Soto Ayam / Yellow Spicy Chicken Noodle Soup

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Soto ayam, a classic Indonesian dish that is spicy, sour, flavourful and infused in aromas. I have only tasted it when our Indonesian friend Nora made it for us a few weeks ago. I have been craving for soto ayam ever since and I tried to make it a couple of times. It was so good, not as good as the one Nora made though because she uses her own chili sauce and I think it makes a clear difference, of course. But now I have a basic recipe to share with you. If you ever enjoy noodle soup as much as I do, I assure you will love this one. It is very luring. It is a bit complicated to make since it requires a lot of spices and some works to do like boiling the noodle and egg, but trust me it is so worth the effort.

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( Make 2 servings)

Ingredients:

2 Chicken thighs (about 1 kilo with bones), cleaned

200 g Rice noodles, cook according to package or until soften

2 Shallots, sliced

4 Garlic cloves, diced

2 pcs Sliced ginger

2-4 Kaffir lime leaves

1 Lemongrass stalk, halved and then cut into long sticks

1 tbsp Coriander powder

1 tbsp Cumin powder

1/2 tbsp Turmeric powder

1 l Water

2 tsp Salt

White pepper to taste

To Garnish:

50 g Bean sprouts, washed

1 Hard-boiled egg, halved

Coriander leaves

Fried shallot

Lime wedges

Chili sauce (I used Siracha)

Sweet soy sauce

Methods:

1) Put all the ingredients except the rice noodles and garnishment into a deep pot, bring to boil and covered, simmer for about 30 minutes. (I used pressure cooker so it took about 15 minutes).

2) Add salt and pepper to taste, place cooked rice noodle into bowls. Drain the soup with sieve. Pour soup over the noodle, then top up with chicken from the soup, half an egg, lime wedge, coriander leaves, fried shallot, and some bean sprouts. To serve, add in some small amount of sweet soy sauce and chili sauce according to own preference ( I put about 1 tablespoon each). It was such a satisfying dish.

IMG_2202PS: When the rice noodle is cooked, do rinse it with very cold water to prevent it from sticking together.

I will try to figure out a vegetarian version of this soon. 😉

 

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How to eat ‘meat’ without killing any animals / 自制面筋/ Homemade Seitan with Asian flavor

How to eat 'meat' without killing any animals / Homemade Seitan with Asian flavors

I am not a vegetarian but I cook mostly vegetarian food at home nowadays. It’s definitely a healthier option for me. Especially when there is only vegetarian dish on the table, it is so easy to get enough vegetables intake per day without any effort. Even for my husband who always seeks for his protein intake from food, I have got him a solution- my homemade seitan. I bought this vital wheat gluten flour online that contains 75% protein, which is much more than chicken that has around 30%. It is not hard to make, low cost and very versatile in cooking. With seitan, you can make every delicious dish possible meat-freely. I like the texture of seitan, firmer than a firm tofu, a little chewy and you can play around with the taste pretty much any way you like. I have made my seitan a little poultry flavor by adding five spice powder. Read that you can easily twist it by adding seaweed to make it somehow fishy and so on. A perfect option for those who want to give vegetarianism a go!

(Make 4 servings)

Ingredients:

250g Vital wheat gluten flour

250ml Vegetable broth + 1,5 litter for cooking

2 tbsp Soy sauce

1 tbsp Mushroom powder

1 tsp Five spice powder

1 tsp Sesame oil

1 tsp Garlic powder

1 tsp Minced ginger/ ginger powder

Methods:

1. Mix vital wheat gluten flour in a deep bowl with mushroom powder, five spice powder, garlic powder and ginger.

2. Add soy sauce to 250ml of vegetable broth. Slowly pour in the liquid and mix in with the flour. Knit until the dough is formed for about 5 minutes. Cover with dry cloth and let it rest for at least 15 minutes.

3. After resting, knit the dough and divide it to small portions. Cut into smaller pieces as the dough will double its size after cooking.

4. In a deep pot, bring 1,5 litter of vegetable broth to boil, add in the cut dough. Cover with lid and let it simmer for about 45 minutes. Let it cool down. Use immediately or keep it in refrigerator in container.

Note: Adding some broth together with cooked seitan in container prevent them from drying out. I have stored cooked seitan in my freezer as well, works just fine!

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IMG_4344This is the second time I made seitan but I always surprised myself each time when I opened the lid to check the doneness of my seitan. My god, you could never expect how big they expand! They almost ‘got out’ from my deep pot! 😀 So you wanna have a deep enough pot and not so giant looking pieces when you put them in for simmering.

I really enjoy cooking seitan as I still can eat ‘meat’ dishes without killing any lives. It makes me and my husband very happy after a satisfying meal without feeling guilty and still it is a healthy dish. At least I have not found any studies saying that this thing is not good for you. Of course, nothing is good for you when you eat too much of it. However, this is not for those who suffer celiac disease. Not this time.

Will share out recipe with seitan soon! 😉

PS: I should definitely cut them into even smaller pieces! 😛

Soup with Preserved Green Mustard and Tofu 咸菜豆腐汤 / The love from my mom (Part 2)

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There is no complete Chinese dinner without a soup, says me. 😀 As mentioned before, a classic Chinese home dinner is a combination of 3 dishes plus 1 soup. No matter if it is for two, three or four people. This combination is a hidden sign of welcoming the guests, a proper polite gesture from the host. In Malaysia, sometimes it can be more expensive to cook at home than to eat out, especially when a soup is prepared. My mom, the soup master usually puts a whole chicken, a few of dried scallops, dried oysters, dried jujubes, dried goji berries together with some Chinese herbs or root vegetables in a medium size pot and cook for hours. As you can probably imagine how intense the flavor would turn out, no MSG nor salt are needed for her soups. I simply love her chicken soup, a healing effect for my palate, body, mind and soul, hmmm. When I used to worked as a full-time singer in Malaysia, my work normally ended around midnight. And when I came home hungry, my mom would warm up her soup and bring it to me, she knew that I love soups. She would save me a big plate of my favorite dish, stir-fried bean sprouts from the dinner I usually missed, and something like ginger and wine chicken, the one and only, etc. The moment was so sweet. I miss the times when you can go home to mommy. She would cook for me, wash my clothes, take me shopping and stuffs. You see, growing up is not so fun after all. Too bad life is not perfect. Maybe that’s the way it supposed to be, so that you would appreciate things more when you can’t have them around much.

Have you realized that chicken seems to be important to us? You see, my grandmother suffered from World War II when the Japanese attacked in Malaysia. She told me that she used to hide in the forest with her parents to avoid the dropping bombs. There was no food in the forest, they were constantly starving. My grandmother and her parents were eating the skins of the tree, leaves, grass and roots from the ground in order to survive. Luckily they did, but they never had a good life even until my mom was born. They were so poor that all the children dropped out from school and had to work. My mom told me that one of their fanciest dinner was the left-over soup from the restaurant in the village, where beef noodle soup was sold as its expertise. My mom and her sisters helped cleaning dirty plates in the restaurant. After work, they would carry home the left-over soup that was supposed to be thrown away. It would be the happiest day in their life! They would eat the soup with some rice in it and it would be a very fulfilling and satisfying meal. This story always makes me feel ashamed to throw away food. But I can imagine the soup that have been cooked all day long must had tasted really good at that moment.

Life became easier when everyone has grown up and are able to work for supporting the family. I was raised by my grandparents in their home, since my mom was out working. I remember that in our backyard we used to have our own chicken farm, where my grandfather taught me how to feed Chinese herbs to the chickens to keep them healthy. 🙂 We didn’t eat chicken that often though. It was only for special days like Chinese New Year, festivals, family reunions, etc. Therefore when we had chicken on our dining table, it symbolized happiness. It was when most of the relatives would be around the house talking, laughing, giggling, screaming, and yelling at each others over that loud TV noise. It made me assume that chicken is a sign of celebration, and it was. Growing up with my family, I have learned that chicken is a very valuable source of food. But then during my teenage years when life was better, chicken was easily affordable and it was often served on our table. It is not such a precious dish anymore as it used to be. That was when soup became a delightful extra dish when we didn’t have it so often. It takes hours to cook, you’ve got to be patience. Therefore it is very much appreciated.

Since I have already made one fish dish (with secret sauce, check here) and one chicken dish for Tuomas and Eveliina, I thought that it would be nice to make the soup ‘almost’ vegetarian to deduct my sin a little, if it ever helps. Long time ago, fresh vegetables and meat were expensive and hard to keep. Therefore in China, poor people could only afford preserved vegetable and tofu for their daily meal, like this dish revealing the childhood story of my grandmother. It is actually a dish originated from Teochew region in China, using key ingredients like slices of ginger, tomatoes, preserved mustard and salted plum. The salty and sour taste makes it a very appetizing dish to serve all year around.

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(Make 3 – 4 servings)

Ingredients:

150 g Preserved green mustard, sliced

5 slices Ginger

1,5 l Vegetable stock

1,5 dl Soy protein strips (replacing pork)

1 pack Silken tofu, cubed

2 tomatoes, quartered

1 Spring onion stalk, cut into 3” length

1,5 dl Prawns ( Optional), washed & cleaned

3 Salted plums

1 tbsp Soy sauce

1 tsp Sugar

1 tsp Chicken powder (Optional)

Dash of white pepper

Methods:

1) In a deep pot, fry ginger slices with oil until fragrant. Add vegetable stock and bring to boil.

2) Add in the preserved green mustard, soy meat, tomatoes, prawns, and salted plum, and cook for 10 minutes with medium heat.

3) Add in tofu and spring onion. Season to taste and served.

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This soup is a clear soup that has a rather mild taste, slightly sour and salty but very appetitive. I have omitted the salted plums this time because it ran out in my fridge. I think one can replace it with tamarind (Assam) to get the sour taste.
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Hmmm, smells good!006

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This is actually a quick and easy soup to make once you have all the ingredients ready, unlike the one my mom would make. But this is a soup you would get from most Chinese restaurants 大炒 in Malaysia to go with your dinner. 😉039

唔。。。好味道!

Finnish Salmon Soup / Into the wild

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I am so blessed. This summer has been really warm and I finally have my summer break ‘almost’ free after 3 years of intensive studies pursuing my bachelor’s degree in Hospitality Management. My husband and I already went to Barcelona in July and last week we even drove all the way from Helsinki up north to Norway and back, 3029 km in total. 😀 Imagine I have already had 2 holidays! Yes, I know, I’m so lucky. Barcelona was great, full of delicacies, cultures, architectures and energy! But I’ve got so tired. Don’t get me wrong, it was the excitement of the city; I was overjoyed. 🙂 But what I want to emphasise is that Finland is one of the most beautiful places in the world where you can really let go and loosen up completely, particularly during the summer time. When the sun is up, the water is cool, the sauna steaming hot, fishes jumping out from the lake, sausages grilling on the coal, and cold beers. Birds fly, wind blows. The sound of leaves, the smell of birch, period. And my phone battery ended, how perfect. That was when I finally disconnected from everybody, everything else that does not really matter. The moment of stillness, emptiness and silence is so calming that it made me feel like it was worth dying for. It was real that felt so unreal. If you can only imagine.

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Kaamanen, a village where we camped in Inari, Lapland of Finland.

My husband and I were camping along our way, mostly next to the rivers. During our road trip, we met countless reindeers and sheep on the road as expected. We also saw them crossing the river and running under the mountains, amazingly beautiful. I can tell you that we were truly back into the wild. How? We drank straight from the clear rivers, we cooked and ate organic foods (we picked wild berries and mushrooms), we washed ourselves in the rivers and we also tried to fish our dinner. 😉 On our way we visited my husband’s uncle Kari in Tervola, where his partner Sinikka has her own garden, how cool! Before we headed on to Norway, Kari gave us some fresh dill, onions, new potatoes and salmon that he caught from the Kemi river next to their home.

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Here come the new potatoes and fresh dill.

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Kari is kind, truthful and super humorous. He loves to watch Bold and Beautiful. 😀 😀 Kari and Sinikka are one of the most caring people we know. It is completely stress-free to hang out with them. ❤

Alright back to the business. What do you eat when you go into the wild? You can make sushi straight from the fresh salmon, if you happen to have sushi rice with you. 😀 Or sashimi. I happened to have fresh dill, onions, new potatoes and salmon, so it called for a Finnish classic cuisine ‘Lohikeitto’,  salmon soup. It’s like sweet and sour from China, fish and chips from UK and mac and cheese from US for examples. You can’t miss a salmon soup when you visit Finland, at least it is one of the most common Nordic dishes among the locals. It is great all year around, during winter -30 celsius or summer +30 celsius, it tastes always as good! And it’s super easy. Learn it and you won’t regret it.

(Make 2 servings)

Ingredients:

500g Salmon, skinned and cubed
6 Medium size potatoes, cubed
1 Onion, sliced
1 l High fat milk (3%)
1 bunch dill, chopped
1 tbsp Butter
1 tsp Salt
1 tsp Pepper

Methods: (When you are inside a tent)

1) Melt butter in pan/pot. Add sliced onion and fry until fragrant. Add potatoes and sauté until soften (I think it is faster to cook by sauteing than boiling with a portable stove).

2) Add in salmon and sauté until it turns pink (cooked). Add in milk, salt and pepper. Cook with high heat but do not let the milk to boil.

3) Cook the soup until the potatoes are soft and good to eat. Mix in the chopped dill and served warm with rye bread.

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Note: In a proper kitchen, people cook the onion and potatoes with water, and add in salmon and dill just before serving, cream is rather optional.  By accident I found it better in taste by just adding milk instead of water. Thanks for my mother-in-law who taught me to use high fat milk for this recipe. It tasted so ‘complete’! Pure satisfaction!

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Hyvää ruokahalua!

IMG_1119Here is a picture of me preparing to cook inside of our tent. WILD! 😀

Clear Noodle Soup / 清汤面

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In case you wonder, I am a huge fan of noodles! 😀 I eat noodles every other day in my daily life. I guess it is a typical Asian/Chinese habit. Once I was into a low carb diet, you can imagine how hard it was for me. I felt shaky for not eating carbs, my body simply did not like it at all. Anyway, noodle is being a big part of Asian’s life. We never get bored of it, because you can make so many version of noodle: stir-fry, cold & warm salad, soup, wrapped in spring roll, deep-fried, ‘dry-mixed/干捞’, and even as a sweet dessert. I simply love it!

Chinese people eat noodles any time of the day, at least I supposed. For me it has mostly been my breakfast, even in Finland. When I was little, I lived in a village where there is a local noodle hawker stall by the street run by my grandma’s friend. And that was mostly what I ate during my childhood, just before my kindergarden bus came to pick me up. 😀 However, that egg noodle is different than this recipe. It is actually called dumpling noodle soup (云吞面), which I believe is cooked with pork bones broth and usually served with Char Siew and dumplings with minced-pork and prawn filling. But guess what, this vegetable broth that I made is so tasty and sweet that it goes so well with egg noodle! And it’s healthier and lighter too, without the unnecessary animal fat. Once you get the broth done, it takes minutes to get your noodle soup ready. Excellent!

Dried Chinese Shiitake

Raw materials

Vegetable broth ingredients:

I Celery stalk

2 Carrots

1 Onion

1 Spring Onion

3-5 Dried Chinese shiitake mushrooms, soaked in water

3-5 Champignon mushrooms (optional)

3 l water

Dash of salt and pepper

Methods:

1. Cut vegetables in chunks. Bring water to boil in a broth pot and add in all the vegetables.

2. When it comes to boil again, turn to medium heat and cook for 2 hours. Season with salt and pepper.

Note 1: You can play around with the ingredients, for example by adding ginger, pickled mustard, garlic, dried chill, cabbage, tomato, spring onion, leek, lemongrass, soybean, etc. These all bring extra flavour and fragrance to broth/ soup in general. But not too much of each, and please don’t put everything I just said! Otherwise the taste will be overpowering, or completely mess-up.

Note 2: You wanna add enough water when making a broth, and not to add water anymore once you get the cooking started. It will ruin it. 😉 Taste bland. 

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(Make 2 servings)

Warm noodle soup ingredients:

100 ml Vegetable broth

150g/ 2 portions Dried egg noodles

4 tbsp Soy sauce

Dash of white pepper

4 Champignon/ Shiitake mushrooms

6-8 Broccoli florets

1 cup Dried soy meat

Methods:

1. Pour broth in a sauce pan, add in noodles, dried soy meat and vegetables and bring to boil. Cook for another 3 minutes (or depends on how long your noodle needs to be cooked). Season with soy sauce and white pepper. Served with additional fried onions or chopped spring onion. Enjoy!

Note 1: Any meat or ingredient could go well with this broth, like pork, tofu, chicken, fish balls, anchovies or dumplings, as well as the vegetables. I like to add in ingredients that help me to balance my carbohydrates, protein and veggies intake. And you should too! 

Note 2: Cook the noodle separately if you know your noodle will release too much starch, which can change the flavour of the  soup.

Clear noodle soup

You wanna get a good broth for noodle soup because that seems to be the most essential thing in the final outcome, and it is worth to invest in a bottle of good quality soy sauce as well ( I recommend buying from ethnic stores). And I’m not saying that my broth recipe is perfect, but it is good enough for home cooking at least. And it is also money wise. 😉

In Finland, whenever you get sick, the doctor often asks you to drink tea and honey for healing. But in Malaysia, the doctor will ask you to eat porridge and this kind of clear noodle soup. And I think I might have converted my husband to a Chinese too, since what he asked for was noodle soup whenever he got sick. Ha ha ha! (evil face)

ABC Soup / A popular Eurasian dish in every Malaysian home

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Want to try some Malaysian home cooking that is super easy? Here is one for you, and it happens to be very nutritious and always goes right! ABC soup is by far one of the most commonly known soups in Malaysian home kitchen, I would say that Tom Yam soup ( which influenced by Thailand) and Soup Tulang (Beef bones soup) come next, we shall talk more about them some other time.

And here comes the interesting part, why is it called ABC soup? I have always understood that the soup is packed with Vitamin A, B and C from the the main ingredients. It’s true, you get Vitamin A from carrot, Vitamin B  from potato, and Vitamin C from tomato and potato again. Some people argued in the Internet that it’s ABC because it is so easy to make like ABC. Well, anyway. The good thing about this soup is that it can be cooked with meat or just vegetables itself and it will taste as good. People sometimes add ingredients such as celery, soybean, pickled mustard (榨菜) or mushroom to give extra flavours. Help yourselves. 🙂

My mom always uses pork ribs or whole chicken to make this soup, and it gives such intense, natural sweet flavour that no salt is needed for the soup at all. It always tastes heavenly good. In here I am using soybeans to replace the meat to get my protein and flavours.

My new philosophy:

Okay, you may wonder why I have been posting vegetarian recipes. Yes I am eating more plants now. As mentioned before, I am a bit concerned with the meat industry, moral, ethic, environment, eco and health issues. You know what, it is actually a really big problem in this world! And no, I am not (yet) a vegetarian, more like a ‘flexitarian’ instead. Interesting huh? I read about this new term, if I understood right, it means someone who is becoming a vegetarian but not yet giving up on eating meat. In wikipedia, it says flexitarian is a vegetarian who occasionally eats meat.  Well I wouldn’t call myself a vegetarian really if I still eat meat, sometimes. So flexitarian it is! And why am I still ‘sometimes’ eating meat is that, it just tastes so good…..( SORRY! My mind is not strong enough yet) Well it is also a social issue. It just makes my life and everyone else’s life easier if I am not too strict about my diet. I am trying my best to find meat replacement and substitutes for great recipes. So watch me!

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(Make 4 servings)

Ingredients:

1-2 Carrots, cut into 3” sizes

2 Medium size onions, quartered

2 Potatoes, quartered

2 Corns, halved

4 Tomatoes, halved

100g Pickled mustard (optional)

1/2 cup Soybean (soaked overnight) / 1/2 kg Pork ribs, blanched with boiling water

3 l Water

1 tsp Black pepper, crushed

Salt to taste

Methods:

1. Bring water to boiled in a deep pot, add in all the vegetables and crushed black pepper(and pork ribs). Bring to boiled again and turn heat to medium. Cook for 3 hours.

2. Season with salt and ready to serve. Enjoy!

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This soup can be served already after 1 hour or 2; some people argued that it loses the nutrients if it cooks too long. I personally like a stronger taste, so to me at least 3 hours cooking is needed for that powerful, natural sweet taste to happen in the liquid.

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Those of you may also wonder why is this dish Eurasian (European and Asian mix). It is believed that potatoes, carrots and black pepper have been some of those items that were brought in to Malaysia by the Europeans during 15th century. The mixture of cultures directly reflects on the local way of cooking in every homes.  And here it is, steaming hot in my bowl. A perfect example of fusion cooking. 😉  Must try!
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Oh in addition, I always make this soup for my husband whenever he feels sick. Because liquid does him good and it is packed with nutrients. Plus it has such ‘luring’ taste, if you get what I mean. He loves it!

Garlicky Pork Noodle Soup 猪肉粉 / My all time favorite

Pork noodle soup ready to serve

I remember when I used to live in Kuala Lumpur, there was this food court named ‘Big Prawns’ located about 1.5 kilometers away from our home. Despite all the delicacies you may find, like clay-pot chicken rice, Asam Laksa, economy rice buffet, grilled chicken wings, otak otak…, pork noodle soup is definitely my all time favorite. You have to be alert, got to remember to ask for the one with only pork meatballs, pork strips or minced meat. Otherwise you will find pork stomach, intestines, and sometimes blood sausages in your noodle soup when it is delivered! I am not a big fan of bizarre food, but of course it is up to one’s preference.

Later on when I moved back to Johor Bahru, Southern Malaysia where it is right next to Singapore, I’ve realized that they don’t sell pork noodle soup at all. According to Malaysian local newspaper GuangMing Daily, Pork noodle soup is actually one of the Kuala Lumpur iconic hot dishes. Therefore my friends, do try it out when you ever visit my home country. 🙂

Rice noodle

Summer Cabbage

This is my quick version of pork noodle soup whenever I have only 30 minutes to cook and I’m super hungry. I added pickled mustard for extra flavor which you can find in ethnic store.

Pickled Mustard

( Serve 1)

Ingredients:

50g Rice noodle

100g Pork strips

2 garlic cloves, minced

5dl Stock/ water

1 tbsp soy sauce

1/2 tsp white pepper

80g/ 1 portion summer cabbage, chopped

1 tbsp pickled mustard strips (optional)

Chopped spring onion (optional)

Fried onion (optional)

Methods:

1) Heat up oil in a deep wok/ sauce pan. Saute garlic in oil until brown. Add pork and pickled mustard strips, stir-fry until pork is brown and fragrant.

2) Add stock/ water and bring to boil. Add soy sauce, white pepper and summer cabbage. Let it cook for a few minutes until the cabbage is cooked.

3) Served in a bowl with chopped spring onion and fried onions. Enjoy!

PS: For more authentic version, use pork bone stock and served with pork meatballs and minced meat. 🙂

Garlic in the frying

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1 bowl of water for 1 portion

Almost ready

开动咯!:D