Fried Salmon with Noodle Soup

Recipe by: SH

Prep Time: 30 min

Cook Time: 30 min

Serving Size: 4

Tools:
Medium pan, medium pot, big pot

Ingredients:
Soup: 1 pickled mustard tuber*
1 tbs rice wine
1 tsp white pepper
1 tbs sesame oil
Option 1: 6 chicken bouillon cubes + 12 cups water
Option 2: 12 cups chicken stock (store bought/home made)
4 tbs of fried onion*

Noodles:
1 lb packet flat rice noodles*

Fish:

4 pieces salmon
2 tbs salt
2 tbs black pepper
4 tbs vegetable oil

* Procure at Asian store. 

Steps:

 

Soup:

1. Julienne tuber and soak in warm water for 30 min, drain.
2. Option 1: Boil water and add bouillon cubes.
3. Option 2: Bring stock to a boil.
4. Add tuber, rice wine, and white pepper. Cook for another 5 min.
5. Turn heat off and add sesame oil and fried onion.

Noodles:

1. Fill big pot 3/4 full with water. Bring it to a boil.
2. Cook noodles per packet instruction.
3. Drain noodles and run it through cold water to remove remaining starch for less than 10 sec.

Fish:

1. Season salmon with salt and pepper on all sides.
2. Heat oil in pan at medium heat.
3. Fry salmon for 3 min on each side (top and bottom).

Assemble per bowl:

1. Fill bowl with noodles.
2. Add soup.
3. Place salmon on top.
4. Serve while hot!

Goji Berry Chicken Noodle Soup

Recipe by: SH

Prep Time: 15 min

Cook Time: 7-9 hrs

Serving Size: 4

Tools: 4-quart slow cooker, pot

Ingredients:

A:
8 chicken drumsticks
8 shitake mushrooms
1/4 cup goji berries
1/2 lbs carrots (large chunk)
3 chicken bouillon
1/4 cup light soy sauce
1/4 cup dark soy sauce
1 tsp black pepper

B:
1 packet of rice noodles

Steps:

Soup:

1. Clean drumsticks, mushrooms, and carrots.
2. Add ingredients A into slow cooker.
3. Add water to cover all ingredients. Suggestion: 1" from the rim of slow cooker.
4. Cook on LOW for 6-8 hrs.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Add noodles to cook per packet instructions.
4. Strain noodles into cold water. Leave for 30 sec.
5. Strain.

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add shitake mushrooms and drumsticks on top.
3. Pour in piping hot soup with goji berries.

Tea Egg with Noodle Soup

Recipe by: SH

Prep Time: 10 min

Cook Time: 8 hrs

Serving Size: 4

Tools: Slow cooker, pots

Ingredients:

1 dozen eggs 

1 lbs baby bok choy

1 packet of flat wonton noodles

A:

1 large sachet of Lipton tea

4 shitake mushrooms

6 star anise

2" cinnamon stick

1/2 cup soy sauce

2 tbs cooking wine

Steps:

Tea Eggs:

1. Boil and peel all eggs.
2. Place eggs in slow cooker.
3. Boil 2 cups water and steep Lipton tea for 3 minutes.
4. Add the rest of ingredients A into slow cooker.
5. Add Lipton tea sachet and just enough water to cover all eggs in slow cooker.
6. Cook on low for 6-8 hrs.

Soup:

1. Remove eggs from slow cooker.
2. Remove star anise and cinnamon sticks from soup.
3. Place soup into a pot. Add 2 cups of water.
4. Bring it to a boil.
5. Season with salt and white pepper.

Noodles:

1. Fill up 3/4 of a large pot with water.
2. Bring it to boil.
3. Prepare a basin of ice cold water.
4. Add noodles to cook per packet instructions.
5. Strain noodles into ice cold water. Leave for 30 sec.
6. Strain noodles into boiling water. Leave for 1 min.
7. Repeat step 5 & 6 three times to enhance texture of noodles.
8. Strain.

Baby bok choy:

1. Fill up 3/4 of a medium pot with water.
2. Bring it to boil.
3. Add baby bok choy and cook for 3 min.
4. Strain. 

Assembly bowls of noodle soup:

1. In serving bowls, add noodles.
2. Add baby bok choy, shitake mushroom, and eggs on top.
3. Pour in piping hot soup.

Slow Cooked Korean Style Short Rib Soup

Recipe by: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooked-korean-style-short-rib-soup-recipe2/index.html (mod by J in blue)

Prep Time: 20 min
Cook Time: 8 hrs (+overnight)
Serving Size: 6

Tools: Slow cooker, pot

Ingredients:

Ribs:
12 English-cut short ribs (about 6 pounds)
4 cups low-sodium chicken broth (homemade preferably)
1/3 cup soy sauce
1/4 cup sugar
3 tbs finely grated peeled fresh ginger
2 tbs Korean red chili paste or sambal oelek, plus more for serving
2 tbs dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch scallions (white and green parts, separated), thinly sliced

Noodles and Garnished:
10 to 12 ounces medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small Kirby cucumber, thinly sliced
1/2 cup cilantro leaves, torn
2 limes, cut into wedges

Steps:

1. Remove any silver skin from the surface of the short ribs, and then make 2 cuts across the grain, through the meat down to the bone. Put the ribs in the slow cooker.
2. Whisk together the broth, soy, sugar, ginger, chili paste, sesame oil, garlic, and scallion whites. Pour over the ribs. Cover and cook on LOW for 8 hours.
3. Refrigerate overnight for best fat removal.
4. Skim any fat that may collect on top of the beef broth and discard.
   
5. About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.
6. Reheat the broth.
   
7. Divide the noodles among 6 large shallow bowls and ladle the broth over top. (Cut the meat from the ribs if desired.) Divide the meat evenly among the bowls.
   
8. Garnish as desired with the carrots, cucumber, cilantro, lime and the remaining green parts of the scallion and more chili paste, if desired.

Hokkien Mee (Prawn Noodle Soup)

Recipe by: SH

Prep Time: 1 hr
Cook Time: 1 hr
Serving Size: 4

Tools: Strainer, blender, pots, pan, egg slicer

Ingredients:
1 packets of rice noodles
1 small packet of beansprout
2 lbs of shrimps (shell-on, head-on)
1 lbs of pork ribs
6 shallots
1 bulb of garlic
2 tbs of oil
8 eggs
8 tbs of fried red onions

Shrimp Marinate:
1/2 cup of light soy
2 tsp of white pepper
1/2 tbs of chili powder

Seasoning:
1/2 tbs of chili powder
1/2 tbs of msg
1/2 tbs of sugar
1 tbs of salt

Steps:

1. Soak rice noodles in water.
   
2. Boil shrimps in 2 quarts of water for 15 min. Keep broth.
   
3. Let it cool. Shell shrimps and keep both shells and shrimps.
4. Devein and halve shrimps.
5. Marinate shrimps.
   
6. Blend all shells and thicken broth with another 2 quarts of water.
7. Remove shallots and garlic skins.
8. Blend shallots and add it to broth.
9. Add pork ribs and all seasoning to broth.
   
10. Cook broth for 45 min.
11. Cook rice noodles for 20 min (or per packet instructions). Strain.
    
12. Cook beansprout for 3 min. Strain.
    
13. Boil eggs for 20 min. Slice them with an egg slicer.
    
14. Heat up 2 tbs of oil in a pan and stir fry the shrimps for 5 minutes.
15. Serve broth with noodles. Top it with shrimps, egg slices, beansprout, and fried red onions.

Char Koay Teow (Fried Flat Noodles)

Recipe by: SH

Prep Time: 30 min
Cook Time: 30 min
Serving Size: 4

Tools: Wok/Pan

Ingredients:
1 packet of flat rice noodles
20 shrimps, shell-off, devein
2 chinese sausage (sliced)
4 eggs
1 small packet of beansprout
4 tbs of minced garlic
1/2 cup of oil

A:
3 tbs of dark soy sauce
4 tbs of fukien rice wine
2 tbsp of salt
1 tbsp of sugar
3 tbs of sambal oelek
1 cup of water

Steps:

1. Mix ingredients A in a bowl.
   
2. Cook the noodles in a pot of water for 15-18 min.
3. Strain and mix oil in the noodles to avoid sticking. Leave 4 tbs of oil for frying.
   
4. Heat up a wok/pan with 1 tbs of oil under high heat.
   
5. Once the oil is hot, add 1 tbs of minced garlic and fry till golden brown.
6. Add in 5 shrimps and 10 slices of chinese sausages. Fry for one min.
7. Add in beansprout and noodles, portioned for one serving.
8. Mix them around and add in 4 tbs of the flavoring mixture in Step (1).
9. Continue stir fry the mixture for 2 min.
10. Crack an egg into the mixture, leave for 5 seconds, and continue stir frying for another 2 min.
11. Serve the fried noodles on a plate.
12. Repeat for the rest of the 3 servings.

Note:
High heat and fast action are strictly required. Please don't burn yourself or the house. Airing the house during/after cooking is highly recommended.

Curry Mee (Curry Noodles)

Recipe by: http://www.malaysianfood.net/recipes/recipecurrymee.htm

Prep Time: 1.5 hrs
Cook Time: 1.5 hrs
Serving Size: 4

Tools: Pots

Ingredients:
1 lb yellow egg noodles [chow mein noodles]
1 lb thin rice noodles or rice vermicelli, [meifun noodles, also called beehoon]
1½-2 lb shell-on fresh shrimp or prawns [parboiled & allowed to cool]
1½ lb fresh cockles [blanched & shelled] [Substitute: canned cockles] [optional]
3 to 4 pieces dried cuttlefish [reconstituted & sliced] [Substitute: fresh squid] [optional]
½ lb blood cake [cooked pig's blood], cut into 1-inch cubes [optional]
1-1½ lb boneless chicken breast or thighs [cooked & shredded]
1 lb firm tofu or soy bean curd [fried & cut into 1/2 inch slices]
½ lb deep fried tofu [tow pok, tao pok, tau foo pok or tofu pok], halved or quartered
½ cup peanut or vegetable oil
3-4 lemongrass stalks, lightly bashed
2 cans coconut milk
6-8 cups water [less water for thicker soup]
6 cups chicken stock
3 tbsp palm sugar [Substitute: dark brown sugar]
salt
15 shallots or small red onions
5-6 tbsp, or to taste chili paste
2 tbsp coriander powder
2 tbsp lemongrass, chopped
10 peppercorns

[Items in italics to be ground or blended]

Ingredients for pan-roasted Chili Sauce :
1 cup peanut or vegetable oil
1 inch piece belacan, also spelt belachan or blacan [dried shrimp paste]
8 large cloves garlic
½ cup Dried Shrimp [Udang Kering]1 cup chili paste

[Items in italics to be ground or blended]

FYI : This noodle soup dish is 'Penang' Curry Mee. Elsewhere [KL/Spore], it is often mistakenly called 'Curry Laksa' - which is altogether a different noodle dish in Penang called 'Laksa Lemak' or sometimes 'Laksa Siam'.

Steps:

To Prepare pan-roasted Chili Sauce :

1. Using a mortar & pestle or blender, grind garlic, dried shrimp and chili paste
2. Heat wok on high, add peanut or vegetable oil, add ground paste, belacan, stir-fry, then bring to a rapid boil
3. Reduce heat to low, pan-roast until color darkens, and oil starts to ooze from paste - be careful not to burn!
4. Immediately pour the pan-roasted chili paste into a small bowl, set aside

To Prepare curry mee:

1. Using a mortar & pestle or blender, grind shallots, chili paste, coriander powder, lemongrass and peppercorns into a paste
2. Shell the parboiled shrimp and reserve the shells and shrimp heads. Set the peeled shrimp aside for garnish
3. Using a blender or food processor, blend the shells and heads with 2 cups of water
4. Strain well through a fine mesh sieve, add the prawn stock to the chicken stock and mix well to combine
5. In a stockpot, heat oil, add lemongrass stalks and ground paste, stir-fry until quite toasted and oil starts to ooze from paste - be careful not to burn!
6. Stir in half of the coconut milk, and half of the prawn/chicken stock, mix well
7. Add palm sugar and salt to taste
8. Bring slowly to a boil, then add the rest of the coconut milk, mix well
9. Add blood cake cubes and fried tofu slices, bring slowly to a boil again, then add the rest of the prawn/chicken stock
10. Stir well, bring slowly to a boil once again, reduce heat to gently simmer for 20-30 mins [to avoid curdling], stir often
11. Taste soup, add salt or palm sugar if necessary, reduce heat to very low to keep soup hot for serving
12. To serve - add to each individual serving bowl, bean sprouts, thin rice noodles [meifun] and yellow egg noodles [chow mein]
13. Garnish with cooked shrimp, cockles, cuttlefish, shredded chicken and deep fried tofu
14. Pour piping hot soup over, ladling some fried tofu slices and blood cake cubes
15. Serve with a spoonful of extra pan-roasted chili sauce, to add to your taste!

Cook's Note : If you like your Curry Mee soup more 'lemak' i.e. richer in coconut creaminess - add more coconut milk, and if you prefer it less 'lemak', add additional chicken stock or water.

Penang Assam Laksa

Recipe by: SH

Prep Time: 30 min
Cook Time: 1 hrs
Serving Size: 4

Tools: Pots

Ingredients:
A: Soup Base
3 cans of 15oz mackerel in brine (Chicken of The Sea)
1/2 cup of tamarind paste (sour)
1 big red onion
1 stalk of lemongrass
2 tbs of chili powder

B: Garnish
Cucumber (shredded)
Pineapple (small cubes)
Mint (leaves)

Staple:
1 packet rice stick

Steps:

1. Keep the brine from cans of mackerel. Clean out the bones from each of the mackerel. Place the brine and mackerel meat into a cooking pot.
2. Add water to tamarind paste and extract the tamarind flavored water into the same cooking pot. Repeat until the amount of soup base desired. The amount of tamarind diluted controls the sourness of the soup.
3. Blend onions with 1 cup of water and add it to the pot.
4. Tie up (knot) the lemongrass stalk and add it to the pot.
5. Once the mixture has boiled, cook for another 45 minutes on medium heat.
6. Flavor to taste with salt and add the chili powder.
7. Cook the rice stick in a new pot of boiling water for 20 min.
8. Serve noodles in bowl, pour in soup, and garnish it.