
• Step 4
  Divide noodles among serving bowls. Top with soup, bean sprouts, coriander, chilli and shallots, if desired.

taste.com.au

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Thai prawn, ginger & spring onion stir-fry

200g raw, peeled tiger prawns from a sustainable source
1 green Thai chilli
, chopped
3 garlic cloves, 1 crushed and 2 finely sliced
1 bunch coriander, leaves and stalks separated
1 tbsp caster sugar
juice 1 lime
3 tbsp fish sauce
2 tbsp groundnut oil
3cm piece ginger
, finely sliced, then shredded
8 spring onions
, finely sliced
1 red pepper, thinly sliced
85g water chestnuts, sliced
100g beansprouts
1 tbsp soy sauce
egg or rice noodles, to serve
lime
 wedges, to serve

Method

1. Put the prawns in a bowl. Put the chilli, crushed garlic, coriander stalks (snip these up using scissors first) and caster sugar in a spice grinder or small food processor and whizz together. Add half of the lime juice and the fish sauce, then pour this over the prawns.
2. Heat 1 tbsp oil in a wok, add the ginger and spring onions and fry for 1 min. Add the red pepper and fry for 1 min, until the pepper starts to soften. Add the water chestnuts and bean sprouts, and toss together until the bean sprouts start to wilt. Add the soy sauce and a really good grind of black pepper, then tip the lot into a serving dish.
3. Heat the remaining oil in the wok and add the prawns, lifting them out of their juices. Toss for 1-2 mins until they turn pink, add the marinade and swirl the wok quickly, then tip the lot onto the veg. Snip over the coriander leaves and sprinkle on the remaining lime. Serves over noodles with extra lime for squeezing over.

bbcgoodfood.com

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Tom Yum Goong

Tom Yum Goong Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 10 Minutes

Ingredients:

2 1/2 cups shrimp stock (best), canned chicken stock, or water
10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
3 1/2 tablespoons lime juice
6 bird’s eyes chilies (pounded)
3 (big) slices galangal
6 kaffir lime leaves (bruised)
2 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons oil of nam prik pao
3 teaspoons fish sauce
1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Cook’s Note:

You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawn.

rasamalaysia.com

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Feta Ricotta Spinach Rolls

Ingredients

110g Danish smooth Feta
90g Australian Chunky Feta
300g ricotta
250g frozen spinach (120g weight after squeezing out water)
3 sheets Pampas puff pastry
1teaspoon garlic salt (optional)
salt and pepper
extra egg yolk for egg wash
Extra black pepper and nigella seeds for sprinkle


1. Pre heat oven to 180C /350F. 
2. Place baking tray in the oven.
3. Crumble Danish and Australian feta into a mixing bowl. 
4. Add ricotta, spinach, salt and pepper. 
5. Mix well. 
6. Thaw 3 sheets of Pampas puff pastry. 
7. Divide each sheets to 6 (see video). 
8. Place about 2 to 3 tablespoon of spinach cheese mix onto the pastry. 
9. Brush the sides with egg wash. 
10. Roll as per video. 
11. Place spinach rolls onto the greaseproof paper. 
12. Brush the top with remaining egg wash. 
13. Sprinkle with freshly ground pepper and nigella seeds. 
14. Slide the baking paper onto the hot baking tray. 
15. Place the tray into the oven and bake for 30 minutes or until golden in colour. 
16. Serve immediately. 






mykeuken.com

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BAKED MACARONI CHICKEN

BAKED MACARONI CHICKEN

Bahan-bahan:

250 gm macaroni – direbus dan toskan

200 gm isi ayam – dikisar

1 tin kecil sos spageti prego

1 biji bawang besar – dipotong dadu

2 biji bawang putih – dicincang

1/2 biji lada bengala hijau – dipotong dadu

2 sudu besar sos cili

2 sudu besar sos tomato

Garam secukup rasa

Cheese mozzarella secukupnya

Cara membuatnya:

1. Tumis bawang putih dan bawang besar sehingga sedikit garing dan naik bau.

2. Masukkan isi ayam yang telah dikisar tadi. Gaul rata.

3. Masukkan pula sos spageti prego dan garam secukup rasa. Kacau dan gaul rata.

4. Kemudian masukkan macaroni yang telah direbus dan toskan tadi. Kacau rata.

5. Akhir sekali masukkan lada bengala. Kacau lagi. Matikan api.

6. Masukkan macaroni yang telah siap dimasak tadi ke dalam bekas yang sesuai.

7. Tabur mozzarella cheese di atas permukaan macaroni sehingga menutupi keseluruhan permukaan.

8. Bakar sehingga 45 minit dengan suhu 170c.  Kalau still tak perang, boleh bakar lama lagi sehingga bahagian atas kelihatan perang dan cantik.

kongsiresepi.com

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Resepi Chicken Chop

Bahan untuk ayam:

2 keping daging ayam, dibuang tulang dan diketuk isinya
1 biji telur, dipukul sedikit
½ cawan tepung jagung minyak secukupnya untuk menggoreng 


Bahan untuk perap:
 
1 sudu besar kicap pekat
2 sudu besar jus limau
½ sudu teh garam
½ sudu the serbuk lada hitam
½ sudu teh soda bikarbonat 


Bahan untuk sos:
 
250 ml stok ayam
¼ sudu teh garam
¼ sudu teh serbuk lada putih
1/8 sudu teh serbuk lada hitam
¼ sudu teh garam
1 sudu besar sos tiram
½ sudu besar sos Worcestershire
½ sudu teh kicap cair beberapa titis kicap pekat
1 biji bawang besar, didadu kecil
1 sudu besar bawang putih, dicincang halus
½ sudu besar tepung gandum 


Cara-Membuatnya:
 

1. Daging ayam diperap dengan bahan-bahan perapan dan disimpan dalam peti sejuk selama beberapa jam atau sebaiknya semalaman.
2. Panaskan minyak secukupnya dalam kuali.
3. Celup daging ayam yang telah diperap kedalam telur dan salut dengan tepung jagung.
4. Goreng isi ayam tersebut sehingga garing dan berwarna kekuningan. Hidangkan di pinggan.
5. Panaskan sedikit minyak di kuali dan masukkan bawang putih yang telah dicincang.
6. Bila ia sudah naik bau masukkan pula bawang besar yang telah didadu.
7. Goreng sehingga bawang layu dan naik bau.
8. Masukkan tepung dan goreng sekejap.
9. Kemudian masukkan pula serbuk lada putih, serbuk lada hitam, garam, sos tiram dan Worcestershire, kicap cair dan kicap pekat juga stok ayam.
10. Reneh kuah ini sehingga ia memekat.
11. Kemudian boleh tuang sos ini diatas chicken chop dan sebaiknya hidangkan panas.
12. Hidangkan juga lauk sampingan seperti coleslaw, baked beans, mash potato atau kentang goreng.
13. Jika kuah tidak memekat boleh tambah 1 sudu besar tepung gandum dan kacau rata sehingga ia memekat.
14. Sebaiknya gunakan serbuk lada hitam yang kasar-kasar jadi lebih terasa. 

littleputeri.blogspot.my

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Nasik Beriani Arab

Bahan-bahan

• dagin kebas 1kg
• beras basmati 2kg
• bawang besar 2 bije
• bawang putih 3/4 ulas
• serbuk rempah beriani je nama asnad
• tometo puri 4 sudo makan
• meiak sapi
• suso masam 2 cawan
• zafaran
• air kadi
• kesmis @ kacang
• garam 

Cara-cara

1. panas meiak sapi tumis bawang merah dan putih sampai jadi warna kuning masukan tomato pori kacaw sampai picah miak masukan dagin dan serbuk rempah kacau dalm masa 5 minit tambah air rebus sampai lembut dagin masukan garam dan suso masam dan air kadi masukan beras bila masak masukan zafaran dan gajus dan kacang ........ bulih edang makan ..... bel afiah wal hana 

myresipi.com/

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Shakshouka

Bahan-bahan:

2 butir telur ayam

3 siung bawang putih

5 siung bawang merah

1 buah bawang bombay kecil

1 buah cabai berukuran besar
1 buah tomat ukuran kecil
1/4 sdt garam
1/4 sdt gula
Merica secukupnya
Mentega atau minyak goreng secukupnya

Cara membuat:

1.  Potong potong semua bahan seperti bawang cabai dan tomat.
2. Siapkan wajan, lelehkan mentega. Masukkan bawang putih, bawang merah, cabai dan tomat. Tumis sebentar hingga wangi 3/5 menit.
3.  Masukkan dua butir telur, garam, gula dan merica. Aduk sebentar sampai merata. Tidak perlu terlalu lama, dan jangan sampai terlalu hancur & terlalu kering. Karna teksurnya harus lembut. Untuk beberapa negara arab lain atau negara afrika utara. Biasanya telurnya dibiarkan begini saja. Tidak di orak arik. Caranya tinggal kecilkan api dan tutup wajan hingga telur matang.
4.  Cicipi, koreksi rasa. Matikan api. Sajikan dengan rotii naan atau roti tawar sesuai selera.

cicicookies.com

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Nasi Arab Kabsah

Bahan-bahan:

1 cangkir beras basmati, cuci bersih

1/2 potonga ayam

Air untuk menanak nasi, dengan perbandingan beras:air adalah 1:2

2 sdm ghee atau minyak padat, bisa diganti dengan olive oil

1/2 buah jeruk lemon, ambil airnya

1 buah tomat segar, cincang

2 sdm pasta tomat

1 buah bawang merah besar, cincang

2 siung garlic, cincang

1/4 sdt garam

1/2 sdt merica

1/4 sdt ketumbar

1/4 sdt kunyit

1/4 sdt jintan

3 cm jahe, cincang

5 biji kapulaga

5 biji cengkeh

3 batang kayu manis

1 buah wortel, parut

3 helai saffon, rendam dengan 1 sdm air panas

2 sdm kismis, rendam dengan air panas

Cara membuat:

1.  Siapkan panci, panaskan, masukkan gee, tumis onion dan garlic hingga harum. Masukkan daging ayam, kucuri dengan air perasan jeruk lemon, tumis hingga daging layu, masukkan semua bumbu (tomat segar, pasta tomat, onion, garlic, garam, merica, ketumbar, kunyit, jintan. jahe, cardamon, cengkih, kayu manis), lanjut tumis hingga harum.

2.  Tambahkan air hingga mendidih, lalu kecilkan api, lanjutkan hingga ayam empuk, kurang lebih 15 menit.

3.  Ambil daging ayam yang telah empuk, sisihkan. Biarkan air rebusan dalam panci, nantinya digunakan untuk menanak nasi. 

4.  Takar air rebusan tersebut dengan takaran yang pas untuk menanak nasi. Koreksi rasanya.

5.  Masukkan beras, aduk rata, masak dalam air mendidih 15 menit lalu kecilkan api minimu,  lanjutkan.

6.  Saat air mulai surut, taburkan wortel parut taburi sedikiiit garam untuk perasa wortelnya. Masukkan kembali ayam. Lanjut masak hingga beras matang dengan api tetap kecil.

7.  Disaat proses ini, perhatikan, jika mulai terdengar "suara lentingan" pletik-pletik tandanya air mulai mengering, jangan ditinggal agar nasi tidak berkerak. Saat suara menghilang sekitar 5 menitan, matikan api.

8.  Biarkan kurang lebih 10 menit nasi dalam panci tertutup agar lebih tanak, juga supaya nasi tidak lengket di dasar panci.

9.  Hidangkan nasi dengan ayam di atasnya, taburan raisin (kismis), kacang almond atau kacang mete.

cicicookies.com

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