Chicken and Glass Noodle Soup - Vietnamese Recipe

Chicken and Glass Noodle Soup
Mien Ga

• 1-1/2 tablespoons yellow rock sugar, or 1 tablespoon white refined sugar and 2 teaspoons honey
• 1 clove garlic, minced
• 2 tablespoons shallots, minced
• 3 tablespoons fish sauce or soy sauce (or a combination of the two)
• 4 quarts chicken broth
• 1/2 cup tree ear or other dried or fresh mushrooms, sliced in thin strips (about 5 to 6 dried mushrooms, reconstituted by covering with boiling water, soaking for 15 to 20 minutes, draining, and removing the stems)
• 1 or 2 sliced or julienned red serrano, jalapeño, Fresno, or Thai chiles (optional)
• 1-1/2 to 1-3/4 pounds cooked chicken meat (the amount that a 2-1/4-pound fryer will yield), hand shredded or cut into bite-size chunks
• Giblets from 1 chicken, cooked and finely chopped (optional)
• 2 scallions, cut into 1/2-inch sections
• 12 ounces glass noodles (cellophane), soaked in very hot water until just softened, drained, and rinsed in cool water
• 1/3 cup chopped cilantro or Vietnamese coriander leaves (optional)

How To Cook

1 In a heavy preheated pot or Dutch oven, add the sugar and caramelize slightly until a light golden brown; add the garlic and shallots, stir for a moment, and then add the fish sauce and broth.

2 Bring the broth to a boil, then add the mushrooms and chiles. Boil for 1 minute and then add the chicken and giblets, if using. When the broth returns to a boil, add the scallions and noodles, and bring to a boil again; remove from the heat, taste for seasoning, add salt or fish sauce as

Sour Soup with Fish - Vetnamese Recipe

Sour Soup with Fish
Canh Ca Chua
Sour soups are often part of a multicourse Vietnamese meal on special occasions, but they are also hearty enough to serve as a lunch or light supper entree. My friend Khai Dzoan, chef at his mother’s Cam Van Dzoan restaurant in Saigon, taught me this recipe. Not really that sour but tangy from tamarind, the soup is loaded with flavors from pineapple, chiles, lemongrass, herbs, shrimp, and fresh fish. Khai’s recipe also called for taro stem, but I have omitted that, as it is a difficult find in the West. Serve with steamed rice or add noodles for a full meal.
 
Ingredients:

• 1-1/2 to 2 pounds fresh fish fillets (catfish, bass, snapper, halibut, grouper, etc.), cut into 1-inch chunks
• 3 tablespoons fish sauce, divided
• 1 large or 2 medium shallots, minced
• 8 cups fish stock, chicken stock, or water
• 1 ounce tamarind pulp, dissolved in 1/2 cup boiling water and strained (reserve water)
• 1 clove garlic, sliced
• 2 stalks lemongrass, peeled, lightly crushed, and cut into 2-inch sections
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 ounces cooked baby shrimp
• 1 cup diced pineapple
• 1 to 2 red serrano or Thai chiles, sliced
• 1/2 red bell pepper, seeded and cut into 1-inch pieces
• 2 to 3 okra pods, stems removed and sliced into quarters lengthwise
• 1 tomato, sliced into 8 wedges
• 2 scallions, sliced into 1-inch pieces diagonally
• 1/3 cup mixed cilantro and mint leaves, coarsely chopped
• Lime wedges

How To Cook
Marinate the fish pieces in 1 tablespoon of the fish sauce and the shallots. Place the stock in a large pot with the tamarind water, garlic, lemongrass, sugar, remaining fish sauce, and salt. Bring to a boil and cook for 10 minutes. Remove the lemongrass. Add the fish, shrimp, pineapple, chiles, bell pepper, and okra, and simmer for about 10 to 12 minutes, or until the fish is almost done. Add the tomato and scallions, and simmer another 5 minutes. Ladle into bowls and garnish with the herbs and lime wedges.

Indonesian Recipe - Baked Balado Eggplant

The Balado is original recipe from Minang West Sumatera Province.  If you go to any Padang restaurant around the world, you can find a number of balado dishes. Balado is a red hot tomato and chili sauce with onion and garlic mixed with beef, eggs, fish, or vegetables.   One of the most common ways of serving it is on fried or baked eggplant.

Ingredients:
    1 large eggplant
    3 garlic cloves, sliced or chopped
    4 tbs (50g) chopped onion
    1 1/2 (400ml) fresh ripe tomatoes
    1 tsp (5 ml) sugar
    1 tsp (5ml) salt
    2 tsp (10ml) fresh red hot chili peppers
    1/2 cup (125 ml) water
    2 tbs (30 ml) vegetable oil


How To cook Balado Eggplant:

1. Cut the eggplant into long quarter-round strips. Bake them at 400F or 200C for 20-25 minutes, or until they are soft but not mushy.
2. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste.
3. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes).
4. Pour the sauce over the eggplant, and serve immediately.

Servings : 6

INDONESIAN RECIPE SEMUR DAGING - BEEF SAUTED IN SPICY SAUCE

This food commonly serve in a party or family gathering. The Beef Semur have spicy taste and compliment with white rice.

Ingredients:

• 500 gr Stewing Beef
• 2 medium sized Onions
• 4 Cloves of Garlic
• 150 ml cooking oil
• 300 ml water
• 2 tablespoons Vinegar or lemon juice
• 3 tablespoons Kecap Manis
• 3 large tomatoes
• 1 large potato
• 2 hardboiled eggs

Seasoning:

• 2 Salem leaves (Indonesian bay)
• 1 teaspoon ground clove
• 1 teaspoon ground nutmeg
• ½ teaspoon cinnamon
• 1 star anise
• Pepper and salt

Preparation:

Heat the oil in heavy bottom pan and lightly brown the diced beef. Add the diced onions and garlic and wait for them to soften. Mix in the bumbu’s and add the Kecap, vinegar and enough water so that all the beef is covered.
Simmer on a low heat for about 2 ½ hours until meat is very tender. Add the diced potatoes, skinned and chopped tomatoes and halved eggs for the last ½ hour cooking time. Keep an eye on the water level, if it’s getting to dry, add a small amount of water.
The fresh tomatoes can be replaced with chopped, tin tomatoes for an equally good result.
Before serving remove salem leaves and star anise.

Ayam Semur Recipe Sweet Chicken In Spicy Sauce

This food originally from Java island especially from central java. Its easy to cook but the taste so yummy...

Ingredients:
1 chicken
4 onions
2 cloves garlic
2 red large chilies
2 tbsp kecap manis (ark sweet soy sauce)
1 lime (juice)
3 cloves
250 ml chicken stock
salt to taste
3 tbsp oil

method:
1. Cut the chicken into large pieces.
2. Cut the onions and the garlic fine.
3. Slice the lomboks into small rings.
4. Rub the chicken in with the kecap and the lime juce.
5. Heat in a wok the oil and fry the chicken golden brown.
6. Then add the remainig ingredients and let it simmer slowly for 30 minutes until its cooked.

Satay Madura

Madura is the island near surabaya, and the people called madurese, Due to the infertile land, the people here spread to another island or onother caountry. They usually career as food seller or open a barbershop.  One of the famous food from madura is satay madura.
Ingredients od Satay Madura:
- 7 Shallots
- 10 Candle nuts
- 8 Garlic cloves
- Bamboo skewers (as needed)
- 7 lbs. (3.5kg) Chicken (cut into 1" cubes)
- 1 cup (250ml) Water
- 1/4 cup (62ml) Oil
- Salt (as needed)
- 2 cups (500ml) Sweet soy sauce
- 2 Red peppers
- 16 Birdseye chilis (optional)
- 2 lbs. (1kg) Roasted Peanuts (ground to a paste)
- 1/4 cup (62ml) Lime juice

Instructions
1.Ground shallot, garlic, candle nut, Holland red pepper, and birdseye chilis to a fine paste.
2.Heat oil in a saucepan then saute the paste until fragrant.
3.Add ground peanuts, 1 cup sweet soy sauce, salt and water.
4.Mix well and slowly bring to a boil.
5.Remove saucepan from heat and add lime juice.
Cool to room temperature.
6.Impale chicken pieces on bamboo skewers until 3/4 full.
7.Marinate chicken satay for at least 2 hours with a quarter of the sauce and 1 cup of sweet soy sauce.
8.Sprinkle salt to satay before grilling.
9.Grill satay for 10-15 minutes, turning occasionally.


Tip: Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.

Serve satay with sauce and rice.

FRIED CHICKEN - JAVANESE STYLE

Fried chicken is favorite recipe in many caountries. Various way to cook chicken, one of that is javanese style fried chicken.

INGREDIENTS
3 ½pounds Chicken, in pieces
5 Shallots, peeled and finely sliced
4Garlic Cloves, peeled and finely sliced
2teaspoon Ground Coriander
½teaspoon Ground Cumin
1 pinch Of lemon grass powder
1 pinch Of Galangal powder
1 pinch Of grated Nutmeg
1 small Cinnamon stick
1 Bay Leaf
1 teaspoonBrown Sugar
Salt to taste
3 ¾cup Water Oil for deep-frying

How to Cook Javanese Style Fried Chicken:
Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally. Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot.