Beef Spaghetti ala Alison M

Recipe by: SH (by observing Alison M cook years ago)

Prep Time: 15 min

Cook Time: 40 min

Serving Size: 4

Tools: Large pot, large pan

Ingredients:

A:

1 lbs ground beef

2" piece ginger (crushed) 

4 cloves garlic (finely chopped)

1 onion (coarsely chopped)

8 tomatoes (cut into 8 pieces each)

1 small packet portobello mushroom

2 cups ketchup

2 tbs sambal oelek

1 tbs fish sauce

1 tsp salt

B:

1 lbs packet thin spaghetti

1/2 tbs salt

C:

8 tbs grated/powdered parmesan cheese

Steps:

Sauce:

1. Heat 4 tbs oil in large pan.
2. Fry garlic, onion, and ginger for 3 min.
3. Add ground beef and stir fry for another 3 min.
4. On medium heat, add tomatoes and cook till they break down to sauce like.
5. Add portobello mushrooms and stir mixture for 1 min.
6. Add ketchup, sambal oelek, fish sauce, and salt.
7. Bring to boil and remove from stove.

Spaghetti:

1. Fill 3/4 of a large pot with water, add salt, and bring to boil.
2. Cook thin spaghetti per packet instructions.
3. Strain.
4. Serve on plates with sauce over spaghetti.
5. Top with parmesan cheese.

Kiam Chai Buey (Pickled Sour Green Mustard Stew)

Recipe by: SH 

Prep Time: 20 min

Cook Time: 2 hrs

Serving Size: 8 

Tools: Large pot 

Ingredients:

3 bunch pickled sour green mustard

1/2 lbs carrots
1 can baby corn
1 can water chestnut

1 onion
1 lbs boneless pork ribs
1 tbs black pepper 

Steps:

1. Cut sour green mustard into 2" pieces and soak in water for 15 min.
2. Peel and cut carrots into 2" pieces.
3. Cut baby corn in half.
4. Slice water chestnuts thickly.
5. Peel and cut onion into 16 pieces.
6. Add all ingredients into large pot.
7. Add enough water to cover all ingredients.
8. Add black pepper.
9. Bring to boil.
10. Cook at medium heat for 2 hrs. 
11. Serve with white rice.

Scallop Porridge

Recipe by: SH

Prep Time: 30 min

Cook Time: 40 min

Serving Size: 4

Tools: Medium pot

Ingredients:
A: Porridge

1.5 cups jasmine rice

1/2 cup small dried scallops

8 small shitake mushrooms (blanched for 3 min, chopped)

10 cups water

B: Condiments

2 stalks green onion

4" ginger

2 tbs preserved cabbage

C: Seasoning

Marmite

White pepper

Light soy sauce

Steps:

Porridge:

1. Blanch dried scallops in hot water for 3 min and strain.
2. Blanch shitake mushrooms in hot water for 3 min and strain. Remove stems. Chop mushrooms.
3. Wash rice. Add rice and water into pot. Bring to boil.
4. Add mushrooms and scallops.
5. Cook for 30 min. Stir every 3 min.

Condiments:

1. Prepare condiments. 
2. Wash green onions and sliced finely into rings.
3. Peel and wash ginger. Julienne finely.  Fry to crisp in oil, drain.

Assembly bowls of porridge:

1. In serving bowls, add porridge.
2. Flavor to taste with Marmite or light soy sauce and white pepper.
3. Add condiments on top.

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.